New Food Coming Soon

I was glutened.

It takes me like 2 weeks to recover from a pretty solid glutening, so I haven’t eaten anything, let alone cooked meals pretty enough to post. Then I went home from work after having ketones and getting sick. It’s been a fun time. But I do have a few recipes in the works, including:

  • Herb Roasted Chicken with Parmesan Garlic Risotto (made with Sabiscuit)
  • Arugula Pesto Pizza made with the best gluten free crust EVER
  • Margherita Grilled Cheese
  • Breakfast Potatoes (made with Ian)
  • Chocolate Mousse

If there is anything you would like me to add to my list, please let me know! You can leave me a comment or email me at


Gluten Free Garlic Honey Sauce

This is my favorite sauce for my Asian chicken. It’s incredible. It goes with just about any kind of chicken and it tastes like magic in your mouth. Enjoy.

2 tbsp olive oil

3-4 garlic cloves

1 cup honey

1/3 cup soy sauce

1 teaspoon black pepper

  1. In a small saucepan, heat the olive oil and cook the garlic over medium heat to soften, but not to brown it.
  2. Add the honey, soy sauce and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully because when it simmers it can foam up over the pot easily.

Gluten Free Crunchy Asian Chicken

Again with the comfort. Asian food is my comfort food. Basically anything with enough carbs to kill me is my comfort food. It’s probably an issue, but I just avoid it by eating more. Whatever. I love this dish with my honey garlic sauce and a side of fried rice. Basically a heart attack, but it’s healthier than regular Asian food so it works. This chicken works with any recipe that would typically have some sort of Asian fried chicken in it. It’s also amazing by itself or mixed into fried rice.

  • 4 large boneless skinless chicken breasts, pounded thin and cut into 1 inch squares
  • 4 teaspoons salt
  • 4 teaspoons black pepper
  • 2 cups white rice flour
  • 3 tablespoons ground ginger
  • 2 teaspoons ground thyme
  • 2 teaspoons ground sage
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper (or to taste)
  • 4 eggs
  • 8 tablespoons water
  • canola or peanut oil
  1. Whisk together the 4 eggs and 8 tablespoons of water and set aside.
  2. Combine together the flour, ginger, thyme, sage, paprika, and cayenne pepper and also set aside. These make your chicken breading.
  3. Season the chicken with salt and pepper, then dip the meat in the flour mix. Dip the chicken into the egg mix and then into the flour and mix again, pressing the mix into the meat to get it to stick well. Allow the chicken to rest for about 15-20 minutes to make it stick.
  4. Heat a heavy-bottomed skillet (like a cast iron pan) on the stove on medium-high heat with about a half inch of peanut or canola oil covering the bottom. The thinness of the meat makes it almost guaranteed that it will be fully cooked by the time the outside is browned, about 4 or 5 minutes per side until golden brown and crispy. I recommend cutting the biggest piece in half to check for doneness. Do not crowd the pieces.
  5. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the sauce of your choice.

Sorry bout the salt. Serving size is the equivalent of half a chicken breast.

asian chicken nutrition

Gluten Free Garlic Breadcrumb Pasta

I’m kinda in a comfort food mood. Not only is it finals week, but I’m still dealing with the death of my grandfather and I’m still pretty bummed. So sorry for the lack of actual adult like healthy food. This dish isn’t the worst for sure. It has peas (veggies haaaay) and it is not a cream based sauce, so your pants will still fit you next week. This is my grown up buttered noodles dish, because that was my comfort as a kid, and this is my comfort now.

In the bread crumb department, Ian’s has some awesome ones but they’re super expensive. I may have bought them because it had my boyfriend’s name on it. But if you’re looking to be frugal as most of us are, you can take a slice of bread, rip off the crust, and rub it between your hands to crumble it. Then bake it at 200F for 20-30 minutes until they get dry. Easy peasy.

To cut some fat, you can cut the bacon. It’s really good though. Turkey bacon works too.

