Salmon Bowl


I have been making salmon for dinner since this summer. Recently Tim had the idea to make it seem more like how we ate in Asian restaurants by serving it in a bowl over rice. It tasted great.


1 tbsp nutritional yeast
1 tbsp gluten-free bread crumbs
2 tsp garlic powder
2 tsp oregano
1 tbsp olive oil
1 tbsp lemon juice
1/2 cup rice
4 salmon filets

1. Preheat oven to 450.
2. Put 1/2 cup of rice and 1 cup of water in a sauce pan on high. Once water boils, turn to low until all water is gone.
3. Start steaming broccoli.
4. In a small bowl combine yeast, bread crumbs, garlic powder, oregano, and pepper.
5. In another small bowl combine olive oil and lemon juice.
6. Place salmon filets on a baking sheet lined with aluminum foil.
7. Cover salmon filets with olive oil/lemon juice mixture.
8. Coat salmon filets with spice mixture.
9. Bake salmon for 10 minutes.
10. Fill bowl with broccoli and rice. Place salmon on top.




For October’s cooking class at church we learned how to make bulgogi.


2 pounds thinly sliced beef chuck or sirloin
1 carrot thinly sliced (julienne)
mushrooms thinly sliced

1 cup soy sauce
1 cup water
1/2 cup sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
2 teaspoons sesame seeds
1/8 teaspoon pepper

1. Mix all marinade ingredients into a large bowl.
2. Add meat to marinade. Toss gently to mix everything together.
3. Marinade meat for about an hour.
Tip: If you want to make the meat more tender, add about 1/4 of a kiwi fruit blended into the marinade the last ten minutes.
4. Cut carrots and mushrooms. Mix in to marinade.
5. Use sesame oil to coat skillet.
6. Fry on high heat until cooked through.

You can serve plain or with white rice.

Cooking class : Japchae


When my church decided to start a once per month cooking class, I was so excited. Not only do I get to learn how to cook some traditional Korean dishes, but I get to hang out with my girlfriends in the process.

Our first class was Japchae.

4 oz beef steak cut into strips
2 tbsp soy sauce
2 tbsp sesame oil
2 cloves minced garlic
1 tsp sugar
1 egg
seasonal vegetables (we used mushrooms, carrots, onions, bell pepper, and cucumbers for our class)
sweet potato noodles
1 tbsp sesame seeds

1. Marinade beef in soy sauce, sesame oil, garlic, and sugar. Store in refrigerator.
2. Scramble egg in a bowl. Fry egg in a pan. Once cooled, cut egg into strips.
3. Chop or julienne vegetables into small strips.

4. Put noodles in boiling water and cover for 7 minutes, stirring occasionally so they don’t stick.

5. Brown meat in skillet on medium.
6. Add vegetables that take longer to cook first (carrots) and stir. Continue adding vegetables until you have added them all.
7. Add the eggs and cooked noodles at the end.
8. Add any additional soy sauce or sesame oil to taste.
9. Sprinkle sesame seeds as a garnish at the end.


Our next cooking class is September 15 at 10 AM. We will make cucumber kimchi and vegetable pancakes. The cost of the class is $5.

Our version of Chicken Parmesan 


1 pound boneless chicken breasts
Tomato sauce
Mozarella cheese
Nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme
3 tablespoons almond flour
1 egg

1.  Preheat oven to 350 F / 180 C.
2. In a small bowl,  combine paprika,  garlic powder,  cayenne pepper,  oregano,  thyme,  almond flour,  and 2 tablespoons nutritional yeast.
3. Transfer contents of bowl onto plate.
4. Use bowl to whisk egg.
5. Spray frying pan or skillet.
6. Dip each piece of chicken in the egg,  roll on plate spice mixture until covered, and place in frying pan.
7. Cover frying pan and cook on low for about 5 minutes.  Flip each chicken breast and cook another 5 minutes.
8. Place chicken in a 9×13 glass pan.
9. Cover each chicken breast with 2 tablespoons tomato sauce,  1 tablespoon nutritional yeast,  and 2 tablespoons mozzarella cheese.
10.  Cover pan with aluminum foil and bake for 20 minutes.

I always serve with broccoli.  But you could pair this with any vegetable and even pasta if you want.

