Happy Halloween!


It is the same recipe as my Taco meat pie, only you add the pastry crust to the top and omit the bacon.   If you want to keep it lower carb, use the Fathead dough recipe to make the crust on the top!

Halloween is a busy day if you have littles to take trick or treating and you can make this ahead of time then bake it when you are ready.   A big salad or zoodles would be perfect with this.  I love having a big protein before candy lol!  

Mummy Meatloaf is loaded with protein so it will fill you up before the sugar brings you down.

Our kids are 19 and 16, so we won’t be taking them trick or treating tonight.  Our oldest lives on her own and the youngest doesn’t go trick or treating anymore.   She will help us hand out the candy in our neighborhood.  I have an exciting Halloween puzzle to do and the Blackhawks play hockey, so that is no doubt what will be going on at our house.   We have hosted Halloween parties and Halloween night at our house with food, family, and friends but now that our girls are older, we enjoy handing out candy to the cute princesses and Marvel characters that come by.

Here are a few other Halloween recipes I have posted here:  

Spooky Eyeball Meatballs and Spider Bean Dip.


Mummy Meatloaf
Spooky protein packed meatloaf to fill you up before trick or treating!

INGREDIENTS  

• 2 lbs Ground beef
• 1 TBSP Taco Seasoning I used Flavor God
• 1 Cup shredded cheddar cheese.
• 1/2 Cup shredded parmesan cheese
• 1 Cup BBQ sauce
• 1/4 Cup ketchup
• 1 Yellow onion chopped
• 1 Gluten Free Pie Crust Thawed
• 2 green olives with pimentos

INSTRUCTIONS 

• Add all ingredients except the pie crust to the pie pan.
• Mix all ingredients together and flatten into the pan.
• Lay a piece of parchment paper on the counter. Put the pie crust on it and form it into a ball. Roll it out flat. Cut it into strips for the mummy cloth.
• Lay the strips of crust over the meatloaf so it looks like a mummy.
• Add the two green olives with pimentos to look like eyes.
• Bake in a 375 degree oven for 45 minutes.
• Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

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I had so much fun making this sheet pan salmon with delicious sauce today!  I was blessed to cook with my friend Terah Lake!  You can check out her fashion blog!  She’s so beautiful inside and out.  I just love her.  This salmon is so easy to make, you literally just throw it on a sheet pan lined with foil, so you don’t have to do dishes, and bake it.  The DELICIOUS sauce is fast and easily made in the blender!  If you have leftover sauce save it for your salad dressing.

I love salmon and veggies with yummy white wine, garlic, and lemon sauce.   It’s so light and delicious.  I am so ready for fall but meals like this have me hanging onto the last of summer.   I am thankful to live in Arizona, we have awesome weather when it’s not summer, but I miss cool crisp fall mornings just a little.  So this salmon dish is perfect if you are like me and teetering between wanting to give up summer for fall!  Our temperatures are in the mid to high 80’s this week so that is the motivation for the summer feels.
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Here’s the Video of us making Sheet Pan Salmon:Watch my friend Terah and me make this recipe live!

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Sheet Pan Salmon with Delicious Sauce
One pan, ready to cook in 5 minutes! Dinner on the table in 30 min or less! Yummy!


INGREDIENTS  

• 4 Salmon Filets I cut mine in half because they were big. 
• 2 cloves Garlic
• 1/2 Cup Extra Virgin Olive Oil
• 1/2 Cup White Wine We used Pinot Grigio
• 11/2 Lemons juiced- more or less depending how juicy they are
• 1 pinch S&P
• 1 Cup Green beans
• 1 Cup Asparagus
• 1 Cup Snap Peas
• 1 Pkg Mini Potatoes Pre wash and par boil or microwave.

INSTRUCTIONS 

• Turn oven to 400 degrees
• Cover your sheet pan with foil to avoid washing dishes 
• Put all ingredients except the salmon and veggies into the blender. Blend to make the delicious sauce!
• Par boil or microwave the potatoes. Don’t forget to poke them with a knife so they don’t explode.
• Place veggies and salmon on the sheet pan. S & P
• Pour dressing over the salmon and veggies.
• Bake in the oven for 12 minutes. Then turn the broiler on for 2-4 minutes to crisp up the top.
• Enjoy!!!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

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These Gluten Free Instant Pot Sweet and Sour Spare Ribs are tangy and sweet!  They are delicious served with rice, cauliflower rice or mashed potatoes!  

Every time I make these Instant Pot Sweet and Sour Spare Ribs, I think of my Mom and my Auntie Colette.  My Mom used to make these delicious spare ribs in the oven and they were one of my favorite meals growing up.   My Auntie Colette made her recipe of these once when we were over and served them with mashed potatoes and I still think about how yummy they were.

