English Toffee

English Toffee Candy I love English toffee, but never really thought about making any until now. Thinking of holiday gifts for friends and family, I had already decided on homemade hot coco mix and gluten free gingerbread cookies. The bags I picked up for the gifts, however, are a little large, so I knew I needed more goodies to put in the bags, or a ton of cookies. That's when I ran across some idea's on Christmas candy. Mind you I haven't made much Christmas candy since I was a wee young lass, so off I ran to the kitchen to give it a go. While attempting to cook the first batch of toffee, I was distracted by my five year old and it burned. Yep burnt toffee filling the kitchen with the sweet smell of caramel... sort of. So while the recipe is super easy and only takes  sugar, butter, water, salt, vanilla, chocolate chips and nuts, don't forget to keep stirring your toffee until it's ready to come off the stove. You will want to reach the hard candy stage while stirring your toffee. On a candy thermometer, that's around 300 degrees.  Take it out and place it in an 8x8 buttered pan. While it's still hot, sprinkle a 1/2 cup of chocolate chips on top and let them warm for a minute. Then spread the chocolate over the whole layer. We didn't want to wait too long for our English toffee, so into the freezer it went. Can I just say Yum! Yum! and Yum! This will last a month stored in a air tight container...who are they kidding? I doubt it will last a week around here. Wishing you and yours the all joys of the season!
English Toffee
Recipe type: Dessert
  • 1 cup white sugar or brown sugar
  • 1 cup butter
  • 2 Tbls of water
  • ⅛ tsp salt
  • 1 tsp vanilla
  • ½ cup chocolate chips
  • 1 cup of walnuts or pecans
  1. Butter an 8x8 inch pan
  2. Melt butter in pan on medium low heat
  3. Add sugar, salt, water and stir constantly
  4. Bring mixture to hard candy stage 300 degrees
  5. Remove from heat and add vanilla
  6. Pour into buttered pan.
  7. Press to edges of pan
  8. Sprinkle with chocolate chips
  9. After chocolate chips have melted a little spread over the whole toffee layer.
  10. Sprinkle with nuts if desired
  11. Let cool completely
  12. Break into pieces and store in airtight container


Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

When the holidays come to our home I start thinking about eggnog pumpkin pie. Over the years, I’ve had countless pumpkin pies. Everything from your average store bought pie, to the yummy home baked versions. Then I found out I needed to be eating gluten free and everything changed with my pumpkin pie. How to make a truly tasty crust was a big challenge. And how to make a nice organic simple pie filling that was thick and rich was another one. Enter gluten free eggnog pumpkin pie. The eggnog makes the pie filling thick and rich. Plus, it adds an extra flavor punch to the pumpkin. It’s a winning combination.

First I start with a gluten free coconut pie crust. You can get the recipe here. Or if you prefer here is a recipe for a traditional gluten free pie crust.

Gluten Free Coconut Pie Crust

Next, I preheat the oven to 425 and I mix up my pie filling in large bowl. I use home made pumpkin, which is super easy to make. Just buy a nice organic pumpkin (not too large) and cut a couple of slits in the pumpkin with a knife. Then, pop it into your oven on a baking dish (I use my glass cake pan) at 350 until you can pierce through the skin with a fork easily. Peel the outside skin off, and scoop out the seeds. Place the chucks of pumpkin in a food processor and blend until smooth. Now you have fresh pumpkin for your recipes. I store mine in freezer bags in the freezer until I need them, and then just thaw them out.

I’ve used “Horizon” organic eggnog in this recipe and “So Delicious” coconut milk eggnog. I also found a great organic eggnog from a local farm at our store one day that worked wonderfully. I don’t think it matters what eggnog you choose, so pick your favorite. I use 1/2 cup of honey in the recipe, but if you don’t have this on hand you can substitute the same amount of sugar. Add all the ingredients together in a bowl and mix together. Pour into your prepared pie shells and bake at 425 for 15 minutes. Then reduce the heat and bake at 350 for 40 to 50 minutes until filling is firm. The timing will depend on how deep your pie pans are. The glass ones I use make about a pie and a half each so they take a lot longer in the oven.