12 oz Gluten Free Pasta (any shape works well)

4 tablespoons breadcrumbs

1 clove of garlic, sliced as thin as possible

1 tablespoon olive oil

2 tablespoons butter

3/4 cup peas

4 strips of bacon, chopped

3/4 cup of chopped tomatoes

red pepper flakes (optional, but amazing)

Parmesan cheese

  1. Cook pasta according to box directions. When it is done, strain it and put it back into the original pot. To keep it from sticking, add 1 tablespoon of butter and stir to coat.
  2. While the pasta cooks, boil a small pot of water with salt and cook peas 5-10 minutes until tender, but not mushy.
  3. When the peas are done, strain them and set them aside.
  4. After letting it momentarily cool, use this pot to melt 1 tablespoon of butter. When it is melted, add the garlic and breadcrumbs and cook until the garlic is golden brown.
  5. Pour the butter-breadcrumb-garlic mixture over the peas and use this pot again to cook the bacon. Feel free to break it in half if it doesn’t fit.
  6. Once the bacon is super crispy, place it on a paper towel and let it really dry, then chop it pretty small.
  7. Add the bacon, olive oil, optional red pepper flakes, and chopped tomato to the butter-garlic-breadcrumb-pea dish and stir to coat all the ingredients. Then add this to the pasta pot.
  8. You can stir this like an adult, but I prefer to put the lid on the pot, hold it tight, and shake it. They basically work the same way, one is just way more fun.
  9. Serve it warm with Parmesan cheese

Serving size is about a cup and a half, and in includes everything. Make sure to account for any changes!

garlic pasta nutrition

Gluten Free Fried Rice

The day I realized soy sauce wasn’t gluten free was the end of an era for me. I had just started liking sushi. Ian had finally convinced me to try it, and the gluten gods just had to take it away. Bummer. So instead of going out, I have Asian food night at home. It’s like take out but way more work and way less MSG. This recipe is a great side dish to any Asian meal, and it is also great as a main course with a little chicken or steak mixed in too.

I personally recommend finding a good gluten free soy sauce like San-J, but I know some people prefer liquid aminos instead. I don’t think they have as much flavor, so I recommend using a little more than if you were to use soy sauce.

2 cups rice

1 egg

1/4 cup fresh or frozen chopped onion

1/4 cup fresh or frozen corn

1/4 cup fresh or frozen edemame

2 tablespoons gluten free soy sauce or 1/4 cup liquid aminos

1 clove of garlic, chopped fine

1 tablespoon butter

1/2 tablespoon black pepper

  • Cook rice according to package directions. If you don’t regularly cook rice, I recommend boil in the bag or microwavable individual bowls like this and this.
  • While the rice is cooking, melt butter over medium heat. When the butter is melted, add all of the veggies and the garlic. Stir occasionally.
  • When the garlic turns golden brown, add rice and stir well. Then crack the egg into the pan, being careful of the shell, and beat the egg into the rice really well.
  • Add soy sauce or liquid aminos and the black pepper and continue cooking for 5 to 10 minutes, stirring occasionally.

Nutrition facts are for about 1 1/2 cups of fried rice, or half the recipe, using gluten free soy sauce.

fried rice nutrition

Chicken Enchiladas

Because I am lazy, lazy meals are my favorite. If it takes more that 10 minutes, I have to be in a serious cooking mood. It’s not that I don’t love to cook, but I work up to 30 hours a week and I am a full time student. That’s tiring for sure. I think I’ve gained some lazy rights in there. So I usually just beg mom to make her Crockpot Taco Chicken and use that for like a week of meals. This is my personal favorite Crockpot Taco Chicken meal.

For the cheese dip and the queso fresco, check your local grocery’s Spanish food isle. I find the greatest products there, and they are usually more authentic than Tostidos and other things like that. If you don’t like corn, I love to substitute edemame beans. Even though they are from the literal opposite side of the world (Asia), they go so well in all Spanish dishes. And pretty much everything.

