Vegan, Gluten Free Holiday French Toast

Ingredients:

2 Bananas

2 cups So Delicious Dairy Free Coconutmilk Holiday Nog (Or just plain coconut milk will be fine!)

1/2 tsp Cinnamon

1 tsp vanilla

Gluten free bread of choice (this kind works well)

1 tsp ground flax seed

Powdered Sugar

Maple Syrup

Instructions:

1. In a blender, combine bananas, So Delicious Dairy Free Coconutmilk Holiday Nog, cinnamon, flax seed, and vanilla.

1. Pour into a pie plate or wide bowl.

2. Heat a griddle or skillet coated with a thin layer of avocado oil.

3. Gently dip the bread slices, one at a time, into the plate or bowl, allowing each side to soak up the mixture for a few seconds.

4. Transfer bread slices to griddle or skillet. Heat each side slowly until golden brown.

5. Sprinkle with powdered sugar, maple syrup, and serve.

Meatloaf

Ingredients:

• 3 lbs. Ground Beef

• 1 cup ketchup

• 1 1/2 cups bread crumbs (I made my own gluten free)

• 1 cup milk (I used Rice Milk)

• 1 egg

• 1-2 tsp Worchestershire Sauce

• 2 T Minced Onion

• 1 tsp. Salt

• 1/2 tsp. Granulated Garlic

• 1/2 tsp Dried Parsley

Directions:

• Mix all ingredients together in a large bowl

• Divide mixture in half, and then place into two loaf pans. This meatloaf pan is by far the best. No more greasy mess to deal with!

• Bake in 400 degree oven about 1 hour.

• Top with extra ketchup, or make a sweet sauce to add.

  • 3/4 cup ketchup, 1/4 cup orange marmalade, 1/4 cup brown sugar, 1 tsp Worchestershire Sauce. Mix all together. Put this on top of meatloaf halfway through baking time.

*Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, on whether or not you decide to buy something is completely up to you. This small commission helps me keep this site up and running. Thanks!

Gluten Free Banana Bread

Ingredients:

• 1/2 cup softened butter

• 1/2 cup brown sugar

• 1/4 cup sugar

• 2 eggs

• 3 overripe bananas

• 1/2 tsp vanilla

• 3/4 cups gluten free flour mix (I like this one because it’s nut free)

• 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• Chocolate chips, nuts, and raisins are all optional additions

Directions:

• In a mixer bowl, cream together the butter, brown sugar, sugar, vanilla, and eggs.

• Then add one banana at a time, mixing in between.

• Mix separately the flour, baking powder, baking soda, and salt. Add this to the banana mixture, and then mix.

• Place in loaf pan, or mini loaf pans. I prefer cooking in mini loaves because it seems to cook more evenly. These mini loaf pans are the best! Never spray them with oil, and then they just wipe clean with water!

• Bake at 350 degrees for 50-60 minutes. If using mini loaf pans, cook 30-40 minutes.

*Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, on whether or not you decide to buy something is completely up to you. This small commission helps me keep this site up and running. Thanks!

Gluten Free Strawberry Rhubarb Cobbler

Filling Ingredients:

• 1 lb. Sliced Strawberries, fresh not frozen

• 1- 1 1/2 cups rhubarb, fresh or frozen

• 3 T Tapioca Starch/Flour (potato starch or corn starch may work also)

• 1/4 cup granulated sugar

Cobbler Topping Ingredients:

• 3/4 cups gluten free all purpose flour (I use this brand)

• 1/4 cup + 2 T gluten free old fashioned oats

• 1/4 cup sugar

• 1/4 tsp. pink sea salt

• 6 T unsalted butter, melted

Directions:

• Preheat your oven to 375°F. Grease a 9-inch x 9-inch square pan and set it aside.

• First, prepare the crumble topping. In a medium-sized bowl, place the flour, oats, sugar, and salt, and stir to combine. Add the brown sugar, working out any lumps in the brown sugar mixture. Add the melted butter, and mix to combine well. The mixture will be thick. Place the bowl in the refrigerator to chill while you prepare the filling.