Eggnog Pumpkin Pie No Whip Cream

I hope you will enjoy this gluten free eggnog pumpkin pie as much as we do during the holidays. Watch for more of my upcoming holiday recipes this month. I have some great holiday entertaining blogs that I think you will love here. And please let me know if there is anything that you would like to see more of in the future.

Wishing you all the joys of the season!

Eggnog Pumpkin Pie
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A easy gluten free eggnog pumpkin pie perfect for the holidays. Go ahead give your pumpkin pie a makeover. With a rich custard like feeling and yummy spices it will become your families new favorite holiday dessert.
Recipe type: Dessert
Serves: 8
  • 3 eggs
  • 1 cup organic eggnog
  • ½ cup honey or sugar
  • 2 tsp of maple syrup
  • 1¾ cup of pumpkin or 15 ounce can of pumpkin
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tsp xantham gum
  1. Preheat oven to 425
  2. Add all ingredients in a large bowl
  3. Mix until smooth
  4. Pour into prepared gluten free pie shells
  5. Bake at 425 for 15 minutes
  6. Reduce heat to 350
  7. Bake for 40 to 50 minutes until firm
Any eggnog will do in this recipe. Just make sure that it is gluten free if your following a gluten free diet.
Nutrition Information
Serving size: 8


Coconut Pie Crust

Gluten Free Coconut Pie Crust

Need a quick, easy pie crust? Try this super quick gluten free coconut pie crust. I love using this pie crust for my eggnog pumpkin pie, and it will rock a chocolate filling like no other. You can also make it dairy free, if you need to, by switching out the butter in the recipe for coconut oil. In fact, you can make the crust with just coconut flakes and coconut oil if you prefer. I love the addition of the spices and a touch of maple syrup.

Mix all your ingredients together, and simply press the coconut mixture into your pie pan. I used my fingers. Then bake the coconut pie crust at 350 for 7 to 10 minutes until the edges start to brown. That’s it! Now you can add your favorite pie filling.



Coconut Pie Crust
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A fast super easy gluten free coconut pie crust.
Recipe type: Dessert
Serves: 8
  • 1½ cups flake coconut
  • ¼ cup butter melted
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
  1. Mix all ingredients together
  2. Press into pie pan
  3. Bake at 350 for 7 to 10 minutes until edges are slightly brown
  4. Fill with favorite pie filling
Coconut oil can be exchanged for butter
You can make this recipe with just coconut oil or butter and coconut flakes just increase oil or butter to ½ cup.
Nutrition Information
Serving size: 9

Chai Bliss Chicken Salad Sandwich

Chai Bliss Chicken Salad Sandwich

What is your favorite sandwich? My new favorite is my Chai Bliss Chicken Salad Sandwich. I’ve always loved a good chicken salad sandwich. I used to pick up an Arby’s chicken salad sandwich when ever I was out and about, running errands. Now that I’m gluten free, that’s no longer an option. This recipe is so easy, delicious and healthy that I don’t think I’ll ever miss the old chicken salad sandwich I used to buy there.

I used a 1/4 cup of mayo in this recipe. If you want to save even more calories you can substitute plain yogurt in it’s place. I’m not a calorie counting person. I figure if I’m eating pretty good 90% of the time a little something here and there isn’t going to hurt me.

The almonds I used in this recipe are divine all on there own. They’re called “Olomomo Chai Bliss Almonds,” and they are tasty little things. You can pick them up at your local natural food store in the snack section. I crushed them up and put them in my chai bliss chicken salad sandwich. If you can’t find them, use regular almonds and cardamom with a little cinnamon spice to add a nice chai flavor to your sandwich.

You can use any gluten free bread that you buy, or bake yourself. I listed “Three Bakers 7 Grain Bread” because I love the flavor and texture. Feel free to use whatever you have on hand. You can also use either grilled chicken, or canned chicken. I used canned chicken because it was quick and easy for me at the time, and I was hungry. I spread kefir cheese on my bread before adding the chicken salad. It tastes like cream cheese only healthier for you.  Enjoy!


