Surviving Being Celiac...One Place at a Time

Category: Homemade

Weekly Recipe – Florentine Chicken

This it a great dish to dive into if you are new to cooking or maybe nervous about making something that sounds pretty fancy… I can assure you this is an easy one to make and will wow any guests you are having over for dinner. Give it a try and see for yourself how easy this one is to make.

Serve with a nice crisp white wine and steamed or roasted asparagus.

Florentine Chicken


  • 4 boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 cloves of garlic, minced
  • ¼ cup finely diced onions
  • ¼ cup cooking sherry, white wine or chicken stock
  • 3 cups spinach, well rinsed
  • ½ cup ricotta cheese
  • ¾ cup heavy cream
  • Additional salt and pepper to taste


  1. Season chicken with salt and pepper
  2. Heat olive oil and butter over medium heat in a medium size pan or Dutch oven
  3. Cook chicken until nicely browned, about 5 minutes on each side
  4. Remove chicken and set aside making sure to retain any juices
  5. In the same pan, add the onions and sauté 3-4 minutes
  6. Stir in the garlic next and continue to sauté for another 1-2 minutes
  7. Deglaze the plan with the wine (or stock), making sure to loosen and of the stuck bits on the bottom of the pan
  8. Add in the spinach and wilt down until fully cooked, about 3 minutes or so
  9. Add any additional salt and pepper per taste
  10. Reduce heat to medium low and stir in ricotta cheese and cream, simmer for another 3 minutes but not letting the cream come to a boil
  11. Add the chicken and juices back in and simmer another 2-3 minutes


If you have an Air Fryer, this is a great dish to help increase the easy factor. Toss the seasoned chicken into the Air Fryer for 10-12 minutes, turning halfway through.

Beef & Rice Stuffed Bell Peppers

These were so much fun to make together and so yummy and healthy! All family members were clean plate club – even the girls!

We thought we had riced cauliflower at home but when we started to make them we discovered we did not! Uh! So we used brown rice instead. Not as low carb as I’d like but you eat what cha got!

Weekly Recipe – Moroccan Pork Chops

I love making this dish. It’s a really easy recipe to present pork chops in a new way. I tend to make it more on the spicy side and double the amount of red pepper, but eliminate it when I am serving it to my littles.

Speaking of the littles. This was their first time trying this dish, so we were not sure how it was going to go. Both littles gave it two thumbs up, which for them is a double-like! They loved the pork and the introductions to the new spices in the dish. We saved this with sautéed squash, wilted spinach and mashies. Clean plate clubs all around.

Moroccan Marinated Pork Chops


  • 4 thick cut porkchops (or chicken breasts)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon crushed red pepper (I leave this out for the littles)
  • ¼ teaspoon pepper


  1. Butterfly porkchops/chicken (cut in half) and pound to about ½” thickness using a food mallet
  2. Place chicken in large zip-lock bag
  3. Mix remaining ingredients (except porkchops) in a bowl, whisking well to combine fully, about 2 minutes
  4. Pour mixture in with pork and massage around to cover all evenly
  5. Squeeze out any remaining air and seal bag, storing in refrigerator for 4-6 hours
    1. Massage at least 1 more time about halfway through
    1. Note: can stay in marinade for up to 24 hours
  6. Preheat a pan to medium high heat and cook chicken for 3-4 minutes on each side, just until it starts to brown and crisp around the edges
    1. Also, works great on the grill
  7. Topping suggestion: Greek Yoghurt with fresh herbs and garlic stirred in

Afternoon Tea Party

Yesterday, our family set up a formal tea party! Completely gluten free, of course! We pulled out my great-grandmother’s formal china made in 1920, real silver silverware, table cloth, place mats and napkins. We all got dressed up and made actual invitations to give to each “guest” attending!

We lined the stairs with stuffed animals to allow the girls, Kellen is 8 and Korra is 6, to have a royal guard to escort them to the tea party. Kellen invited her sick puppy and purple blanket to sit next to her and Korra invited her monkey and Minnie Mouse blanket to sit next to her!

We served cucumber and cream cheese finger sandwiches, egg salad with crackers, deviled eggs with bacon, chocolate mint cookies and port wine filled chocolate (for adults only). And of course, mint tea!