xoxo glutie: gf creamy ham and pea pasta sauce.

start with my recipe for gf white sauce
in a seperate saute pan, add
a couple rounds of evoo, heated
diced onion
a couple cloves of garlic
saute until translucent
add leftover ham, about 1/2 lbs. (or less based on how much sauce you're making)
1 cup of peas (use frozen or canned if you didn't have peas this year)
continue to saute until warmed
season with oregano and thyme
add white sauce and continue to stir, lower heat
add sea salt and pepper to taste
pour over your favorite gf pasta and enjoy!

xoxo glutie: fall-to-pieces, slow cooker gf chicken chili.

wondering what to do with all those leftovers?? OR need something to eat other than turkey, ham, and stuffing?? here's a few recipes to get over your thank-over.


adapted from a recipe found on http://crepesofwrath.net/2009/02/11/crock-pot-shredded-chicken-chili/

1 onion, diced
1 can black beans
1 can kidney beans
*substitute canned beans for leftover pintos, field peas, or even butter beans. bean it up.1 can tomato sauce
2 diced tomatoes with green chilies
*substitute with leftover tomatoes that are going bad. dice and add ground red pepper for fire or a separate small can of green chilies
palmful of chili powder
palmful of paprika
palmful of ground cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper, adapt to taste
3 boneless skinless chicken breasts or leftover chicken/turkey
1 cup red wine (if you have any leftover... :))chopped fresh cilantro 
low-fat gf sour cream (optional)
cheddar cheese (optional)
rice, tortilla chips, tortillas (your preference, for serving)
*feel free to add any leftover corn or other veggies. if your chili gets too chunky, add more tomato sauce or some gf chicken broth (you probably have plenty around for the holidays)
*use leftover rice or cornbread instead of tortilla chips


spray your crockpot with pam to prevent sticking. dump everything except meat into the pot. add seasonings and wine and stir. place meat on top of mixture. cover crockpot. cook on high for 4-6 hours (based on whether your meat is already cooked or not-- longer if meat needs cooking). 30 minutes before your chili is done, shred the meat and add fresh cut cilantro. stir. allow to finish cooking. serve up with sour cream, cheese, and tortilla chips as you choose. enjoy!

everyday miracles.

i recently had a patient caregiver say to me, through tears, "i joked that bad things always happen in 'threes.'" she meant this because her father declined very rapidly over the span of a few days following the death of his best friend. she never thought she would be right. i reminded her that was just a saying, and that no one knows nor can predict the patterns of life. wow, to tell myself this now. this has been a week of "threes." first, my very best friend's grandfather had an unexpected stroke, and is now in hospice care in wilmington (where i wish with all my heart i could be caring for him); then my mom calls with an update on grandpa and says my aunt has been diagnosed with leukemia; last night, the phone rings, and joshua says grandpa stultz died while talking on the phone to tyler. tragedy after tragedy. sadness and more sadness. my heart and prayers are with these, my loved ones, and their families. 


in the midst of it all, i was reminded that joy comes in the morning. and this morning, i checked for new pictures on dropshots of my nieces (always cheers me up), and i saw this...

elisa got her first mani pedi with a friend, and she is standing. she is standing! i can't say it enough. my cup runs over with joy and thanks and tears because only 8 weeks ago she was undergoing her 3rd hip reconstruction surgery, and has been in a half body cast since. but now, she is standing. breathe it in. feel that? good things are still happening in the world, and love and joy cast out all darkness. hold tight to these truths....

everyday miracles, by sara groves.

it's the everyday miracles that keep my hope alive 

it's the way you move in little things that help me survive 

and i know you move in greater ways 

but this is great enough for me 

what you do with my everyday is amazing 

the things that seem impossible, i lay down at your feet 

and just when i am needing most, you are there for me 

and i know you've made the lame to walk 

and caused the blind to see 

but what you do with my everyday is amazing 

when i'm down on my knees 

and i can't make it through 

when it's up to me 

it's really up to you

xoxo, glutie: gluten free cornbread stuffing.

it's that time of year, gluties. the time of year for family get-togethers, reunions, christmas parties, buffets, casseroles, breads, gravies, oh my!! how is a glutie to survive the holiday season? eating dry turkey and green beans? no way! there is hope, gluties! i'm going to post awesome holiday recipes i have found that will make your season brighter and without reactions. i have made a trial-run on most of these, so i will add in some of my own flairs, but otherwise, i have seasoned them from others. i'll add links as well to good, glutie-friendly products, and articles about glutie-free thanksgiving and christmas tips. enjoy!

pamela's southern cornbread dressing.
this recipe is made with pamela's old fashioned cornbread and muffin mix, gluten-free, wheat-free.

prepare one package of pamela's mix, fully cooked
1 tbsp evoo
1 medium onion, diced
2-3 stalks of celery, diced
sea salt and pepper to taste
2 tsp dry sage, or more to taste
1 cup gf chicken stock
2 large eggs

preheat your oven to 350. add evoo to a saute pan over medium heat. add onion and celery, salt and pepper, and cook until translucent. crumble prepared pamela's cornbread into a large mixing bowl and add onion, celery, and sage. pour in chicken stock and mash with a potato masher until slightly mixed, but be careful NOT to over-mix. add 2 eggs and stir to moisten. grease a large baking dish and add your mix, spreading evenly in the pan. baked uncovered for 25-30 minutes, or until golden brown.