Taco bake





1/2 cup rice

1 pound ground beef

1/2 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon oregano

1/2 teaspoon thyme

2 teaspoons cumin

2 teaspoons lemon juice

1 cup shredded mozzarella cheese

1 can Hunts Garlic and Herb pasta sauce (24 ounces)



  1. Preheat oven to 350 F/180 C.
  2. Pour 1/2 cup rice and 1 cup water in a small sauce pan. Cook on high until the water has boiled off to just above the rice line. Change heat to low until rice is mostly cooked.
  3. In a large pot, brown beef.
  4. Add spices and lemon juice to beef and mix well.
  5. Turn off heat.
  6. Add rice, pasta sauce, and 1/4 cup of cheese to beef and mix well.
  7. Pour mixture into 9×13 pan.
  8. Sprinkle the remaining 3/4 cup of cheese on top of mixture.
  9. Bake for 30 minutes.

You can also add a chopped bell pepper to the mix (I like the way it tasted, my husband didn’t).

Serve with a vegetable of your choice.

**If you are doing the 21 day fix, 1/4 of the 9×13 is a serving. It would count as 1 yellow, 1 red, 1 blue, and 1 purple. Your vegetable would also add 1 green.

Sesame ginger chicken


This is another recipe that started paleo…


1/2 cup sesame oil
1/4 cup chicken broth
1 1/2 teaspoon garlic powder
1 1/2 teaspoon ginger powder
1 teaspoon sugar
16 ounces broccoli
1 pound chicken breasts
2 egg yolks
1/4 cup sesame seeds
1 cup rice

Directions :
1.  Start rice.  Put one cup of rice and two cups water in a saucepan.  Cook on high until water level is just above rice.  Turn to low heat until rice is finished cooking.
2. Set out egg yolks so they can become closer to room temperature.
3. In a large skillet,  saute 2 tablespoons sesame oil,  ginger,  and garlic for one minute on medium heat.
4. Add broccoli to skillet and stir until broccoli is bright green (should take about five minutes).
5. Remove broccoli from skillet. 
6.  Add 1 tablespoon sesame oil to whatever liquid is left in skillet.
7. Mix in cut chicken breasts and stir until chicken is cooked through (should take about five minutes).
8. Remove chicken from skillet.
9. Add 1/4 cup sesame oil,  sugar, and chicken broth to skillet on low.
10.  Slowly add skillet mixture to eggs, stopping periodically to stir.  This allows you to thicken sauce without scrambling your eggs.
11. Once eggs are thoroughly mixed in,  pour mixture into skillet.
12.  Return chicken and broccoli to skillet and stir.
13.  Add sesame seeds to skillet,  stir,  and return to medium heat for about five minutes.
14.  Serve over rice.

Simple sesame and garlic stir fry



1/2 pound of boneless skinless chicken breast
14.5 ounce can green beans
1 teaspoon garlic powder
1 tablespoon sesame seeds
1/4 cup gluten-free soy sauce

1. If you will eat over rice, start rice.  I do one cup of rice and 2 cups of water in a covered sauce pan.  Put on high until water level is almost down to top of rice and then change to low heat for about ten minutes.
2. Slice chicken breasts.
3. Pour chicken and soy sauce into skillet and saute on high for a minute or two,  until soy sauce has coated chicken. 
4. Add sesame seeds and garlic powder to skillet and mix thoroughly. 
5. Pour green beans in to skillet and saute until chicken is fully cooked and soy sauce looks mostly cooked into chicken and green beans.

My favorite gluten free pizza recipe




Ingredients :
3/4 cup Brown Rice Flour
1/4 cup White Rice Flour
1/4 cup Garbanzo Bean Flour
1 1/2 teaspoon Xanthan Gum
1 teaspoon sugar
1 1/2 teaspoon Fleischmann’s Yeast for Bread Machines
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
3/4 cup water
1 teaspoon apple cider vinegar
1 tablespoon olive oil

Directions :
1. In a large mixing bowl, mix water and flours.
2. Add xanthan gum, yeast, salt, sugar, oregano, and basil and mix thoroughly.
3. Add cider vinegar and olive oil.
4. Form dough into a ball and let sit for 30 minutes (longer is fine too).
5. Spray pizza pan.
6. Spread dough on to pizza pan and bake at 400 degrees for 12 minutes.
7. Spread sauce, cheese, and toppings of your choice on pizza.
8. Bake for 10 minutes (at 400 degrees).
9. Let cool before cutting.

Note: I don’t want to sound arrogant, but this is the best gluten free pizza I have ever tasted. I am not going to spend the money at zpizza or ynot anymore. I think it’s the combination of the crust and the sauce.

