Monthly Archives: February 2018

Easy Chicken Stir Fry (gluten-free)

A stir-fry makes a quick, flavorful and healthy weeknight meal.  It’s on weekly rotation in my home and super versatile! I often change up the veggies or the protein (we usually use chicken or shrimp) and even add in some cashews for crunch.  I also switch between using rice or noodles but my kids especially love these thin vermicelli whole grain rice noodles!  Recipe for this gluten-free, veggie-packed stir-fry is up on my blog! But before you head there, I have a question/wanted to share my latest food find!……

Have you heard of coconut aminos? It’s been one of my most recent and best finds in the grocery store and I started using it instead of soy sauce and here’s why.   Coconut aminos is a sauce made from coconut sap (a rich source of 17 amino acids and vitamins) which has been fermented, creating a rich and savory sauce that makes an excellent substitute for soy sauce or tamari sauce (and if you ask me, it tastes much better)!  It’s soy-free, gluten-free, low glycemic and contains about half the sodium of LOW-sodium soy sauce (300mg sodium/Tablespoon vs about 600mg sodium for low sodium soy sauce or 900+mg sodium/Tablespoon for regular soy sauce).  I only tried the Trader Joe’s brand which totally gets both of my thumbs up!  Give it a try and let me know what you think!



1 pound chicken breast, cut into thin strips

3 cups of any veggies you choose, cut thin (I usually use bell peppers, broccoli and carrots)

1 cup shiitake mushrooms (I use frozen organic shiitakes and add them right in to the stir fry-no with the other veggies, need to thaw in advance)

4 green onions, sliced thin

1 tablespoon chopped fresh ginger

1 1/2 tablespoons chopped fresh garlic

1/4 cup coconut aminos (or low sodium tamari sauce) + 2 tablespoons for the chicken

1 teaspoon Worcestershire sauce

3/4 cup low sodium chicken broth

1 tablespoon arrowroot starch flour

1/2 package of thin vermicelli whole grain rice noodles

2 tablespoons sesame oil, divided

chopped cilantro (garnish)

1/3 cup unsalted and roasted cashews (optional)

fresh lime, sliced (optional)



  1. In a medium bowl, combine the chicken with 2 tablespoons coconut aminos, 1/2 tablespoon chopped garlic, 1 tablespoon sesame oil and Worcestershire sauce and coat the chicken well.  Cover and let marinate in the refrigerator for at least 1 hour.
  2. In another medium bowl, combine the chicken broth, the rest of the coconut aminos. soy sauce. Add in the arrowroot starch and mix until dissolved.
  3. Cook the rice noodles according to package directions.
  4. Heat the remaining sesame oil in the wok or pan over medium heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the veggies and stir fry until tender, about 3 minutes.  
  5. Add in the sauce mixture and continue to cook until sauce thickens, about 1 minute.
  6. Add in the cooked and drained noodles and toss to coat.
  7. In a separate pan, cook the chicken until cooked through, about 5-7 minutes.
  8. Add cooked chicken to the stir-fry and stir to combine.
  9. If using, toss in cashews and top with cilantro and a squeeze of lime juice



Baked Banana Oat Cups

Check out these BAKED BANANA OAT CUPS!! 😋🍌 This recipe is by Ellie Krieger who is a Registered Dietitian and host and executive producer of “Ellie’s Real Good Food”.  I’m so glad I found this recipe.  It’s seriously like eating oatmeal in muffin form, packed with heart healthy oats (I used gluten free) and made perfectly sweet with maple syrup and ripe bananas.  My 2-year old refuses oatmeal these days and he loved these oat cups which make a great option for him to enjoy the health benefits of oats in a different way! Also a perfect grab-and-go breakfast for mommy too 😀 Sprinkled chopped walnuts on top for me and nut-free for my kids.  Here is the link to the recipe and I hope you enjoy it as much as we did!

Baked Banana Oat Cups

Healthy Chocolate Waffles

HEALTHY CHOCOLATE WAFFLES! Valentine’s day may be over but our love for all things chocolate with strawberries is never ending (am I right?!)  This recipe only uses gluten-free oat flour, which is a good source of protein and fiber!  We each love our waffles with different toppings-Ethan usually loves his with mini chocolate chips; Austin’s fav topping is cream cheese (although I saw him eating these plain and loving it!)  and my husband keeps it simple with maple syrup while I love them topped with fresh fruit.  So I decided to switch things up from my regular oat waffle recipe and added some cacao powder and maple syrup and they came out great!!  Just a hint of chocolate flavor which you can make more intense by adding a bit more maple syrup/cacao powder *see my note below!  I paired it here with some cottage cheese mixed with a bit of strawberry preserves (my personal favorite! and also makes a great waffle topping!).  If you want to try them minus the chocolate, simply leave out the cacao powder and maple syrup and they still come out delicious!  HOW DO YOU TOP YOUR WAFFLES?


1 1/2 cups oat flour

2 tablespoons cacao powder*

2 teaspoons baking powder

¼ teaspoon salt

2 tablespoons pure maple syrup*

¾ cup milk of choice

1 teaspoon vanilla extract

2 eggs, separated

2 tablespoons unsalted butter, melted and cooled (or use coconut oil)

3 tablespoons unsweetened applesauce

*for a more intense chocolate flavor, add an additional tablespoon of each maple syrup + cacao powder


  1. In a large mixing bowl, whisk together all dry ingredients.
  2. Separate the eggs, placing whites in a separate bowl and egg yolks in another bowl and whisk the yolks well.
  3. Add applesauce, milk, vanilla and melted butter to the yolks.
  4. Now add the applesauce/milk mixture to the dry ingredients and whisk until combined.
  5. Beat whites on high speed until stiff peaks are formed and fold into the mixture.
  6. Ladle mixture into hot waffle iron and cook until golden brown.



Peanut Butter Rice Crispy Treats

Peanut Butter Rice Crispy Treat!  I’m always searching for ways to re-create my own childhood favorites to healthier versions to share with my kids and the rice krispies treat was one of them.  This recipe contains only 6 simple ingredients including brown rice crisps, honey and peanut butter…oh and chocolate because they are “treats” after all.  My family really loved this version and I personally find them super satisfying straight from the freezer!   I hope you enjoy them.


  • 3 1/4 cups crispy brown rice cereal (I used One Degree Organics brand)
  • ½ cup natural peanut butter (peanuts should be the only ingredient)
  • ½ cup honey
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 teaspoons coconut oil


  • Line an 8×8-inch baking tin with parchment paper, leaving the side of the paper sticking out like handles.
  • Place cereal in a large bowl and set aside. In a small saucepan, combine peanut butter, honey and vanilla. Heat gently and stir until thoroughly combined and melted.
  • Pour the peanut butter mixture over the cereal and stir until all the cereal is coated.
  • Transfer the cereal mixture l to the prepared tin and spread out evenly. Place a piece of parchment paper on top of the cereal and use your hands to flatten the top.
  • Place in the refrigerator to set for around 30 minutes.
  • Close to the end of the 30 minutes, place chocolate chips and coconut oil in a bowl and stir to coat the chips.  Microwave at 20 second increments, stirring in between, until fully melted and smooth (about 1 minute 20 seconds total).
  • Take the tin from the refrigerator, pour the melted chocolate on top of the cereal mixture and smooth over the entire area.
  • Now place in the freezer for 30 minutes to set.
  • Pull bars out with parchment paper and place on a cutting board.  Cut into squares with a sharp knife, cleaning the knife after each cut.
  • Store in an air-tight container in the freezer and if desired, warm up to room temperature to soften serving.