Carlee Vs. Arnold

Homemade, Gluten- Free Sandwich thins

~ yields 16 sandwich thins ( 165 calories per thin)

Note: ( Not all steps are shown in Pics. FOLLOW directions. Read directions before you start.)

1 1/4 cups warm water
1/4 cup sugar
1 pkg (2 1/4 tsp) yeast
2 cups Bob Red’s Mill All- Purpose Flour
1-1 1/2 cup Almond meal/ flour
1/2 cup oat bran
4 tsp Xanthan Gum
1 tsp salt
1 egg
2 Tbsp olive oil
2 Tbsp rolled oats


Directions :

In the bowl of your stand food processor or mixer, combine water, sugar and sprinkle the yeast on top. Let sit for 10 minutes. Mix the dry ingredients in a separate bowl (start with only 1 cup of the AP flour) and add half to the mixer bowl (or just measure out half of each one). Add the oil and egg and then turn the food processor to dough or Mixer on to low and mix until thoroughly combined. Cover and let rest 1 hour.





 Add the remaining dry ingredients and knead for 5 minutes. This dough will be sticky . Add additional flour by the tablespoon so that dough forms a ball. (It doesn’t have to perfectly clean the sides of the bowl, but you don’t want a gloopy mess.) ( I, Carlee , added all the remaining flour at one time into my food processor! )

If you use a food processor just throw in all the flour and press dough for 1 minute or so.


Spray 2 baking sheets with cooking spray (I also used parchment). Divide dough into 16 equal portions – Roll each portion of dough in your hands to form a ball, and then flatten it between your palms. Place it on the baking sheet and press down, working the dough into a thin 5-inch round.


Brush the tops with water and then sprinkle with rolled oats. ( MAKE sure to really brush with water good around the edges! Mine looked a little dry because I did not quite enough. They still tasted the same, but the photo quality was not as good as it could have been! LOL.)

Preheat oven to 350 degrees while you let the buns rest for 30 minutes before docking – I used the narrow end of a chopstick to dock the buns.


 Bake for 12-15 minutes.


Let cool completely before slicing. ( I sliced one right away and it turned out fine! )


  1. Soak the chickpeas overnight in enough water to cover. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the chickpeas are buttery soft – roughly one hour. Drain and set aside.-OR just be lazy like me and use canned chickpeas.
  2. Heat the olive oil in a frying pan over medium heat. When hot, add the onion and cook, stirring often, until the onion is soft and begins to brown.
  3. While the onion is cooking, combine the chickpeas (garbanzo beans), parsley, goat cheese, olives, tomatoes, paprika, cayenne, chili powder and lime juice in a large bowl. Set aside.
  4. Add the garlic to the pan with the onions and stir and fry for about one minute.
  5. Remove from the heat and mix into the chickpea salad. Add sea salt and freshly cracked black pepper to taste and a bit more olive oil if desired. Serve over fresh arugula leaves, along with some crusty bread OR  Sandwich thins for a refreshing and tasty lunch or dinner!


The texture, the taste. Everything was perfect. This deserves a good ole’ ” I CAN’T BELIEVE IT’S GLUTEN FREE!” ;)


I really couldn’t have been more pleased with these! PLEASE GO MAKE THEM, NOW. Drop the mouse, take your hands off the keyboard and march your butt to the kitchen. You’ll thank me :)

I will definitely be making these the second I run out.


Carlee. Danielle.

A Dip So Good Your Mouth Won’t Close


Mexican Cabbage Salsa

  • 1 bag of cole slaw mix
  • 2 bunches of green onions
  • 10 roma tomatoes, chopped
  • Chopped Cilantro, to taste
  • Garlic Salt, to taste
  • Salt and Pepper , to taste


Pretty much you mix it all in a bowl and bing-bam-BOOM! There goes one of the best Chip-Dip ever.

Question of the Morning: Whats your favorite dip? Recipes! Please:)



Peanut Butter Pumpkin Pie Smoothie

Okay…so I could not get my mind off of this wonderful looking smoothie I saw Caitlin made several days ago, featuring pumpkin. Everyday it would pop into my head. This morning was the morning I finally tried it after about 3 long days! I had to pick up some vanilla protein powder.

It hit the spot belly. and was super filling as well. I had to split the drinking of it into to different sessions.

and it really did taste like pumpkin pie. Will. Be. Making Again. SOON.

I kinda remade the smoothie into my own version so here it is:

Peanut Butter Pumpkin Pie Smoothie

In the mix:

  • 1 packet of Vanilla Protein Powder ( I used Betty Lou’s. Highly recommend for those who hate Protein/chalky taste= me.)
  • 1 cup coconut milk ( or milk of choice)
  • 1 Banana
  • 1 cup pumpkin
  • 1/2- 1 tbs cinnamon
  • 1/2 tablespoon honey
  • 1 large Tbs Peanut Butter


Chop banana into slices, throw everything in the blender and voila!


Crispy Baked Chicken Nuggets

Crispy Baked Chicken Nuggets

These were super good! and healthy:)

Serves: 1

  • 2 tbs cornstarch ( you really only use abouot 1 tbs but it makes the dipping easier.
  • 1.4 cup gf bread crumbs
  • 1/4 egg whites
  • 1/4 teaspoon salt

Preheat oven to 325. Defrost chicken breast and cut into bite sized nuggets. Place cornstarch in a mini bowl and egg whites in another mini bowl. Dip each nugget into the egg whites, sprinkle with salt, and then the cornstarch and place on a pan afterward. After you are done, doing this with each nugget sprinkle bread crumbs all over the chicken. Shove in the oven and

bake for about 35 minutes, flip, and bake for another 15-20 minutes.

