Gluten Free Crunchy Chicken Bites 2 comments

Crunch to the crunch, baby.


I love a good crunch to my chicken “nuggets”.  It’s something I had to give up over the summer when I started on my anti-inflammatory diet.    Well, in the last 2 months I’ve been allowed to slowly add new foods back into my diet, one at a time.  And while nuts are allowed, they just weren’t giving me the classic crunch I was looking for.

Crunchy Chicken Bites

So I cheated.


Actually, not TOTALLY.  As of this week, I am officially allowed to test out foods of my choosing.  But instead of picking a one-ingredient food, I chose to test out Rice Chex.


I know, I’m a cheater.  But oh, I SO enjoyed it!  I made me some CRUNCHY chicken, baby!  Dipped the chicken pieces in some gluten free flour, then in some egg, and then in the finely crushed Rice Chex pieces.  Fried those puppies up and enjoyed them thoroughly.  This is most definitely a “sometimes” food, as Cookie Monster says.  But man oh man, I’ll definitely enjoy it when sometimes comes!


Gluten Free Crunchy Chicken Bites


  • 1lb Chicken breast (cut into bite-sized pieces)
  • 1 egg
  • 1/2 cup gluten free flour (I used buckwheat)
  • 1 cup Rice Chex (crushed)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Coconut or Olive oil (for cooking)


Step 1
Get out 3 separate bowls. In the first, mix the flour and seasonings. In the second, beat the egg. In the third, add the crushed Rice Chex.
Step 2
Heat olive oil or coconut oil over medium heat in a large skillet.
Step 3
Dip chicken pieces first in flour mixture, and then in egg mixture, and finally in the Rice Chex. Add to the hot pan and cook for about 2 minutes per side, or until the chicken is cooked through. It'll be crispy and delicious!







Gluten Free Quinoa-Crusted Chicken 2 comments

This is a quinoa-crusted chicken that is perfect for those that are gluten, dairy, peanut, or sugar free.

I discovered this recipe over at The Baking Beauties, and I adapted it for my own needs, since there are a few ingredients in the original recipe that I have to avoid.  I’ll share my adapted recipe below.

 Quinoa-Crusted Chicken - Delicious!

SO good, seriously!  When my 7-year old heard the word “quinoa”, he told me twice, “don’t forget Mom, that I don’t like quinoa!!”  ha ha….but he ate it right up, along with the rest of the family.

I have since had a negative reaction to eggs, and so the next time I make it I’ll probably omit the egg, but I’ve left it in this recipe for now.  I’m making a big freezer batch of this chicken tonight!!

This was lovely served with brown rice and fresh fruit on the side.

*To get the recipe for the Mango-Chili Sauce you see on top, GO HERE.

Quinoa Crusted Chicken - Amazing!

*Linked at Gluten Free Wednesdays


Mango-Crusted Chicken

Serves 4
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Egg
Dietary Gluten Free
Meal type Main Dish
Misc Child Friendly, Freezable
Website The Baking Beauties
Quinoa Crusted Chicken - Gluten, Dairy, Peanut, Soy, and Sugar free.


  • 2 Boneless, skinless chicken breasts (cut into strips)
  • 1.5 cups cooked quinoa
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/2 cup brown rice flour
  • 1 pinch ground black pepper
  • 1/4 teaspoon sea salt
  • 1 large egg
  • 2 tablespoons water


Step 1
Put cooked and cooled quinoa in a large shallow dish. Add paprika, cumin, and 1/2 tsp sea salt, gently combine.
Step 2
In another shallow dish, combine the brown rice flour with the pepper and 1/4 tsp sea salt.
Step 3
In a 3rd dish, whisk together the egg and water.
Step 4
Preheat oven to 400 degrees F.
Step 5
Line up the chicken, flour mixture, egg mixture, and quinoa mixture on your counter (in that order).
Step 6
Dip the chicken strips first into the flour mixture, and then into the egg mixture, and finally into the quinoa mixture. Press the quinoa onto the chicken.
Step 7
Lay the strips of chicken on a parchment-lined baking sheet, and bake at 400 degrees F for 15-20 minutes, or until completely done (length of cooking time will depend on how thick the strips have been cut).
Step 8
If freezing, transfer the strips to the freezer and flash freeze. Transfer strips to a freezer bag, and label. To reheat, take as many as you'd like and pop into the microwave until hot, or bake in a 400 degree F oven for 5-10 minutes, until heated through.



