First, let me say thanks to The Gluten Dude for calling my attention to this video clip from Chelsea Lately. While I do find some of her skits funny, this one wasn’t doing it so much for me. Now, would I feel differently if she wasn’t directly making fun of something I and our son deal with? Perhaps.

So what is it that she was poking fun of that has me annoyed? Maybe you can guess if you follow me on Facebook because I’ve posted the petition online this past week… the Disney episode that got pulled from video on demand where the gluten sensitive child was made fun of for his food allergies, and in fact, the other kids even threw a pancake in his face during the episode.

Ok friends, here’s where I get out the soap box for a sec. Yes, I can admit that some might find the skit below funny, and under the right context (as in, not making fun of a cause that so many of us supported because it means something to us) I can appreciate the humor.

But as if to put salt in the wound, Chelsea Handler announces that she’s “supposed to be gluten free” but eats bread anyway because she either doesn’t mind that she feels like crap when she does, doesn’t value her health or is just plain too weak to resist it. Whatever the reason, I don’t particularly care. What I do care about is the message she’s sending to those of us who do take our health seriously and more importantly that of our children: that it’s ok to eat gluten now and then if you’re allergic – you can just pay for it afterwards. Here’s the clip for those of you who care to watch it. Chealsea Handler gluten free

Watch the video

I will say the “He makes me look macho” line is great. But then she goes on to say that those of us who take gluten-free seriously need to “shut the f–k up”. And compares being gluten-free to being vegan.  One is a choice made based on a moral consciousness which I completely respect, while the other is based upon a physiological health condition that can kill you. Hmmm, a bit different in my humble opinion.

Anyway, the reality is, there’s just not enough research out there to support whether that’s safe to “eat gluten now and then”, and Doctor’s can only go off the reactions from their patients. And reactions tend to vary from person to person.  Here are just a few of the symptoms associated with having Celiac Disease or Non-Celiac Gluten Sensitivity (NCGS):



Weight loss


Chronic fatigue or pain syndromes


Bone pain

Muscle cramps


Constipation alternating with diarrhea

Premature osteoporosis


Nerve problems

Infertility or miscarriages

Behavioral or concentration problems

Growth failure for kids

Dental enamel defects

Projectile vomiting

I don’t know about you, but I had most if not all of those throughout my life until I removed gluten. And these are certainly not things I want my son experiencing. Not only are they unpleasant in the moment you’re dealing with them, but they lead to long-term nutritional deficiencies, anemia, respiratory issues, Candida overgrowth, leaky gut, adrenal fatigue, and various other auto immune disorders.

And what some of my NCGD friends can handle (such as wheat in their beauty products, for example) I can’t tolerate. I know some other gluten sensitive folks who are able to eat gluten now and then, though they’ll be the first to admit they race to the bathroom afterwards and spend the night feeling like crap. So for me, I skip it because nothing is worth me feeling like crap, you know?

If Chelsea Handler has such little willpower or desire to stay on a healthy track for her own good, so be it, but to use her fame and public persona to state that it’s no big deal to eat gluten when you have a sensitivity and mock the “pancake in the face Disney episode” is just plain wrong.



Is a gluten-free diet really healthier for us?

I’ve been asked often if a gluten-free diet is healthier for someone who isn’t gluten intolerant. Meaning, does everyone gain something from going gluten-free, or just those with a sensitivity or allergy (Celiac)? This is a tough one because it really comes down to how you treat the gluten-free lifestyle. If you’re simply replacing your gluten-ful products with their gluten-free counterparts, than my answer is NO, it’s not a healthier diet.

If however, you take this as a chance to get back to basics, and explore the many amazing foods that are available which don’t come processed and pre-packaged, you’re absolutely on your way to a healthier lifestyle. I have reversed some pretty scary health issues by removing grains and dairy from my diet, and I have talked to countless other folks who have as well. If you follow the Primal or Paleo movements, you know that there are medical professionals who share stories of patients who have reversed diabetes, lost  weight, reduced anxiety and depression, overcome fatigue, balanced blood pressure levels, stabilized thyroid functions and more.

