Chicken Enchiladas Lite

Now that I am in Texas, I can go crazy with my love of Mexican food! I started by making this recipe from Budget Bytes! The chicken was amazing! I made a few adjustments to the recipe by only using 2 chicken breasts and half of a bottle of salsa verde, a whole green and red pepper, and then only about half of a yellow onion. 

I shredded the chicken and used one of the chicken breasts to make the verde chicken bowls. To the chicken, I added some rice, guacamole, the veggies in the crock pot, and more salsa verde. 
I shredded the other chicken breast and put it in a Tupperware in the freezer. A week or so later, I pulled out the chicken and decided to make enchiladas!  

I wanted to lighten these up a bit, so it wasn’t too heavy of a meal. I used a plain Greek yogurt instead of the regular sour cream or cream cheese that is included in my classic enchilada recipe. 

I baked these real quick in the oven. While it was baking, I made a quick guacamole to add to it. 


For the chicken: 

2 chicken breasts

1 sliced green pepper

1 sliced red pepper

1/2 yellow onion, sliced 

8oz. salsa verde 
For the bowls: 

A big spoonful of shredded chicken

1/2 minute man brown rice bowl

Some of the green peppers, red peppers, and yellow onion from the crock pot chicken


Tortilla chips

Top with a spoonful of the salsa juice in the crock pot or extra salsa verde and then add as much shredded cheese as you want! 

For the Enchiladas:

8 corn tortillas 

1 chicken breast, shredded

1/3 cup shredded cheese

1 6oz plain Greek yogurt 

1 -2 cups chopped or sliced, fresh or frozen green peppers, red peppers, onions, or veggies of your choice 

8oz. Salsa verde 

More shredded cheese to top 

I’m (finally) BAAACCKK!

It’s official! I have passed training, moved to my first duty station, and have started work. The best part of that process is that I can now get back to normal, which means cooking and baking in my giant new kitchen! Okay, maybe it isn’t giant. But it is definitely a lot bigger than the one I had in D.C. I guess what they say is true, everything is bigger in Texas!

For my kick off to baking in my new kitchen, I knew I had to start with a bang. So I made a cookie cake! Not just any cookie cake though, one modeled off of hummingbird cake. I don’t know if any of you have had hummingbird cake, but if not you have to check out these recipes by Southern Living. I have made it and modified it by using C4C flour instead. However, for the cookie cake, I used a cookie recipe, but added the hummingbird add ins instead of chocolate chips!


I decided to go big with this cake and do a layered cake too, because why not? So this recipe ended up making enough for 2 round 9×9 pans, as well as 4 extra cookies. I mean technically I could have added that dough into the round pans… but I had to taste test the cookies before I could cut into the whole cake. No judgement please!


I also whipped up a quick icing to put in the middle of the layers and on top. It was definitely plenty sweet, so I made sure it was kind of thin and a little runny so it wouldn’t be too thick.

Sorry there aren’t more photos of the individual pieces…. It was too good to spend time taking pictures of!



for the cookie:

1 1/2 cup brown sugar

1 cup sugar

1/2 cup (1 stick) butter, softened

1 large egg

1/2 of a large, or one whole small banana, mashed

2 tbsp almond milk

2 tsp coconut extract

3 cups gluten free flour

1 1/2 tsp baking soda

2 tsp baking powder

1 tsp kosher salt

1 1/2 cup white chocolate chips

1/2 cup sweetened flaked coconut

1/2 cup chopped dried pineapple

1/2 cup chopped pecans

Preheat oven to 350 degrees. Lightly spray pans, or oil. Whisk together, brown sugar, sugar, and butter. Then add in the egg, banana, milk, and coconut extract until combined.

Stir in the flour, baking soda, baking powder, salt, and stir into wet mixture until fully combined.

Add the mix ins: white chocolate chips, flaked coconut, dried pineapple, and pecans, and pour into pans. Bake for about 30-40 minutes or until golden brown. Let stand on a completely flat surface until hardened and completely cool. Then flip out onto serving plate, then frost (see recipe below), add more pecans, or serve with ice cream. I sliced mine like you would a normal cake, but in smaller pieces so there wouldn’t be a sugar overdose. So it ended up being in 16 pieces overall.

for the frosting:

One box of powdered sugar

1/2 cup (one stick) butter, softened

1 tsp coconut extract

1/4 tsp kosher salt

4 tbsp almond milk

Combine until mixed and amazing!

