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Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Gluten Free Menu Plan

Easter dinner menu planning in the time of coronavirus…

March 30, 2020 by angelaskitchen

Easter is coming up in just a few weeks. It is a big holiday in my house. My grown kiddos come home, I bake up a storm, we go to church, them come home and eat and visit. This year, of course, things will be different. Our church is live streaming services. My high schooler is now doing online learning through her high school and her dance studio is using FB Live to hold classes while she uses a kitchen chair as her barre and flannel sheets in the yard as her dance floor. Another kiddo is home from college, doing classes online for the last half of her last semester as a Senior. Her commencement has been canceled and she is meeting up with friends over Zoom, FaceTime, and Google. My oldest is full on adulting, working remotely from his apartment and FaceTiming his mom now and then (smart boy… he knows I miss that sweet face!) Strange times, no?

For this Easter, this one where it will most likely be just those of us in the house, I thought I had better get a plan in place. Currently I am only going to the store every two weeks to minimize contact with others, so this really needs to be planned out. The days leading to Easter are typically a really busy time in the stores as well, and I definitely do not want to be out in that or contribute to the traffic in the stores.

Fortunately, before everything shut down, I did already purchase dairy free chocolate bunnies and peeps (I use them for decorations. Those bright pink bunnies and yellow chicken are so ridiculously colored and nostalgic!). As they seem to disappear fast (I am a peep purist and only want the yellow birds and pink bunnies), I always buy them as soon as they hit the stores. My husband picked up a really nice spiral ham on our last shopping trip which I popped in the freezer for Easter, so that is set. A few days ago Amazon delivered jelly beans and I found an egg coloring kit in the cupboard we didn’t have the time to use last year. Score!

My dinner plans are shaping up to be much more simple and streamlined than usual, but instead of being disappointed to not have all the frills, I am just grateful to have the time to be together, and to be relatively healthy and safe during this time. We’ll have the time to actually reflect on the meaning of the season instead of rushing to get all the fancy bits made. That is something I for one am looking forward to!

For Easter this year we are having:

  • Spiral-cut Ham with Apricot Brown Sugar Glaze: for the last 15-20 minutes of cooking time, glaze ham with a mixture of 1/2 cup apricot preserves (I like one that is fruit juice sweetened, if possible), 1/2 cup packed brown sugar, and 2 tablespoons ground mustard mixed together.
  • Orange Cinnamon Rolls – I made these this past week using my Cinnamon Roll recipe as a base by not adding cinnamon to the brown sugar in the filling and spreading 6-8 tablespoons orange marmalade in the filling step right before sprinkling on the brown sugar. I froze them on a baking sheet lined with plastic wrap before they had a chance to raise. The night before Easter, I’ll pop them into an oiled 9 x 13 pan. Cover the pan with plastic wrap and leave in the refrigerator overnight, baking in the morning. For the topping I’ll use orange juice instead of water for the glaze. Yum!
  • Dairy Free Scalloped Potatoes – I’ll be assembling this this next week and popping them into the freezer (see the recipe instructions for that)
  • Roasted Frozen Vegetables – simply take whatever frozen veggies you have on hand and roast. I am planning on using a mix of broccoli, cauliflower, carrots, and maybe mixing with an Italian blend that had yellow squash and broad beans in it (I am looking for the color and flavor blend) and adding a chopped red onion to the mix. Put the veggies on a rimmed baking sheet in a single layer, toss with a couple tablespoons olive oil and about a 1/2 teaspoon each of salt, pepper, garlic powder and onion powder. Roast in a preheated 400F oven for 20-30 minutes, stirring around every 10 minutes until the veggies are cooked through and the edges start to caramelize and brown.
  • Decorated Hard Boiled eggs – we will make during the end of the week before Easter as a family activity.
  • For sweets will have Easter Story Cookies, and tea breads baked into mini loaves and sliced. I am going to be making a one batter recipe that can be made into three mini loaves with very different flavors (Apple Cinnamon Streusel, Coconut Pistachio, and Blueberry Lemon). I have all the ingredients in the house to make the tea breads and they can be baked and frozen ahead. I’m also planning to make Hot Cross Buns on the day we decorate Easter eggs.