Serves one person

3 corn tortillas (4.5 inch)

1/3 cup crockpot taco chicken

1/4 cup corn

1/4 cup Spanish rice (this is my favorite)

1/4 cup cheese dip

1/4 cup queso fresco, grated

1/4 cup green salsa (I could drink this brand)

  • Preheat oven to 350 degrees
  • Lay out your 3 tortillas and fill them with equal parts of chicken, corn and rice.
  • Roll all tortillas into little tubes and place them on an oven safe plate
  • Spread cheese dip on top and place in the oven. It usually takes about 5-10 minutes, but keep an eye on them until the cheese dip starts turning golden brown and bubbly.
  • Remove from the oven and let them cool for a minute. Top with green salsa and queso fresco

Nutrition is for one person with the ingredients listed. Be sure to pay attention to any changes you may make and plan accordingly.

enchilada nutrition

Crockpot Taco Chicken

Crock pots always reminded me of bad food as a kid. I never thought anything that had to do with crock pots would ever be good. My parents only used it to make some kind of roast that they called “Crock Pot” and it was always dry and tasted like puke. Sorry mom. This chicken changed my perspective on crock pots. Not only do I love how tender it makes the chicken, but it is so dang convenient. You can just leave it on the counter and boom. Dinner is done when you walk through the door. You can use it for nachos, enchiladas, burritos, anything really.

1 pound of chicken breast

1 1/2 tablespoons cumin

1 1/2 teaspoons chili powder

1/2 tablespoon onion powder

1 tablespoon garlic powder (granulated garlic)

Put all of the ingredients in the crock pot and add water until it covers the chicken, about 2 cups. Cook for at least 6 hours on low, and up to 10 hours. Shred and serve.

Serving size is about half a breast, or a quarter pound.

crockpot chicken nutrition

Homemade Gluten Free Pasta

When I first tasted boxed gluten free pasta, I cried. It’s pathetic, but true. No shame. Pasta had always been one of my favorite foods. My mom’s mom grew up in an Italian neighborhood in Philly, and her spaghetti is some of the greatest food you’ll every eat. I swear I’d just drink the sauce. It’s so good. She tried so hard to make me gluten free spaghetti, but it just doesn’t taste the same. It doesn’t have that same homey taste I have grown to love.

The first time I made homemade gluten free pasta, I didn’t think I’d actually keep it down. Poor Ian suffered through it with me and lied through his teeth telling me it tasted good. He is a brave soul. I’ll probably keep him around.

Anyway, I tried again, cut most of the tapioca flour (DON’T BRING IT BACK. YOU HAVE BEEN WARNED), and kept messing around until I got this blend of perfection I like to call pasta. It tastes like home and spaghetti nights at grandma’s and everything I have wanted in pasta since I went gluten free. Take a Saturday, make a million batches, and freeze them. If you are worried about portion control when freezing, weigh out 2 ounces and freeze them in little baggies. You have 10 minute amazing dinner in your freezer whenever you want it.

While I’m writing this much, I just want to say that this is for my grandpa. My dad’s dad is obsessed with spaghetti. Every time they make the trek down from Kentucky, they come in to my mom’s spaghetti (almost as good as grandma’s). He gets so excited. It’s the cutest darn thing. Grandpa’s not doing so well, and I think our last spaghetti dinner has come and past. I’m trying to remain hopeful, but they’re struggling to find brain activity. I’m heartbroken, but I know he has been hurting for a long time. I know if his time here on Earth comes to an end, he’ll go and have a big bowl of spaghetti with God. I love you Gramps.

Update: Grandpa was taken off of life support this afternoon and passed away. 

  • 1 Tbsp Vegetable Oil
  • 2 Eggs large
  • 1 Tbsp Xanthan Gum
  • 1/2 tsp Sea Salt
  • 2 Tbsp Potato Starch
  • 1/3 cup Corn Starch
  • 1/6 cup Tapioca Flour
  • 1/6 cup White Rice Flour

Combine flours, salt, and xanthan gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead a minute or two.

