Asian Inspired Pulled Chicken

Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere.  Except when you have dietary restrictions- that is.  There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

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So, to satisfy my craving for takeout, you will likely find me right here in the kitchen.  Today I’m using my Dutch Oven to create this Asian Inspired Pulled Chicken, an absolutely amazing dish that rivals any restaurant!  Served over fried rice, 100% gluten free.

ingredients:

  • 2 boneless chicken breasts (about 1-¼ lbs.)
  • 1/4 cup honey
  • 1/4 cup tamari (gluten free soy sauce)
  • 2 tbsp. gluten free Hoisin sauce
  • ½ tbsp. mirin (rice wine)
  • ½ tsp. sesame oil
  • 2 garlic cloves, minced
  • 1 bunch of scallions
  • 1/4 tsp. powdered ginger
  • 1 bunch of scallions
  • cooking spray
  • 1 tsp. toasted sesame seeds
  • 1 batch of Fried Rice (RECIPE) for serving

Preparation:

Mince the garlic and slice the scallions, reserving the green tops for garnish.  Preheat the oven to 275º (no, that’s not a typo – 275º – we are cooking low and slow).

Coat a Dutch Oven with cooking spray and add the chicken breasts.

Whisk together the sauce ingredients, honey through powdered ginger.

Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.

While the chicken cooks, make the fried rice.  I have a Basic Fried Rice recipe here that you can use with all your Asian inspired meals.

After 2-½ hours the chicken should be cooked through and very tender.  Remove to a cutting board and shred it with 2 forks.

Return the chicken to the pot and stir well to coat with the remaining sauce.  Keep warm while you finish the rice.

Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.

Notes: ♪♫ No time to make fried rice?  You can serve this over plain rice or with any sides you like!

Were you surprised to learn that soy sauce is not gluten free? I was!  The soy is fermented in wheat, making it unsafe for those of us with Celiac disease.  In this recipe I used San J brand gluten free Tamari in place of soy sauce.  It is a great addition to any Asian inspired recipe and also great for marinades.

 

 

 

Gluten Free Lemon Garlic Chicken Pasta

This gorgeous Chicken Pasta dish is easy enough to throw together on a weeknight and pretty enough for company.  The bright, fresh lemon flavor really makes it pop!

What ingredients will you need to make this picture-perfect meal gluten free?  Just use your favorite gluten free pasta, the rest are common pantry items!  For a casual family dinner, you can serve it right in the pan.

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Ingredients:

  • 16 oz. boneless skinless chicken breast, cut into medallions
  • 1 tsp. lemon pepper seasoning
  • 3/4 tsp. garlic powder
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1/2 cup gluten free chicken broth
  • 1 lemon, use half for juice and slice remaining half
  • 1/2 cup heavy cream
  • 8 oz. gluten free pasta
  • 1/3 cup grated Parmigiano Reggiano
  • 3 cups baby spinach

Preparation:

Cut the chicken breast into medallions and sprinkle with lemon pepper seasoning and garlic powder.  (Hint: for a shortcut, you can use chicken tenders!)

Cook the pasta for 2 minutes less than package directions.  Drain and set aside.

Add the butter and olive oil to a nonstick deep skillet or sauté pan over low heat.  Add the garlic and cook for 30 seconds.

Add the chicken medallions and cook 3 minutes per side.  The chicken does not have to be cooked through at this point- it will finish cooking in the sauce.  Transfer to a bowl and keep warm.

In the same pan, add the broth, lemon juice, and cream.  Bring to a simmer then add in the cooked pasta and chicken.

Simmer for several more minutes, for the chicken and pasta to finish cooking.

Add the spinach and toss to wilt.  Top with grated cheese.

Toss well and garnish with lemon slices.  Serve it right in the pan for a casual meal or transfer to a pretty serving dish.

Notes ♪♫ I used Rummo gluten free fusilli pasta in this recipe.  It has great texture and holds up well to cooking and reheating.

Gluten Free BBQ Chicken Pizza with Better Batter

When I was diagnosed with Celiac Disease in 2017, it was the beginning of a new chapter in my culinary life.  I had always considered myself to be a decent home cook and baker, who knew how to work around different dietary restrictions.

Gluten was a whole other matter though, with its own unique challenges.    In time I began to recreate all of my favorite recipes to be gluten free, one by one.  I started this blog!

