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Let's be real. I hated photographing this meal. Not because it didn't taste good, because it tasted amazing, just because gluten free pasta doesn't hold after a day and looks like mush.

Don't let this icky looking photo job persuade you from making this meal because it's good. I promise!

My husband took the leftovers to work and as he was eating lunch his boss came by and told him that his wife needs to make enough for everyone. Nothing says proud wife moment like you husbands dinner leftovers being the envy of his work office. ;)

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CrockPot Chili Mac - Gluten & Dairy Free - Vegan
Set and forget this Gluten and Dairy Free Vegan Chili Mac!
  • 1 small/medium diced Onion
  • 1 chopped Bell Pepper (red or green)
  • 15oz can, drained Pinto Beans
  • 15oz can, drained Kidney Beans
  • 28oz canned Crushed Tomatoes
  • 1 and 1/2 Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 2 cups Vegetable Broth
  • 8oz Gluten Free Elbow Pasta
  • 1 package Dairy Free Cheddar Cheese
Throw all the ingredients in the crockpot EXCEPT the pasta and cheese Cover and cook 4 hours on high OR 6-8hours on low. At the end of the cooking cycle. turn up the crockpot to high (if not already there) and add pasta. Stir and cover till pasta is soft.When pasta has absorbed the liquid, add cheese to desired taste (the more the creamier). Save a little to top the pasta and beans. Cover and let it sit for 5 minutes to let the cheese melt
Prep time: Cook time: Total time: Yield: 6 - 8 Serving

Happy Cooking Friends!

A couple weeks ago I got to try Color Garden plant-based food coloring a couple weeks ago over on my Instagram. I shared a quick recipe for a super easy boxed SnickerDoodle cupcake.

I am not a baker.

I will always be the first to tell you that. I love a good boxed cupcake/muffin/cake mix that I can doctor up and make special. It's just much easier for me to do that then try to mix 5 different flours to make a dozen gluten-free cupcakes. 

That's where these SnickerDoodle cupcakes came about.
1. I wanted to top the cupcakes with some colored icing. 2.I wanted to have fall inspired cupcakes without the hard work (i know, I'm lazy).

You can use other colored dye if you aren't particular. However, I highly HIGHLY recommend spending the couple more dollars to buy the color garden brand.

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Snickerdoodle Cupcakes - Gluten free + Vegan
Super easy boxed snickerdoodle cupcakes
  • 1 box Gluten Free Yellow Cake Mix*
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Nutmeg
  • Cinnamon Sugar
  • Icing*
  • Optional Colored Dye
Make cupcakes according to box (including baking temperature and time)After making the batter - add cinnamon and nutmeg* and mixPour batter into cupcake liners- Bake according to box instructions.Sprinkle Cinnamon Sugar on topAfter the cupcakes are baked in cooled, top with your colored icing (or plain icing if you don't want colored icing)
Prep time: Cook time: Total time: Yield: 10-12 cupcakes

*I used Cherry Brook Gluten Free Yellow cake mix with Earth Balance Butter
* I also used simple mills frosting/icing 

I'm not one for casual drinking. But coming from a strong Irish heritage, I would be lying if I didn't say I enjoy a good whiskey.
A good Irish Whiskey. 
Whiskey is just so versatile how could you not love it! I love this sweet Whiskey Sour inspired by Skinny Pop because it pairs PERFECTLY with their cheddar popcorn.

I'm a huge fan of Skinny Pop...

Especially their Skinny Pop Cheddar popcorn. It's VEGAN and GLUTEN FREE, two of my favorite things! Their popcorn is also
No Artificial Ingredients
Peanut Free
Tree Nut Free
No Artificial Flavors
Zero Transfat

This drink is a perfect pairing with the cheddar popcorn, a lovely fall candle, as you lay on the couch surrounded by decor pumpkins. Because who doesn't love a good decor pumpkin to display in the fall!
If you didn't know Jameson is gluten-free from what I've read and seen (I toured the Dublin Jameson Factory). Their distillation process takes out the gluten component making it safe for those living a gluten-free lifestyle.
However, I know everyone is different in their gluten free/celiac life so please take what I say with a grain of salt. I know I am able to drink Jameson but other may not. So just be careful. 


It's been a hot minute friends! Hurricanes will set your life back like that. 
I've been dying to get back into normal cooking and recipe sharing with y'all! Cooking in the evening is my happy place, it's the time to decompress from work and whip up something yummy and filling to sit on the couch and eat with the hubs.

