Classic Jalapeño Poppers

These Classic Jalapeño Poppers are cheesy and creamy with a hint of spice! They are perfect as an appetizer, side dish, or for anything else you can think of!

How To Make:

  1. To begin, preheat your oven to 400 Fahrenheit.
  2. Next, take your jalapeño peppers and cut off the top stem.
  3. Slice them long ways (vertically) into either halves or fourths, depending on the size of your peppers. (remember they will shrink a tiny bit in the oven)
  4. Remove all of the seeds from the halved peppers. (If you would like them EXTRA spicy then feel free to keep a few in!)
  5. Next, in a large bowl mix together the cream cheese, Parmesan cheese, and spices.
  6. Fill each pepper with the mixture. (I filled each one with about a tbsp.)
  7. wrap your uncooked (or cooked) bacon around each pepper, securing it with a toothpick if necessary.
  8. Line a baking sheet with aluminum foil or parchment paper and place the peppers on.
  9. Bake around 12-20 min, just until the bacon is crispy, the peppers have softened, and the cream cheese mixture is a bit golden.
  10. Let cool and enjoy!

Spicy warning:

The spice level of this dish depends on your peppers. Some jalapeños are more spicy than others. It is just the luck of the draw! If you wish to make it more spicy, than feel free to keep some seeds in or add a Tbsp of hot sauce or cayenne into the cream cheese mixture before baking.

Classic Jalapeño Poppers

Serving size: 10

Prep Time: 15 min

Total Time: 20 ish min


  • 5 Whole Jalapeños
  • 1 8oz Block of Cream Cheese
  • 1/2 Cup Parmesan Cheese
  • 1 Box of Uncooked Bacon
  • 1/2 Tbsp Garlic powder
  • Salt and pepper (to taste)


  1. Preheat oven to 400F
  2. Slice jalapeños and remove seeds
  3. Mix cream cheese, Parmesan, and spices together
  4. Fill each jalapeño with the mixture
  5. Wrap the bacon around filled peppers and hold in place with a toothpick if necessary
  6. Bake for 12-20 min until bacon is cooked
  7. Let cool and enjoy!

Check out more recipes here…

Pumpkin Cheesecake Dip

Is it just me or does it feel like the seasonal holidays often go by in a blur? I feel like I am rushing to get everything done! From Halloween to Thanksgiving, Christmas then straight into the new year, it is exhausting! I feel as if I don’t give the holidays my full attention, as I am always looking ahead to the next one. But this year, I am determined to not overlook a single one! So, since Thanksgiving is the next one, I have been collecting gluten free recipes to put on the table! That is where this Pumpkin Cheesecake dip comes into play.

The Possibilities are endless…

There are so many ways to use this dip! Of course, you can do the most obvious and dip it into your favorite gluten-free graham crackers or cookies or get creative and dip with apples and pineapple!

Serving Size: 10 snackers

Prep Time: 5 min

Total Time: 5 min


  • 1/3 Cup of Pumpkin
  • 1 8oz Block of Cream Cheese
  • 1 Cup Cool Whip
  • 2 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • (optional) 1/3 Cup Gluten Free Graham Craker Crumbs


  1. With an electric mixer (or hand beater) mix together pumpkin, cream cheese, and spices until blended and smooth
  2. Next fold in cool whip and graham cracker is desired
  3. Refrigerate until ready to enjoy!

Did you make this recipe? If so then let me know! Tag me on Instagram at..

Spiced Cranberry Tea

The holidays are my favorite time of year! Between Thanksgiving, Christmas, and New Years, there is never a dull moment. One of my favorite parts about the season is all of the traditions. Every year my family does the same thing, and every year I fall in love with it all over again. One tradition we have is setting up the Christmas tree on Thanksgiving night, while watching Elf! It never gets old!

Another tradition my family has is making Spiced Cranberry Tea. It is a secret family recipe passed down from 4 generations, so you know its good! My grandmother will always make a big pot of it and give it to us, but then we would have to wait until she made another one. You have not seen chaos until you have lived in my house when there is only one container of cranberry tea for the 4 of us! Lets just say, we get serious… but this year my grandmother finally passed down the coveted recipe so I could share it with you guys!

This tea is made in a big batch, but trust me it goes fast!


  • 1 Gallon of Water
  • 6 Regular Black Teabags
  • 3 Cinnamon Sticks
  • 3 Tsp Whole Cloves
  • 1 Cup Sugar
  • 1 6oz. Box of Strawberry Gelatin
  • 32oz. Cranberry Juice
  • 32oz. Apple Juice
  • 6oz. Frozen Orange Juice (no pulp)
  • 3 oz. Frozen Lemonade (no pulp)


  1. Bring water to a boil in a big pot
  2. Once boiling, turn off heat and seep the tea bags for 6 minutes
  3. Soak cinnamon sticks and cloves in the tea for 30 minutes
  4. Remove the spices and stir in the sugar and gelatin until dissolved
  5. Lastly, stir in all the juices until combined
  6. Enjoy!

Harvest Pumpkin Alfredo Sauce

Is it just me, or do you feel like Thanksgiving is often overlooked? I mean between Halloween, Christmas, and New Years, there is barely enough time to breathe, let alone decorate your house with turkeys! I guess that is why the holidays, although being the most magical and heartwarming time of year, are also the most stressful!

You must try to understand my shock when I finally looked up and realized that the Fall foods were rapidly leaving the shelves, being replaced by gingerbread, eggnog, and everything spiced. So as you could probably guess, I rushed to the store to buy a can pumpkin puree, determined to finish this season off with a bang!

There isn’t another sauce out there that embodies the taste of Fall quite like this pumpkin alfredo! With its creamy base and Pumpkin-y notes, you will be wishing it was Fall all year round!


  • 1 TBS Salted Butter
  • 1 TBS Minced Garlic
  • 1/3 Cup Pumpkin Puree
  • 1 Cup Half and Half
  • 1/4 Cup Parmesan Cheese
  • 2-4 TBS Pasta Water


  1. After you have cooked your pasta noodles, set aside a little bit of pasta water
  2. Sautee butter and garlic in a skillet on low heat until fragrant
  3. Add in the pumpkin puree and half and half (make sure to frequently stir)
  4. Once that is combined, add in your Parmesan cheese (keep stirring)
  5. Once that has completely incorporated, start to add in the pasta water (or plain water) until you reach your desired consistency. and simmer on low until fully incorporated
  6. Mix your pumpkin sauce with pasta for a delicious Fall themed meal

Did you try it? Tag me on Instagram so I can see all of your amazing creations!

Multi-purpose Gluten Free pie crust

Raise a hand if you have ever tried making a gluten-free dessert and failed miserably! My two hands are held up high! It is no secret that gluten-free baking can be a challenge. Gluten is a very important aspect of baking. It is what gives goods their texture and elasticity. Think of your favorite piece of bread… warm, fluffy, chewy… that is the result of all the gluten found in the flour. That is why most gluten free baked goods have a gummy texture. All of this to say that gluten-free baking is evidently harder than if you were to just use normal flour. Finding that perfect texture to resemble your favorite desserts is a bit more time consuming, but never fear! I have gone through all the trouble for you and created this masterpiece! My favorite multi-purpose pie crust (gluten free of course) is easy to make and really elevates any recipe. Don;t believe me? Try it for yourself!!

Tips for making the perfect dough..


If I didn’t make it clear enough… cold! One of the main reasons why this crust turns out so amazing is that my ingredients and dough are cold! One of the hardest parts about rolling out gluten-free dough is that it falls apart. Since there is no gluten to hold it together, most dough can’t be thinly rolled (which is essential for pies, galletes, and much more)! When you have cold ingredients it comes together much easier, and is much more manageable than if they are warm. Make sure your butter and water are extremely cold, the colder the better.

2) Use a food processor

Although this is not necessary, it makes all the difference! Not only does it cut the prep time immensely, it creates a much better quality dough. When you knead it by hand, your body heat affects the temperature (remember COLD COLD COLD). The dough will come together in a ball all by itself when you pulse it in the processor, which saves so much time! If you do not have one, then you can just knead by hand. Just make sure to put the dough back in the freezer afterward until it is super cold!


Since this dough is multi-purposeful, you can make it sweet or savory! It works well for both! I use the sweet one for pies, galettes, and crumble toppings. And I use the savory one for chicken-pot-pie and other things of that sort! Just add the following ingredients to your dough to customize your crust!


