Orange Chicken

I’ve used my family as guinea pigs for a lot of recipes. Some great, others not so great. The fact that they eat “regular” food makes them more critical judges of any of my gluten/dairy-free cooking. This is a recipe that not only passed the test, but my boyfriend asked me to make it again so he could take it for lunch at work (he does not do leftovers).

The first time I made this it tasted fantastic, but we thought it would be better with some extra sauce to mix in with the rice. This version has the sauce increased by half to give a bit extra.


  • 2 lbs boneless chicken breasts, cut into 1″ cubes
  • 4 Tbsp olive oil
  • 1 cup gluten free flour mix
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1.5 cup orange juice (freshly squeezed is better, but store bought also works)
  • 3 Tbsp balsamic vinegar
  • 6 Tbsp ketchup
  • 6 Tbsp brown sugar
  • Green onion and/or chili flakes for garnish/extra flavour
  1. Mix together flour, salt, pepper and other seasoning (if desired), then toss the chicken in the flour mixture. Cook in oil in a large frying pan over medium heat for 3-4 minutes on each side (or until cooked through)
  2. Mix together orange juice, vinegar, ketchup and brown sugar in a small bowl. Pour over cooked chicken and simmer on low for five minutes. Add green onions and/or chilis if desired.
  3. Serve over brown rice

*Serves 6



Over the years, I have attempted to adapt most recipes to create traditional dishes. Until last week, lasagna seemed like an insurmountable task, even though I had finally found gluten-free lasagna noodles, I wasn’t sure how I’d re-create the taste (and texture) of ricotta cheese for my lasagna loving boyfriend. After some searching, I was able to find a great recipe, and success was had!  Not only did my family LOVE the lasagna, but they suggested I make extras and freeze them so that we can make them whenever we feel like.



  • 2 lbs ground meat
  • 1 batch of pasta sauce
  • Double batch of Cashew Ricotta Cheese
  • Gluten-free lasagna noodles
  • Dairy-free mozzarella shreds (optional – I like Dayia Mozzarella Shreds)
  1. Brown meat (this would also taste delicious as a vegetarian dish) and combine with prepared sauce
  2. Prepare noodles according to directions on package (I used Rizopia brown rice lasagna noodles, which did not require pre-cooking)
  3. Layer lasagna as follows: sauce, noodles, cheese, sauce, noodles, cheese, sauce (I also sprinkled some Dayia Mozzarella Shreds on top)
  4. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake another 15 minutes. Remove from oven and let stand for 10 minutes before serving.

*this recipe made two 9×9″ lasagna,  or could make a larger one.

East Coast Seafood Casserole

Growing up on the East Coast, I have always been a seafood fanatic. My stepfather makes this fantastic seafood casserole that could just make my mouth water! I have to say, since I began my gluten and dairy free journey, this has been one of those dishes I have been most tempted to cheat with. A few months ago I finally got up the courage to try making a “safe” version of this incredible dish, and it turned out even better than I remembered!



  • 1/2 cup butter substitute (I love Vegan Becel)
  • 5 cups milk substitute (Almond, Rice or Coconut work well)
  • 3/4 cup gluten free flour mix
  • 2 cups chopped onions
  • 3 cups chopped celery
  • 1 pound faux Velveeta
  • 3-4 pounds mix of lobster, crab, scallops, shrimp, clams and/or fish
  1. Cook onions & celery in butter or oil on medium heat
  2. In separate saucepan, mix together flour and butter on low for 2 minutes. Pour in milk, stirring constantly as it thickens. Once sauce is smooth, add “cheese” and stir until fully melted.
  3. Add seafood to saucepan (beginning with raw items) and heat for 10-15 minutes, stirring often.
  4. Pour mix into casserole and bake for 40-45 minutes at 350 degrees.
  5. Serve over rice and enjoy 🙂

*I doubled this recipe for a family function, and still had tons left over. The nice thing about this one is that you can easily throw any leftovers in glass jars and stick them in the freezer for further use. Just take it out in the morning and it will be ready to heat up on the stove in time for dinner!