Monday, June 29, 2015


One Bowl Gluten Free Banana Bread! So moist, hearty and delicious #glutenfree
Link to credit
  • 3 medium ripe bananas (~1.5 cups)
  • 1/2 tsp pure vanilla extract
  • 1 egg 
  • 3 Tbsp grape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp honey, depending on ripeness of bananas
  • 3.5 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup almond or dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend (see below)
  • 1 1/4 cup gluten free oats
  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.


  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • OPTIONAL: 1 tsp xanthan gum (not necessary)
  1. Blend together and store in a secure container in a dry place (I prefer a large mason jar).
  2. This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.
  3. This blend has worked wonders in muffinscakesquick breadsgingerbread cookiescorn breadwafflescrepes and many other recipes.
  4. I also have a Gluten Free Whole Grain Pancake Mix that works beautifully with an egg. And a Gluten Free Pizza Crustthat utilizes a slight variation of this blend.


~ Jesus ~ ♥ ~

Saturday, June 27, 2015

Saturday, June 13, 2015

Psalm 91:4

After I had my cancer recurrence, I had a wonderful dream about

Jesus spreading a blanket over me made of feathers.  When it drifted
down around me, it brought with it an amazing peace.

I hang on to this verse! Hope it brings you peace and comfort
as well.

Psalm 91:4. He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart. (NIV)

Friday, June 12, 2015


I found this on Pinterest! Looks good, and gluten free!

Serves 6
Prep: 10 Min.    Cook Time:1 hour  
  • 12 oz. green beans
  • 1 lb. chicken breasts, diced
  • 1 lb. red potatoes, chopped
  • ½ cup butter {I use salted}
  • 1 (0.6 oz.) Zesty Italian seasoning packet
  • (you could just use reg. Italian seasoning)
  • Salt and pepper

  1. Preheat oven to 350ºF.
  2. Layer your green beans, chicken, and potatoes in a 9x13 inch baking dish as seen above.
  3. Cut your butter into 12-16 slices and spread evenly atop the veggies and chicken.
  4. Sprinkle the Italian seasoning packet evenly over the beans, chicken, and potatoes and top with salt and pepper, to taste.
  5. Bake, uncovered, for 1 hour, until chicken is no longer pink and potatoes and soft. {If your beans start to get too cooked at about the 45 minute mark, place foil over the pan.}


Thursday, June 11, 2015

Tuesday, June 2, 2015



(gluten Free)
Pizza Stuffed Zucchini Boats - These healthy zucchini boats offer cheesy comfort without the guilt!

  • 6 small zucchini (2 1/2 lbs)
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper
  • 1 cup marinara sauce (or just top with cherry tomatoes from the garden if you wish)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/3 cup finely shredded parmesan cheese (1.4 oz)
  • 1/2 cup pepperoni slices or cooking ground turkey or beef
  • 2 Tbsp chopped fresh basil
  • 1 TBSP. italian seasoning
  • Preheat oven to 400 degrees.
  • Use a baking sheet (can be lined if you want an easier cleanup)
  • Cut each zucchini into halves through the length.Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with seasoning and salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges bare. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with meat of choice. Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how tender you want them).
  • Remove from oven and sprinkle with chopped fresh basil. Serve warm.

zucchini pizza boat. low calories, didn't miss having bread for the crust. LOVE THIS! New favorite.

Great way to use your zucchini!