Recipes

Best Ever Brownies are pure chocolate decadence. Definitely not cake like, these are chewy in the center and crispy around the edges. The best part is, you can't tell that they are gluten-free and dairy free!
Best Ever Brownies
This is a delicious berry crisp that uses blueberries, strawberries, and blackberries for the berry base with an oatmeal and almond flour topping that uses dairy free butter to make an amazingly crisp streusel. You will never miss the gluten or the dairy!
Better Then Stouffer's Gluten-free Mac and Cheese is an amazingly cheesy, creamy, out of this world mac and cheese. Perfect for all the mac and cheese fans in your life.
Better then Stouffer's Mac and Cheese
Amazing Gluten-free Carrot Cake with Cream Cheese Frosting is everything you'd ever want in a carrot cake. Super moist with just enough pineapple, walnuts, carrots, and coconut. Absolutely delicious and made healthier with applesauce in place of some of the butter and less sugar (when compared to the original recipe). And of course it's gluten-free!
Carrot Cake with Cream Cheese Frosting
Classic French toast: bread soaked in an egg-milk batter with hints of cinnamon and nutmeg, and grilled on a skillet. Except this French toast is gluten-free and dairy free! Serve this with a dusting of powdered sugar, or with pure maple syrup, or with your favorite jam, this is sure to please everyone at your breakfast table!
Gluten-free French Toast
This is classic chicken salad with shredded chicken, celery, mayonaise, and seasonings.
Simple Delicious Chicken Salad
This Banana Chocolate Chip Coffee Cake is perfect on a weekend morning with a cup of coffee. It is moist and delicious with a hint of banana and of course – chocolate chips! The streusal filling and topping make this a classic coffee cake and you won't even miss the gluten or dairy. Make this for your next brunch or breakfast!
Banana Chocolate Chip Coffee Cake
These gluten-free banana pecan pancakes have sliced bananas and toasted pecans added to the pancakes as they cook. The bananas carmelize as they cook on the griddle taking the flavor profile over the top. If you don't like pecans, feel free to use mini chocolate chips instead. These are a fantastic addition to a weekend brunch! Your family will love these!
This Tuna Noodle Casserole is a delicious spin on an old favorite that is both gluten and dairy-free. This casserole gets its creamy sauce from an almond milk based roux with sauteed onions, garlic, and mushrooms for incredible flavor. Gluten-free egg noodles are mixed with the delicious sauce, along with veggies and tuna. Finally, crispy fried onions are added for amazing crunch and flavor. This is better than what mom used to make and I promise, you'd never guess this is gluten and dairy free!
Baby potatoes, parboiled, then smashed with a fork, drizzled with olive oil, and roasted until crispy. Delicious!
Crispy Smashed Potatoes
Mom's Four Bean Chili This warm, hearty chili recipe makes a double batch that can be frozen and reheated later. This chili is sure to please everyone at your dinner table!
Hearty Four Bean Chili
Apple Sausage, and Wild Rice Stuffed Acorn Squash with Balsamic Drizzle is ready in under 60 minutes. Perfect for fall and winter meals and would even make a gorgeous side dish to your holiday meals. Gluten-free and dairy-free.
Stuffed Acorn Squash
Tropical Banana Nut Bread is a new twist on a classic favorite! Tropical Banana Nut Bread has shredded coconut to give it a tropical flair along with chocolate chips and ground walnuts to give it a rich flavor. This recipe is gluten-free and dairy-free and is simple to make. It's perfect with a pat of grass-fed butter and a cup of coffee.
This is old-fashioned gingerbread with a surprise ingredient. This gluten-free pumpkin gingerbread has all the warm and cozy spice feels that you expect from gingerbread with a surprise spice that maximizes the flavor. Try this with a dollop of whipped topping, or lightly toasted with some grass-fed butter. This makes a great hostess gift, or would be perfect on the dessert table at your holiday gatherings. Heck, this would even be good for breakfast. Or a snack. Or whenever you are craving pumpkin gingerbread! The best part is, you can make this in one bowl. You need to make this right now!
Pumpkin Gingerbread
Best Ever Brownies

Best Ever Brownies!

Elizabeth Tague
Best Ever Brownies are pure chocolate decadence. Definitely not cake like, these are chewy in the center and crispy around the edges. The best part is, you can't tell that they are gluten-free and dairy free!
5 from 4 votes
Prep Time 20 mins
Cook Time 28 mins
Course Dessert, Snack
Cuisine American
Servings 24 brownies
Calories 201 kcal

Equipment

  • Oven heated to 350°
  • Heavy saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Rubber Scraper
  • 13 x 9 x 2 baking pan
  • Cooling Rack

Ingredients
  

  • 8 oz dairy free butter, unsalted I used Miyokos brand
  • cups sugar
  • 4 lg eggs
  • 2 tsp vanilla
  • cup cocoa powder, unsweetened
  • 1 cup gluten-free flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup mini chocolate chips divided (optional)
  • ½ cup walnuts chopped (optional)

Instructions
 

  • Preheat oven to 350°
  • In heavy saucepan, melt dairy free butter. Turn off heat.
  • Add the sugar to the melted butter in saucepan and mix until well combined.
  • Add eggs, one at a time, whisking quickly after each addition. It is important to whisk quickly as soon as each egg is added to prevent the egg from cooking. Add vanilla and whisk to combine.
  • Add unsweeted cocoa powder, gluten-free flour, salt, and baking powder, whisking well after each ingredient.
  • Continue whisking well for 2 minutes. Add 1/2 of the mini chocolate chips and the walnuts if using, and stir to combine.
  • Grease 13 x 9 x 2 baking pan and pour brownie batter into pan, spreading the batter evenly in the bottom of the pan. Sprinkle remaining 1/2 cup mini chocolate chips over the batter.
  • Bake in preheated oven for 28 – 30 minutes. Do not overbake! The brownies should be look crispy on the edges and look just barely done in the center. Remove from oven and place on cooling rack until cool. When completely cool, cut into squares and serve. This makes 18 large sized brownies or 24 smaller sized brownies.

