Pork Chops with Garlic Cauliflower Mash and Roasted Summer Squash

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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.


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

Cheesy Cauliflower Breadsticks


I stumbled upon this recipe on Instagram and instantly high-tailed it to the nearest grocery store to buy ingredients.

…And let me just say, yes, it does taste as good as it looks.

This gluten-free alternative to cheesy garlic breadsticks is absolutely delicious and I’m so happy to share it with you! Enjoy the Cheesy Cauliflower Breadstick goodness and let me know what you think!


Ingredients for Cheesy Cauliflower Breadsticks

  • 2 C cauliflower, “riced”
  • 2 eggs
  • 2 C mozzarella cheese
  • 2 tsp oregano
  • 2 cloves garlic, minced
  • Salt and pepper

How to Make Gluten-Free Cheesy Cauliflower Breadsticks

1) Preheat oven to 425 and prep 1 large baking sheet with a non-stick cooking spray.

2) Chop your cauliflower into florets and add to your food processor. Pulse until it resembles rice.

3) Put your cauliflower in a microwave safe dish with a lid, and microwave for 5 minutes.

4) In a large bowl, combine cooked cauliflower, 2 eggs, 1 c mozzarella, fresh minced garlic and oregano. Mix well.

5) Place mixture on baking sheet and form into a rectangle.

6) Bake the crust (no toppings!) for 25 minutes or until golden brown.

7) Drizzle a little olive oil (if desired) and sprinkle the remaining mozzarella cheese on top. Bake an additional 10-15 minutes.

8) Serve by itself or with warm marinara sauce for dipping!

See below for the 4 stages of cheesy, galic-y, wheat-free delicious cauliflower breadsticks!


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

Homemade Gluten Free Chicken Parmesan Recipe

Homemade Chicken Parmesean

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. Homemade Chicken Parmesan Recipe

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.Homemade Chicken Parmesan Sauce Recipe

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

Easy Sautéed Spinach and Mushrooms Side Dish

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The unsung heroes of many a delicious dish are it’s sides.

Here’s one of my favorite, healthy, paleo, gluten-free sides: (Garlic) Sauteed Spinach and Mushrooms. It only takes about 10 minutes to make and goes great with chicken!

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Ingredients for Sauteed Spinach and Mushrooms:

  • baby spinach (10 oz package)
  • 1/2 lb sliced mushrooms
  • 2-4 garlic cloves (to taste–I love garlic, so I go on the heavy side)
  • olive oil
  • salt & pepper

How to Make Sauteed Spinach and Mushroom Side Dish (2-4 servings)

1. Heat olive oil in a medium/large skillet over medium heat.
2. Add mushrooms to oil and cook for approximately 5 minutes.
3. Add minced garlic, salt and fresh pepper to the mushrooms and let cook for two minutes before adding the spinach.
4. Add spinach and sauté, stirring until wilted.

Easy Bacon-wrapped Stuffed Chicken

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They say the way to a man’s heart is through his stomach, and this recipe is a perfect testament to that….

That’s right ladies, you had him at “bacon-wrapped.”

I’m excited to share this recipe because, though easy to make, it’s a huge crowd-pleaser! It’s pretty much the same effort to make 1 serving as it is to make 4-6.

Bacon-wrapped Stuffed Chicken Recipe (1 Servings)

Ingredients for Bacon-wrapped Stuffed Chicken:

  • 1 Chicken Breast
  • 2 Tbsp Philadephia Chive & Onion Cream Cheese (1/3 less fat)
  • 2 slices bacon, partially cooked

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How to Make Bacon-wrapped Stuffed Chicken
1. Preheat oven to 375.
2. Pound the chicken breast to 1/4 inch thick and

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spread the cream cheese over one side of chicken breast. 3. Roll chicken breast up to conceal cream cheese mixture.
4. Microwave bacon on a paper towel for 20-45 seconds. Wrap partially cooked bacon slices around chicken breast and secure with a damp toothpick.
5. Place on a baking sheet (use one with a lip) and bake 30 minutes 375 F.
6. Turn oven up to BROIL for 5-10 minutes to crisp up bacon.

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Gluten Free Christmas Morning Strata

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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!


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


  • 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

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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

The Best Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

If you’ve ever dabbled in gluten-free, paleo or clean eating, then you’ve probably heard of an oblong winter squash called the spaghetti squash. The spaghetti squash is commonly suggested as a pasta substitute for specialty diets or as a carb-cutting trick.

The stringy, buttery and tender texture of the squash makes it an easy swap. As you scrape out the yummy insides, it even LOOKS like pasta (of the rice or angel hair variety).

Here’s the first of two spaghetti squash recipes I plan to feature in the coming weeks. It’s a spaghetti squash take on traditional lasagna, and it’s delicious!

It’s also easy to freeze and store for later! Bonus!

