Creamy Tuscan Chicken (dairy free)

Pan seared chicken nestled in a creamy garlic white wine sauce with spinach and burst tomatoes

Cook Time: 30 minutes


  • 1 lb boneless chicken breast, sliced thin or chicken tenderloins
  • salt & pepper
  • 1 Tablespoon Olive oil or Canola oil
  • 4 garlic cloves, minced
  • 1/2 cup diced sweet onion
  • 1/3 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 2 cups cherry tomatoes
  • 2 cups baby spinach
  • 1 cup full fat coconut milk


  1. Season both sides of chicken with salt and pepper
  2. Heat a large skillet to medium high heat
  3. Add olive oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side
  4. Remove from pan and set aside
  5. Add in onion and sauté until translucent, about 2 minutes.
  6. Add in garlic and sauté for 30 seconds, stirring entire time.
  7. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of pepper flakes.
  8. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with spoon to make them burst.
  9. Pour in the coconut milk.
  10. Next add in spinach and sauté until wilted down. Stir and simmer for 3-4 minutes.
  11. Place chicken back in the pan to heat through and serve.

*Optional: add lemon juice and fresh basil

~Recipe adapted from joyful healthy eats

Sauteed Veggie Burritos


  • 1 Tablespoon Olive oil
  • 2 cups long grain rice
  • 4 cups low sodium chicken broth
  • 2 whole limes, juiced and zested
  • 1/4 cup chopped cilantro
  • 2 whole zucchini, chopped
  • 1 whole yellow squash, chopped
  • 1 can corn
  • 1 bell pepper, diced
  • 1 small onion, chopped
  • salt to sprinkle
  • 1 can seasoned black beans (I used non seasoned and still had great flavor)
  • 6 whole burrito-sized flour tortillas
  • 2 Roma tomatoes, diced
  • 1 cup grated cheese (ex. Monterey Jack or Cheddar)
  • Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce


  1. Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Saute onions and bell peppers for 3 minutes. Add in squash and saute for additional 3 minutes. Add corn and black beans and saute until heated through. Add salt and pepper to taste.
  3. Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
  4. To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you’d like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!

~Recipe adapted from

Chicken with Balsamic Fig Sauce


  • 1 lb thin chicken
  • 2 shallots
  • 2 sprigs rosemary or 2 tsp (remove needles & bundle needles together and chop across)
  • 1 Tablespoon Balsamic Vinegar
  • 2 Shallots
  • 1 Tablespoon butter
  • 1 Tablespoon Chicken stock concentrate
  • 1 oz Fig Jam
  • Drizzle Olive Oil
  • Salt & Pepper, to taste

For side dishes:

  • 1/2 lb potatoes
  • 3 cups broccoli
  • drizzle olive oil
  • Salt & Pepper to taste


  1. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel ans season all over with salt and pepper. Cook in pan until no longer pink in center 5-7 minutes per side. Remove from pan and set aside to rest.
  2. Lower heat under pan to medium. Add Shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in 1/2 cup water and stock concentrate. Let reduce until saucy, about 3 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt & pepper.
  3. Thinly slice chicken. Drizzle chicken with sauce. 

I served mine with roasted potatoes & broccoli.

  1. Preheat oven to 425°F
  2. Cut potatoes in 1/2 inch cubes, toss potatoes and snap peas in olive oil, and a dash of salt & pepper. Toss on baking sheet and cook in oven until tender and browned, 20-25 minutes.

*Leave butter out if you’d like the dish to be dairy free.

* You can sub sweet potatoes for regular potatoes & sub green beans or snap peas for broccoli.

Chewy Chocolate Chip Cookies – GF, Dairy Free, Egg Free


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup coconut oil
  • 1/3 cup coconut milk (rice, or almond)
  • 2 teaspoons vanilla
  • 3/4 cup white rice flour
  • 1/3 cup coconut flour
  • 2 Tablespoons GF Starch
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips (you can buy dairy free chocolate chips, the brand I’ve seen is Simple Joy)


  1. Mix together the sugar and oil.
  2. Add the milk and vanilla and mix until combined
  3. Mix together the dry ingredients in a medium bowl.
  4. Add dry ingredients to wet mixture. Just mixing until you don’t see flour. (don’t over mix).
  5. Add the chocolate chips.

Allow the dough to rest 20 minutes. Preheat the oven to 350 F. Bake cookies on a well greased cookie sheet or silicon mat. Bake 10 minutes or until desired doneness is reached. Let cool on baking sheet 5 minutes before moving to wire rack. *This is to allow cookies to be firm enough to hold shape.
~Recipe adapted from Yammies Guten Freedom