Category Archives: Gluten Free

Pass the Guacamole

My favourite thing to eat while in Mexico and one of my favourite snacks of all time, Guacamole always hits the spot.

There are so many different guacamole recipes, but this one is easily my favourite.



4 ripe avocados, peeled, pitted, and mashed

1/4 fresh lemon juice

1/2 mixed dressing/mayonnaise/miracle whip

1/4 chopped onion {optional}

1 tsp chili powder

1/2 tsp garlic powder

1/4 tsp pepper

2 medium tomatoes, seeded and diced {optional}

**This recipe freezes well (without tomatoes) so if you want to make a large batch and save some for another time you can!!!**

The Ultimate Taco Dip

A couple of months ago I couldn’t decide whether to make my usual taco dip or have a taco (I had leftover taco meat in the fridge)…so I decided to mix the two. And oh my heavens….the result was absolutely scrumptious and became a repeat *offender* in this house!!! I took it for a girly night and got rave reviews – it is seriously soooo good!

My usual taco dip recipe –


Refried Beans


Mixture of 2 parts sour cream/1 part mayonnaise or miracle whip and some taco seasoning to taste

Sprinkle with cheese

Here’s how I changed it up!!!


Refried Beans


Sour Cream/Mayo and taco seasoning mixture

Taco meat (I like to make it a little spicy…Epicure’s Fajita mix is awesome!!!)

Sprinkle with diced white onion, jalapenos (I use the jarred ones), and red or orange peppers.

Cover with grated cheese – I use old cheddar

**You could put black olives on if you wanted like in the photo or anything else you’d like**

Bake at 350 until cheese is melted.

This is by far my favorite indulgent snack right now….but it’s certainly not low on the calorie list so I try not to make it too much. lol But it is seriously  SO good!!!

I eat it with regular tostitos, though the sea salt and lime Old Dutch tortilla chips would be amazing (they are just twice the calories so I’ve been avoiding them).


Lasagna Soup

I saw a photo of Lasagna Soup on Pinterest about a week ago and it looked soooo yummy. I knew it was something I had to try. So I googled and compared a few recipes, deciding finally upon THIS one by Paula Deen!


Here is the recipe, with the changes I made 🙂

  • 1 pound ground beef
  • 1 onion, chopped (I used half)
  • 1 green bell pepper, chopped (I used half an orange pepper)
  • 3 cloves garlic, minced
  • 1 teaspoon thyme (I left this out, don’t care much for thyme)
  • 1 tablespoon firmly packed brown sugar
  • 1 (32-ounce) box chicken broth (I used 4 cups cold water mixed with a package of french onion soup mix instead)
  • 2 (14.5-ounce) can petite diced tomatoes (I used one can Aylmer Olive Oil and Garlic Diced Tomatoes)
  • 1 (15-ounce) can tomato sauce (I also added a can of tomato paste)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt (I never add salt, but surprisingly did this time just for kicks. Plus I sprinkled some pepper in)
  • 2 cups broken lasagna noodles
  • 1 (5-ounce) package grated Parmesan cheese (I just used Kraft parmesan cheese)
  • 2 cups shredded mozzarella cheese
  • Garlic Crostini, recipe here (I did not make the crustini)


In a large pot, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in everything else, except noodles and parmesan. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

This was seriously delicious and tasted exactly like lasagna. Adding a couple of scoops of cottage cheese to our individual servings added that perfect final touch. Truth is, unless we are having company or taking it to someone else, I’m pretty sure this is how I’ll be making lasagna from now on. It was quick and easy, and soooo delicious!

Cinnamon Bread

A recipe from a cousin of mine that we all LOVE! It makes 1 loaf and about 8 muffins.

1 golden cake mix {or GF cake mix}

1 instant vanilla pudding mix

1/2 cup oil (canola)

1 cup water

4 eggs

Beat together for 4 minutes

In a separate bowl mix:

1/4 cup brown sugar

1 Tbsp white sugar

1 Tbsp cinnamon

In greased loaf pan (as per my mom’s suggestion I grease the sides really well with margarine and line the bottom with a thin piece of parchment paper), layer half the cake mixture and sprinkle with cinnamon sugar mix (it says to use half of it but I never do). Swirl with a knife. Repeat and swirl again. Bake at 350 for 45 minutes. Drizzle with store bought frosting – I’ve never done this step…it doesn’t need it at all.

Whipped cream is delicious on top, especially if you do mini muffins! Mmm!

Bruschetta Chicken

I pulled chicken out yesterday because I knew it’s what I wanted, but I wasn’t sure how I wanted to prepare it. So I pulled out a cookbook I love (one from my aunt’s church group) and looked through the chicken recipes. Though I don’t like tomatoes, the recipe for Bruschetta Chicken just sounded awesome. I didn’t follow the recipe, but instead made up my own. I remembered buying cans of Aylmer Garlic and Olive Oil diced tomatoes and thought it would be perfect.

First I sauteed 3 cloves of minced garlic and added in half of the can of diced tomatoes. I blended up (in my handy chopper) the other half of the can (because I really don’t like tomato chunks) and added it to the pan as well. In the baking dish I seasoned each of the 4 chicken breasts with pepper and garlic salt (lawry’s garlic salt with parsley…sadly only available in the USA – but it’s the best!!!) and poured the tomato mixture over, covering them completely. Then I sprinkled it all with some parmesan cheese, simply because I love it. I baked it in the oven at 350 until cooked through – I’ll say 45 minutes to be safe but I actually have no idea how long it was. I flipped each chicken breast over to move the tomatoes off, making room for the CHEESE!!! I grated old cheddar and sprinkled it over, letting it bake until the cheese was melted.

This photo shows the chicken breasts grilled….mine were done completely in the oven.

We also made Saffron rice and Orange/Almond Salad with it and it was a seriously delicious dinner. The extra tomato-ey sauce on the chicken was perfect to put on the rice. Oh my…sooo good, and soooo easy! I will be making this dish again for sure!

The GM Diet/Cleanse {My *long winded*thoughts}

I’ve been wanting to try a cleanse for years now….The store ones don’t appeal to me, and I know enough about myself to know that I’m not good without food. I need something to sustain me or at least keep me committed. So the Master Cleanse and juice or water cleanses weren’t really at the top of my list either. I just figured I’d find one I was  happy with at some point and try it out – which is exactly what happened.

On Pinterest last week I saw  the link to the GM Diet/Cleanse – claiming a loss of 10-17lbs in just one week’s time. Yes, that caught my eye. Continue reading

Salads for the Modern Family Potluck

Holiday food is turkey, ham, mashed potatoes, stuffing, and pasta – right? Instead of suffering from a meat and carb overload mere days into the holiday season, try shaking things up a bit on your family’s menu by adding in some colorful dinner salads. you don’t have to stick with lettuce, cheese, and store-bought dressings, either; here are 5 salad ideas that will make your family members excited for dinner.

Green Papaya Salad

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