Algorithms For Life

Month: March 2017

Gluten Free Nashville Hot Chicken and Waffles

Gluten Free Nashville Hot Chicken and Waffles

  Check out My Gluten-Free Waffle Recipe Here Recipe Nashville Gluten-Free Hot Chicken and Waffles Serves 4 For Chicken: 2 cups all-purpose flour 3 tsp Old Bay 2.5 tsp Sea Salt 1 tsp Chipotle 2 tsp Smoked Paprika 2 tsp Cayenne 4 Chicken Breasts 2 […]

Gluten free Waffles That’ll Convert the Wheat Lover In You

Gluten free Waffles That’ll Convert the Wheat Lover In You

How did we arrive at the point of creating the world’s best gluten-free waffles? When Mike became intolerant of gluten our circumstances in life changed. What didn’t change were his taste buds, his favorite foods were mostly wheat-based. Fried Chicken Tenders, Doughnuts, Peach Cobbler, Pizza, […]

Kash’s Gluten-Free Sweet Heat Version of Nashville’s Hot Chicken.

Kash’s Gluten-Free Sweet Heat Version of Nashville’s Hot Chicken.

Sweet Heat Chicken Sandwich



serves 4

For Chicken

  • 2 cups gluten-free all-purpose baking flour**
  • 4 tsp Old Bay
  • 2 tsp Sea Salt
  • 1 tsp Chipotle
  • 2 tsp Smoked Paprika
  • 1 tsp Cayenne
  • 4 Chicken Breasts butterflied or medium thickness
  • 2 eggs beaten with 1 cup water
  • 2 cups of Vegetable oil

***Each Gluten Free flour behaves differently depending on preparation and mix ratio. I have tried Gluten Free Cafe which works great for waffles and pancakes, due to its fine texture. However, for frying, I use Bob’s Red Mill Baking flour as it adheres better and produces crunchier results.

In a bowl, add first 5 ingredients. Mix to evenly distribute seasonings. In another bowl beat 2 egg with 1 cup water. While oil is heating up on medium high heat, dredge chicken in flour mixture. Dip in egg mixture and back in flour, making sure it is fully coated. Set aside. When oil rapidly bubbles as a few drops of flour are dropped in, it is hot enough. Add Chicken and cook about 4-6 minutes on one side (cooking time depends on the thickness of the meat)  flip and finish cooking about 4-6 minutes more. Pay attention to heat and adjust accordingly. As chicken is frying prepare paste:

As chicken is frying prepare paste:

  • 1.5-6 tbsp cayenne pepper ( Mild to HOT!!)
  • 1 tsp salt
  • 4-6 tbsp brown sugar ( I like 6 for sweetness!)
  • 1-3 tsp chipotle powder (mild to somewhat spicy)
  • 1 tsp old bay
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ¾ cup oil for paste

Mix dry seasonings and sugar in a bowl with oil, set aside.
When chicken is finished frying. Give paste a final stir to collect settled seasonings and dip chicken in coating both sides. Set on a paper towel or transfer directly to bread.

**I used Franz Gluten Free Hamburger buns. I spread mayo on each side. Topped Sandwich with dill pickles and my sweet “Honey Dijon Slaw.”

And Folks this was…Kash’s Gluten-Free Sweet Heat Version of Nashville’s Hot Chicken. Tell us how you liked it!



Vegan Curried Vegetable Stew With Eggplant Croutons

Vegan Curried Vegetable Stew With Eggplant Croutons

  Curried Vegetable Stew with Eggplant Croutons Serves 4 Brown Rice Quinoa Blend 1 Cup Brown Rice ¾ Cup Quinoa 3 Cups water 2 garlic cloves 1 tsp salt Add all ingredients to a medium saucepan or rice cooker. Bring to a boil, cover and […]

Strawberry Apple Spinach Salad with Fig Muscat Vinaigrette

Strawberry Apple Spinach Salad with Fig Muscat Vinaigrette

Strawberry Apple Spinach Salad Serving size 1 The Salad Fill your lunch bowl with Spinach. Fresh and organic. Cut 3 strawberries into wedges. Core 1 apple. (whatever kind your little heart desires…or is in that fruit bowl on the counter) Take 1/4 a dice with […]

Energizing Salad with a Superfood Vinaigrette!

Energizing Salad with a Superfood Vinaigrette!

Everyone who has ever tried to adopt extreme health at one time or another has probably tried wheatgrass. After all, it’s a superfood and people swear by its power to heal anything that ails you. It’s the nutritional version of My Big Fat Greek Weddings, “Windex.”

