These Monster Cookie Bites are super easy and fun to make if you have kids who want to help in the kitchen! You can customize the ingredients to make them work for your likes!

HERE’S WHAT YOU NEED TO MAKE THESE MONSTER COOKIE BITES?
​These gluten free monster cookie bites only require a few ingredients. You can also customize them based on what you have in your pantry or what you are craving most! 

You will need the following:

1 Cup of Purity Protocol Oats
2/3 Cup of Sun Butter or Peanut Butter
1/3 Cup of Enjoy Life Chocolate Chips
1/3 Cup of Chocolate Covered Nut Candies such as MnMs, Chocolate Covered Caramel Candies or other chocolate covered candies you enjoy!

Here are some of my other favorite ingredients to add to these: Crushed gluten free pretzels, crushed gluten free cookies, peanut MnMs, peanut butter MnMs, dark chocolate cut into chunks, dried cranberries, and other dried fruit.

WHY DO I USE PURITY PROTOCOL OATS?
​I personally choose to use purity protocol oats because I think they are safer for people with Celiac Disease to consume. Purity protocol oats are not farmed in shared fields and shared farming equipment. Mechanically separated oats could be farmed on the same field and use the same equipment as wheat, barley, or rye but use a machine to remove any grains that are not oats. You can read about this more here.

HERE’S HOW TO MAKE THESE NO BAKE COOKIES.
​
​This is why this recipe is super easy! 
Chop any candies that you want into smaller pieces. I recommend chopping up MnMs or things of that size. 
Add all ingredients into a bowl. This is one activity most kids love to do! Dump ingredients into a bowl.
Mix everything together.
Use a cookie scoop or your hands (using your hands are a little messier) to scoop the mixture into balls. 
Plop them on a baking sheet lined with parchment paper. 
Refrigerate them for 30 minutes or longer.
Store them in an airtight container.
Enjoy!

INGREDIENTS

• 1 Cup of Purity Protocol Oats
• 2/3 Cup of Sun Butter or Peanut Butter
• 1/3 Cup of Enjoy Life Chocolate Chips
• 1/3 Cup of Chocolate Covered Nut Candies such as MnMs, Chocolate Covered Caramel Candies or other chocolate covered candies you enjoy!
• Here are some of my other favorite ingredients to add to these: Crushed gluten free pretzels, crushed gluten free cookies, peanut MnMs, peanut butter MnMs, dark chocolate cut into chunks, dried cranberries, and other dried fruit.
• 
  
  

INSTRUCTIONS

1. This is why this recipe is super easy!
2. Chop any candies that you want into smaller pieces. I recommend chopping up MnMs or things of that size.
3. Add all ingredients into a bowl. This is one activity most kids love to do! Dump ingredients into a bowl.
4. Mix everything together.
5. Use a cookie scoop or your hands (using your hands are a little messier) to scoop the mixture into balls.
6. Plop them on a baking sheet lined with parchment paper.
7. Refrigerate them for 30 minutes or longer.
8. Store them in an airtight container.
9. Enjoy!

Here are a few more recipes to make with your kids in the kitchen:
Apple Nachos

Healthier Mac N Cheese


I hope love these super easy no bake monster cookie bites! I love to make them in the summertime because they don’t require me to turn on the oven! Especially since I live in AZ!
You may have visited my booth at the Nourished Festival and seen the video of this recipe there! Thanks for stopping by! 

Super Easy No Bake Monster Cookie Bites
prep time:  5 MINUTES
additional time:  30 MINUTES
total time:  35 MINUTES

These super easy no bake Monster Cookie Bites are delicious and fun to make with kids in the kitchen! You can customize the ingredients based on what you have in your pantry! 


