(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Thursday, January 31, 2013

Pumpkin Pancakes

The added pumpkin and spices make these grain-free pancakes over-the-top delicious.   I love making these all-year round, but especially during pumpkin season.  My 2 year old repeatedly says, "mmmm, yummy pancakes," while devouring them.


- 4 eggs (preferably from pastured hens)
- 1/2 cup pumpkin puree (fresh, boxed, or BPA-free canned pumpkin)
- 2 tablespoons grass-fed butter or extra virgin coconut oil, melted (I like using butter)
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons Grade B organic maple syrup or raw honey (I like using maple syrup)
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- pinch of unrefined sea salt
- optional 1-2 tablespoons of coconut flour (this will thicken it up if needed; you'll most likely need it if you use fresh pumpkin puree)


1. Melt 2 tablespoons of butter or coconut oil, and set aside.

2. In a medium-sized bowl, whisk the eggs, pumpkin, vanilla extract, and maple syrup together.  

3. Sift the spices and baking soda into the wet ingredients, then stir in the melted butter/oil.  

4. Grease the skillet with butter, and spoon 1/4 cup batter onto skillet.  Cook for a few minutes until lightly browned, flip and repeat. 

5. Serve with grass-fed butter, cinnamon, maple syrup, bananas, and/or any other desired healthy topping.

Makes 7 to 9 (1/4 cup sized) pancakes (approximately 2 servings)

(Option: Instead of adding maple syrup to sweeten this recipe, you could also try adding a mashed, whole ripe banana to the mixture.  If you do add a banana, the yield will increase).

(Adapted recipe from here)

Wednesday, January 30, 2013

Roasted Zucchini

This is not one of the prettiest dishes to photograph, but it's one of the tastiest.  I really like zucchini, and with a plethora of garlicky goodness I really enjoy zucchini.  I often whip this up when I notice a lonely zucchini sitting in my fridge, or during prime season of zucchini abundance.

It's an easy and healthy side dish!


- 1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
- 1 tablespoon fresh minced garlic (about 6 cloves)
- 2 to 4 tablespoons extra virgin olive oil
- generous sprinkling of sea salt and freshly ground black pepper, to taste
- 1 teaspoon Herbes de Provence, or Bragg Organic Sprinkle (I use the Bragg seasoning)


1.  Place oven rack on top rack spot in the oven, and preheat to 450 degrees. 

2.  Align the zucchini pieces, skin down, on a parchment covered cookie sheet, or glass dish.  

3.  Mix the garlic in with the oil in a small bowl.  Spoon or brush garlic oil over all of the zucchini pieces.  Sprinkle with sea salt, black pepper, and seasoning blend.  

4.  Place in oven and cook until zucchini begins to brown, and is tender to touch with a fork (approximately 10-12 minutes).  Remove from oven and lightly sprinkle again with sea salt.  

5.  Serve warm and enjoy!

Approximately 3-4 servings

(Adapted recipe from here)

Kiwi Smoothie

Kiwis, bananas, apples, and romaine lettuce all blended together in a delicious smoothie will energize you and give you many wonderful health benefits.  From disease prevention to an abundance of vitamins and minerals, kiwis are obviously pretty awesome.  They are especially high in vitamin C and potassium, which together with the banana, you'll get a mega potassium boost.  The chlorophyll from the romaine lettuce will deliver abundant amounts of oxygen directly into your body, blood, cells, organs and brain. And for apples, well, just one a day will keep the doctor away!

  Enjoy this refreshing smoothie anytime you need a quick boost!


- 1 head of romaine lettuce
- 2 ripe bananas
- 2 kiwis, peeled
- 1 apple (I like organic pink lady)
- 1 cup of water
- handful of ice
- optional: 1/3 cup chia seed gel
- optional: half of an avocado


Add water and romaine lettuce to a high-speed blender and blend until all the lettuce is ground up.  Then add the bananas, kiwis, apple, ice, chia see gel, and blend until smooth.  Drink immediately.

Approximately 2-3 servings

(Adapted recipe from here)

Monday, January 28, 2013

Lemon Lime Custard Cake

If you like cheesecake, but want it healthified, get excited!  This healthy, lemon/lime cheesecake is my favorite dessert ever, and is even perfectly acceptable to eat at any time of the day!  

One word, "wow!"


- 1/2 cup good quality butter ( I use this kind)
- 1/2 cup plus 2 tablespoons raw honey
- 8 oz softened good quality cream cheese (I love this kind)
- 1 tablespoon pure vanilla extract
- 4 eggs, preferably from pastured hens
- 1/2 teaspoon unrefined sea salt
- one small lime, zest and juice
- one large lemon, zest and juice
- 3 tablespoons coconut flour
- garnish: whipped cream, sour cream, or vanilla ice cream


1.  Preheat oven to 300 degrees and lightly butter an 8x8 casserole dish.  

2.  Melt the butter in a small saucepan over low heat.  Turn off heat, stir in the honey, and allow to cool a bit.

3.  In a large bowl, beat the cream cheese until light and fluffy.  Beat in the vanilla extract, eggs, and salt.

3.  In a small bowl, zest the lime and lemon, and then juice both (1 tablespoon of lime juice, and 4 tablespoons of lemon juice).  (Please note:  This is a very lemony dish, and so if it's too much for you, just use less lemon/lime juice).  

4.  Pour the lemon juice, lime juice, and both zests into the butter/honey mixture and stir.  Pour into the cream cheese mixture and beat to combine.

5.  Sprinkle the coconut flour over the cream cheese mixture, and beat until smooth.  Pour the batter into prepared dish, place in oven and bake for about 55 minutes, or until the edges have browned a little and the middle is bubbling a bit (it will smell divine).

6.  Remove from oven and allow to cool to room temperature.  Cover the dish, and transfer to the fridge and chill for several hours (this requires major patience).  Cut into squares and serve as is, or top with some *whipped cream, sour cream, or vanilla ice cream (I prefer whipped cream), and enjoy!

Approximately 9 servings

*How to make whipped cream:

Beat 1 pint of heavy whipping cream for about 1 minute, then add 1/2 teaspoon of pure vanilla extract.  Then add 2 teaspoons of raw honey, and beat for a few more minutes until desired stiffness.

(Adapted recipe from here)

Sunday, January 27, 2013

Curried Chicken Salad

This is a quick and refreshing meal that can make for a great lunch.  Pears, curry powder, and crunchy romaine leaves are three ingredients that I salivate over, so to have them all in one bite is a little bit of heaven to me.  Hope you feel the same.


- 1 1/4 cups cooked and diced organic boneless skinless chicken breast (I cook my chicken like this)
- 4 tablespoons plain whole milk, or greek yogurt
- 4 tablespoons good quality mayonnaise (soybean and canola oil free, such as this kind, or even better, make you own!)
- 1 teaspoon freshly squeezed lemon juice, or to taste
- 2 teaspoons curry powder, or to taste
- 1 firm pear, or apple (I prefer pears, but apples are yummy too)
- 1 stalk celery, diced
- 1/4 cup sliced almonds
- 1/2 teaspoon unrefined sea salt
- freshly ground pepper to taste
- bunch of romaine leaves
- optional: alfalfa sprouts 


1. In a large bowl, toss to combine chicken, pear, celery, cranberries, and almonds.

2. In a small bowl, whisk yogurt, mayonnaise, lemon juice, curry powder and sea salt until smooth.

3. Pour over the chicken mixture and toss to coat.  Scoop mixture onto romaine leaves, sprinkle pepper on top, and optional alfalfa sprouts.  Serve immediately and enjoy!

Approximately 3-4 servings

(Adapted recipe from here).

Friday, January 25, 2013

Raw Buckwheat Porridge

Buckwheat (although it doesn't seem like it would be gluten-free) is actually just a little seed that is so versatile, nutritious and delicious.  I enjoy it prepared in all different ways, but this refreshing porridge is a favorite of mine.  Just soak your buckwheat overnight, and wake up to a satisfying breakfast in just a couple of minutes.

(Read more about buckwheat health benefits here).


- 2 cups raw buckwheat groats (soaked overnight, or at least a minimum of 1 hour)
- 4 cups of filtered water (for soaking buckwheat)
- 1/2 teaspoon sea salt (for soaking buckwheat)
- 1 1/2 cups unsweetened almond milk
- 3 tablespoons Grade B organic maple syrup or raw honey (I use maple syrup)
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 tablespoons chia seeds or chia seed gel

Optional Toppings:
- chopped fruit or dried fruit (bananas, berries, kiwi, apple, peaches, nectarines, mango, etc.)
- chopped nuts, seeds, coconut, chocolate chips, etc.


