S'mores Parfait (Schar Honeygram Campaign)

Monday, October 24, 2016

There is a slight shift in the air temperature, as the leaves begin to change color and fall from the trees. The days become cooler and there is a bit of rain. The bright sun feels good as it hits your face when you walk outside during the day. Just a light sweater and leggings with boots. Perfection.

Warm tea fills your hands during the afternoon with a sweet snack. A sweet snack that when you eat, fondly brings back memories of your childhood. Sitting around the campfire, marshmallows on sticks. Family and friends, all enjoying each other’s company.

What beautiful memories come to mind when you share a S’more with someone you love? My children have come to love them just as much as I do.  Once you go gluten free, finding a real graham cracker is a challenge. That was until I tasted Schar’s honey grams. They are amazing. My children love them and so do I. So, when I make a S’more, Schar’s grams is where I turn.

When I received my S’more kit in the mail, I knew that I wanted to do a non-traditional type recipe. When my son saw the graham crackers, marshmallows and chocolate, he knew what those ingredients were for. I had to make a few traditional style s’mores and the kids were ecstatic.

For myself though, I wanted to make a special s’more parfait. Something you could serve to guests at a party. Something that the kids would get excited about. Although, my Husband couldn’t wait for me to finish taking pictures because he really wanted to eat it. He was looking for more after he finished it off.

This recipe is a really fun and a delicious treat.

Schar wants to give away free Honey Grams to everyone so please make sure to go to http://smoreschar.com/ to sign up for your free sample of their honey grams.


Pudding S’mores Parfait:

Chocolate Pudding Recipe (Or a boxed one if that is your preference)
Jar of Marshmallow fluff
1 Box of Schar Grahams (Crushed)
½ Cup Chocolate Chips

Chocolate Pudding

¾ Cup Organic Sugar
1 Can Coconut Cream Beaten with an Emersion Blender
2 Cups Non Dairy Milk (I used almond)
½ Cup Cocoa Powder
3 Eggs Yolks beaten
¼ Cup Coconut Oil melted
¼ Cup Tapioca Starch
1 TBSP. Vanilla

In a sauce pan on medium heat add the sugar and beaten coconut milk, and stir well. Add the 2 cups of dairy free milk, tapioca starch and cocoa powder, whisk these with all your strength (You will notice that the powder bubbles up to the top of the liquid and resists blending in. Keep beating it until you can’t anymore, take a break for a moment and then whisk again) Stir until all well combined and bring to a slight boil. Reduce heat to medium low and add beaten egg yolks. Stir well and simmer about 12 minutes, stirring well every minute or so. Once it thickens, take it off the heat, add the coconut oil and vanilla. Allow to cool a bit and then put it in the fridge to thicken even more.

Tip: Often, homemade pudding can be lumpy. If you want a smooth pudding you will need to run everything through a fine mesh strainer, most importantly, the cooked pudding at the end. It is a bit wasteful so we typically eat the lumps with no complaints. However, if presentation is important, run it all through the strainer.

To build your parfait:

You will want to layer, crushed grams, pudding, marshmallow fluff, grams, pudding, marshmallow fluff. Then I sprinkled crushed grams, chocolate chips and 1/3 of a gram on the top. Enjoy!

Giveaway- copy of Living Freely Weekly Volume One

Friday, October 21, 2016


Enter below, through the Rafflecopter link to win a copy of my e-book Living Freely Weekly Volume One.

The winner will receive a PDF copy of the book e-mailed to them.

The contest will start on Saturday 10/22/16 at 12am and end on Thursday 10/27/16 at 12am. I will announce the winner during Cooking and Cocktails on Friday 10/28/16 at 4pm PST. Good luck!!

a Rafflecopter giveaway

Chicken and Rice Soup (GF, DF, CF,SF, NF)

Thursday, October 20, 2016

Chicken and Rice Soup
Gluten Free, Dairy Free, Corn Free, Soy Free, Nut Free

Oh boy. My 5 year old started kindergarten two weeks ago and so the viruses have begun. A cold has swept through all of the little 5 year old boys on our street and yesterday it was my boys turn. My Grandma Olga swears by chicken soup for a cold and she would make a variation of chicken noodle or chicken and rice. Nothing helps soothe a cold like homemade chicken soup.

