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Lasagna is hands down an ultimate comfort meal for me. However, it is a labor of love to create and takes a long time before you even get to eat it. That's why my gluten free lazy girl lasagna is the perfect compromise -- all the flavor and warmth without the wait! To make lazy girl lasagna you just take your favorite pasta (preferably one that will grab on to the cheesy meat sauce) and let it simmer on the stove for a few minutes instead of in the oven for an hour. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: 1 lb Ground Beef 1 Box GF Pasta (Rigatoni is a great option!) 1 jar pre-made Pasta sauce 8 oz Ricotta Cheese ⅓ cup Grated Parmesan 1 tbsp Garlic Powder ½ tbsp Onion Powder 1 tbsp Italian Seasoning Salt & Pepper to taste 1 cup Shredded Mozzarella cheese Put a pot of water on to boil for your pasta and put a large pan over medium heat to cook your ground beef. Add your ground beef to the pan and dump in your seasonings. Cook all the way through. When your water has boiled, cook the pasta for 1-2 minutes than what the package calls for. Add your jar of sauce to the meat, cover and allow to heat up. A minute before your pasta is done, add the ricotta and parmesan cheese to the meat sauce. If your sauce is becoming too thick, you can add some of the pasta water to thin it out. Fold in your pasta to the sauce mixture and combine until evenly coated and sprinkle shredded mozzarella across the top. Cover for a few minutes until the cheese gets nice and melty! Serve and top with more parmesan and fresh basil!

There is no better time to make gluten free zucchini bread then mid-summer – zucchini is at its peak and cravings for fall weather and flavor are surmounting. Zucchini bread marries the best of summer produce with the fall flavors we love so much! Head to your local farmer’s market, grab a big ol 'zucchini and start baking some of my gluten free zucchini bread! Prep Time: 20 minutes Cook Time: 60-65 minutes Ingredients: 3 cups 1:1 Gluten Free Flour (I used the Bob’s Red Mill 1:1) 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 1 tbsp Cinnamon ½ tsp Nutmeg 3 Eggs 1 cup Vegetable Oil 2 cups White Sugar 3 tsp Vanilla 2 cups grated Zucchini 1 cup Walnuts, chopped Preheat your oven to 325F and generously grease 2 9x5 inch loaf pans. Grate your zucchini and set aside. Do not drain excess water. In a small mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk and set aside. In a larger bowl, mix together the eggs, oil, sugar, and vanilla using a hand mixer until combined. Gradually mix in the dry ingredients, keeping in mind that the batter will be very thick. Once the wet and dry ingredients are combined, fold in the grated zucchini and walnuts. The batter will start to thin as the zucchini is mixed in. Evenly divide the batter between the 2 pans and bake for 60-65 minutes. Let the loafs cool in the pan for about 15 minutes and then remove and place on a cooling rack for another 15 or so minutes. Store in an airtight container or freeze immediately if you do not plan on eating them right away.

This is probably the easiest recipe I will ever post on the blog! Smash burgers are so easy to make – they require minimal ingredients and little time to make. Smashing them thin on a hot pan lets the meat get nice and crispy, giving you that classic smash burger taste. Use whatever ground meat you prefer – an 80/20 ground beef will give you the perfect fat ratio. I topped mine with some homemade burger sauce, lettuce, tomato, crispy onions, and white cheddar and served them on a toasted gluten free Schar burger bun. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: For the patties: Ground Beef (3 oz per Burger) Salt & Pepper Burger toppings of your choosing (ie. tomato, onion, cheese, lettuce) For the burger sauce: ¼ cup Mayo 2 tbsp Ketchup 1 tbsp Sweet Relish 1 tsp Sugar 1 tsp Distilled White Vinegar Roll your ground beef into 3 oz balls and let chill in the fridge before cooking. While the beef is getting cold, prep all of your toppings, including the burger sauce! Heat your cast iron skillet or griddle over medium-high heat. You will know it is hot enough if you drop water on it and it “dances around” instead of sizzling. Place the balls of meat down on the skillet and press down with a large metal spatula, getting the patty as thin as possible – this allows the patty to cook quickly and for bits of meat to caramelize! Season with salt and pepper and cook for 2 minutes before flipping. Cook for another 1-2 minutes on the other side. Serve with your favorite toppings!