Ingredients

• 1 Cup of Purity Protocol Oats
• 2/3 Cup of Sun Butter or Peanut Butter
• 1/3 Cup of Enjoy Life Chocolate Chips
• 1/3 Cup of Chocolate Covered Nut Candies such as MnMs, Chocolate Covered Caramel Candies or other chocolate covered candies you enjoy!
• Here are some of my other favorite ingredients to add to these: Crushed gluten free pretzels, crushed gluten free cookies, peanut MnMs, peanut butter MnMs, dark chocolate cut into chunks, dried cranberries, and other dried fruit.
• 
  
  
  

Instructions

1. This is why this recipe is super easy!
2. Chop any candies that you want into smaller pieces. I recommend chopping up MnMs or things of that size.
3. Add all ingredients into a bowl. This is one activity most kids love to do! Dump ingredients into a bowl.
4. Mix everything together.
5. Use a cookie scoop or your hands (using your hands are a little messier) to scoop the mixture into balls.
6. Plop them on a baking sheet lined with parchment paper.
7. Refrigerate them for 30 minutes or longer.
8. Store them in an airtight container.
9. Enjoy

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​

Hey there! Today we’re making my famous gluten free guacamole recipe with fresh ingredients sure to please your friends for Cinco de Mayo or a quick and easy appetizer or a delectable topping for your dinner.

HERE’S THE INGREDIENTS TO MAKE THIS GLUTEN FREE GUACAMOLE:
4 Ripe Avocados
3 Cloves of Garlic, minced
3/4 c Cherry Tomatoes, cut in quarters
1/2 Red Onion, minced
Salt and Black Pepper
Fresh Lime Juice or 2-3 Limes, juiced
Optional: 1-2 Diced Jalapeno
​
HERE’S HOW TO MAKE GLUTEN FREE GUACAMOLE:
Mash your avocados with a potato masher, food processor, or fork.
Chop up the rest of the ingredients. 
In a large bowl, combine all your ingredients.
Serve!
Store the remaining ingredients in an airtight container.
​ I have this guacamole saver and it works perfectly!

INGREDIENTS

• 4 Ripe Avocados
• 3 Cloves of Garlic, minced
• 3/4 c Cherry Tomatoes, cut in quarters
• 1/2 Red Onion, minced
• Salt and Black Pepper
• Fresh Lime Juice or 2-3 Limes, juiced
• Optional: 1-2 Diced Jalapeno

INSTRUCTIONS

1. Mash your avocados with a potato masher, food processor, or fork. 
2. Chop the rest of your ingredients. 
3. In a large bowl, combine all your ingredients. 
4. Serve! 
5. Store the remaining ingredients in an airtight container.

I originally had a variation of these wings at my BIL and SIL’s houses. They are my favorite gluten free and keto wings! I love to cook them on the grill! They have lots of flavor and are very mild. This is an easy recipe and the best part is that you can marinate them ahead of time and then grill, bake or air fry them later!

HERE ARE THE WAYS TO COOK THESE GLUTEN FREE AND KETO WINGS:
You can cook these wings in an oven on a sheet pan, in an air fryer basket in the air fryer or on a bar b q grill. The cooking time will vary depending on which way you choose to cook them.

HERE’S THE INGREDIENTS TO MAKE THESE WINGS:
You will need the following ingredients to make these delicious gluten free chicken wings .
3 lbs of wings- I like to mix drummettes and flats.
2 TBSP Italian Seasoning
1/3 cup of Tamari or gluten free soy sauce.
1/3 cup of Coconut Aminos
1/2 cup EVOO
3 TBSP Apple Cider Vinegar
A TSP of Onion Powder
1 TSP Garlic Powder
1 Handful Fresh parsley
Salt and Black Pepper to taste

ARE THESE WINGS KETO, LOW CARB OR PALEO?
Yes, they are! There is no added sugar in this recipe so they are keto and low carb. To make them paleo, switch out the tamari for extra coconut aminos.

HERE’S HOW TO MAKE THESE GLUTEN FREE CHICKEN WINGS:
The first step is to buy fresh wings or make sure they are thawed.
Pat the raw wings dry with a paper towel and set them aside.
Sprinkle them with Salt and Pepper.
Combine all of the marinade ingredients into a bowl. Stir to combine.
Put the wings into a large resealable plastic bag or a large glass dish with a lid.
Pour the marinade over the wings.
They can marinate for up to 24 hours.
When you are ready to cook them, start your grill on medium heat to medium-high heat if you are grilling.
You will need to watch them constantly because they can burn quickly. Turn them frequently to prevent burning. Once they are cooked you can move them off of the grill grates and keep them warm by covering them with aluminum foil until you are ready to serve.

