My Gluten-free Kitchen Recipes for decadent gluten-free desserts & easy family dinners. Thu, 23 Oct 2014 00:39:12 +0000 en-US hourly 1 Le Creuset Heritage Stoneware Giveaway Sat, 18 Oct 2014 21:21:09 +0000

Fall Stoneware Giveaway

As we enter fall baking season, I wanted to provide you with something new and fun for your kitchen. I’ve teamed up with several of my blogging buddies to host a fantastic giveaway that will help make your holiday dinners even more stunning! We’re giving away one of these beautiful Le Creuset Heritage Stoneware dishes like the one pictured above! I totally wish I could win this one actually!

(P.S. If you want to read more about the specific prize, you can follow this affiliate link to look at it on Amazon. This is the exact prize we’ll be giving one of you: Le Creuset Heritage Stoneware 12-by-9-Inch Covered Rectangular Dish in Cherry Color)

Epi-Family and Vegetarian Mamma, along with My Plant Based Family, Table for Seven, What the Fork Food Blog, My Gluten Free Kitchen, Flippin Delicious, I’m a Celiac and Life Made Sweeter have come together to offer this special giveaway.

One lucky US Winner (lower 48) will get a

Le Creuset Heritage Stoneware, 12-by-9-Inch Covered Rectangular Dish in Cherry Color

Entering is easy….
a Rafflecopter giveaway

Important things to know…This prize will be shipped to you directly from Amazon. This giveaway is a thank you to our readers and is not affiliated with Facebook, Twitter, Pinterest, Instagram, Rafflecopter or directly to any of the bloggers listed. The winner will be chosen at random by the widget. The winner will be contacted and given 48 hours to respond with their shipping information. If winner does not respond within 48 hours a new winner will be randomly picked.

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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Apple Crisp {Gluten-free} Thu, 16 Oct 2014 02:20:23 +0000

Family Favorite Gluten-free Apple Crisp with Vanilla Ice Cream
My husband loves fruit desserts. While I’m obviously a huge fan of gluten-free brownies, my hubby would always prefer a homemade fruit pie or crisp for dessert. This recipe for gluten-free apple crisp is a long-time family favorite recipe, adapted from my mom’s recipe. Crisps are very easy to convert to gluten-free, as you can substitute pretty much any gluten-free flour and gluten-free oats in the topping.

Pick your favorite apple to use in this recipe. The variety of apple that you pick will affect the texture of the apple crisp. Some varieties, like McIntosh will become very soft, while others, like Honeycrisp or Pink Lady, will retain their shape. I prefer to use a somewhat tart variety like McIntosh, Braeburn or Pink Lady as I find it goes well with the sweet crisp topping. This guide to apple varieties can help you choose which variety you want to use.

I love making this to bring to fall potlucks! My hubby or kids are very willing to use our handy apple peeler corer slicer to peel and slice up all the apples I need while I mix up the topping. I can have this in the oven in minutes after the slicing is done, or put it in the fridge to bake later. Several times, I’ve put it together before dinner, then I wait to put it in the oven until I pull dinner out of the oven. It bakes while we enjoy dinner, and we’re ready to enjoy dessert right after.

Gluten-free Apple Crisp - My favorite dish to bring to fall potlucks!
We love it with a scoop of ice cream, but you could definitely enjoy with a non-dairy ice cream or whipped topping instead.

