Canned Chicken


I am ALL about convenience, so when I am reading a recipe that calls for cooked chicken breast and I don’t already HAVE cooked chicken breast, then it is not happening.    So when my mom gave me a jar of her canned chicken and it actually tasted good I was SOLD!    

I was even more amazed at how easy and simple it is to can your own chicken.  This is now my 4th year of canning chicken and it is a staple in my pantry.    I use it for chicken enchiladas, soups, chicken salads, pizza, calzones, etc.  Anything that calls for cooked chicken!  It’s SO awesome!  

Let’s get started on how easy this process is:
I usually purchase my chicken breasts from the local grocery store in bulk.  I get a better deal that way.   

You want to take the chicken breast and trim off any fat.  That way your don’t have any chewy, squeaky parts.  Then you stuff those babies as tight as you can into the jar size of your choice, leaving 1-inch headspace at the top.   I usually use pint size jars, as that would be about two cups of chicken, which I have  found most recipes call for.  


Once the chicken is in the jars, add 1/2 tsp of canning or pickling salt to each jar.  Following the salt, wipe the rims of the jars clean.  If the rims are not clean then the jar will not seal properly and you will have spoiled chicken.  

While you’re wiping those jars clean, you want to have your canning lids in boiling water for a few minutes so the rubber is nice and soft and ready to seal. 



You want to use a pressure cooker to process your jars.  My jars processed for 75 minutes at 13 lbs pressure.  Your pressure will be different according to the altitude in your area.  You can call your local extension office to find out the safest way to process your meat for your altitude. 

After  the 75 minutes, you wait for your pressure gauge to go back down to zero before taking the lid off.  Pressure cookers can be dangerous if used improperly.   Taking the lid off before it reaches zero could cause the pressure cooker to explode.  


Take your jars out carefully and allow them to cool on the counter.  You will hear the lids begin to seal.  After 12-24 hours  you can check to see that your lids have sealed.  Do not check your lids until after at least 12 hours, as you can cause a false seal by pressing down on the lids before they have had time to seal themselves.  

Good luck and enjoy your ready to eat chicken!

Canned Chicken

Prep Time: 30 minutes

Cook Time: 1 hour, 35 minutes

Canned Chicken


  • Raw chicken
  • Canning or pickling salt
  • Canning jars (either pints or quarts)
  • Canning lids
  • Pressure cooker


  1. Cut any fat off of the meat and put raw meat into canning jars, leaving 1 inch of head space. Add 1/2 tsp salt to pint jars and 1 tsp to quart jars. Put lids in pan of water to boil until rubber rim is soft. Wipe jar rims and put hot lids on.
  2. Put jars in pressure canner and add 2 1/2 quarts hot water to canner. Put lid on and turn on high. When it starts to steam, time for 10 minutes. After 10 minutes put regulator on and start time when it reaches 13 lbs pressure. (Here's a handy altitude chart to find out what your pressure should be.) Keep pressure at the correct pressure for 75 minutes. You may need to adjust heat accordingly. Watch carefully and never leave a pressure cooker unattended. Let drop to 0 before opening.
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Gluten Free Waffles


Gluten-Free-Waffles_1214Adult 5 stars-Kids 5 stars

I’ll be honest and tell you that the first time we tried gluten free waffles and it was huge flop.   They just fell apart in the waffle maker and so we thought we could add a little more milk and try to make them into pancakes.  FAIL.  

When I told my husband I was going to try again, he wasn’t very enthusiastic to say the least.  
But as they say, “never give up”, and I didn’t and guess what?   I made the BEST gluten free waffles ever!  


The kids love these circus waffles!  This is my waffle maker, 3 Circus Waffle Shape Maker.

Gluten Free Waffles
Yields 10
A perfect waffle
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 3/4 cup Almond Flour
  2. 3/4 cup tapioca flour or arrowroot
  3. 1/4 cup Coconut Flour
  4. 2 Teaspoons Baking Powder Aluminum Free
  5. 1 teaspoon salt
  6. 1/4 cup butter, melted
  7. 2 eggs
  8. 1 1/2 cups milk
  9. 1 teaspoon honey
  1. Mix ingredients together until combined. Drop by spoonfuls onto hot waffle maker. Cook 3-4 minutes. (Depends on your waffle maker.)
  1. You can separate your eggs and beat the egg whites until fluffy and fold into batter for a more light and fluffy waffle.
How to Make Your Own




Lemon Poppy Seed Muffins (Gluten Free)