If you are cooking them in the air fryer, place chicken wings on a single layer. Fry them in batches to not over crowd the basket. Heat the air fryer to 350 degrees. Cook the wings for 20 minutes turning them every 5 minutes. If the air fryer chicken wings still have soggy skin, crank the temperature up to 425 and air fry them for an additional 2 minutes.
If you are baking them in the oven put them on a sheet pan with nonstick foil lining at 400 degrees. They will cook in about 40 minutes. Turn them halfway through cooking.
To get the chicken skin crispy, you can use a wire rack inside the baking sheet.
Regardless of your cooking method, cook them to an internal temperature of 165 degrees Fahrenheit.

I hope you love my favorite wings as much as I do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​

This easy gluten free egg drop soup is one of my favorite quick meals! It’s almost Chinese New Year and I think this would be a great addition to your celebration dinner!

HERE’S THE INGREDIENTS TO MAKE THIS Recipe!

4 Cups Chicken Stock- The broth is important because it adds so much flavor!
2 TBS Cornstarch (optional for keto)
1 TSP Ground Ginger
1/2 TSP Garlic Powder
3 Eggs
A drizzle of Toasted Sesame Oil
3 Green Onions, thinly sliced, plus extra for garnish
1/4 c Lemon Juice or Juice From a Lemon if you like it lemony
Salt and Pepper to taste
Here’s how I made this recipe:Whisk the Broth, Cornstarch, Ginger, and Garlic Powder in a medium saucepan until smooth.
Bring to a simmer, stirring occasionally.
Add Sesame Oil. Stir.
Add Lemon Juice. Stir.
Whisk your Eggs in a bowl.
Once the broth is at a simmer, create a whirlpool with a fork or whisk and slowly pour your Eggs into the Soup as you stir to create egg tendrils.
Remove the pan from heat.
Stir in Green Onions, Salt, and Pepper.
Serve with sprinkled Green Onions.
Enjoy!

Is Egg Drop Soup Keto?

Other recipes use corn and sugar in their Egg Drop Soup but if you omit it like we are in this recipe, it’s perfect for keto. 

I only used 2 TBSP of cornstarch for this recipe which is a total of 14 carbs. You also have the option of leaving it out. The soup will not be as thick but it will still be delicious!

Cornstarch AlternativesEven though I only used 2 TBS, the cornstarch is the most keto unfriendly part of this recipe so here are a few alternatives, you can read more about them here!

Glucomannan Powder- it’s tasteless and has only 5 carbs.

Xanthan gum- great for soups, smoothies, and more and it’s 0 net carbs!

Coconut Flour-you’ll need to make it into a slurry in order to add to this soup but it’ll add a sweetness and slight coconut flavor when you’re done if you’re looking to remix the recipe.

Is Egg Drop Soup good for when you’re sick?

Yes! I love it as an alternative to Chicken Noodle or Chicken Zoodle soup! It’s a great way to get nutrients from broth, lemon juice, and eggs. I don’t know the science behind it but it makes me feel better! It could just be that it’s easy to eat and warm and comforting! lol.

​

Pin this NOW for later...

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:

GLUTEN FREE CRUNCHY THAI CABBAGE SALAD-a perfect appetizer for your egg drop soup or a soup and salad combo!

PRESSURE COOKER BRAISED SHORT RIBS- GLUTEN FREE– in case you’d like your soup to be the appetizer.

GLUTEN FREE PRESSURE COOKER CREAMY SPICY SOUP– the perfect soup for when you’re sick.
​

​Here's a quick video:

This is one of my favorite quick comfort foods! It is filling and delicious! It's better than ordering take out!

