Chicken Breast with Gluten-Free Mushroom Sauce!

Dear Readers,

For the past week, I’ve been taking care of my step-dad who is a diagnosed celiac. My mom usually prepares his food, however my mom is on a lovely vacation in Asia with her friends – thus, I’m the one taking care of the cooking at home. As I had talked about before, my dad is a celiac which inspired this gluten-free recipe.

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Let’s get cooking!

Ingredients: 

-6 chicken breasts

-Olive oil

-2 tablespoon of butter

-Salt & pepper

-454 grams mushrooms

-5 cloves of minced garlic

-2 tablespoon glutinous rice flour

-1 cup chicken broth (no additional salt)

-Oregano (garnish)

NOTE: Campbell’s Chicken Broth contains barley yeast extract****

Normally my mom cooks using this and my step-dad manages to tolerate it. However, depending on the severity of your celiac you might take a note of that. As a replacement, use any chicken broth or stock with a legit gluten free label such as the brand “Kitchen Basics”.

Please read

Campbell’s Broth Ingredients

Thank you to Bronte Bowerman for catching this!

 

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BEGIN: 

1.) Season chicken breasts with salt and pepper. Do both sides.

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2.) In a non-stick pan, heat olive oil and start frying your chicken breasts. You want to create a nice sear and cook the chicken thoroughly. Cook the chicken breasts for 20-25 minutes until a beautiful sear has been achieved. Temperature of the chicken must reach 160-165 degrees Celsius to ensure it has been cooked well.

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3.) Remove chicken off the pan once it has been cooked. Clean the pan to prepare for the mushroom sauce.

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4.) Melt butter, then add mushrooms to cook.

5.) While the mushrooms are cooking, mince the garlics. Then add the garlics into the pan.

6.) Sauté together for 3-4 minutes.

7.) Add flour and stir.

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8.) Add 1 cup of chicken broth into the pan. Let it simmer and stir until the sauce thickens. Simmer for 5 minutes. NOTE: Please check the ingredients of your chicken broth. Campbell’s contains barley yeast extract. As mentioned above, my step-dad doesn’t react too negatively with this product. This is just a warning to those who are hypersensitive to gluten. 

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9.) Place the chicken back into the pan with the sauce. OR plate the chicken and pour the sauce on top. Garnish with oregano and SERVE!

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10.) EAT UP!!!

I hope you all enjoy this delicious recipe!!! I highly recommend eating this with rice! OR on its own, if you’re on a diet 🙂

With love,

Mary Dezleigh Teodosio

Gluten-Free Banana Bread (Using Coconut Oil & Maple Syrup)

August 12, 2017

Dear Readers,

This recipe was inspired by the ripe bananas sitting on our island countertops… just kidding! On a serious note, this recipe is my honest attempt at finding the perfect mix of healthy yet delicious banana bread. Typically, most banana breads are made with wheat flour, unsalted butter and brown sugar. In this recipe, I changed things up to be a little bit healthier and because of my step-dad’s celiac disease it also needed to be gluten-free. I used rice flour, coconut oil, and maple syrup instead of the other ingredients I previously mentioned. Meaning, this recipe is 100% gluten-free and a little bit more guilt-free than most!

FACT: glutinous rice flour DOES NOT HAVE GLUTEN. Read more: “Is glutinous rice flour gluten free?”

Ingredients:

-2 1/2 cups white glutinous rice flour

-1/2 teaspoon baking soda

-1 1/2 teaspoon baking powder

-1/2 teaspoon salt

-1/2 teaspoon cinnamon

-2 eggs, beaten

-5 ripe bananas, mashed

-1/4 cup maple syrup

-1 teaspoon vanilla extract

-1/4 cup melted coconut oil

-1/2 cup chocolate chips (OPTIONAL)

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BEGIN:

1.) Preheat oven at 350 degrees Fahrenheit

2.) Combine all dry ingredients in a large bowl. Mix together, rice flour, baking soda, baking powder, salt and cinnamon

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3.) Mash bananas

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4.) Beat eggs

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5.) Combine mashed bananas, beaten eggs, melted coconut oil, maple syrup and vanilla extract in a separate bowl

6.) Combine wet and dry ingredients together

7.) Add chocolate chips

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8.) Pour batter into into a pan

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9.) Bake for 1 hour

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10.) After baking, let it cool for 30 mins and enjoy! 🙂

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With love,

Mary Dezleigh Teodosio.

VEGAN 3 INGREDIENTS PANCAKES – Banana, Oats, and Almond Milk

May 3, 2017

Dear Readers,

A month ago I started to apply the vegan diet into my life. However, due to the fact that I got busy with school (finals season), I slightly gave up on my vegan diet and returned to my regular diet. Now that school is over for the season, I can finally restart my vegan diet!!!

Here’s a quick breakfast or brunch recipe for you!! This is the Vegan 3 Ingredient Pancakes!

Prep time is around 5 minutes and cook time is around 10 minutes (give or take). This recipe is enough for 1 person, and creates 2 medium sized pancakes.

Ingredients:

-1/2 cup quick oats

-1 medium – large banana

-4 tbsp almond milk

-1 tbsp coconut oil (for frying the pancakes)

For the sauce:

-1/4 cup frozen blueberries

-2 tbsp maple syrup

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Let’s begin!

Step 1: Gather pancake ingredients

Step 2: Combine all pancake ingredients in a large bowl. Mix until smooth.

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Step 3: Heat pan and add the coconut oil

Step 4: Fry pancakes as 2 even sized circles. Fry until you reach a light brown colour and pancakes are in a solid form.

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Sauce:

Step 1: Defrost frozen blueberries for 45 seconds to a minute in the microwave (reach that syrup consistency and the berries should be soft, not mush). The berries will release some juice which will be the perfect sauce for your pancakes.

Step 2: Add the berries on your pancakes. Then drizzle the maple syrup for more sweetness!

Step 3: ENJOY 🙂

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With love,

Mary Dezleigh Teodosio.