Lemon Poppy Seed Muffins (gluten free)
Yields 12
A delicious moist muffin
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1/2 cup butter
  2. 1/3 cup maple syrup or honey
  3. 2 eggs
  4. 1/8 cup COCONUT FLOUR
  5. 3/4 cup Almond Flour
  6. 2/3 cup arrowroot flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 2 tablespoons poppy seeds
  10. zest of two lemons
  11. 2 tablespoons lemon juice
  12. 1/4 teaspoon salt
  13. 1/2 cup buttermilk, yogurt, or kefir
  14. 1 teaspoon vanilla
  15. 1/2 teaspoon Gelatin
  1. Preheat oven to 350 degrees. Grease muffin pan. Mix wet ingredients first, then add dry. Mix until just combined. Use a 1/4 cup scoop and put in muffin pan. Bake 20-25 minutes, or until toothpick comes out clean.
How to Make Your Own

Gluten Free Crepes


We have had a love affair with crepes since we were married almost 12 years ago.    Thankfully our children enjoy them just as much as we do.  In fact, when asked what we should make for breakfast my 4 year old immediately responds with “crepes”!  So when we decided to go gluten free we worried that crepes would be something difficult to replicate.   Well, we tried and we SUCCEEDED!  I love successes in the kitchen!

Gluten Free Crepes

Serving size: approx. 15 crepes


1 3/4 cup of your favorite gluten free flour blend-  I used 3/4 cup Almond Flour
3/4 cup tapioca, and 1/4 cup Organic Coconut Flour ,   

1/2 tsp celtic sea salt

3 eggs ( room temperature )   I just put them in warm water for a few minutes

2 tablespoons butter

2 cups milk

1/2 teaspoon vanilla

1/4 teaspoon baking powder

Put all ingredients in blender and blend until smooth.   The batter will look fairly watery, but I swear it works.  Heat a medium size pan to medium high, add a bit of butter or oil and add 1/4 cup of batter or less, swirl it around until it is the size you want and cook about 1 minute, so it is barely moist on top.  Use a spatula to flip and cook other side for another minute.

We love to eat these with yogurt and our home canned peaches, sometimes we also add raspberry jam.  SO good!



Gluten Free Pumpkin Bread


This gluten free pumpkin bread was a definite hit in our home.  My husband took one bite and said “this is really good, is it gluten free?”.   He didn’t believe that it could taste so much like the original, and still be gluten free.  So hear ya go!

Gluten Free Pumpkin Bread

6 eggs (separated)

1/3 cup kefir, milk, or yogurt

1/2 cup whole cane sugar

1 Tablespoon vanilla

1 stick (8 tablespoons) butter, melted

1/2 cup  Almond Meal / Flour
1/2 cup  Organic Coconut Flour
1/4 cup tapioca

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon celtic sea salt

2 teaspoons pumpkin pie spice

1 cup pureed pumpkin

Preheat oven to 400ยบ, adjust rack to middle position.    Separate eggs, putting the egg whites in a separate bowl.   Add yolks and add all wet ingredients  to a large mixing bowl.   Sift all your dry ingredients together in a separate bowl.    Slowly add dry ingredients to the wet and mix just until combined.    With beaters, mix your egg whites until stiff and small peaks form.  Add to your batter and fold in carefully until all combined.

A few notes, sifting the dry ingredients help with the fluffiness of the bread as well  as folding in the egg whites.  That is what helps this bread have the height and light texture that you are use to with your regular version.   Otherwise it could be quite dense.

Cilantro Chicken Kabobs


Adults 5 stars-Kids 4 stars

My husband and I gave this Cilantro Chicken Kabobs 5 stars, as well as our 10 year old.    The two and four year old were so-so on the whole meal, so the kids gave it a four star rating.  But we are going to try again, because we loved it so much the the younger two are just going to have to like it.

Cilantro Chicken Kabobs

Serves 4


For Marinade-

4 cloves of garlic, minced

1/4 cup  Avocado Oil 
or olive oil

2 tablespoons red wine vinegar

Juice of 1 lemon

1 pound of chicken, cut into bite-size pieces


You can really use whatever  you want but we used:

1 Red pepper

1 green pepper

1 zucchini

1 red onion

2 Tablespoons melted butter

For the sauce-

2 cloves of garlic

1 cup fresh cilantro

1 cup fresh parsley or 2 Tablespoons of dried

1/2 tsp celtic sea salt

juice of 1/2 lemon

1/2 cup  Avocado Oil
or olive oil

Whisk marinade ingredients together and pour over chicken.   Cover the chicken and refrigerate up to four hours or 1 hour at room temperature.    Cut veggies into large enough chunks that they can go on a skewer well.   Place chicken, and veggies on skewers, brush with melted butter and grill for 3-4 minutes on each side.  Watch closely, depending on your grill it could be longer or faster.  You want the chicken to be cooked through.

