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Tasty, quick and usually healthy gluten free recipes

Cauliflower Mash Shepherd’s Pie

Before making this dish, I had never had Shepherd’s pie. I wanted to add a healthy twist, yet still keep the core flavors of this comfort food. There are a surprising amount of veggies (a whole head of cauliflower!) in this yummy winter meal. Enjoy!


Ingredients for the base:
1 pound ground beef
3 carrots, chopped
1 cup frozen corn
1 cup celery, chopped
1 cup mushrooms, chopped
1 onion, chopped
1 glove garlic, minced
1 tbsp olive oil

Ingredients for the topping:
1 head cauliflower, steamed and riced in food processor
3/4 cup chicken broth
4 tbsp butter
1 glove garlic, minced
4 ounces cream cheese
1/2 cup mozzarella cheese
Salt and pepper, to taste

Preheat oven to 400 degrees
In one pan, sauté beef, onion and garlic until the beef is browned
In a different pan, sauté olive oil, carrots, corn, mushrooms until veggies are fully cooked
Combine the contents into one pan and stir until it is completely mixed and set aside
While the base is cooking, combine the cauliflower, broth, butter, cream cheese, garlic, salt and pepper in a food processor until you have the desired consistency
Pour the base mixture into a large baking dish and layer the cauliflower mash on top
Sprinkle with mozzarella cheese
Bake in oven for 20 minutes, or until cheese starts to brown




Taco Stuffed Mini Peppers

I really like making tacos every Tuesday but #tacotuesday can get pretty repetitive just eating the standard taco every week. I decided to switch it up this week with taco stuffed mini peppers. These actually taste very similar to nachos, but are just a tad bit lighter because of the peppers used instead of the chips! I didn’t try this out in the recipe below, but beans and/or corn could be a good addition if the peppers were just a tad bit bigger.


8-10 mini bell peppers
1/2 pound lean ground beef
1/2 yellow onion
1 tbsp
1 cup shredded cheddar cheese
1 tsp chili powder
1 tsp garlic powder
1 tsp cayenne pepper
salt and pepper, to taste
Hot sauce of choice, if desired

Preheat oven to 350 degrees
Slice mini peppers in half and remove the insides
Place peppers on a baking sheet and place in the oven
While the empty peppers are cooking, cook the ground beef, onion and spices in a pan on the stove until meet is browned
After peppers have been in the oven for 15 minutes, remove them from the oven and fill with the beef mixture
Top peppers with as much cheese as desired
Bake peppers in the oven for 10 more minutes




Makes ~20 peppers. Enjoy!

Spicy Chicken Lettuce Cups

Looking for a quick and healthy dinner to whip up? These chicken lettuce cups are so tasty and only take about 10 minutes to make. I added some extra spiciness and creaminess by mixing in some hot sauce and ranch here, but this is totally optional. Perfect for lunch leftovers at the office too!

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1 pound ground chicken
1 tbsp olive oil
2 lettuce stalks
1 cup corn
1 jalapeño, sliced
1/2 yellow onion, minced
1/2 cup hot sauce/ranch of your choice
1 glove garlic, minced
Salt and pepper, to taste

Sautée chicken, olive oil, garlic, salt and pepper until chicken is fully cooked
Add in sauce to the chicken mixture, if desired
In a different pan, sautée corn and onion for about 5 minutes
Create the cups by filling a piece of lettuce with the chicken mixture
Layer on the corn/onion mixture
Top with jalapeño slices, if desired

Makes about 10 lettuce cups. Enjoy!

Last Minute Thanksgiving Root Vegetables

Looking for a last minute Thanksgiving side dish? This easy recipe just requires some chopping and whatever veggies are still in stock at the store! The sweet, cinnamon flavors are perfect for the holiday. Happy Thanksgiving!!



2 large sweet potatoes
1 pound purple potatoes
1 pound brussels sprouts
3 stalks celery
1 large onion
10 large carrots
3 tablespoons olive oil
Salt, pepper and cinnamon (~3 tsp), to taste


Preheat oven to 300 degrees
Chop all ingredients into about 1 inch pieces
Lay out on baking sheet(s)
Drizzle with olive oil and spices
Roast in oven for 1 hour or until veggies are soft on the inside


Gluten free Jalapeño Poppers

I’ve been gluten free for 5 years now, and one of the foods that I still really miss is jalapeño poppers. The spiciness mixed with the creaminess mixed with the crunchiness is the perfect combo. I took the day off last Friday and wandered down to the ferry building for some grocery shopping and came across a new brand of gluten free bread crumbs and decided to give them a try. From there I thought about the meals I’ve been wanting to cook that called for breadcrumbs. Meatballs. Meatloaf. Jalapeño poppers! Done.



