Recipe: Clean and Gluten Free Rotisserie Chicken

Clean Rotisserie Chicken

Maybe I should have called this Fauxtisserie Chicken because it tastes like it but without cooking it the same way!

I’ve been pretty bored with our options lately at home and feel a rut coming on with dinners. In order to stop it, I found some ideas for clean gluten-free dinners and I’ll post them as we go each week. The first one was a home run and I’m thrilled to tell you about it!

I wanted to get a rotisserie chicken but I think we need to open our eyes to the hormones in those chickens and fillers to make them so cheap at the grocery stores. I guess technically this is a baked chicken but it looked and tasted just like a rotisserie so I’m going to call it that!

So, I ran over to Trader Joe’s to see what they had in the store that day. I found a small, organic, young chicken which weighed about 4.5 pounds. A little big for Aaron and I but I figured it would make great left overs.

Here’s how I made it


-Small Chicken – preferable hormone free and organic
-4 Tablespoons of coconut oil
-2 Tablespoons of fresh rosemary
-2 Garlic pieces – chopped or minced
-3 Tablespoons of unsalted grassfed butter – we use Kerrygold
-2 Tablespoons of lemon juice

  1. Preheat the oven to 350 degrees
  2. Clean the chicken with water and then put it in an oven save dish or roasting pan. I used a clear pyrex baking dish because that’s all I have to work with.
  3. In a small saute pan – I threw it on low heat and mixed the coconut oil, garlic, rosemary, lemon juice and butter for about 5 minutes to let the flavors mix together
  4. Once the chicken was clean I put it in the glass pan and grabbed a marinade brush to rub the dressing all over the chicken making sure it covered the whole surface and I poured the rest inside the chicken.
  5. Cook the chicken for 25-30 minutes per pound. My 4.5 pound chicken was done in about 75 minutes
  6. We let it cool for about 1o minutes prior to cutting
  7. It was served with broccolini that I baked and threw some kerrygold butter on after taking it out

I was delightfully giddy when my husband cut into the chicken and the juices streamed into the pan. I don’t care for the skin but it was crispy as you can see from the picture! It was amazing. It’s  very rare I venture out to try new things like this but I must say this was a home run. Something I will make in the future. It only took about 15 minutes to get ready so the cooking time took the longest.

Go Lo Foods Product Review

Go Lo Flatbread Recipe
Go Lo Flatbread Recipe

Go Lo Foods Product Review

Last week I posted this picture on Facebook and said if we got 100 likes, I would post the recipe on the blog. Well, we got over 100 likes which tells me you really want to know what all those delicious ingredients are on the cheeseburger veggie pizza I made last week.

Well, Go Lo Foods sent me a few products to try to review so this recipe is one that came from a product they sent me. I’ll post the recipe at the end of this post.

Go Lo Foods sent me their gluten-free flat bread, gluten-free pita and dark chocolate hazelnut spread to try out.

Go Lo Hazelnut Spread
Go Lo Hazelnut Spread

The Go Lo Dark Hazelnut Spread was great. Sugar Free, Gluten Free, Kosher are some of the great qualities about the product. It’s loaded with fiber in this 11oz jar and only 1.3 net carbs per 1.2 oz serving. No maltitol or sorbitol and no stomach ache after I tried it. I will say I’m always hesitant to do the sugar-free products because I think they taste weird but this did not! I melted about a tablespoon of it and dipped raspberries in it for an after dinner treat. It also was a nice change of pace from my usual almond butter on my rice cakes. You can find it online for $7.99-$9.99/jar depending on what website you find it on. has it for $8.99.

Go Lo Gluten Free Pita Bread
Go Lo Gluten Free Pita Bread

The Go Lo Pita Bread is gluten-free, low-carb and low-sugar. Right off the bat I didn’t like the way the product cut open. The top part was very flimsy and it make it difficult to stuff or eat like a pita. I did eventually and slowly peel off the top part and put my fillings in it to throw in the George Foreman Grill. It cooked just fine and the most important part is that it tasted great. It is soft and was a delicious lunch addition for me. I will be buying this product again. It retails for $5.99 online.

My next project with them is pita chips!

Go Lo Flat bread is the biggest winner of all 3 of these products. I was amazed when I opened the container to find them flexible, not cracking and smooth. Just like a normal, gluten-filled flat bread would be. They are also low-carb and low-sugar along with gluten-free. We baked them for about 5 minutes first and then put the toppings on them.

My recipe for the cheeseburger pizza

1/2 cup grass-fed ground beef 1/4 cup low sugar and gluten-free marinara sauce
1/4 cup shredded mozzarella cheese – hormone free
Sweet Peppers

Layer accordingly on the flat bread after baking for about 5 minutes. Put back into the oven for 5-10 minutes or until the cheese is melted. The meat should be cooked prior to going on the pizza.




