Tuesday, February 5, 2013


Lately, I have been hating this diet for some reason. It's just so hard to be a nanny and watch these kids eat grilled cheese, pasta, mac & cheese, and I can't have any of it!!! There's me... sitting over there with my salad.... ugh. I sometime miss the days when I could eat with the kids. But, then I think about how good I feel and it's all okay again! The good news is that I have some wonderful restaurant options and that always makes me feel better! If you ever find yourself in the Columbus, Ohio area... head to a Cameron Mitchelle Restaurant. They have a bunch (CapCity is my FAVE)... there's also Ocean Club, M, Molly Woo's.... anyway... they have HUGE gluten free menus! And most have bread (YAY)! It makes me so happy when restaurants offer something to tide the gluten free people over. I hate sitting there watching everyone get apps and bread.... my theory is that we should at least get offered a free salad... a fruit plate.. I don't know. Also, check out all the gluten free apps out there! Nothing's worse than stopping for fast food and getting a person that has NO CLUE what you are talking about. I have had three incidences at Chipotle (the same one.... I hope to never return.. I drive out of my way to avoid it) where I simply ask them to change there gloves and they throw their hands up, roll their eyes, etc. Really people? It's not that hard. The end :)

Saturday, November 17, 2012

Gluten Free Cheesy Chicken & Rice -- Slow Cooker

This recipe is definitely a new favorite! SOOO yummy! Even if you're not that into cheesy things... it's worth a try -- trust me.

Serves 4
3 Boneless skinless chicken breasts (I have done this recipe with completely frozen chicken and it still turns out fabulous!)
1 large onion chopped
1 - 8oz box Zataran's Yellow Rice Mix, prepared according to directions on box
1 cup shredded cheddar cheese
1 "can" cream of chicken soup (my recipe = one can. recipe here.)
1 - 15oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Friday, November 2, 2012

Veggie Dips

If you react to modified food starch like I do, you know that almost ALL veggie dips have that stuff hidden in them. Along with a lot of ranch dressings. But, I have hear to share some quick good news! Otria veggie dip is soo good and I always find coupons for it! Also, if you prefer ranch to dip your veggies in, Wishbone's Ranch dressing is gluten free!

Tuesday, October 30, 2012

Gluten Free Mushroom & Rice Soup

Hello everyone! With all of this hurricane Sandy weather, I figured I would share a warm soup recipe with you. I can't believe that I live in Ohio and it snowed today! I drove to work this morning in a borderline blizzard! But, it's melted now and all is well :)   Back to the soup.... this recipe is very easy! Usually I'm completely addicted to my crockpot however, this soup was quick even without the crockpot! I am also a huge mushroom fan so this soup is definitely on my fabulous food list!


2 tbsp. olive oil
1 yellow onion, chopped
3 carrots, peeled and chopped
3 c. mushrooms, sliced
3 cans vegetable broth
1 c. white rice
Salt and pepper to taste


1. Heat the olive oil in a pot over medium heat. Add onion and carrots, cooking until soft. 
2. Add mushrooms and cook until soft. Then add vegetable broth and rice, simmering for 10 minutes.
3. Stir until mixture is blended. Add salt and pepper to taste.

Ta-da!! Wonderful, easy, healthy soup! Enjoy!

Monday, October 29, 2012

Apple Pie Caramel Apples

Can you tell I am OBSESSED with caramel lately? It seems to be everywhere in my house! But, if I can eat and know that it's safe... why not?! I hope some of you tried those delightful baked apples :)   Let me know if you did!! Here is another recipe for a caramel covered delight! These apples were actually really easy with just a few much needed pointers....

Tip #1 - Lightly butter or grease the wax paper
Tip #2 - Ignore the ice bowl in the photo.. the orginial recipe says to put your pot in a bowl of ice water in order to rapidly cool the caramel.. do what you want but, I ended up with a mess and a headache!
Tip #3 - Eat them all & don't share :)

Recipe for Apple Pie Caramel Apples:

  • 8 small apples, preferably Granny Smith (about 3 pounds) $
  • 2 cups packed light brown sugar
  • 1/2 cup light corn syrup
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1/2 bags of white melting chocolate disks (found at Micheal's, baking stores, etc)
  • 1/2 cup white sugar
  • 1 1/2 TBS cinnamon
  • Sticks for the apples (I used lollipop sticks and got them in with a hammer)


1. Line a baking sheet with lightly buttered or greased wax paper. Stem, wash and dry apples and insert sticks in center of stem ends (I highly suggest using a hammer).
2. Combine sugar, corn syrup, cream and butter in a medium-size, heavy-bottom saucepan. Cook over low heat, gently stirring once or twice, until sugar has dissolved. Increase heat to medium-high and cook, stirring often, until mixture reaches 255ºF on a candy thermometer, about 20 minutes. (To be honest, I do not own a candy thermometer so, I do not see it as necessary for this recipe-- just in case you're worried)
3.  Remove pan from heat. Stir just until mixture starts to thicken into a dipping consistency. Working carefully, tip pan slightly to one side and spin each apple in caramel until thoroughly coated. (If mixture becomes too thick, reheat gently for a few seconds.) Transfer to lined baking sheet and place in refrigerator until caramel is cooled and set, about 15 minutes.
4. While apples are cooling, prepare your cinnamon sugar mix. The measurement is really a guesstimate because I just sort of wing it... I like a lot of cinnamon.
5. Melt the white chocolate in the microwave. I melt mine in 45 second increments until completely melted. Make sure that you use a bowl big enough to properly dip the apples.
6. Take the apples out of the fridge and dip them into the white chocolate. (I spun mine around on their sides to completely cover).
7. Then, over a bowl, sprinkle the cinnamon and sugar over the chocolate.
8. Place back onto the wax paper and refrigerate for another 10 minutes.


Sunday, October 21, 2012

Baked Apple Ice Cream with Homemade Caramel Sauce

 So, a few weeks ago I made apple dumplings. SOOOO good! But, while I was looking around on Pinterest I found the idea for these ice cream apple bowls. These beat the pants off the apple dumplings! Favorite fall desert EVER! And, FYI the caramel recipe is SUPER easy! Here's the recipe:

 For the apples:
4 Apples (We used Gala)
1 TBS Cinnamon
1 TBS Sugar
Vanilla Ice Cream -- make sure it's safe of course :)

For the caramel sauce:
1 Cup Sugar
6 TBS Butter
1/2 Cup Water
1/2 Cup Heavy Whipping Cream

Directions for the apples:
1. Preheat oven to 350. Hollow out the apples into little bowls. We used a teaspoon but a melon scooper would work wonderfully! All you have to do is cut the tops off and hollow them out (I personally like mine pretty hollowed with about a 1/4 inch of apple all the way around)

2. Mix together the cinnamon and sugar in a small bowl. Then coat the insides and top edges of the apples with the cinnamon and sugar mixture. 

3. Bake the apples in the oven on a cookie sheet for 20 minutes. Let cool enough to just be warm -- not super hot to the point that your ice cream is liquid.

4. Scoop icecream into your yummy apples and pour caramel sauce over top. ENJOY!!!

Directions for the caramel:
1. Heat a 2 quart or 3 quart saucepan over medium high heat and add sugar and water.

2. Stir vigorously until it comes to a boil. When it boils, stop stirring. You can swirl the pan from now on if needed.

3. Let sugar and water boil until all the sugar granuales are gone and the mixture is an amber color. 

4. Whisk in butter until it melts (the mixture will foam up -- be careful)

5. When the butter is melted, remove from heat and add cream. Whisk in cream until you have a smooth consistency. Then, poor into a mason jar and let cool. 

Refrigerate for up to two weeks.

Tuesday, October 9, 2012

Gluten Free Cream of Chicken Soup

Here is a recipe for gluten free cream of chicken soup!! This is sooo easy & really comes in handy! My favorite recipe needs cream of chicken and I almost cried when I found out I couldn't have it. But, ha! Problem Solved!!!

By the way, my favorite recipe is this cheesy chicken & rice!

Cream of Chicken Soup -- Gluten Free

  • 1 cup milk
  • 1 Tbs. butter or margarine
  • 2 Tbs. cornstarch
  • 1 cube chicken bullion (gluten-free... I use Knorr)
  • 1/4 tsp. ground pepper
  1. Combine all ingredients in a small sauce pan.
  2. Bring to a boil over medium heat, stirring constantly.
  3. Boil and stir 1 minute.

It really could not get easier!!