Crock Pot Taco Soup - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

 Weather is sorta a big thing for me and sometimes I feel like I spend 9 months looking forward to summer and 3 months enjoying it.  I have got to learn to enjoy the cold weather more, but in the meantime there is always soup.  I must have soup to warm me up.  

Today it is cold and pouring rain, so taco soup is on the menu.

Crock Pot Taco Soup - Gluten and Dairy Free 

2 frozen boneless, skinless chicken breasts (can substitute 1 lb of cooked ground beef) 

1 15 oz. can of black beans, drained 

1 15 oz. can of corn, drained (or use fresh or frozen)

1 8 oz. can of tomato sauce 

1 15 oz. can of diced tomatoes 

2  c. of chicken broth 

1 tsp. of salt 

1 tsp. cumin 

1/2 tsp. garlic 

1/4 tsp. pepper

Add all ingredients to crock pot and cook on high for 5 hours.  Remove chicken and shred then return to soup.  Serve with tortilla chips and diced avocados, or other desired toppings.   

*This also makes a great freezer meal.  Add all ingredients to a gallon zip lock bag and freeze.  Defrost over night in the fridge and cook for 7-8 hours on low in crock pot. 

Instant Pot Taco Soup - Gluten and Dairy Free
*Add frozen chicken, beans, corn, tomato sauce, diced tomatoes, broth and spices to Instant Pot.
*Seal valve and cook on High Pressure (manual) for 15 minutes.
*Quick Release pressure
*Shred chicken and return to pot.
*If using ground beef cook on the sauté function first, then pressure cook for just 1 minute.  If your ground beef is already cooked just set to high pressure (manual) for 1 minute.

Enjoy!

Yum yum! 

Crockpot Fajitas - Gluten and Dairy Free

My hubby bought me a second crock pot and it is pretty much my favorite possession ever.  I mean, come on . . . I can have broth going for days and make all kinds of breakfasts and dinners at the same time!  HEAVEN.  

#kitchennerd 

Anywho, this is a real favorite.  Have I mentioned my long standing and undying love of Mexican food?  I LOVE IT.  

This is a quick and easy way to make super delicious fajitas.  

Crockpot Fajitas - Gluten and Dairy Free 

2 -3 lb chuck roast 

2 bell peppers, any color, sliced 

2 cloves garlic, minced 

3 Tbsp. lime juice

2 tsp. cumin

1 tsp. paprika 

salt 

pepper 

Add all ingredients to crock pot and cook on low for 8 hours.  Shred beef.

Serve on warm corn tortillas with spanish rice, guacamole, or other toppings.

This meal works fantastically as a freezer meal.  Add all ingredients to a gallon ziploc bag and freeze.  When ready to use, defrost in fridge overnight, then add to crockpot and cook on low for 8 hours.   

Sugar Cookies - Gluten and Dairy Free

 Whelp, about time for some cookies, wouldn't ya say? 

I accidentally added too much oil to these valentines cookies, but they still turned out pretty good! 

I've been meaning to post this recipe since clear back in October, see?

Alas, here we are. March.  But sugar cookies are good any time of year, right? So post them I shall. 

Sugar Cookies - Gluten and Dairy Free 

1 cup coconut oil 

1/2 c. light olive oil

2/3 c. sugar

2/3 c. powdered sugar

2 eggs 

1 tsp. vanilla 

4 cups of gluten free flour (I like Pamela's Bread Mix for this.)

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt 

Cream coconut oil, olive oil, sugar, powdered sugar, eggs and vanilla together.  Add rest of ingredients and stir to combine.  Roll out between two pieces of parchment paper.  Cut into desired shapes.  Cook 8-10 mins at 350*.  

Asian Chicken Lettuce Wraps - Gluten and Dairy Free

Better get back on my recipes, right? 

SO MUCH has been going on here.  It's been . . . difficult.  But now things are calming down, and I have a ton of recipes ready to post. Let's get back to it.  

This is a yummy, easy, and delicious meal for a busy night - just the kind I like.

  

And most importantly . . . the kids loved it! 