While I avoid almost all packaged foods, I completely understand the need for having something quick and easy on-hand for those moments when hunger pangs strike. We all know what it feels like to have your sugar levels go crazy; in fact, we joke that our son is like the Snickers commercials – he’s just not himself when he’s hungry!

But let’s face it, the gluten-free versions of bread, muffins, cookies, crackers and the like are often made from rice grains, potato starch, sugar and/or HFCS (high fructose corn syrup) which can wreak havoc on our digestive tracts and our blood sugar levels. So unfortunately, the gluten-free stuff you’re eating now might not be any better for you, which is why it’s important to not over-due these foods (if at all).

So here are some tips for keeping it simple when you’re gluten (and grain) free. 

First, focus on nature’s foods. Fresh fruits and veggies, nuts, seeds and whatever protein sources you like. By cutting back on starchy carbs, you will naturally avoid the sugar spikes they cause and help your body to aid in easier digestion by focusing on foods which it was naturally designed to eat.

Second, be prepared. Yep, this lifestyle requires a bit more prep work than you’re used to, and while you can still enjoy the occasional gluten-free snacks, it’s best not to count on them.  We make our lunches the night before, prep our meals on Sunday for the week, pre-cook what we can, go to the grocery store often so our food is fresh and our supplies are full, and share recipes with friends and family who are on the same path so we can keep things interesting !

Here are some of the fresh snacks I keep on hand every day (had to upgrade my purse a bit to accommodate all our snacks, but it’s totally worth it): fresh sliced fruit, grapes, berries, nuts, seeds and trail mixes (just watch that the ingredients are gluten-free).  Some of the brands we love are Thunderbird Energetica bars, Larabars, Happy Hemp seeds and Kind Life snack kits.

And remember, it will take some time for your palette to adjust to the difference in appreciating naturally sweetened foods from artificially sweetened ones. There’s a big difference, and it will take a little while for both the cravings to stop, and for you to appreciate healthier foods.

Third, be kind to yourself. This whole journey will take some time to get used to, and you will have moments where you feel stronger than others. If you fall off the wagon into a glutenous cupcake, just get back up again when you’re done, and get back on track. if you’re intolerant or allergic, that misstep will set you back a week or two from the amazing improvements you had enjoyed, but it doesn’t mean you can’t get back to feeling great again.  And if you’re focused on a gluten-free diet because you just feel better when you avoid processed foods, then the same will be true of your progress, though you won’t feel nearly as bad as the allergic folks will from a set back.

So what do you think? Are you feeling better since going gluten-free? I’d love to hear your stories, what works for you, or even if you gave up and went back to gluten. No judgements – we can always take away something from other people’s journeys, so please share below!




Pizza nights are back!

Danielle of Against All Grain has done it again!

This time she has come up with a grain free pizza crust that claims to be delicious, and to hold up against its gluten and grain-full competitors, unlike some of the other grain free crusts we’ve tried which don’t allow you to pick up and indulge in a little slice of pizza heaven. 

She tops her with some of the delicious and healthy meats from US Wellness Meats, though we left the toppings up to you on this one, so go ahead and indulge in your favorites. Some of ours include goat cheese, spinach, garlic and tomatoes.  Another fave is sauce, ham and pineapple.  And yet another is the meat lovers favorite with proscioutto, sausage, ground beef and jalapeno. 

Truth be told, top it with whatever fresh and delish toppings you want and simply enjoy the ability of savoring pizza again on a grain free diet! 


