Breakfast Casserole - Gluten and Dairy Free

On holidays, I love two things.  

Well, I love LOTS of things about holidays, ha! But I love these two things about food. 

1) I love to have a healthy, protein rich breakfast since most holidays are full of sugary treats. 

2) I love to NOT be in the kitchen slaving away first thing in the morning. 

So, I mix this up the night before and pop it in the oven that morning and both my goals are met! It makes for a great Christmas, Thanksgiving, and Easter breakfast! 

Breakfast Casserole - Gluten and Dairy Free

12 eggs

1/2 c. of DF milk (we use rice milk)

3/4 c. salsa 

ham, chopped up (as much as you want)  

2 cooked potatoes, chopped (I leave skins on)

1 c. spinach, chopped 

salt, to taste 

pepper, to taste 

Preheat oven to 350*.  Cook potatoes in microwave, if needed, for 10 - 15 minutes, until soft.  Whisk the eggs, then add the rest of the ingredients.  Mix till combined.  Pour into greased 9 x 13 pan and cook for 30 mins.  

This can be mixed the night before and cooked in the morning to save time! 

Enjoy! 

Creamy Instant Pot Potato and Ham Soup - Gluten and Dairy Free

My oldest daughter had a friend that would eat at our house most nights during high school.  We loved having her.  

One time, my daughter told me that her friend had said, "I love everything your mom makes.  It's all so yummy.  The only thing I don't like is that potato soup!" 

Um.  Ok.  Duly noted! Ha ha ha.  

So I took that "suggestion" and made a new recipe! 

This one gets rave reviews from everyone who eats it, I promise.  

In fact, I was planning on some leftovers when I made this last and even doubled it to be sure.  Alas, my boys gobbled up every last bit of it and I was left with zero leftovers.  I guess that is a sign that the recipe is working! 

Creamy Instant Pot Potato and Ham Soup - Gluten and Dairy Free

2 sticks celery, diced  

1 small onion, diced

1-2 carrots, chopped

3-4 cups of diced potatoes (I leave the skins on) 

4 cups broth 

1 tsp. salt 

1/2 tsp. pepper

5 Tbs. of dairy free butter 

5 Tbs. GF flour

2 cups dairy free milk (I use rice milk)

2-3 cups of chopped ham 

1-2 c. diced spinach 

Add celery, onion and carrots to instant pot and use the saute function to cook until tender, about 5 mins. Add the potatoes, broth, and salt and pepper.  Cook on high pressure for 7 mins.  Release the pressure, then use an immersion blender to blend to desired consistency. (I make it creamy, but still a little chunky.) Meanwhile, melt your butter in a saucepan and then whisk the flour in to make a roux.  (Don't worry if it is a little chunky.) Change your instant pot back to saute and add the roux to the instant pot and whisk to blend.  Pour in the 2 c. of milk while whisking.  Stir till consistency you want.  If it is too thick, add a little more broth.  Add in the chopped ham and diced spinach and enjoy! 

YUM! 

Easy Ramen - Gluten and Dairy Free

 Did you eat those gross little store packs of ramen during college because you could buy them for between 10 and 40 cents each (and make them super fast!)?  Yep.  And do you absolutely hate the thought of eating them now? Yep. 

But this is a super simple, super yummy ramen that is good for you! My kids love it.  There's nothing weird in it.  It is just easy and nourishing.  

Enjoy! 

Easy Ramen - Gluten and Dairy Free 

2 chicken breasts 

salt, to taste 

pepper, to taste 

garlic, to taste 

**

5 cups chicken broth 

1 tsp. ground ginger 

1 1/2 tsp. garlic powder

3 Tbsp. gluten free soy sauce 

1 tsp. salt 

**

gluten free ramen noodles (see below) 

green onions, sliced  

Cut up your chicken, season with salt, pepper, and garlic, and pan fry until cooked.  Set aside. 

**

In a pot, add broth, spices, and soy sauce.  Bring to a boil, then reduce heat and let simmer for 10 - 15 mins. Turn off heat and add cooked chicken. 

**

Meanwhile, cook your ramen noodles in boiling water according to the package instructions (this just takes a few minutes).  Add your cooked noodles to bowls.  Add the broth and chicken.  Top with sliced green onions.  

