Paleo Chicken Meatballs

If you want to wow your friends and family with a dish packed with intense flavor and free of allergens, then you have to try this!  It falls into our 30 minutes or less group, making it truly one of our favorite go-tos for a healthy, quick and super satisfying meal. We have replaced all flour, gluten and dairy with allergen-free ingredients, and use zucchini noodles in place of pasta, so this healthy dish is gluten-free, dairy-free, soy-free and Paleo. Score!

If you haven’t cooked with zucchini noodles yet, the main thing to watch for is not over cooking the “noodles”, so we toss the ribbons in at the last 5 minutes with this recipe so they have just enough time to soften up, but won’t lose their coarse texture that’s reminiscent of pasta. The easiest way to prep the zucchini noodles is with a mandolin or spiralizer (both will link to the ones we bought on Amazon). The mandolin is simple to use, once you get used to it, but just be careful to avoid the sharp blade, and definitely don’t let your kiddos use this one! If you prefer a spiralizer, this is our favorite! Sometimes I can be a big baby about the mandolin and want to use something easy, without sharp edge to worry about cutting myself on.

I can’t wait to hear what you think about this recipe, so please share your comments below!

Gluten-free, Paleo Marsala Chicken Meatballs

Cook Time: 30 minutes

Yield: 4-5 servings


  • 1/4 cup almond flour
  • 2 tablespoons coconut milk, room temperature
  • 1/3 cup plus 1 tablespoon Marsala wine
  • 1 lb ground white meat chicken
  • 1/4 cup grated manchego, plus extra for serving
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoon extra-virgin olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 large onion, minced
  • 1 1/2 teaspoons almond flour
  • 1 1/4 cups low-sodium chicken broth
  • 4 large zucchinis, cut into noodles


  1. Preheat the broiler to high.
  2. In a large bowl, mix together 1/4 cup almond flour, coconut milk and 1 tablespoon marsala.
  3. Let soak for 5 minutes.
  4. Add the chicken, manchego, egg, parsley, 1/2 teaspoon of the salt and the pepper.
  5. With your hands, gently mix together the ingredients until just combined.
  6. Form into tablespoon-size balls and place on an oiled baking sheet.
  7. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through.
  8. Remove from the oven and set aside.
  9. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
  10. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes.
  11. Add the onions and the remaining 1/2 teaspoon salt and cook for another 2 minutes.
  12. Lower heat to medium and stir in the remaining almond flour and 1 tablespoon olive oil.
  13. Add 1/3 cup marsala wine and stir until smooth.
  14. Whisk in the chicken broth and simmer for 5 minutes.
  15. Add spiralized zucchini noodles to sauce and mix to coat.
  16. Add the meatballs and simmer for an additional 5 minutes to let the flavors blend.
  17. Serve hot, garnished with grated manchego.

Gluten free Curried Chicken Salad

Recently I decided to launch a 30 minutes or less meal plan section, since most of what I’m asked about is how we prepare quick, easy, gluten-free and yummy meals.

To be honest, I’m not a fabulous chef. I’m not one of those amazing people who can whip up an alternative version of their favorite gluten-full foods. My brain doesn’t work like a scientist, knowing what percentage of an almond flour/tapioca starch/arrowroot/rice flour mix to use to replace with wheat flour.  And I don’t sit around my kitchen fermenting foods, or experimenting with cricket flour.

What I do know is how to avoid allergens with real food, and how to prepare foods ahead of time so I can use them to whip up delicious and quick meals throughout the week. I have also tried just about every product on the market, and I know which to use in order to save time, money and love what you eat, and I know which ones to avoid.

So, the posts in the 30 minute meals section will focus on meals that you can prep within 30 minutes (some in less time) and tips to prepare for the week so you can save time and still enjoy delicious, healthy meals.

One of my favorite (super easy) solutions when you’re in a food rut, is to whip up some curried chicken salad. It’s a nice change from the typical chicken salad, and will store in the fridge for several days.  I love to use a rotisserie chicken from the local market, but be sure to buy natural, organic chickens with minimal seasoning so you can void any hidden gluten.

