Pork chops with Mushroom Gravy and Homemade Gluten-Free Noodles

Pork chops with mushroom gravy over GF noodles

Pork chops with mushroom gravy over GF noodles

Today I wanted some comfort food, so I decided on pork chops with mushroom gravy over noodles. Back in the day, I would whip open a can of mushroom soup, pour it over the chops and when it was just about done cooking, I would boil egg noodles and pour it over those. I didn’t realize until I started making things from scratch, just how bland some foods are and just how unhealthy they can be for us.

Now that we can’t have dairy, cooking can be a bit more labor intensive, but so worth it. I’ve cooked for so long without gluten (and now dairy), that I’m getting really good at whipping up an all-from-scratch dinner like this in no time.

Today, I barely measured any ingredient, just eyeballed it and my husband said it tasted like something he would get at Cracker Barrel. I have to agree. It was beyond delicious. Hope you like it as much as we did. Enjoy!


1- package of thin pork chops, no bone ( my pack had 6 in it.)

2 cups- baby bella mushrooms, rinsed and sliced (I used 3/4 of a large container)

1/4 cup- butter (Smart Balance if you are dairy free)

1/4 cup – Gluten-free flour (I use Baker Josef’s Gluten Free Flour)

3/4 cup- organic vegetable broth

1 cup- unsweetened almond milk

2 cloves- garlic, pressed

onion powder- to taste

salt and pepper to taste


Saute’ your mushrooms in a few teaspoons of butter with the pressed garlic and generous sprinkle of onion powder.

While that’s cooking down, in a small sauce pan, add your 1/4 cup of butter and let that melt

Once melted, add in your 1/4 cup gluten-free flour and whisk until you get a roux (thick paste)

Whisk in your vegetable broth and milk and allow to thicken on medium heat

When mushrooms are reduced in size, add them into this thickened sauce and stir

Pour gravy/sauce mixture into the bottom of a heated crockpot and lay your chops on top

Stir the chops down into the sauce and cover

Cook on high for 3 hours (if using thin chops) longer if they are thick

Before chops are done you can make your noodles and set them aside with a lid on them

Ingredients: (GF Egg Noodles)

‘Approximately’ 2/3 cups+ of GF flour

1- egg

1 tsp. oil (any kind)

1 tsp.- water


In a large bowl, add your flour

Make a dent in the middle and add your egg, oil, and water

Mix well with a fork

Dough should be a bit crumbly in the bowl, but form a ball in your hands. You don’t want it too wet or too dry, you want it juuust right

Pour out onto floured surface and roll as thin as you’d like (but not too thin)

Boil in salted water that is boiling for about 5 minutes, drain

Add noodles back to the pot, add butter to keep from sticking

Plate noodles and place one chop on top and then a ladle of gravy/sauce.

Your noodles will be chewy and perfect. The homemade soup mixture is delicious; not too salty, with a true mushroom taste not bland like store bought canned soups and your chops should be fork tender and falling apart! YUM!

Next, devour!

Crockpot pork chops in mushroom gravy

Crockpot pork chops in mushroom gravy

GF flour with egg, oil and water

GF flour with egg, oil and water

Rolled and Cut dough

Rolled and Cut dough

Waiting to boil

Waiting to boil

Cooked GF egg noodles

Cooked GF egg noodles



Carrot Cake Cupcakes (grain and dairy-free)

Carrot Cake Cupcakes

Carrot Cake Cupcakes

I’ve recently found that I have a food allergy to cow’s milk and need to be (mostly) grain-free for a new diagnosis of Hashimoto’s thyroiditis.

I follow Danielle Walker on Facebook who also has to be grain and dairy-free and bought her cookbook called Against All Grain: Meals Made Simple.

Tomorrow being Father’s Day and carrot cake being my husband’s all-time favorite, I made these tonight for him while he watched a movie.

The recipe is for 12 cupcakes, but I got only 8.

Also, the recipe calls for coconut butter and although I found it at Fresh Market, it was $10.99 and I wasn’t going to buy it when I didn’t know what else I could use it for. (If anyone out there has used coconut butter, also called coconut manna or creamed coconut, please let me know how you like it and how you exactly use it. Do you use it like regular butter?) So, in place of the coconut butter, I used Earth Balance “butter” which is dairy free butter that tastes just like the real thing.

Please note: The batter to this recipe is dense. Like, you can form it into a ball with your hands, dense. Don’t be afraid, they turn out.

