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.

Wednesday, November 19, 2014

Gluten-Free Coconut Butter Chocolate Chip Cookies

Thank you to my sweet friend Danielle, I now have my favorite cookie recipe at my disposal, and I
am so grateful that I can now share it with all of you (I  guarantee you will be hooked instantly just like I was.) On a side note, making coconut butter from scratch may seem intimidating, but I promise it is actually easier than you may think, and this extra step is well worth your while!!! Happy baking!


2 cups of GF Oat Flour
1 teaspoon salt
1 teaspoon of baking soda
3/4 cup brown sugar
1/2 cup white sugar
1 cup of coconut butter (see recipe below)
2 eggs
1 teaspoon vanilla
11/2 cups Gluten Free Chocolate Chips
1 cup chopped walnuts or pecans (optional)

Coconut Butter Recipe:

Place 1 bag ( 8 oz.  Brand is "Let's do Organic") of coconut flakes into food processor. Let the flakes process for 5-7 minutes or until flakes turn into a butter-like consistency. Scrape the edges down during this process. This will make a little less than 1 cup of coconut butter. Add 1 tablespoon melted coconut oil to a add a but of wetness to batter.


Preheat oven to 375 degrees. Mix all dry ingredients in a small bowl. In a separate bowl, beat brown and white sugar with the coconut butter and vanilla. Add eggs one at a time. After all wet ingredients are mixed together, slowly begin folding in dry ingredients. Once all ingredients are combined, add chocolate chips and nuts. Because these last two ingredients are optional, add as much as you like. Scoop the cookie on to a lined (parchment paper) cookie sheet and bake for 10-12 minutes.

Cool and Serve!

Monday, October 6, 2014

Lasagna (Wheat and Grain Free)


10 Wheat and Grain Free Crepes, cut into 2-inch strips like lasagna noodles
2 cups Marinara Sauce (recipe is below)
½ pound Italian Beef Sausage, casings removed
2 cups baby spinach, sautéed in ½ tablespoon olive oil until wilted
1 cup grated Mozarella cheese
2 cups Whole Milk Ricotta Cheese 
(substitute with Dry Curd Cottage Cheese)
3 tablespoons plain yogurt or almond milk*
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon fresh basil, chopped
2 tablespoons grated Parmesan cheese


Preheat your oven to 375 degrees.
-Crumble the sausage into a skillet and brown over medium-high heat for 5-6 minutes until is cooked through. Pour in all but ⅛ cup of the marina sauce and simmer on low until you’re ready to assemble your lasagna.
-Mix the Ricotta cheese, yogurt, salt, pepper, parsley, and basil in a bowl.
-Lightly grease the sides of an 8×11 baking dish. Pour the reserved ⅛ cup of marina sauce into the bottom of the dish.
-Start by layering the strips of crepes on the bottom, overlapping them ever so slightly so the fillings don’t seep through the cracks. If they don’t quite reach the edges of the dish, you can fill in the open spots with the scraps leftover from cutting them into strips.
-Next, spoon in ⅓ of the “ricotta” cheese mixture and gently spread to cover the surface. Then put half of the spinach on top, then top that with a sprinkle of provolone, and lastly with ⅓ of the meat sauce.
-Repeat until you’ve run out of ingredients going in this order: Noodles, ricotta, spinach, provolone, meat sauce. Finish with the remaining provolone and 2 tablespoons of parmesan cheese.
-Bake uncovered for 20-30 minutes, until the cheese is melted and slightly browned on top and the corners are bubbling.
-Let sit for 10-15 minutes before serving.
*Reheat in oven 350-375 degrees until cheese is bubbling

Marinara Sauce

1-2 Tablespoons Oil 
1 small onion chopped
1 29 oz can of Tomato Sauce
1 28 oz can of Special cut San Marzano Style 
2 garlic cloves
1/2 -1 Tablespoon Celtic Salt
1/2 Tablespoon black pepper
6 fresh basil leaves (julienned) 


-Heat the oil in a medium sauce pan over medium high heat.

-Add the onions and saute until they are translucent.
-Add the remaining 6 ingredients and bring to boil.
-Reduce heat to low, and simmer for 40 minutes.
-Adjust seasoning if necessary.

Crepes (Wheat and Grain-Free)

There are so many great dishes that will benefit from these delicious grain-free crepes. I made them as a substitute for noodles in a lasagna dish ( I will post this recipe as well), but then I discovered how yummy they are used in sweet and savory dishes as well as a substitute for pancakes and tortillas.


