Allergy-Friendly BBQ Baked Beans {gluten, dairy, and soy free!}

I confess--I didn't really think I liked baked beans. They're a BBQ staple, sure, and sometimes I would add a small scoop to my plate. But I never went looking for the baked beans either.

Until this weekend.

For Father's Day, I asked my hubby what he'd like me to make for dinner. He wanted baked beans! So I set out to make a batch of baked beans that he would enjoy, and boy, am I glad I did. What a surprise to find out that I like them too! In fact, I'm eating the last little scoop of leftover beans for lunch as I write this.

He wanted bacon in his beans, so I used it in my recipe. I think they would be just as tasty without the bacon, for a vegan option.

Ingredients:
2 Cans of Beans {I used pinto beans, but you would traditionally use something smaller, like navy beans}
4 Strips of Bacon {diced}
1 Onion {on the small side, diced}
1/4 C. Ketchup
1/4 C. Brown Sugar
2 Tbsp. Molasses
1 Tbsp. Dijon Mustard
1 tsp. Garlic Powder
Salt and Pepper

To Make:
Open beans, drain and rinse, place in an 8x8-inch square baking dish {or similar} and set aside.
In a skillet, saute bacon and onion until the bacon begins to crisp and the onion has a translucent appearance. If you wish to omit the bacon, saute your onion in a bit of oil, Earth Balance/butter, or perhaps coconut oil.
Add the bacon and onions to the beans, and mix.
In a small bowl, make your sauce using the ketchup, brown sugar, molasses, dijon mustard, and garlic powder. Add a bit of salt and pepper, to taste.
Pour the sauce over the beans, combine thoroughly, and bake at 325 degrees for 45 minutes.

Please note... the amount of sauce created with this recipe is just right for coating the beans, but doesn't leave any "soupy" sauce behind after baking. If you prefer beans with more sauce, consider doubling the sauce recipe before you add it to your beans.

German-Style Potato Salad {gluten, dairy, and soy free}

Several years ago, I had my first taste of a German-style potato salad. I was hooked! And then I promptly shoved the memory to the back of my mind, where it lay dormant. What brought the memory back? Pregnancy, of course! And if memory serves, it was during my last pregnancy that I first tried this style of salad.

Anyway--my memory didn't fail me. This is one yummy, satisfying salad. It's much lighter than standard BBQ fare, as it doesn't contain even an ounce of mayonnaise.

I love to eat this dish warm, just after it has been put together. It tastes great cold too, so make it ahead and stash it in the fridge if you'd like.

Ingredients:
Red Potatoes {I used six large potatoes}
Bacon {I prefer the uncured variety, and I used six pieces}
White or Yellow Onion {diced}
1/4 Cup Cider Vinegar
3 Tbsp. Sugar
Salt and Pepper {to taste}
Green Onions {I LOVE green onions, so I used an entire bunch. Scale that back if you prefer.}

To Make:
Wash and dice your potatoes, then put them in a large pot of water to boil. Cook until fork-tender, drain, and set aside.
Chop bacon into bite-size pieces, and cook to done in a skillet. I don't like my bacon to be ridiculously crunchy, but if you do, go for it!
Remove cooked bacon from the skillet, reserving the grease. I put mine on a paper-towel lined plate.
Add the diced onion to the skillet, and cook until tender and translucent.
While the onions are cooking, combine potatoes, bacon, and green onions in a bowl. Stir to combine.
Carefully {you ARE adding vinegar to hot grease, after all!} add the sugar and cider vinegar to the cooked onions, and stir to combine.
Pour the vinegar mixture over the salad, and give it a good stir to combine.
Season with salt and pepper to taste, and enjoy!

Gluten Free, Dairy Free, Soy Free BBQ Chicken Pizza

Something about the beginning of this new year has flipped a switch in my brain. I'm craving healthier things during the day {yay!}, and flavor-filled, light dinners that don't leave me feeling less-than-awesome at the end of the day. This isn't a huge change from the way I normally eat, but I do confess to having a pretty big sweet tooth. Ok--let's call it what it is. A carbohydrate tooth.

Anyway.

This pizza seemed just right the other day. Filling, satisfying, and with more than a hint of tangy-sweet BBQ sauce. I used pre-made crusts so it came together quickly. When I've got more time, I like to make Silvana's crusts from Cooking for Isaiah.

Like many of the meals I put together, I didn't use precise measurements. Your needs will vary based on how many you are feeding, the size of your pizza crust(s), and so on. The sauce I put together was enough to cover one pizza about twelve inches, and two smaller "personal size" pizzas.