Apple Crisp {Gluten-free}
If you don't need a large pan of this yummy dessert, feel free to halve all ingredients and bake in an 8"x8" pan instead.
Recipe from:
Recipe type: Fruit Desserts
Serves: 12-16 servings
  • 12 cups peeled, sliced apples
  • ½ tsp cinnamon
  • 2 Tbsp. lemon juice
  • 1 Tbsp. water
  • 1½ cups firmly packed brown sugar
  • 1 cup gluten-free all-purpose flour
  • 1 cup gluten-free rolled oats or old-fashioned oats
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ tsp. salt
  • ¾ cup unsalted butter or non-dairy alternative
  1. Preheat oven to 375°.
  2. In a large bowl, stir together sliced apples, ½ teaspoon cinnamon, lemon juice and water. Scoop into 9x13 baking pan.
  3. In a medium bowl, whisk together all topping ingredients except butter. Use a pastry cutter or 2 knives to cut in butter until mixture is crumbly. Sprinkle over apples.
  4. Bake at 375° for 45 minutes or until apples are tender and topping is crisp and browned.
  5. Serve warm with whipped cream or ice cream or non-dairy alternative.
Most brands of gluten-free flour should work just fine in this recipe. The flours I've used and recommend (affiliate links) are: Gluten Free Mama, gfJules, and King Arthur flour.
For the oats, I recommend Gluten free Prairie and GF Harvest.

Get what you need for this recipe on Amazon by shopping through these links (affiliate links):

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Linking this post up at Gluten-free Wednesdays with gfe and Gluten-free Homemaker, Gluten free Fridays and I’m Lovin’ It.

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Applesauce Banana Zucchini Muffins {Gluten-free} Tue, 23 Sep 2014 03:59:46 +0000

Gluten-free, Dairy-free Applesauce Banana Zucchini Muffins - The whole family loved these! They freeze well too!

What do you make when you have overripe bananas AND your neighbor brings by a bunch of zucchini?  That’s what I was wondering! Since my kids love muffins, I decided to see about combining these to make a healthy-ish muffin. Applesauce is a great addition too, as it adds more Vitamin C and using it allows me to use less butter or oil as well. I was able to combine applesauce, bananas, and shredded zucchini together in these delicious gluten-free muffins that my family happily devoured!

I’m always looking for new recipes to use up zucchini from our garden and our neighbor’s gardens. When I have a huge zucchini to use up, I pull out my food processor, put on the shredding blade (the one you use for shredding a bunch of cheese) and shred up the whole big zucchini, skin and all. This weekend, we did that with two huge zucchini that my neighbor dropped by. I was able to make two batches of these applesauce banana zucchini muffins, our favorite zucchini cake brownies, and froze the remaining zucchini in 1 1/2 – 2 cup portions in freezer bags for future baking.

You could definitely pack even more nutrition into these by adding in some ground flaxseed, in fact I’m going to do that next time! We’re firmly in the no nuts in muffins camp, but if you like nuts, feel free to mix in 1/2-3/4 cup or so or your favorite nuts (pecans would be good), stirring them in at the end of the mixing process.

These muffins freeze well too. I froze some and am pulling them out to send as part of my boys’ lunches. Quick and easy!

What is your favorite way to use up zucchini?

4.5 from 2 reviews
Applesauce Banana Zucchini Muffins {Gluten-free, Dairy-free}
Recipe from:
Recipe type: Muffins & Quick Breads
Serves: ~2 dozen
  • 3 cups good quality gluten-free all-purpose flour
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 2 tsp. cinnamon
  • ½ cup melted coconut oil or melted unsalted butter
  • ¾ cup applesauce
  • 2 ripe bananas, mashed (yields about ¾ to 1 cup mashed)
  • 4 eggs
  • 1 cup sugar
  • ½ cup brown sugar
  • 1½ cup finely shredded zucchini
  1. Line 2 cupcake/muffin pans with paper liners or spray with non-stick cooking spray.
  2. Preheat oven to 350°.
  3. In a small bowl, whisk together flour, xanthan gum, salt, baking powder, baking soda, and cinnamon. Set aside.
  4. In a mixing bowl, beat together melted butter, applesauce, mashed banana, eggs, sugar and brown sugar for 1 minute on low speed. Scrape down sides of bowl and beat on low another 20 seconds.
  5. Add dry ingredients to wet ingredients. Mix on low speed just until mixed.
  6. Add shredded zucchini, mix just until combined.
  7. Use a large scoop to fill paper lined muffin tin cups ¾ full.
  8. Bake at 350° for 15 minutes or until muffins are set and a toothpick inserted in center comes out with moist crumbs attached.
  9. Cool in pan 5 minutes, then remove to wire rack to cool completely.
  10. Once cooled, store in airtight container at room temperature or stack in freezer bag and place in your freezer to enjoy later!
*I tested this with Gluten Free Mama's Almond Flour Blend.