Years ago, I heard about it, and jumped on the first bandwagon to Juice it Up. It wasn’t long before I was trying to get a refund for that ride. I’m not sure what I was expecting, but I sure wasn’t expecting that!!

The scent was reminiscent of my childhood days, where the smell of fresh grass being cut, filled the spring air. Awww, I know, such a warm memory…Well, I’ll be the first to tell you that, that sweet memory quickly spiraled into a full-fledged nightmare. It tasted just like it smells, and superfood or not, that is NOT a good thing.

If you haven’t gotten it by now. I H-A-T-E the taste of wheatgrass. I think I got P.T.S.D that day at Juice it up. The bad thing is, that I’ve repeated that trip more than a few times. Oh, the things I will do to be healthy. Sometimes…I question my sanity.

Recently I made a purchase of a few Navitas Naturals Superfoods. In the bundle was a Wheatgrass powder. I tried it, thinking it wouldn’t taste like the juice.

It did.

I really don’t believe in the idea that you don’t like something. I always think that it’s in the preparation. To me, wheatgrass is sickening sweet, it needs something to contrast and complement its flavor. So one day while making a salad an idea popped in this ole head of mine.

I created a superfood salad dressing. I was shocked at how good it was, I mean, I almost slapped myself it was so good. Imagine that, me getting excited over something that contains wheatgrass. I was even more shocked that my kids were trying to eat my salad. Yes, yes, those same kids that were gonna dieeeeeeeee from anything vegan. Ok enough of me and my shenanigans! Here it is:

Spinach Salad with Superfood Vinaigrette

Vegan, Gluten free, Paleo

4 Servings


6 cups Fresh Organic Spinach

1 Avocado (Sliced)

1 Cucumber Sliced

1 cup of Brown Rice/Quinoa Blend

1/4 cup shredded Beets

1/4 cup Sliced Pepperoncino or Banana Peppers

Layer Spinach, Rice Blend, Cucumbers, Peppers, Beets, and Avocados as Pictured above.



1 tsp Wheat Grass Powder

1 tsp Maca Powder

1 tsp Goji Powder

½ tsp Camu Powder

½ tsp Flax seeds or oil

1 tsp hemp hearts


  • ½ tsp Turmeric
  • ½ Minced Ginger
  • ½ tsp chopped Garlic or Onion Powder
  • ½ tsp Pink Himalayan or Sea Salt
  • opt* ½ Ground Chipotle
  • Pinch of Red Pepper Flakes

Oils & Vinegar

  • ½ cup Apple Cider Vinegar or Coconut Vinegar
  • ½ cup Olive oil or Grapeseed Oil

Add oils and Vinegar to mason jar or blender. Add all additional ingredients and shake or blend. For fullest flavor, refrigerate overnight and shake before serving.

**Feel free to add more of the flavors you enjoy. There is room to amp up the superfoods, garlic, and turmeric to your taste. You may add mustard or sweetener. For less tanginess- exchange 1/2 of vinegar mix for water or coconut water equal to 1/4 cup total.



(Panera Copycat) Modern Greek Salad *Vegan option!

(Panera Copycat) Modern Greek Salad *Vegan option!

A few months ago while on my 30-day vegan challenge I found myself at our local Panera’s. I was pleasantly surprised to find actual vegan-friendly options. The cashier explained that they had updated the Salads which now included the “Modern Greek.” Of course, if you […]

Fish Taco Salad

Fish Taco Salad

Last Tuesday evening after a meeting, my husband and his friend had a moment. I’m not sure what hit them, but one keep saying “Tacooooooo!” and the other “Tuesday.” It went on for a bit until it was a song and one of them broke […]

“Failing to Plan, Is Planning To Fail” said Someone Wise.

“Failing to Plan, Is Planning To Fail” said Someone Wise.


      1. a detailed proposal for doing or achieving something.
     2.  an intention or decision about what one is going to do.
    1. decide on and arrange in advance
   -My Googliest Googleness

This week I thought I would focus on a dietary aspect of motivation.

The Doctor…

A few months ago I was at the doctor and he made a statement that stuck with me.

He said, “Our life, and the things we do and eat, are all cumulative. One day when we get older, we are either happy that we did good or sorry for what we did. We cannot go back and change it. We either continue on the right path because it benefited us or we try and pick up the pieces of our health with the damage that we have done.”

I was pumped! That made complete sense! I knew right then, that I needed to make some dietary changes to improve my health situation.

