The Journey Doesn’t Have To Taste Bad



Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Tender strips of beef cooked in a rich sauce, inspired by P.F. Chang’s!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian-Inspired
Serves: 3-4
  • 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
for the marinade
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce (Tamari Sauce for Gluten Free)
  • 1 teaspoon rice vinegar
  • 2 tablespoons vegetable oil
for the sauce
  • 4 teaspoons vegetable oil
  • 1½ teaspoons ground ginger
  • 2 tablespoons minced garlic
  • 1 cup soy sauce (Tamari Sauce for Gluten Free)
  • 1 cup water
  • 1⅔ cup brown sugar
  • 3 tablespoons cold water + 1½ tablespoons corn starch
  • Optional: sliced green onions, sesame seeds, rice
  1. Combine all marinade ingredients in a smal bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
  2. Drain marinade from zip-lock and set beef aside.
  3. In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium. add ½-1 cup of sauce (depending on how “saucy” you want your beef). Stir and cook 1-2 minutes longer. Serve over rice with green onions and sesame seeds if desired.
This recipe makes a large batch of the sauce, more than you will need for your beef! You may half the recipe if you’d like, or we like to use the extra over rice!*Recipe adapted from Rainy Day Gal and Favorite Family Recipes
Hope you enjoy the recipe!!



The Journey Doesn’t Have To Taste Bad


This recipe is from the book: Food that Helps Win the Battle Against Fibromyalgia by Deirdre Rawlings, N.D., PH.D

The recipe I am going to share today is called:

Pumping Jumping Bean Salad

Not only is this recipe GF and Dairy Free it is also considered a RAW recipe.


13 3/4 oz can of Garbanzo beans, drained and rinsed

1/2 cup chopped Red Onion

1 cup diced Celery Stalks

1 cup diced carrot

1/2 minced fresh Parsley

1 cup seeded and diced Cucumber

1 cup diced Red Bell Pepper

Garbanzo Vinaigrette (see recipe below)

1 Clove Garlic peeled and minced

4 Tbsp pure pressed extra – virgin olive oil

2 to 4 Tbsp flaxseed oil

2 Tbsp Lemon Juice

2 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

Freshly Ground Black Pepper

Salad Vinaigrette Directions:

In a blender or food processor, combine all ingredients and blend until smooth Taste adjust seasonings to taste

Salad Directions:

Combine all ingredients in a large bowl and toss with Garbanzo Vinaigrette.  Cover, chill for 1 hour before serving.


Enjoy everyone!




The Journey Doesn’t Have to Taste Bad


This weeks recipe is one that can be easily converted to non dairy.  Just use your milk and cheese substitutes you like.  1:1.


Embed from Getty Images


This recipe makes one 9 inch Pie Crust.

2 cups GF All Purpose Flour (recipe in last recipe Post)

1/2 tsp Table Salt

1/2 tsp Xanthan Gum

1/4 tsp Baking Powder

5 1/4 Tblsp Cold Unsalted Butter (cut into pieces)

1/3 cup cold vegetable shortening, (cut into pieces)

1 large egg

4 to 5 Tablespoons ice water.

1.  Grease a 9 inch pie pan with a small amount of the unsalted butter.

2.  In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined.  Using a pastry blender(or two knives), or a fork if absolutely necessary, to cut in the butter and the vegetable shortening until it resembles coarse crumbs.

3.  In a small bowl, whisk together the egg and 1 Tblsp of the water until well blended.  Sprinkle over the flour mixture and toss with a fork until evenly combined.  Add the remaining water, 1 Tblsp at a time, stirring until the mixture pulls away from the sides of the bowl and it will start to come together into a ball.  Shape the dough into a flat disk and wrap in plastic wrap and chill for 20 minutes.

4.  Unwrap the dough and center it on a piece of waxed paper.  Place another piece of waxed paper on top.  Using a rolling pin start in the center and roll toward the outer edges.  Roll out the dough to a uniform 1/8 inch thickness.  Remove the top piece of paper and center the pie pan over the top of the dough.  Moving quickly invert the pan and dough.  Carefully remove the top piece of waxed paper.

5.  Gently fit the dough into the pan, patching any tears. Trim the dough 1/2 inch larger than the pie plate.  Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.

Chill the crust for 30 minutes before filling and then bake according to the pie recipe.