Linking up at Gluten-free & DIY Tuesday and Gluten free Wednesdays with gluten free easily and The Gluten free Homemaker.

Get what you need for this recipe on Amazon:

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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Banana Coconut Breakfast Cookies {Gluten-free} Fri, 19 Sep 2014 05:12:01 +0000

What a treat to have my friend Shirley (from the fantastic blog Gluten Free Easily) guest post on my blog today. She’s sharing an easy and delicious breakfast cookie. I can’t wait to make these cookies for my family soon!

Gluten-free Banana Coconut Breakfast Cookies from Gluten Free Easily
I’m tickled to be guest posting for Michelle here on My Gluten-Free Kitchen today! Honestly, I’ve been drooling over all her recipes from the moment I discovered her blog. So I’m honored to get to share one of mine on her blog. And I’m sharing a recipe that totally fits in with my gluten free easily approach—Banana Coconut Breakfast Cookies.

I have a thing for bananas and their natural sweetness and I also like their natural binding ability. That makes them great to use to create egg-free recipes, raw recipes, and more. They’re very versatile and, of course, readily available and inexpensive, and offer an instant comfort food factor in my opinion. So you’ll find lots of banana recipes on gfe, from Banana Ice Cream to Banana Chocolate Chip Cookies to Banana Maple-Nut Muffins.

Gluten-free Banana Coconut Breakfast Cookies
This Banana Coconut Breakfast Cookie recipe is super simple and easy to make, uses ingredients that are naturally gluten free, and produces results that are delicious, of course! These cookies are crusty on the outside and soft and slightly chewy on the inside. In other words, perfect!

Banana Coconut Breakfast Cookies {Gluten-free}
Recipe from:
Recipe type: Breakfast
Serves: 6
  • 1 just ripe enough banana, mashed (my banana yielded slightly more than ⅓ cup banana puree)
  • ¾ cup certified gluten-free oat flour, almond flour, or a combination of both
  • 1 cup packed shredded coconut (unsweetened or sweetened, see notes)
Optional add-ins:
  • Dash of cinnamon
  • Pinch of sifted coconut flour
  • Chopped nuts (about 1 tbsp or so, finely chopped)
  • Mini chocolate chips (about 1 tbsp or so)
  1. Preheat oven to 350°. Line baking sheet with parchment paper.
  2. In large bowl, mix ingredients. (I just used a wooden spoon to mix them.)
  3. Scoop batter into ⅛ cup measuring cup. Invert and tap to empty the cookie batter onto the baking sheet.
  4. Bake at 350° for about 15 minutes, until outer edges are browned and bottoms of cookies are mostly browned. (You can lift up one cookie with your spatula to peek.)
  5. Let cookies sit on baking sheet an additional 5 or 10 minutes.
  6. Makes about six 2-inch cookies. Serve with a dollop of peanut butter, nut butter, seed butter, or jam, if you wish. Enjoy!
You can adjust the sweetness in this recipe by using sweetened or unsweetened shredded coconut. Sweetened shredded coconut is quite a bit sweeter and is also moister than unsweetened shredded coconut. It’s readily available to me at my local grocery store while I can only get unsweetened shredded coconut online. A pinch of sifted coconut flour can be added if your cookie batter needs a little more binding and/or you want a little more chewiness in your cookies.
Adapted from Grok Grub’s recipe.

Shirley Braden writes two popular blogs: Gluten Free Easily (also known simply as gfe, where she teaches gluten-free individuals how to live easily, economically, and healthily) and All Gluten-Free Desserts (where she shares the very best of the gluten-free desserts found on the web). She is also a gluten-free support group leader, as well as a local, state, national, and international speaker. Make sure you follow her on Facebook!

