Here you will find recipes that our family uses and loves. Some I have altered and made our own, others I have created and some are family favorites. If there is an original recipe to refer to, I will include the link. I haven’t always enjoyed cooking! I used to see how much time I could spend out of the kitchen. We ate out a lot before going gluten free! It was really hard learning to cook gf and I cried because I didn’t want to do it. After the first year, it got easier and I still don’t always enjoy cooking but I don’t mind it as much. In fact, sometimes I am surprised that I enjoy cooking and I love that our family is healthier and we have tried a lot of things we wouldn’t have had we not been gluten free!

Gluten Free Pizza Dough

Feb 22, 2022

Making your own crust means you can make it as thick or thin as you like it! Personally, I am not a fan of thin, cardboard like crusts. I like the crust to be a little bit fluffy. To me, this is the perfect crust pizza!

Dry ingredients:

2 cups plus 2 tablespoons GF flour mix (I have used different flours and cup for cup or all purpose still works well, but I prefer a feather light mixture.)

2 1/2 teaspoons xanthan gum

1 1/2 teaspoon sugar (Divided- add the 1 teaspoon to the dry ingredients, but put the 1/2 tsp sugar on top of the yeast and water. )

1 teaspoon salt

2 teaspoons quick rising yeast (Put the 1/2 tsp sugar and yeast in the warm water, before adding to the dry ingredients.)

Wet Ingredients:

4 Eggs

1 teaspoon vinegar (I usually use apple cider vinegar)

1 1/4 cups warm water

You want the mixture to be like frosting. The texture is different then a rolled out dough.

Mix together. Beat 3 minutes on medium high. Spray cookie sheet with gf non-stick spray. Spread out dough, it will be wet kind of like frosting and you’ll need to spread it with a spatula. Heat oven to 400 degrees. Bake for 20 minutes. Top with favorite toppings: sauce, hamburger, sausage, ham, etc. Bake for 8 more minutes.

*If you are making the Turkey Club Pizza, before you cook it for 20 minutes. You will need to do the lemon juice and sesame seeds.

Pizza Sauce

Option 1: Small to med. can of tomato sauce (extra sauce can be used for dipping the pizza or bread sticks into.) Add Italian herbs, Basil, oregano and parsley flakes. I like to add some garlic powder and onion powder, too. I do everything to taste.

Option 2: Use spaghetti sauce. (I suggest a meat flavored one or garlic herb.)

Option 3: Gluten free Ranch dressing. Great for chicken pizzas.

Option 4: Gluten free Alfredo sauce

Gluten Free Pizza Dough

Fluffy pizza dough crust. Also great for bread sticks and cheese bread.

Print Recipe

Prep Time 20

Cook Time 28

Total Time 48

Cuisine American

Equipment

pizza pan or stone
Stand alone Mixer
Spatula
liquid measuring cup
pizza cutter

Ingredients

2 Cups Gluten Free Flour (I have used different flours and cup for cup or all purpose still works well, but I prefer a feather light mixture.)
2 T Gluten Free Flour It needs just a little bit more flour.
2 1/2 tsp xanthan gum
1 1/2 tsp Sugar divided
1 tsp Salt
4 Eggs
2 tsp quick rising gf yeast
1 tsp Apple cider vinegar
1 1/2 C Warm water

Instructions

Pre-heat oven to 400 degrees.
Put all ingredients except for yeast, warm water and 1/2 tsp sugar into mixing bowl.
Add yeast to warm water, sprinkle sugar on top.
When yeast has proofed, add to other ingredients in mixing bowl.
Mix all ingredients together.
Scrap sides and beat on medium high for 3 minutes.
Spray pizza pan or stone with non-stick gluten free cooking spray.
Spread dough out with a spatula. Dough should be thick like frosting. Spread as thick or thin as you like. (I usually do one rectangular stone and then a smaller (about half what is on the stone) on another stone or pan. (I use the smaller one for cheese, garlic or dessert pizza.)
Bake for 20 minutes.
Remove from oven and add sauce and other toppings.
Bake for additional 8 minutes so ingredients can warm and cheese can melt.

Keyword crust, gluten free, pizza crust, pizza dough

Asparagus Wrapped in Prosciutto

Mar 25, 2019

Asparagus wrapped in prosciutto is a favorite side dish at our house! I love that it is naturally gluten free! It is easy to make and tastes so good! The most time consuming part of making this dish is the time it takes to spread the cream cheese and carefully roll, the thin slices of prosciutto.

Ingredients for Asparagus Wrapped in Prosciutto

Asparagus

Prosciutto (for most families 1 package will be enough)

Cream cheese – softened (used for spreading)

Cookie sheet

Tin foil

Cooling rack

I am not going to put amounts because it depends on how much your family eats. We typically buy our ingredients at Costco, because we feed 4-7 people on average at our house.

Directions for Asparagus Wrapped in Prosciutto

Pre-heat your oven to 350 degrees.

