Vegan Gluten-Free and Dairy Free Holiday Recipes by Gluten-Free Vegan Comfort Food!

November 23, 2013

The holidays can be quite challenging for those of us who don’t eat gluten, dairy, or other foods traditional served on Thanksgiving. I don’t even eat turkey! I don’t offer to host Thanksgiving at my house anymore, instead I volunteer to bring side dishes, salads or desserts when I share the holiday with my family and friends. I love the recipe included here for roasted butternut squash and Brussels Sprouts. It is easy to make, delicious and these vegetables pair well with other common holiday foods. I also like the vegetable slaw, as it is not your traditional cole slaw, but rather, this one has apple, cabbage, carrots and Brussels sprouts. You can add onion too if you like!

I am grateful for so many things, and not overeating during the holidays is tops on my list! The recipes provided here will fit in perfectly with any holiday meal and will leave you feeling good, but not gorged!

Enjoy in great health and have a wonderful holiday!


Suzi’s Vegetable Slaw

Cole slaw is a great dish to serve during the holidays. It pairs well with many holiday foods and is super easy to prepare.


  • 1 cup cabbage, finely chopped
  • 2 cups Napa cabbage, finely chopped
  • 1 cup carrot, grated
  • 2 tbs red onion, grated, optional
  • 1 apple, grated, approximately 1 cup
  • ¾ cup Brussels  sprouts, grated, outer leaves removed and cleaned



  • 1/3 cup coconut milk (canned)
  • 1 tbs olive oil
  • 1 tbs rice vinegar
  • 1 tbs maple syrup
  • 1-2 tbs lime juice, optional
  • Pinch each of cinnamon, cumin, and chili powder
  • Salt and pepper to taste




In a large bowl, toss the vegetables and apple to combine. In a smaller bowl, whisk together the dressing and pour over the slaw. Toss again and serve. Serves 4


Roasted Butternut Squash and Brussel Sprouts

  • 4 cups butternut squash, peeled and cut into rounds, then into 8 pieces, like a pie
  • 30 Brussels Sprouts, about 1 ½ #, cleaned and ends cut
  • 2 tbs. olive oil
  • ½ tsp. fresh cracked pepper
  • ¼ tsp. sea salt or Himalayan salt
  • 1 tbs. honey, maple syrup or brown rice syrup
  • ½ tsp. fresh ground nutmeg (or regular)


Preheat the oven to 350 degrees and prepare the vegetables.  Drizzle 1 tbs. olive oil on a large rimmed baking sheet and then arrange the vegetables so they cover the pan. In a small bowl, whisk together 1 tbs. olive oil, the honey and seasonings. This mixture will be very thick. That’s ok. Drizzle it over the vegetables and  then roast, turning once with a spatula during the roasting time until done, about 45-50 minutes. Vegetables should be browned and fork tender. Season with additional salt and pepper and serve. Makes enough for 4. Takes about an hour to prepare.


Susan O’Brien is the author of Gluten Free, Sugar Free Cooking, The Gluten Free Vegan and Gluten Free Vegan Comfort Food. She is also a cooking instructor, Food coach and national medical education consultant. Susan loves to help others achieve optimum wellness by assisting clients in transitioning from a diet that doesn’t support their optimum health to one that does! Susan recently moved to Southern CA to be near her grandchildren and loves living in CA. You can reach her at if you wish to learn more about how she can help you learn to shop, cook and enjoy foods that truly support your well-being! Susan is also on Facebook at



Allergies, Intolerances… and Braces – Preparing for Holiday Feasts and Celebrations!

November 22, 2013

Thanksgiving, Hanukkah and Christmas!  Holiday festivities, fun and FOOD!  Lots of FOOD!!  For many, dining with family and friends is the highlight of their holiday season.

If you’re one of the many living with food allergies and intolerances, this may NOT be your favorite time of year.  Increased work and family get togethers often multiplies one’s worries associated with accidental food exposures, ER visits and keeping your loved ones safe.  Just when you thought it couldn’t get any more stressful, imagine having to now manage BRACES!