Enjoy!  

These are the gluten free noodles that we like!  We buy them at Costco: 

Easy Vegetarian Taco Casserole - Gluten and Dairy Free

One day, my giant 15 yr. old son walked in the door, saw me cooking and said, "I hope that's a bunch of meat!"  The boy literally never stops requesting the ambiguous "meat".  Growing, son? 

Anywho, . . . that day I just shrugged and continued to make my vegetarian taco casserole.  

Bwahahaha.  

For the record, he ate about 5 helpings of the dinner with no meat.  

On a related note, did you know that rice and beans, when served together form a complete protein? It's one of a handful of facts I remember from my college nutrition class.  

So, growing boys, have no fear! You are getting complete proteins with this yummy meal! 

Easy Vegetarian Taco Casserole - Gluten and Dairy Free

1 cup of uncooked rice 

1 can black beans, drained  

1 can corn, drained 

1 cup salsa 

1 - 2 tbsp dried onions 

2 tsp. garlic 

1 tsp. salt 

1/2 tsp. pepper 

1 tsp. cumin 

1 can of refried beans, warmed

Optional toppings: lettuce, tomatoes, green onions, avocados, olives 

Cook the rice.  While the rice is cooking, mix the black beans, corn, salsa and spices in a bowl till well combined.  Spread cooked rice in a 9 x 13 dish.  Spread can of refried beans on top of rice (you can warm it first to make spreading easier). Spread black beans, corn, and salsa mixture on top of refried beans.  

Bake at 350* for 20 minutes.  

Top with toppings of choice. We like lettuce, tomatoes, green onions, avocados, and olives.  

YUM! 

 

Simple Instant Pot BBQ Sweet and Spicy Chicken - Gluten and Dairy Free

Ok, you know what? I am not a food photographer. Not even going to pretend.  

And to give you an idea of why I am not, just imagine trying to quickly snap a picture before all the ravenous kids start digging in, evening has set in, lighting is horrible, and everyone needs to leave for a church activity in 20 minutes.  So . . . you just take the first one that happens to be in focus! Ha! 

This meal doesn't look that great in the picture, so you are just going to have to take my word for it that it IS great.  

Definitely one of the family's all time favs.  

And bonus . . . crazy easy to make too! 

Simple Instant Pot BBQ Sweet and Spicy Chicken - Gluten and Dairy Free 

4- 5 frozen chicken breasts 

1 - 2 cups GF BBQ sauce (depending on how much you like and how many chicken breasts you have) 

20 oz. pineapple chunks (don't drain) 

Put all ingredients into instant pot.  Set on high pressure (manual) for 25 mins.  Quick release the pressure.  Shred the chicken and stir.  If it's too runny, turn to saute and boil for a few minutes. 

Serve over rice.  

Yum yum! 

Easy Instant Pot Beef Stroganoff - Gluten and Dairy Free

Stroganoff is a recipe that I didn't tackle for a very long time after all our lovely food allergies began.  It just seemed really hard, with all that gluten and dairy in it.

But then . . . it's just so good!  Eventually I had to try.  

I wanted it done in the instant pot, with simple, normal ingredients because I just can't pass up an easy dump and walk away kind of meal.   

In the end I am thrilled with this recipe.  I get such rave reviews each time I make it!  Everyone is a fan!

I was worried this would be hard, but this recipe ended up being SO EASY.  Seriously, so easy and super yummy. Totally worth it. 

Instant Pot Stroganoff - Gluten and Dairy Free

1 lb. of ground beef 
diced onion 

1 t. garlic 

1/2 t. thyme 

1 t. salt 

pepper, to taste 

4 c. gluten free pasta (I use penne or rotini) 

3 1/2 c. broth 

*

1 c. mayonnaise 

1 c. of dairy free milk (we use rice milk) 

In your IP, first add your ground beef and onions.  Cook your meat, using the "saute" function.  Turn saute off when the meat is done cooking and onions are soft.  (I pre-cook all my meat, so I just dump in the frozen, cooked meat and heat until warm.) Add spices, pasta and broth.  Push pasta down until it is submerged in the broth, as best you can. Cook on High Pressure (manual) for 7 minutes.  Quick release the pressure, then add the mayo and milk.  Stir until well combined, then return the IP lid and let it sit for 10-20 minutes on the IP warm setting, until the sauce has thickened.  

