Sunday, July 12, 2015

Zucchini Lasagna


2 large Zucchinis
Celtic salt to taste
Pepper to taste
1/2-1 Tb. Garlic Powder
1/2-1 Tb. Onion Powder
1 lb. ground beed ( 80/20)
1 small diced green bell pepper
1 diced yellow onion
1 cup tomato paste
1 can (16oz) tomato sauce
1/4 cup red or white wine ( I had white wine opened and used that)
2 Tb. chopped fresh basil ( if you have dried only that works too, just use slightly less)
1 Tb. chopped fresh oregano ( if you have dried only that works too, just use less)
1 egg
1 (15oz) container of low fat ricotta cheese
1 (16oz) packaged frozen chopped spinach. thawed and drained
1 lb. sliced white mushrooms
8 oz. shredded mozzarella
8 oz. grated parmesan cheese


1. Preheat oven to 325 degrees. Grease a 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. I use a vegetable peeler. Sprinkle slices with salt and set aside to drain in a colander.
3. To prepare the meat sauce,  heat up pan to medium heat and add ground beef. Cook and stir for 4-5 minutes. Add salt and pepper for seasoning. Add in green bell pepper and onion and stir in with meat. Add salt and pepper along with a sprinkle of garlic powder and onion powder. Add mushrooms. Once meat is no longer pink add tomato paste and tomato sauce along with wine, oregano, basil. I like to add more seasoning at this point. Use your best judgement. Always taste test as you go along. Bring to a boil, reduce heat and simmer sauce for 20 minutes, stirring frequently.
4. In a mixing bowl stir egg and ricotta with a pinch of salt. Make sure these are mixed well.
5. The zucchini produces a ton of moisture so I like to lay out a towel and lay flat the zucchini slices. I then pat dry with a paper towel.
6. Thaw and drain your spinach. I like to use a paper towel to remove extra liquid

To assemble lasagna:

7. Spread 1/2 of the meat sauce onto the bottom of the pan, then create a layer with the zucchini slices. Next add 1/2 the ricotta mixture, then layer with the spinach, followed by a layer of 1/2 the mozzarella cheese. Repeat by layering the remaining sauce, zucchini slices, ricotta mixture, and mozzarella. Sprinkle the top with an even layer of parmesan cheese. Cover with foil.

8. Bake for 45 minutes. Remove foil; raise temperature to 350 degrees and bake for 15 more minutes. Let stand for 10-20 minutes before serving.

Wednesday, April 8, 2015

Gluten Free Pizza Crust


1/2 Cup Almond Flour a1/2 Cup 1/2 Cup Tapioca flour 1/4 Cup + 1 Tbsp Coconut flour 3/4 tsp. Celtic Salt1 egg

1/4 Cup Olive Oil (I like using garlic olive oil)

1/3 Cup Coconut Milk
1 tsp. Honey

Thinly sliced red and green peppers
Sliced black olives
Sliced white mushrooms
Broccoli tops (steamed)
Zucchini slices
Sliced red onion
Artichoke hearts
Marinara Sauce (recipe below)
Shredded mozzarella cheese
Barbecue sauce


Preheat the oven to 450 degrees.
Place the almond flour, tapioca flour, coconut flour, and salt in a bowl and mix together.
Make a well the center of the combined flours.
In a small bowl, whisk together the egg, olive oil, coconut milk, and honey.
Pour the mixture into the well of dry ingredients.
Combine with a rubber spatula, mixture may seem a little wet at first.
Let it sit for a few minutes and the coconut flour will soak up the excess moisture.
Shape the dough into a ball and place on a sheet of parchment paper.
Lightly dust your hands with tapioca flour and press the dough out into a 12" circle. Crust should be thin, about 1/4".
Slide hands underneath the parchment paper and flip the crust over onto a pizza stone or greased baking sheet.
Slowly peel back the parchment paper and discard.
Top the crust with desired sauce and toppings and bake on the bottom rack of the preheated oven.
Bake for 12 minutes to get a crust that is still a bit soft underneath, for a crisper crust bake 15+ minutes.
Remove and slice with a roller cutter.

Marinara Sauce:

1 small mini can of tomato sauce. Add a hefty sprinkle of garlic powder. oregano, basil, and onion powder, and salt and pepper to taste. Heat. Spoon onto baked pizza crust.

Thai Coconut Curry Soup with Chicken

I absolutely love this recipe, and there is nothing better than a thick and creamy healthy Thai soup on a hot or cold night. Most of these ingredients can be found at your local grocery store, but lime leaves are harder to find, so I opted to leave these out and the recipe still tasted great. Also to clarify what tender cilantro stems are; I took a handful of fresh cilantro with stems intact and threw them into my broth. This recipe is super tasty the next day, just remove noodles from your broth and store them separately so the noodles do not absorb any of the broth. 


2 cans of premium coconut milk
1 heaping tablespoon of Thai curry paste
The tender stems of 1 bunch of cilantro, rinsed well 
2 chicken breasts, thinly sliced
2 cups of chicken broth
1 carrot, shredded
4 or 5 lime leaves (optional)
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons of fish sauce
Zest and juice of 2 limes
Small knob frozen ginger
2 handfuls of bean sprouts (2 cups or so)
8 ounce package rice noodles or Gluten-free noodles (optional)
1 bunch of cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
Add a sprinkle or two of Celtic salt or Tamari (soy sauce)

Thai curry pastes get their heat from chili peppers, but they’re also loaded with other flavors. You may use as much or as little as you like. Yellow is the mildest; green the hottest. Try stirring in a head of chopped Asian greens or baby spinach with the bean sprouts. You may easily substitute beef or shrimp for the chicken.


Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (Tamari or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Cauliflower Crust Pizza

I found this awesome recipe for a low carb gluten-free pizza. I tweaked a few seasonings, and added a few toppings, but seriously the best cauliflower crust out there. 



1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
¼ cup shredded Parmesan cheese¼ cup low moisture mozzarella cheese1 egg¼ teaspoon Celtic salt½ teaspoon garlic powder½ teaspoon dry basil ½ teaspoon dry oregano

1 cup marinara sauce (see recipe below)1-2 cups mozzarella cheese
Handful parmesan cheese


Thinly sliced red and green peppers
Sliced black olives
Sliced white mushrooms
Broccoli tops (steamed)
Zucchini slices
Sliced red onion
Artichoke hearts

Marinara Sauce:

1 small mini can of tomato sauce. Add a hefty sprinkle of garlic powder. oregano, basil, and onion powder, and salt and pepper to taste. Heat. Spoon onto baked pizza crust.


  • Preheat oven to 500 degrees F.

    1. Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.

    2. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes. After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as possible.

    3. Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust. 

    4. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I prefer my crust after 15 minutes. After the crust is golden remove it from the oven and add your toppings. (I always put way too many veggies on my pizza which makes it harder to eat with my hands)

    5. Turn your oven to Broil on High. Place the pizza back in the oven and bake for about 2-5 minutes until the cheese melts. Watch your pizza carefully. You don't want to burn your toppings.

    Monday, December 8, 2014

    Easy Roasted Chicken Thighs


    6-8 chicken thighs or drumsticks (or mixture of the two)
    Salt Rub (see below for directions)
    Olive oil


    Preheat oven 450 degrees

    Rub chicken with olive oil. Sprinkle salt rub on both sides of chicken pieces. Lien baking pan with tin foil for easy cleanup. Bake for 35 minutes. Check for doneness. Chicken should read 160 degrees. Continue cooking in 5 minute increments until finished.

    Cool for 10 minutes and serve.

    Salt Rub Directions:

    1-2 Tb. Sea Salt or Celtic Salt (Small grind)
    1Tb. chopped rosemary
    1 tsp. Sugar (optional)
    1 tsp. Powdered garlic or 2 tsp. minced fresh garlic
    Zest of 1 Lemon 
    Sprinkle of hot pepper flakes

    * This recipe is outstanding even with out this specific rub. Feel free to combine any of your favorite seasonings and bake as instructed above.

    Paleo Pumpkin Bread


    1/2 cup coconut flour
    1/2 cup almond flour
    1/2 cup mashed banana
    1/2 cup pumpkin puree
    1/2 cup melted clarified butter (unsalted)
    1 teaspoon baking soda
    1/4 cup honey
    4 eggs
    1/2 teaspoon vanilla extract
    1/2 teaspoon Celtic salt
    1/2 cup chopped pecans (optional)


    Preheat oven to 350 degrees

    Mix coconut flour, almond flour, baking soda, and salt into a small bowl, and set aside. Mix the bananas, pumpkin puree with clarified butter. Add honey and vanilla and eggs. Slowly add dry ingredients. Mix until combined. Add pecans and stir.

    Grease a loaf pan and pour mixture into pan. This batter is thicker so just use your spatula to smooth out the top. Bake for 45 minutes. Test with a  toothpick for doneness.

    How To Make Clarified Butter:

    Place the un-salted butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.

    Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.

    What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

    Tuesday, December 2, 2014

    Floating Tacos

    This recipe will blow your mind!
    Not only is it incredibly easy to make, but the amount of flavor
    packed into this meal is shocking, especially since there are so few ingredients. My dear friend Kyle was kind enough to let me share his floating taco recipe with all of you, and I am confident that this recipe will become a signature dish in your home. This meal has very little prep and cooking time, and perfect for entertaining.


    Serves 4

    1 pound ground turkey ( I use a higher fat content ground turkey)
    1 red pepper chopped
    1 red onion chopped (reserve 1/4 cup  or so for guacamole)
    3 garlic cloves finely chopped
    Salt and pepper to taste
    2 teaspoons garlic powder or onion powder
    1 bag gluten-free tortilla chips ( pick your favorite, and this is optional)
    4 cups raw spinach
    1 small package of grape or cherry tomatoes (slice)
    3 avocados
    1 package Greek yogurt
    Shredded pepper jack cheese ( or your favorite kind)
    1 lime
    Hot sauce


    In a pan heat 1 tablespoon coconut oil and a splash of olive oil. Add rep pepper, onion and garlic to pan. Sautee for several minutes. Add turkey meat. Add spices. Break up turkey meat while cooking and incorporate pepper/onion/garlic into turkey. Once turkey is no longer pink turn off heat.

    Plate prep:

    Take a handful of corn chips and slightly break them into bite size pieces and create a bed for the spinach. Take an extra large handful of spinach and roughly cut into bite size pieces. Place the spinach over the bed of chips. Add 1/4 of the turkey mixture to the top of spinach. Garnish with shredded cheese, sliced tomatoes, guacamole, and Greek yogurt. Optional: sprinkle with ground pepper. Repeat these steps for all four servings.

    Guacamole Recipe:

    Mash up 3 avocados and add a sprinkle of chopped garlic and 1/4 cup chopped red onion. Add a handful of  chopped tomatoes. Sprinkle with salt and pepper to taste. Drizzle 1/2 lime. Mix all together.