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Peaches and Cream Baked Oatmeal {Gluten-free} Mon, 15 Sep 2014 02:30:00 +0000

Peaches and cream are added to high-fiber steel cut oats and ground flaxseed for a hearty gluten-free breakfast.

This post has been made possible thanks to my ongoing partnership with Udi’s Gluten-free.

Gluten-free Peaches and Cream Baked Oatmeal - High in fiber from the steel cut oats and flaxseed.
As a celiac, I’ve eliminated several whole grains from my diet – wheat, barley, and rye. I realize the benefit of whole grains though, so I’ve been wanting to incorporate more of them into my diet.
I recently had the opportunity to take part in a webinar from Udi’s where I learned some of the benefits of nutrient-packed ancient grains as well as ideas for incorporating them into my diet.
During the webinar, I learned quite a bit about ancient grains like quinoa, millet, chia, oats, flax and amaranth. Here’s what I found most interesting:

  • Amaranth is high in fiber and a complete protein. It can be enjoyed as a breakfast cereal or ground into a flour for use in baked goods.
  • Millet is high in magnesium and is known as a headache-reducer. As a headache and migraine sufferer, I found that fact really interesting. Ground millet can be used as a flour in baked goods. I use millet in my Buttermilk Pancakes. Maybe if I ate more pancakes, I’d have fewer headaches?!
  • Flax is high in fiber and easy to add to salads, smoothies, cereals and baked goods. Grinding or crushing flax seeds makes them more nutritionally beneficial. I like to purchase already ground flaxseed for this reason.
  • Chia is high in protein, fiber and vitamins and minerals.Chia seeds are great to sprinkle on side dishes and salads for added nutrition.
  • Oats are heart-healthy, high in fiber and minerals. Oats do not have gluten in them, but since they are frequently harvested and processed on shared equipment with wheat or barley, you’ll want to double-check that your labels say gluten-free! I enjoy using oats in my baking, in recipes like these cookies and these bars.
  • Quinoa is known for anti-inflammatory properties, contains healthy fats, and is high in minerals. Quinoa can be prepared similarly to rice. I’m planning to try making a “fried rice” recipe with it soon.

After learning about the benefits of these various ancient grains, I couldn’t wait to get in the kitchen and start playing!

Udi’s Gluten Free has launched a new line of Ancient Grain products including these Steel Cut Oats that I used in this recipe. Make sure you enter the giveaway at the bottom of this post so you can try these and the other Ancient Grains products.

Peaches and Cream Baked Oatmeal made with Udi's Gluten-free Steel Cut Oats
I had never used steel cut oats, but tried them out in baked oatmeal. I loved the texture! They didn’t get mushy like regular oats can. I added ground flaxseed after being reminded how high in fiber they are too.

I’ve mentioned before that we have a ton of peaches right now from our three backyard peach trees. The idea of making a peaches and cream baked oatmeal popped into my head and I’m glad I went with it! The peaches add a little extra flavor and sweetness to this recipe. This isn’t a very sweet breakfast, with only 1/3 cup of maple syrup as the sweetener. If you’d like to add a little more sweetness when serving, you could drizzle a little more maple syrup, honey or sprinkle on some brown sugar. We enjoyed eating this with some cream or milk poured over it. Yum! This is definitely not a low calorie meal, but I feel like the trade-off of having a hearty, high-fiber, low sugar breakfast is worth it.

This hearty and filling breakfast will definitely make an appearance on our breakfast table again. I’m already looking forward to making an apple cinnamon version this fall.

