Baked Taquitos - Super Easy 4 Ingredients - gluten free and top 8 allergen free *vegan option

Simple, healthy and cheap!

This is a 4 ingredient (minus spices) go-to dinner that everyone in our family loves. One part of it that I really love is that I'm sneaking in beans that my picky eater doesn't even notice.  

It can be very universal in the fact you can sub in or out the ingredients, depending on what you prefer or have on hand.  In this recipe I use ground turkey, but beef, chicken or pork is just as good.  The beans are refried, but I have used black and kidney too.  We need to use a Allergy Free "cheese", but you can use the real stuff if tolerated!  You can even switch out the corn tortilla if needed.  Making them a baked Taquito helps with keeping them healthy, quick to make and less of a mess to clean up in the end. 

I keep this recipe very simplified since cooking whole foods from scratch every night can be daunting!  It almost feels like cheating to me~  Adding in onion, peppers, olives, corn, cilantro, avacados and any other delicious ingredient would kick it up even more- the skies the limit if you want to take the time.  But you won't be disappointed with just the basics!  

Another plus of this recipe is that it makes a large serving amount which can be used for leftovers or put in the freezer and reheated in the oven when needed.  (I have doubled and tripled this before just so I had freezer food for the future)  The recipe ends up being pretty cost effective since it uses such basic and few ingredients.


gluten free and top 8 allergen free *can be vegan


Baked Taquitos:

1 lb.  Ground Meat of choice (or meat substitute)
1  15.4 oz can Organic Refried Beans
20  Organic Corn Tortillas- 5 inch round
1/2 Cup  Allergy Free Cheese

1/2 tsp.  Garlic Powder
1 TB  Chili Powder
salt and pepper to taste

Oil of choice
Preheat oven to 425 degrees.  Line a large cookie sheet with parchment paper.  Drizzle oil -(about 1-2 TB) to coat pan.  
In large skillet brown ground meat until fully cooked.  Add in whole can of beans and spices. Cook and stir until completely mixed together.   Warm tortillas in microwave until soft.  Fill softened tortillas with some meat and cheese.  Roll and lay seam side down on oiled pan.  Brush tops of filled tortillas with oil and sprinkle with salt.  Bake at 425 degrees for 25 minutes.  Enjoy!

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Gluten Free Fridays

Spring Pasta - gluten free (top 8 allergen free) *vegan option

Figuring out ways to use our leftover Easter ham seams simple, but becomes daunting after about 3 meals.  This is probably one of my favorite ways to use it up because it's a bit lighter since there are no heavy sauces as part of the recipe.  

I love gluten free pasta!  It's one of those allergy free items, even if we could take away our gluten allergy, I would still keep in my kitchen cupboard.  It's not as forgiving as wheat pasta when cooking and leftovers usually break apart on the second heating, but it doesn't give you that heavy feeling after eating as "normal" pasta would.  And it really is great for company because no one can tell one from the other.  

Now you could certainly leave out the ham in this recipe, which I've done many times and just kept it vegan.  Or you could use a different protein, say cut up chicken or sausage, or even allergy free lunch meat you may have on hand.   Serving it (without the added meat) as a side with fish would be delish too!

I'm not sure why, but I've been putting peas in most everything these days for dinner.  It must be because of the Spring weather.  Luckily frozen peas are delicious and cheap and I always have them in the freezer.

You'll find this dinner recipe is pretty quick and easy to throw together,  and once you make a recipe like this it's easy just to make it off hand and add anything you are feeling, not really needing a recipe.  To be honest, I am a terrible recipe follower!  I may look at a recipe-even my own- but usually just add what I like (or have on hand) in the end.  As long as you follow the basics, you will be pretty safe!


