Archive of ‘Gluten Free Food’ category

True Food Kitchen



Organic…farm-to-market…healthy…All reasons why I love True Food KItchen! This restaurant located in Preston Center has dishes and drinks based on the anti-inflammatory diet created by Dr. Andrew Weil. They also have locations in Scottsdale, Santa Monica, San Diego, Phoenix, Newport Beach, Denver, Atlanta, Houston and Fairfax.

TFK makes eating gluten free easy with their labeled menu. They label their vegetarian dishes as well. It’s hard to get a GF sandwich basically anywhere, so I love ordering the shaved turkey sandwich with provolone, tomato, onion, grapes, and yogurt dressing all on a gluten free pita with a side of sweet potato hash and kale. Their brunch scrambles are incredible and drinks…fabulous! It’s definitely one of my favorite go-to restaurants in Dallas at any time of the day. Check it out and tell me how you like it!

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Chicken Enchilada Casserole


One of my favorite dishes to make and eat is the chicken enchilada casserole.  It’s super easy and doesn’t take very much prep or time.

You will need:

casserole ingredients

1 rotisserie chicken
1 double can black beans
1 can Rotel
1 can red enchilada sauce
1 jar of green chili enchilada sauce (or tomatillo sauce)
2 cups shredded cheese
1/2 cup of sour cream
10-12 corn tortillas


1. Preheat oven to 350 degrees.
2. Drain the black beans and put them on a low boil while you prep the other ingredients until they get mushy. Stir every once and awhile to keep from burning.
3. Spread some green chili sauce or tomatillo sauce on the bottom of your casserole dish. Then layer 4 tortillas on the bottom.
4. Take the chicken off the bone and shred in a bowl. Add 1 cup of shredded cheese, 1 can Rotel and 1 can of red enchilada sauce. Mix it all up and layer it on top of the tortillas. Layer 3-4 more tortillas on top of that.

casserole chicken mix 5. Beat the black beans and 1/2 cup of sour cream until they reach desired consistency. (I usually leave them a little lumpy.) Put that mixture on top of the tortillas and then layer the remaining tortillas on top of that.

casserole beans:cheese 6. Put the rest of the green chili sauce or tomatillo sauce on the top with the remainder of the cheese.
7. Bake at 350 for 15 minutes or until cheese is melted.
8. Take out and let cool before serving.

casserole finished

Enjoy the casserole with a nice margarita and a side of guacamole salad! And, as always, let me know how you like it!




30-A Favorites


30-A will always hold precious memories for my family. We have been vacationing in Seaside since I was 8 years old, and my parents eventually bought a house there my freshman year of high school. I worked a couple summers down there, participated in many July 4th parades, and in the summer of 2008, my sister and I had a double wedding at the chapel in Seaside. I will always love that area, and I’ve seen it grow tremendously since I first started visiting in 1990. I’m excited to share some of my favorite places on 30-A with you!

Favorite Coffee Shop: Amavida in Seaside & Rosemary Beach, FL


Amavida is a combination of the Spanish words “Amar” (to love) and “vida” (life) and you can tell that this company is all about loving life for their farmers, customers and employees! They use fair trade, organically grown, high-quality coffees and teas. I personally love their iced coffee with a little agave syrup and cream added. Patrick loves their vanilla latte. These photos were taken at their Seaside location where they also serve authentic Latin American food. I had their “La Reina” Arepa which is a corn cake stuffed with chicken and avocado, and it was incredible! I highly recommend it!



Favorite Brunch: Great Southern in Seaside, FL


I love a good brunch with good drinks, good food, and good atmosphere. Great Southern has all that (and they even have bacon and pecan waffles!) It’s in the center of Seaside, so it’s fun to sit on the patio and watch everything going on.  Oh, don’t worry, we did have mimosas as well!


Favorite Dinner: Paradis in Rosemary Beach, FL


Paradis has an incredible menu and did an excellent job attending to my gluten free diet. We loved it so much we went twice! I had the same meal both times because it was just that good. I ordered the snapper with brussel sprouts, zucchini on potatoes in lieu of gnocchi, with a lobster yellow coconut curry cream sauce–yum!


Patrick had the Grouper, and it was excellent!


The drinks were also amazing!