Notes

For this recipe, I used Miyoko’s unsalted cultured vegan butter, which is made for baking. I also use Bob’s Redmill gluten-free 1:1 flour.  It is important to use a gluten free flour that already includes xanthan gum, or you will need to add it to make sure you get the same results I did when making this recipe.  
If you are not gluten-free or dairy free, this recipe can be made with regular unsalted butter and regular all purpose flour.  
Be sure not to over bake the brownies.  They will get hard and will lose their chewy texture.
These make an excellent base for a brownie sundae!  Just sayin’! 

Nutrition

Sodium: 125mgCalcium: 23mgVitamin C: 1mgVitamin A: 18IUSugar: 20gFiber: 2gPotassium: 50mgCholesterol: 2mgCalories: 201kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 3gSaturated Fat: 3gFat: 11gProtein: 2gCarbohydrates: 25gIron: 1mg
Keyword brownies, chocolate desserts, dairy-free, gluten-free, gluten-free baking
Tried this recipe?Let us know how it was!

Berry Crisp – Gluten-free and Dairy-free

Elizabeth Tague
This is a delicious berry crisp that uses blueberries, strawberries, and blackberries for the berry base with an oatmeal and almond flour topping that uses dairy free butter to make an amazingly crisp streusel. You will never miss the gluten or the dairy!
5 from 2 votes
Prep Time 25 mins
Cook Time 45 mins
Course Brunch, Dessert, Snack
Cuisine American
Servings 6
Calories 246 kcal

Equipment

  • Oven heated to 350°
  • 8×8 Baking dish
  • Cutting board
  • Measuring Cups and Spoons

Ingredients
  

Berry Base

  • 4 cups sliced berries – strawberries, blueberries, blackberries
  • 1 TBS lemon zest
  • 1 TBS lemon juice
  • 4 TBS gluten-free flour or tapioca flour

Topping

  • 4 TBS non-dairy butter (preferably unsalted) softened
  • ¾ cup old-fashioned oats processed in food processor or high-powered blender for 20 seconds to partially grind them up
  • ¼ cup almond flour
  • cup maple sugar can also use coconut sugar
  • 2 TBS pure maple syrup

Instructions
 

  • Pre-heat oven to 350°.
    Fresh sliced berries in a bowl
  • Berry Mixture: Slice berries and place in mixing bowl. Add lemon juice and lemon rind, mix to evenly coat berries with lemon juice. Sprinkle berries with gluten-free flour and toss to coat. Pour berry mixture into baking dish and spread out evenly.
  • Crumb Topping: In medium sized mixing bowl, combine oats, almond flour, and maple sugar. Add softened butter and maple syrup, and mix until large crumbs form. Drop large pieces of crumb topping onto berry mix randomly, leaving some areas open where berries peek through.
  • Bake for 40 – 45 minutes, until berry mixture is bubbling and crumb topping is golden brown. Cool on baking rack until cool enough to eat. This is really good served with non-dairy whipped topping or non-dairy ice cream.
    Berry Crisp

Notes

Since my husband and I have gone gluten-free and dairy-free, I have been trying to re-create my old family recipes that were made with regular flour and butter. It has been a true labor of love combined with some trial and error.  
I used tapioca flour in this recipe and I really like how it turned out.  The non-dairy butter I used for this recipe is Miyoko’s European Style Cultured Vegan butter.  They have unsalted baking sticks made especially for baking.  I use this brand for all my non-dairy baking and it is the closest thing to real butter that I have found so far.  You need to use fresh berries for this recipe, frozen berries will have too much water content and the crisp may turn out too watery.  
If you make this recipe, please make sure to let me know how it turned out!  

Nutrition

Sodium: 65mgCalcium: 51mgVitamin C: 59mgVitamin A: 12IUSugar: 20gFiber: 4gPotassium: 241mgCalories: 246kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 11gProtein: 3gCarbohydrates: 37gIron: 1mg
Keyword berries, berry crisp, fruit crisp, fruit desserts, summer desserts
Tried this recipe?Let us know how it was!
Better then Stouffer's Mac and Cheese

Better Then Stouffer’s Gluten-free Mac and Cheese

Better Then Stouffer's Gluten-free Mac and Cheese is an amazingly cheesy, creamy, out of this world mac and cheese. Perfect for all the mac and cheese fans in your life.
5 from 2 votes
Prep Time 25 mins
Cook Time 25 mins
Course Lunch, Main Course, Side Dish
Cuisine American
Servings 10
Calories 467 kcal

Equipment

  • Oven heated to 350°
  • Large Dutch Oven or heavy pot with lid
  • Colander
  • Cheese Grater
  • Whisk
  • Measuring Cups and Spoons
  • Mixing spoon
  • 13 x 9 x 2 Casserole Dish

Ingredients
  

  • 18 oz gluten-free elbow macaroni I used 1 ½ boxes of Jovial brand
  • 4 oz butter
  • ½ cup gluten-free flour
  • 1 tsp dry mustard
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 4 oz cream cheese cut into cubes
  • 16 oz sharp cheddar, shredded divided into 12 oz. and 4 oz.
  • 1/4 lb american cheese Cooper Sharp works well here, too

Instructions
 

  • Preheat oven to 350°. Cook gluten-free elbow macaroni according to package directions. Drain macaroni in colander and run cool water over macaroni to remove excess starch. Let macaroni sit in colander and set aside.
  • In the same pot you just used to cook the macaroni, melt the butter over low heat. Sprinkle the melted butter with the gluten free flour and whisk in thoroughly to make a roux. Cook over low heat 2 minutes whisking occasionally. Slowly add the milk and whisk to make sure it is fully incorporated with the roux. Add dry mustard, salt and pepper, and cook over low heat 2-4 minutes until thickened.
  • Add the cubed cream cheese to thickened milk mixture and stir until cream cheese is melted. Remove from heat and add 12 oz of shredded cheddar and the american cheese. Stir until cheese is completely melted and is a smooth cheesy sauce. Add macaroni into cheese sauce and stir until macaroni is completely coated. *If your cheese sauce is too thick, add additional milk to thin it out a little bit. You want your cheese sauce to be really creamy without being too thick.
  • Pour macaroni and cheese mixture into a 13 x 9 x 2 casserole dish, making sure the macaroni and cheese is evenly distributed. Top macaroni and cheese with the remaining 4 oz of shredded cheddar. Bake for 25 minutes, until shredded cheddar is melted and begining to get a little crispy around the edges of the casserole dish.
    Serve and enjoy!

