Never eat cranberry sauce out of a can ever again (gluten free)

                                                            Holiday Cranberry Sauce

I have a friend that told me "if it does't resemble a can it's not cranberry sauce". He was joking but the thing is I think too many people assume that the cranberry, sugar filled gelatinous stuff is what holiday traditions are are all about. They are so WRONG, you all have been missing out on some delicious stuff, and excellent left over turkey sandwich condiment bliss.

Things you're going to need

1) blender, vitamix, or food processor

2) 2 bags of raw cranberries

3) 40 ounces of quality orange juice

4) 1/3 cup brown sugar

 5) teaspoon of orange zest

In a large stew pot (that has a lid) add your 2 bags of cranberries, 40 oz of orange juice and orange zest. Set on medium/high and boil until cranberries are tender and starting to burst.

stir in 1/3 cup brown sugar (you can add additional sugar if you prefer sweeter) and reduce heat to simmer for 20 minutes stirring occasionally.

Remove from heat and set aside with lid off for at least an hour then with a slotted spoon scoop the cranberries into a blender/vitamix/food processor and puree until smooth (add additional juice from pot if mixture is too thick).

Refrigerate and enjoy!

Want to know what to do with the left over juices? Strain with a small hole colander and use for bellini mix with a sparkling wine of your choice =) Also works well with club soda for kid friendly drinks.

Honey Mustard Glaze (Chicken or Lamb) (Gluten free and Dairy free)

       Ever get bored of eating the same flavors? We were! Karl came home with a lamb steak and I had no clue what to use lamb for other than Stew. I did a quick skim through my "Betty Crocker" cook book and decided mustard and rosemary would be my focus. Since we only had 2 lamb steaks and 4 bodies to feed I also used the glaze on some chicken breasts both were delicious!

Glaze/marinade

1/2 cup white wine (I used honeywood early muscat)

4 Tbs yellow mustard

1 Tbs honey

2 sprigs of fresh rosemary

1 sprig fresh thyme

1 tsp garlic powder

1 tsp coarse fresh ground pepper

1p tsp sea salt

1/4 cup olive oil

(blend together in a magic bullet or blender/food processor) 

In a freezer ziplock bag place your choice of meat inside and dump the marinade in, squeeze out the excess air, seal and place in the fridge for at least an hour. 

Preheat your BBQ or Oven (medium/high heat)

Wash your potatoes (I prefer red potatoes) and in the center of the foil square spray a small amount of olive oil, sprinkle sea salt, pepper and garlic powder. Wrap up the potato in the foil and repeat for however many baked potatoes you need. 

Pull out two large rectangle pieces of foil and lay them on top of each other (should form a cross) lay your fresh or frozen mixed veggies in the middle (salt, pepper, and dairy free margarine/butter to taste) fold up the first layer and then the second to lock in the moisture.

Take your meat out of the marinade and grill, dump the remaining marinade into a sauce pan and bring to a boil (while stirring) for at least 3 minutes. Now take your glaze out to the grill area with a silicone basting brush or spoon (a silicone basting brush will save you a lot of cleaning from the grill later). Each time you flip the meat baste it with the glaze.

Place your foil wrapper potatoes and veggies under the meat on the bottom wrack if you have a double wrack grill, if any glaze falls off it will land on your foil instead of the flame area (the less clean up the better!)

When your meat is done, your potatoes and veggies should be too! If you're using russet potatoes instead of red potatoes you may want to put those on the grill before anything else to give extra time to bake.

Finish your potato with toppings of your choice and enjoy!

Verde Chicken and potato burritos

Breakfast, lunch or dinner I love potatoes and I love burritos so why not combine? I have 4 left over baked potatoes, a half a jar of verde salsa and a half an onion from dinner the previous night so I got crafty and all of us agreed it was a keeper!

Things to grab:

4 *baked potatoes (I used red)

2 chicken breast

half a sweet onion

one cup of verde (green) salsa

salt

pepper

cumin

olive oil

tortillas

Consider toppings:

tomatoes

cheese

sour cream

olives

scrambled eggs

Ready set go!

Heat your olive oil in a skillet pan and toss in your diced half of an onion to soften. Season with salt and pepper. While your onions are cooking down slice your raw chicken breast into bite size pieces (think fajitas), season the chicken with seasalt, pepper and cumin and add to the skillet. As the chicken browns add your half cup of verde salsa. While your chicken simmers cube your baked potatoes and toss in to the skillet for the last 2-4 minutes. 

