Chicken with Pepper Sauce

My parents are great cooks and I love to remember childhood favorites. My mom’s spaghetti was so smooth and herb-filled. Haha, that reminds me of something funny. Speaking of spaghetti, I used to order spaghetti at every restaurant we went to when I was younger. It was always my favorite thing to try everywhere.

Anyhow, I love to remake and put my own spin on family recipes and this is one of them. Dad’s Chicken Dinner has been a favorite since I can remember and my recipe is very close and the taste is dead on. It’s also Gluten-Free and Dairy-Free. So good!

Chicken with Pepper Sauce

Chicken:Chicken with Pepper Sauce

  • 2 tablespoons avocado oil
  • 2 chicken breasts, sliced in half to thin them out and in half again for portions the size of your palm
  • 2 eggs
  • 1 cup Gluten-Free Italian breadcrumbs
  • salt and pepper

Add oil to a medium-sized skillet pan on medium heat. Add the eggs to one bowl and scramble them. Add the breadcrumbs to the other bowl and a dash of salt and pepper. Dip both sides of each piece of chicken into the egg and then coat them in breadcrumbs. Add the chicken to the skillet. Cook until browned on both sides. Remove from the pan and set aside. Use the same pan to prepare the sauce.

Pepper Sauce:

  • 2 tablespoons avocado oil
  • 1 tablespoon tapioca starch (I use this for everything (to thicken.) It’s well worth the buy=)
  • This is a link so you can use what I do!

    2 cups Almond Milk

  • 1 tablespoon pepper
  • 3-4 tablespoons Gluten-Free Italian breadcrumbs (I use the rest of the breadcrumbs leftover from breading the chicken.)

In the same pan you cooked the chicken, add the oil and sprinkle the tapioca starch in. Use a whisk and stir. Add the breadcrumbs, pepper and stir. Finish by adding in the Almond Milk and whisking to combine. Carefully simmer and warm the sauce to thicken.


  • prepare gluten-free, soy-free noodles to preference

(I used spaghetti noodles and broke them three times. They were the only noodles I had.)

Traditionally my Dad made it with egg noodles and while I don’t eat those anymore, I do still like this chicken dinner with noodles. I hope you love this recipe as much as I do! What is your favorite way to have chicken?

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Homemade, Gluten-Free Parmesan and Thyme Croutons

Winter is here and thus, one of my favorite seasons, soup and salad season! Let’s be honest, in my house, soup and salad season is every season. But, to be fair, January is National Soup Month, so let’s eat soup!

I created these croutons over the weekend when I made my Chopped French Onion Soup. Try them on this delicious onion soup or use them on salads or in creamy soups, too.

Homemade, Gluten-Free Parmesan and Thyme Croutonsgf croutons (2)

  • 4 slices Gluten-Free, Soy-Free Bread
  • 2 tablespoons butter, melted
  • 1/2 teaspoon thyme
  • 1 tablespoon Parmesan cheese
  • pinch of salt and pepper

Mix everything together in a bowl and stir to incorporate. Pour mixture onto a parchment-lined baking sheet. Bake at 400 degrees until they begin to brown, or about 10 minutes.

Like this recipe? The soup is from my second book, Everything’s Better with Soup and Salad. Check out my other books, too, and watch for more to come!

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Like this recipe? Check out my other books, and watch for more to come!

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Thanksgiving Dinner Zucchini Boats

I hope your Thanksgiving was as delicious as mine was! Turkey, homemade stuffing, cranberries, pie, green beans, and so much more.

Yum, I love turkey dinner. So, do you miss it yet? Want it again? Or did you indulge enough and now you still want the flavors sans all the calories?

While this recipe isn’t calorie-free, each bite is like a flashback to turkey dinner, with a much healthier twist.

Thanksgiving Dinner Zucchini Boats

  • 2 tablespoon avocado oil
  • 2 zucchinis, cut in half the long way and insides scraped out to form “boats”
  • 1 pound ground turkeyIMG_20171116_135910.jpg
  • 1/4 cup chicken stock
  • 1/4 cup original almond milk
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and copped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried rosemaryIMG_20171116_143646
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon powdered sage
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper


  • 1/3 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

With your sliced and gutted zucchinis, add 1 tablespoon oil to coat and sprinkle with salt and pepper. Cook at 350 degrees for 20 minutes in the oven. Take out and set aside.

Start with a large skillet pan on medium heat. Add the oil to the pan with the onion, celery,  and carrot. Cook for about 5 minutes. Push the vegetables to the outside of the pan and add the ground turkey to the pan. Cook for about 10 minutes or until the turkey is cooked through.

Add the garlic and cook for a couple of minutes. Lastly, mix in the seasonings, stock, and almond milk. Let cook for about 10 minutes or until the mixture thickens.

Combine the almond flour, salt and pepper for topping.IMG_20171116_150454 (1).jpg

Spoon the turkey dinner mixture into the boats and sprinkle the topping on. Bake for an additional 10 minutes or until the topping begins to brown.

Like this recipe? Check out my other books, and watch for more to come!

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Everything That’s Great About an Afternoon Tea

Is an afternoon tea the stuff of old movies and royalty? Or has it been perfected just for our fast-paced, caffeine-loving generation?