gluten free, top 8 allergen free  *vegan option


Spring Pasta with ham and peas:
serves 4-6 large servings

1- 16oz package of Gluten Free Pasta

2 Cups  Ham, allergy free (cooked) -cut up into tiny pieces     *or meat of choice    (*or leave out)
1/2  Red Onion, chopped
2 Cups  Frozen Peas, thawed
1 Cup  Cherry Tomatoes -cut up in halves
3-4  Garlic Cloves -finely minced
2 TB  Butter Substitute ( I use Earth Balance Soy Free)
1 tsp.  Sea Salt  (plus extra "to taste")
1 1/2 tsp.  Ground Pepper
1 tsp.  Garlic Powder
2 tsp.  Dry Oregano Leaves
5 TB  Olive Oil (plus extra to top before serving)

Dairy Free Parmesan Cheese

Cook pasta according to package instructions.  * I always add a ton of salt to the boil water and cook gluten free pasta al dente.  Drain (saving 1/2 - 1 cup pasta water) and set aside.
In a large skillet over medium heat add 2 TB of olive oil.  Add red onion and saute until soft, about 5 minutes. Add in chopped garlic and cook 1 minute, being careful not to burn.  Next add in ham, peas, butter substitute, garlic powder, salt, pepper, oregano, cherry tomatoes and 3 TB more of olive oil.  Stir occasionally until heated through, 5 minutes plus.  Now add in pre cooked pasta and combine.  Salt and pepper to taste.  If your pasta seams dry just add a splash or two of pasta water and stir (this just depends how quickly everything has cooked and how hot your stove top is).  Serve topped with dairy free Parmesan and a drizzle of olive oil.  Enjoy!

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Also shared at:  Fat Tuesday, Create Link Inspire, Totally Talented Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Gluten Free Fridays, Foodie Friday,

Baked Chicken Nuggets- gluten free (top 8 allergy free!)

Making allergy free "kid friendly" food as a parent, is very satisfying!
When I can serve my kids something that most kids gets to enjoy normally -and then they actually love the allergy free version, I'm happy.  It's just the little things!

Taking a few extra minutes to make these as compared to heating up a boxed version in the oven/microwave is well worth the time and money saved.  You can feel good about serving your family and friends a homemade "fast-food" healthy version, and there wont be any complaints.  

The key to baking chicken nuggets and getting them crispy is really simple.  You need to make sure your oven is up to temperature and add a little oil to the pan, then your nuggets will have a great crunch!  

The "crushed" ingredient is up to you.  Whatever your allergy restrictions allow will define your choice.  I usually use a combination of a allergy free cereal and type of chip together.  I like the flavor better with a combination.  Normally, I just fill up my food processor to the top with half cereal and half chips and crush them down.  Then I measure out and add my seasonings.  My left over dry mix goes into the freezer and then I have extra ready for the next time.  

I use chicken tenders generally for this recipe because they are thinner than most chicken breasts and quicker to thaw.  I just place them in water (to thaw, if frozen) and it doesn't take long for me to throw these together for a quick dinner.  Just top off the meal with some sweet potato fries and cut up veggies and you'll be set to go!


gluten free/allergy free



Baked Chicken Nuggets:
parchment lined cookie sheet

5  Chicken Tender Pieces (uncooked) - cut into 4's
1 Cup  Finely crushed Rice Cereal, Tortilla Chips, Frito's - etc.   ( I use a combination)
1/4 tsp.  Garlic Powder
1/8 tsp.  Ground Pepper
1/4-1/2 tsp.  Sea Salt (amount depending on your taste)
1/4 tsp.  Hungarian Paprika
1/2 Cup  Brown Rice Flour
1/2 Cup  Coconut Milk, plain (carton) or milk substitute
1/8 tsp.  Lemon (crystallized) or 1/2 TB  Lemon Juice
2 TB  Oil of choice

Preheat oven to 425.
Line a cookie sheet with parchment paper and cover with the oil.
On plate/bowl place the brown rice flour on it, set aside.
In small bowl combine coconut milk and lemon, stir and set aside.
Combine crushed mixture of choice, garlic powder, pepper, salt and paprika and pour onto another plate/bowl.  In a "assembly line" dip/pat chicken pieces first into brown rice flour, then dip into "milk" mixture and finally dip/pat into crushed cereal/chip mixture.  Place onto greased cookie sheet.  Bake 10 minutes then turn pieces over and bake an additional 4 minutes.  Enjoy!