Paleo, Gluten Free Pizza Crust

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Paleo, Gluten Free Pizza Crust


  • 3/4 cup whole raw cashews (or 1 cup cashew flour)
  • 3 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic granules
  • 2 eggs
  • 2 tablespoon almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1 tablespoon fresh parsley
  • 2 tablespoons fresh basil
  • 1/2 cup marinara sauce
  • 3/4 cup US Wellness Meats Raw Mozzarella Cheese, shredded
  • 1/4 USWM Salami, casing removed and thinly sliced
  • 1 USWM Italian Sausage, casing removed and pre-cooked
  • 2 pieces USWM sugar-free bacon, cooked and chopped
  • 1/4 cup mushrooms
  • 1/4 cup black olives, pitted and sliced


  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the cashews until a fine flour has formed.
  3. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute.
  4. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
  5. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
  6. Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
  7. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
  8. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
  9. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan.
  10. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
  11. Top with sauce and your favorite toppings and bake for another 10-15 minutes.
  12. Enjoy!

Sometimes I miss the salty crunch of chips, pretzels or crackers, so when the urge kicks in I turn to these guys; roasted, spicy chickpeas. They’re a tasty, easy to make treat and I typically have all the ingredients in the pantry. I discovered the recipe on What’s Gaby Cooking and I have to admit, I love the warm, spicy, toasty, salty combo! They make a great snack on their own, or as a side dish to your fave main course. 

All you need is 30 minutes, a can of garbanzo beans and some typical household spices. Kick up the heat for those of you with a flair for spicy. Enjoy!



Allergy-free, paleo roasted chickpeas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 yummy bowlful

Allergy-free, paleo roasted chickpeas


  • 1 15-oz can Garbanzo Beans
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp paprika


  1. Preheat the oven to 400 degree F.
  2. Drain and rinse the garbanzo beans in a large colander. Continue to rinse until all the foamy liquid goes away.
  3. Line the counter with a few sheets of paper towel. Place the drained garbanzo beans on top of the paper towel and let them dry for a few minutes.
  4. Once the beans are dried, place them on a parchment lined baking sheet. Drizzle with olive oil and then sprinkle on the spices. Using your hands, toss the beans around so they are all fully coated.
  5. Place the baking sheet in the oven for 20 minutes and all to roast. After 20 minutes, remove the pan from the oven and give the beans a little shake and then place back into the oven for another 20 minutes.
  6. Season with salt if needed once fully roasted and then serve.


Mary’s Gone Crackers!

And cookies, pretzels and crumbs too 🙂 So it seems 

Not only do we love their name, but these are some darn good crackers, cookies, pretzels and crumbs too!  Mary’s lines are embedded in what she calls “Conscious Eating”. And I have to admit, I wish I would have thought of that perfectly clear and catchy little phrase first! It eloquently describes why we embrace allergy-free and kind eating habits, and Mary’s Gone Crackers offers several products to help you along that path. From crackers to cookies, pretzels and baking crumbs, Mary’s Gone Crackers believes in Conscious Eating. Eating consciously means being aware of how food impacts our minds, bodies and the planet, which is why Mary’s Gone Crackers uses organic, gluten free and non-GMO whole food ingredients. Yay!!

My son loves the crackers and cookies, though we have yet to try to the pretzels or crumbs but fully intend to do so. Sadly, I can’t eat quinoa, bot for those of you who can, these delish little crackers get 2 thumbs up from an 8 year old’s discerning palette.
We also love how Mary’s invites you to join their community and submit recipes online, with any lucky winners’ recipes who are chosen to be featured on their site receiving a free box of Mary’s Gone Crackers cookies. YUMMY rewards!
Using their postal code locator on their site here, you can browse the stores that carry Mary’s in your area. If you’re not among the lucky who have Mary’s nearby, we are hoping to offer them on our online store soon enough. Until then, you can always contact the supportive and friendly staff at Mary’s who will surely be happy to help you.