Preferably before going to bed, place buckwheat in a medium glass bowl, add 4 cups of filtered water, and 1/2 teaspoon of sea salt, and soak .
After soaking, rinse well in a strainer several times with filtered water.  Place buckwheat in high-speed blender, or food processor, along with the almond milk, chia seeds, and vanilla.  Process until combined and slightly smooth.  Now add in the sweetener and cinnamon.  Process for a few more seconds, and then pour into bowls and add your desired toppings and mix-ins.  Serve immediately cold, or heat up if desired.  Place leftovers in fridge and enjoy for the next few days.

Makes four 1-cup servings

(Adapted recipe from here)

Thursday, January 24, 2013

Chicken Tortilla Soup

I love soup, and so does my family, which means that I make soup probably once a week, if not more.  Also, my favorite spice is cumin, and since this soup contains that fantastic spice, this dish is a favorite of mine.  Simple, healthy, and of course tasty. 


- 4 to 6 cups of cooked and shredded chicken (I cook mine like this)
-8 to 10 cups of chicken broth (I use this brand, or homemade)
- 5 carrots, diced
- 1 small onion, diced
-1 28 oz can of organic, diced tomatoes
- 1 tablespoon cumin
- 1/2 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sea salt, or more to taste
- black pepper, to taste
- any toppings of choice (I like avocado, crushed beanitos chips, and cilantro for garnish)


1.  Place cooked and shredded chicken in a large soup pot.  Add broth and turn heat to high.

2.  Add all remaining ingredients and bring to a boil.  Once it reaches boiling point, turn down the heat and simmer, partly covered, for about 30-45 minutes, adding more broth if needed.

3.  If you like it spicier, just  add more cayenne pepper and cumin.  Serve topped with you favorite toppings.  

Approximately 5-6 servings

(Adapted recipe from here)

Ingredients to avoid

I try to make as many fresh, from scratch meals and snacks as possible, but I'm sometimes in too big of a hurry, running late, didn't have time to go the store, too lazy, or just blasted hungry and need something fast!  Thankfully there are a lot of great products out there to buy during those moments, but sadly there are far more products out there that are full of hazardous ingredients.  I've compiled a list of the main ingredients that I steer clear of and why.  Hopefully this will help you make healthier convenient snack purchases.

Ingredients to Avoid and why:

1. Artificial Colors:
 It's chemical compounds made from coal-tar derivatives to enhance color (for example: Red #40), and it is linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity, headaches, and even cancer and tumors.

2. Artificial Flavorings:
They are just cheap chemical mixtures that mimic natural flavors.  They are linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma.  It can also affect enzymes, RNA and thyroid.

3. Artificial Sweeteners:
They are highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving (such as Acesulfame-K, Aspartame, Equal, NutraSweet, Saccharin, Sweet-n Low, Sucralose, Splenda, and Sorbitol).  These can negatively impact metabolism, and some have been linked to cancer, dizziness, hallucinations, and headaches.

4. Benzoate Preservatives:
Compounds that preserve fats and prevent them from becoming rancid (such as BHT, BHA, & TBHQ).  These may result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria.  They can also affect estrogen balance and levels.

5.  High Fructose Corn Syrup:
 Cheap alternative to cane sugar that is blended easily into beverages to maintain sweetness, and it also sustains freshness in baked goods.  It may predispose the body to turn fructose into fat, increase the risk for Type-2 diabetes, coronary heart disease, stroke, cancer, and isn't easily metabolized by the liver.

6. Monosodium Glutamate (MSG):
It's a flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.  It may also stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations, and difficulty in breathing.

7. Hydrogenated and Partially Hydrogenated Oils:
They are industrially created fats that are used in more than 40,000 food products in the U.S., and are cheaper than most other oils (such as shortening, palm, soybean, and other oils).  They contain high levels of trans fats, and can cause inflammation, heart disease, diabetes, liver disease, birth defects, cancer, and much more.

It's really shocking to me to see how many products out there have these ingredients in them (however, living in England was amazing, because most of these ingredients aren't even allowed there!).  I do find that in most cases, organic is better, along with small ingredient lists.  Here are just a few of my favorite good quality products that I like to have on hand when I need a quick snack.