Enjoy! 

Rice and Sausage Casserole - Gluten and Dairy Free

Growing up, my mom made this delicious meal that always felt like home when we had it.  It was comfort food at it's finest.  So, when I met my husband and realized his mom made the same dish, I knew it was meant to be! I had never met anyone else who made this meal! 

My mom's recipe and my mother-in-law's recipe were slightly different, but tasted generally the same.  In the end, I changed the recipe to suit our needs, so now my kids have this same dish that runs deep in their blood, but is still safe for them.  

Now, I have to double the recipe otherwise I put the food on the table and approximately 3.5 seconds later it is 100% gone.  I guess this is a good sign? 

Enjoy! 

Rice and Sausage Casserole - Gluten and Dairy Free

1 lb. link sausage  

1 stick of celery, minced 

1 carrot, minced 

1 onion, minced 

1 1/4 c. dry rice

2 c. chicken broth

 

Cut sausage into small hunks and fry them until brown.  Dip out grease, and add celery, carrot, and onion.  Cook a few mins till softened.  Add sausage and veggies, dry rice, and broth to 9 x 13 casserole dish.  Cover dish. 

Bake at 350* for 1 hour.  

(375* for 45 mins works too, if you have less time) 

Yum yum! 

 

Beef and Sweet Potato Stew - Gluten, Dairy, and Grain Free

 A quick, yummy, Instant Pot stew that is super healthy and free of all the things.  Fits all the requirements! 

Beef and Sweet Potato Stew - Gluten, Dairy and Grain Free

1 lb. cooked ground beef 

1 onion, diced 

2 tsp. salt 

1 tsp. pepper

2 tsp. thyme 

1 tsp. ginger

3 tsp. garlic 

3 tsp. oregano 

2 cups of frozen, mixed veggies

3 sweet potatoes, chopped 

6-7 cups chicken broth 

Sauté ground beef (cook it, if needed) with the onion in your instant pot until the onion is softened and fragrant.  Add the rest of ingredients (I leave sweet potato peels on). Seal the instant pot and cook on high pressure for 5 minutes.  Quick release pressure when done.  

Enjoy! 

Grain Free "Corn" Bread - Gluten, Dairy, Grain, and Corn Free

 I have another corn bread recipe on this blog.  It uses more traditional ingredients, including, you know . . . corn.  But, this is a grain free recipe and therefore . . . no actual corn.  

We love it.  

It is such a fantastic recipe and tastes so similar and yummy.  It is the one I most often make because the Hubby is avoiding grains.  

And when I make this, he is a very happy man.  

Grain Free "Corn" Bread - Gluten, Dairy, Grain, and Corn Free 

1/4 c. honey

1/2 c. coconut milk (rice milk works, but won't be 100% grain free)

1/4 c. apple cider vinegar (distilled vinegar works too) 

3/4 c. coconut flour

3/4 c. tapioca flour (arrowroot works too) 

1 1/2 tsp. baking soda 

1/2 tsp. salt 

1/2 c. + 1 Tbsp. olive oil (light in flavor) 

4 eggs 

Preheat oven to 350* and grease a 9 x 9 dish. 

Combine honey, coconut milk and vinegar and let sit while mixing other ingredients (about 10 mins).  In separate bowl, whisk flours, baking soda, and salt together.  Add oil then beat on medium.  Add eggs then beat.  Add honey/milk/vinegar mixture and beat till combined. 

Bake at 350* for 30-35 minutes until tooth pick comes out clean and top is golden.  

YUM! 

Instant Pot Rice Pudding

 I do realize that I have a million recipes for rice cereal, pudding, and porridge here.  But.  This one is different.  Because sometimes you just want to use white rice, in the instant pot.  You want to dump it in and go do something else.  And then you want to eat creamy rice pudding for breakfast.  So . . . this is the one you need.  

Never enough rice options for a warm breakfast for us people that can't have oats! 

