Gluten-free Walnut Flax Chicken StripsPrint Recipe Print Recipe

Woohoo, the lovely Katie from Yes, I want Cake is HERE!! She’s one of my absolute favorites.

I’ve been following her blog since the beginning, before I was gluten-free and before that ADORABLE baby of her’s. If you need a little exercise inspiration, healthy home cooking recipes, or just need a smile, she’s your girl.

I love her to pieces. You will [or already do] too, just wait.

1-IMG_9195

The only thing that would make this sweeter would be if I lived next door to Lisa and could actually bring dinner over to her house. And by bring dinner, I mean come over and smell that new baby’s head for a second.

(If that were the case we would also have some cake on the side. I love cake. In fact, I have a blog named after my love of cake and my constant desire for it. But I make – and love – other things, too. Sometimes I even make things that are good for you. And since recovering from childbirth takes a lot of effort and good food, I thought I’d share some chicken strips instead.)

1-IMG_9204

Bonus points for these being…

(a) gluten-free

(b) a hit with chubby babies

(c) not really fried

(d) all of the above

If you answered (d), you win.

Winner, winner, chicken dinner (oohhh I just HAD to say it).

1-Walnut Flax Chicken Strips

 

Walnut Flax Chicken Strips

PRINT Recipe

  • 1/4 C flax seed, ground (I grind mine in the coffee grinder, yields about 1/2 C)
  • 1 C walnuts
  • 1 t garlic salt
  • 1 lb chicken, cut into strips
  • 2 eggs
  • 2 T milk (I used almond milk)
  • salt and pepper to taste
  • 2-3 T olive oil]

Combine the ground flax,walnuts and the garlic salt in a food processor. Pulse until a coarse meal forms. Transfer to a bowl and set aside. Beat the eggs and the milk in another bowl.

Heat the olive oil in a skillet over high heat and preheat your oven to 350 degrees.

Dip each chicken strip into the egg mixture, then the flax mixture and place it in the hot pan. Brown on all sides (about 1-2 minutes per side) then transfer to a cooling rack with a baking sheet underneath.

When all strips have been browned, put the cooling rack + baking sheet in the oven and bake at 350 degrees for 10 – 15 minutes or until chicken is cooked through. Cooking them on the cooling rack ensures that they stay crispy so don’t skip that step.

We served ours with mashed cauliflower on the side and the flavors went together perfectly!

1-IMG_9206

Gluten-free Fruit Filled Oatmeal CookiesPrint Recipe Print Recipe

Introducing….

My first guest, Emily Scott, also known as Em the Gem. We’ve been friends outside of the blogging world for over a year now [thanks to Meg!] and she just so happens to be an outstanding photographer. She took a lot of my early belly shots and some of my profile pictures, such as twitter. On top of her mad skills, she’s an amazing friend.

When I was over at her house one afternoon, she made these gluten-free fruit filled oatmeal cookies. They were so delicious I asked if she’d share the recipe not only with me, but with all of you. Before I knew it, she snapped a few photos and had emailed me the recipe.

These deep dish cookies are super simple and a great dessert to serve guests this holiday season!

 

These are one of my favorite treats for dessert when people come over for dinner because you can make them well ahead of time and they stay good for a few days.

My favorite type of preserves for these are raspberry or blackberry, the chunkier the better. They go perfect with some vanilla ice cream or frozen yogurt and occasionally I have been known to eat one for breakfast. Hey, they have oats in them! So I say it’s fair game.

 

Gluten-free Fruit Filled Oatmeal Cookies

[Recipe from Emily Scott]

PRINT Recipe

Ingredients

  • 1 1/2 cups quick oats (I use Bob’s red mill GF quick oats)
  • 1 1/2 cups flour (I used Pamela’s GF baking mix as a straight substitute for flour)
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup melted butter
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt (sometimes I add a little more to taste but I like a bit more than some people)
  • 12 oz. fruit preserves or whatever jam you have in your fridge

Directions

Combine the first five ingredients and mix well (everything but the jam). Press 2/3 of the mixture into the bottom of a 13×9 baking pan or muffin tins. There is enough butter in these babies that you don’t need to grease your pans.

Bake 10-12 minutes at 350. Pull the pan out of the oven.

Spread jam on top of the first layer. Cover with the remaining 1/3 of your oat mixture and gently press down.

Bake another 18-20 minutes of until golden brown.

Cool completely before attempting to pull them out of the tray.

Enjoy!

*gluten-free

Creamy Spaghetti with Kale & Sundried TomatoesPrint Recipe Print Recipe

 

We all recovered from Thanksgiving?

I have to say, juggling a baby and being a guest at a friend’s house, I sat just long enough to taste everything. I’m kind of regretting not going back for seconds. Anyone ever make a second Thanksgiving dinner? I seriously debating.

I apologize ahead of time if you were looking for a detox recipe. If you were, this is a great one.

For this, I basically added a salad to the pasta.  It’s a healthy balance.

 

 

I’m always trying out different types of pasta and recently came across Heartland Pasta. They have a huge selection, everything from gluten-free, whole grain, to hidden vegetable. I like the consistency and found it holds up nicely in dishes such as this.

