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🇨🇦 Cooking gluten free from the heart!! #Advocate #Celiac #Asthma #IBS #GlutenFree #MGFKitchen #VaccinesWork #WashYourHands #CovidSurvivor She/Her

Location Stony Plain, AB
Country Canada
Member Since MAY 01, 2021
Social Audience 10K
mgfkitchen 2K Last Month Last 3 Months
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Prosciutto wrapped chicken breasts, with cream cheese and basil…that’s dinner tonight! Oh, and a side salad, of course. What’s for dinner? #GlutenFree #Celiac #Advocate #MGFKitchen #Foodie #FoodBlogger #Recipes #FathersDay

Slow-Cooker Chili

2 pounds ground pork 1 large onion, diced 1 (680ml) 2 (540ml) cans kidney beans, rinsed 5 tbsp tomato paste 2 1/2 tbsp garlic powder 5 tbsp chili powder 2 tsp sea salt 1 tsp ground black pepper 1 cup chicken broth Put ground pork and onions into large frying pan, or electric frying pan. Add tomato paste, garlic powder, chili powder, sea salt, and black pepper. Add in tomato sauce, kidney beans, diced tomatoes, and chicken broth.

Meal prepped lunches! With things opening up again, and Covid restrictions being lifted, my husband is able to get back to work slowly. This week he needed 4 lunches, so here is what I made: 1. Top left corner: Sweet and sour chicken, mixed veggies, and baked wedges. 2. Top right corner: BBQ chicken, mixed veggies, and baked wedges. 3. Bottom right corner: ground beef patties, green beans, and baked wedges. 4. Bottom left corner: Ginger pork meatballs, peas, and baked wedges. Each of the above meals will be accompanied by a large salad in a separate container. These are all going into the freezer until the night before he needs them, and thawed in the fridge until morning. And now there’s no lunches to make this week! Do you meal prep? #MealPrep #Lunches #GlutenFree #Celiac #Advocate #MGFKitchen #Foodie #FoodBlogger #Recipes

Chicken and Ranch Pasta Salad

(I used macaroni) 3/4 cup milk (or plant-based alternative) 3/4 cup sour cream 3/4 cup mayonnaise (NOT Miracle Whip) 1 pkg Hidden Valley Ranch mix 2 (142g) cans chicken breast 1 cup cubed cheddar 2 scallions (green onion), diced 1 stalk celery, diced 1/2 tsp ground black pepper In a medium bowl, mix together milk, sour cream, mayonnaise, Hidden Valley Ranch mix, and pepper. This pasta salad will seem like it’s swimming in dressing, but gluten free noodles tend to suck up a lot of liquid. This is a versatile salad, and you can change the type of meat you add, or leave it out completely.

Taking it easy today, but I did up these amazing Philly Cheesesteak Buns, using the @duinkerkenfoods Bread Mix. Here’s my process: 1. Make the bread mix as per the box directions. Divide the dough into six parts, and spread those parts out on a large baking sheet. Allow them to rise while you cook your filling. 2. Chop up your favourite brand of roast beef lunchmeat, along with a green pepper, some mushrooms, and a medium onion. Add it all to a dry skillet (you don’t need oil, as the veggies release enough juices to keep things from sticking) on medium, and cook until the veggies are soft. Add some sea salt, ground pepper, and garlic powder. Stir until combined. 3. Add a slice of provolone cheese to the bottom of each of your dough rounds, and then divide your filling evenly amongst the rounds. Pull the sides up slightly on the dough to create a lip. This will help your cheese and filling stay inside the rounds. 4. Bake in a 375 degree Fahrenheit pre-heated oven for approximately 20 minutes, or until the bread has browned, and the bottoms of the buns are hollow when tapped. Super easy meal, and a delicious take on a Philly cheesesteak sandwich. #GlutenFree #Celiac #Advocate #MGFKitchen #Foodie #FoodBlogger #Recipes

Mushroom Scallion Parcels

1 cup gf oatmeal flour, sifted 2 tbsp vegetable oil, plus extra to lightly grease crepe pan Add milk (or plant-based alternative), and oil to bowl, and whisk thoroughly, making sure the mixture foams. Add sifted oat flour and xanthan gum, then continue whisking until no lumps remain. Spoon method means, use a spoon to fill the measuring cup loosely, and then use a knife to level off the flour.

Too many things happening to concentrate on social media. Hope to be back soon with regular content, but for now things might be sporadic. #Overwhelmed #NeedABreak

Spicy Chicken Sandwich

I was recently asked to participate in the #HowDoYouSandwich promotion through the Canadian Celiac Association. I was given a selection of gluten free breads from Promise, and asked to make and share my favourite sandwich. My Spicy Chicken Sandwich is a favourite around here, because it has all our favourite foods in it, layered to perfection. Spread spicy ranch sauce on one side of both slices of bread.

#Ad #Gifted Kinnikinnick is launching a S’moreables #GlutenFree Graham Cracker photo CONTEST #ShareSmoreLove in July!   Get ready to enter by adding a FREE box of S’moreables to your ONLINE ORDER June 14-30th using the link in my bio. Don’t miss out on your chance to win an amazing prize. Details will be released on July 1st! We love the @kinnikinnickgf S’moreables, just as they are. They are the perfect cookie to eat with tea or coffee, and they melt in your mouth, leaving a rich and delicious flavour. They’re also the perfect cookie to sit and enjoy with your Grandpa! How do you eat your S’moreables? #SmoreGrandpaLove #GlutenFree #Celiac #Advocate #MGFKitchen #Foodie #FoodBlogger #Recipes #Contest #Kinnikinnick

Lunch has got to be the worst meal in my opinion. I never know what to make, but it’s the first meal of the day that we have as a family. I’m up earlier than everyone else, so I may make a couple toast to go with my coffee. Then my son wakes up, and usually goes for cereal or frozen waffles. Hubby doesn’t usually get up until after 10, so he just waits until lunch to eat. Today, I tried something different! Well, it’s different to me anyway. Pictured here is Fried Polenta with Roasted Veggies! Here is my process: 1. Make your polenta. Or do like I did, and buy it pre-made. I used the Scarpone’s brand, and purchased it at Freson Bros. Anyway, slice it in 1/2” rounds, and set aside. 2. Cut up your favourite veggies, and mix them with some olive oil, and spices. I use sea salt, pepper, oregano, garlic powder, and onion powder. Put them on a parchment lined cookie sheet, and toss them in a 375 degree Fahrenheit oven for about 25 minutes, or until they are fork tender. I used potatoes, zucchini, yellow pepper, green pepper, onion, carrots, and mushrooms. 3. Throw a drained can of crushed tomatoes into a pot, add some oregano, salt, and pepper, and stir it until it’s hot and bubbly. You can use a potato masher to make the tomatoes more uniform, or you can leave them chunky. Whatever you like! Let them simmer for a little while. 4. Heat a skillet or frying pan up on medium, add butter or margarine, and fry your polenta slices until golden brown on both sides, and heated through. Sprinkle some mozzarella on top of the slices, and allow to melt. 5. When plating, add your polenta to the middle of your plate, top with tomato mixture, then finish with roasted veggies. Super simple, not a lot of work involved, and oh so tasty. What’s for lunch? #GlutenFree #Celiac #Advocate #MGFKitchen #Foodie #FoodBlogger #Recipes #Vegetarian

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