Spaghetti Squash Lasagna Ingredients


  • 1 medium spaghetti squash (when you pick it out, make sure there are no soft spots)
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese
  • 2 cups grated mozzarella
  • 1 tsp Italian herbs
  • 2 eggs
  • 1 jar of marinara sauce (I suggest mushroom marinara)

How to Make The Best Spaghetti Squash Lasagna:

1. Preheat oven to 350 degrees.

2. To prep the spaghetti squash, use a large knife to poke 10-12 holes around the squash. This will allow the squash to vent as it cooks. Place the squash in the microwave and cook for 6 minutes on each side. Let sit in the microwave for a few additional minutes.

(You can cook it in the oven, but I prefer the microwave! Same effect, significantly faster. See options here.)

3. Remove the squash from the microwave and cut off the stem. (It should cut easily since it has baked through.) Cut the squash lengthwise and begin removing seeds. Once all seeds have been removed and the squash is hollow, use a fork to shred the squash and remove the “spaghetti.”

How to Prepare Spaghetti Squash

4. In a lightly greased pan, spread squash as the first layer.

5. In a medium bowl combine ricotta, herbs, parmesan, and eggs. Mix well and spread mixture over squash.

6. Cover first two layers with marinara sauce. Sprinkle mozzarella over the top.

7. Cover your pan with tinfoil and bake for Bake 45 minutes.

8. Remove tin foil and bake and additional 15 minutes (turns the cheese a light, crispy golden brown.)

Serves 8

How to Make Spaghetti Squash Lasagna

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

Spicy Crab and Corn Chowder Recipe

Crab and Corn Chowder Recipe

There’s nothing better than snuggling up and digging into a warm, savory dish like this on a chilly Autumn day! ‘Tis the season for soup, chili and chowder. Hope you enjoy!


  • 1 medium poblano chile**
  • 1 tablespoon butter
  • 1 cup finely chopped onion (about half of a large onion)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 1 (16-ounce) package frozen corn kernels, thawed
  • 1 cup half-and-half, (divided 3/4 and 1/4 cup)
  • 1 (8-ounce) russet potato, peeled and chopped
  • 2 cups water
  • 2 tablespoons all-purpose flour (I used Hodgson Mill Gluten-Free All-Purpose)
  • 1 cup 2% reduced-fat milk
  • 1 (8-ounce) container crab claw meat, shell pieces removed

**I might grab two. The pepper really adds the spice to this dish, and with poblano’s it’s hard to tell the level of heat until you cook them!

How to Make Spicy Crab and Corn Chowder:

1. Preheat broiler.

2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel off the pepper’s burnt outer skin and chop.

3. Melt the butter in a Dutch oven over medium-high heat. Add onion, salt, sugar and red pepper to pan; sauté 4 minutes, stirring occasionally.

4. Add corn; sauté 2 minutes.

5. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth.

6. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.

7. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pot. Cook 1 minute, stirring constantly.

8. Return corn puree to pan, stir.

9. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.

How to make Spice Corn and Crab Chowder Recipe

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

Smoked Salmon Salad

Smoked Salmon Salad

I’ve really been embracing salad recently.

Honestly, it wasn’t too long ago that I turned my nose up at leafy greens, but now I’ve started craving them. This salad is one of my favorites. It falls very low on the effort scale, but very high on the flavor scale. Here’s my smoked salmon salad!


  • 2 cups of fresh “spring mix” greens
  • 1 serving of cherry tomatoes (around 10)
  • 1 hard boiled egg
  • 1 fillet of seasoned smoked salmon
  • Oil & Vinegar
  • Pepper

How to Make This Smoked Salmon Salad

Easy! Wash your spring mix, halve the cherry tomatoes, chop up the hard boiled egg and throw it all together with your salmon on top! Sprinkle some oil, vinegar and pepper to taste, and voila! You’re done!

The salad ends up at just around 300 calories, so I usually serve this will some wild rice or quinoa. Hope you enjoy!

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

Cat’s Vegetarian Black Bean Chili

Vegetarian Black Bean Chili

My friend Cathryn had me over for dinner recently. She knows about my dietary restrictions, and like the amazing hostess she is, was more than accommodating with her menu!

She made a delicious spicy black bean chili, and it was so great snagged the recipe to share! It took less than 30 minutes to prep and cook, and is packed full of flavor!

This is an incredibly easy fall/winter dish. Enjoy!


  • 3-4 tablespoons margerine
  • 1 sweet onion
  • 2 15oz cans black beans
  • 1 15oz can fire roasted diced tomatoes, undrained
  • 1 15oz can low sodium corn kernels, undrained
  • 1 4oz can diced green chiles, undrained
  • 1 16oz jar salsa verde (the green kind)
  • 1 1/2 teaspoons red pepper flakes


  • sour cream
  • mexican blend cheese

How to Make Vegetarian Black Bean Chili

  1. Dice onions.
  2. Melt margerine in large pot over medium heat.
  3. Saute onions until soft, about 5 minutes.
  4. Reduce heat to medium low.
  5. Rinse & drain black beans
  6. Add tomatoes, corn, green chiles, salsa, & black beans to pot; mix well.
  7. Add red pepper flakes.
  8. Bring just to boiling, then reduce heat and simmer 10 minutes.

Preparation time: 15 minutes Cooking time: 15 minutes

Number of servings (yield): 6

Vegetarian Black Bean Chili

(I would suggest using a bigger pot)

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