These passed few [okay, nine] months I’ve eaten an embarrassing amount of pasta, but what’s most embarrassing  is the fact that it’s either made with olive oil and parmesan or butter. Just how a five year old eats their pasta…

Gluten-free pasta can be tricky. There’s a lot of pasta out there that falls apart or comes out mushy. I’ve also found cooking time can make a big difference, less is usually better.

I connected with the people over at Heartland, who are wonderful by the way, and did a fun little interview and profile for them. Jump on over and check it out!

 

I like to sneak add kale or greens of some sort whenever I can.

 

 

Disclosure: These products were paid/provided for by Heartland, but my opinions are my own.

 

Note: I’ve also made this with kalamata olives, thrown in leftover grilled chicken and it’s delicious! For a little spice, sprinkle a little red pepper flakes.

 

Creamy spaghetti with Kale & Sundried tomatoes

PRINT Recipe

Ingredients

  • 12 ounces dry Gluten-free Spaghetti
  • 2 tablespoons unsalted butter
  • 3/4 cup half and half
  • 1/2 cup finely grated parmesan cheese
  • 2 cups kale, cut and removed from stem
  • 1/2 cup sundried tomatoes, removed from oil & chopped
  • Salt + pepper, to taste

Directions

In a large pot, bring water to a boil and cook spaghetti a few minutes short of the package instructions for al dente.

In a large sauté pan, melt the butter over low heat. Add half & half and mix with the melted butter to combine. Stir frequently until you’re ready to add the pasta.

Once the spaghetti is al dente move the pasta with tongs directly to the sauté pan – no need to drain.

Increase the heat to medium while you toss or mix the pasta with the butter and half & half. Add 1/4 cup of parmesan cheese and toss the pasta until its mixed into the sauce. You may add a little cooking water from the pasta if you need more liquid. Add the rest of the cheese and toss again to combine. Decrease heat and toss in the kale and sundried tomatoes and mix well to combine. Remove after a few minutes or until kale is just slightly wilted 

Sprinkle a little salt and pepper to taste. Serve warm and enjoy!

 

Serves about 4

 

*gluten-free

Thanksgiving Side Dishes for EveryonePrint Recipe Print Recipe

 

Thanksgiving is quickly approaching and if you’re like me, not prepared and indecisive, then you’re in luck! I’ve pulled together a big long list of delicious recipes that are all gluten-free. Some healthy, some not. There’s also a few links for those who aren’t gluten-free. Basically, there’s something for everyone here!

 

Quinoa, Sweet Potato and dried Cranberry Stuffing // With Style & Grace

Cornbread Muffins, Gluten-free // With Style & Grace

How to make the best gluten-free stuffing // Serious Eats

Chestnut and Sausage Stuffing // Jenn Cuisine

Gluten-free Stuffing // Gluten-free Girl

 

 

Winter Chopped Salad // With Style & Grace

Orange and Cranberry Salad // With Style & Grace

Maple Cinnamon Cranberry Sauce // Family Fresh Cooking

Vegan Creamy Curried Pumpkin Soup // Joy the Baker

Roasted Butternut Squash, Carrot and Ginger Soup // With Style & Grace

Cranberry Orange Relish // With Style & Grace

Simple Cranberry Sauce // Savory Sweet Life

Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese // Two Peas & Their Pod

 

 

Quinoa & Pistachio Stuffed Acorn Squash  // With Style & Grace

Spicy Green Beans // What’s Gaby Cooking

Oven Roasted Vegetables // A Spicy Perspective

Roasted Brussels Sprouts & Butternut Squash // Shutterbean

Roasted Acorn Squash + Harvest Salad // Sprouted Kitchen

Carrots with Caramelized Ginger // A Thought for Food

Roasted Butternut Squash and Apple Salad // Yes, I want Cake

 

 

Shredded Brussels Sprouts, Kale and Turkey Bacon // With Style & Grace

Roasted Brussels Sprouts // With Style & Grace

Tuscan Kale Cesar Salad // Against the Grain

Kale Salad with Apple, Cranberries and Pecans // Cookie + Kate

Brussels Sprouts with Pistachios // With Style & Grace

Brussels Sprout Salad with Red Onion and Pecorino // Not Without Salt

 

 

[Healthy] Sweet Potato Souffle // With Style & Grace

Buttermilk Bacon Blue Cheese Smashed Potatoes // How Sweet It Is

Mashed Potatoes with Bacon and Caramelized Onions // Cookin’ Canuck

Parmesan Roasted Potatoes // What’s Gaby Cooking

Caramelized Yams with Toasted Marshmallows // Recipe Girl

Cheesy Sweet Potato Stacks // Bev Cooks

 

 

Cheesecake bites with Gingersnap Crust, Gluten-free // With Style & Grace

Dark Chocolate with Pistachios, Cranberries and Sea Salt // With Style & Grace

Chocolate Date Caramel Walnut Tart, Gluten-free // Gourmonde in the Kitchen

Pumpkin Pecan Pie Bars // Multiply Delicious

Warm Apple Pot Pies // Roost

Nutmeg pot de creme // Not Without Salt

 

Also, check out The Gluten-free Girl’s new Thanksgiving app - 24 recipes & cooking videos!

 

If you’re not gluten-free, here are a few other recipe roundups from my trusted blogger friends…

Eat Live Run

Healthy Green Kitchen 

Camille Styles

What’s Gaby Cooking 

 

 Happy Thanksgiving Everyone!!!