Gluten-Free, Dairy-Free, Egg-Free,

Soy-Free Yummies!

I decided to add a new section to my recipe page, since I’m eating gluten-free, dairy-free, etc, etc, now.  🙂

Happy Fourth of July!  This is the perfect fruit salad for the holiday!

Red, White and Blue Fruit Salad                                           July 4, 2018

Serves 5-6 people



1 lb. fresh strawberries

1 pint fresh blueberries

1 red apple (Gala or Jazz work great)

3 T. fresh lime juice

2 T. honey



  1. Wash the strawberries, cut off the green parts and slice each berry into about 5-6 slices.  Place in a large bowl.
  2. Rinse the blueberries and remove any stems.  Add the blueberries to the bowl.
  3. Wash the apple and cut it into quarters.  Cut off the inner section of each quarter so the seeds are removed.  Then cut each quarter into slices and then dice.  Add the diced apples to the bowl.
  4. In a small bowl, whisk together the fresh lime juice and honey.  You can also add some lime zest, if you’re feeling snazzy!  🙂
  5. Pour the honey lime mixture over the fruit and mix gently until all of the fruit is coated.
  6. Store in the fridge and stir before serving.


I used local honey (purchased at our farmer’s market) to make this salad, and it was delicious!



Here’s this week’s salad!  Happy Summer!


Spinach, Pine Nut and Penne Salad                                  May 31, 2018

Serves 2 people

spinach penne salad


1 cup dry gluten-free penne – I really like Great Value brand brown rice and quinoa penne pasta

2 T. pine nuts

2 cups spinach

1 cup cherry or grape tomatoes

2 T. Just mayo (vegan mayonnaise) – I like Just mayo because it is egg-free AND soy-free and I can buy it at Walmart

2 t. apple cider vinegar

1 T. almond milk (or other dairy-free milk)

1/4 t. garlic powder

1/4 t. onion powder

1 t. Italian seasoning

1/8 t. salt

dash of pepper

pinch of sugar

spinach penne salad ingredients


  1. Cook the penne as the package directs.  Drain and rinse in cool water.  Then divide penne between two salad bowls.
  2. Toast the pine nuts in a non-stick pan on medium heat for about 2 minutes, or until golden brown.  Stir or toss frequently to avoid burning!  Set aside to cool.
  3. Prepare the spinach by washing and removing large stems.  Halve the tomatoes.
  4. In a small bowl, whisk together the vegan mayo, vinegar, non-dairy milk and seasonings until well-combined.  This will make a yummy creamy Italian dressing.
  5. Divide the spinach between the two salad bowls, mixing it with the penne.  Top with tomatoes and pine nuts, dividing evenly between the two bowls.
  6. Drizzle the creamy Italian dressing on top of each salad and enjoy!



Feel free to add grilled chicken to this salad to make it a complete meal.  It would also be delicious with some parmesan (vegan or dairy) grated on top!

(As you may have noticed, I didn’t have the tomatoes on the salad when I took the photo – I decided to add them later!  lol)


One of my goals for this summer is to come up with a new, fun summer salad each week!

Here’s the first one:

Grilled Bacon Burger Salad                                  May 22, 2018

Serves 1-2 people


1 pre-grilled hamburger patty

1 cup iceberg lettuce (chopped or torn)

1 cup butter lettuce, romaine, or green leaf lettuce (chopped or torn)

1 Roma tomato

1 T. red onion, diced

1/2 medium-sized avocado, diced

1-2 T. bacon bits, optional (these sometimes contain soy, so check carefully if you need to avoid soy)

2 T. Walden Farms calorie-free Ranch dressing (I love this one because it has no dairy or soy!)

1 T. Just. Chipotle Mayo  (Just brand is my go-to for soy-free, egg-free mayo)

grilling burgers


  1. Dice the pre-grilled hamburger patty into bite-size pieces.
  2. Chop lettuce, slice tomato, and dice onion and avocado.
  3. In a small bowl, whisk together the ranch dressing and chipotle mayo until well-combined.
  4. Toss the lettuce and diced onion together in a serving bowl and add the tomato slices.  Top with the hamburger pieces and avocado chunks.
  5. Drizzle the chipotle ranch dressing on top and sprinkle with bacon bits.



This seemed like a perfect salad for today since my husband grilled hamburgers last night (in the rain!  Lol) and we had one burger leftover in the fridge.

Feel free to add some shredded vegan cheese (or regular cheese, if you eat dairy) to make it a bacon cheeseburger salad!