Gluten free Curried Chicken Salad Ingredients:

2 cups chopped organic/natural rotisserie chicken

1 TB curry powder

1 cup organic mayo

1/4 cup diced apples

2 stalks chopped celery

Handful of raisins or dried cranberries

Salt + pepper to taste


Mix a cup of mayo with a tablespoon of curry powder.

Add chopped rotisserie chicken, diced apples and celery and toss in some raisins for a sweet touch.

Season with s+p. Yum!

Notes: using a pre-cooked chicken, this meal should take less than 10 minutes. Serve on toasted gluten-free bread, in a lettuce wrap, or just enjoy plain, straight from the bowl. Store any leftovers in the fridge for several days.

Make sure all ingredients are ‪#‎organic‬ and ‪#‎gluten free‬ for best taste and even better health!



I LOVE chocolate. The taste, the health benefits and the way it feels when a rich, delicious piece melts in my mouth and makes the sides of my throat tingle with its deliciousness – so many reasons to love it. But since I follow a paleo diet, I try to avoid sugar, so I had to find a way to enjoy a chocolatey flavor that was sugar-free, and mostly paleo. Then I discovered these guys – they’re frozen, chocolate banana bites that are packed with coconut oil goodness, raw cocao and bananas, so if you’re trying to make sure you eat enough coconut oil,  this is a great way to help.  Because coconut oil melts at room temperature, keep these in the freezer and take out one or two when the urge hits, let it defrost for a few minutes and enjoy. 


Frozen coconut oil chocolate banana bites (GF, Vegan, Paleo)

Frozen coconut oil chocolate banana bites  (GF, Vegan, Paleo)


  • 2 ripe bananas
  • 1 Cup Coconut Oil
  • 2 TBSP Raw Cocoa
  • 1 TBSP Cashew or almond butter
  • 1 dropper full of liquid stevia
  • Shredded coconut (optional)


  1. Preheat pan on low to medium heat
  2. Add coconut oil and stir until melted (30 seconds or so)
  3. Add nut butter and continue stirring until melted and blended (about 1 minute)
  4. Add cocao and stir until blended
  5. Add stevia
  6. Remove from heat
  7. Slice bananas into 1 inch thick slices
  8. Dip banana into pan and fully coat with chocolate sauce
  9. Remove slices and place in a pan for freezing (I use a mini cupcake tin)
  10. Sprinkle with shredded coconut (optional)
  11. Freeze for 2 hours
  12. Remove from tin and place in frozen ziplock bag for storage.
  13. Enjoy!

Sometimes I’m lazier than others about making Sunday a food prep day – I’m a ‘Sunday Funday’ kinda girl so I rarely want to spend the day prepping food for the week. Yesterday was one of those days, so I want something quick and easy to prep that would give us some options throughout the week. 

When you’re following a Paleo lifestyle, it’s best to set aside a day where you plan the upcoming week’s meals to avoid being faced with having to prepare a big meal whenever you’re hungry. So yesterday I convinced my fabulous husband to make his ah-mazing slow cooker ribs so we would have leftovers for the week. Along with a 2lb bag of carrots, these ribs make for a perfect meal throughout the week, and they’re super easy to prepare.  

Remember, prepping is key to Paleo success, so I would definitely invest in a good slow cooker similar to the one we have which you can find hereIt’s relatively inexpensive at only $23.99 and we’ve had ours for years and love it!  

So here’s our simple recipe for delicious allergy-free, Paleo ribs! Note – the Paleo BBQ sauce found here works great with these!

paleo ribs

I don’t know about you, but one of our challenges around here is getting our son off to school in the morning with a healthy, non processed breakfast without having to wake up an hour ahead of time to do so. 6:30 is plenty early as far as I’m concerned, and should be enough time to get us all out the door with a healthy breakfast, but the reality is I often fall short of that unless I’ve prepped ahead of time. 

Enter these fabulous little egg muffins we recently discovered! They can be made ahead of time, and stored for 3-4 days, are super easy to reheat and pack a powerful protein punch. Satisfying a Paleo, gluten free, dairy free diet, they’re delicious, healthy and convenient.

Perfectly inspired foods for a great start to the day – enjoy!


Paleo, gluten free Egg Muffins

Yield: 12 to 16 muffins

Serving Size: 1 muffin

Paleo, gluten free Egg Muffins


  • 1/4 cup red bell pepper, diced
  • 1/4 cup carrots, grated
  • 1/2 cup fresh spinach, chopped
  • 2 to 3 tablespoons fresh basil, diced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 10 – 12 pastured eggs


  1. Preheat oven to 375 degrees
  2. Grease a 12-cup muffin pan with coconut oil
  3. In a medium bowl, combine red bell pepper, shredded carrots, spinach, and basil
  4. In a large bowl, whisk together eggs, salt and pepper
  5. Add egg mixture to the veggie mixture and stir to combine
  6. Using a measuring cup or a ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim (about 1/4 to 1/3 cup in each cup)
  7. Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle
  8. Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days

A local favorite of ours is Nada Moo!, a gluten-free, vegan ice cream option made of coconut milk. They focus on all natural ingredients and since they’re sweetened with agave nectar, NadaMoo! has roughly half the fat and calories of ice cream and other dairy-free alternatives.

If you’re lucky enough to live in the area, you can grab a pint at any of the local markets listed here.  And are they for real with their newest flavors, Vanilla Cha-Cha-Chai and Bananas for PB & Chocolate.  Yes please!


Austin, TX (March 24, 2014) – As the weather heats up, NadaMoo! is cooling down by adding two new flavors to their ever-expanding product line. With the addition of Vanilla Cha-Cha-Chai and Bananas for PB & Chocolate to their gluten and dairy-free coconut milk ice cream family, NadaMoo! now has ten flavors on the shelves at Whole Foods Markets across the southwest.

Vanilla Cha-Cha-Chai and Bananas for PB & Chocolate showcase two of our fan-favorites, vanilla and chocolate, with flavor combinations that make them uniquely NadaMoo!,” says Daniel Nicholson, CEO. “We look forward to what the public thinks and can’t wait to continue expanding with more flavors and locations.”

Erin Echternach, pastry chef and flavor developer for NadaMoo!, has been working with Nicholson over the past year to create these two distinctive new flavors that remain gluten- and dairy-free, vegan and kosher. Reminiscent of the favorite coffee shop indulgence, Vanilla Cha-Cha-Chai introduces a slightly spicy chai flavor that is balanced with the creamy vanilla coconut milk base. The Fair Trade Certified Bananas for PB & Chocolate is a perfect blend of their signature rich chocolate sprinkled with banana and peanut bites.

“The secret is to find flavors that complement the coconut base,” says Echternach. “From there we can create any number of combinations, and we aren’t afraid to experiment, so expect more exciting new combinations from NadaMoo! in the future!”

NadaMoo!’s other signature flavors include Java Crunch, Lotta Mint Chip, Creamy Coconut, Gotta Do Chocolate, mmm…Maple Pecan, Vanilla…ahh, Sweet Cherry Lime and Chocolate Almond Chip.


About NadaMoo!:

NadaMoo! is a dairy-free, zero cholesterol, gluten-free, lower calorie and lower carb coconut milk ice cream. Established in Austin, Texas in 2004, NadaMoo! was founded with a mission to make the world happier and healthier, one scoop at a time. Since NadaMoo! is made with the cream of the coconut, each pint retains the same saturated-fat mouth-feel of ice cream while remaining dairy- and gluten-free. Sweetened with agave nectar, NadaMoo! has roughly half the fat and calories of not only ice cream, but also similar dairy-free alternatives. The company makes its products in Texas and is dedicated to using organic, kosher, Fair Trade Certified and gluten-free ingredients whenever possible in support of a fair, sustainable and contaminant-free food chain. Since taking the reins in 2011, CEO Daniel Nicholson has led the family-owned company’s expansion into new territories and points of distribution across the nation without forgetting his Texas roots. NadaMoo! is available in natural, conventional, specialty and co-op grocery stores nationwide.

When you first walk into their modern, sleek dining area you’re greeted by  one of the friendly staff at Beets, who waves their arms at the tables and invite you to pick your favorite spot.  Armed with a cold bottle of purified water and some glasses, she’ll drop off crisp fresh water and a menu that at first glance, might have you a bit nervous. After asking if you’ve ever been here before, she’ll mention that they’re fully raw, vegan and gluten-free and suggest you take some time to browse the menu, and let her know if you have any questions. And yes, you’ll likely have some questions.