You'll Need:
Pizza crusts {Udi's and Rudi's are both great pre-made gluten-free options}
BBQ Sauce
Water
Chicken Breasts {I used two and had some left over}
Almond or Rice Milk
Earth Balance Spread
Red Onion {I halved my onion and then sliced it very finely}
Daiya Mozzarella Shreds {or another cheese/cheese replacement of your choice}
Cilantro

To Make:
 In a small sauce pan, mix some BBQ sauce and water. I used less than 1/2 cup each.
Add chicken, and cook over medium-high heat, turning the chicken occasionally.
While the chicken is cooking, put together the sauce for your pizza. I put some BBQ sauce in a small bowl {enough to spoon over my crusts}, and then added roughly one Tablespoon each almond milk and Earth Balance. Of course, you could use plain BBQ sauce here, but I wanted to give my sauce a slightly more creamy consistency.
Spoon sauce over crusts.
When the chicken is cooked through, use two forks to shred the meat, and then stir the mixture to coat with BBQ Suace.
Add shredded chicken to your pizza.
Add finely sliced red onion and cheese/cheese replacement to your liking.
Bake your pizzas according to package or recipe instructions. I baked mine at 425 degrees for 15 minutes or so.
Before serving, top your pizza with washed, chopped cilantro.

Allergy-Friendly {P.F. Chang's} Lettuce Wraps: Gluten Free, Dairy Free, SOY Free!

When he sat down to the table yesterday, my hubby didn't look very impressed with the spread. A plate of lettuce leaves, a bowl of "ground turkey?? we're having ground turkey??," and some sweet potato fries sat in front of him. I reassured him that this wasn't just ground turkey he was about to dig into. So he tried a wrap.

"Oh, HONEY!" he said. He had all but declared the lettuce wraps his new favorite meal by the time he pushed his plate away. Yup--I win!

Anyway--these are good. Really good. They're light, and pretty darned healthy, but they're also satisfying. The perfect meal, if you ask me.

Ready to make some of your own?

You'll Need:
1 lb. Ground Chicken or Turkey Breast {a 1.25-pound package of ground turkey breast works well too!}
1/2 Onion {chopped}
1 Tbsp. Oil
Salt and Pepper

1 tsp. Garlic Powder
1 Tbsp. Freshly Grated Ginger
1 Tbsp. Sesame Oil
2 Tbsp. Coconut Aminos*
3 tsp. Water
1 Tbsp. Peanut Butter
1 Tbsp. Rice Vinegar {I used seasoned rice vinegar}
1/4 tsp. Red Pepper Flakes

1/4 C. Green Onions {chopped}
1/4 C. Water Chestnuts {chopped into small pieces}
1/4 C. Chopped Peanuts {optional--I left them out this time because I didn't have any on hand}

Butter Lettuce or Iceberg Leaves {left whole, and washed}

To Make:
In a large skillet, heat oil and  cook the meat and chopped onion, seasoning with salt and pepper. Stir often and use a spatula to break up the meat into small crumbles.
Combine the garlic powder, ginger, sesame oil, coconut aminos, water, peanut butter, rice vinegar, and red pepper flakes in a microwave-safe dish.
Microwave sauce ingredients for 20-30 seconds and then stir well to integrate the peanut butter, and then set aside.
When the meat is cooked through, add the green onions, water chestnuts, and peanuts and stir to combine.
Top the mixture with sauce, and mix thoroughly.
Serve the mixture with lettuce leaves for wrapping. I put ours out family style and we built a couple of wraps each onto our plates

*If you're not avoiding soy, or want to use gluten free soy sauce in place of oconut aminos, use 2 Tbsp. soy sauce, and add a couple of teaspoons of honey or agave nectar to the sauce mixture.

Shared on... Allergy Free Wednesday, Allergy-Friendly Friday

Green Bean Bundles {gluten, dairy, and soy free}

These little bundles of happiness have been a part of my life for years and years. You see, we spent a year living in Tennessee. We experienced a lot of fascinating stuff while we were there, and we made friends with some pretty memorable people. Among those friends? Allison.

Why am I telling you this?? Because Allison first shared this recipe with us when we were invited to celebrate Thanksgiving in her cute little log cabin. I'm pretty sure we've made these at least once a year since. I'm also pretty sure I do things a bit differently than Allison did on that day, because, well, it was a long time ago.

If you even sort of like green beans or bacon, you need to try this recipe. It's life-altering. It will make you regret all of those mushy green bean casseroles you've served over the years.

Change the quantities based on the number of people you're serving, but whatever you do, don't underestimate. Make a lot! My measurements, below, were enough to fill a 9x13 baking dish with bundles.

