Category: Recipes

Creating a Beautiful Family Meal for under $50 at Jewel-Osco!

*Jewel-Osco sponsored this review by providing a $50 gift card to their store in exchange for recipe development using items available at their locations*

Jewel-Osco put me on a mission: create a gluten-free meal (enough to feed 4) using products from their stores. Oh, and it was not to exceed $50 for everything, including a dessert item.

As you all know, I’m not the blogger who creates recipes weekly–though I cannot be more grateful to all the GF bloggers that do, as they’ve given me inspiration for years!

Well, I took a stab at it– and I made the meal TOP 8 FREE.

Yep, that’s right. Top 8 free, under $50, enough for at least 4 people {though definitely could be 5-6!}–which means, for all you college and young professional readers, tons of leftovers.

I had all the dry spices I needed in my cabinet, so I didn’t have to account for those in my total–feel free to swap for your available spices to save on the $$$!

Jewel-Osco is my go-to grocery store in Chicago– between it’s gluten free section, gorgeous produce, and great prices, I’m always set after a Jewel run. I couldn’t be more thrilled to create these recipes on their behalf.

This entire meal was created for $48.82!

Without further ado, Moroccan Chicken {with a vegan garlic sauce} + Sweet Corn Succotash + Mixed Berry Crisp!


Moroccan Chicken with Vegan Garlic Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 4-5 pounds bone-in chicken
  • 4 garlic cloves, minced
  • 1 cup chopped chives
  • 4 tsp. ground cumin
  • 4 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 4 tbs. canola oil
  • 2 tsp. salt
  • 1/3 cup EVOO {SAUCE}
  • 1 garlic clove, minced {SAUCE}
  • 2 tb. apple cider vinegar {SAUCE}
  • 1 tsp. honey {SAUCE}
  • 2 tbs. apple juice {SAUCE}
  • 1 tsp. mustard {SAUCE}
  • 1 tsp. basil {SAUCE}
  • 1/4 tsp. salt {SAUCE}


  1. In a large bowl, toss together garlic, cumin, paprika, cayenne pepper, canola oil, salt, and chicken until combined.
  2. 2.Refrigerate chicken (covered) for at least 2 hours
  3. While in refrigerator, blend EVOO, garlic, apple cider vinegar, honey, apple juice, mustard, basil, and salt in a food processor. Set aside.
  4. After 2 hours, preheat BBQ to medium-high heat. Grill chicken until cooked through, beginning on high heat to char outside, then lowered to medium heat–turn every few minutes!
  5. Remove from grill and drizzle garlic sauce over top. Serve hot!
Final Product!

Sweet Corn Succotash

  • Servings: 4-6
  • Difficulty: easy
  • Print
You can use tomatoes instead of peppers, though we have a tomato allergy in our house! Also, all veggies can be frozen–cheaper and easy!


  • 2 tbs. EVOO
  • 1 large garlic clove, minced
  • 1 1/2 cups chopped onion
  • 3 cups chopped red pepper
  • 2 1/2 cups corn kernels (white and yellow combined, if possible)
  • 2 cups frozen baby lima beans
  • Coarse kosher salt
  • 3 tbs. basil, thinly sliced


  1. Heat oil in large skillet or pot (prevents splatter and major clean up!)
  2. Add onion and sprinkle with salt; cook until translucent (5 minutes)
  3. Add garlic and cook until fragrant (1 minute)
  4. Add peppers, corn, and lima beans.
  5. Reduce heat to medium/medium-low and cover.
  6. Stir occasionally for about 20 minutes, or until veggies are soft.
  7. Sprinkle with salt and pepper, as desired.
  8. Let cool; I think it’s best served room temp!
  9. Sprinkle basil over top before serving!


Final Product!

Top 8 Free Mixed Berry Crisp

  • Servings: 12
  • Difficulty: easy
  • Print
You can use any flour blend/products you feel safe using. I used GFJules All-Purpose Flour, Melt Spread, and Enjoy Life Mixed Berry Bars.


  • 1 package Enjoy Life Foods Mixed Berry Bars
  • 4 cups of berries (your choice!)
  • 1/4 cup allergy friendly margarine
  • 1/4 cup light brown sugar
  • 1/2 cup allergy friendly all-purpose flour
  • Pinch of cinnamon, salt, and nutmeg


  1. Unwrap ELF bars and flatten them by hand. Cut each in half.
  2. Line 12 muffin tins with papers, coat with non-stick spray, and place the half-bars in bottom of each tin.
  3. Place small handful of washed berries in each cup.
  4. In separate bowl, combine sugar, margarine, and flour. Mix until combined.
  5. Crumble over top, or turn into little shapes as I did!
  6. Bake at 350 degrees for ~25 minutes, or until fruit is bubbling.
  7. Serve warm!
Preparation step 1…
Preparation step 2…










Final Product!