I like to heat up my tortillas on a cast iron pan or in the microwave.

Serve up on to a tortilla with your choice of toppings or eat as it, it's simple and delicious! 

Grilled Peanut butter and chocolate sandwich

Who doesn't love chocolate and peanut butter together? Want a quick treat that you and the kiddos will love?

Two pieces of bread, spread out the peanut butter and sprinkle on some dark chocolate chips (90% coco typically is dairy free)

melt some dairy free margarine or butter into a pan and lightly brown on both sides (Like a grilled cheese sandwich)

cut in half and serve up! also good with some whipped cream to dunk into.

Low Calorie "Street Tacos" at home

Summer is quickly approaching, and even here in Oregon with the rain and overcast its starting to warm up for outdoor cooking! This week we grilled several chicken breasts and put them in the fridge to use for tacos, salads, sandwiches and etc. so we could have lean cooked meat with out heating up the whole dwelling.

Things you need:
Chicken Breasts (3-4)
Lettuce
Tomatoes
Salsa
Fire Roasted Peppers
Tortillas

Seasonings:
Poultry seasoning, salt, pepper, cumin

Grill the chicken breasts after lightly seasoning with poultry seasoning , salt, pepper and  cumin. After about 15-25 minutes of grilling let the chicken rest for 5 minutes then shred or cut into strips.

prepare your toppings! We used lettuce, canned fire roasted peppers, tomatoes and salsa. Additional toppings to consider would be black olives, onions, cheese, sour cream and jalapenos.

Depending on your gluten tolerance, you can use a variety of tortillas for gluten free I like Udi's, but for those of you wheat eaters I prefer these half corn half whole grain tortillas (heat up on a stove or in the microwave).

Assemble to your liking and enjoy! Simple, delicious, and low calorie meal the whole family will enjoy!

Start it and forget it Chili Verde (Dutch oven)

Do you ever go to the grocery store with a specific list and walk away with some bargain because it was a BARGAIN and then have to figure out how to use it? That was me ;) Below is one of 3 packs of boneless pork chops I found for an 80% discount and couldn't pass up! Problem? Umm.. my husband hates pork! haha.. My husband thinks that pork is chewy and doesn't have a great flavor, I was determined to prove him wrong so I made a slow cooked, lick the bowl, delicious and easy chili verde.

Really, who could pass this up for $6?

First and foremost make sure your boneless pork chops are thawed, you can use bone in but it takes more effort to take all the bones out before shredding.

Things you need:
olive oil
2 cans of whole green chiles (Fire roasted)
1 can Green Chili enchilada sauce (mild)
1 jar of salsa verde (mild)
3-4 lbs of Boneless pork chops

Seasoning:
pepper
cumin
onion powder
garlic powder
paprika

Are you ready for some easy slow cooking?

Spread a dash of olive oil into the bottom of your dutch oven and heat on the stove top to medium-high. Pre-heat the oven to 350 degrees.

Dust the pork chops with the seasoning (DO NOT USE SALT) on both sides.

Sear both sides of each the chops and leave in the bottom of the Dutch and add all the remaining ingredients (whole green chilis, enchilada sauce and salsa verde). Stir in the sauce to pick up all the yummy browning off the bottom of the pan. Cover the Dutch oven and place in the oven for 4 hours.

4 hours may seem like a long time but I was able to watch a movie, do the dishes, put laundry away, build a snow man and play with the baby. You put dinner in and walk away until it is ready!

........4 hours later........

Remove your dutch oven from the oven to the stove top and lift the lid. The pork chops should so tender that all you have to do is pinch them with some tongs and they will fall apart, making "shredding" so easy

I use my chili verde in burritos, nachos, huevos racheros, and taco salad. It's so tasty!

Not your Grandma's pot pie! (super easy)

I get bored of eating the same thing over and over again don't you? I am not a fan of frozen dinners but have always been intrigued by chicken pot pie. When I was little my grandma made chicken pot pie one summer when we were visiting in Missouri. In true southern fashion it had tons of butter, and a crust made of half a box of bisquick lol. I have never tasted anything so delicious (although I suffered from the butter). I was determined to make a lighter, easier version in my semi-homemade way.

