Chipotle Beef-Stuffed Peppers

Mexican food always makes for a great dinner. I have fun cooking it, and it's usually pretty hard to mess up the recipes. This recipe for example, calls for 4 medium peppers, but I opted for 2 peppers and realized at the last minute that I forgot to reduce the ingredients accordingly. Oops. However, this dish still turned out to be very delicious, and I was glad that my peppers were a little more stuffed than they were supposed to be.

Labor Day Weekend in Traverse City, MI

After visiting twice this year and having a blast each time, I really honestly believe I could live in Traverse City. The views are simply amazing, the shopping is great, and the wine is delicious...what's not to love? 

I love my Michigan wines!

Grilled Chicken with Peach Sauce

When I was first diagnosed with Celiac Disease about four years ago, I ate a lot of chicken and rice. They were the easiest and safest foods I knew of as I began my journey into gluten-free living. Since that time, chicken has always been my go-to for quick and delicious meals. However, I now like to mix things to take a boring piece of chicken and make it fabulous.

Gluten-Free Chocolate Cake

I am not usually one for "from-scratch" recipes, however, there are some occasions that require a bit of culinary "showing-off", and making a cake from scratch is necessary. Especially a gluten-free cake.

Lazy Lasagna

Lazy lasagna is much like glorified spaghetti, except it tastes like lasagna and it doesn't require all the fuss. Don't get me wrong, I love lasagna (my mom has an excellent lasagna roll-up recipe), but if there's an easier way to make it, I'll take it.

Chicken & Rice Casserole

This is one of my favorite comfort food recipes, and it's one of my husband's favorites as well. I sampled from several different recipes until I came up with a one that fit my tastes, and my requirement for simplicity. This is such an easy dish to put together when I don't feel like spending a lot of time in the kitchen. I never quite make it the same way each time, but it always turns out soo good. 

Date Night

If you are frugal, like me, then you can appreciate a date night spent at home. Sure, we could have gone out and enjoyed the restaurant atmosphere and the $50 bill...but we opted to enjoy the summer before it ends by grilling some steaks, which were only $6, thank you.

Gluten Free Pepperoni Rigatoni

As promised, I will be providing you with easy, delicious, and most importantly, gluten-free recipes. Pepperoni Rigatoni is one of my favorite pasta dishes and it is beyond easy to make. 

This recipe was taken from Taste of Home's Ultimate Five Ingredient Recipes cookbook. I highly recommend this cookbook to anyone who doesn't have a whole lot of time to spend in the kitchen but still wants a wholesome meal. This is NOT a gluten-free cookbook, but since each recipe is only five (or less) ingredients, it's really easy to modify each to be gluten-free. I am confident this is not the only recipe you will see me post from this cookbook.

Pepperoni Rigatoni


You will need:
1 package (8 oz) rigatoni or large tube pasta (I use Hodgson Mill's GF Rice Penne)
1 Jar (28 oz) spaghetti sauce (Prego Fresh Mushroom)
1/2 to 1/3 package (1-2 oz) sliced pepperoni, halved (Hormel Original)
1-2 cups (4-8 oz) shredded Mozzarella cheese (Kraft is always my cheese pick)

 











Preheat oven to 350°F

Cook pasta according to package directions (about 6 minutes for Hodgson Mill's Penne); drain. Add spaghetti sauce and toss to coat. Mix in halved pepperoni slices. Cover with cheese.


Bake for 20-25 minutes or until heated through and cheese is melted. 


If you're a cheese-lover like myself, sprinkle with some parmesan (Kraft) and dig in!

Blue Agave Sweetener

Since I mentioned using it in the Strawberry Shortcake recipe, I figured I might as well elaborate on the Organic Raw Blue Agave.

Gluten-Free Strawberry Shortcakes

I went into Meijer this afternoon to get some cleaning supplies, and the first thing staring me in the face (other than the greeter, of course) were big, ripe strawberries. And they were on sale. So I grabbed two cartons and set my mind on making strawberry shortcake.

My Story

In 2008, I was diagnosed with Celiac Disease. It took the doctors 6 months to figure out what was wrong with me. I was in constant pain, bloated, and tired all the time. Thinking I just needed a better diet, I was loading up on whole wheat and grains, which turns out was exactly the opposite of what I needed to do. My diagnosis came from finally being referred to a gastroenterologist who immediately told me to have an upper gastrointestinal (GI) endoscopy, during which they biopsied my small intestine. The results came back that I had Celiac Disease (click the link to learn more).

The second I found out what the problem was, my Mom and I jumped on Google and started doing research. My mom was a complete lifesaver from the beginning until even now. She loaded up on rice Chex, rice, and hunted down other foods that I could have so I could start the gluten-free diet right away. I was amazed at how much better I felt after just one week. The pain was virtually gone, I was feeling more energized, and I could tell my overall quality of life was improving. Since that time, my Mom and I have experimented with many recipes and ingredients to create gluten-free dishes that were much like the gluten versions that we were used to.

In 2011, Steven and I were to be married and I was going to be living on my own for the first time since being diagnosed. At my bridal shower, my Mom gave me the best gift I could have ever asked for: she put all of my favorite gluten-free recipes together in a homemade cook book. This has been such an awesome resource for me, as well as the internet, and a couple other cookbooks I have bought.

Steven has been a great help and has offered so much support throughout all of this as well. He offers his honest opinions of all my experimentation, and he often helps me to cook. When I was first diagnosed, he quickly learned what to look for in ingredient lists, and has been able to determine if an item is gluten free or not ever since. I feel truly blessed to have such a great support system with Steven, my family, and even my friends too.

With Steven's encouragement, I finally decided to start a blog where I can share with the rest of the gluten-free community my findings and recipes. I am very excited to be able to help others make food that is easy and doesn't require weird or tasteless ingredients. I pride myself in being able to find quick substitutes for gluten-containing ingredients, and keeping up with finding gluten-free national brands. You will find many items you recognize, and some that you may be excited to learn are gluten-free. I will also share with you the best-tasting substitutes I have found for those items that will never be gluten-free (breads, pastas, etc.).

Please feel free to post comments, feedback, and suggestions. I would love to hear the things that you have found, as well as how my recipes work for you. This is a place where we can all learn from each other.

Enjoy!