5.0 from 2 reviews
Peaches and Cream Baked Oatmeal {Gluten-free}
Recipe from:
  • ¾ cup gluten-free steel cut oats
  • 2 Tbsp. ground flaxseed
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. fine sea salt or table salt
  • 1 cup whipping cream or half & half
  • 1 cup milk
  • ⅓ cup maple syrup
  • 1 egg
  • 3 Tbsp. unsalted butter, melted and cooled
  • 2 tsp. vanilla extract
  • 1 cup diced fresh peaches (peeled)
  1. In a large bowl, whisk together the steel cut oats, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Set aside.
  2. In a medium bowl, whisk together the cream, milk, maple syrup, egg, melted butter and vanilla.
  3. Pour the cream mixture over the oat mixture and stir with a spatula to combine. Let sit for 15 minutes or cover bowl and place in refrigerator until ready to use (even overnight).
  4. When ready to bake, preheat oven to 350° and lightly spray an 8"x8" baking pan with cooking spray. Cover the bottom of the pan with the diced peaches.
  5. After stirring oat/cream mixture again, pour into baking pan over the peaches.
  6. Bake at 350° for 65-70 minutes, or until top has browned and oat mixture has set (i.e. nothing "jiggles" when you move the pan!)
  7. Allow to cool for a few minutes before serving. Store leftover covered at room temperature or in refrigerator. Tastes great up to 2 days after baking too!
Dairy-free substitution: Replace the whipping cream and milk with 2 cups total of your preferred dairy-free milk. Replace the melted butter with melted coconut oil.

I’d love to hear how you incorporate ancient grains in your gluten-free diet too. Let me know in the comments below and enter to win a package of the new Ancient Grains products from Udi’s Gluten Free too!
a Rafflecopter giveaway

Facts about ancient grains thanks to Bonnie Taub-Dix and Udi’s Gluten Free

I was provided samples and compensation for sharing about Udi’s Ancient Grains products. All opinions are my own. I only share products that I truly enjoy and recommend.


Linking this up at Gluten Free and DIY Tuesdays and Gluten-free Wednesdays.

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School Safe Snacks for your Gluten-free Kids Mon, 08 Sep 2014 16:00:11 +0000

This post has been made possible thanks to my ongoing partnership with Udi’s Gluten-Free.

School Safe Snacks for Gluten-free Kids (Nut-free and peanut free too!)

My boys’ teachers like for them to bring a snack to have during their school day. I think it is a great idea as it minimizes the distractions that growling tummies and low blood sugar can bring.

Since we already eat a lot of fresh fruit and vegetables at lunch and dinner, I allow for snacks to be a little more on the carb side. It fills them up and helps tide them over until the next meal.

Their school is great about making sure that everyone is aware of food allergies in the classroom, and sends home a letter outlining what food items aren’t allowed. Due to school guidelines and concern for children with other food allergies, I avoid sending any products with nuts, peanuts, or peanut butter in them.

Fortunately, there are plenty of gluten-free, nut-free and peanut-free snacks to send! I’ll share with you my boys’ favorite snacks that I send in pre-portioned bags:

  • Homemade Snack Mix (pictured above)- with gluten-free Glutino pretzels, banana chips, dried cranberries and raisins
  • “Spring” Snack Mix – not just for Spring!
  • Air-popped Popcorn with a little butter and salt
  • Dried Fruit or Fruit Leather
  • Muffins – I bake big batches of our favorite muffins and store in freezer bags in the freezer so that I can pull out 1-2 to send for a snack or lunch. My boys love the banana muffins and apple streusel muffins the best. You can buy and freeze Udi’s muffins too! So yummy!
  • Gluten-free Crackers
  • Box of Raisins
  • Fresh Apple Slices or Dried Apples
  • Roasted Pumpkin Seeds
  • Cheese Stick
  • Portable yogurt (if your kids can eat this without making a mess – One of mine can’t but the other can!)

I’ve included many of these in our Snack Bin that I keep in the pantry. It does include a few nut snacks, but my kids know those are for at home or in the car only. The rest are all nut-free and peanut-free.

Having a snack bin full of pre-portioned, ready to grab snacks has been such a help! It makes before and after-school go so much smoother as my kids know right where to grab a healthy snack. They aren’t snacking on chips and candy this way!