Quinoa, Lettuce and Bacon Salad – AIP


Anti Inflammatory Diet – An eating plan designed to reduce chronic inflammation, a key factor in a host of health problems and several major diseases.  (See more info HERE)


Here is another recipe that is safe for anti-inflammatory purposes. It is free of gluten, dairy, soy, eggs, corn, sugar, and peanuts, some of the most common food allergens.

To Make:

Cook up a batch of Quinoa.

IMG_20140711_125413While that is cooking, drain a can of chickpeas and pan-roast them a bit. Add some uncured turkey bacon (I get mine at Costco) near the end and heat it up.

When the quinoa is ready, add the chickpeas and turkey bacon.  Add some torn lettuce and some olive oil with lemon juice (I use this Lemon Dill Dressing).  Stir to combine and enjoy!


Quinoa Lettuce and Bacon Salad

Serves 4
Cook time 25 minutes
Allergy Egg, Fish, Milk, Peanuts, Shellfish, Soy, Tree Nuts, Wheat
Dietary Gluten Free
Meal type Lunch, Main Dish, Salad
Enjoy this salad as a full meal.


  • 2 cups cooked quinoa
  • 1 can chickpeas (drained)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon seasoning of your choice ((Italian, salt and pepper, etc))
  • 2 thin slices uncured turkey bacon
  • 1 handful green leaf lettuce (torn)
  • 1-2 tablespoon Lemon Dill Dressing ((See link above))


Step 1
Cook the quinoa according to package directions. You will use 2 cups cooked for this recipe.
Step 2
While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the can of drained chickpeas and seasoning; heat, stirring often, for 15 minutes.
Step 3
Chop the turkey bacon into bite-sized pieces and add to the skillet; cook for 3-5 more minutes.
Step 4
In a serving bowl, combine the quinoa and chickpea/bacon mix. Add the torn lettuce and gently toss.
Step 5
Drizzle the Lemon Dill dressing (or you can simply use a bit of olive oil and lemon juice), toss gently into the salad.
Step 6


Salmon with Mango-Avocado Salsa – Anti Inflammatory (Allergen Free)

This Anti-Inflammatory Diet I’ve been on (as part of a treatment plan my doctor put together for me) has forced me to think outside the box when it comes to meals….which, if I’m honest, is probably a good thing!

What is the anti-inflammatory diet?  It’s basically a diet designed to cut any foods that are known to cause inflammation out.  My diet has been personalized based on my test results and right now I am NOT allowed to eat any of the following foods, or any foods with these ingredients in them:

  • Dairy (milk, cheese, yogurt, butter, margarine, shortening)

  • Eggs

  • Gluten (wheat, oats, rye, barley)

  • Tomatoes

  • Dehydrated Fruit

  • Rice, corn, potatoes (white, red, yellow) – this is to help me with my blood sugar level, as I was found to have pre-diabetes.

  • alcohol

  • Coffee, black tea, and soda

  • Fruit juices

  • Iodized (table) salt

  • Sugar and natural and artificial sweeteners – no sweeteners of ANY kind are allowed

  • Soy products

  • Peanuts

  • Beef, pork, shellfish, cold cuts, bacon, hot dogs, canned meat, sausage

So…today I ate a saSalmon and Salad with Mango-Avocado "Salsa" - AIPlad (like every other day, ha ha), but decided I wanted to try something new with the salmon.



SO very easy, fast, and I loved it!  Gluten, dairy, soy, peanut, egg, sugar free!

Salmon with Mango-Avocado Salsa

 4-oz salmon fillet, de-boned
1 tsp coconut oil
pinch of oregano
1/4 avocado
1/4 mango
pinch of sea salt

In a skillet over medium heat, heat up the coconut oil and add the salmon.  Sprinkle with the oregano, and cover with a tight-fitting lid.  Cook until flaky, about 5-7 minutes.

Meanwhile, dice up the avocado and mango.  Sprinkle with a pinch of sea salt.  Plate the salmon and put the mango-avocado “salsa” over the top.  Serve with a salad on the side.


Linked at Gluten Free Wednesdays

Gluten Free Indian Fry Bread (for Navajo Tacos)

I remember going to local carnivals and smelling the delicious fry bread to go with Navajo tacos as a kid…and as an adult.  When I was younger, I never ate them because “we weren’t there to spend money”, and so you can bet the first time I was in charge of my own cash flow, I bought a Navajo Taco at the carnival.

Then, dang it, I discovered my inability to correctly process gluten, and I haven’t had one since….until tonight.

