Gluten Free Buffalo Chicken Dip

Gluten Free Buffalo Chicken Dip

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Happy Super Bowl Sunday!! Although my team isn’t playing in the Super Bowl this year, it is still fun to go to football parties and watch the game. I am more excited for the commercials and the half time show.

This quick buffalo chicken dip is a crowd favorite and sure to please at any party.

What You Need:

2 large chicken breasts, halved

salt and pepper

red pepper

coconut spray

1/2 cup to 1 cup of buffalo sauce (I love Franks Red Hot)

1/4 cup Greek yogurt

1 package of light or half fat cream cheese, room temperature

1 1/2 cups cheddar cheese (save 1/2 cup for top)

What To Do:

Preheat oven to 425 degrees and spray a baking pan with coconut spray.  Season the chicken breasts with the salt, pepper, and red pepper mixture.  I didn’t included a measurement because everyone likes different combinations of spices.  Cook for about 20-25 minutes, depending on how thick your chicken is.

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Let the chicken cool and when it has cooled off, shred the chicken breast in a bowl, add in the hot sauce and Greek yogurt.  Mix until incorporated.

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Mix in the cream cheese and cheddar cheese.

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Spray a baking pan with the coconut oil spray and put in the dip.  Spread the rest of the cheddar cheese on top and bake for 20ish minutes -you want the top to be melted and bubbly.

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enjoy xo

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Gluten Free French Toast Bake with Apple Compote

Gluten Free French Toast Bake with Apple Compote

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This recipe is perfect for brunch gatherings or for a special breakfast.

 

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What You Need:

1/2 loaf of gluten free sour dough bread, cut in 1 inch pieces

3 eggs

1/3 cup of soy milk

1 tablespoon sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon apple pie spice

What To Do:

Mix all your ingredients together, except the bread. Soak the bread in the mixture overnight.

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In a casserole dish, layer the soaked bread. Overlap the bread and pour the rest of the mixture on top. Bake at 350 degrees for 40 minutes.

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While it is baking, prepare the Apple Compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

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What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

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Top the French Toast with the Apple Compote and enjoy! xoxo

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Shrimp Two Ways

Shrimp Two Ways

Hope everyone had a lovely New Year! This quick and simple dish reminds me of the shrimp I had when I was in Hawaii at one of the famous shrimp food trucks on the North Shore. My favorite flavors were the spicy shrimp and the lemon pepper shrimp. So this is my quick and simple version of them.

 

What You Need:

1 bag of fresh, unpeeled shrimp (you can use cooked but it won’t soak up the flavors as well)

Lemon Juice

Garlic (4 cloves, chopped)

Vegan Butter

Salt and Pepper

Hot Sauce

What To Do:

Peel and devein the shrimp. Place them on a baking pan with vegan butter in mini chunks (I just put a few blobs around so that it would melt while the shrimp are cooking). Sprinkle with salt and pepper.

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On half the tray, cover the shrimp with lemon juice, garlic, and extra pepper. On the other half, cover the shrimp in hot sauce. Bake at 350 degrees for 5 minutes, flip and cook for 5 more. Depending on the size of your shrimp will determine the cooking time.

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Lemon Pepper Shrimp

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Buffalo Shrimp

Enjoy! xoxo

Happy New Year!

Happy New Year!

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I am so happy to close the door to 2016. This year has been one of the most difficult years of my life. Between my mom’s sudden passing and dealing with the emotions with that to my uncle’s passing after he had made so many milestones since the accident. Being with my ex who had brain surgery to us making the difficult decision to not be together anymore. I can’t forget the lessons I learned or how strong I realized I was.

There were happy things that happened too. My cousin got married and two more of my cousins got engaged. The love and bond of my family becoming closer that united us more than we could ever imagine. To the “fierce five” as my aunt calls us who have been through more tragedies than a person should have to endure in a lifetime. To my amazing friends and family who have supported me throughout this difficult year has shown me that I can get through anything. To all my lovegfreelife friends who have helped make my blog successful with their support.