I have been making this recipe for some time now, but I decided to document it and share with everyone. It is time to gear up for cold season and this soup is super easy to make and delicious. It only takes about 10 minutes of prep and about 50 minutes of cook time.

When little sister’s nose became congested, I knew I needed to throw this together. I also bathed both of them in Epsom salt, lavender and baking soda. Between the two the kids, they seem to feel better!


1 TBSP. Avocado or Coconut Oil

3 Pieces of Celery diced

4 Carrots diced

1 Onion diced

6 Cups Chicken Broth

3 Cups Water

2 Chicken Breasts cooked and shredded (I used my Instant Pot)

1 tsp. Pink Himalayan Sea Salt

¼ tsp. Pepper

1 tsp. Granulated Garlic

1 Cup of Rice

2 tsp. Parsley

½ tsp. Rosemary

½ tsp. Thyme

¼ tsp. Sage


In a stock pot melt the oil. Add the celery, carrots, and onion. Sauté the veggies for 3 minutes. Add the broth, all seasonings, and bring to a boil. Add the chicken, and reduce and simmer for 30 minutes. Once the 30 minutes has passed, add the rice and cover for 15 minutes. Take the cover off and allow it to cook for about 5 or so minutes, or until the rice is tender and cooked through. Serve with your favorite crackers. Enjoy!

This post contains affiliate links. When you click and order through these links, my page makes a small percentage. Thank you for your support.

Pumpkin Cheesecake (GF,DF)

Monday, October 17, 2016

Pumpkin Cheesecake

I simply can not get enough pumpkin this fall season. I want to taste it, smell it, maybe even turn it into a body scrub (My wheels are turning). During the Holiday's my Husband only requests a few things. One of those things, is always a cheesecake. It is simply his favorite dessert.

When I went dairy free I knew that he was disappointed. He never said it out loud, but there are a lot of dishes he truly loves, that have dairy. My main goal with my food restrictions, is to never feel restricted. I want to create everything that I love to eat, but minus all of the ingredients that make us sick.

Cheesecake has been on my to-do, this past year. With the Holiday's right around the corner, I wanted to make a pumpkin cheesecake for everyone to enjoy.

This cheesecake is rich, decadent and the perfect blend of pumpkin and cream cheese. Even though I used dairy free cream cheese, the Go Veggie is so delicious, you can not tell the difference.

My super picky Son, who has been sticking his nose in the air to all of my pumpkin baking enjoyed it. Now, that is a win right there. The joy on my Husband's face as he ate this, was priceless. That alone is worth the work of it. If you have ever made a cheesecake you know its not a simple, just throw it together dessert. It's a process, it takes a day, but that's ok because you only make it on special occasions.

So, bring back the joy, happiness and the rich flavor of cheesecake in your life. This will not disappoint!

Graham Cracker Crust


3 Cups gluten free Grahams

1 tsp. Cinnamon

¼ Cup Coconut Sugar

½ Cup Coconut Oil


In a food processer, crumb the grahams. Add the cinnamon and sugar, process for 30 seconds. Pour into a bowl and pour melted coconut oil into the graham mixture and stir (I used a fork). Pour the mixture into your baking dish, press down firmly and evenly. Follow your recipe for the pie.


3 Cups dairy free Cream Cheese such as: Go Veggie

1 5.3 oz. dairy free vanilla yogurt such as: Silk or So Delicious

4 Eggs

1 TBSP. Vanilla

15 oz. can of Pumpkin Puree
1 1/2 Cups of Sugar

2 tsp. Cinnamon

¼ tsp. Nutmeg

1/8 tsp. Cloves

½ tsp. ground Ginger

Grease the spring form pan. Add the crust mixture to the bottom and press down to make it firm and even.

Prepare for water bath by taking a large piece of foil and wrapping it well around the sides and bottom of pan. This is important so water does not seep through the pan.

Preheat oven to 350 degrees. While the oven is preheating, boil a few cups of water and start making the cheesecake filling.

For the filling: In a stand mixer, beat the cream cheese, then add the eggs, pumpkin, yogurt, sugar, spices, flour and vanilla. Allow it to beat about 15-20 seconds in between adding each ingredient. Once all ingredients are added, beat on medium speed for 2 minutes, scraping the sides halfway through. Pour the mixture evenly into the spring form pan.