If you’re new to a raw foods bar, the concept of raw, fresh foods can make you feel a bit nervous and leave you a little unsure whether you’ll actually feel full. Since the typical American diet tends to lean towards carbs and meat-based proteins, one look at the menu at Beets might have you thinking you’ll need a double dose to feel satisfied. And while I understand why you might think so, the truth is that Beets menu is packed with hearty meals that satisfy your cravings, and keep your belly full with wholesome goodness. The fiber-rich meals will help keep you satisfied, and their juices are a perfect complement to any meal. We love Sylvia’s Favorite, a blend of Coconut water, bananas and cranberries that pairs perfectly with any dish. Or if you’re craving something a little more dessert-like, grab a Choco A La Na Na featuring almond milk, raw cocao, dates, bananas and spices that brings out the inner child in you.

Some of my favorite dishes are the ELT, Beets’ take on the BLT features a delicious sprouted almond sunflower flatbread, spread with a creamy cashew dijonaise, layered with crispy spiced eggplant “bacon”, lettuce, tomato, avocado, and high-vibe sprouts, served with crispy veggie chips and kraut. Another favorite is the Raw Rueben, made with sunflower flatbread layered with 1000 island dressing, kraut, marinated portabella mushrooms, caramelized onions, and Swiss cashew cheeze.

beets, austin Today, I chose the Asian Style Noodle Salad, made with napa, red and green cabbages, kelp noodles, sea vegetables, daikon radish, bok choy, broccoli, carrot, scallions, cilantro, tossed with Sweet n’ Spicy Miso Dressing, garnished with gomasio. Yum!

As I was finishing up my lunch, I overheard a guest who had just sat down ask if they serve diet coke. No, the waitress answered nicely, but we have Coconut Water, Herbal Tea and fresh juices.  The guest said she’ll stick with water and turned back to the menu after giving her husband a look that I know all too well. She was clearly skeptical about whether Beets was the right choice for them.  I might expect this type of guest to approach eating at Beets, without embracing the true meaning behind their concept, to be lost on the reasoning behind shunning an overly processed, toxic-rich soda. Would she embrace the raw, cold-pressed juices and delicious soups, or would she be dissapointed in the options?  After she spent some time browsing the menu, they finally placed their order. Though I couldn’t hear what they ordered, I’m curious to see how they react to their meals, so I decide to wait a moment to watch as their meals arrive. Do they love the fresh flavor profiles, and the imaginative display? Will they love the rich, exploding flavor bursts form raw foods as much as I do?

I watch, interested, as the get their lunch, waiting to see the expression on her face as she takes her first bite, then another.  She looks at her husband, and smiles. He nods, and they both take another bite. Yep, it seems Beets has two more happy, satisfied customers.

And just as I thought about the power of raw foods to help us heal, and how Beets is helping people to transform their thinking on the benefits of eating raw, I noticed the gentleman sitting next to me. He was dressed in a suit, and I overheard him tell the waitress he was visiting Austin from Houston.  After I heard him comment about how good the soup was I struck up a conversation with him; I was curious what this well-dressed businessman in from Houston thought of our little raw foods bar. To my delight he was amazed at how much he loved the raw Carrot, Ginger, Curry Soup, and was happy to ask me about the history of Beets. Did I know what the motivation was for opening it was?  How long they were open? Was there any real competition in Austin for them?

As I shared what I know of their history, from reading the literature on their tables, he smiles, looks around and comments that he would love to have a Beets in Houston.

You can check out their menu and read more about the story behind Beets on their website, and be sure to check with them for cooking class schedules and special holiday menus.

Guest writer, Rebecca Evans shares her newest find; a dairy, nut & soy-free cheese alternative that she loves. 

I have found that the older I get, the less my body is able to digest milk. In fact, it has gotten to the point where although I’m not allergic to dairy products, I treat myself as though I do have an allergy, because I have found that after consuming dairy, I feel sick, sluggish and experience cramping sensations.

Avoiding milk is not the challenge it used to be: today we can choose from soy, rice, almond, hemp and coconut milk to make up for what we were missing. Butter isn’t tough to substitute either, thanks to brands like Earth Balance, which offer vegan varieties.

But what to do about cheese? That, my friends, is the million-dollar question.

