sheet pan chicken, sausage and peppers

I have been eating gluten free for eight months now (I will be sharing more about this journey in later posts) but the change in my diet has changed my life. But I will admit at times it can be challenging because of all the meal prep we have to do. One our favorite tricks for eating good healthy food is incorporating lots of sheet pan meals into our weekly menu. Sheet pan cooking is quick and easy prep time and the outcome is really delicious!

INGREDIENTS: 

8-9 chicken thighs

8 pre-cooked organic chicken sausage 

4-5 potatoes cut into quarters

2 red bell peppers sliced

2 yellow bell peppers sliced

2 orange bell peppers sliced

1 green bell pepper sliced

10 garlic cloves

2-3 TSP ghee (or preferred oil)

1 med red onion

1-2 TSP Herbes de Provence

Salt and pepper to taste

Preheat oven to 450 degrees 

In a large bowl, mix all ingredients together with the avocado oil.

Make sure everything is coated with oil and seasoning.

Spread everything out on an oiled sheet pan.

Cook at 450 degrees for 10 minutes or until the chicken skin is nice and brown.

Reduce heat to 350 degrees and cook until the chicken is done. The time will depend on the amount of chicken. It typically takes around 45-60 minutes for 8-9 chicken thighs.

Let the chicken rest for 5 minutes and enjoy!

gluten free fish taco salad

Eating gluten free has changed my life and while I am not strict about cutting out gluten (I cheat once in a while), I have really enjoyed all the great alternatives out there when it comes to eliminating gluten from my diet. 

One of my favorite meals is a fish taco salad- it's kinda like a deconstructed fish taco. I've eliminated the tortillas and the rice and replaced them with quinoa, added my favorites veggies and fresh seasonal fish.

INGREDIENTS:

Butter lettuce

Quinoa

Black beans

Grilled corn

Tomatos

Purple cabbage

Avocado

Grilled salmon

Cilantro and lime juice for added flavor

vegan/gluten free mac & cheese

I am happy to report that the changes I have made to my diet over the past 3 months since Lucy was born have helped tremendously with controlling her reflux. I have cut out all dairy (and been eating vegan as much as possible), no spicy and acidic foods and gotten rid of most wheat (gluten)! Talk about discipline folks!!! Something in these changes have not only made a difference for Lucy's tummy but have made me feel really amazing both inside and out!

But boy do I miss creamy cheesy dishes! So I set out scouring the internet (thanks to many of you for the links!!) to get inspired to create some of my own recipes to somehow recreate or at least come close to some dishes that would satisfy my cravings. Let me just say nothing will come close or taste like real cheesy goodness- at least to me- but I am so happy that I can enjoy something a healthy and keep my dear daughter comfortable.

After doing tons of research and reading lots of recipes here is my take on a quick vegan and gluten free mac & cheese.

There are all sorts of gluten free pastas out there- Whole Foods and Trader Joes seem to have the a bigger selection but I have also been able to find some options at the regular grocery store too.

Boil pasta and drain water leaving just a little pasta water in with the noodles and return pan to burner set to low heat.

Add the pureed squash to the noodles (you can buy this frozen or puree your own).

Add grated vegan cheese (this is actually a really great dairy free option- it melts and tastes almost like real cheese!)

Mix in the salt, pepper, spices and mustard.

Optional- add a dollop of vegan butter or margarine.

Keep mixing everything on low until the cheese is melted.

The result is a quick creamy pasta dish that tastes like light version of mac & cheese and is perfect for adding your favorite vegis, meatless sausage or even the real thing.

pasta shells, dairy free cheese