The Cozy Celiac

08/31/2026

08/30/2026

🗻A gluten-free weekend in the Smokies!

📍Lucille’s General Store
2450 Parkway, Pigeon Forge, TN
Lots of really cute snacks and gifts in this shop! All of their coffee syrups are gluten-free. I chose whole milk instead of oat because it felt safer to me.

📍Pigeon Forge Deli
Truly one of the best sandwiches I have ever had in my life! They have dedicated prep spaces for gluten-free sandwiches and even asked detailed questions about whether my order was a preference or an allergy.

📍The Watering Can at Anakeesta
576 Parkway, Gatlinburg, TN
Anakeesta was our top favorite place of the trip! We went in between meal times so I didn’t do a lot of research on the restaurants up there, but I did grab a fresh lemonade and a little brownie as a special treat.

📍Big Rock Candy Kitchen at The Island of Pigeon Forge
131 The Island Drive #4104, Pigeon Forge, TN
The Island is such a fun place and has a lot of various food and drink options of all kinds. This candy store had a TON of gluten-free candy, and these huge gluten-free caramel apples you could get with just caramel or rolled in peanuts.

📍Sunliner Diner
2302 Parkway, Pigeon Forge, TN
This was such a fun place that felt like going back in time! This cheeseburger was so delicious and super filling. The staff was helpful when I asked about the fries and milkshakes; I opted to have neither, because the fries are in a shared fryer, and the milkshakes are made on shared equipment that they couldn’t guarantee would be fully cleaned in between uses. The coleslaw was delicious, though!

❌We did attempt to go one more place, No Way Jose, by the Ripley’s Aquarium, because it said online they had a ton of gluten-free options. Turns out, they made a lot of changes and nothing is gluten-free. However, they were super kind and offered us free drinks on the house for their misleading website. We didn’t partake, but totally could have- the drinks looked awesome! I really appreciated their kindness.

🧳Outside of all of this, I premade blueberry muffins and packed things for peanut butter sandwiches, snacks, protein bars and microwaveable mac and cheese.. just in case! 💛

08/23/2026

Lazy girl vegetable beef soup 🥣💛

The kind of dinner that tastes like you spent all day making it… when really, you just chopped a few things, opened some cans and bags, and let the pot do the rest. 😂

This is one of those cozy, no-fuss recipes I come back to all season long. Loaded with veggies, tender beef, potatoes and the coziest tomato-y beef broth. And if you have leftover roast sitting in the fridge? Even better.

Save this one for the next time you want homemade soup without actually making homemade soup. 🥰

Recipe:
-1 T olive oil
-1/2 onion, diced
-3 large carrots, peeled and diced
-2 russet potatoes, peeled and diced
-1 bag frozen sweet corn
-1 bag frozen green beans
-1 bag frozen peas
-27oz can canned beef (or leftover roast!)
-32oz beef broth (gluten-free)
-32oz tomato soup (gluten-free)
-1 c water
Salt and pepper to taste (be generous!)

~In a large stock pot, sauté carrots and onion in olive oil until tender
~Add potatoes, veggies, beef, broth, soup, water, and seasoning
~Stir and bring to a boil
~Once rapid boiling begins, turn heat down to simmer and cover for 2-2.5 hours

08/22/2026

My fall fruit pizza has officially entered the chat 🤎

Made with Sweet Loren's pumpkin cookie dough, a creamy sweet topping, and all the prettiest apples, pears + fall "sprinkles" I could find.

And yes, I’m aware I may have accidentally made fruit pizza my entire personality this year 😂

Recipe:
-1 package Sweet Loren's pumpkin cookie dough, room temp
-8 oz cream cheese, room temp
-1/3 c powdered sugar
-1/2 tsp vanilla
-1/2 tsp cinnamon
-dash of salt
-1 honey crisp apple, thinly sliced
-1 pear, thinly sliced
-pomegranate
-crushed pecans
-caramel drizzle

~On a parchment lined baking sheet, shape dough into a pumpkin. Bake according to package instructions. Allow to cool completely.
~Mix together cream cheese, powdered sugar, vanilla, cinnamon and salt until light and fluffy. Spread on top of cookie crust.
-Top with layers of apple and pear.
-Sprinkle with pomegranate.
-Cover in caramel drizzle.
-Finish with crushed pecans.

