Tag Archives: Gluten-free

Coconut Curry with Chicken Tofu and Vegetables

By Kelly Kaeding | Published: May 7, 2025

Through the years many people have asked me for this recipe. I like to spruce up the basic curry with lots of veggies to make it super delicious, but keeping it simple works well. Curry is very flexible, so see what’s in your fridge and use any protein and veggies that you have available. If […]

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Trifecta Meatballs (Whole30 compliant)

By Kelly Kaeding | Published: September 12, 2019

  These meatballs are sooo much better than the turkey meatballs I made last week, which I over-cooked because I was following a recipe that said to use a meat thermometer to check the inside temperature, but it didn’t work and I cooked them too long. I suggest when you think they might be done, […]

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Blueberry Banana Muffins

By Kelly Kaeding | Published: August 26, 2014

Vegan, Gluten-Free Makes 8- 10 These are the best muffins I’ve made to date. They are super healthy and super delicious. Ingredients 1 1/2 cup gluten-free flour blend – 1/2 cup oat flour, 1/2 cup buck wheat, 1/4 cup coconut flour, 1/4 cup tapioca* 1/4 cup palm sugar (any sugar is OK) 1 t baking […]

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Gingerbread men, Kelly’s Delicious Gluten-free, Dairy-free version

By Kelly Kaeding | Published: December 15, 2013

Makes about 32 cookies. 1 cup buckwheat flour * ½ cup rice flour * 1 cup almond meal * 1 cup coconut flour * 1 tablespoon ground ginger 1 ¼ teaspoon ground cinnamon 1 teaspoon baking soda ¾ teaspoon sea salt ½ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves ¼ teaspoon freshly ground black pepper […]

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Cornmeal and Buckwheat Pancakes

By Kelly Kaeding | Published: December 4, 2013

This is one of those gluten-free recipes that doesn’t taste like a gluten-free recipe. It is just plain good. My family loves ‘em. I like to make a big batch of this pancake mix and keep it in the fridge so when Saturday morning all I have to do is mix up the eggs and […]

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Latkes, Not Like Bubbe Used to Make

By Kelly Kaeding | Published: November 27, 2013

Serves 4-6 These are a favorite around my house and neighborhood. I hope you like them, too! 4 large or 6 medium potatoes 1 large sweet potato 1 medium beet 1 large onion, thinly sliced 4-6 eggs ½ – ¾ cup all purpose flour (buckwheat if gluten-free) 2 t sea salt light vegetable oil (sunflower […]

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Buckwheat Crepes

By Kelly Kaeding | Published: November 13, 2013

We love these crepes. They are made with 100% buckwheat flour and no dairy. They can be served with savory ingredients for dinner, or enjoyed for breakfast with fruit and maple syrup, or with cottage cheese or yoghurt. They are pictured here with a drizzle of kefir and warmed frozen berries. When we are finished […]

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Cornbread

By Kelly Kaeding | Published: October 30, 2013

I have not had the best luck with cornbread recipes in the past. I decided to try one last night and I modified it to make it gluten-free and dairy-free. It turned out to be super delicious and very easy. We were so happy with this one that there is hardly any left, less than […]

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Pumpkin Muffins

By Kelly Kaeding | Published: October 23, 2013

Yields about 8-9 muffins. Recipe adapted from the Realistic Nutritionalist Prep time: 10-20 minutes Cook time: About 20 – 22 minutes Ingredients: 1/4 cup coconut flour (or sorghum or garbanzo flour) 1/4 cup buckwheat flour (or rice flour) 1/4 cup tapioca flour (alternatively use 3/4 cup gluten free flour mix in place of first three […]

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Granola Protein Bars

By Kelly Kaeding | Published: March 29, 2012

This recipe is super delicious, super easy and versitile. Feel free to substitute almond butter for peanut butter or change up the seeds with nuts (if i were using walnuts or other big nuts i would chop them). If you have a little food processor, it is really nice to grind up the oatmeal some […]

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