Rice Pilaf with Vermicelli

1 oz. gf angel-hair or spaghetti pasta

2 tbsp. olive oil

1/2 small onion, finely chopped

Coarse salt and ground pepper

2/3 cup long-grain white rice

1 can (14.5 ounces) chicken broth (I use Swanson's Naturals)

1/4 cup fresh parsley, finely chopped

1. Hold pasta upright in a medium bowl. Using kitchen shears, cut into 1/2-inch lengths and set aside.

2. In a medium saucepan, heat 1 tbsp oil over medium-high and add onion, salt and pepper.

3. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes.

4. Add rice, gf pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.

5. Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes.

6. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper.

7. Fluff pilaf with a fork before serving.

Chicken Alfredo

2 tbsp olive oil

1 medium onion, diced

2 tbsp minced garlic

1/2 tsp salt

2 tsp Italian seasoning

1 lb chicken, cubed

2 heads of broccoli, cut into florets (I say optional because my kids won't eat green food)

3 tbsp cornstarch

1 (14 oz) can coconut milk

1 lb gf pasta

1. Cook pasta according to package directions.

2. Saute onion and garlic until softened in a large skillet over medium heat with olive oil.

3. Add chicken and seasonings to the same pan, browning chicken on all sides.

4. When chicken is almost finished cooking, add the broccoli, and continue stirring.

5. When the chicken is browned and the broccoli is tender, sprinkle cornstarch over the mixture and stir.

6. Add the coconut milk, and stir thoroughly.

7. Continuously stir over medium heat until the coconut milk starts to bubble and thicken.

8. Mix with the cooked pasta and serve.

Roasted Potatoes with Quinoa

1/4 cup olive oil

1 pound red potatoes, cut into wedges

3 cloves garlic peeled

Quinoa(you will need enough for 1/2 serving per person)

salt and pepper to taste

1 tsp dried rosemary (or Italian seasoning, I've made it with both)

1/2 cup green onions diced (optional)

Preheat oven to 400F.

1. Put the potatoes and garlic in large pot of salted water and bring to a boil for only 10 minutes.

2. Meanwhile cook Quinoa according to package directions,

3. Once the potatoes have boiled for 10 minutes drain in a strainer, but leave them a little wet.

4. Combine cooked Quinoa, potatoes and garlic in a greased casserole pan. Sprinkle with salt and pepper, drizzle with olive oil and stir in the rosemary.

5. Bake for 15 minutes.

6. Stir and bake for another 15 minutes, until the potatoes are tender.

7. (optional) Toss with the green onions and add more salt if needed.

New Mexican Stew with Ground Turkey and Green Chiles

1 lb. fresh ground turkey

1 medium onion, diced

3 tbsp minced garlic

1 teaspoon cumin

1 teaspoon chili powder- hot or mild, to taste

1 1/2 cups peeled butternut squash, cubed

2 large potatoes, peeled, cubed

3 medium carrots, chopped

1 cup roasted chopped green chiles- mild or hot, to taste

1 quart chicken broth (I use Swanson's Naturals)

salt and ground pepper, to taste

1. Turn crock pot to high to preheat

2. Brown ground turkey in a pan, drain any fat.

3. Add turkey, onion, garlic, squash, potatoes, carrots, chili and seasonings to the crock pot. Stir 4. Cover and cook on high 4-6 hours until veggies are tender.

Pork Roast Stew (CROCK POT)

2 lbs. Pork roast cut into cubes

salt

extra virgin olive oil

4 tbsp minced garlic

1 cup diced onions

3 large potatoes, peeled, cubed

3 large carrots, peeled, cubed

2 celery stalks, sliced

1 cup dry red table wine

4 cups vegetable broth (I use Swanson's Naturals)

1 tablespoon balsamic vinegar (double check to make sure yours is GF)

1-2 teaspoons dried Italian herbs

Ground pepper, to taste

1. Turn crock pot on High to preheat

2. Lightly salt pork cubes evenly

3. Brown the pork cubes on all sides in a deep heavy pan over medium-high heat drizzled with olive oil.

4. Remove the pork and add it to the crock pot with the garlic, onions, potatoes, carrots and celery, and broth. Stir.

5. Add the balsamic, herbs and ground pepper. Cover.

6. Cook on high for 4-5 hours until pork and veggies are tender.

Enchiladas

Enchilada Sauce

28oz can crushed tomatoes

1 1/2 cups chicken broth (I use SwansonsNatural Goodness Chicken Broth. 100% fat free, less sodium))

