Tuesday, October 27, 2015

not your grandma's meatballs
(dairy & gluten free)

Two and a half years ago my husband started his grain and dairy free journey.  I've finally come up with a way to make fluffy meatballs safe for him to eat.  I substitute cooked quinoa for breadcrumbs making the meatballs packed with more protein and fiber.  

Unfamiliar with quinoa?  It's the seed of a leafy plant--not a grain--high in protein, calcium, iron, fiber and more.  Cooking quinoa is as simple as cooking rice.  You can buy it in pretty much any grocery store and online.  It's a great food to cook in bulk and can be a substitute for oatmeal, rice, pasta etc.  You may find quinoa pasta in your store.  However, be sure to read the label if you're on a grain free diet because many brands also contain rice flower.


1 small onion, chopped fine and sautéed 
2 cloves of garlic, minced
1 pound ground beef or ground turkey
1 egg
1/4 cup quinoa, cooked
salt and pepper to taste
2 tablespoons olive oil


Preheat oven to 350 degrees F.

In a large bowl combine ingredients except the olive oil.  Using clean hands shape the meat into desired size.  Coat a large sauté pan in olive oil and bring to a medium-heat.  Brown the meatballs on all sides.  Place them on a cooling rack nestled in a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked through.


Wednesday, July 1, 2015

quinoa with basil pesto

(dairy free and gluten free)

I couldn't resist the basil at the farmers market!  This delicious dish is so creamy you won't miss the cheese.  This is a great side dish for summer BBQs.  It's also yummy main dish for vegetarians because quinoa is packed with protein.  It travels well and can be served room temperature.


Pesto is one of those recipes where I eyeball the amount of each ingredient.  Some days I want more garlic or salt.  Other times I may want it thicker so I'll add less olive oil.  Here you go…


1 bunch of basil
1 garlic clove, pealed
salt and pepper
extra virgin olive oil 
nuts: (Optional) I like to add a fist full.  Pine nuts are traditionally used.  However, I also like to use walnuts or sunflower seeds--whatever I have in stock.
quinoa--as much as you need for the group you're cooking for!


1. Using a food process or a high speed blender, combine the basil, garlic, salt, paper, olive oil and nuts until it reaches your desired consistency. 

2. Mix the pesto with quinoa.  

Tuesday, June 23, 2015

banana muffins
(dairy free, gluten free)


3 bananas mashed plus one sliced for garnish
1.5 cups almond flour
1/3 cup coconut oil
1 egg
1 tsp vanilla
1 tsp baking soda
1/2 cup coconut sugar


Preheat oven to 375 degrees.  Line muffin tin with paper liners.
Combine ingredients.  Using an ice cream scoop, fill liners half way with the mixture. Bake for 20 minutes. Cool, then garnish with sliced bananas.


add nuts and/or chia seeds for texture, added protein, fiber and omega 3

Monday, January 19, 2015

(raw, gluten free, paleo, vegan)

These delicious treats were inspired by cookies we enjoyed on our vacation to California over the holidays.  Enjoy!


11/2 cups almond meal or flour (I used the pulp I had left over after I strained my homemade almond mylk)
1/2 cup unsweetened shredded coconut plus 2 tablespoons to sprinkle on top
1/4 teaspoon kosher salt
1 teaspoon vanilla
1 tablespoon coconut oil
3 tablespoon maple syrup
zest from 1 orange
juice from 1 orange

With clean hands, mix the ingredients together.  Take desired amount and shape with your hands.  Sprinkle the extra coconut on top.  

Friday, November 14, 2014

kale & chili cook off

How cool that my town honored National Food Day with a cook off.  It was so inspiring to be surrounded by fabulous foodies.   A delicious butternut squash and kale soup won--yum!
I shared my kales pesto with zucchini noodles.

Kale Pesto (raw, dairy and gluten free)

12 large kale leaves
3 cloves of garlic, peeled
1 cup extra virgin olive oil
½ cup walnuts (can substitute with pine nuts, sunflower seeds)
salt to taste

Combine ingredients together in either a food processor or
blender until smooth. Enjoy with zucchini noodles, traditional pasta
spread on bread, crackers or use as a dip.
Can be served warm, cold or room temperature.


Tuesday, October 28, 2014

date truffles
(no cook, gluten free, dairy free)


12 Medjool dates, pitted
1 cup nut butter
1/2 cup cooked quinoa
2 Tablespoons honey
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Coating: unsweetened shredded coconut. 


1. Combine all ingredients except coconut in food processor, and process until smooth.  
2. Use about 1/2 teaspoon of mixture to form a ball, pressing and rolling with your palms.
3. Roll in coconut if desired.
4. Chill before serving.
5. Makes about 45 truffles.

You can increase or decrease ingredients according to your desired consistency and taste.

Friday, October 17, 2014

   21 for 21 challenge

Has anyone ever been in a yoga slump?  

My typical pattern is to blame anything, but myself, for avoiding my yoga practice.  Sound familiar?  My son inspired me to make the choice to change.

This time of year,  I tell myself I'm not practicing because I want to be outside (usually running).  As I look at this picture, taken while on vacation in Portugal this summer, the weather didn't hold me back--it inspired me.  Then there's the old stand-by excuse--that I'm too busy.  

So where does my twelve-year-old son fit in?  It was his daily discipline of sit-ups and push-ups that motivated me.  

So I decided to challenge myself--do 21 sun salutations for 21 days.  

Day 1: I couldn't keep my eye off the clock.  
Day 2: I felt good that I got through day 1.  
Day 3 (today): I'm starting to feel the flow.  

I'll check back in during my challenge.  Anyone want to join me?