Chocolate Chip Peanut Butter Cookies

Okay, I can hear everyone already…. another chocolate chip cookie recipe? Really? Is it needed? BUT IT SO IS! These are so amazing that I made one batch and then a week later I made them again! I mean come on, look at the amazingly creamy texture of this cookie dough:


Needless to say, I definitely had to steal just a pinch of this cookie dough before I baked it into cookies!


The end product was just as amazing though! The cookies spread out quite a bit, so make sure to space them out! But they come out very thin! This makes them ideal for a lot of things: ice cream sandwiches, plain by themselves, layered with greek yogurt as a parfait… you get the idea! Check them out and let me know your thoughts, but I think they are great for this time of year and making the perfect gluten free, and dairy free, ice cream sandwich. I sadly haven’t gotten any photos of those because they tend to go pretty quickly….


1 cup sugar

1/2 cup crunchy peanut butter

1/2 cup stick butter, softened (I used earth balance)

1 egg

1 cup millet flour (I used Bob’s Red Mill)

1/4 cup corn starch

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1 tsp vanilla

1/2 cup chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together in a large bowl until dough forms. Scoop spoon sized cookies onto a baking sheet, ensuring that they are spaced far apart as they will spread.

Bake for 10-13 minutes, or until golden brown, and enjoy!

Stuffed French Toast

One of my dear friends was planning to come over for brunch after church one Sunday. I thought about what I could make and wanted to take the opportunity to cook something simple, because I knew we would be hungry, but something more fun that I would normally cook. I started with waffles, then moved to french toast. And then I thought, why stop there? Let’s make it stuffed french toast!


Thus, I looked what I had in my cabinets and came up with this creation which was delicious and decadent! I used cream cheese filling for the middle and then corn chex to create a crunchy outside.

Next, you get to make little cream cheese sandwiches and then cook them like regular french toast.

The best part was of course topping them with syrup and tons of fruit! We had blueberries, strawberries, and bananas! It was a delicious brunch. My favorite part was that it was simple to put together so we were able to have a great conversation while I was cooking and then get to enjoying the food quickly! We both had a great time!



4 slices gluten free bread (I used Rudi’s)

1 egg

1 tsp cinnamon

1 tbsp almond milk (I used Silk)

2 oz. light cream cheese

8 walnuts, chopped

1/2 tbsp powdered sugar

1/3 cup corn chex, crushed

extra: butter for the pan

In a small bowl, whisk together egg, cinnamon, and almond milk. Next, in another small bowl, mix together the cream cheese, walnuts, and powdered sugar. In yet another small bowl, crush the corn chex.

Set out the 4 slices of bread. On two of the slices, evenly distribute and spread on the cream cheese mixture then add the other slice of bread to the top like a sandwich.

Prepare your skillet by turning on the heat to medium low and melting a half tablespoon of butter in the bottom.

Dip the cream cheese sandwiches in the egg mixture, making sure to coat both sides, then into the corn chex flipping to get the cereal on both sides, and transfer into the pan. Do the same with the other sandwich. Then cook the french toast sandwiches until they are golden brown on one side, flipping to the other side, and then cooking to golden brown on the other.

When cooked, transfer to a plate, slice in half, and serve! You can add syrup and fruit or just enjoy it plain!


I love perfecting new recipes and starting from a really simple base recipe. That’s what I did with these scones. I took a generic scone recipe I found from an old 1980’s cookbook at the library and altered it to make it gluten free, dairy free, and delicious!

I have tried making scones several times, but I think the addition of applesauce to this batch really is what sealed the deal! My previous batches have come out dry and flaky, which while still tasty was just not the texture I wanted. It wasn’t until I started trying the applesauce that I found the right texture to my scones.


Of course, in keeping with the cabinet clean out, I used dates and walnuts because that’s what I had on hand. However, feel free to use about a half cup of whatever mix ins you prefer! If you try something else, definitely comment below and let me know what you enjoyed! I think in my next round I want to try chocolate chips and orange or even lemon and dried apricots! I can’t wait to try them out!


1/4 cup almond milk (I used silk), + 1 tbsp lemon juice

2 cups gluten-free flour (I used Cup4Cup)

1 1/2 tbsp baking powder

1/2 tsp kosher salt

1 tsp pumpkin pie spice

1 tsp cinnamon

1/4 cup sugar

6 tbsps cold stick butter, chopped (I used earth balance vegan spread)

1/4 cup honey or agave nectar (I have used both on this recipe and they both work great!)

1/3 cup applesauce


1/2 cup chopped walnuts

8 large dates, chopped

1 tbsp turbinado sugar

Prep: Whisk together the almond milk and lemon juice and let sit for 5 minutes. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and sprinkle a little bit of flour on the parchment paper.

