Recipe Hacks

I'm one of "those people." I'm allergic to wheat and wheat gluten. Problem is, I literally HATE to cook and bake. I know when everyone thinks SAHM they think Pinterest-y, love-a-bunny-hug-a-tree, spends all day in the kitchen type of person.

About that...

No.

I cook because I'm hungry 24hours a day. I cook because I love my family, and they're also hungry, like, 3 times a day - EVEN ON THE WEEKENDS. Seriously.

So, most of the gluten free recipes I make are actually hacks from a regular recipe that I've tweaked. OR using a regular gluten-free mix that I've tweaked. Either way, they're wonderful.




Banana Muffins: Gluten free and can be made dairy free

 Ingredients:

*  1 box gluten free yellow cake mix (that would be the cheating part)
*  3 eggs*  1/2 cup of either an oil of your choice, or I used (this time) 1/2 cup of Earth Balance. Either one is dairy free; either one works. A stick of butter is fine also
*  3 tablespoons of vanilla (or more, if desired)
*  2/3 cup water
*  2-3 of the most overripe, disgustingly soft bananas you can find
*  1/3 cup milled flaxseed
*  Cinnamon - to taste
*  Ground Cloves - to taste
*  1/2 cup-ish of brown sugar.

For the muffins: I totally cheated. Deal with it.

Mix the bananas, eggs, and butter first. There's nothing special about that: it's just the three hardest to mix.

Add the water, cake mix, flaxseed, and cinnamon/cloves to the mix. I used exactly 4 dashes of
cinnamon and 2 of cloves. That's super-scientific measuring for ya...

It will be a lumpy batter of brown, delicious goodness.

Grease your muffin tin: this will make 12. I've used both cooking spray and a paper towel of earth balance; the cooking spray works better, but I was out. Go with what works.

Fill the cups almost full.

For the topping: Optional, Messy, but Ahhhmazing...

Use either butter, oil, or Earth Balance for this, too.

Mix about 2tbs of butter or 1tbs of oil with the brown sugar. The mix should be crumbly. If you want, you can add some more cinnamon and cloves to this, too.

Sprinkle liberally on top of muffins.


Bake at 325-350 for about 20 minutes. Set the time for 18minutes just to be on the safe side. The muffins are ready when you can put a toothpick through them and it come out clean.

Technically, you're supposed to let them cool. But that's stupid. They're amazing. Grab a couple, and get some coffee.

You're welcome.





Chicken Parmesan

4  chicken breasts.  If they're thick, I'd recommend cutting them in half

2 cups gluten-free bread crumbs  

2 eggs

28oz tomato sauce  (recipe for a killer homemade tomato sauce will be posted below)

Spray olive oil

Shredded mozzarella and parmesan cheese (optional)

package gluten free spaghetti noodles.


 * These are what I use. I don't get paid for using their pictures. Just wanted to give you an example.*



Cook Pasta according to directions on package.
If using premade marinara sauce (no shame here!) heat slowly in saucepan

For the chicken:

Preheat oven to 400 degrees

Beat eggs in a shallow bowl.

Pour about 2 cups of the seasoned bread crumbs in a shallow bowl. I add extra basil and oregano.

Dredge chicken in eggs, then coat well with bread crumbs. Make sure the chicken is well covered, but there's no need to double dip.

Place on cookie sheet. Spray the tops with olive oil until well covered

Bake about 20 mins. The last 3-4 mins, turn on the broiler and toast the top of the chicken.
Remove from oven and top chicken with cheese mix and place back under the broiler until slightly brown.

Place cooked pasta, marinara sauce, and chicken on plate.

Tah Dah!!





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