Whisk sauce ingredients together and pour over kabobs.  Enjoy!

Pumpkin Chocolate Chip Cookies


Adults 5 star–Kids 5 star

Today was cold and cloudy, the autumn leaves are blowing off of the trees and fall is definitely in the air.    So when my 4 year old asked to make cookies, I immediately wanted something with pumpkin.  But I also wanted to stay within the guidelines we have set for our family with going gluten and sugar free (processed sugar).   So we experimented and came up with the perfect and healthy pumpkin chocolate chip cookie!

Pumpkin Chocolate Chip Cookies

Serving size– 36 cookies

1 cup melted butter or 3/4 cup coconut oil

1/2 cup honey or

4 large eggs, room temperature

1 can of pumpkin puree

1 tablespoon vanilla extract

2 1/2 cups    Almonds Natural (Unblanched) Almond Meal / Flour

1 cup tapioca flour

1/2 cup  Organic Coconut Flour 

2 teaspoons baking powder

3 teaspoons baking soda

6 teaspoons pumpkin spice blend

1 teaspoon celtic sea salt

chocolate chips (approx- 1 1/2 cups)  put in what you want to suite your tastes.

Preheat oven to 350 degrees.   In a bowl mix together wet ingredients.   In a small bowl, whisk the dry ingredients together.   Slowly add dry ingredients to the wet, and whisk, just until mixed.   Add chocolate chips.   Using a cookie scoop put on baking sheet and press down slightly, so they flatten out while baking.  Otherwise you will have a nice round cookie.   Bake for 10-12 minutes, cool for 2 minutes and then put on cooling rack.

These freeze well too!

Easy Roast Chicken — in a crock pot!


 Adults 5 star-Kids 5 star


While learning about eating a REAL food, GLUTEN free diet, or just changing your lifestyle to include more real foods, I was a little overwhelmed about how to do it and what in the world we were going to eat.   I decided to completely change MY attitude.  I decided that instead of dreading it, I needed to view it more as an exciting challenge that our family COULD do!  That made all the difference!  I am truly excited about eating a healthy way and hopefully our kids will grow up already knowing how to have a healthy lifestyle.


So without further ado… I present this super easy roast chicken in a crock pot.


This is the perfect Sunday meal and the left overs are great throughout the week.  I have also been learning about the importance of bone broth, so after we took all the meat off of the bones we put all the bones back in with onions, garlic, potatoes and water and let it cook for an additional 8-10 hours.  Afterwards you strain it and put it in containers for the freezer.




1 whole chicken

1 large onion diced in large chunks

3-4 garlic cloves

1-2 sweet potatoes or yukon gold potatoes

2-3 carrots

4 Tablespoons of butter, melted.

Your favorite spice rub.


Dice all your veggies in large chunks.   Place the veggies along the bottom of the crockpot, saving some of the potatoes and carrots to go on top of the chicken.  Rub the spice rub all over your chicken and place in crockpot on top of your veggies.  Pour the melted butter over chicken and add the rest of your potatoes and carrots to the top.  I added a few sprigs of rosemary on top.  Cook on high for 4-5 hours or low for 6-8 hours or until your chicken is cooked through.







Apple German Pancake–Gluten Free


Adults 5 star–Kids 5 star

So our journey of eating gluten free has been fairly easy through certain meals, but I admit our struggle has been breakfast.

This recipe was a hit with everyone.  While it is not as fluffy as our normal german pancakes usually are, we all enjoyed the texture and flavor… dare I say MORE, than the original version.   It also seemed to keep us fuller, longer than the original.

Apple German Pancake–Gluten Free


Preheat oven to 400 degrees.

5 Tablespoons of butter

Cut butter in pieces and add to a 9×13 inch pan and put in oven while it preheats, so that the butter melts and browns slightly.  Usually about 7-10 minutes is all that is needed.

2 medium diced apples– we leave the skins on but you are more than welcome to peel them before dicing.

4 Tablespoons of honey

1 teaspoon of cinnamon

–Mix together and set aside

In separate bowl mix together–

6 eggs

1/2 cup almond flour

1/2 cup coconut flour

1/2 cup tapioca flour or arrowroot flour

1 1/2 cup coconut milk or regular milk

1/2 teaspoon salt

1 teaspoon vanilla

Beat all ingredients together until smooth.    Pull pan with butter out of oven and add apple mixture and then add the egg mixture.  Put in oven and bake for 22-25 minutes.

Top with organic maple syrup or powdered sugar.