  • 3 tbsp of powdered sugar
  • 2 tbsp of cinnamon (optional)


  • 1/2 tbsp of garlic
  • 1 tsp of pepper
  • 1/4 tbsp salt
  • any spices you want! (make it your own!)

Healthy Egg Muffins

It’s back-to-school time, and we all know what that means… on-the-go breakfasts!

“I don’t have time for breakfast!” Is this ringing a bell?! With everyone going back to work and school, breakfast can be put on the back burner. It is hard to find the time to make a balanced breakfast every morning, am I right? Never fear!! These egg muffins are delicious, filling, low cal, and lots of other delicious adjectives!They are the perfect meal prep breakfast and can be stored up to 5 days in the fridge or 2 weeks in the freezer!

Classic Egg Muffins

Serving: 12 muffins

Prep Time: less than 10 min

Total time: 30 min


  • 16 oz liquid egg whites
  • 3 cups chopped spinach
  • 1 package of cherry tomatoes
  • 1 cup shredded cheese


  1. Pre-heat oven to 350 F and grease a muffin tin to prevent sticking
  2. Cut your cherry tomatoes into halves and start the assembly process
  3. Start by adding a mix of spinach and tomatoes to each tin until 3/4 full
  4. Next, pour in liquid egg whites until almost full and sprinkle with cheese
  5. Bake at 350 F for 20-25 min
  6. Let cool and enjoy!!

There are a million different flavor combos you could use for this recipe… here are a few of my favorites!!

Ham and cheese

Pizza (cheese, pepperoni, marinara)

Greek (ham, feta, tomatoes, olives)

Tag me @wheatisforwimps on Instagram to see all of your amazing variations!!

Healthy gluten free chocolate muffins

Tips For Smooth Baking…

  1. My favorite flour to use is the Bob’s Red Mill 1:1 GF Baking Flour…. The results are incredible!! I buy mine off Amazon (link below), but you can also buy it in most grocery stores. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour 22 oz (623 grams) Pkg
  2. The secret to the bakery style muffin tops is the temperature change! Going from really hot to a lower heat creates the perfect domes that every good muffin needs.
  3. Do Not Over Mix!! The results from over mixing are sad, flat muffins. Trust me… it’s not worth it.
  • 1 Cup Gluten Free 1:1 Baking Flour
  • 1/3 Cup Cocoa Powder
  • 1 Large Mashed Banana
  • 3/4 Tsp Espresso Powder
  • 1 Tsp Baking Powder
  • 2 Eggs
  • 1/3 Cup Sugar
  • 1/3 Cup Unsweetened Applesauce
  • Chocolate Chips (optional)


  • First, pre-heat the oven to 425 F and line a muffin tin
  • Mix all the wet ingredients together, then in a separate bowl combine all the dry ingredients
  • Combine the two bowls and whisk until there are no more lumps (careful not to over mix! )
  • Divide the batter into the tin and bake
  • Bake the batter for 5 min on 425 F, then change the temp. to 350 F and bakke for another 15-18 min
  • Let cool and enjoy!!

5 useful tips for Gluten Free Dining at restaurants

Ok, eating out with an allergy can be a terrifying experience! You have to read every inch of the menu to find something you can eat, then you have to make sure there isn’t any cross-contamination, then you feel guilty for being “THAT” person, and lastly you have to deal with all the peer pressure and temptation of your friends eating your favorite foods that you can’t have… No Wonder You Are Here!!

Let me tell you, before I got diagnosed with Celiac Disease, my family ate out almost every night. I loved it! But after I got diagnosed, it wasn’t so fun. I didn’t know what to eat, and I didn’t want to be “THAT” person, so I ended up just getting food that I had no desire to eat. After a bit of research and a bit more experience I was able to branch out more, and eat foods that I actually loved… and this brings me to today’s post. These are my top 5 tips when eating out with Celiac Disease and gluten allergies.

Research the Menu Before You Go

If you don’t take anything else in this post to heart, please just remember this. Research before you go out to eat. Almost every restaurant will have an online menu containing all of their dishes. Familiarize yourself with this, so that when you get there you are not stressing over what to get.

