Snack time…S’mores anyone?!

What’s the best part about the weekend? The fact that you have two whole days (really 1 and half) to let go of your 9-5 torture and be free? Well, maybe BUT no that’s not it. It’s the fact that you get to snack all day long! There are no restrictions, no one hour lunch breaks and no people watching your every move.

I have a serious problem when it come to snacking. Ms. D is always yelling about me eating up everything the day after we buy it. C’mon guys it happens. You buy food so you can eat it not so it can collect dust in the cabinets while you try to talk yourself out of indulging in its goodness!

The good thing is snacking can be a healthy choice. Even for those of you who have a serious sweet tooth, as do I. As we venture deeper into our Gluten-free lifestyles, we’re coming across more and more great snack ideas. Here’s one we recently tried: S’mores anyone?!

It’s incredibly simple. Head over to your local Whole Foods Market or simply another healthy supermarket and pick up these items:

*MY DAD’S Vanilla Graham Gluten-free cookies

*Classic Vanilla DANDIES puffed marshmallows (Gluten-free of course)


*Gas Stove (or create a small fire NO not inside)

Next, prep your S’mores like so:

Turn your stove on to medium-high and roast those puppies for about 10 seconds!

You’re almost there….



Surviving #HurricaneSandy with Homemade Meals

In preparation for our possible power outage, I put my “chef” thinking cap on and went to work.

Here is what I came up with… “Homemade Chicken Pot Pies“.

Something easy to make, can make a rather large portion and quick to warm up.


2 chicken breasts

2 celery stalks

1 carrot stick

1 red skin potato

2 cups of Gluten-free baking mix (Bob’s Red Mill)

1/2 cup of Gluten-free all purpose flour (Bob’s Red Mill)

1/2 tsp of garlic salt

1 tsp of rosemary

1 cup of free range, gluten-free chicken broth (Imagine)

1/2 cup of gluten-free butter (Country Crock)

Mini Pie Maker and utensils


Pour 1 cup of chicken broth into a warming pot, chop veggies then add to broth with rosemary.

Brown chicken in another pan, then add to the broth and veggie mixture.

Stir ingredients until well mixed and brought to a boil. Simmer the mixture for 5-7 minutes.

Remove from heat and set aside.

Now it’s time to start working on the dough, after all its the most important part.

Mix remaining ingredients into a mixing bow. Fold  well until completely mixed. Knead into a dough ball, wrap in ceramic plastic wrap or wax paper. Chill for at least an hour.

*Jeporady Game Show music*

After chilling dough, spread 1/3 cup of flour over a sheet of wax paper or your cutting board. Roll out dough until 1/2 inch thick.

Use pie utensils to cut the dough. Sprinkle a little garlic salt on shaped pieces.

Place dough into heated pie maker. Scoop 1/2 cup of chicken mixture into each pie base. Once filled, softly place tops to make the pie complete. Bake for 7 minutes.

Minutes later and we have a perfectly round mini chicken pot pie! I can’t wait to dig in. My total batch made a (6) mini pot pies, with enough filling to make a second batch for dinner.

Did I mention that my pups also got to indulge in this delicious meal as well?!