Notes

I used Jovial gluten-free elbow macaroni and my cooking time was just about 10 minutes, but check your macaroni for doneness periodically because you don’t want to overcook the macaroni. I rinse with cool water to stop the cooking and to remove the starch that occurs during cooking. This also prevents the macaroni from sticking while you are making the cheese sauce.
This is amazing macaroni and cheese on it’s own, but you could add crumbled bacon, shredded chicken, and/or cooked broccoli to make this a phenomenal casserole.  
This is also delicious topped with sliced tomatoes and gluten-free bread crumbs. Toast the bread crumbs in a frying pan with a little butter and add tomatoes and bread crumbs before baking.  So good with those garden fresh summer tomatoes! 

Nutrition

Sodium: 664mgCalcium: 474mgVitamin C: 1mgVitamin A: 733IUSugar: 2gFiber: 2gPotassium: 92mgCholesterol: 73mgCalories: 467kcalTrans Fat: 1gSaturated Fat: 14gFat: 25gProtein: 20gCarbohydrates: 44gIron: 1mg
Keyword Chicken Salad, Lunch, Brunch, Keto, Low Carb, comfort food, dinner, gluten-free, home style cooking, kid-friendly, lunch, macaroni and cheese
Tried this recipe?Let us know how it was!
Carrot Cake with Cream Cheese Frosting

Amazing Gluten-free Carrot Cake with Cream Cheese Frosting

Amazing Gluten-free Carrot Cake with Cream Cheese Frosting is everything you'd ever want in a carrot cake. Super moist with just enough pineapple, walnuts, carrots, and coconut. Absolutely delicious and made healthier with applesauce in place of some of the butter and less sugar (when compared to the original recipe). And of course it's gluten-free!
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 12
Calories 524 kcal

Equipment

  • Oven – preheated to 350°
  • Stand Mixer or hand held mixer with mixing bowl
  • Food Processor with shredding blade, or handheld shredding device
  • Rubber Scraper
  • Bundt Pan
  • Measuring Cups and Spoons
  • Cooling Rack
  • Small saucepan

Ingredients
  

For Cake

  • 2 cups gluten-free flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup butter melted
  • ½ cup unsweetened applesauce
  • 1 ¼ cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups shredded carrots (about 4 regular sized carrots)
  • 1 cup chopped walnuts
  • 1/2 cup shredded unsweetened coconut
  • 1 8 oz can crushed pineapple drained

For Cream Cheese Frosting

  • 4 oz unsalted butter softened
  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • ½ tsp vanilla bean paste or vanilla extract
  • 1-2 tsp milk of your choice

Instructions
 

For Cake

  • In a medium bowl, add gluten-free flour, baking soda, salt, cinnamon, and nutmeg and whisk to combine. Set aside.
  • Shred carrots and chop walnuts. Set aside.
  • In a small saucepan, melt butter. Add melted butter, applesauce, and sugar into bowl of stand mixer. Turn mixer to low and blend about 1 minute. Add eggs and vanilla and blend another 1-2 minutes until all ingredients are well mixed.
  • Add flour mixture into wet ingredients and with mixer on low speed, mix until flour mix is well incorporated. Add shredded carrots, walnuts, pineapple, and coconut.
    Adding shredded carrots to cake batter
  • Grease bundt pan with non-stick cooking spray and evenly spread batter into pan. Bake at 350° for 1 hour or until toothpick inserted comes out clean. Let cool on cooling rack before turning out. Let cool completely before frosting.

For Frosting

  • To mixing bowl add softened butter and softened cream cheese and mix until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar until frosting reaches desired consistency, beating well between additions of sugar. Add vanilla and milk. Continue to beat 1-2 more minutes until frosting is creamy. Use to frost completely cooled cake.
    Frosted Carrot Cake

Notes

This recipe is a modification of a carrot cake recipe that has been in my family for over 30 years.  The original recipe called for 1 1/2 cups of oil, 1 3/4 cups of sugar, and regular flour.  I used melted butter instead of oil, and I tried to lighten this version up a little by using unsweetened applesauce in place of some of the butter. I also decreased the amount of sugar and used gluten-free flour.  
For this cake, I used Bob’s Red Mill 1:1 Gluten Free Flour.  It already has xanthan gum added and subs perfectly for  regular flour with no modifications needed. If your gluten-free flour doesn’t have xanthan gum already added, you will need to add it according to the directions on your flour.
For the frosting:  If you would prefer to use a buttercream frosting instead of cream cheese frosting you can use 8 oz of softened butter and leave out the cream cheese. Just follow the rest of the steps in the recipe and you will have amazing buttercream frosting!   
 

Nutrition

Serving: 1sliceSodium: 462mgCalcium: 87mgVitamin C: 2mgVitamin A: 4028IUSugar: 45gFiber: 5gPotassium: 245mgCholesterol: 74mgCalories: 524kcalTrans Fat: 1gSaturated Fat: 11gFat: 29gProtein: 8gCarbohydrates: 64gIron: 2mg
Keyword banana cake, carrot cake, cream cheese frosting, dessert
Tried this recipe?Let us know how it was!
Gluten-free French Toast

Gluten-free French Toast

Classic French toast: bread soaked in an egg-milk batter with hints of cinnamon and nutmeg, and grilled on a skillet. Except this French toast is gluten-free and dairy free! Serve this with a dusting of powdered sugar, or with pure maple syrup, or with your favorite jam, this is sure to please everyone at your breakfast table!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Brunch
Cuisine American
Servings 4
Calories 210 kcal

Equipment

  • shallow casserole dish or pie plate
  • Whisk
  • flat pancake turner
  • square griddle