You'll Need:
Green Beans {we use four cans of whole beans}
Bacon {I used two packages of the uncured variety}
1 C. Earth Balance Spread {use butter if you aren't dairy free}
2 C. Brown Sugar
1 oz. Amaretto {completely optional! I didn't use any this year}
Garlic Powder {just a hearty sprinkle, or more if you really love garlic}
Toothpicks

To Make:
Soft-cook the bacon. I did this by lining baking sheets with parchment paper and baking the bacon for a few minutes at 350 degrees, while it preheated in preparation for our Thanksgiving turkey.
Drain the beans into a large collander and set aside.
After the bacon has cooled enough to work with, cut each strip in half so that you're left with two short strips of bacon.
To make a bundle, arrange several beans in your hand so they make a tidy little "stack," and then wrap the bacon around the center {as pictured above} of the beans. Secure with a toothpick, and place in your baking dish.
Continue wrapping beans in bacon until you've used up your supplies. Don't be afraid to squish the bundles in a bit, as they'll shrink some while they're in the oven. Making neat rows will also help you to fit more in. {I believe I wound up with 32 bundles in my 9x13 dish.}
Place the bacon-wrapped beans in the oven at 350 degrees for a while*, so the bacon continues to cook.
Make your sauce on the stove top. Add the Earth Balance, brown sugar, and garlic powder to a small sauce pan and heat over medium-high heat, until the brown sugar has dissolved completely. If the sauce comes to a boil, don't worry. That's just fine.
When the brown sugar is melted and thoroughly combined, remove the pan from the heat {that's an important one! never add alcohol to a pot that is being heated!} and add the amaretto. Give it a stir to mix.
Pull the beans out of the oven, pour the sauce over the top, and return to the oven.
Let the beans cook a bit longer {20 minutes or so, but a longer amount of time is just fine too*}, and then enjoy!

The beans and bacon, ready for their first round in the oven.

*I've found baking time to be REALLY unimportant with this recipe. I had between four and five baking dishes cycling through my oven at a time on Thanksgiving, as I usually do, and just stashed these in the oven and forgot about them--with the oven set at 325 degrees. I do this every year, and they're always perfect! So don't panic. Just put them in, and let 'em hang out.

Shared on... Allergy Free Wednesdays

Gluten, Dairy, and Soy Free Chicken Fried Rice

I love to throw together a big pan of fried rice. It just seems so... perfect! It comes together quickly, fills my family up with healthy veggies and things, and it makes a perfect leftover lunch the next day. My steps vary a bit some days, but the basics are listed below. If your diet dictates that you must avoid eggs, or if you'd like to add a different veggie, or something else simply doesn't appeal, go with it. I really don't think you can mess up when it comes to fried rice.

You'll also notice that my measurements aren't precise. I don't measure when I make fried rice. Instead, I base my ingredient quantities on how much rice I've got, and how many people I want to feed. I filled my rice cooker with two cups uncooked rice and the appropriate amount of water, and went from there.

Ingredients:
Eggs
Chicken {or shrimp, or cubed ham, or tofu, or...}
Carrots {grated with the large holes on your cheese grater}
Peas {ours were frozen}
Rice {this was made using sticky rice, fresh out of the rice cooker, but leftovers are great too}
Coconut Aminos
Salt
Pepper
Garlic Powder
Water

To Make:
If you've got a large, electric skillet, it is perfect for your fried rice. Pull it out and plug it in! If you do not, a large skillet or wok are both great choices. My instructions are based on the use of my non-stick electric skillet.
Scramble several eggs {I used four}, cook them however you'd like, then break or chop the cooked eggs into small pieces, and set aside.
Cut some chicken into bite-sized pieces {I cut up two thin-sliced chicken breast pieces}. Heat a bit of olive oil in your skillet, and cook the chicken, seasoning it with a bit of salt and pepper, and garlic powder.
To the cooked chicken, add shredded carrot {I used two large carrots}, a healthy dose of green peas, your cooked eggs, and the rice.
Stir the ingredients in your skillet to combine, then pour in a bit of coconut aminos. If you aren't avoiding soy sauce, you can use it in this recipe. Be careful not to over-season with additional salt, though!
Add a bit more salt and pepper, and a bit more garlic powder, and stir your rice while it cooks and the flavors combine.
Pour in a bit of water {about 1/4 cup}, put the lid on quickly, and let the rice sit for a few minutes to steam your peas and carrots.
When you come back to check on your rice, it's time for a taste test. Does it have enough flavor? No? Add some more coconut aminos. Not salty enough? You know what to do.
Finally, enjoy!

Vegan Curried Lentil Stew {gluten and soy free}

I've really wanted to like lentils for a long time, but every recipe I've experimented with left me feeling... unsure. Until now. This lentil stew came together so easily and packs a ton of flavor! It has definitely been added to our "make again" list.

