Pumpkin Chili

What a lovely weekend! Yesterday, instead of hitting the gym, GF Guy, Dickens, and I went on a two hour walk around one of favorite Denver neighborhoods picking out million dollar homes that, one day, we will live in. (Dream big, right?) Then, it was a quick stop at the dog park for a little doggy social time. It’s always more fun to get outside then it is running like a hamster on the treadmill. 
Dinner, was a special request by GF Guy…. Pumpkin Chili!

I posted this recipe two years ago, but thought it was time for an encore. 
This recipe is a legend in our family. They pass it from person to person, even giving the ingredients away as house-warming and birthday gifts! Trust me… it is that good!
Pumpkin Chili
(Gluten-Free, Dairy-Free)


  • 1 lb Ground Turkey
  • 1/2 Yellow Onion, diced
  • 1 clove Garlic, minced
  • 1 tsp Salt
  • 1 1/2 tsp Chili Powder
  • 1 (1.25 oz) packet gluten-free Taco Seasoning Mix
  • 15 oz Pumpkin Puree
  • 1 (14.5 oz) can Light Red Kidney Beans, drained & rinsed
  • 2 cups Water
  • Hot Sauce and Red Pepper Flakes, to taste


  1. Cook turkey, onion, and garlic, in a large pot over medium-high heat, until turkey is no longer pink.
  2. Add remaining ingredients, stir, and bring to a boil.
  3. Cover, reduce heat to low, and simmer for 30 minutes.

Slow Cooker Apple Cider Dijon Chicken

Once a week, our local Whole Foods has a one-day sale. Usually, the featured item is some sort of cut of meat. GF Guy and I, like many of you, are on a budget. In order to eat high quality, organic foods, we keep a close eye on the sales and plan our meals accordingly. This week, split chicken breasts were majorly discounted so we stocked up. 
I got all kinds of up close and personal with the chicken breasts as I taught myself how to debone and skin them. It took a little courage, but, in the end, it wasn’t that difficult, and the savings made the extra effort well worth it!

On a fun note, GF Guy and I had a “down-home” adventure day yesterday. We drove to Golden, CO and toured the Miller-Coors Brewery. I didn’t get to taste or touch anything, but had a great time learning about the brewing process.

Today’s Question: How do you cut costs in the kitchen without compromising quality?
Slow Cooker Apple Cider Dijon Chicken
(Gluten-Free, Dairy-Free)


  • 2 boneless, skinless Chicken Breasts
  • 1 tsp Curry Powder
  • 1 tsp Poultry Seasoning
  • 1/2 Yellow Onion, sliced
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp pure Maple Syrup
  • 1/2 cup Cold Pressed Apple Cider


  1. Season chicken breasts with curry powder and poultry seasoning and place in a slow cooker.
  2.  Place onion slices on and around chicken.
  3. Combine remaining ingredients in a small bowl and pour over chicken.
  4. Cook on low for 4-5 hours.

Homemade Chocolate Peanut Butter Glazed Donuts

I have a serious question for you…..
Is it Doughnut or Donut? I just don’t know. I have seen it spelled both ways and am now utterly confused! Your thoughts and insights would be most welcome, as I plan on adding quite a few doughnut/donut recipes to my repertoire. Thanks!
I awoke this morning and immediately went into the kitchen to make a surprise breakfast for GF Guy. I combined 2 of his favorite things, peanut butter and chocolate, to make a much healthier baked donut recipe. I think they were successful because he ate 3!

* If you are not cooking at a high altitude, reduce your oven temperature to 325 degrees and eliminate 1/4 cup almond milk.

Chocolate Peanut Butter Glazed Donuts
(Gluten-Free, Dairy-Free)


  • 1 Egg
  • 3/4 cup plus 1 Tbsp Unsweetened, Plain Almond Milk
  • 1/4 cup Organic Sugar
  • 1 tsp Vanilla Extract
  • 1 Tbsp Olive Oil
  • 1/2 cup Bob’s Red Mill Gluten-Free Oat Flour
  • 1/2 cup Cornstarch
  • 1 tsp Baking Powder
  • 1/2 tsp Xanthum Gum
  • 1/4 tsp Baking Soda
  • 2 heaping Tbsp Unsweetened Cocoa Powder


  1. Preheat oven to 350 degrees F, and spray a donut pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the egg, almond milk, sugar, vanilla, and oil.
  3. Add the remaining ingredients and stir until smooth.
  4. Scoop 2 heaping Tbsp of batter for each donut. Dampen your fingers to smooth donuts evenly in the pan.
  5. Bake 7-9 minutes, then cool 5 minutes in the pan before transferring to a cooling rack.
  6. Cool completely before dipping in glaze (recipe below).
Peanut Butter Glaze


  • 1 Tbsp Smooth Peanut Butter
  • 2/3 cup Powdered Sugar
  • 2 Tbsp Unsweetened, Plain Almond Milk


  1. In a small bowl, whisk together all ingredients until smooth.

Friday Link Lovin’

Happy Friday!!!!!!!!!!!!!!!!!!!!!!!!
The weekend is almost here, and, for me, it can’t come soon enough. I always miss GF Guy when I’m traveling. Since I have been on the road eating the same old salads for the past 3 days, I don’t have a new recipe. Instead, I wanted to share with you recipes from around the blogosphere that have been inspiring me lately!
Let me know if you end up making any of them. I would LOVE to hear what you think!
(Chanterelle is to me, what Chanel is to a fashionista!)

