Wednesday, December 31, 2014

Rosemary Parmesan Gourmet-Style Popcorn {Gluten-Free}

This is a fun way to jazz up your popcorn and it's so easy to do! I love the combination of cheesy Parmesan and woodsy rosemary...perfect for a cozy evening by the fireplace or a backyard summer barbecue. Check out www.type2diabetes.comfor my recipe. Enjoy! here for the recipe!

Monday, November 24, 2014

Spaghetti Squash with Turkey and Mushroom Marinara {Gluten-Free, Paleo}

Spaghetti squash has great nutritional value and works beautifully as a substitute for refined pasta. On it’s own, squash is not overly sweet, so it lends itself well to savory dishes. The high protein ground turkey rounds out the dish and helps keep you feeling full longer. Click over to to see my recipe. here for the recipe!

Monday, November 10, 2014

Artichoke Hummas {Gluten-Free, Dairy-Free}

Looking for a tasty new appetizer to try for this holiday season?  This hummus uses artichoke hearts in place of chickpeas for a light lemony flavor.  If you tend to steer clear of hummus for fear of getting an upset stomach then this is the perfect alternative for you to try.  It's a crowd-pleaser and pairs perfectly with a plate of fresh crunchy veggies.  Click here to see my recipe on  Enjoy! here for the recipe!

Sunday, November 9, 2014

Salsa Chicken and Rice Soup {Gluten-Free}

Looking for more delicious and hearty soup recipes for fall?  This perfect combination of savory chicken, seasoned broth and tender rice makes a hearty and delicious dinner. Top this with diced onions, fresh cilantro or avocado.  Click here to visit for the recipe. here for the recipe!

Thursday, October 30, 2014

Pumpkin Chili with Hominy and Kale {Gluten-Free, Dairy-Free}

This is a fun, fall dish.  The pumpkin flavor is very subtle and I love the great texture and flavor of adding in the sweet hominy and lemony kale.  Yum!  Hearty and high in fiber, this tasty chili is a great way to enjoy the flavors of fall any time of year.  click here to see the recipe on here for the recipe!

Sunday, October 26, 2014

Roasted Acorn Squash with Bison {Gluten-Free}

Hello!  I'm happy to announce that I'm contributing recipes for  Here's a great savory dish with all the flavors of fall.  Delicious acorn squash stuffed with the flavors of fall. Bison meat is high in protein, low in fat and full of flavor and kale is a hearty green packed with nutrients. Add some fresh, crunchy apples for a sweet and savory combo that’s sure to leave you feeling satisfied. Click here to visit for the recipe here for the recipe!

Saturday, October 4, 2014

Paleo Chicken and Veggie Bowls {Gluten-Free}

This is an easy salad idea that was so delicious.  Tender, fall-apart chicken from the slow cooker and fresh homemade salsa and guacamole make it very satisfying.  I added fresh grape tomatoes and grilled squash spears but you can add any veggies you like.   Enjoy!

Shredded Chicken Recipe:
4-5 chicken breasts, frozen is okay
2 cups water
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder

1. Place all ingredients in the slow cooker and cook on high for 4-6 hours.
2. Pull apart the chicken and serve over salad.

Guacamole Recipe:
2-3 large, ripe avocados, cubed
1/4 cup cilantro, chopped
1/4 red onion, finely diced
juice of 1/2 fresh lime
1/2-1 teaspoon of salt to taste

1. In a large bowl add 1/2 teaspoon salt and diced red onion and allow to sit for a few minutes while you chop the rest of the ingredients.
2. Add avocado cubes, cilantro and lime juice to bowl and smash until smooth or if you prefer, a bit chunky.  I like to use my potato masher to make quick work of smashing up the avocado but you can also use a fork.
3. Stir to combine and add more salt to taste. here for the recipe!

Thursday, August 14, 2014

Easy 5 ingredient Salsa {Paleo, Sugar-Free}

This salsa is super easy and yet very tasty.  It started from our attempt to make fresh salsa when we didn't have any fresh tomatoes on hand.  Cheating a bit by using canned Organic tomatoes ended up tasting great and makes for easy 5 minute salsa any time of the year.  The bright lime juice and fresh cilantro give it great flavor and a fresh taste.  There are many more ways to enjoy this salsa than just with chips, I love this over chicken, eggs and salads, although it's great with chips too.  Enjoy!