Benefits of Kale: The Vegetable Powerhouse

Parmesan Kale Chips
Parmesan Kale Chips

If Beans are considered the “magical fruit,” then Kale is the equivalent in vegetable world. After seeing a lot of information about Kale while I was juicing, I started to see if I could incorporate it more in our daily meals.

Turns out, I’m not a fan of Kale.

Even when I had it in my juice, I couldn’t put too much or else it would ruin my drink.

The taste of kale is pretty tart and sharp, which has always been a taste I stay away from. I’m really more of a sweets girl myself and prefer spinach. But…. there are so many great things about kale that I had to give it another try.

So what are some of the great benefits of kale?

  1. Low calories: Only 35 per cup
  2. Full of fiber: 5g per serving
  3. Filled with nutrients like calcium, vitamin K, vitamin B6, magnesium, vitamin A & C
  4. Bursting with folic acid and other antioxidants
  5. Can easily be made into crisps

Ok, so the last one is a benefit for me really because it’s an easy way for me eat them. I love anything with a crunch.

So, then how do you make my parmesan kale crisps shown above?

  1. Pre-heat the oven to 375 degrees
  2. Wash the kale thoroughly to get rid of the pesticides and other gross stuff
  3. Cut the spine out of the kale and then further cut the pieces down to bite sized
  4. Get out your olive oil and put the kale in a bowl. Lightly cover the kale in olive oil by mixing in a small amount and using your hands or a spoon to cover the leaves.
  5. Layer the leaves on a cookie sheet and then sprinkle with sea salt. Put in the oven.
  6. Set the timer for 6 minutes. After the first 6 minutes, you want to take them out and sprinkle your parmesan cheese over the crisps then put back in the over for another 5-6 minutes. You want them to be dried out but not burned when you take them out of the oven.
  7. Take out when done and let cool a few minutes. Then enjoy.
  8. They can easily be used with many different types of seasoning like a gluten-free taco or garlic salt.


After playing around with these and trying different recipes, I found myself enjoying kale much more than I ever previously thought I would. It turns out what just by changing the cooking method, you can change the entire taste of a food.

How do you eat your kale?


Gluten-Free Quinoa Stuffed Peppers

Gluten-Free Quinoa Stuffed Peppers
Gluten-Free Quinoa Stuffed Peppers

Gluten-Free Quinoa Stuffed Peppers


1lb of grass-fed ground beef
1 cup uncooked tricolor quinoa
3 oz Fontina cheese cubed
2 cups of fresh spinach
3 large peppers
1 oz Asiago and Fontina shredded cheese
1/4 cup of Parmesan cheese
2 tablespoons of coconut oil

How to make it:

  1. Preheat oven to 375 degrees
  2. Start the Quinoa – it should take about 15-20 minutes to cook depending on what brand you buy
  3. Wash and clean out the peppers to make a big empty pepper cup.
  4. Brown the beef with the coconut oil in a skillet. Once it’s almost done, add the spinach in and cover for about 3-4 minutes until the spinach has wilted into the meat. You might want to stir it in so it’s not just sitting on top.
  5. When the quinoa is done, add the Fontina cheese and the beef mix. Get everything melted and into a nice consistency.
  6. Use a casserole or meatloaf dish to put the peppers in. Fill them up with the mixture and put in the oven for about 17 minutes (we like our peppers a little crispy but if you want them soft, you should leave them in longer).
  7. Take them out at the timer and add the shredded cheese on the top of them along with the Parmesan cheese. We are a cheesy household so you can put as much or as little as you would like on the top.
  8. Bake for another 4-5 minutes so the cheese can melt. Take them out and let cool for about 10 minutes.
  9. Enjoy!

Gluten-Free Desserts – Chocolate Fruit Kebob!

Gluten-Free Desserts:  Fruit Kebobs!
Gluten-Free Desserts: Fruit Kebobs!

This might be the shortest post I’ll ever write. These gluten-free desserts were fabulous and the easiest thing to make! Kids will love them and you will love their low calorie, gluten-free goodness!

Gluten-Free Desserts: Fruit Kebobs

What you need:


Gluten-Free Marshmallows – We used Elyon brand

Gluten-Free Cookies – we used Earth Fare Ginger Snaps

Gluten-Free Chocolate Chips – we used Enjoy Life Mini’s


How do you make them?

1. Cut the marshmallows into bite size pieces and alternate a raspberry with a piece of marshmallow.

2. Melt the chocolate in a pan or in the microwave – empty into a small ziplock bag – cut a tiny hole in the corner of the bag and pipe out the chocolate over the kebobs.

3. Crush and sprinkle the cookies on top of the kebobs.

4. Devour!