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

Thursday, April 30, 2015

Sweet Potato Fries with Curried Dip

I always have sweet potatoes on hand, because of their shelf life, flexibility with cooking, and because they're ridiculously healthy.  Sweet potatoes are high in vitamins B6 and C, as well as being very high in iron, magnesium and much much more.

Making fries is a great way to incorporate sweet potatoes into your diet.  My four and one-year-old gobble these up faster than lighting, and I just love that it's such a great alternative to modern-day french fries.  

Just dip them into a divine curried dip, and voila, you have a healthy lunch in a flash!

Happy kids, happy tummies, happy momma!


- 1 medium organic sweet potato
- 1 1/2 tablespoons extra virgin coconut oil, melted
- 1/2 teaspoon unrefined sea salt
- 1/4 teaspoon (or less) black pepper

Curried Dip:

- 1/4 cup good quality mayonnaise (homemade is best, or this kind)
 -1 teaspoon curry powder
- 1 teaspoon raw honey

* Mix together ingredients, and refrigerate until ready to use.


1.  Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. Peel sweet potatoes, and carefully cut into fry sticks, about 1/2 inch thick, and place on baking sheet.

3.  Drizzle coconut oil over tops, and season with salt and pepper.  Mix (I use my clean hands), then arrange pieces on baking sheet, being cautious not to let them touch.

4.  Place in oven, bake for 10 minutes, stir, then allow to bake for another 10-15 minutes, or until done.

5.  Let cool a couple minutes, then serve with curried dip, or good quality ketchup, and enjoy!

Approximately 1 serving (I usually double this recipe to feed my 2 kids and myself)

Tuesday, April 21, 2015

Oatmeal Pancakes

These high-fiber oaty pancakes are a great change to ordinary pancakes.  They're not too crumbly either, so you can grab them on the go, or simply doll them up with butter and maple syrup, and/or nut butter.  They're easy to make, are very filling, and will give you lasting energy.  Now who doesn't want that?

(Please note that oats are often contaminated with gluten, so if you're highly sensitive to gluten, I'd probably stay away from them.  You be the judge).


- 1/2 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1/8 teaspoon of sea salt
- 2 eggs (preferably from pastured hens)
- 1 teaspoon pure vanilla extract
- 1 tablespoon preferred milk (I use almond milk)
- 1/3 cup organic unsweetened applesauce
- 1 1/2 to 2 tablespoons raw honey
- optional: grass-fed butter, Grade-b maple syrup, nut butter, fresh berries and/or any other favorite healthy toppings


1.  In a medium bowl, mix together the oats, chia seeds, cinnamon, baking powder and salt.

2.  In a separate large bowl, whisk together the eggs, vanilla, milk, applesauce and honey.  Add the oat mixture to the wet ingredients, and stir until combined.  Let batter sit for 2 minutes, to allow it to thicken a bit.

3.  Heat a griddle or pan over medium-high heat.  Add a little butter or coconut oil to the pan, then scoop 1/4 batter for each pancake.  Cook for a few minutes, until underside is slightly browned.  Flip and cook for a few more minutes.

4.  Enjoy warm with favorite toppings!

Makes approximately 6-7 small pancakes (about 2 servings)

Monday, April 6, 2015

Tuscan Basil Chicken

This is a perfect busy-week-night meal.  It's so quick and easy to make, and my husband and daughter devour it every time.

Hope you enjoy it too!


- 1 tablespoon extra virgin olive or coconut oil
- 1 medium onion, finely diced
- 1 celery stalk, finely diced
- 1 large carrots, finely diced
- 1 pound organic chicken breasts, cut into small strips
- 1 (14 1/2 oz) BPA-free can diced tomatoes with herbs (such as this kind)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon sea salt, more or less to taste
- freshly ground black pepper, to taste
- optional: 1/3 cup cream
- optional: parmesan or raw shredded cheese for topping
- optional: gluten-free pasta or rice to serve it over


1.  Cook optional pasta or rice according to package instructions.

2.  In a large skillet, add oil and turn to medium heat.  Add the onion, celery and carrot, and saute until they begin to soften.

3.  Add chicken strips, and cook until no longer pink (about 2-3 minutes each side).

4.  Stir in crushed tomatoes, basil and salt & pepper.  Bring to a boil and then reduce heat to medium low, and simmer for about 10 minutes, to let the flavors come together.  Stir in the optional cream at this point if using.

5. Serve over prepared pasta or rice, and sprinkle optional cheese on top, and enjoy!

Approximately 3 servings

(Adapted recipe from here)