First, wash your asparagus and break off the woody ends. It should snap where the stalk becomes more tender, getting rid of the woody end. Sometimes, you will have over-ripe pieces that don’t want to break and are kind of floppy. They can still be used if you find a breaking point, but likely will need to discard the floppier pieces.

Dry the asparagus so the cream cheese sticks to the stalk when you roll it.

Prepare, your pan. I us a cookie sheet, covered with tin foil. This makes clean up easy. Inside the cookie sheet I put a cooling rack sprayed with non-stick spray. (If you are gluten free, make sure your spray is gluten free.)

Next, spread the softened cream cheese on the prosciutto. Spreadable cream cheese works really well for this.

Now, take your asparagus. You can wrap one alone or 2 or 3 together. For me, it depends on how many people I want to feed, how much asparagus I have versus how much prosciutto I have. Often, it is a combination of 2 or 3 wrapped together. When I do one alone, it is usually with the larger asparagus stalks.

Prosciutto is very thin and tears easily, so be careful as you roll that you are getting all of the prosciutto rolling together.

Set the rolled prosciutto on your prepared cooling rack that is in your cookie sheet. Place in pre-heated oven and bake for 20 minutes.

I hope your family enjoys this delicious side-dish as much as my family does!

Special Puppy Treat For Special Occasions- Gluten Free

Mar 9, 2019

My daughter spoils our dog! Penny is now 7 years old and she often wants a treat along with everyone else. We have all kinds of treats for her, but on special occasions it is fun to give her a special puppy treat!

Is it healthy for my dog?

The answer is: yes and no.

The peanut butter is awesome for your dog! Peanut butter is loaded with all kinds of proteins, vitamins and healthy fats. However, make sure to avoid sugar free and/or lite peanut butter. To replace the sugar they load it up with sugar substitutes, like xylitol, which is toxic for dogs. (As are other artificial sweeteners, but I think xylitol is the most harmful.)

The whip cream isn’t harmful and dogs love it! However, it may bother some dog’s tummies. Also, you shouldn’t do a lot, even though they love it! Whipped cream has a lot of sugar and fats that aren’t necessarily the best for your favorite puppy. (Honestly, my daughter should put a little less whipped cream. Also, just found out that the best peanut butter for her is raw and unsalted, we use Jiff.)

This post contains affiliate links. I include these links for your convenience. I earn a small commission for the referral, but your price remains the same.

Special Puppy Treat Ingredients:

A small paper plate (dessert size)

Peanut butter (preferably raw and unsalted, according to Cesar)
Whipped cream

Constructing the Puppy Treat:

1st spread a thin layer of peanut butter across the plate.

Next, apply the whipped cream.

Puppy Treat for a special occasion- gluten free-

Look at that anticipation!

Enjoying Her Treat

Penny is a well trained dog and knows where she is to eat and to wait patiently until told it is time.

Penny always gets her treat at the carpet, by the back door. The plate doesn’t slide as much when she eats here. She patiently waits for the release word that tells her it is time to eat!

If you look closely you can see she still has whip cream just under her nose! She has really enjoyed her treat!

Specail puppy treat for a special occasion- gluten free

It is fun to give her something she really enjoys, once in a while!

Why does it matter that it is gluten free?

Our family is gluten free because of celiac, crohn’s and other medical conditions that respond better when you are on a gluten free diet. Okay, so our dog doesn’t have any of those, so why should she have to be gluten free, too?

Well, because my dog doesn’t wash her face and brush her teeth after she eats, before she licks me. I react topically to gluten and I need to minimize gluten exposure risks as much as possible. It is miserable to break out in a rash because of gluten and one exposure can last for months!

Some other risks, come from the gluten that goes in the air when putting her dog food in her bowl or touching her dog food or treats that contain gluten. Breathing in the gluten definitely is not good! Also, If I forget to wash my hands and touch my lips, skin, table or counter there is now cross contamination risks that can cause me to have a reaction.

A reaction to gluten typically lasts 3-5 days, at least the most obvious symptoms do. Some doctors say that the reaction can continue virtually unnoticed in your body for up to two months. However, on the skin I have experienced reactions that last for several months and took a steroid shot to calm it down.

Moist Gluten Free Turkey- For the Holidays

Dec 5, 2017

Jump to RecipeEvery hostess wants her turkey to be moist and delicious! This was the best turkey I have ever made! It is the first time I have added lemon to my vegetables and it made a huge difference in moisture!

Step One: Pick A Gluten Free Turkey

Find a turkey that is gluten free. Turkeys are of course naturally gluten free, however, some companies inject flavorings into their birds that contain gluten. Here is one source where you can find a list of gluten free turkey brands and other tips on what to watch out for.

Our bird of choice is a Butterball turkey.

Step Two: Defrost your turkey

Buy your turkey about a week before you plan on cooking it and let it defrost in the refrigerator. This is by far the best and safest way to defrost your bird. For more information on methods to defrost the turkey safely check out the Butterball website here.

Step Three: Give your turkey a shower

I make a nice “bed” of paper towels to lay the turkey on after I have rinsed it inside and out.