I probably had this meal at my Aunt’s house 25 years ago!  You know it’s yummy when you still want it after 25 years.  It is one of my top 10 comfort food meals.  I like to serve it with green beans for color and because I think they are delicious.  You can add any side dish you like to this fall off the bone meat and it will be perfect!

I love making them in the pressure cooker or slow cooker because it takes the rush out of dinner time.  The sauce is sweet and tangy and goes perfectly with the meat.  You can serve them with rice, mashed potatoes, mashed cauliflower, sweet potatoes, creamy polenta or your favorite mashed vegetable.

I asked two of my friends what their favorite meal I have made them and they both said this one!  I made it with mashed potatoes for one friend and cheesy polenta for the other.  Both are equally yummy!  Cheesy mashed cauliflower would also be wonderful with this.

I hope you enjoy these sweet and sour spare ribs as much as we do.

If you like this Sweet and Sour Spare Ribs recipe, you might also like:

Pressure Cooker Ribs

Wine Braised Short Ribs

Instant Pot Sweet and Sour Spare Ribs
Sweet and sour spare ribs in a delicious tangy sauce.

INGREDIENTS  

• 6 pieces Spare Ribs
• 1/2 Cup Tapioca Starch
• 2 TBSP water
• 1 Cup Pineapple Juice
• 1/3 Cup Rice Wine Vinegar
• 1/3 Cup Coconut Sugar
• 3 TBSP Tomato Paste
• 3 TBSP coconut aminos
• 1 Can Pineapple chunks
• 1 Yellow onion chopped
• 1 clove garlic minced

INSTRUCTIONS 

• Dredge Spare ribs in Tapioca starch and salt and pepper.
• Add oil to the bottom of your Instant Pot and turn on to saute mode.
• Once oil is hot sear each side of the spare ribs.
• Remove ribs from pot and set aside.
• Add onion and garlic to the pot and saute until they are softened.
• Place meat back in pot.
• In a bowl mix pineapple juice, sugar, rice vinegar, tomato paste, and coconut aminos together.
• Pour over meat. Simmer for a few minutes.
• In a seperate bowl, mix 1 TBSP of the tapioca starch with 2 TBSP of water. Whisk to combine. Pour mixture into pot and stir. This will thicken your sauce.
• Shut the Instant Pot off and put the lid on. Cook on the meat option for 50 minutes. This will make super tender falling off the bone ribs. Remember to carefully remove the pressure from your Instant Pot after it’s finished cooking.
• Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle



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We were invited to go to our friend’s boat on a sunset cruise with some food and cool drinks.  It was still really hot in AZ so cool drinks are a must!  The lake was beautiful and our friends are always a great time.  We had fun snacks on board like charcuterie, hummus and veggies,  assorted cheese and crackers and BLT sandwich skewers!  The water was cool and we floated for a few hours laughing and talking.  There might have been some singing too!  Haha!

We love being on the water and coming up with fun food that is easy to eat is always a good time.  I think Arizona has some of the most beautiful sunsets I have ever seen.


I thought I took one of the canyons with the sunset, but I guess I didn’t.   That gives me an excuse to go back… photo opp lol!  Not the fact that I love boating and our friends haha!

If you have never been to the lakes near Phoenix, you should definitely check it out!  There is a steamboat that runs on Canyon Lake and gives tours as well as dinner cruises.  It’s a pretty cool experience if you don’t have your own boat.   Here’s the link to the Dolly Steamboat.

These BLT sandwiches took a few extra minutes to assemble due to the size and the skewer, but I hope you love them as much as we did.  Plus they have bacon… and I love bacon. 

BLT Sandwich Skewers:
BLT Sandwiches on a stick or skewer. So much fun to make and eat.

INGREDIENTS  

• 1 loaf Canyon Bakehouse Gluten Free Bread
• 2 whole tomatoes sliced
• 1 pkg bacon precook until crispy
• 1 head Lettuce washed and dried
• 1 jar Sir Kensington’s Special Sauce
• 1 stick Butter
• 8-10 skewers

INSTRUCTIONS 

• Toast your bread in the toaster. Spread a little butter on warm bread. Set aside.
• Cut bread into quarters. This is the perfect size for a skewer.
• Start assembling your skewer. Bread, Sir Kensington’s Special sauce, lettuce, tomato, bacon, and repeat. I put 3 mini sandwiches on each skewer. If you have longer skewers you will add more layers or shorter skewers fewer layers.
• Continue until you have made your desired amount of skewers.
• Enjoy 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

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