Although I have tried soy cheese (and been disappointed for the most part), I really do try to shy away from it, simply because as a vegetarian I don’t want to consume too many soy products. Variety is the spice of life, and I’m pretty sure variety is also healthy, too! Well, it took a lot of investigating, but I managed to find a brand I love and enjoy, called Daiya! daiya cheese alternative

They make fake cheese, fake cream cheese, and pizza that is not only dairy free and soy free, but also gluten, egg, peanut and tree nut free! I didn’t think I would ever have the good fortune in my lifetime to stumble upon such a wonderful company that not only understood those with food allergies/sensitivities, but also was able to provide a tasty finished product that I would want to have again and again!

As much as I wish I could swear off even fake cheese (in a similar vein to vegetarians/vegans who have “graduated” and look back on Boca burgers with disgust), I truly appreciate the option to have a tasty spread on my raisin bread toast every morning, or enjoy a pizza that reminds me of what I used to eat. For those with restrictive diets (for whatever reason), it is always nice to know that we have options!

You can check out their site here and learn where to buy their products, as well as more about their other products. Go check them out!



Rebecca Evans is a freelance writer, and knows firsthand what it’s like to have a partner with food allergies. You can find her on Facebook , Twitter and her blog, Living the Hi Life

Providing the proper accommodations for your child when they are at school can be quite frustrating. What you find to be completely reasonable, others (who do not have to go through the food allergy life) think is completely unreasonable. School staff tend to think a parent is overreacting most of the time; thinking we just want to put our child in a tiny little bubble and treat him like he is a porcelain doll. In reality, we are just trying to lower their chances of having a life changing allergic reaction.

Here are a few reasonable accommodations that school staff should NOT fight you on:

  • All school staff is to be trained to use the epi pen. (This includes cafeteria staff, teachers and office personnel)
  • Teachers will not use the allergen in classroom projects, behavior rewards or lesson plans.
  • *Student is permitted to carry epi pen. An additional epi pen will be kept in the main office.
  • **Student can sit with everyone else at lunch time, with cafeteria staff being informed of the allergy to avoid it going near student.
  • Notices will be sent home to classmates encouraging non-food celebrations (birthdays, holidays etc.) OR to inform them there is an allergic student and remind them of the foods that are NOT safe to bring in.

* If the student is allowed to self carry in the school district and if the parents feel comfortable with it.

** Ultimately up to the parents on the cafeteria conditions.

Here are a few negotiable accommodations that school staff and parents will need to find an agreement on:

  • allowing the child to have a safe snack bag in the classroom (most likely provided by parents)
  • notices sent home to the entire school notifying them of the allergy.
  • nut-free classroom
  • peanut-free zone at lunch time

You are the parent so you decide what is needed so your child can have a great educational experience and, most importantly, a safe experience at school.

If you have any questions about reasonable accommodations for your child, set up a meeting with the school’s principal and/or social worker. They can help you decide on what is absolutely needed. Remember to never let the school talk you out of an accommodation that you know your child needs.




Have a question regarding Peanut, Tree Nut or Other food allergies in school? Want to suggest a topic for me to discuss? Follow Me on Facebook @ or Contact me @ and follow my Inspiredeats column here.

Get “Schooled” on Food Allergies With PTO Mom!

*All information on this page is not to be taken instead of medical advice.*


Since you found your way to our blog, you’re most likely dealing with food allergies, or know someone who is.

We know first hand what it means to live with food allergies and how important it is to have healthy food options while on the go. So after a year of building Inspiredeats to help provide an online resource for all things food-allergy related, I’ve finally been able to get my dream business launched.

I’m so excited to finally announce the launch of our monthly delivery service and online shop for allergy-free foods, happybelly!

To kick off the launch we’re giving away $250 in allergy-free goodies to one lucky winner. Check out the site here to learn more about happybelly works and click here to register for your chance to win our goodie bag. Good luck!!


My son’s holiday party is today, and the kids were asked to bring in a special treat that symbolizes their family heritage. Since my family tended to center around the kitchen, that wasn’t a problem for me. The real challenge was in making an updated gluten-free, dairy-free version that my son could enjoy too.  Since he can eat eggs I made this version with eggs, but if you’re following an egg-free diet, you can use your preferred egg substitution (ours is typically 1 TSP ground flax seed and 3 TSP water per egg).  If you’re not into flax, here are some other options that have been shared with us.  Some I’ve tried, many I haven’t, so I can’t speak for all of them.