1 Tbsp olive oil

2 Tbsp minced garlic

1/2 onion, finely chopped

hot sauce (to taste)

1 tsp cumin

1 tsp chili powder

1. Saute onion & garlic in olive oil over medium heat until softened.

2. Add other ingredients.

3. Simmer for about 30 minutes.

4. Serve over Enchiladas

Enchiladas

1 package boneless chicken breast, cooked and shredded

chili powder, to taste

12 corn tortillas

3 cups home-made enchilada sauce

4 scallions, chopped up

1. Sprinkle chicken with chili powder. Bake chicken in a 9x13 baking pan, covered in foil, at 350 degrees until done (about 45 min).

2. Once done cut up chicken and scallions into a bowl, mix together.

3. Heat tortillas in microwave between damp paper towels so they are softened and pliable.

4. Pour a little enchilada sauce in the bottom of a 9×13 baking dish, spread evenly.

5. Place a softened tortilla in your hand, and put some chicken mixture in the tortilla. Roll into an enchilada, and place seam-side-down in the baking dish. Repeat until you have used up all the chicken.

6. Pour enchilada sauce over the enchiladas.

7. Cover with foil, and bake 15-20 min, until heated through.

Pasta Carbonara

Ingredients:

1 lb gluten free pasta (I prefer the GF Quinoa spaghetti pasta)

3 eggs

1lb of bacon, cooked and cut into small pieces

1 tbsp olive oil

1. Cook pasta according to package directions.

2. Whisk the 3 eggs together while the pasta is cooking.

3. As soon as the pasta is done drizzle with olive oil and the egg mixture. Toss and keep tossing ( the hot pasta will cook the egg)

4. Add the bacon and mix until well combined.

Almost like Chicken Potpie

This dish creates a lot of dishes, so make sure you aren't on clean up duty when you make this!

Ingredients:

4 Yukon Gold potatoes, peel and thinly slice or cut into cubes

2 TBSP minced garlic

3 tablespoons olive oil

2 large, chicken breasts

1 small onion finely chopped

2 cups chicken broth (I use Swanson's Natural Goodness Chicken Broth. 100% fat free, less sodium)

1 cup frozen peas and carrots mixture

2 tablespoons cornstarch

1 teaspoon Dijon mustard

Salt and pepper

1. In a medium pan bring the potatoes, garlic and salt to a boil. Reduce heat to low and simmer about 15 minutes until the potatoes are tender. Strain, but REMEMBER: Keep 1/4 cup of the cooking water

2. In a separate pan, boil the chicken until fully cooked. Once cooked remove from water and shred. You can also cut the chicken into bite sized pieces and saute in a pan with olive oil.

3. In a large skillet, or frying pan cook the onion over a medium-high heat until the onion starts to soften. Add 1 1/2C chicken broth to the skillet and bring to a boil, stirring frequently to prevent sticking.

4. Lower the heat to medium, add the peas and carrots. Cook for 2 minutes then add in the cooked chicken.

5. In a medium bowl, mash potatoes with 3 tbsp olive oil and the 1/4c of cooking water.

6. Add 1/2C chicken broth, cornstarch and mustard to mashed potatoes. Mix thoroughly.

To serve place mashed potatoes in individual bowls, make a well and top with chicken vegetable mixture.

Applesauce Pancakes

Ingredients:

1 1/2 C Hodgson Mills Multi Purpose Baking Mix

3 TBSP cornstarch

1 1/2 tsp baking powder

1 C rice milk

1/2 tsp salt

2 eggs

3 TBSP "butter"melted- I use Earth Balance Vegan Butter that is also Soy Free

1 C applesauce

1. Mix wet ingredients together.

2. Mix dry ingredients together in a separate bowl.

3. Pour wet mixture into dry mixture and thoroughly combine until smooth.

4. Cook in a pan, on a giddle, where ever you'd like. (The outsides will start to look dry once its time to be flipped. They won't bubble like normal pancakes do)

I will admit I am the worst pancake maker in the world. You need to use your best judgement as to when to flip them. Most of the time mine or either under cooked or over cooked.

Banana Bread

Super easy to make and super yummy to eat!