Recipe: (Makes about 2 cups)
1 (14 oz) can Organic No salt added diced tomatoes
1/4 cup fresh cilantro
1/4 cup diced red onion
the juice of 1/2 a lime
1/4 teaspoon salt plus more to taste

Put all ingredients in a small but somewhat deep vessel.  I like to use my glass batter bowl or a small soup pot with tall sides.  Then pulse with an Immersion Blender about 6 times until smooth but still chunky.  If you don't have an Immersion Blender you could also use a food processor or even a blender, just pulse until you get the consistency you like.  Season to taste and enjoy! here for the recipe!

Chocolate Coco-Roons {Gluten-Free, Grain-Free, Dairy-Free}

So everything is better with a little chocolate right?  These are the cocoa version of my lemon coco-roons and they are super tasty as well.  When you want a sugar-free treat give these a try!  Enjoy!

Recipe (Makes 8-10)
1/3 cup finely shredded, Organic unsweeted coconut 
2 tbsp Organic Virgin Coconut Oil
3 Tablespoons Organic, Blanched Almond Flour
2 tbsp Creamy Almond Butter
1 Tablespoon Organic coconut sugar
3 teaspoons cocoa powder

1. Combine all ingredients in a bowl and mix well.  Using a 1/2 tablespoon measuring spoon scoop out mixture and form into balls.  Set onto a Silpat lined baking sheet then refrigerate for 1 hour and enjoy.  Store in an airtight container in the fridge. here for the recipe!

Friday, August 8, 2014

No Bake Lemon Coco-Roon Cookies {Grain-Free, Gluten-Free, Dairy-Free}

I've been trying to recreate my hubby's favorite Raw Coco-roon cookies for awhile now and I think these fit the bill.  I'm not usually the baker in the family and these fit in line with that since they are no-bake!  If you are looking for a new cookie option, give these a try.  These use coconut sugar, which looks similar to brown sugar but has a lower glycemic index than regular sugar.  The kiddos love them too.  Enjoy!

Recipe: (yields 12-14 cookies)
1 cup Organic Finely Shredded Coconut, plus more for dusting
1/2 cup Almond Meal/Flour
3-4 tablespoons fresh lemon juice
3 tablespoons melted Organic Coconut Oil
2 tablespoons Organic Coconut Sugar
1/4 teaspoon good quality vanilla extract
1/8 teaspoon good quality salt

1. Mix all ingredients in a large bowl using a fork to combine.

2. Using a tablespoon measuring spoon to scoop out the mixture and form it into a ball.  Roll and sprinkle with extra coconut flakes and place on a Silpat or parchment lined baking sheet (or have a helpful 4 year old help you).

3. Pop tray into the fridge for 1 hour to firm up then enjoy!

This post contains affiliate links here for the recipe!

Thursday, August 7, 2014

Bison Burgers {Paleo, Gluten-Free, Dairy-Free}

So how many of you have tried Bison meat?  I was in the mood to try something new and when I saw All Natural Bison meat, free of antibotics and hormones, I decided to take the plunge and try it out.  My hubby was thrilled!  The meat is super easy to prepare and doesn't need anything but a bit of salt added.  They were so tasty!  I'm not a huge beef fan and these tasted better to me.  They were a pricey special treat but one I think we'll be enjoying every now and again.  We paired them with a fresh spinach salad topped with avocado, sprouted pumpkin seeds and homemade balsamic dressing.  Enjoy!

Bison Burger Recipe: (makes 4 burgers)
1 1/4 pounds ground All Natural (preferably grass-fed) Bison (10% fat)
1/2 teaspoon salt

1. Mix ground meat and salt in a bowl
2. Divide into 4 equal sized patties
3. Grill on a grill for about 5-7 minutes per side until medium well done

Balsamic Vinaigrette Recipe:
3 tablespoons good quality Balsamic vinegar
2 tablespoons Extra Virgin Olive Oil
2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon Italian Seasoning

Directions: Mix all ingredients together in a small bowl or cup and serve.  Store covered in the refrigerator. here for the recipe!

Monday, May 26, 2014

Our Weekly Menu {Gluten Free} 05.25.14

Welcome to another weekly menu plan!  Do you plan a weekly menu?  Since we started intentionally menu planning, we are buying less, spending less, wasting less, eating out less and loving how easy our weeknight dinner preparation has been!  Here's our gluten free menu for the week.  We are loving this warmer weather and grilling outside more often.  Enjoy!