5.0 from 1 reviews
Chai Bliss Chicken Salad Sandwich
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A chicken salad sandwich with a nutty chai twist.
Recipe type: Sandwich
Cuisine: American
Serves: 4
  • 13 ounce can of chicken
  • 2 Tbls of "Olomomo Chai Bliss Almonds" chopped
  • You can substitute regular almonds with cardamom and a little cinnamon
  • ½ cup chopped apple
  • ¼ cup of grapes chopped
  • ¼ mayo
  • 2 Tbls of kefir cheese
  • ¼ dried cranberries
  • Your choice of Gluten Free Bread we used "3 Bakers 7 Grain Bread"
  1. Mix all ingredients together in medium bowl
  2. Toast bread
  3. Spread Kefir cheese on bread
  4. Top with Chai Bliss Chicken Salad
  5. Serve immediately
  6. Save any leftover chicken in airtight container in the fridge


Mile High Potato Salad

Mile High Potato Salad

On Monday I was asked by my beautiful daughter to give her and her family a ride to the Denver airport. No problem… at least that’s what I thought. We loaded everyone, including my five year old, into her vehicle, which was no small feat with so many of us. When everyone disembarked from the car and Kencaid found out he didn’t get to go with his sister the crying started.

Driving back home, he continued to cry and carry on until I did what every good mother’s does in this situation …I bribed him. If he could be good until daddy came home that evening maybe we could go to the park. Well that did it. Tears stopped, happiness and sunshine returned. I could concentrate on driving on the freeway. Until the thought hit me, what would I do for dinner? So driving in the mile high city I came up with a plan. Oven baked chicken, watermelon, and potato salad to take to the park for a impromptu picnic. Which turned out to be a very enjoyable evening for us.

Mile High Potatoe Salad

Now I’ve never been big on classic potato salad so I came up with a loaded potato salad with bacon, sun dried tomatoes, and tomato pesto. The best part is my mile high potato salad uses very little mayo. Instead, I used plain yogurt with just 3 tablespoons of mayo. We loved the flavor, and the next day it tasted even better. I also want to try making mile high potato salad with roasted potatoes next time. I think that might add even more flavor. Give it a try and tell me what you think.

I hope you enjoy this recipe. What do you love to take on a picnic?

Mile High Potato Salad
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Mile high potato salad is loaded with bacon, sun dried tomatoes and tomatoes pesto so it's bursting with flavor.
Recipe type: Side Dish
Cuisine: American
Serves: 8
  • 8 Potatoes
  • 3 Tbls olive oil
  • 2 Tbls sun dried tomato pesto
  • 1 cup of plain yogurt
  • 3 Tbls of Mayo
  • 6 slices of bacon cooked and crumbled
  • ¼ cup of green onions
  • ½ cup of cooked sweet corn
  • ¼ cup chopped arugula
  • ¼ grated parmesan cheese
  • 1 tsp basil
  • 1 tsp oregano

  • salt & pepper to taste
  1. Cut up potatoes and place in large pan. Cover with water and bring to boil over medium high heat.
  2. Boil potatoes until tender about 10 to 15 minutes.
  3. Drain and rinse with cold water to help cool off potatoes.
  4. In large bowl combine all other ingredients and mix well
  5. Fold in potatoes and mix well.
  6. Chill in fridge till cold.


Healthy Fruit and Kefir Breakfast

Healthy Fruit and Kefir Breakfast

My husband insisted that I should share with you my healthy fruit and kefir breakfast. Let me first tell you that I can’t skip breakfast. Nope! I can’t do it. I don’t tend to like a heavy breakfast. Bacon and eggs, or pancakes are ok for an occasional treat, but I walk away feeling overstuffed, and not very motivated when I eat that much food first thing in the morning. Going with just juice in the morning doesn’t tend to keep me going either. So, enter my favorites: kefir and yogurt.

For this meal I pour a little kefir in the bottom of my bowl and add 1/2 cup of yogurt. Mix well (omit yogurt if you have dairy problems)
Then I add 1 tsp of raw local honey and stir well.
Then I sprinkle on a handful of granola type cereal. (Natures Path Organic Gluten Free Sunrise Crunchy Maple)
I add one teaspoon of either flax seeds or chia seeds on top.
To top it off, I put in banana, strawberries, blueberries and raspberries.