Prepare the water bath by pouring 1 inch of hot water in the bottom of a baking dish that is large enough to hold the spring form pan. Place the spring form pan in the middle of the baking dish and bake for an hour and a half. The middle will still jiggle but a toothpick should come out clean when done. Turn off heat, let sit in the oven with the oven door open for 5 minutes and then remove from the water bath and set on cooling rack. Allow to cool on the cooling rack for 2 hours. Refrigerate preferably over night before serving, but for at least 4 hours. Serve with coconut whipped cream.

This post contains affiliate links. LFGF makes a small percentage of sales from any clicks and orders through these links. Thank you for your support.

Love With Food- October's Box

Thursday, October 13, 2016

This post contains affiliate links. If you chose to purchase through the link, my website makes a small portion. Thank you for your support.

I get so excited when I see that big red box in the mail! It's a gluten free dream. This box is by far the best one yet. I said that last month too! It just keeps getting better and better!

Have you tried any subscription boxes yet? I have tried a few and this one is my favorite. Here is why...

  • The boxes are only $19.99 month.
  • They donate a portion of the proceeds to organization working to stop childhood hunger.
  • The snacks will rock your socks.
  • Try before you buy. If you like it, the love with food store carries it.
  • Free shipping in the U.S.
  • My kids love this, its like a foodies Christmas every month!
Here is what I got in the October box...


I also got several coupons for free product! I love this box. Use one of the banners or the link below to sign up and get 25% off your first box.

Love With Food Gluten-Free Box. Try it at 25% OFF


Dinner's on a Budget. Gluten Free, Dairy Free. (One weeks worth of dinners $10 or less for each meal)

Staying within a reasonable weekly food budget is a challenge in itself. When you throw food allergies into the mix, it is overwhelming and everything seems to cost more. As time goes on you learn to weave through it all, but dinner is still always a challenge.

 We live on a very tight budget. We are a family of 4 and I must stay within a weekly budget. Being a food blogger and having such a tight budget is difficult, however, it allows me to learn and then pass along the information to you.

This post is about keeping dinner under the price tag of $10. This will feed my family of 4. Since my children are small and do not eat a lot, this leaves us with enough leftovers for my Husband to take to work the next day.

I hope that this list of recipes will help to keep you and your family on track financially.

The prices listed are the prices I find these ingredients for. You can read some of my shopping reviews such as WalmartWincoTrader Joes. These stores plus Costco are where I do the majority of my shopping. I did not include simple seasonings in the price, as all of these things were in my pantry.

All of these recipes are gluten and dairy free!

1) Veggie Spaghetti
This spaghetti is simple and can be made with ANYTHING you have in your fridge. I love making it when I have 3-4 veggies in the fridge that are not enough to use as a side dish and need to be eaten up.
2) Potato Soup
This is my Son's favorite meal. Potatoes are usually reasonably priced and so are the other veggies included in this recipe. It is filling, hearty and delicious! Serve it with a homemade baguette or a simple side salad. 
3) Salsa Chicken
Salsa Chicken. This is a lazy nights dream. I use my Instant Pot for this and its so easy. You can slow cook it too. Stuff it in corn tortillas for tacos, gf flour tortillas for burritos or on top of chips for nachos.

4) Herb Roasted Pork Chops
These pork chops are done, start to finish in 15 minutes. They are juicy and full of flavor. This is a family favorite and my readers have loved this recipe. I like to make any rice to go with it and my oven roasted carrots.
5) Chili
Chili! Yum, I love chili. Especially, the leftovers. This is a hearty and healthy meal the entire family will love. Serve it with cornbread.
6) Goulash
You either like goulash or you don't. Mine is a clean and healthy spin on the one you grew up eating. My kids actually like this and they are super picky. I like it with a simple side salad as it is filling in itself. 
7) Slow Cooked Carnitas
Pics to come! These are excellent for tacos, burritos, nachos or my favorite, salad. I love a bed of lettuce with this on top and some avocado.

I hope this list will be helpful to you! What do you cook to stay on budget? Please comment and let me know. And do not be shy! I love interacting with my readers.

This post contains affiliate links. If you click and order through these links my website makes a small percentage. Thank you for your support.

Pumpkin Butter (Gluten Free, Dairy Free, Refined Sugar Free)

Tuesday, October 11, 2016

Pumpkin Butter
Gluten Free, Dairy Free, Nut Free, Soy Free, Corn Free, Refined Sugar Free

Goodness, I did not know what I was missing! My Bestie asked me to make her a clean pumpkin butter, one of her fall favorites. I immediately accepted the challenge! I wanted to make something easy, delicious, and as clean as possible. I really feel that I created that for you.