See, we took our kiddos to the local carnival (actually I dropped them off with my hubby and went home to be sick, lol) and all those delicious memories came back to me.  When the kids requested tacos for dinner, I had one thought:  No problem, as long as I can make them Navajo Tacos.

I discovered a good-looking recipe on Pinterest, and after making a few adjustments to match what ingredients I had on hand, this lovely new meal was born.

Gluten Free Navajo TacosThe husband and kids (who are not gluten free) all said that it tasted like regular fry bread!  Success. :)  *note – these are best when fresh from the pan!

Indian Fry Bread (for Navajo Tacos)
(Adapted from Successfully Gluten Free)

1 cup brown rice flour
1/2 cup almond flour
1/2 cup tapioca flour
1/2 cup potato starch
3 tsp baking powder
1 tsp xanthan gum
2 tsp ground flax seed
1/2 tsp salt
1 cup + 1 Tbsp milk
Oil for frying

Mix dry ingredients in a bowl.  Add the milk and mix well.  The dough will be sticky; gluten free dough tends to be.  Heat oil (an inch or so) in a skillet over medium heat.  When it’s hot, oil your fingers a bit to keep the dough from sticking and grab a bit of dough.  Flatten it out into a disk about 1/2 inch thick and lay it gently in the hot oil.  Heat until golden brown, then flip and do the same for the other side.  It takes about a minute per side.  Enjoy as the base for a Navajo Taco, or as a scone with honey butter and powdered sugar on top.  Yum!

Gluten Free Indian Fry Bread - YUM!

This recipe has been shared on Gluten Free Wednesdays.

Gluten Free Chicken and Dumplings

When I first learned I had to give up gluten, I was pretty sure that meant I would also have to give up one of my favorite comfort foods:  chicken and dumplings.  For the first 2 years, I lived by that belief, and then a few months ago I came across a recipe for a gluten free version.

I didn’t have all the ingredients listed in the recipe, but the thought of dumplings had already entered my heart, and I couldn’t let it go!  I adjusted it and was pleased with the results.  It’s SO awesome being able to eat Chicken and Dumplings again!  It’s not the prettiest meal presentation-wise, but it sure tastes good!


Chicken and Dumplings (adapted from Tulsa Gluten Free):

6 cups water with 2 tsp chicken bouillon, or 6 cups chicken broth
1 1/2 lbs chicken, cubed
3/4 cup brown rice flour (I grind my own using the WonderMill Grain Mill)
1/2 cup tapioca flour
1/4 cup potato starch
1/2 tsp baking powder
1/2 Tbsp butter
3/4 cup milk + 1/4 cup milk
1 tsp dill, optional

Put the water and bouillon or broth in a large pot and add chicken (add more or less bouillon depending on your taste preference).  Bring to a boil over medium high heat, and boil until the chicken is cooked through.  While it is boiling, mix together the brown rice flour, tapioca flour, potato starch, baking powder, and salt.  Cut in the butter and add the 1/2 cup milk, mixing well.

When the chicken is cooked through, remove it from the pan and put in a bowl.  Grab the dumpling dough.  Break off small chunks and add to the pan of boiling broth.  Stir gently after adding the dumplings, and continue to stir occasionally while the dumplings cook, about 8 minutes.  Add the chicken back to the pot, along with the milk.  Add the dill if desired, and turn the heat down to low.  Simmer for 5 minutes, and then serve.  It’s delicious with a little Parmesan cheese sprinkled on top!



Lemon Dill Dressing

Lemon Dill DressingOver the last couple of months, I’ve had a recurrence of some health issues I’d had back when I ate gluten.  I’m not eating gluten, and doctors haven’t been able to find anything, so I’m once again looking at my diet to see if I can heal myself.  I read The Virgin Diet: Drop 7 Foods, Lose 7 Pounds, Just 7 Days
, and decided to follow it.  The idea behind the Virgin Diet is to eliminate the 7 foods that are most likely to not be tolerated well.  They include gluten (which I’ve already given up), dairy, soy, corn, sugar, eggs, and peanuts.

So far, it’s going well.  I’ve lost 3 lbs in the last 8 days, but more importantly, my bloating is lessening, as well as the stomach cramps.  I’m still struggling with other symptoms, such as joint pain, depression, and mega fatigue, but I’m hoping that they’ll improve with time!

I’ve been eating a LOT of salad.  But I can’t have ranch (mayo, which has eggs and dairy) or most other dressings (sugar, corn)…so I made my own, and I’m not gonna lie, it’s really been love at first taste, and I’m SO grateful for that!  It’s made my eating much easier.  It’s super easy to make…just add the ingredients and shake!