This breakfast keeps me going and feeling great in the mornings. What’s your favorite go to breakfast food?

Healthy Fruit and Kefir Breakfast
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Healthy Fruit and Kefir Breakfast meal with honey, fruit and seeds.
Recipe type: Breakfast
Serves: 2
  • ½ cup of kefir
  • ½ cup of organic yogurt
  • 1 tsp raw honey
  • ¼ cup gluten free granola cereal
  • 1 tsp chia or flax seeds
  • sliced banana, strawberries, blueberries and raspberries.
  1. Mix kefir and yogurt together
  2. Add honey and mix well
  3. Sprinkle granola and seeds on top
  4. Top of with your favorite fruit


Gluten Free Bunny Happy Carrot Cake

Gluten Free Bunny Happy Carrot Cake

What could be more delightful than a gluten free bunny happy carrot cake. Yes, this carrot cake would make any bunny happy.With loads of yummy carrots, spices, coconut, pineapple and pecans. To top it off I’ve added a luscious orange cream cheese frosting that would make any bunny come back for more.

Make sure to get my all purpose gluten free flour recipe to use in the cake here. Mix all your dry ingredients together first and set them aside. Then you mix all your wet ingredients in a large bowl. This batter will be very thick. Bake at 350 for 40 minutes and let cool before frosting.

Slice of Gluten Free Bunny Happy Carrot Cake

The frosting is a breeze to make. Just make sure your butter and cream cheese are at room temperature and beat together until fluffy. Then add your orange juice, peel and vanilla. Finally, add your powdered sugar a little at a time until you get a consistency that you like for your frosting.

Gluten free bunny happy carrot cake makes a lovely dessert for Easter, or anytime the carrot cake mood strikes. What is your favorite carrot recipe?


Gluten Free Bunny Happy Carrot Cake
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Gluten Free Bunny Happy Carrot Cake will make any bunny happy with yummy carrots, spices, coconut, pineapples and pecans.
Recipe type: Dessert
Serves: 8
  • Cake
  • 3 cups all purpose gluten free flour
  • 1½ tsp xantham gum
  • 1 Tbls baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 2 cups of sugar
  • 4 eggs
  • ¾ light cooking oil
  • ¾ cup coconut milk
  • 2 tsp vanilla
  • 2 cups of shredded carrots
  • 1 cup of crushed pineapple
  • 1 cup of shredded coconut
  • ½ cup of chopped pecans

  • Frosting
  • 8 ounce room temperature cream cheese
  • ½ cup of room temperature butter
  • 1 tsp of orange juice
  • 1 tsp grated orange peel
  • 1 tsp vanilla
  • 2 cups of powder sugar (or more if needed)
  1. Cake
  2. Preheat oven to 350 degrees
  3. Line two round cake pans with parchment paper and spray lightly with cooking spray
  4. Sift together dry ingredients and spices in medium bowl and set aside.
  5. Beat wet ingredients together in large mixing bowl.
  6. Add dry mixture to large bowl and mix well.
  7. Fold in coconut, carrots, pineapple and pecans.
  8. Pour batter into pans and bake for 40 minutes or until a toothpick inserted into center comes out clean.
  9. Cool before frosting.

  10. Frosting
  11. Beat together cream cheese and butter until fluffy
  12. Add orange peel, orange juice and vanilla. Beat until smooth
  13. Slowly add powder sugar until frosting is the thickness you would like.
  14. Frost cake

  15. Toasted Coconut
  16. If you would like to top with toasted coconut.
  17. Spread a thin layer of coconut on cookie sheet.
  18. Bake in 350 degree oven
  19. Stirring every few minutes.
  20. Only takes a few minutes to toast coconut flakes.



All Purpose Gluten Free Flour

Best Gluten Free Flour

Tired of spending a small fortune on gluten free flour mixes? Try my recipe for all purpose gluten free flour that is perfect for muffins, quick breads, cakes and even cookies. Spend a little money at first to buy the 5 different flours, and get several batches out of the bags. Your baked goods will thank you for it, and so will your wallet.

