​Happy Boxing Day to all of my Canadian friends and family!  Or Happy Day after Christmas to everyone else! I hope you all had a wonderful day with your families and friends!  

We had a wonderful day that started with our family snuggling on the couch and ended with our family snuggling on the couch!  
I treasure those times as it won’t be long until our children have families of their own!   We had family and friends over for brunch yesterday.  

I made my meaty egg casserole, gluten free donuts ( I purchased from Gluten Free Creations Bakery and Sprouts), fruit, and mimosas!  It was a delicious start to our Christmas day!  I love making egg casseroles because they are wonderful to warm up as leftovers and feed a crowd!

MEATY EGG CASSEROLE:

18 eggs- cracked and beaten
One box organic egg whites- beaten
1 organic ham steak- cubed
1 pkg organic sausage cooked and crumbled.
One pkg hash browns.  I used Oreada as they are gf.  I didn’t get organic as I couldn’t find any. 
1 pkg shredded cheddar cheese.
A stick of butter.
 
1.  Spray your deep baking dish with coconut oil spray.
2.  Preheat the oven to 350 degrees.
3.  Layer hash browns in a baking dish.  Put small pieces of butter over the hashbrowns .  Be your own judge on how much butter you would like to use.
4.  Bake hash browns until browning slightly.
5.  Remove hash browns and top with meat and evenly distribute it over the area.
6.  Pour eggs over the meat and hash browns.
7.  Top with cheese.
8. Bake in 350 degree oven for about 45 min- 1 hr.  The eggs will get fluffy.  You should be able to insert a knife in the center and it will come out clean when the eggs are cooked.

You can add whatever you would like to this egg casserole.  I have made a vegetarian version, a combo meat and veggies, and used sweet potato hash browns instead of potato.  Let your imagination be your guide!




IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:

Gluten Free Breakfast Frittata


Gluten Free Fathead Cinnamon Rolls

Gluten Free Cinnamon Apple Oatmeal


Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,

Michelle

​Happy Tuesday!  Hope all is well where you are!  The countdown is on at our house!  Friday at noon- school is out until next year!  YAY!!  I love the no real schedule and not having to wake up at 5:30!  Oh, and also having our kids around more! 

Last night I did a meatless Monday meal.  I made an array of sautéed mushrooms with garlic and balsamic vinegar, baked artichoke in white wine and garlic sauce, roasted beets, baked brie (but I forgot to take a photo of it), and baked Canyon Bakehouse focaccia bread!  Yummy!  We don’t usually do meatless monday, however I thought it sounded good.

HERE ARE THE RECIPES FROM MEATLESS MONDAY:

GARLIC BALSAMIC SAUTÉED MUSHROOMS:
2 Portobello Mushrooms
1 bunch button mushrooms
1 bunch shiitake mushrooms
2 cloves of garlic
evoo
Parsley
Clean and chop mushrooms.
Mince Garlic
Add evoo and garlic to a pan.  Sautee until soft.
Add mushrooms.  Cook until soft.  Enjoy!
I ate these with the brie on the focaccia 
 



WHITE WINE AND GARLIC STEAMED ARTICHOKE:
Prep Artichoke for cooking- Here is a YouTube video to help in case you have never done it before  http://youtu.be/aDxaIUJzd5Y

Cut Artichoke in half and arrange it in a baking dish.
Sprinkle Garlic and S&P over the artichoke.
Pour white wine or chicken stock on the bottom of the pan.
Cover with foil to steam the artichoke.  Bake in 350-degree oven for about 40 minutes.
Enjoy!
 



ROASTED BEETS:
Peel your beets.  They can stain your hands so wearing gloves is an option.
Chop beets into bite-size pieces.
Drizzle with EVOO or coconut oil.  Sprinkle with S&P.
Roast on a baking sheet until they start to caramelize.  Usually 350 degree oven for 30 min.
 I save leftover cold beets for salads during the week.  Yum!

IF YOU LIKE THESE RECIPES, YOU MIGHT ALSO LIKE:
Gluten Free Vegan Chili

My Gluten Free Famous Beans
 
CANYON BAKEHOUSE FOCACCIA:

Remove from the package and toast in the oven.  It is delicious!  I love their baked goods!  One of the best gf breads ever!  Also, love that I can buy some products at Target!
www.canyonbakehouse.com
 


BAKED BRIE:
Place a round of brie in a baking dish.  Bake in the oven until cheese starts looking puffy but not to the point of it exploding…  I have had this happen.  It still tastes great but doesn’t look as pretty!
Spread on the veggies and bread!  Yummy!
 
 
 As Always,

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

Gluten Free Chicken Bacon Mac Mac or macaroni and cheese with chicken and bacon is a delicious comfort food no matter how you word it!

​

Happy Friday Everyone!  It is a beautiful day here in AZ!  We are supposed to get rain this weekend so that is always fun!  A change from sunny weather!   

EATING OUT CAN BE SHITTY!
I ‘m not feeling super well today after being “glutened” last night at Carrabbas.   I ordered off of the gluten free menu, told the server I had Celiac and made sure she knew it was to be gluten free.  The kitchen staff however, did not cook my food gluten free.  They cooked the broccoli in the pasta water and gave me a hidden piece of pasta under the broccoli to boot!   

So- my Christmas dinner out with my ladies was not very Merry for  the rest of the evening!  I had a food baby and gurgling belly.  Frequent trips were made to the bathroom.  I had a headache and felt airy headed.  

The manager apologized and said it’s hard to cook for people like me.  He gave me a $25 gift certificate for my next visit.  That was nice but I was still upset about the comment.  If they don’t want to cook for people like me they shouldn’t offer a gluten free menu!  PERIOD!  If they do offer a gluten free menu they should make darn sure the kitchen staff know what that means!  Needless to say my evening was spent in discomfort.  

HUMOR HELPS ME THROUGH CRAPPY SITUATIONS!
I love my friends though as they have a sense of humor about it!  When asked if the restaurant could get me anything, my one friend said 2 ply toilet paper lol!    I have eaten at Carrabbas many times and not gotten sick however it will be a long time before I venture back again… Here’s What I do when I get “glutened“.

I must be on a roll with comfort food this week!  Here is my recipe for Chicken Bacon Mac Mac.  It is a family favorite mostly because who doesn’t love mac n cheese with Bacon!  This was a quick meal I through together with some leftover fridge items.  It has now become a requested meal!  Haha!

CHICKEN BACON MAC MAC:

2 packages Annie’s Gluten Free Mac and Cheese- You can make your own homemade if you want, however this has been a crazy week so I used boxed.  It is not organic and that makes me sad but I haven’t found a gluten free organic mac n cheese yet…I am still looking!
1/2 lb bacon- slice into bite sized pieces
1 yellow onion chopped
1 precooked chicken breast or 2 thighs.  Chopped into bite sized pieces.  Or you can use rotisserie chicken! I also had some ham steak so I added that too.
1.  Cook mac n cheese according to the box.
2.  Cook bacon in a frying pan.  Add onion once bacon is nearly cooked and brown.  Put chicken into pan to warm it up.
3.  Combine Mac n Cheese once finished and the bacon, onion and chicken mixture.
Enjoy!

This is the bacon, onions, ham and chicken cooking. Smells so yummy!

YUM!!!  If you are looking for a Healthier Version of Mac and Cheese I got you!

As Always,

Best Wishes for Gluten-Free Dishes!

​XO,
​
​Michelle

Time is flying by!  Who can believe it is Wednesday already!  School gets out in 7 more school days for winter break!  Yay!  This week is a crazy week of Choir concerts, softball games, pre-finals and Christmas Parties!  

It is a wonderful time of the year!  I love the opportunities to gather with family and friends!  I also look forward to the pajama days of watching movies and playing games once school break starts! 

 Last night our youngest daughter had softball practice with 15 minutes to change and eat before her choir call time.  I fed her pasta and shrimp in the car as I drove from one location to the other!   Some days are just like that.  

I wanted to share a meal that is comforting and nutritious!  Crazy nights make me think of the quiet ones I am able to sit and eat with my family!  I hope you enjoy these green chili chicken thighs!
 


GREEN CHILLI CHICKEN WITH ROASTED ROOT VEGGIES AND QUINOA:

Let’s start with the Quinoa- I make mine in the rice cooker the same way I make rice.  1 cup Quinoa to 2 cups of water.  You can size up the amounts from this ratio.  You can also make it in your rice cooker! 

Second- The root veggies-  I washed and peeled the multi colored carrots and parsnips then tossed with evoo and herbs de province and baked in a 375 oven for about 30-45 min.

