This is a quick and easy gluten free and grain free version of the classic Bisquick Impossibly Easy Pie made with coconut flour. Great to take for lunch!! Continue reading
For the past couple of weeks, I’ve been perfecting a grain free sandwich wrap. The reason? I did a Whole 30, and my stomach stopped hurting. Yay! Being completely grain free always makes my stomach stop hurting. But I was missing easy meals like sandwiches. So I needed a grain free sandwich something. Continue reading
Hey Friends! I’m guest posting today on NOLA Paleo sharing my own healing journey. It’s not really a “gluten free beginner” topic, but I think some of you might be interested in knowing a little bit more about me, my own health struggles and the things I’m doing to regain my health after I suffered a serious health crisis and received autoimmune disease diagnosis. The post doesn’t contain medical advice, just the things that helped me. You can find the post here on NOLA Paleo. Continue reading
It’s amazing to me how many gluten free recipes you can find if you’re willing to step outside your culture. Koreans have mung bean pancakes, Mexicans have corn tortillas, Indians have lentil dosas, and I’ve discovered a new treasure trove of gluten free. Jewish Passover Recipes!! I haven’t really looked into it, but apparently Jewish people don’t eat wheat during Passover. So cool. They’ve been not eating wheat for so long, that they’ve come up with some amazing gluten free substitutions for bread. And since I’m on a quest for gluten free bread this week, I’ve borrowed from this Ancient culture. I love this recipe, I’m calling it a tortilla, because tortilla sells at our house, but I guess it’s actually a crepe (and it’ll be called a crepe when my mom visits. My mom loves crepes). It’s fast, easy to make and uses ingredients that aren’t too hard to find. I whipped up the whole thing in a blender and poured it into a lightly greased frying pan. Easy Peasy.
Every time I go to the grocery store, I get asked about my food. Partly because I live in a smaller town in the South and people just talk to you in the grocery store. Kinda nice. And partly because I buy food that most people here just don’t buy. Or I buy it in weird massive quantities. We juice, so we buy huge amounts of vegetables. We always get comments on this. And because I’m gluten free, we buy all that weird Bob’s Red Mill stuff. More comments.
But I don’t just get comments. I get questions. People want to know how I’m going to cook things. I’m often giving quick cooking lessons in the checkout aisle. (Again, small town, South, nobody really minds the holdup. We’re already waiting for someone to find her check book). Often enough that I’m thinking of buying index cards so I can pass out recipes.
The best part about a roast chicken?
In my gluten eating days it was the stuffing.
I especially liked the way it flavored the chicken with it’s salty, savory goodness.
A roast chicken without stuffing seems a little bland, doesn’t it?
Today I’m going to show you a way that you can add a beautiful stuffing flavor to your chicken that’s so fast and easy that roast chicken will move off your special occasion menu and on to Thursday’s dinner plate. Continue reading