For those of you who crave salty treats, and miss the old Frito Lay standbys ( Lay’s, Doritos, Ruffles, Tostitos and Sunchips), you may soon be in luck. The snack food manufacturer has announced plans to develop a multi-year gluten-free validation process that would allow some of its North American products to carry the claim of gluten free. They don’t intend to reformulate their foods, but will have them tested in accordance with limitations set by the Food and Drug Administration of 20 parts per million. As many of you probably know, the FDA has allowed for foods which contain less than 20 parts per million gluten to be labeled as gluten free. Now, between you and I, that’s a dangerous prospect for many who report reactions ot food which are labelled gluten free, and our best guess is that it’s due to the trace amounts which are allowed due to the FDA’s ruling. But, that’s another topic all together, so back to Fritos 🙂 

PLANO, Texas, May 18, 2012 /PRNewswire/ — PepsiCo’s Frito-Lay North America division today announced a multi-year initiative to validate many of their products as gluten free, with package labeling to follow. Since many of the company’s snacks, such as Lay’s Classic potato chips and Fritos Original corn chips are made from simple ingredients like corn or potatoes, they are, and always have been, naturally made without gluten ingredients.

Read more here


This relatively new Gluten-free resource hit the market running; it’s owned by General Mills and is their means for distributing information about their variety of gluten-free products which they’ve launched over the last couple years. In fact, in the last three years, General Mills — best known for Cheerios, Betty Crocker and that wheat-filled Pillsbury Doughboy — has put gluten-free labels on more than 300 products already made without gluten, reformulated the recipes of five Chex cereals and introduced gluten-free dessert and pancake mixes. Happy days for those of us raising allergic children!

And as many people continue to wonder, why has the rate of gluten allergies and sensitivities been on the rise? 

“It’s not just that we’re better at finding it,” says Dr. Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. “It truly has become more common.”

Comparing blood samples from the 1950s to the 1990s, Murray found that young people today are nearly five times as likely to have celiac disease, for reasons he and others researchers cannot explain. And it’s on the rise not only in the U.S. but also in other places where the disease was once considered rare, like Mexico and India. “We don’t know where it’s going to end,” Murray says. “Celiac disease has public health consequences.” And therefore, it has a market.

And that market is growing. According to a recent Nielsen report on consumer trends, the volume of gluten-free products sold in the past year is up 37 percent. Spins, a market-research-and-consulting firm for the natural-products industry, says the gluten-free market is a $6.3 billion industry and growing, up 33 percent since 2009.
So what do I like about Glutenfreely? Well, for one, they’ve placed a focus on providing delicious, gluten-free products for those with Celiac and/or Non Celiac Gluten Sensitivity and have repurposed their recipes to make them available. While I myself avoid all grains, I’m raising a gluten-free 8 year old who is grateful for gluten-free cereals, protein bars and snacks that go into his lunch box occasionally. If you follow my blog, you know I don’t promote packaged foods, but for the purpose of raising an allergic child, I do think it’s important to keep a sense of normalcy in their lives so that they continue the path of living an allergy-free life. If you ostracize them all the time, they are less likely to follow the diet that will keep them safe and healthy for a lifetime. 

So check out Glutenfreely’s shop here and see what they’re doing to shake up the competition; or rather, to help sell the competition’s products. Yep, believe it or not, General Mills who owns Glutenfreely offers their competitors products in their shop as well. I LOVE that; have to admit – it’s a smart move on their part and I’m sure they are seeing more sales on their GF products in large part to their willingness to align with their competition and offer a comprehensive place for GF eating. In fact, it reminds me of a little idea I’m working on for Inspiredeats as well 🙂

So go ahead, browse and shop with confidence at but remember – don’t make these GF items a simple replacement for your gluten-full foods. Stick to the perimeters and eat non-packaged foods as much as possible. And when those moments hit, and  you crave a little something reminiscent of your youth, General Mills has made it clear they will be there with you along the ride to ensure healthy, gluten-free options. 


I don’t know about you, but one of the things I tend to crave when the cravings hit (and I should mention that they don’t come very often when you follow the paleo diet) is chocolate. So I was so happy to run across this tasty, guilt free treat to help satisfy those cravings when they hit!

