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This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Chicken Enchiladas.  I had a definite love/hate relationship with the original version of this dish. I loved it because it was so tasty going in my mouth…but, I hated how it destroyed my intestinal tract on the way out! Since I recently discovered Coconut Cream at Trader Joe’s, I thought I’d see what would happen if I substituted that for the heavy cream that is normally used in this recipe. It worked! I admit that the first bite, I tasted a hint of coconut, but then the salsa verde and green chile flavors began to overpower it and it was just simply yummy. Nicholas said it deserved at least 10 Thumbs Up, but I think it needs more like 100 Thumbs Up!



Just look at the smile on his face! Nick was absolutely thrilled that I found him some Gluten-Free, Casein-Free Corndogs from S’Better Farms.

When I told him I was writing a review, I asked what he wanted me to say about the corn dogs. He said, “Tell them that they are SOOOO Delicious!” Nick also said he’d give them 100 Thumbs Up!

Although I don’t want to feed him corn dogs every day, if I have to give him them sometimes – at least these are pretty healthy. The beef for the corndogs is actually from grass-fed cows and you can see the other ingredients at the link above.  Pair these with some organic ketchup and you’ve got a great treat for kids, or even husbands (my husband had a few bites and said they were excellent too!).

I purchased the corn dogs at Sprouts, but they are also available at Whole Foods and these other locations. I noticed that S’Better Farms has some other allergen-free products, like Party Wings, Chicken Ballontine, Chicken Fingers, and Chicken Siciliano. Based on the success of the corn dogs, we’ll definitely be trying more of S’Better Farms’ products!


Gluten-Free, Casein-Free Roasted Bananas are a simple way to both use bananas that are starting to get too brown and make a tasty snack! I adapted the recipe from the cookbook, Melissa’s Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables. I served these as an accompaniment to a chicken dinner that I made last week and they were splendid.  My husband kept asking for more of them.  They are so easy to make and yet so satisfying. What more could you ask for? My husband gave these 20 Thumbs Up!

GFCF Roasted Bananas (Husband Rating = 20 Thumbs Up!)

canola oil spray

3 ripe bananas, peeled and cut in half lengthwise

2 Tbsp freshly squeezed lime juice

1/2 tsp ground cinnamon

1 Tbsp brown sugar

1-2 Tbsp coconut oil spread (I like Earth Balance), divided into small pieces

Optional garnish – toasted pecan halves (see instructions below)

1. Preheat oven to 375 degrees.

2. Spray a 9-inch baking dish with canola spray. Add bananas in a single layer, cut side up.

3. Sprinkle lime juice over all bananas. Sprinkle with cinnamon and sugar; dot the coconut oil spread pieces all over bananas.

4. Place in oven and bake for 15 minutes or until tender and lightly glazed.

5. If you wish, garnish bananas with toasted pecan halves.

(How to toast pecans – place pecan halves in a single layer on a cookie sheet that has an edge on it. Toast in middle of a 350-degree oven for about 5 minutes, or until lightly toasted. Keep an eye on them because they can burn quickly. Cool before using.)


The weather is warming up and summer is upon us. What better treat to try for an easy dinner on a hot, summer evening than chilled avocado soup? The soup is not boring at all, it has a pleasant spiciness that isn’t overwhelming. It can also be made ahead of time and kept in the fridge for several days (for a lunch item, perhaps?).

This recipe is something I adapted from an avocado soup recipe in Melissa’s Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables. That recipe looked pretty good, but mine is both gluten-free and casein-free which makes it even better if you have food allergies!

Gluten-Free, Casein-Free Avocado Soup (My Rating = 100 Thumbs Up!)

2 ripe avocados

1/4 cup chopped green onions, including 1/2 of dark green stalks

2 Tbsp fresh orange juice

1 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp ground cumin

1 cup canned coconut milk

3 cups vegetable broth

1. Put all ingredients in food processor fitted with a metal blade or a blender. Cover and process until smooth.

2. Chill for at least 1 hour, prior to serving.

3. Serve in small cups or bowls. Garnish with crumbled bacon or more sliced green onions, if desired.

Serves: 6 (1 cup servings) or 12 (1/2 cup servings).

5 Recipes I love for May

I admit it, I get bored eating the same things over and over again. It’s one of the reasons I started this blog – to share ideas and recipes with you! As a busy mom, I just can’t create recipes all day long (that would be fun, wouldn’t it?), so I like to see what other food blogs are posting too.  I thought it would be fun to create a list each month of recipes that I’ve found elsewhere that I am enjoying, so that you can enjoy them too! As a way of organizing them, I will list 5 recipe finds for May, 6 recipe finds for June…well, I think you get the idea.

Here is my list for May –

1. Biscuits from Elana’s Pantry. These are amazing grain-free biscuits that are easy to make and go with so many things, like my Tortilla Soup recipe.

2. Pumpkin Bread 2.0 from Comfy Belly.  This bread tastes like gingerbread! Moist and so flavorful, especially if you add raisins.

3. Baa Baa Breakfast from Everyday Paleo. This is a fun way to liven up breakfast. I even made this recipe when we were at a hotel (with a kitchenette), because it was so easy to do!

4. Chocolate Coconut Milk Ice Cream from Civilized Caveman. We made this in our electric ice cream maker and it was so tasty! My son went wild for this and I was happy that it wasn’t too sweet for him either.

5. GFCF Pancakes from Zs Cup of Tea. These were absolutely wonderful! Hard to believe they cooked up so nicely with so little flour in them, but they did.  (We will probably have these for dinner tomorrow night, too!)

Hope you get a chance to try out some of these great recipes and visit these other recipe sites. Please leave a comment below about your experience. Thanks!

CA Chocolate Citrus Bars

My latest recipe is now live at Stockpiling Moms! This week’s recipe is Gluten Free Chocolate Citrus Bars. These are a tasty, chocolate brownie with a citrus surprise inside.  If you are hoping to find a new way to liven up your brownies, this is pretty amazing. Nicholas Rating for this recipe is 200 Thumbs Up! He absolutely loved these and requested them in his lunch every day until they were gone. Please let me know what you think of this new recipe.

easy dinner rolls

These rolls are an excellent accompaniment to pasta dishes, like spaghetti. Since we have had to give up both regular bread and garlic, these have proved to be a good compromise.  I make them so frequently now that I’ve almost memorized the recipe! The recipe comes from a book called, “Eating for Autism: The 10-Step Nutrition Plan to Help Treat Your Child’s Autism, Asperger’s, or ADHD” by Elizabeth Strickland.  (The only modification I’ve done is substituted the honey in the original recipe with agave syrup so that they’d be lower in sugar.)

Easy Dinner Rolls (Nick Rating = 4 Thumbs Up!)

2/3 cup brown rice flour

1/3 cup sorghum flour

1/3 cup canola oil

2 tbsp agave syrup

1 tsp apple cider vinegar

2 eggs (omega-3 enriched)

1 tbsp Rumford baking powder

1/2 tsp baking soda

3/4 tsp xanthan gum

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup apple juice

Preheat oven to 350. Lightly grease a muffin tin (I spray it with a nonstick spray).

In a mixing bowl, combine all ingredients and mix well to combine. Batter will thicken up as it is beaten; eventually looking like cookie batter.

Divide batter among muffin cups in the tin. Bake for approximately 15-18 minutes, or until a toothpick inserted in the middle comes out clean.

Other Recipes You Might Want to Try –

Gluten-Free, Casein-Free Pepperonata Pasta

Gluten-Free, Casein-Free, Garlic-Free Marinara Sauce

Gluten-Free Sausage & Peppers Pasta

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