My kids really enjoy working with me to make and package the healthy snacks.

What snacks do your gluten-free kids like to eat?

Learn more about living gluten free! Visit

This is a sponsored conversation written by me on behalf of GF Kids & Family. The opinions and text are all mine.

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National Study to Help Advance Celiac Disease Research Fri, 05 Sep 2014 15:15:19 +0000

The following post is sponsored and written by CeliAction. I am sharing it for informational purposes only so that my readers with celiac disease can consider participating.

Participants needed for CeliAction Clinical Research Study

National study to help advance celiac disease research.

The CeliAction Study is a clinical research study designed to evaluate an investigational drug for celiac disease. The study will explore whether the investigational drug is able to improve the damage in the lining of the intestine caused by ingesting even small traces of gluten. The study will also evaluate whether the investigational drug improves any symptoms of celiac disease.

You may qualify for the CeliAction Study if you:

  • Have been diagnosed with celiac disease by a healthcare professional
  • Are attempting to be on a gluten-free diet
  • Have experienced at least one moderate or severe symptom of celiac disease in the past month

There are other criteria that you must meet to qualify for participation. The study staff will explain the requirements to you and answer any of your questions.
As a volunteer in a clinical trial, you may:

  • Participate in a research process that may lead to new treatment options
  • Learn new information about your health
  • Receive study-related care from qualified physicians

To learn more about this research study and see if you qualify, visit
or call 1-855-3333-ACT.

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August 2014 Favorites Fri, 05 Sep 2014 05:02:50 +0000

My Gluten-free Kitchen's August 2014 Favorites - recipes I tried, coconut sugar and my favorite ice pack!!

I’m just wrapping up 21 days of eating grain-free and refined sugar free. It was a big adjustment for me, but wasn’t as bad as I thought it would be. I am so looking forward to a bowl of (organic) popcorn this weekend! It is funny that out of everything, air-popped popcorn is the food I missed most.

For meals for my family, I’m trying to follow the September Gluten-free Meal Plan that I put together for you all. We’ve already had the pulled pork, the nachos and the spaghetti this week, which are all always a hit with my family!

My kids started school last week, so we restocked our gluten-free snack bin. Boy does this make mornings and after school go smoother! They don’t take any of the snacks with nuts to school – we save those for eating in the car on the way to practices/games.

This weekend we’re planning on working our way through the many many peaches we’ve picked from our backyard trees this week. Hoping to make some jam and maybe some sweet treats too!

My favorite finds:

Boulder Locavore has some good tips in this post: Back-to-School: 5 Success Strategies for Gluten-free Kids

Thanks to my friend Megan’s tip, I discovered and started using this organic coconut sugar. It was much finer ground than the brand I’d used before so I’ve been happier with the results in recipes.

If you saw my computer screen full of icons, my internet browser full of open tabs, or my email with thousands of unread emails, you’d know I really need to follow these digital decluttering tips!

This is totally random, I know, but if any of you have neck issues or get migraines, this ice pack is the best thing ever. I bought a second one this month so that I always have two to rotate between if I’ve got a migraine. It is long and skinny so I can position it however I want to do really get the cold where I need it.

I found several new-to-me blogs this month that I want to mention. I found the blog The Pleated Poppy and ended up loving what I found. I love her style! I spent an hour looking through all of her What I Wore posts and pinning many of the outfits to my Style board on Pinterest. I’ll be following this blog now for sure.

With my experiment with eating grain-free, I found the blog Life Made Full. The video about her family, including her hubby’s celiac diagnosis drew me right in. I’ll be pinning, and trying, many of her recipes!

I picked up a copy of Against All Grain: Delectable Paleo Recipes finally and have so many recipes earmarked to try. Her story of recovering her health through diet changes is so inspiring!