Things you need:
Left over whole chicken (I pick it clean for dinner and lunch then the next day use it in this recipe!)
1 roll of crescent rolls (the safeway brand is dairy free)
3 left over baked red potatoes from the previous night's chicken dinner
2 cups of mixed frozen veggies

Let's get started! Throw your chicken carcass in a medium sized soup pot with just enough water or low sodium chicken broth to barely cover the carcass. Put a lid on it and simmer on medium heat until the remaining chicken meat falls off the bone. (This can take between 30 minutes to an hour or longer depending on how big your chicken was and how much meat was left on the carcass).
*Note* If you don't have left over  baked potatoes then use this time to wrap your washed/salted&peppered red potatoes in the oven now so we can assemble the potpie quickly.

*Preheat your oven to 350 degrees F.
Ok remove the carcass from the liquid (let the stock continue to simmer and reduce) and remove the chicken meat from the bones, if you've simmered long enough it should practically fall off or already be in the stock pot. Throw away the bones and inedible stuff like fatty clumps, gristle or chewy skin.

Add the chicken back to the stock, cube your potatoes and add the potatoes and veggies to the mix. Dump the mixture into a pie dish (if the stock has been reduced properly it will be thick like a hash)
Unroll your crescent rolls and layer over the filling.

I layer the crescent rolls from tip to tail

Keep an eye on your dish, Baking time should be about 13 minutes or until  it is evenly  golden brown across the  top.

Cool for about 3 min and serve! It's delicious and much lighter in calories since there isn't a gravy on the inside or double layer crust!

Dairy Free Rice Pudding

Tonight for dinner we had stir fry using my left over Terriyaki Sauce from last weeks post and I had a couple cups of rice left over. I knew tomorrow morning was going to be hectic and thought, "hmm it would be so easy if breakfast was all ready to go in the morning.." So I decided to wing it and recreate my mom's rice pudding she use to make when I was a kid. I love homemade rice pudding! But of course I can't have dairy and my husband and kiddos can't do cinnamon so this recipe is with a twist and is very delicious!

You have to love it when you wing it and it turns out to be a winner =D

Things you need:

1 cup Original coconut milk

2 eggs

1 cup packed brown sugar

1 1/2- 2 cups cooked rice (brown or white are both good)

1/2 Tsp of nutmeg

Foil

Preheat the oven to 350 degrees Fahrenheit

In a blender/magic bullet whip the coconut milk, eggs, brown sugar and nutmeg until evenly incorporated.  Scoop the cooked rice into a pie dish and level out (don't pack it down). Pour the egg mixture over the rice.

Cover with foil and bake for 35-45 minutes until the center is firm.

Once the rice pudding is out of the oven remove the foil and allow to cool for about 30 minutes, you can enjoy while still warm or put in the fridge and enjoy cool for breakfast or as an after dinner treat.

This is so delicious, with the nutmeg and sweetness from the coconut milk I don't even miss the cinnamon.

(Gluten free) Teriyaki Chicken and veggies made easy

• Teriyaki Marinade
• ¼ cup soy sauce (I prefer low sodium)
• 1 cup water
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
• 5 tablespoons packed brown sugar
• 1 -2 tablespoon honey
• Slurry for thickening....
• 2 tablespoons cornstarch
• ¼ cup cold water

Directions for assembling your marinade:

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan .Heat until sauce thickens to desired thickness. If you thicken the sauce too much add a little water to loosen it up.

Things you need for the stir-fry:

3 large chicken breast (thawed or fresh)

One bag of frozen stir-fry veggies or fresh veggies of choice

Wok or large saute pan

3 cups of rice (uncooked)

3 cups of water

Marinate your 3 chicken breasts in  1/2 of the cooled teriyaki sauce in the refrigerator for 20 minutes to an hour.

1. 

   Cut your chicken breast into 1/4 inch strips (I use meat scissors for ease) and  toss into a  preheated (high) wok or saute pan. It's important the pan is super hot to quickly sear the pieces, otherwise the moisture seeps out and steams the chicken instead of fry it.

   

   Throw in your veggies (thawed or fresh) once the chicken has a nice sear on it.
   
   

   

   Only add the remaining half of the teriyaki sauce after the veggies and chicken are completely cooked, then  tossed until heated through and serve over your rice.
   