Ingredients

• 4 c Chicken or Vegetable Broth
• 2 TBS Cornstarch
• 1 TSP Ground Ginger
• 1/2 TSP Garlic Powder
• 3 Eggs
• A drizzle of Toasted Sesame Oil
• 3 Green Onions, thinly sliced, plus extra for garnish
• 1/4 c Lemon Juice if you like it lemony
• Salt and Pepper to taste

Instructions

1. Whisk the Broth, Cornstarch, Ginger, and Garlic Powder in a medium saucepan until smooth. Bring to a simmer, stirring occasionally.
2. Add Sesame Oil. Stir.
3. Add Lemon Juice. Stir.
4. Whisk your Eggs in a bowl.
5. Once the broth is at a simmer, create a whirlpool with a fork or whisk and slowly pour your Eggs into the Soup as you stir to create egg tendrils.
6. Remove the pan from heat. Stir in Green Onions, Salt, and Pepper.
7. Serve with sprinkled Green Onions.

© Michelle Bock

I hope you enjoy your soup as much as we do!

As Always,

​Best Wishes for Gluten-Free Dishes!

XO,

​Michelle

I love this spicy Sicilian chicken soup when I am craving comfort food or if I am not feeling well! There’s something about eating a little spice if you have a stuffy nose that helps IMO!

I used to love getting this soup before I knew that I had Celiac Disease! It was perfect on a cold day or if I was feeling under the weather!

I no longer eat at Carrabba’s because I have been glutened there twice! So, I no longer trust them. This lead me to create my own version from my memory of what it tasted like!


What do I need to make this Spicy Sicilian Chicken Soup?

You will need the following ingredients to make this recipe:

1 bag of frozen mirepoix or fresh mirepoix
olive oil
red pepper
2 medium sized red potatoes or 1 cup of diced radishes if you are eating keto.
Tomato paste
chicken stock- homemade or from a store.
chicken breasts or rotisserie chicken
can of chopped tomatoes
parsley
pepper
salt
Italian seasoning
red pepper flakes
garlic cloves
and an instant pot  or a crockpot.

• Mirepoix is a blend of chopped vegetables for soups and stews. It usually consists of onion, carrots and celery. 

How do I cook it in the Instant Pot VS the Crockpot?

I cooked it on the soup mode of my instant pot. I made it with raw chicken and it turned out perfectly. If you use the rotisserie chicken you would not need to cook it as long. Probably only 10-15 minutes. If you are using a crockpot or slow cooker, I would cook on low for 8 plus hours.


Tips for making this Spicy Sicilian Chicken Soup-

​If you are using raw chicken, it will take longer to cook. I removed the chicken after it was finished cooking and shredded it and returned it to the pot.

If you use rotisserie chicken, it will cook faster. You can shred it before adding it to the instant pot or crockpot.

If you want it spicier, add more red pepper flakes and black pepper.

I did not add pasta to mine as we are eating keto, however, you could add pasta to your soup if you like. 

I also substituted radishes for the potatoes to make it keto friendly.
​
If you like this recipe you might also like these:

My Grandma’s Vinarterta

Instant Pot Fajita Chicken

Corn and Potato Chowder


​Pin This NOW make it Later!

​Here’s the video on how I made it :)

​Here’s the recipe:
Spicy Sicilian Chicken Soup- Carrabba's Copycat
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 1 HOUR

This delicious Carrabba's copycat Spicy Sicilian Chicken Soup is perfect for cold days or when you are feeling under the weather! It can be made more or less spicy! It can be made in the Instant Pot or Crockpot. Yummy!


Ingredients

• 1 bag of frozen mirepoix or fresh mirepoix
• 1 Drizzle olive oil
• 1 red pepper- chopped
• 2 medium sized red potatoes or 1 cup of diced radishes if you are eating keto.
• 1/4 Cup Tomato paste
• 32 oz chicken stock- homemade or from a store.
• 1 Cup Water
• 2 chicken breasts or 2 Cups rotisserie chicken- shredded.
• 1 14 oz can of chopped roasted tomatoes
• 1 handful chopped parsley
• 1 Pinch pepper
• 1 Pinch salt
• 1 TBSP Italian seasoning
• 1/2 Tsp red pepper flakes or more to taste.
• 3 garlic cloves- minced.

Instructions

1. Turn your instant pot on to saute mode.
2. Add a drizzle of olive oil.
3. Add minced garlic. Stir.
4. Add mirepoix. Stir.
5. Add radishes. Stir.
6. Continue to saute for a few minutes.
7. Turn Saute mode off.
8. Add the remaining ingredients.
9. Stir.
10. Put the Instant Pot lid on and turn on to Soup Mode. – If you are using rotisserie chicken you can shred it before putting it in the Instant Pot. You also need less time to cook. You can put it on Manual Mode for 15 minutes.
11. Once Soup Mode is finished, Remove the chicken and shred it. Return it to the pot. (unless you used rotisserie chicken)
12. Garnish with parsley.
13. Enjoy!

If you make this recipe please tag me on Instagram! I would love a 5 star review!


TIPS:

If you are using raw chicken, it will take longer to cook than rotisserie. I removed the chicken after it was finished cooking and shredded it and returned it to the pot. 

If you use rotisserie chicken, it will cook faster. You can shred it before adding it to the instant pot or crockpot. 
If you want it spicier, add more red pepper flakes and black pepper. 

I did not add pasta to mine as we are eating keto, however, you could add cooked pasta to your soup if you like. 
I also substituted radishes for the potatoes to make it keto friendly.



I hope you love this copycat of Carrabba’s Spicy Sicilian Chicken Soup!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

This gluten free creamy broccoli salad is a delicious lunch, dinner or side dish!  

Whenever I make this Creamy Broccoli Salad I think of my Auntie Jo Ann. I can remember her making a similar version of this when we would visit her. I think it has the perfect flavor combo of salty and a little sweet! Salty from the bacon and sunflower seeds and sweet from the grapes. MMMM

I like to make extra bacon when I am cooking it in the morning so it’s ready for this salad at lunch or dinner time. I know who has extra bacon right…..It’s a struggle for sure to save 8 pieces!

This salad is one of the only ways I can get my hubby to eat broccoli! He really isn’t a fan but loves it in this creamy broccoli salad! Which is a bonus reason to make it!

What You Need To Make This Creamy Broccoli Salad:

​You will need the following yummy ingredients to make this salad:
Red onion
Red Wine Vinegar
Mayonaise- I use Sir Kensington’s or Primal Kitchen
Broccoli Florettes
Bacon
Grapes- omit for keto.  
Sunflower Seeds
Shredded Cheddar Cheese- omit for paleo and use dairy free cheese if desired for dairy free.  
Salt and Pepper

Plus a bowl to mix it in, a pan to cook the bacon in, a spoon to stir it with, and a knife and cutting board to chop things with.

Here’s How I Make It:

In a bowl large enough to hold all the ingredients, start by making the dressing.

The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper.

If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad. 

If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up.

I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha!

Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.

Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too.

Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well. (If you want to keep it keto, leave the grapes out of the salad.  It is just as delicious with it!)

Measure out 1/4 cup of sunflower seeds. Put them into the bowl.

Break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl.

Stir it all together and Voila! That’s it!

I love this salad because it keeps well in the fridge and I love it even the next day.

Pin This Picture To Save The RECIPE On Your Board!

If You Like This Creamy Broccoli Salad You Might Also Like:

Shaved Brussels Sprout Salad

Layered Summer Salad


Here’s The Recipe:

Creamy Broccoli SaladCrunchy and delicious, sweet and salty. The perfect side to any meal!
 
INGREDIENTS  

• 2 TBSP Red Wine Vinegar
• 1/2 Cup Mayo
• 1 Pinch Salt and Pepper
• 1/4 Cup Red Onions Chopped
• 3 Cups Broccoli Florets
• 8 Pieces of Bacon Cooked Crispy and Chopped
• 1/2 Cup Red Grapes cut in half
• 1/4 Cup Sunflower Seeds
• 1 Cup Shredded Cheddar Cheese

INSTRUCTIONS 

• In a bowl large enough to hold all the ingredients, start by making the dressing.The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper.
• If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad. ?
• If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up. 
• I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha! Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.
• Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too. Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well. 
• Measure out 1/4 cup of sunflower seeds. Put them into the bowl. 
• Once The Bacon is cooked and cooled, break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl. 
• Stir it all together and Voila! That’s it! I love this salad because it keeps well in the fridge and I love it even the next day. 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
​Michelle

We love bacon brussel sprouts but these are perfect for a quick dinner because they are made in the air fryer!  As always, they are gluten free too!  

