Baked Sweet Potato Fries with Sea Salt, Rosemary, and Thyme

These sweet potato fries are the perfect side dish for tons of meals.  They are super easy to make, and can be spiced differently to match any meal.


  • 2 Large sweet potatoes
  • olive oil
  • sea salt
  • rosemary
  • thyme



  1. Preheat oven to 375 degrees
  2. Slice the potatoes into strips so that they are the desired size.
  3. Line a baking sheet with parchment paper, and spread the fries out on the baking sheet.
  4. Drizzle fries with olive oil.
  5. Spread sea salt, rosemary, and thyme over the fries, a pinch at a time.
  6. Bake fries for 45 minutes.

Serve and enjoy!


Gluten Free Chicken Francese

(Makes 4 Chicken Breasts):

Ingredients for the Chicken:

  • 4 Chicken Breasts
  • Gluten Free Flour (enough to lightly coat your chicken)
  • 3 Large Eggs
  • 6 tbsp. grated parmesan cheese
  • 3 tbsp. gluten-free panko bread crumbs
  • 1 tbsp. chopped parsley
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Olive Oil (enough to lightly coat your frying pan)
  • 1 tbsp. butter
  • Lemon slices (for garnish)

Ingredients for the Sauce:

  • 1 Lemon (juiced)
  • 1 cup white wine
  • 1 1/2 cups gluten free chicken broth
  • 1 tsp. chopped garlic
  • 1/2 tbsp. butter
  • 1 tbsp. gluten free flour
  • 1/2 cup of water


For the chicken:

  1. Pat dry the chicken to remove excess moisture.
  2. Whisk the egg, parmesan cheese, gluten free bread crumbs, parsley, salt, and pepper together.
  3. Cover each chicken breast in gluten free flour (either lay the flour out on a plate and dip the flour, or add gluten free flour and chicken breasts to a plastic bag and shake until each chicken breast is fully coated).
  4. Dip the chicken coated in gluten-free flour into the egg mixture, and set aside.
  5. Prep your frying pan by heating the oil and butter on medium-high heat.
  6. Once the frying pan is hot, add the chicken, and fry until the chicken is cooked all way through, with a golden crust on the outside.  (cooking time will vary depending on the size of the chicken breast)

For the sauce:

  1. In a saucepan on medium-high, add garlic and butter.  Cook until the butter is fully melted.
  2. Add wine, and let mixture come to a boil.
  3. Reduce flame and add chicken broth, bringing the mixture to a simmer while stirring occasional.
  4. In bowl, add gluten free flour and water.  Whisk vigorously until the flour is absorbed (this will be used to thicken your sauce.)
  5. Slowly pour the water and flour mixture to your sauce, stirring as you add.
  6. Turn off the heat, and stir occasionally as the sauce cools and thickness.


Place lemon slices on chicken, pour the sauce over the chicken (either in the pan or once plated), serve, and enjoy!


Gluten Free Honey Lime Chicken

(Makes 2 Chicken Breasts)


  • 2 chicken breasts
  • 1 tsp. chopped garlic
  • 2 heaping tbsp. honey
  • 1 tbsp. gluten free soy sauce
  • 1/2 a lime- juiced
  • salt
  • pepper



  1. Preheat oven to 400 degrees
  2. In a bowl, combine: garlic, honey, gluten free soy sauce, lime juice, and a pinch of salt and pepper.
  3. Add chicken breasts, and let marinate (you can also transfer the marinade and chicken into a plastic bag, and place in the refrigerator if you plan on marinating for an extended period of time).
  4. Line a pyrex dish with aluminum foil or parchment paper, place chicken in the dish, and place in the oven.
  5. Bake chicken for 20-25 minutes (make sure to monitor the chicken, cooking times may vary a little based on your oven)
  6. Extra Step- Broil the chicken for 1-2 minutes, or place in frying pan/skillet with remaining marinade to get a nice glaze on the chicken.
  7. Serve and enjoy 🙂

Harvest on Hudson

One of my favorite times of year is Hudson Valley Restaurant Week. During this time, hundreds of restaurants across the Hudson Valley develop a three course menu, which they offer to the public for a set price (usually about $30).  This is great opportunity to sample new restaurants, and dine at different locations.

While I’ve eaten at Harvest on Hudson many times, and return for good reason, the friends I was dining with had been wanting to try the restaurant.  Of course, I agreed to the choice, knowing that I’d be eating a delicious meal at an establishment that has always been accommodating of my gluten free diet.

I was unsure of whether or not the items on the Restaurant Week menu would be gluten free, and was prepared to order off the regular menu, but there was no need!  When I asked my waitress if any of the special menu items were gluten free, she gave me the best possible answer, “I’m not sure, let me go check.”  I know this may seem odd to most people, but I am always so comforted when a server is honest with me, and then makes an effort to make sure I get accurate information.  There have been times at other restaurants where a server is unsure, and leaves it at that, leaving me to further investigate by speaking to managers, and sometimes having to put in some guess work.  Our table’s main waiter came over, and gave me a full run-down of what was gluten free on the menu.  There were so many options!  Not only was I told what was safe for me to eat, I was told which items could be modified (i.e. no croutons on the salad, served with a different side, etc.) so that I could order what I want safely.  Most restaurants don’t allow substitutions or modifications to the Restaurant Week menu, so I was pleasantly surprised by how accommodating Harvest on Hudson was.

I wound up ordering the Heirloom Polenta appetizer, Porkchop Toscano, and finished my meal with the Tahitian Vanilla Panna Cotta.  The Polenta was a great start.  Served with pomodoro and gorgonzola cheese, the dish was creamy, and the portion was perfect to subdue my hunger, but still leave room for my main course.  The Porkchop Toscano was incredible!  The dish was served with vinegar pepper, roasted potato, and artichoke.  The huge pork chop was cooked perfectly, and the flavors of the dish blended together in an incredibly satisfying way.  The Tahitian Vanilla Panna Cotta was a sweet end to a delicious meal!  The cinnamon apple compote topping was perfect for a fall meal.

Harvest on Hudson changes their menu seasonally, and I’m always excited to see what will be available on my visits.  I have never had a bad meal here, and look forward to my next dining experience.

Harvest on Hudson- 1 River Street, Hastings, NY 10706


Gluten Free Egg Muffins

These egg “muffins” are the perfect breakfast or snack! They are so easy to make, freeze well, and are perfect for taking on the go.  They can be made using a variety of ingredients, and I often use what I find in in the fridge.  This particular batch includes: Canadian bacon, zucchini, red bell pepper, and cheddar cheese

(Makes 12 Egg Muffins)


  • 12 Large Eggs
  • 8 Slices of Canadian Bacon
  • 1/2 Large Zucchini
  • 1/2 Red Bell Pepper
  • 1 cup Cheddar Cheese


  1. Preheat Oven to 350 degrees
  2. Chop the Canadian Bacon, Zucchini, and Peppers into desired size.
  3. In large bowl, combine: Eggs, Canadian Bacon, Zucchini, Peppers, and Cheddar Cheese.
  4. Line Muffin tray with tins, and fill each tin to the top of the liner.
  5. Bake the “muffins” in the oven for 20-25 minutes, until the eggs are cooked and firm.
  6. Let cool and enjoy!