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

Wednesday, April 27, 2016

Sausage, Cabbage and Sweet Potato Casserole

I have been LOVING casseroles lately.  No special steps, but just basically throwing all the ingredients together, and then having a delicious feast an hour later.

This dish features two of my favorites: sweet potatoes and cabbage, in addition to my husband and kids' favorite: sausages..

Now, it's best to purchase nitrate and gluten-free sausages with the fewest ingredients possible.  Luckily they're becoming easier to find these days in a variety of stores.

Pictured below I used Aidell's Chicken and Apple Sausages.  It was delish!

(I also think this would make for a great Hobo Dinner for any up and coming camping trips!)


- 2 medium sweet potatoes, peeled and cubed
- 5 carrots, peeled and sliced
- 1 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- half head of cabbage, roughly chopped
- 1/2 cup vegetable or chicken broth, (I like this kind)
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons Italian Herbs
- 1 teaspoon unrefined sea salt
- 1/2 teaspoon black pepper
- 4 or 5 gluten-free sausages, sliced
- optional:  good quality ketchup to serve with


1.  Preheat oven to 450 degrees.

2.  Place chopped sweet potatoes, carrots, garlic and cabbage in a 9x13 casserole dish.

3.  In a small bowl, combine the broth, olive oil, Italian Herbs, salt and pepper, and stir.

4.  Pour over vegetable mixture, and toss to coat.

5.  Place in oven and bake for 40 minutes, stirring gently, half-way through.

5.  Carefully remove from oven, and add sliced sausages on top.  Place back in oven, and bake for additional 10 minutes.

6.  Remove from oven and gently stir, then serve as is or with a bit of ketchup.

7.  Enjoy!

(Adapted recipe from here)

Sunday, April 10, 2016

Cashew Chicken

This is such a great way to enjoy this classic dish, but without any gluten or soy involved.  It's a simple, delicious and nutritious meal that also features my favorite nut; the cashew!

Did you know that cashews help provide bone strength and joint flexibility, discourage migraines, improve memory, lower blood pressure, and protect against UV damage, heart disease and cancer?  Pretty amazing, right?!

Hope you enjoy this one as much as my family does. 


- 1 tablespoon extra virgin coconut oil
- 1 1/2 pounds organic boneless chicken thighs, chopped into bite-size pieces
- 3 large carrots, peeled and sliced on the bias
- 2 large cloves garlic, minced
- 2 small heads broccoli
- 1/4 cup water
- 1/2 teaspoon unrefined sea salt, plus more for sprinkling
- 1/2 cup raw cashews, or desired amount
- optional: sprinkling of chili flakes, if you want some heat
- optional:  black sesame seeds to garnish with
- quinoa or rice to serve over

Teriyaki Sauce

- 1/3 cup Coconut Aminos
- 1/3 cup water
- 1 1/2 tablespoons fresh ginger, minced
- 1/4 cup raw honey
- 2 tablespoons arrowroot starch


1.  Cook your quinoa or rice according to package instructions.

2.  In a small saucepan over medium-low heat, combine all of the teriyaki sauce ingredients.  Stir occasionally, for 5 minutes, or until the sauce has thickened, (it'll be gooey at this point).  Set aside.

3.  Heat a large skillet over medium-high heat, and add the coconut oil.  Add the chicken in a single layer, and let cook, undisturbed, for 3 minutes.  Flip, and repeat until all sides are lightly browned.  Sprinkle a bit of salt over top.

4.  Add the carrots, garlic and teriyaki sauce, and let simmer for 5 minutes, stirring occasionally.

5.  Turn heat to medium-low, and add the broccoli, cashews, 1/4 cup water and 1/2 teaspoon salt, and cover and cook, stirring occasionally for about 10 minutes, or until broccoli and carrots are fork tender.  Stir in the optional chili flakes.

6.  Serve over prepared quinoa or rice, sprinkle tops with black sesame seeds, and enjoy!

(Add more salt or coconut aminos to individual portions if desired).

Approximately 4 servings

(Adapted recipe from here)

Friday, April 8, 2016

Coconut Almond Waffles

If you can't eat gluten or dairy, but want to enjoy a traditional breakfast food, I've got your covered with these low carb, fiber and protein-rich waffles.  These babies are filling!

I love making a double batch, and storing the leftovers in the fridge or freezer for a quick breakfast or snack later.

(Also, if you plan on eating these plain, I recommend adding a bit more sweetener to the batter.  I love these waffles topped with a good quality peanut butter, grass-fed butter and/or Grade-b maple syrup.  MmMmm).


- 6 eggs, preferably from pastured hens
- 1/2 cup coconut milk (I use this kind)
- 2 teaspoons pure vanilla extract
- 1 teaspoon raw honey
- 4 teaspoons extra virgin coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/8 teaspoon unrefined sea salt
- 1 cup almond flour (I use this kind)
- 1/4 cup coconut flour


1.  Plug in waffle iron.

2.  Crack the eggs in a medium-sized mixing bowl, and beat until smooth.  

3.  Add all other ingredients, in the order listed, and stir until well blended.

4.  Spread a layer of butter, ghee or coconut oil to your waffle iron, and pour in about 1/3 cup batter (depending on size of waffle iron).

5.  Repeat step 4 until all batter is used up.

6.  Serve warm with desired healthy toppings, and enjoy!

Makes approximately 5 waffles

(Adapted recipe from here)