Pizza was one of “the last frontiers”!  After so many attempts to make a gluten free pizza, I still felt that I was missing the real deal, like the pizza that I used to make back in the day.  Then along came Better Batter, with their gluten free flour blends that changed everything.

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With Better Batter, you can make a gluten free pizza with the most amazing crust.  Just the right balance of crisp and chewy.  If you haven’t tried their flour blends yet, I hope this post will inspire you!  

BBQ Chicken Pizza has always been my favorite, and my “go-to” recipe.  It’s a crowd pleaser that both kids and adults love.  The sweet and savory toppings compliment the crispy gluten free crust.  It is the closest thing to the wheat pizza that I remember so fondly.

I used Better Batter Artisan Flour Blend in this recipe.  Of course, you can make it with their Pizza Crust Mix or their Bread Flour, so many choices!

*** When you shop Better Batter, use my Promo Code MGFC30 at checkout for 30% off any non-sale item! ***

Ingredients:

Dough Ingredients:

Topping Ingredients:

  • 12 oz. boneless chicken breast, cut into 1/4″ medallions
  • 4 strips of gluten free bacon, cut into 3/4″ dice
  • 1 medium sweet onion, sliced
  • 1 dozen mushrooms, sliced
  • other veggies like broccoli, optional
  • olive oil
  • gluten free BBQ Sauce (I like Stubbs)
  • gluten free BBQ Seasoning
  • 1-1/2 cups grated cheese

Preparation:

Combine warm water, yeast and sugar.  Proof for 10 minutes.

Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.

Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Heat a large nonstick skillet on medium low.  First cook the bacon and drain on paper towels.  Leave the bacon fat in the skillet.

Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed.  Drain the onions in a colander then transfer to a bowl.

Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!

Next, add the mushrooms to the skillet with more olive oil and seasoning.  Cook until they release their liquid, then drain in a colander and transfer to a bowl.

Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides.  Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.

Trim 2 sheets of parchment paper to fit your pizza stone.  Place the pizza stone in the oven and preheat to 500º.  Remove the proofed dough from the refrigerator, it will have doubled in size.

Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle.  Proof for an additional 30 minutes while the oven preheats.

Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.

Divide the onions, mushrooms, chicken and bacon between the 2 pizzas.  Top with grated cheese and drizzle with more BBQ Sauce.

Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone.  After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper.  Continue baking for an additional 12-13 minutes.  When the first pizza is done, repeat with the second.  There it is!

Two pizzas will generously feed 3-4 people.  The crust is nice and crisp, even in the middle!

Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend.  Since writing this post, Better Batter has brought to market their new Bread Flour as well as a Pizza Mix.  You’re going to want to try them all!  Don’t forget to use my Promo Code MGFC30 for 30% off!

Originally published 04/09/2022          Updated 09/26/2026

Individual Icebox Cakes

When I was a kid growing up in the 1960’s, Icebox Cake was a summer staple.  With no air conditioning, this refreshingly cold dessert was a welcome treat.

Today, the Ice Box Cake that my mom would make during those hot summer months seems to be making a comeback, with several posts coming into my feed just this week with the familiar layers of pudding and graham crackers.

For me, this is a nostalgic childhood memory.  For my mom, it was a convenience recipe, as it consisted of only 3 ingredients.

A layer of graham crackers, topped with thin slices of banana and a layer of chocolate pudding.  The layering repeated to fill an 11 x 17″ Pyrex dish.  After the final layer of pudding, she crumbled a few Graham crackers over the top to finish it off.  Then into the refrigerator it went to chill for dinner.  No baking!

There are times when I still reminisce about that dessert during the summer months and wanted to create something like it.  Here it is, unbelievably easy and completely gluten free.

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Did I say EASY?  With the availability of gluten free graham crackers and ready-made pudding (something mom didn’t have back in the sixties!) this dessert is a no brainer.  Yes, you could make the crackers and pudding from scratch, but today I’m going with convenience!

For the sake of portion control, I converted my mom’s recipe to single servings and in keeping with the nostalgic feel of this recipe, I used Pyrex glass custard cups.  You can make one serving or a dozen!

Ingredients:

Preparation:

Into each small bowl or ramekin, spread a layer of pudding, followed by a layer of graham crackers (break up the crackers to fit), and a layer of banana slices.

