Monday, December 30, 2013

THE BEST Gluten Free Cheesecake

We don’t have to stop eating treats yet do we? I mean, it’s technically still “the holidays” right?!

Because I really want you to enjoy this recipe for Gluten Free Cheesecake!

Oh Cheesecake.

I don’t know about you guys, but I seriously LOVE cheesecake. The creamy, cheesy, tangy cake paired with a crunchy, buttery crust. Man. So good.

Obviously I don’t get to eat cheesecake all that often. If a gluten free gal wants cheesecake, then she has to make it herself! And while it’s not the most difficult recipe I’ve attempted, it’s certainly not quick.

But it is worth it. Oh yes. It’s SO WORTH IT.

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And friends, if I can make it – so can you!

The BEST Gluten Free Cheesecake; adapted from Tyler Florence’s Recipe here

You’ll need:

For the Crust:
2 cups Kinnikinnick Gluten Free Graham Style Crumbs
1 stick unsalted butter, melted

For the Filling:
2 (8-ounce) cream cheese blocks, softened
3 organic, free-range eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract (be sure to use a gluten free vanilla extract)

Start by preheating your oven to 325 degrees F.

Then the crust!
In a mixing bowl, combine the graham style crumbs with the melted butter, and mix with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Try to get the crust spread as evenly as possible. Refrigerate for 5 minutes.

While your crust is in the fridge, start the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. If your cheesecake pan is too large to fit inside of a roasting pan, simply place a casserole dish of water underneath the cheesecake while it’s baking.

Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes to an hour. Chill in the refrigerator, loosely covered, for at least 4 hours


Friday, December 27, 2013

So. Many. Treats.

Happy Friday friends!

Did you have a good holiday? I hope so!

I had a fantastic Christmas! It was bursting at the seams with fun, food, and festivities. One of the good things about coming from a big family, is that holidays we get to spend together are always SUPER FUN!

And filled with delicious gluten free food!

I started Christmas Eve out with one of my favorites:


Coffee! Yeah….I may have had more than my fair share of coffee over the past few days. It’s a slippery slope my friends, it’s a slippery slope.


Parrish and I headed to my parent’s house for the day. Both my sisters were there with their husbands and kids – needless to say, it was a full house!

Like always, Bestie made some AMAZING dishes:

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Salami Cups stuffed with mozzarella and artichoke hearts – SO GOOD. I ate more than my fair share of these. I can’t wait to recreate this dish soon!

Bestie also made:

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Gluten Free Muddy Buddies! And since she is allergic to most nuts, she made this batch with Sun Butter. AMAZING! I literally couldn’t put it down. I packed up a small bag to take home and promptly ate it all on the drive home. The sad part….I MISS IT! It was so good.

Also good:

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Bestie’s version of Peppermint Crunch Cookies!

She followed THIS RECIPE and made a few switches to make it gluten free. She switched out the white cake mix with Betty Crocker Gluten Free Yellow Cake Mix, and left out the Oreo Cookies. She also added in a bit more dark chocolate chips to make up for the lack of Oreo.

I think this recipe would be great if you took out the peppermint completely and added in butterfinger bits. I just might try that…. after I’m finished detoxing from Christmas!

Speaking of which, I’m off to the gym! All of the above mentioned treats were totally worth it, and I’m excited to finally be in a place where I feel like I really have a balance in my fitness.

Parrish and I went to the gym the morning of Christmas Eve and I took Christmas Day as a rest day. But not today! Back to work!! (and you know what – I’m excited about it!)

Have a great day!!

Tuesday, December 17, 2013

Gingerbread Everything

Happy Tuesday friends!

I’m sure most of you knew that I wouldn’t be posting much here on the blog during December. I’ve said it before; I’ll say it again: Work is CRAZY during December! I am SO LUCKY to have amazing co-workers and volunteers that actually make ALL THE CRAZY feel fun!

The hours are longer and the type of work a bit more exhausting. Not to mention I’m on my feet all day, so by the time I make it home the last thing I feel like doing is staring at another computer screen.

But I miss you guys!

I miss telling you about my day, and reflecting on things with you. Good thing I’m in the home stretch – the busy season is nearly over!