10 jalapeños
3 eggs
1 cup gluten free bread crumbs
8 oz light cream cheese
1 cup light mexican blend shredded cheese
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp chili powder
Dash of salt and pepper

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Preheat oven to 350 degrees
Mix cream cheese and shredded cheese in a small bowl
Crack eggs into a bowl and mix
In a separate bowl mix bread crumbs and seasoning
Cut jalapeños in half and remove insides/seeds
Fill jalapeños with cheese mixture
Dip/cover jalapeno in egg
Dip/cover jalapeño in breadcrumb mixture
Bake for 20 minutes or until cheese is melted/bread crumbs start to brown

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Southwestern Stuffed Sweet Potatoes

I can’t believe how long it has been since my last post! Things have been crazy around here, but I made a dinner tonight that was too good not to share…



2-3 sweet potatoes or yams
1 tablespoon olive oil
1 (15 oz) can black beans
1 cup corn
1/4 cup shredded cheese
Salt and pepper, to taste
Cilantro for garnish
Hot sauce of choice


Cook whole sweet potatoes in over at 400 degrees for 45 minutes, or until you are able to cut open easily
About 5 minutes before the sweet potatoes are done, sauté corn and beans in oil with a bit of salt and pepper until warm
Once you are able to cut the sweet potato open, remove some of the middle so there is some room for the stuffing (but save to mix into leftovers!)
Fill up sweet potatoes with corn/bean mixture
Sprinkle cheese on top
Pop back in the oven for another 5 minutes, or until cheese is melted
Add cilantro and hot sauce




Peanut Butter Salted Caramel Pretzel bars

I love Glutino products, and jumped at the chance to make these bars with their yummy salted caramel pretzels. The perfect Valentines day dessert. I made these a couple days early because 1. I wanted to share the recipe so you all can make these for Valentines day and 2. I leave for Mexico in the morning so I will be offline :)

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1 1/4 cup peanut butter
3/4 cup butter, softened
1 1/2 cup almond flour
1 1/2 cup rice krispies
3/4 cup Glutino salted caramel pretzels, broken into pieces
1/2 cup crushed Valentines day M&Ms
1/2 cup chocolate
2 teaspoon olive oil


Mix together almond flour, peanut butter, and butter until smooth
Add in rice krispies
Pour mixture into a 8×8 inch pan lined with wax paper
Sprinkle pretzels and M&Ms over the top of the mixture
Use an additional sheet of wax paper to press the pretzels and chocolate into the mixture slightly
Melt chocolate chips and olive oil in the microwave and drizzle on top of the mixture
Freeze for at least 2 hours and serve immediately

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Makes about 15 bars…Enjoy!

Lentil, carrot and spinach soup

It’s been COLD in San Francisco the past couple weeks. This means SOUP… Every week. Recently I’ve been cooking a big batch of soup on Sunday nights and it warms me up (plus makes great left overs for the week!). This week I was looking for a hearty vegetarian soup and decided on this!

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2 cups brown lentils (dried), rinsed
4 ounces goat cheese, cut into 1 ounce pieces
2 tomatoes, chopped
4 cups vegetable or chicken broth
3 1/2 cups water
4-5 carrots, chopped
1 medium yellow onion, chopped
2 big hand fulls of spinach, chopped
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon hot paprika
1 teaspoon cumin
Salt and pepper, to taste


In a large pot, saute olive oil, carrots and onion for about 5 minutes
Add in garlic and spices and cook for another 3 minutes
Add in water, broth, tomatoes, lentils
Bring to a boil and then reduce heat for ~30 minutes
Once lentils are fully cooked, add in spinach and goat cheese
Stir until goat cheese is fully melted.

Makes 5-6 servings… Enjoy!
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Peppermint Bark Puppy Chow

December= Peppermint everything.

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6 cups rice chex cereal
12 ounce package Ghirardelli white melting wafers
12 candy canes, crushed in food processor
1/4 cup powdered sugar


Melt white wafers in the microwave until creamy (I usually microwave for 30 second intervals and stir in between)
Pour melted chocolate over chex in a large bowl, mix well
Add in crushed candy cane, mix well
Add in powdered sugar, mix well

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Rice Krispies Turkeys

I am back!! I apologize for the lack of posting lately… December is going to be my month of catching up on blog posts. I know a lot of you guys have been asking for my recipes on instagram… They will all be posted soon!

I wanted to make sure I got this recipe up in time for Thanksgiving for all you bakers out there looking for some last minute Thanksgiving dessert ideas. Let me know what you think in the comments!


6 cups rice krispies cereal
1 bag marshmallows (10 oz)
3 tablespoons butter
20 Hersey kisses
1 package red and white mint M&Ms (I had to run all over the place to find these.. but Target had a bunch in stock)
1 small package of candy corn

Melt butter in pot over medium heat
Add in marshmallows and stir until melted
Stir in cereal
Remove rice krispies mixture from pot and press onto wax paper
Take circular cookie cutter and cut the rice krispies into circles
Unwrap 10 kisses and press them upside down into the middle of each circle
Unwrap the remaining kisses and melt them in the microwave (only for about 45 seconds-1 minute)
Use the melted chocolate to stick on the candy corn feathers
Then, use the melted chocolate to stick on the white mint M&Ms as the eyes
Place a small dot of chocolate on each as (as the eyeball)
Cut about 5 of the red M&Ms in half
Use the melted chocolate to stick the red M&Ms on as the nose

This makes about 10 turkeys in total… Happy Thanksgiving!!

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