Fall is here! 

And I don't know about you but I am beyond excited for fall. Granted Florida doesn't get the memos on fall weather and how it's supposed to work, but we make the best of it. The weather does seem to slowly cool down which means oven meals are back, crock pot meals are more plentiful, and hearty dinners and treats are abounding. 

Did someone say Jambalaya? 

Yup! And a jambalaya that can be made vegan! However, I'll admit I didn't make mine vegan. Finding a vegan sausage that was also Gluten Free was VERY hard in my area. I was pretty disappointed but I don't mind buying poultry products if I know the animals were taken care of and not filled with junk. Hence, why I love Applegate as a company. They make sure the animals are treated well and socialized (which is something I'm passionate about) So I grabbed some of their pepper turkey breakfast patties and added them to the Jambalaya. They worked PERFECTLY with this recipe!
Just tweak the sausage to your dietary preference! 

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Jambalaya | Gluten Free & StoveTop |
Easy Jambalaya that can easily be made vegan!
  • 1 Tbsp Olive Oil
  • 1 diced Green Pepper
  • 2 diced Celery Stalk (optional)
  • 1 medium diced Onion
  • 3-4 minced Garlic Cloves
  • 14oz can Diced Tomatoes (slightly drained)
  • 4.5 Cups Vegetable Broth
  • 2 Tbsp Paprika
  • 2 Tbsp Cumin
  • to taste Black Pepper
  • 1 tsp Thyme
  • 1 tsp Oregano
  • to taste Hot Sauce of your choice
  • 2 Cups Brown Rice
  • 14oz can Red Kidney Beans
  • Sausage*
  • 10oz Okra
In a deep pot, warm oil and saute peppers, celery (if using), onion, and garlic till soft.Then add the rest except the sausage and okra.Bring the pot to a boil. Turn heat down, simmer, and cover till liquid is absorbed. Depends on the type of rice. Mine took about 40 minutes.While the jambalaya is cooking, warm up okra and sausage separately. When the rice is done absorbing, add the cooked sausage and okra and mix together.Add some vegan butter to the rice for some creamy flavor and serve! *To make this recipe vegan. Use a vegan sausage. If not then use a sausage to your taste or diet preference.
Prep time: Cook time: Total time: Yield: 8 servings
Happy Cooking Friends!

I know, I know. Another carb filled pasta recipe.... 
But y'all. It's hot. And Pasta recipes are the quickest and less heat creating recipe.
This one is so unique. It has some great flavors and ingredients I don't typically use in my noodle recipes but it packs a great punch. 
As always you can add any protein/extras you want. Some chicken or even chickun' pieces would do nicely in this dish. I added some of our favorite veggies to ours. Broccoli is our go to with pasta dishes.

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Gluten Free + Vegan Kung Pao Spaghetti
A take on a great Asian dish with a gluten free noodle twist
  • 16oz Gluten Free Spaghetti noodles*
  • 2 tbsp Olive Oil
  • Salt
  • ground black pepper
  • 3 cloves Minced Garlic Cloves
  • 2 tbsp Cornstarch
  • 1/3 cup Gluten Free Soy Sauce
  • 1/2 Cup Better Than Bouillon Chicken Broth**
  • 1/4 cup (less for less of a kick) Sweet Chili Sauce
  • 2 tbsp Rice Wine Vinegar
  • thinly sliced Green Onions
  • 2 tbsp (less for less spice) Sirracha
Cook pasta according to the package. Just be careful because gluten free pasta starts to clump if you let it sit for too longWhile the pasta is cooking, add oil to a pan (i used a wok) and cook until fragrant. Stir in cornstartch until incorporated. Then add soy sauce, "chicken" broth. sweet chili sauce, sriracha, and rice wine vinegar. Whisk then simmer for 1-2 minutes. I like to then add the green onions and let them sit in the mixture till the sauce thickens.Add noodles to the pan (or wok) and mix well. Add in any extra proteins or veggies to your liking. *I use Tinkyada White Rice Spaghetti noodles. They are amazing for Asian dishes. **Better than Boullion has a vegetarian "no chicken" chicken broth. I highly recommend it for this recipe.
Prep time: Cook time: Total time: Yield: 4 servings

***Forgot to mention that you can use the salt and pepper in the recipe to your taste. 

Happy Cooking Friends!