Chicken Marsala



Ingredients :
2 chicken breasts
2 tablespoons brown rice flour
1/4 cup earth balance butter
1 tablespoon olive oil
3/4 cup Marsala wine (we use Trader Joe’s sweet Marsala)
1 cup chicken broth (we use Kendale Farm brand from the Dollar Store)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 cup mushrooms (I used a four ounce can)
8 ounces gluten-free pasta (we used Trader Joe’s quinoa and brown rice pasta)
vegetable of choice

Directions :
1.  In a small bowl,  mix flour and spices.
2. Cut chicken breasts in half for easier cooking.
3. Roll chicken in flour mixture to coat on all sides.
4. Start pasta. Fill pot with water. Sprinkle salt and add a few drops of olive oil. Cover. Bring to boil. Add in pasta. Cook on high for ten minutes. Drain.
5. Start vegetable. Place vegetable in saucepan. Fill with water just above the vegetable line. Bring to a boil and then put on low heat.
6. In a large skillet, heat oil and 1 tablespoon of butter.
7. Cook chicken in skillet on medium – high (I cook on 8) for 3 minutes covered and flip to cook another 3 minutes.
8. Remove chicken from skillet and put on plate.
9. In skillet, melt 1 tablespoon of butter.
10. Sauté mushrooms until brown around the edges.
11. Add marsala and saute for three minutes.
12. Add chicken broth and 2 tablespoons butter and saute for three minutes.
13. Lower to medium heat (5 on my stove) and put chicken breasts back in skillet.
14. Coat chicken with sauce in skillet.
15. Cover skillet and cook for three minutes. Flip chicken and cook for another three minutes.

Serve over your favorite pasta with a vegetable.

For my fellow dairy free people, you can top with Nutritional Yeast Flakes. It is dairy free but has a cheesy taste. My husband says it tastes like a Romano cheese.

This post contains affiliate links.

Gluten Free Hamburger and Hot Dog Buns




Bun Ingredients:
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup Garbanzo Bean Flour
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
pinch salt
1/3 cup earth balance butter
2/3 cup soy milk
1 egg

Bun Directions:
1. Mix brown rice flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a bowl.
2. Add butter, egg, and milk and stir until dough is formed.
3. Spray cookie sheet.
4. Form dough into four circles.
Hamburger buns : Simply flatten circles about the same size as your hamburgers.
Hot dog buns : Roll dough to about same size as your hot dog.
5. Put buns on cookie sheet and place in oven at 450 for eight minutes.
6. Flip buns.
7. Put back in oven for eight minutes.
8. As it is cooling, cut each circle in half to create and a top and a bottom for your bun.

Note: I put the fries and the buns in the oven at the same time. If you cook together, I would cook 10 minutes on each side.

Recipe makes four buns.

Cheeseburger pie




Ingredients :
1 pound ground beef
1 cup shredded cheese
1/4 cup white rice flour
1/4 cup brown rice flour
1 1/2 teaspoons honey
3/4 teaspoon baking powder
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sugar
1/4 cup water
1 cup soy milk
3 eggs

Directions :
1. In a small bowl,  mix paprika,  cumin,  garlic powder,  sugar, and 1/2 teaspoon salt.
2. Cook beef in skillet with spice mix and water.
3. Preheat oven to 400 degrees.
4. Spray 9 inch pie pan.
5.  Pour beef into pie pan.
6. Distribute cheese evenly over beef.
7. In a bowl,  stir egg and soy milk.
8. Add flour,  honey,  baking powder,  xanthan gum,  and 1/2 teaspoon salt to bowl and mix thoroughly.
9. Pour mixture over beef and cheese.
10. Cook for 20 minutes.

Serve with a vegetable.

This post contains affiliate links.

Gluten Free Pigs in a Blanket



1 cup Brown Rice Flour
1/2 cup Tapioca Flour
2 tablespoons Garbanzo Bean Flour
2 tablespoons sugar
1 1/4 teaspoon Xanthan Gum
3/4 teaspoon Yeast
1/4 teaspoon salt
3/4 cup water
2 tablespoons olive oil
1/2 teaspoon apple cider vinegar
2 eggs
8 ounce bag shredded cheese (we like daiya cheddar)
8 hotdogs (we like jennie-o turkey franks)

1. Fill pot with water.
2. Boil water.
3. Add hotdogs to water.
4. Continue cooking on high until hotdogs begin to float in pot.
5. Drain water.
6. In a large bowl, beat eggs.
7. Add olive oil, water, and apple cider vinegar to bowl.
8. Mix in brown rice flour, tapioca flour, sugar, xanthan gum, yeast, and salt.
9. Let batter rise for 45 minutes.
10. Cut hot dogs in half so that you have 16 small hot dogs.
11. Pour bag of cheese onto a plate and spread evenly.
12. Line two cookie sheets with parchment paper for easier clean up.
13. Put round end of a hot dog on a fork.
14. Roll hot dog in dough until thoroughly covered.
15. Roll dough covered hot dog over cheese until coated.
16. Place hot dog on parchment paper.
17. Repeat steps 13-16 for each chunk of hot dog.
18. Bake at 350 degrees for 20 minutes or until cheese is melted (Daiya cheese takes at least 20 minutes, normal dairy cheeses take 15-17 minutes).