Yesterday was my last day off until Christmas Eve, so I spent the day getting ready for the week. I did load upon load of laundry, and prepped healthy food for meals and snacks. I made a batch of The Fitnessista’s Gingerbread Amazeballs – I can’t wait to workout this week just so I can enjoy them!


I also made a batch of Gluten Free Pumpkin Oatmeal Cookies based on this recipe from Love and Zest. I made sure to use gluten free rolled oats, but I’m not sure if I love them. They’re not bad but I couldn’t get the banana to mash all the way so it’s not as moist as I would like. I think I will use super ripe bananas next time.

But I’m really loving pretty much anything Gingerbread flavored. It’s sort of like the “pumpkin” of my holiday season this year.

Celestial Seasonings gets BONUS POINTS this year for retooling their Gingerbread Spice Tea!


If you pick up a box, check to be sure that “Gluten Free” is printed on the box and enjoy! I’ve been sipping on it at night to help curb my sweet tooth!

What about you?

Have you tried any new recipes lately?

Tuesday, December 10, 2013

Gluten Free Sausage Balls

Tis the season of office parties, family gatherings, and having friends over for supper. And I don’t know about you guys, but all too often these Holiday Festivities are gosh darn FULL of GLUTEN.

And not just crackers or cookies, but the classic holiday favorites that you may have previously loved.

One of my favorites: Sausage Balls.

Maybe it’s a Southern thing, but I stinkin’ LOVE Sausage Balls! Pork, Cheese….what’s not to love?

When I first saw Gluten Free Bisquick, I instantly thought of Sausage Balls.

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My friends, that was a smart thought!

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Gluten Free Sausage Balls are a cinch to make and are positively delicious! Serve them with a honey mustard dipping sauce and friends, you’re in heaven!

Gluten Free Sausage Balls

You’ll need:

1 pound ground sausage (I suggest using Spicy – it gives the recipe a real depth in flavor)

1 cup Gluten Free Bisquick

1 block (8 oz) extra sharp cheddar (I used Cabot)

1/4 cup chopped chives (You could use scallions, but I would mince)

1/2 to 3/4 cup milk (Start with 1/2 and see if you need a bit more liquid to get the ingredients to meld)

Start by handmixing all the ingredients in a large bowl. You want to get the ingredients fully incorporated, so this may take a few minutes. I started out with 1/2 cup milk but had to add another 1/4 cup to get all the gluten free Bisquick to meld.

Yes, your hands will be disgusting. It’s worth it!

Roll the dough into small one inch balls, and place on a greased cookie sheet. I suggest a cookie sheet with raised sides if you have it. The sausage will express a bit of grease, so you don’t want it to leak in to your oven.

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Bake the balls at 350 degrees for 25 to 30 minutes. You want the balls to be golden brown on top without burning the bottoms. So check it at 25 minutes and if you can go an extra 5 minutes do it.

Serve hot! And….with mustard. I’m telling you. Delicious.

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The best part of this recipe? You can prep ahead of time!

You can make the “dough” a few days ahead of time and keep it in the fridge. You can even roll out the balls and freeze them!


Wednesday, December 4, 2013

EASY White Bean Turkey Crock Pot Chili

I don’t know about you guys, but after I workout, I am STARVING! My late night Zumba classes on Tuesday and Thursday always leave me wanting to gnaw my own arm off, so lately I’ve been trying to be proactive with my meal planning.

In the past I would deem Tuesday and Thursday as “On Your Own” meaning that Parrish and I both would just make something from nothing out of pantry and fridge. But, when I get home and I’m starving, that can actually be pretty stressful.

So you can imagine how excited I was when I got home from Zumba last night and realized that not only did I have a delicious supper waiting on me, but it was a healthy choice hot and ready to go in the crockpot!

photo 3White Bean Turkey Chili!

It sounds silly, but when I toss things in to a crockpot, I’m always surprised when they turn out to be delicious! And this chili, it is DELICIOUS!

photo 1 This recipe comes from the Holiday Shred program I’m participating in, but since the recipe is from Tone it Up, I can share it with you guys!