Ingredients
  

  • 4 large eggs
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 8 slices gluten-free bread For this recipe I like Canyon Bakehouse Hawaiian Sweet Bread
  • butter or oil to grease skillet

Instructions
 

  • Heat griddle to medium-high heat. Assemble ingredients.
  • Beat eggs in the shallow casserole dish. Add almond milk and whisk together. Add vanilla, cinnamon and nutmeg and whisk. It is OK if some cinnamon/nutmeg floats on top of the batter.
  • Lightly grease heated griddle. Dip slice of bread in egg/milk batter, fully covering to make sure both sides are covered. (Do not leave bread in batter too long or your French toast may be mushy.) Place bread on griddle and repeat with 3 more slices. Cook about 3 minutes, until the bottom is grilled and turn. Continue cooking about 2 minutes until the bottom is grilled and remove to platter. Continue this step with the remaining 4 slices of bread.
  • Dust with powdered sugar, if desired. Serve with warmed maple syrup, berries, or jam. Enjoy!
    Gluten-free French Toast

Notes

I have made many batches of gluten-free French toast and I have found that the Canyon brand holds up to the egg/milk mixture the best, without turning into mush like other brands do when they become wet.  I decided to use the Canyon Bakehouse Gluten-free Hawaiian Sweet Bread for this recipe and the taste was amazing.  I am able to find this in my local grocery store, but it is also available online. 
If you make this recipe, let me know how it turns out! 

Nutrition

Sodium: 389mgCalcium: 235mgVitamin C: 1mgVitamin A: 240IUSugar: 3gFiber: 2gPotassium: 123mgCholesterol: 164mgCalories: 210kcalTrans Fat: 1gSaturated Fat: 2gFat: 7gProtein: 10gCarbohydrates: 26gIron: 3mg
Keyword breakfast, brunch, comfort food, dairy-free, french toast, gluten-free, kid-friendly
Tried this recipe?Let us know how it was!
Simple Delicious Chicken Salad

Simple Delicious Chicken Salad

Elizabeth Tague
This is classic chicken salad with shredded chicken, celery, mayonaise, and seasonings.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Brunch, Lunch, Main Course, Salad
Cuisine American
Servings 6
Calories 377 kcal

Equipment

  • Skillet
  • Stand Mixer with paddle attachment
  • Measuring cups and measuring spoons
  • Rubber Scraper
  • knife and cutting board

Ingredients
  

  • cups Chicken broth
  • 1 1/2 lb Chicken Shredded
  • 2 Stalks Celery Finely chopped
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/2 tsp Celery salt
  • Salt & Pepper To taste
  • 1 cup Mayonnaise or 1/2 Yogurt and 1/2 Mayo

Instructions
 

  • In skillet, bring chicken broth to a simmer. Add chicken breasts and poach until cooked all the way through with no pink in the center, turning occasionally. Add additional chicken broth as needed to keep the chicken covered.
  • While chicken is poaching, wash celery stalks, removing any dirt. Finely chop celery and set aside.
  • Remove cooked chicken from skillet. Cut pieces in half, making them smaller for the mixer. Place chicken into the bowl of stand mixer and turn mixer on low. Keep mixer on until chicken reaches desired shred consistency. Do not overmix – the chicken will become mushy if you leave the mixer running too long.
  • Into mixing bowl with shredded chicken add celery, seasonings, and mayonnaise (or half mayonnaise / half greek yogurt if using). Using rubber scraper, mix until all ingredients are blended.
  • Keeps about 5-7 days in refrigerator.

Notes

If your chicken breasts are large, you can filet them to make them thinner so that they cook faster.  
Start with 1 1/2 cups of chicken stock and add more as needed.  You do not want the chicken to become dry on top so make sure the broth covers the top of the chicken.
If you don’t have chicken stock, you can use water.  I use stock because it adds additional flavor to the chicken.
Watch the chicken carefully as it is in the mixer.  It can go from perfect shredded consistency to mush very quickly.  
To lower the calories,  substitute 1/2 cup of greek yogurt for 1/2 the mayonnaise.   
This recipe is great as it is but feel free to get creative and add other ingredients! Slivered almonds, chopped apples or sliced grapes would be a great addition. Or try chopped pecans and dried cranberries for a Cape Cod style chicken salad. 

Nutrition

Sodium: 695mgCalcium: 18mgVitamin C: 5mgVitamin A: 162IUSugar: 1gFiber: 1gPotassium: 194mgCholesterol: 57mgCalories: 377kcalTrans Fat: 1gSaturated Fat: 7gFat: 36gProtein: 11gCarbohydrates: 1gIron: 1mg
Keyword Chicken Salad, Lunch, Brunch, Keto, Low Carb, salad, Sandwich
Tried this recipe?Let us know how it was!
Banana Chocolate Chip Coffee Cake

Banana Chocolate Chip Coffee Cake (Gluten-free, Dairy Free)

Be Well with Liza
This Banana Chocolate Chip Coffee Cake is perfect on a weekend morning with a cup of coffee. It is moist and delicious with a hint of banana and of course – chocolate chips! The streusal filling and topping make this a classic coffee cake and you won't even miss the gluten or dairy. Make this for your next brunch or breakfast!
5 from 1 vote
Prep Time 25 mins
Cook Time 45 mins
Course Breakfast
Cuisine American
Servings 12 slices
Calories 411 kcal

Equipment

  • Oven preheated to 375°
  • Stand Mixer or Hand Mixer with Large Mixing Bowl
  • Small Mixing Bowl
  • Rubber Scraper
  • Bundt Cake Pan

Ingredients
  

For Cake Batter

  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 3 small bananas very ripe
  • ½ cup almond milk
  • 2 tbsp vinegar
  • 2 cups gluten-free flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • cup mini chocolate chips

For Streusel

  • 3 tbsp unsalted butter softened
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • ½ cup walnuts chopped
  • ½ cup pecans chopped