Ingredients:
2 Stalks Celery {diced}
2 Carrots {diced}
1 Onion {diced}
2 Tbsp. Olive Oil
2 Tbsp. Curry Powder
1 Tbsp. Cumin
2 tsp. Garlic Powder
1/4 tsp. Red Pepper Flakes
3-4 Tomatoes {diced, or a can of diced tomatoes}
1 C. Dry Lentils
2 Red Potatoes {diced}
4-5 C. Vegetable Broth {or a mixture of broth and water}
Salt
Pepper

Optional: freshly cooked rice

Directions:
In a large pot, saute celery, carrots, and onion for several minutes in olive oil.
Add curry powder, cumin, garlic powder, and red pepper flakes and stir to coat the vegetables.
Add tomatoes, lentils, potatoes, and broth. Bring to a boil, then reduce to a simmer for at least 30 minutes, or until lentils are soft.
Season with salt and pepper to taste.
Serve over rice, if desired.

Southwestern Style Bean Salad {gluten free, soy free, vegan}

This salad happened as a result of a very large pot of cooked red beans and my sudden lack of interest in the planned meal--red beans and rice. I really thought red beans sounded yummy when I was plotting the week's meals, but when the time came to make them, it sounded like such a warm, heavy meal that I opted to revise my plan. I'm so glad I did! This is a yummy salad that I know I'll make again soon.

You aren't limited to the options listed in my recipe, either. Try adding other veggies you love, or a different variety of beans. You could sprinkle in some Daiya shreds. Different seasonings would give you a new flavor, too.

And by the way--do you make homemade tortillas? Because you should. They're SO simple, and the taste and texture are amazing. That's a homemade tortilla you see there in the picture, made using my favorite tortilla press and the recipe on my package of Maseca.

Anyway--that salad! Make this, soon. You'll be glad you did.

You'll Need*:
*measurements are approximate, as I used what I had on hand. Feel free to add to, or take away from, my list of ingredients to suit your family.

Cooked Red Beans {I cooked a 1 lb. bag of beans and used about 2/3 of the resulting pot of beans}
Diced Tomatoes {I used two}
Diced Avocados {I used two}
Thawed Frozen Corn Kernels {or Fresh off the Cob, about 1 Cup}
Diced Green Onions {1/2 cup or so}
Chopped Cilantro {2 Tbsp.}
Lime {one, juiced}
Cumin {to taste, I used about 2 tsp.}
Salt {to taste}

To Make:
Cool cooked beans to room temperature by letting them sit for a bit, or by rinsing them some under cool water. Combine beans and veggies, and then squeeze lime juice over the top. Stir to combine, then season with cumin and salt as you wish. Serve with tortilla chips for dipping, or with tortillas, like we did.

We ate our salad at room temperature, but it would also taste great after some time in the fridge.

Honey-Sesame Crock Pot Chicken {gluten free, soy free, dairy free, slow cooker recipe}

I mentioned on Facebook the other day that our hot weather has really squashed my time in the kitchen lately. I'm grateful for the warm summer days, but they sure don't make for a very entertaining blog! So I set out to come up with something new to share with you.

This is definitely a winner! It'll be a great winter recipe too. Because it was cooked in my crock pot, there was very little heat added to my already-hot kitchen. In fact, I could have plugged my cooker in down in the basement for a completely heat-free kitchen! I used my rice cooker at the same time to put together a complete meal. When we returned from the splash pad, dinner was waiting for us!

I won't lie--this chicken is a bit rich. I found that I preferred mine without a ladle of extra sauce, and so did my hubby.

You'll Need:
2-4 Chicken Breasts {boneless, skinless}
1/2 Cup Honey
1/4 Cup Coconut Aminos
1/2 Cup Onion {diced}
2 Tbsp. Ketchup
1 Tbsp. Olive Oil
1/4 tsp. Red Pepper Flakes
Salt & Pepper

2 Tbsp. Corn Starch
4 Tbsp. Cool Water
1-2 Tbsp. Sesame Seeds

To Make:
In a small bowl, combine honey, coconut aminos, onion, ketchup, olive oil, red pepper flakes, and a sprinkle of salt and pepper. Set aside.
Place chicken in the crock pot, then top with sauce.
Cook on high 3-4 hours, or low for around six hours.
When the chicken is well cooked, carefully remove the pieces from your crock pot.
Mix corn starch and water in a small bowl, then stir the mixture into the remaining sauce in your crock pot.
Use a sharp knife to cut the chicken into bite-sized pieces. Some of it will shred and pull apart as you cut it, and that's ok. Return the chicken to the sauce, stirring to mix. Top with sesame seeds.
Serve over rice.