Ingredients: Cupcakes

4 – at room temperature, eggs

1/2 cup- honey

1/4 cup- coconut oil, melted

1/2 tsp. – vanilla extract

1/2 cup – coconut flour, sifted

1 tsp. – baking soda

3/4 tsp. – ground cinnamon

1/2 tsp. – ground nutmeg

1/4 tsp. – ground ginger (the kind in the jar, not fresh for this)

1/4 tsp. – sea salt

1 and 1/4 cup – grated carrots

1/4 cup – raisins

1/4 cup – pecans (optional)- I left these out

Ingredients: Frosting 

1/4 cup coconut butter (I used Earth Balance)

3 Tbsp – honey

1 Tbsp. – coconut oil, softened

1 Tbsp. – full fat coconut milk

1/2 tsp – fresh lemon juice

1/4 tsp. – apple cider vinegar

3 TBSP. – powdered sugar (I had to add this to thicken my frosting, probably because I didn’t use coconut butter) If you use the coconut butter and it turns out, let me know.)


1/4 cup unsweetened coconut, shredded


Preheat oven to 350 and line a muffin tin with cupcake liners

Beat the eggs, honey, coconut oil and vanilla together with a hand mixer until well mixed

Add coconut flour, baking soda, spices, and salt and beat again until combined fully

Fold in grated carrots and raisins (and pecans, if using)

Scoop batter into liners leaving a bit of room at the top although these do not rise like regular cupcakes.

Bake for 18-20 minutes (mine took 22 minutes) until toothpcik comes out clean from center

Remove cupcakes from the muffin tin and cool on a rack before frosting

For the frosting, combine all the frosting ingredients together in a small bowl. If runny, place in the refrigerator to thicken. (mine did not thicken after 4 tries to refrigerate and mix again, so I added 3 Tbsp. of powdered sugar and that did the trick.)

Frost each cupcake, then sprinkle with shredded coconut. YUM!

Sweet Potato Soup with Coconut, Brown Rice and Lentils


Sweet Potato Soup with Coconut, Brown Rice and Lentils

This recipe has all the flavors we love; curry, turmeric, and ginger. It’s probably meant to be made in the Fall – around October, but I pinned it on my food board on Pinterest and just had to make it. I live in Florida now and it was 97 degrees today. I know… I’m a dork. Hey! I had the A/C on. :)

Anyway, my kitchen was a disaster after making this because it’s quite time consuming, but it was SO worth it I didn’t mind at all. This recipe comes from Katie at the Kitchen Door. Enjoy.


3 large sweet potatoes

2 Tbsp.- olive oil

Sea salt and pepper to taste

2 TBSP.- Onion flakes, or one large yellow onion, chopped

1 tsp.- ground turmeric

1 TBSP.- ground curry

1 TBSP.- ground ginger (one inch of ginger root, diced)

4 cups – vegetable broth

3/4 cup- orange juice

1 cup- coconut milk

1 and 1/2 cups- cooked lentils (any kind)

3 cups- cooked brown rice

yogurt- as a topping for the soup (since I’m dairy free, I used a dollop of chilled coconut milk)

Fresh cilantro chopped for the top, if you like it.


Set oven to 400 degrees

Peel sweet potatoes and cut into round thick slices

Sprinkled with the olive oil, salt and pepper

Bake for 25 minutes. When done, set aside

Cook your rice and your lentils, separately. (I used boil in bag brown rice and organic lentils that didn’t need to be soaked overnight.- Follow directions on the box for each of these ingredients and set aside when done; keeping them warm.)

Melt half coconut oil in a large pan and add your onion flakes, (I used two TBSP.- or you can chop up a a large yellow onion.)

Saute’ onion for about a minute. Add your spices; ginger, turmeric, and curry and saute until fragrant

Add your sweet potatoes and the broth and bring to a boil

Turn down the heat and simmer and simmer for 20 minutes

After 20 minutes, transfer to a blender and blend or use an immersion blender right in the pot, like I used.

Add your orange juice and coconut milk and continue to blend well

Season the soup with salt and pepper

Next, you can melt the other 1/2 of the coconut oil in a small pan and saute your cooked lentils to make them crunchy, but I skipped this part and just used them boiled.

Pour about a 1/2 cup of cooked rice into a bowl, ladle soup on top, then add your lentils

I added a dollop of chilled coconut milk from the can in place of dairy, but you can add a dollop of yogurt if you’d like. Add fresh cut cilantro and enjoy.