Mix the flour, baking powder, kosher salt, pumpkin pie spice, cinnamon, and sugar in a large bowl. Add in the chopped butter and mix with a fork until combined. Add in the honey, applesauce, and milk mixture until doughy. Next, gently fold in the mix ins if desired. Feel free to experiment!

Spoon the dough out on to the parchment paper and pat the dough into a round pizza shape that is about 2 inches thick. Sprinkle with turbinado sugar if desired. With a floured sharp knife, slice the dough into 8 triangles, similar to what you would do with a pizza.

Spread out the triangles on the baking sheet and pop in the oven. Bake for about 15 minutes or until they are golden brown. Cool on the pan or wire rack to cool completely.


In cleaning out my cabinets in my apartment, I had half used bags of several different kinds of gluten free flours. I started thinking about what I could make and decided I wanted to attempt biscottis for the first time.

For some reason, I thought they would be super difficult to make, but they were surprisingly easy! While I decided to pull them out a little earlier so they wouldn’t be completely hard, they were the perfect addition to a nice cup of coffee!


The recipe will make a standard biscotti or you can add in some delicious mix in’s! I had walnuts and dates on hand, so I just chopped those up and added them into the dough. Since there is no sugar in the recipe, the dates added a bit of sweetness that was perfect!’

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1/2 cup oat flour

3/4 cup millet flour

3/4 cup almond flour

1/4 cup corn starch

1 tbsp baking powder

1/2 tsp kosher salt

2 tsps xanthan gum

1 tsp cinnamon

1 tbsp lemon juice with enough almond milk to fill up to 3/4 cup of liquid

4 tbsps honey

1 tbsp oil

2 tsp vanilla


1/2 cup chopped walnuts

8 dates finely chopped

Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the dry ingredients. Add in the lemon and almond milk mixture, honey, oil and vanilla. Stir until combined. The dough will still feel very thick, which is exactly what you want.

Place the dough onto a lined or greased baking sheet. Shape the dough with your hands into a long loaf that is about an inch- 1 1/2 inch high, but no more than 2 inches. Once you have a shape, use a sharp knife to slice the dough horizontally to make each biscotti. For me it made about 20.

Using a large sharp knife, carefully but firmly slice across the dough horizontally to make 20 cookies.

Bake the sliced loaf for 15 minutes. Remove the pan from the oven, separate the slices, and lay each on its side. Bake the slices for 8 more minutes. Remove the pan from the oven, flip the slices over, and bake for another 8 minutes.

Remove from oven again once both sides are slightly golden and cool on a wire rack.


Dairy Free Buttermilk Brownies

One of my closest friends recently bought a new home with her husband and to break it in, she invited a group of us over to have a girls night! She graciously offered to cook for all of us, and made an amazing dinner with salad, veggies, and caprese chicken! It was fantastic and naturally gluten free, so I was a fan!

Before I went over for dinner, I asked what I could bring to help and she asked if I could bring dessert. Since I love baking, I jumped at the chance. I thought a full pan of brownies would be the perfect addition to the girls night!

I love brownies by themselves, but I felt like this celebration needed something extra to make them perfect for the occasion. About 5 minutes into the baking, I added crumbled Heath bar topping for a toffee crunch on top of the brownies. This was the perfect sweetness to the brownies without adding in my regular go to: more chocolate.


Although you can always eat them plain, you can also wait until they cool and sprinkle them with powdered sugar! This is a great way to add some fancy to an easy dish!



2 cups sugar

2 cups gluten free flour (I used cup4cup)

1/4 tsp salt

4 tablespoons cocoa powder

1 cup water

1/2 cup oil

1/2 cup butter (1 stick) (I used earthbalance)

2 eggs- room temperature

1/2 cup almond milk (I used silk) + 1 tablespoon lemon juice

1 tsp baking soda

1/2 tbsp baking powder

1 tsp vanilla

Preheat oven to 350 degrees. Combine the 1/2 cup almond milk and 1 tablespoon lemon juice in a cup and let it sit for 5 minutes. In the meantime, measure the sugar, flour, salt, and cocoa powder into a large bowl. Next, boil together the water, oil, and butter in a small sauce pan. Once at a boil, add the mixture to the dry ingredients and stir.

Once combined, add in the two eggs, almond milk mixture, baking soda, baking powder, and vanilla, and stir until mixed.

Pour into a 9×13 pan and bake at 350 degrees for about 20 minutes. Let cool before cutting and then serve.