Cilantro-Lime Rice

This is a simple suggestion, and really, doesn't even require a recipe. I love to pass on quick suggestions for sprucing up an ordinary side dish, though! I served this rice, flavored with cilantro and lime juice, with seasoned black beans and chunky salsa last night for dinner.

To make this dish, all you need is a pot of freshly cooked rice, some chopped cilantro, and several lime wedges. I cooked my rice in the rice cooker, flipped open the top, and then squeezed in the juice of about 1/2 a lime and stirred in the cilantro. Season with salt, and you're ready to go!

I hope you'll give this a try--or even use it as inspiration for another flavor combination. Rice can be boring, but I was thrilled with how much FLAVOR this version gives.

Ridiculously Easy Grilled Chicken {gluten, dairy, and soy free}

When summer starts up, I have a hard time adjusting to the heat. Don't get me wrong! I love the summer weather! But my body protests for a couple of weeks.

Anyway. The end result of a protesting body is a mama who doesn't really have much of an appetite for anything but watermelon, and a husband and small boy who aren't too thrilled with that option. What's a girl to do? Easy. Make it easy.

I spend as little time as possible in the kitchen by putting as MUCH as possible on the grill. Then, that fabulous husband I mentioned works his magic, and dinner is served.

This chicken is so easy, it doesn't really need a proper recipe. Just follow these steps:

1. Select an appropriate number of chicken breasts for your family.
2. Place the chicken breasts on a flat surface, cover with plastic wrap, and then pound the pieces to less than an inch thick.
3. Working one side at a time, rub a touch of olive oil on the chicken, and then sprinkle with your choice of seasonings. These have chili powder, cumin, and a light sprinkle of salt on them.
4. Transfer the chicken to the grill, and keep an eye on 'em. Remember, thin chicken will cook quickly!

Summer Salad with Fresh Corn and Tomatoes {gluten, dairy, and soy free}

I pulled this salad together tonight and served it with grilled chicken. It was so yummy, and so fresh! Later this summer, nearly all of the ingredients will be available from our garden, so I can see a whole lot more of this salad in my future.

My measurements are approximate, so don't be anxious to tinker with the recipe a bit. Just pile everything into a bowl until it looks appealing to you!

Ingredients:
1/3 Cup Cider Vinegar
2 Tbsp. Honey {or agave}
Salt &  Pepper
1/8 Cup Chopped, Fresh Basil
1/4 Cup Diced {Red} Bell Pepper
1/3 Cup Diced Red Onion
1/2 Cup Diced Cucumber
1/2 Cup Halved Cherry Tomatoes
1-2 Ears of Corn, {sliced off the cob}

To Make:
Combine cider vinegar, honey, salt, and pepper in a small bowl. Whisk thoroughly, then set aside.
In a medium bowl, mix the chopped vegetables, then top with the cider vinegar mixture and stir to combine immediately before serving.


Shared on... Summer Salad Sundays

Make Spanish-Style Rice in the Rice Cooker {vegan, gluten free, soy free}

I really love Spanish-style rice, but I confess that I'm not one to stand around watching rice simmer on the stove top. My rice cooker has been a life-saver in my kitchen, and I knew there had to be a way to make Spanish-style rice inside the cooker. As an added bonus, browning the rice in butter {or an equivalent} is skipped, eliminating a great deal of fat {and oils} from the recipe.

You'll Need:
2 Cups Rice
1 1/4 Cups Broth {chicken, or veggie for vegan rice}
1 Cup Tomato Sauce
1 14 oz. Can Tomatoes {with juice}
1/2 Cup Diced Green Chiles {make your own or use a 4 oz. can}
1/4 Cup Salsa {your favorite kind, mild, spicy... you choose!}
1/4 Cup Onion {diced}
1 tsp. Cumin
2 tsp. Chili Powder
Cilantro {chopped; optional}

To Make:
Place uncooked rice in your rice cooker, and pour in broth.
To your blender or food processor, add tomato sauce, tomatoes, green chiles, salsa, onion, cumin, and chili powder. Run your processor for several minutes to create a homogeneous mixture.
Add tomato mixture to your rice cooker, then stir to combine.
Run your cooker as usual, to cook the rice.
When the cooker is done, stir the rice, as a bit of the tomato mixture may have settled on the top. Stir in chopped cilantro, if desired, and serve.