While cooking in the crock pot, my house smelled heavenly. It could very well be better than any air freshener! It only took an hour and 45 minutes to cook on slow in the crock pot and I was so happy with the final product.

I chose to eat my Pumpkin Butter on top of toast and apple slices. My 2 year old daughter loved it. She referred to it as pudding. Yes, it is that good!

This would be the perfect spread for your biscuits and fruit. How cute would these be in small mason jars all decked out to pass out as Holiday gifts! I am thinking to make a blog post with them and hand them out to my neighbors and my sons teachers.


½ Cup Apple Sauce

15 oz. Pureed Pumpkin

2 TBSP. Maple Syrup

2 ½ Cinnamon

½ tsp. Ground Ginger

¼ tsp. Cloves

¼ tsp. Nutmeg

2 ½ tsp. Vanilla

¾ Cup Coconut Sugar


Mix all of the ingredients together in your crock pot. Cook on low for one hour and 45 minutes. Allow to cool and store in an air tight container in the fridge. Enjoy!

This post contains affiliate links. If you click and order through these links, my website makes a small portion. Thank you for your support.

Pumpkin Pie Overnight Oats (Gluten Free, Dairy Free, Soy Free, Corn Free)

Saturday, October 8, 2016

Pumpkin Pie Overnight Oats
Gluten Free, Dairy Free, Nut Free, Soy Free, Corn Free

Once I began experimenting with overnight oats, I became hooked. I did not know what I was missing out on. From here on out every creative concoction that comes to mind will likely result in an overnight oat.

They take one minute to throw together. Literally. They sit all night and when you wake up in the morning, you have a cold, refreshing, and flavorful oat breakfast.

I really have to say that for summers, these are a breakfast must. On a warm morning, these will hit the spot.

If you haven’t tried my other variations, please take a look. Overnight Oats (Original, Chocolate PB, Pina Colada, Coconut Cream Pie, Chocolate Coconut), Chocolate Overnight Oats.


1 Cup Non Dairy Milk (I chose almond but cashew or coconut would taste amazing)

½ Cup GF Oats

¼ Cup Pumpkin Puree

1 tsp. Vanilla

¾ tsp. Cinnamon

Dash of Salt

1 TBSP. Maple Syrup

¼ tsp. Ginger (ground)

1/8 tsp. Nutmeg

1/8 tsp. Cloves


In a jar, add all of the ingredients and stir. Put the lid on and refrigerate overnight and enjoy the next morning!

Pumpkin Crazy Dough (Gluten Free, Dairy Free)

Thursday, October 6, 2016

Pumpkin Crazy Dough
Gluten Free, Dairy Free, Nut Free, Soy Free

We all can not wait for Pumpkin Season (that is a thing, right?) to approach us. Tunics and leggings with warm and fuzzy boots. Shaving your legs gets thrown on the back burner and you indulge in all things pumpkin.

This is one of my favorite times of the year, and I am sure I am not alone in this. Pinterest is exploding with pumpkin recipes, and everyone is pinning like pumpkin is a main food group.

Pumpkin Cinnamon Rolls with Maple Glaze

Pumpkin  Season is the time when we can enjoy our favorite treats, such as Pumpkin Scones with Maple Glaze, Pumpkin Spice Coffee Creamer, Paleo Pumpkin Pancakes, Coffee Cake, and Pumpkin Bread.

Apple Pumpkin Empanada's with Pumpkin Caramel Sauce

In the beginning stages of my Gluten Free Journey, I thought all of these delicious fall treats were forever gone. When I woke up out of my denial and anger stages, I realized that I could and would bake again. Now, I am creating delicious and healthy treats to enjoy with my friends and family and to share with all of you. Let's enjoy this pumpkin season together, one amazing recipe at a time. Happy Fall Friends!


