Category: Gluten Free

Experimenting with our meatless options!  A friend told me to try tempeh.  I searched the internet and found a recipe to bake it Buffalo style.  I adapted this from’s recipe.   I served it with veggie tots, celery and ranch, and a chop salad.  Healthy and yummy.  I missed the part about steaming the tempeh first.  I’ll definitely try to remember next time, as I am sure it would improve the texture and taste.


2 packs tempeh, sliced

1 pouch buffalo wing sauce

Rice chex, crushed

Marinade tempeh in the wing sauce at least 30 minutes.  Coat with crushed rice checks and bake at 350F for about 30 minutes, or until crispy.



20170930_2111261 package salad mix

1 container mixed mini heirloom tomatoes

2 blocks tofu, pressed to remove liquid

1 sweet onion, sliced thinly

3 mini cucumbers, sliced thinly

1/3 c. sweet Thai chili sauce

1/3 c. balsamic vinegar

1/6 c. oil (I used sunflower, grapeseed blend)

1/2 c. Old Cape Cod Toasted Sesame, Soy, and Ginger dressing

Old Cape Cod Sesame Soy

1 box Minute multigrain medley, cooked with Thai ginger chicken broth

1/4 c. crushed cashews

Press tofu to remove liquid.  Slice thickly and pour dressing over tofu.  Refrigerate.

Meanwhile, mix cucumbers, onion, chili sauce, vinegar, and oil.  Toss and refrigerate.

Bake tofu at 400 for about 10 minutes, turn and bake an additional 10 minutes until golden brown.

To serve, line plate with lettuce, and place cut up tomatoes around edge of plate.  Top with multigrain medley.  Top that with cucumber, onion salad and crunchy tofu.  Sprinkle with crushed cashews.

I even had enough to make a lunch for tomorrow.  Yum!





3 lb. sausage (I used garlic and herb turkey sausage and chorizo)

1/4-1/2 c. chopped onion (I used green onions and sweet onions)

2 Tbsp. olive oil

1/2 c. beer

2 cans beans, drained and rinsed (I used black beans and garbanzo)

4 C. cooked grains, any kind (I used quinoa, brown rice mix)

Chop up sausage into small pieces into dutch oven with olive oil heated to medium high.

When it starts to sizzle and brown, reduce heat, add onion and stir.  Cook for about 5 minutes.

Add beer, cover and simmer on low heat for 15-20 minutes.

Stir in cooked grain.  Add a little broth, if too dry, or add a little bread crumbs, if too wet.

Serve topped with slaw type salad, for acidity and texture.

Sorry I didn’t get a picture of the finished product.



I was invited to dinner at the house of some friends.  I knew I was in for some good company, but I had no idea what a great grillmaster would be preparing some amazing fish!  I’ll confess that I didn’t get his recipe, but I looked around on the internet and had a yummy sounding recipe.  Not only was the grouper grilled, but so was the mangrove snapper (with a greek seasoning rub) and the asparagus (with olive oil, salt and pepper and a little garlic powder).   Our grillmaster also cooked over charcoal, so the flavors were amped up!

My Cookocracy’s recipe:

Grilled Blackened Grouper
photo from

Author: My Cookocracy
Recipe type: Grilling
Cuisine: Cajun
  • 3 pounds grouper filets (or any white fish)
  • ½ cup olive oil
  • 2 tablespoons unsalted butter, melted
  • Blackening seasoning
  • Lemon wedges
  1. Combine the olive oil and butter in a small bowl or measuring cup.
  2. Pat dry the grouper filets.
  3. Brush the filets liberally with the olive oil and butter on both sides.
  4. Liberally rub seasoning into both sides of filets.
  5. Generously oil the grates of your grill and preheat.
  6. Grill the filets over medium heat, 5 minutes a side.
  7. Serve with lemon wedges.


1 1/2 lb. smoked sausage, cubed

1 package fajita style veggies (onions and peppers)

4 medium sweet potatoes cubed

1/2 c. apple juice or chicken broth



Green onions

Spray crock pot with cooking spray.  Layer sweet potatoes, then veggies, then sausage.

Pour juice or broth over.

Cook on high 4 hours or until potatoes are tender.

