I'm a working mom with 9 years experience raising a celiac kid. I have to eat dairy and gluten free, but my daughter only has to eat GF. I'm by no means an expert, but I'm happy to share a few of my cooking tips, school lunchbox ideas, and recipes with you. I'll be posting something new once a month.

If you're curious about me, visit my other sites (shown at the bottom of this page), where I have contact forms and About-the-Author pages.

Sunday, March 1, 2015

Gluten-free Ham and Cheese Omelet Recipe

Yeah, it sounds pretty simple. I know. But when I first started cooking gluten-free, I didn't know how to make the most basic stuff because everything I'd ever made had come from a box.

So here's the recipe for a basic, gluten-free ham and cheese omelet.

The key is to make sure your pan, your cooking spray, and your ham are all gluten-free. Read the ingredients on the packaging for the ham and the cooking spray.

Pans can retain some gluten, if they're made of porous material like cast iron, even after they've been thoroughly washed. So watch out for that problem. I like to use non-stick pans best, because an omelet is a tricky thing to flip and/or remove from the pan.

2 large eggs
1 thick slice of ham, cubed
salt and pepper to taste
2 Tbs. grated cheddar cheese
cooking oil or spray


1. If you like your omelet fluffy, use a wire whisk to really whip your eggs up good. I don't like mine very fluffy, so I usually just whip the eggs with a fork.
2. Heat the oil in a frying pan or skillet, using medium-high heat, and have your ham and cheese ready nearby.
3. Pour the whipped eggs into the pan. As it begins cooking, add the ham cubes to the egg by sprinkling them evenly over the entire circle of eggs.
4. Place a lid on the skillet. This ensures that the eggs cook thoroughly. Cook the omelet for 1-3 minutes. I test mine periodically by trying to lift a corner with a spatula. If it lifts out easily, it's ready to flip. If it seems a little gooey still, leave it in the pan for another minute before testing it again.
5. To flip your omelet, loosen it all around the edges of the eggs. Use a wide spatula to get under the middle of the circle-shaped eggs. Flip quickly!
6. Sprinkle cheese in the center of the omelet, reduce the heat to low, and return the lid to the skillet. Cook it another 30 seconds or until cheese is thoroughly melted. You may wish to add sauteed vegetables to the center of your omelet as well, and this would be the time to do so.
7. Flip the omelet over on itself, making it look sort of like a taco. Remove it from the skillet to a plate and eat it while hot.

Sunday, February 1, 2015

Mrs. Kaiser's Healthy Gluten-Free (GF) Breakfast Muffin Recipe

I used to work with a school psychologist, Mrs. Kaiser, who recently went gluten-free. When we ran into each other at the supermarket the other day, she gave me this recipe, which sounds super healthy and yummy!

2 cups almond meal
2 cups flax seed meal
4 t baking powder
1/2 t salt
1 cup or more of unsweetened applesauce
1/4 cup coconut oil, melted....or other oil or butter
8 large eggs
1/2 cup water
1 T chia seeds

Mix the preceding ingredients. Then add 1 cup of Craisins, 1 cup of coconut, and 1 cup of dried blueberries. Bake at 350 degrees F for 20 minutes.

Mrs. Kaiser suggested that you store a dozen of them in the freezer while eating a dozen during the week. They make a very healthy breakfast!

I can't wait to try them!

Sunday, January 4, 2015

Gluten-Free Corn Salad Recipe

Image: iClipart
2 cans (15 oz.) whole kernel corn, drained
2 cups grated cheese
1 cup mayo
1 cup chopped green bell pepper
1/2 cup chopped onion
1 ten-oz. bag of mashed Fritos

Mix the first five ingredients in a bowl and chill. Stir in the mashed up Fritos corn chips right before you serve the salad.

Sunday, December 7, 2014

Gluten-Free Gingerbread Recipe for the Holidays

Image: iClipart
This is the gingerbread recipe that I use for my GF holiday gingerbread.

Wet Ingredients:
1/2 c. shortening
1/3 c. sugar
2 eggs
1 c. molasses
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. milk or soy milk

Dry Ingredients:
1 c. rice flour
1 c. potato starch flour
1/2 c. almond flour or amaranth flour or corn starch
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Final Touch:
powdered sugar

Beat all the "wet ingredients" together (which includes a few dry things, like salt and spices). In a separate bowl, sift the dry ingredients together until they're thoroughly mixed. Blend the two mixes until the batter is sort of cake-like (but a bit thicker than a gluten-containing cake would be).

Bake in a 9x13 inch greased pan at 350 F for 30 minutes. (I believe 350 F is approx. 175 C for those of you working with a metric oven.)