Place ball of dough on your bread board (or floured counter) and roll as thin as possible. You should be able to see the board (counter) through the dough. Slice the noodles into very thin strips. The pasta is now ready to cook, or to freeze uncooked for later.

Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness.

Makes 3 servings as noodles alone, 5 to 6 servings in a mixed casserole.

Spaghetti: Use the spaghetti cutter on your pasta machine. If you are like me and suck at using the spaghetti cutter or if you don’t have a pasta machine roll the dough very thin and cut your spaghetti as narrow as possible. This may turn out a bit uneven, but no one will notice when it is hidden under spaghetti sauce. It gives it character. Cook for 10 minutes in boiling salted water to which a tablespoon of oil has been added. Make sure you taste test it around 8 minutes, and every minute after until it is done. It goes from done to disgusting slime in about 30 seconds. You have been warned.

Chow Mein Noodles: Make the pasta and cut as if for spaghetti. Then cut these strips into 1- to 1-1/2” pieces. Drop uncooked into hot oil and cook for a few seconds (they will probably take less than 1 minute). Remove from oil and drain on paper towels. Then use immediately or freeze.

Homemade pasta nutrition

The Greatest Gluten Free Macaroni and Cheese Ever

Macaroni and Cheese is quite possibly the greatest comfort food on the planet. Thick, gooey cheese and soft tender pasta: YUM. I am not a huge fan of gluten free pasta. Spaghetti night has become a thing of the past in my book. It just doesn’t taste like it used to. But if I can mask the taste of the weird pasta enough, I’ll use it. I have found that thick, heavy sauces work best, but they are probably the worst thing ever for my blood sugar. As much as I would love to sit down and eat the whole pan of macaroni and cheese, it also makes a great side dish to grilled chicken, steaks, or if you’re feeling super unhealthy, it is amazing with a juicy cheeseburger.

If you do make it a main course, remember to increase your basal rate or take another bolus/shot a few (2-3) hours later. It really makes all the difference. The nutrition facts are for a main course serving. I usually divide the pan in 12 before I serve it, and it helps me keep track of what I have eaten. Just take a butter knife or a kitchen knife and split up 12 equal areas. I usually slice it down the middle long ways and short ways, and then split it long ways into thirds on each side. But whatever floats your boat really. If you have extras, it also helps to store it in these blocks. Just microwave the block for 2 minutes and you have the best lunch in the entire world.

Serves 12

6 slices bread torn into 1/4- to 1/2-inch pieces (Rudi’s is my favorite)

1 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon paprika

8 tablespoons (1 stick) unsalted butter, plus more for dish

5 1/2 cups milk

1/2 cup flour (I use either King Arthur’s blend of gluten free flours or white rice flour)

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

(Optional) 1/4 to 1/2 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar

1 1/4 cups (about 5 ounces) grated Pecorino Romano

1 pound gluten free pasta (penne and rotini work best)

  • Heat the oven to 375 degrees.
  • Butter a 3-quart casserole dish and set aside.
  • Place bread pieces in a medium bowl. Smaller pieces are better, and most gluten free bread crumbles easily if you rub it between your hands.
  • Melt 2 tablespoons butter and pour butter into the bowl with bread and add onion, garlic, and paprika, and toss. Set the breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk.
  • Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring with a whisk for 1 minute.
  • Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. This usually takes about 5 minutes for me.
  • Remove the pan from the heat. Stir in salt, black pepper, 3 cups cheddar, and 1 cup pecorino Romano. Set cheese sauce aside.
  • Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)
  • Transfer the macaroni to a colander, rinse under cold water, and drain well. Stir macaroni into the cheese sauce.
  • Pour the mixture into the prepared casserole dish. Sprinkle half of the remaining cheddar and pecorino Romano.
  • Scatter breadcrumbs over the top, and then the remaining cheese. Bake until browned on top, about 30 minutes. If the bread browns too quickly, cover with tin foil until it has been about 25-30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Macaroni and Cheese