And then life got busy….. and I completely forgot.

Life has a way of reminding you.

A health scare in December was my reminder. I was driving and suddenly lost vision in one eye. An optometrist tried to persuade me that it was only an ocular migraine. I wasn’t thoroughly convinced that it wasn’t a brain tumor…after all, Google said that it probably was, and y’all know how much I like my Googley Eyes…or Google.

Firmly believing that I was on my death bed, I researched and researched every possible angle and knew that I had to drastically change my diet..ok so I probably could have just laid off coffee and ate more veggies but this is me and I’m always ALL or NONE.

What did you do Kash?

 I was really looking for a way to detox and reset my body. After a bunch of research, I decided that I would give the Vegan diet a try. In Mid December, I did just that. I set out to try it for at least 30 days to see if I would notice any health improvements. I did. The pain I suffered from arthritis completely subsided.

One of the most important aspects that I took away from this experiment was “Planning.” I understood that to eat a healthy diet, I had to plan things out. This is completely different from how I am by nature. I have never been able to stick to a menu, not even for one week. I always say that I’m a moody chef…meaning whatever I’m in the mood for, is what we eat.  Since my taste buds seem to think that they have their own passport and unlimited travel budget our meals are all over the map…mostly Europe and Asia.

Your getting old, Woman!

Since I’m about to be 40 or the big 4-0 or in “Midlife” as my son says, I am suddenly keenly aware that I can’t keep flying by the seat of my pants. That being said, I came up with a plan and it worked for me. Keyword “PLAN”

  1. I made sure my spice cabinet was up to par, because that’s where most of the adventure is created.
  2. I bought key ingredients, that I could use in a variety of ways.
  3. I made a salad plan….yes a “Salad Plan”….cause let’s face it, salads are the world’s quickest and easiest way to cram a bunch of veggies in ya. Am I wrong?
  4. I had a backup plan, canned beans, vegan protein powder and vegetables that didn’t need additional preparation before consumption.

I looked at what vegetables provided the most protein and started there. I then considered vegetables that we already regularly consumed, and I purchased larger amounts. To supplement the additional cost I ……wait for it……….used my meat budget……yes, to buy vegetables. I know, I know genius! I did purchase a large bag of chicken breast and thigh strips for the kids. Especially since they were like Mom, we caaaaaaaaan’t be vegan we’ll dieeeeeeee. The rule was I’ll prepare vegan meals and if you would like to eat meat, feel free to prepare it. However, I told them that, the meat had to last 2 weeks. Haha, if you thought it was going to be that easy. You don’t know me. They were gonna be MOSTLY vegan and like it!

Since I’m not a down to the minute detail, type of person when it comes to meal planning, this worked for me. It allowed flexibility and made up for my biggest temptation- Convenience!

I kept a dish in the fridge with the veggies that I used daily. I would just pull it out and begin my meal prep. Oddly enough the kids didn’t feel as deprived as they thought they would. They only ate meat on a few occasions. I can’t lie, that Chicken Teriyaki and Glass noodles they made one night, did look pretty stinking good, but I wasn’t super tempted because I had a plan. That plan made for success!

The takeaway.

Although I didn’t continue a full vegan lifestyle, I did learn to plan. This has led me to where I am today. I eat vegan meals, have vegan days and even vegan weeks and it doesn’t feel difficult. I follow the guidelines that I set in place and make my plan. So this week I decided to follow my “Salad for Lunch” plan. It will include some vegan salads and some with lean meat or cheese. I’ll share some pictures with recipes and explanations this week.

Monday Motivation

This week stop and think about your diet and your age. Is there room for improvement? If so, make a plan to improve.

Remember that failing to plan may mean that you plan to fail.

None of us want that, so use this Mondays motivation and next week try my “Salad Plan” and see how you like it for lunch. Until then…later Gators! 

Note to self: That Panera Copycat of “The Modern Greek with Quinoa” was ridiculously delicious. Include it in the salad lunch plan…OR ELSE!

Note to self: Or else what?

Challenges of Going Vegan #1: Vegan Food Looks Gross!

Challenges of Going Vegan #1: Vegan Food Looks Gross!

ap·pe·tiz·ing ˈapəˌtīziNG/ adj stimulating one’s appetite. -Google Challenge#1: Vegan food looks unappealing. My mother taught me to never use the words Gross or Nasty to describe food. For the title of this post Mom, “I am sorry.” To the rest of the world trying to decide […]