Talk about an added twist to my food allergy world!  As homeroom mom for the past three years, I have it down to a science which foods are SAFE so that every egg, nut and dairy allergic kid can enjoy classroom celebrations.  Yes, we STILL have food in our classrooms.  Now BRACES?  No popcorn? Chocolate?  Gummy Worms?  What? I literally laughed out loud when I was now asked to navigate this food challenge too!

You know what I realized? For those of us navigating a daily journey with dietary restrictions, we are incredibly adept at adjusting.  We are well versed in researching, discovering and finding alternatives for our needs.  We, personally, know how to enjoy the holidays SAFELY and without fearThe challenge comes when trying to get others to fully understand our needs without feeling as though we are imposing on their world.

Here is my WISH for you this holiday season.  That you can convince those closest to you, that with a little positive spirit and willingness to try out new ideas, we ALL can SAFELY share the holiday festivities!

Don’t let your food allergies, intolerances or BRACES overwhelm you because ‘this year you can’t do what you traditionally do’.



Have a ‘WISH BOX’ where you, your friends/spouse, and/or children drop in a piece of paper naming an ACTIVITY they would like to do together.  Fill up the box.  From Christmas till New Years Day pull out one WISH every day.  ENJOY BEING TOGETHER.

READ.  Go to the second-hand store and buy some books. Pledge every night to read to each other.  ENJOY BEING TOGETHER.

CREATE.  Make your own gifts and cards.  Have cards from throughout the year?  Pull them out, cut them up, and have FUN being creative, while making homemade cards for friends, family and teachers.  ENJOY BEING TOGETHER.

DO YOU WANT TO HAVE FOOD?  Then Start Planning!

For those of us who are Rudi’s Bakery  fans already, we know there are many product ideas available for all of us!  Need gluten-free stuffing, bread or tortillas? Rudi’s Gluten-Free Bakery has you covered! Rudi’s Gluten-Free also has a wonderful pantry guide that you can print and or share with your family in preparation for the big holiday meals.

Focus on what you CAN have!  Want a pie?  Whipped cream? Rolls? Stuffing?  No matter what your limitations are, I can almost guarantee there is an alternative out there for you!  You just haven’t discovered it yet!

Remember, everyone has their own holiday challenges.  Families… food… braces! As we all take the time to navigate our personal food challenges, don’t lose sight of the true meaning of this time of year.

It’s about ENJOYING BEING TOGETHER, with or without food!


Daniella Knell, owner of  Smart Allergy~Friendly Education.  As a mom of 2 having 6 of the top 8 food allergens, she is actively involved in allergy awareness advocacy within her community.  You can find her presenting motivational classes in local schools and hospitals, blogging and offering one-on-one consulting.  Looking for allergy~friendly product ideas and positive inspiration?  Be sure to follow her via,, Facebook, Linked In, Twitter or Pinterest.

Rudi’s Recipe: Gluten-Free Reuben Sandwich without GMO’s!

November 19, 2013

The Reuben Sandwich: a classic staple sandwich recipe that couldn’t be made gluten-free until now!  Did you know Rudi’s Gluten-Free makes an excellent line of sandwich breads!  It is made with “Only the Good Stuff,” meaning that GMO’s, additives, preservatives and high-fructose corn syrup are all ingredients that are left out of our small-batch recipes!

Our Reuben Sandwich recipe is a little different from most in that we included sautéed red onion and green bell pepper.  Most Reuben Sandwich recipes call for Russian or Thousand Island dressing, which anyone can easily make from scratch. However, if you’re pressed for time, you can use any store-bought Thousand Island dressing.

