Posted in Sides, vegan

Stuffing

My favorite gluten and dairy free stuffing of all time is something I made up on the fly one year for a Thanksgiving dinner that I was hosting. I worked for Whole Foods Market at the time and on a break I began walking around the store contemplating how to make stuffing that I could eat AND that everyone else would enjoy as well.

I’ve had friends ask for the recipe and they all say everyone they make it for enjoys it, so it must be a keeper.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Stuffing

  • HEAT 1 tbsp. coconut oil on medium high heat.
  • SAUTE 1/3 cup finely chopped onion and 1/3 cup finely chopped celery with some sea salt until just about tender.
  • STIR in 2-3 finely chopped cloves of garlic.
  • STIR in 2 tsp. dried rosemary and 1 tsp. rubbed sage.
  • ADD 2 cups of your favorite broth; bring to a boil.
  • PRE-HEAT oven to 400 degrees.
  • STIR about 4 cups of croutons into broth.
  • COVER, take off burner, and let sit for 5 minutes.
  • ADD more broth, if needed for desired consistency.
  • STIR in 2/3 cup sweetened dried cranberries, 1 cup slivered almonds, 1/2 cup cooked wild rice, salt and pepper to taste.
  • LIGHTLY grease casserole dish with some coconut oil.
  • PLACE stuffing into casserole dish.
  • BAKE uncovered for 15-20 until desired consistency.

Stuffing Croutons

  • SPREAD each side of about 7 slices of your favorite bread (we eat Outside the breadbox vegan oat bread) with coconut oil.
  • COMBINE in a separate bowl 1 tsp. of dried rosemary, 1 tsp. dried thyme, 1/2 tsp. garlic powder, and salt/pepper to taste.
  • SPRINKLE mixture onto both sides of the bread.
  • PUT them on a baking sheet and toast in oven @ 375 degrees until golden brown.
  • LET cool and chop them into small cubes.

This year will be a difficult Thanksgiving because it’s the first in so many years that I will not be hosting it. However, my plan is to still make a small meal to include this stuffing. I also plan to make a small turkey, mashed potatoes/gravy, and brussels sprouts.

I’m grateful to be able to make a Thanksgiving meal.

What’s your favorite stuffing recipe?

Thanks for listening!

Posted in Pasta, Vegan by omission

Pesto Pasta

You can’t go wrong with gluten and dairy free pesto pasta! There I go again with the pasta. I just cannot get enough of it! Our 6 year old ate around the artichokes, but at least he tried them. Baby steps. He does like black olives, next time I’ll keep a can of olives in the pantry to add to his.

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Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Pesto Pasta

  • SAUTE 1/2 chopped onion with some sea salt in about a tsp. melted coconut oil until the onion is tender on medium high heat.
  • ADD a jar of of your favorite pesto sauce and some already cooked diced chicken. I used my Lemony Chicken.
  • COOK your favorite GF noodles a few minutes less than package directions.
  • ADD a package of frozen artichoke hearts to the the cooking noodles.
  • DRAIN and add to sauce.
  • STIR in about 1 tsp. EVOO and about 1 tbsp. lemon juice.

I used a store bought vegan pesto, but you could always make your own. I’ve added some coconut cream before which turned out really good as well, but didn’t have any in the pantry when I made this. Obviously, just leave the chicken out and use a noodle without egg to make this a vegan dish.

Even though a dish is easy and quick, it’s still time in the kitchen with the meditative chopping and delightful aroma’s that help me cope with every day stressors.

I hope that one day our son enjoys creating in the kitchen as much as he likes Minecraft! So far I’ve he likes to chop, crack eggs, and help with pancakes.

Since our t.v. broke and I can’t find the plug for our portable DVD player, I haven’t been able to unwind with movies after our son has gone to bed. So, I’ve had a little more time to write and I find it so therapeutic!

Having a broken t.v. has also given me more time to explore living options as well. Check out the kitchen on this tiny home! If we could find an inexpensive piece of land we could comfortably live in The Acaida which with the add on is 750 square feet!

Anyway, let me know if you try this pesto pasta and how your version turns out.

I’m grateful they make a pesto without cheese so I don’t have to make it from scratch. Although it’s easy to make, it’s still a little more time consuming.

Do you enjoy making your own pesto?

Thanks for listening!