When serving, cook an egg and place on top with avocado and green onions.

I made a second batch with russet potatoes for the kids who are not fans of sweet potatoes.

I will make this again, but I think it would be better with fresh sausage that is cooked and crumbled.


1/2 c. soy sauce

1/4 c. sriracha

1/4 c. chili paste

1/4 c. honey

1/2 tsp. ginger

1 Tbsp. minced garlic

2 Tbsp. sesame oil

1 package Eat Smart stir fry vegetables

1 can baby corn

1 package rice sticks

Soak rice sticks in water.

Heat oil.  Add ginger and garlic.  Cook for a minute or so.  Add in remaining sauce ingredients.

Toss sauce with Meatballs and heat through, adding water as needed to keep sauce from becoming too thick.

Cook vegetables in the microwave.

Add vegetables to meatballs and sauce.

Add in noodles.

Serve sprinkled with chopped cashews and green onions


2 lb. ground chuck

2 lb. ground chicken

1 lb. ground pork

8 oz. ricotta

3 Tbsp. pesto

2 Tbsp. pickle relish

1 egg

1/4 c. gluten free bread crumbs

1 Tbsp. seasoned salt

1 tsp. pepper mix

Olive oil to coat.

Combine all ingredients.  Shape like a meatloaf.  Place is baking dish sprayed with coconut oil.

You can cover with foil and freeze at this point (and defrost in the fridge before cooking).

Coat top with olive oil.

Bake at 375 for 1 hour and 15 minutes or until browned and internal temperature of 165F.

This meatloaf is moist and delicious!!  Leftovers disappear, when there are any!!  I like to cook up peppers, onions and mushrooms in butter and serve with it.


1 bag Purple Splendor Potatoes

8 oz. sour cream

2 Tbsp. butter

1 tsp. seasoned salt

1 tsp. pepper mix

I bought Purple Splendor Potatoes on BOGO sale.


They are native to South America and according to they are healthier than white potatoes and are rich in antioxidants and lower blood pressure.  I cook them because I love their texture and flavor.  I’ve even made potato soup with them recently.

Place potatoes in large pot and simmer until tender.  Mash and add in sour cream, butter, salt and pepper.   YUM!!


This is my version of’s Dutch Berry Pancake.  It was a huge hit!

1 lb. hot breakfast sausage, cooked, crumbled, drained

1 c. cashew milk

1 c. vanilla yogurt

8 eggs

1/2 c. sugar

2 c. gluten free flour mix (I used Pamela’s)

4 Tbsp. butter

1 small container blueberries

Cook, crumble, and drain sausage and set aside to cool.

Preheat oven to 375F.

Place in bottom of baking dish with melted butter.


Prepare batter in blender using milk, yogurt, eggs, sugar and flour.  Mixture will be thick.

Pour over dish with sausage and butter.


Arrange blueberries over top.


Bake 25-35 minutes until puffed way up and golden.


When you remove it from the oven, it sinks down and gets “dutchy”.  Yummy!!


Some of us ate it plan, some used maple syrup, others used blueberry syrup or yogurt.

My first reaction was that next time I might use more sausage.  On second thought, maybe not!


1 lb. hot breakfast sausage, cooked, crumbled and drained

3-4 c. leftover purple potato hash (you can use any potatoes)

10 eggs, soft scrambled

1 c. leftover cream stye soup (I used potato, often use mushroom)

4 slices Daiya cheddar style slices – this is so delicious, I may NEVER EAT CHEESE AGAIN!!

2 oz. Veggie Shredds (cheese alternative)

Whenever I buy breakfast sausage, I often cook it ahead of time, crumble and drain and then freeze for future use.  It makes breakfast preparation much much easier.

Soft scramble eggs.  Add in cream soup.

Spread a small amount in the bottom of crockpot, which has been sprayed with coconut oil spray.

Brown leftover potato hash in skillet at high heat with olive oil and butter until crispy.

Layer potatoes over eggs.

Layer cooked sausage next.

Layer remainder of eggs.

Top with cheese slices and use shredds to fill between slices.

Put on low.  This is ready to eat when the cheese is melted, and can be kept warm all morning until everyone gets up!


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