Vitacost is also my supplier for the majority of these items, because of the low prices and quick deliveries!  If you've never purchased anything from Vitacost before but would now like to, just copy and paste the link below into a new browser, and find yourself a great coupon. :)


Tuesday, January 22, 2013

Banana Bread

This bread is simply amazing!  The smell, the taste, the texture, and flavor.  (According to my daughter, it's also really cute, so how 'bout that)!  You can also feel really good about eating this healthy, gluten-free cute bread. :)


- 1/2 cup coconut sugar
- 1/4 cup extra virgin coconut oil
- 1 egg
- 1 1/2 cups quinoa flour (I use this brand; or you can even make your own)
- 1 teaspoon baking soda
- 1 teaspoon aluminum free baking powder
- 1/4 teaspoon sea salt
- 4 to 5 ripe bananas, mashed
- optional: chocolate chips, or walnuts (activated nuts are best)


1. Preheat oven to 350 degrees.  Then grease a 9x5 inch loaf pan with coconut oil and sprinkle with almond meal to prevent banana bread from sticking. 

2. Mix coconut sugar, coconut oil, and egg together.  

3.  Add the quinoa flour, and mix well (it will seem clumpy and dry).

4. Add the rest of the ingredients and mix well.

5. Bake for 45 minutes, or until toothpick comes out clean.

6. Let cool slightly before devouring.


Makes 1 loaf

(Adapted recipe from here)

Monday, January 21, 2013

Pumpkin Smoothie

Not only are pumpkins festive and fun, they also provide some powerful healthy perks, such as keeping your heart healthy, waistline and vision in check, as well as being high in vitamin A, fiber, potassium and cancer-fighting antioxidants!

I love fall's 'signature squash' in all forms; breads, cookies, clafoutis, and now smoothies.  It's a delicious and refreshing way to enjoy some heart-healthy pumpkin during the fall months, or at any time of the year!


- 1 1/2 cups unsweetened almond milk (homemade is best, or this kind), or substitute with raw milk
- 1 to 2 frozen bananas (2 will make it a bit thicker)
- 2/3 cup pumpkin puree (fresh is best, but a carton or BPA-free can will work just fine too)
 - 1 to 2 tablespoons Grade B organic maple syrup or raw honey
- 1/2 teaspoon cinnamon, 
- 1/4 teaspoon each of nutmeg, and ground ginger
- optional: 1/3 cup chia seed gel 
- optional: half an avocado 


1.  Place all ingredients into a high-speed blender, and blend until smooth.  Serve immediately and enjoy! 

Makes approximately 2 servings

(Adapted recipe from here)

Friday, January 18, 2013

Cheesy Bread

During my high school years, my friends and I (all too often) ordered Fat Jack's famous cheese sticks. When I began reminiscing it, it always stirs up a craving which means I need an alternative fast.  This cheesy bread, although quite different from the above, seems to satisfy my craving. Since I want it to be healthy, and gluten free, this is a fantastic alternative to Fat Jack's blissful cheesy bread.


- 1 egg, preferably from pastured hens
- 1/2 cup packed grated parmesan cheese
- 1 cup packed shredded cheddar cheese (I like this brand)
- 2 tablespoons plain whole milk yogurt
- 1/8 cup coconut flour, or 1/4 cup arrowroot powder (I've only tried coconut flour)
- pinch of cayenne pepper
- 1/4 teaspoon baking soda


Preheat oven to 350 degrees.  Combine all ingredients in a medium bowl.  Mix until well-combined.  Spread the mixture onto a baking sheet lined with parchment paper.  Using a spatula or your hands, spread the gooey mixture out as thin as you can make it without seeing any holes.  Bake for 18-22 minutes.  The edges should be very browned, and the top should be nicely browned.  Remove from oven and cool for a few minutes.  Then use a pizza cutter or knife to cut the bread into wedges or pieces.  Serve warm, dipped in your favorite pizza sauce.

Makes 2-4 serving.

(Adapted recipe from here)

Squash Medley

I love butternut squash, and I believe I've mentioned that a few times now.  This simple dish is something my mom or dad used to whip up for us kids, and I've always loved it.  It's so simple, so satisfying, and easy to digest.  I often turn to this when I'm not feeling well, or just need a quick and healthy meal.  It's also important to buy organic ingredients for this dish if possible, because of the high use of chemical pesticides used on these vegetables (specifically potatoes).