And the dessert…magnifique (and gluten free!)


Favorite Bookstore: Sundog Books in Seaside, FL


Sundog Books is hands down my favorite bookstore ever! It’s this small, quirky yet quaint bibliotheque filled with books in every nook and cranny. I love looking through the favorites of each person who works there as well as checking out the unique gifts. It’s a great place to go and spend a couple hours if you want a break from the sun or during one of those afternoon rain showers.


Favorite Store: Mercantile in Seaside, FL

If you like unique, vintage, comfortable and earthy, you will love Mercantile! This store has a look that screams boho-chic. From the jewelry to the gifts, the clothing to the cowboy boots, this boutique has it all while oozing with southern charm and American pride. You can shop them online at





My favorite item I bought while I was on vacation is this necklace from Suzanne Kallay Designs. Suzanne is a local designer who creates one-of-a-kind jewelry pieces from repurposed materials such as antlers, bullets and deerskin. Check her out on Insta at suzannekallaydesigns.


Another favorite Mercantile buy is this dress from designer Mamie Ruth–love the built in cape! It’s perfect with a pair of cowboy boots!


Favorite Dessert: La Crema in Rosemary Beach, FL


La Crema tapas and chocolate is a great place to go for appetizers and dessert. They have an excellent happy hour as well. Patrick and I wanted a light meal, so we headed there one night to eat and catch the sunset. We split the chèvre stuffed peppers and Baylor brussel sprouts. Yes, I did ask if they were named after my alma mater and sure enough, they are! The owner’s daughter is a current student at Baylor University! Sic ’em Bears!


Patrick ordered a spicy chicken tapas next (not GF) while I had the eggplant–amazing!


And the dessert…OMG! Unfortunately, I couldn’t eat too many desserts there, but boy do I wish I could have!  They have several different fondues to choose from–dark chocolate, milk chocolate, peanut butter chocolate and Nutella, in addition to chocolate soup, molten cakes and espresso cookies just to name a few! I had the chocolate mousse, and it was very good!

lacremadessertFavorite Beach: Watercolor, FL


Okay, honestly, all the beaches along 30-A are INCREDIBLY BEAUTIFUL! The reason I like Watercolor is for the fact that there is nothing to the west of it, so it’s like your own private beach. During the summer, Watercolor beach gets extremely crowded, but, you always have that stretch of open beach until you reach Grayton. I love to walk that direction and go for a dip in the ocean to remind myself how big and amazing God truly is. I don’t know what it is about that area, but I always feel a little closer to God.


I’ll leave you with one of my favorite photos I took at the beach one morning when I woke up before sunrise. I hope you can get down to 30-A sometime soon! Feel free to email me if you have any questions about that area! I’d love to know your 30-A favorites as well!














So, I’ve been juicing pretty much daily throughout the summer and have finally found my favorite, go-to juice! When others find out that I juice, I usually get the question, “What do you put in your juice?” Most people want a juice that doesn’t taste like they’re drinking a salad, which I totally get. I think I’ve found a good balance that doesn’t come off too “green” for the newbie juicers.

The other common question I get asked is, “What juicer do you use?” We have a Breville Juice Fountain Elite.   I love it and find that it’s not too difficult to clean. I will admit that after the first few juices, I dreaded the cleanup. But, after getting into a routine, it was much easier and didn’t take much time at all (3 minutes.)

Energizer Juice:

1 large handful of kale
1 large handful of spinach
1 small bundle of parsley
1 handful of mini carrots
½ cucumber
½ lemon
1 medium chunk of ginger (I usually cut off about 1/2”-3/4” off the root)
1 apple

Things I do to make my juicing faster and easier:

  1. Buy the spinach and kale prewashed mix at Central Market. Cleaning lettuce is probably one of my least favorite things to do, so this makes it much easier!
  2. Wash fruits and veggies ahead of time for the week and bag separately for easy access each day.
  3. Put a bag in the barrel so you don’t have to clean it constantly.  It’ll make excellent compost!