5 recipes I tried or want to try soon:

Grain-free Blueberry Muffins with Crumb Topping – I made these and was pleasantly surprised with how they turned out. These are best on the first day though, but I still managed to eat 3 on day 2!

Ultimate Paleo Chocolate Chip Cookies – For my first experiment with grain-free cookies, I knew to start with these. Definitely a different texture than what I’m used to with the gluten-free cookies I usually make, since these are almost all almond flour, but good. Thumbs up all around from my family!

Grain-free, Dairy-free Pancakes – I made these with just a few changes and really liked them! Best grain-free pancakes I’ve tried!

Peanut Butter Granola Bites – As long as you use certified gluten-free oats, this recipe is gluten-free! Looking forward to making these! I think my kids will love them!

Baked Maple Brown Sugar Bacon – This is seriously on my menu plan to have this week with our favorite Buttermilk Pancakes!

How about you? Any fun new things you found recently?


Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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Surviving September – 4 weeks of easy gluten-free dinner ideas Sun, 31 Aug 2014 22:38:44 +0000

Surviving September - 4 Weeks of Gluten-free Dinner Ideas that are quick and easy!

As our schedules fill up in September, it can be harder to gather as a family for a healthy dinner. Today, I’ve gathered with 3 of my blogger friends to help you with quick and easy gluten-free dinner ideas. All of these meals can be either prepared early in the day in the slow cooker, or cooked at dinner time in an hour or less.

Everyone I’ve talked to says their September calendars are quickly filling with back-to-school nights, club and team meetings, and fall sports practices and games. Like many of you, we really try to have a sit down dinner together as a family every night. Some nights, we have to eat at staggered times to work around after school stuff. I love having easy dinners for busy nights!

All four weeks of dinner ideas are tried and true recipes that appear on our dinner tables regularly. In fact, I recently did the exact 7 day meal plan that I added here!

Our families love these recipes and we hope yours will too!

Week 1 – brought to you by me (Michelle of My Gluten-free Kitchen)

Day 1: Slow Cooker Shredded Chicken Tacos – serve with Garlicky Guacamole, your favorite toppings, and safe corn tortilla chips

Day 2: Nachos with the leftover shredded chicken and other leftover toppings: Line a baking pan with aluminum foil. Cover pan completely with corn tortilla chips, overlapping. Sprinkle with cheese, shredded chicken, and black beans. Broil on low until cheese is melted. Top with your favorite toppings.

Day 3: Slow Cooker BBQ Pulled Pork, serve with a fruit salad and sweet potato chips

Day 4: Skillet Spaghetti, serve with a salad

Day 5: Chicken Broccoli Lo Mein

Day 6: Buttermilk Pancakes, bacon, applesauce, Raspberry Peach Smoothies

Day 7: Grilled Lemon Garlic Chicken, grilled veggies, fruit salad. For dessert, grab some vanilla ice cream and serve with this Homemade Hot Fudge.

Week 2 – brought to you by Megan of Allergy Free Alaska

Day 1: World’s Best Crock Pot Refried Beans in Gluten-Free Spinach Tortillas, topped with shredded lettuce, tomatoes, and cheese, or Daiya Cheese {for dairy-free} – If you don’t have time for making your own tortillas, you could use store-bought corn tortillas.

Day 2: Lazy Mom’s Tomato Basil Soup {dairy-free}

Day 3: Dairy Free Macaroni & Cheese with GF chicken sausages

Day 4: Lemony Cedar Planked Salmon with Garlic & Dill and Berry Spinach Detox Salad with Poppy Seed Dressing

Day 5: Sausage & Veggies and Naturally Sweetened Mango Sorbet

Day 6: Creamy Chicken & Mushroom Soup (dairy-free, Paleo)

Day 7: Zucchini & Sweet Potato Hashbrowns with Fried or Scrambled Eggs

Week 3 – brought to you by Jeanine of The Baking Beauties

Day 1: Mini Meatloaves with Mashed Potatoes and Veggies.