   

   
   

   

    You can use the teriyaki sauce the chicken was marinaded in but you have to make sure it's heated to a boil so the raw chicken is completely cooked. Then you end up with extra sauce for next time. Or if you want to play it safe throw out the marinade in the freezer bag and use the half that was untouched =)
   
   
   

   Rice

   
   

   For convenience I use minute rice which is equal parts rice to water and microwave for 5 minutes covered. 

   You can use what ever works best for your dietary habits. I like it with out a starch too, and also yakisoba noodles.

Easiest Salmon dish that even non-seafood eaters will love

I am going to be honest with you...I'm not much of a seafood person. I should be put to shame for being a self proclaimed foodie that does not like seafood! On the other hand, my husband loves salmon. I had to create a salmon dish that I was willing to eat with Karl and that Nadine would eat too. After a couple tries I'm pretty sure this is the easiest and yummiest salmon dish I've ever had.

2 bonesless salmon steaks (about 4 oz each) preferebly fresh not frozen

4 tbs of orange marmalade

4 tbs of orange juice

1 bag of mixed veggies (either the "steam ready" or frozen)

season to taste: salt, pepper, thyme, rosemary, garlic powder, onion powder

Take a large sheet of foil and line the inside of a cake pan or cookie sheet,

drizzle foil with a light amount of olive oil

place salmon steaks on foil (scale side down) with room to curl up the foil for making a packet

Season salmon steaks, top each steak with 2 tbs of orange marmalade

Pour the bag of veggies over the salmon and season lightly

add 4 tbs of OJ for moisture

roll up the sides of the packet (adding more foil if needed to cover the whole thing), seal tightly

place in the preheated oven 350 deg for 45 minutes

remove from oven and serve over rice or as is =) for super easy and yummy rice I get the the frozen jasmine rice it only takes 3 minutes to microwave!

Each serving has less then 300 calories!

15 minute Chocolate Chip Pancakes (Dairy Free)

Pancakes are one of the few food items I could eat anytime of the day and over and over... well and waffles.

One of these days I will make my own pancake batter from scratch but for now I have a super simple, super delicious recipe that fits the bill! Sorry folks this one is not gluten free although you could just sub out the pancake mix for some of Bob's Red Mill Gluten Free Pancake Mix.

Things you will need:

1 cup of Bisquick

1 egg

1/2 cup unsweetened coconut milk

Semi Sweet Chocolate chips (careful! Nestle has dairy in it!)

Canola oil

Let's get started!

If you've been following my blog you know I have a love affair with my Magic Bullet, I use it for everything that doesn't require my Kitchen Aid mixer. If you don't have one then just mix the ingredients in your blender or whisk really fast! 

Throw all your Bisquick, egg and coconut milk into the Magic Bullet and blend away until it's all evenly incoroporated. You'll notice the volume increases a little with all the delightful little air pockets that make these pancakes so fluffy! 

Heat your skillet and grease with the canola oil (I like using the Smart Balance Omega3)

Pour in your batter and sprinkle in the chocolate chips right before flipping. The key is to wait until the first side is nice and golden (you'll see several air bubbles rise and pop on the surface) then flip. You should only need to brown the 2nd side for a few seconds which means the chocolate doesn't burn.

Your first two may take a little practice with timing but then it's easy! From start to eating I can make enough to feed my family of 4 in 15 minutes. 

Enjoy!

Italian style baked Spaghetti Squash (gluten free)

I'm not a big fan of squash but I saw an episode of Diners Drive-in and Dives where a restaurant was serving half shell baked spaghetti squash and it looked amazing! So I took note of the ingredients and went to work making my own version with out beef or cow dairy. Incidentally it's gluten free as well!

Things you need

One whole spaghetti squash

One jar spaghetti sauce (I prefer O organics)

Ground Italian sausage

Goat Cheese (comparable texture to mozzarella or white cheddar) -If you you want to use regular cheese go for it! I have friends that have made this with mozzarella and provolone and it was delicious.

Olive Oil

Salt and pepper

Ready set go!

Cute the squash in half length wise

Drizzle or spray with a little olive oil (lightly!)

Salt and pepper the flesh

Pop in the oven at 375 degrees for about 10 minutes, while that's in the oven brown up your sausage in a medium sautee pan or wok. add the sauce to heat up.

pull out of the oven (careful it's hot!)

Fork out the flesh into the length of angel hair pasta and toss gently into the sauce.

pack back into the squash shells and top with cheese. Now place back into the oven until the cheese is gooey and just starting to turn golden brown.

