Sunday Soup

Weee!! Sunday Soup!!! Made in the microwave in a really cool 22 oz mug bowl!

 20171029_123810 20171029_144649

The soup was really creamy and delicious! And why have soup without a biscuit? And a Lemon poppy seed muffin…. Both also made in a mug and the microwave.

I did use those oils in the soup. DoTerra Oregano and Rosemary oils are very strong so I used the toothpick method. What’s the toothpick method? It’s when you take a toothpick and put it in the orifice reducer to catch a little bit of the oil and then using the toothpick you swirl it in what you’re cooking. I also used Lemon essential oil in the muffin.

I’d share the recipes with you, but they aren’t quite perfect and I’m saving them for my cook book, so stay tuned and you’ll find them!

Note: I am a wellness advocate with DoTerra, so the links above link to my DoTerra website. Thanks for your support!


Do you ever have days that you expect to be perfect, and then you start off with something like this happening?

20171028_112952I decided that today would be a great day to review and make some microwave mug recipes. Starting with breakfast!! What could be easier than eggs? I’d done several successfully in a mug before so surely this would be easy…. They didn’t finish cooking. Luckily that’s an easy fix, just slide it back in the mug and cook it a little longer!

Here’s what I did:

Egg in a mug
A quick and easy egg scramble, via microwave!
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  1. 2 eggs
  2. 1/4 cup diced tomatoes (About 1 slice)
  3. 1/4 cup sliced celery (about 1 stalk)
  4. 1 tsp minced garlic
  5. 1/2 tsp basil
  6. 1/2 tsp onion powder
  7. 2 TBS Follow Your Heart Dairy Free Gouda Style Cheese (approx. 1 slice)
  8. A pinch of Salt and Pepper
Prep Step
  1. Lightly grease your 14 oz mug
  1. Add all ingredients to your greased 14 oz mug and stir vigorously with a fork.
  1. Cook on high in microwave for 2 1/2 minutes.
  1. Enjoy in your mug, on a plate or wrapped in a tortilla.
  1. Instead of tomatoes use diced red peppers
  2. Instead of celery use broccoli or cauliflower
  3. Instead of the Follow Your Heart Gouda, use Follow Your Heart Dairy Free Parmesan Style Cheese
  4. If you're in a big rush just crack 2 eggs and cook for 2 minutes
  5. If you're in a small rush, crack 2 eggs and mix 1 tsp minced garlic, 1/2 tsp basil, 1/2 tsp onion powder and salt and pepper and cook for 2 minutes
 My re-cooked egg turned out much better.


20171028_113227The rest of my day turned out great, although, I forgot to add the salt and pepper so it was ketchup to the rescue!


I’m really excited about these “In a mug” recipes I’ll be working on this week. They will be in my first cook book that I plan to publish on Amazon by the middle of November. It’ll make a great gift for Christmas! So for now I’ll be posting amazing photos and stories but no recipes, those will be in my cook book!

Thanks for your support everyone!

Overnight Breakfast Casserole

Happy Belated New Year! And Good Morning! And what a Morning it is! Just check out this Gluten-Dairy-Free overnight breakfast casserole!

20170130_091530I love how it looks! And the smell!

I decided to try making this because I missed the one my mom used to make (she used sasage not ham and bacon though).

It was started for 2 reasons: 1st I wanted a casserole. 2nd I had a loaf of dry not so tasty Gluten-Free bread.

I cooked the bacon in the microwave, chopped up some dairy-free cheese and deli ham, cubed 6 slices of my dry not so tasty gluten-free bread. Then I mixed some eggs and almond milk with ground mustard seed, parsley, onion powder, garlic powder, salt and pepper. I mixed them all together and threw it in a 9×13 pan then into the fridge overnight.


 This morning I heated the to 350 and bakes it covered in tin foil for 50 minutes, and then uncovered for 20 minutes! 

It was delicious! I must perfect the recpie before posting it though.



Oh My Turkey Dinner Leftovers!

It’s the week after Thanksgiving, like everyone I had an abundance of turkey and cranberry sauce leftover from celebrating with my family. So what do you do with left over turkey and cranberry sauce? You could just heat it up and eat it but where’s the fun in that?

My solution was to make a pinwheel casserole!



Doesn’t that look good? 

To start I quickly whipped up a batch of our Na’an, but instead of letting it rest I patted it out on some parchment paper (the paper and my hands were covered in potato starch, Na’an is sticky) so it was a nice rectangle. Then I spread the leftover cranberry sauce all over it. Like so!


 I let it rest like that while I mixed up some sauce. I melted 3 TBSP of my butter replacement in a sauce pan, added about 2 tsps of minced garlic and about 1 tsp of onion powder. That cooked for about 1 minute before I added 3 TBSP of potato flour. I cooked the roux for another minute then slowly added 4 cups of turkey broth and 1 1/2 cups of almond coconut milk. While that was heating up I shredded some turkey and gathered rosemary, parsley, sage, salt and pepper. I’m not 100% sure how much of each of those I put in, but I’m guessing it was about 2 cups turkey and 2 or so tsps of the seasonings, possibly a whole TBSP of parsley. I was in a time crunch for dinner, please don’t hold it against me.


While that simmered I rolled and sliced the pinwheels. Rolling it was easier than I thought it would be, I used the parchment paper to roll it



I love my nonstick coconut spray! Just throwin’ that out there. I coated the knife in the spray and after all the slicing was done, look at what my knife looks like!



I sprayed my pan with the non-stick spray too. I poured in the sauce then placed the pinwheels in the sauce. The oven was heated to 350 and it baked for 35 minutes. See the difference in the before and after photos? The after photo is the one on the oven rack.



It was sooo yummy!!

Enjoy your kitchen adventures!

Fishy, Fishy!

It can be a rather daunting task to make a meal when you can’t have dairy or gluten. In the past when thinking about making fish-sticks or chicken nuggets, my chest would tighten and I’d almost start panicking thinking about the prep work involved in something most people consider a very simple, easy meal.

I’d have to make the bread, slice the bread, dry the bread, turn it into crumbs, add seasonings, slice chicken/fish, then coat it in the crumbs and some egg thing, then do we bake them or fry them in oil? Honestly, I’ve never really thought much past the “turn into crumbs” part of the prep before giving up and turning to something else to eat, like an apple.

While wandering the halls of the local Winco I saw a new Gluten-Free Product, 4C Crumbs, Gluten Free, plain flavor. The seasoned flavor has dairy in it, so I have no clue how that would taste in this, or any recipe. I bought a jar and a package of fish. The results were mouthwatering!


First Gather the ingredients.


Set up your work area by placing the flour in one shallow container, the eggs and some water in another, and the breadcrumbs plus some seasonings in the last one.


Slice all your fish.


Spray your pans with non-stick spray. We read about two ways to bake your fish, so we tried them both! If you want your fish sticks to brown at all (they don’t really get much darker) forego the wire elevation.


Then dredge the fish in the flour, dunk them in the eggs and lastly coat them in the seasoned breadcrumbs!


While you’re getting the fish all ready, heat the oven to 400 degrees F. Then bake for 12 minutes a batch. Turning the fish over after 6 minutes.


The above photo was taken after turning the fish sticks, they didn’t change a whole lot color wise, but I think another minute (7 minutes per side) would probably have helped them brown just a bit more.


Our Green-Smoothie Baby really enjoyed her fish sticks!

I was quite surprised by how moist the fish stayed, and I was delighted by the spices we added. Imagine my surprise the next day when sampling the leftovers we stored in the fridge when after heating them up in the microwave they were still moist; the breading was a bit less crunchy, but still way delicious! I even heated up some that we had frozen and they were great too!

I can’t wait to try making some chicken nuggets with these breadcrumbs!

Until the next post!

