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

Friday, August 12, 2016

Almond Ginger Green Smoothie

My 2-year-old isn't a fan of vegetables... and so I'm constantly disguising them in his food each day.  Smoothies are such an easy and delicious way to practice this, which is what inspired this particular smoothie.  It's nicely sweet, but also has a good dose of vegetables and healthy fats.  

Such a great smoothie, and for all ages too!


- 1 cup almond milk (homemade is best, or I like this kind)
- 2 tablespoons almond butter
- 1 inch chunk of ginger, peeled, and roughly chopped
- 1 small cucumber
- 4 stalks celery
- 2 ripe bananas
- 1 avocado
- handful of ice cubes
- optional: drizzle of raw honey (add only if you'd like it extra sweet)


1.  Add all ingredients into a high-speed blender, and blend until smooth and creamy.

2.  Serve immediately and enjoy!

Approximately 2 servings

Saturday, August 6, 2016

Lemon Noodles and Summer Squash

I am in love with Tolerant noodles.  They're made from only 1 ingredient; lentils, making them gluten-free, high protein, low glycemic and ridiculously delicious.  Because of these amazing noodles, I've been craving more pasta lately.

This simple dish features these noodles (or your noodle of choice of course), along with seasonal summer squash, greens, and buttery lemon sauce.

It's the perfect quick-fix on a any summer night.


- 12 oz. gluten-free noodles (I love this kind)
- 1 medium-sized lemon, zested and juiced
- 2 cups spinach, roughly chopped
- 1 medium summer squash, cubed
- 4 tablespoons good quality butter
- 2 cloves garlic, minced
- optional: 3 tablespoons pine nuts
- 1 teaspoon unrefined sea salt
- 1/4 teaspoon black pepper
- 1/3 cup parmesan cheese, plus more for sprinkling


1.  Bring 3 quarts of water to a boil in a large stock pot, add noodles, and cook according to package instructions.  Once done, drain in colander, then add noodles back into stock pot.  Sprinkle the lemon zest and spinach over noodles, stir, and set aside.

2.  In a separate saucepan, add cubed summer squash, and enough water to barely cover.  Sprinkle with a little salt, and bring to a boil.  Quickly reduce heat to a simmer, cover and cook for a couple minutes, or until barely fork tender.  Drain and set aside.

3.  In another small saucepan, melt butter on medium heat.  Once melted, add minced garlic (and optional pine nuts), and sautĂ© for 2 minutes.  Stir in the lemon juice.  Pour mixture over noodles, and stir gently.  

4.  Now add in the summer squash, parmesan cheese, salt and pepper, and gently stir to combine.

5.  Serve with additional parmesan cheese on top, and enjoy!

Approximately 3-4 servings

(Adapted recipe from here)