​The holidays are quickly approaching! If you are looking for holiday side dishes try my air fryer bacon Brussel sprouts! They are crispy and delicious. Not to mention easy to make.

If you are cooking for a large crowd, try my oven-baked Brussel sprouts that are equally delicious and you can make a larger amount at once. You can add the mushrooms to this recipe or leave them out… it’s up to you!

What You Need to Make These Air Fryer Bacon Brussel Sprouts:

Brussel sprouts
Thin cut bacon
Balsamic Vinegar or reduction
An Air Fryer. I have the air fryer lid that goes on top of my Instant Pot! I love it especially for just 2 people!

Air fryer bacon Brussel sprouts, I refilled the air fryer basket twice to make sure they all got crispy!


How Do I Make These?

Start by washing and drying your Brussel sprouts. Cut them in half.
Chop up the package of thin cut bacon. I like medium sized pieces because the bacon gets crispier in the air fryer.
Put the Brussel sprouts in the air fryer basket.
Put the bacon in the air fryer basket.
Drizzle a little balsamic vinegar over the top.
Sprinkle with Salt and Pepper.
Turn the air fryer on for 4 minutes at 400 degrees.
After it is done, use tongs to flip the food around.
Turn the air fryer on for 4 more minutes at 400 degrees.
After it is done, they should be crispy and delicious!
Serve with your favorite protein.


Here’s The Easiest Way To Clean Your Instant Pot Air Fryer:

​I love my instant pot and the air fryer lid that goes with it. The best part is it cleans up really easily! You can soak the basket with a little soap inside the instant pot bowl. Or you can put them all in the dishwasher! The air fryer lid cannot get submerged in water because of the electronic compartments.


Pin THIS Make It LATER!

Here Are Some Other Side Dishes You Might Like For The Holidays:

Shaved Brussels Sprout Salad

Healthy Harvest Salad






Here’s The Video On How To Make These Air Fryer Bacon Brussel Sprouts:

I personally love all the side dishes during the holidays! I am not a huge turkey fan, and currently cannot eat it due to food sensitivities, but I love the sides!

What are your favorite side dishes?

Here’s The RECIPE:

Air Fryer Bacon Brussel SproutsThis is a fast and delicious side dish that is perfect for the holidays or really any day paired with your favorite protein!


EQUIPMENT

• Instant Pot with an Airfryer Lid
• Or any Air Fryer

INGREDIENTS  

• 1 lb Brussel Sprouts
• 1 pkg Thin Cut Bacon
• 1 drizzle Balsamic Vinegar
• 1 pinch S & P

INSTRUCTIONS 

• Wash and dry the Brussel Sprouts.
• Chop them in half.
• Chop the bacon into medium-sized pieces so it will get crispy in the air fryer.
• Put Brussel Sprouts into the air fryer basket inside the instant pot.
• Sprinkle the bacon on top of the Brussel Sprouts.
• Drizzle with Balsamic Vinegar.
• Put the air fryer lid on.
• Turn on to 400 degrees for 4 minutes.
• After it's finished, use tongs to stir the food.
• Put the lid back on and turn on for another 4 minutes at 400 degrees.
• Put the crispy Brussel sprouts and bacon into a bowl.
• Repeat until all of the Brussel sprouts and bacon are cooked.
• Enjoy!

I hope you like this version of my bacon Brussel sprouts!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

Why I Crave This Thai Cabbage Salad!

This Thai cabbage salad is so easy to make and totally satisfies my craving for crunch! It is slightly salty and a little sweet so it is the perfect combination of delicious flavors!

If you like a good salad and fresh flavors you will crave this thai cabbage salad too! I literally was driving home from an appointment today and stopped at the store for nappa cabbage to make this salad. I had all of the other ingredients but the napa cabbage. And Voila! Lunch was served. Yummy! I am excited to make it again.

It has been cloudy and cool in Arizona lately and usually that means I crave comfort food. Stews and soups that are hearty and filling. Not today! I totally wanted something light and crunchy. We had some leftover rotissery chicken in the fridge and that is what I served with it for some protein.  I also love this with Pecan Crusted Ahi Tuna with Mango Salsa! 

What Do You Need To Make This?

This salad goes together in just a few minutes and is super easy to make!

You will need the following ingredients to whip this up:

One head of Napa Cabbage
A bunch of green onions
Shredded Carrots- you can buy them pre shredded or shred your own.
A red, yellow or orange pepper or combination of them.
Peanuts
Gluten Free Soy sauce or Coconut Aminos
Rice Wine Vinegar
Sesame Oil
Sesame Seeds
Sugar or sweetener
Optional ingredients:
You can really add any veggies you would like to this salad. The Napa Cabbage makes it super crunchy and delicious. I sometimes add snap peas, apple, pear, or bean sprouts.

First wash all your produce and allow to dry for a few minutes.
Chop the end off the Napa Cabbage and separate the leaves.
Slice the leaves of the cabbage the long way so they are bite sized pieces. This just makes it easier to eat. Then chop it up.
Chop the rest of the veggies into bite size pieces.
Toast the sesame seeds in a pan on medium heat. Stir so they don’t burn. Set aside.
Make the dressing in a bowl. It has soy sauce or coconut aminos, rice vinegar, sesame oil and a little sugar in it. You could also add ginger or Chinese 5 spice to it if you want to spice it up. As well as Chili sauce if you really want to kick up the heat.
Add the chopped veggies to the dressing in a big bowl. Toss. Add the peanuts and toasted sesame seeds. Voila! You are ready to eat.
Pair this salad with your favorite protein for a complete meal.


Pin This Now Make It Later!

Here is the actual recipe for this Deliciously Crunchy Thai Cabbage Salad!
Gluten Free Crunchy Thai Salad
You will love this deliciously crunchy salad full of flavor! 


INGREDIENTS  

• 1 head Napa Cabbage chopped
• 1 Cup Shredded Carrots
• 1/2 Cup Peanuts
• 1 bunch Green Onions chopped
• 2 Red, Orange or Yellow Peppers Chopped
• 1/4 Cup Sesame Seeds
• 1/2 Cup GF Soy Sauce or Coconut Aminos
• 1/2 Cup Sesame Oil
• 1/3 Cup Rice Vinegar
• 1/4 Cup Coconut Sugar or Sweetener of your choice.
• Any Optional Veggies/Fruit.

INSTRUCTIONS 

• Wash all veggies and allow them to dry. 
• In a large bowl, combine the soy sauce, sesame oil, rice vinegar, and coconut sugar.  Whisk to combine.  If you want to make it spicy or add a kick of flavor, add ginger, Chinese 5 spice or chili paste to the dressing.  
• Toast the sesame seeds in a pan over medium heat and set aside. 
• Chop all veggies into bite-sized pieces.  Add to the bowl of dressing.  Toss to combine.
• Add peanuts and sesame seeds.  Toss again. 
• Your salad is ready!  Pair it with your favorite protein and enjoy! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

This Instant Pot Fajita Chicken can be served over rice, cauliflower rice, zoodles or a salad or eaten as a  soup! ​

​It is very versatile based on your needs.  I love that it is made in one pot and the pressure cooker makes it cook quickly.  And only one pot to wash is awesome!  I don’t’ really like washing dishes so the less to wash is better!

We had Bible study last night and this is the dish I made this fajita chicken for our potluck.   Some people ate it over a salad and others ate it like soup and added rice.  It was cool and rainy here so comfort food hit the spot.  

The Phoenix area had more rain in the last 3 days that it has all year!   We didn’t get much flooding in our part of the Valley, but other parts have lots of flooding.  I love having a break from the hot weather and hope the fall temperatures are here to stay!