Go With Supportive Friends or Family

Tip number 2 is to go out to eat with supportive friends, family, or both! It is inevitable when you go out to eat with an allergy or intolerance of any kind, that you will need more attention. You may need to ask questions, speak to managers, or wait longer for your food, and that is OK! Go with a group of people who understand this, and who will not get irritated when this happens, but instead be patient and try to help!!

Let Your Waiter/Waitress Know

Listen, I know it can be intimidating to speak up and let them know, especially when you are new to the whole thing, but you NEED to do it. I cannot tell you how many times I have been to scared to speak up, only to find out after I had ordered that the restaurant had a specialized gluten free menu! Celiac Disease and gluten allergies are becoming more common everyday. You would be pleasantly surprised by how much servers actually know about gluten allergies. Let them know!! They might be able to prevent you from accidentally ingesting it, which we all know is a big win!

Don’t Be Afraid to Ask

Most people with allergies, intolerances, or Celiac Disease refuse to ask questions they may have. They think it will make things more difficult for the server, or they don’t want to be singled out among their friends, but this isn’t true! Answering questions is what the staff is there for! If you are not 100% sure that something is gluten free, then please ask. I would rather ask and know for sure, then get glutened and spend the rest of the night hurting. Also if you followed Tip #2, then your friends will not care, they will be more than happy to let you take your time, because they know how important this is.

Keep Calm and Enjoy!!

Eating out is always stressful with Celiac Disease, but you just have to remember to stay calm and enjoy yourself. Going to a restaurant is supposed to be a fun! Don’t let this stop you from going out with your friends and having a great time!!

For my favorite gluten free fast food restaurant options with celiac disease check out my other blog post

Gluten Free Meatless “Meatballs”

I don’t know about you, but spaghetti and meatballs is one of my favorite foods! I, myself am not vegetarian, but have been trying to incorporate more meatless options into my everyday routine! These “meatballs” don’t exactly taste like the real thing, but are amazing in their own way! They are protein packed, minimal ingredients, and take less time to make than regular meaty meatballs!

The star ingredient in these “meatballs” is chickpeas (garbanzo beans). NOW WAIT! Before you click out of this recipe in disgust, hear me out. Chickpeas is one of the most versatile foods; it can be used to make almost anything! You can make them sweet, savory, blend them into flour for baked goods, and even use them as a meat alternative. They are protein packed and almost tasteless, so they can be spiced up any which way. Now that you know just what you’re working with… let’s get started!!

Gluten Free “Meatless” Meatballs


  • 1 Can chickpeas
  • 1/2 Cup oats
  • 2 Eggs
  • 1/4 Cup Parmesan cheese
  • 1/2 Tsp Garlic powder
  • 1 Tsp Salt
  • 1 Tsp dried Oregano
  • 1/2 Tsp Pepper


  • Start by pre-heating your oven to 400 F
  • Strain and rinse your chickpeas, then put them all into in a food processor
  • Pulse until it it resembles a dry powder, then add in the rest of your ingredients
  • Blend until completely smooth, then line a baking tray with parchment paper
  • Roll out a meatball size amount and place on tray
  • Bake for 10 min then flip, bake another 10 min
  • ENJOY!!

The Best GF, DF Blueberry Muffins!!

Is there anything more reminiscent than the smell of freshly baked blueberry muffins? The second you open that oven and see the perfectly golden tops covered in sweet blueberries … I mean what can be better? It brings you back home surrounded by family and love every time!

As we all know, gluten free baking can be extremely difficult. Then add avoiding dairy to the mix, and you have found yourself a challenge! Luckily for you, I have already done the tedious task of creating a recipe, all you have to do is bake and try not to become addicted to these amazing muffins!

Important Notes:

  1. Your end product will vary depending on the brand of GF flour mix you choose to bake with. I have experimented with different types and have found that a flour mix specifically used for baking wards the best results!

I recommend using the Bob’s Red Mill Gluten Free 1:1 Baking Flour or Pillsbury Gluten Free 1:1 Flour

2. You can always change the ingredients to meet your dietary needs! This recipe could easily be turned vegan using a flax egg instead of the normal egg

Now what you’ve been waiting for…

Hope you enjoy!! If you make this recipe then please tag me on instagram @wheatisforwimps or use the hashtag #wheatisforwimps