 

Asian Chicken Lettuce Wraps 

4 boneless, skinless frozen chicken breasts 

1 medium red bell pepper, diced

3 large carrots, grated 

4 cloves garlic, minced 

1/2 c. soy sauce (gluten and yeast free)

1/4  heaping cup ketchup 

1 1/2 tbsp. honey 

1/4 teaspoon crushed red pepper flakes 

Add all ingredients to your slow cooker and cook on high for 5 hours.  Remove chicken and shred, then stir back in.  Serve on top of a piece of Romaine lettuce.

  

This makes a great freezer meal.  Add all ingredients to a gallon ziploc and freeze.  When ready to use, defrost over night and add to crock pot.  Cook on low for 4-6 hours.  

We like to serve with a pile of rice on top of the chicken.  Yum! 

Adapted from http://newleafwellness.biz/2015/06/16/slow-cooker-asian-chicken-lettuce-wraps/

Yum! 

Secret Pumpkin - Sweet Potato Puree

We have been having an interesting time, as of late.  Lots of frustrations, lots and lots of new diagnoses.

 One of these diagnoses is that we discovered that my son is anaphylactic to pumpkin.  We have loved pumpkin so this is sad news.  But luckily, pumpkin is easy enough to avoid.

This pumpkin season has had us missing our usual pumpkin treats though!  Luckily I have discovered a delicious way around this, that makes EVERYONE happy! 

I started making sweet potato puree and it can be used in place of any pumpkin in any recipe.  It's amazing!

We've had delicious "secret pumpkin" muffins: 

A wonderful "secret pumpkin" pie: 

 And these fantastic "secret pumpkin" pancakes: 

The process is super simple: 

Sweet Potato Puree

*6-8 sweet potatoes, scrubbed 

*Place sweet potatoes in crockpot and cook for 5-6 hours on low, or 3-4 on high.  

*When potatoes are done, remove from crockpot and slice down the middle.  

*When they are cool enough to touch, peel off the skins. 

*Next, blend them in your blender with water until it reaches a nice smooth consistency. (Do a couple batches at a time, only fill your blender about half way with potatoes.) You'll need quite a bit of water.  Just keep adding it until it blends easily.  

*Store the puree in the fridge until you're ready to use it, or store in freezer safe containers.  I like to pre-measure it into 1 and 2 cup portions. 

*After defrosting, just pour off extra water that separates and stir it up. 

*Use in place of pumpkin in any recipe! Note that sweet potatoes are sweeter than pumpkin, which means you can cut back on sugar in the recipe.  Win! 

Adapted from:  http://joyinmykitchen.blogspot.com/2011/11/as-you-well-know-sweet-potatoes-make.html#.WC5CwvkrLIU

Quinoa Summer Salad

 Do you ever just crave salad for dinner? 

Do you contemplate different veggie combinations in your spare time? 

Do you try to think how you can combine quinoa, sweet potatoes, and salad into one meal?  

No? Just me?  

Ok. It's ok.  I already know I am weird when it comes to veggies and salad.  I love veggies just a little too much.  Veggies make me happy, people, there's just no denying it. 

But that is exactly how this meal came about.  Because I do all those weird things . . .all. the. time. 

Quinoa Summer Salad 

1 c. dry quinoa, thoroughly rinsed 

1 -2 chicken breasts 

2 sweet potatoes 

5 - 6 boiled eggs 

spinach, or other salad greens

tomatoes 

carrots 

cucumbers 

any other veggies you like 

Cook the quinoa, then let cool. Meanwhile, roast the sweet potatoes.  Chop them into bite sized pieces (I do not peel them).  Add a couple of tablespoons of olive oil and sprinkle with salt and pepper.  Stir till coated then cook on a rimmed baking sheet (I line with parchment paper) for 30-40 mins at 450*, stirring once. Let cool.  Pan fry the chicken breasts, chopped up into small bite sized pieces. Mix quinoa, sweet potatoes, chicken, eggs and other salad fixings and top with dressing of your choice.  

Enjoy! 

Peach Cobbler - Gluten, Dairy, and Oat Free

 Our fruit trees are feeling VERY ambitious this year.  This means that I have been trying to use up loads of plums, peaches, and apricots for weeks and weeks now.  

So today, I bring you a delicious Peach Cobbler. 

