Garlic Herb Chicken with Vegetables

TIP: The best way to eat Gluten-free is to eat what is already gluten-free.  Experiment!

If you are looking for a good marinade try 

LAWRY'S:

For this recipe, I used LAWRY'S Herb & Garlic. 

Step 1: Take 2 chicken breast tenders (per person) and marinate in Lawry's Herb&Garlic marinade for 30min to several hours

Step 2: Place chicken in glass pan and cook at 350 degrees for 20 minutes or until tender and cooked thoroughly (not pink)

Step 3: Chop up onion, sweet peppers and zucchini 

Step 4: Place in a pan with fresh thyme and rosemary, garlic powder, onion powder, pepper, sea salt,  and tablespoon of grapeseed oil (or other oil)

Cook on medium heat until vegetables or soft and slightly crisp

Step 5: When chicken is done, pull out of oven and place in pan on stove for five minutes on low heat

Step 6: Serve chicken and vegetables together

YUM!!  

Gluten-Free CUP CAKES!!!

Thank you, BETTY CROCKER!!
The end of a great month of August! Got to horseback ride, play tennis, intertube a couple rivers, saw South Pacific, went rock climbing and bouldering, cliff jumping, lots of zumba and yoga, learning to eat zucchini  got a litter genie and made a lot of life goals; and little Sambo (my small cat) will be 1 year old in 4 days!  What better way to celebrate all of this than with CUP CAKES?

Step 1: Smile :)

Step 2: Purchase Betty Crocker's Gluten-free yellow cake mix and Rich & Creamy Rainbow Chip frosting

Step 3: Assemble Ingredients:

1 Stick melted butter

3 large eggs

2 teaspoons vanilla

2/3 c water

1 pkg Betty Crocker's Gluten-free yellow cake mix

Step 4: Pick out muffin cups & Preheat oven to 350

Step 5: Line muffin tins

Step 6: Crack 3 eggs into a bowl

Step 7: Measure out 3/4 c water

 Step 8: Pour cake mix into a medium sized mixing bowl

 Step 9: Pour 3 eggs into mixing bowl

 Step 10: Pour 2 tsp. vanilla into bowl

Step 11: Microwave butter for 20 sec and then pour into bowl

Step 12: Pour in the water

Step 13a: Blend (or mix with fork) the batter mixture

Step13b: Ideal Consistency is fluffy and light. 

Step 14: Pour batter evenly into a dozen cupcake tins.

Step 15: Place on middle rack in the oven, cook for 18-20 minutes or until lightly golden!

Halfway they will look like this (above) !

Complete they will look like this (above) !!

Step 16: Allow to cool for 10+ minutes

Step 17: Frost to your liking.  

If you are lactose intolerant I suggest Lactaid 

(I'm sure there will be a future posting on this)

~ENJOY!!!!~

Something Belgian This Way Comes...

Banana-Almond Belgian Waffles

Gluten/Dairy/Corn/Pork- FREE

Step 1: Make or purchase Gluten-free pancake mix

(any recipe or brand will do - I use Bob's Red Mill Gluten-free Pancake Mix)

Step 2: (Directions for Bobs Red Mill Gluten-free pancakes)

Add about 3/4c - 1 1/2c pancake mix to a mixing bowl or cup

Step 3: Add 1-2T oil (grapeseed, olive or anything you prefer)

Step 4: Add 1 c Milk (Almond, soy, rice or what you prefer)

Step 5: Add 1 large egg 

Step 6: Flavor tip: add 1/2 - 3/4 of a banana and sliced almonds

Step 7&8:  Blend ingredients with electric mixer, whisk or fork until consistency is smooth and not too thick (add water if needed).  Pour 2.5 oz of batter (ish) onto waffle maker.  Wait 4-6 minutes and remove (according to your waffle maker's instructions). 

Step 9: In a separate stove pan, cook Little Smokies' Beef Sausage!! (Pork substitute and they taste the same!)

Step 10: Add strawberries (or any fruit choice) and top with Maple Agave!

BON APETIT!!!!!!!!!!!