Category Main Entree

What a Good Eater! (Basil & Kale Frittata)


This past week I got the honor of testing recipes and doing a review of “What a Good Eater!” by Alessandra Macaluso  & Amy Godiwalla of, along with testing the Vidalia Chop Wizard and an Infinity Jar which help make food prep and storage a breeze.

First, I love a cookbook with gorgeous photos, and this one has amazing photos. Seriously, baby food has never looked so appetizing. Where was this cookbook when I fed my kids off-the-shelf baby food?! Second, I love how the book is separated into foods for different age ranges going from 6 months, 8 months, 10 months, 12 months and 15+ months...

Read More

Gluten Free Pasta Salad

Pasta Salad

My kids and I love love love pasta salad. When I make a batch of this, I have to make a double batch as the kiddos always want to have a container of it in their lunch. It has lots of “nibbly bits” (a term my mom coined for all of the little bites of flavor from different ingredients).


  • Dressing: 1/4 c.  extra virgin olive oil, 1/3 c. balsamic vinegar, 3-4 large cloves of garlic sent through a press, 1 tsp. Dijon mustard, 1/2 tsp. basil, 1/2 tsp. oregano, 1/2 tsp. onion powder, salt & pepper to taste
  • 12 oz. gluten free pasta, cooked
  • 3-4 c. chopped mix-ins of your choice. I used 1 red bell pepper, 1/2 can black olives, a handful of sliced salami, 3 green onions, 2 handfuls of sugar snap peas,1/2 lb fresh button mushrooms and 1/4 lb...
Read More

Cashew Chicken

cashew chicken

I’m a sucker for Chinese food, but I haven’t been able to really eat any since it is hard to know what ingredients are used at restaurants. I found a recipe that looked good and I modified it to my liking…and my kids devoured it!

  • 4 boneless skinless chicken breasts, sliced thinly
  • 3 Tbs. arrowroot starch
  • ½ tsp black pepper
  • ¼ c. coconut aminos mixed with ¼ c. water (or ½ c. gluten free soy sauce)
  • 4 Tbs. rice vinegar
  • 4 Tbs. ketchup
  • 2 Tbs. sweet chili sauce
  • 3 Tbs. brown sugar
  • 3 garlic cloves, shredded with a microplaner
  • 1 tsp. grated fresh ginger
  • 1 cup cashews
  • 4-6 green onions, sliced
  • jasmine rice
  • oil for sautéing chicken


  1. In a bowl, combine coconut aminos (or gluten free soy sauce), rice vinegar, ketchup, sweet chili sauce, ...
Read More

Gluten Free Chicken Noodle Soup

chicken noodle soup

This past week our house has been full of sickies…between me and my oldest son, we packed in some serious chicken noodle soup! Chicken noodle soup is so easy to make and, for some reason, it is so comforting to eat. I hope you are healthy and well, but if not, try this chicken noodle soup and feel better soon!


  • 3 Tbs. olive oil
  • 1 large sweet onion, diced
  • 5-6 carrots, cleaned and sliced
  • 5-6 stalks celery, sliced
  • 4 cloves garlic, sent through a press
  • 1 tsp. crumbled bay leaf
  • 2 quarts chicken stock
  • 1/2 cooked chicken, chopped (great use for leftovers!)
  • 6 ounces gluten free noodles (the above photo uses these noodles)
  • salt & pepper to taste


  • In a pot, boil water and cook gluten free noodles; drain and set aside. Don’t be tempted to thr...
Read More

Fluffy Pancakes


I posted this photo of the fluffy gluten free pancakes that I made, and I was met with responses ranging from “I LOVE pancakes!” to “fluffy AND gluten free?? I don’t believe you!” I used a gluten free flour blend ( since it seems like a lot of people tend to think blends are easier to cook with and I was pleasantly surprised. This recipe is adapted from one I found on about a hundred years ago.

1 c. milk or nondairy milk
2 Tbs. vinegar
1 c. gluten free flour blend
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg*
2 Tbs. olive oil
1 tsp. vanilla extract

1. If you are using regular milk or soy milk, pour milk into a bowl and mix in vinegar; set aside...

Read More