Peach Cobbler - Gluten, Dairy and Oat Free

Fruit mix:

coconut oil (for greasing)

1/4 c. of sugar

4 tbsp. cornstarch

dash of salt 

7 -8 cups sliced and peeled peaches

Topping: 

1 c. sugar 

2 c. gluten free flour 

2 tsp. baking powder 

2 eggs 

cinnamon and sugar (for sprinkling on top) 

Generously grease a 9 x 13 pan with coconut oil. In large saucepan, combine sugar, cornstarch, salt, and fruit.  Stir and bring to a boil . Cook for about 5 mins. Pour into greased dish. 

For the topping combine sugar, flour and baking powder.  Sift until well combined.  Add two eggs and stir well, or use pastry cutter to mix until it looks like peas.  Pour over fruit mixture. Top with cinnamon and sugar. 

Bake at 350* for 40-45 mins.  

Enjoy with a dollop of divine coconut cream! Yum! 

Purple Steel Cut Oats - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

I never knew how difficult it is to make purple food look good in a picture!  

So, take my word for it, this is super yummy and better than it looks!  What kid is not excited to eat purple oatmeal? 

Purple Steel Cut Oats - Gluten and Dairy Free

1 1/2 c. steel cut oats 

6 c. water or milk of choice (canned coconut milk makes it nice and creamy)

1 1/2 tsp. cinnamon 

2 c. blueberries (frozen or fresh are fine) 

1/2 tsp. of salt 

Add all ingredients to crockpot and stir.  Cook on low for 5 hours then keep warm till morning. (Or cook for 7-8 on low, it will just be a little less chewy, but still good.) 

Serve with milk of choice and a scoop of brown sugar, if desired.  Yum! 

Creamy Chicken Pasta Sauce - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! Also you can cook rice in the instant pot at the same time! 

My dearest bloggy . . . I haven't forgotten you . . . it's just, you know . . . life.  

But you know . . . the food and the eating and the cooking go on and on everyday!  So I do have lots to share. 

Like this creamy pasta sauce (also SO delicious served over rice).  

One of the things I have missed desperately since becoming dairy free is creamy pasta sauces.  So rich and delicious! 

So I thought this up and was super pleased with the results.  And my dairy free kids? Ecstatic.  Even the dairy eating kids loved it. 

Creamy Chicken Pasta Sauce - Gluten Free and Dairy Free

2 chicken breast 

2 c. chicken broth 

2 c. rice milk (or coconut milk) 

1 1/2 tsp. salt 

1 1/2 tsp. dried parsley

1 1/2 tsp. dried basil 

garlic, to taste

pepper, to taste 

1/4 c. arrowroot powder (used as a thickener - can sub corn starch)
1/2 c. cold water 

Slice and pan fry chicken breast and set aside.  In the same skillet add the rest of the ingredients, except the arrowroot powder and water.  Bring to a boil. Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the sauce until incorporated. Add the cooked chicken back in.

Instant Pot Creamy Chicken Pasta Sauce - Gluten and Dairy Free 
*Add frozen chicken, broth, rice milk, and spices to instant pot.
(**If you want to cook your rice in the IP also, see below for directions.) 
*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. 

If you want to cook your rice in the Instant Pot at the same time:
* After adding chicken, broth, milk and spices to the Instant Pot, place your trivet on top of the frozen chicken. 
*Place an oven safe bowl on top of trivet.
*Add 3 cups of rice and 4 1/2 cups of water to bowl.
*Continue with IP directions above.  
PEASE NOTE:  This will cook your rice perfectly for this meal, but you will get some broth in the rice, so it will be slightly flavored.  (In case you wanted rice leftover for another meal and didn't want it flavored with broth.)

Serve over GF noodles or rice.

Enjoy!

We have discovered we really enjoy these gluten free noodles.  They are definitely our favorite noodles now.  The spaghetti noodles from this brand were so surprisingly good I forgot they were GF! 

Carrot Cake Baked Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

This recipe will always remind me of my dear 8 year old son.  Last summer when it was his turn to help make breakfast, he wanted to make this.  We made it and immediately fell in love.  

Unlike my other baked oatmeals, this recipe is more custard like.  This is why I love it.  It is so delicious.  Give it a try.  You wont regret it. 

Plus - it fulfills one of my main goals in life:  Feed my children veggies for breakfast!  

Bwahahahaha! 