Instant Pot Rice Pudding 

4 c. rice milk (or milk of choice) 

2 1/2 c. water

2 c. white rice 

1/2 c. maple syrup

1/4 tsp. salt 

2 tsp. cinnamon 

2 tsp. vanilla 

raisins 

Add all ingredients to instant pot.  Stir.  Seal lid and close valve. Select "porridge" and set to 20 mins.  Allow to release pressure naturally for 10 minutes, then quick release remaining pressure.  Stir again. 

Serve with milk of choice and brown sugar, if desired. 

Yum! 

Favorite Chocolate Cake and Frosting - Gluten, Dairy, Grain, Nut and Sugar Free

My poor hubby had a slightly sub par Father's Day yesterday, but he never complained and said it was a fantastic day.  He's the absolute best.  

  

I am recovering from major surgery and am just a little over a week out from it.  So I was able to make him a delicious breakfast, but then I was out for the rest of the day.  He essentially made his own dinner and took care of the kids all day.  Happy Father's Day! 

But I did order my 14 yr old daughter to make this cake for him!  It turned out so yummy.  Like SO YUMMY.  Everyone truly raves and gushes over how good this cake is.  

My daughter looked at my handwritten recipe and said, "Um,  . . . what?" I have the recipe scribbled in chicken scratch on a paper, so I thought it was time to get it down here.  

And by the way, my highly skeptical 19 year old initially rejected this cake (before tasting it).  "What vegetable is in it? What kind of bean?" she queried.  I was aghast.  As though I would put a VEGETABLE or BEAN or SOMETHING WEIRD in chocolate cake!  BWAHAHAHAHAHA!  

I told her it was safe.  She tried it.  She RAVED.  

Our new absolute FAVORITE chocolate cake: 

Favorite Chocolate Cake and Frosting - Gluten, Dairy, Grain, Nut and Sugar Free 

1/4 c. + 1/8  c. of olive oil (light in taste) 

3/4 c. honey 

1/2 c. + 1/8 c. cocoa 

3 eggs 

3/4 c. DF milk (use coconut for grain free, rice if tolerated) 

3/4 c. coconut flour 

3/4 c. arrowroot flour 

1/4 tsp. salt 

1 1/4 tsp. baking soda 

1 1/4. tsp. baking powder 

Add all ingredients to a bowl and mix until well combined.  Line two 8" or 9" circle pans with parchment paper and grease them.  Bake at 355* for 25 - 35 mins until toothpick comes out clean. 

This also woks great in a 12 X 5" casserole dish.  Bake at 355* for about 40 - 45 mins, until toothpick comes out clean.  

Frosting- Gluten and Dairy Free

2 c. of DF chocolate chips (if you use sugar free chocolate chips,  or carob chips, this will also be sugar free.  You may want to add a little honey in this case.) 

2/3 cup of coconut oil 

2 Tbsp. vanilla 

Melt chocolate chips and oil in small pot until smooth.  Add vanilla.  Put in fridge for 30 mins, or more, until getting solid.  Whip with blender until frosting consistency.  

YUM!!!!

Cake recipe adapted from here.   

Frosting recipe from here.  Elana's Pantry is the best source of recipes. 

So thankful for the recipe blogging world that makes things easier for us!  

"Tuna" (No Tuna) Casserole - Gluten, Dairy, and Fish Free

I usually reserve canned chicken for meals that I am trying to hurry on.  It's a shortcut, used when the circumstances are such that I just need to dump it in and eat.  

But in this recipe, it is imperative! You could use regular chicken, a cooked chicken breast or whatever you have and it will still taste great.  

But there is something about using canned chicken that makes this taste more like tuna casserole.  So, bust out your canned chicken and give this a try.  

Literally ALL my kids shout for joy when I announce I am making "Tuna -NO Tuna- Casserole".  

They absolutely love it (and then they fight over it, scarfing it down like pigs, and we never have leftovers)! 

And if you aren't allergic to fish?  Go ahead and use tuna and enjoy this gluten and dairy free casserole!  

"Tuna" (No Tuna) Casserole - Gluten, Dairy, and Fish Free 

3.5 c. GF noodles (macaroni or penne are good) 

8 Tbsp. olive oil, divided

small chopped onion 

1/4 c. + 2 Tbsp. GF Flour 

3 c. broth

1/4 c. + 2 Tbsp. mayonaise 

salt, to taste

pepper, to taste

1 can of chicken, drained 

3/4 - 1 c. frozen peas

crushed potato chips (Don't skip this! So yummy!)