Enjoy this as a side dish, a main dish, or for breakfast, lunch, or dinner.


- 1 large organic butternut squash, peeled and cubed
- 6 organic yukon gold potatoes, washed and cubed (amount can vary)
- 8 organic carrots, peeled and cubed (amount can vary)
- 1 bay leaf
- 2 teaspoons unrefined sea salt (plus more for sprinkling)
- 1/2 teaspoon black pepper (plus more for sprinkling)
- 1/2 cup of good quality butter (I love this brand)
- Bragg sprinkle, optional


1.  Place cubed squash into large pot, and add enough potatoes and carrots to get an even balance of these three ingredients.  Cover with water.  Add bay leaf and season with a bit of salt, pepper, and optional Bragg sprinkle.  Bring to a boil, then immediately turn down, cover and steam until vegetables are tender (about 20-30 minutes).  

2.  Drain water, and remove bay leaf.  With a potato masher, mash until desired consistency (adding a little water if it's too dry).  Add butter, 2 teaspoons salt and 1/2 teaspoon pepper (or to taste), dish up, and serve!

Approximately 5-6 servings

*Read here about why butter is actually essential for your health, and how it improves better absorption of the nutrients found in vegetables).

Tuesday, January 15, 2013

Oven Baked Salmon

Salmon is a wonderful source of protein, omega 3 fatty acids, vitamins A, D, B6, B, E, and has significant amounts of calcium, iron, magnesium, phosphorus and zinc!  It is, however, important to consume wild salmon, and not farmed, to avoid potential antibiotics, growth hormones, pesticides and/or GMOs.  Good news, Alaskan Sockeye salmon is not allowed to be farmed.

Sadly, my husband hates fish.  I on the other hand love it, but for obvious reasons I holdback making it in our household.  However, whenever my husband has to leave town for work, this recipe is the first thing I turn to.  This salmon is probably the tastiest salmon I've ever had (and that's really saying something, because my dad's the best at cooking it).  Plus, my two year old devours it while saying, "mmmm," the entire time. 


- 2 (6 ounce) fillets of salmon
- 2 cloves garlic, minced
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped


1. In a medium glass bowl, prepare marinade by mixing garlic, extra virgin olive oil, basil, sea salt, pepper, lemon juice and parsley.  

2. Place salmon fillets in a medium-sized glass baking dish, and cover with the marinade.  Cover dish with saran wrap, and place in the refrigerator for about 1 hour (not longer), coating the salmon with the marinade occasionally.  

3. Preheat oven to 405 degrees.  Remove saran wrap and place dish in oven, baking for about 13 minutes, or until fork tender.  Don't over cook!  Remove from oven and let stand for a couple of minutes before devouring.  Enjoy!

Approximately 2 servings

(Adapted recipe from here)

Sunday, January 13, 2013

Healing Bone Broth

Chicken broth is one of the most simple things to make, and is an ingredient in so many recipes.  This healing bone broth can also help restore balance to the gut flora and immune system function.  

On the Weston A. Price website, it says this about broth:

"Science validates what our grandmothers knew.  Rich homemade chicken broths help cure colds.  Stock contains minerals in a form the body can absorb easily - not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals.  It contains the broken down material from cartilage and tendons - stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain."


- 1 whole organic pastured chicken, or 2-3 pounds chicken bones with or without bits of meat, including heart, liver, giblets, and even feet if you have them; enough to fill large pot 3/4 of the way.  (I'm able to buy a bag of organic chicken carcass here in England for only 2 pounds, which makes this way easy!)

- approximately 4 quarts of cold filtered water

- 2 tablespoons apple cider vinegar

- 1 large onion, coarsely chopped

- 2 carrots coarsely chopped

- 2 to 3 celery sticks, coarsely chopped

- 4 quart-sized mason jars, for storing.


1. Fill your stock pot about 3/4 of the way full with bones.  Add vegetables.  Cover with water, making sure to leave enough room at the top so that when it boils, it doesn't boil over.  Add the vinegar, and let sit at room temperature, covered, for an hour.  (This helps pull the minerals from the bones more effectively).

2. Bring to a boil and remove the scum/foam that rises to the top with a spoon.  No need to remove any floating fat.  Reduce heat, cover and simmer for 1-3 days.  The longer you cook the stock, the more rich and flavorful it will be (I just place my stock pot in my oven over night at it's lowest setting, and then on the stove top during the day).  You could also do this in a large crock pot.