Remove the packaging and the package containing the organs and the neck. Some people like to cook these with their turkeys, but I don’t. I discard them. I also remove the plastic that holds the legs together. (But I have cooked it with that on and it has been fine.)

Run water over the turkey and let the water run through the cavity of the bird. This will remove any blood that is left inside it. Shake the bird a little bit to remove excess water from inside.

Step Four: Pat down to dry

Take some paper towels and pat the bird dry. Just on the out side, no need to do the inside. Don’t rub the paper towel on the bird or you will end up with paper falling apart against the skin.

I have never noticed so many stray feathers left on the turkey as I did with this one. I just plucked them off as I patted it down.

This post contains affiliate links. I include these links for your convenience to be able to find similar items to what I am using. I earn a small commission for the referral, but your price remains the same.

Step Five: Add some flavor to your bird!

Place the bird in your roaster. I love my Pampered Chef Turkey Roaster! However, using a throw away turkey pan or another roaster works just as well.

Easy clean up turkey roaster

This one looks pretty close to my Pampered Chef roaster

Stuff It!

I don’t like stuffing my bird with stuffing, but I do stuff it for flavor with vegetables. This year I added a lemon and it was amazing! I have never cooked such a moist turkey before! The lemon made a big difference from past years!

I stuff some onion, carrots and lemon under the skin of the neck of the bird. I stuff it as full as it will hold it without dropping the vegetables out. Tucking the skin around the bottom or into the neck area helps some to hold the vegetables and lemon in.

The vegetables:

Stuff the cavity with vegetables! Alternate putting them in so there is a good mixture.

Onion

Cut into chunks

Carrots and celery

Baby carrots are the perfect size! Cut the celery into chunks about 1 1/2 inches.

Lemon

I always wash thoroughly my lemons before putting them in anything. Before cutting, put a drop of dish soap on the rind and scrub with a vegetable brush. Rinse thoroughly to remove all the soap, then cut.

Lemon cut into wedges and then cut in 1/2 or 1/3

Step Six: Rub the turkey down with butter

With 1 cube of softened butter, rub the bird down with your hands. Spread the butter all over the bird. The butter helps the herbs to stick to the skin and it gives it a nice brown color after cooking.

Step Seven: Herbs for flavoring the skin

In a small bowl, mix: basil, salt, pepper, Rosemary, sage, lemon peel, onion powder and parsley.

Rub and pat herbs into the butter, all over the turkey.

Step 8: Meat thermometer

How long you cook your turkey is based on 2 things: how much it weighs and what its internal temperature is. A turkey should cook to an internal temperature of 165°. Most turkeys come with instructions of what temperature and for how long according to their weight.

My oven has a probe setting where it will measure the temperature as it cooks and then beep when it is to that temperature. For help in how to place your meat thermometer check here.

Step 9: Cover your turkey to make it moist

Covering your turkey helps the moisture stay in the meat. I do not baste my turkey.

Step 10: Oven ready

If you are using a probe setting on your oven, it is time to set it according to your oven’s directions. If you don’t have a probe setting then it is a good idea to begin pre-heating your oven to 325° or the temperature on your turkey’s instructions, when you are preparing the bird for cooking.

Once your bird is in the oven, set a timer for your cooking time according to the weight. Usually there is a table of instructions that came with your turkey. Many turkey brands offer a hotline for calling the company to ask questions.

Step 11: Moist turkey ready to enjoy

It always feels 10 times heavier coming out of the oven as it did going in. Make sure someone strong is close by to help maneuver your turkey from the oven and then to a platter for carving. The vegetables are often still pretty crisp. I put them out if anyone wants to eat them, but they usually end up being thrown away because there are always so many other things to enjoy!

Step 12: Don’t throw away the bones!

Throw the bones, left over skin, and some fresh vegetables in the crockpot to make a bone turkey broth that can be used in gluten free Turkey Noodle Soup!

Moist Gluten Free Turkey

Shannon LeMmon

Moist turkey is the best! Great flavor and gluten free!

Print Recipe Pin Recipe

Course Main

Cuisine American

Ingredients

1 lemon- cut into pieces
1 onion- cut into pieces
2-3 celery stalks cut into 1 1/2 inch pieces
1/2 C butter softened
1 T Parsley
1 T Basil
1 tsp salt
1/2 tsp pepper
1 tsp Rosemary
1 1/2 tsp sage
2 tsp lemon peel dried
1 tsp onion powder

Instructions

If not using a probe pre-heat your oven according to directions that came with your turkey (Usually 325 degrees)
Stuff the turkey with lemon, onion, celery and carrots.
Put the vegetables in the neck area and the cavity of the turkey. Layer them so there is a good mixture of them inside. (You don't want all the carrots together, you want some variety amongst the placement of the vegetables.)
Rub the softened butter over the turkey with your hands
Mix together: parsley, basil, salt, pepper, rosemary, sage lemon peel, and onion powder
Rub and pat the herbs into the butter
Place your meat thermometer or set your probe
Time the cooking of the turkey according to directions on cooking time for the weight of your bird
Carve turkey to eat

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Turkey Noodle Soup- Gluten Free

Dec 4, 2017

Turkey Noodle Soup is a great way to use some of your left over turkey! Makes for an easy dinner, right after having company and making lots of food during the holidays.

