Costco Has Paleo Pancake Mix (Non-GMO)

Food ingredients is a hot topic in our household. L cannot eat food and then I have a dairy and gluten allergies. Ever since L was diagnosed with eosinophilic esophagitis, we all changed the way we eat. We try very hard to only eat all natural foods. I was so excited to find this paleo pancake mix at Costco.

The best part? You only have to add water! I did add fresh blueberries because I love blueberry pancakes. This mix is non-GMO, no added sugar, and of course gluten, dairy, and grain free!

My husband is my worst critic when it comes to new foods. As I flipped the pancakes into his plate, I silently was hoping he would enjoy them.

May I get a drumroll? My husband loved them and asked for seconds. It was M’s turn to try them and she thought they were delicious. Finally, it was my turn. Friends, they were not dry. Score! It’s hard sometimes with gluten-free recipes. I enjoyed every bite and I believe the fresh blueberries made the pancakes even more delicious.

I highly recommend putting this good for you food in your tummy.

By the way – this is not a sponsored post.


Easy Dairy Free and Gluten Free Strawberry Cobbler

The morning started by my oldest daughter M, asking me what I was going to do with all the frozen strawberries in the freezer. She is our family organizer and the strawberries were cramping her style while she was organizing the fridge and freezer compartments. I decided to go to google and search for an easy cobbler recipe. I found this recipe on The Spruce website. The reason this recipe caught my eye is that it used all real ingredients and I would be able to substitute my dairy free products for all the milk products. As many knows, I was diagnosed with a dairy allergy last year along with previously being diagnosed with a gluten intolerance. Doesn’t this picture display deliciousness?

Strawberry Cobbler

You are going to love how this recipe is so easy!


1 1/2 cups of strawberries

For the Cobbler Batter:
1 cup organic cane sugar
1 cup gluten-free coconut flour
1 3/4 teaspoons gluten-free baking powder
1/2 teaspoon salt
1 large egg
6 tablespoons melted earth balance dairy free butter
2 tablespoons coconut milk
1/2 teaspoon vanilla

For the Topping:
1 tablespoon organic cane sugar
1/4 teaspoon ground cinnamon for topping


gluten and dairy free strawberry cobbler

  1. Preheat oven to 350 degrees.
  2. Spray an 11×14 glass pyrex dish with olive oil or your spray of choice. Pour the strawberries into the baking dish.
  3. In a mixing bowl, mix the flour, sugar, baking powder, and salt until thoroughly combined.
  4. Add remaining ingredients, egg, melted earth balance butter (keep 2 tablespoons to pour over batter), coconut milk and vanilla. Beat until well blended. I used a fork to blend.
  5. Evenly spread the batter mixture over the strawberries.
  6. Pour the remaining melted butter over the batter and top with sugar and cinnamon.
  7. Bake for 35 to 40 minutes. The batter will be golden brown.
  8. Enjoy!

Gluten and Dairy Free Strawberry Cobbler

Easy Chicken Dumplings Recipe – Gluten Free Option Too!

The weather outside is frightful. The snow is falling outside and the temps are dropping to below zero tonight with wind chills. It was a nice evening to sit by the window with my family and watch the big and beautiful snowflakes fall. We warmed up by eating a big bowl of chicken and dumplings.

easy chicken dumplings

When our family from Florida was up for Christmas, they cooked these chicken and dumplings with us one evening. The recipe is so simple but yet the food is very delicious. I did a couple of changes so I could make it gluten free.


1 whole chicken
Gluten Free Bisquick
Two cartons of chicken broth
Salt and Pepper


1. Cook the whole chicken in a pot on the stove. (You can used boneless chicken if you prefer.)

2. Shred the chicken.

3. Combine the chicken broth from the pot with the two cartons of chicken broth. (I use two pots to cook the chicken and dumplings. This works if you do not have a really deep pot.)

4. Put the shredded chicken in the chicken broth. Cook on medium high.

5. Make the gluten free biscuit dough per the instructions on the bisquick box.

6. Drop the biscuit dough by the spoonfuls in the chicken broth. Cook for about 10 to 15 minutes. Until dough is cooked all the way through.

7. Sprinkle salt and pepper. Enjoy!

This recipe makes a big batch. We always have leftovers.

So Delicious! Gluten Free Pumpkin Muffins

Once Fall arrives, I am all about all things pumpkin. I miss eating my regular pumpkin muffins but I looked around in my cupboard and realized that I had some Pamela’s bread mix and wanted to see how pumpkin muffins would turn out using the flour. They turned out so delicious. Even M’s classmates enjoyed them at lunch. If kids enjoy them, I think they are a winner right?



(1/2 cup) Olive Oil
(1 1/2 cup) Sugar
2 Eggs
(1 cup) Pumpkin Pie Puree
(1 3/4 cup) Pamela’s Bread Mix
(3 tsp) Pumpkin Pie Spice


1. Mix everything together well in a mixing bowl.

2. Line your muffin pan with liners.

3. Bake at 350 degrees for 18 minutes.

4. Enjoy!

I stored them in the fridge and they stayed fresh all week. I would pop one in the microwave for 20 seconds and enjoy it with a cup of coffee in the mornings. Hope you enjoy them as well!

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