I want it to feel special and like a holiday, but not being to go out and get flowers or cute napkins or the other things I normally do means it is time to get creative…

Last year I wove my kids Easter baskets from brown paper grocery sacks and they turned out so cute (an my eco girl loved them!), so that is happening again. I can use paper run through the shredder then lightly crumpled, fabric netting from my craft room or large homemade pompoms as filling. This year we are all home and have three weeks for some fun crafts to do together as a family. I picked 3 that really caught my eye, only required paper, a few things we have laying around the house, and a little time. This weekend we are making these simple origami butterflies out of the colored pages of newsprint, wrapping paper or scrapbooking paper to hang in the windows by our dining table. Second are these lovely origami flowers to help our table bloom. I like the idea of using old piano music that we have laying around from when the kids first took lessons. I think I’ll put them with some of my smaller house plants and scattered jelly beans to decorate the table. Finally are these cute origami bunny baskets from Gathering Beauty. I think her blog is going to be one of my new happy places! How cute would these be filled with jelly beans at each plate? I have some plain paper that we can decorate with colored pencils and markers to personalize them if we want. A bonus craft we might make, are these adorable pom pom branches, both colorful and with white puffs. So fun! We have more than enough yarn to make the pom poms. I am thinking of using a tiny pickle fork as my form to make really small poms. Cuteness overload!

Have you started Eater planning yet? Easter Story Cookies and Hot Cross Buns definitely made my list of things I wanted to make this year for our mini quarantine meal. What are the food traditions you’ll be holding dear this year?

Filed Under: Dairy Free, Easter, GFCF, Gluten Free, Holiday, Menu Plan, Summer Menu Plan, Uncategorized Tagged With: Dairy Free, Easter Menu Plan, GFCF, Gluten Free, gluten free easter, Gluten Free Menu Plan, Make Ahead Easter Menu Plan, Pandemic Holiday Menu Plan

Menu Plan Monday – March 16, 2020

March 16, 2020 by angelaskitchen Leave a Comment

The one dude in the house that is glad about everything being shut down. #ExtraDoggySnuggleBonus #LivingHisBestDogLife

If there is anything that seems to rattle us more than anything else, it is uncertainty. It can be a scary feeling, when our direction doesn’t seem clear and there does not seem to be a way forward. We are used to our set plans, our schedules laid out, with lists to check off. Places to go, people to see, hustling to and fro. When things stop you in your tracks and ask you to stop, to slow down, it can be quite a shock. It could be a job change, upcoming surgery, an illness in yourself or a loved one, or the current state of things right now… When we are uncertain, or direction isn’t clear. We may end up feeling numb, panicked, paralyzed, or desperate to feel like we have some control to what is happening around us.

And you know what? I am not going to tell you not to feel that way. Honor how you are feeling right now, in this moment of uncertainty. Be angry, or sad, frustrated, or laugh at the absurdity of it all. Work through those feelings. They are real. It IS frustrating and crazy right now. We are missing out on planned activities we have been looking forward to and not sure of the next thing.

But after that? Protect your thoughts. Guard them. Yes, things may seem unpredictable now, but worry won’t change the circumstance. What will change is how we choose to react and what we choose to act on. Soaking in the constant news cycle, constantly searching online for answers, can get too scary for yourself and your children. Personally, I have needed to step back and commit to staying off social channels, choosing to check my news feed only a couple of times throughout the day. The news will still be there if I need an update of anything that is truly important for me to know. But this way I control the flood, the panicked tones, and can guard my own thoughts and feelings.

And lastly, I would ask you, even in the midst of all the uncertainty right now, to remember to be kind and be a light to others. We are ALL going through this together. Not everyone has the resources you may have. No matter what life throws at us try to find moments to remember what you are grateful for and reflect on whether it is something you can share with others. Let someone ahead of you in line, offer a pack of toilet paper to someone if your cart has two, call or FaceTime relatives who are elderly and may be cut off from visits right now and feeling alone. There are all ways we can bring a light to someone now when things feel dark. And my friends, when you spread joy, that makes things feel a little less dark and uncertain for you.

In short, be a helper…

One thing I can do is share what and how we are eating for the next couple of weeks. I wanted a plan that would take advantage of what may be still available at the stores (there was not a run on artichokes, canned coconut milk or frozen shrimp at the store – LOL), still be delicious and be comforting. For the second week, I did not want too many components of the recipes to have to be frozen or refrigerated as well, so focused on recipes that had more components I could store in the cupboards. For my family, I was able to double up on recipes so I can put things away in the freezer for another day. For example, today I have a double batch of taco chili in the slow cooker. Before I serve dinner, I will put away half of it to cool in the refrigerator. Before bed, when the chili is cool, I’ll seal, label and date the meal, tucking it into the freezer for another night. By doing this, I’ve extended my menu plan from 2 to 4 weeks. You know how I like to be prepared!