6 eggs
3 Tablespoons coconut flour (sifted)
I cup unsweetened almond milk, or other non dairy milk
2 teaspoons coconut oil or butter melted (plus 2 tablespoons for the pan)
1/4 teaspoon salt


-Whisk together the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again. 
- Heat a crepe pan or enameled skilled over the medium-high heat. 
- Brush sides and bottom of pan with melted oil or butter
- Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. Alternatively, very quickly use a spatula to spread the batter. Fill any holes with a drop of batter, making sure the pan is fully covered. 
- Cook for 1 minute, until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out onto a plate. 
- Continue with the remaining batter, stacking the crepes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.

* this recipe was provided by Danielle Walker from Against all Grain. I loved the recipe so much, I left it as is. 

Monday, September 8, 2014

Tortilla Soup

This is one of my favorite soup recipes that I discovered from blogger Pioneer Woman Cooks.                       I couldn't believe how simple this tasty creation was, so I couldn't wait to share with you all. I did change the seasoning measurements from the original recipe. I found that the soup was lacking in flavor from the spices, so you might find that you will need to add salt and even chili powder. (Let simmer for majority of time required before you bump up your seasoning. )


2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
2 teaspoons Cumin
11/2 teaspoons Chili Powder
1 teaspoon Garlic Powder
11/2 teaspoon Celtic Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Gluten-free Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches or triangles

For the Garnishes: These are just suggestions, please ignore any or all

Sour Cream or Plain Greek Yogurt (which is just as tasty)
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese or pepper jack cheese

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal or masa with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Sunday, July 6, 2014

The Best Gluten-Free Chocolate Chip Cookies

I have been struggling to make the perfect gluten-free cookie for quite some time now. Normally I wouldn't settle for baking with traditional sugars, but failing miserably in the cookie baking department using honey and other sugar substitutes has left me feeling defeated. There is really no such thing as a healthy cookie, so I caved and used white and brown sugar for his recipe with of course amazing results. Surprisingly the rice flour was light and airy, not gritty at all, and the batter was super easy to drop off the spoon with no pressing or shaping.

These hands down are the perfect chocolate chip cookie. Slightly chewy in the center with a crispy edge. These are milk worthy for sure (for me homemade almond milk), so prepare your tummy for a treat.


2 cups rice flour
1 tablespoon Arrowroot Powder
1 teaspoon baking soda
1 teaspoon Celtic Salt
1 cup softened unsalted butter (2 sticks)
3/4 cup dark brown sugar, firmly packed
3/4 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 large eggs
2 cups gluten-free chocolate chips


Preheat oven to 355 degrees

In a large bowl stir together flour, baking soda and salt. In another a large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined. Add eggs to the butter mixture and mix them lightly. Stir in the flour mixture. When flour is mixed in, fold in chocolate chips. Drop 2 tablespoons of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure there is either a baking pad or parchment paper placed on pan first Bake for 13-17 minutes or until the edges and centers of the cookies are golden brown. Remove from over and allow to cool on wire rack.

Makes around 24 cookies

Monday, June 30, 2014

Cheesy(cheese-less)Penne Alfredo


1 medium white onion chopped (11/2 cups)
2 cups low sodium vegetable or chicken broth, separated
1/2-3/4 teaspoon Celtic Salt
1/4-1/2 teaspoon ground black pepper
3-4 large minced garlic cloves
1/2 heaping cup of whole cashews (2.6 oz)(soaked for 5 hours if you don't have a high powdered blender)
1 tablespoon lemon juice( I added more, so add to you liking, do not omit this)
1/4 cup + 1 Tablespoon nutritional yeast

Optional Flavoring:
Garlic Powder
1 Tb. butter


Add the onion and only 1 cup of the broth to a large pan over medium-low heat. Cook for about 8 minutes until the onion is very tender. Add a tad more broth if needed so onions don't brown. After the 8 minutes add the garlic and cook until all the broth has evaporated. You don't want any liquid left once it is done cooking

Add the cooked veggies to a blender. Start out by just adding 3/4 cup more of the broth, and add all the remaining ingredients. Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency. Taste test. Add any salt and pepper if desired. I also add 1 teaspoon of garlic powder, a sprinkle or two on cayenne at this point. If you want to add a tablespoon of butter at this point for extra richness go for it!

Add half of the sauce to preferred pasta and mix. I love Annie's Brown Rice Penne Pasta for this dish. I love to lightly steam broccoli florets and add to the pasta and top with grilled chicken if available. I then add extra sauce if needed. I keep the remaining sauce for when i re-heat leftovers. Add a a splash of chicken broth and mix to the left over sauce before heating. this will lighten the sauce after it has thickened overnight.