If you like this fajita chicken recipe you might also like:

Honey Garlick Chicken Thighs

Gluten Free Tuscan Chicken


Pro Tip:
If you want to serve this fajita chicken as a soup, chop the pieces smaller so they are more soup like.   You can also increase the chicken stock to 4 cups.  


  
Instant Pot Fajita Chicken:
Instant Pot fajita chicken is comfort food made quickly. You can serve it as a soup, over rice or cauliflower rice. It is very versatile.

SERVINGS 8 people

INGREDIENTS  

• 9 Chicken Thighs chopped
• 2 yellow onions chopped
• 1 red pepper Sliced
• 1 yellow pepper Sliced
• 1 orange pepper Sliced into rounds
• 1 TBSP Flavor God Taco Seasoning
• 1 Jar Salsa Verde I used mild but you can use spicy if you want.
• 2 Cups Chicken Stock I used Costco Organic

INSTRUCTIONS 

• Turn your Instant Pot to Sautee and add some oil. Sautee onions for 3 minutes until they start to caramelize.
• Add peppers into the pot and continue to sautee.
• Add Flavor God seasoning and stir.
• Add Chicken and stir.
• Add jar or salsa verde and chicken stock. Stir.
• Put the lid on and change Instant Pot settings to Manual pressure. Cook for 25 minutes.
• After the 25 minutes your instant pot should beep. Carefully remove the pressure until the release valve goes down. Serve as soup or over your favorite rice or cauli rice. Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

It’s been cool in the morning and evening in AZ so I was craving my Bacon Corn and Potato Chowder.  It’s the perfect comfort food.  I made this version dairy free because our oldest daughter can’t eat dairy and I am giving her some of it to take home   Our whole family has been cutting back on dairy actually.  I find my seasonal allergies are better when I don’t eat a lot of it, and since I cook everyone else gets to follow along.

I love chowder when the weather is cool.  It is so filling and warm.  My Dad used to make a version of this when I was growing up.   It stands out in my mind because my Mom did most of the cooking when I was younger, but I remember him making chowder.  So, part of my love for it is nostalgic and part of it is just because it tastes so yummy.

If you are feeding a crowd, this is a great recipe to double and you can feed a lot of people.  Pair it with a big green salad and or hot biscuits and voila you have a perfect meal.  In fact, let me know when you are making it and I will come over.  haha!

If you like bacon corn and potato chowder, you might also like:

Gluten Free Beer Cheese Soup

Gluten Free Instant Pot Chili


Bacon Corn and Potato Chowder
Warm and comforting chowder. Good for a big crowd if you double the recipe.

SERVINGS 6

INGREDIENTS  

• 5 pieces bacon chopped
• 1 whole chopped yellow onion
• 1 box Chicken Stock
• 2 cups water
• 1 cup water to make the slurry 
• 1/4 cup Tapioca Starch to make the slurry
• 1 clove Clove of Garlic- minced
• 1 pkg Coconut milk powder
• 2 cups Corn
• 1 pinch Pepper
• 4 whole Potatoes I microwaved them and then chopped into bite size pieces. 

INSTRUCTIONS 

• In your dutch oven or big pot, add a small amount of oil. Add chopped bacon and start to brown.
• Add onions once bacon is mostly cooked. Sautee
• Add corn and continue to sautee.
• Add garlic and potatoes.
• Add Chicken stock and 2 cups of water. Stir.
• Add package of coconut milk powder. Stir to combine.
• In a little bowl, add the 1 cup of water and 1/4 cup of tapioca starch, wisk until smooth.
• Pour slurry into pot of soup and stir to combine. The soup should get thicker. Stir occasionally so it doesn’t burn.
• Season with pepper.
• Once the chowder is thick, simmer for an additional 5 minutes and then serve.
• Enjoy!

I hope you like this recipe as much as we do!  It always brings back good memories for me when I make it!  I feel like anything that starts with cooking bacon in a pan is usually going to be delicious!  It also smells so delicious!  Now I’m drooling….

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​