I don’t have a little mouse under my hat, but I did love that movie!  I also love the comforting veggie dish with tomato sauce and parmesan cheese!  Ratatouille is colorful and tasty.  This dish is quick to assemble so if you are in a hurry for a side dish this is a winner!   If you are not eating dairy, you can leave off the cheese and it is delightful and diary free.  This makes a great side dish to serve with any kind of protein.  Slice, bake and voila!  It’s ready to eat.


Ratatouille description: via google

1. a vegetable dish consisting of onions, zucchini, tomatoes, eggplant, and peppers, fried and stewed in oil and sometimes served cold.
   
   

The movie with the little chef describe it as a peasant dish but it doesn’t feel peasantly!  Warm, comforting and delicious.  I hope you enjoy this as much as we do!
  
Ratatouille
Warm, delicious comfort food. Healthy and full of delicious veggies. Goes together quickly and is a crowd pleaser!
 
INGREDIENTS  

• 1 eggplant sliced into rounds
• 1 red or yellow onion sliced
• 1 Zucchini sliced into rounds
• 1 yellow squash sliced into rounds
• 3 roma tomatoes sliced into rounds
• 1/2 cup shredded parmesan
• 1 jar tomato sauce Your choice 

INSTRUCTIONS 

• Slice all veggies into rounds.
• Pour tomato sauce into bottom of baking dish. I change up the sauce based on what I have in the pantry. I have used vodka, marinara, and all flavors.
• Arrange veggies in dish. Smoosh a little tomato sauce in between each veggie as you put it in the dish. Stand them up as you put the veggies in.
• Continue to add until all of the veggies are added or the dish is full 
• Sprinkle with parmesan cheese on top.
• Bake at 375 degrees for about 30-45 minutes, until the sauce is bubbly, veggies are tender and cheese is melted.
• Enjoy!

If you like this side dish here are some other ones you might like:

Gluten Free Creamy Broccoli Salad

Air Fryer Bacon Brussel Sprouts

Gluten Free Healthier Mac N Cheese

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle



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These low carb and gluten free stuffed peppers are super easy to make and delicious!  They have lower carbs than the regular rice filled ones to keep it keto! 

When I woke up this morning it was only 68 degrees outside!  My first thought was yay fall is coming!  I wanted to make something delicious and comforting for my family to eat.  This was the perfect choice.  When I was little I didn’t really like peppers and I only ate the inside lol!  I was the same with cabbage rolls too!  Hehe! 
 
I made this version of stuffed peppers keto but you can modify the recipe to add in rice if you are eating carbs, or omit the cheese and use no sugar added tomato sauce if you are eating Whole 30 or Paleo or Keto.  

I hope you love these as much as my family did!
  
Delicious Stuffed Peppers
The perfect comfort food that isn’t heavy with carbs!
 

SERVINGS 6 peppers

INGREDIENTS  

• 6 whole Peppers Tops removed and seeded.
• 2 cups Spinach chopped
• 1 whole yellow onion chopped
• 2 tsp Everything seasoning I used Flavor God
• 3/4 jar Marinara sauce
• 2 cups Cauliflower Rice
• 1 lb Ground beef
• 1/2 cup Mozzarella cheese shredded

INSTRUCTIONS 

• Brown hamburger in a skillet until cooked.
• Add onions and cook until soft.
• Add Seasoning and spinach. Stir until combined and spinach wilts.
• Add in Cauliflower rice. Stir. Cook until cauliflower starts to soften.
• Add in Marinara sauce. Stir for a few minutes to combine.
• Turn off heat and use a spoon to fill your peppers.
• Top peppers with cheese.
• Bake in a covered dish for about 30 minutes at 375 degrees.
• Remove peppers from oven once they are heated through and the cheese is bubbling.
• If you have any leftover filling save it as a delicious low carb snack 
• Enjoy!

If you like this stuffed peppers recipe you might also like these ones too:

Inside out egg rolls

Seared Scallops

Mediterranean Chicken Salad
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I hope you are enjoying the weather wherever you live!  I’m trying to soak in every moment of cool weather before we turn super hot again in the summers here in AZ!  I definitely don’t like turning on my oven in the summer because it’s just way too hot!  

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
​
Michelle

This low carb version of the classic Paella also gluten free!  It is just as flavorful and delicious without all of the carbs!

Gluten free Paella- low carb version is naturally gluten free and delicious!  Paella is traditionally made with rice, seafood, chicken and sausage in a delicious tomato sauce.  Saffron sets it apart and is floral.  This one pot meal cooks quickly and you can easily adjust the amounts of ingredients to feed 2 – 50 people.  You just need a bigger pan!

I love cooking Paella because it fills my house with a delicious aroma and that makes me happy!  I use cauliflower rice for this version to keep it low carb and keto, but you can add paella rice if you like.  It will take longer to cook and more liquid so prepare to adjust for that!

You can be adventurous with your ingredients.  I have seen paella with muscles, squid, octopus etc.  I keep this simple with shrimp, chorizo, and chicken because frankly, my family is a little cautious of squid, muscles, and octopus.  If I had my choice to eat it on my own, I would probably add some fun stuff!  I recently tried grilled octopus and loved it!  I expected it to be chewy but it was perfect! So I would love to put that in next time!  

Don’t be afraid to experiment with food and try new things! 
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Paleo Paella
This beautiful seafood dish is fun to make and delicious to eat!
 
INGREDIENTS  

• 1 lb Large shrimp peeled and deveined
• 1 lb ground chorizo
• 2 raw chicken breasts cut into small pieces
• 1/4 cup Tomato Paste
• 1 can roasted tomatoes chopped
• 1 pinch saffron
• 1 head Cauliflower Rice You can buy the package already riced:)
• 1 whole lemon
• 1/2 cup chopped parsley
• 1/2 box Chicken Stock
• 1 drizzle cooking oil I use avacado
• 2 heads Garlic minced
• 1 whole Onion chopped
• 1 tsp Smoked Paprika
• 1 tsp Sweet Paprika
• 1 whole red pepper chopped
• 1/2 green pepper chopped

INSTRUCTIONS 

• Add chorizo to the pan and cook.
• Once choirzo is cooked, remove from pan. Add chicken in the grease from the chorizo to cook.
• Remove chicken once cooked. Add onion and pepper to the pan and saute until slightly soft. You might have to add a bit more oil to saute the veggies in.
• Add garlic and spices to pan.
• Add riced cauliflower and cook until just slightly tender. You don’t want mushy paella.
• Add chicken and chorizo back to the pan.
• Add tomato paste, tomatoes and some of the chicken stock. You don’t want it to be too runny so you will have to eyeball the amount of stock you add.
• Place shrimp into the liquid and cook with the lid on until the shrimp is pink. You want to arrange the shrimp in a pretty pattern and push it down into the liquid.
• Once the Paella is cooked it is time to sprinkle with parsley and drizzle the juice from the lemon over the top.
• Enjoy!

If you like this recipe you might also like:

Gluten Free Fish Tacos

Gluten Free Shrimp Ceviche

Gluten Free Honey Chipotle Shrimp


I hope you love this Gluten Free Paella as much as we do!

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
​
Michelle