½ Cup warm non-dairy milk (I used almond but for nut free try coconut milk)

1 TBSP. Instant Yeast

3 TBSP. Sugar

1 tsp. Vanilla

2 Eggs (Separated)

¼ Cup Coconut Oil Melted

1 Cup Pumpkin puree

2 tsp. Baking Soda

1 tsp. Xanthan Gum


Start with activating the yeast. To do that, heat the milk to warm (I put it in the microwave for 30 seconds), add the yeast and sugar to the warm milk, stir and allow it to sit for about 15 or so minutes. You want the top to be big and frothy. While the yeast is activating, separate your egg whites and egg yolks. Put the yolks to the side and beat your egg whites to create peaks. Once your peaks have formed, set them to the side. In your stand mixer, add the vanilla, egg yolks, coconut oil, and pumpkin puree. Beat for one minute on medium speed. Reduce the speed to the lowest setting and fold in the egg whites. Once the egg whites are mixed in, add the activated yeast, baking soda, xanthan gum, and GF AP flour. Mix on medium speed for 3 minutes, scraping down the sides half way through. Once the dough is well combined it will be thick but with a slightly sticky consistency. Remove the bowl from the mixer, place aside with plastic wrap over the top, and allow the dough to rise for at least one hour.

You can use this to make cinnamon rolls, pie dough, monkey bread and for all delicious pastries. Stay tuned for the recipes!

Handling Halloween Like a Boss (Candy, Snacks, Crafts and Sweet Treats)

Handling Halloween

So here we are, another October has presented itself to us. Oh, how I adore fall. It is by far the season I crave all year and here it is!! What was once full of memories of certain treats and candies, can become a time where we might miss those things. This can bring us down. THIS DOESN'T HAVE TO HAPPEN!!! Halloween can be very enjoyable while having a restricted diet. Here is how I handle it...

When it comes to school and Halloween parties I sign up first to bring food. The main carb dishes that I know my Son wants is what I sign up for. I make homemade gluten free pizza and cupcakes for the entire class. Not able to do that? Bring your child's GF items and try to make them close to what everyone else is having.

Pinterest is an amazing resource to find recipes, crafting ideas and everything else anyone could ever imagine! Here is my Halloween Pinterest Board.


Of course the dreaded candy. I know, the candy situation is tough. My Son has been GF since 9 months of age, so... I buy safe candy and have it ready. When we trick or treat he gets to pick a piece to eat while we are out. Usually, this is a Hersey bar, peanut butter cup or lolli-pop. As soon as we get home I dump his candy into a bag and replace it with what I want him to have. I am like a super stellar Ninja swapping the crap for the slightly better crap.

Here is the link to my GF candy list

This will also be the first year my daughter will trick-or-treat and understand the candy concept. She is gluten free and dairy free and that makes things a little bit harder. All of the chocolate she will receive is most likely a no-go, and all that it leaves for her is lolli-pops, fruit snacks and a lot of food coloring. We do not eat food coloring, it doesn't work for my kids. I found this huge bag of organic candy at Costco for $7.50! It was on sale and I will go back next week and grab a few more bags before the sale is over. This is what my daughter will get. I will swap her candy out and she won't even care.

If your kids are older try the buy back method. Offer a certain amount per piece of candy to buy back or trade for something they have been wanting. Candy is candy, but once you eat it, it is gone. You can trade 20 pieces of candy for something that can last forever! Sign me up. Ok, I might sneak a few first... Shhhh.



I saw something similar to this on Pinterest last year but it was dipped in yogurt. This is simply a banana on a stick with chocolate chip eyes. This kids love them!

Spider Sandwich:
This is 2 pieces of GF bread with honey and peanut butter inside. (Jelly is perfect too!) I used GF pretzel sticks for lets and chocolate chips for eyes! What a fun easy sandwich!

Pumpkin Sandwich:

Just a sandwich made with two slices of bread that are cut with a pumpkin cookie cutter.


These paper plate crafts are so easy and you can make them however you would like. I just painted the stem and leaf for the pumpkin, cut it out, and stapled it to the top. I used pipe cleaner to hang it.

The spider was painted. A hole puncher was used for the spider legs and then we glued the eyes and pom-poms onto the body.

Click the link below for the blog post on how to make this easy Halloween Sign. I also make BOO signs too.
Treats and Sweets

Some of the best parts of Halloween and Fall are all of the delicious pumpkin recipes you get to indulge in. Here are a few of my pumpkin and fall recipes from my blog that my family enjoys.

Coffee Cake

This is my Devils Food Pancake Recipe with bacon legs. The eyes are made out of a mini marshmallow cut in half and mini chocolate chips. Fun breakfast for the kids.
Pumpkin Spice Coffee Creamer

Pumpkin Scones with Maple Glaze

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