• To make the filling, in a large bowl, place the tapioca starch, sugar, and salt, and stir well. Add the berries and rhubarb, and toss to coat. Transfer the filling to the prepared baking dish, and spread it into an even layer.

• Remove the crumble topping from the refrigerator and break it up with a fork. Scatter the topping in an even layer all over the top of the fruit filling. Press gently on the crumble topping, but do not mix.

• Place the uncovered baking dish in the center of the preheated oven and bake for about 30 minutes, or until the fruit is bubbly and the crumble topping is lightly golden brown.

*If you’ve never used tapioca starch, it can make the fruit mixture taste a little “gummy” if not eaten immediately after baking.

*Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, on whether or not you decide to buy something is completely up to you. This small commission helps me keep this site up and running.

Gluten Free Chicken Cordon Bleu Rice Bake

Ingredients:

• 4 cups cooked basmati rice

• 1 1/2 cups chopped cooked chicken

• 1 1/2  cups cubed ham

• 1  box of gluten free Pacific Cream of Chicken Soup

• 1 cup sour cream

• 4 slices of swiss cheese

• 1/2 cup milk

• 1/4 tsp garlic salt

Directions

• Preheat oven to 350°F. Spray a 9×13-inch pan with cooking spray. Set aside.

• In a large bowl, combine the shredded chicken, cubed ham, cream of chicken soup, sour cream, milk and cooked rice. Tear the swiss cheese slices into small pieces, and stire into the rice mixture. Spread into prepared pan.

• Bake for 25 minutes, or until heated through.

Pomegranate Mint Limeade

Ingredients

• 3/4 c Honey

• 2-3 T Chopped, fresh mint

• 6 c Water

• 1 c Pomegranate Juice

• 1 c Fresh Lime Juice

Directions

• Step 1: Boil 5 cups of water. Place the honey and mint into the boiling water and steep about 5 minutes. Then strain into a pitcher.

• Step 2: Add 1 cup of cold water and the pomegranate and lime juices. Stir and serve on ice.

There’s nothing better in the warm summer than this twist on mint tea.

Potato Bake

Ingredients

• 5 Large potatoes peeled, and thinly sliced

• 1 lb. Hamburger

• 2 Bell Peppers, chopped

• 1 Onion, diced

• 2 c Shredded Cheddar Cheese

• 1 tsp Salt

• 1 T Brown Sugar

• 2 c Tomato Sauce

Directions

• Step 1: Prepare potatoes and saute in fat/oil of choice until slightly tender.

• Step 2: In another pan, saute hamburger, peppers, and onion. Drain.

• Step 3: In a bowl combine the cheese, salt, brown sugar, and tomato sauce.

• Step 4: Begin alternating layers of meat and potatoes in a greased casserole dish. Pour the tomato mixture over all the meat and potatoes. Bake at 350 degrees 30 minutes. Enjoy!

Gluten Free Pumpkin Bread

Ingredients

• 1 1/2 c sugar

• 1 2/3 c sorghum flour

• 1/4 tsp baking powder

• 1 tsp baking soda

• 1/2 cup oil

• 2 eggs

• 3/4 tsp salt

• 3/4 tsp cinnamon

• 1/2 c water

• 1 c pumpkin

• 1/4 tsp xanthan gum

Directions

• Step 1: Combine all together and mix with a mixer about 3 minutes. Spread in a well greased loaf pan (or use the awesome USA pans I recommend!). Bake at 325 degrees for 1 hour and 20 minutes or until done.

I like to bake this in mini loaves instead because I feel it bakes more evenly. Check the mini loaves at 50 minutes.