Repeat the layers, ending with a layer of chocolate.  Crumble a few cracker crumbs over the top.  Chill for at least 8 hours or make it the day before so that the crackers have time to soften up.

What do you say?  Take a walk down memory lane with this easy recipe and if you have never had Ice Box Cake before, now’s your chance to try it!

Notes ♪♫ I used sugar free chocolate pudding in this recipe.  You can change it up with any gluten free pudding you like.

 

 

Gluten Free Surf and Turf

Steak and Cake * Fine Dining on a Budget

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake.  Garnished with fresh lemon and chives, herbed compound butter melting over the top.  What would you pay for a meal like this at a restaurant?  $50-$100?

Now, what if I told you I made this at home, completely gluten free and for under $15 per serving?

Full disclosure, this is not a filet mignon.  It’s a thick cut petite top sirloin that I got on sale- a package of 2 steaks for $15.50, which was half the price of the beef tenderloin.  No, it is not as tender as filet mignon but it’s a good little steak with plenty of flavor.

And the crab cakes– they were made with crab from a can.  Yes, they would be amazing with fresh or frozen crab meat, but remember, this was an economy meal.  I made a batch in advance and reserved one especially for this dinner.

You can make this meal for one, two or more.  One steak and one crab cake per person.  Just imagine what a dinner party entrée this would make!  What would be more surprising, that it was gluten free or that you put it all together on a budget?

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Ingredients per serving:
Preparation:

Sprinkle both sides of the steak with Montreal Steak Seasoning.  Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear.  Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter.  Add the steak and cook for 4 minutes.  To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and 1 tbsp. compound butter over the top.  Cover and cook until the internal temperature reaches 145º (for medium).  OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake.  Garnish with chives, lemon wedges and the remaining 1 tbsp. compound butter.

What a meal!  Yes, I do eat like a queen despite my dietary restrictions. 👸🏻 I hope that when I show you recipes like this one you realize that a gluten free diet does not mean food has to be boring or tasteless.  In fact, I’m a bigger foodie now than I have ever been.  It just takes a bit of imagination and determination.  Try the recipe, you will not be disappointed!

Notes ♪♫ I used a Hexclad® skillet to cook my steak.  It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel.  I’ve had mine for 3 years and it was worth the price tag.

Recipes for Crab Cakes and Compound Butter are linked here-

 

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet.  This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?).  A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

  • 12 oz. boneless chicken breast
  • 4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
  • olive oil
  • toasted sesame oil
  • 4 tbsp. Tamari, divided
  • 1/4 cup gluten free chicken broth
  • 1/4 tsp. powdered ginger
  • 1/4 tsp. garlic powder
  • 1 tsp. cornstarch
  • 1/2 tsp. toasted sesame seeds, for garnish
  • sliced scallions or chives, for garnish

For the rice

  • 3/4 cup long grain white or brown rice
  • 1-½ cups water
  • 1/4 tsp. salt

For the egg

  • 1 egg + 1 tbsp. water
  • cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker.  You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients.  Whisk together the chicken broth, garlic powder, ginger powder and cornstarch.  Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil.  Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish).  Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat.  Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan.  Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm.  Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken.  Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg.  Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through.  Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free?  For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe.  A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt.  A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022      Updated 08/17/2026

 

 

 

 

Gluten Free Seeded Pumpernickel Bread

This Gluten Free Seeded Pumpernickel Bread is a little different than my usual.  It has a hard, chewy crust and seeds that are baked right into the dough rather than sprinkled on top.  Visual and textural interest aside, it’s delicious!

Rye flour is not gluten free, so as I thought about how to make a gluten free pumpernickel bread, the first consideration was of course, the flour substitution.  I used my favorite gluten free flour blend (see below) and added just the tiniest amount of cocoa and molasses to give it that darker shade, reminiscent of whole grain bread.

The verdict – I was hooked after one bite!

About the flour

Where are my Better Batter fans?  Have you ever tried mixing their Artisan Flour Blend and their Bread Flour together?  I know I’m not the only one who does this.  I used a 50/50 combination in this recipe and wow!  once you try working with this dough you will see why it’s my favorite.

Remember to use my Promo Code MGFC30 for 30% off at checkout!