I was browsing some of my fave sites today and ran across a new one so I can’t yet vouch for these, but they look delish and after reading a bit about the site’s owners and browsing their other recipes, I’m pretty excited to give this one a shot! Note that you can make them vegan by using dairy-free dark chocolate – yum!

Head on over to their site and view the orignal recipe here; 





Frozen chocolate peanut butter banana bites

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 2 large bananas
  • 1/4 to 1/3 cup vegan chocolate chips
  • 1/4 to 1/3 cup natural peanut butter
  • Unsweetened coconut flakes


  1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
  2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
  3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
  4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
  5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.


You can enjoy them right after they're made (but they aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream). I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let them freeze overnight.




Last week I read an article on USA Today that Domino’s has announced they are offering Gluten free pizza in some locations, and I thought that was a pretty big deal. Definitely a step in the right direction for those of us who miss our pizza, right? Perhaps….

The company’s new gluten-free crust is made from rice flour, potato starch, rice starch and olive oil.  Domino’s worked with the National Foundation for Celiac Awareness to bring their standards to the company’s employees and kitchens.

“Offering Domino’s Gluten Free Crust is a big step for us, and we wanted to make sure we were doing it right,” Domino’s CEO J. Patrick Doyle said in a statement.“The prevalence of gluten sensitivity has become a real issue with significant impact on consumer choice, and we want to be a part of the solution,” he said.

Although the crust is gluten-free, the company only recommends that those with a mild gluten allergy enjoy the pizza.  It doesn’t recommend the crust for those with Celiac disease because it can’t fully guarantee the product hasn’t come in contact with gluten. This is an important point that made me take notice as most people I know aren’t just a little sensitive to gluten.  In fact, there is little known as to whether someone with Non Celiac Gluten Sensitivity can tolerate small amounts of gluten. I’ve heard some people claim to be able to, however, I know personally I can’t handle any cross contamination, though I lived a lifetime of the damaging effects (wasn’t diagnosed until I was in my mid 30’s) so perhaps my son (who hasn’t eaten gluten since he was 4) would be ok with a little cross contamination here and there. Or perhaps not. I don’t really know. But it’s certainly something I was surprised to see the National Foundation for Celiac Awareness endorse.  Anyway, just beware that you may not fare so well due to cross contamination issues and be careful before you over indulge. 

The pizza costs $12, about $3 more than a regular pie.  One slice of a 10-inch pepperoni pie has 170 calories, 3.5 grams of saturated fat and 410 milligrams of sodium.


National Gluten-free options:

According to USA Today, there are several other national chains now offering gluten-free options (to be honest, there are many  more, which we will start showcasing soon), but these are the ones which they pointed out: 

•Casual dining. P.F. Chang’s, an industry standout with 25 gluten-free dishes, just added seven more to its menu, including Gluten-Free Caramel Mango Chicken and Gluten-Free Asian Tomato Cucumber Salad. It also uses gluten-free soy sauce , which is the key to making these dishes taste as good as conventional dishes, says Dan Drummond, brand director.

•Chips. At Frito-Lay, the most common request on its consumer affairs line is for gluten-free offerings, spokeswoman Aurora Gonzalez says. Frito-Lay has recently begun labeling packaging on more than a dozen chips that are gluten-free with a special “GF” (gluten-free) icon or statement on the back of the bag.

•Subs. Subway has been testing gluten-free products, including bread and brownies, at some stores in four key markets since early 2011, says Tony Pace, chief marketing officer for the Subway brand. Those markets: Dallas/Fort Worth; Portland, Ore.; Tacoma, Wash.; and Duluth, Minn.

•Beer. Also Monday, Anheusher-Busch will roll out Michelob Ultra Light Cider, which is gluten-free. In 2006, it launched Redbridge, the first nationally available gluten-free beer.


So what does this mean?