I spent two glorious weeks in Italy filled with the best gluten free food I have ever had and I will never be the same again! Check out all the places we ate at that were either 100% gluten free or had amazing gluten free accommodations! Greve in Chianti: Coop: The local grocery store with plenty of gluten free options! Can be found all over Italy! Gelateria Mordicrema Greve: gluten free gelato + gluten free cones Ristorante Pizzeria La Cantina: Super friendly owner and knowledgeable about gluten free needs! Had the pizza and it was yummy – thin crust and good flavor. Not the best pizza we had but still would eat again! Brought us gluten free bruschetta and desserts too! Ristorante Oltre Il Giardino: No gluten free options so we just went for the views, drinks, and steak. Very yummy Panna Cotta and Lemon Sorbetto for dessert! Florence: Sgrano If there is one place you go in Florence, it has to be Sgrano! 100% gluten free and the best sandwiches and tiramisu you will ever have! Ciro & Sons Every pasta & pizza dish can be made gluten free! Staff is super knowledgeable and the food is delicious! Bar 50 Every morning in Florence started here for a gluten free pastry & a cappuccino! Grom Grom is in many of the major cities in Italy (and around Europe!) and it is also 100% gluten free! Your life isn’t complete until you have gelato on a warm waffle cone! La Gelateria Gluten free gelato + gluten free cannolis! La Piazetta di Lorenzo Ristorante Great place for Florentine steak + the have house made gluten free gnocchi! Rome: Mama Eat The Arancini is a MUST – all of your favorite fried foods + pizza and made gluten free! Fiocco di Neve This is another 100% gluten free facility & they are strict about it too! We watched a woman walk in with a gluten-full pizza and they asked her to leave immediately! Plus the gelato here was some of my favorite we had! Venice: Trattoria Agli Artisti Pizzeria Nice little lunch spot with gluten free pizza and pasta and fresh seafood! Ristorante La Nuova Perla Great dinner spot with water views and amazing service! Gluten free pizza and pasta available! Naples: Il Miracolo Pizzeria Gluten free pizza that is out of this world! Lucignolo Bella Pizza Another amazing pizza place with probably the best pizza I have ever had! Sorrento: Il Ruttino One of the best all around meals we had! Amazing drinks, gluten free pizza & pasta available with separate preparation spaces, and not only the best Lemon sorbet I have ever had but one of the best desserts I have ever had period. Foreigners club The offer a fully gluten free menu featuring house-made pastas, fried calamari and multiple dessert options! Plus they bring gluten free bread to the table that was delicious. Views of Mt Vesuvius plus amazing live music create a wonderful atmosphere! Radical Sorrento If you are craving an amazing eggs breakfast and a cold coffee, Radical Sorrento is the place! Gluten free bread available for sandwiches and french toast! Positano: Arienzo Beach Club Spent a day here enjoying the water and beauty of the amalfi coast. No gluten free pizza or pasta but they did have gluten free bread and brough out complementary bruschetta and had seafood, meats, and salads that were gluten free.

I personally love a summer crockpot meal -- I get a cozy dinner without needing to turn on the stove or the oven when it is 90F outside! My crockpot tuscan chicken is the perfect dinner for when the summer thunderstorms are raging and you want something comforting to eat or for when you have had a long day and don't feel like putting in a lot of effort for dinner! Prep Time: 15 minutes Cook Time: 4-6 hours Ingredients: 2 tbsp 2lbs Chicken Breast 1 cup Chicken Stock 1 Yellow Onion 1 Shallot 3 cloves of Garlic 28 oz can Diced tomatoes 1 tbsp dried Oregano 1 tbsp dried Basil Salt & Pepper to taste 3 cups Spinach ½ cup Heavy Cream (or Coconut cream to make it dairy free!) ½ cup Parmesan Cheese Place a pan on the stove over medium heat with the olive oil. Dice your onion, shallot, and garlic to the pan and cook for 2-3 minutes or until the onions start to become translucent. Place your chicken breasts in the bottom of your crockpot and cover with your onion and garlic mixture, the diced tomatoes, and the chicken stock. Add in the seasonings as well. Place the lid on the crockpot and cook on high for 4 hours or on low for 6 hours or until the chicken shreds easily with a fork. 30 minutes before you are ready to eat, add the spinach to the crockpot and combine until wilted. Then mix in the heavy cream and parmesan cheese. Serve over your favorite pasta or rice!