Shared on... Allergy Friendly Friday, Meatless Mondays

Black Bean Cakes with Cilantro-Avocado-Lime Slaw {gluten, dairy, soy free}

I can't believe how much I loved my dinner last night. It was so good, I had to hurry right along to share it with you... now! Please make this soon. I promise you'll enjoy it. {Inspired by a recipe from The Family Dinner.}

For the Slaw, You'll Need:
2 Cups Cabbage {finely sliced}
1 Carrot {shredded}
1/2 Cup Sweet Onion {sliced, diced, in strips... you choose!}
Salt & Pepper
2 tsp. Sugar
2 tsp. Vinegar
1 tsp. Lime Juice
Cilantro {washed and chopped, a little or a lot}
Avocado {diced}

To Make the Slaw:
Combine cabbage, carrot shreds, and onion in a mixing bowl.
Add a sprinkle of salt and pepper, sugar, vinegar, and a squeeze of lime juice, and stir or toss to combine.
Add cilantro to taste. {I used a ton, because we love the stuff.}
Gently stir in diced avocado.
Set aside while you make the bean cakes.

For the Bean Cakes, You'll Need:
1/2 Cup Onion {finely diced}
2 tsp. Ground Cumin
Salt & Pepper
1/2 Cup Diced Green Chile's {make your own, or use a 4 oz. can}
1 Can {15 oz.} Refried Black Beans
3/4 Cup Black Beans {drained and rinsed}
1/2 Cup Cornmeal
1 Tbsp. Vinegar
1 Tbsp. Lime Juice
3/4 Cup Crispy Rice Cereal
Olive Oil {for cooking}

Update: this recipe originally called for an egg, but I've since tried making the cakes without egg, and was very successful! These black bean cakes are vegan now!

To Make the Bean Cakes:
Combine diced onion, cumin, a sprinkle of salt and pepper, and green chiles in a mixing bowl. Stir to combine the seasonings.
Add refried beans {I didn't actually use the entire can. I left about two inches in the bottom of the can.}, black beans, cornmeal, vinegar, and a squeeze of lime juice to the mixing bowl.
Mix the ingredients to combine well, digging in with your hands if necessary. I did!
Set the mixture aside for ten minutes or so, or place in the fridge for a longer stretch of time if you prefer to make meals ahead of time.
When you're ready to cook your bean cakes, stir or mix in the rice cereal.
Heat olive oil in a large, non-stick skillet. {I used my electric skillet.}
Scoop a portion of the mixture into your hand, roll it into a ball {You choose the size, but mine were a bit larger than a golf ball and I wound up with ten cakes.}, and then gently flatten the ball into a patty.
Place cakes in the skillet, allowing them to cook for several minute on each side over medium-high heat.
Be gentle, as these won't hold up quite as well as a meat patty or similar food item. Use a spatula t scoop the cakes up and carefully flip them, adding more oil before putting the cakes back down if necessary.

To serve, top the warm Bean Cakes with cool, crunch Slaw.

I shared this recipe on... Life as MOM, Foodie Friday, My Meatless Mondays, Made from Scratch Monday, Fresh Bites Friday, Just Another Meatless Monday

Green Chile Chicken Stew {gluten free, dairy free, soy free}

This stew calls for many of my favorite ingredients, but I was still surprised by how much I liked it when everything came together. It was easy and quick to make, too!

Ingredients: 

1 lb. Chicken Breast

1/4 Cup Gluten Free Flour {I used Bob's Red Mill AP Blend}

1/2 tsp. Salt & Pepper

2 tsp. Cumin {divided}

1 Onion {diced}

1 Cup Diced Green Chiles {how to roast your own}

2-3 Medium Red Potatoes {diced}
1 Can Black Beans {drained and rinsed, and completely optional}
1/2 Cup Fresh Cilantro {chopped}
3 Cups Chicken Broth
Olive Oil

Directions:
To a large zip-top bag, add flour, salt & pepper, and 1 tsp. cumin.
Cut up chicken into bite-sized pieces, and add to flour mixture in the zip-top bag. Seal the bag, and then shake the bag well to coat the chicken pieces.
Heat a bit of olive oil in a large pot {I use my dutch oven}, and add the chicken. Cook chicken for several minutes, turning several times to brown all sides.
Remove chicken and set aside. {It doesn't need to be cooked through at this point.}
Add a bit more olive oil to the pan, plus the diced onion. Cook, stirring frequently, until the onions begin to look translucent. Stir in remaining cumin {1 tsp.}, plus an extra sprinkle of salt and pepper.
Add green chiles, potatoes, black beans, cilantro, and chicken broth. Return chicken to the pot.
Bring stew to a boil, reduce the heat a bit, cover, and cook for 15-20 minutes, or until potatoes are tender and chicken is cooked through.
When the stew is done, give it a taste! Feel free to add a bit more seasoning. Garnish with fresh cilantro.

