March 2026 City Life VLOG: Birthday & Rooadtrip Recap | Gluten-Free Recipes | Hauls & Shopping

The elclipse!!!

ROADTRIPPIN IN ST.AUGUSTINE & JACKSONVILLE:

NORIGAMI

JACKSONVILLE

RH ROOFTOP RESTAURAUNT

JACKSONVILLE

HOTEL AMALGA

LOBBY BAR

ST. AUGUSTINE

ST. AUGUSTINE BEACH

SHOPPING!!!

FACTOR MEALS:

MEAL #1

First off, happy April. March was a hectic month, and I was so glad I had Factor meals to hold us down during lunch (and even some dinners). Factor, for the most part, is gluten-free and free of seed oils and other inflammatory items. During glutening, these are really good because nothing should upset your digestive system (I have Celiac Disease, and I was, in fact, glutened in March at a restaurant called ISU).

What shocked me is that the cuts of meat are so tender! I was shocked at how tender and easy thisbsteak cut. As for me, I tend to get more chicken, shrimp, and turkey meals. I get hubs pretty much anything and everything because he likes it all.

If you are interested, you can use my discount code FASHIONTOLIVEFB50 and get 50% off your first week of meals and free breakfast for a year. The breakfast is also good ( I have to show that eventually).

MEAL #2

This was todays lunch that I had from Factor. This is the Peruvian styled chicken with steamed broccoli and cauliflower risotto. It was so delicious 😋 and flavorful. It's definitely now one of my favorites. 

If you are interested in Factor you can use my discount code FASHIONTOLIVEFB50 to get your first order at a discount (mine was 65.00 for 8 meals).

In the city:

ISU

ST.PETE

GLUTEN FREE HOME COOKED MEALS 2026: 

I share my gluten-free recipes once a month under the "City Life VLOGS". I do have Celiac Disease and Diverticulitis so my recipes err more to the healthy side. 

TUMERIC AND CHICKEN RICE

1 Whole chicken

2 tbsp evoo

5 cloves garlic, minced or grated and

divided in half

3 tbsp fresh ginger, minced or grated

and divided in half

5 tbsp low tamari, divided

1 tsp chili crisp oil, plus more for garnish

2 cups broccoli crowns

1 cup shiitake mushrooms, thinly sliced

with stems removed

12 yellow onion, thinly sliced

4 cups chicken bone broth

1 tsp ground turmeric

Green onion, optional for garnish

Cilantro, optional for garnish

Sesame seeds, optional for garnish

White rice

Lime wedges, for serving

PATAGONIAN SCALLOP ALLE VONGOLE

Made with Gluten-free Tagliatele

This is pretty easy to make in half an hour and 1 pound of scallops are usually under 7.00$ on sale at Publix.

INGREDIANTS

Patagonian bay scallops 

Kerry Gold Butter 

Clam juice

fresh parsley 

Gluten-free Panko 

Black pepper

Sea salt

evoo

shredded parmesan cheese 

paprika

METHOD: boil spaghetti noodles and place them in the baking dish.

Sprinkle parmesan cheese on the noodles.

Next, in the baking dish combine a half a pound of Patagonian scallops, butter, clam broth (or chicken broth).

Add sea salt, black pepper, minced garlic.

Create Butter Mixture: In a small bowl, combine the melted butter, minced garlic, and lemon juice. Pour this mixture evenly over the scallops.

Prepare Topping: In a separate small bowl, mix the panko breadcrumbs, Parmesan cheese, olive oil, and paprika.

Layer this on top of the cooked spaghetti noodles and then layer on parmesan cheese on top. 

TO FINISH:

Sprinkle paprika and Parsley over the top and roast in the oven for 10 to 15 minutes.

serve hot with a lemon AFTER the baked has cooled for 5 to 10 minutes.

Optional: can serve with rice or orzo