Like takeout but better! My gluten free General Tso’s chicken will satisfy every craving you have. It is so easy to make and since it can be made in an airfryer, you won’t need to deal with the mess that comes with frying it in a pan. I opted for chicken breast since I wanted a leaner meat but chicken thigh is a perfect option too! Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes For the chicken: 2lbs Chicken Breast, cubed ½ cup Corn starch 2 tsp Garlic Powder ½ tsp Red Pepper Flakes Salt & pepper For the sauce: 1 tbsp Olive Oil 2 tbsp Ginger, minced 1 tbsp Garlic, minced ½ cup Water 5 tbsp Coconut Aminos 3 tbsp Rice Wine Vinegar 2 tbsp Hoisin Sauce (ketchup is a great substitute here too!) 3 tbsp Brown Sugar 2 tbsp Corn starch Cut your chicken into cubes and combine with corn starch, garlic powder, red pepper flakes, salt, and pepper. Cook in the air fryer at 400F for 12 minutes making sure to flip halfway. In a bowl, mix together water, coconut aminos, rice wine vinegar, hoisin sauce (or ketchup), brown sugar, and corn starch. Place a pan on the stove over medium heat. Add in the olive oil, garlic, and ginger and saute until fragrant. Reduce the heat to a simmer and add in the sauce. Stir regularly as it starts to thicken. Once the chicken is done, add it to the pan and toss to combine. Serve over rice with sesame seeds, green onions, and red pepper flakes.

Do you ever get an idea in your head that won’t quit until you can fulfill it? Maybe it is a craft or a trip or a certain item of clothing. For me, its recipes. I’ll wake up in the middle of the night dreaming about food and add my ideas to a list on my phone so I don’t forget it in the morning. This is one of the recipes – I've been dreaming of these gluten free lemon ricotta pancakes with blueberry syrup and finally put the idea to work in the kitchen!* Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: 2 cups Gluten Free Flour 1 tsp Baking Soda 2 tsp Baking Powder ½ tsp Salt ¾ cup Ricotta Cheese 1 cup Milk of choice 2 tbsp Olive Oil 1 Egg 2 tbsp Granulated Sugar 2 tsp Vanilla 1 tsp Lemon zest + juice of half a lemon In a large mixing bowl, combine gluten free flour, baking powder, baking soda, and salt. Whisk and set aside. In a smaller bowl, combine ricotta cheese, milk, olive oil, sugar, vanilla, and egg and whisk until combined. Then mix in lemon zest and juice. Fold the ricotta mixture into the flour mixture until combined. Let the batter sit for 10 minutes to thicken. Put a pan on the stove over medium heat. Use a ¼ cup to pour the pancake batter onto the pan. Flip when you see bubbles forming. Recipe makes 16 pancakes. *For a quick blueberry syrup, take 1 cup of frozen blueberries, half a cup of water, half a cup of sugar, and the juice of the other half of the lemon and put them in a pot over medium heat. Once it comes to a boil, reduce the heat to a simmer for about 5 minutes. Remove from the heat and let it cool.

These chicken tenders are so good that I don't even mind the mess that comes with making them! You'll be saying "so long" to store bought, frozen chicken tenders after you try these crispy, flavorful chicken tenders! Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Ingredients: 1 ½ lbs Chicken Breast 3 Eggs 3 tbsp Milk ½ cup GF All -Purpose Flour 3 tbsp Corn Starch ½ tsp Salt ½ tsp Pepper 1 tsp Garlic Powder ½ tsp Paprika 1 tsp Onion Powder 3 cups Gluten Free Bread Crumbs (I used the 4c Foods Bread Crumbs!) Slice your chicken breast into evenly sized strips and set aside. In one bowl, mix together your eggs and milk. In a second bowl, whisk together your flour, corn starch, and seasonings. In a third bowl, fill it with the bread crumbs. Dip a chicken tender in the egg wash and then coat with the flour. Dip it in the egg wash again and then coat with the bread crumbs. Repeat the process until all tenders are coated. Depending upon how you plan to cook the chicken tenders, place the tender on a greased baking sheet or in the greased basket of an air fryer. If cooking in an air fryer, cook at 400F for 16 minutes, flipping halfway. If you are cooking in an oven, preheat your oven to 425F and cook for 15-20 minutes, flipping halfway. Serve with your favorite dipping sauces and enjoy!

Usually one meal a week for us consists of some sort of ground beef topped with guacamole and salsa and I needed a way to change it up a little bit! Using some of my favorite products from Siete, I was able to whip up these yummy taco-stuffed sweet potatoes in less than 30 minutes! Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: 3 Sweet Potatoes 2 tbsp Olive Oil 1 Small Yellow Onion, chopped 3 Garlic cloves, minced 1 Red Bell Pepper, chopped 1 Yellow Bell Pepper, chopped 1 lb Ground Beef 1 Taco Seasoning 1 can Black or Pinto Beans 1 can Diced Tomatoes Salt & Pepper to taste Thoroughly wash your sweet potatoes and puncture holes with a fork in each one. Place on a microwave safe plate and cook for 10-15 minutes or until soft. Place a pan over medium heat and begin to wash and prep your produce. Once the pan is hot, add the oil, onion, and garlic. Cook for 2-3 minutes and then add in the peppers. Once the peppers are softened, remove the veggie mixture from the pan. Use the same pan to cook the ground beef. Once the meat is cooked through, add the veggie mixture back in, along with the beans, the diced tomatoes, and the taco seasoning. Let the taco filling simmer for 5-10 minutes – the longer the better! Once the sweet potatoes are done in the microwave and are cool enough to touch, cut them in half lengthwise and use a fork to mash to fluff the insides. Spoon your taco mixture into the sweet potato boats and top with guacamole, salsa, cheese, etc. If you are feeling fancy, you can make my Avocado Cilantro Dressing to go with!