Gluten-Free Fish Sticks
A delicious, moist gluten-free fish stick!
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  1. 2 lbs Firm-Flesh White Fish, (We used North Pacific Sole)
  2. 1 1/2 Cups Pamelas All Purpose Flour Blend
  3. 3 tsp Onion Powder
  4. 2 1/2 Cups 4C Crumbs, Gluten-Free Bread Crumbs, Plain Flavor
  5. 3 Tsp Old Bay Garlic & Herb Seasoning
  6. 4 Eggs
  7. 1 1/2 TBS Water
  1. Preheat oven to 400 degrees F.
  2. Place flour and onion powder in a shallow dish and mix well, then set aside.
  3. Place eggs and water in another shallow dish, whisk well, then set aside.
  4. Place bread crumbs and Old Bay garlic & herb seasoning in one more shallow dish, mix well and set aside.
  5. Slice fish into desired sizes (about 1 inch)
  6. Dredge fish in flour
  7. Cover dredged fish in eggs
  8. Coat fish in bread crumbs
  9. Set fish on baking sheet that has been sprayed with a non-stick spray (or olive oil)
  10. Repeat above until all fish has been dredged, covered and coated.
  11. Bake fish in oven for 12 -14 minutes, turning at the half-way point.
  12. Serve with your choice of sauce and side (Our favorite sauce to go with fish is tartar sauce)
  1. Just a Note: 2 lbs is a lot of fish, feel free to cut this recipe in half to only do 1 lb of fish. :)
 Check out our new shopping tab to purchase some items that we frequently use in our gluten/dairy free recipes!

GF, DF Poor-Mans Stroganoff

I’ve been busy working on modifying some of my husbands family recipes so that I can eat them, and he can still enjoy childhood recipes. I’m very pleased to say that his mothers poor mans stroganoff turned out extremely well.



I think the most difficult part of this meal was the cream of mushroom soup. Why? Because I don’t actually like mushrooms, at least I didn’t think I did. Cooking something like this from scratch and smelling the onions and mushrooms saute together, oh my the smell forever has changed my opinion on mushrooms.

The first step in creating this dish was making sour ‘cream’

Dairy Free Sour "Cream"
A simple, yummy diary free sour 'cream' made from cashews.
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  1. 1 cup raw cashews (soaked overnight or at least 2 hours)
  2. 2 TBS Apple Cider Vinegar
  3. 2 T Lemon Juice
  4. 1/4 cup water (plus a little extra to reach desired consistency)
  5. Salt to taste
  1. Pour ingredients into a high power blender or food processor and blend/process for at least 1 minute. Add extra water if you need to to reach your desired consistency.
  1. The longer the cashews have soaked the more water you will want to add.
 The second step is to make the ‘cream’ of mushroom soup. We use two awesome items in our soup, the first is nucoa buttery sticks (I actually use this all the time, it makes a great toast topper), and the second is a Nutpod Creamer, a dairy free creamer we found on amazon. Tis wonderful for making creamy things and Indian food.

Gluten Free, Dairy Free "Cream" of Mushroom Soup
A most delicious 'cream' of mushroom soup
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  1. 5 TBS Nucoa buttery sticks (or other butter substitute)
  2. 1 Small - Medium Onion, Diced (about 1 cup)
  3. 1 8oz Can Mushrooms, Diced after opening
  4. 2 TBS Potato Flour
  5. 3 TBS Brown Rice Flour
  6. 2 Cups Chicken Broth
  7. 1 Cup Original Unsweetened Nutpod Creamer
  8. Salt and Pepper to taste
  1. Dice the onions and mushroom and saute in butter substitute until onions are clear and mushrooms are slightly darker in color.
  2. Add potato and brown rice flour to make a rue.
  3. Slowly add chicken broth while whisking to keep the soup creamy.
  4. Once all the chicken broth is mixed in add the nutpod and mix well
  5. Add the salt and pepper (Remember to taste test!)
  6. Enjoy as an awesome soup, or save it to mix with another recipe.
  1. Just a note: You may use 8 oz of fresh, diced white mushrooms instead of canned mushrooms.
  2. Just another note: Nutpods are made from almonds and coconuts and are a dairy free creamer that we find super useful.
 The third and final step to this dinner is to throw it all together and hope for the best!

