Tag Archives: recipes

My four favorite “secret” gluten free bloggers

I follow a lot of blogs – some gluten free, some healthy living, some fashion/lifestyle, and some that are a mix of all of them. I’ve found that some of the blogs that I get the most out of, or like the best, are ones that aren’t explicitly focused on gluten free living/recipes, but are “secretly” gluten free. By “secretly” I mean that they often have recipes that are gluten free or give easy substitutions to make them gluten free.

I think what I like so much about these blogs is that, while I love reading about Celiac Disease and the gluten free community, sometimes it can get to be too much (or too depressing). These blogs are just fun, plus they all have easy and healthy recipes to boot!

These are four of my favorites!

1. Clean Eating Chelsea
Not only is Chelsea totally hilarious, but she’s gluten free! I’m always getting ideas from her on new ways to make my morning oatmeal, and totally appreciate that her recipes are made with whole foods and are heavy on the veggies!

Must make recipe = the perfect bowl of oatmeal. This is basically exactly how I make my oats in the morning, except I let them soak overnight and then microwave them in the morning. Chelsea gave me the idea to put jam in my oats, which revolutionized my breakfast – a spoonful of sugar-free raspberry jam in oatmeal makes the whole thing burst with raspberry flavor!


2. Chocolate Covered Katie
Katie somehow is always coming up with ingenious recipes and healthy twists on classic desserts. While most of her recipes are very close to being gluten free from the start, if they aren’t then she always makes sure to put in instructions on how to substitute ingredients to make them gluten free. Awesome!

Must make recipe = chocolate chip cookie dough dip! I use gluten free oats in mine and it’s one of my favorite healthy indulgences.


3. The Wannabe Chef
I love this guy. He has tons of simple recipes for quinoa, tempeh (one of my staples), and is notorious for delicious brownies.

Must make recipe = banana pancakes! With only five ingredients these are as simple as can be (because I don’t know about you, but early in the morning the last thing I want to do is measure out 7 different kinds of flour).


4. Dashing Dish
Katie’s blog has a ton of creative recipes. While they aren’t all gluten free, she’s great about putting substitutes in – not to mention pumping up her recipes with protein and keeping them low in sugar! Any girl who can actually come up with a recipe for “chocolate protein frosting” is a miracle-worker in my book!

Must make recipe = rich chocolate cake with chocolate protein frosting. (You should also check out her strawberry protein pancake roll ups)


Thanks to Chelsea, Katie, Katie, and Evan for all of your great recipes!


Polish Kapusta

The second there’s a chill in the air, all I want to eat are piping bowls of X, Y, or Z. Oatmeal, soup, chili, thai food, you name it. Last night I had a pregnant-lady strength craving for kapusta.

Kapusta is a traditional Polish dish that my grandma used to make. It’s kind of like golabki (stuffed cabbage), only without the meat. Plus you don’t have to do any of the work of stuffing and rolling the cabbage, it’s a one pot meal. Well, meal for me, probably more of a side dish for others.

There are a ton of different versions of kapusta – some are sauerkraut-based, some have mushrooms, and some have salt pork. Our family’s version is more tomato based, with tons of onions and cabbage.

Polish Kapusta


  • 1/2 head of green cabbage, cut into chunks
  • Some kind of tomatoes (you could use diced, fresh, stewed, anything but sauce)
  • 1/2 onion, diced
  •  1-2 T. sugar
  • salt and pepper
  • 1 clove garlic
  • 1 T. butter + 1 T. oil
  • 1 c. water
  1. Saute onion and garlic in butter/oil until transparent
  2. Add in cabbage, water, and tomatoes. Liquid should just about cover the cabbage.
  3. Turn the heat on low, let simmer for about 20 minutes.
  4. Add in sugar, salt, and pepper to taste.
  5. Let simmer for another hour or so (until the cabbage is tender and the liquid has thickened)

I served mine with greek yogurt (usually it’s served with kielbasa and sour cream). And I ate about four bowls. And it was amazing. Such a simple recipe, but it’s one of my favorites.

The best part about kapusta is that it stays good for at least a few days to a week, and it’s like chili in that it just gets better after sitting in the fridge.

Na zdrowie!

Nut butter monster bars – Cocomama recipe contest

Today’s the day!  It’s the Cocomama Recipe Contest! They will be posting all of the recipes on their Facebook page, and the one with the most likes wins.  So, you should probably go there and hit the “Like” button to vote for me.

This is my first ever recipe contest, and I think I have a winner. I’m calling them “Nut Butter Monster Bars”.

And don’t they look good for their big judgment day?


  • 3 3/4 c. gluten free cereal (I used Nature’s Path Honey’d Corn Flakes, but you could use Chex or rice cereal too)
  • 1/4 c. honey
  • 1/4 c. brown sugar
  • 1 1/2 T. butter
  • 3/4 c. crunchy peanut butter
  • 1/4 c. plus 1 T almond butter
  • 3/4 tsp. cinnamon
  • 1/4 c. raisins
  • 1/3 c. white chocolate chips


1. In a saucepan over low/med heat, stir together honey and brown sugar until the sugar is dissolved.

2. Stir in nut butters, butter, and cinnamon and stir until the mixture is smooth

3.  Stir in cereal (depending on the size of the cereal you may want to crunch it up a bit first)

4.  Stir in raisins and chocolate chips (this would also be great with regular chocolate, and any kind of dried fruit)

5.  Press mixture firmly into an 8×8 or 9×6 baking dish (I have a weird Ikea pan)

6. Put in fridge to set, then cut up into squares and freeze the ones you don’t eat right away!

I’m excited for the contest to start!  You should check it out on Facebook and hit the like button for me!