SUNDAY: Avocado-Cucumber Sushi Rolls *recipe coming soon

MONDAY: Steak Tacos with Corn Tortillas

TUESDAY: Chicken and Fresh Veggie Kabobs

WEDNESDAY: Shredded Barbecue Pork Sandwiches with Fresh Spinach Salad *recipe coming soon

THURSDAY: Turkey Meatloaf, Roasted Rosemary Potatoes and Fresh Steamed Broccoli

Check out all Our Weekly Menu posts for more ideas and inspiration.
Follow Wholesome Dinner Tonight on Pinterest where you can eat with your eyes!

I'm linking up with Jo-Lynne's, Real Food Recipe Roundup over at Musings of a Housewife here for the recipe!

Sunday, March 30, 2014

Beef and Vegetable Stew in the Slow Cooker {Gluten Free}

Looking for a warm and hearty stew to make in the slow cooker? This one is super tasty and the kids loved it. You can also use a beef chuck roast, which I have done when they go on sale two for one at the grocery store.  Additionally, you can always add other vegetables such as carrots, parsnips or turnips.  Serve this up with some of our gluten-free biscuits on the side and enjoy!
I'm linking up with Jo-Lynne's, Gluten Free Weekly Meal Plan over at Musings of a Housewife

Recipe: (serve 4 or if you use more meat up to 6)
1-1.5 pounds Beef stew meat, very lightly salted (or you can also use a beef chuck roast 1 1/2-2 pounds - no need to cube it)
2 tablespoons White Rice Flour
6-8 small (lime sized) golden or red potatoes, leave whole (half if larger)
3-4 stalks celery, sliced
1/2 white onion, sliced into large chunks - Save the other half of the onion using this trick
1 teaspoon Italian Seasoning
1/2 teaspoon dried thyme, rolled gently between fingers to release the oils
1/4 teaspoon garlic powder
1 teaspoon salt
5 1/2 - 6 cups water
8 oz whole, baby Bella mushrooms, rinsed
2 tablespoons white rice flour
1/3 cup water

1.  Heat a large pan over medium high heat, add beef cubes and begin to brown on all sides, about 2-3 minutes.

Sprinkle beef with about 2 tablespoons of white rice flour and flip to coat all sides and continue browning about 2-3 minutes more. We're looking for nice browning on the meat, not cooked through.
2. While meat is browning, add potatoes, celery, onion, Italian Seasoning, thyme, garlic powder and salt to the slow cooker.
3. Once meat is browned on both sides, remove from pan and add to the slow cooker on top of the vegetables.  Add about 1/2 cup of water to the hot pan and deglaze it, gently stir up all the yummy bits from the bottom of the pan.

After about 1 minute, pour the liquid from the pan over the meat.

4. Arrange mushrooms over top of the meat.  Add additional 5 - 5 1/2 cups of water, or until meat is nearly covered in water.
5.  Cook on low for 8-10 hours.  About 1 hour before serving, combine 2 tablespoons rice flour with about 1/3 cup of water and add mixture to the slow cooker to thicken your sauce.  Season to taste.  Serve hot with some gluten-free biscuits on the side.

{Make ahead} For those days you know you will be busy, even too busy to brown the meat for the slow cooker...Follow all the directions through number 4, place lid on the slow cooker and refrigerate overnight.  If your slow cooker does not have a silicone seal, you may want to cover it with plastic wrap before putting the lid on to prevent your fridge from smelling like onions.  The next day pull the slow cooker out of the fridge about an hour before you plan to start cooking, then turn it on and cook as per #5 above.

*this post contains affiliate links here for the recipe!

Monday, March 3, 2014

Gluten-Free, Grain-Free Brownies {Paleo}

 We had company over for dinner last week and I made brownies for dessert.  I wanted to be sure my hubby had some kind of dessert as well.  These turned out more like a chocolate bread than a super sweet brownie, which is great for those that don't like a lot of sweet.  They have a good texture and a great cocoa flavor.  If you are okay with chocolate chips, I think a few sprinkled on top of the batter before baking would really be a nice sweet touch.  The plate was empty by the next day and the kids enjoyed them too.

Recipe (makes about 9-12 squares)
1 cup Organic Creamy Almond Butter
1/3 cup Organic Agave Nectar
1 egg
1 teaspoon good quality Vanilla
1/3 cup Cocoa Powder
1/2 teaspoon baking powder

1. Preheat oven to 350'F.  In a mixing bowl combine wet ingredients; almond butter, agave, egg and vanilla.
2. Slowly add the dry ingredients to the wet, stir to combine.
3. Bake in a greased 8"x8" glass baking dish at 350'F for 20-22 minutes until set and sides begin to pull away form the glass..
4. Let cool then slice into squares and serve.