Gluten-Free Dairy-Free Poor-Mans Stroganoff
A wonderful dairy free, gluten free pasta dinner that everyone will enjoy!
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  1. 2 lbs Ground Beef
  2. 1 batch GF, DF, "Cream" of Mushroom Soup
  3. 3-4 TBS Worcestershire Sauce
  4. 1 cup DF Sour "Cream"
  5. Salt and Pepper to taste
  6. 3/4 - 1 lb GF Pasta
  1. Cook noodles according to directions on the package
  2. While noodles cook brown the meat.
  3. Once meat is browned drain fat and return to heat
  4. Add salt and pepper to meat
  5. Add soup to meat and mix well.
  6. Add Worcestershire sauce and mix until soup goes a shade darker.
  7. Simmer for 5 minutes
  8. Add sour cream and mix well.
  9. Serve sauce over gluten free pasta.
  1. Note: We've done this recipe with rotini pasta (my favorite) and egg noodles. Both taste great!
  2. Another Note: You're welcome to add more salt and pepper if you wish once it's all mixed, but we haven't found a need too yet.
 This dinner was enjoyed by 14 people and the pickiest eater who normally won’t eat anything asked for seconds and ate them! It was AWESOME!

Until our next adventure!


Gluten & Dairy Free and Grateful for it.

This morning has found me watching my daughter (she’s 3 now) eat the oatmeal she asked for, along with a bowl full of walnuts. I thought about these past 3 years since I discovered we were both sensitive to dairy and gluten. We can eat them if we choose, but the results are pain, discomfort to the bowls, head-aches and rashes. It’s not very fun.

My adorable daughter has always been my biggest strength for avoiding the foods that hurt us both. However now that she’s not nursing I’m not as great as I could be, I have days when I seem to have no resistance to the things I ate and enjoyed as a kid. But my little girl will never have these problems. When the kids of the household are asked what they want for a snack they often say things like, “cookies” “donuts” “animal crackers” “graham crackers” and “ice cream” but ask my daughter what she wants for a snack and she’ll think about it for a minute before saying things like “Apricot logs” “Green Smoothie!” “Walnuts” or “Oatmeal”. She will occasionally ask for “fruit snacks” “grapes” or “Bananas”

I am so grateful for this food handicap, because it has blessed my daughter with a sense of food that is good for her and food that isn’t in a way she seems to understand. There are days it breaks my heart because all the other kids get cookies and ice-cream and she’s stuck with fruit and gluten free pretzels, but she never seems to mind. She gets a treat same as them and she loves it.

I am also grateful for this challenge in my life because without it I wouldn’t be nearly as adventurous in the kitchen. I love being a ‘mad scientist’ and throwing ingredients into a pot and saying to myself “Well….. I hope this works.” Which is actually how I cook a lot lately, trying new things is fun and rewarding when it works and still fun but disappointing when it flops.

Everyone has challenges that stress certain parts of their lives. I am grateful for my food challenges because I have learned and grown so much since discovering them, and my daughter is growing strong eating foods that are good for her and because of this she won’t get addicted to a lot of the junk foods that her cousins are already hooked on and I can’t imagine a better life for my little green smoothie baby than a healthy, happy one.

Happy July everyone!


Oh My Happy Stars!!

I’m sure you’ve all seen those videos with cute food ideas that you just wish someone would make for you so you didn’t have to spend hours in the kitchen. Right? Well, my mom found one that we just had to make, hot-dog sparklers.



The original video came from tip hero, but since regular pizza crust is a no go for those with gluten issues and regular cheese is just as bad for us non-dairy folks, modifications were necessary.

We decided to use our naan bread instead! Whipping that up was easy, even making the substitute buttermilk was fun! We put potato starch on some parchment paper (wax paper works too) put about half the batch of dough on there, sprinkled it with more potato starch then added another layer of parchment paper. We rolled it kinda thin, maybe a 1/4 inch. Cut a few think strips and covered our squewered sliced hot dogs with awesome naan.



They’re lovely aren’t they? Something to know about naan, it doesn’t brown in the oven unless you cover it in an egg wash first! 

