Salsa Tilapia

I love seafood. Fish, lobster, scallops and crabs all so yummy! I have always liked seafood from my first visit to Red Lobster with my grandparents when I couldn’t have been more than 6 years old to fresh caught seafood at this great little place my dad took my brother and I called at Johnny’s Reef in City Island, Bronx (WONDERFUL outdoor eatery – definitely a perfect summer trip and around the Bronx Zoo!)

This tilapia recipe comes from my boyfriend who introduced this tasty combination to me while on a camping trip over the summer. I was a little apprehensive at first but I love salsa and tilapia is one of my favorite fish so I was a bit curious as to how it would turn out. I was pleasantly surprised. I changed it up a little tiny bit and trust


  • 4 frozen tilapia filets thawed to room temperature
  • 1 large yellow onion
  • 1/2 cup Tostitos Restaurant Style Salsa (Mild, Medium or Hot, whichever you prefer) (1/2 should be a good amount to place on a good amount on each of the tilapia filets but you can use more (I do)
  • 4 tablespoons of Earth Balance Natural Buttery Spread (1 tablespoon per filet)
  • a pinch of salt
  • a pinch of black pepper
  • sprinkle of crushed red pepper
  1. Preheat oven to 350° F
  2. Place filets on a flat baking pan that has been covered in aluminum foil.
  3. Sprinkle tilapia with salt, black pepper and crushed red pepper. Cut the onion into small cubes and cover tilapia.
  4. Place 1 tablespoon of Earth Balance Natural Buttery Spread underneath filets
  5. Spoon salsa on top of filets. Be careful not to touch the filets with the spoon or else you will cross contaminate your salsa
  6. Bake in the oven until the filets are nice and flakey (and the edges are slightly browned) and the onions are slightly browned.
  7. Serve with a side of Tostitos Scoops Tortilla Chips and some more salsa and ENJOY!

I am so glad my boyfriend convinced me to try this recipe and you should try it too!


Pumpkin Cinnamon Raisin Bread Pudding

Check out this GREAT recipe for Pumpkin Cinnamon Raisin Bread Pudding brought to by delicious Udi’s Gluten-Free Cinnamon Raisin Bread! (which is delightful by itself so this is a scrumptious idea for a recipe)

Pumpkin Cinnamon Raisin Bread Pudding Recipe


  • 6 slices Udi’s Gluten Free Cinnamon Raisin Bread, cut into 1-inch pieces
  • 1 cup heavy cream or nondairy creamer
  • ½ cup canned pumpkin puree
  • 2 eggs or equivalent egg replacement
  • 1 teaspoon vanilla extract
  • 1 cup packed light brown sugar
  • 1 tablespoon pumpkin pie spice
  • ⅛ teaspoon salt
  • ½ cup pecan pieces, toasted (optional)
  1. Preheat oven to 350°. Grease a 12-cup muffin pan.
  2. Place the bread pieces in a large bowl. Add the cream, pumpkin, eggs, vanilla extract, pumpkin pie spice, and brown sugar to the bread. Mix until all ingredients are combined. Add chopped pecans and salt. Let sit until the liquid is absorbed, about 10 minutes.
  3. Divide the custard mixture into each cup until about two-thirds full. Bake until the liquid has set, about 25-30 minutes.


Check out this related links that can be made gluten-free!

Snack Search – PopCorners

Quick snack tip! If you haven’t tried PopCorners then I highly recommend them! PopCorners are the new shape of popcorn that are all natural, delicious, light and most importantly gluten-free. They are the world’s first popcorn chip that are available in five great flavors (Butter, White Cheddar, Sea Salt, Kettle and Cheesy Jalapeno), all of which are gluten-free. PopCorners don’t get stuck in your teeth, they don’t get your hands greasy and there are not kernels to clean up!

I first stumbled upon PopCorners at my alma mater, Quinnipiac University which had a pretty good gluten-free snack selection (and gluten-free pizza and bread and bagels but I’m rambling). I tried  the classic butter flavor and was pleasantly surprised. They are light, crunchy and yet do not lack flavor. You still get the movie theater butter taste without the mess.

I really enjoy PopCorners and they are the perfect snack if you are craving anything buttery or sweet or a combination of both! Try the classic butter or simple sea salt with salsa (my personal favorite dip to eat them with) or just by themselves!

So sit back, open up a bag and ENJOY!


Pop That Bubbly

Food isn’t the only thing those who are gluten-free/wheat-free/have celiacs need to be careful with. Lots of drinks, especially alcoholic beverages do contain wheat/gluten. Beer is an obvious no for those who are gluten/wheat free and/or have celiacs but there ARE some gluten-free beers out there. Some alcohols such as rum and sparkling wine are always gluten-free but you still have to be careful and read EVERYTHING!  Drink mixes are also hidden gluten/wheat carriers and need to be checked as well. Below is a list from with gluten-free alcohols and mixes that takes some of the guess work out but again, read EVERYTHING!
  • Armagnac – made from grapes.
  • Beer – A number of premium and craft brewers now produce specialty grain gluten-free beers using non-gluten ingredients such as buckwheat, sorghum, rice, corn, etc. Not all the beers listed below use specialty grains, and some of them have had the gluten removed using special filters and/or enzymes, and in such cases they may not be 100% gluten-free (although each claims to test below 20 PPM gluten).
    • Against the Grain, World Top Brewery (United Kingdom)
    • Bards Tale Dragons Gold, Bard’s Tale Beer Company (USA)
    • BeerUp Glutenfrei, Grieskirchen (Austria)
    • Birra 76 Bi-Aglut, Heineken Italy (Italy)
    • Blonde (also Ginger and Apple Beers), Billabong Brewing (Australia)
    • Daura, Estrella Damm (Spain)
    • G-Free, St. Peter’s Brewery (United Kingdom)
    • Green’s Endeavour Dubble, Green’s (United Kingdom)
    • Koff I, Sinebrychoff (Finland)
    • Lammsbräu, Neumarkter (Germany)
    • Messagère, Les bières de la Nouvelle-France (Canada)
    • Mongozo’s exotic flavorded pilsners (The Netherlands)
    • New Grist, Lakefront Brewery (USA)
    • Nodogoshi, Kirin (Japan)
    • O’Brien Brown Ale, O’Brien Brewery (Australia)
    • Passover Honey Beer, Ramapo Valley (USA)
    • RedBridge, Anheuser-Busch (USA)
    • Residenz Bio-Reis-Gold Dunkel, Liebharts (Germany)
    • Schnitzer Bräu (Germany)
    • Sorghum Molasses Brown, Outer Banks (USA)
    • Toleration, Hambleton (United Kingdom)
    • Tread Lightly Ale and 3R Raspberry Ale, New Planet (USA)
    • Tumma Kukko, Laitilan (Finland)
  • Bourbon – Makers Mark
  • Brandy
  • Champagne
  • Cider – fermented from apples or other fruits. Some are safe, however, many add barley for enzymes and flavor.
    • Old Deadly Cider
  • Cognac – made from grapes.
  • Gin
  • Grappa
  • Kahlua
  • Kirschwasser (cherry liqueur)
  • Margarita Mix:
    • Jose Cuervo.
    • Mr. & Mrs. T.
  • Martini:
    • Club Extra Dry Martini (corn & grape).
    • Club Vodka Martini (corn & grape).
  • Mead – distilled from honey.
  • Mistico:
    • Jose Cuervo Mistico (agave and cane).
  • Mixes & Cooking Alcohol:
    • Club Tom Collins (corn).
    • Dimond Jims Bloody Mary Mystery.
    • Holland House – all EXCEPT Teriyaki Marinade and Smooth & Spicy Bloody Mary Mixes.
    • Mr. & Mrs. T – all Except Bloody Mary Mix.
    • Spice Islands – Cooking Wines – Burgundy, Sherry and White.
  • Ouzo – made from grapes and anise.
  • Rum
  • Sake – fermented with rice and Koji enzymes. The Koji enzymes are grown on Miso, which is usually made with barley. The two-product separation from barley, and the manufacturing process should make it safe for celiacs.
  • Scotch Whiskey
  • Sherry
  • Sparkling Wine
  • Tequila
  • Vermouth – distilled from grapes.
  • Wine – all wines, including port wines and sherry, are safe for celiacs.
  • Wine Coolers:
    • Bartle & James – their wine-based beverages (EXCEPT their malt beverages – read the label carefully!).
    • Boones – their wine-based beverages (EXCEPT their malt beverages – read the label carefully!)

There are four basic food groups: Milk chocolate, Dark chocolate, White chocolate, and Chocolate truffles.

Life is uncertain.  Eat dessert first.  ~ Ernestine Ulmer

I have already  fully admitted that I definitely have a sweet tooth. Cakes, cookies, pies, chocolates oh my! Chocolate by fair is one of my favorites and it was hard to accept that my favorite chocolate bar Twix was off my personal menu because of the cookie bar. But now, most of my favorite chocolates have been taken off my list because most chocolates do contain milk and I recently decided to cut milk out of my diet as well for my health.

Recently, I stumbled upon a very sweet surprise. Premium Chocolatiers have Gluten-Free, Dairy-Free, Nut-Free and Egg-Free chocolates! These delights are perfect for gift giving on any special occasion or no occasion at all or just to give yourself a very sweet treat. From Gluten-Free Milkless chocolate covered pretzels (YUM) to delicious truffles, Premium Chocolatiers is definitely bookmark worthy and will keep you smiling all through the year.


Dairy Free Mashed Potatoes

Being dairy free does not mean you have to eat food that is taste free. I have started to realize that you can get that same rich and creamy taste that butter and milk offers in dishes without using milk and butter. The trick is to find what suits your tastes. Here is my favorite way to make mashed potatoes sans milk and butter.


