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


Peanut Butter Fruit Dip

This dip is an amazing substitute for anything peanut butter including, but not limited to, eating it off the spoon until you weigh 700 pounds. It’s okay, we aren’t judging. If you decide to do that, I recommend the light version at the bottom. This is so great at parties, because everyone loves fruit anyway. Just throw some peanut butter dip with it and you’re golden pony boy.
To keep apples nice and not so sour like with lemon juice, soak them in a bowl of orange juice after you slice them. I think it tastes way better and it definitely cuts the acidity.
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1/2 cup milk

In mixing bowl, place softened cream cheese, peanut butter, and brown sugar. Mix with electric mixer until smooth and creamy. Add milk and mix until well combined, scraping down sides as needed. Refrigerate until ready to use.

For a healthier, more protein-packed version, substitute milk and cream cheese with greek yogurt. Here’s the ingredients for that version: 

  • 1/3 cup peanut butter
  • 2 containers, or 11 ounces of vanilla Greek yogurt
  • 1 tablespoon honey

Add all ingredients to a bowl and whisk to blend until smooth.

Serve with fruit (recommended).

For serving: apples (cut into wedges and coated in orange juice to prevent browning), bananas, raspberries or strawberries. It’s also good with celery sticks, gingersnaps, marshmallows, or anything else you can think of. The sky’s the limit on this one.
Serving size is 2 tablespoons.
Peanut Butter Dip - Greek Yogurt Version

Peanut Butter Dip – Greek Yogurt Version

Peanut Butter Dip - Cream Cheese Version

Peanut Butter Dip – Cream Cheese Version

Easy Gluten Free Picnic Lunch

Meet Abby. She loves outside, treats, playing hide and go seek, and snow. Her collar matches my shoes and she rocks it when we go hiking together. She’s my furry best friend.

I love going hiking. Ian and I pack up our hammocks and some snacks or a lunch, and his fishing rod usually comes too, and we set off. We hang out (literally) once we find our spot, and eat lunch and talk and nap. If you haven’t done it yet, you’re missing out. This is my favorite lunch to bring because it travels well, it has so much natural protein, and it keeps my blood sugar up. It also works well in the summer (with an ice pack) for a pool trip, on the beach, or a day at the lake. Just remember that a juice box goes really well with it if you are being really active. Or 12.

17 Crunchmaster Multi-Seed Crackers (I love original)

1 Laughing Cow Cheese Wedge (White Cheddar and Garlic Herb Swiss are my favorites)

17 Turkey Pepperoni Slices

27 Annie’s Gluten Free Snickerdoodle Bunnies

1 squeeze pack of Justin’s Peanut Butter

1 Medium Apple

  • Spread Laughing Cow cheese on crackers, and top with pepperoni
  • Knead peanut butter pouch, and squeeze peanut butter on to bunnies and the apple. Enjoy!

Nutrition is for all ingredients listed. Please remember to account for any changes you make.

picnic nutrition

Apple Sandwiches

I used to make these after school all the time in high school. I LOVE apples, and I could live on peanut butter alone, so these are basically perfection. I think the best apples are Jonah Gold and Honeycrisp. They aren’t super sweet or super sour, and they are amazing with peanut butter. Bonus points if you grind your own.


1 Apple

1-2 tablespoons Peanut Butter

1 1/2 tablespoons Granola

1 tablespoon Raisins (or any other dried fruit)

  • Remove cores from apples and cut into ¼-1/2″ thick slices
  • Spread apple slice with peanut butter.
  • Top with granola and fruit.
  • Place another apple slice on top and gently press together.
  • Repeat with remaining apple slices.

apple sandwiches nutrition

Caramel Marshmallow Popcorn

This is a sweet popcorn twist, and it is an absolute gooey mess. But that’s okay. I love this for movie nights in and it’s so fun at sleepovers. Sometimes I add a pinch of salt as well, and its that salty sweet yummyness that’s all over pinterest right now. Gotta love it.

To cut the carbohydrates in this, I often substitute brown sugar for splenda’s brown sugar blend. For every cup of regular brown sugar, you use half a cup of splenda brown sugar, so it cuts the sugar and carbohydrates by 6 grams per serving in this recipe. It’s good stuff. I have never noticed a taste difference, but I am also pretty skeptical on the fake sugar, so I’ll let you be the judge. Nutrition for both splenda brown sugar and regular brown sugar are at the bottom.

Serves 6

1/4 cup brown sugar (or 2 tablespoons of splenda brown sugar)

1/4 cup butter

4-5 marshmallows

6 cup popcorn.

  • Microwave brown sugar and butter for 2 minutes.
  • Add marshmallows.
  • Microwave until melted, 1 1/2 to 2 minutes.
  • Pour over popcorn and stir with a spatula until all is coated.
Marshmallow Caramel Popcorn - Splenda Brown Sugar

Marshmallow Caramel Popcorn – Splenda Brown Sugar

Marshmallow Caramel Popcorn - Real Brown Sugar

Marshmallow Caramel Popcorn – Real Brown Sugar