I've shared this recipe on... The Gluten Free Homemaker {gluten free Wednesdays}, Allergy Free Wednesdays, Slightly Indulgent Tuesday

Pineapple Chili Chicken {gluten, dairy, soy free marinade}

In my past life, I was a huge marinade junkie. The pantry always housed a series of bottles with zippy titles, and grilled chicken frequented our menu. So many of those marinades contain soybean oil, or soy sauce, or... something off limits.

So what's a girl to do? Get creative, of course! Homemade marinades are so simple, don't cost much, and are much healthier. Ready to make some of your own?

You'll Need:
1/2 Cup Pineapple Juice {I used bottled, 100% pineapple juice}
1/2 Cup Orange Juice {roughly two medium oranges}
1/4 Cup Lime Juice {roughly two medium limes}
.1/2 Onion, diced
1 Tbsp. Chili Powder
1 tsp. Cumin
Salt & Pepper

To Make:
Combine ingredients in a large, zip-top plastic bag.
Close the bag, and use your hands to smoosh the ingredients around a bit, breaking up any clumps of chili powder, etc..
Open the bag, being careful not to spill the contents, and add chicken breasts or thighs.
Reseal the bag, and place in the refrigerator for an hour or so.*
Discard 'used' marinade once you've placed your chicken on the grill.

*Be careful not to leave your chicken sitting for more than two or three hours. The pineapple juice in the marinade could potentially change the texture of your chicken over a longer period of time, making it inedible.

...and! It's giveaway day! The winner of the LARABAR stash is:

Samantha, send me a message! Congrats!

This recipe has been shared on... allergy friendly friday, Life as Mom, Gluten free Wednesday

Pesto Pasta Salad

I threw this pasta together today with the ingredients I had on hand. It was so yummy, I couldn't help but share. Just after it was made, we ate it warm for a late lunch. Tonight, I'm snacking on the cold leftovers. My point? It makes a tasty warm meal and a great make-ahead salad.

There are no precise measurements for my recipe, only a general idea. Consider it a starting point, and make this dish your own.

Ingredients:
Gluten Free Pasta
Chicken {thinly sliced; feel free to omit for a vegan dish}
Onion {I used half of a sweet onion; sliced}
Mushrooms {sliced}
Green Peas
Pesto {I used store-bought vegan pesto, so that it would be free of cheese}

Directions:
Boil pasta, drain, and set aside.
Heat a bit of olive oil in a skillet, and add chicken. Season with salt and pepper, and saute for several minutes.
When the chicken is nearly cooked, add the onion and mushrooms and stir to mix.
When the chicken is done and the onions and mushrooms are tender, add a good-size scoop of green peas. Mine were frozen, so I stirred them in and allowed a minute or two for them to warm.
Add a big scoop of pesto, stirring it into the warm chicken mixture so that it 'melts' and coats the chicken and veggies.
Add cooked pasta, and mix once more.
Serve warm, or tuck it in the fridge for a cold treat later on.

This recipe has been shared at... Allergy Free Wednesdays, Summer Salad Sundays

Curried Chick Peas and Green Peas

I love this recipe. It comes together very quickly, and it's also budget friendly! Feel free to tinker with the ingredients... perhaps subbing cauliflower for the peas? or...? Just about any veggie combination would work. That's the beauty of curry.

You'll Need:
Olive Oil
1 Large Onion {diced}
2 Garlic Cloves {crushed, minced, or otherwise smooshed}
2 Cans Chick Peas {drained and rinsed}
1 Cup Frozen Green Peas
1 Can Tomato Sauce {sizes vary from 15 to 20 oz.--the size of a soup can}
1 Cup Water
1 1/2 Tbsp. Curry Powder {I use this kind}
Cilantro {remove leaves from stems, discarding stems, and chop the leaves roughly}

To Make:
Heat olive oil in a large skillet or cast-iron pan.
Saute onion for several minutes, and then add garlic and stir in. Cook another minute or two.
Add chick peas, green peas, tomato sauce, water, and curry powder, stirring to combine.
Mix in a good handful of cilantro leaves, or more if you really love cilantro like I do.
Cover and cook on medium-low heat for at least 20 minutes. I like to let mine simmer for quite a while, or better still, add everything to the crock-pot and let it cook for several hours.
Serve over rice and top with additional cilantro if you'd like.

General Tso's Chicken {gluten, dairy, and soy free}

I confess. I'm a little bit obsessed with this chicken right now. It's that good.

In fact, this picture kind of gives that fact away. It's very different from my usual, brightly lit food on a plate. Why? Because there aren't ever any leftovers! Those pictures often happen with my lunch leftovers the next day, when the light is right for picture snappin'!

{I feel like I just shared one of my deepest secrets.}

Only, not really.

Anyway! Want to make some of this chicken for your family?? Please do. It's amazing.

