Shrimp Scampi (Gluten Free & Lactose Free)

1-2 lbs peeled deveined shrimp (frozen or fresh)
Juice from 1-2 lemons (How lemony do YOU like it?)
1 c dry white wine
1 can baby artichoke hearts, halved
2 tablespoons capers or as much as you like. Make it your own!
Grape tomatoes, handful or two.
1 shallot minced
5 tablespoons good oil (expeller pressed grapeseed or avocado)
1 tablespoon butter or butter substitute (I use Organic Earth Balance)
2 cloves of garlic minced
2 teaspoons dried Italian Seasoning
Salt & pepper

Seasoning Option #2: Replace minced garlic and Italian Seasoning with1 heaping tablespoon of Wildtree’s Garlic Galore & 1tsp Wildtree’s Adobo Seasoning (Organic seasoning).
+Place into a gallon zippie: Shrimp, juice from 1 lemon, 2 tablespoons oil, minced shallot, minced garlic, Italian seasoning, salt and pepper. Close bag. Place in the fridge to marinate for at least 2 hours.
Remove shrimp from the fridge. Gather the remainder of your ingredients. Pour 3 tablespoons of oil into a skillet. Heat on medium high heat until ripples form. Add your shrimp. Gently turn and stir until they just start to turn light pink. Remove from the skillet. Add white wine and lemon juice. Add one at a time: tomatoes, artichoke hearts, capers. If you prefer a little more sauce add more white wine and/or a ¼ c unsalted chicken stock. Heat through. Add shrimp back in to continue cooking for a 2-3 minutes.
Pour over prepared pasta. Toss and serve! Happy Eating!

Scrumptious Stewed Chicken Five Minute Gluten Free Meal Hack

(Visit our Alive Culinary Coaching YouTube Channel to see just how effortless this is)

Simply select this YouTube Link

Select this link to order Rancher Steak Rub


2 -3 lbs chicken

½ c dry white wine, reduced

1 ½ c unsalted chicken stock (gluten free, natural with no junk added)

1 lemon, juiced

3 c large chunked veggies (leftover carrots, celery, peppers and onions)

2 tablespoons of a good healthy oil (avocado, grapeseed, olive, coconut)

3 – 4 cloves of garlic, smashed

Salt and pepper to taste


Seasoning Options: (If you do not have Wildtree’s Rancher Steak Rub)

For a Latin flare: Cumin, Oregano, Chili Powder

For a more traditional flavor: More lemon juice or lemon pepper and a ½ tsp of rosemary

For flavors similar to Rancher Steak Rub: 1/8 tsp allspice, ¼ tsp cinnamon  ½ tsp. ground ginger, a clove or 2 to be removed after cooking


Simply place all of your ingredients into a slow cooker AKA Crockpot. Give them a stir.  Cover and let ‘er go!  Cook on high for 4-5 hours or low for 6-8, until chicken easily shreds.

This chicken will melt in your mouth!     Eat some now then place the remaining chicken in a variety of freezer safe containers.  This chicken freezes beautifully and is perfect for a quick dinner when you are just cannot decide,    “What’s for dinner?”

Serving Options:

Great for:

Chicken Pot Pie,                Chicken and Yellow Rice,                               Chicken Salad,

Chicken Sandwiches,      Chicken Enchiladas,                         Main Dish            or as a protein to top your salad

Gluten Free Buttermilk Drop Biscuits

Alive Culinary Coaching Gluten Free, Lactose Free Conversions:

Buttermilk: Lactaid plus 1 tablespoon of lemon juice 

All Purpose Flour: Bob’s Red Mill GF All Purpose Flour

Butter: Melted Coconut Oil or Earth Balance Buttery Spread

Easy Buttermilk Drop Biscuits

Flaky, tender biscuits with a crispy, buttery outer crust and made in less than 20 minutes.
Author: Melissa Stadler, Modern Honey
Recipe type: Breakfast
Serves: 8-12
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Sugar
  • 1 cup Buttermilk
  • ½ cup Salted Butter, melted (plus 3 Tablespoons for brushing on top)
  1. Heat oven to 450 degrees.
  2. Line baking sheet with parchment paper or silpat liner.
  3. In large bowl, stir together flour, baking powder, baking soda, salt and sugar.
  4. In small bowl, combine buttermilk and melted butter. Small clumps will begin to appear.
  5. Add the buttermilk mixture to dry ingredients and stir until combined.
  6. Using two spoons or ¼ cup measuring cup, scoop biscuit dough and drop onto the prepared baking sheet. Shape and smooth out biscuit dough with hands. Repeat.
  7. Bake 11-13 minutes, or until tops are golden brown.
  8. Brush the biscuit tops with remaining 3 Tablespoons of melted butter.
  9. Serve with butter and jam.

Fast & Deliciously Simple, Gluten Free Chicken & Yellow Rice by Kay Kasser

By Kay Kasser          See our YouTube video

This Gluten Free Chicken and Yellow Rice recipe is easy half or to double.  When you do, trust your instincts on the onions, peppers and garlic. Eyeball them, you know how much or how little you prefer.