  • 4 medium size baking potatoes or 2 large baking potatoes – peeled and sliced         
  • 2 quarts of water
  • a pinch of salt
  • 1/2 Canola or Olive Oil
  • 1/4 Toasted Sesame Oil
  • Black pepper to taste
  1. Pour water into medium pot and bring to a boil. Add a pinch of salt to water.
  2. Peel and cut up potatoes and add them to boiling water.
  3. Bring water back to a boil and stir then bring to a simmer.
  4. Simmer and cook potatoes until potatoes are soft.
  5. Drain water and pour into medium mixing bowl.
  6. In the medium mixing bowl, add canola oil, toasted sesame oil and salt to taste and mix until potatoes are smooth.
  7. Mix in pepper to taste until potatoes are smooth and creamy

Serve with your favorite entree and vegetables and refrigerate leftovers.


Impossibly Easy Gluten-Free French Apple Pie

Apple pie is my all time favorite dessert. I’ve never been much of a cherry or blueberry girl and pumpkin and sweet potato aren’t really my taste either. There is something about a fresh homemade apple pie that always makes me smile. While I could have used a gluten-free pie crust for this recipe, I decided not to and it still turned out delicious! If you want, you can use a gluten-free pie crust and just follow the instructions for the pie crust.

Impossibly Easy Gluten-Free French Apple Pie


For the Filling
  • 3 cups thinly sliced peeled Fuji apples (3 medium) (or your favorite baking apple – I also left the peels on this time for this pie but you can peel them if you’d like)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon apple pie spice
  • 1/2 cup Bisquick Gluten Free mix
  • 1/2 cup granulated sugar
  • 1/2 cup rice milk
  • 2 tablespoons butter or margarine, melted (I used Earth Balance Natural Buttery Spread – so good)
  • 3 eggs

For the Streusel

  • 1/3 cup Bisquick Gluten Free mix
  • 1/3 cup chopped nuts (optional) – I am not a fan of nuts in dessert and neither is anyone in my family really so I did not include any kinds of nut. But if you are nuts about nuts add your favorite!
  • 1/4 cup packed brown sugar
  • 3 tablespoons firm butter or margarine (Earth Balance Natural Buttery Spread)
  1. Heat oven to 325ºF. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
  2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
  3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.
Such a quick and easy recipe! I hope it brings warmth to your kitchen and to your tummy.

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Peanut Butter Apple Pie Spice Pancakes

Happy Black Friday everyone! (I personally will NOT be going shopping today. I will be enjoying Cyber Monday 😉 )

Instead of shopping, I decided to have a cozy day at home, making pancakes and baking a delicious apple pie!

Here is the peanut butter apple pie spice pancake recipe! (Featuring Bisquick Gluten-Free Pancake and Baking Mix)

Peanut Butter Apple Pie Spice Pancakes

  • 1 cup Bisquick Gluten-Free mix
  • 1 cup rice milk or almond milk or soy milk
  • 2 tablespoons vegetable oil (or canola oil)
  • 2 tablespoons peanut butter
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 tsp apple pie spice (or more depending on your taste – I like the taste so I put more apple pie spice)
  1. Stir ingredients until blended well
  2. Pour slightly less than 1/4 cupfuls onto a hot greased griddle or pan. (griddle greased with Earth Balance Natural Buttery Spread or canola oil)
  3. Cook until edges are dry (when you see the batter form little bubbles) Turn; cook until golden brown

Sprinkle with powdered sugar and pour warm maple syrup (or your favorite syrup) over pancakes and ENJOY! 😀

For more delicious gluten-free recipes featuring Bisquick Gluten-Free Pancake and Baking Mix head to

Happy Thanksgiving!

hope everyone had a safe, happy and healthy Thanksgiving – gluten-free or not!

In depth Impossibly Easy Gluten-Free French Apple Pie post coming tomorrow! (made with Bisquick Gluten-Free Pancake mix!)

Pancake mix recipe will also be up tomorrow! (I add some extra deliciousness 🙂 )


It’s the start of the holiday season! SO after all of the Black Friday and Cyber Monday madness, stay updated with holiday tips and recipes to make the season yummy and bright!


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Flourless Chocolate Cake

Chocolate Cake Flourless (1)

Image via Wikipedia

Another DELICIOUS dessert for the holidays and another other day of the year.  Because I mean…who doesn’t like chocolate!?! The chefs at Whole Foods Market have done it again with this wonderfully sweet and satisfying flourless chocolate cake. If you enjoy the flourless Chocolate Dome at P.F. Chang’s China Bistro (try it if you haven’t! ) then you’ll LOVE this decadent dessert. So head to the kitchen, eat a few chocolate chips while you’re making it and remember…sharing IS caring – even if it is too good to share.



  • 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped (I use semi-sweet chocolate chips or chocolate 🙂 mmm chocolate! )
  • 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
  • 1 1/4 cups cane sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon rice milk or almond milk
  • 1 tablespoon honey
  • 1/4 teaspoon gluten-free vanilla extract
  1. Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
  2. Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
  3. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
  4. Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in rice milk (or almond milk), honey and vanilla. Set aside to cool slightly.
  5. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
So…LET THEM EAT CAKE! (and every last bit of it too…or maybe just for you. I won’t tell you don’t share 😉 )