*vegan, gluten-free, dairy-free, kid-approved

Friday, April 18, 2014

Sticky Spicy Honey Chicken

  • 2 package of chicken thighs/wings with skin and bone or a combination
  • 2 TB honey or sugar
  • 1/3/4 TB chili garlic sauce (or any hot sauce)
  • 1/4 cup Tamari soy sauce ( regular soy sauce is fine for non-gluten eaters)
  • 2 TB sesame oil
  • 2 TB ketchup
  • 2 TB honey
  • 2 TB Tamari soy sauce
  • 2tsp brown sugar or sugar 
  • 2 tsp chili garlic sauce (or any hot sauce)
  • 2 TB minced garlic (if desired)
  • 2 tsp arrowroot powder or cornstarch 
  • garnish with sesame seeds and sliced green scallions 
In a large bowl, mix your marinade of honey, chili sauce, Tamari soy sauce and sesame oil. Remove chicken from package and place into bowl, Make sure all pieces of chicken is coated with the marinade mixture. Marinade for at least 30 minutes or overnight.
Preheat your oven (or toaster oven) to 375F. Line baking sheet with foil and place chicken pieces on top, making sure that no pieces are directly on top of each other. Place into oven and bake for at least 25-30 minutes or until done. The last 10 minutes I usually kick up the heat to 425F.
Meanwhile, prepare your sauce. In a small saucepan, mix ketchup, honey, soy sauce, sugar, chili sauce, garlic and arrowroot powder (or)cornstarch.  Mix thoroughly and heat on stove until thickened . Watch carefully, this takes around a minute or less.

Feel free to baste your chicken a couple times while cooking. Once chicken is done cooking, place into your sauce bowl and toss. Garnish with sesame seeds and sliced green scallions and serve.

For nect day re-heating, I heat chicken either in a microwave briefly or in a 425F oven until heated through, than I place n hi broiler just to crisp the outside.

Thursday, February 27, 2014

Slow-cooker Shredded Chicken

3 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper 
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 jar salsa
4-5 Boneless skinless chicken breast
1 Large onion sliced (optional)


Layer thinly sliced onion on bottom Slow-cooker (optional). Place chicken breasts in single layer on top of onions or on bottom of Slow-cooker if onion is not used. Mix all spices together. Sprinkle and coat chicken breast with spice mixture. Pour half a jar of salsa over the chicken. Cover and turn on low for 4-5 hours depending on cooking instructions. Chicken breasts can become dry so checking during cooking time to see if shredding occurs is recommended. Shred chicken and allow for juices to be absorbed back into chicken before serving. We like to top with homemade yogurt, fresh cilantro, and avocado slices. For a tasty treat serve with gluten free corn chips, or corn tortillas and serve like a tostada. Shredded cheese is optional for non Paleo eaters

Homemade Yogurt Dip (recipe below)

Yogurt Dip
1/4 cup plain Greek yogurt
1-2 large Tb. fresh lemon juice
1/8 tsp or less salt
1-2tsp. garlic powder
1-2 Tb. finely chopped cilantro
Mix and serve

Saturday, January 4, 2014

Paleo Porridge


(1 serving)

1/2 cup plain almond milk
1/4 cup ground up cashews (place whole cashews in Cuisinart and grind until fine, but not powdery)
1/8 cup shredded coconut (unsweetened)
1 Tb. ground Chia seeds
1/2 Tb. Golden Flax seeds (optional)
sprinkle of celtic salt
Hefty sprinkle of Cinnamon
1 tsp. vanilla
1/2-1Tb brown sugar (honey or Stevia sweetener can be used here instead)


Heat almond milk until soft boil. Add all ingredients. Mix and turn off heat. Porridge will begin to thicken within seconds. Once mixed together and thickened, serve. Drizzle almond milk over top. Top with sliced bananas, walnuts or dried fruit (optional).

Slow Cooker Shredded Korean BBQ


3 lb. boneless chuck roast
Home made Korean BBQ sauce (recipe below)
10 mini sweet peppers, thinly sliced
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish


Place chuck roast into a slow cooker. Add homemade Korean BBQ Sauce and sweet peppers. Cover and cook on low heat for 7-8 hours or high heat for 4-5 hours. Remove chuck roast from the slow cooker and shred the beef before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Homemade Korean BBQ Sauce:

1 cup Tamari ( gluten free Soy Sauce) 
3/4 cup dark brown sugar 
2 Tbl. minced garlic 
1 Tb. rice wine vinegar 
1 Tb. chile-garlic sauce (such as Sriracha) 
1 tsp. grated fresh ginger
1tsp. toasted sesame oil 
11/2 tsp. ground black pepper 
1 Tb. arrowroot powder (or cornstarch) 
1 Tb. water 

Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. 

Whisk arrowroot powder (or cornstarch) and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Serve over rice or cauliflower rice

Cauliflower Rice:

Place clean dry cauliflower in a food processor until texture of rice. Heat skillet with oil of choice and heat for 5-7 minutes. No seasoning is necessary for this rice because the shredded beef has enough liquid to season cauliflower. 
  • If you don't like spicy food, add less chile sauce or none at all