A Little Cake Never Hurt Nobody!

For Christmas Eve I made mini gluten free lime cheesecakes and they were absolutely fabulous. Cheesecake is my favorite dessert, tied with chocolate cake, of course.

Ingredients: Two Limes, Crushed gluten free graham crackers, Two 8 oz sticks of cream cheese, sugar (I substituted with Truvia) and a container of cool whip.

This was the first time I ever juiced a lime and it was surprisingly hard/tedious/annoying. I wonder if you can find fresh squeezed lime juice at any stores…. But still definitely totally worth it in the end.

First, mix together the lime juice and cream cheese. Next, add in the sugar. After these there ingredients are mixed together add in the cool whip and continuing mixing.

Second, when done mixing all the ingredients together line a cupcake tin with liners and place the graham cracker at the bottom to be the crust of the cheesecake. Then begin pouring the cream cheese/lime/sugar/cool whip  mixture into the cupcake tin.

Lastly, place the tin in the refrigerator for about an hour or so.

When you serve them you take the liner off and put whipped cream on top. If I made these again I would mix the graham cracker crumbs with some melted butter first so that it sticks together and does not fall apart as easily as it did.

So easy, so simple, so gluten free.

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Is a Pepper a Fruit Or a Vegetable?

Well I am here to share with you all today the game changing news that peppers are in fact a fruit. Peppers are considered to be a fruit because they are produced from a flowering plant and contain seeds. Now that we can all sigh in relief that this mind boggling question has been put to rest lets discuss the easy, gluten free, and delicious meal that is the stuffed pepper.

For this recipe I went to whole foods to get a few things. Necessities for this are red peppers, duh! In addition: an eggplant, ground beef, an onion, tomato sauce, cheese, and any additional ingredients you may like to include in your stuffed peppers.

First, wash and cut off the top of the peppers. Clean out the seeds and place them on a baking sheet. Preheat the oven to around 350 degrees and then let them bake for about five minutes.

Second, get two pans on the stove. In one place coconut oil to cook up all the veggies after you chop them and in the second pan pour in olive oil to cook the chopped meat. After both have cooked pour the veggies into the pan with the meat and mix them together with a little tomato sauce and other seasoning such as fresh garlic, crushed pepper, etc.

Third, pour the mix of vegetables and meat into the peppers and top with cheese. If you eat dairy free simply use daiya cheese or no cheese at all. Place the peppers in the oven for about fifteen minutes and you are ready to go.


The Spaghetti Squash “Boat”

Let me tell you about my new food obsession. It is called the spaghetti squash “boat” and I am addicted to it.

First, slice a medium sized spaghetti squash in half and cook it in the oven (serves two).

Once it is cooked  load it up. You can choose whatever you want to have on top, oh the freedom of choice. Tonight as I strolled around Trader Joe’s I decided to top my spaghetti squash with eggplant, beef, onions, and a garlic-pesto sauce.

Second,  dice up the eggplant and cook it in a pan with onions and coconut oil.

Next, cook the ground beef and mix it in with the eggplant and onions.

Lastly, add some garlic and pesto for flavor and pour it over the spaghetti squash.

The spaghetti squash “boat” is such an easy, delicious, and gluten free dinner.

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Gluten Free Cashew Chicken

I decided to play chef this evening and cook dinner. I never imagined it would turn out so fabulous. After thirty minutes of fighting everyone and their brother for a parking spot at Trader Joe’s I left with the key ingredients for tonight’s dinner: organic chicken, organic kale, shredded carrots, tomato paste, edamame, coconut oil, rice vinegar, avocado and cashews. Already in the spice cabinet I had the essentials: red chile pepper, ginger, garlic, black pepper, and corn starch. Lastly, I went into the pantry for the abundant supply of quinoa we keep in the house.

First, I diced the chicken into cubes and placed it into a zip-lock bag with corn starch and black pepper. After the chicken was coated I cooked it in a pan, with coconut oil instead of butter, over a light simmer for about ten minutes.

Second, after the chicken is cooked place it into the crockpot with tomato paste, rice vinegar, red chile pepper, ginger, garlic, and cashews. Mix together and let cook for about two hours.

Next, sauté the kale in a pan and mix it in a bowl with carrots, edamame, and avocado. You can use any dressing you like however, I used a ginger dressing.

Lastly, cook the quinoa and serve!

Cannot wait to cook up more delicious, gluten free, and healthy meals ~FullSizeRender-13 FullSizeRender-14 FullSizeRender-15 FullSizeRender-16 FullSizeRender-17

It’s A Revolution

Croney is here! Last night Sam flew in from Philly and we decided to try Revolution Kitchen for dinner. It is a cute little restaurant tucked away in downtown Burlington. Their mission to serve seasonally fresh and all vegetarian dishes is unique and delicious.Everything Revolution Kitchen serves is crafted from local and organic ingredients. The best part is they are extremely gluten-free friendly. We started our food journey with the Vietnamese Salad Rolls: Lemongrass tofu, rice noodles, lettuce, aromatic herbs and carrots in rice paper served with a zesty peanut dipping sauce (gluten free, of course). Followed by the Kale Salad which had dried cranberries, almonds, and fresh shaved parmesan cheese with a light dressing. Next up was the special: a spicy curry. The curry was loaded with tofu, veggies, and rice. Lastly, I enjoyed the best apple crisp with whip cream. So glad Revolution Kitchen enjoys gluten free food as much as I do! Nothing better than good food and good friends! Looking forward to going back ~

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Last weekend I took a quick trip home to Philadelphia. My parents know me too well because my first meal home was at Serafina. Serafina is one of my favorite restaurants in the city. I think my love for it began about two years ago when they were one of the first restaurants who served gluten free pasta. That was a huge mile stone considering before that I absolutely dreaded Italian restaurants. The torture of having to order grilled chicken or steak while everyone enjoyed pasta. I always get the Goat Cheese Salad first. The combination of honey and goat cheese is absolutely amazing. This time, however, I got a little daring and tried the Avocado and Baby Shrimps “San Pietro”, perfection. They offer two options for gluten free pasta: penne or spaghetti. My favorite pasta dish on the menu is the Pappardelle Di Portofino with gluten free penne, of course. Lastly, creme brûlée for dessert because it is gluten free and delicious. Writing this makes me want to go back home or maybe Serafina should just open in Burlington, either way.

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“Brunching” is probably the most fabulous verb out their right now. Sitting with great company and a cup of coffee, chuckling over the weeks gossip. Brunch is a favorite pastime. You know how the saying goes, “breakfast is the most important meal.” Well brunch is pretty compatible and rivals it. It is also super easy to enjoy a great brunch gluten free. Omelets, eggs over, home fries…its all gluten free! One restaurant, who holds a special place in my heart, even has gluten free pancakes. The best brunch in Philadelphia is Parc, especially on a nice day. Warning: their french fries are amazing.  When in Burlington I love Magnolia’s because they make Bo Knows breakfast gluten free. It is literally the best thing in the world. Gluten free toast, gluten free pancakes, eggs, and home fries. Magnolia’s understands gluten free and does not want you to miss out on any of the brunch necessities. I have yet to find a restaurant that serves gluten free waffles. So when in need of a waffle it is cooking time. So the moral of today is: wherever you may be do brunch asap.

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