Dip in Ketchup or dip of choice.

Delicious Belgian Waffles

Delicious Belgian Waffles

Dry Ingredients

  • 1/2 cup tapioca flour
  • 1/2 cup sorghum flour
  • 1/2 cup millet flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoon xanthan gum
  • **2 teaspoons chia seed meal or flax seed meal (optional)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon sugar

Wet Ingredients

  • 3 egg yolks
  • 3 tablespoons heart healthy oil
  • 1 1/2 cups milk -or- casein free substitute
  • 3 egg whites, beaten until stiff peaks form

** If you choose not to use the chia seed meal or flax seed meal increase xanthan gum to 1/2 teaspoon.


Preheat waffle iron. In a large bowl, whisk together all dry ingredients. Set aside. In a medium sized bowl whisk together egg yolks, oil, and milk. Add egg mixture to dry ingredients and whisk thoroughly. With a rubber spatula or wooden spoon, gently fold in beaten egg whites to batter. You should still be able to see white streaks of beaten egg white running through batter, this is what you want! Try not to over-stir the egg whites into the batter. Pour batter into hot waffle iron and cook per instructions on for your iron. Makes 12 to 13 Belgian waffles! Serve with maple syrup or whipped cream!

These are probably the best waffles I have ever ate!

Betty Crocker Cupcakes Revised

Betty Crocker Cupcakes Revised

  • 1 package Betty Crocker Gluten Free Yellow Cake Mix
  • 1 -3.4 oz package Jell-O vanilla instant pudding
  • 1/3 cup granulated sugar
  • 4 large eggs plus one egg white room temperature
  • 1/2 cup canola oil
  • 3/4 cup orange juice (no pulp)
  • 1 Tablespoon good vanilla extract



  1. Preheat the oven to 325 degrees F.
  2. Mix the wet ingredients in a medium sized bowl.  In a large bowl sift together the dry ingredients, add the wet ingredients and   beat   on  medium speed until completely combined
  3. Line a muffin tin with cupcake liners.  Fill 2/3 of the way full.Bake for about 23-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean.
  4. Top with cherry frosting! or frosting of your choice

French Bread- Take One

French Bread- Take One

  • 2 cups white rice flour
  • 1 cup tapioca flour
  • 3 teaspoons Xanthan gum
  • 1 1/2 teaspoons salt
  • 2 teaspoons egg substitute (optional)
  • 2 tablespoons sugar
  • 1 1/2 cups lukewarm water (heated to 110 degrees)
  • 2 tablespoons fast rise yeast (I used active yeast and it worked well)
  • 2 tablespoons butter or margarine, melted
  • 3 egg whites, beaten slightly
  • 1 teaspoon vinegar
  • melted butter, for brushing (optional)


  1. In the bowl of a heavy-duty mixer, place flours, Xanthan gum, salt, and egg replacer (if used). Blend with mixer on low.
  2. In a small bowl dissolve the sugar in the water, and add yeast.
  3. Wait until the mixture foams slightly, and then blend into the dry ingredients.
  4. Add the butter, egg whites, and vinegar. Beat on high for 3 minutes.
  5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
  6. Slash diagonally every few inches. If desired, brush with melted butter.
  7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. *if you use regular active yeast, let rise for 1-2 hours.
  8. Preheat oven to 400 degrees. Bake for 40 to 45 minutes.

Starbucks Strawberries and Cream Frappucino- Take One

Starbucks Strawberries and Cream Frappucino- Take One

  • 2/3 cup frozen strawberries
  • 5 oz. fat free half and half, milk, or cream
  • 2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
  • 1 teaspoon vanilla extract
  • 1 oz. strawberry flavoring syrup
  • 1 Tablespoon sugar
  • 3 large ice cubes
  • whipped cream


Place all of the ingredients in blender, except for the whipped cream. Blend on high speed for 30-45 seconds. Pour, and top with whipped cream!

Amazing Apple Cider Pumpkin Muffins

Amazing Apple Cider Pumpkin Muffins

Yield: 6 muffins 

  • ¼ cup white rice flour
  • ¼ cup brown rice flour
  • ¼ cup sweet sorghum flour
  • ¼ cup potato starch
  • ¼ cup tapioca flour
  • ½ tsp xanthan gum
  • 1 tsp baking soda b
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • ¼ cup canola oil
  • ⅓ cup and 1 ½ TBSP apple cider
  • ½ cup pumpkin puree
  • ½ tsp sea salt
  • 1 egg
  • 1 tsp pumpkin pie spice


  1. Preheat oven to 350
  2. Put white rice flour, brown rice flour, sweet sorghum flour, potato starch, tapioca flour, xanthan gum, baking soda and SALT in the large bowl; mix well
  3. In a medium sized bowl, combine brown sugar and white sugar, apple cider, canola oil, egg, pumpkin pie spice and pumpkin puree; mix well.
  4. Now add the wet ingredients to the big bowl of dry ingredients.
  5. Bake at 350 for 22–23 minutes; makes 6 muffins.

Best and Richest Banana Bread EVER!

Best and Richest Banana Bread EVER!

  • 1/2 cup butter, melted
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten free flour ( I used Pamela’s Pancake and Baking Mix)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 medium bananas, sliced


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

NON- Gluten Free

-Substitute Regular Flour for Pamela’s Gluten Free baking Mix

* Regular Flour rises better and turns out a little bigger