 

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Ingredients:

Preparation:

You will need a fully active sourdough starter to make this bread.  * If your starter is not quite there yet, then it is fine to add a tiny amount (1/8 tsp.) of commercial yeast to the dough to help it along.  After experimenting with this recipe multiple times, I can attest that adding that little bit of commercial yeast will give this loaf the best rise and texture.

To make the dough, begin by adding the starter, vinegar, molasses, olive oil and water to the bowl of your stand mixer and whisk to combine.  In a separate bowl, whisk together the flours, yeast, salt, cocoa powder and seeds.

You can use different seeds for this bread, for a total weight of 70g.  I really like the way the black sesame seed stands out against the crumb.

With the mixer on low speed, combine the wet and dry ingredients with the paddle attachment.  Increase speed and beat for 3 more minutes to form a smooth dough.

Use a spatula to scrape down the bowl.  It will be stiff.  Cover and let it rest at room temperature for 30 minutes.

After 30 minutes, lightly flour a cutting board or countertop and turn the dough out.  You will be surprised at how you can actually knead this dough with your hands.  Pretty cool for gluten free dough!  Turn the dough onto itself several times, rotating with each turn then pull it toward the center to create tension and shape it into a ball.

Generously flour a 9″ round banneton and place the dough in the center.  Cover and let it proof on the counter for 4 hours, then refrigerate overnight.

In the morning, carefully invert the dough onto a sheet of parchment.  Preheat the oven to 450º with a baking stone.

Carefully brush off the excess flour and score the top of your loaf.  I did a box score.

Place the loaf in a baking dish, sheet pan or directly onto the baking stone.  I baked my loaf in a clay baking bowl for the first 25 minutes then moved it directly onto the baking stone for another 40 minutes.

Reduce the heat to 425º, spray the sides of the oven with water and throw a few ice cubes onto the bottom tray.  The steam will help with the rise and give your loaf and a nice crispy crust.

The bread needs to reach an internal temperature of 210º, don’t guess- use a thermometer.

Allow the bread to cool fully on a rack, then store in a plastic bag at room temperature.  While it cools, you can rotate the loaf every couple of hours, so that the moisture evaporates evenly (no gummy bottom!).

I recommend waiting 24 hours before slicing, to be sure the crumb has set.

This bread toasts up like a dream.  The texture of the seeds and the crispy crust were outstanding.  I wish you could hear the crunch!  I have not had real pumpernickel bread since before my Celiac diagnosis, almost 9 years ago so this was a treat!

If you don’t finish the loaf in a day or two, you’ll want to freeze it.  I wrap the individual slices in plastic wrap and place them in a freezer bag.

Notes ♪ This is a small loaf, perfect for a one or two-person household.  It is as beautiful to look at as it is to eat!  Toast it up for breakfast or use it for sandwiches, croutons or stuffing cubes.

Notes ♫ You can also bake this loaf in a Dutch oven.  Bake covered for the first 40 minutes then remove the cover for 25 minutes longer.

 

Easy Gluten Free Seafood Medley

Where are my seafood lovers?  Today I’m going to show you the easiest dish that you can make in about 15 minutes!  If you happen to be near a Whole Foods store, keep an eye out for their Seafood Medley available in the freezer section.  It has shrimp, scallops, mussels and squid all in a 14 oz. package, no prep needed.  Convenient and just enough for 2 servings.

I didn’t take step by step photos when I made this, because I honestly didn’t think I’d be sharing it with you, but it tasted so good and it was SO easy, that I thought I’d have to add it to the blog.  I had leftover yellow rice from another meal, so this was extra quick.

Dinner for 2

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Ingredients:

Preparation:

Cook the rice in the chicken broth, stirring in the turmeric, salt and butter.  You can do this step ahead of time and refrigerate until ready.

Add 1 tbsp. each of butter and olive oil to a deep nonstick skillet or sauté pan.  Add all of the seafood and sprinkle with Old Bay.  Cook for 2 minutes then add the wine, stir and give the alcohol a minute to cook off.

Next add the cooked rice.  It will absorb any liquid from the seafood and the wine.  Stir until heated through, then garnish with fresh chives and/or parsley.