Bone Broth

I like to begin right after we have carved the bird and finished dinner. I take the bones, some of the skin and put it in a crockpot. I add in carrots, celery, onion to help give the broth some flavor. If you are just making a bone broth then it doesn’t matter if the vegetables are chopped or not. (I discard the vegetables when making bone broth in-case I change my mind and want to just have broth.)

If you are planning on eating soup the next day, then having some nicely cut vegetables might be nice and cut down on your work. Add water until the bones are covered with water. My turkey stuck out of the water a little and I was barely able to get the lid on, but as it cooked, the bones fell apart into the water.

Set your crockpot for 19 hours. This gives you a really nice and tasty bone broth. *Wait until you make the soup before adding any flavoring, spices, herbs or salt and pepper. Strain the broth and remove the bones, skin and vegetables. If you are immediately making soup then you can leave the veggies, if you want.

Refrigerate until ready to use. (Probably not more than a week, unless you freeze it.)

Using Bone Broth

Bone Broth can be put in the refrigerator for a few days, until you are ready to have Turkey Noodle Soup. You will want to skim any fat off the top of the broth and discard it.

Ingredients

Broth- (you can either use a bone broth or use another broth. I didn’t measure how much I used, *it was a crockpot full.) Typically when I make soup I use 6-8 cups of broth depending on how many people will be eating. You can make a broth using Better Than Bouillon. (I believe it is 1tsp per cup of water.)

2 tsp Better Than Bouillon-chicken flavor (Yes, I add this to the broth to give it a little richer flavor.)

Salt and pepper to taste

A couple of handfuls of baby carrots- chopped

1 small onion or 1/2 a medium onion-chopped

3 celery stalks-chopped

1 T parsley

Turkey- bite size pieces, great way to use your turkey left overs! Approximately 1 cup, but put more or less according to how you like your soup!

Gluten Free Noodles- (Approximately 1/2 bag, but put in as many or as few as you like in your soup.)

Directions on how to make Turkey Noodle Soup

Stove Top

Put all ingredients into a pot on the stove- Medium heat. Bring to a boil for 5-10 minutes and then turn down to simmer for 30 minutes or until noodles and vegetables are soft. If it will be a while before eating I always bring it to a boil for a short while and let it simmer until we are ready to eat. If you are wanting to eat sooner, boil for longer. Be careful to not boil off too much of the liquid.

Crockpot

Put all ingredients into the crockpot and cook on low for 3-4 hours or 1 hour on high.

Asparagus, Peppers, and Potatoes- Gluten Free Breakfast

Nov 24, 2017

When we have baked potatoes, I often bake a few extras so we can cube them and make a breakfast with them. Knowing I had asparagus in the refrigerator I had to find a way to use it! My mouth was watering for some fresh asparagus! Craving asparagus has inspired this recipe.

Ingredients:

5 baked potatoes (served 4 people) cooked and cut into bite sized pieces

1/2 red pepper, chopped

1/2 green pepper, chopped

1/4-1/2 onion, chopped

handful of asparagus- cut into bite sized pieces

1/2-3/4 cup mushrooms, sliced

1/2 tsp of garlic (or 1 clove minced)

1 tsp red onion (I used the freeze dried red onions or use 1/4-1/2 red onion, chopped)

sprinkle paprika

salt and pepper to taste

2 T olive oil

Directions:

Heat oil in a frying pan or skillet on medium heat.

Once oil is warm add chopped peppers, chopped onion, (fresh red onion, if using) and asparagus. Stir and cook for 2-3 minutes.

Add Mushrooms, cook and stir for 2 minutes.

Sprinkle: paprika, garlic, red onion (if using freeze dried), salt and pepper to taste.

Add potatoes. Cook and heat through. (Because potatoes were already baked it shouldn’t take too long.

Print out Asparagus, Pepper and Potatoes Recipe, Here

Asparagus, Peppers, and Potatoes- Gluten Free Breakfast

Shannon LeMmon

A yummy vegetable packed gluten free breakfast.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Breakfast

Servings 4

Ingredients

5 baked potatoes served 4 people cooked and cut into bite sized pieces
1/2 red pepper chopped
1/2 green pepper chopped
1/4-1/2 onion chopped
handful of asparagus- cut into bite sized pieces
1/2-3/4 cup mushrooms sliced
1/2 tsp of garlic or 1 clove minced
1 tsp red onion I used the freeze dried red onions or use 1/4-1/2 red onion, chopped
sprinkle paprika
salt and pepper to taste
2 T olive oil

Instructions

Heat oil in a frying pan or skillet on medium heat.
Once oil is warm add chopped peppers, chopped onion, (fresh red onion, if using) and asparagus. Stir and cook for 2-3 minutes.
Add Mushrooms, cook and stir for 2 minutes.
Sprinkle: paprika, garlic, red onion (if using freeze dried), salt and pepper to taste.
Add potatoes. Cook and heat through. (Because potatoes were already baked it shouldn't take too long to re-heat them.
When potatoes and vegetables are heated and cooked to your liking remove from heat and enjoy!

