Category Archives: Nutrition | RECIPES

ARM’s tried-and-true recipes

Energy Bites to the Rescue!

Problem:      My son needed a GFCFSF between-meal snack, to tide him over. And I didn’t want it to be junk.

Solution:      Energy Bites to the rescue! I whipped up a batch of these no-bake morsels of nutritional goodness and, well, everyone’s happy now.

Next time I think I’ll triple or quadruple the batch. [I have to hide these from my husband!]

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1 cup rolled oats

½ cup mini semi-sweet chocolate chips [I use Enjoy Life brand dark chocolate morsels; they’re dairy, nut, gluten & soy free.]

½ cup ground flax seed

1 cup coconut flakes

½ cup sunflower butter or any nut butter, crunchy or smooth [I use Sunbutter Sunflower Spread.]

1/3 cup honey

1 teaspoon vanilla


Mix all ingredients thoroughly. Chill in the refrigerator for half an hour, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week, if they even last that long. I store these in the freezer because my guys like them best that way—but it’s not necessary.

Thanks to Susan for the idea! xoxo


Comfort Food That’s Easy | #ARMcooks

BEST Pulled Pork!


A huge shout out to for this recipe — which, I’ve had to modify to suit our food sensitivities and restrictions. But even so, this is the best stuff I’ve ever tasted and it’s so easy! Piled on a GFCF bun and my guys go wild for it!


  • 3 tbsp paprika
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1/2 cup honey
  • 1/4 cup red wine vinegar
  • 3 tbsp safflower oil
  • 1 onion, peeled and cut in half
  • About 3.5 pounds pork shoulder, cut in half


  1. In a medium sized bowl, mix together paprika, salt and pepper. Pour in the honey, vinegar and oil to form a paste.
  2. Place the onion in the bottom of the slow cooker. Lay the pork on top and pour the honey paste over the meat. It’s okay if it drips down to the bottom.
  3. Cook on LOW for 7 or 8 hours or until the meat is tender enough to be easily shredded with a fork.
  4. Serve warm on a bun or just fill a bowl with this yummy treat. If you’re lucky enough to have leftovers, refrigerate or freeze them.

green spatula


GFCF Haystacks I’ve taken the basic chow mein noodle with melted butterscotch chips recipe and modified it to suit my GFCF family. The result is a no-bake treat that no one can resist. INGREDIENTS: 1 (10 ounce) package ENJOY LIFE … Continue reading

Banana Pumpkin Muffins

Banana Pumpkin Muffins – deliciously moist and GFCF, too!

I got this basic recipe from Anissa from [], but I’ve made a few alterations and adaptations to make them more moist and a bit tastier. Also, I replaced the 3/4 cup sugar with 1/2 cup raw coconut nectar [100% organic, gluten-free, GMO-free, fat-free, Vegan, low glycemic and more nutritious than Agave]. Besides, we don’t use refined sugar anymore. These have become a staple at our house! Enjoy.

  • 3 large ripe bananas, mashed
  • 1 cup 100% pumpkin [not pie filling mix]
  • 1/2 cup coconut nectar
  • 1 egg, slightly beaten
  • 1 teaspoon Vanilla Bean paste [my favorite is Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste—yum!]
  • 1/8 teaspoon almond extract
  • 1/3 cup melted coconut oil [allow it to cool so it doesn’t cook the egg]
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups flour [I use Better Batter All-Purpose GF flour]


1.             Mash bananas. Add pumpkin and stir.

2.             Add coconut nectar and slightly beaten egg.

3.             Add melted coconut oil.

4.             Add vanilla and almond. Mix well.

5.             Then add the dry ingredients: flour, soda, baking powder and salt.

6.             Mix well.

7.             Bake at 375 degrees for 20 minutes. Makes 12 muffins.

RECIPE: GFCF Meatloaf with Mushrooms


My son absolutely loves my meatloaf. Well, actually, he likes pretty much anything I put in front of him, but he scarfs this down with a smile on his face. And I just love that.

I got the basic recipe from ridestherange (Kim) on, but because of our food allergies and sensitivities, I had to re-work it quite a bit.

meatloaf with mushroomsAnyway, here’s my modified recipe for GFCF Meatloaf with Mushrooms.


1 lb lean ground beef

½ lb ground pork

1 tsp salt

1-1/2 cups GF bread crumbs [Udi’s bread is our favorite—4 or 5 slices]

5 tbsps flax meal mixed with 6 tbsps water [to replace 2 eggs] – whisk flax and water together until gelatinous, much like an egg white.

2 or 3 garlic cloves

1 stalk celery

1 small yellow sweet onion

3 or 4 small fresh mushrooms

Parsley flakes

Celery flakes


Preheat oven to 350 degrees F.

In a small bowl, whisk flax and water together until gelatinous, much like an egg white. Set aside.

In a food processor, chop the bread to make bread crumbs. Set aside.

In a food processor, chop garlic, celery and onion. [I pulverize it!]

Combine all ingredients—except the mushrooms—in a large mixing bowl, mixing with your hands. Form into two loaf shapes.

Spray two 8-inch loaf pans with GF cooking spray.

Clean the mushrooms [Be sure to wash away all dirt.] Press mushrooms into the top of the loaf.

Bake in center of oven for 1hr, 20 min. Enjoy!


New Favorite GFCF Cookie


Crispy quinoa cookies

Oh yum! We have a new favorite cookie and it’s so easy to make. I found the recipe on the back of the Ancient Harvest Quinoa Flakes box. To suit our dietary restrictions I made a few tweaks, but the result is a treat that I have to hide from the boys [otherwise they’d devour them all in one sitting].


Quinoa flakes

What is quinoa (pron. Keen-wa)? While actually a seed, it is widely considered a whole grain. It dates back over 5,000 years ago and was a staple for thousands of years for the Incas who cultivated quinoa in the Andes Mountains. This seed/grain provides all nine essential amino acids making it a complete protein. It’s from the beet [goosefoot] family, is gluten-free, cholesterol-free and is easily digestible. But if you ask my fellas, they’ll just tell you that they taste great!

Here’s the recipe:

Crispy Quinoa Cookies

½ cup           honey [or agave nectar]

1/3 cup         brown sugar [I don’t like to use a lot of sugar, so I don’t pack it tightly]

½ cup           butter [I use clarified butter]

½ cup           peanut butter [I use sunflower butter]

½ teaspoon    gluten-free vanilla

1 cup            rice flour [I use ½ cup rice flour and ½ cup quinoa flour]

¾ cup           quinoa flakes

1 teaspoon     baking soda

¼ teaspoon    salt [optional]

½ cup           nuts [optional; I add sunflower seeds, walnuts, cashews, whatever I have on  hand]

Heat oven to 350 degrees. Beat honey, brown sugar, butter, peanut butter and vanilla in medium bowl until creamy. Combine rice/quinoa flour, quinoa flakes, baking soda and salt in separate small bowl. Add dry ingredients to creamy mixture and beat until well blended and smooth. If desired, add nuts. Roll into balls and place about 2 inches apart on ungreased cookie sheet. Flatten with a fork. Bake 12 to 14 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Yields about 3 dozen cookies.