Green Chilli Chicken:

1. Put a little EVOO (Extra Virgin Olive Oil) in the bottom of a baking dish.
2. Arrange your chicken pieces in the pan.  Sprinkle with S & P.
3.  Pour Organic Green Chilli sauce over your chicken.  I used organic chicken thighs and whole foods green chilli sauce.
4.  I sprinkled a little grass fed shredded cheese over the chicken.  You can omit if you don’t like cheese.
5.  Bake Chicken in the oven with the veggies for about 45-60 min.
If you want to make this in the crockpot, add all of the ingredients to the crockpot and cook on low for 6-8 hours.  
Enjoy!


IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE THESE:

Gluten Free Instant Pot Fajita Chicken


Gluten Free Herbed Stuffed Pork Roast In The Instant Pot


Gluten Free Green Chili Chicken:

INGREDIENTS  

• 1 Drizzle Olive oil
• 4 Chicken Breasts or 8 Thighs
• 1 Cup Green Chili Sauce- or more depending on how saucy you like it. 
• 1/2 Cup Shredded Cheddar Cheese
• 1 Pinch Salt and Pepper

INSTRUCTIONS 

• 1. Put a little olive oil in the bottom of a baking dish.
• 2. Arrange your chicken pieces in the pan.  Sprinkle with S & P.
• 3.  Pour Organic Green Chili sauce over your chicken.  I used organic chicken thighs and whole foods green chilli sauce.
• 4.  I sprinkled a little grass fed shredded cheese over the chicken.  You can omit if you don't like cheese.
• 5.  Bake Chicken in the oven for about 45-60 min until it reaches 165 degrees F.
• If you want to make this in the crockpot, add all of the ingredients to the crockpot except the cheese and cook on low for 6-8 hours.  Enjoy!

 
As Always,

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

Happy Monday!  I hope you are all rested after the weekend and are enjoying your Monday!  It feels like December is flying by!  Soon we will be in 2015!  This past weekend I felt a bit old as our youngest daughter was gone to winter camp and our oldest daughter was at Winter Formal!  So it was like being an empty nester!  It is crazy to think that we are only a few years away from that!  It is the blessing of getting married young and having kids young.  We will be young when they leave us!  

I made my Gluten Free Breakfast Pizza for brunch yesterday!  I used a Pesto Pizza from Against the Grain.  Added chopped ham and eggs.  You could add whatever toppings you have in your fridge.  I even broke 2 yolks and it was still delicious!
First I pre-cooked the pizza until it was almost all the way done.  Then I added my toppings.  I wanted to make sure it has a crunchy crust without overdoing the eggs. 
​

Gluten Free Breakfast Pizza:
1.  Preheat the oven to 425 degrees.  I put my stone in the oven so it is nice and hot for the pizza to go on it!
2.  Bake pizza for about 15-18 minutes.
3.  Add your toppings.  Crack eggs and drop on the pizza however you would like them arranged. 
4.  Bake pizza until eggs are firm but not over done.  I was impatient so I turned the broiler on for a few minutes to finish them.
5.  Slice and enjoy!


I hope you have a great Monday!


IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:

Gluten Free Double Chocolate Chip Banana Muffins


Gluten Free Instant Pot Yogurt


Meaty Egg Casserole- Gluten Free


As Always,

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

Happy Wednesday!  If you are still using up your Thanksgiving leftovers here is a great dish to combine all of the flavors of Thanksgiving into one!  It is quick to make and everyone loves a one-pot dinner!  

I hope you all had an amazing Thanksgiving with Family and Friends!  We had a great time!  I will post my recipe of the Pumpkin Cheesecake with Gingersnap crust later, however, I didn’t get any photos before it was all gone!  

Darn it!  That means I will have to recipe test it again.

I hope you have a Wonderful Wednesday!!


Thanksgiving Casserole:

Leftover Stuffing.
Leftover Mashed Potatoes.
1 bag Organic frozen mixed veggies.
1 large container of gluten free mushroom soup.
Leftover Turkey and Ham (or whichever you have).


1.  Layer stuffing in a greased deep dish baking pan.
2.  Pour some of the mushroom soup evenly over the stuffing.
3.  Layer the meat chopped into small pieces over the stuffing layer.
4.  Layer the veggies over the meat.
5.  Pour some mushroom soup over that layer.
6  Spread mashed potatoes over the top.  Pour the last of the mushroom soup over the top.  I sprinkled parmesan cheese over the potatoes.  You can do this if you like extra cheese.
7. Bake in a 350 degree oven for 45 min or until heated through and bubbly!
Enjoy!!!
Layer turkey and mixed veggies and potatoes.

The finished product! Ready to bake and eat!

IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:

Gluten Free Pumpkin Collagen Pie


Gluten Free Tuna Melt


As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,

Michelle