Well, it’s a sign that things are moving in the right direction for us! We just need to be careful to note the reality of the impact gluten has on our compromised bodies, and how important it is to manage our health. I urge you not to get too excited about the abundance of gluten-free products available to us now; beware of how you’re feeling and take note if you have an adverse response. It took me a little while to realize that cross contamination is sometimes an issue for me; my symptoms are typically gas, bloating, fatigue and headaches. Other responses you may be having are related to cross- reactive issues which I’ve outlined a bit here. 

Because there isn’t a lot of research done on how gluten sensitivity and other food allergies and sensitivities affect us, we are often left to work through this on our own. So if you’re like me, you talk to anyone who is in a similar situation and see how it affects him or her. I hope one day to have a member base here where we can run polls and compile enough data to make a difference and help others like us. So for now, I post articles and my opinions, and I hope they help 🙂 

So please – share your thoughts, opinions, ideas, etc. too! The more we learn about how we each successfully manage our food allergies and sensitivities, the better lives we lead. 

In good health, 




Are you gluten-free, but still want to enjoy some of the sinfully delicious recipes you were used to, such as P.F Chang’s Mongolian Beef?  Well now you can! Here’s a recipe for PF Chang’s Mongolian Beef (one of my hubby’s faves) as prepared gluten free. 

Note the nutritional content on the recipe below and keep in mind this is a splurge/indulgence 🙂 




P.f. Chang’s Mongolian Beef (Gluten Free)

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 2

Serving Size: 1 (492 g)

Calories per serving: 848.2

Fat per serving: 23.4


  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger , minced
  • 1 tablespoon garlic , chopped
  • 1/2 cup tamari soy sauce (aka gluten-free soy sauce. DO NOT use regular soy sauce)
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil , for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch (verify it has no wheat or wheat flour)
  • 2 large green onions


  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it's nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.


Amount Per Serving % Daily Value Calories 848.2 Calories from Fat 211 24% Total Fat 23.4 g 36% Saturated Fat 8.4 g 42% Cholesterol 154.2 mg 51% Sodium 4255.9 mg 177% Total Carbohydrate 103.1 g 34% Dietary Fiber 1.5 g 6% Sugars 81.9 g 327% Protein 56.7 g 113

Easy breezy, this brisket recipe is a no-brainer for an easy and delish dinner option.

With the use of Braggs Aminos, its not only paleo but gluten-free friendly too! So grab the crockpot, set it on simmer and come home to a house filled with the amazing aroma of brisket.  We enjoy this with mashed cauliflower, but asparagus, broccoli or any other fave veggie are great as well. 


Today I stumbled upon a new site and found some delish looking baked zucchini chips which are a perfect solution for a no-grain diet. The site isn’t focused on allergy-free eating, but if you find yourself wanting some inspiration for yummy looking baked goods, it seems like Maggie of Vittles an Bits will be a good source I’ve copied her comments about the recipe below for reference and note that she’s very responsive if you have any questions so feel free to post them on her site.

For reference here is her link

Baked Zucchini Chips


  • 1 zucchini
  • Cooking spray
  • Seasoned salt, or other seasoning(s) of your choice


  1. Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
  2. Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)
  3. Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however – use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It’s better to end up underseasoning and add more later.)
  4. Place in preheated oven and bake 45 minutes. Rotate baking sheet (don’t flip the chips though), and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. – 1/3 C. of chips depending on the size of your squash).

From Maggie: 

To me, these chips taste kinda like thin & crispy pumpkin seeds.  (I guess that shouldn’t be too much of a surprise since they are relatives in the squash family).  Much lighter, but the taste is similar.

And the seasoning possibilities are endless – you can tailor them to your liking.  Garlic, paprika, chili powder… use your imagination!  I went with a basic Seasoned Salt and they came out great.  But whatever you choose, just make sure you go easy on the seasonings, and only use a little bit – these do shrink a lot in the oven, so what looks like a reasonable amount on the raw veggies could turn out to be way too much!