First, pat the brown rice flour onto the chicken pieces.

Second, dip the pieces into the "milk" mixture.

Last, pat the crushed mixture onto the dipped chicken pieces, coating well.

Place onto oiled cookie sheet and put into preheated oven.

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Also shared at:  Fat Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Whole Food Friday, Healing With Food Friday

Pizza Cups -Allergy Free!

Just in time for Super Bowl or pizza night these allergy free Pizza Cups can be enjoyed by everyone!

The great thing about a recipe like this is that it can be so versatile.  You can make them to every one's liking by adding or taking out ingredients.  

With one batch I did three different variations to fit my families likes and allergy (or not) needs!
I did one type for my youngest who has the most allergies and dislikes.  I did another type for myself and a third for my husband and oldest daughter who like and can eat, real cheese.

The pizza dough is a yeast style, but don't let that differ you from making it.  I'm not one for difficult bread recipes, so this is straight forward and basic.  The only two things you want to be sure of is that you have good yeast and your liquid is the right temperature, as listed in the recipe.  I use a instant thermometer to always check my liquid temps, which is a life saver.  I've tried several time just to guesstimate by touch and have screwed up many times!   



gluten free/allergy free
*can be vegan- depending on your toppings!

Pizza Cups:
2-12 cup muffin tins

1 Cup  Rice Milk (or milk substitute of your choice)
1/2 Cup  Water
3 TB  Olive Oil
3/4 Cup + 2 TB  Brown Rice Flour
3/4 Cup + 3 TB  White Rice Flour
1 Cup  Potato Starch
1/2 Cup + 1 TB  Tapioca Starch
1 tsp.  Xantham Gum
4- 6 TB  Organic Granulated Sugar (or sweetener of choice)
*amount depends on how sweet you would like it to taste, but do add 3 TB at the very least to "feed" the yeast.
1/2 TB  Rapid Rise Yeast
1/2 TB  Fine Sea Salt
1/2 tsp.  Garlic Powder
2 tsp.  Dry Minced Onion

*Toppings, pizza sauce and grated "cheese"- your choice!

Preheat oven to 200 degrees.  Grease 2, 12 cup muffin tins (*this recipe makes about 16 pizza cups)
In microwave safe bowl add rice milk, water and oil.  Heat until 120 degrees. Set aside.
In large mixing bowl with paddle attachment add; brown rice four, white rice flour, potato starch, tapioca starch, xantham gum, sugar, yeast, salt, garlic powder and dry minced onion.  Mix on low for a few seconds to blend together.  Slowly drizzle in warmed liquid mixture while mixer is on low to dry mixture.  Mix on medium/low for 2 minutes, scraping down as needed.  Fill prepared muffin tins 1/2 full.  Turn off oven and place pans in for 25 minutes to rise.  Once risen, remove from oven.  Preheat oven to 380 degrees. Using a spoon, press into risen dough cups to make a well.  Add sauce and desired toppings.  Bake for 18 minutes.  Remove and enjoy!

Muffin cups half full and ready to rise in warmed oven

The risen dough

Make a well with spoon for the toppings

Add your favorite allergy free toppings!

We did some with Diaya mozzarella shreds and some with real mozzarella

This is how my youngest daughter prefers hers, ground turkey
 and Daiya mozzarella shreds...plain, plain, plain!

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Also shared at:Fat Tuesday,Tasteful Tuesday Party,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Fridays,Heeling With Food Friday,Whole Food Friday

BBQ Chicken Cornbread Bake

This is one of those go-to meals that I've used on several occasions.  It consists of pretty basic ingredients and can be thrown together in about a hour.  It is large enough if you have company to feed or plenty enough just to enjoy the leftovers.  I love having recipes that can carry over to another night without loosing their flavor or texture.... (so I can have a night off from cooking!).