Cook your GF noodles until done.  Meanwhile, add 4 Tbsp of the olive oil to a skillet and cook the onions until soft.  Make a roux, by adding 4 more Tbsp of oil to the skillet.  Carefully whisk in the flour until it is smooth and a little frothy.  Slowly add the broth and whisk until it thickens into a sauce consistency.  Add the mayo and salt and pepper and stir until smooth.  Add the chicken and peas.  Stir.  

Add the cooked noodles to a 9 X 13 dish.  Pour prepared sauce over the noodles and stir till well combined.  Add a handful or two of crushed potato chips throughout the casserole and stir.  Top the casserole with more crushed potato chips.  

Bake at 350* for 15-20 mins, just to warm it throughout and to brown the chips a tiny bit.  

YUMMY! 

Instant Pot Apple Raisin Cinnamon Rice Porridge - Gluten, Dairy, and Oat Free

 Another attempt in my endless quest to serve a nice warm, nourishing, oat-free breakfast!  

This one is apple raisin cinnamon and it was a big hit.  Easy to make, yummy to eat.  Just what we are looking for! 

Instant Pot Apple Raisin Cinnamon Rice Porridge - Gluten, Dairy, and Oat Free

2 c. of brown rice 

1/4 tsp. salt 

4 c. water 

2 c. rice milk (coconut would work) 

2 heaping tsp. cinnamon 

2 tsp. vanilla 

1 apple, chopped

1/4 c. raisins 

Combine all ingredients in the Instant Pot.  Close lid and seal.  Cook on High Pressure ("manual") for 30 mins.  Let the pressure release naturally for 10 minutes, then Quick Release the rest of the pressure.  

Top with more milk, if needed and maple syrup or brown sugar.  

Enjoy!  

Instant Pot Baked Potatoes

Baking potatoes in the Instant Pot is simple, faster than the oven (but not a ton) and makes a much better tasting baked potato than the microwave.  But most importantly it frees up your oven.  It makes the potatoes soft and fluffy and delicious.  Try it out!  

Instant Pot Baked Potatoes

1 1/4 c. water

8 (or so - depending on size) potatoes, scrubbed and poked

Place water in the bottom of the Instant Pot.  Put trivet in.  Place potatoes on top of trivet in single layer.  Close lid and seal valve.  Cook on high pressure (manual) for 13- 17 minutes (depending on size of potatoes. 13 = smaller potatoes, 16 or 17 = large potatoes).  Naturally release the pressure for 10 minutes, then quick release the remaining pressure.  

Enjoy! 

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

 Eating yogurt everyday is a part of my diet and essential for my health.  I can skip a day or two now and then, but generally speaking I need to eat it every single day.  Have you ever bought store bought dairy free yogurt? It is crazy expensive.  And of the 8 people in this house, 6 of us can not have dairy.  

So making my own yogurt definitely became a priority!  It can be very intimidating, but it is much easier than you think! 

And look at the beautiful and delicious yogurt you can have for a fraction of the price! 

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

INGREDIENTS: 

3 cartons of Aroy-D Coconut Cream* (see picture below) 

1 1/2 Tbsp. Raw Honey 

3/16 tsp. of GI Pro Health Yogurt Starter* (see picture below)  

DIRECTIONS: 

- Empty the 3 cartons of coconut cream into the instant pot.  Turn on the "sauté" function and boil until the cream reaches 180* F. (You can also use the yogurt function for this step, but I have difficulty reaching 180* with it. The "sauté" function always works.) 

- Once you reach 180* F remove the inner pot and set aside, in order to cool the cream down to 100-115* F.   I usually place it in the fridge, and keep a close eye on the temperature.  

- Once you reach 100-115* place the pot back into the Instant Pot.  Stir in the honey.  

- Remove 1/4 c or so and carefully whisk the starter into it, slowly, to avoid clumps.  Once smooth, gently whisk the removed 1/4 c. into the rest of the coconut cream.  

- Close the lid of the instant pot and close the vent.  Select "Yogt" and allow it to "cook" for 12 hours.  

- Remove from pot and gently stir to combine.  (It will have separated.) Pour into containers and chill.  Serve with honey, fruit, whatever you desire.  

