Tag Archives: 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 100daysofrealfood.com 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

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 RecipeCircus.com, 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!