Posted in Ground Bison, Pasta

Sloppy Pasta

Dear Therapist,

Carbs, especially gluten free pasta are my vise! Almost anything I make for dinner lately, I feel the need to add pasta to my portion. Sloppy Joes were no exception and so sloppy pasta was born.

I basically did my Sloppy Joes recipe except I used a can of tomato sauce instead of tomato paste and no apple cider vinegar. Use what’s in your pantry!

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The jovial tagliatelle GF pasta comes in a box with separate little bunches of pasta. I used 4 of them, boiled with some salt until tender, drained and stirred in some sloppy joes with a little EVOO. Next time I will rinse the noodles for my sloppy pasta.

I’m coping with where we will live lately. I have no clue what we are going to do! I don’t make enough money and don’t know how to make more. It’s so incredibly overwhelming. I’ve put my resume on a few nanny sites and tried to put the word out there to some people I know where we live. I’m looking to be a live-in nanny or to rent a finished basement for our 6 year old and I.

I struggle with trying to keep stability in our son’s life. I want him to have a place to live where he will thrive that’s long term! A place he’s familiar with in his home town. Of course for a roof over our head I’m open to move anywhere unfortunately.

We all want what’s best for our kids and basic needs shouldn’t be this difficult. I feel for all the homeless parents and kids out there. I just pray that we don’t end up in that predicament. I’ve been there before and hope that one day I can help those that are there.

Anyway, I hope you try some sloppy pasta sometime. If you do, let me know how yours turned out.

I’m grateful to have a roof over our head for now.

Have you struggled or know someone who has struggled with basic needs like a place to live?

Thanks for listening!

 

 

Posted in Chicken

Grilled Chicken Legs

Hi All,

These gluten/dairy free grilled chicken legs were the last thing that I made on our Traeger! I love the flavor combination used on these, so good!!!

I used the hickory pellets for the Traeger grill and the highest setting to create a crisp skin!

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Grilled Chicken Legs

  • MIX in a bowl; 1 tbsp. garlic powder, 1 tbsp. chili powder, 2 tsp. smoked paprika, some cracked black pepper and 2 tbsp. sea salt.
  • SPRINKLE about 6 chicken legs with enough EVOO, coconut oil, or mayonnaise to cover.
  • SPRINKLE them with the seasoning to cover.
  • GRILL on the highest setting until no longer pink.

These grilled chicken legs are so simple to make and such a crowd pleaser! I made a ton for a family gathering and they went quick!! I also like using this rub on chicken thighs and bone in chicken breast.

Our son and I moved into an apartment and aren’t allowed to have a Traeger grill:( Maybe one day I will be able to bring her back. It will be hard to say goodbye to her, she’s been a part of the family for 2 years now and will be terribly missed.

I’m going to be switching gears with this blog for now. I will be posting mostly about our son and our adventures. When I have a chance to get back to my food passion then I will switch it back. If I knew more about what I was doing with WordPress then maybe I could create a separate area for our son and our adventures. 

Grateful Day – I am so extremely grateful to have such wonderful friends to have taken our son and I into their home during such a difficult time in our lives! They have helped us move, stored some of our things in their garage, given us rides when needed, and are emotionally there for us.

Do you have a good support system?

Thank you for listening!

 

Posted in Gravy, vegan

Gravy

Hi All,

This gluten free & vegan gravy is worth the effort. I find it super simple to do, but it requires a little patience. It’s a balancing act of adding more broth and seasoning as you go.

Who doesn’t like a good gravy? This is one is packed full of flavor!

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Gravy

  • WHISK in a bowl equal parts of sweet rice flour to room temperature water. About 2-4 tbsp.
  • PLACE 32 fl. oz. box of broth or stock of choice into a saucepan and turn stove onto a medium high heat. Or you could use the juices from a roasted bird.
  • ADD 1-2 tbsp. ground sage and 1 tbsp. ground thyme.
  • WHISK the sweet rice mixture into the broth/stock.
  • CHECK to see if it needs S/P and add if needed.

You can add whatever seasoning you love, but the sage and thyme are my favorite.

I have made this type of gravy for…

We have a jam packed week ahead of us with closing on the house, moving, wrapping up the plans for my son’s 6th birthday party, and picking up Nana and Uncle Tom from the airport. There is also a huge personal thing I will be going through that I can’t talk about right now. If you wouldn’t mind keeping our family in your prayers/thoughts I would greatly appreciate that.

