Gluten-Free Chicken Noodle Soup

I made a really yummy chicken noodle soup today! I used leftover chicken I cooked in the crockpot yesterday. It’s chock full of veggies – carrots, celery, onion and potato.



I found some cute little tiny O-shaped gluten-free pasta that I used for the noodles.

Yum, yum, yummy for fall weather!


Here’s the recipe from .
I omitted the boullion and used gluten-free noodles. I would use less thyme next time too.


Dealing With Gluten and Sugar on Halloween

I just wanted to share the list the Celiac Disease Foundation has put out for those looking for safe candies for Halloween. It’s a fun week for the kiddos and it’s important to protect those that are sensitive to gluten and other foods.

Gluten-free Halloween Candy List

Also, Children’s Medical Center in Dallas came out with 4 ideas for limiting sugar on Halloween. Many kids are sensitive to refined sugar and need to limit their intake. I think these are some great ideas that I might consider for my own kids, especially with the candies they can’t eat (chocolate, etc).

4 Ways to Enjoy a Sugar-free or Low Sugar Halloween

Squash- The Other Spaghetti

Ok, before I expound on spaghetti squash, I have to give a quick update on my weight loss! This morning, I dared to try on a pair of my old size 6 jeans from at least 4 years ago. (They’re very cute bootcut jeans from Gap and they’re still in style, thank goodness!) That’s always a major risk to take and in years and months past, I’ve been disappointed when I still haven’t been able to get my pre-baby clothes to fit. Today, however, was a new day! They fit comfortably, even loose! Yippee! Happy dance! What an amazing feeling! (So glad I kept those pants!) So, I immediately grabbed my camera to commemorate this moment: (Excuse the post-shower hair.)


Allright, allright. Moving on… Spaghetti squash! I have really enjoyed trying new recipes with spaghetti squash recently. One of my favorite ways to cook it is to boil it first, then sauté it with mushrooms, olive oil, garlic and herbs. It’s a great side dish. Or make a shrimp scampi with it. Super yummy and filling!

Yesterday, I ran across my favorite recipe yet: Deconstructed Spaghetti Squash Carbonara. Oh my goodness, y’all. I’m not even joking. I felt like I was eating an indulgent bowl of pasta. BTW, pasta is one of my favorite foods. I swear someone in my family tree has to have been part Italian. So, it’s been pretty tough not being allowed pasta on my diet. This is my solution! It is Paleo, gluten-free and dairy-free too! Just look at this:


Bacon, shallots, garlic, and topped with another food I LOVE- a poached egg! Yowza! I must pass along this recipe from Popular Paleo:
Deconstructed Spaghetti Squash Carbonara

Gluten-free Cracker Chicken

I used to make a breaded crispy chicken called Ritz Cracker Chicken. It was so yummy, coated in crushed Ritz crackers and drizzled with butter. Ooh, we loved it! Last night I was playing around in the kitchen, trying to figure out another way I could cook chicken for my kids who have allergies. They can’t eat fried chicken nuggets at most fast food places or restaurants because of the gluten/wheat breading. We do a lot of grilled chicken instead. However, there’s only so much grilled chicken we can eat before everyone’s saying, “Enough already!”

This is my new version I call Gluten-free Cracker Chicken. So good in fact that my eldest son (who rarely eats home cooked meals- more on that later) said, “Mom, this chicken is SO GOOD! Can I have MORE?” My heart melted because he has never asked for more of anything I have made him! “OF COURSE you can, son!” 😃😃😃 We all gobbled it up till there was none left.

First, you crush up gluten-free rice crackers. I like the Veggie flavored kind because it gives the breading more flavor.


Dip cut up pieces of chicken breast or chicken tenders seasoned with salt and pepper in lightly beatened eggs, then dip in crushed cracker crumbs. Place in greased baking dish in one layer. Melt 2-3 tablespoons of dairy-free butter (or regular butter if you’re not dairy-free) and drizzle on coated chicken. Place in oven at 350 degrees. Bake 20-25 minutes or until lightly browned and cooked through. Delish!

Enjoy you’re modified dairy-free, gluten-free crispy chicken nuggets!
*If you are allergic to eggs or want to add more nutrition to your chicken, use puréed veggies (squash, sweet potato) instead of eggs!