Carrot Cake Baked Oatmeal - Gluten and Dairy Free

3 1/2 cups old fashioned oats 

2 1/4 tsp. cinnamon

2 1/4 tsp. baking powder 

1/4 heaping tsp. salt 

1/2 tsp. ginger 

3 c. packed shredded carrots 

4 c. milk of choice ( I use one can of full fat coconut milk and the rest rice or coconut from a carton.) 

1/2 c. maple syrup 

3 tsp. vanilla 

1/4 c. raisins 

Combine all ingredients and mix well.  Pour into a 9 X 13 pan.  Cook at 375* for 40 mins.  

Serve with milk or if you're feeling especially decadent - some coconut cream! 

Yum yum. 

PS: For extra ease in the morning you can mix this up the night before and just let it cook while everyone is getting ready in the morning.  I love easy mornings.  Easy mornings and veggies for breakfast . . . my life goals. Ha. 

Crockpot Teriyaki Chicken and Rice - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! Also you can cook rice in the instant pot at the same time! 

Crockpot's are the perfect answer to hot summer evenings, amiright? 

I can't stand turning on the oven when it is so hot, but the crockpot provides the perfect meal without heating up the kitchen. 

Win, win. 

 Crockpot Teriyaki Chicken and Rice - Gluten and Dairy Free

4 frozen chicken breasts

1/2 c. gluten free soy sauce (low sodium is good)

1/2 c. chicken broth 

1, 20 oz. can of pineapples, reserve juice

3 Tbsp. honey

2 Tbsp. olive oil

1 tsp. garlic powder

1 tsp. ground ginger 

1/4 c. arrowroot powder (corn starch can substitute)
1/2 c. cold water 

Place frozen chicken in crockpot.  After opening can of pineapples, drain juice into a bowl, then pour pineapples on top of chicken. (This is not shown in the picture, but just trust me. Do it! Yum.) Add the rest of the ingredients, except the arrowroot powder, to the pineapple juice and whisk until sugar is dissolved.  Pour over chicken and cook for 5 hours on high in crockpot.   

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 teriyaki sauce until incorporated. Add chicken back in and stir till combined.

Serve over rice.

**This makes a really great freezer meal.  Just add all ingredients except the arrowroot powder and water to a gallon ziploc bag.  Freeze.  Defrost in fridge overnight then cook on low for 8 hours. Proceed as normal. Yum!

Instant Pot Teriyaki Chicken and Rice - Gluten and Dairy Free

*Add frozen chicken and pineapples to instant pot. 

*Mix your reserved pineapple juice with the soy sauce, broth, honey and spices. 

*Pour over chicken and pineapples, in the instant pot.
(**If you want to cook your rice in the IP also, see below for directions.) 
*Seal vent and 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 soy sauce/broth mixture and whisk.
*Return chicken to pot.

If you want to cook your rice in the Instant Pot at the same time:
* After adding chicken, pineapples, sauce and spices to the Instant Pot, place your trivet on top of the frozen chicken.
*Place an oven safe bowl on top of trivet.
*Add 3 cups of rice and 4 1/2 cups of water to bowl.
*Continue with IP directions above.
PEASE NOTE:  This will cook your rice perfectly for this meal, but you will get some sauce/broth in the rice, so it will be slightly flavored.  (In case you wanted rice leftover for another meal and didn't want it flavored with sauce/broth.)

Yum! 

Basic Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Is it just me, or is it supremely hard to do anything other than the kids during summer time?  Six kids, home all day, just me and the kids means I have little time for anything else.  

Alas, here is a simple, basic recipe that you probably already know how to make! 

Basic Oatmeal - Gluten and Dairy Free

Use 1/2 c. of oats (gluten free if needed) and 1 c. of water per person 

Dash of salt (don't forget!)

Bring water and salt to a boil.  Add oats and turn heat down to low, simmering until oats are done and water is gone. 

Serve with your choice of dairy free milk, fruit, and brown sugar. 

Delicious! 

Coconut Caramel Syrup - Dairy Free "Buttermilk" Syrup

My husband prefers to call this "Man Syrup" - because he is a man and he LOVES it. It was basically a dairy free miracle when we perfected this one.  

It is so darn delicious. 

Coconut Caramel Syrup - Dairy Free "Buttermilk" Syrup 

2 c. sugar

1 c. coconut oil

1 c. of milk of choice (I use rice or coconut milk)

2 Tbsp. karo syrup

2 tsp. vanilla 

2 tsp. baking soda 

Bring everything but baking soda to a boil.  Add the baking soda and stir well.  Be prepared for a volcano effect when you add the baking soda - use a deep pot! 