To start with, I combined lemon juice and salt.  I prefer to shake those together first before adding the oil because I heard it would help the salt dissolve and incorporate better.  Who knows if it works, but it’s what I do.  Then I added some dill, pepper, and olive oil.  I shake it up real good immediately before spooning onto the salad.

2014-04-29 08.41.23


That’s a salad, baby!

Lemon Dill Dressing

2 Tbsp lemon juice
1 tsp salt (I used plain ole table salt)
1 tsp dill
1/4 tsp pepper
1/2 cup olive oil

Combine the lemon juice and salt in a jar, shake well.  Add the remaining ingredients and shake well.  Shake well before serving each time.


Parsnip, Bacon and Carrot Medley

Okay, so one of my goals for the New Year is to try a couple of vegetables/fruits I haven’t before tried.  One of those is parsnips.  I’ve heard about them, seen them in the store, and I get the feeling they are probably pretty good, but I just haven’t up and tried them yet.  I was excited to find this recipe the other day, and look forward to trying parsnips for the first time very soon!


You can get the recipe for this Parsnip, Bacon and Carrot Medley HERE!  Happy eating. :)

Orange-Barbecue Broiled Chicken – Gluten Free

100_3504Necessity is the mother of invention…or something like that.


I am so inconsistent about my menu plan.  I’ll be really organized and plan a week’s worth of meals for a few months, and then I’ll fall off the wagon and can’t think of a thing to cook for dinner for the next few weeks.  Usually this results in hungry and ornery kids (and mom) and throwing something easy, but not necessarily desirable, together to eat.


This is the exception.  Oh, thank heavens!



Really, REALLY easy to make.  Seriously.  4 ingredients.  Quick to cook.  Perfect last-minute dish.  Serve it with a salad or fruit or something.


Orange-Barbecue Broiled Chicken

4 boneless, skinless, chicken breasts, thawed
2/3 cup gluten-free barbecue sauce (I use Kraft brand usually – as always, check the ingredients!)
1/2 cup orange juice (freshly squeezed, from concentrate…your call)
garlic salt, to taste

Turn the oven on to broil.  Butterfly the chicken (cut in half width-wise to make it thinner); place on a sprayed baking sheet.  Do not overlap.  Sprinkle each breast with garlic salt.  Combine barbecue sauce and orange juice, pour about half of the sauce over the chicken.  Place under the broiler for about 12 minutes, or until cooked through, turning each piece over once. (This may take longer than 12 minutes, depending on how flat you’ve cut the chicken.)


*If you want, you can boil the sauce for a couple of minutes in a small pan while the chicken is cooking, until it’s a nice glaze.  You can pour it over the cooked chicken.



Turkey Meatloaf Gluten Free

I’m a big fan of comfort foods.  It’s a shame, really.  Why aren’t comfort foods ever the foods we consider most healthy?


Not cool.

Thankfully, there are ways to provide myself and my family with comfort foods and make them a LITTLE healthier, and still tasty.  This turkey meatloaf is proof of that (although Kid President said that kids don’t like meatloaf, and that moms should stop making it, ha ha!  Oops). :-)  I suppose the fact that my kids ate it right up and asked for more should make it extra special, then.





Using ground turkey instead of ground beef helped lower the calorie count, and oats mixed in provided a nice dose of fiber.  I made the recipe exactly as I found it, with the exception of the sauce on top.  I did a ketchup/liquid smoke/brown sugar thing for the top…cause I wanted comfort, that’s why! (I know, I totally negated the entire “health” aspect).  I also  switched things to ensure it was a gluten free loaf.

My daughter isn’t a fan of sauce so much, so we left part of the meat without.


Turkey Meatloaf (adapted from Melanie Makes):


1 lb ground turkey
1/4 cup certified gluten free rolled oats
1/4 cup gluten free bread crumbs
1 egg, lightly beaten
2 Tbsp ketchup
1 tsp dried parsley
3 Tbsp grated Parmesan cheese
2 tsp dried oregano
1 Tbsp Worcestershire sauce
1 Tbsp gluten free soy sauce (La Choy is the brand I use)
1/2 tsp garlic powder
1/2 tsp onion powder

Preheat oven to 400 degrees F.  Combine all of the ingredients.  Shape and place into a bread loaf baking pan.  Top with ketchup sauce (below).  Bake for 45 minutes or until done.



1/2 cup ketchup
1/4 tsp liquid smoke
1/4 cup brown sugar

Blend all ingredients.  Spread on top of meatloaf before baking.