Take it easy, but take it.


Celebratory Sea Bass+Lentils Recipe

As many of you saw on my Instagram (@breezygfreezy), my sister/gluten free chef extraordinaire created the most incredible dish to celebrate my graduation and return to Chicago. I’ve had a few requests for the recipe, so here it is–

*Celebratory Sea Bass+Lentils a la Ellory*


1/2 teaspoon coriander seeds, crushed

½ teaspoon cumin seeds, crushed

½ teaspoon mustard seeds

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 cup dry lentils

4 cups low-sodium vegetable broth

1 teaspoon red wine vinegar

Salt and black pepper

Yogurt Sauce:

1 cup plain Greek yogurt

¼ cup fresh mint leaves, thinly sliced

1 tsp paprika

1 tsp cayenne pepper

1 tsp dill weed

1/2 lemon, juice


Chop the onion and garlic. Combine the coriander, cumin, mustard seeds and olive oil in a bowl, and in a medium sauce pan for 5 minutes. Add in the onion and garlic, stirring often until softened (about 5 minutes). Add the lentils and 3 cups of the vegetable broth. Cover and bring to a boil, then reduce heat to a simmer. Stir lentils every 10 minutes, adding 1/4 cup of the remaining 1 cup of vegetable broth until lentils are softened and cooked (40 minutes to add the 1 cup of broth). Stir in the red wine vinegar, and top with greek yogurt sauce.

Sea Bass:

1/2 tsp coriander

1/2 tsp dried thyme

1 tsp salt

1/2 tsp pepper

1/2 tsp cayenne pepper

2 tablespoons olive oil

4, 4-oz filet of sea bass


Combine and spread evenly over filets in a baking pan. Bake at 400 degrees for 20 minutes, until cooked through. Check often!


Finally, Gluten Free Mandel Bread!

One thing I’ve definitely felt left out from, due to my diagnosis with Celiac when I was only five years old, is my grandma’s mandel bread. Everyone gets a little tin when they go to her house, and the other grandchildren had tins sent to their college dorms/apartments, but not this gluten-free girl.

For those who don’t know what mandel bread is: Mandelbrodt, also known as mandel bread in English-speaking countries and kamishbrot in Ukraine, is a Jewish cookie popular amongst Eastern European Jews. The Yiddish word mandelbrodt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.

Thanks to Enjoy Life Foods, and their incredible new line of top 8 allergen free baking mixes, I had the perfect probiotic-infused, protein supplemented, all-purpose flour to make my own version of mandel bread. A special thank you to Gluten Free Diva and her mandel bread recipe for the recipe outline I followed.

*Disclaimers: Enjoy Life provided baking mixes to me as one of their bloggers, but all opinions are my own. While their mixes are top 8 allergen free, my recipe uses eggs and optionally uses almonds.*


adapted from Gluten Free Diva

[See photos below the recipe!] 3 eggs
1 cup canola oil
1 cup sugar
1 tsp. vanilla extract
3 1/2 cups Enjoy Life All-Purpose Flour
2 1/4 tsp. baking powder
1 1/2 tsp xanthan gum
3 tbsp. sugar
1/2 cup light brown sugar
1 tbsp. cinnamon

Filling Options:
Your choice of fruit preserves
Chocolate chips

[Chopped almonds] 1. Beat eggs in medium sized bowl.

2. Add oil, sugar, and vanilla to the beaten eggs.

3. Combine the E.L. all -purpose flour, baking powder, and xanthan gum into a separate bowl, then add it into the egg mixture. The dough will be extremely gooey and sticky, and looks a bit like nut butter. The flour doesn’t seem like it will full combine, but just keep mixing!
4. Mix the 3 tbsp. sugar, 1/2 cup light brown sugar, and 1 tbsp. cinnamon in a small bowl and set aside.

5. Divide dough into 8 equal pieces. Take one of the 8 sections and pat it out into a ‘rectangle’ on non-stick cookie sheet (I lined with parchment paper). Repeat with 3 more sections of the divided dough. It will seem impossible, and look ugly, and I might have even been happier if the recipe tasted terrible in the end, because I wouldn’t deal with the mess again, but IT IS WORTH IT!

6. Spread the filling of your choice on top of the 4 pieces. I did one raspberry sugar-free jelly (Smucker’s), one chopped almonds, one cinnamon sugar, and one jelly and almonds (like a sandwich!)

7. Section the remaining dough into four pieces and flatten it over the top of each of the four flattened, filled dough sections.