I think this salad would be delicious with a side of Simply Lays Sea Salted potato chips (these are the best GF, soy-free, non-GMO chips I’ve found so far!) or some homemade potato wedges.

(*I apologize that there’s no photo of the salad – it was so good that I ate it all and then thought about taking a picture!  Ooops!)




Blueberry Sunshine Muffins         July 6, 2016



2 ½ cups all-purpose flour

1 T. baking powder

1 t. baking soda

½ t. salt

½ cup butter, melted and cooled

¾ cup sugar

2 large eggs

1 cup buttermilk   (I use about 1 T. lemon juice in 1 cup of milk and let it sit for about 10 min to curdle)

1 T. orange extract

1 ½ cups blueberries   (fresh or frozen – if using frozen, thaw and rinse first)



  1. Preheat oven to 425F and spray or line 15-18 muffin cups in baking pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a medium bowl, whisk the melted butter with the sugar. Add the eggs and beat well.  Then add the buttermilk and orange extract and whisk until combined.
  4. Add the butter mixture to the flour mixture in the large bowl and gently combine using a whisk or wooden spoon until moistened and no large lumps remain. Fold in the blueberries carefully.
  5. Divide the batter into muffin cups (I use 15-18 – depends on how full you fill them – I aim for about ¾ full). Bake for 5 minutes at 425F and then turn the oven down to 375F and continue baking for another 12-15 minutes.  The muffins are done when they begin to brown and the tops spring back when touched lightly.
  6. Remove muffins from the muffin tins immediately and cool on a wire rack. (Unless, of course, you want to eat them right away!)


blueberry sunshine muffins

My family loves to eat these blueberry muffins fresh from the oven with butter melted on them!  Please leave a comment and let me know if you like them!  🙂

blueberry sunshine muffin with butter



Fudgy Chocolate Cupcakes with Chocolate Buttercream               August 28, 2016

Recently, my 17 year old daughter was watching Cupcake Wars on Netflix and she asked me if I could make her some cupcakes.  I did a quick search on the internet and found a recipe to tweak.  The cupcakes turned out really yummy, so I thought I would share!


Cupcakes (adapted from recipe on

1 stick (1/2 cup) salted butter

1/2 cup semi-sweet chocolate chips or chunks

1/2 cup unsweetened Hershey’s Special Dark cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

2 large eggs, at room temperature

1/3 cup granulated sugar

1/4 cup brown sugar, packed

1 teaspoon vanilla extract

1/2 cup buttermilk (I used about 2 t. of lime juice – because we didn’t have any lemons! – in 1/2 cup of whole milk and let it curdle for 5 minutes)

Frosting (my own concoction):

5 T. salted butter, softened to room temperature

1 cup powdered sugar

1/4 cup unsweetened cocoa powder

1/2 t. vanilla extract

1-2 T. milk


about 1/4 cup mini chocolate chips

Fudgy chocolate cupcakes with chocolate buttercream


  1. Preheat oven to 350F and place cupcake liners in a 12 cup muffin pan.
  2. Melt the butter and chocolate chips in the microwave for 30 second increments at 50% power, stirring after each time.  When the mixture is smooth, set it aside to cool.
  3. In a large bowl, whisk together the eggs, sugars and vanilla until smooth.  Add the cooled butter/ chocolate mixture.  Then add the cocoa powder, flour, baking powder and baking soda alternately with the buttermilk, blending on low until just combined.  The batter will be very thick, almost like pudding.
  4. Fill the cupcake papers about 3/4 full.  Bake for 15 minutes at 350F, just until they spring back when you touch the tops.  Don’t overbake them – the goal is for them to be fudgy!   Remove cupcakes immediately from the pan and cool on a wire rack.
  5. While the cupcakes are cooling, make the frosting.  Cream the butter with a mixer on high speed for a minute or so.  Slowly add the cocoa, mixing at medium-low speed.   Then add the vanilla and 1 T. of the milk.  Slowly mix in the powdered sugar.  As everything combines, gradually increase the mixing speed.  If the frosting seems too thick, add a little more milk.
  6. When the cupcakes have cooled, scoop the frosting into a zip-top sandwich bag and snip the corner.  Pipe a spiral of frosting onto the top of each cupcake, beginning at the outside and circling in toward the center.  Sprinkle a few mini chips on the top of each cupcake, and you’re ready to indulge in chocolate heaven!  🙂

close-up fudgy choc cupcake with buttercream









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