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Filtering by Tag: gluten free

Quinoa Crab Cakes with Avocado Crema

Tabitha Helms

I've been wanting to make these crab cakes for a while. (Crab cakes are my weakness, and a frequent request on my part for dinner.) I saw these ones that were made with quinoa and figured I now have an excuse to eat them because quinoa is so healthy! ;) I bought the crab forever ago with the full intention of making them within the week, but froze it till I needed it. That week turned into a month amidst all the craziness of the school year finishing and having some time-sensitive materials that needed to be done ASAP for the wedding. FINALLY, I had time to cook a decent meal tonight (after plans to get the dogs groomed fell through), so I busted out this recipe that I found on Pinterest from Rachel Cooks.

I was thrilled at how easy it was to make. Just throw the peppers, onions, and crab in the food processor to get it into smaller, easy to combine pieces. Throw in some cooked quinoa and spices. Let it sit in the fridge to make it easier to handle (I cooked up some sides while this was happening), and then cook them in oil on the stove. They tasted delicious! Definitely 5 stars in my book, and I will most assuredly be making them again.

Quinoa Crab Cakes with Avocado Crema



  • 12 oz. crab meat (I used imitation crab, which I prefer the taste of)
  • ¼ cup finely chopped green onion
  • ½ cup diced red bell pepper
  • 1 cup cooked quinoa (I cooked up 1/2 c dry in 1 c water-bring to boil, then simmer 15 min. It made a little extra)
  • ¼ cup plus 3 T gluten free, all purpose flour (can use regular)
  • 2 large eggs, beaten
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • Salt & pepper to taste
  • Oil for cooking



  • Place crab meat, onions and peppers into a food processor fit with a steel blade. Pulse for a few seconds to combine.
  • Transfer mixture to a large bowl. Add quinoa, ¼ cup almond flour and spices.
  • Add eggs and mix until mixture holds together and you can form patties. Add more flour 1 tablespoon at a time as needed, mixing completely between each addition.
  • Form mixture into patties and place on a baking sheet. Refrigerate for 1 hour.
  • Heat oil in a pan over medium heat. Cook patties in batches, searing 2 – 3 minutes per side. Rest on a paper towel, covered plate while you finish the others.
  • Serve immediately and top with your favorite creamy dip – I made avocado crema with 2 avocados, 1/4 c sour cream, and 2 T lime mashed together.



Crustless Broccoli Cheddar Quiche in a Jar

Tabitha Helms

I had a long day at work and an oils class afterwards so I needed to pack lunch and dinner. I knew I needed something that would stick because going gluten-free has led to a few hypoglycemic days because I haven't always had time to prep a decent meal. Krista and Jess and a great and easy idea to make quiche in a jar! I tried it out and it was fabulous. Crustless Quiche in a Jar by {Tabitha's Thoughts}



butter for greasing jars
12 eggs
1 cup milk or half and half
1 teaspoon salt
1/2 teaspoon freshly ground pepper 20 ounces frozen broccoli florets 6 ounces sharp cheddar, grated 1/4 teaspoon nutmeg


Bring a large pot of salted water to boil. Add the broccoli florets, and cook for one minute. Drain well and remove excess water with paper towels. Roughly chop. Preheat the oven to 350° F. Lightly butter 8 half-pint wide mouth mason jars and place them on a rimmed baking sheet. Beat together eggs, half-and-half, salt, and pepper in a medium bowl. Mix in the prepared fillings along with cheese and fresh herbs or spices listed for your chosen quiche flavor. Using a ladle, divide evenly between the eight mason jars. Though not required, a jar funnel makes this job a little easier. Bake for 35 to 40 minutes, until set and golden on top. Allow to cool completely before putting on lids and refrigerating.

Makes 4 pint-size jars

You can experiment with different fillings too!

Cornbread Stuffed Jalapeños

Tabitha Helms

I have an awesome small group. We hang out and have dinner together before we jump into Bible study. I love everyone in my group; we're the perfect fit. :) This week our hosts voted for chili and we were supposed to bring sides. I wasn't sure what went with chili besides cornbread, but I didn't want to be boring. ;) So I jumped on Pinterest and found this recipe gem from Oh Bite It! I was a little concerned about handling jalapeños after reading some of the comments about it getting sprayed on faces and in eyes, but I donned some rubber gloves and went to work. It was relatively easy, and they were a HUGE hit! (My fiancé may or may not have been snacking on them in the car ride over; I was glad there was some left.) ;)  

Cornbread Stuffed Jalapeños



12 medium jalapeños 1-12oz box cornbread mix (I used the gluten free Hodgson Mill box) 1-1/2 cup shredded cheddar cheese, divided 4 strips of cooked bacon, chopped 1 cup corn, canned or fresh (optional)


Wash the jalapeños, cut them in half length-wise and take out the seeds and veins. Leave the stems on. (You may want to wear gloves, and make sure you are pushing the knife or spoon AWAY from your body so that you don't get sprayed in the face with hot juice! If you do get sprayed, coconut oil greatly helps.) ;) Place the jalapeños on a cookie sheet and set aside.

In a separate bowl, mix up the cornbread mix according to the directions on the box. (Mine required eggs, milk, and oil.) Add 1 cup of the cheese. Put in a ziplock bag, cut off the corner, and pipe the mixture into the jalapeños. Sprinkle bacon bits on top and use the remaining 1/2 cup of cheese to cover the top of each jalapeño.

Bake at 350 degrees Fahrenheit for 15-20 minutes or until cheese is melted and cornbread looks firm. They taste best when served warm.

They weren't overly spicy because I took the seeds and veins out. If you leave out the bacon, make sure you add some sort of salty seasoning to make up for it.


Gluten Free Lasagna

Tabitha Helms

20140325-194744.jpg Going gluten free isn't as bad as you might think. There's so many stores that are accommodating. I was in Albertsons and there was little tags sticking off the price tags of gluten free items. It's so much easier to shop! One thing that has been great as a little extra goodie is gluten free, rice noodles. They are more pricey than regular pasta noodles, so I don't cook with them too often.

Last night's gluten free dish was lasagna. It was delicious and relatively easy. It did take a while to cook, but it was well worth the wait. This could be prepped ahead of time and refrigerated until it's ready to be baked too. The nice thing about this recipe is that you can use however much you have. The recipe I used from said to use 2 jars of sauce and 2-3 bags of mozzarella. I just used 1-1/2 small bags of mozzarella and 1 large jar of sauce. It was still delicious. ;)

Ingredients 1 box of gluten free lasagna rice noodles 1 large jar of gluten free pasta sauce (Prego makes some) 1 large bag of mozzarella 1lb cooked ground beef 1 container of low fat cottage cheese

Directions 1. If you have to cook your noodles ahead of time, do that according to the directions. My noodles were no-cook so I skipped this step. 2. Cook the ground beef and drain the fat. 3. Mix in 3/4 of the jar of sauce, half the mozzarella, and all the cottage cheese to the beef. 4. Pour the rest of the sauce in the bottom of a 9x13" pan. 5. Place a layer of noodles on the sauce. 6. Add 1/3 of the meat mixture on the noodles. 7. Add 1/3 of the remaining mozzarella. 8. Repeat 3 times, but don't add the final layer of cheese. 9. Bake lasagna at 350 degrees for 1 hour. 10. Top with remaining cheese and leave in oven until the cheese melts.