Obviously, I can’t post as much during this time, although I wish I could. I truly love this outlet, it’s a lot of fun for me! Maybe one day I could find a way to make a little dough 😉 with it.

Grateful Day – Child center that the school offers. What a life saver that’s going to be for the closing of our house. Bonus points for our son loving it too!

Do you have a favorite gravy recipe or store bought gluten free gravy that you love?

Thank you for listening!

 

Posted in Pasta, vegan

Piccata Pasta

Hi All,

Here’s my version of gluten free and vegan piccata pasta! I know the traditional way to serve piccata involves chicken or veal, but I really just wanted the pasta! 😉

My husband added some of my already cooked/chopped lemony chicken to his.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Piccata Pasta

  • SAUTE 1 small/chopped onion until just about tender in 1 tbsp. coconut oil with some sea salt.
  • STIR in 4 cloves chopped garlic and a pinch of red pepper flakes. Sauté for just about a minute.
  • ADD 1 cup white wine and let it reduce for a few minutes stirring occasionally.
  • REDUCE heat and add 1-3.5 oz. jar of drained cappers, 1-14 oz. can of drained/chopped artichokes, and juice of 1 lemon.
  • COOK GF pasta a minute under what is the recommended time.
  • ADD pasta to sauce and take it off of the heat.
  • STIR in some tapioca starch to thicken if needed.
  • STIR in some of the water from the pasta, some fresh flat-leaf parsley, 1 tbsp. EVOO, and S/P.

I like to add artichoke to my piccata pasta because I think capers and artichokes just go together.

To recap: This piccata doesn’t have chicken, flour, or butter and I’ve added some things that don’t traditionally go into it. You could argue that it isn’t a piccata at all. However, in my mind I had a craving for piccata and this is what my piccata turned into. I just didn’t know what else to call it.

I used Jovial egg noodles this time because I had them on hand. I bought a few box’s when they went on sale at King Soopers (Kroger back East).

Grateful Day – I feel grateful for being an older Mom! Most of my childhood friends have Grandkids that are my son’s age or younger. Although it wasn’t my plan to have a child at 41, I’m certain that it was for a good reason!

Have you butchered a dish so much that it could be called something else?

Thank you for listening!

Posted in Chicken

Lemony Chicken

Hi All,

This gluten/dairy free oven baked lemony chicken is puckerlicious! I make enough to have for the rest of the week.

We have it on our pizza’s, on a sandwich with mayo., in a quick chicken noodle soup or chicken & broccoli noodle bowl, add it to a salad, and make BBQ chicken with it sometimes. So many ways to enjoy the cluck!

I like to make our “pickle chicken” for our son to get some protein into his diet. I stir in some mayonnaise and some pickle juice to some of this chicken. He’s always been  a fan of it.

Here’s a photo of it all cut up and ready to go for the week…

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Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Lemony Chicken

  • PLACE 4 chicken breasts into a casserole dish.
  • POUR about 2-4 tbsp. of lemon juice onto the breasts.
  • SPRINKLE with about 1 tbsp. dried oregano and some S/P on each side of each breast.
  • BAKE in a 375 degree pre-heated oven for about 10 minutes, flip, bake another 10 minutes, cut each breast in half and place the middle of the breast onto the casserole dish. Bake until no longer pink.

I LOVE lemony chicken and oregano together! I think this combination goes with anything you add to it.

My husband isn’t a big of fan of the powerful pucker of the lemon. No matter what dish I create with lemon in it he always gives me that feedback. He just ends up putting salsa or hot sauce on his.

Grateful Day – I am grateful for silence today. I never knew how much I truly appreciated it until I had a child.

Do you have a favorite flavor combination?

Thank you for listening!

 

Posted in Vegan by omission, Vegetable

Chilled Cucumber Noodles

Hi All,

My inspiration for gluten/dairy free chilled cucumber noodles came from a fantastic site I found called inspiralized. I would have never thought to use my spiralizer for a cucumber let alone all the other ways I found on that site!

