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

Monday, March 24, 2014

Flour-less Peanut Butter Cookies

These are life-changing.  I mean, seriously.  Chewy, flour-less peanut butter cookies sent straight from heaven.

Go make them now, and be amazed.


- 1 cup Creamy Arrowhead Mills Peanut Butter (read here about why I only use this brand), or at least choose an organic unsalted peanut butter 
(almond butter should work great in place of the peanut butter too).
- 1/4 to 1/3 cup raw honey (1/4 cup is plenty sweet for me, but I don't like things too sweet).
- 1 egg (preferably from pastured hens)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- optional but preferred: 1/2 cup Enjoy Life chocolate chips


1. Preheat your oven to 350 degrees, and line baking sheet with parchment paper.

2. In a medium bowl, mix together the first five ingredients until thick and gooey.  Then fold in the chocolate chips if using.

3. Using a tablespoon or cookie scoop, drop batter onto baking sheet.

4. Bake for 8-10 minutes, or until cookies are lightly browned.

5. Remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes (talk about torture).  They will firm-up as they rest, so this step is important.  Then remove from baking sheet, and let cool on a wire cooling rack.

6. Eat them as is, or freeze for extended shelf-life.


Makes approximately 15-18 cookies

(Adapted recipe from here)

Friday, March 14, 2014

Basic Green Salad

My daughter and I eat a salad nearly every day for lunch, (and it amazes me that a 3-year-old requests this on a daily basis too)!  I've never thought about putting this on here, since it's such a simple, throw-together type meal, but I've had a few requests to do so, and I don't want to let anyone down. ;)

I always try to buy fresh organic produce to make my salads, and my goal is to make it as colorful as possible, using a variety of beautiful and crunchy vegetables.

(Also, healthy fats and/or proteins are essential in this if you want your salad to satisfy and sustain you.)

(I aways include an avocado to my salads, and/or raw cheese and/or a soft boiled egg)

- Any favorite salad greens ( I usually use romaine, or a spring mix), roughly chopped
- carrots
- red, yellow, or orange peppers
- cherry tomatoes
- cucumbers
- avocado
- soft boiled egg (boiled for no longer than 3 minutes)

*I'll let you decide on your measurements, and add or make changes as desired.  :)


- extra virgin olive oil, to taste
- balsamic or apple cider vinegar (I prefer balsamic for this though), to taste
- sea salt, to taste


1. Assemble salad as desired, and drizzle a good portion of olive oil and vinegar on top.  Season with sea salt and nutritional yeast flakes, and devour!

Tuesday, March 11, 2014

Coconut Toffee Bars

These grain-free, dairy-free and nut-free bars are a little bit of heaven to me.  If you're not a fan of coconut you may disagree, but for you coconut lovers, here's the perfect treat for you!

(And nothing makes me happier than satisfying a sweet tooth, without causing a sugar rush or stomach discomfort later.) 

These are great!


- 2 cups unsweetened shredded coconut (I use this kind)
- 1/2 cup coconut sugar
- 1/3 cup extra virgin coconut oil, melted
- 2 eggs, preferably from pastured hens
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon unrefined sea salt
- 3/4 cup good-quality chocolate chips (I use this kind)


1. Preheat oven to 350 degrees, and line an 8x8 baking dish with parchment paper.

2. In a medium-sized bowl, mix together coconut, coconut sugar, coconut oil, eggs, vanilla and salt.

3.  Press mixture evenly into prepared pan, and bake for approximately 20 minutes, over until set and lightly browned.

4. Turn off oven, remove pan and sprinkle with chocolate chips.  Return to oven for a few minutes so that the chocolate can melt.  Once melted, spread over top with a spatula.

5.  These are delicious warm, but I prefer them much more once they've been chilled in the fridge.

6. Store squares in fridge or freezer, and enjoy!

Makes approximately 12 bars

(Adapted recipe from here)

Sunday, March 9, 2014

Hearty Vegetable Soup

I really love this soup.  The flavors are extremely unique with the dill, mint and lemon, which could catch you off guard, but hopefully only in a good way.  :)

It's also packed full of nourishing vegetables, that'll surely zap any cold in an instant.  Hope your palate likes it as much as I do.  Mmmmm.