Day 2: Turkey Lasagna Soup

Day 3: Caprese Pasta Salad

Day 4: Slow Cooker BBQ Beef Sandwiches served with a side of fresh veggies and Dill Dip.

Day 5: Ultimate Pumpkin Waffles, perfect served with maple syrup and toasted pecans with a side of fresh cut fruit.

Day 6: Beef and Broccoli Stir-Fry, serve over rice or thin rice noodles.

Day 7: Beer Battered Fish, perfect to serve with baked potato wedges and coleslaw.

Week 4 – brought to you by Wendy of Around My Family Table

Day 1: Apple Chicken Salad with Honey Poppyseed Dressing

Day 2: Grilled Cumin Lime Chicken and Salad

Day 3: Creamy Coconut Shrimp with Rice

Day 4: Quick & Healthy Baked Ziti

Day 5:  Spinach Mini Quiches

Day 6: Grilled Salmon Salad with Warm Blueberry Vinaigrette

Day 7: Healthy Bean Sausage Soup with Gluten-free Soda Crackers

The beauty of these four weeks of dinner menus is that you can pick which days you assign the meals to, and swap as needed to work with your family’s schedule. If you have other food allergies or intolerances that make any of these meals not work for you, feel free to search around our blogs for another recipe that will work for you! You can also check out my Pinterest board full of Gluten-free Main Dishes if you need more!


Linking this up at Gluten-free & DIY Tuesdays,   Gluten-free Wednesdays with gluten free easily and The Gluten-free Homemaker and Allergy Free Wednesdays.

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Salad in a Jar {Gluten-free} Wed, 27 Aug 2014 18:36:55 +0000

I’m thrilled to have my friend Cindy, the blogger behind Vegetarian Mamma, guest posting here today. She’s sharing her vegan, gluten-free, dairy-free, easy salad in a jar! I love this idea!

Salad in a Jar -Vegan, Gluten-free, and easy lunch from Vegetarian Mamma

With school back into full swing, my days are getting even busier.  With the busyness often comes neglect.  The neglect of me!  It always happens around lunch time.

You know how the day starts…get the kids up, get them breakfast, pack their lunches, get the kids off to school, start chores, run some errands and then…whoops it’s lunch time and I don’t have lunch!  Often times it’s after lunch and I realize I’ve missed lunch!

This year as the kids go back to school, I am making an effort to be better prepared for myself and not neglect lunch time.  I have had great luck with salad in a jar before.  I prep the salad jars on Sunday evening and store in the fridge for the entire week.  I do not store mine with dressing.  I add salad dressing the day of.

Salad in a jar is easy and convenient.  You can eat the salad from the jar or dump into a bowl!  The jars are great to take along with you as you run errands!  That way you know you’ll have safe and tasty food to eat while you are out.

If you like the idea of salad in a jar, check out this fun Southwest Salad in a jar to switch up your weekly salads.  If you are looking for a homemade salad dressing idea, check out Tangy Honey Mustard Dressing and Southwest Vegan Ranch Dressing.

Salad in a Jar {Gluten-free}
You can layer ingredients one at a time in the jar, or you can mix all the ingredients. Its your salad, you pick!
Recipe from:
Serves: 1 salad in a quart jar
  • 2 cups fresh spinach
  • 10 cherry tomatoes
  • ¼ cup garbanzo beans
  • ¼ cup edamame (cooked)
  • 1 hard boiled egg, diced
  • ¼ cup black olives
  • ½ cup button mushrooms, diced
  1. Combine all ingredients into quart sized jar. Top with lid.
  2. Store in fridge until ready to eat.
  3. Top with your favorite dressing when you are ready to eat!

Cindy Gordon is the founder and recipe creator at Cindy shares gluten-free and allergy friendly recipes, product reviews and information on her website Vegetarian Mamma. Her family loves to spend time in the kitchen creating simple and easy gluten-free and allergy friendly meals and snacks! You can connect with her on facebook, twitter, pinterest, instagram and google+.

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