Serve with a vegetable.

You can also dip in marinara sauce.

Note: I usually end up with some dough at the end, and make 3-4 cheese biscuits in addition to the pigs in a blanket. If your package of hotdogs has 10 or 12, you might not have any extra for cheese biscuits.

The Real Deal Gluten Free Chicken Pot Pie



Crust Ingredients :
1 1/2 cup brown rice flour
2/3 cup garbanzo bean flour
2 teaspoons xanthan gum
1/4 teaspoon baking soda
3 tablespoons sugar
1/2 cup earth balance butter
1/2 cup soy milk
1 teaspoon apple cider vinegar

Filling Ingredients :
1 teaspoon Better Than Bouillon Chicken
2 cups chicken  broth
1 cup frozen carrots
1 1/2 pounds chicken breast
1/4 cup white grape juice
1/4 cup white rice flour

Crust Directions :
1. Combine all flour,  xanthan gum,  baking soda,  and sugar in a bowl.
2. Mix in butter.
3. Add soy milk and vinegar to mix.
4. Stir with fork until it is as combined as you can get it.  Then knead until dough is completely combined and smooth.
5. Put dough in plastic bag and store in refrigerator until ready to use.

Directions :
1. Make dough for crust and store in refrigerator.
2. In a large skillet,  mix chicken broth and better than bouillon on medium.
3. Add in carrots.
4. Cut chicken breast into small pieces.
5. Add chicken to skillet.
6. In small bowl,  add grape juice and flour.  Stir until it makes a paste.
7. Add paste to skillet and stir.
8. Spray 9×13 pan.
9. Line bottom of pan and sides (halfway to top) with dough.  You should still have 1/3 of your dough left.
Note : I have tried a rolling pin but I feel like that is more work and the dough sticks even with flour so it takes forever.  So I just take small chunks of dough,  flatten in my hand,  and place in pan.
10. Pour filling into pan.  Use a rubber spatula to smooth out.
11. Use rest of dough to make top of pie crust.
12. Cook in oven at 375F/190C for 25 minutes.

Asian Chicken with Quinoa



Ingredients :
1/2 cup quinoa
1 tablespoon sesame oil
1 teaspoon garlic powder
2 tablespoons rice vinegar
2 teaspoons Sambal Oelek Chili Paste
1/4 cup gluten-free soy sauce
1 1/2 pounds chicken
1 cup frozen Edamame

Directions :
1. Start quinoa.  Put 1/2 cup quinoa and 1 cup water in a covered saucepan.  Bring to a boil.  Then put on low heat for ten minutes.
2. In a wok,  bring sesame oil,  garlic,  soy sauce,  chili paste,  and rice vinegar to a boil. 
3. Sauté for about a minute.
4. Put on low heat.
5. Cut chicken into small pieces and add to wok.
6. Bring wok to medium heat.
7. Once chicken is starting to cook on outside,  stir in Edamame.
8. Let cook for about five minutes.
9. Add quinoa to wok and stir thoroughly.  Quinoa should be coated with sauce.

This post contains affiliate links.

Lazy Mama Chicken Pot Pie



I rarely take the time to make my gluten-free pie crust from scratch.  I will for a special occasion though,  so I will have to bake it soon so I can post that. But I make the filling over rice at least one per week.

Ingredients :
1/2 cup quinoa (for 3 people. I use 1/4 cup uncooked quinoa per person)
1 teaspoon Better Than Bouillon Chicken
2 cups chicken  broth
1 bag frozen carrots (12 ounces)
1 1/2 pounds chicken breast
1/4 cup white grape juice
1/4 cup brown rice flour

Directions :
1. Cook quinoa.  I put 1/2 cup of rice and one cups of water in a saucepan with a lid. Cook on high until the water level boils down to just above quinoa.  Then put on low for ten minutes.
2. In a large skillet, start better than bouillon and chicken broth on medium.
3. Add in carrots.
4. Cut chicken breast into small pieces.
5. Add chicken to skillet.
6. In small bowl,  add grape juice and flour.  Stir until it makes a paste.
7. Add paste to skillet and stir.

It is ready when filling is thick and chicken is cooked. Serve by filling bowl with quinoa and adding filling from skillet.