Crockpot Cajun Chicken Alfredo Pasta

Although I’m one to think that crockpots are great any time of year, there may be a couple reasons they are especially good in the summer:

  1. They don’t heat up your kitchen
  2. You can usually just put the meal together in the crockpot, and then not think about it for the rest of the day

So whether you’re busy working, taking your kids to summer volleyball practice, or hanging out at the pool, crockpot recipes are a life-saver.

Last week, when I was visiting my parents, my younger sister made this recipe for Cajun Chicken Pasta in the crockpot, and I was inspired to try it. While I have several favorite recipes, I tend to get stuck on the same ones, so I was ready to try something new.  Continue reading


Carnivore Ratatouille & Other Yummies {What I’m Eating This Week}

zoodle-spaghettiRecently I got a spiralizer, and let me just say, I love it. Zucchini has been my favorite thing to “spiralize” so far, and I’ve gone a bit crazy with the zucchini noodles (which actually have the name of “zoodles,” I found out).  Continue reading

Lunch Sack Snacks…And Banana Bread

lunch-sackI have to carry lunch to work several days a week right now…so let’s just say I’m getting really creative at packing lunches. Although these recipes have made it on the blog before, I figured since I still use them as my go-to recipes, they were worth sharing a second time: Continue reading

Pumpkin Spice Muffins

pumpkin on tablegeese and ducksleaves and skyPumpkin Spice Muffins
This is my version of the simple pumpkin muffins = canned pumpkin + cake mix. Not wanting to spend a fortune on the pre-made box mix, I adapted this recipe for yellow cake mix. I reduced the amount of sugar and added the psyllium husk powder and yummy spices.

pumpkin spice muffins 210 oz. GF flour blend (I used equal parts buckwheat, ground oats, and cornstarch)
5 oz. coconut palm sugar
12 g. psyllium husk powder
4 t. baking powder
1 t. ground cinnamon
1/2 t. nutmeg
1/4 t. allspice
1/4 t. ginger
1/4 t. salt
4 oz. unsalted butter, room temp, OR softened coconut oil (for dairy free)
3 T. grapeseed oil
15 oz. canned pumpkin

Pulse dry ingredients together in a food processor. Cut butter or coconut oil into tablespoons, and add with grapeseed oil to the dry ingredients. Pulse until well combined.

Mix with canned pumpkin in a large bowl. Spoon into muffin tin liners, and bake at 350 degrees F for 20 min., or till toothpick inserted comes out clean.

Makes 18 regular muffins.

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For those of you who may still be looking for gluten-free recipes for Thanksgiving, here are some of my past links for recipes. This year, I plan to make some mashed sweet potatoes, cranberry orange sauce, and some kind of pie–probably pumpkin or sweet potato! 🙂

Link 1 – butternut squash soup, cauliflower “mashed potatoes,” cranberry orange sauce, potato rolls, no-bake mini pumpkin tarts

Link 2 – miscellaneous pumpkin recipes…including pancakes 🙂

Mashed Sweet Potatoes
GF Pie Crust

I hope everyone has a wonderful Thanksgiving!!

(This post was shared on Gluten Free Fridays.)