Once the gingerbread has cooled, sprinkle powdered sugar on top with a sifter, for the final touch!

Sunday, November 2, 2014

Gluten and Dairy-Free Rhubarb Cobbler Recipe NO Strawberries!

Image: iClipart
I made this dish for our Celiac Support Group's yearly pot luck dinner, over the summer. My aunt had asked us to harvest her overgrown rhubarb recently, so I tried making this rhubarb cobbler for our dessert dish. I adapted a regular recipe to be gluten- and dairy-free, and I was surprised it turned out as yummy as it did.

A lot of people make rhubarb pies with strawberries in them, but the lady who runs our Celiac Support Group is allergic to strawberries. Not only that, but I think strawberries can make the cobbler too sweet. I enjoy the tangy-ness of rhubarb. So we made it nice and tangy.

2 C. sugar
1/2 tsp. cinnamon
8-9 C. rhubarb, fresh or frozen, chopped to 1/2"
3 C. water
few drops red food coloring
4 T. margarine dairy-free margarine (Earth Balance)
1 C. rice flour
½ C. almond flour
½ C. potato starch flour
¼ tsp. xanthan gum
12 T. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 C. dairy-free margarine (Earth Balance)
12 T. soy milk
1 ½ tsp. grated orange peel


In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in soy milk and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with non-dairy ice cream, like Rice Dream.


Friday, October 3, 2014

Yummy Gluten-free Mango Salsa Recipe


4-5 mangoes (firm, not quite ripe)
4 Serrano peppers (more or less depending on how spicy you want it
1 Jalapeno
10 cloves of garlic
6-7 firm avocados
10 firm roma tomatoes 
1 cup chopped cilantro 
2 limes squeezed throughout
1 tsp of olive oil
1/2 of a red onion
Dash of salt

Chop mangoes up first in medium sized chunks, then add the diced red onion and squeeze half a lime over it. Let this marinate for an hour.  Dice the tomatoes, add chopped cilantro/peppers/garlic to the tomatoes.  Squeeze half of lime over and let marinate for an hour as well.  Halve the avocados right before you are ready to serve it, and cut them up in cubes.  Pour the olive oil and squeeze a half of lime over avocados before adding the other two bowls.  Finally combine three bowls, lightly mix it all together and squeeze another half of lime over entire dish. Lastly add salt as needed. 

Wednesday, September 17, 2014

Gluten-Free Chicken Wraps Recipe Like PF Chang's!

When our gluten-free family wants a real treat, we eat at PF Chang's in Boise. But for us, it's a two-hour drive.

So when my cousin's wife, Andrea Musick, posted her recipe for PF Chang's-style gluten-free chicken wraps on FB, I asked if I could include this on my recipe blog. Because YUM! So here you go:

4 large chicken breasts
1/2 can of water chestnuts
2 chopped green onions
1/4 c of Hoisin sauce
2 tsp chili sauce (I used the garlic chili sauce from the Asian isle)
2-3 cloves garlic (crushed)
1 tbsp. olive oil
1 cup of peanuts. ( I used the salt and pepper peanuts but anything will work just don't buy any sweet flavor)
1 tbsp. fresh ginger
2 tbsp. Tamari GF soy sauce
head of lettuce ( butter lettuce holds it better but cost wise iceburg lettuce will work fine)

1) use a small amount of olive oil and a little crushed garlic to sauté the chicken. (garlic and oil  is in addition to above list)
2) while the chicken is cooking (at a point when it is almost done), in a separate pan add oil and garlic on a med to low heat. After a min or so add ginger, soy sauce, Hoisin, chili paste and mix together for a couple mins. you have to constantly stir these or they will burn or reduce down to nothing.
3) once the chicken is cooked through take it off the heat and chop in up into very small pieces. bite size or smaller.
4) Add the chicken into the sauce mixture with the chestnuts, 1/2 the onions and peanuts. The cooking tends to make the peanuts and onions soft so I only put half in so I still get some fresh and crunch. at this point just let it cook for 8-10 mins on low heat to get it well flavored. There shouldn't be any running sauce the ingredients should suck up all of the sauce mixture.
5) Add the rest of the onions and peanuts and cook for maybe a min or so longer.
6) wash lettuce and leave in large leaves. Add a few scoops to the lettuce and roll like a burrito. I sometimes will cut the lettuce down the middle if I use iceburg lettuce because it can be quite big.

I'm not sure where to buy Hoisin sauce gluten-free, but I'm going to look for it in my local Asian store before making this recipe. I'll post information on GF brands if I find any. If I can't find any GF, I'll work on finding a good substitute.