And yes, you’re going to want to make this chili!

White Bean Turkey Chili adapted from Tone it Up!

You’ll need:

1 lb. Lean Ground Turkey
2 Tbs.Olive Oil
2 Cloves Garlic, finely chopped
1 White Onion, diced
4 Cans Navy Beans (15 oz.)
1 fresh Jalapeno Pepper, diced
1 Tbsp. Cumin
1 tsp. Cinnamon
1/4 cup Sweet Corn ( I used frozen kernels)
1 Cup Pinot Grigio (or your favorite white wine)
3 cups Vegetable broth (Be sure it’s Gluten Free!)
1/2 tbsp. Oregano

Saute garlic in a large pan with 2 tbsp. olive oil for 2 minutes over medium heat. Add ground Turkey into the pan. Cook on medium heat while breaking the meat up with a spatula. Once cooked through, remove the garlic turkey from pan and place in crock pot. Saute onion in the same until it turns clear. Add to crock pot. Add in the rest of the ingredients, and give the pot a good stir to incorporate all the ingredients.  Cook on low for 6 hours or so.

Top with toppings of your choice! I chose half and avocado and a sprinkle of Cabot cheese. You could also use Greek Yogurt or Sour Cream and Cilantro.

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This recipe made 3 bowls and two large mason jars of leftovers!

It’s so yummy, I’m actually looking forward to my leftovers for lunch!

THREE DAYS LEFT to sign up for the Blogger Secret Santa!

Details HERE.

Friday, November 29, 2013

Gluten Free Mashed Potato Cakes

Happy Day after Thanksgiving!

I hope your holiday was relaxing, fun, and of course, filled with lots of yummy gluten free food!

I was once again reminded of how truly LUCKY I am to have such an amazing and supportive family. I was treated to not only one, BUT TWO delicious Thanksgiving meals, and I could eat EVERTHING. I know you all understand how blessed that makes me feel, and humbled I am by the kindness of my family.

I’m also lucky to be off of work today, so I’m soaking up family time and working on leftovers. Because leftovers are one of the best parts of Thanksgiving right?!?!

Yep. LOVE leftovers.

In fact, I wasn’t planning on blogging today, but then I made a killer brunch that I just couldn’t wait to share!


Leftover Mashed Potato Cakes

I literally only made Mashed Potatoes yesterday so that I could make these Cakes today! Crispy on the outside, warm and gooey on the inside, they’re so darn good!


You’ll need:

3 cups leftover (at least one day old) mashed potatoes

1 cup shredded cheese of your choice ( I used Cabot Seriously Sharp)

3 tbsp. Gluten Free All Purpose Flour; plus 3/4 cup for dredging

1 egg

4 tbsp. chopped scallion

3-6 tbsp. oil for frying

Start by beating the egg in a large bowl with a whisk. You just want the egg lightly beaten, so no more than 10 seconds and you should be good.

Add in the mashed potatoes, cheese, 3 tbsp. gluten free All Purpose Flour, and scallion. Stir to incorporate and then over with plastic wrap. Refrigerate for 30 minutes up to an hour.

In a cast iron skillet, add 3 tbsp. oil and heat over medium heat. Place the 3/4 cup gluten free All Purpose flour on a shallow plate or bowl to be used for dredging.

Remove the mashed potatoes mixture from the fridge. Roll around 1/4 to 1/2 cups of the mixture in your hand into a ball. Then press the ball down in to your gluten free flour, padding it out into a cake. Flip the cake over to get flour on both sides.

Once your oil is heated, add your GF flour covered cakes. Cook for 5 minutes on each side, or until the cake is a crispy golden brown. Once cooked, allow the cakes to drain for a few minutes on paper towel. You may have to add more oil to your pan if you’re making a few batches.

Serve and enjoy!


I topped mine with Ranchy Greek Yogurt and additional scallions, but feel free to dress them up! Other options: Salsa; Chopped Turkey and Cranberry Sauce; Crumbled Bacon; Whatever your heart desires!


Tuesday, November 26, 2013

How to Stay Gluten Free on Thanksgiving

Oh Thanksgiving.

