Pressure Cooker Coconut BBQ Chicken!

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So ya’ll know that I was given the most amazing gift recent, an Instant Pot! Well I literally put this little beauty to work the very first night I got it, and look what I made in just 15 minutes…Coconut BBQ Chicken! It would have been done even faster if the meat I was using wasn’t partially frozen, incredible isn’t it?! If you’re want to try this one out for yourself here’s the recipe, and yes it’s MSPI friendly (dairy and soy free), plus gluten-free as well.

Pressure Cooker Coconut BBQ Chicken

  • 2 lbs. boneless, skinless chicken breast tenders (I used tenders because that’s what I had on hand)
  • 1 cup BBQ sauce
  • 1 cup coconut milk
  • 1.5-2 cups diced pineapple (I used fresh, but canned would work great too)
  • 1 tsp. chili powder
  • 3-4 drops of Lime Essential Oil
  • shredded coconut to garnish

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Dairy and Gluten Free Mac & Cheese!

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This is definitely not your conventional blue box mac & cheese, but it sure it tasty and honestly doesn’t take all that much more time to whip up. I made this for myself in about 15 minutes for lunch, and will definitely be making it again soon…yum! I like to call this one my adult mac & cheese. 😉

Dairy and Gluten Free Mac & Cheese

  • 1/2 cup chopped shiitake or baby portabella mushrooms
  • 1 cup fresh spinach
  • 1.5 T. chopped garlic
  • 1/4 pkg. of gluten free pasta
  • 6 oz. vegan cheddar cheese (I used Daiya)
  • 1 T. olive oil

Prepare pasta according to package, drain and return to the same heated pot. Saute the garlic, spinach, and mushrooms in garlic oil under tender. Add the veggies to the noodles a long with the cheese. The cheese will melt right in. Serve hot. Makes 2 servings.

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Maple Honey Slow Cooker Apples!

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It’s that time of year again when everything  seems to either be about pumpkins or apples! Luckily, I’m a big fan of both, but don’t always have the time for things like baking an apple pie. 😉

This is also about the time of year that I really start using my slow cooker again a lot, so I figured why not whip up a super simple dessert using one of the most popular fruits of the season…apples.

You’ll find that this now only smells amazing when it’s cooking, but it also is fabulous all on it’s own or served on top of some vanilla ice cream. Yes, don’t worry that is vanilla coconut ice cream (pictured above), so totally dairy-free as well.

Maple Honey Slow Cooker Apples

  • 6 cups apples peeled, cored, and chopped
  • 1/4 c. honey
  • 1/2 c. maple syrup
  • 1 c. apple cider
  • 2 tsps. cinnamon

Add all the ingredients to a slow cooker and cook on low for 5-6 hours. Can be served on it’s own, over vanilla ice cream, or as a topper for waffles or pancakes. If you’re looking for a tried and true pancake recipe don’t forget to check out my Best MSPI-Friend Chocolate Chip Pancakes here.

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Copycat Chipotle Guacamole Recipe!

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Do we have any Chiptole fans in the house? I totally am, and I LOVE that it’s one of the very few quick service restaurants that can accommodate my MSPI diet!

I’ve always really enjoyed their guacamole as well, so I’ve been making a copycat version at home for awhile now, with a little twist of my own of  course. 😉


Copycat Chipotle Guacamole

  • 1 ripe avocado mashed
  • 1.5 T. cilantro finely chopped
  • 1/4 tsp. Kosher Salt or Sea Salt
  • 2 T. finely chopped red onion
  • 1/3-1/2 jalapeno pepper chopped (according to how much of a kick you prefer)
  • 5-6 drops of Lime Essential Oil (you can also use lime juice, but personally I’m a BIG fan of the health and wellness benefits provided by using the oil)

After removing the pit and scooping out the avocado, mash it with a fork or potato masher. Combine with remaining ingredients and serve with your favorite tortilla chips or other Mexican dishes.

Seriously, it doesn’t get much easier than that, and oh my is it ever tasty!

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Dairy-Free & Gluten-Free Chicken Carbonara!

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I’m really going to focus on sharing atleast one new recipe per week with you. I know how hard it can be to find really tasty, tried and true meals when you are needing to avoid dairy and soy, and perhaps other allergens as well. This is my take on Chicken Carbonara, and even those in our family who are still dairy eaters from time to time liked this one a lot…SCORE!

Chicken Carbonara

  • 16 oz. gluten-free pasta
  • 8 oz. bacon
  • 1 small onion, chopped (green onion works nicely too)
  • 1 can full-fat coconut milk
  • 2 T. dairy-free & soy-free spread (I use Earth Balance Soy Free Buttery Spread)
  • 2-3 chicken breast cut into strips
  • 1/2 c. dairy-free vegan cheese (I use Daiya mozzarella shreds)
  • salt & pepper to taste
  • chopped parsley
  • 1.5 tsp Ruth Ann’s Muskego Ave Chicken & Fish Seasoning (if you don’t have this you could also use a Lemon Pepper with similar results)

Cook pasta in boiling water according to package directions. While pasta is cooking, saute the bacon brown and crispy. Remove from pan and drain some of the drippings, add the buttery spread, chicken and onions and saute under chicken is fully cooked.

Add the coconut milk and seasonings and bring to a boil. Reduce heat and simmer on low for 3-4 minutes to reduce the sauce a bit.Crumble the bacon and return to pan along with the cheese and cooked pasta, stirring well.

Makes 4 servings.

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Immune-Boosting Apple Cider!

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What’s better than apple cider in the fall? Immune-Boosting Apple Cider! Seriously, this stuff is absolutely delicious plus it packs all sorts of immune system supporting punches. 😉

You know that I’m all about easy healthy recipes around here, and this one certainly doesn’t disappoint.

Immune-Boosting Apple Cider:

Simmer all the ingredients, except the Thieves Essential Oil over low heat for 10-15 minutes. Remove the cinnamon sticks and cloves and pour into mugs. Allow to cool slightly, and add one drop of Thieves to each serving. Stir and enjoy.

Head on over here to learn more about getting started with Young Living Essential Oils…the Premium Starter Kit even comes with Thieves, and some sweet little bonuses from me to you! 😉

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Dairy Free Coconut Pumpkin Soup!

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Pumpkin and especially pumpkin spice seems to be everywhere right now, so I figured it was time that those of us that are dairy-free and yes gluten-free too got in on the action. This Coconut Pumpkin Soup is pretty awesome, and honestly it tastes a bit like pumpkin pie in a bowl. 🙂

Coconut Pumpkin Soup:

  • 1 16 oz. can of pumpkin or fresh pureed pumpkin works wonderfully too
  • 1 13 oz. can of full fat coconut milk (reserve some of the cream for garnishing the top)
  • 1/2 c. of sugar
  • 2 tsps. of pie spice or 1 drop each of clove & cinnamon essential oils (you can always add more if you like it a bit spicier)
  • 1/2 tsp. salt
  • 1 Tbs. of coconut oil (this can be left out, but it does make for a richer flavor if you add it)

Whisk all of the ingredients together except the coconut oil. Place in the top of a double boiler and heat thouroughly over boiling water. Make sure to stir frequesntly. When the soup is piping hot whisk in the coconut oil and remove from heat. Makes 4-6 servings.

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Peach Crisp with Coconut Whipped Cream (Gluten, Dairy, Soy, & Egg Free)!

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I got a whole case of these absolutely amazing Palisade peaches last week, so since it is national peach month and all, I just had to share some peach recipes with you! First up is this amazingly simple, yet totally delicious peach crisp. Plus it’s gluten, dairy, soy, and egg free too…bonus!!



Peach Crisp:

  • 4 1/2 cups sliced fresh peaches
  • 1/4 cup sweet rice flour
  • 1/4 cup coconut flour
  • 1/4 tsp. xanthan gum
  • 1/2 cup sugar of your choice (I used Demerara)
  • 1.5 tsps. apple pie spice
  • 1/2 cup butter flavored shortening (I used Spectrum)
  • 1/4 tsp. salt
  • 1 cup gluten-free rolled oats (I used Bob’s Red Mill ExtraThick Cut)

In a 8×8 glass pan, layer the peaches evenly. Combine all the dry ingredients, except for the oats in a bowl. Cut the shortening in using a pastry cutter, or the old fashioned way using two butter knives. Fold in the oats. Pour the topping evenly over the peaches.

Bake at 350° for approximately 30 minutes, or until peaches are soft and the topping is crisp.

Coconut Whipped Cream:

  • 1 can full fat coconut milk
  • 1/3 cup powdered sugar

Refrigerate the coconut milk overnight. Skim the coconut cream off of the top of the coconut milk and whip with the powdered sugar for several minutes. This process works best if you use a stainless steel bowl, which has also been refrigerated or placed in the freezer for a few minutes. Needless to say I’m a big fan of my KitchenAid Mixer for whipping coconut cream, and just about any other mixing job in my kitchen. 🙂

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What Do You Think I’m Making with Coconut Milk & Bananas?!

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I just whipped up something seriously delicious using coconut milk and bananas for Charlene over at Thinking Outside The Pot.  If you haven’t checked out her blog yet, you’re totally missing out! It’s packed full of amazing recipes, DIYs and so much more so make sure to swing on by.

Can you guess what I made? You’ll definitely want to check out my guest post tomorrow to find out. 😉

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