Instructions
 

  • Preheat oven to 375°. Grease and flour a bundt pan and set aside. Add the vinegar to the almond milk, mix and set aside and allow to sour.
  • For Batter: In mixing bowl with mixer, beat softened butter until creamy. Add sugar and mix, scraping down sides of bowl. Add eggs and vanilla and mix until incorporated. Add ripe bananas and soured almond milk and mix until bananas are broken up, scraping down sides of bowl as needed.
    Ingredients used for Banana Chocolate Chip coffee cake
  • To mixing bowl with wet ingredients, add the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt and mix for 1-2 minutes until well incorporated, scraping down sides of bowl as needed. Add chocolate chips and mix in by hand using the rubber scraper.
    Add dry ingredients to wet
  • For Streusel: Stir together softened butter and brown sugar until well mixed. Add in cinnamon and chopped nuts. Set aside.
    Ingredients needed for streusel
  • Add half the cake batter to the bottom of the prepared bundt pan. Sprinkle half the streusel mixture over the batter. Top with the remaining cake batter and then sprinkle with the remaining half of the streusel. Bake in preheated oven for 45 – 55 minutes. Cake is done when toothpick inserted comes out clean and cake springs back when touched. Cool on rack 15 minutes, then turn out to finish cooling. Decorate with sifted powdered sugar if desired. This can be served warm or at room temperature. Enjoy!
    Finished cake, cooling, with powdered sugar

Notes

I used Bob’s Red Mill 1:1 gluten free flour.  It already has xanthan gum added in.  If you are using a gluten free flour that does not have xanthan gum added you will need to add it according to the directions on your flour package. 
The soured milk is an important step because it contributes to the rise of the cake so don’t skip it even if it looks weird.  It will look like curdled milk and that is exactly what you want. 
You want to use VERY ripe bananas –  you know, the ones where the skins are getting almost black.  The more ripe they are the sweeter they get and the sweetness from the bananas allows the sugar to be reduced to 1/2 a cup.  I used 3 small bananas but 2 medium ones would work.  
The cake is done when it springs back after pressing with your finger.  If using the toothpick test, it’s ok for a few crumbs to be on the toothpick when you pull it out, but it should be mostly clean.  
This is really good eaten while still warm from the oven, but will last 3-4 days at room temperature.  You want to keep it refrigerated if you will have it longer then that because the bananas can spoil.  
 

Nutrition

Serving: 1sliceSodium: 261mgCalcium: 91mgVitamin C: 2mgVitamin A: 531IUSugar: 28gFiber: 4gPotassium: 161mgCholesterol: 71mgCalories: 411kcalTrans Fat: 1gSaturated Fat: 11gFat: 25gProtein: 5gCarbohydrates: 47gIron: 1mg
Keyword banana cake, breakfast, brunch, coffee cake, gluten-free, snack cake
Tried this recipe?Let us know how it was!

Gluten-free Banana Pecan Pancakes

Be Well with Liza
These gluten-free banana pecan pancakes have sliced bananas and toasted pecans added to the pancakes as they cook. The bananas carmelize as they cook on the griddle taking the flavor profile over the top. If you don't like pecans, feel free to use mini chocolate chips instead. These are a fantastic addition to a weekend brunch! Your family will love these!
5 from 1 vote
Prep Time 15 mins
Cook Time 6 mins
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 160 kcal

Equipment

  • Mixing Bowl
  • Measuring cups (dry and wet measure)
  • Measuring spoons
  • Whisk
  • Fork
  • Griddle
  • Small saucepan

Ingredients
  

Dry Ingredients

  • 1 3/4 cup gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 2 cups almond milk or any other non-dairy milk, or regular milk, or buttermilk. If using buttermilk, omit vinegar
  • 2 tsp apple cider vinegar or plain vinegar
  • 1 egg beaten
  • 3 tbsp unsalted butter, melted or non-dairy butter substitute

Pancake Toppings

  • ¼ cup chopped pecans toasted
  • 1 – 2 small bananas sliced
  • ¼ cup mini chocolate chips

Instructions
 

  • Measure flour, baking powder, baking soda, salt, granulated sugar, and cinnamon into mixing bowl. Mix together using whisk. Set aside.
  • Melt butter in small saucepan and set aside to cool. Using fork, beat egg in small bowl, set aside. Measure out almond milk into 2 cup measuring cup. Add vinegar and stir. Almond milk should begin to sour. Add beaten egg and stir.
  • Preheat griddle.
  • Add almond milk mixture and melted butter to flour mixture and mix with whisk until flour mixture is just incorporated. Do not overmix or your pancakes will be flat.
  • Slice banana into thin slices. Chop pecans. Measure out chocolate chips and have ready.
  • Lightly grease griddle. Toast chopped pecans on griddle for about 2 minutes, until toasted and fragrant. Remove and set aside.
  • Using a ¼ cup measuring cup, measure out pancake batter and pour onto hot griddle. Top pancakes with banana slices and toasted pecans. Or top with banana slices and chocolate chips. Or top with all three! Cook pancake until edges appear dry and small bubbles form. Carefully flip pancakes using a pancake turner and cook an additional 2-3 minutes to carmelize the bananas.
  • Serve while hot, with warm maple syrup or other desired topping. Enjoy!

Notes

If you have extra time, slice one additional banana and in a separate small frying pan, sauté banana in 1 tablespoon of butter and use as a topping over the cooked pancakes.  
When you add the vinegar to the milk, it will  curdle or sour the milk and makes a great non-dairy substitute for buttermilk. If you don’t have a dairy allergy, go ahead and use real buttermilk!  It is thicker than almond milk, so you may need to add additional buttermilk to achieve the right consistency. 
When adding wet ingredients into the dry ingredients do not over mix! This will make the pancakes “flat”. Still tasty, but flat. 
Be creative with other topping ingredients!  Try shredded coconut, walnuts or hazelnuts instead of pecans, or hemp seed. Let me know what you add in the comments below!  

Nutrition

Serving: 1gSodium: 227mgCalcium: 113mgVitamin C: 2mgVitamin A: 134IUSugar: 8gFiber: 3gPotassium: 107mgCholesterol: 22mgCalories: 160kcalTrans Fat: 1gSaturated Fat: 3gFat: 7gProtein: 3gCarbohydrates: 24gIron: 1mg
Keyword banana pancakes, breakfast, brunch, gluten-free, pancakes
Tried this recipe?Let us know how it was!