This gluten free flour blend is not for use in yeast breads. Use the all purpose gluten free flour in cakes, pies, muffins, scones, quick breads and cookies. Store flour in your refrigerator, or freezer.


5.0 from 1 reviews
All Purpose Gluten Free Flour
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All Purpose Gluten Free Flour that's perfect for cakes, muffins, quick breads, scones and cookies.
  • 1 cup of sorghum flour
  • 1 cup of tapioca flour
  • 1 cup of coconut flour (or almond flour)
  • 1 cup of arrowroot
  • 1 cup of white rice flour
  1. Mix together all flours
  2. Store in air tight container in fridge or freezer


Easy 30 Minute Italian Pasta Dinner

Easy 30 Minute Italian Pasta Dinner

Lets face it, after running the kids to school, grocery shopping, laundry and finishing off that to do list that’s so big you have to write it on a roll of toilet paper, you need a quick meal to cook. This easy 30 minute Italian pasta dinner will help you feed the family, save your budget and get you off your feet fast. The best part is that it’s much healthier than any store bought boxed version, and tastes so much better, your family will rave about how delicious it is. You don’t have to tell them how easy it was to prepare. You’re secret is safe with us :)

Now a word of caution; Don’t skimp on the ingredients. I’ve had times when I ran out of something (fire roasted tomatoes) and substituted another ingredient (stewed tomatoes). You just won’t get the same rich, full, savory flavor of this dish if you do.

This easy 30 minute Italian pasta dinner is made with gluten free brown rice pasta. Feel free to exchange the pasta with one that you prefer. If using a non gluten free pasta, it may shorten your cooking time by a few minutes.

Easy 30 Minute Italian Pasta Dinner browning meat

First add a tsp of olive oil to a large skillet.
Next add your chopped onion and 2 minced cloves of garlic, and cook until the onions are translucent.
To this, add one pound of grass-fed ground beef and cook until lightly brown.

Next add 2 cans of fire roasted tomatoes, your seasonings, Worcestershire, sun dried tomato pesto and chicken broth. Stir well

Easy 30 Minute Italian Pasta Dinner adding tomatoes

Now you’re ready to add 2 cups of your favorite pasta. For ours we add 2 cups of gluten free brown rice pasta.

Make sure you have enough liquid in your pan to just barely cover your pasta. If you’re a little short, just add a little more chicken broth.
It should look like this

Easy 30 Minute Italian Pasta Dinner adding noodles

That’s it! Now just cover with a lid and simmer 20 to 25 minutes until your pasta is tender.
I like to add a little mozzarella cheese to the top before serving.

I hope this helps you get out of the kitchen faster and gives you a little more time to enjoy other things that are important to you.

Easy 30 Minute Italian Pasta Dinner Finished Horz



Easy 30 Minute Italian Pasta Dinner
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An easy thirty minute gluten free Italian pasta dinner. Rich, savory and much healthier than the boxed version you can buy at the store.
Recipe type: Dinner
Cuisine: Italian
Serves: 6
  • 1 small onion chopped
  • 2 cloves of garlic minced
  • 1 pound of grass feed ground beef
  • 2 15 ounce cans of fire roasted tomatoes
  • 2 Tbls sun dried tomato pesto
  • 2 tsp Italian seasoning
  • 1 tsp Worcestershire sauce (Lea & Pearins if gluten free)
  • ¼ tsp of pepper
  • 1 cup of chicken broth
  • 2 cups of gluten free brown rice pasta (or pick your favorite pasta)
  • 1 tsp of olive oil
  1. To a large skillet add 1 tsp of olive oil, chopped onion & minced garlic. Cook till translucent
  2. Add one pound of ground beef and cook till lightly brown
  3. Add fire roasted tomatoes, pesto, seasonings, Worcestershire & chicken broth. Stir well.
  4. Pour in 2 cups of brown rice pasta and stir.
  5. Make sure pasta is just barely covered with liquid. If not enough liquid add a little more chicken broth.
  6. Bring mixture to boil.
  7. Reduce heat to simmer and cover with lid.
  8. Simmer for 20 to 25 minutes until pasta is tender.
  9. Top with shredded cheese if desired.