This is a very filling meal. One bowl and I was full, so this was served as main course.



Devils on Horseback

Devils on Horsebook

Devils on Horseback

I love the name of this recipe, cool huh? This is also from the Nom Nom Paleo: Food for Humans Cookbook under “Nibbles.” We nibbled them alright. Geez. Beyond fabulous.

Make these the next time you have to go to a party and well… you may as well take the recipe with you. They are that good.

Sweet and savory little buggers, I made these as an appetizer the other day and we each got 8 of them. We wanted more, but we need to just calm down a bit. LOL!


16 pitted- prunes

1/2 cup- macadamia nut ricotta (recipe at the bottom, easy… don’t worry.)

2 ounces of thinly sliced proscuitto

Balsamic vinegar (this makes the whole thing SING!) Don’t skip this.

Fresh ground pepper (“This is not fresh ground pepper, I grew up on a pepper farm!” – Jim Gaffigan- could not find the video, dang it!) Ha… I can so entertain myself. Sad, or lucky? Don’t know. Don’t care.

Directions: Follow in order for ease, k?

Position a rack in your oven to the very highest rung, about 4-6 inches away from the heating element

Set the temp to broil

Make your ricotta “cheese” now: 2 cups of macadamia nuts (usually found in the baking isle in very small bags), 1, tsp of kosher salt, juice from 1/2 lemon (about 1 tablespoon) and 1/2 cup water. Put this in a food processor or blender and blend until smooth. Scrape down the sides periodically. The consistency should look like ricotta cheese. Done.

Put some of this mixture in a pastry bag and if you’re not so fancy schmancy, you can put it in a dang sandwich bag and snip the end off. Same diff.

Push your finger gently through the opened end of the prune where it was pitted to make an opening. (I’ll be honest, I pushed a bit too hard on some and ripped them so what’s a gal to do?… I had to eat them. I paid the next day. (I digress, but- heads up.)

Pipe this “ricotta” mixture into the opening

Wrap each one with some proscuitto

Lay them in a single layer on a parchment paper lined cookie sheet and place in the oven for precisely 1 minutes and 45 seconds. LOL! (She says 2-4, but that’s how long mine took and you will see the parchment got burnt! My oven must get smokin’! :)

The prune will puff up and the proscuitto will crisp. DO NOT LEAVE THE OVEN! CONTINUE TO WATCH THROUGH THE WINDOW!


Macadamia nuts


Macadamia nut “ricotta cheese”




Prunes on parchment paper. one filled, 15 to go!


All prunes filled!


Wrapped with proscuitto


1 minute and 45 seconds!


Burn baby burn!




Mushroom Soup (vegan and dairy free)


Vegan, dairy-free mushroom soup. I forgot to photograph it in a pretty bowl! Oops!

Vegan, dairy-free mushroom soup. I forgot to photograph it in a pretty bowl! Oops!

I’ve recently found out that I have Hashimoto’s Thyroiditis. It’s an autoimmune disease where your immune system attacks the thyroid gland. And on top of that, I’ve found out I’m allergic to dairy.

If you’ve been here since the beginning, (exactly 135 posts ago), you can see from the very beginning that I’ve never eaten bad. There’s not a lot sweets here or things loaded with sugar. We eat very Paleo and organically and have tons of vegetables. But, you will see potatoes, biscuits, gravies, breads and some desserts… you know, all the good stuff, LOL! But now, any time you see a recipe, it will be strictly gluten free and dairy free.

*For the earlier stuff with gluten and dairy, please go back to the beginning of the blog dating back to 2011.


I wanted to make pork chops with mushroom soup in the crockpot the other day, but almost all canned soups contain gluten (wheat!) As if cooking from scratch isn’t time consuming enough, now I have to make MANY of the ingredients that go into the actual making of a recipe. (If you need me, I’ll be in the kitchen is my new motto!) Hahaha! :)

Anyway, armed with a computer you can find anything you need to know or find and I found this delicious, creamy, won’t-miss-the-gluten-or-dairy-one-bit, decadent mushroom soup recipe here. I mean, this gal is brilliant! She made a mushroom soup without flours or starches to thicken it.

I had a lot left over and I froze it in a freezer bag to yank out any time I need it. Without further ado:


2 cups- cauliflower florets

1 and 2/3 cups of unsweetened almond milk (I used coconut. Still fab.)

1 tsp- onion powder (I love this gal! If you’ve followed from the beginning, you know I hate white cooked onions. Gross.)

