Wednesday, January 18, 2017

Gluten-Free Impossibly Easy Chicken and Broccoli Pie

I saw this and I couldn’t resist. Flavorful and easy as pie. I adapted this recipe from to make it IC friendly and lactose free. Make as directed or you can change it up a bit and make it your own (use fresh or frozen spinach that is thawed, and thoroughly drained instead of broccoli, mozzarella cheese instead of Cheddar, or a pinch of garlic, rosemary, salt, etc.) .

Gluten-Free Impossibly Easy Chicken and Broccoli Pie


1 bag (12 oz) frozen chopped broccoli, thawed, drained (fresh is better which you can get at the salad bar in most grocery stores)
1 1/2 cups (6 oz.) shredded Cheddar cheese (gluten and lactose free)
1 cup cut-up cooked chicken
1/2 cup onion, chopped (if tolerated or try 1/2 T onion powder)
2 eggs
1 cup lactose free milk
1/2 cup Bisquick™ Gluten Free mix
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)


1. Heat oven to 400°F. Grease 9-inch glass pie plate with shortening or cooking spray.

2. Sauté onion in a little olive oil. Drain on paper towels.

3. In large bowl, mix broccoli, 1 cup of the cheese, the chicken and onion. Spoon into pie plate.

4. Stir eggs, milk, Bisquick mix, salt and pepper until blended. Pour over mixture in pie plate.

5. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes before serving.

Tuesday, January 17, 2017

Cinnamon Maple Caramel Popcorn

This healthier, dairy-free, homemade version is really easy to make. Made simply with maple syrup, nut butter, spices and freshly popped popcorn. And it is delicious!

Feel free to change up your caramel popcorn! Add toasted, sliced almonds to match the almond butter, but you could leave out extra nuts or substitute your favorite. Feel free to use any nut butter you'd like. Once you’ve mixed the maple syrup mixture into the popcorn, you could add in some toasted coconut, sprinkles… anything that sounds good. From

Monday, January 16, 2017

Slow Cooker Asian Beef Back Ribs

Here an Asian-inspired dish using beef back ribs from that is already lactose free. It can easily be adapted to be gluten free and IC friendly (according to your tolerances).

Slow Cooker Asian Beef Back Ribs


4 lb bone-in beef back ribs
Salt and pepper, (to taste and tolerance)
1 onion, quartered (if tolerated)
4 green onions, chopped (if tolerated)
10 cloves garlic
2 inch piece fresh ginger (if tolerated)
½ cup chopped fresh basil
½ cup chopped fresh parsley
6 tbsp Coconut Aminos
2 tbsp fish sauce (gluten free and without problem ingredients)
1 tbsp pure maple syrup


1. Cut and separate the beef back ribs.

2. Place the ribs in the slow cooker and generously season with salt and pepper on all sides.

3. Place the rest of the ingredients in a food processor.

4. Blend until you end up with a thick sauce.

5. Pour the sauce on top of the ribs, making sure they are coated evenly.

6. Let the ribs sit in room temperature for 2 hours.

7. Set the slow cooker to low for 7-8 hours until the ribs are tender and the meat easily falls off the bones.

Sunday, January 15, 2017

Healthy Banana Bread

Have a craving for banana bread? I scoured the internet and found this recipe at that is naturally sweetened with honey or maple syrup. You can whip this up with just one bowl, a few measuring cups and some basic ingredients. With a couple of minor tweaks you can make this gluten and lactose free (directions are posted at the bottom). Don’t forget to use gluten free baking soda and pure maple syrup. To make it IC friendly only add nuts and dried fruit that you can tolerate. Muffin directions are posted at the bottom as well. *I made this into muffins and it was delicious! This bread is moist and light with just the right amount of sweetness. Great for breakfast or snack.
I give it: ★ ★ ★ ★ ★

Saturday, January 14, 2017

Pork Ribs

I found two pork rib recipes that really look good. I can’t make up my mind which to cook. Which one do you prefer??

Soy & Ginger Crock-Pot Pork Ribs {Gluten-Free}- For those who prefer using a crock pot, here is a recipe from that is gluten, lactose, and soy free. To adapt it to be IC friendly only use the ingredients you can tolerate.

Sticky Pork Spare Ribs- From Made in the oven and the pork is soft and falls apart with a crispy sticky skin. Perfect! The key is slow cooking, so be warned you do need time to create this recipe, but it is worth it! This recipe is also gluten, lactose, and soy free. To adapt it to be IC friendly only use the ingredients you can tolerate.

Friday, January 13, 2017

Mushroom Lasagna with White Sauce

Yes! You can eat lasagna too! I combined two recipes I found online that that can easily be adapted to be IC friendly, gluten and lactose free.

Mushroom Lasagna with White Sauce

Make this delectable lasagna, from using gluten and lactose free lasagna noodles and butter (or omit the butter). To adapt it to be IC friendly only use the ingredients you can tolerate. Follow the directions but omit #2. For the sauce, use the Creamy Béchamel White Sauce below. *If you like, I bet you can add some fresh or frozen spinach (2 packages 10 oz. each that is drain well by squeezing spinach down in colander with wax paper) to this recipe.

Creamy Béchamel White Sauce (Dairy Free, Gluten Free + Soy Free)

This creamy béchamel sauce is vegan + gluten free + soy free and so much easier to make than the regular version (no roux!). To adapt it to be IC friendly only use the ingredients you can tolerate. Stays fresh in the refrigerator stay fresh for 3-5 days. You could also freeze it. From

Or you can use White Sauce– 10 Ways from that can easily be adapted to be IC friendly, gluten and lactose free.

Thursday, January 12, 2017

Mozzarella Macaroni and Cheese

Our first recipe submission is from the one and only chickennugget. She sent this recipe in saying, “This looks yummy” and indeed it does. What do you think? This recipe is from and I adapted it to make it IC friendly, gluten and lactose free.

Mozzarella Macaroni and Cheese


2 cups uncooked elbow macaroni (gluten and lactose free)
2 tablespoons butter (gluten and lactose free)
2 tablespoons gluten free all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups lactose free milk
2 cups (8 oz) shredded mozzarella cheese (gluten and lactose free)
1/4 cup chopped fresh basil leaves


1. Cook and drain macaroni as directed on package.

2. In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.

3. Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.

4. Serve with additional basil leaves if desired.