Easy Gluten Free Brown Gravy & Mashed Potatoes

Today’s post isn’t exactly a recipe, it’s more of a tip or trick to easy gluten free brown gravy!


Small or baby golden or red potatoes- peeled
1 quart of beef bone broth
1-2 cups of water
1 tbsp butter
1 garlic clove minced
Salt and pepper to taste


Put your potatoes in a sauce pan or small pot and cover them in the bone broth, add the 1/2 cups if necessary to cover the potatoes in liquid. Be careful not to add an excessive amount of water, or it will yield a thin gravy. Add a sprinkle of salt.

Heat to boil and simmer until the potatoes are soft and easily smashed with a fork. 20-30 mins approx. depending on size of potatoes. The softer the better…

Remove potatoes from liquid and place in a bowl, add butter, salt and pepper and smash into mashed potatoes or whip with mixer if you prefer.

Observe your broth, it should be thick now. The starch from the potatoes will have turned it into gravy! Taste! Season with salt and pepper or anything else you like!

* if the broth is not quite thick enough, due to adding too much water, add tapioca, corn or arrowroot starch/ water mixture to thicken to your liking.




Gluten Free Cherry Almond Crisp

I love organic cherries but they are expensive, here is a way to make a delicious fresh cherry dessert without breaking the bank! Pears are inexpensive and take on the flavor of the cherries as they cook down.



20 Organic Cherries (pitted and halved)
3-4 Large Organic Pears (chopped)

1 Vanilla Bean (split and cut in half)
1 tsp almond extract
1/4 cup organic cane sugar
3/4 cup water


1.5 cups gluten free oats
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 cup of flour
1/2 brown sugar
3/4 grass fed butter (softened)


Preheat oven to 350 degrees.
Combine all of the filling ingredients in a medium sauce pan and cook over low/med heat stirring occasionally until thick.

While filling is cooking down, mix all of the topping ingredients in a bowl. It should be slightly sticky but crumble easily by hand.

Remove and discard vanilla bean from filling mixture. Pour into a small/medium baker or glass Pyrex dish. Crumble topping over the top of cherry filling and bake in the preheated oven for approximately 30 mins or until crust is crunchy.




Here’s My Bag of Chicken Feet!

We had our monthly co-op gathering and this time I picked up a whole bag of chicken feet!

Why chicken feet?

For broth! Now you don’t have to use chicken feet in your broth if you do not wish, but I have heard from many that chicken feet make for a delicious rich broth.

This will be my first time using them in my homemade chicken stock so wish me luck and I will keep you posted as to the results!


My Husbands Favorite Salsa



10 Roma tomatoes
1 yellow onion
1 red or yellow bell pepper
2 jalapeños
2 cloves garlic minced
1 bunch cilantro
1 lime
2 tbsp white vinegar
1 tsp cumin
1 tsp salt
1 tsp chile powder

1 dried ancho chile reconstituted


Finely chop all ingredients and mix in a large bowl. Add lime, vinegar, and spices at the end! Enjoy!

Tip: The manual food processor from pampered chef makes this super easy and fast to make.

Alternate preparation:

Take 1/2 of the bell pepper, 1 jalapeño, 1/2 of the onion and the garlic (husk on) and roast for 20-25 mins in oven at 350 and then chop and add the roasted mixture to the fresh mixture.

Alternate version shown in picture above.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Gluten Free Morning Fruit and Veggie Muffins


Gluten Free Morning Fruit and Veggie Muffins


1 1/4 cups organic cane sugar
2 1/4 cups gluten-free all purpose flour mix -I like gluten free mama almond blend
1 teaspoon xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 grated pear
1 grated small zucchini
4 large grated carrots 2cups
1/2 can drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
3 large eggs
1 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract


Preheat oven to 350° F

Grease muffin pan or use liners.

In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, pear, zucchini, pineapple and raisins.

Add the fruit, vegetable, mixture to the dry ingredients followed by eggs, butter and vanilla. Beat the mixture to thoroughly combine ingredients. Batter will be thick and gloppy, see picture below.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.


Earth Mama Angel Baby Giveaway Winner!

I’m now following the blog and I’ve liked you on Facebook! 9 weeks left in this pregnancy so I would love to win! =)

To claim your prize please go to http://www.earthmamaangelbaby.com/giveaway-winners and fill out the information required.

Thank you and keep reading Jacks Crunchy Mama!

Jacks Growing Independence


My little Jack is turning 10 months on Aug 14th. That is only a measly 2 months from being a whole year old, and I for one am sad. Why should I be sad? My son is growing and thriving, he is happy and playful. Over the last few weeks, Jack has gotten his first tooth, taken his first steps, starting sleeping in his own bed (well not the whole night), & started to wean himself from breast feeding.

While all of those things I just mentioned seem like good things, and they are good, they are also terrible. Terrible because they all lead to independence from ME. My baby is turning into a boy, and boys grow up to be teenagers and then when they are about 40, they turn into adult men… I’m kidding about the last part, well kind of. And adult men do not and should not cuddle with their mothers.

Until the last few weeks, Jack has needed me in every single part of his daily life. In fact for the first 10 months in utero and much of his infancy thus far, he has needed me to stay alive. So his growing independence is bitter sweet. I am having so much fun playing with him, reading him books and finding new ways to make him laugh. But I am also finding myself missing my baby, he is in the same apartment, even the same room sometimes and I will start to cry. He has only begun to wean so he is still nursing a few times a day but it still saddens me. Sometimes I will offer to nurse him and he will slide off my lap to retrieve his noonie or a toy. REJECTED! That is the only way to describe what I feel when he would rather do other things when I am offering him the milk I have worked so hard to produce.

I am sure that this is just the natural progression of things and that my feelings toward these changes are normal. I can see why people tend to get pregnant again so soon after the weaning of a child. There is a longing in the heart of a mother for her baby to be snuggled up against her in the dead of the night where in those moments, they are the only 2 who exist.