How you scare us all with your plethora of pies, stuffing, rolls, and breaded onion casseroles.

So how do you stay gluten free this Thanksgiving when the cooking is out of your hands? Eesh! It seems a little daunting, no? But hopefully with a little support and preparation, you can enjoy Thanksgiving without worrying about gluten coming to get you!

Help Me, Help You: If you’re spending the holiday with close family and friends, then help them create their gluten free menu. Let your family know the ingredients that are safe for you. Provide a list with gluten free cooking stocks or better yet, give the cook a few boxes. Give them the gluten free bread for the stuffing. Whatever you can do to inform and help will make it easier on everyone.

The Early Bird..: gets the ingredients! Show up early. Help in the kitchen. That way you’ll know what ingredients are in what items, and you can even help substitute to keep it gluten free.

Get Cooking!: Offer to make a side item or dessert. That way you’re helping lighten the load and ensuring you can eat that offering!

Show up Packing: When all else fails, make your own gluten free version of items you’re unsure of. Order a few inch thick slices of Boar’s Head turkey from your local grocer.

Stick to Veggies: Mashed Potatoes are cool without the gravy. Greens and such should be cool. Cranberry Sauce? Check!

But most of all, don’t forget: it’s not about the food. Make new traditions for Thanksgiving that don’t involve stuffing and gravy. Create healthy habits that will be good for you and your family!

Still looking for gluten free recipes to help you celebrate?




Monday, November 25, 2013

Stuff it in a Pumpkin

Happy Monday morning!

We had a cold snap over the weekend here in Durham, and it was a brisk 19 degrees this morning for my puppy walk! I was chilled to the bone but Max and Hazel loved it! Cold weather makes them super frisky!

First order of business today- The Rise Bar Giveaway Winners!

Congrats to Leah and Colie! Email me for details!

Second order of business- Blogger Secret Santa!

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I’ve already received over 100 sign ups – making it the BIGGEST Blogger Secret Santa yet! I’m so excited that so many of you have decided to participate; it’s going to be so much fun!

Want to sign up? Read more about it here!

Final order of business today – THANKSGIVING!

Are you ready for the big day? Still looking for recipe inspiration?

I HIGHLY RECOMMEND making a stuffed pumpkin!

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It looks fancy – It tastes amazing – AND its incredibly easy to make!

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Heavy cream….Bacon…Garlic….What’s not to love?

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Find the recipe here!

Friday, November 22, 2013

3rd Annual Blogger Secret Santa

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It’s that time of year and I am so excited to host my 3rd Annual Blogger Secret Santa!

Here’s how it works.

To participate, you simply email me (marlowapril(at) with your shipping info and any dietary restrictions.

After the sign ups have closed, I will randomly pair folks together and send each of you the shipping info for your Secret Santa gift.

Each gift needs to total $25 and can (or not) be food related, and must be shipped no later than December 16th.

For example, this is what I received my first year from my AMAZING Secret Santa:

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And I loved all of it!

I still use that mug nearly everyday Smile

And last year my Secret Santa sent me a Clemson Tervis that yes you guessed it, I use nearly everyday!

Basically, there are no real rules as to what you can give – just have fun with it! And then you will get a fun surprise gift in return. I mean, who doesn’t love surprises!? AND getting fun mail?!!

Want to join?

Simply email me with your shipping info by Friday, December 6th. I will email out the pairings on Saturday the 7th, giving everyone plenty of time to shop and ship to their Secret Santa recipient!

Only open to US blog readers – (Sorry International friends!!)

Have a blog?

Share the Secret Santa with your readers! The  more participants – the more fun!

Check back tonight to see if you’re the winner of the Rise GIVEAWAY!

Haven’t entered yet? You still have time! Enter HERE.

Thursday, November 21, 2013

Gluten Free Artisanal Cheese Straws

If you’ve been reading this blog long, then you know that I LOVE Christmas!

I love everything about the season, but I will say that around this time of year, being gluten free can be a bit….obvious.

Your co-worker makes Christmas cookies, or a neighbor hosts a Cookie Swap. Your friends throw a Christmas party and there is nothing you can eat. Pies, cookies, Phyllo Dough, Cake, Brownies, Gluten, Gluten, Gluten.

