2014 in review

The stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 7,100 times in 2014. If it were a NYC subway train, it would take about 6 trips to carry that many people.

Click here to see the complete report.

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Posted by on February 4, 2015 in Uncategorized


One Pot Beef Stroganoff

Growing up, my mother was a big fan of “from scratch” food, so on the rare occasion I actually got a boxed meal, it was pretty exciting. Lately, I’ve been craving Hamburger Helper, so tonight, in between having to run outside for a fire alarm (not mine!), I created this! It’s the ultimate in comfort food, and it comes husband approved! Not only that, but it’s simple! I apologize for the poor picture, but let’s be honest. Stroganoff, while delicious, isn’t exactly pretty.


One Pot Beef Stroganoff

Brown 1 lb ground beef sprinkled with smoked paprika. Don’t drain unless it’s got a ton of fat.

Scoot the ground beef to the edges and bring some of the fat to the center. Make sure it’s hot, and add 1 Tbsp gluten free all purpose flour, whisking constantly to make a roux.

Mix the beef in, and add 2 cups warmed unsweetened original almond milk or goat milk and 1 1/2 cups vegetable broth (1 1/2 c. hot water and 2 tsp vegetable soup base). 

Grind some sea salt and black pepper over it, and sprinkle with

cayenne pepper (1/4 tsp),

Chicago Steak seasoning (1 tsp),

dried onions (1 tsp),

and just a light sprinkle of garlic powder. 

*You may also brown fresh onions and garlic with the ground beef if you choose, but I’m allergic to it raw, so we don’t keep it in the house.

Add 1/3 c Worcestershire Sauce, stir, and bring back up to a simmer.

Stir in 1 pkg gluten free pasta of your choice (I used penne, rigatoni is more traditional)

Lower the heat, cover, and allow to simmer until the noodles are al dente.

Add 1/2 c melted vegan cream cheese and taste, adjusting seasonings to your preference.

Since I’m not dairy allergic, just lactose intolerant, I added an extra 1/3 c lactose free plain kefir, but you can use a vegan sour cream instead.

Stir together and plate!

Serves 4-5

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Posted by on December 10, 2014 in Entree


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Crockpot Zuppa Toscana (Olive Garden Copycat)

Before my GI issues started, Olive Garden’s Zuppa Toscana was my absolute favorite soup. Out shopping with my mom, we’d stop in for lunch and just eat soup and salad! Since then, I’ve been craving it, but knowing it has cream in it, it’s not worth the stomach cramps. I finally found a recipe for it (and I apologize to the original owner, because for the life of me, I can’t find the link to it!) that doesn’t take 3 years and more energy than I have to create! Gotta love the crock pot. I kept this as simple as possible and changed it to be gluten and dairy free so I never have to live with an unfulfilled soup craving again!


Crockpot Zuppa Toscana

Cut 4 Italian sausages (or Andouille, which is what I used. It’s a little spicier.) in half lengthwise, then into equal sized chunks. Brown in a pan for a few minutes and sprinkle with cayenne.

Add to crock pot, as well as:

4-6 large red potatoes, thinly sliced on the mandolin slicer

1 Tbsp dried onion or 1 chopped onion

2 Tbsp minced garlic

At least 4 c. vegetable broth (I used 5 1/2), depending on the size of your crock pot, enough to cover the potatoes and meat.

Cook on High for 3-4 hours, or low 5-6 hours

30 minutes before serving, mix together so there are no lumps

1- 1 1/2 c. unsweetened original almond milk

3 Tbsp gluten free all purpose flour

Add to soup, along with 1 c. chopped kale

Cook on High for 30 more minutes, until soup thickens slightly.

Salt, pepper, and more cayenne to taste.


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Posted by on December 8, 2014 in Crock Pot, Entree, Soup


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Tiramisu (no bake, no eggs)

Tiramisu: the ultimate dairy and gluten filled treat. Luscious espresso soaked ladyfingers layered with creamy rum-touched mascarpone, dusted with dark chocolate. Sorry…drooling. Anyway, you’re in luck! Schar makes gluten free ladyfingers, like the great European company they are, and they’re tasty! Free of gluten, wheat, lactose, milk, and soy, it doesn’t get any better for us! Chocolate Covered Katie offers a cake base if that’s your cup of tea, but I’m all about easy and quick. I’m also not a fan of the raw eggs prevalent in many tiramisu recipes, since I react pretty badly to eggs. So here it is…easy, tasty, no bake, and it took me maybe 20 minutes to make. Swoon.



 Make a batch of super-strong coffee (flavored coffee will kick it up!)

Line a standard loaf pan with plastic wrap.

Mix together:

1 box Let’s Do Organic Creamed Coconut (run package under hot water to soften it up first)

3/4 c. vegan cream cheese (I used Trader Joe’s)

1/2 tsp lemon juice

1/2 tsp vanilla

1 tsp Rum extract (or a good splash of real rum)

1 Tbsp espresso or the strong coffee from above

5 Tbsp powdered sugar (or more, to taste)

Blend or mix until smooth (you won’t be able to do this by hand)

Put the strong coffee and a splash of rum or rum extract in a flat bottomed bowl.

Dip each ladyfinger (1 pkg Schar ladyfingers) into the coffee on both sides for a second or two, until it softens and soaks in, but be careful they don’t get soggy.