Breakfasts: I checked my cupboards and I have enough ingredients to make pancakes (paleo and gluten free vegan), pumpkin waffles, gluten free oats, to get us through if needed. I also have enough frozen fruit/spinach/chia/dairy free milk on hand to have smoothies for over 2 weeks. I wanted to make sure I did not need eggs for any of my breakfast options, just so I can save the eggs I get for baking for treats or dinner items or save on space in the refrigerator. I also checked on the status of my coffee and tea. Trust me my family does not want me to run out!

Lunches: I have plenty of gluten free bread on hand in the freezer, lunch meat, nut butters, apples, carrots, clementines, gluten free wraps, breakfast items (see above) and I always encourage the eating of leftovers for lunch, so I honestly feel pretty set there as well. Before you go to the store, go through what you already have on hand. Do you have items to take care of breakfasts for a couple of weeks? What else do you need to add to your list or make sure you do. You will be surprised by what you may already have on hand.

Treats: by going through my cupboard, I found I had 4(!) boxes of gluten free brownie mix, 2 cake mixes, frozen gluten free pie crusts, popcorn and enough dairy free chocolate chips to keep everyone’s spirits up for a while. I am not sure why I have so many mixes, because I usually make things from scratch, but I think now is the time to try them out! Why not? I figure if I just make one or two things a week, just for fun, it will be a fun activity for the family to participate in, and we’ll have something tasty when we are done. I jotted down how much eggs/oil/etc. will be needed if we used the mixes. What is in your cupboard?

Grocery List (serves 4 – double if you would like to make a second batch of each to freeze for another week)

Day 1: Mongolian Beef and Broccoli over cauliflower rice, rice or quinoa

-For my budget I made this with ground beef and fresh broccoli this week. There was not any frozen broccoli in my local store. To change the recipe, I cooked and crumbled the ground beef, draining any grease. When beef is cooked, add sauce ingredients and add cut broccoli and sautéing until sauce is thickened and broccoli is crisp-tender. There was no rice at the store (!), BUT there was plenty of frozen cauliflower rice and quinoa available to serve as a side, so pick your favorite accompaniment.

–Roast a whole chicken. Remove chicken meat and package for day two, keeping in the fridge. Make chicken stock from chicken bones. I added a onion, a couple carrots, celery, and garlic to stock.

Day 2: Wild Rice Chicken Soup using chicken and stock from day one.

Day 3: Taco Chili with Dairy Free Brazilian Cheese Rolls (wrap and freeze remaining rolls for day four.

Day 4: Slow Cooker Cassoulet with extra rolls from day three wrapped in foil and heated in the oven for 5ish minutes at 400 degrees.

Day 5: Carnitas Burrito Bowls (in the bowls I will also have Cilantro Lime Rice/quinoa/cauliflower rice, sautéed sweet pepper strips, and sweet corn kernels cooked coconut oil, caramelized onions, garlic, ground cumin and chili powder) If desired, save half of the carnitas for day seven before serving dinner.

Day 6: Spicy Sweet Glazed Chicken with roasted asparagus

Day 7: Pulled Pork on sweet baked potatoes with frozen or fresh veggies on the side. (If you made a really big pork roast for the Carnitas on day five, didn’t pick up a second roast or have room for one, simply save half of the carnitas, mix with your favorite gluten free BBQ sauce and presto! Dinner is served!)

Day 7: Tuna Noodle & Veggie Casserole

Day 8: Teriyaki Chicken with Veggies over pad Thai noodles instead of rice

Day 9: Calico Beans, Corn Bread and apple slices

Day 10: Pizza Stuffed Sweet Potatoes

Day 11: Simple Pork Fried Rice

Day 13: Caramelized Onion and Garlic Hamburgers with Roasted Dijon Brussels Sprouts and Rosemary Oven Potatoes

Day 14: Curried Shrimp (I will do this with green beans as there were no frozen snap peas at the store. Any green veggie will do. In a pinch I would grab frozen spinach, thaw, squeeze out extra liquid and and stir in about 1/3 to 1/2 the package after everything is cooked to add greens to the meal.)

I wasn’t ready this week with a grocery list, but hopefully this list helps give ideas in your planning as we move toward staying home for longer periods during this time. On Monday and every Monday for the next few weeks while things are a bit uncertain, I will post a grocery list, menu plan and prep for a two week menu. Each menu plan will include food for a two week shop for 4 people, breakfasts, lunches, dinners and a couple treats. My hope is that is will ease someone’s way as we go forward.

Feel free to ask any questions and stay safe and cozy!