Mile High Banana Bread

I love my husband!
One of my favorite things about being married is getting to spoil my husband by baking his favorite things. It has been awhile since I last baked for especially for him. In fact, I can’t remember the last time…. Luckily, I was able to amend that problem.
I know I have posted a half dozen Banana Bread recipes on this blog, and no two are alike. I can’t help it! I have a hard time sticking to recipes, especially when sticking to a recipe means having to go to the grocery store. Instead, make do with what ingredients I have. I have been baking gluten-free and dairy-free for long enough now that I can tell, based on a batters consistency if it will turn out or not. Surprisingly, I find baking at high altitude to be easier than baking in moisture laden Florida. (shrug) Maybe it’s easier… or maybe I’m just happier… Happiness and love, after all, are always the best ingredients!
Mile High Banana Bread
(Gluten-Free, Dairy-Free)


  • 1/3 cup Oil
  • 2/3 cup Agave Nectar
  • 1/2 cup White Rice Flour
  • 1/2 cup Gluten-Free Oat Flour
  • 1 tsp Xanthum Gum
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 over-ripe Bananas, mashed
  • 2 large Eggs
  • 3/4 cup Cornstarch
  •  2 Tbsp Almond Milk
  • 1 tsp Vanilla Extract
  • 2 tsp Cinnamon


  1. Preheat oven to 375 degrees F. (or 350 if you aren’t in the mountains)
  2. Beat together oil and agave nectar at high speed for 2 minutes.
  3. Add white rice flour, oat flour, xantum gum, baking powder, baking soda, and salt. Beat on low until blended, then on high for 2 minutes.
  4. Add remaing ingredients and beat until well blended.
  5. Pour batter into a loaf pan sprayed with non-stick baking spray.
  6. Bake 50-60 minutes, until a knife or toothpick inserted near the center comes out clean.
  7. Cool 10 minutes in the pan before transferring to a cooling rack.

Chicken Fajita Salad

What do you do when you have an avocado that desperately needs to be eaten, one lonely chicken breast, and two hungry people?
You make salads!
For those of you looking to make a little food go a long way, salads are an excellent meal choice. Inexpensive vegetables, like green leaf lettuce, onions, and bell peppers, add bulk to an otherwise humble meal. The best part? The options are endless! As I have said before, you can eat a different salad every day and never get bored. Add fruit and nuts, experiment with vinegars…. You get the picture.
GF Guy loves this salad as much as I do. We both ended the evening with full bellies and happy hearts.
Chicken Fajita Salad
(Gluten-Free, Dairy-Free)


  • 2 tsp Oil
  • 1 large boneless, skinless Chicken Breast, cut into strips
  • 3 Tbsp Taco Seasoning Mix
  • 2 Tbsp Dry Sherry
  • 1 Green Bell Pepper, jullienned
  • 1/2 large Sweet Onion, jullienned
  • 1/2 a head of Green Leaf Lettuce, chopped
  • 1/2 a Tomato, chopped
  • 1/2 an Avocado, chopped
  • Hot Sauce
  • Fresh Salsa
  • Daiya Vegan Cheddar Cheese
  • Vegan Gourmet Sour Cream


  1. Sprinkle taco seasoning over chicken strips and coat completely.
  2. Heat oil in a large skillet over medium-high heat.
  3. Cook chicken until cooked through. Put chicken on a plate and set aside.
  4. Add the dry sherry to the same skillet and deglaze the pan, scraping up all the charred bits.
  5. Once sherry has cooked down, reduce the heat to medium, add the onion and pepper and saute’ until soft and golden.
  6. Build your salad: lettuce, onions and peppers, chicken, hot sauce, tomato, avocado, cheese, salsa, sour cream. 