- 2 tablespoons extra virgin olive oil
- 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well.
- 3 celery stalks, chopped
- 3 medium carrots, peeled and cut into cubes
- 2 garlic cloves, minced
- 3 pinches of red-pepper flakes
- 1 1/2 teaspoons sea salt
- freshly ground black pepper, to taste
- 6 cups chicken broth (homemade, or this kind)
- 1 cup water
- 1 small butternut squash, peeled and cut into cubes
- 2 medium Yukon Gold potatoes, cut into cubes
- 2 cups spinach, roughly chopped
- 1 (15 oz) BPA-free canned garbanzo beans, drained and rinsed
- 5 tablespoons freshly squeezed lemon juice
- 3 tablespoons fresh mint, chopped
- 3 tablespoons fresh dill, chopped


1. Heat olive oil in a large soup pot over medium-high heat.  Cook leeks, celery, carrots, garlic, red-pepper flakes, salt and pepper.  Stir occasionally until leeks are translucent, about 5 minutes.

2. Add chicken broth and water, and bring to a boil.

3. Add squash and potatoes, and return to a boil.  Reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

4. Stir in spinach and chickpeas, and return to a boil.  Stir in lemon juice, mint and dill.  Season with salt and pepper, and add more broth if needed, then enjoy!

Approximately 6-8 servings

(Adapted recipe from here)

Thursday, March 6, 2014

Chocolate Peanut Butter Milkshake

Sometimes I just need something peanut-buttery, chocolaty, and perfectly creamy.  Using quality ingredients, this incredible milkshake will definitely satisfy your craving, without any sluggish side-effects.

It's seriously so good...


- 2 large frozen bananas
- 3/4 cup almond milk (homemade is best, or I like this kind), or raw milk
- 1 tablespoon Grade-B maple syrup
- 2 tablespoons cacao powder
- 1/4 cup organic peanut butter (nothing added)
- pinch of unrefined sea salt
- 5 or so ice cubes


1. Place all ingredients into a high-speed blender, and blend until smooth and creamy, adding more almond milk if needed.

2. Serve immediately and enjoy!

Approximately 1-2 servings

(Adapted recipe from here)

Tuesday, March 4, 2014

Honey-Lime Sweet Potato Tacos

These tacos are so simple and so delicious.  Plus, the aromas that will fill your kitchen truly can't get better than this.  My daughter even rushed into the kitchen and said, "mmm, it smells good mom."

These tacos are most definitely a winner in my book.

(And my husband, who's not a lover of sweet potatoes, even thinks these are amazing)!


- 4 cups peeled and diced sweet potatoes (about 2 medium potatoes)
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- sea salt and freshly ground black pepper, to taste
- 1 small yellow onion, finely diced
- 1 clove garlic, minced
- 1 (15) oz BPA-free canned black beans, rinsed and drained
- 1 cup frozen organic corn, thawed
- 3 tablespoons raw honey
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- organic corn tortillas, or gluten-free tortillas (such as these, these or these)

Optional toppings: purple cabbage, feta cheese, fresh squeezed lime, avocados, salsa, or hot sauce
(I like mine with just purple cabbage, and a good helping of feta cheese and a fresh squeeze of lime).


1. Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and place diced sweet potatoes on top.  Drizzle with 3 tablespoons olive oil.

2. Put cumin, paprika, coriander and cayenne pepper into a small bowl and stir to combine.  Sprinkle the sweet potatoes with the spices, and toss to evenly coat.  Sprinkle with salt and pepper.

3. Bake in a preheated oven for 15-20 minutes, or until tender (tossing once halfway through baking).  Remove from oven and set aside.

4. Meanwhile, in a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat.  Add onion and saute until golden brown (about 5-6 minutes).  Add garlic during the last 30 seconds of sauteing.

5.  Reduce heat to medium low and add in the black beans, corn, honey and lime juice.  Heat until warmed through.

6. Add in the sweet potatoes and cilantro, and gently stir to combine.  Serve over your favorite gluten-free tortillas with desired toppings, and enjoy!

Approximately 4-5 servings

(Adapted recipe from here)