This is an incredibly easy and fun meal to make! You need a food processor (I used a magic bullet) for the cauliflower, but everything else it pretty basic. If you are trying to time your meal, start with the summer squash and cauliflower mash and then move on to the pork chops when once the cauliflower is cooked.

Recipe for Roasted Summer Sqauash

1. Preheat your oven to 400.

2. Prep your summer squash one of two ways: spears or disks. Place in a zip lock bag and toss with olive oil, salt, pepper and any other seasoning you desire (I used cayenne and minced garlic).

3. Place squash in a single layer on a baking sheet or in a glass baking dish

4. Bake on top shelf for for 35-40 minutes.

Recipe for Garlic Cauliflower Mash

1. Boil a pot of water over high heat.

2. Cook cauliflower for about 5 minutes or until soft.

3. Drain the cauliflower and add to your food processor or immersion blender.

4. Puree your mash with freshly minced garlic, 2 tbsp of margarine, 2 tbsp of  cream cheese and a little milk if you have in on hand.

5. Place in serving bowl and mix in salt and pepper to taste. Top with a little grated Parmesan or  chives for extra taste and flair!

Recipe for Pan-seared Pork Chop;

1. Preheat oven to 400 with an oven safe pan inside.

2. Once oven is preheated, carefully remove the pan and place on your burner on medium high heat. Spray pan with no-stick spray and place salt-and-pepper-seasoned pork chops in the pan. Let sit for approximately 3 minutes. (The meat will sizzle and turn a nice golden brown.)

3. Flip the pork chops and place in oven and cook for 10 minutes or until the internal temperature reaches 145 degrees.

**IMPORTANT STEP COMING UP**

4. Rest your pork chops! Place the porkchops on your serving platter and pour juices over. Let sit for 3-5 minutes.

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

I spent last weekend visiting my younger sister who attends Ohio University in Athens, Ohio. Though many would expect, in such a situation, to be served mac n’ cheese or ramen for dinner, I was greeted with the opposite kind of meal: A well-planned, gluten-free version of a family favorite, Chicken Parmesan. I’m happy to share her recipe below and hope you enjoy learning how to make Homemade Gluten Free Chicken Parmesan!

Ingredients For Homemade Chicken Parmesan:

• 1 Box of gluten-free pasta
• 3 Roman tomatoes, chopped
• 3-4 cloves of garlic, minced
• Half a cup of onions, chopped
• 4 chicken breasts, pounded
• 1-2 eggs, scrambled
• Panko bread crumbs (we used Ian’s GF brand)
• Shredded Italian cheese (optional)
• 4 slices of provolone cheese
• 1 jar of tomato sauce
• Red wine
• Olive oil
• Pesto
• Salt and Pepper

How to make Homemade Chicken Parmesan (4 servings)

**Note, you will want to have the chicken and the pasta/sauce going at the same time. An extra set of hands in very helpful!**

How to Make the Chicken for Chicken Parmesan

1. Preheat oven to 375
2. Flatten out chicken and add salt & pepper.
3. Dip each flattened breast or half breast in egg and them dip in panko crumbs. Make sure each side is coated.
4. Place breasts on a greased baking sheet and spray top of breasts with cooking spray (this will allow the panko to get nice and crisp).
5. Bake for 25 minutes
6. Remove breasts from the oven and place store-bought sauce on top of each breast, add shredded Italian cheese and half slice of provolone on top, and place back in oven for an additional 5 minutes. 

How to Make the Pasta & Homemade Sauce

1. For pasta, follow directions as recommended.
2. Heat stove top to medium high with olive oil, 2 tbsp.
3. Combine and sauté onions and garlic for a few minutes before adding the tomatoes.
4. Add some red wine and simmer covered for 10 mins
5. Add pasta to sauce mixture. Toss in extra olive oil and pesto to taste.

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

My mother has always been big on holiday traditions, especially those related to food. Every Christmas evening we devour a tender roast beast and every Christmas morning we dive into a yummy strata.

There are usually two breakfast strata’s on the menu, but my favorite has always been her cheesy Canadian bacon strata.

The best things about this Christmas brunch? 1) It requires low-effort prep, 2) it is easily halved or doubled to feed the appropriate party, and 3) it features a relatively low cook time!

I made my mother’s fabulous make-ahead Christmas breakfast casserole recipe gluten-free by using Udi’s white sandwich bread! Udi’s has encouraged bloggers all over the states to share fun holiday gluten-free recipes, and I’m thrilled to contribute one so close to me and my family!

The half recipe is pictured here, but I’ve included the full recipe below!

Enjoy!

Full Recipe for Gluten Free Christmas Morning Strata (10-12 servings)

Ingredients:

• 10-12 pieces of Canadian Bacon
• 8 slices of bread
• Butter
• 2 ½ cups of shredded  sharp cheddar
• 4 eggs
• 2 ½ cups of milk
• 1 tsp salt
• 1 tsp dry mustard

Prep for the Night Before:

1. Butter sliced bread and cut into 9 squares.
2. Layer bread and sharp cheddar in a 13 x 9 inch pan.
3. Combine eggs (slightly beaten), milk, salt and mustard in mixing bowl.
4. Pour wet mixture over bread and cheese.
5. Place slices of Canadian bacon on top.
6. Refrigerate covered with foil over night.

Baking Instructions for Morning:

1. Preheat oven to 325.
2. Bake with foil for 35 minutes.
3. Remove foil and bake for an additional 10-15 minutes.

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating