Pizza Night Folks

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We love Pizza. A lot. It’s a super easy and fun meal to make together as a family. These are some of our favorite ingredients for you to whip up a delicious pizza night. Due to our dietary needs we make ours Gluten and Dairy Free. Yes it is possible to have a pizza taste good that is Gluten and Dairy free! I know, I know, I was skeptical too…but it is goooood! Give ‘er a whirl and let me know what you think.


Pizza dough. (make from scratch or use GF pre-measured bags from grocery store. i.e Pamela’s or Bob’s Red mill)

Sauce: (you’ll have extra so I freeze for next time)

1/2 Can Tomato sauce

8oz Tomato paste

2T Garlic minced and grilled

1Tea Italian seasoning


Have fun and imagine whatever suites your fancy! We enjoy any or ALL of the following:

Canadian bacon/sausage/pepperoni/cherry tomatoes/spinach/peppers/pineapple/olives

Mozzarella cheese (we use Daiya for a DF option)

3-4T Parmassan is yummy if diet allows


Make dough according to instructions. *Heads up- you usually need to make 1-2 hours ahead of time to allow time to let rise. Then bake dough prior to putting toppings on.

While dough is baking I cook the garlic in some butter (DF) then add to a medium bowl with the tomato sauce, paste, and seasonings.

In the remaining drippings from the garlic and butter I grill the cherry tomatoes (cut in half and face down in pan).

Once the dough has baked from 8-10 minutes remove from oven and slap some sauce yumminess on it. Kids love this part. Last, pile on the toppings of your dreams. Can’t go wrong with this part. Stack it high.

Bake until cheese melts. 8-10 minutes. Remove from oven and let sit 5 minutes before slicing. Enjoy!

Here’s some images of our pizza deliciousness… so simple and so good. If I can do it, believe me, you sure can. Kids have a blast helping out too.


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Happy pizza night folks! Mmmmm

Mama’s GF/DF Chicken Pot Pie


Gluten and Dairy free Chicken Pot Pie


1/2 lb cooked chicken breast cut into pieces (I just used the chicken already cooked into the cream of chicken soup recipe as described below)

1 can equivalent cream of chicken soup (see directions below for dairy free option)

4-5 C of organic fresh or frozen mixed veggie’s (we include carrots, green beans, corn, pees)


Press down 1/2 of crust recipe into the bottom and sides of glass pie plate.

Add filling. Place 4-5 pats of butter or dairy substitute butter on top of filling.

Place top layer of crust and pink the sides (mine is crumbly so work with it as best you can… just make a top layer for pot pie affect. Remember it doesn’t have to look real pretty to taste great. And in my opinion, from scratch and homemade looks pretty no matter what. Half the deliciousness is in the victory of knowing you made a meal from scratch, right? See pics below, you’ll see what I mean.)

Place foil around the edges for the first half of baking (20minutes), then remove to brown top for additional 15-20 minutes.

Bake 425 Degrees for 35-40 minutes.

Pie Crust:

2 C gluten free all purpose flower ( I uses Namaste from Costco)

3/4 C Coconut oil solid- not melted

4 T Dairy free butter (I use Earth Balance)

1 tsp salt

1 1/2 tsp sugar (or honey to sweeten)

1 egg

1/4 C water

1 1/2 tsp apple cider vinegar


Combine flour, oil, butter sugar ad salt with pastry cutter. Add egg water and vinegar. Mix. *Pat by hand into pie plate. Gluten free does not roll out real well!

Dairy free Gluten free Cream of Chicken Soup: 

*Makes 4 Cups. So you will have left overs if only using for 1 pot pie. I used the remaining to make creamy chicken enchiladas.

1-2 C cooked chicken

4T Earth Balance butter

1 1/2 Tsp onion pwd

1 tsp salt

pepper to taste

4-5 T gluten free flour

1 1/2 C chicken broth

1 1/2 C hemp milk


Melt butter, add onion pwd, salt and pepper. Stir in flour and cook for a minute or two. Add chicken broth and bring to simmer. Add hemp milk and simmer until it thickens. About 10-12 minutes.

From our farm table to yours, enjoy!

Thanks for asking for me to share this recipe via our IG @thewhitebarnfarm. I hope this serves you and your family well. If I can do it, you can too! Really. I promise. Try it.



*original recipes were from my friend on IG @tericatherine and website http://www.yourhomebasedmom. I tweaked them here and there to fit our family needs, but Teri was my inspiration. 

A Mac Fam Favorite-“Energy Bites”


Do you ever just need a little extra boost of energy part way through the day? Or how about an idea for a healthy snack to offer your kids when you’re on the go? Or what about a quick, fulfilling snack for yourself once the kids are in bed and you have a sweet tooth but don’t want to eat that 1/2 gallon of ice-cream…again? Well here’s the snack for you! It’s a favorite around these here parts.

“Energy Bites” or as my husband calls them. “Energy Balls”, but I just couldn’t get myself posting that at the top of my blog for some reason. Lol. And now I just made it more awkward I’m sure. Okay moving on, here ya go… try them, they are so good! You can’t go wrong with what you mix together as long as you keep the main binding ingredients. (binding; meaning that which holds the balls together: I use Applesauce and Bananas and crunch Adams peanut butter)

Step one-Get your Kitchen Aid ready and then Add the following (NOTE**measurements are approximate- literally I just toss ingredients in and let ‘er fly):

Mac Energy Bites

*Oats  2 cups

*Flaxseed 3 T

*Peanut butter 1/2 C

*2 mashed bananas

*Applesauce 1/2 C (we usually have those squeezable apple sauce pouches from costco so I have the kids squeeze in 1-2 of those. Easy!)

* Raisins 1 C

*Protein powder (we use chocolate organic plant based protein from Costco)

*Powdered Peanut Butter (optional- we get this from Costco as well. They like us there)

*Pure maple syrup 2T (sweetens- optional)

*Honey 2 T (sweetens-optional)

*Chocolate chips (optional; Warning! okay, so this changes the “healthy” part a bit)

Mix all ingredients in Kitchen Aid until it’s a thick dough.  Add a splash of water if additional binding needs to happen. You want the balls to stick together. I then lay out parchment paper and put bite size portions on it. We gobble up at least a 1/2 dozen right off the bat and then I freeze or refrigerate the rest to grab when needed. Yum! Give it a try and let me know what you think.