Spice Cake With Caramel Frosting - Gluten, Egg and Dairy Free

 This cake.  What can I say  . . . everything I do to it (substitutions) works incredibly well.  Everyone who tries it raves.  It is incredibly easy to make.  I give it the absolute highest praise!  It is really just fantastic.  

I got the recipe (the gluten and dairy - full version) from my sister years ago, and all through our family's dietary changes, it has remained a favorite.  

Go. Make it.  Now. 

Spice Cake with Caramel Frosting - Gluten, Egg and Dairy Free 

4 cups (32 oz) of applesauce 

4 tsp. baking soda

1 c. of light (in taste, not fat) olive oil (veg or canola oil is fine)

2 c. sugar

4 c. of gluten free flour

4 tsp. cinnamon 

1/2 tsp nutmeg

1 tsp. ground cloves 

1 tsp. salt 

Add all ingredients to a large bowl and mix well.  Pour onto a greased sheet cake pan.  Bake 40-50 mins at 350*.

Caramel Frosting - Gluten and Dairy Free 

1/4 c. coconut oil 

1/4 c. full fat canned coconut milk 

1/2 c. brown sugar

2 1/2 c. powdered sugar 

1 tsp. vanilla 

Bring coconut oil, coconut milk and brown sugar to a boil then whisk in powdered sugar and vanilla.  Spread frosting on cool cake, while the frosting is still warm.  

Yum yum!!

Chicken Butternut Salad - Gluten and Dairy Free

 Don't you see this picture and want to eat it? Yes, you do.  Because it looks amazing and tastes amazing too! 

Chicken Butternut Salad - Gluten and Dairy Free 

1 butternut squash

olive oil

1-2 boneless skinless chicken breasts 

salt and pepper, to taste 

1/4 c. dry quinoa, rinsed

1/2 c. water

lettuce of choice 

1-2 apples, diced 

1/4 c. dried cranberries 

**Peel and dice the butternut squash and sprinkle with olive oil, salt, and pepper. Roast in 400* oven, on lined baking sheet, for 20 mins, flipping half way through time.  

**While squash is roasting, slice chicken, season with salt and pepper and pan fry until cooked through.  Set aside.  

**Cook the quinoa in the microwave.  Add the 1/2 c. water and the quinoa to a bowl, cover and cook for 2 minutes.  Remove and stir, then cook for another 4 minutes.  Stir and let stand for 1 minute. 

**In a large bowl combine the squash, chicken, quinoa, lettuce, apple, and cranberries.  

Serve with safe dressing and die of happiness. 

Adapted from: http://www.peanutbutterandpeppers.com/2013/09/18/butternut-squash-fall-chicken-salad-with-maple-dressing/

White Chili - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! 

I have a firm belief that the person who invented crock pots has a secure spot in Heaven.  I mean, saving lives right and left with those crock pots has got to be a ticket right in.  I LOVE using my crock pot. 

All drama aside . . . 

This chili is so darn good that the Hubs was still raving about it the next day.  It's just that good people.  

White Chili - Gluten and Dairy Free 

2 frozen boneless chicken breasts 

2 cans of great northern beans 

1 1/2 tsp. garlic powder

2 tsp. cumin 

1/4 tsp. pepper 

1 1/2 tsp. salt 

2 C. chicken broth 

1 cup coconut milk 

1/4 c. arrowroot powder 

1/2 c. cold water 

Put all ingredients except arrowroot powder and water in the crock pot.  Cook on high for 5 - 6 hours until chicken is done.  Remove chicken and shred.  Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the chili until incorporated.  Add shredded chicken back in and replace lid.  Heat for a few minutes until thickened.  

Serve with some delicious corn bread and enjoy! 

***To make as a freezer meal add all ingredients (except arrowroot powder and water) to a gallon zip lock bag and freeze. Defrost over night in the fridge and cook for 7-8 hours on low in the crock pot.
*** 

Instant Pot White Chili - Gluten and Dairy Free 
*Add frozen chicken, beans, spices, broth and milk to instant pot.
*Seal the valve, then cook on High Pressure (manual) for 15 minutes, then Quick Release pressure. 
*When pressure has all released, remove chicken and shred. 
*Before returning to pot, turn on "sauté" function. 
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to broth/milk mixture and whisk.
*Return chicken to pot. 

Chicken Tacos - Gluten and Dairy Free

Since I LOVE and ADORE Mexican food and could eat it for every meal, every day . . . this recipe here is just another attempt for me to serve tacos every. single. day.  

Does changing the meat up mean people won't get tired of tacos? Yes. Yes, it does. 

This recipe was a MAJOR hit with all the people here. Success! (And it's crazy easy too.) 

 Chicken Tacos - Gluten and Dairy Free

4 boneless chicken breasts 

1 Tbsp. cumin 

1 tsp. paprika 

1/2 tsp. garlic 

1/2 tsp. salt 

dash of red pepper 

dash of pepper

water as needed 

Boil the chicken in water, about 20 mins, until chicken is cooked through.  Drain water and shred the chicken in the pan.   Add the seasonings and stir thoroughly.  Add a little water if it seems too dry.  Serve on taco shells or corn tortillas and top with beans and toppings of your choice.  We like lettuce, tomatoes, avocados, olives, etc! 

Tacos every day! YUM!