Simple Stuffed Chicken Breasts


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The last few months I’ve been in a rut. A dinner rut that is.

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Do you ever get stuck just rotating the same old recipes over and over again? You’d think a food blogger would be immune to such things because we always have food ideas dancing in our heads. But, we get tired and bored and uninspired just like everyone else it seems.

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Last week I finally decided enough is enough and I sat down for several hours and created 60 dinner meal plans to choose from. I have hundreds of recipes on my own blog along with piles and piles of cookbooks. I’m also slightly addicted to tearing recipes out of magazines that I can tweak in one way or another.

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Having food allergies means tweaking is a must usually, and if I’m feeling energetic, it’s fun to come up with fresh ideas to put on table. Now we have some old favorites mixed with new dishes to try over the next few weeks and I’m no longer in a boring rut.

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The photos don’t really do the dish justice, unfortunately. It comes out of the oven so gorgeous! It’s the time of year when our daylight is diminishing at an alarming rate which makes for terrible food photography. I prefer to rely on natural light, but this house is so dark, I may have to invest in some photography lighting or get creative with a light box.

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Before you decide to add this dish to your menu, I’m going to be honest with you and tell you I did not like the addition of bacon.

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I was feeling a little queasy before dinner and the first bite with the bacon was not appealing to me. Once I removed it from the middle of my chicken breast, I thoroughly enjoyed the recipe.

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My husband thought the bacon added a nice flavor. So I’ll leave it up to you. I served it with my grain free Garlic & Kalamata Olive Bread which was a very tasty combination!

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Grain Free Dairy Free ~ Simple Stuffed Chicken Breasts

Preheat Oven to 350 degrees.

2 Boneless Skinless Chicken Breasts, sliced open like a book

About 2 Tablespoons Crumbled Sheep’s Milk Feta

About 1/4 Cup Grated Sheep’s Milk Parmesan + more to top breasts at end of cooking

About 2 Tablespoons of Diaya Cheddar Style Shreds

1 Cup of Fresh Baby Spinach, chopped

A Few Very Thin Slices of Red Onion

2 Slices of Cooked Bacon, chopped (see post above…I didn’t like the bacon)

1/2 Jar of Your Favorite Store Bought Marinara Sauce

Olive Oil

Drizzle a little olive oil in a small baking dish. Place the breasts in the dish and stuff with the cheeses, spinach, onion, and *bacon. Add the marinara sauce, cover with tin foil,  and bake for 45 minutes. Remove the foil, add more grated sheep’s Parmesan on top of the breasts and continue baking until the parm is lightly melted and a beginning to color. About 10 more minutes. Serve with your favorite crusty bread and a salad if you’re not too lazy to make one like I was!

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Sunday Morning Quiche



We were finally able to enjoy a great couple of days last weekend.

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Tony and I had been sick for almost two weeks and then something went wonky with his hip joint. That led to a lot of pain, a lot of couch time, and several painful trips to the chiropractor.

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It was a nice change of pace on Friday to realize we both at least felt decent enough to get out and have some fun.

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We went to the county fair. I always look forward to it even though every year they’re pretty much the same. This year I was happy to see there were a couple of changes.

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They had a large, free petting zoo which was fun to walk through. Along with a good excuse to eat an embarrassing amount of kettle caramel corn…the animals are my favorite part of the fair. I mean, who doesn’t just melt over a baby goat? Or the eye lashes on the Lamas? Or the cows that have shiny coats the color of corn silk?

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There’s also a booth with Asian massage therapists who do the most incredible chair massages! I mean seriously. They have perfected the chair massage. We partake in one every year and it is heavenly.

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The only picture I took at the fair was of this adorable baby zebra. We had just walked out of one of the animal barns and he was being led back to his stall. The owner wouldn’t let us get near him, but we were close enough to get a good picture. He was just stunning!

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Saturday we packed up the truck and headed about an hour from here so we could meet up with my husband’s hang gliding group.


It was a gorgeous day so we took snacks and brought the dogs along.

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I was able to get a lot of really good photos of the pilots and it was fun to watch all the different levels of experience.

My husband is the yellow and light blue glider.



Some of the pilots have been flying for more than 30 years! They started in the 70’s when it was pretty loosey goosey and quite dangerous.



Now pilots have to study and be trained and tested, and there are different levels of training that can be achieved. When a hang gliding pilot reaches the highest level of training, it’s the equivalent of a private pilot’s license.