Filed Under: Dairy Free, GFCF, Gluten Free, Menu Plan, Spring Menu Plan Tagged With: coronavirus meal plan, GFCF Menu Plan, gluten & dairy free, Gluten Free, Gluten Free Dairy Free Menu Plan, Gluten Free Menu Plan, Menu Plan, menu plan monday

Menu Plan Monday – October 6, 2014 (with grocery list)

October 6, 2014 by angelaskitchen 1 Comment


Gluten Free Menu Swap -SweetPotatoes

Hello! Melissa is hosting the Gluten Free Menu Swap this week over at Mom’s Plans this week. The theme is one of my very favorite foods, sweet potatoes. Yum! Love those tasty little guys! I have them in a few recipes on the blog, such as Sweet Potato and Black Bean Enchiladas, as a filling in Buckwheat Crepes, Salmon Sweet Potato Cakes (YUM!), Beef Stew for the freezer, Chicken and Rosemary Roasted Veggies, Twice Baked Spinach Garlic Stuffed Potatoes (again with the YUM!), Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, Roasted Fish and Spicy Sweet Potato Fries, Baked Root Vegetable Fries, Gluten & Dairy Free Sweet Potato Muffins, and the Sweet Potato Puree (with a secret ingredient!) we serve at Thanksgiving every year. I even have a tasty treat for you to make for your pups, Sweet Potato Dog Treats. My dogs can’t get enough of those bad boys! How do you serve up sweet potatoes?

On to the menu plan!

Slow Cooker French Dip Sandwiches

Pea Soup with HamChicken Kabobs and Seasoned Yellow RiceGluten Free Dairy Free Tacos

Printable grocery list for this week’s dinners (serves 6)

 

Monday: Apricot Glazed Pork Tenderloin with a mixed green salad and Roasted Rosemary Sweet Potatoes 

Tuesday:  French Dip Sandwiches on Noah Rolls, spinach salad and red grapes

Wednesday:  Crockpot Pea Soup with Ham, Salad, Blender Corn bread and Apple Slices

Thursday:  Chicken Kabobs, Seasoned Yellow Rice, Salad and Pineapple Chunks

Friday: Crustless Quiche, Homemade Turkey Sausage, Homemade GFCF Pumpkin Biscuits, mixed green salad and red grapes

 

 

Need more menu planning inspiration? Head over for Menu Plan Monday at Organized Junkie.

 


Filed Under: Autumn Menu Plan, Dairy Free, GFCF, Gluten Free Tagged With: Dairy Free, dairy free menu, GFCF, gluten and dairy free menu plan, Gluten Free, Gluten Free Menu Plan, menu plan monday

Menu Plan Monday – November 18, 2013

November 18, 2013 by angelaskitchen 7 Comments


Do you realize it is only 1 1/2 weeks until Thanksgiving?  Where did the year go?  Yikes!  But it is okay, we don’t have to panic.  I have a handy Thanksgiving guide I’ll be following for our meal and to make the prep easier for me.  I, for one, do not like to feel all harried on a holiday.  I like to be able to relax and enjoy my family.  That is where my guide comes in.  It contains the recipes and steps I use for a delicious gluten free dairy free Thanksgiving, with a check list, time table, and a grocery list.  I hope it helps make your holiday a relaxing and delicious one!

Screen Shot 2013-11-15 at 6.48.01 PM

I’ll be hosting the Gluten Free Menu Swap this week.  Woo-hoo!  The theme is Thanksgiving Menus.  I can’t wait to see what everyone is going to be cooking up for the big day.  I love me some sweet potatoes…  Mmmm…   And pie.  Lots and lots of pie (the day after Thanksgiving is known as “Pie for Breakfast Day” in our house.)  Anyway, the easiest way to show you what we make for our big gluten free dairy free Thanksgiving is to give you the handy Thanksgiving guide that I put together.  It has the recipes we use for our feast.  Other Thanksgiving friendly deliciousness are Green Been Casserole (two ways) with Crispy Onions/Faux French’s, Veggie Tortilla Pinwheels (yummy appetizer), Celery Mashed Potatoes, Perfect Mashed Potatoes, Roasted Rosemary Potatoes, Sweet Potato Puree with Bananas and “Buttered” Pecans, Apple Cranberry Squash, Spicy Thai Pumpkin Soup, and Apple Pie.  My oldest daughter has been in charge of making the pumpkin pie since she was 7 years old and always bakes Impossible Pumpkin Pie to make our tummies happy.  Yum!  What are your family’s “Just Gotta Have It” dishes for Thanksgiving?

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover

Freezer cooking this week:  I’ll be starting my Thanksgiving pre-prep this week by making stuffing bread from my Thanksgiving guide and gluten free pie crust.   This Friday I will also be starting my annual bake-a-thon for Thanksgiving and Christmas by baking up a double batch of Ginger Snaps.  I’ll be packaging 1/4 of the cookies for Thanksgiving, a 1/4 for Christmas and (after putting a few in the cookie jar) the rest will be stored in the freezer for gift giving.  Cookies freeze really well, up to three months if packaged properly, so I like to take care of them ahead of time.

