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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!

I get asked a lot how I change up my salad from day to day and my answer is always with dressing.
Dressing, Dressing, Dressing.
If you're not careful the more dairy based dressings are not the healthiest and take away the nutritional value of your salad. 
I love a good DAIRY FREE salad dressing. They tend to be less calories, healthier, and perfectly light for the salads! 
I collected together 5 of my favorite Dairy Free Salad Dressing Recipes. Two are my personal recipes while the other three are from some of my favorite food bloggers! 

1/2 cup of any type of Mayo
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Dried Dill
1 Tablespoon Dried Chives
1 Tablespoon Dried Parsley
to taste Salt and Pepper
1/4 teaspoon Onion Powder
as needed, to thin Almond Milk

Mix all the ingredients together except the milk.Add almond milk and thin to you get he consistency you want. I tend to like mine thin for salad dressings but if you want it a little thicker for a more dip consistency add little to no milk.

1/2 Cup of Vegan Mayonnaise (I used Just Mayo)
1/4 tsp of Worcestershire Sauce (this is the only NON-Vegan ingredient, you can easily use a substitute)
2 tsp of Dijon Mustered
1 1/2 TBLS of Lemon Juice
Salt and Pepper To Taste (heavier on the pepper)
Dairy Free Parmesan, as much or as little as you want (see below)
Dairy Free Milk (cashew is preferred but soy and almond milk is fine. Just make sure its not flavored)

  • Mix all the ingredients together except the milk. 
  • Use the dairy free milk to thin it into the consistency that you'd like.
  •  I usually end up adding a tad bit more Worcestershire and lemon to get that tangy taste.
To make the dairy free parmesan: Chop up 1/4 cup of cashews in a food processor and add nutritional yeast to taste (start out with 1tsp just to be safe and then add more to get the cheesy taste)
Honey Mustard from Eating Bird Food
1 lemon, juiced
1 Tablespoon apple cider vinegar
2 Tablespoons honey (or maple syrup for a vegan version)
2 Tablespoons dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon sea salt
ground pepper, to taste
1/4 cup olive oil
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.

Creamy Balsamic from Hot For Food
1/4 Cup of Olive Oil
3 Tbsp of Balsamic Vinegar
1 tsp of dijon mustard
1 tsp of coconut nectar or agave
1/4 tsp of garlic powder
sea salt and pepper to taste. 

1/4 cup ketchup
1/4 cup olive oil
3 tablespoons apple cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well.

What are some of your favorite dairy free dressings?? 

I'm always looking for a new recipe to try! 


Does your house heat up like mine in the summer? Do you dread running the oven and adding to the heat? Me too!
I hardly ever turn on my oven in the summer. It is just to dang hot out for my little house to take any more heat from our oven.
I've complied quite a lot of stove-top (even crock pot) recipes over the past couple of months that are helping us get through dinners during the summer.
Below are some of my personal favorites and some from my dear blog friends who were so kind as to share their favorites!
As always these are gluten free (or can be made gluten free), and mainly plant based (with a few healthy meat based meals)
photo from Pexel

Meaty and Meatless Dinners

  • StoveTop Tuna Casserole 
  • Black Bean Taco Skillet
  • Gluten Free Skillet Chicken
  • Sweet Potato BBQ Burgers
  • Cannellini Bean Salad with Basil and Sun Dried Tomato
  • Chicken and Rice Casserole
  • Slow Cooker Sloppy Joes
  • Crock Pot Lentil Taco Meat

  • Noodles Noodles Noodles

  • Sticky Garlic Noodles
  • Pad Thai
  • Creamy Tomato Avocando Pasta Sauce 
  • Kung Po Spaghetti 
  • Chicken and Broccoli Stir Fry

  • And for desert

  • Healthy Homemade Peanut Butter Cups with Bananas and Dark Chocolate
  • 3 Ingredient Vegan Fudgesicle Bites
  • Chocolate Peanut Butter POWER Bite's 

  • THANK YOU Happy Helper Blog, Food Pleasure and Health , Summer Price, and Abbey's Kitchen for sharing your recipes!

    *Disclosure: I received these products in exchange for a review. Opinions are 100% my own*
    Let's talk about my favorite household cleaning brand, Grab Green!
    Actually, let me show you!

    Like I said in the video, Grab Green makes eco friendly, safe for your home, products that are naturally derived from plant and mineral ingredients.

    What I love in particular about these products is their use of essential oils to scent the products. I have sensitive skin so essential oils are my only way of getting scented products without the hard side effects of fragrances.
    Let's be real too, essential oils smell way better!

    I showed in the video some of my favorite products, but there are more! One that is becoming a quick favorite is their dishwasher pods. I've used some in the past but the scents were just too much for me (and my husband). 
    However, this particular scent, Thyme and Fig Leaf is calmer, subtle, and the pod left my dishes squeaky clean!

    They also have these great new StoneWorks Laundry pods which have more earthy scents that are so unique!
    They have MANY more products which you can find here.

    Depends on where you live. You can use their store finder here. My local health food store actually carries them but I find myself ordering off of Amazon too. 
    But your best bet is grabbing one of their bundles directly from their website! 
    This way you can try all the products at once!
    (also don't you think they would make a great house warming gift??) 

    Need some inspiration on what products to try?
     Here are my top 3 favorite Grab Green Products! 

    I love our little tiny old house. Its cute, perfectly sized, and is starting to hold a lot of memories for me, my husband, and pup.
    However, the summer time is brutal in our house. It's small so it heats up with every run of the stove. I've found stove top meals don't heat the house up as fast so those are my "go-to's" in the summer.
    My husband loves a good Tuna Casserole and I've made them quiet a few times, trying to tinker with a recipe that still gave off that nice cheesy taste but without the cheese.

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    StoveTop Tuna Noodle Casserole | Dairy + Gluten Free |
    A quick, healthy alternative to the classic Tuna Casserole
    • 8oz GF Noodles (any kind)*
    • 2 cups Frozen Peas
    • 2 1/2 tablespoons Dairy Free Butter
    • 2 1/2 tablespoons GF All Purpose Flour
    • 2 1/2 cups Almond Milk (or other dairy free milk)**
    • 1 teaspoon Salt
    • 1/2 teaspoon Garlic Powder
    • to taste Ground Pepper
    • 1 cup Dairy Free Cheddar Cheese**
    • 2 6oz Cans Tuna
    • 3 tablespoons Parsley
    • 1/4 cup Dairy Free Parmesean
    In decent sized pot, bring water to a boil and cook noodles according to box directions. When the noodles are just about done, add frozen peas. Drain and set aside.While the noodles are cooking, add the butter and cook till melted. Stir in the flour and whisk for 2 minutes. Continue to whisk and slowly and gradually pour in the almond milk. Stir until smooth and bring to a simmer. Keep whisking while you do this as to not let the flour mixture stick to the bottom and burn. Cook for a minute or two until the sauce has thickened. Remove from the heat, stir in the salt, garlic powder, and pepper. Gradually blend in the cheddar until melted, and then stir in the drained tuna and the parsley.Add the noodles to the cheese mixture and mix. Add Parmesan cheese on top if desired.
    Prep time: Cook time: Total time: Yield: 6 Serving

    *I used Ancient Harvest Noodles
    **If dairy ISN'T a problem, just put regular milk and cheese in place of the dairy free