Ingredients (Serves 6):

  • Rudi’s Gluten-Free Multigrain or Orginal Bread
  • Thousand Island Dressing
  • 6 slices of Swiss cheese
  • horseradish
  • paprika
  • 1 green bell pepper
  • 4 kosher dill pickles
  • sauerkraut
  • 1 red onion
  • 1 tsp minced garlic or dried garlic granules
  • 2 lbs. of corned beef
  • 2 tbs. olive oil


  1. Thinly slice green pepper and red onion and add them to a medium/large sauté pan with 3 tablespoons of olive oil on medium heat.
  2. Take 6 tablespoons of Thousand Island dressing and mix in 1/2 tablespoon of paprika and 1 tablespoon of horseradish.
  3. Towards the end of your onion and pepper sauté, reduce the heat and add garlic.  Stir frequently to ensure that the garlic does not burn!  After 10 minutes on low heat, remove sauté from heat.
  4. Build your Reuben by spreading horseradish paprika Thousand Island dressing mix on one slice of bread followed by Swiss cheese, pickles, sauerkraut, sautéed veggies, corn beef and finally the second slice of bread.
  5. Grill on medium heat to your preference and enjoy!

Where to Buy Rudi’s Gluten-Free Stuffing + Our Secret Stuffing Recipe!

November 8, 2013

Dear Loyal Rudi’s Shoppers,

We recently released our newest product, Gluten-Free Savory Herb Stuffing, just in time for the holiday season!  We are very pleased to learn that our stuffing is receiving more attention than we anticipated and we are very thankful to you, our fans for creating an incredible buzz around our products!

As a result, our stuffing is flying off the shelves at an accelerated rate and we are trying to keep those of you who have yet to get your hands on it the best “Where to Buy” information.

Here is the list of major retailers (note: some nationwide retailers only carry our gluten-free stuffing at the specified regional locations) that we have sent our stuffing to:

  1. Costco (Colorado Only)
  2. Whole Foods (Ask Your Local WFM Manager)
  3. Earth Fare
  4. Fairway
  5. Sprouts
  6. Lowes Foods
  7. Vitamin Cottage
  8. Woodman’s
  9. Winn Dixie
  10. Bi-Lo
  11. Russ’s Market
  12. Untied Market
  13. Strack and Van Til
  14. Coburns
  15. Price Chopper
  16. Cub Foods
  17. Roundy’s Reasors
  18. Kowalski’s
  19. Albertsons

Rudi’s Gluten-Free Stuffing will also be available in a select number of locally-owned natural food stores and we recommend asking your local natural food store manager if Rudi’s Gluten-Free Savory Herb Stuffing is available.

If you still cannot locate our gluten-free stuffing in your area, do not worry: we captured our baker’s secret stuffing recipe!:


12 servings of Homemade Gluten-Free Stuffing with Rudi’s Gluten-Free Bread Recipe!


  • 16 slices of Rudi’s Gluten-Free Bread (About 8 cups) = Roughly 1 loaf of Rudi’s GF Multigrain and 1 loaf of Rudi’s Original Bread
  • 2.5 cups vegetable stock or broth
  • ½  tablespoon kosher salt,
  • ½ teaspoon fresh sage
  • ½ teaspoon fresh thyme
  • ½ teaspoon fresh parsley
  • ½ teaspoon fresh rosemary
  • ¼ teaspoon freshly ground black pepper


  1. Preheat oven to 400 °F and cube the bread
  1. Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.
  1. Transfer the toasted bread, chopped herbs to a large bowl. (If you want to add celery or onions, do now)
  1. Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy.
  1. Oil a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy. Serve warm.

Cupcakes and Kale Chips Features Rudi’s Gluten-Free Bread in Her Italian-Inspired BLT aka The PAT (Prosciutto, Arugula & Tomato Sandwiches)!