Pull it out and either serve in the shell (I cut in half as is and serve like that as a nice presentation) you can also just pass it around family style. This makes about 4-6 hearty servings.

Grilled Chicken with Pico De Gallo and Creamy Goat Cheese Rice

I am always looking for low calorie easy dishes that we can throw on the BBQ and this is one of my absolute favorites! It has a juicy chicken breast with a risoto style easy rice base and zesty Pico De Gallo to add freshness to the dish. Yum!

Ingredients:
3 Chicken breast
2 cups minute rice
2 cups Chicken Stock
5 tbs Creamy plain Chevre (I like Fairview Goat Farm's)
Pico De Gallo (I get mine pre-made from the produce section in the grocery store)

Seasonings:
Rosemary
Garlic powder
Salt
Pepper
Cumin

Instructions:
Season the chicken breasts on both sides and either grill on a cast iron pan or out door BBQ. Cook 2 cups of minute rice with 2 cups of chicken stock. Combine cooked rice with Chevre and lightly season with pepper and salt.
Assemble by putting rice on plate top with the chicken breast and garnish with Pico de Gallo.

Creamy Chicken w/ Veggies and Rice (Dairy free and gluten free) AKA The post that keeps getting deleted haha!

Before I start this blog post (for the 3rd time!) I have to say that I must not adapt well to new things. Why might you ask would I bring this up? I have posted this recipe on two other separate occasions and instead of "edited" them to add tags I deleted the whole post! lol TWICE! OK, this time... you all will get to learn the deliciousness and ease of this recipe.

Items to grab:
Gluten free onion soup mix (if you don't need gluten free then try Lipton's Onion Soup Mix)
4 cups of water
4 chicken breast
1 tlbs of crushed garlic
1/2 tbs of onion powder
1 tub of Tofuti Supreme Cream (or 8oz regular sour cream)
2 lbs of Earth Balance dairy free margarine (or regular butter)
1 small bag of frozen veggies
3 cups of uncooked rice (I like to use minute rice)
Salt and Pepper to taste

Simmer the chicken breasts in the water/garlic/onion soup mix until cooked all the way through. Then  pull the breasts from the soup mix and cut into bite size pieces.

Add the frozen veggies and simmer until cooked all the way through.

Add the supreme cream, margarine, and seasonings and bring to a simmer until sauce thickens  to  a gravy like  density. While your sauce is reducing take this time to prepare your minute rice.

Scoop the mix over the rice and enjoy! Makes for great left overs! and you can  re-purpose the chicken mix into a chicken casserole by using gluten free noodles a corn flake crumble and bake until the corn flake crumble is golden and crispy!

What recipes do you wish you could eat but are not gluten free or dairy free?

So I already have a stash of 20 or so recipes I will be sharing and on a weekly basis and developing new ones (some times it takes a few tries to get it right!) but I would love feed back from anyone who really misses a specific dish, I will do my very best to find a pallet pleasing alternative! I love a good challenge so don't hold back!

The perfect cinnamon rolls! With easy dairy free and gluten free adaption options.

Okay folks I have the perfect recipe for Christmas breakfast! Cinnamon rolls! Or if you're like my family we use all special occasions where we have to get up early and not have school to make these ;) There are intext adaption options for both dairy free and gluten free. Don't forget if you're new to this or a seasoned pro ALWAYS read the labels for your go to substitute items. There have been a couple times where I used the same product for years and then when I got sick found out they had changed the ingredients. 

ENJOY! 

Perfect Cinnamon Roll Dough

Warm and soft with the slightest touch of sweetness, this roll dough is simply perfect for making cinnamon rolls. If you're wary of making yeast breads, you really have nothing to fear. The only vaguely tricky step is mixing the yeast into appropriately warm water. Water too hot can kill off the yeast, but lukewarm water won't activate it. A good rule of thumb to use when preparing the warm water for your yeast is to run your own hand under the faucet and feel the temperature of the water. If you'd take a nice, long bath in it, it's probably the perfect temp for your yeast. Enjoy!

2 cups very warm water

2 tablespoons dry yeast

1/4 cup sugar

1/2 cup instant, nonfat dry milk – substitute ½ cup non-dairy vanilla pudding or gluten free vanilla pudding

2 teaspoons salt

1 egg

4-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand) - substitute Bob's gluten free bread mix!

