Thank you Abigail and Lis’Anne for inviting me to be a Chick on Chicks in the Chicken, I’m very excited to be here.  Recently, I’ve gone gluten-free. I started it because my sister read something that suggested it could help with migraines. What I discovered is that going gluten-free has helped me a lot more than that.

For years, I was told I was lactose intolerant with IBS. Going gluten-free has shown me the source of my problems wasn’t milk, stress, or a lack of fiber– it’s wheat.

Since I’m not fond of food that tastes like cardboard and feels like sand in my mouth, I’ve started experimenting with different recipes. And because I have an enormous sweet-tooth, I began with desserts and snacks.

Everyone loves Rice Krispie Treats, right? Including me, but what to do? Rather than fork out $4-6 a box for gluten-free, organic , crispy rice cereal I decided to go the cheaper route and buy Fruity Pebbles.  (Beware, don’t buy the Fruity Pebbles with fiber added, look for the box that reads “Gluten-Free.”)

For half the price, I had a yummy snack that I had to make twice this week. Why twice? Because my husband and boys wolfed down the first batch before I could snap a picture!

So here’s the recipe.

Fruity Pebbles Snacks

6 cups Fruity Pebbles cereal

4 cups Mini-Marshmallows

2 Tablespoons Butter

Melt butter in a medium pot over medium-low heat. Using a butter spatula, stir in marshmallows until melted. Remove from heat and add the cereal.  Once the cereal is thoroughly coated, spread into a buttered pan. Cool and serve. In an air-tight container the snacks should last up to a week—assuming your family doesn’t snarf them down like mine.  

I’ll be back next week with my super easy recipe for homemade gluten-free brownies that taste too good for folks to believe they’re gluten-free.