I just realized this is my second pasta recipe in a row here on the blog. Guess I just really like my gluten free carbs ;)
Nothing makes me happier then hearing my husband say a dish is good with out any prompting. Most of the time I wait for him to take the first bite of a new recipe and stare at him intently waiting for response.
 what worried blink stare staring GIF
After I got myself a bowl of this delicious new pasta creation and walked to my spot on the couch in the living room. I hear a very mouthful muffled "This is really good" from my husband. 
I secretly did this on the inside. 
 reaction happy yes win winning GIF

So if you are looking for a good dairy free pasta recipe that  a dairy eating husband will enjoy this is for you!

I know I've made Alfredo sauce (not once but twice) and pasta in the past but I feel this is BY FAR the easiest to make. 

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One Pot Fettuccine Alfredo | Vegan & Gluten Free |
The best dairy free pasta you will ever make!
  • 3-4 minced Garlic Cloves
  • 2 Tbsp Olive Oil
  • 2 Tbsp Vegan Butter*
  • 2 Cups Vegetable Broth
  • 2 Cups Organic Soy Milk**
  • to taste salt and pepper
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 2 Tbsp Nutritional Yeast
  • 12oz Gluten Free Fettuccine Pasta***
  • 1 Cup Frozen Peas
  • 10oz Steamed Broccoli
In a pot (or pan) big enough for your pasta, saute garlic in butter, oil and a sprinkle of salt until the garlic is fragrant and the butter is melted. Next, pour in the veggie broth, soy milk, and the rest of the seasoning (GP,OP,S&P, and Nooch). Cover and bring to a boil.Once at a boil, turn the heat down and add the pasta. Push pasta down so its submerged in the liquid.The pasta will absorb the liquid. Gluten Free past is funny so if you feel you need more pasta, add more. Stir often with tongs so the noddles don't stick together. After about 10-15 minutes, add in frozen peas. If you need more liquid add soy milk.Once peas are soft, you can add in steamed broccoli with some garlic salt for flavor. Serve and enjoy!*I used Earth Balance **Soy milk works the BEST. I wouldn't suggest anything else. I used unsweetened Silk Soy Milk. ***I used about a box and half of Deboles GF pasta. Hence the 12oz. I made the leftovers noodles I didn't use in a separate pot just incase we needed more.
Prep time: Cook time: Total time: Yield: 4 servings

Happy Cooking Friends! 

This is going to be your week night saving grace if you're looking for a quick pasta meal to make during the week.
It can be eaten on it's own or you can add some veggies, protein, even some mozzarella cheese to it if you so please.
You won't realize there isn't a lick of dairy in this creamy, thick, pasta goodness!
There isn't much else to say about this recipe other then you should add it to your meal plan this week!

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Creamy Tomato Pasta
A big one pot full of vegan, gluten free goodness!
  • 16oz Gluten Free Pasta (any kind)*
  • 4 1/4 cup Vegetable Broth
  • 15oz Diced Tomatoes w/liquid
  • 1 chopped Small onion
  • 3-4 cloves minced Garlic
  • 2 TBLS Olive OIl
  • 2 tsp Oregano
  • To Taste Basil
  • to taste Salt and Pepper
In a large pot combine all ingredients except basil, salt and pepperStir together (add more water if you feel the noodles aren't covered) and bring to boil.Reduce heat and simmer for up to 20 minutes. Stirring from time to time so the pasta doesn't stick to the bottom of pot.Add salt, pepper and basil to taste.Stir to combine for one minute. Serve and enjoy! *use any type of gluten free pasta. I used fusilli pasta. But penne and elbow would work as well.
Prep time: Cook time: Total time: Yield: 6 servings

Happy Cooking Friends


Don't knock butternut squash in an mexican dish till you try it. I think I had my first butternut squash taco experience in East Nashville at Mas Tacos (the best), and I've been dreaming of that sweet and spicy goodness ever since.
The sweetness from the squash just complements the spices and black beans in this recipe so well. You'll be going back for seconds! 