1 green or yellow or red bell pepper or a combo, small diced

1 onion, small diced

2 healthy pinches of saffron, crushed

Unsalted chicken stock. Replaces the water in your rice package directions.

(I use Kitchen Basics)

2 c of rice Basmati works best. Prepare according to package directions

1-2 bay leaves

1 limes or lemons (your choice)

Seasoning Option 1:

1 tablespoon Wildtree Adobo Seasoning  and Wildtree Chipotle Lime Rub OR Fajita Seasoning

Salt to taste

Seasoning Option 2:

2-3 cloves of garlic, smashed or diced your choice or 2 tsps. granulated garlic (NOT garlic salt)

1 heaping teaspoon ground or dried oregano

1 heaping teaspoon cumin

2 teaspoons chili powder

1 teaspoon paprika

Juice of 1 lime or lemon

Salt and pepper to taste

Cooked Chicken (Rotisserie, Baked, Stewed), As much or as little as you prefer

Pour chicken stock into a large pot.  Bring to a low boil.  Add saffron and reduce to a low simmer while you prepare your vegetables (about 10 minutes).   Then add Seasoning Option 1 or 2, veggies and chicken.  Bring back to a boil.  Add rice and cook according to package directions.  Fluff, top with a little fresh squeezed lime juice and serve.


Look for our recipe to create the salad that is on top of the Chicken Yellow Rice. We call it Kay & Melissa Salad

Gluten Free Pork Verde

Welcome to Alive Culinary Coaching, gluten free living at its best!  I am so happy you stopped by!  Come back often for: deliciously simple gluten free, lactose free recipes that are sure to have your family saying, “This can’t be gluten free!”. Our blog will also include no nonsense tips and tricks that will make living gluten free a breeze.  For our first post we have included an all-time family favorite recipe, Gluten Free Pork Verde.  Your family will think you ordered-in from your favorite Mexican Restaurant.  They’ll never believe it’s gluten, lactose, additive, preservative, and GMO free!  Let’s bring your family together around the dinner table!  I would love to hear from you.  Please let me know what you think.  I will be happy to answer any questions you may have.  Happy Eating!


Seasoned, oiled and ready to roast!

Step 1

Roast the tomatillos, garlic, onion and serrano chilies

-Turn oven to the Broiler setting to preheat

-Remove the papery husk from the tomatillos. Rinse well.  OR

use a large can of tomatillos   (if using canned do not roast these)

-Peel and cut 1 LARGE onion into 8ths, or 2 small onions into 4ths

-5 unpeeled cloves of garlic

-1-2 serrano chilies *These chilies are mild. Taste them before adding them to your salsa.

-Place all of the above fresh ingredients on a foil lined baking sheet (see picture)

-Toss with a light coating of oil (grapeseed or avocado oil are recommended for high temps)

-Season with salt and pepper to taste

-Place on the top rack of your oven, directly under the broiler.

 Cook until lightly charred, 4-6 minutes (Keep a close eye on them).  Remove.

 Turn everything over. Place back in the oven.

Cook until lightly charred, 4-6 minutes (Keep a close eye on them).  

Step 2

Roasting brings out the flavor!

Remove.  Let cool enough to safely handle.






From the roasting pan to the food processor. Add the remaining ingredients and puree.

Step 2

Puree all of your ingredients

-Place tomatillos, skin and all into a blender or food processor. (If you have neither see below)  

-Remove skin from the roasted garlic cloves. Add to tomatillos.

-Using a knife split the chili from stem to bottom. Remove the stem. Spread open.  

Gently run your knife from top to bottom to remove the seeds and the ribs.  

(These contain most of the heat) Wash your hands thoroughly after handling.

-Taste the chili to decide just how much heat you would like to add to your dish. Add.

-Add onion

-Add 1 can (4oz) chopped green chilies (GF Brands:Ortega, La Victoria)

-1/4 c chopped fresh cilantro 

-1 tsp ground cumin

-1 tsp dried oregano leaves

-The juice of ½-1 lime.  (I love the zip, the juice of 1 whole lime adds.)

-1/2 c unsalted chicken stock (Kitchen Basics Stock is GF & does not contain MSG or Yeast Extract)

Salt & Pepper to taste

Puree until your salsa is the consistency you prefer.

Carne Asada

Step 3 Place the roast in the pan. Cover with salsa and let it go!

Prepare the meat

3 lbs fresh boneless pork butt, Coat with salt and pepper


You have 2 options. There is a subtle difference in the taste of the finished product.

*Option 1: Salt and pepper the roast.  Place it in a large crock pot.  Pour your salsa over the top.  Cover and cook on high for 4-6 hours or low for 8 hours. Remove the lid for the last 30-minutes to 1 hour to allow the sauce to slightly thicken.

Cook until pork is falling apart.

*Option 2: Cut the roast into 1 ½ in. cubes or chunks.  Salt & pepper. Add 2 tablespoons of cooking oil to the skillet, over medium heat. Add pork (do not crowd it in the pan).  Brown on all sides. Remove. Repeat until all pieces have been browned. When using this option the sauce is more like a gravy than a sauce.

Combine all of your ingredients in the crock pot. Cover and cook on low for 5 hours or until pork falls apart when you touch it with a fork.

Serve over quinoa or rice.