Notes ♪♫ I am a big seafood lover, and I tend to shop for it in the frozen section.  I find it is often less expensive, and I love that I can get my favorites like salmon packaged in individual vacuum sealed portions.

 

Compound Butter (beurre composé)

What is compound butter? 

Compound Butter, a/k/a Beurre Composé, sounds pretty fancy, doesn’t it?  Like something you would need a culinary degree to make.  Fortunately though, that’s not the case.  In fact, compound butter is simply butter that has been softened and blended with other ingredients.  Phew!

Now that the secret’s out, I’ll show you two of my favorite compound butter variations that I make at home, one for summertime when fresh herbs are growing in the garden and another for winter made with dried herbs.  You can try different combinations of herbs and seasonings to make it your own!

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Herbed Compound Butter

When summer days are here and you have fresh herbs from the garden, this easy compound butter comes together in minutes.  A simple classic to melt over a steak or veggies.  I also love it for cooking scrambled eggs and omelets.

Ingredients:
  • 4 tbsp. softened unsalted butter (1/2 stick)
  • 1 tbsp. minced fresh herbs (I used parsley, chives, sage, thyme)
  • pinch of sea salt (optional, omit for low sodium diets)

Use your favorite herbs here, whatever you like to grow.  Or maybe you get them at the farmer’s market or grocery store.  Just chop the herbs into fine mince and mash them into the butter using a fork, or a mortar and pestle.  Finish with a pinch of sea salt.

You can refrigerate it just like this or roll the butter into a cylinder shape with parchment paper and refrigerate.   When it firms up, slice it into rounds and store in an airtight container.

This butter keeps well in the refrigerator, but I promise you it will disappear quickly!

Garlic Compound Butter

This is the one to make during the winter months, using garlic and dried herbs.  A wonderful spread that is perfect for making garlic bread or for basting vegetables and potatoes.  It can be a nice homemade touch for your holiday breadbasket.  Try serving it in mini ramekins, where each guest gets their own little pat of garlic butter (those who are gluten free will really appreciate this!).

Ingredients:
  • 1 large clove of garlic, peeled
  • 2 tsp. olive oil
  • 4 tbsp. (1/2 stick) unsalted butter at room temperature
  • 1/4 tsp. dried herbs, use your favorites
  • 1/8 tsp. oregano
  • pinch of crushed fennel seed (optional)
  • pinch of sea salt (optional)

Heat the olive oil in a small heavy skillet over lowest heat.  Cook the garlic until it is soft and just beginning to brown.

Remove the garlic and mash it with 1/2 tsp. of the olive oil.  You can use a mortar and pestle, a fork or the back of a spoon.

Combine the garlic mash with the softened butter and remaining ingredients.  I like to use a Tuscan style seasoning blend along with a tiny bit or oregano and fennel.

Mix well to incorporate and let it stand for several hours at room temperature, then place it in an airtight container and refrigerate (or freeze) until ready to use.

Notes ♪♫ Compound Butter can be as simple or as fancy as you want.  Always start with a good quality grass fed butter.  Make it gourmet with grated truffles or minimalist with herbs from your garden.  Sea salt can be added to suit your taste or omitted for low sodium diets.

Originally posted 10/14/2019       Updated 6/30/2026

 

 

Maple Dijon Chicken

This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation.  It’s a one-dish, healthy and complete meal perfect for any day of the week!  And with only one pan, cleanup is a snap!

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Ingredients:

  • 5-6 bone in chicken thighs
  • olive oil spray
  • salt and pepper
  • 12 oz. package brussels sprouts, trimmed and halved
  • 16 oz. sweet potato, peeled and cubed
  • 4 tbsp. Dijon mustard
  • 3 tbsp. real maple syrup
  • 2 tbsp. tamari (gluten free soy sauce)
  • fresh thyme and chives
  • 2 tbsp. chopped nuts (I used almonds and pecans)
  • 2-3 tbsp. olive oil for drizzling

Preparation:

Line a large sheet pan with foil, and coat with olive oil spray.  Remove the skin from the chicken thighs and arrange on the baking sheet.  Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken.  Season all with salt and pepper.

Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.

Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time.  Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.

Bake for 45-50 minutes at 425º.  During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies.  Remove from the oven and garnish with fresh thyme sprigs and chives.  Bring it to the table just like that, no serving dishes needed!

Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free.  Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.

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