Thursday, March 5, 2015

{Dairy, Gluten, Sugar and Pectin Free} Refrigerator Jam

Dr. Josh Axe has this great easy recipe for jam. It's free of a ton of things and has those chia packed with nutrients. I would love to try this! If you use pure maple syrup it would be vegan. It looks like it originally comes from

photo from

Wednesday, March 4, 2015

EASY {Gluten and Dairy Free} Pulled Pork Sandwiches in the Crockpot

If you haven't noticed by now, I think I may have a thing for my crockpot. I just love throwing stuff in, walking away and coming back to a hot meal. I'm not a huge fan of pork, but I love this! Pulled Pork Sandwiches. This goes really well with my Southwest Slaw (recipe coming soon). I am posting this at Allergy-free Wednesdays. 

1 pound boneless pork
Salt and pepper (I used a sprinkle of McCormick's Steak Seasoning, but don't use too much or it gets spicy after cooking for so long!)
2 cups chopped Spinach
2 cups Barbecue Sauce (I use Sweet Baby Ray's)
6oz Hard Cider, Root Beer or Apple juice

Put the pork in the crockpot. Sprinkle with Salt. Add the Spinach. Put the BBQ sauce on top. Pour the Hard Cider, Root Beer or Apple Juice on top of that. Turn on low for 8 hours. Serve in between slices of your favorite GF bread!

Tuesday, March 3, 2015

{Gluen and Dairy Free} Spicy Avocado Hummus

I love hummus! I also love avocado. Hummus with avocado sounds divine. Viance concocted this fun recipe!
photo from


  1. 2 cups garbanzo beans, drained
  2. 2 avocados
  3. 1 jalapeƱo, stem removed
  4. 2 cloves garlic
  5. 2 TBS fresh cilantro
  6. 1 TBS tahini
  7. 3/4 tsp salt
  8. ¼ cup olive oil
  9. ½ cup water or liquid from garbanzo beans
  10. ¼ cup lime juice
Slice your avocado is half and remove the pit.* Scoop the fruit from the shell with a spoon.
Blend all the ingredients together in a blender or a food processor until smooth. If necessary drizzle in additional small amounts of olive oil until it reaches your desired consistency.
Put in a bowl and garnish with fresh cilantro and diced tomatoes if desired. Serve with homemade tortilla chips and cut vegetables.
*This is best served and eaten within 1 day. The lime juice keeps it from turning brown within that first day. To keep it fresh looking longer, save the pits from the avocados and place them inside the hummus. When ready to serve remove the pits.

Monday, March 2, 2015

{Gluten and Dairy Free} East Indian Bombay Potatoes

I love Tasty Bite's Bombay potatoes and thought it would be fun to make my own. I found this great version from BBC Good Food.   I would add a can of garbanzo beans for protein as is included in a Tasty Bite.  This looks easy and is naturally gluten and dairy free.


  • 1kg Salad/New Potatoes, cut in 2cm cubes
  • 2tsp Turmeric divided
  • Water for boiling
  • 1 1/3 tbsp vegetable/sunflower
  • 1 1/2 green chilis, finely sliced
  • 3 cloves of garlic, finely chopped
  • 2 medium white onions, chopped
  • 2tsp Garam Masala
  • 2tsp Black Mustard Seeds
  • 2tsp Ground coriander
  • 2tsp Fennel Seeds
  • 3tbsp Lemon Juice
  • Salt and pepper to taste
  • Handful of fresh coriander, roughly chopped
  • Fresh or tinned tomatoes (optional)


    1. Boil the potatoes in the water with half the turmeric until you can brake one easily with a fork. Drain well.
    2. Add the oil to the wok, and get the wok really hot. When really hot and chili and cook for 30 seconds until brown.
    3. Add the garlic, the onions, Garam Masala,Ground coriander, Fennel seeds, the rest of the turmeric and Black Mustard Seeds, and cook until the onions go slightly tender.
    4. Now add the potatoes and cook for a further 7 minutes on a medium low heat. If using tomato, add it at this point
    5. Add Lemon juice, fresh coriander and salt and pepper to taste, and serve with rice or Naan.Top with leftover fresh coriander.

Saturday, February 28, 2015

{Gluten and Dairy Free} Crockpot Honey Mustard Chicken

Lauren's Latest has this great make ahead recipe for chicken in the crockpot. You can double this, throw one in the freezer and then next time dinner is a snap!   Another idea is to do a swap with a friend. You make one for you, one for them and they do the same of another dish. I made it dairy free in the parenthesis.
photo from Lauren's Latest

Sweet, slightly tangy, buttery and addicting, with one taste this crock-pot honey mustard chicken will be your new favorite dinner ever. This slow cooked chicken is sure to rock your socks.
yield: 4 SERVINGS

prep time: 20 MINUTES

cook time: 4 HOURS

total time: 4 HOURS 20 MINUTES


2 chicken breasts {about 1 lb.}
1/2 cup diced onion
1 clove garlic, minced
1/2 cup dijon mustard
3/4 cup honey
2 tablespoons salted butter (I would use extra virgin olive oil or coconut oil)
1 sprig fresh rosemary
salt & pepper, to taste
2 teaspoons dried chives {for garnish; optional}


Place all ingredients into plastic freezer bag. Seal and freeze.
To make, defrost bag, place contents into crockpot and cook covered 3-4 hours on high or until chicken is fully cooked. Discard rosemary sprig. Remove chicken, shred and place back into sauce. Stir in a few chives for color if desired. Keep warm until ready to serve.
Serve over rice.

Friday, February 27, 2015

Vegan Nacho Cheese Sauce

Want a Nacho Cheese Sauce made from whole foods? This recipe from Very Vegan Recipes is for you! I'm not sure if the McKay's seasoning is gluten free, but the other ones should work.
photo from Very Vegan Recipes

Thursday, February 26, 2015

How to Cook Chicken and Broth in the Crock Pot

If you haven't done this before, you'll never believe how easy it is.
1. Buy a whole chicken. Remove wrapper and put in large crockpot. You can add, a bay leaf, garlic, salt and any other herbs you wish. You could also add carrots, celery or onion. I sometimes even just sprinkle the chicken with olive oil and salt alone. Then turn it on for 6 hours on low. Check it with an instant read thermometer. If it is 165F when inserted in the thigh away from the bone it should be done. This will make sure it is done, yet keep it from being too dry which chicken in the crockpot is famous for.

2.  Remove chicken from bone. Leave skin and bones in crockpot. Fill with water. Put on high for an hour or so. Let cool for a little while. Strain through a strainer. I put mine in a container in the fridge with saran wrap over it, with just a little opening for it to finish cooling. In the morning I skim off the fat. Then I freeze it in quart sized bags. Boom! You are done!
I rubbed the chicken with 1 tsp salt, 1/2 tsp McCormick's Grill Seasoning, 2 tsp garlic powder, 1 tsp parsley and a drizzle of olive oil. 

This makes 3 or 4 quarts of chicken broth, and a ton of chicken. I freeze the chicken for enchiladas, or soups. Or, like tonight, I serve it with rice and asparagus for a simple and easy dinner. Since soy and gluten are often added to ready-made chicken, or chicken broth. . . this is a simple way to ensure it's both allergy friendly and inexpensive. I am posting this at Allergy-free Wednesdays.