There will always be challenges in life but it is how you react to them that either makes or breaks a person. I have learned this past year to love more, to not hold grudges because you don’t know when it will be the last time you speak to them. Life is precious. It is short and can be taken away at anytime. As I go into 2017, I am choosing love to guide me. “Love is love is love is love”. Happy New Years! Xoxo

 

Gluten Free Cranberry Bread

Gluten Free Cranberry Bread

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This recipe reminds me of my momma so much! She would always make multiple loafs around the holiday season and together we made her recipe gluten free! The bread is the perfect amount of sweet with the tartness from the cranberries. The bread is moist and overall is just delicious!

 

What You Need:

2 Cups of Gluten Free Flour

1 Cup of Sugar

1 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/4 Cup Vegan Butter

1 Egg, beaten

1 Teaspoon Orange Zest

3/4 Cup Orange Juice

1 1/2 Cups Cranberries, diced

Coconut Spray

What To Do:

Mix together flour, sugar, baking powder, salt, and baking soda in a large bowl.

Cut in the butter until the mixture is crumbly.

Add in your egg, orange peel, and orange juice and stir until it is evenly mixed in.

Fold in cranberries and put into a greased loaf pan.

Bake at 350 degrees for about 50-60 minutes. Try to wait until it is cool to eat it. It is hard but it is so good!

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Hope everyone is enjoying the Holiday Season! xoxo

Quick and Easy Taco Dip

Easy Taco Layer Dip

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This is a quick and easy dish to make and bring to a party or for when you have a fiesta at your place. Our Thanksgiving tradition is to have a Mexican Fiesta the day after Thanksgiving. I make my famous fresh margaritas and this year I made this taco layer dip.

I am not going to lie when I said that this Thanksgiving was such a mix of emotions. We were missing two very important people at our table and I didn’t even want to celebrate. This is the first holiday without my mom and recently my uncle also unexpectedly passed away. Our family has been through so much these past two years, so many tragedies and too many deaths. Thankfully, I have the support of my family and friends but it is hard to understand how I am feeling because everyone feels different when a death occurs. I am thankful for my friends and family, my ever-changing health, my dog, my students and coworkers, the support of my lovegfree life community, and being able to share my story along with the struggles that I am facing. Take a minute and reflect on what you are thankful for. Even when it seems like your world is crashing down, there is always something to be thankful for.

What You Need:

Gluten Free Refried Beans

Sour Cream or Greek Yogurt

Gluten Free Taco Seasoning (or you can go back to my taco recipe for a homemade version of my own Taco Seasoning)

Guacamole

Cheddar Cheese, shredded

Tomatoes, diced

Olives, sliced

Lettuce

Tortilla Chips

What To Do:

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In a large baking dish, put down a layer of refried beans.

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Mix together the sour cream/Greek yogurt with the taco seasoning.

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Put the mixture on top of the refried beans and layer on the guacamole and cheddar cheese.

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On top of that, sprinkle the tomatoes, olives, and lettuce.

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Serve the dish cold with tortilla chips and with a delicious fresh strawberry margarita!

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Enjoy xoxo

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Gluten Free Apple Crisp

Gluten Free Apple Crisp

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I love Fall and everything that comes with it. The cooler weather, the colorful leaves, and all the delicious Fall foods. I love making Apple Crisp when company comes over or when I need a quick dessert to bring somewhere.

 

I am sure we have all heard the advice to, “Eat an apple a day to keep the doctor away”. Well, apples do have many different benefits that do help keep the doctor away. Apples have polyphenols, which influences the digestion and absorption of carbohydrates. The phytonutrients found in apples also help reduce the risk of hypertension, diabetes, and heart disease. Apples also act as an asthma preventative. The benefits of eating an apple for asthma sufferers are the many antioxidants and anti-inflammatory nutrients that come into your bloodstream.

What You Need:

5 Apples, Diced

1/2 Cup Brown Sugar

1 Tablespoon Cinnamon

1 Tablespoon Lemon Juice

1 Tablespoon Gluten Free Flour

Coconut Oil Spray

Topping:

1 1/2 Cups Certified Gluten Free Oats (remember, it is important to have certified oats!)

1/2 Stick Vegan Butter, Melted

1/2 Cup Brown Sugar

2 Teaspoons Cinnamon

What To Do:

Mix all the ingredients for the filling together. Put in a baking dish that has been sprayed with coconut oil spray. In a separate bowl, mix the topping ingredients together. Spread evenly on top of the apple mixture. Bake at 350 for about 45 minutes or until the top is golden brown and the apples are soft. I like to top mine with all natural ice cream or frozen yogurt!

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