Chelsea Connor

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Chelsea Connor Hi! I’m Chelsea 🌼
Gluten free cooking, daily ranch life, horses
& finding the humor & whimsy in it all!
📍Shasta County, Ca

08/06/2026

I eat this sauce on EVERYTHING 🌿

Recipe:
Bunch of cilantro
1/2 cup mayo (chose foods avocado oil mayo)
(or Greek yogurt)
1/2 avocado
Juice of 1 lime
1 green onion
Dash of salt
A splash of water

Blend on high with an immersion blender & enjoy!

One of my favorite things about cooking at home is realizing that a healthy, high protein, gluten free meal doesn’t have...
08/06/2026

One of my favorite things about cooking at home is realizing that a healthy, high protein, gluten free meal doesn’t have to be complicated or boring.

Tonight’s dinner was my Thai-inspired turkey meatballs over fluffy rice with a crunchy purple cabbage slaw on the side, and it honestly tasted like something I’d order out! I prep this recipe almost weekly & it makes for the easiest meals.

Do you prefer to make meatballs with turkey or beef? 👇

Healthy donut holes! Old fashioned sprinkle donut holes but made with ingredients that will leave you feeling good! They...
06/06/2026

Healthy donut holes!

Old fashioned sprinkle donut holes but made with ingredients that will leave you feeling good! They’re gluten free, dairy free & no sugar added too 🙌 we fried these in beef tallow & they were incredible! We ate these so fast

Slow Saturday breakfast 🫶Eggs cooked with cilantro & chives, turkey bacon, strawberries, avo, gf toast & a pistachio mat...
06/06/2026

Slow Saturday breakfast 🫶

Eggs cooked with cilantro & chives, turkey bacon, strawberries, avo, gf toast & a pistachio matcha latte 🌿🍯✨

05/06/2026

Happy national donut day!!!! 🧈🍩🤸‍♀️✨

I hereby declare NO MORE SAD BAKED GLUTEN FREE DONUTS ever again!!! 🗣️🗣️🗣️

I’ve been dying to try making gluten free donuts fried in tallow and they DID NOT DISAPPOINT

If you love a classic, sprinkle cake donut, enjoy my gluten free & dairy free version!

Makes about 8 donut holes
1 banana
1 egg
1/2 cup gf 1-to-1 flour
1 tsp baking powder
Dash of salt
1 tsp vanilla
Dash of cinnamon
Dash of nutmeg (key for the classic cake donut flavor!)

I used tallow
But you could also use coconut oil or avocado oil for frying

Glaze
2 tblsp butter melted
1 tsp vanilla
Pinch salt
1/2 cup powdered sugar
1 tblsp cream, milk or vegan creamer (add more as you stir the glaze if needed)

Mash banana in a bowl. Add egg & whisk well. Add remaining ingredients and mix by hand. Let dough sit in the fridge for 20 mins.

Prepare frying oil in a pot. Heat oil to about 325 degrees. Spray nonstick oil into a tablespoon spoon & scoop your dough. Use the opposite end of a fork or spoon to help pull the dough out of the tablespoon and into the oil. Be very careful not to splash oil here. Fry donut holes on each side until deep golden brown, flipping a few times if needed. Remove with tongs or slotted spoon so you don’t scoop out hot oil with the donut. Place fried donuts on a metal rack with paper towels underneath. Allow to cool a bit while you prep the glaze.

Melt butter in a bowl & let it cool. Add all the vanilla & then powdered sugar a little at a time and whisk. Add small amounts of cream/milk until you reach the perfect glaze. Toss each donut in the glaze & remove with a fork so that the excess glaze drips off. Immediately add sprinkles. Enjoy!

Eat immediately or within the same day for best results. Store in an airtight container on the counter for 2 days.

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