Gluten Free & Allergen Friendly Expo 2018

Last year, I had the really awesome privilege to attend the Gluten Free & Allergen Friendly Expo. I wasn't sure what to expect - but it was one of the funnest Saturday's we had that fall.

As someone who is restrictive by choice - it was so pleasing to see how many options are out there for those of you who are restrictive because of health reasons or allergies.

The overwhelming amount of vendors and options for food - it's simply amazing. Not only the quantity of them but the quality.

After last year, I walked away with some new favorites - such as BANZA pasta - which is seriously the best alternative to pasta I've ever tried.

Here are some pictures from last years event:

Here is the best part - I am giving away free tickets!

For full information, check out my Instagram account right HERE:

I will be there on Saturday all day and would love to hang out with fellow GF&AF fans :)

And even if you don’t win, don’t fret –
right now through FRIDAY October 12th there’s a 20% off sale going on. Use the code ADVANCE

October 13 10:00-4:00pm < See my there live on this day
 & 14 10:00-3:00pm

Meadowlands Exposition Center
355 Plaza Drive
Secaucus, NJ 07094

What the ticket gets you:
- Access to over 100 brands
- Samples from vendors
- Valuable coupons
- Informative Classes
- Free bag to carry your goodies.

So have I sold you? Check out tickets HERE and see you in Seacaucus in October!

For more general information on the GF&AF Expo, please check out their social media accounts:



1/2 large avocado pitted
1/2 cup fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons water
lime juice from 1/2 lime
1 medium garlic clove
1/2 teaspoon sea salt

2 tablespoons olive oil
1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
2 teaspoons minced garlic
lime juice from 1/2 lime
1 tablespoon fresh cilantro leaves
1/2 teaspoon sea salt
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes

2 large chicken thighs
2 large eggs soft boiled
1/2 medium red bell pepper cut into 1/2" strips
1/2 medium yellow bell pepper cut into 1/2" strips
1/2 medium white onion cut into 1/2" strips
10 oz salad mix

Sweet potato fries
2 medium sweet potatoes cut in 1/4" strips
1 tablespoon arrowroot powder
2 tablespoons olive oil
1 tablespoon cumin powder or Trader Joe's chili lime seasoning
sea salt flakes to taste


Blend marinade ingredients together until smooth.
Pour marinade into a ziplock bag with the chicken thighs and marinade for two hours or as time allows.
Grease a grill pan or skillet with olive oil and cook chicken fillets over medium heat, cook on each side until crispy and cooked through.
Once chicken is cooked, set aside and allow to rest.
Fry peppers and onion lightly in olive oil in a skillet over medium heat, until cooked to your liking.
Preheat oven to 475F.
Line a baking tray with parchment paper.
Slice sweet potato fries into thin strips and toss in oil, flour, and seasoning.
Bake fries on 475F for about 30-45 minutes until crispy.
In a blender or food processor, blend ingredients for dressing until smooth.
Slice chicken into strips and prepare salad with salad mix, avocado slices, peppers, onion strips, chicken, fries, and eggs.
Drizzle with avocado dressing and serve.

Boursin-Stuffed Chicken


4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 package Boursin cheese or herbed goat cheese, 4 oz.
1/2 c. shredded mozzarella
4 slices prosciutto

  1. Preheat oven to 400°.
  2. Using a meat tenderizer, pound the chicken until 1/4" thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end. Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn't unravel. Repeat with each piece of chicken.
  3. Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.

Slow-Cooker Scalloped Potatoes


1 c. heavy cream or half and half
1/4 c. low-sodium chicken broth
1 pinch paprika
1/4 tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish
2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes, sliced 1/4" thick
1/2 c. freshly grated Parmesan
2 1/2 c. shredded Gruyère
kosher salt
Freshly ground black pepper

  1. In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
  2. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
  3. Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

Creamy Spring Peas With Pancetta



Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.