On the one hand, we’re lucky to be saved from those unplanned calories, but sometimes I’ve used that lack of group participation as an excuse to over indulge at home. And somedays, gosh darn it, you just want some holiday treats!

I’ve definitely spent some time remaking some holiday classics:

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Sugar Cookies

and now some local friends have helped recreate one that I had missed terribly: Cheese Straws!


AND not only did they make a DELICIOUS gluten free Cheese Straw, but they even made it a healthier version!

Five Points Baking Co is a venture right out of Raleigh, NC and I was SO EXCITED when they reached out to see if I would like to try their cheese straws!

Made with Almonds, these cheese straws are naturally low in carbs and HIGH IN FLAVOR!

Sharp Cheese with a Crumbly, Buttery Base and the tiniest hint of spice – each bite is pure heaven.

Available at my local Whole Foods, I can’t wait to give these as gifts to my gluten free family members and friends. These have definitely made the top of my Yummy Food List.

On their website, you can purchase the above straws OR you can purchase the mix to make your own straws at home!


Just add your own favorite cheese or butter – I see some Cabot Straws in my future!

And fellow North Carolinians: I LOVE this gift pack from their website too!


So stinkin’ cute! Dear Santa, ahem ^^^^^ add that to my list!

You can visit their online store HERE, try them – I know you’ll love them!

Happy Thursday!

The 3rd Annual Blogger Secret Santa sign ups start tomorrow!

Wednesday, November 20, 2013

Creamy Pumpkin Carrot Soup

Happy Wednesday!

I’m so glad so many of you have entered into the Rise Bar GIVEAWAY! I’ve loved reading how you wake up in the morning – keep those entries coming, you have until Friday to win! Good luck!

Now I have to tell you friends, I am SO EXCITED to share today’s recipe with you!

A few weeks ago, I signed up to participate in nHerShoes’ Holiday Shred 13. It’s a 6-week fitness and nutrition plan designed to maintain (or lose a little) weight during the holiday season. I’ve been wanting to try a nutrition plan for a while, so when I saw how affordable this program was, I jumped at the chance!

I started the plan just two short days ago, but I’m already feeling tons more motivation. It’s amazing what having a group of people to cheer you on can do – especially when they’re going through the plan with you!

Today’s recipe is from the plan; however, since it’s not an nHerShoes recipe I can share it!

And friends, you are going to want to make this soup!

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Creamy Pumpkin Carrot Soup!

It is SO good. I know it sort of looks like baby food…but the flavor is incredible. And honestly the texture isn’t bad - it’s sort of like the Tomato Basil Soup at Panera.

You can follow the RECIPE HERE from Tone It Up!

But I do have one suggestion:

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If you have it on hand, use smoked paprika instead of regular. It gives this soup an AMAZING smoky flavor. **Almost like bacon….almost.

And if it works for your own diet, crumbled bacon on top of this soup would be phenomenal. If you plan on doing that, then just use regular paprika. You don’t want to smoke yourself out!

I have eaten this soup for lunch for the past two days. Paired with a salad, it’s the perfect lunch. I can’t want to eat it again today!

Want to know more about my journey through weight loss?

Catch up here!

Tuesday, November 19, 2013

Rise and Shine – A GIVEAWAY

Happy Tuesday!

For the past few weeks, my co-workers and I have been working our way through a pretty yummy treat:

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from my friends over at Rise: Rise Breakfast Bars!

With Rise, I absolutely know that I’m eating something that’s not only safe – free of gluten, but I also know that I’m eating something that will fuel my body for the long haul healthfully. Each bar is the perfect balance of protein, healthy fat, and fueling carbs. And completely free of GMO’s – yippee!

Plus, I can eat it on the go!

I literally stood over a giant shipment the other day with a Rise bar in one hand, and an invoice in the other.

My favorite flavor?

Crunchy Cashew Almond.

LOVE! Seriously, I think I could eat cashews for days and still not grow tired of them.

And this bar, straight tasty. Plus with 5 grams of protein, I was full for hours!