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Bacon Wrapped Mustard Chicken- Gluten Free

Nov 6, 2017

Bacon Wrapped Mustard Chicken

There is just something wonderful about mustard and chicken! With my craving for bacon, this turned out to be the best combination to satisfy my cravings!

Ingredients

2 lbs chicken (I like chicken tenders because you can coat more of it’s surface for flavor and they are easier to wrap. However you could do 1/2 chicken breasts instead.)

approximately 1 1/2 pounds bacon lightly cooked (you want enough bacon to be able to wrap all of your chicken)

2 tsp seasoned salt

1/4 tsp onion powder

1/2-1 tsp ground mustard

1 tsp parsley

1/4 tsp pepper

Large Ziploc baggie

Directions

Preheat oven to 350 degrees.

9×13 baking dish- sprayed with non-stick spray

Lightly cook bacon so it has a little color but isn’t crispy. You need to be able to wrap it around the chicken without it breaking.

In a small bowl mix together all the spices.

Place chicken in large baggie. Add spices to baggie and shake.

When the chicken is coated wrap in bacon and place in baking dish.

Bake for 35 min- covered

Uncover and bake for 10-12 more minutes or until chicken is cooked all the way through.

Eat as is or dip in a honey mustard sauce. My favorite is Baby Ray’s Honey Mustard.

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Bacon Wrapped Mustard Chicken- Gluten Free

Shannon LeMmon

Print Recipe Pin Recipe

Course Main

Ingredients

2 lbs chicken
approximately 1 1/2 pounds bacon lightly cooked you want enough bacon to be able to wrap all of your chicken
2 tsp seasoned salt
1/4 tsp onion powder
1/2-1 tsp ground mustard
1 tsp parsley
1/4 tsp pepper
Large Ziploc baggie

Instructions

Preheat oven to 350 degrees.
x13 baking dish- sprayed with non-stick spray
Lightly cook bacon so it has a little color but isn't crispy. You need to be able to wrap it around the chicken without it breaking.
In a small bowl mix together all the spices.
Place chicken in large baggie. Add spices to baggie and shake.
When the chicken is coated wrap in bacon and place in baking dish
Bake for 35 min- covered
Uncover and bake for 10-12 more minutes or until chicken is cooked all the way through.

My NAFLD Journey- Part 3- Weight Loss Issues

Oct 14, 2017

Weight Loss

So, weight loss is one of the to dos. This causes me frustration because weight loss is always one of my to dos, but now I have to make it a serious focus. Not necessarily a bad thing. I’m wiser than when I was in college and tried some very unhealthy ways of loosing weight.

Keto

I have seen a lot of my friends posting about weight loss success, but most of them are using programs or doing Keto. So, I started looking into Keto.

Most weight loss programs require you to eat their products. You can do Keto without buying products, I think. Anyway, most of those products contain a lot of gluten and or soy. I think it is wise to have less soy since it appears soy plays a part in thyroid problems. Celiac and thyroid problems tend to go together.

My chiropractor has a weight loss plan very similar to Keto but it has a high fat beginning to get you to ketosis and then is high protein. I don’t feel good about this because I don’t think my body can handle the high fat window. I don’t have a gall bladder and I worry about the strain on my liver. I understand that the Keto diet would help my pancreas and liver to rest but the high fat window to get you to that point feels like a deal breaker. (I plan on talking to my doctor more about these issues.)

Slow weight loss goals

Stressed over and over in everything I read was to loose weight slowly. One to 2 pounds a week. No problem, I’ve always had a hard time losing weight and it has never come off very fast. I’m just hoping to not slide backwards! So far, I am consistently down 5 pounds from when I started. (It’s taken me so long to write this, that I am now, 7 pounds down!)

Recently, I talked to a friend who, years ago, did the keto diet. She said it was great and she loved how she felt and the way her body looked, but she couldn’t keep it up and the weight came back. She also commented about the quick weight loss, which is something that has concerned me with Keto.

Small, Frequent Meals

I think this small, frequent meals people always talk about is a misnomer! It’s not really “meals”.

Making lots of meals all day long is really overwhelming! Not to mention, everyday! Who wants to cook and make things all day long? Doesn’t a meal mean you won’t be hungry for hours?! I don’t know about you but, I grew up being told to NOT snack between meals and that you had to eat 3 times a day.

Now, I am relearning that healthy snacks throughout the day is a better way for me. I’m also finding that I eat less at dinner time because of this way of eating. I don’t do well with the small meals throughout the day when I am busy. I think it is just going to take time and working at it before I find my stride.

Planning things to eat and have available has been helpful, too.