Tuna Noodle Casserole (Gluten-free, Dairy-free)

Be Well with Liza
This Tuna Noodle Casserole is a delicious spin on an old favorite that is both gluten and dairy-free. This casserole gets its creamy sauce from an almond milk based roux with sauteed onions, garlic, and mushrooms for incredible flavor. Gluten-free egg noodles are mixed with the delicious sauce, along with veggies and tuna. Finally, crispy fried onions are added for amazing crunch and flavor. This is better than what mom used to make and I promise, you'd never guess this is gluten and dairy free!
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 6 Servings
Calories 425 kcal

Equipment

  • Small saucepan
  • sauté pan
  • stock pot
  • Cutting board
  • 3 qt. X 9 inch round casserole dish

Ingredients
  

  • 2 tbsp olive oil
  • 8 oz Bella mushrooms chopped
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 3 tbsp gluten-free flour or tapioca flour
  • 3 cups almond milk
  • 2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1 tsp salt
  • 2 cans tuna, packed in water drained
  • 8 oz frozen mixed vegetables
  • 9 oz gluten-free egg noodles
  • 1 1/4 cup gluten-free crispy onions divided

Instructions
 

  • Preheat oven to 375°. In small saucepan (or in microwave) steam mixed frozen vegetables until soft. Drain and set aside.
  • Fill stock pot with water and bring to a boil. Add gluten-free egg noodles and cook according to package directions.
  • Heat olive oil in saute pan. Add chopped mushrooms and chopped onions and saute over medium heat for 3-4 minutes until soft. Add garlic and saute another 1-2 minutes. Sprinkle 3 TBS of gluten-free flour over sauted mushroom mixture and stir to evenly coat. Cook for 1-2 minutes. Slowly whisk in almond milk and add Worchestershire sauce, garlic powder, onion powder, salt and pepper. Stir and bring to a simmer over low heat and cook until thickened, about 4 minutes.
  • Break tuna apart and add to sauce mixture in skillet. Add steamed mixed vegetables and ¾ cup crispy fried onions. Add drained egg noodles and mix so that the noodles are coated evenly with the sauce.
  • Transfer noodle/sauce mix into casserole dish, top with remaining crispy onions and bake in oven for 20 – 25 minutes, until hot and golden brown on top. Serve and enjoy!

Notes

I recommend using Jovial gluten free egg noodles (tagliatelle).  These are the most authentic gluten-free egg noodles that I have found and I use them all my recipes that call for egg noodles.  
I have been able to find several brands of gluten-free crispy onions.  My favorite is Whole Foods 365 brand.  They have an amazing flavor and are also great for snacking! 
Typically, tuna noodle casserole calls for canned condensed cream of mushroom soup, which is made with milk (and lots of other yucky ingredients)  so we are making our own in this recipe with the sautéed mushrooms, onions, garlic, gluten-free flour and almond milk.  Much better tasting and much better for you! 

Nutrition

Sodium: 913mgCalcium: 202mgVitamin C: 6mgVitamin A: 1960IUSugar: 3gFiber: 4gPotassium: 543mgCholesterol: 60mgCalories: 425kcalTrans Fat: 1gSaturated Fat: 4gFat: 16gProtein: 23gCarbohydrates: 48gIron: 2mg
Keyword Casserole, comfort food, dairy-free, gluten-free, home style cooking, tuna casserole
Tried this recipe?Let us know how it was!
Crispy Smashed Potatoes

Crispy Smashed Potatoes

Be Well with Liza
Baby potatoes, parboiled, then smashed with a fork, drizzled with olive oil, and roasted until crispy. Delicious!
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 6
Calories 84 kcal

Equipment

  • Dutch oven or large saucepan with lid
  • Colander
  • Sheet pan
  • Parchment paper or aluminum foil
  • Oven

Ingredients
  

  • 1 bag 24 ounces mini baby potatoes
  • 4 TBSP olive oil
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 tsp kosher salt to taste
  • ½ tsp pepper to taste

Instructions
 

  • Preheat oven to 425°
  • Fill pot almost to top with water and bring to a rolling boil. Add potatoes and simmer for 15 minutes or until easily pierced with the tip of a sharp knife. Drain potatoes.
    Cooked potatoes in colander
  • Line sheet pan with parchment or aluminum foil. Spread potatoes in an even layer on the pan. Using a fork, flatten potatoes so that skin breaks. Drizzle with olive oil and sprinkle with paprika, cumin, salt, and pepper. Make sure potatoes are evenly coated with oil and spices.
    Crispy Smashed Potatoes
  • Place sheet pan in the oven, roast at 425° for 20 minutes or until potatoes are crispy.
    Crispy Smashed Potatoes

Notes

Any type of baby potato will work in this recipe, but it is especially good with fingerling potatoes. I try to find the bags that have red, white, and purple potatoes together – they look gorgeous when plated. 
Be sure not to overcook the potatoes, they don’t crisp up if they are overcooked.  You want them to be just fork or knife tender.
You could use avocado oil instead of olive oil in this recipe.
Try experimenting with other spices instead of paprika and cumin.  These are also good with seasoned salt, or dill and onion powder, or chili powder.  
These crispy potatoes are great as a side for pot roast, or roasted chicken.  My kids also love them with chicken tenders. Another great idea is to have them with soft-cooked eggs.  I put the potatoes on the plate first and put the eggs on top.  The yolk gets all over the potatoes and it is heavenly!  Enjoy! 