Yum yum!  

Coconut Cream - Gluten and Dairy Free

 Coconut cream is an absolute necessity if you are dairy free.  

Really, it will save your life and remind you that everything is going to be ok. Not to be dramatic or anything . . . but you NEED this in your life.  Like now. 

For ultimate happiness serve on top of: 

pie

berries

cobblers

crisps

baked oatmeal

hot chocolate

a spoon  

Start with this:
(Trader Joes for SCD/AIP version)

(This brand is great if you aren't worried about added gums like we are) 

Full fat canned coconut milk. 

Place it in your fridge for at least a few hours.  I keep one in there all the time. This helps the cream to separate from the water.  

Next poke a hole or two in the BOTTOM of the can, like this:

Now, invert the can and let all the water drain out.  Now, you need to be a little OCD here.  Get every single drop of water out.  Trust me.  

Then flip your can over and take the top off and scoop all that good cream out.

Lastly, with a mixer blend all the cream with 

1 tsp. of vanilla 

1/4 c. of honey 

(or 1/2 c. of honey for two cans) 

Blend until it is nice and smooth and creamy. 

ENJOY!   

This little girl knows good coconut cream when she sees it.  She climbed up on the counter and helped herself! 

Gingerbread Baked Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

 A quick and easy, grab and go breakfast for busy mornings! 

Gingerbread Baked Oatmeal - Gluten and Dairy Free

6 cups of old fashioned oats

1/2 c. molasses 

1/3 c. packed brown sugar

1 tsp. ginger

2 heaping tsp. cinnamon 

1/2 tsp. cloves 

1/4 tsp. nutmeg

4 tsp. baking powder 

2 tsp. salt

2 c. water 

2 eggs 

1 c. applesauce 

1 tsp. vanilla 

Add all ingredients to a 9 x 13 dish and stir till well combined.  Cook at 350* for 35 - 40 mins, until set.  

*You can mix this all up the night before then just pop in oven in the morning. So easy and convienient. 

Serve "cakey" like above, or "milky" like below.  Or be like my piggy hungry kids and have one of each!  

 Enjoy! 

Double Chocolate Frosting - Gluten and Dairy Free

Remember my chocolate cake I was raving about yesterday?

How about some frosting to go with it. 

Double Chocolate Frosting - Gluten and Dairy Free

1/2 c. nondairy butter (*see pic below)

2 tsp. vanilla

1/2 c. unsweetened cocoa powder

3 c. powdered sugar (or until desired consistency)

1/2 c. milk of choice - (I use Chocolate Coconut milk - a rare treat!)

Whip nondairy butter and vanilla until creamy.  Add rest of ingredients and mix until desired consistency. 

Enjoy! 

*Here is the non-dairy butter we always use - Earth Balance Soy Free Buttery Spread: 

And here is the Chocolate Coconut Milk we get for this special treat! So Delicious Dairy Free Chocolate Coconut Milk: 

Yum Yum! 

The BEST Chocolate Cake - Gluten and Dairy Free

You guys.  YOU GUYS! 

I have been trying to make a super yummy gluten free, dairy free, all-the-things-free, chocolate cake for SO LONG.  

My family has patiently and kindly awaited through many, many trials.  

Alas . . . I HAVE FOUND THE CAKE I HAVE BEEN LOOKING FOR! 

It is:  moist, sweet, decadent, chocolatey, not weird tasting, addictive, doesn't fall apart, fantastic.

I didn't even get a picture of the whole thing.  By the time we had nearly diminished the entire thing it finally occurred to me to hurry and get a picture because I had finally found MY CAKE. 

This, my dear friends, is a major allergy-free cooking win.  Even crazier? This cake doesn't have any flour in it. None.  It does however have quinoa in it, so this dessert is basically a health food.  Amiright?

Chocolate cake for everyone!!!

The BEST Chocolate Cake - Gluten and Dairy Free 

2 cups cooked quinoa (I cook 1 cup dry and take what I need)

1/3 c. milk of choice ( I sometimes like to use Chocolate Coconut Milk - a rare treat- to make this extra special!) 