Chocolate Avocado Pudding

After practically every meal,I can be heard lamenting how much I want a cookie. I now know, if I wait maybe 10 minutes I will get over it and move on. Just lately, it has been glorious chocolate that has been the object of my nightly cravings. Just one chocolate chip cookie… Is that too much to ask? For someone who is gluten free and dairy free, yes. Sometimes it is too much to ask. Instead, I have been sating my sweet tooth with steaming mugs of vegan, sugar free hot chocolate or chai tea. Last night, however, it was not enough. I wanted chocolate, and I wanted it badly! Thank goodness for Pinterest! I found a recipe for Chocolate Avocado Pudding on the blog Forgiving Martha and neither GF Guy nor I will ever look at pudding the same. THIS RECIPE IS OUT OF THEIS WORLD!!!!! Click on the recipe title for this awesome, easy, healthy recipe. I can’t recommend it enough!
(Gluten-Free, Dairy-Free, Vegan)

Baked Eggs with Sun-Dried Tomatoes….

It was a lazy, Saturday morning. 
GF Guy could be heard rustling around in bed and Dickens was curled up on my pillow, having decided it was simply too early to be up and about. 
It was the perfect morning for an extraordinary breakfast. I began pulling ingredients out of the refrigerator. Leftover chopped tomato, the last of the eggs… These were the makings of a perfect Saturday morning. Soon the aroma of sauteed onions, luxurious sun-dried tomatoes, and toasted bread filled the air, and GF Guy emerged from the bedroom with Dickens close at his heels. 
It’s life’s little moments, one’s just like this, that make it so wonderful.
Baked Eggs with Sun-Dried Tomatoes
(Gluten-Free, Dairy-Free)


  • 2 Tbsp Onion, diced
  • 1 Tbsp Sun-dried Tomatoes packed in Oil, chopped
  • 1/4 cup Tomato, chopped
  • 1/2 tsp Parsley
  • 1/4 tsp Thyme
  • 1/4 tsp Rosemary
  • Salt & Pepper, to taste
  • 1 tsp Nutritional Yeast Flakes
  • 2 Tbsp Daiya Vegan Mozzarella Cheese
  • 2 large Eggs


  1. Preheat oven to 375 degrees F.
  2. Spray a skillet with non-stick cooking spray.
  3. Saute’ onions over medium-high heat until translucent. 
  4. Add the sun-dried tomatoes, regular tomato, parsley, thyme, rosemary, salt, & pepper and cook 1-2 minutes until heated through.
  5. Divide mixture evenly between 2 ramekins sprayed with non-stick cooking spray.
  6. Evenly divide nutritional yeast and Daiya Cheese between the two ramekins.
  7. Crack 1 egg into each ramekin, and break the yolk.
  8. Place in preheated oven and bake 10-15 minutes until egg is just set.

Pizza Party (part 2)….

Bear with me. I know these last two recipe photos have been rough. I blame bad lighting, the late hour, and extreme hunger. Never mess with a hungry girl!
Okay, now that the apology is out of the way, we can move on to the recipe. 
The second installment to our Football Pizza Party is a variation on one of GF Guy’s favorite things, Spinach and Artichoke Dip. This bar food classic, has been transformed into a delicious pizza recipe that gives new meaning to enjoying your vegetables! Made super simple, with the use of pre-made gluten-free pizza crust, this pizza can be on the table before you can say “hut”!

Spinach & Artichoke Pizza
(Gluten-Free, Dairy-Free)



  1. Preheat oven to 375 degrees F.
  2. In a bowl, combine the cream cheese, sour cream, nutritional yeast, garlic powder, salt, & pepper. Stir until well combined.
  3. Gently fold in the artichoke hearts & spinach, until evenly distributed.
  4. Spread mixture in an even layer over the pizza crust.
  5. Top with Daiya Mozzarella Cheese.
  6. Bake 10-15 minutes, until cheese is melted.

Pizza Party (part 1)….

Soooo……. How’s it goin’?…..

I am, once again, home safe and sound in Colorado, and couldn’t be happier about it. 
Last night, I indulged a wild idea that I have been kicking around for a few days to transform my in-law’s “famous” 7-Layer Dip recipe into a pizza. Perhaps it’s the whole “football fever” getting to me, but this recipe simply had to be made. 
Now, in the spirit of full-disclosure, for all of my math minded friends, I omitted a few “layers” because GF Guy doesn’t like olives or green onions, so it is more of a 5-Layer Dip variation. Feel free to add those two ingredients in if you like them.
This is a departure from my usual light, vegetable-laden fare. I was only able to eat 2 tiny slices before calling it quits. That being said, it is delicious, and perfect for a football party! It is total Guy Food!
Mexican Layer Pizza
(Gluten-Free, Dairy-Free)



  1. Preheat oven to 375 degrees F.
  2. Spread refried beans in an even layer over Udi’s Pizza Crust.
  3. In a bowl, combine the avocado, lemon juice, and salt. Mash with a fork until smooth and well combined. Spread in an even layer over the beans.
  4. In another bowl, stir together the sour cream, mayonnaise, and taco seasoning until well combined. Spread in an even layer over the avocado mixture.
  5. Top sour cream layer with chopped tomato and Daiya cheese.
  6. Bake in a preheated oven for 10-15 minutes, until cheese is melted.