Gluten Free Cheesey Chicken Chowder

Ingredients

• 3 c bone broth

• 2 c peeled, diced potatoes (use frozen hashbrowns to quicken process)

• 1 c chopped carrots

• 1 c diced celery

• 1/2 c diced onion

• 2 tsp salt

• 1/4 tsp pepper

• 1/4 c butter

• 1/3 c brown rice flour

• 2 c milk

• 2 c shredded sharp cheddar cheese

• 2 c cooked diced or shredded chicken (use rotisserie chicken as a short cut)

Directions:

• Step 1: Bring broth to a boil in a large pot. Reduce heat and add potatoes, carrots, celery, onion, salt, and pepper. Cover with a lid and let simmer 15 minutes or until tender.

• Step 2: Melt butter in a medium saucepan, add flour and mix well. Gradually add in milk and stir. Cook over low heat until thickened. Stir in cheese until melted.

• Step 3: Add the cheese mixture to the broth and vegetables. Stir until combined evenly. Add chicken and cook on low until heated through.

Justin is not a soup fan, and this is one of his favorite meals!

Instant Pot Sausage, Peppers, and Onions

Ingredients

• 1/2 Tbsp. grapeseed oil

• 6 brats or Italian sausages

• 1 large green bell pepper, sliced

• 1 large red bell pepper, sliced

• 1 large yellow bell pepper, sliced

• 1 large onion, sliced

• 2 cloves garlic, peeled and minced

• 1/2 cup bone broth

• 6 Buns

Directions

• Step 1: Poke each sausage a couple times with a fork.

• Step 2: Heat oil in the instant pot on the saute setting. Add 3 sausages to the pressure cooker and brown for about 5 minutes. Move to a plate and brown the remaining brats/sausages the same way. Discard all but one tablespoon of the remaining fat/grease in the instant pot.

• Step 3: Add the sliced peppers and onions and sauté for about 3 minutes or until they begin to soften. Add garlic and return the sausages to the pressure cooker, pushing them down into the peppers and onions. Pour in the bone broth.

• Step 4: Cancel the saute setting. Close and lock the lid. Set the instant pot to manual high pressure for 5 minutes.

• Step 5: When time is up, open the pressure cooker by carefully releasing the pressure (a quick release) Make sure to do it safely without harming yourself from the steam..

• Step 6: Serve in rolls or in a lettuce wrap to meet your dietary needs.

Instant Pot Pulled Pork Sandwiches

Ingredients

• 3 tablespoons brown sugar

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper (optional)

• 3 pounds boneless pork butt roast, cut into 2 pieces

• 1 tablespoon grapeseed oil

• 3/4-1 cup beef bone broth

• 1/2 tablespoon Worcestershire sauce (make sure it’s gluten free)

• Rolls

• 1/2 cup Sweet Barbecue Sauce, to serve

• Coleslaw

Directions

• Step 1: In a small bowl, combine the brown sugar, salt, pepper, onion powder, paprika, garlic powder and cayenne pepper to create a rub. Rub all over the pork.

• Step 2: In an instant pot, add olive oil and set to sauté. Once hot, add the pieces of pork. Sear on each side, about 2 minutes, then set aside.

• Step 3: Press cancel on the pot and add the bone broth. Scrape all the bits off the bottom of the pot. Add the Worcestershire sauce to the pot and then the pork.

• Step 4: Put on the lid and set vent to sealing position. Pressure cook on high for 60 minutes, then let the pressure release naturally for 20 minutes.

• Step 5: Remove pork and put into a bowl. Shred the pork. Serve pulled pork on rolls and top with barbecue sauce.

Serve with homemade coleslaw on top or on the side.

Salsa Chicken

4 chicken breasts

1 15 oz. can of black beans

1 pound bag frozen corn 

1 can diced tomatoes with chilis (like Rotel) 

1 jar salsa 

1 packet of taco seasoning

Directions: Place all ingredients in bag and freeze. Thaw, then cook on low 5-6 hours in the crockpot. Shred the chicken. Drain some juices if needed. Serve with rice or on tortillas along with shredded cheddar and sour cream. We stacked corn tortillas, then chicken, then cheese, and repeat. Put a little guacamole on the very top.

I can a bunch of salsa in the summer to use for Salsa chicken throughout the year.  It’s wonderful to have a “dump” meal option.