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Black Bean and ButterNut Squash Mexican Skillet
A tasty, zesty, and flavorful easy weeknight skillet meal. Gluten Free and Vegan!
  • 2 teaspoon Olive Oil
  • 3 cups 1/2 inch diced, Butternut Squash**
  • to taste Salt and Pepper
  • 1 diced Medium Yellow Onion
  • 3 cloves of garlic Garlic
  • 1/2 diced Jalapeno*
  • 1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 - 15oz Can Black Bean
  • 15oz Red Enchilada Sauce *optional*
  • 1 cup Cheddar or Fiesta Blend Vegan Cheese
  • 8 Corn Tortillas or 1/2 cup of Crushed Chips Corn Tortillas or Corn Chips*
In a large cast iron of pan, heat olive oil. When hot, add olive oil, garlic, and jalapeno and cook till onions are translucent and garlic is fragrant. *jar jalapeno works just as well as fresh. I actually prefer to use jarred because its less spicy (to my taste)Next add cubed squash, spices, and cook. Stirring occasionally till squash is cooked through. **to make this recipe 10x easier. Use frozen squash. Just cook it slightly before adding it to the pan so the water from the squash doesn't water up your meal. After adding the squash, add black beans, corn tortilla and enchilada sauce. ***I have cooked with and without the enchilada sauce. They both taste amazing so its up to you if you want to add it or not. Turn the heat down and add 1/2 cup of cheese and mix it in. Once mixed add the rest of the cheese to the top and cover the pan with a lid or aluminum foil and let the cheese on top melt.Once melted remove from heat, top with your favorite toppings and enjoy!
Prep time: Cook time: Total time: Yield: 4 Serving

I love to top my dish with some vegan sour cream (recipe from hot for food). While the hubs likes a lot of salsa and some more cheese on his.
Happy Cooking Friends!


I've been craving these Carrot Dogs since I made them on the 4th of July (where they were a hit with vegan/non-beef eaters). So on Monday when I tend to plan for easy to make meals, I whipped out the recipe and made them for myself since the hubs was getting his beef hog dog fix thanks to AppleGate.

This recipe is SO EASY. Like so easy a monkey could do it if you happened to have a monkey. The key is to have that smoked paprika on hand. Thats the power to this carrot dog. It gives it that meaty hot dog taste. 

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Carrot Dog - Gluten Free and Vegan
Easy Carrot dogs that are perfect for those non-meat eaters at your cookout
  • 4 Medium Carrots
  • 1/2 cup Vegetable Broth
  • 1-1/2 Tablespoon Gluten Free Soy Sauce
  • 2tbs+2tsp Apple Cider Vinegar
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1/2 tablespoon Yellow Mustard
Peel the carrots and trim them to fit your buns (I used canyon bakehouse GF buns).In a pot with a steamer basket. Steam your carrots till they are fork tender*.While they are steaming make your marinade.Whisk together the broth, vinegar, soy sauce, mustard, garlic powder, and paprika in a dish that can fit your carrots or a plastic bag.Once the carrots are done and cooled. Add them to the marinade. Marinate for at least 3 hours to 1 day. Turning the carrots twice.When you are ready use a grill or grill pan and heat to a high heat.Add the carrots to the pan, turning once or twice till grill marks appear and the carrots are hot. Serve on buns immediately with your favorite toppings!NOTES: *This requires some watching. You want them soft but not too soft. I've had both. Its better to have them on the softer side. *If you don't feel you have enough marinade to cover the carrots. Just add more veggie broth.
Prep time: Cook time: Total time: Yield: 4 Servings

If you need to make more then 4. You can EASILY double this recipe!


I love tuna. Wild caught, canned goodness, is one of my favorite things to add to my daily salads, thrown in a wrap, or even make into tuna burgers.
I saw Hot For Food make this chickpea tuna and I was super intrigued. I'm trying to eat less and less poultry and fish from week to week and this is a great substitute for my tuna cravings at lunch!

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Chickpea Tuna
A great vegan alternative to your tuna consumption.
  • 1 - 15oz can Chickpeas
  • 1/4 cup Sweet Relish*
  • 1/3 cup Chopped Celery
  • 1/4 cup Red Onion
  • 1/3 cup Just May (or other vegan mayo)
  • 1 Tbsp Lemon Juice
  • 1/2 tsp (more to taste) Old Bay Seasoning
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Pepper
Drain chickpeas pat dry with a paper towel.In a food processor, chop the chickpeas to the consistency you want. I like mine with a little chunk.Mix chopped chickpeas and the rest of the ingredients together in a bowl.Serve on toasted bread or on top of salad!
Prep time: Cook time: Total time: Yield: 5

*her original recipe calls for dill pickle. I found sweet relish gives it a nice little sweet kick
If you have not checked out Hot For Food yet, you should! Her recipes are my ultimate go to because they are simple and easy, just like this Chickpea Tuna!