YUM!!

**Notes: 

- You can use any coconut cream you choose, but this is the best, cleanest (no added gums or anything) brand I have found

- There is a TON of variation in all coconut products, and coconut cream/milk is no exception.  Sometimes your yogurt will be incredibly creamy, other times it will be more separated and oily. 

- Boiling to 180* is done to kill any germs or bacteria that may be in the cream.  

- Cooling the cream back down to 100 - 115* is so that the high heat doesn't kill the starter.  

- I fill out a 1/4 tsp. of starter and then carefully divide into 4 -1/16 section with a knife. Carefully scoop out 1/16  of it (back into jar) and use the remaining.

- I divide this into 20 containers (see below) which comes out around $0.70 per yogurt.  An INCREDIBLE steal compared to store prices for dairy free yogurt!! 

I mix my yogurt with bananas and frozen mixed berries (frozen is cheaper than fresh, but fresh is fantastic too!).  I top with honey and it is heaven! 

Instant Pot Yellow Rice and Chicken - Gluten and Dairy Free

One time I made some butternut muffins (similar to the recipe below) but instead of putting cinnamon  in them, I accidentally put TURMERIC.  

Do you know what turmeric tastes like in a muffin!?!?  

It tastes like dirt.  Dirt!  Like . . .actual dirt.  

So . . . I put lots of butter and honey on those muffins and fed them to my kids and they didn't even notice!  In fact, they liked them! 

BWAHAHAHAHA!!!  

Note to self:  Mark the turmeric bottle up so that it doesn't look exactly like cinnamon.

Instant Pot Yellow Rice and Chicken - Gluten and Dairy Free 

1 tsp. oil 

1 small onion, diced 

2 c. brown rice 

2 c. chicken broth 

3 c. frozen mixed veggies 

1 heaping tsp. turmeric 

1 tsp. garlic 

1 tsp. oregano 

1 tsp. salt

1/4 tsp. pepper 

2-3 frozen chicken breasts 

Add oil and onions to Instant Pot.  Turn on "sauté" and cook onions till soft.  Turn off sauté and add the rice, broth, veggies, and spices.  Stir till well mixed.  Add frozen chicken to the top and push down into the rice mixture a little.  

Cook on High Pressure (Manual) for 25 mins.  Allow pressure to come down naturally for 15 minutes, then quick release the remaining pressure.  Remove chicken and shred.  Return chicken to rice and stir to combine.  

Enjoy! 

Instant Pot Spaghetti - Gluten and Dairy Free

Have you been making spaghetti in pots?  Sauce popping all over your kitchen? Multiple pots and pans dirty? 

STOP. 

Making spaghetti in the Instant Pot has been a game changer.  

One pot. No mess. Dump and walk away.  

I will NEVER make it another way again.  

Instant Pot Spaghetti - Gluten and Dairy Free

~1 lb. of ground beef
diced onions
12 oz. GF spaghetti noodles
2 cans of stewed tomatoes ( I chop the tomatoes up a bit while in the can)
2 cans of (8 oz) tomato sauce
1 tsp. garlic powder
1 tsp.  oregano
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
2 cups of water

In your IP, first add your ground beef and onions.  Cook (or warm if already cooked) your meat, using the "sauté" function. (Turn "sauté" when meat is done.)  Next, and this is SUPER important, you want to break your noodles in half and layer your dry noodles, log cabin style, as many layers as possible. (See picture below.)  This will insure your noodles do not stick together.  Trust me on this.  After many failed attempts to help the noodles not stick . . . this is the only method that works.  And it really works!  Next add your sauce.  Just dump your tomatoes, tomato sauce, spices and sugar right on top of the noodles.  Last, add 2 cups of water. Do NOT stir anything! (You don't want to mess up those noodles!) Just put your lid on and walk away!  It's a dream come true!

Set your IP for 9 minutes on High Pressure (manual), making sure the seal is sealed.  While it is cooking you can make a salad, a veggie, or some breadsticks. When time is up, quick release your pressure.  Now you want to stir your noodles up real good and then you are done!

Enjoy your food and washing ONE pot and not washing your stove top because it is not covered in spaghetti sauce splatters.  Hooray!

