cheesy macaroni with a twist

Mmmm.. gluten free cheesy macaroni! This is one of those one pot meals. Perfect for a family dinner, or for lunch for the next day. E was literally ohhiingg & ahhinnng while you scarfed down his bowl. If it’s truly E approved, you can bet it’s delicious!


Mmmmmm, cheesy goodness!





  • 1 C gluten free macaroni
  • 2 medium sweet bell peppers, juliened
  • 1 cup broccoli florets, chopped
  • 1 chicken breast

Cheese Sauce

  • 2/3 C cheddar cheese
  • 5 t. gluten free flour (I used this flour blend)
  • 3/4 C coconut milk (I used the full fat canned variety)
  • 1/2 C almond milk, unsweetened
  • 2 t. dry mustard
  • 1 t. paprika
  • sea salt & pepper, to taste


Pasta Primavera

  1. Cook pasta according to directions on the box.
  2. In the last three minutes of cooking time, add in chopped broccoli florets.
  3. Once cooked, drain pasta and broccoli and transfer to a large bowl.
  4. Meanwhile, in a frying pan, over medium heat cook chicken until no longer pink inside.
  5. Transfer chicken to a cutting board, let cool and proceed to shred with a fork.
  6. In the same pan, add the bell pepper and saute until tender.
  7. Transfer cooked bell pepper to the bowl. Mix together, broccoli, macaroni, chicken and peppers together.

Cheese Sauce

  1. In a small dish, combine 1/4 C coconut milk with flour. Mix until creamy.
  2. Meanwhile, heat remainder of the milk in a sauce pan, until steamy.
  3. Next, add the flour mixture to the steaming milk. Whisk until it comes to a boil and thickens. This should take 2-4 minutes.
  4. Once thickened, remove from heat and stir in cheese, paprika, dry mustard and sea salt and pepper.
  5. Pour cheese sauce over the macaroni, chicken and vegetables and stir until even coated.
  6. Serve topped with grated Parmesan cheese, and enjoy!



better than takeout.

I love Sesame Chicken from our local Chinese restaurant. In fact, I detest all other Chinese food and sesame chicken is the one and only thing I will order. Every single time. Given that the dish is definitely not paleo; it’s deep-fried, and laden with sugar and starch, it’s just so friggin’ good that I just have to have it some times. And I always eat way too much, because I never know when I’m going to have it again. Aka: Bad news bears!

Getting on with things. I did a major grocery shop today. Like, make up for my complete laziness over the last 2-3 weeks and make up for it in one major shop, type of shops. I think they are my favorite. My budget is bigger, and thus I get to buy lots and lots of items. And usually can skip the next week of shopping. Why don’t I do this more often!

Any who, I was in the mood for some takeout today, but resisted the urge and decided to concoct a version of our favourite Chinese dish at home. And let me tell you, it was tres delicious! I checked out a bunch of recipes (so many that I cannot even think to list all of them) and combined out of each recipe what I thought sounded good, and used paleo friendly ingredients of course!

So here goes!


  • 2-3 chicken breasts
  • 2 T almond flour
  • 1 T coconut flour
  • 1 T soy sauce (I used sodium reduced, gluten free)
  • 1 T white wine (I used whatever I had in my fridge)
  • 1/2 T EVOO
  • 1 t. sugar ( I used plain ol’ sugar, but you could use something more Paleo friendly)
  • sea salt & pepper, to taste
  • 1 T oyster sauce (Make sure you check the ingredients, it can be tricky to find a gluten free version!)

For the sauce:

  • 3 T sweet chilli sauce (I found a sweet chilli and tomato sauce, gluten free at my local grocery store)
  • 2 T homemade ketchup
  • 1 T honey
  • 2 T soy sauce
  • 1/4 C water


  1. Cut chicken into bite sized pieces.
  2. In a large container, or ziploc bag combine chicken with all marinade ingredients and let marinade for a least one hour.
  3. Meanwhile, combine all sauce ingredients; let sit.
  4. Once your chicken has marinated for at least an hour, mix up the almond flour and coconut flour and toss in with the chicken. Shake the chicken around, until it is evenly coated with the flour mixture.
  5. Meanwhile heat a splash of EVOO in a large pan over medium heat.
  6. Add chicken to the pan, and cooked until no longer pink inside.
  7. Once chicken is cooked, remove from pan.
  8. Add the sauce to the pan. Stir while allowing it to thicken and boil over medium heat.
  9. Once thickened add your chicken to the pan and toss until it is evenly coated in sauce.
  10. Serve and enjoy! I served our alongside some steamed broccoli!

And E’s version. He just loves sesame seeds!