1/4 tsp- salt

Pepper to taste

1/2 tsp- olive oil

1 and 1/2 cups- white mushrooms

1/2- yellow onion, diced


Place cauliflower, milk, onion powder and salt and pepper in a sauce pan and bring to a boil

Once boiling, turn down to a simmer and simmer for 8 minutes

Take cauliflower mixture and add to a food processor or blender and puree. Set this aside

In a skillet, heat your oil, chopped mushrooms and diced onions and sauté until onions are translucent about another 8 minutes

Add the cauliflower mixture to the mushroom/onion sauce and simmer for 10 minutes until thick. (if you see from my pictures I actually added the mushrooms to the puree and pureed them both, instead of her way. Mine was a lot smoother for the crockpot and chops I was making it for, but when having it just as my meal, I will make it her way for a chunkier version.)

Now, that wasn’t so bad, was it? And totally worth it!

Boiling Cauliflower

Boiling Cauliflower

Sautéing the mushrooms

Sautéing the mushrooms

Pureeing shrooms with cauliflower = SOUP!

Pureeing shrooms with cauliflower = SOUP!






Lemon Whip Cookies

Lemon Whip Cookies

Lemon Whip Cookies

I went to a get-together about a month ago (they have lots of those around here…) and took these. They were the hit of the party that ended up with me writing down the recipe 5 times and there were precisely zero left.

This is a great cookie to make for summer time (with my love of lemon-anything – anytime!) or when you want to bring your fancy plate back home that day. I found this recipe here.

They are light, not overly sweet and taste great with coffee or tea. I made these before finding out I had Celiac Disease so I got quite ill after eating them (I usually did when I cheated… that should have been my first clue), so I can no longer have them. But, next time, because there will be a next time… I will sub out the regular cake mix with a GF version. Easy.


1 box- lemon cake mix

1 container- Kool-Whip

1- egg

powdered sugar


Preheat oven to 350 degrees

Spray baking sheet with non-stick spray

Mix lemon cake mix, Cool-Whip and egg together in a large bowl with beaters. (This will fluff up big when mixed.)

Spoon out small amount of mixture into hands by about 2 teaspoon full or use a small ice-cream scoop. (I just rolled them with my hands)

Roll each of them in a bowl of powdered sugar

Place on the baking sheet 2 inches apart and bake for 8 minutes. Allow to cool and enjoy!

Small balls rolled in powdered sugar

Small balls rolled in powdered sugar


All done!


Pretty huh?


The golden underneath


No browner than this!


Homemade Maple Sausage Patties



I will NEVER again buy store bought, chemically treated, frozen hockey pucks again! Who knew making your own breakfast sausage was so easy? I sure didn’t! (Psst, we eat this for dinner too…) El yummo!

This recipe comes from the Nom Nom Paleo: Food for Humans Cookbook by Michelle Tam and Henry Fong.  If you don’t want to get the book right now, here is her blog.


2 lbs.- ground pork

2 Tbsp.- maple syrup (100% real, or else it’s garbage.)

1 Tbsp.- kosher salt

1 tsp.- ground pepper

2 tsp.- fresh or ground sage, ( I didn’t have this on hand at the time, and they were still fab.)

1 tsp.- fresh or ground thyme

1/2 tsp.- fresh or ground rosemary

1/2 tsp. ancho chili powder. – ( I didn’t have this either, so I used regular… still delish!)

2 Tbsp.- ghee or butter- to fry them in.


Add all the ingredients in a large bowl and mix with your hands. Don’t mix too much or else the patties can become tough

Melt your ghee or butter over medium-low heat

Make into 2 inch round balls and flatten

Fry on each side till golden brown, then cover and finish until no longer pink inside.










Bonus: Make these patties with eggs or all kinds of other breakfast foods and then make yourself and your guests a Bullet Proof Coffee. They won’t ever want to leave your home. :)


1 large mug full of any type of coffee

1 pat- butter (Grass fed is best. I use and love Kerrygold.)

1 tsp.- coconut oil (organic is best).


Pour your large mug of hot coffee into a blender

Add your pat of butter and coconut oil

Spin me ’round and ’round and ’round, like a record baby… (oh… sorry!)

Pour back into your mug, add any sweetener you typically use and well… drink!

This coffee is good for weight loss (because it makes you poop), appetite suppression (it’s filling) and your memory! Whaaat? I said, YOUR MEMORY, remember? LOL! ;)

Bullet Proof Coffee

Bullet Proof Coffee