Nutrition

Sodium: 388mgVitamin C: 1mgVitamin A: 13IUSugar: 1gFiber: 1gCalories: 84kcalSaturated Fat: 1gFat: 9gProtein: 1gCarbohydrates: 1gIron: 1mg
Keyword breakfast potatoes, crispy potatoes, potatoes
Tried this recipe?Let us know how it was!
Stuffed Acorn Squash

Apple Sausage Stuffed Acorn Squash

Be Well with Liza
Apple Sausage, and Wild Rice Stuffed Acorn Squash with Balsamic Drizzle is ready in under 60 minutes. Perfect for fall and winter meals and would even make a gorgeous side dish to your holiday meals. Gluten-free and dairy-free.
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 481 kcal

Equipment

  • Microwave
  • Small saucepan
  • Medium frying pan
  • 13×9 baking dish
  • Oven
  • Aluminum foil

Ingredients
  

  • 2 cups cooked wild rice cooked according to directions on the package
  • 2 acorn squash
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 apple I used Honeycrisp variety
  • 1 lb chicken sausage, ground Italian or breakfast style
  • tsp poultry seasoning
  • salt and pepper to taste
  • balsamic glaze
  • 2 tbsp dried sweetened cranberries
  • 1/2 cup water

Instructions
 

  • Preheat oven to 375°
  • Pierce both acorn squash with a sharp-pointed knife on both sides. Place in a microwave-safe dish and cook in the microwave for 6-7 minutes on high until squash is soft and can be easily cut in half.
  • While squash is in the microwave, heat olive oil in a frying pan and saute onions and apples. Add cranberries in the last few minutes and allow them to soften. Remove onions, apples, and cranberries and set aside.
  • In the same pan just used for onion mixture, cook the chicken sausage until no longer pink, breaking sausage into small pieces. Add apples, onions, and cranberries back to pan and season with poultry seasoning, salt, and pepper.
  • Add the cooked rice to the pan with sausage and apple mixture, combine well, and heat 3-4 minutes.
  • Remove squash from microwave, cut each one in half, and remove seeds. Place into a baking dish. Divide rice/sausage mixture into 4 equal parts and place into the squash halves.
  • Pour 1/2 cup of water into the bottom of the baking dish, cover with aluminum foil, and place it into a preheated oven. Bake for 30 minutes.
  • Drizzle balsamic glaze over each squash, if desired.

Notes

I recommend using medium-sized squash that are similar in size so that they cook evenly.  Be careful taking them out of the microwave and when cutting them in half because they will be hot.  The balsamic glaze is optional but adds a great flavor!  Enjoy!
 

Nutrition

Sodium: 1172mgCalcium: 84mgVitamin C: 28mgVitamin A: 1235IUSugar: 12gFiber: 7gPotassium: 899mgCholesterol: 80mgCalories: 481kcalSaturated Fat: 4gFat: 20gProtein: 23gCarbohydrates: 60gIron: 3mg
Tried this recipe?Let us know how it was!

Gluten-free Tropical Banana Nut Bread

Be Well with Liza
Tropical Banana Nut Bread is a new twist on a classic favorite! Tropical Banana Nut Bread has shredded coconut to give it a tropical flair along with chocolate chips and ground walnuts to give it a rich flavor. This recipe is gluten-free and dairy-free and is simple to make. It's perfect with a pat of grass-fed butter and a cup of coffee.
No ratings yet
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 307 kcal

Equipment

  • Mixer (Stand Mixer or Hand Mixer)
  • Whisk
  • Mixing Bowls
  • Standard Size Loaf Pan (8 ½ X 4 ½ X 2 ½), greased
  • Measuring Cups and Spoons
  • Rubber Scraper
  • Oven heated to 350°

Ingredients
  

Dry Ingredients

  • 2 cups Gluten Free Flour I like Bob's Red Mill 1:1 Gluten Free Flour.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Salt

Wet Ingredients

  • ½ cup Unsalted Butter Softened
  • ½ cup Granulated Cane Sugar I use organic cane sugar so it is not bleached
  • 2 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1-2 tbsp Almond Milk Or non-dairy milk of your choice
  • 4-5 Very Ripe Bananas (4 large or 5 small)
  • cup Walnuts, ground or finely chopped I use my coffee grinder for this step
  • cup Shredded Coconut
  • ½ cup Chocolate Chips

Instructions
 

  • Pre-heat oven to 350°. Gather all your ingredients. Add flour, baking powder, baking soda, and salt to a small bowl and whisk well to combine. Set bowl aside.
    Ingredients for Tropical Banana Bread
  • In a stand mixer or with hand mixer in a separate bowl, beat softened butter until creamy.
  • Add sugar to bowl with butter and beat for 1-2 minutes until incorporated into the butter.
  • Add eggs and beat until mixed well into the butter/sugar mixture.
  • Add vanilla and almond milk and beat until incorporated.
  • Add the VERY ripe bananas one at a time and beat until the bananas are broken into very small pieces.
  • Add dry ingredients that were combined and set aside in the first step and mix well with mixer.
  • By hand, mix in coconut, ground walnuts, and chocolate chips and mix until fully combined.
  • Pour/scrape batter into a greased standard size loaf pan.
  • Bake for 50 – 60 minutes in a 350° oven. Oven times may vary so start checking at 50 minutes. My bread is done at 55 minutes. The bread should be golden to light brown on top.
  • Allow to cool in pan for 15 minutes on cooling rack and then turn out of pan to allow to cool 20 – 30 minutes more before cutting.
  • This bread is excellent warm or toasted in a toaster oven with a pat of grass fed butter. Yum!
    Slice of tropical banana bread with butter

Notes

I use Bob’s Red Mill One to One Baking flour because it substitutes exactly 1:1 for regular flour for recipes like this one.  If you use a different brand of gluten-free flour, make sure that the flour has xanthan gum added, or you will need to add it.  Your flour packaging should give guidelines for adding xanthan gum specific to your brand. 
If you are not gluten-free, you could substitute regular all-purpose flour.  
If you are allergic to nuts, you can eliminate the ground walnuts and the almond milk and use another non-dairy milk instead.  
If you aren’t dairy-free, you could use regular milk instead of almond milk.
I use ground walnuts because my family does not like the texture of the nuts in the bread, but I like the nutty flavor the walnuts give it, along with the protein and omega -3’s, so I sneak them in by grinding the walnuts up.  You can chop the nuts if you prefer, and you can also toast them to enhance the nutty flavor in a 400-degree oven for about 10 minutes.  
I hope you enjoy this tropical banana bread as much as my family and I do! 