1 stick butter (softened) –

substitute 4 tbs of butter flavored shortening and 4 tbs of dairy free margarine

In a large bowl, whisk together the warm water and yeast. Whisk in the sugar and allow the yeast too foam slightly by letting it sit alone for 5 minutes, or so. Stir in the dry milk( or ½ cup pudding mix), salt, and egg. Slowly start stirring in the flour, cup by cup, until a thick, sticky dough is formed. Don't add too much! You want it sticky and pliable, not overly floury. Turn the dough out onto a floured surface, sprinkle a thin layer of flour on top, and knead the bread until it becomes a little less sticky and slightly elastic. Now begin to knead the butter into the dough. It should make the dough very soft and greasy enough so the dough no longer needs any flour. Once the butter has been kneaded through, and the dough is elastic, set it in a lightly greased bowl, cover it with a slightly damp, clean cloth, and allow to rise for about 1 hour.

*

Melt-In-Your-Mouth Cinnamon Rolls

The true secret to amazing cinnamon rolls isn't so much the recipe, it's the method. Be sure to read through the instructions below, I've tried to let you in on the ultimate tips to make absolutely perfect cinnamon rolls.

1 stick butter, very soft (or dairy free margarine)

1 1/4 cup sugar

1/4 cup cinnamon

Once the dough has risen and doubled in sized, turn it back out onto a lightly floured countertop. Use a rolling pin to roll the dough out quite thin, about 1/4 inch thick. (To make smaller cinnamon rolls, I like to roll the dough into a long rectangle that is about 4 inches wide. For monster sized cinnamon rolls, I tend to roll the dough into more of a square).

*

Use your hands to spred the butter in a nice, thick layer across the surface of the dough. Sprinkle a generous layer of white sugar on top of the butter. (You can use brown sugar, too. But I love the white-sugar-taffy that pools in the bottom of a pan when making it this way.)

*

Now for the IMPORTANT step. Sprinkle a GOOD layer of cinnamon on top of the sugar. Too much and you'll clear out the sinuses of everyone eating. Too little, however, and you're cinnamon rolls won't be nearly as delicious as they could be. Don't be stingy with the cinnamon. If you're feeling really daring, drizzle a second layer of 3-4 tablespoons of melted butter over the cinnamon & sugar layer.)

*

Roll the cinnamon rolls up tightly, pinching the top edge closed to keep the cinnamon rolls closed while baking. Slice into 2" rolls with a knife and place on a lightly greased cookie sheet. Allow to rise for another 25-30 minutes before baking.

*

Bake in an oven preheated to 375 degrees for 18-22 minutes, or just until the edges of the rolls have browned slightly. Remove from oven, allowing to cool for 20-30 minutes before frosting and serving.

*

Decadant Cream Cheese Buttercream

This is it. The only way to make light, fluffy, melt-in-your-mouth cream cheese frosting in the way it's made in this recipe...a teensy taste of cream cheese, a boatload of butter. You're gonna love it.

4 oz. (goat) cream cheese

2 sticks butter (or dairy free margarine)

2 pounds powdered sugar

1 teaspoon vanilla

2-4 Tablespoons (coconut) milk

In a large bowl beat together all ingredients until a thick but spreadable frosting appears. Slather on slightly warm cinnamon rolls and enjoy!

Trader Joes has gluten free vanilla pudding mix
and so does the life source store, so I'm sure if
you don't live near either you could find one in a
local health store or just skip this step and add
vanilla flavoring but it really does make
the dough super moist!

Great substitute for the flour in the dough mix! I've
used Bob's many times!

Make sure you have enough flour to where the dough doesn't stick but not too much to dry it out =)

Give ample amount of room for these babies to grow!

All done!

To food blog or not to food blog that is the question...

For those of you who don't know me I have a random list of food that I'm allergic to (beef, cow based dairy, pineapple, avocado, sesame oil, and shell fish)  which makes for interesting recipe adaptions. To add to this my mom and mother in law are also gluten free so many of my holiday dishes are adapted for these specification..oh and my son and husband can't do cinnamon and my daughter can't have cloves or mangoes. Because I have started saving my recipe adaptions I have repeatedly said I would love to start a food blog. So I'm left wondering, do I start a separate food blog open to the public or do I just bundle all of my blogging efforts into the Marshall's corner? What do you think?