Category Archives: Recipes


We made this 2 nights ago for dinner.  It is super easy, super yummy, and a cheap-o GF meal.

Stir together:
1 package hot dogs – sliced
1/4 cup water
1/4 cup tomato sauce
1 16 ounce container Pacific Natural Foods tomato soup (if you don’t have this, just add more tomato sauce and water)
12 ounce bag GF noodles, cooked, drained
Mustard to taste
Salt and pepper to taste
For topping, stir together:
1/2 cup GF bread crumbs
3 T Butter
Put noodle/hot dog mixture in casserole dish.  Spread bread crumbs and melted butter over top.  Bake at 350 for 30 minutes covered, then 10 minutes uncovered.  Kids love this!

Adapted from a recipe by Sandy Gregory.


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For dinner tonight, we had the easiest ever crockpot stew.  This is a staple in our household, especially when I know it is going to be a crazy day and the last thing I am going to want to do at 4:30 is cook.

Here’s what I did:

Combine in Crockpot:
6-8 potatoes, peeled and sliced
4-6 carrots, peeled and sliced
1 onion, chopped
1 pound ground beef, browned (I had already done this, so it was cooked in a container in my refrigerator)
2 cups of V8 or tomato juice, or 1 cup tomato sauce and 1 cup of water
Salt and pepper to taste
2 tablespoons rice
Cook on low for 6-8 hours, or high for 4-5 hours. 

You can serve this basically as a whole meal, although we add applesauce or a salad to round it out a bit.  It doesn’t look or sound like much, but it is so filling and satisfying…..great comfort food.  And of course, naturally GF, and quite economical.  I think I’ll be making this quite a bit in the next few weeks to use up my carrots from Walmart!


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1 cup warm water
1 package yeast
1 teaspoon sugar
1 teaspoon salt
2 T cooking oil. 
Stir in 2 cups GF flour mix and 1 tablespoon GF dough enhancer and beat by hand about 20 strokes.  Spray rolling pin with cooking spray, and spray dough with cooking spray.  Use the sprayed rolling pin to spread dough over a pizza pan.  Can use square or circular.  
Allow to rise about 30 minutes in a warm, moist place.  (I turn my over to warm, pop the pizza in, close the oven door, then turn the oven off.  This creates a nice, warm atmosphere for the yeast, but not so hot that it starts to cook.)  
Cover with about 1 cup pizza sauce, sprinkle with oregano; bake 7 minutes at 425.  Top with 8 oz mozzarella cheese, bake 5-6 minutes longer.  May top with mushrooms, pepperoni, cooked sausage, or cooked bacon before putting on cheese. 
Pardon the clip art picture – I will put in a picture of my pizza the next time I make it 😉

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I thought everyone might like to know what we thought of those Schar pizza crusts that I picked up for $0.75! (See post here.)  I usually make my own pizza recipe, an adaptation of my mom’s when I was growing up, which I modified to make GF.  But that requires mixing, rolling out, and rising.  These pizza crusts were SO easy.  I just pulled them out of the plastic, put them on a tray, put some plain tomato sauce, oregano, and cheese on top, and stuck them in the oven.  I honestly cannot remember the last time a gluten free meal was that easy.

Here they are, $0.75 worth of beautiful, easy GF crusts, getting ready to go in the oven.

I was a bit nervous at first.  They seemed VERY dense and thick.  However, the crusts have nice little holes drilled into them, which I think makes them cook lighter and more evenly.  They ended up very good.  The taste is excellent.  You almost cannot tell them are GF.  The texture does give it away.

Overall, it was an awesome break for me and so very easy to whip up, but my family still likes my pizza recipe better.

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Posted by on August 2, 2011 in About, Recipes


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Yayyy!  I found a way to make good use of all that zucchini in my garden.  I found an awesome recipe for banana bread at The Spunky Coconut, and played around with it to make zucchini bread.  I think it turned out great.  Here’s the recipe:

Mix together:
3-4 cups zucchini
1 banana
1 cup honey
6 tablespoons coconut oil (liquified)
8 eggs
2 tablespoons coconut milk (I added this because the zucchini would be drier than the banana, and therefore I thought we needed more liquid, however it turned out VERY moist, so this could be eliminated)
Pour into a large mixing bowl and add the following:
1/2 teaspoon stevioside powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 cup tapioca flour
1 cup sifted coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
You can also add a cup of raisins or a cup of nuts.  I did not, because I didn’t want the baby to have the chunks of nuts, and my husband does not like raisins.  But it could only make it yummier. 
Mix at medium speed for a minute or so, until there are no lumps.  Coconut flour lumps easily.  
Pour into 2 greased baking pans.  
Bake at 350 degrees for about 50-60 minutes.  My oven tends to run hot, and it took an hour, but check at 50 minutes.  Use a cake tester to check the center.  
Here’s the finished product.  You want to let them cool completely, and tilt the pans on their sides while cooling, to keep them from getting too wet inside from the heat.  Remove from the pans after completely cool.  
This bread is flatter than most bread, almost like a half piece.  You do not need any butter, it is SO moist. Maybe a little too moist, I think I will use less liquid next time, but it is still very yummy and most definitely edible, plus grain-free, dairy-free, gluten-free, and refined sugar-free.  The only starch is the little bit of tapioca flour.  
Oh, and one more tip.  When using coconut milk for baking, you rarely use more than a few tablespoons, so before you use it again, usually the rest of the can goes bad.  To get around that problem, here’s what I did:  I put a few tablespoons (enough for any of my recipes) in the little plastic baby food containers from Gerber, and put them in the freezer.  (Please excuse my messy freezer!)
Happy baking!

Adapted from a recipe by The Spunky Coconut.


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Tonight’s dinner (and Friday’s as well) was a Hamburger Cheese Quiche.  Everyone in my family is a huge fan of this quiche, which is why I double the recipe (we go through one in its entirety with each meal).

This is a great meal, because it just requires a vegetable, salad, or fruit to make it a complete meal.  And it is SO easy to whip up.

Mix together:  
1 pound ground beef, browned
1 cup mayonnaise or Miracle Whip (I used Hellman’s – it’s labeled GF; although most mayo is GF, I like to see the label)
4 eggs
2 tablespoons cornstarch
Salt and pepper, adjusted to your taste
1 teaspoon onion powder (you can also saute onion with the meat and eliminate this, but my family is not real fond of onions)
3-4 cups of cheese, depending on how much you like cheese (I combine different kinds – Swiss, Cheddar, Colby, Mozzarella, really whatever you have on hand – I used 3 different kinds this time around)

Stir all together.


Pour into 2 sprayed pans.

Bake at 350 for about 40-45 minutes.  Should be golden brown on the top.  Here’s our finished product.  Just like that, 2 nights of dinner prepared!

Adapted from a recipe in “The Gluten Free Gourmet Cooks Fast and Healthy” by Bette Hagman


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Wow, I LOVE this idea for sugar-free (well except for natural fruit sugar), all natural fruit popsicles by Kelly at The Spunky Coconut!  Go here to see her recipe!


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