Nutrition

Serving: 1sliceSodium: 234mgCalcium: 56mgVitamin C: 5mgVitamin A: 369IUSugar: 20gFiber: 4gPotassium: 251mgCholesterol: 57mgCalories: 307kcalSaturated Fat: 7gFat: 15gProtein: 5gCarbohydrates: 43gIron: 1mg
Keyword banana bread, bread, quick breads, snack breads
Tried this recipe?Let us know how it was!
Pumpkin Gingerbread

Gluten-free Pumpkin Gingerbread

Be Well with Liza
This is old-fashioned gingerbread with a surprise ingredient. This gluten-free pumpkin gingerbread has all the warm and cozy spice feels that you expect from gingerbread with a surprise spice that maximizes the flavor. Try this with a dollop of whipped topping, or lightly toasted with some grass-fed butter. This makes a great hostess gift, or would be perfect on the dessert table at your holiday gatherings. Heck, this would even be good for breakfast. Or a snack. Or whenever you are craving pumpkin gingerbread! The best part is, you can make this in one bowl. You need to make this right now!
No ratings yet
Prep Time 20 mins
Cook Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 187 kcal

Equipment

  • Mixer (Stand Mixer or Hand Mixer)
  • Standard Size Loaf Pan (8 ½ X 4 ½ X 2 ½)
  • Measuring Cups and Spoons
  • Rubber Scraper
  • Oven heated to 350°
  • Cooling Rack

Ingredients
  

To Begin: preheat oven to 350°. Toast ½ cup of pecans in heated oven for 7 minutes. Remove from oven and let cool.

    Wet Ingredients

    • 3 large eggs
    • cup maple sugar
    • ¼ cup blackstrap molasses
    • 1 tsp pure vanilla extract
    • 1 cup pumpkin puree canned
    • cup butter, melted

    Dry Ingredients

    • 1 ½ cups Bob's Red Mill 1:1 Gluten Free Flour I use Bob's Red Mill 1:1 Gluten Free Flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 ½ tsp cinnamon
    • 1 tsp pumpkin pie spice
    • ½ tsp cloves
    • ¼ tsp all spice
    • ¼ tsp corriander this is the surprise ingredient – you'll have to trust me on this!

    Instructions
     

    • In mixing bowl, add eggs and beat on low speed until the whites and yolks are combined.
    • Add maple sugar, molasses, vanilla and pumpkin and mix 1-2 minutes until combined.
    • Add pumpkin puree to the bowl and mix for about 1 minute. Scrape sides of bowl with rubber scraper and add butter. Mix until butter is fully incorporated.
    • To mixing bowl, add gluten-free flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, cloves, allspice, and corriander. Add pecans if using. Mix until incorporated and use rubber scraper to scrape sides of bowl and make sure all flour mixture is fully mixed in.
    • Grease loaf pan and pour batter evenly into the pan. Bake at 350° for 45 minutes or until toothpick inserted comes out clean.
    • Cool on cooling rack for 15 minutes, then turn out onto rack to continue cooling. This is really good warm with butter, or cooled with whipped cream or non-daiy whipped topping (we love So Delicious Coco Whip). Enjoy!
      Pumpkin Gingerbread with whipped topping

    Notes

    This pumpkin gingerbread is delicious with or without the toasted pecans.  Instead of pecans, you could sprinkle chopped pumpkin seeds on top of the bread before baking.  
     

    Nutrition

    Serving: 1sliceSodium: 289mgCalcium: 72mgVitamin C: 1mgVitamin A: 3394IUSugar: 18gFiber: 2gPotassium: 196mgCholesterol: 54mgCalories: 187kcalSaturated Fat: 4gFat: 7gProtein: 3gCarbohydrates: 30gIron: 2mg
    Keyword gingerbread, holiday baking, holiday breads, holidays, pumpkin gingerbread, quick breads
    Tried this recipe?Let us know how it was!
    Hearty Four Bean Chili

    Mom’s Four Bean Chili

    Be Well with Liza
    Mom's Four Bean Chili This warm, hearty chili recipe makes a double batch that can be frozen and reheated later. This chili is sure to please everyone at your dinner table!
    5 from 1 vote
    Prep Time 30 mins
    Cook Time 2 hrs
    Course Main Course
    Cuisine Mexican
    Servings 10
    Calories 235 kcal

    Equipment

    • Large Dutch Oven or heavy pot with lid
    • Cutting board
    • Chef's knife
    • Large spoon
    • Garlic press

    Ingredients
      

    • 2 tbsp olive oil
    • 1 large yellow onion chopped
    • 4 garlic cloves minced or put through a garlic press
    • 3 bell peppers red, orange, yellow, chopped
    • 2 tbsp chili powder
    • 1 tbsp ancho chili powder
    • 1 tbsp ground cumin
    • 2 lbs grass-fed ground beef
    • 14.5 oz diced fire-roasted tomatoes with medium green chilies, canned
    • 14.5 oz diced fire-roasted tomatoes, canned
    • 6 oz can tomato paste
    • ¾ cup water
    • 15.5 oz black beans, drained and rinsed
    • 15.5 oz white kidney beans, drained and rinsed
    • 15.5 oz red kidney beans, drained and rinsed
    • 15.5 oz pinto beans (including liquid)
    • salt, pepper, and hot sauce to taste, extra chili powder and cumin if needed, to taste

    Instructions
     

    • Heat 2 TBSP olive oil in the Dutch oven. Add chopped onion and peppers and saute until softened. Add garlic and saute for 2 minutes. Add chili powder, ancho chili powder, and cumin, mix to coat vegetables, and cook an additional 3-4 minutes to "toast" spices.
    • Crumble ground beef into the Dutch oven with vegetables and brown ground beef, mixing as needed to cook the meat all the way through. Drain excess fat if needed.
    • Add both cans of tomatoes, tomato paste, water, and all the beans, including the pinto beans with their liquid. Stir until combined and bring to a simmer.