Search Results

When I met Brandon for the first time, he was doing a favor for a teammate and had offered to drive me home for winter break. You could say I was intimidated by Brandon -- after all, he is 6'3'' and plays hockey and just looks intimidating. I figured if I brought snacks, he would have to at least tolerate my company on the drive home, right? At this point I was a year in to being gluten free and I wanted to enjoy the snacks myself on the car ride, so I grabbed a bunch of my favorite gluten free goodies. Amongst my purchase was a bag of Tate's GF Chocolate Chip Cookies -- a true staple in the GF community. About an hour into the drive, I whipped out the snacks and Brandon responded with "You're gluten free? No way! I'm gluten free too!" It definitely makes top 5 for most excited interactions I have had with him. We instantly bonded over being gluten free and now we are less than a month away from being married for a year! Icebox cake is as simple as it gets when it comes to dessert and can really be made with any cookie of your choosing (i've heard Oreos are fantastic to use!) It requires no baking and no decorating talent because the springform pan takes care of it for you! Ingredients: 3-4 bags of Tate's GF Chocolate Chip Cookies 3 cups of Heavy Cream* 1/2 cup Powdered Sugar 1 tsp Vanilla Combine heavy cream, powdered sugar, and vanilla in a mixer and mix until stiff peaks form. Put a thin layer of cream at the bottom of a springform pan and place your first layer of cookies. Repeat the cookie and cream layering until finished. Top with crushed cookies and mini chocolate chips. Chill for at least 4 hours or overnight to allow cookies to soften and for the cake to set. *If you want to make this dairy free, use a dairy free cool whip as a substitute!

I had this recipe prepped and ready to go for a Memorial Day BBQ and then everyone got sick and the party got canceled. That left me on the couch with a big ol’ bowl of Pineapple-Mango Salsa and honestly, I wasn’t that mad about it. My Pineapple-Mango Salsa is so easy to make and a definite crowd pleaser! Total Time: 15 minutes Ingredients: ½ of a Pineapple 1 Mango 1 Red Onion 1 Red Bell Pepper 2 Jalapenos 2 Limes ¼ cup Cilantro Chop Pineapple and Mango and add to a bowl. Slice and juice the Limes and add juice to the Pineapple and Mango. Dice the Red Bell Pepper, Jalapeños, Red Onion and cilantro and add to the bowl. The longer you let it sit the better it gets! Serve with your favorite tortilla chips or burrito bowls and enjoy!

One of the things I have missed most about living in a house has been access to a grill. I love grilling especially in the summertime and the nice char and flavor that comes from a grill is just hard to replicate. Thankfully, my cast iron skillet has been coming in handy! We have our pretty well “seasoned” at this point and I really enjoy cooking with it. Now I know that turkey burgers aren’t always a crowd favorite. Usually they are dry and more like the sad cousin of the beef burger. However, my Spinach-Feta Turkey Burgers take turkey burgers to the next level in flavor and juiciness! Tzatziki sauce is a great way to top off this Greek inspired burger and with tomatoes in their prime right now, it is a beautiful combination! Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: 2 lbs Ground Turkey 2 Eggs 2 cloves of Garlic ½ of a Red Onion 2 cups Frozen Spinach 4 oz of Feta Salt & Pepper Preheat grill or cast iron skillet to medium-high heat. Combine the turkey, beaten eggs, feta, and chopped garlic, onion, and spinach in a bowl. Add in salt and pepper. Form into 8 patties and cook for 15-20 minutes or until the center is no longer pink. Serve with lettuce, tomato, tzatziki sauce, and your favorite gluten free bun!

Chipotle but better! My Chipotle Spiced Chicken recipe is fool proof for delicious, juicy chicken and when combined with my Avocado Cilantro Dressing and Roasted Tomato Salsa, it is definitely hard to beat. I love making this meal when I am in need of something quick and customizable that is also delicious and good for you! Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 40 minutes Ingredients: 2 Chicken Breasts 1 tbsp. Olive Oil 2-3 Chipotle Peppers in Adobo sauce, finely chopped Garlic (measure with your heart) Cumin (measure with your heart) Oregano (measure with your heart) Salt & Pepper to taste Build your bowl options: Roasted Tomato Salsa (link) Avocado Cilantro Dressing (link) Roasted Corn Rice Spring Mix Black Beans Turkey Bacon Combine olive oil, chipotle peppers, and seasonings in a bowl and mix until combined. Place the chicken in a bowl or ziploc bag and add in marinade. Preheat your oven to 400F Sear both sides of the chicken breast in a pan or cast iron skillet until a nice crust forms. Finish cooking the chicken in the oven at 400F for 15-20 minutes. Cook time will vary based on the size of the chicken breast.