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Chilled Cucumber Noodles

  • WHISK in a bowl that will fit all the noodles; 1 tbsp. coconut liquid aminos, 1 tsp. toasted sesame oil, 1-2 tsp. local honey, 1 tsp. garlic powder, 1/2 tsp. ground ginger, 2 tbsp. lime juice, 1 tbsp. sesame seeds, 1-2 tsp. chia seeds, a handful of fresh chopped flat-leaf parsley, and S/P.
  • PEEL 1 English cucumber, cut the ends, and cut in half.
  • SPIRALIZE cucumber. I like to pull the long noodles to make them a little shorter so they are easier to eat.
  • PLACE them onto some paper towels and wring out some of the moisture. Place them into the bowl with the sauce.
  • PEEL 1 large carrot, cut in half, and cut the ends off. Use the vegetable peeler to create ribbon like noodles and place them into the bowl with the sauce.
  • ADD some sliced green onions and fluff/stir it together with a fork.

I ate this chilled cucumber noodles dish for lunch and it was sooooooo GOOD! I’m sure it would do alright in the fridge, but I ate the entire dish in one sitting. I will try this one again sometime and let you know if it does well in the fridge;)

Thank you Ali and please check her site out for a ton of inspiration @ inspiralized.com!

Grateful Day – I am grateful to have had a longer period of time to get this house packed than I’m used to!

Do you have a spiralizer and more importantly do you use it?

Thank you for listening!

 

Posted in Chicken

Cajun Chicken

Hi All,

Super simple oven baked gluten/dairy free cajun chicken was my quick go-to dinner last night! This turned out to be so juicy and super tasty!! I usually grill this on the Traeger, but I felt a bit lazy to do that last night.

We are in the middle of packing to move across town and my kitchen table has stuff to be boxed on it. I found a spot to eat and as I went to grab my utensils I came back to Jack having a sniff of my dinner!

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Close call on the Jack attack, but I think this cajun chicken would be a little too spicy even for a poodle;)

I did make one chicken breast without the red pepper flakes for my son. He enjoyed his cut up and mixed with mayonnaise and pickle juice on a slice of toast. We call it pickle chicken;)

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Cajun Chicken

  • PLACE 2 chicken breasts in a casserole dish and pre-heat the oven to 375 degrees.
  • SLATHER each breast and each side with some mayonnaise.
  • SPRINKLE each side with garlic powder, chili powder, smoked paprika, dried thyme, dried oregano, a pinch of red pepper flakes, and S/P.
  • BAKE until no longer pink.

I flip the chicken after about 10 minutes and then cut it down the middle after another 10 minutes or so. Then check it after a little bit to see if it’s still pink.

Grateful Day – I’m grateful for having had the opportunity to do some traveling before we had our child. I’m looking forward to traveling with him in the future! He is excited to visit all the states he’s been learning about.

Do you enjoy traveling?

Thank you for listening!

 

Posted in Appetizer, vegan

Homemade Popcorn

Hi All,

This gluten free/vegan homemade popcorn just melts in your mouth! It’s so easy and quick to make the old fashioned way!  I’ve been having my 5 year old help me make it and we enjoy doing a little popping dance;)

Making it yourself gives you so many flavor options to choose from. It’s such a blank slate to get creative!

Popcorn and a movie just go together. We have been enjoying a lot of kid movies lately and my favorite is and always will be Winnie the Pooh! Although my son is outgrowing them a little, I can still persuade him into watching it from time to time.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Homemade Popcorn

  • PLACE 2 tbsp. coconut oil into a pot on high heat.
  • ADD 1 tsp. chili powder and 1/3 cup popcorn.
  • PLACE a lid on the pot and shake the pan a little to mix everything together.
  • AFTER you hear the first few pops turn heat to medium-low heat; shaking the pot occasionally.
  • ADD some Himalayan salt cracked black pepper, 2 tbsp. nutritional yeast, and mix well.

I like my homemade popcorn more savory than sweet. However, this is your creation so create what makes you happy!

Here is a photo of our family’s favorite…

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I do the same method, but just add nutritional yeast and Himalayan salt when the kernels are completely done popping.

I have added organic/non-gmo corn in moderation back into my life and I seem to be doing alright with it. It’s hard to tell, but until further notice it’s what works for me now. I didn’t touch it for about 7 years.

Grateful Day – I am grateful for spring and all the pretty buds coming through on the trees.

Have you re-introduced a food back into your diet that seems to work alright for you?

Thank you for listening!