8. Sprinkle the top of all with the cinnamon sugar for a yummy taste! (Optional, but I must say–delicious! I had more cinnamon, less sugar per personal preference)

9. Bake for 30 minutes at 350 degrees. Remove and let rest for 15 minutes.

10. Cut the logs into slices, and lay on sides on the parchment paper-covered sheets. Bake for another 10 minutes at 250 degrees.

11. Remove, let cool, and Enjoy Life!

Egg/oil/sugar/vanilla mixture!
Flour mixture!
Nut-butter-looking dough, ready to go!
A total mess, but stick with it!
Time for the oven!
Ready for the second baking!
Yummy mandel bread! The crumbs are delicious on ice cream, as well:)

Take it easy, but take it.


Schar Pizza Crusts as Flatbread!

Disclaimer: Schar has provided Pizza Crusts to a select group of bloggers in exchange for a review/recipe. All opinions are my own; feel free to contact me with questions!

As a celiac, anything that doesn’t need immediate freezing upon arrival is seemingly post-apocalyptic. ‘These pizza crusts can sit on the shelf?!’ I found myself questioning the fact for a long while, but apparently, it is so! Schar products, including their pizza crusts, are almost all “shelf-stable”–which for a gluten free kid in college, means goodies upon goodies that don’t take up precious freezer space.

I called upon le boyfriend to design a fun recipe for lunch this week, using the pizza crusts, and here it is!

Kale-Apple ‘Flatbread’

(for the diabetics, package says 32g for 1/3 of the pizza crust–which seems extraordinarily high.)

Prep time: 15-20 minutes; Cook time: ~15 minutes


1 Schar Pizza Crust

2 tbs. olive oil

1/4 c. balsamic vinegar

1/2 large kale leaf

1/2 large apple [we used Fuji]

1 c. shredded mozzarella cheese [he wanted gorgonzola, but this college kid doesn’t have everything on hand]

1/2 tsp. garlic powder

1/2 tsp. honey


1. Preheat oven to 410 degrees [according to Schar package]

2. In small skillet, combine olive oil and garlic powder over low heat [to simmer]; combine balsamic and honey in another small skillet over low heat [to simmer, as well]. Simmer for approx. 15 minutes.

3. Cut out stem of kale, and cut leaf into thin strips [1-2in. long].

4. Peel and dice apple into 1/4 in. pieces [our preference, could be a bit larger].

5. Once oven is preheated, brush olive oil mixture on crust and layer crust with cheese, then apple and place in oven until cheese lightly browned.

6. Remove from oven, and sprinkle the kale over the top. Drizzle with balsamic mixture.

7. Enjoy! See photo below!

Impressions/Review: The crust cracked upon baking–very odd. No clue why! Crust, for me, was a bit too hard and the high carb count is a bit of a deterrent [could never sit for more than 1/3]. Le non-celiac boyfriend agreed it was a bit too hard, but commented on similarities of the base to gluten pizza crust. If done again, we both agreed to add more apple, and perhaps more cheese. Overall, quite delicious!

The final product! Fancy, fancy.
                                                            The final product! Fancy, fancy!

#EatDrinkBeMerry: Cheesecake Bites!

Udi’s Gluten Free emailed me a few weeks ago with the following proposition: they would send me a stunning package of their products in exchange for a recipe featuring one of their products on my blog, for submission in their #EatDrinkBeMerry contest, where they will ultimately give out fantastic prizes [see below, visit their Facebook or Twitter, and enter here!]


Well, of course, I immediately said yes and as soon as their prize package arrived at my apartment, I began to plan my submission. Hopefully this recipe can make its way into your holiday celebrations: Cheesecake Bites!

Cheesecake Bites

feat. Udi’s Gluten Free Snicker Doodle Cookies, inspired by my loving grandma.

~Yields 24 bites~

  • Preheat oven to 350 degrees.


  • In a Cuisinart, convert one package of Snicker Doodle Cookies into 1.5 c. of crumbs.
  • Melt 5 tbs. of butter over low heat.
  • Combine crumbs and butter in bowl and mix.
  • Line mini-cupcake tins with papers
  • Fill each paper half way with crumbs and push down. Set tins aside.


  • Whip 8 oz. cream cheese, slowly add 1/2 c. sugar, then egg, then vanilla.
  • Allow mixer to combine.
  • Place 1 dollop of cream cheese mixture into each cupcake tin.

IMG_1515                     IMG_1516

Put cheesecake bites into pre-heated oven for ~15 minutes. Cool bites on rack.


  • Put raspberries in small pot over low heat with 4 tbs. water and allow to melt.
  • Add 3 tbs. of your favorite jam.
  • Strain in sieve to remove some liquid.


Serve immediately or refrigerate up to 2-3 days!

Happy Holidays!