Quiche Filling

1/2 to 1 cup shredded Cheese

1/2 Cup Filling(you can make whatever you like. I usually saute onions, red peppers, sausage or bacon). Experiment with different fillings.  Sliced Tomatoes on the top works really well and adds color to your quiche.

6 eggs

1 cup milk

1/2 tsp Italian seasonings

1/2 tsp salt

Preheat oven to 375 degrees. Make sure to put the crust in a nine inch pie plate. Spread cheese on the bottom of the crust. Add the eggs into a bowl, beat the eggs.. Mix all the other ingredients into the eggs and pour into the crust.

Bake for 30 to 40 Minutes or until it slightly jiggles and a knife comes out clean.

Enjoy.  Quiche is a fun thing to make.  As far as ingredients you almost can throw any veg or chees you would like and it will come out great.  Have fun use your imagination. Remember that it take experiment to come up with something great.  Especially for a GF, Dairy Free, Sugar Free Diet. Try this recipe out and let me know what you think!




The Journey Doesn’t Have To Taste Bad

This Sugar Cookie Recipe is Gluten Free.  It is from the Website/Blog Called Rolling Out Dough.  It is an amazing Site that is for sure.  I found it on Pintrest and would like to share it all with you.  The great thing about Sugar Cookies is that you can change it as well as add your own touches to it.  I did exactly that.  So enjoy and let me know what you think. You can also make this recipe with Dairy Subtitutes as well as Sugar Substitute.

2 cups All Purpose Gluten Free Flour

3/4 tsp Baking Powder

1/4 tsp Salt

1/2 cup fine Granulated Sugar or if you want to go sugar free use a sugar substitute that is a 1:1 ratio.

4 Tblsp of Powdered Sugar

8 Tblsp of Unsalted Butter (it should be at room temp.  You may also use a Vegan Spread that is in stick form.  Again it should be at room temp.).

1 tsp. Xanthan Gum – Look at the ingredients of your Flour Mix.  If it has Xanthan Gum in it do not add.

1 Large egg, beaten, also needs to be at room temp.

1/2 tsp pure Vanilla Extract

1 large handful pulverized Peppermints.

1 bag Hershey’s Peppermint Kisses.  Unwraped

Small amount of Dark Chocolate Gouache thinned to Drizzle over Cookies


Preheat oven to 350

Mix all the Dry ingredients and blend well until combined.  Add egg, butter, vanilla, and pulverized peppermints until dough is well blended and thick.

Take large amount of dough and shape and work into dough with your hands and form dough into a ball.  Put cookie dough into spoonfuls leaving one inch between cookies.

Bake for about 9-11 minutes until set.  Immediately add a Kiss in the middle of each cookie.  Let cookies cool on sheet until they set.  Approx. 5 minutes.  Then transfer to the cooling racks.  Let them cool completely on the cooling racks.  This will take several hours as the Kiss takes a long time to set after melting.

Take the thinned Ganache and drizzle over the cookies.  Serve or store in an airtight container.

Enjoy!!  Please share with me your thoughts.

This will become a regular Friday Feature.

The Journey Doesn’t Have to Taste Bad

I found the most amazing Banana Bread Recipe on Pinterest.  Come to find out it was from a Blog right here on WordPress.

Here is the post link to where the original recipe.  Please visit her she has some amazing gluten free recipes.  I added some mini chocolate chips which made this absolutely to die for.

Peanut Butter Banana Bread

3 very ripe bananas, mashed

1/2 cup peanut butter

1/4 cup oil canola or vegetable oil would be best

1tsp pure vanilla extract


1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 cup of gluten free all purpose flour mix

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/8 tsp ground all spice

1. Preheat  oven to 350 degrees.

2.  Grease your loaf pan with a non stick cooking spray. Set aside.

3.  In a medium bowl whisk together gluten free flour mixture, baking soda, baking powder, cinnamon, all spice, and salt, set aside.

4. In a large bowl stir together bananas, peanut butter, oil, vanilla extract, egg and sugars.

5.  Pour dry ingredients into the wet ingredients and stir just until combined. The batter will be lumpy.

6.  Pour into loaf pan and spread until even.

7.  Bake for one hour or until a toothpick comes out clean.

8.  Let cool in pan for 10 minutes, loosen with a knife and remove from the pan.  Cool completely on a cooling rack.

Add 1 cup of mini chocolate chips. (Optional)

Please make sure to use the link above to give her some love and let her know how much you enjoyed the recipe.  Let me know as well.  If you like peanut butter and banana sandwiches you will love this!  ENJOY!