You'll Need:
For Sauce:
1 Tbsp. Corn Starch
1/2 Cup Water
2-3 Cups Veggies {washed and trimmed; I like to use green beans, snow peas and mushrooms}
2 Garlic Cloves
1 Tbsp. {fresh} Grated Ginger
1 1/2 Tbsp. Brown Sugar*
2 Tbsp. Coconut Aminos*
1/4 tsp. Red Pepper Flakes

For Chicken:
2 Egg Whites
3 Tbsp. Corn Starch
1/2 tsp. Salt
1/4 tsp. Pepper
2-3 Chicken Breasts {cut into bite-sized pieces}
Olive Oil

To Make:
For Sauce:
Combine the corn starch and water, mixing thoroughly to dissolve completely.
Stir in the remaining liquid and spices, and then pour over washed vegetables.

For Chicken:
Whisk corn starch, salt, and pepper into the egg whites.
Add chicken, stirring to coat evenly.

To Cook:
Heat a non-stick skillet {trust me on this one! I tried it with my typical pan, which isn't non-stick, and wound up with a huge mess!} with a bit of olive oil over medium-high heat.
Add chicken to the skillet, pausing when you lift it from the egg white mixture to remove excess.
Cook the chicken for several minutes, browning the meat.
Add the vegetables and sauce, stir to combine, and then cover while the vegetables cook. Stir occasionally.

Ideas & Notes:
If you're vegan, this dish would be great with tofu! In my tofu days, I probably would have cubed the tofu, coating it in a bit of corn starch and water and then frying it for a few minutes. Continue with the recipe from that point.

We like to eat our chicken over freshly cooked rice.

*If you're not avoiding traditional soy sauce, or if your diet calls for gluten-free {non-coconut aminos} soy sauce, double the brown sugar called for, to 3 Tbsp.


This post shared at:  Slightly Indulgent Tuesdays, Allergy Free Wednesday

Meal Planning... but not really!

Meal planning isn't my strong suit. I tend to lay out a loose idea of what I'd like to serve over the course of a week, and collect new recipes before heading to the store. Inevitably, though, my plans change and I make at least one trip to the store during the week.

I definitely have some "go to" favorites, though, and things that frequently make their way into our rotation.

Breakfast:
Scrambled eggs, with or without "add in" ingredients such as mushrooms, green onions, bacon, Daiya "cheese."
French toast made with Udi's bread
Diced, pan-fried potatoes {these are a staple in our house}
{Certified gluten free} oatmeal, often made as Overnight Oatmeal
Pancakes or waffles made from Bob's Red Mill GF Pancake Mix {we add a can of pumpkin to keep pancakes moist}
Puffed Oven Pancake, a weekend favorite
Egg "muffins," which can be made ahead and reheated {recipe coming soon!}

Lunch:
Leftovers! I've always loved leftovers for lunch.
Grilled cheese made with Daiya and Udi's bread, or homemade bread
Quinoa & Black Bean Salad, dipped with tortilla chips
Hummus and veggies or tortilla chips
Hummus spread on a locally-made corn tortilla and wrapped with turkey deli meat or veggies
Sandwiches made with "safe" ingredients... egg salad, turkey, tuna...

Dinner:
Meatloaf and mashed potatoes, or meatballs with bbq sauce and mashed potatoes {use gluten free bread or oats in your current recipe}
Homemade soups... chicken noodle, potato, veggie...
Red Beans and Rice
Tacos served with locally-made corn tortillas, or taco salads
Breakfast! We love breakfast for dinner around here... see above for ideas.
Stir-fry, a good way to use up veggies in the fridge, with or without meat and served over rice
Baked chicken, sometimes whole, sometimes cut into pieces and seasoned with safe spices and things
Baked potatoes with toppings, sometimes with chili or pulled pork

Snacks:
I'm a compulsive snacker, and definitely the type to eat many small "meals," or snacks, throughout the day rather than three squares. I usually have some combination of the following stashed away...

Fruit
Tortilla chips, usually with homemade salsa, pico de gallo, or hummus
Veggies
Baked goodies {lots of recipes on my recipe index!}
Popcorn {popped in the air popper, topped with a little Earth Balance and salt}
Coconut milk yogurt, sometimes with Udi's granola stirred in
Cold cereal with almond milk
LARABAR's {good for on the go, always stashed in my bag}
Enjoy Life Foods Snack Bars {good for on the go, always stashed in my bag}

When you're starting to consider a diet that will eliminate gluten, dairy, or soy, or perhaps something else, I'd encourage you to make a list similar to this one based on your *current diet.* You might be surprised at how many of your favorites can be easily altered, or are already safe for your new diet. With your list complete, do some online research to find suitable substitutes. If you're stumped, ask me! I'd love to help.