Not sure what got into me lately but I have been loving spicy recipes and these chipotle chicken burgers are no different. Love these for an easy 30 minute meal! Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Makes 4 burgers Ingredients: 1 lbs Ground Chicken 1 Egg ½ tsp Salt ½ tsp Black Pepper 1 tsp Onion Powder 1 tsp Garlic Powder 2 chiles in adobo sauce ½ cup Pepper Jack Cheese, cubed or shredded Preheat grill or cast iron skillet to medium-high heat. Combine the ground chicken, egg, and seasonings in a bowl. Finely chop 2 chiles from a jar or can of chiles in adobo sauce. For the pepper jack cheese, you can either cube a block of cheese or use shredded cheese. Add the chiles and the cheese into the bowl and combine. Form into 4 patties and cook on each side for about 8 minutes or until cooked all the way through. Serve with lettuce, pico de gallo, guacamole, and your favorite gluten free bun! If you want to kick the spice up a notch, take some of the adobo sauce and add it to your favorite mayo for a quick spicy aioli!

If you like spicy then this meal is for you! If you don't like spice then just reduce the amount of sriracha in the sauce! I have been on a big air fryer kick lately but these meatballs can also be cooked in the oven at 400F for 20-25 minutes! Prep Time: 10 minutes Cook Time: 10-15 minutes Total Time: 25 minutes Ingredients: 1lb Ground Chicken* 1 Egg ½ cup GF Bread Crumbs Salt & Pepper For the glaze: 1 tbsp Sriracha (+ more if you want it very spicy!) 2 tbsp Honey 2 tbsp Coconut Aminos 1 tsp Fresh Ginger 1 Garlic clove ¼ tsp Sesame oil 1 tsp Cornstarch ½ cup Water In a mixing bowl, combine ground chicken, egg, bread crumbs, and salt and pepper. Shape into meatballs (it should make 10-12) and place in an Air Fryer at 375F. Cook for 10-12 minutes or until cooked through and golden brown. In another bowl, combine sriracha, honey, coconut aminos, ginger, garlic, and sesame oil. Put a pan over medium heat and add in your sauce. 2 minutes before your meatballs are done, combine the cornstarch and water and add to the sauce, making sure to stir frequently as the sauce thickens. When the meatballs are done in the air fryer, add them to the pan on the stove and toss in the sauce. Serve with rice and veggies! * can be substituted for ground meat of your choice!

My Sheet Pan Steak Quesadillas are definitely going to be in regular rotation! Super easy to make and can be packed full of your favorite protein and veggies! Prep time: 15 minutes Cook Time: 25 minutes Total time: 40 minutes Ingredients: 1 lb Beef tips 1 tbsp Olive Oil 1 Red Bell Pepper 1 Green Bell Pepper 1 medium Yellow Onion 3 cloves of Garlic 1 pack Taco or Fajita Seasoning 1-2 cups Shredded Cheese (use Daiya Shreds to make dairy free!) 6-8 Gluten Free Tortillas Salt & Pepper to taste Preheat your over to 425F. Put a pan over medium heat with the olive oil. Chop your onion and mince your garlic and add to the pan. Wash and prep your bell peppers and add to the onion and garlic once they are translucent. Once the peppers have started to soften, add in your steak and seasoning and cook for 3-4 minutes. This is mainly to brown the outside of the steak as it will finish cooking in the oven. Grease a baking sheet and put down your first layer of tortillas, overlapping around the edge of the pan and adding 1-2 tortillas as necessary in the center of the pan. Spread out your beef and veggies across the tortillas and generously top with cheese. Layer another 1-2 tortillas on top and fold the overhanging tortillas over top. Place another baking sheet on top to weigh it down and bake for 20 minutes. Remove the additional sheet pan and bake for an additional 5 minutes or until the tortillas are golden brown. Top with your favorite salas, avocado, sour cream, etc. The new Siete Botana Sauces are also amazing with this too!