Arrange them in a single layer on the bottom of the pan, then spread half of the filling mixture on top (carefully!)

Grate dark chocolate (I used one infused with coffee and cardamom) generously on top, then add a second layer of ladyfingers and then filling.

Top with another generous layer of chocolate shavings.

Refrigerate for at least a couple of hours before serving, but take it out and let it sit at room temp for 10 minutes before serving it to let the filling soften somewhat.

You can use the plastic wrap to lift the whole cake out of the pan to make serving easier (and prettier), but do that right when you take it out of the fridge, or it’ll smush.


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Posted by on October 15, 2014 in Dessert


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Hummus Crusted Chicken

Honestly, this isn’t even really a “recipe” as recipes go, because this meal is stupid-easy. However, it’s also delicious, so you should try it. You can thank me later! The original recipe is here. Their pictures are a lot prettier than mine, but I’d rather just make the food, snap a pic, and dig in.


Hummus Crusted Chicken

Preheat oven to 450 degrees and spray a small baking dish with olive oil (or just line a pan with aluminum foil and give that a spritz, like I normally do)

Take 4 defrosted chicken breasts, patted dry and season with salt and pepper.

Cover with your favorite flavor of hummus so the entire top surface of the breast is covered.

You could take this almost anywhere with flavor; jalapeño cilantro hummus, garden veggie hummus, garlic hummus, roasted red pepper hummus…the possibilities are endless.

Sprinkle with a touch of lemon juice and paprika (smoked or sweet)

Bake 25-30 minutes

I like to serve mine over salad with a tomato dressing. Do what you want.


Posted by on October 9, 2014 in Entree


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Baked Honey Garlic Chicken

Chinese takeout without the gluten, grease, and MSG. Does it get any better than this? I took the original recipe and de-glutenized it, and, of course, changed it all around, since I’d rather read a quick sentence and get right to the goods, because let’s be honest…don’t we all just scroll down to the bottom right away to find the recipe? I’d rather my readers be happy than hAngry.


Baked Honey Garlic Chicken

Preheat oven to 450 degrees F and line a baking sheet with parchment paper (spritz a little olive oil on it too, for good measure)

Cut 1 lb boneless, skinless chicken breasts (defrosted) into 1 inch pieces

Take 1 cup gluten free bread crumbs and season with salt, pepper, granulated garlic, and paprika.

Beat 2 large eggs in a bowl large enough to dip chicken pieces.

Working in batches, dredge the chicken pieces in egg, then breadcrumbs, then deposit onto baking sheet.

Bake until golden brown and crisp, about 15-20 minutes.

While it’s baking, whip up this sauce:

In a saucepan on the stove over med-high heat, combine:

1/3 c. honey

4 cloves garlic, minced

2 Tbsp coconut aminos or tamari gluten free soy sauce

1 Tbsp Sriracha, if you so desire

In a separate small bowl, mix:

1 Tbsp corn or tapioca starch

1/3 c. water

Add to honey mixture in the pot and stir until thickened, about 1-2 minutes.

Add chicken to sauce, toss until coated, and garnish with sesame seeds and green onions.

Serve immediately.

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Posted by on October 1, 2014 in Entree


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Peach Raspberry Tart

In honor of the one year anniversary of this blog, I thought I’d share one of my all-time favorite recipes! It’s a simple press-in crust that features mouth-watering fruit in all its glory. The raspberries just enhance the flavor and play very nicely with the peaches. The best way to make this is in a 10″ fluted, removable bottom tart pan or a springform pan, which is what I use since my tart pan is a 12″ and I’m too lazy to do the calculations for a bigger pan. Enjoy!


Peach Raspberry Tart

Preheat the oven to 375 degrees F and spray your pan with olive oil.

For the crust:

Place 1 cup pecan halves (unsalted, raw) in your food processor and blend until finely ground.

Add 1 cup gluten free flour (Special Sweets Blend works nicely), 2 tsp freshly grated lemon zest, and a pinch of salt. Process briefly to mix.

Combine 1 egg white, beaten, 2 Tbsp coconut oil (melted), and 1/2 Tbsp cold water in a measuring cup, and drizzle into the dry mixture with the machine on.

Add up to 1 Tbsp extra water if necessary, but turn off the machine as soon as the mixture starts to stick together.

Dump mixture out onto a lightly floured surface and make into a flat, round disc for easy transfer into the pan. Press into the bottom of the pan and 1/2″ up the sides. Refrigerate for at least 15 minutes.

For the filling:

Combine 3/4 c. all fruit peach preserves (not jelly) and 1 1/2 Tbsp cornstarch (or tapioca starch) in a small bowl.

Add 1 1/4 lb ripe peaches, sliced and 3/4 c. fresh raspberries and toss gently.

Spoon into the crust and bake for 75 minutes or until the juices are bubbling.

You may want to place a pan on the rack below the tart pan to catch any leakage or drips if there are any.

Place pan on a rack to cool completely.

Only once cool, remove from the tart pan or springform pan, carefully. You may need to gently slide a knife around the edges to loosen it.

Serve with a mix of dairy free plain or vanilla yogurt and honey (1 c yogurt to 3 Tbsp honey), or whipped coconut milk with a light sprinkle of cinnamon on top.

Recipe based on this one from

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Posted by on September 26, 2014 in Dessert


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