4 eggs 

1 tsp. vanilla 

3/4 c. light (in taste) olive oil (melted coconut oil works too) 

1 1/2 c. granulated sugar 

1 c. unsweetened cocoa powder (yes, 1 cup)

1 1/2 tsp. baking powder 

1/2 tsp. baking soda

1/2 tsp. salt 

Preheat oven to 350*.  Lightly grease two 8" round cake pans and line the bottoms with parchment paper. 

Add quinoa, milk, eggs, vanilla, and coconut oil to blender and blend well until smooth.  In large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt.  Add the contents of the blender and mix until combined.   

Divide batter among the two pans and bake for 30-35 mins until toothpick inserted in center comes out clean.  Cool for about 10 mins.  Invert on cooling racks. 

Top with frosting and try not to die.  Just try. 

Frosting recipe coming soon! 

Adapted from www.melskitchencafe.com/decadent-chocolate-cake/

Peaches and Cream Rice Porridge - Gluten and Dairy Free

 I am sure I have bored you all with my raving on about having a warm breakfast ready first thing in the morning.  Alas  . . . I adore it so much, I can't help myself. 

Another recipe that takes 3 minutes to throw together before bed so you can wake up happy in the morning!

Peaches and Cream Rice Porridge - Gluten and Dairy Free

1 1/2 c. brown rice 

8 cups of water 

1 can (15 oz) peaches, drained and chopped up - or two fresh peaches, chopped

1 heaping tsp. of ground cinnamon

1/2 tsp. salt   

Add all ingredients to your crock pot.  Stir and cover.  Cook on low for 8 hours. 

Serve with milk of choice and a scoop of brown sugar, if desired. Thank your sleepy head that you have a warm, healthy, nourishing breakfast ready for you first thing in the morning. 

Yum! 

Chili - Gluten and Dairy Free

 Chili is another one of those recipes that I have made for many, many years and it is already gluten, dairy, and allergen free.  Hooray! 

Plus, it is another recipe that you can easily add multiple veggies to.  Win win! 

 Chili - Gluten and Dairy Free

~1 lb. of cooked ground beef 

small onion, chopped (optional)

2-3 carrots, diced 

1-2 celery, diced 

1 - 2 sweet bell peppers, any colors, diced 

1/2 cup of diced mushrooms (or use canned) (optional)

1/2 tsp. garlic powder 

1/2 tsp. dried basil

1/4 tsp. pepper 

1/2 tsp. salt 

14.5 oz can of stewed or diced tomatoes 

15 oz  can of red kidney beans, drained and rinsed 

8 oz. can tomato sauce

1 c. chicken broth 

Brown ground beef.  Add veggies and spices and cook till veggies are tender.  Add rest of ingredients and bring to a boil.  Reduce heat to low and simmer for 20 mins (you can skip this if you don't have time - it'll still be great!). 

Crock pot version:  Cook meat.  Add meat and the rest of ingredients to crock pot.  Cover and cook on low for 8-10 hours or high for 4-5 hours. 

Serve with some yummy corn bread or delicious bread sticks.

Enjoy! 

Simple Strawberry Rhubarb Cobbler - Gluten, Dairy, and Oat Free

Hello, friends.  Life been a little crazy where you are? The month of May can be a little insane, right? 

But I'm back now with a super yummy and easy to make everything free Strawberry Rhubarb Cobbler.  It is divine and a wonderful way to use your rhubarb that is so prolific this time of year.

Simple Strawberry Rhubarb Cobbler - Gluten, Dairy and Oat Free

Fruit mix:

1 c. of sugar

4 tbsp. cornstarch

dash of salt 

6 cups of chopped rhubarb 

1 1/2 c. strawberries (you can sub apples, other berries, or even more rhubarb here - though you might want to increase the sugar if you use rhubarb) 

Topping: 

1 c. sugar 

2 c. gluten free flour 

2 tsp. baking powder 

2 eggs 

In large saucepan, combine sugar, cornstarch, salt, and fruit.  Stir and bring to a boil . Cook for 2-4 mins. Pour into 9 x 13 dish. 

For the topping combine sugar, flour and baking powder.  Sift until well combined.  Add two eggs and stir well, or use pastry cutter to mix until it looks like peas.  Pour over fruit mixture. 

Cook at 350* for 30-40 minutes until golden brown.  Serve with a dollop of coconut cream.

Enjoy!