Butternut Muffins - Gluten, Grain, Nut, Sugar and Dairy Free

I know that bread is the staff of life but I would argue that that includes muffins because  . . .  because, well, I basically eat muffins every day!  I can't manage bread too easily on my diet, because it is very difficult to make bread in the traditional sense with my restrictions.  But muffins?  

Give me muffins every day.  Even when I couldn't eat eggs I still made muffins constantly.  Love muffins! 

Butternut Muffins - Gluten, Grain, Nut, Sugar and Dairy Free 

1 c. of butternut squash puree (pumpkin works, if tolerated - we can not have pumpkin) 

3/4 c. honey 

8 eggs 

1/2 tsp. baking soda 

1/2 tsp. salt 

1 heaping tsp. cinnamon

1/4 tsp. nutmeg  

1/2 tsp. cloves 

1/2 tsp. ginger 

3/4 c. coconut flour 

For the butternut (or pumpkin) puree:  Cut open squash, scoop out seeds and strings, and roast, cut side up in 400* oven, with oil and salt sprinkled on top, for 1 hour.  When cools scoop out the squash, and blend in food processor until smooth and pureed. 

For the muffins:  Combine all ingredients.  Stir till well combined.  Let batter sit while preparing muffin pan, so the  flour can absorb all the liquid. Bake at 350* for 35-40 mins, until slightly browned.  

These freeze well, if you want to make lots and eat as needed.  

Enjoy! 

Recipe adapted from Comfy Belly.  Her recipes save me!!

Instant Pot Mexican Quinoa Bowl - Gluten and Dairy Free

Our awesome and generous neighbors invited us over to swim one evening.  It was right during dinner time and I knew that the 8 of us would come home starving.  I quickly threw this in the instant pot before leaving.  We left and swam and had such a great time!  

When we came home we had a fantastic, warm meal waiting for us.  Everyone was definitely starving and so happy to dig in! 

And this, ladies and gentleman, is why the instant pot is the greatest invention of all time.  It prepares a meal while you DO SOMETHING ELSE.  

It's like having an extra cook in the house.  THE BEST! 

Instant Pot Mexican Quinoa Bowl - Gluten and Dairy Free 

1 lb. of ground beef 

1/2 onion, diced 

1 1/2 c. quinoa, rinsed well 

1 1/2 tsp. garlic powder 

1 1/2 tsp. salt 

1/2 tsp. pepper 

1 1/2 tsp. cumin 

1 can diced tomatoes 

Chicken broth - enough to make 3 cups when combined with the tomatoes (water also works) 

1 can black beans, drained and rinsed 

1 can of corn, drained, or 1 c. of frozen 

In the instant pot add the ground beef and onion.  (If uncooked, use the sauté function to cook the meat.)  Rinse the quinoa well, then add.  Add spices.  Empty tomatoes into large glass measuring cup then fill the rest of the way to 3 cups with broth (or water).  Add to instant pot.  Add beans and corn.  Stir.  Close and seal the instant pot. Set to high pressure (manual) for 2 mins.  Let the pressure release for 10 minutes, then quick release the rest.  

Top with lettuce, green onions, tomatoes, olives, avocados . . whatever you like!  Eat with corn or tortilla chips.  

YUM! 

Instant Pot Peach Rice Porridge - Gluten, Dairy, and Oat Free

 I am constantly trying to come up with new ways to cook rice for my oat-allergic boy to have for breakfast.  I mean, one can only eat eggs or Chex so many times before going crazy! I basically try to mimic all the ways we cook oats . . .just using rice! 

It is always successful.  In fact, my other kids always want to have what he's having.  That's a good sign!   

 Instant Pot Peach Rice Porridge - Gluten, Dairy, and Oat Free

2 c. of brown rice 

1/4 tsp. salt 

4 c. water 

2 c. rice milk (coconut would work) 

2 heaping tsp. cinnamon 

2 tsp. vanilla 

2 cans of peaches, drained (or fresh peaches, peeled and chopped) 

Combine all ingredients in the Instant Pot.  Close lid and seal.  Cook on High Pressure ("manual") for 30 mins.  Let the pressure release naturally for 10 minutes, then Quick Release the rest of the pressure.  

Top with more milk, if needed and maple syrup or brown sugar.  

Enjoy!