Easy Taco Salad



1 lb. extra lean ground beef
1 bag of salad (mixed greens)
1 cup of shredded cheddar cheese
1 can of kidney beans
2 small avocados
1 package taco seasoning
1 small container of cherry tomatoes
Catalina dressing
2 cups of crushed blue corn chips

Brown the ground beef and heat up the beans.  (You don’t have to heat the beans up if you prefer them cold.  I just like mine warm.)  Once browned, add taco seasoning along with ½ cup of water and mix.  Slice avocados and cherry tomatoes.  Throw all ingredients into a mixing bowl.  Add ½ cup of Catalina dressing and stir until well mixed.  Try a bite and add more dressing depending on your desired taste.

Yields:  4 servings

Easy Baked Salmon Pour Trois



8 oz. of Wild Alaskan Sockeye salmon
¼ cup of GF soy sauce or Tamari
2 tbs. of honey
3 cloves of garlic, minced
Sriracha hot chili sauce

Preheat oven to 450 degrees.  Put a large piece of foil (large enough to wrap up your salmon) on a pan.  Place salmon skin side down on the foil.

Add soy sauce, honey, and garlic.  seasonedsalmonSprinkle some pepper on top and top it off with as much Sriracha as your taste buds like!

Wrap foil around salmon and bake for 12-15 minutes or until salmon flakes with a fork.  Serve over a bed of brown rice and pour the leftover sauce on top.  Enjoy!


Chicken Vegetable Soup


1 carton of organic GF chicken broth (I use Pacific Foods)
½ onion diced
2 medium sized zucchini chopped
2 medium sized carrots choppedchicken soup
2 celery stalks chopped
1 small bag of frozen sweet corn
1 small rotisserie chicken
3-4 cloves garlic minced
1 ½ tsp. cumin
1 tsp. chili powder
Salt and pepper to taste

Additional toppings:

Shredded cheese
Avocado slices
Tortilla strips

Bring the broth to a low boil and add zucchini, carrots, onions, celery, corn, garlic, cumin and chili powder.  Turn heat to low.  Cook vegetables while pulling apart chicken.  I use an organic, GF, rotisserie chicken for the flavor and convenience, but feel free to make your own broth by boiling a small chicken.  Shred chicken and add to soup.  Cook for another 25 minutes.  Add salt and pepper to taste.  Sprinkle your bowl of soup with a little cheese and tortilla strips, and add a couple slices of avocado to enjoy as a tortilla soup!

Yields 4 servings.

Tu-Lu’s Gluten Free Bakery



Tu-Lu’s Gluten Free Bakery is a must if you are looking for some incredible GF options in the Dallas area.  It’s not only adorable with its pastel, southern charm, but this adorable café has some of the best GF edibles I’ve ever tasted!

From vegan agave brownies to spinach, scallion and cheddar quiche, this bakery has something for everyone at any time of day.  Oh and did I mention they make doughnuts?!  Yes, they have a variety of doughnut flavors everyday—but get them early because they typically sell out.

You can place a custom order at any time.  In fact, my non-GF husband wanted Tu-Lu’s soft, fluffy iced sugar cookies for his birthday party with friends.  They were a hit and no one could tell they were GF!

tulusdessertSome of my favorites include:

– Raspberry almond crumble muffin
– Dark chocolate brownie
– White cheddar jalapeno corn muffin
– Ham, gruyère & tomato quiche
– Chicken w/ cheddar & chipotle mayo Panini

tuluscakeThey have two locations in the Dallas area one in West Village and the other off of Sherry Lane not far from Preston and Northwest Highway. The original location is actually in NYC between 1st and 2nd Avenues off of East 11th street.

Visit their website at


GF Beer Chili



  •  2 lbs. ground beef
  • 1 package Williams chili seasoning
  • 1 can pinto beanschili
  • 1 can black beans
  • 1 can kidney beans
  • 1 can Rotel
  • 1 small onion
  • 3 cloves garlic
  • 1 bottle of Red Bridge gluten free beer
  • Jalapenos, salt and pepper to taste

Optional toppings:

  • Sharp cheddar cheese
  • Green onions
  • Sour cream
  • Fritos


Brown the ground beef and drain.  Chop up small onion. Turn heat to medium and add beer and seasoning packet.  Stir chili and add remaining ingredients.  I usually like to cook my chili for at least 1-2 hours so the flavor sets in.  Depending on how long you cook yours and how soupy you like your chili, you might need another ½ bottle of beer.


Serve it up, add your toppings, and bon appétit!

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