Mexican Style Oaxacan Bowl

For the spice rub:
2 teaspoons cumin
1 teaspoon ground chipotle (see recipe notes)
1/2 teaspoon salt

For the sheet pan ingredients:
1/2 of a medium red onion, cut in 1/2 inch wedges
1 medium yam or sweet potato, diced into 3/4-inch cubes, skin on
8 baby bell peppers, cut in half (see recipe notes)
1/2 cup fresh pecan halves
2 teaspoons maple syrup
1 can unseasoned or seasoned black beans (see recipe notes)

For the quick cabbage slaw:
1/2 of a red cabbage, shredded (about 2 cups)
1 tablespoon olive oil
1/4 cup chopped cilantro or scallions or both
1 teaspoon coriander
Salt and lime juice to taste

Optional Garnishes:
Avocado, cilantro, scallions, cabbage slaw, or Avocado Sauce

Preheat oven to 425 degrees F.
In a small bowl, mix cumin, chipotle and salt together in a small bowl.
Roast the sheet pan ingredients: Line a sheet pan with parchment paper and place onion, sweet potato and peppers on top. Drizzle onion and potato with a little olive oil and sprinkle generously with the spice mix, reserving 1 teaspoon for the pecans. Toss to coat all sides well. Place in the oven for 20 to 30 minutes, tossing again halfway through.
On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup and the remaining 1 teaspoon of the spice mix. Place in the oven for 10 to 12 minutes, until lightly browned. Remove pan from the oven and give the pecans a quick toss to loosen them up so they’re easier to remove once cooled.
If seasoning the beans (see recipe notes below), do so now. Then in a small pot over low heat, heat the seasoned or unseasoned beans.
Meanwhile make the slaw: Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.
When the veggies are fork tender, assemble the bowls. Divide the beans among 2 to 3 bowls. Divide all the veggies, placing them over the beans, and top with slaw and garnishes of your choice.
Serve with the Mexican Secret Sauce or Vegan Avocado sauce (recipes in notes), and if you’d like, top with sour cream and hot sauce.


Whole30 Enchiladas with Pork Stuffing

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Cilantro-Spinach Pesto:
1/4 cup fresh cilantro leaves
3 cloves garlic
1 cup baby spinach
1/4 cup unsalted pepitas
2 tablespoons olive oil
1/4 cup diced red onion
1 1/2 teaspoons salt

Whole30 Enchiladas
1 tablespoon olive oil
1 bunch collard leaves
1 pound ground pork
1 poblano pepper
2 cups mushrooms
1/2 cup salsa verde
almond flour
diced red onion
fresh chopped cilantro

Creamy Avocado-Cilantro Sauce
1 clove garlic
2 avocados
1/2 cup fresh cilantro leaves
1/4 cup red onion
1/2 jalapeño
3/4 cup water
1 1/2 tablespoon white vinegar
1 teaspoon salt plus more to taste
Equipment Needed
food processor
large saucepan
sharp knife
, peeled (pumpkin seeds) , stemmed , roasted, stemmed, deseed

Make Cilantro-Spinach Pesto
1. Add all cilantro-spinach pesto ingredients to the bowl of a food processor and process until smooth.
This pesto should be near the consistency of traditional pesto, but not quite as moist.
Make Enchiladas
1. Preheat oven to 375º F. Prepare your collard leaves: with a knife, cut off the edge of the stem where
the bottom of the leaf is. Then use the knife to very carefully slice off the round part of the thick
stem, so that you have a flattened stem. This step helps you roll the enchiladas, and the stem can be
quite large and tough to eat.
2. Fill a large saucepan about 1/2 full with water and bring to a soft boil. About 2-4 at a time, blanch
collard leaves for about 60 seconds, or until they turn from a soft blue-green to a very bright kelly
green. Remove from saucepan and drain.
3. Heat olive oil in large saucepan over medium heat, then brown ground pork, breaking up with a
spoon or spatula. When pork is browned and mostly cooked through, add mushrooms and sauté
until softened. Add cilantro-spinach pesto and stir to completely coat and incorporate, then add
poblano pepper. Remove mixture from heat.
4. Working one at a time, lay your blanched and drained leaf onto a flat surface. Spread 1/2 cup or
pork mixture on one side of the stem, as shown. Fold long edge over then fold bottom and tops
over the mixture. Roll towards open edge then place seam-side down in a baking dish. Repeat until
remaining mixture is used up, about 8 enchiladas. Top with 1/2 cup salsa verde and spread to
mostly cover enchiladas.
Creamy Avocado-Cilantro Sauce
1. Combine all ingredients in the bowl of a food processor and process until smooth. Season with salt
to taste.
2. Bake enchiladas for 20 minutes then remove from oven a