What I am eating

yogurt
fruit
2 fried eggs or scrambled
breakfast meats- sausage, ham, etc.
Cottage Cheese and Pineapple Salad

Seriously, I feel like a hobbit!

My husband will ask what I am having for breakfast and often I tell him second breakfast is . . .

cheese sticks
meat rolled with cheese slices
green salad with lots of vegetables
carrots and dip
cucumber slices
pickles
leftovers (usually as my main lunch, but I don’t eat a lot)
We are still doing a lot of chicken for dinner
occasionally pork
some beef dishes
popcorn

Dinner is pretty much a normal dinner but I opt for water over juice or any other beverage.

Cheat Days

I think days that you have a nice dessert or something you really love or crave is a nice “reward” for being “good”.

So, we had specialty cup cakes that were like one of the layers of our daughter’s wedding cake, to celebrate her 1st wedding anniversary. Then, the other night I really wanted an ice cream sundae. On another night, I had a small piece of Applesauce Spice Cake.

These treats have been spread out and I am currently looking forward to a gluten free brownie cheese cake next week!

Cottage Cheese and Pineapple Salad

Shannon LeMmon

Light and can substitute other fruits in place of the pineapple. Some of our other favorites are: peaches and pears.

Print Recipe

Prep Time 10

Total Time 10

Course Breakfast

Ingredients

Small curd cottage cheese
1 can crushed pineapple drained

Instructions

Mix cottage cheese and drained, crushed pineapple together. Keep leftovers refrigerated.

Exercise

Trying to keep up the exercise! My daughter and I did great throughout August and most of September. Then, my daughter got sick and it threw things off.

I started walking on the treadmill, because it has also been pretty chilly! However, this week my daughter and I made it out 3 times to walk on our local trail.

It’s always a challenge to fit exercising into the schedule, but we are doing it!

Drink More Water

Stupid dehydration! I got really busy and didn’t keep up on my water and small meals. I had been doing really well and was feeling good, but after having 3-4 days of running like crazy and forgetting to carry my water around etc., etc., etc. I crashed and felt horrible. I hadn’t been treating my body right and paid for it!

In some ways, this is a bigger challenge than the small, frequent meals. Trying to come up with a plan to do better: goal of how many bottles to drink a day and/or marking down somewhere, how many I drink. This might help me to make a better, more measureable goal.

Do you have any tips for eating small, frequent, healthy throughout the day? How do you stay hydrated and how do you remember to drink plenty of water? Please let me know in the comments.

My NAFLD Journey: Part 1 and Part 2

Delicious Turkey, Red Onion and Goat Cheese Scrambled Eggs For Two

Jul 26, 2017

Eggs are naturally gluten free and make a great breakfast, especially if you are eating gluten free or paleo. However, they can get boring after a while! Here’s a delicious combination we enjoy for breakfast!

My kids, however, rarely like eggs for breakfast but when I mentioned I was putting goat cheese on them, they were all in. I know it is a little weird but all of my kids really love goat cheese!

The Delicious Directions

Any recipe is easier if prep work is done before starting the stove. So, cut up your turkey (2-3 slices) and red onion, if you are using a fresh one. (You don’t need a lot of onion. If I were cutting a fresh onion I would do one or two slices from the onion and then chop into smaller pieces.)

I, however, am using these freeze dried ingredients that I found at Costco by Litehouse. They are so good especially when I am not feeling like doing a lot of prep work! They can also be found on Amazon!

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For 2 people we do 7 eggs- scrambled. I can crack 5 out of 7 eggs without breaking the yolk. However, scrambled means no whole yolks remaining and so scramble them good and then we are ready to begin.

Melt butter in a fry pan. You could use oil and coconut oil would probably taste really good with these ingredients!

Add scrambled eggs. Put chopped up turkey, approx. 1 Tablespoon (or your preference) of red onion, sprinkle in some basil, salt and pepper to taste.

It looks similar to how I make my omelets, but that’s not what we are making so don’t let it just cook there. Push the egg and all it’s ingredients around in the pan with a spatula.

Now it is time to crumble some goat cheese across the top of your cooked scrambled eggs.

Because my husband likes tomatoes I cut this cute heart shaped tomato and put on the side of his plate. I don’t know why my tomato plant has produced 3 heart shaped tomatoes this season but they are so cute!

Nice way to switch up scrambled eggs!!!

Delicious Turkey, Red Onion and Goat Cheese Scrambled Eggs For Two

Shannon LeMmon

A little more than scrambled eggs to bring a delight to your breakfast table in a light and delicious way! This recipe is for 2 people. When I do it for one I use 3 eggs and one slice of Deli Turkey.

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings 2

Ingredients

7 Eggs
2-3 slices of thin sliced deli turkey (cut into small pieces)
Approx 1 T Red onion chopped or freeze dried
Sprinkle on Basil
Salt
Pepper
Goat cheese -to your liking
Butter or oil to keep eggs from sticking to pan

Instructions

Prep all ingredients before starting the stove. Cutting, chopping and scrambling ingredients.
Melt butter or heat oil in pan.
Add all ingredients except for the goat cheese.
Cook ingredients while pushing them around in the pan with a spatula.
When egg is fully cooked add goat cheese to the top.
Remove from heat.
Tomato or avocado are really nice on the side!