20160702_171005So we did that and then we baked it at 350 degrees for 23 minutes. While it was baking we got busy with our ‘cheese’ stars. The following picture is my favorite non-dairy cheese out of all the ones I’ve tried.

20160702_174025We sliced the block in half, almost making it look like a burger bun, then I got to work slicing stars! Like so!



Our dogs came out and looked fabulous! They even browned a little! (Just a friendly note, please remember to use a non-stick spray of some kind on the tray to avoid the dogs sticking.)


We even decided to a little further, with our sparkling friends. We made red, white and blue jello!!


Now the recipe called for a can of condensed milk, so we just used a can of sweetened condensed coconut milk! It turned out really, really yummy!!

The kiddo’s loved it! And so did we, everything was awesome!

Enjoy the holiday!



Dairy-Gluten-Free Cream of Chicken Soup!

I often find myself eyeing cans of food I used to enjoy as a kid and wishing I could try them one more time. Sometimes when my better judgement flees, I do try some. One of two things happens A) It tastes exactly as I remember or B) It tastes nothing like I remember; however no matter what it tastes like I regret eating it because my digestive system hurts for 3 days.

So today as I tried to figure out what to eat for lunch, I decided to make some cream of chicken soup from scratch. I’ve recently been experimenting with cream based things just to see if I could do them justice and so far I have been pleased with the results. Today was no different.

There’s a recipe for cream of mushroom soup that I’d previously modified to be gluten free (it was already dairy free and from, so I thought I’d modify it a bit more to be chicken instead of mushroom.

Yesterday I bought a 10 lb bag of frozen boneless skinless chicken breasts and left it in the fridge overnight to thaw for dinner tonight. I took 2 chicken breasts out and sliced them into thin slices then diced the slices. Since the chicken wasn’t all the way thawed it was really easy to slice. Made my fingers numb, but it was well worth it!

I threw the chicken in a pot and let them cook for about 3 minutes before adding the substitute butter (I use the Nucoa brand, it’s one of the few substitutes I have discovered that doesn’t have cream put back in). Once the butter was melted and the chicken cubes fully cooked I added some onion powder (I didn’t have any actual onions) and a tsp of diced garlic. It was starting to smell wonderful! I added some brown rice flour and potato flour (FLOUR not starch there is a difference between these two potato products) to make a roux. The final steps included adding the chicken broth (slowly, while whisking vigorously to avoid clumps), the almond milk and the seasonings.

After letting it simmer for a bit it was time for a taste test. … It was better than I ever remembered cream of chicken soup tasting. I gave some to my sister to try and she said “Well, that’s good. Let’s eat!” My Niece ate until she was full, and as I  was dropping her off at school she said “If I’m hungry when I get home I’m going straight for the soup, unless it’s gone by then.” I couldn’t hide my grin! Even my 3 year old loved it!

Dairy-Gluten-Free Cream of Chicken Soup
A wonderful gluten dairy free alternative Cream of Chicken soup!
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  1. 2 Chicken Breasts, diced (about 2 1/4 cups)
  2. 10 TBSP Butter Substitute (Nucoa brand preferred)
  3. 2 1/2 tsps Onion Powder
  4. 1 tsp Diced Garlic (about 1 clove)
  5. 6 TBSP Brown Rice Flour
  6. 4 TBSP Potato Flour
  7. 4 cups Chicken Broth
  8. 2 cups Non-Dairy Beverage (Unsweetened Regular Almond Milk; Blue Diamond brand preferred)
  9. 1 drop Rosemary Essential Oil (DoTerra brand preferred)
  10. 2 tsp Salt
  11. 1 tsp Pepper
  12. 1 TBSP Parsley Flakes
  1. Dice the chicken breasts and cook in a large pot.
  2. Once chicken is mostly cooked add the butter.
  3. Allow the butter to melt all the way and the chicken to finish cooking, then add the onion powder and the diced garlic. Simmer for 1 minute to add flavor.
  4. Add the brown rice flour and the potato flour while whisking to make a roux.
  5. Slowly add the chicken broth while whisking vigorously to avoid clumps in the final soup. Then add the non-diary beverage.
  6. Add the rosemary oil, salt, pepper and parsley flakes.
  7. Allow the soup to heat to serving temperature (about 4 minutes if on medium high) before serving.
  1. Chicken dicing tip: Dice the chicken when it's partially frozen, makes it easier to get smaller cubes.
  2. Adding chicken broth tip: Add a small amount of chicken broth and them mix vigorously to incorporate it into the roux. Do this several times to slowly add liquid back into the roux. Then just dump and stir the remaining liquids in.
  3. Soup heating tip: Once the soup is warm, let it sit a little longer to allow flavors to mix well.