It has been such a treat for myself and our volunteers to have healthy snacks at arms reach. You will definitely be seeing these bars throughout the holiday season – especially since Rise was kind enough to share this coupon:

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Want to try Rise bars?

Well LUCKY YOU! Rise has offered to supply TWO Gluten Hates Me readers with FREE RISE BARS!


Here’s how to enter!

1) Leave me a comment or send me an email telling me how you like to rise in the morning! Coffee? Tea? Morning Run?

2) Want more chances to win? Tweet, Blog it, Facebook it, and then comment back that you did!


I’ll choose the two winners by random draw this Friday, November 22nd at 6pm. And sorry International Friends, but this giveaway is for US residents only.

Good luck!

Friday, November 15, 2013

I Promise You’ll Love It

Happy Friday everyone!

Is it just me, or does TGIF not really sound that great when you have to work the weekend? All you Weekend Warriors out there are definitely nodding your head with me… Although I wouldn’t say I’m bummed about working the weekend, I’m just not feeling very “Thank Goodness It’s Friday”.

I’ve got a busy day ahead of me, but thought that I would pop in quickly and share what I’m making for supper tonight after work:

gluten free kale and quinoa patties

Kale and Quinoa Cakes!

It has been WAY TOO LONG since I made this recipe – they’re so good!

For some of you, it may sound a bit too healthy, but I promise you’ll love the flavor and texture. It’s honestly like “health food” in disguise. Top them off with Greek Yogurt, Hot Sauce, and Avocado with Cilantro and your taste buds will be in HEAVEN.


I was smart and pre-made the quinoa last night, so all I have to do is steam the kale, mix, and plop them in the pan.


Plus I’ll have leftovers for tomorrow’s lunch – Win Win for sure.

You can find the recipe HERE.

Have a great weekend!

Thursday, November 14, 2013

EASY Gluten Free Veggie Risotto

During the summer, Parrish and I would often plan a few suppers during the week with an easy fix: Big Salad.

I love Big Salads because you can modify the ingredients to the veggies you have on hand, which helps make sure that fresh produce doesn’t go to waste. I also love how quick a Big Salad can come together. Less than 30 minutes for supper on the table is ideal for me during the week!

However, I’m realizing that a Big Salad is really only appetizing during the summer. I got home from work last night and read ‘Big Salad’ on the menu, and my stomach did not swoon. It was such a chilly day yesterday, and the last thing I wanted was a cold salad.

So I improvised, and created what will definitely be the ‘Big Salad’ of the Winter:

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Gluten Free Veggie Risotto

Much like a salad, I started with a base. But instead of salad, I used risotto. To make this recipe come together quickly, I used Lundberg Risotto.


Lundberg Risotto is Gluten Free and effortless. In fact, I always keep a box in the pantry as an easy standby. I get it at my local Harris Teeter, so it’s always easy to pick up a box.

While the risotto was cooking away on the stove, I heated my cast-iron skillet with 1/2 tbsp. olive oil. Once heated, I added in 1 cup Grape Tomatoes sliced in half and let those cook for about 5 minutes. Once the tomatoes were softened and beginning to brown, I added in 1 cup chopped steamed broccoli. I let that cook a bit with the tomato, and ended up adding another tbsp. of olive oil to help the flavors meld. Once the broccoli began to brown, I turned the burner off and then added in 3 cloves of garlic minced.

Once the risotto is nearly finished, meaning I taste the rice and it’s cooked through but there is still a bit of liquid, I added the veggies to the pot. Stir well and let the risotto continue to cook for about 5 minutes.

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Last night, I also added in 2 cooked Perdue Gluten Free Chicken Tenders chopped at the end for some protein. You could easily add in grilled chicken or fish if that’s what you have on hand.

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I did end up serving a salad on the side, and even though it was cold, having a smaller portion was appetizing. The risotto was delicious! I love how easy it was to make, and it was warm and comforting,

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and packed with veggies for nutrition and fiber! Sort of like a Super Grownup Mac & Cheese.

You will definitely see variations of this dish throughout the winter season. I could see using mushroom, or asparagus, fresh shallots, or roasted squash. The possibilities are endless!

Happy Thursday!