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

Saturday, January 31, 2015

Coconut Mango Smoothie

Since moving back to the states, Costco has been my supplier of scrumptious varieties of frozen organic berries.  The other day they had a bag of organic mango chunks and I snatched them up in a jiffy, knowing that they'd make a yummy smoothie.  I also prefer my smoothies extra thick and creamy, so that's what I've created here.  With a generous amount of healthy fats, this green coconut mango smoothie will surely satisfy!


- 1 1/2 cups frozen organic mango chunks
- 1 frozen banana
- 1 full-fat (BPA-free) canned coconut milk
- 1/2 avocado
- 1/2 teaspoon pure vanilla extract
- dash of pink himalayan sea salt
- handful of organic spinach
- juice of half a lemon
- 2 to 3 ice cubes
- optional: 1/4 cup chia seed gel
- optional: unsweetened shredded coconut for garnish


1.  Place all ingredients into a high-speed blender and blend until smooth and creamy.  (Mangos can leave little fibers in your smoothie, so I blend extra long for this one to avoid that).  

2.  Enjoy!

Approximately 2 servings

Wednesday, January 14, 2015

Black Bean Beet Burgers

I give you, the worlds healthiest burger!  They're packed full of nutrient rich foods like walnuts, quinoa, mushrooms, beets and black beans, and are perfectly flavored with my favorite spices; cumin and chili powder. The beets also give these patties such a beautiful color.  

They're also flavorful and hearty, and should definitely take care of your burger fix!


- 3/4 cup cooked quinoa (I like this kind)
- 1 tablespoon extra virgin coconut oil
- 1 medium red onion, finely diced (about 3/4 cup)
- 1 cup mushrooms (white button, baby bella or shitake), finely diced
- 1 15oz. can black beans, drained and rinsed well
- 1 cup grated raw beets (peel and rinse beets, then grate in a cheese grater).  Careful, beets can stain!
- 1 teaspoon cumin
- 1/4 teaspoon chili powder (add more if you want a spicy burger)
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt (or to taste), plus more for sprinkling
- Optional: Worcestershire sauce, to taste
- 1/2 cup raw walnuts (preferably soaked and dehydrated)
- extra virgin olive oil, to brush tops with


1.  Cook quinoa according to package instructions.  Set aside.

2.  Heat a large skillet over medium-low heat and add coconut oil.  Once hot, add the onion and cook for about 5 minutes, or until soft.  Sprinkle with a little salt and pepper.

3.  Turn heat up to medium and add the mushrooms, and cook until slightly browned and fragrant, about 3 minutes.

4.  Remove from heat and add black beans and roughly mash (I use a potato masher).  Transfer mixture into a medium-sized bowl and add the quinoa, beets, cumin, chili powder, paprika and salt.  Add a few shakes of worcestershire if desired.

5.  Place walnuts in a small food processor, and blend into a loose meal.  Alternatively you could finely chop them.  Add walnut meal to mixture.

6.  Place mixture in fridge for a few minutes to chill while you preheat the oven to 375 degrees, and line a baking sheet with parchment paper.

7.  Form mixture into patties.  I use a peanut butter jar lid lined with plastic wrap.  Just pack the mixture tightly into the lid, then remove your perfectly sized, and shaped patties.  Place patties on baking sheet, and brush tops with olive oil.  

8.  Bake for 40-45 minutes, carefully flipping at the half-way mark.

9.  Serve warm patties on top of homemade or store-bought gluten-free hamburger buns, with your favorite toppings (I like tomato, lettuce, avocado, and good quality ketchup and mustard.  Or simply just eat them bun-less!

10.  Enjoy!

Makes approximately 7-8 patties

(Adapted recipe from here)

Monday, January 12, 2015

Apple Scramble

This is by far the most clever thing I've ever made (sadly not my own idea).  I'm also not a huge fan of cooked fruit, but somehow using crisp and tangy Granny Smith apples, with copious amounts of butter and cinnamon, it somehow works for me.  Also, this scramble doesn't even seem much like eggs, but more of a porridge or pudding.  It's not too sweet though, but that's just how I like it.  

It's such a delicious and unique way to spice up your boring breakfast regime!


- 2 large organic Granny Smith apples, peeled, cored and diced into bite-sized pieces
- 2 heaping tablespoons good quality butter or ghee (I use Kerrygold Irish butter)
- 5 large eggs (preferably from pastured hens)
- 1/4 teaspoon cinnamon (plus more for sprinkling)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg
- sea salt, to taste


1. Melt butter or ghee in a frying pan over medium heat.  

2. Add the apples, and sprinkle generously with cinnamon until the apples are coated.  Cook until the apples are tender; about 5 minutes.

3. Crack eggs into a small bowl, then add vanilla and 1/4 teaspoon each of cinnamon and nutmeg.  whisk to combine.

4.  Pour egg mixture on top of apples, and cook until eggs are just done.  Don't overcook them.  

5.  Dish up and sprinkle with a little salt and cinnamon on top, and enjoy!

Approximately 2 servings

(Adapted recipe from here)