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The week’s breakfast options:  Apple Cider Muffins or Carrot Cake Pancakes, fried or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.
Gluten Free Dairy Free Silver Dollar Pear PancakesGluten Free Dairy Free Ground Turkey and Veggie Tortilla CasseroleCassoulet, Slow Cooker

 

Printable grocery list for this week’s dinners.

 

 

 

Monday:  Silver Dollar Pear Pancakes, Homemade Turkey Sausage with fruit salad

For the freezer:  Make two loaves of stuffing bread from Thanksgiving guide.  Freeze one for left over turkey sandwiches on the Friday after Thanksgiving and one for stuffing.

 

Tuesday:   Ground Turkey & Veggie Tortilla Casserole (from the freezer) with a romaine salad topped with cherry tomato, roasted peppers and Dairy Free Ranch Dressing

 

Wednesday:  Cassoulet, steamed green beans and gluten free biscuits

For the freezer:  Make gluten free pie crust.   Shape into disks and freeze for when I make pies next week.

 

Thursday:  Orange Marmalade Chicken and a mixed greens salad with Poppy Seed Dressing

 

Friday:  Ultimate Beef Stroganoff (from the freezer), a spinach salad topped with pecans, pears and Basic Viniagrette.  For dessert, I’ll make a double batch of double batch of Ginger Snaps, some for dessert, the rest to freeze.

 *    *    *    *    *    *

What is everyone else serving up this week?

Kimberlee from The Peaceful Mom is cooking up Easy Chicken Stir-Fry with rice and Tropical Fruit Salad, Crock Pot Chili, Chili Cheese Fries (with leftover chili) with raw veggies and ranch dressing, Ham and Bean Soup, Pan Fried Pork Chops with steamed broccoli and mashed potatoes, Black Bean Burritos with Cilantro Lime Rice, and BBQ Pork with baked beans and Broccoli Slaw Salad. For breakfast she has a tasty looking Veggie Breakfast Scramble on the menu, and for lunch, Italian Chicken Salad. Yummy!

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Heather from Celiac Family has a whole bunch of awesome Thanksgiving inspiration to share, from the 2010 Thanksgiving Favorites to her Pinterest boards of yummy Thanksgiving worthy dishes.  Head to her site for the links.  So delicious!  I can’t wait to browse.  🙂  For dinner this week she is dishing up Hamburgers with Sweet Potato Fries and Steamed Broccoli, Roasted Chicken with Red Potato and Green Bean Salad, Mexican Chicken Pizza (swoon!), Teriyaki Chicken Tenders with Sautéed Broccolini, and Baked Salmon with a Balsamic Glaze with Yellow Rice and Acorn Squash.  Wow!

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Lori from Gluten Free Week has Fajita Bowls, Chicken and Bok Choi Stir Fry, Chicken and Black Bean Tostada, Salmon and Broccoli and Cranberry Sauce, Red Beans and Rice, Chicken Tikka Masala and Dal on her menu this week.  Go tasty!
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Elisabeth from the Girl Who Couldn’t Eat Anything has a wonderful sounding menu of Breakfast for dinner (scrambled eggs with veggies), Corn Chowder with coconut bacon, Sweet & Sour Stir Fry (with shrimp instead of chicken), Broccoli & Rice from Happy Herbivore, and Smoothie & popcorn night.  Mmmmm!!!!
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Amanda at Gluten Free Detroit Metro has a delicious sounding Thanksgiving planned with Oven Roasted Turkey, Pennsylvania Dutch Potato Filling (GF Bread & Stock), Garlic & Lemon Green Beans, Candied Yams, Cranberry Relish, am amazing looking Pumpkin Roll and Apple Tarts.  For dinner this week she’ll be serving Chicken Chili, Cilantro Lime Shrimp over pasta, Cranberry & Orange Pancakes and Bacon, Meatless Chickpea Taco’s, and Cranberry Beef Roast over Mashed Potatoes.  
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This is being shared at Menu Plan Monday at Organized Junkie.

Filed Under: Autumn Menu Plan, Dairy Free, For the Freezer, GFCF, Gluten Free, Holiday, OAMC, Thanksgiving Tagged With: breakfast, Dairy Free, Dairy Free Menu Plan, Dinner, Freezer cooking, GFCF, GFCF Menu Plan, Gluten Free, Gluten Free Dairy Free Menu Plan, Gluten Free Menu Plan, Lunch, Menu Plan, OAMC

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