Save this one for your next fall gathering! 🍐🍎🎃

08/21/2026

Honey + pistachio + iced coffee = my latest little afternoon obsession 💚☕️

Sweet, nutty, creamy, and tastes like something you’d order at a cute little coffee shop… except you made it in your kitchen.

I frothed cold milk and honey together, and poured it on top of chilled espresso and pistachio creamer! Super simple 💛

08/20/2026

I fear I may be entering my pot pie era 😂 But if cozy dinners are the trend, I’m okay with it.

This is one of those dinners that feels like a Sunday night, a rainy afternoon, and a hug all at once.

🥧Gluten-free Crockpot Crustless Chicken Pot Pie
1 1/2 lb chicken breast or tenders
1/2 c gluten-free chicken broth
Salt, pepper, onion powder to taste (I use around 1/2 tsp of each)
2 cans gluten-free cream of chicken soup
3 potatoes, peeled and diced
3 tsp minced garlic
1 bag frozen mixed vegetables
~Layer the ingredients in the crock pot in the order they are listed above; do not stir
~Cook on low for 6-8 hours, or on high for 3-4 hours
~Prior to serving, shred chicken into smaller pieces
~Serve as is, or with warm gluten-free cheddar bay biscuits on the side!

08/13/2026

There’s just something about an oatmeal peanut butter chocolate chip cookie that feels like home. Maybe because it combines all the little ingredients you often have in your pantry, just waiting for the cozy afternoon you decide to mix them together.

These are the kind of cookies I want waiting on the counter on a rainy afternoon, with the house smelling like butter and chocolate and absolutely nowhere I need to be. 🤎

Save this one for the next time you need a little something cozy.

🍪Pantry Hug Cookies
Ingredients
-1/2 cup unsalted butter, softened
-1 cup creamy peanut butter
-1/2 cup granulated sugar
-1/2 cup brown sugar
-2 large eggs
-1 tsp vanilla
-3 cups gluten free old-fashioned oats
-1 1/2 tsp baking soda
-1 cup chocolate chips
Instructions
1. Preheat oven to 350°F.
2. In the bowl of an electric mixer, beat the butter, peanut butter, sugar, and brown sugar until smooth. Add the eggs and vanilla and beat until well combined. Add the oats and baking soda and mix on low speed until just combined. Stir in the chocolate chips.
3. Using a 1 oz cookie scoop, drop two-tablespoon-sized portions of dough a few inches apart onto lightly greased or parchment-lined baking sheets. Slightly flatten the top of each scoop of dough with the palm of your hand.
4. Bake cookies for 10–12 minutes, or until golden brown. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

08/11/2026

Soo excited about this!! 👏🏻

08/10/2026

A rainy week in Indiana called for the kind of dinner that feels like a warm blanket 💛🌧️

I’ve been wanting to make the chicken pot pie from Voicemails for Isabelle, so I gave it my own cozy, lazy-girl spin with rotisserie chicken, creamy vegetables, potatoes, and a golden gluten-free cornbread topping.

Basically… chicken pot pie, but make it extra cozy. 🥹

The kind of meal you eat while it rains outside, something good is playing in the background, and you have absolutely nowhere else you need to be.

🌽 Cozy Cornbread Chicken Pot Pie

Ingredients
-1 bag Martha White gluten-free cornbread mix
-2–3 cups shredded rotisserie chicken
-2 russet potatoes, peeled and diced small
-1–1½ cups frozen peas, carrots and corn
-2 cans gluten-free cream of chicken soup
-½ onion, diced
-1½–2 cups chicken broth
-1 egg, for cornbread mix
-1/2 c milk, for cornbread mix
-garlic powder, poultry seasoning, thyme, salt and pepper

1. Preheat oven to 400°F.
2. In a large skillet or oven-safe baking dish, sauté the diced onion in a little butter until soft.
3. Add the diced potatoes and about 1½ cups chicken broth. Cover and simmer for ~8–10 minutes, until the potatoes are just starting to soften.
4. Stir in the cream of chicken soup, frozen veggies, shredded chicken, salt, pepper, and a little poultry seasoning/thyme.
5. Let everything bubble together for about 3–5 minutes. You want the filling thick and creamy, but not dry. Add another splash of broth if needed.
6. Mix your Martha White cornbread according to the package directions.
7. Spoon the cornbread batter right over the chicken filling and gently spread it toward the edges.
8. Bake for about 20 minutes, until the cornbread is golden and cooked through in the center.
9. Let it sit for 5–10 minutes before scooping.