Chicken, Tomato, Mozzarella, and Basil Sandwich

When I was younger, I used to go to my local Cosi and order one of my favorite sandwiches, a Grilled Chicken TBM (standing for tomato, basil, and mozzarella).  When I gave up gluten, I gave up this delicious sandwich, but recently decided to recreate it in a gluten-less way.  While the Grilled Chicken TBM served as my inspiration, the end result tastes very different from the original.  Despite the differences, I absolutely loved my new version, and can’t wait to make it again.  As with a lot of my “combinations” vs. recipes, I didn’t use exact measurements.  Instead, I used a handful of this, and a pinch of that until I was satisfied with the amounts to my personal preference.  Feel free to experiment and make this your own and let me know what you think.  

-The Gluten-Free Gal’s Guide


  • 2 Tortillas or Wraps (I used Parmesan Folios Cheese Wraps)
  • 1 Chicken Breast
  • Tri-Colored Cherry Tomatoes 
  • Fresh Mozzarella
  • Fresh Basil
  • Balsamic Vinegar
  • Salt
  • Pepper
  • Oil


  1. Season the chicken with salt and pepper.  Cut into small pieces.  
  2. Heat the oil in a frying pan, and heat over medium flame.  Once the oil is hot, add the chicken and cook until the chicken is fully cooked through.  
  3. Cut your tomatoes and mozzarella into small pieces and slice your fresh basil into small strips. 
  4. Preheat your oven to 350 degrees Fahrenheit.  
  5. Line a baking sheet with a piece of parchment paper.  Place one Parmesan Folio/tortilla/warp/etc. on the paper, and brush with Balsamic. 
  6. Top with your chicken, tomatoes, and cheese.  Sprinkle with basil.  
  7. Cover with your second Parmesan Folio/tortilla/wrap/etc. and place in the oven until the cheese has melted.  
  8. Remove from the oven, let cool, cut into desired pieces.  
  9. Serve and enjoy!

Scallops with Cauliflower, Raisins, and Pine Nuts


  • 1 ½ lbs. Scallops 
  • ½ c. Golden Raisins
  • ¼ c. Pine Nuts
  • ¼ c. Parsley (chopped)
  • 3 tbsp. Olive Oil
  • ½ stick butter
  • 4 c. Cauliflower (cut into small florets)
  • 3 tbsp. Sherry Vinegar
  • Kosher Salt
  • Ground Pepper


  1. Add olive oil to a large cast iron skillet or frying pan and preheat over a medium-high heat. 
  2. Dry the scallops by patting with a paper towel to remove excess moisture. 
  3. Season the scallops with salt and pepper. 
  4. Place the scallops in the pan and allow to cook until they begin to lightly brown on the bottom (about 3 minutes).  
  5. Once the bottom of the scallops begins to the brown, flip and cook on the reverse side until they lightly brown (about 3 minutes).
  6. Add the butter to the pan.  Once the butter melts, baste the scallops with the butter. 
  7. Add the raisins, pine nuts, and cauliflower to the pan, and allow to cook until the cauliflower begins to brown (about 2 minutes).  
  8. Remove from the heat and let cool for a few minutes to bring the temperature down.  
  9. Top with chopped parsley.  
  10. Serve and enjoy.  
Scallops with Cauliflower, Raisins, and Pine Nuts

Amy’s Kitchen Cheese Veggie Crust Pizza

Sometimes, you just need pizza.  Today was one of those days where I wanted pizza for lunch, and nothing else would do.  Luckily, I had this Amy’s Kitchen cheese pizza with veggie crust in the freezer.  I had never tried this frozen pizza before and was pleasantly surprised.  I followed the instructions on the box for cooking in a conventional oven, and the crust came out perfectly!  What I was most impressed with was the great flavor and texture of the crust.  When I read it was made from broccoli, cauliflower, and sweet potato, I was expecting the crust to have a hearty vegetable flavor and possibly a mushy texture.  While the sweetness of the sweet potato was definitely present, the crust was delicious, and didn’t have that overpowering veggie taste I’ve found with a lot of similar products. After allowing others in my household to taste (all of who eat gluten), we reached a consensus, this pizza is great and will be purchased again.   

Where I bought it: Online delivery through Amazon Fresh

How many servings: 2 servings 

How to store it: In the freezer

How to cook it: Preheat your oven to 425 degrees Fahrenheit.  Place the pizza directly on the rack and cook for 11-13 minutes.  

For more information, check out Amy’s Kitchen website:

Pork with Scallions and Broccoli


  • 1 lb. pork loin or boneless pork chops
  • 4 tbsp. gluten-free soy sauce
  • 1 tsp. sugar
  • 1 tsp. cornstarch
  • 4 tbsp. canola oil
  • 5 cloves garlic (minced)
  • 10 scallions/green onions (sliced into 1 inch pieces)
  • 1/2 tsp. sesame oil 
  • 1/4 c. chicken broth (optional)
  • 3 c. broccoli 
  • 1/4 c. Bell Pepper (chopped)


  1. Prep the pork by cutting the pork into strips that are about 1 ½ inches in length, and ¼ thick.  
  2. In a bowl, combine the soy sauce, sesame oil, sugar, and cornstarch, and whisk so that the mixture is fully combined.  Add the pork pieces and , red peppers, scallions into the bowl and toss so that the pork is fully coated.  Set aside for at least 10 minutes to marinade.  If you plan on marinating for an extended period of time, cover and place in the refrigerator so that the pork doesn’t spoil.  
  3. Using either a wok or a frying pan, add a little bit of canola oil and saute the broccoli for a few minutes until it begins to crisp.  Set aside.  
  4. Using a wok or a large frying pan, heat the canola oil on high heat.  Once the oil is hot, add the garlic and saute for 30 seconds-1 minute.  
  5. Add the pork and extra marinade to the garlic and oil and stir fry until the pork changes color and cooks all the way through (about 5 minutes in a wok).  
  6. If you prefer a saucier dish, add the chicken broth.  If you are happy with the sauciness of the dish, skip this step.  
  7. When the pork is cooked, either add the broccoli and stir fry to mix all together, or plate the pork and top/garnish with the broccoli.  
  8. Serve and enjoy. 
Pork with Scallions and Broccoli