Teff Bread & Dinner Rolls!!

Hello Hello! It’s a beautiful day today, and what makes a day even better? Fresh bread of course. :)

Bread has a few needs, it must be tasty, it must be light & fluffy and it must smell good! With gluten free cooking making a bread that meets all of the above qualities can be really difficult. But I think I got it down!

20151118_125717 Doesn’t that just look so bread like! Much better than my previous Teff bread experiments. The trick, xanthan gum. Usually bread recipies call for 1 tsp or 1 1/2 tsps of xanthan gum, this recipe has 2 Tablespoons of xanthan gum. I learned this trick from this wonderful blogger I altered her light and fluffy recipe because I’ve decided I’m not a huge fan of rice flours and starches. They just make feel bloated. This bread feels more like a whole wheat bread to me, but it’s wheat free and delicious.

20151118_125728 Look at all the air pockets!! Great sliced bread pieces.

Teff Bread
Yields 2
A yummy Gluten-Free Teff Bread
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Prep Time
1 hr 40 min
Cook Time
30 min
Prep Time
1 hr 40 min
Cook Time
30 min
  1. ¾ Cup Sorghum Flour
  2. ½ Cup Millet Flour
  3. 1 Cup Teff Flour
  4. ¾ Cup Potato Starch
  5. ⅓ Cup Tapioca Starch
  6. 2 Tablespoons Xanthan Gum (Yes, Tablespoons)
  7. 1 Tsp Salt
  8. 1 Egg
  9. ⅓ Cup Oil
  10. 2 Cups warm water (about 110 degrees)
  11. 1 package instant yeast (about 2 ¼ teaspoons)
  12. ¼ Cup sugar
  1. In a bowl, mix warm water and sugar until sugar is dissolved, add yeast and bloom for 5 minutes.
  2. While yeast is blooming, mix together all flours and starches, whisk them together really well or you’ll get white clumps of starches in your finished bread. (Not a lot of clumps mind you, but enough to make your bread look really curious.)
  3. After the yeast has bloomed for 5 minutes, add salt, oil, egg and flour mixture to it. Add Xanthan Gum last. Mix really well for about 5 minutes. You will have a sticky kind of wet dough. You want this.
  4. Spread the dough into two greased bread pans.
  5. Let rise in a warm place for 1 ½ hours.
  6. Heat oven to 375 and bake for 30 - 32 minutes.
  7. Let the bread cool a little, then slice and enjoy!
  1. If you’re using an electric mixer; mix about 5 minutes scraping down the bowl as needed.. That should be enough to get it all really well mixed.
  2. You can place a towel over the bread while it’s rising, I placed mine in a warm oven at 110 degrees. Put a 9X13 pan full of warm water under it on the second rack to provide a moist environment for raising. Turn oven off after 10-15 minutes. Let the bread rise for the full amount (including the 10-15 minutes with the oven on as part of your countdown). I leave the bread in the oven while it’s heating up to 375, once the oven reaches temperature the bread only needs 18 -20 more minutes to finish cooking.
  3. This exact recipe can be used to make rolls. Put the dough in a greased muffin tin and bake at 425 for 8-10 minutes. If you raise the dough in the oven and leave it in while the oven heats to temperature, they will be done once the oven reaches temperature.
  4. This bread, cubed and dried (or toasted), makes fabulous stuffing croutons!