When I die I want to be buried in this dressing – okay, okay, maybe that is a tad bit dramatic but this dressing is truly one of the best things I’ve ever made! It is so creamy that you wouldn't even know it does not contain a hint of dairy. Also, it is SO easy to make – the most complicated step is getting the pit out of the avocados and peeling the garlic. Prep Time: 10 minutes Cook Time: None Total Time: 10 minutes Ingredients: 2 very ripe Avocados ½ a bundle of Cilantro* The juice of 1 lemon ¼ cup Olive Oil ¼ cup Water 1-2 cloves of Garlic Salt & Pepper to taste Red Pepper flakes to taste (optional) Prep ingredients to be placed in the food processor. Blend until desired consistency is met. For a thicker dressing, you can skip the water. For a thinner dressing, gradually add more water until desired consistency is reached. *I know that many people out there have the misfortune of thinking that cilantro tastes like soap but don’t let this recipe scare you. It is alright to not include the cilantro.

When Brandon and I got married and started thinking about what to put on our wedding registry, everyone told us that we needed to get an air fryer, so we put one on the list. It quickly became a go-to appliance for us for veggies, potatoes, chicken nuggets, etc. When Brandon’s birthday rolled around in March of this year, he asked for a bigger, upgraded, double basket air fryer. When he pulls out that thing, you know he is in the zone and ready to whip up something tasty. Maybe one day you’ll see one of his creations show up on the blog, but for today, I am sharing one of my favorite meals - crispy air fryer salmon bites!! I have laid out measurements for the marinade below, but as always, measure with your heart. I love the taste of ginger so I will usually substitute the ground ginger for fresh ginger and add a little more red pepper flakes! Ingredients: 3 pieces of salmon 1 tbsp Olive Oil ¼ cup Brown Sugar ¼ cup Soy Sauce 1 tsp Ground Ginger 2 tsp Garlic Powder ½ tsp Red Pepper Flakes Salt + Pepper to taste Slice salmon into bite sized pieces Combine Olive Oil, brown sugar, and seasonings in a bowl. Combine marinade with salmon and let rest for 30 minutes. Put your air fryer on 350F and cook for 10-12 minutes or until the salmon has a golden, crispy exterior.

Not your Momma’s Loaded Chicken Salad! Gone are the days of sad, over-mayoed chicken salad. We’re making it hearty. We’re making it flavorful. We’re making it a recipe you’ll come back to again and again! Ingredients: 1 Chicken Breast, cooked and shredded ½ cup of Chicken Broth ½ an Apple, chopped ¼ cup of Red Onion, diced 1 Celery Stalk, diced ¼ cup Walnuts ¼ cup Craisins Mayo (measure with your heart) 1 Tbsp. Dijon mustard Salt and Pepper to taste Season the chicken with salt, pepper, and your favorite poultry seasoning (I like Lemon Pepper). Place in a crockpot and cover with chicken broth. Cook chicken on low heat in a crockpot for up to 2 hours or until it easily shreds. Let the chicken cool, and prepare the other ingredients. Combine ingredients, gradually adding in mayo until you reach your desired consistency. Serve over greens or on your favorite gluten free bread!

If you want to blow away your friends, family, coworkers, you name it, then this appetizer will more than do the trick! This Bacon Onion Jam is amazing as a topping for your next burger bar or a fantastic addition to a charcuterie board! I paired it with baked brie and with gluten free baguettes for the ultimate mouth watering appetizer. Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes Ingredients: 2 Schar Gluten Free Baguettes 1 Brie cheese wheel 4 slices of Bacon 2 Sweet or Yellow Onions ¼ cup of Brown Sugar 1 tsp Black Pepper 2 tbsp. Balsamic Vinegar ¼ tsp. Thyme Sea Salt to taste Olive oil for drizzling Chop bacon and cook in a pan until crispy. Thinly slice the onions and add to the pan. Once the onions start to soften add in the brown sugar, balsamic vinegar, and seasonings. Set the stove to medium-low heat, cover the mixture, and let it cook down for an hour, stirring occasionally. The longer you cook it, the jammier the texture becomes. Set your oven to 350F. While the oven is preheating, slice your baguette into bite sized pieces and drizzle with olive oil. In a 9x13 pan, place a wheel of brie and place bread around it. Top the brie with the bacon onion jam and pop in the oven for 15-20 minutes or until the bread is toasty!

I was 6 years old when I was gifted my first cook book and truthfully, I haven't looked back since. I love cooking. I love creating in the kitchen. I love measuring with my heart and hoping things turn out right. I love dreaming up flavor combinations and making them a reality. I love being able to create meals that feel like home or become a part of a memory. And mostly, I love the look of disbelief on people’s faces when I tell them that what they just ate was gluten free.* When you love something, you want to share it with those you love – and what better way to share it than with a leahxglutenfree’s virtual cookbook. thanks for being here :) *I’d bet good money that you’d never guess that my chocolate chip cookies are gluten free. They truly are the best cookies I’ve ever had!