(If you used a whole chicken, don't leave the meat in there for more than about 2 hours.  Remove the chicken, remove the meat and reserve, and put the bones back in the broth to cook.)

3. I decide my stock is done once the bones look bleached and crumble easily with my fingers.  All the nourishment has been transferred into your vitality-building liquid.

4. Remove the whole chicken pieces with a slotted spoon.  Strain the stock into a large bowl, then ladle into mason jars.  Let the jars sit until they are pretty cool, then refrigerate (or freeze).  Once it's cooled, all the fat will come to the top.  The stock should be gelatinous in texture; the more gelatinous the better.  The fat makes a nice seal to preserve freshness.  Once you are ready to use the broth, just lift the fat off with a spoon, and discard or set aside for another purpose.

5. You can use this broth in many wonderful recipes, or just add a squeeze of lemon, sea salt, or other natural seasonings.  We enjoy drinking this broth almost daily with sea salt, and my daughter always begs for more.

There are many great resources for making this beneficial broth, such as:


Cinnamon Cookies

These cookies are completely amazing!  It's so hard to believe that they're even gluten-free, and sweetened with just a little honey.  I really enjoy eating a couple of these cookies with a glass of raw milk, (and with no added guilt too).  These will definitely be a hit for any person, at any age, at any time of the day.  


- 1 & 1/2 cups almond flour
- 1 teaspoon coconut flour
- 2 tablespoons plus 1/2 teaspoon cinnamon (divided)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 1 egg
- 1/4 cup raw honey
- 1/4 cup melted good-quality butter (I like Kerrygold), or melted extra virgin coconut oil
- 1/2 teaspoon pure vanilla extract


1.  Combine all the ingredients (except 2 tablespoons of cinnamon; leave that out for later), and mix well.  Cover and refrigerate dough for 1 hour.  

2.  Preheat oven to 350 degrees F.  Roll dough into small (tablespoon sized) balls, and roll in cinnamon (the 2 tablespoons you left out earlier).  Place cookies on a parchment lined baking sheet (not too close together, because they expand), and press down slightly to flatten them.  Bake for 10 minutes.

3.  Wait two minutes before transferring them to a cooling rack, then enjoy!

Makes approximately 17 cookies

(Adapted recipe from here)

Quinoa Black Bean Burrito Bowl

One word, "YUM!"  I made this burrito bowl today for a quick dinner, and we all devoured it in what seemed like 30 seconds.  It's a fun twist to use quinoa instead of rice, (and one of the only ways that my husband enjoys this gluten-free grain).  Go wild with your toppings, and enjoy!

(Recipe can be found here)

Thursday, January 10, 2013

Coconut Flour Waffles

These super easy, high protein breakfast waffles from Health Home and Happiness, are a healthy and simple way to enjoy this breakfast classes.  Just add your favorite healthy toppings, and be surprised at how satisfied you'll feel.  I usually add 4 tablespoons of pumpkin puree in ours, and top them with grass-fed butter, Grade-b maple syrup and/or nut butter on top.  Mmmm.

They're a staple in our home.

Makes approximately 5 waffles

(Recipe can be found here)

Tuesday, January 8, 2013

Vegetable Rice Soup

This extremely simple and wholesome soup is just the fix when you don't want to fuss much in the kitchen.  Whenever I'm battling a cold (which I am), or just in a hurry, this is the recipe I turn to.  It's a tasty one-pot meal, that will also make for great leftovers.


- 1 carrot
- 1 celery stalk
- 1 potato
- 1 small onion
- 1 sweet potato
- 1 cup chopped spinach
- 1 cup brown rice (I use this rice)
- 6 cups vegetable broth (I use this broth, but homemade is even better)
- 2 cups water
1 (15-ounce) can diced tomatoes (BPA-free can or carton is best; such as this)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 1/2 - 2 teaspoons sea salt
- freshly ground black pepper


Saute onion and celery in a little butter or olive oil for 3-5 minutes.  Add all other ingredients except for spinach.  Bring to a boil.  Reduce heat, cover, and simmer for about 45 minutes or until rice is soft.  Add chopped spinach, and simmer another 5 minutes.  Serve.

Approximately 5-6 servings