I originally found this recipe off of the Rachael Ray website over a year ago (I couldn't find the link anymore otherwise I would have shared!) and just recreated it so I could make it allergy free for my family.  

The only thing I change from my recipe version when making it from time to time, is if I use real cheese or cheese substitute depending on who I am feeding.  Every other part of the recipe I don't have to worry about since I use all allergy free ingredients.  

We normally top it with freshly mashed avocado's with a little bit of smoked sea salt mixed in.  But the toppings ideas could be endless.  When serving to company, I would also put out salsa, hot sauce, sour cream, cilantro etc.  I would normally serve this with a fresh cucumber salad on the side.  


gf/vegan


BBQ Chicken Cornbread Bake:
Oven 350 degrees
9x13 Pan (greased)


Cornbread:

1 Cup  Masa or Cornmeal
1/2 Cup  Brown Rice Flour
1/2 Cup  Tapioca Starch
1 tsp.  Xantham Gum
1 TB  Baking Powder
1/4 tsp.  Fine Sea Salt
1/4 plus 1/8 Cup  Oil ( I used Canola)
1/4 plus 1/8 Cup  Pure Maple Syrup
1 1/2 Cups  Milk Substitute ( I used plain unsweetened Rice Milk)
1/2 Cup  Corn ( I used thawed frozen corn)


Preheat oven to 350 degrees.  Grease a 9x13 pan, set aside.
In a large mixing bowl;  add all ingredients except corn, and stir by hand until well combined.  Once combined, stir in corn.  Place into greased 9x13 pan and bake 25-30 minutes, until a light golden brown.
Remove from oven and set aside until bbq chicken mixture is ready.

BBQ Chicken Topping:


2-3 TB  Olive Oil
1/2  Medium Yellow Onion (chopped)
1/4  Green Bell Pepper (chopped)
1/4  Red Bell Pepper (chopped)
2  Garlic Cloves (minced)
3 Cups  Shredded Chicken (I shredded 1/2 of a whole roasted chicken)
1 Cup  BBQ Sauce ( I used Two Fat Guys brand)
1/4 Cup  Ketchup
1 TB  Chili Powder
2 tsp.  Ground Cumin
salt and pepper to taste

1 1/4 Cups Cheese of choice ( I used a Daiya mixture of shredded cheddar and mozzarella, the Daiya shredded pepperjack would be delicious too)
  (*note:  For my real cheese eaters, I top with a mixture of 1 cup shredded cheddar and 1/4 cup shredded peperjack cheese)

Preheat oven to 350 degrees.
In large skillet over medium high heat on stove top;  add olive oil, yellow onion, green pepper, red pepper and garlic and saute until soft (4-5 minutes)  Add in shredded chicken, bbq sauce, ketchup, chili powder, cumin and salt and pepper (to taste).  Stir together and once evenly heated, remove from heat and top the precooked cornbread mixture with all of the bbq chicken mixture.  Top with cheese evenly and bake (covered) for 15 minutes or until cheese is evenly melted.  Remove cover and broil top until golden, 2-3 minutes.  Enjoy!

Although Daiya doesn't melt as well as dairy cheese, it is still delicious!

You can see the layers of sweet cornbread, bbq chicken and cheese......

You can also make this into individual servings if you like!

This is be real cheese version for all the dairy eaters!   

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Also shared at:Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Healing With Food Friday,Simple Meals Friday

Chicken Nuggets two-ways...

You can never have enough chicken nuggets in our house!  

They are a real treat to make for the kids (and adults) when you are craving something bad.  When my youngest daughter first developed her food allergies this is definitely the one food that separated her from the other kids.  I was determined in the beginning to make or find a recipe that could replace the kind we use to buy.  When it comes to a recipe like this, food allergies are a blessing, since the more "whole ingredients" you use the better it taste!   My chicken nugget recipes are probably the most requested meals I get from my daughters friends.  They have no idea that they are allergy free and really could care less as long as I make them!

