Category Archives: easy recipes

Spicy & Sweet Chicken With Soba Noodles


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Life has been crazy busy for me lately, I am starting to train for a half marathon and all the other constraints in life that most of us are familiar with like work and just basically living life.  I was reading in my Runners World Magazine the other day and there was a great recipe using Soba noodles.  I thought, hmm Soba noodles..  of course I immediately questioned whether Soba noodles were gluten free or not, so of course I had to look it up.  There are Soba noodles that are made out of buckwheat flour and only buckwheat flour, which is gluten free (don’t let the name deceive you),but you have to be diligent and look at the ingredients because a good amount have wheat flour as part of the ingredients.

I went to Whole Foods today and found Eden Foods 100% Buckwheat Soba Noodles BUT the noodles are produced on equipment that also processes wheat, so that being said if you are a highly sensitive person with Celiac disease DO NOT buy these noodles.  I did not encounter any aftermath from eating them and I usually would experience any digestive issues within 10 minutes from consumption.

Anyway, back to this delicious dinner I made tonight that is not only filling but incredibly healthy and great for those who are very active.  So I let my mind go crazy and be creative with using fun and interesting items we had in the fridge.  Here is what I used:


1 jalapeno pepper – minced

3 cloves of garlic – minced

Cilantro – 1 tbsp

5 mini super sweet peppers – chopped

1 tbsp buckwheat honey

1tsp pepper

1tsp salt

2 chicken breasts – cut into small chunks

1 package of Eden Foods 100% Buckwheat Soba Noodles

First, fill a pot with water and set on high, cover and by the time you are complete with prep and you have started cooking your chicken the water will be boiling.

I begin by carefully cutting the jalapeno pepper in half and stripping out the seeds, make sure you wash your hands with soap and water as well as the knife and cutting board afterward.  I put the pepper in a small food processor and pulse on high until it is in small pieces.

Then I minced up the garlic.

While you are cutting up the garlic and jalapeno heat a mid size pan with olive oil.

After the jalapeno and garlic are taken care of take out your chicken breasts and cut them up into bite size or a bit bigger pieces.  Sprinkle with freshly cracked pepper and sea salt.

Put the chicken in your pan with half of the garlic, place the heat on low-medium so the garlic doesn’t burn.  There is nothing worse than the taste and smell of burnt garlic.

Now add the jalapeno pepper to the chicken and mix in well, then add the remainder of the garlic. Turn the chicken pieces over and saute on medium for 2 minutes then add the sweet mini bell peppers.  Make sure you add them last so the don’t get soggy and are still a bit crisp when served.  Immediately after you add the bell peppers, your water should be boiling and you can add the soba noodles.  Cook for 7-8 minutes, you don’t want to overcook them or they will become soggy.

While the chicken is soaking up the mixture of flavors of the sweet bell peppers, the jalapeno and garlic I add 1 tbsp of buckwheat honey to the pan and let it dissolve over the chicken and melange of peppers.  Now add the cilantro for the last minute of saute and turn off the heat to the pan.

Now, your noodles should be done, drain and rinse with cool water.

Plate your meal beginning with the soba noodles with the chicken and peppers on top of the noodles.  For a little more color I add a few pieces of cilantro.
This dinner is not only healthy, but it is high in protein, the noodles have a good amount of fiber and it is low in sodium.  So whether you are a runner that needs to replenish with a good meal or if you just want a healthy dinner I highly recommend my creative concoction.



Did Somebody Say Apples + Tart = A Fab Gluten Free Apple Tart?! YES!


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Baking has always been somewhat of a challenge to me, not that I don’t like to do it but I am not particularly good at baking.   My cookies don’t always come out chewy enough or my cakes sometimes  lack enough density and moisture.  So when I decided to take on the challenge of baking a gluten free apple tart from scratch I knew I had my work cut out for me.  It took me a couple of times before my crust turned out crispy and cooked all of the way through but, three times is the charm!
Making a gluten free crust is such a challenge because you must mix the proper ratio of different types of flour to achieve the best consistency.  So I am here to alleviate (hopefully) the pressure of achieving a great crust and overall tart by giving you the step by step instructions…READY… SET…GO!

First off you need the following:

Tart Pan & Wax Paper


  • 4-5 Golden Delicious Apples, peeled and cored (these are usually the best to cook with b/c of their crisp, tart flavor) then sliced into medium-thick slices.
  • 1 egg
  • 1 tbls cold water
  • 1/2 cup of butter (cold)
  • 1/2 tsp of sea salt
  • 1 cup all purpose GF baking mix (Bob’s Redmill is my choice)
  • 1/4 cup almond meal (this helps add a nutty flavor to the crust)


  • Combine butter and salt in a mixer until smooth
  • Add egg, water flour and almond meal combine until mixture begins to ball
  • Scrape the mixture onto the wax paper (make sure the wax paper has been dusted with GF flour prior).  Roll the mixture into a ball and sprinkle with flour.
  • Shape the flour into a small disk and place in the refrigerator for approximately 30 min to 1 hour until firm.
  • After you have removed the dough from the refrigerator, lay it between 2 fresh pieces of wax paper that have been lightly dusted with flour and roll out the dough.
  • Remove the top piece of wax from the dough and place on the top of the tart pan.
  • Peel back the other layer of wax paper and gently press the dough into the pan.  Roll the dough lightly out on the edges, then use your thumb to set the dough into the tart pan divots;  see photo below:
  • Preheat your oven to 375 degrees
  • With a fork, lightly make holes in the crust to allow for it to cook evenly.  See photo below:
  • Now the fun part! APPLES!! In a large bowl mix the cut apples with some sugar, cinnamon or allspice and let set for a few minutes.
  • Begin placing the apples into the tart pan in a clockwise direction (I am picky on design) 😉
  • Then brush the rim of the crust with melted butter, this will aid in browning the crust and give it a nice buttery flavor.
  • Now you are one step away from appley goodness!  Place your tart into your preheated oven and bake for 40 minutes.  After 40 minutes check your apples and crust, if they have yet to brown and the juices are not bubbling leave it in for another 10 minutes.  But keep an eye on it because the last thing you want is a burned crust and apples.

Voila! My final result: