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

Monday, January 25, 2016

Turkey and Sweet Potato Skillet

Turkey is a good source of tryptophan, an amino acid that your body converts into serotonin.  So if you are a stressed, angry or argumentative type person, eat more turkey!

Here I bring you a simple, stress-reducing dish, that also features nutrient-rich sweet potatoes.  It's the perfect weeknight fix!


- 2 tablespoons extra virgin coconut oil
- 1 lb organic ground turkey
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 large red, yellow or orange pepper, finely diced
- 1 1/2 cups sweet potato, diced (about 1 medium)
- 1 teaspoon unrefined sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/3 cup water
- 3 teaspoons dried or fresh parsley
- optional: 1/2 cup (or to taste) shredded raw cheese (I like this kind)


1.  In a medium skillet, heat coconut oil over medium heat.

2.  Add ground turkey, and cook, stirring occasionally, until browned.

3.  Add garlic, onions and peppers, and cook until slightly softened.

4.  Add the sweet potato, salt, pepper, chili powder and water.  Turn heat down to medium-low, cover and cook until sweet potatoes are tender, about 10 minutes, stirring occasionally.

5.  Stir in the parsley, and sprinkle optional cheese on top.  Cover pan with lid, turn off heat, and allow cheese to melt.

6.  Serve as is, or it'd be delicious with sour cream, avocado, salsa, or good-quality ketchup on top, or simply scooped into a gluten-free tortilla (such as these ones).

7.  Enjoy!

Approximately 2-4 servings

(Adapted recipe from here)

Tuesday, January 19, 2016

Cauliflower Broccoli Tots

Lately, my 1 1/2 year old has decided to do the worst thing possible to his momma, and veto vegetables...  I absolutely refuse to give up, even though it's not my favorite thing watching my clever, and not-so clever fixings get thrown across the room..

So these scrumptious little tots are my saving grace, and are the perfect way to 'fool' your little ones into eating something that you can truly smile about! :)


- 2 cups grated cauliflower (about half a large head)
- 1 1/2 cups grated broccoli (about one crown)
- 4 large eggs (preferably from pastured hens)
- 1/2 cup gluten-free oat flour (I use this kind)
- 1 tablespoon Italian seasoning
- 1 teaspoon unrefined sea salt
- 1/2 teaspoon dried onion
- 1/2 teaspoon black pepper
- optional: good quality ketchup to serve with (homemade is best, or I like this kind)


1.  Preheat oven to 390 degrees and line a baking sheet with parchment paper.

2.  Wash and dry the cauliflower and broccoli, grate it in a cheese grater, and place in a large bowl.

3.  Add all other ingredients, and mix until well combined.  (If batter seems too wet, just add more oat flour to get the right consistency).

4.  Using a cookie scoop, scoop up mixture, place on cookie sheet, and flatten slightly with your hand.  (Freeze them at this point, if you'd like them for a later time.  Just thaw for about an hour in the refrigerator, then bake as instructed).

5.  Place in oven, and bake for 25 minutes.

6.  Remove from oven and serve as is, or with a good quality ketchup.


Makes approximately 20-25 tots

(Adapted recipe from here)

Sunday, January 3, 2016

No Beef, Beef Stew

I love a hearty beef stew, but if I don't have any meat on hand, but want the same satisfying taste, this stew is perfect!

Portabello mushrooms are the meat substitute in this, and Mmmm they're good.  Portobellos are not only delicious, but they're also an excellent source of copper, which your body needs to produce red blood cells and carry oxygen through your body.  They also offer three important B-complex vitamins, and at least 15 different vitamins, minerals and phytonutrients!

Mushrooms are the best.  And this stew is the perfect meatless winter dish.


- 1 tablespoon extra virgin coconut oil
- 1 large onion, finely chopped
- 3 ribs celery, finely chopped
- 3 medium carrots, sliced lengthwise and chopped
- 2 portobello mushrooms (about 1/2 pound), cut into 3/4th inch pieces
- 6 cloves garlic
- 4 cups beef, mushroom or chicken broth (homemade is best, or I like the Pacific brand)
- 1 cup filtered water
- 2 cups chopped Yukon Gold Potatoes (about 3 large), cut into 3/4th inch pieces
- 1/4 cup tomato paste
- 1 tablespoon dried Italian herb blend
- 1 tablespoon paprika
- 1 teaspoon dried rosemary, crushed between fingers
- 1 1/2 cups frozen green peas
- 1/2 cup fresh parsley, finely chopped
- 2 teaspoons unrefined sea salt, or to taste
- 1/2 teaspoon black pepper


1. Add coconut oil to a large stock pot, and turn to medium-high heat.

2.  Add the onion, celery and carrot, and cook for 7 to 8 minutes, stirring occasionally, until softened.

3.  Stir in the mushrooms and garlic, and continue to cook while stirring, for an additional 5 minutes, adding more oil as needed.

4.  Add the broth, water, potatoes, tomato paste, dried Italian herbs, rosemary, paprika, salt and pepper.  Bring to a boil, and then reduce heat to a low boil.  Cook covered for 15 minutes, stirring occasionally.  Add the peas and cook for 5 minutes more, or until the carrots and potatoes and tender.

5.  Scoop out 2 cups of the stew, and pour in a blender, and blend until smooth.  Stir this back into the pot, and add in the parsley.  

6.  Serve and enjoy!

Approximately 4-6 servings

(Adapted recipe from here)