  I do have many chicken nugget recipes, but this one is the quickest since it doesn't involve a batter to pre-make.  This particular recipe can be done two ways, one with coconut on the outside and one without the coconut.  We love either one, so it usually just depends if I have the coconut in my pantry or not!  You can make them nugget size or tender size.  These are very quick to make and can be reheated in the oven for leftovers the next day.  

gf/df/soy free/egg free

Chicken Nuggets:

5  Chicken Tender Breast (thawed if frozen) or Nugget size (cut into pieces)

1/4 Cup  Brown Rice Flour

1/4 Cup  Coconut Flour

1/4 Cup  Corn Starch (or Potato Starch)

1/4 tsp.  Xantham Gum

1 tsp.  Baking Powder

1/2 tsp.  Garlic Powder

1/2 tsp.  Sea Salt

1 Cup  Coconut Milk (or Milk of choice)

1 tsp.  Lemon Juice

2 Cups  Coconut (grated) Unsweetened or Sweetened -whichever you prefer

Canola Oil for frying

In one small bowl, add brown rice flour, coconut flour, corn starch, xantham gum, baking powder, garlic powder and sea salt.  Mix together until blended and no lumps, set aside.  In another small bowl, add coconut milk and lemon juice and stir together.  Let sit about 5 minutes to create a "buttermilk".  In one last bowl add grated coconut, set aside.  Dredge chicken nugget into flour mixture to cover completely.  Next dip into "buttermilk" mixture and then dredge into grated coconut, pressing firmly onto chicken.  Set aside on plate and finish the rest.  

In large pan, I use a cast iron skillet, add canola oil so it fills up to about 1/2 inch from bottom.  Heat up over medium heat.  Once oil is heated add coated chicken, two at a time, into pan.  Cook about 3 minutes per side.  Drain onto paper towel.  Repeat until all chicken is done.  Serve hot and enjoy!

*If choosing to not use grated coconut.  After first dredging into flour mixture, then dipping into "buttermilk" repeat process two more time.  You will create a nice coating onto the chicken.  Then cook in heated oil as stated.  

*Note:  If using sweetened coconut, keep in mind the sugar on the coconut will burn quicker than unsweetened, so you may have to adjust your oil heat accordingly.  

Also Shared at:Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Well Fed Wednesdays,Gluten Free Fridays,Whole Food Fridays

Spanish Rice

Spanish Rice

This is one of my go-to recipes during a busy week.  It is simple and filling.  You can make it "as-is" or add lots of toppings and sides and turn it into a "bar" type dish.  I have made this for company and added sides like cheese, chopped onion, salsa, sour cream, jalapenos, shredded lettuce, guacamole, hot sauces etc.. Then I set out warm corn tortillas and corn chips and everyone can decide how they would like to "build" their own plate!  If you add a salad you are set for a crowd. 

gf/df


Spanish Rice:

3 TB  Olive Oil
1/4 large  White Onion  -chopped
1/2 large  Green pepper  -chopped
2 tsp.  Garlic   -chopped/minced
1/2 lb.   Ground meat  (beef, turkey, chicken, meat substitute)
1 1/2 Cups  Spaghetti Sauce (homemade or favorite jarred)
3/4 Cups  Water (or broth)
3 Cups  Brown Rice (cooked)
1 Cup  Spanish Olives (chopped)
1/4 Cup  Sugar (or preferred sweetener to taste)
2 tsp.  Sea Salt
3 TB  Chili Powder
1/4 tsp  Chipotle Powder (omit if sensitive to spicy foods)
Pepper to taste

Heat olive oil in large skillet.  Add onion, green pepper and garlic and saute until tender.  Add ground meat and cook until browned.  Add spaghetti sauce and water to meat mixture, stir until combined.  Add cooked brown rice, Spanish olives, sugar, salt, chili powder, chipotle powder and pepper (to taste).  Stir until well mixed and simmer at low heat for 10-15 minutes.  Top with favorite topping and any extras.  Enjoy!