*this post contains affiliate links here for the recipe!

Tuesday, February 25, 2014

Gluten-Free, Grain-Free Biscuits {Paleo}

These biscuits are my attempt to find a tasty warm "bread" for my hubby to enjoy with all the soups and stews I make.  These are gluten-free and grain-free, which is what he prefers, so they are more dense like a biscuit. You can detect a hint of coconut from the coconut flour but we are used to it and like it now.  If you are looking to try a grain-free option or perhaps you are entertaining for someone who avoids grain, gluten and dairy, this is one to try.  You can double the recipe to make about 1 dozen and you can still fit them all on one baking sheet because they do not rise during baking.  Enjoy!

Recipe: (makes 6-8 biscuits)
3/4 cup Coconut Flour
3/4 cup Tapioca Starch (Flour)
1 teaspoon salt
1 egg
3/4 cup warm water
1/4 cup Avocado Oil

1. Preheat oven to 350'F.  In a mixing bowl combine the dry ingredients; coconut flour, tapioca starch and salt
2. In a separate bowl combine wet ingredients. Whisk the egg and add in the water and oil.

3. Pour wet ingredients over dry ingredients and gently stir until combined.  If too dry, add 1 more tablespoon of water.

4. Scoop about an ice cream scoop size amount of dough into your hand and gently roll into a ball.

5. Place biscuits on a Silpat-lined baking sheet and bake at 350'F for 33-35 minutes or until biscuits are a deep golden all over. {cooking times will vary, you are looking for a deep golden color.  When doubling the recipe I typically add 2-4 minutes to the cook time}

6. Enjoy plain or with a drizzle of honey!

*This post contains affiliate links here for the recipe!

Monday, February 24, 2014

Our Weekly Menu 2.23.14 {Gluten-Free}

Hello there!  Here's what we're fixing up this week.  There isn't much better than enjoying my hubby's homemade gluten-free pesto pizza on a Sunday night.  He made a double batch of pesto for me to use on Wednesday's pasta and always tries to make enough pizza for left-over's so we get to enjoy it again on Monday for lunch.  Hope you are having a great week and that these recipes may help inspire you for dinner tonight!

SUNDAY:  Chicken kale-Pesto Pizza with Sun-dried Tomatoes {Gluten-Free}

MONDAY: Whole Chicken Roasted in the Slow Cooker with Roasted Potatoes and Steamed Broccoli

TUESDAY: Tamale Pie with Turkey, Black Beans and Corn

WEDNESDAY: Spring Vegetable Saute with Pesto Pasta and Chicken Sausage

THURSDAY: Chicken and Rice Soup with Gluten-free, Grain-free Biscuits

FRIDAY: Pumpkin Chili with Gluten-free Cornbread

SATURDAY: take out!!

Check out all Our Weekly Menu posts for more ideas and inspiration.
Follow Wholesome Dinner Tonight on Pinterest where you can eat with your eyes!

I'm linking up with Jo-Lynne's, Gluten Free Weekly Meal Plan over at Musings of a Housewife
 Menu Plan Monday at here for the recipe!

Sunday, January 26, 2014

Our Weekly Menu {Gluten Free}

We've made the move from California to Michigan and in the middle of January no less.  Let's just say the weather is very different.  Aside from being snowed in a few days, we are loving it!  It's been such a fun experience so far.  We are hopefully going to close on our house this week and be able to move in soon.  Once we're unpacked and settled I plan to do some more recipe testing and more posting here. For now, I leave you with our weekly menu, filled with warm comfort foods.  Check out the links below for lots of great meal time inspiration.

SUNDAY: Spinach Rice Casserole with green salad

MONDAY: Tostadas

TUESDAY: Chicken and Rice Soup

WEDNESDAY: Pizza night while Daddy works late; I usually add a few fresh toppings to a frozen pizza for me and the boys

THURSDAY: Corn Flake Crusted Chicken with Broccoli Mashed Potatoes and salad

FRIDAY: Pumpkin Chili with gluten-free Cornbread

SATURDAY: Chicken Vegetable Stir-Fry

Check out all Our Weekly Menu posts for more ideas and inspiration.
Follow Wholesome Dinner Tonight on Pinterest where you can eat with your eyes!

I'm linking up with Jo-Lynne's, Gluten Free Weekly Meal Plan over at Musings of a Housewife

 Menu Plan Monday at here for the recipe!

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