I love the extra pep a cup of tea gives you and all the vari-teas. (Haha, clever huh?) And drinking tea is super healthful, too.

Reasons to Drink More Tea

  • Tea is full of antioxidants, and keeps you young, from the inside out. Antioxidants also help protect against pollutants.
  • Tea is a hydrating drink. Did you know that? The common thought that tea dehydrates you has been debunked.
  • Tea is naturally calorie-free. Not only is it full of great stuff for you, it’s not full of empty calories. Win-win!
  • Herbal tea is naturally caffeine-free. Especially at night time, this tea provides the antioxidants you love, sans caffeine.
  • Other teas contain caffeine. But in comparison to coffees 95mg of caffeine per cup, tea has only 26 mg.

Tea Tips:

  • Teas, coffee, and spices are all of the heaviest fertilized products. The healthiest tea is organic tea.
  • Steep according to directions to avoid a bitter taste.
  • If you drink tea with caffeine, limit your consumption to five (1-cup) servings a day. However, with caffeine-free tea, you can feel free to indulge in six to eight cups a day.
  • And of course, here’s one of my favorite tea recipes, it a reci-tea!

Black Spiced Tea

  • 1 black tea bag
  • 6-8 ounces hot water
  • a large pinch of cinnamon powder
  • a large pinch of cayenne pepper
  • 1 tablespoons honey (or Vegan preference)
  • a squeeze of fresh lemon/lime

To a mug, add water and steep the tea bag according to package directions. Honey is heat sensitive, so let your tea cool a bit before you add it. Then finish with the lemon, cinnamon, and cayenne pepper.

This recipe is from my first book, Everything’s Better with Cayenne Pepper. Check out my other books, too, and watch for more to come!

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Crock pot BBQ Chicken Tostadas

For a taste of summer and an easy crock pot dinner, you have got to try these BBQ Chicken Tostadas!

This recipe is so yummy and once you get the ingredients in, it cooks itself. Enjoying BBQ chicken on tostadas puts a fun, new twist on these “tacos.” Enjoy!

BBQ Chicken TostadasIMG_20171020_122242 (1)

  • 2 chicken breasts
  • 1 red bell pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 onion, sliced
  • 15 ounces (1 can) tomato sauce
  • 3 oz (1 can) tomato paste
  • 1/8 cup molasses
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1/8 cup honey
  • 1/4 teaspoon liquid smoke

Add everything to a crock pot and cook on low for 8 hours or high for 4 hours. Remove the chicken in the last hour of cook time and shred it. Add it back into the crock pot and stir everything together.

Use about 1/4 cup of BBQ chicken mixture to top a tostada and sprinkle with sharp cheddar cheese. Serve immediately.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Spaghetti Squash Spaghetti Dinner

Have you ever had spaghetti squash? I love how easy it is and how great it absorbs sauces. Spaghetti sauce compliments spaghetti squash both because of the similar look but also because of the similar “feel.”

The best part is you can harvest them now, in the Fall, and they can last a month or more, and into the winter. (Keep at room temperature.)

How to Make Spaghetti Squash

Spaghetti Squash

Whole spaghetti squash
  • 1 spaghetti squash
  • 1/4 inch water (for the bottom of the glass dish)

1. First step, slice the spaghetti squash the long way.









2. Much like other squash, scoop out the insides.

3. Bake at 400 degrees for 30 minutes.

IMG_20171015_141655 (1)

4. Remove from the oven and grab a fork. Scrap at the sides until you get the “spaghetti” out.


That’s it! Top with spaghetti sauce, garlic and oil, pesto or whatever you like!

Like this recipe? Check out my other books, and watch for more to come!

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Get my New Book for Under $1 This Sunday

You want to check out my new book right? Here’s your chance to do it for $.99! Here’s the rest of the details.

This book is filled with easy to make fruit and vegetable sides that taste great. All recipes are Vegan and Paleo, making them also dairy-free. Don’t let these “health” terms steer you away though, you’ve got to try these recipes!

The dishes in this book are easy enough for weekly dinners and so yummy they work great for entertaining, too!

Here are some recipe links for a little peak into the book:

IMG_20170913_202640These baked peaches are so warm and delicious:

Rosemary carrots pair great with chicken or at your IMG_20170430_171116 (2)Thanksgiving table:

Click on the photo for the link to the book! Remember, it’s only $.99 tomorrow -Sunday- all day! (And anytime after 8pm, $2.99.) You’ll be so glad you grabbed this deal while it lasted!

And as always, thanks for all your support! XOXO

Here’s my other cookbooks, too!

Cherry Pie Protein Shake

Working out and staying healthy are super important to me. I love protein shakes and they’re a great addition to a healthy diet.

This Cherry Pie Shake has such a great flavor and I enjoy it every single time. Enjoy!

Cherry Pie Protein ShakeIMG_20171009_161754

  • 1/2 cup vanilla almond milk
  • 1 cup frozen cherries
  • 1 scoop protein powder
  • 1/2 cup oats (not instant)
  • 1 tablespoon chia seeds
  • 1/4 teaspoon cinnamon

Combine everything in a blender and serve.

Like this recipe? Check out my other books, and watch for more to come!


Want a paperback copy? Reply in the comments and I’ll send you one!