Comfort Food Archives - Strength and Sunshine

Small Batch Gluten-Free Vegetable Lasagna (Vegan, Allergy-Free)

March 28, 2018 by Rebecca @ Strength and Sunshine 44 Comments

A quick and easy, healthy and lightened up version of a classic Italian dinner! This Small Batch Gluten-Free Vegetable Lasagna is vegan, top 8 allergy-free, packed with veggies, homemade tomato sauce, and on the table in 30 minutes! A recipe the whole family will love for those busy weeknight meal dilemmas!

Say it with me, LASAGNA! One of the most classic Italian comfort food dishes, make-ahead, freezer-friendly, and totally not gluten-free or vegan…until now! This recipe was made a year or two ago as a “loaf pan lasagna”, but I’ve since updated my original written recipe and decided to tweak the ingredients and make it a tad larger. So now it’s time to finally present the recipe to you, my lovely readers. I think you’ll be surprised by one of the “secret” ingredients I snuck in this vegetable lasagna 😉Read More

Gluten-Free + Vegan Harissa Grilled Cheese (Allergy-Free)

October 4, 2017 by Rebecca @ Strength and Sunshine 65 Comments

A grown-up grilled cheese sandwich that redefines the classic comfort food. With a kick of spice this Gluten-Free & Vegan Harissa Grilled Cheese is top-8 allergy-free, packs in the flavor, and veggies! An easy lunch or dinner recipe for when you don’t want to “cook”!

Before I start rambling, I have a serious question. Why is it called “GRILLED” cheese? During all of my 21 years of life, I have never seen someone actually grill a grilled cheese sandwich on a grill. It’s always pan-fried on the stove. Unless, that is…you’re supposed to make it on a grill pan? All it takes to answer that question is a quick Google search and the top result for “Why is a grilled cheese sandwich called grilled cheese?” comes from the snarky Cook’s Info and states, “And, the sandwich is not actually “grilled” — the term grilled there is partly an anachronism from the sandwich’s evolution, and partly from today’s confusion in the American mind over what a “grill” versus a “griddle” is (see the entry on Grill.) Grilled Cheese Sandwiches really should be called “fried cheese sandwiches” or “griddled cheese sandwiches” — but it’s far too late to try make the correction now.”Read More

Microwave Gluten-Free + Vegan Mac & Cheese For One (Allergy-Free ‘Easy Mac’)

July 17, 2017 by Rebecca @ Strength and Sunshine 81 Comments

Missing out on that ‘Easy Mac’? Not anymore! This microwave gluten-free, vegan, and top 8 allergy-free mac & cheese for one is just the recipe you need! Nothing beats a quick and easy bowl of macaroni and cheese for lunch that’s healthy and doesn’t require pots and pans!

It’s okay guys, I know, I cried tears of joy too! There’s no denying my obsession with mac and cheese. From curry, to one-pot, even super “out there” versions. You can keep a girl away from the gluten and dairy, but you can’t keep a girl away from her mac! Now I’ve always been curious to try cooking pasta in the microwave. I love my microwave, it even ranks above the iron, and I could cook anything in there. But could I really cook gluten-free pasta in the microwave and not have it come out…mushy and sad or hard and dry? This could’ve posed a messy challenge, but never something I wouldn’t risk, all in the name of macaroni and cheese!Read More

Gluten-Free Chicken Nuggets

October 5, 2016 by Rebecca @ Strength and Sunshine 77 Comments

Just what the kids love and the moms can feel good about giving! Gluten-Free Chicken Nuggets that are healthy, homemade, and free of the top 8 allergens! Everyone can rejoice with this classic childhood dinner recipe and bring the health back to the family dinner table!

You didn’t think I’d leave with just the side dish to one of the most favorite classic childhood dinner meals, did you? Never! I like to finish things I started; never leave a meal incomplete! Now, I’ve told you about my weird cravings for fish sticks awhile back, but chicken nuggets are something even stronger! Chicken nuggets are always a thing in our house (and still are a huge staple in my brother’s, 22-year-old, diet. I know…I did the grocery shopping!)

Chicken nuggets are sadly so ultra-processed and full of fillers, oils, and weird unnecessary things (even the allergy-friendly brands). Needless to say, I hadn’t had some good ole’ chicken nuggets in years. I missed that childhood favorite, dipped in pools of ketchup. Damn the gluten, soy, egg, dairy….(really, why do that have to make everything with soy, even the more “allergy-friendly” brands?) Soy is cheap and GMO…I guess that’s why. So unnecessary!

But hey, that just gives me a new challenge in the kitchen to tackle, which is fine by me. This old favorite of mine mustn’t be keep away from my belly! Have you ever met a child who scorned chicken nuggets? I don’t think so! It’s a fast food staple too and you know I won’t even begin to rant about that! It’s bad enough buying the processed ones at the grocery store, but the fast food versions? NOOOOO!

My healthy golden nuggets are breaded in crushed corn flakes, spices, and some mustard to help the breading stick, then baked to perfection in the oven with not a drop of oil in sight. Say goodbye to anything that’s a slurry of ground-up scariness or deep-fried and soaked in oil. You can pronounce the name of each ingredient here, see them all laid out, and probably have everything right in your kitchen at this very moment.

We can call these “classy nuggets”. Not only will the kiddos love them, but you, my dear (older) reader, will too! Since I feel as though I’m part kid, part adult, I know these are approved by the masses. Totally approved by the food allergy folks! Chicken nuggets are essential to any childhood, there’s no debate there! I guess there could be debate if you don’t make it homemade. Good thing you no have homemade tater tots, homemade ketchup, and now homemade chicken nuggets!

When your kids come running home from school and asking, “What’s for dinner? Chicken nuggets? Please!”, you can now heed to their demands of nuggets and ketchup without a hint of guilt. You’ll even have a perfect dinner for yourself as well! The whole family can sit down at the table and savor this childhood and family classic. A dinner full of conversation, healthy food, allergy-freedom, laughs, and love awaits!

Gluten-Free Chicken Nuggets

Gluten-Free Chicken Nuggets

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Cook time

25 mins

Total time

25 mins

Just what the kids love and the moms can feel good about giving! Gluten-Free Chicken Nuggets that are healthy, homemade, and free of the top 8 allergens! Egg-free, dairy-free, soy-free, nut-free, no problem! Everyone can rejoice with this classic childhood dinner recipe and bring the health back to the family dinner table!

Author: Rebecca Pytell

Recipe type: Main

Cuisine: American

Serves: 4

Ingredients

1 lb Chicken Tenders
2 Tsp Dijon Mustard
Breading:
3 Cups Corn Flakes*
1 Tsp Dried Parsley
1 Tsp Dried Oregano
½ Tsp Paprika
½ Tsp Garlic Powder
½ Tsp Onion Powder
¼ Tsp Black Pepper
¼ Tsp Turmeric

Instructions

Preheat the oven to 350°F.
Cut the chicken tenders into 1-inch pieces and place in a bowl with the dijon mustard to coat them.
In a large plastic bag, combine all the breading ingredients and crush to a fineness of your liking.
Pour the coated chicken into the breading bag and shake to coat.
Add the fully coated chicken to a greased baking dish with any additional breading sprinkled on top, and bake for 25 minutes in the oven.

Notes

*If you're allergic to corn, you can use a crispy rice cereal!

As they say, dinner is served! This will satisfy any chicken nugget craving you have, I guarantee you! I know my next task is to make homemade fish sticks…I will…eventually. For now, these nuggets will suit us all just fine. With some ketchup and potatoes, we just can’t go wrong!

So tell me:

+ Are/were your kids (or you) a chicken nugget lovers?

+ What’s a dinner meal you always asked for growing up?

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Italian Chickpea Casserole

January 14, 2015 by Rebecca @ Strength and Sunshine 178 Comments

A hearty plant-based meal the whole family will love. This gluten-free, grain-free, and vegan Italian Chickpea Casserole is the perfect weeknight meal to nourish the body with classic and comforting flavors.

I’m never really sure what people use to define a casserole. I assume it just means it was baked in a casserole dish, could easily be freezed in bulk, and provides endless leftovers. When I think of casserole, images of the stereotypical housewife pop in my head. Hair up, apron on, oven mits covering the hands as she bends down to remove the “casserole” from the oven and present it to the family waiting ever so patiently at the table.

What I also imagine is a heavy cheese and meat laden dish full of sadness. It may provide comfort to the family in that moment, but it will leave them dragging and sluggish for sure. We all want a comforting meal at the end of a long winters day, don’t get me wrong, but I think there are better options. Which leads me to my version of a healthy plant-based and allergy-free casserole.

Not only is this super healthy, but it will also leave you satisfied and full of plant-based energy. If I still need to convince you, then let me tell you have easy this is too! All you have to do is gather your ingredients and layer them in a casserole dish. Then bake and serve (or freeze!). I even made a cute step-by-step assembling guide in case you need a visual 😉

Since Italian food just brings images of comfort to mind, I thought I’d roll with that flavor theme. Plus, Italian flavors like tomatoes ad basil and crowd pleasers all-around. From picky children to meat-loving husbands, everyone will love this! This dish makes about 4 servings, but it could easily be doubled or tripled with a larger casserole dish and more ingredients!

Italian Chickpea Casserole

Ingredients: (serves 4)

+ 1 Large Spaghetti Squash (About 3 Cups when cooked and shredded)

+ 2 1/2 Cups Cooked Chickpeas

+ 1 Medium Zucchini Sliced (for 16 slices)

+ 1/2 Cup Sliced Black Olives

+ 3 Large White Mushrooms (for 8 slices)

Homemade Tomato Basil Sauce:

+ 1 Can No-Salt Added Tomato Sauce

+ 1/4 Cup Chipped Fresh Basil

+ 1 Tsp Chopped Garlic

+ 1/2 Tsp Onion Powder

+ 1/4 Tsp Black Pepper

+ 1 TB Dried Parsley

Additional Toppings:

+ 1 to 2 TB Nutritional Yeast

+ 1 TB Dried Parsley (for sprinkling on top)

Directions:

+ Preheat the oven to 350°F.

+ Microwave the spaghetti squash for 5 minutes or until you can easily cut it and fork out the strands. Prep the rest of your veggies and set everything aside.

+ In a bowl combine all the sauce ingredients and give everything a good stir.

+ In a 8×8 casserole dish, assemble the casserole as shown in the above graphic. Start with the squash, chickpeas, zucchini, olives, mushrooms, and finally the sauce. Now top the casserole with nutritional yeast and an extra sprinkle of parsley.

+ Place the casserole in the oven and bake for 25-30 minutes.

Healthy hearty goodness! Saucy, “cheesy”, and full of wonderful comforting flavor.

Now that I’ve made my first “casserole”, I think I need to try my hand at some more. They are just too easy and the perfect all-in-one meal.

Have I told you about my un-dieing love for nutritional yeast? I probably poured about 5 more gallons on this after I took the “pretty” pictures. I can’t get enough of that cheesy stuff! So what I mean to say is…the nutritional yeast is NOT optional here 😉 You MUST use it, haha!