Ingredients:

1/3C Canola Oil

1 tsp vanilla

1/4 C applesauce (or 1 large egg)

4 ripe bananas

1 C sugar

1 tsp baking soda

1 1/2 C Hodgson Mill's Gluten Free Multi Purpose Baking Mix (or a GF baking mix of your choice)

Preheat oven to 350

1. Combine all wet ingredients, including bananas and mix well.

2. Add in the sugar and baking soda and re-mix. (I use hand held beaters)

3. Slowly add the flour 1/2c at a time and mixing well each time.

4. Pour into a bread pan, lightly sprayed with canola oil cooking spray.

5. Bake for 45 min or until thoroughly cooked

Garlic Cashew Chicken with Sauteed Veggies and Quinoa

Garlic Cashew Chicken with Sauteed Veggies and Quinoa

Ingredients:
2TBSP fresh garlic (or minced garlic from a jar)
2 TBSP butter (I use Earth Balance Vegan Butter)
2 TBSP Extra Virgin Olive Oil (EVOO)
1 Individual package of Cashews (can be salted or unsalted, whole or pieces)
1 small yellow pepper, cut into small cube pieces
1 small red pepper, cut into small cube pieces
1/4c mushrooms chopped
1/4c onions, chopped
green onions chopped
1 lb chicken, cubed and cooked
1 cup Quinoa cooked according to package (you can also use rice)

1. Cook quinoa according to package directions.
2. Meanwhile, saute peppers, mushrooms, onions, green onions, garlic and cashews in EVOO.
3. Remove veggies from pan and set aside. Thoroughly cook the chicken in the same pan using cooking spray or EVOO (whatever you choose)
4. Once the chicken is cooked, add the veggies back into the pan. Add in the butter and simmer until the butter is melted.
5. Mix with Quinoa.

***Sometimes I add sweet and sour sauce to mine or a little bit of soy sauce...depends on my mood.

The Reason

Lately I've had a lot of people ask me about my gluten, dairy, & soy free cooking, and I thought, where better to put it then on a blog... that way I don't have to email this recipe to 5 different people, and that recipe to 3 different people. Here it is folks, plain and simple. I'm not technical about how to make things. Some directions may say: "throw the dry ingredients together, and then mix up the wet stuff and add it with the dry ingredients." You get the picture, you are smart enough to read the ingredients, figure out whats considered wet or dry. I won't waste my time or your time with the step by step tediousness that I can't stand when reading recipes. But some may have that tediousness there, all depends on how I'm feeling that day ;)

A lot of the recipes I have came from other gluten free blogs that I've adapted to be dairy and soy free. While some have come from dairy/soy free blogs that I've adapted to be gluten free. Others have just come from "accidents in the kitchen" throwing stuff together, all ingredients just so happen to "be free" and it TASTE FABULOUS!

Why do we go gluten, dairy and soy free. It all started with my sweet beautiful 2 year old. He has a milk, soy protein intolerance, which we discovered the milk at 4months, the soy at one year and then it wasn't until he was 2yrs old the gluten aspect of it all. I had one of the most miserable babies on the face of the earth for a year, once we got rid of all milk & soy products he slowly starting to improve, but man oh man, did he still cry A LOT!!! He never slept....at 7 months old, a diagnosed insomniac! He has had quite a few health issues, concerning the GI tract over the past 2 years, and we had him tested for Celiacs, test came back inconclusive, but his liver panel suggested otherwise so the doctor told us to take away the wheat/gluten and wouldn't you know, that little turkey started sleeping through the night! My boy, who never slept more then 4 hours in a 24 hour period....sleeping 10-11 hours a night. Holy Cow! Also, his liver panel set it self straight after a few months of being gluten free. He has also started talking more, and his behavior has dramatically improved.Sometimes when a kid is autistic their body can't handle/process certain foods. Keegan is a living testament to this statement. We've seen him grow leaps and bounds since going gluten free. Its been amazing, but we can ALWAYS tell when he's had something he shouldn't have eaten!

I just remember how LOST I felt when I first started this journey. I had no clue what to feed my little boy....now that things are becoming clearer and easier, I wanted to make this blog so I would have a place to post these recipes to make it easier for other parents, so they don't feel hopeless and helpless...because its an awful, awful feeling.

Right now I have a bunch of recipes and no pictures. I will do my best to take pictures and figure out how to post them on here, after all I am fairly new to the blogging world!