Gluten Free Mexican Ramen-Spicy Noodles

Jun 25, 2017

As a College Student

My first year as a college student I made: French toast, cereal, Ramen, and burned Hamburger Helper. I didn’t have a lot of cooking experiences and wasn’t very interested in making much. I was not gluten free and I was misdiagnosed and undiagnosed at the time and frequently sick. You can read more about my health story here.

My second year of college I decided to do a little more cooking and experimenting, but just a little. I think I made spaghetti and came up with this yummy recipe for Ramen! I tried a few other combinations with other ingredients; ewww totally not worth mentioning!

Directions for Gluten Free Mexican Ramen

Noodles

I was so disappointed that Ramen has wheat in it! It was my favorite lunch and sometimes dinner! It took us a while to find a good substitute!

We use this Rice Ramen from Lotus Foods. We buy it at Costco, but it can also be found on Amazon. (It’s gluten free and vegan!)

Another option we use is Thai Kitchen Onion Instant Noodles.

It’s been so nice to have this back, especially for our college students! My daughter, also made this in college and it is one of her favorites! Her roommates thought she was crazy! She finally got them to try it and by the end of the year, they were all making it!

Boil the noodles according to the directions. Add a teaspoon of Better Than Bouillon for flavor. (I prefer the chicken flavor.)

Eggs

While the noodles are boiling in a sauce pan, scramble 2 or 3 eggs in a fry pan.

The rest of the ingredients

Crunch or broken tortilla chips into a bowl. (My favorite are Tostitos .) You will want a large cereal bowl for this!

Add scrambled eggs to the bowl.

Drain the noodles. . . you can leave a little bit of the liquid if you want. My daughter leaves all the liquid and still adds a lot of salsa to it. I prefer very little liquid, if any and lots of salsa! (Actually, I use picante sauce- Pace Picante Sauce.)

I put enough Pace Picante Sauce to make it moist. This is according to your liking- add more or use less. I don’t measure. I just add what I like and I like the picante sauce to be the moisture.

Add grated cheese (optional)

Mix together and enjoy!!!

Gluten Free Mexican Ramen

Shannon LeMmon

This recipe feeds one! Noodles with a Mexican twist!

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Prep Time 5

Cook Time 10

Total Time 15

Course Main

Cuisine Mexican

Servings 1

Ingredients

1 pot of boiling water
1 noodle cake or individual package of Thai Kitchen
1 tsp chicken flavored Better Than Boullion or the flavor packet in Thai Kitchen
2-3 scrambled eggs
Pace Picante Sauce- to your liking
Crushed tortilla chips
Sprinkle with grated cheese optional

Instructions

Boil noodles and flavor packet or boullion according to package directions.
While noodles are boiling, scramble eggs in a fry pan.
Crush tortilla chips into a bowl.
Drain liquid from the noodles.
Add all ingredients to bowl and stir until well mixed.
*Picante is added to your ingredients according to your taste; do you like a lot of picante or just a little?

Gluten Free Applesauce Spice Cake

Jun 12, 2017

Gluten Free Birthday Cake!

This was a favorite dessert before we went gluten free. One of our goals was to figure out how to get this delicious dessert in a gluten free version! We discovered that Sun Flour Mills Pumpkin cake mix was perfect to exchange the pumpkin that you add to the mix with applesauce!

It worked out so well! This year my daughter asked for GF Applesauce Spice Cake for her birthday cake. Cream cheese frosting pairs perfectly with the applesauce spice flavors! We got so excited to eat the cake, I almost missed getting pictures of it before it was gone!

Ingredients for Gluten Free Applesauce Spice Cake

Sun Flour Mills Cake Mix Gluten Free Pumpkin

3 eggs

1/2 Cup oil

1 can or approx. 1 1/2 Cups Applesauce

2 tsp Cinnamon

1 tsp ground cloves

1/2 tsp nutmeg

Directions:

Pre-heat oven to 350 degrees

In a mixing bowl:

1 package of Sun Flour Mills Cake Mix- Gluten Free Pumpkin (Do NOT add the pumpkin)

3 eggs

1/2 Cup oil

Once mixed well add the cinnamon, ground cloves, and nutmeg. Mix until spices are thoroughly mixed throughout mixture.

Spray a 9X13 baking dish with non-stick cooking spray. Flour to keep cake from sticking. Pour mixture into floured cake pan or baking dish.

Bake for 25-35 min.Insert a toothpick to check to see if cake is done.

Frost with Cream Cheese Frosting.

Gluten Free Applesauce Spice Cake- Happy Birthday!

It was my daughter’s birthday. Another one of my daughters had fun putting the candles on the cake. Add them up to see how old she is. Funny girls!

Gluten Free Applesauce Spice Cake

Shannon LeMmon

Apples and spice have such a delightful flavor. This cake is a sweet treat you will want to make!