Decadent Gluten Free Chocolate Orange Cupcakes

Chocolate Orange Cupcake

What do you give to the chocolate lover on their birthday? Decadent gluten free chocolate orange cupcakes, of course. My husband, Ken, a confirmed chocoholic decided to have a birthday this year. Yep, another one! Lol- So what’s a girl to do when we are meeting with friends and we have a little guy who can’t have gluten either. I had to think fast. I needed something over the top delicious, chocolate and gluten free.

I had planned a surprise get together for Ken with our friends. My goal was simple. Make them all happy. I scrambled in the kitchen like a mad scientist at work to concoct the perfect decadent cupcake (as evident by the photograph of the mess I made with the powdered sugar). By the time I was done, I looked like the ghost of Christmas past, minus the chains to rattle.

chocolate mess

The result is the best gluten free chocolate cupcakes I’ve ever tasted. Moist, rich and over the top chocolaty. They’re topped with a decadent chocolate frosting with a touch of orange. My grandmother used to bring us kids a treat of orange chocolate sticks whenever she came to visit. I really don’t know what they we’re called. I’ve just always loved the combination of orange and chocolate, since then. I’ll blame that on my grandmother.

If for some reason you don’t like the flavor of orange, feel free to add a different flavor, or take it out of the recipe entirely.

We had a wonderful evening with friends for Ken’s birthday, and the decadent gluten free chocolate orange cupcakes we’re a huge hit. Everyone loved them and wanted the recipe.

These cupcakes are a little more work and they’re dangerously delicious, so I only make them once in a blue moon. What are your favorite flavor combinations?

Chocolate Orange Cupcake 3


5.0 from 1 reviews
Decadent Gluten Free Chocolate Orange Cupcakes
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Deep dark rich and gluten free cupcakes topped off with decadent chocolate orange frosting. Careful these are additive
Recipe type: Dessert
Serves: 18
  • ½ cup butter at room temperature
  • 1½ cup organic granulated sugar
  • 4 eggs
  • 2 cups all purpose gluten free flour blend (recipe follows)
  • ¾ cup of cocoa
  • ½ tsp of salt
  • 1 Tbls of baking powder
  • ½ tsp xantham gum
  • 2 tsp vanilla extract
  • 1¼ cup of coconut milk divided
  • 1 cup of butter
  • 4 cups of powder sugar
  • ½ cup melted "Enjoy Life" chocolate chips
  • ¼ cup fresh orange juice
  • 2 tsp orange rind
  • 1 tbls coconut milk
Gluten Free All Purpose Flour Blend
  • 1 cup coconut flour
  • 1 cup arrowroot flour
  • 1 cup tapioca flour
  • 1 cup sorghum flour
  • 1 cup white rice flour
  • This makes a great flour blend for cakes, muffins, cookies & non yeast breads.
  • Store in air tight container in fridge to keep it fresh longer.
  1. Preheat oven to 375*
  2. Spray muffin tin with non stick coconut oil. If making cake grease & flour pans
  3. Cream together butter, eggs, sugar & vanilla with mixer
  4. In separate bowl combine 1 cup of flour, salt, baking powder & xantham gum.
  5. Add flour to egg mixture alternating with ¾ cup of coconut milk until well blended
  6. Mix remaining cup of flour with cocoa
  7. Alternate cocoa mixture with remaining coconut milk into cupcake batter
  8. When well blended fill muffin tins ⅔ full with batter
  9. Bake on center rack 20 to 25 minutes or until toothpick inserted into center comes out clean
  10. Cool on rack 5 minutes before removing from pans. Cool completely before frosting.
  1. Beat butter in large bowl with mixer
  2. Add orange juice, orange rind and one cup of sugar mix well
  3. Mix in melted chocolate chips mix
  4. Add remaining powder sugar until creamy
  5. Add 1 to 2 tablespoons of coconut milk if needed
  6. Frost cupcakes. Store remaining frosting in air tight container in fridge.