For each sandwich (multiply this depending on the number of sandwiches you are making):

  • About 2 oz. (3-4 thin slices) prosciutto
  • 1 c arugula
  • 1/4 c grape tomatoes, halved
  • 1 T Creamy Balsamic Vinaigrette
  • salt & pepper, to taste
  • 2 slices of your favorite Rudi’s Gluten Free Bread

Creamy Balsamic Vinaigrette:

  • 1/4 c plain Greek yogurt
  • 1/4 c balsamic vinegar
  • 2 T olive oil
  • 1 T Dijon mustard
  • 1T honey
  • salt & pepper, to taste



  1. Prepare the crispy prosciutto by preheat your oven to 350°F, place the prosciutto on a cooling rack which is set on top of a baking sheet, and bake for 6-8 minutes per side, or until crispy.  Set aside on paper towels to drain.  Alternatively, you could cook it in a pan on the stove top over medium low heat until crispy.
  2. Prepare the Creamy Balsamic Vinaigrette by combining all ingredients in a bowl or jar and shaking or whisking until combined and smooth.  Adjust seasoning with salt and pepper.
  3. Assemble the sandwiches by first tossing together in a bowl the arugula, tomatoes, and Creamy Balsamic Vinaigrette, and seasoning with salt and pepper, if desired.  Lightly toast two slices of your favorite Rudi’s Gluten Free Bread.  Top one slice with the arugula mixture, layer on the prosciutto, and top with the second slice of bread.

My name is Brianne, recipe developer and creator of Cupcakes & Kale Chips.  I am a born and raised Jersey girl (I don’t know Snooki or the Real Housewives or anyone like them, never watched The Sopranos, love Bon Jovi, and yes, I used to have big hair), a former Chemical Engineer turned stay-at-home-mom to two adorable little boys , and a wannabe pastry chef with a wheat allergy and not enough willpower to to spend my days surrounded by flour, sugar, butter and chocolate.   Somehow this all makes sense to me.

I consider Cupcakes & Kale Chips a “love all, serve all” blog with recipes that truly reflect how I cook for my family, from healthy and easy weeknight meals and gluten-free snacks to indulgent entrees and over-the-top desserts.  ”Cupcakes & Kale Chips” embodies my philosophy on balance, but it sounds cuter than my true favorites – Salads & Ice Cream!

You can catch up with me on FacebookTwitterInstagramPinterest, and Google+.


A Nut in a Nutshell’s Italian Sausage Stuffing Recipe is Gluten-Free with Rudi’s Gluten-Free Savory Herb Stuffing!

November 1, 2013


  • 1 package Rudi’s Savory Herb Gluten-Free Stuffing
  • 1/2 lb ground Italian sausage
  • 1/2 bell pepper, diced
  • 1 small carrot, diced
  • 1/4 cup onion,diced
  • 1/2 cup mushrooms, diced
  • 1/2 cup mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil


  1. Fry sausage in a frying pan until cooked thoroughly and crumbled. Set aside.
  2. Saute carrots for three minutes in olive oil on med to high heat. Add green pepper and continue for another three minutes. Add mushroom and onion and continue for two more minutes. Set aside.
  3. Prepare stuffing as instructed. Once complete, add all the fried ingredients to stuffing, mixing with a fork to maintain fluffiness. Place in a casserole dish and top with mozzarella cheese. Sprinkle grated Parmesan cheese on top. Bake covered in a 350 degree oven for 15 minutes.

About A Nut in A Nutshell: I started blogging to fill my time when my baby went to college, and yes, I’m the mom of two kids in their early to mid-twenties, gasp! Fortunately, I was quite young when I started having kids, so I’ve got all kinds of life and goofiness left in me even though they’re gone. My roots are in the Midwest, but I moved to coastal North Carolina about two years ago.  After college, I was working in the Travel & Tourism industry and loved it, but gave it up to stay home and raise my two kids. No regrets, of course! I love spending my time in the kitchen creating and tweaking recipes and trying out new kitchen tools and methods of preparation. When I’m not making something myself, I most definitely enjoy dining out and traveling. Experiencing new adventures is one of my greatest joys in life! And I’m so happy that through blogging and social media, I’ve been able to share my passion for lifestyle, food, travel, tech, entertainment and style with you!