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Ingredients

Sun Flour Mills Cake Mix -Gluten Free Pumpkin
3 eggs
1/2 Cup oil I use olive oil
1 can or approx. 1 1/2 Cups Applesauce
2 tsp Cinnamon
1 tsp ground cloves
1/2 tsp nutmeg

Instructions

Pre-heat oven to 350 degrees
In a mixing bowl:
package of Sun Flour Mills Cake Mix- Gluten Free Pumpkin (Do NOT add the pumpkin)
eggs
/2 Cup oil
Once mixed well, add the cinnamon, ground cloves, and nutmeg. Mix until spices are thoroughly mixed throughout mixture.
Spray a 9X13 baking dish with non-stick cooking spray.
Flour to keep cake from sticking.
Pour mixture into floured cake pan or baking dish.
Bake for 25-35 min.
Cool and then frost with Cream Cheese Frosting.

Gluten Free Cream Cheese Chicken- Crockpot

Jun 9, 2017

Gluten Free Cream Cheese Chicken was my daughter’s request for her birthday dinner! Everyone was so happy, because everyone likes it! That is sometimes a big order in our family. I have one daughter who doesn’t like a lot of foods and is sensitive to others. I like it because it is so easy and is made in the crockpot.

This is one of the best finds in a church recipe book and I was able to tweek it to be gluten free!

Boneless, skinless thighs taste best in this recipe!

Ingredients for Gluten Free Cream Cheese Chicken made in the crockpot

2 lbs boneless, skinless thighs

1 stick butter (1/2 cup), melted

1 tsp salt

1 1/2 tsp parsley

1 1/2 tsp oregano

1 tsp garlic powder

1 tsp onion powder

1/2 tsp basil

1/4 tsp thyme

2 Cups Gluten Free Cream of Chicken Soup (Double the GF Cream of Chicken Soup recipe, that is at the link, so you have 2 cups of the soup.)

8 ounces cream cheese

Directions:

Turn your crockpot on low. It will need to cook for 4 hours.

Put melted butter into crockpot.

In a small bowl mix together all of the spices.

Put mixed spices into butter and stir.

Add boneless, skinless chicken to the butter and spices and mix it together until well coated.

Cook on low for 4 hours.

Before serving make the sauce for the chicken.

Follow the directions for Gluten free Cream of Chicken Soup. (Because my family loves to use the sauce as gravy on mashed potatoes and we never seem to have quite enough, I double the sauce and do 4 cups of the soup with 16 ounces of cream cheese. I would try it with the 2 cups the first time and see how much your family eats, before doubling it.)

Once soup thickens, add the cream cheese. Break cheese into small pieces when adding it to the soup. This will help it to melt quicker.

Serve with Mashed potatoes, green beans, corn or mixed vegetables.

Gluten Free Cream Cheese Chicken made in the crockpot

Gluten Free Cream Cheese Chicken- Crockpot

Shannon LeMmon

Delicious combination with the dark meat from the chicken thighs and the creaminess of the cream cheese sauce. The cheese sauce perfectly compliments the chicken and goes great with mashed potatoes!

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Prep Time 25

Cook Time 4

Total Time 4 25

Course Main

Cuisine American

Ingredients

2 lbs boneless skinless thighs
1 stick butter 1/2 cup, melted
1 tsp salt
1 1/2 tsp parsley
1 1/2 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp basil
1/4 tsp thyme
2 Cups Gluten Free Cream of Chicken Soup Double the GF Cream of Chicken Soup recipe, that is at the link, so you have 2 cups of the soup.
8 ounces cream cheese

Instructions

Turn your crockpot on low. It will need to cook for 4 hours.
Put melted butter into crockpot.
In a small bowl mix together all of the spices.
Put mixed spices into butter and stir.
Add boneless, skinless chicken to the butter and spices and mix it together until well coated.
Cook on low for 4 hours.
Before serving make the sauce for the chicken.
Follow the directions for Gluten free Cream of Chicken Soup. (Link above.)
Once soup thickens, add the cream cheese. Break or cut cheese into small pieces when adding it to the soup. This will help it to melt quicker.
Serve chicken with soup mixture over chicken.
Extra sauce makes a great gravy for mashed potatoes!

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Step One: Pick A Gluten Free Turkey

Step Two: Defrost your turkey

Step Three: Give your turkey a shower

Step Four: Pat down to dry

Step Five: Add some flavor to your bird!

Stuff It!

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Onion

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Step Six: Rub the turkey down with butter

Step Seven: Herbs for flavoring the skin

Step 8: Meat thermometer

Step 9: Cover your turkey to make it moist

Step 10: Oven ready

Step 11: Moist turkey ready to enjoy

Step 12: Don’t throw away the bones!

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Seriously, I feel like a hobbit!

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Do you have any tips for eating small, frequent, healthy throughout the day? How do you stay hydrated and how do you remember to drink plenty of water? Please let me know in the comments.

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The Delicious Directions

Nice way to switch up scrambled eggs!!!