I made this pretzel chicken on a whim earlier this week when I didn’t feel like going to the grocery store.  I had frozen chicken, gluten-free pretzels leftover from a road trip, the ingredients for rice pilaf, and some frozen vegetables. It turned out to be a fabulous dinner! This pretzel chicken was so delicious, my husband requested it join our regular meal rotation. My 3-year-old also loved it!

I haven’t been impressed with gluten-free bread crumbs and have just avoided breaded chicken up to this point in eating gluten-free. Gluten-free pretzels aren’t something I buy often, but they sure are delicious when I do! I think they taste even better than regular pretzels. For the chicken, I first dredge it in some seasoned gluten-free flour. Then it is dipped in beaten egg (substitute milk of your choice for egg-free) followed by the crushed pretzels. This makes for a extra crunchy and flavorful coating. Just bake the chicken for 8 minutes on each side and serve with your favorite dipping sauce. These make for an easy and delicious weeknight dinner the whole family will love!




I’ve never been a coffee drinker and have actually never had the infamous pumpkin spice latte that is so loved this time of year. But I love warm drinks like tea and hot chocolate, and dandelion root tea is one of my favorites!

Dandelion root tea has a nutty, robust taste that many say is similar to coffee. It helps to detoxify the liver, stimulate digestion, and can even help prevent swelling during pregnancy. Dandelion root tea is also said to help with milk supply while nursing. So any mamas out there, this drink is for you!

Besides the health benefits, I could drink this “latte” everyday because it is so delicious. It is creamy, comforting, and full of fall flavors. It gets its creaminess from an easy homemade cashew cream. I like making the cashew cream ahead of time and keeping it in the fridge so I can make this tea on the spot. It is the perfect bedtime treat if you’re craving something sweet!