My go to gluten free flour blend...

I'm sharing this again simply because it's almost time for Christmas cookies!! 

Here is the link to my absolute fave, never failed me, gluten free flour blend! 

I'm thankful for... Gluten Free Stuffing! (Dairy Free too!)

 

Some of you might need this this weekend!

I have soooo much I don't get to share with you all because believe it or not most of the time I don't use recipes at all.  It's all just one big shit show that I hope will work out.  And it always does, so right there my friends is evidence that setting intentions work! 

Ok, somehow this turned into a lesson on manifestation! Keep it between the lines Kat! Anyway... I attempted to write this post as I was cooking (and sipping Cabernet of course) as a guide for y'all! 

Gluten Free Stuffing

1 loaf gf bread (I usually use homemade, but I cheated this year and used live g free- use whatever gf bread is your current fave)

Italian seasoning

1 red onion- diced

1 C celery- diced

1 C carrots- diced

4 garlic cloves- minced

1/4 C Earth Balance

1 egg

1 C vegetable broth

Fresh rosemary

Fresh sage

Preheat oven to 350.  Dice your bread into cubes.  Spread out on a greased baking pan.  Sprinkle with some Italian seasoning.  Bake until the cubes are dried out a bit, so like about 15 minutes while you get the rest of this together.  Melt the butter in a pan.  Add the veggies, garlic, and some Italian seasoning.  Cook until softened, then cook a bit.  Beat the egg in a large bowl.  Add the veggie mix and bread.  Pour the broth over and add the herbs.  Mix it all up and then put it in a greased baking pan.  Bake covered for about 30 minutes.  Uncover and bake for 5 minutes more if you like the top a bit crispy.  Enjoy and be thankful!  

Also, don't let this gluten filled holiday get you down! Happy Thanksgiving friends!

Thai Night!.... Gluten Free Spicy Steak Pad Thai

 

Whenever someone says they've never had Thai food before I feel incredibly sorry for them...they have no idea what they are missing... I must fix this! 

I usually do this with zucchini noodles and chicken, but I had some friends to demonstrate the beautiful deliciousness of Thai food to! Soooo...I decided to chill the f out, accept that it doesn't always have to be as healthy as possible, and buy two pounds of steak! 😉😂  

Needless to say, they are now totally convinced Thai food lovers...mission accomplished!

Spicy Steak Pad Thai

1 box rice noodles

2 T EVOO

2 lbs skirt steak- cut into pieces

2 zucchini sliced

1 red onion

1 C sliced mushrooms

5 cloves garlic- minced

1 C sliced mini sweet peppers 

1 C broccoli slaw mix

2 eggs- beaten

1/2 t crushed red pepper flakes

4 green onions- sliced

Cilantro and lime for garnish 

Sauce:

2/3 C soy sauce- make sure it's GF!

1 inch fresh ginger- minced

4 T brown sugar

2 T sriracha 

1 T red chili paste (Thai kitchen)

1 T fish sauce

 

Bring water to a boil in a large pot.  Meanwhile whisk together the sauce ingredients and set aside.  Heat the EVOO in a wok.  Add the steak and cook.  Remove steak to a plate and add the eggs and red pepper flakes to the wok until cooked.  Remove to the plate. Once the water is boiling add your rice noodles and remove from heat.  Let them sit for about 10 minutes while you cook the veggies.  Add the zucchini, peppers, onion, garlic, broccoli slaw, and mushrooms to the wok.  Cook for a few minutes.   Add the steak and eggs back to the wok with the veggies, pour the sauce over and stir.  Stir in the noodles when they are ready.  Serve and garnish with cilantro, green onions, lime, and extra sriracha if you're spicy like me! Enjoy! 

Per request of the new Thai lovers Moscow mules were on the side! Thai night is always a great night! 😉

Life doesn't always work out as planned... and that's better than ok!!

 

Traded in my sophisticated lab equipment and teaching college level science for plastic kid friendly test tubes and helping littles learn that platelets close up cuts and leaves are green because of chlorophyll... life doesn't always work out as planned and that's way better than ok!! #plottwist #littlescientists #howimusingthatfancybiologydegree #dowhatyoulove #wouldnthaveitanyotherway

Better and healthier than Reese's to die for peanut butter cup brownies (gluten & dairy free)

I LOVE Halloween!  But it can be a bit rough for a gutsy girl, especially one that is not only gluten free, but dairy free too!  

I always want to prevent a semi meltdown and make sure to have some chocolaty goodness that I can eat so I'm not depressed watching everyone else enjoy their treats.  

The candy I miss most is Reese's Peanut Butter Cups.  Thanks to this recipe they aren't my kryptonite (like Ritz crackers, which I find irreplaceable) because I can do them better and healthier than Reese's can!

 

Better and Healthier than Reese's Gluten Free, Dairy Free Peanut Butter Cup Brownies

1 batch of your fave brownies- I like these

1/4 C natural peanut butter

1/4 C softened butter- Earth Balance- 

1 C powdered sugar- I didn't say these were totally healthy :)

1 t coconut milk

1 C dark chocolate chips- Enjoy Life

1/4 coconut oil- melted

Bake your brownies accordingly.  Let cool completely.  Mix the butter, peanut butter, powdered sugar, and coconut milk until smooth and creamy.  Spread over the cooled brownies.  Melt the coconut oil.  Add the chocolate chips and stir.  Microwave at 30 second increments until the chocolate is melted and it is smooth.  Pour over top of the peanut butter and let it harden.  Keep refrigerated until serving.

The inspiration came from this recipe, which I LOVE, but I was trying to make them a bit less sinful!

Gluten Free & Vegan Double Chocolate Banana Bread

I love having bananas I need to do something with.  You can't waste good potassium!  This bread didn't last long at my house!

 

Gluten Free & Vegan Double Chocolate Banana Bread

1¼ C GF flour blend- I always use Sarah's

½ C unsweetened cocoa powder

1 t baking soda

½ t baking powder

½ t salt

1 C coconut sugar

⅓ C coconut oil 

2 very ripe bananas- mash em up

1 t vanilla

1 t apple cider vinegar

6 T water

1/2 C Chocolate Chips

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.  Place the dry ingredients in a bowl and whisk together.  Place the bananas in a separate bowl and mash with a fork. Add the  coconut oil, vanilla, apple cider vinegar, and water. Stir well.  Pour the dry ingredients into the wet as you stir until combined.  Stir in the chocolate chips.  Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.

The original recipe is here.