Single serve GF Chocolate mug cake

6 tsp ATK or gluten free flour of your choice

2 Tbsp cocoa powder

1/8 tsp kosher salt

2 Tbsp granulated sugar

2 Tbsp butter unsalted melted

3 Tbsp milk

1/4 tsp baking powder

1 Tbsp chocolate chip or butterscotch chips

Grease a mug that is microwave safe. Whisk together dry ingredients, add milk and butter. Drop in chocolate chips and microwave for 1 – 1 1/2 minutes on high.

Top with chocolate chips. Enjoy!

My version of Gluten free Brunswick stew and BBQ sauce


I had to adapt this recipe to one that did not contain corn, soy, wheat, or gluten of any type. This is one of my favorite recipes from my hometown of Savannah Georgia. This is my kind of comfort food. It all starts with the BBQ sauce.



2 sticks of butter to be added at separate times

3 1/2 cups of Simply Heinz

1/2 cup French’s Yellow Mustard

1/2 cups Apple Cider Vinegar

1 Tbsp chopped garlic

1 tsp fine ground pepper (if you like it spicy, add 2)

1 tsp red pepper flakes

2 Tbsp Hickory liquid smoke

4 Tbsp L&P Worcestershire

2 Tbsp Chipotle Tabasco

1 Tbsp lemon or lime juice

1/2 cup dark brown sugar

For the stew:

3 cups of cubed potatoes

1 medium sweet onion chopped finely

14 1/2 chicken broth

2 lbs boiled/cooked chicken of your choice

8 lbs of beef or pork (I prefer pork due to the amount of fat it contributes to the stew)

1 can organic early peas

2 cans of stewed/chopped tomatoes (chop large whole tomatoes and retain liquid to add to pot)

1 16 oz package frozen baby lima beans

1/4 cup liquid smoke

Normally 1 can (14 oz) creamed corn is added but since I am allergic I omit it.

Start with the sauce, melt one stick of butter in a large sauce pan. Add catsup, mustard,and apple cider vinegar. Simmer together in a pot stiring frequently.

Add the garlic, both peppers, liquid smoke, Worcestershire, Tabasco and lime/lemon juice.

Add dark brown sugar and continue to stir until all is incorporated.

In a separate pot cook the chicken or pork until done. it can be boiled, roasted or you can buy already cooked from the grocery store.

In a pot to make the stew add 1 stick of butter, 3 cups of potatoes, onion, chicken broth, shredded chicken meat and pork cubed or shredded. Bring to a boil until potatoes are cooked all the way through and are tender.

Add peas, stewed tomatoes, lima beans, liquid smoke, 2 cups of the BBQ sauce.

Simmer for 45 minutes to an hour.

Serve with toast or as a side to a BBQ sandwich.

Copycat Chick-fil-A Honey Roasted BBQ sauce




1/2 cup light oil (sunflower or safflower)

1/3 cup honey

2 Tbsp Dijon mustard

3-5 tsp bbq sauce (see my BBQ sauce recipe)

1 tsp ketchup (I use Simply Heinz)

1 tsp granulated sugar

1/4 smoked paprika

1/2 tsp Himalayan salt

1/8 tsp ground black pepper

1/8 tsp granulated garlic powder

1/8 tsp granulated onion powder

2 1/2 Tbsp coconut vinegar

1/2 tsp concentrated hickory liquid smoke

1/4 tsp lemon juice

1 egg yolk

1 tsp water

In a saucepan on the top of the stove combine the oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder and onion powder. Place over medium heat until it comes to a slight boil continue stirring while adding the vinegar, liquid  smoke and lemon juice. Remove from heat and set aside.

In a separate bowl , whisk the egg yolks and one teaspoon of water until it is thoroughly incorporated.

Begin tempering the egg yolk mixture by whisking it while adding the warm sauce mixture very very slowly, be careful not to cook the egg. Slowly bring the temperature of the egg up to the temperature of the sauce by drizzling in sauce slowly.

As the yolk and the sauce are combined it will create a thick emulsion which will keep the oil from separating from the sauce.

Store the sauce in the fridge in an airtight jar and use as desired.

***No need to worry about the raw egg due to the vinegar content and adding to the warmed sauce.

Gluten free Cardamon pistachio cake

1 cup of sugar

2 tsp grated orange zest

1 1/4 cup toasted/roasted pistachio nuts

1 cup ATK flour

2 tsp baking powder

1 1/2 tsp ground cardamon

1 tsp kosher salt

4 large eggs

1/4 cup orange juice

1/2 cup yogurt preferably Greek

2 tsp vanilla bean paste

1/4 cup olive oil (not butter)


3/4 cup powdered sugar

2 tbsp greek yogurt

In a food processor mixed together the sugar and the orange zest until the sugar is moist and the orange zest as well incorporated releasing the oils throughout, about 2 minutes.

Toast the pistachio nuts in the oven until they are dry and roasted. In the food processor grind them lightly 5 or 6 pulses until they are somewhat chopped up set aside 2 tablespoons for garnish. Then pulse the nuts the rest of the way until they are a fine grain almost powder.

Mix the ground pistachio nuts into the flour, baking powder, cardamon, kosher salt and stir together, set aside.

Incorporate the sugar mixture with the eggs , orange juice , yogurt , vanilla bean paste and olive oil.

Fold in the pistachio nut mixture.

Preheat the oven to 325 degrees and pour into a lightly greased and sugared pan. Cook for 50 minutes, cooling completely then frost and top with the remaining pistachio nuts.

Adapted from ATK recipe