1 egg =

  • 1/2 mashed banana
  • ¼ cup applesauce or pureed fruit
  • ½ cup soy yogurt
  • 1-1/2 teaspoons of Ener-G  Foods Egg Replacer  +  2 tablespoons  lukewarm water (Ener-G is a powder commercial egg substitute)
  • 1 tablespoon ground flaxseed meal + 3 tablespoons water
  • 1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon mild flavored cooking oil + 1 teaspoon low sodium baking powder + 1 teaspoon tapioca or potato starch or corn starch
  • ¼ cup mashed white potatoes or  sweet potatoes
  • 2 tablespoon potato starch, cornstarch, or arrowroot
  • 2-3 tablespoons of tomato paste
  • ¼ cup cooked oats
  • 2-3 tablespoons of bread crumbs
  • 2-3 tablespoons of flour
  • 1/4 cup of tofu blended (any kind) with the liquid ingredients in the recipe


As for our spiced cake, this is a play off of a favorite of mine from childhood; a Swedish spice cake called Pepparkakor. My updated version is gluten and dairy-free, and since I can’t try it I had to rely on my son’s review… “it’s AWESOME mom” 🙂


Gluten-free, Dairy-free Swedish Spiced Cake spicedcake2

What you’ll need: 

  1. 2 1/2 cups blanched almond flour (or preferred GF flour substitute)
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon baking soda
  4. 1 tablespoon ground cinnamon
  5. 1 teaspoon ground allspice
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon ground cloves
  8. 1/4 cup brown sugar
  9. 1/4 cup coconut oil, melted over low heat and cooled slightly (can substitute for butter)
  10. 3 large eggs
  11. 1/2 cup honey
  12. 1/4 cup pure maple syrup
  13. 1 tablespoon vanilla extract


How you’ll make it: 

1. Preheat the oven to 350F. Grease an 8-inch square baking dish (you can also use a 9×9) with oil and dust with almond flour.

2. In a large bowl combine the almond flour, salt, baking soda, spices, and brown sugar.

3. In another medium bowl combine the melted coconut oil (make sure it isn’t hot or you will scramble the eggs), eggs, honey, maple syrup, and vanilla.

4. Stir the wet ingredients into the dry until thoroughly combined.  Scoop batter into the prepared baking dish.

5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

6. Let the cake cool for 1 hour then serve.




Last night we had some friends over for dinner, and with 3 kids and a few special diets to accomodate, I wanted a meal that was quick and easy, and could keep a vegan and some gluten and dairy free peeps happy.

I needed something that wouldn’t keep me in the kitchen the whole time cooking since I had invited a friend and her 2 boys over, so I chose this Brazilian Chicken which has a rich, creamy texture in a dairy-free sauce. This recipe allowed me to prep some of the ingredients ahead of time, which left me time to chit chat, and the boys time to bond. Here’s a pic of our boys; her little guy just adores my son, and since mine is an only child, he loves the attention 🙂

Since I was starting with a base of gluten and dairy-free, this Brazilian Chicken is a great choice as it’s a Paleo meal that uses some simple spices to add an exotic flair, and gets it gravy-like consistency from rich coconut milk. The process is simple, and as my friend said, it “tastes a lot more complicated than it really is”. Gotta love an impressive dish that doesn’t kill you in the kitchen!

While this is adapted from All Recipes  we’ve made some adjustments along the way to make it our own and accomodate a nightshade free diet (the original recipe calls for tomatoes and jalapeño peppers).  I’m sure you can do the same by adding in some of what we’ve omitted  including cayenne pepper, jalapeños and parsley.

Turns out this recipe kept most of the guests happy, with the older boys devouring the chicken, though the littlest guest wasn’t having any of it.

While we tried our best, he wasn’t digging the chicken, spinach or roasted carrots but he was happy to chill with his big brother while he ate the goods. Here he is desperately searching for something yummy in the fridge after deciding he wasn’t loving my dinner.

Glad I could keep one of the guests’ bellies full of some good food!