The majority of people aren’t aware of what it takes to become a certified hang glider. It’s serious business. I’ve heard many people just assume that someone goes out and buys a glider, straps it on, and off the mountain they go! Only crazy people do that. And in fact, now it’s almost impossible to even purchase a glider without an OK from a certified instructor to the manufacturer.

This guy hangglides and paraglides.


This is him again. He flew at 7200 feet for well over an hour.


Even pilots who’ve been flying for 30 + years can occasionally misjudge and end up in trouble. It’s happened twice this summer with Tony’s group but thankfully, both the pilots came out of it relatively without injury.


Last flight of the day.


Regardless of risk, for those that have the flying bug, I’m sure there’s just nothing like soaring like a bird with your own set of wings. They all have radios on their gliders and it’s fun to hear them explain what they’re experiencing when they’re soaring at 7200 feet.


After a few hours at the fair on Friday, and several hours on top of a mountain on Saturday, by Sunday morning we were feeling pretty worn out. Especially after having that much activity after not feeling so hot the last few weeks. Even the dogs were beat.

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So we lounged and had a slow morning. I made us vegetable quiche for breakfast and as we sat at the table and discussed our weekend. We both agreed that it was worthy of two thumbs up!


Vegetable Quiche

1 Pie Crust Portion

1/2 Red Onion, diced

1/2 Large Bell Pepper, diced

About 1/2 Cup Broccoli Florets

2 Cups Packed, Fresh Baby Spinach

2 Cloves of Garlic, minced

Fresh Thyme

Bacon Fat

8 Eggs

1/2 Cup of Hemp Milk

1/2 teaspoon of Sea Salt

A Few Grinds of Pepper

A Couple Sprinkles of Garlic Powder

Couple Pinches of Dried Oregano

1/4 Cup of Sheep’s Milk Parmesan

1/2 Cup of Sheep’s Milk Mozzarella

Freshly Chopped Tomatoes & Parsley For Garnish

Preheat oven to 375 degrees.

Roll out the crust and line pie plate. Place in the preheated oven for 20 minutes. Remove and set aside.

 In a large skillet, saute the bacon fat, onion, pepper, broccoli, garlic, and thyme until onions and broccoli are aldente. Add the spinach and saute until wilted. Season with salt and pepper. Set aside. Grate cheeses.

Whisk the eggs, milk, sea salt, pepper, garlic, and oregano in a bowl. Place the pre-baked crust on the middle rack of your oven and pour the egg mixture carefully into the crust. Sprinkle cheese on top.

Bake for 20 minutes.

Super Easy Kabobs & 10 Life Lessons Lyme Has Taught Me That You Can Learn Too



I was finally diagnosed with Lyme Disease in 2013 while we were living in New Hampshire. I say “finally” because I had actually gotten sick in 2006 and then extremely sick in 2008, when I was so sick I chose to quit my job. It took 7 years for someone to figure out what was wrong with me. That may seem surprising to you, but it’s actually a very common Lyme story. Once I got a handle on what was going on I realized that taking care of my health was going to be serious business. The past two years have definitely been a struggle, but I have also used it as an opportunity to carefully examine things and work on making adjustments that help my life run more smoothly.

10 Life Lessons Lyme Has Taught Me That You Can Learn Too:

 1.  Ditch ToxicToxic people, toxic stuff, toxic behaviors, toxic emotions. Life is just simply too short to hang out with toxic people. People who display behaviors that go against the needs of a healthy relationship. Life’s too short to surround yourself in a toxic environment full of toxic “stuff”, too short to fill your body with toxic food. Too short to hang on to your own toxic behaviors whatever they may be, too short to have toxic emotions that beat you up all day every day because of feelings of inadequacy, marital issues, family issues, appearance, jealousy, past mistakes, not standing up for what you believe in, whatever it may be that you beat yourself up about on a regular basis. Make a list of non-negotiables, stick to them like glue even when it’s hard, and treat yourself and others with love and kindness. Value the life you’ve been given.


2.  Don’t Take Ignorant Comments Personally. I have found that we all feel we’re a little bit of an expert on a little bit of everything. It’s human nature for people to give opinions. I am full of them! But, in certain situations when you really are an expert on dealing with something unpleasant, the negative nellie’s of the world can really get under your skin. The number one complaint of people who have a chronic illness (besides the illness itself) is other people who aren’t supportive and/or say stupid, hurtful things. “You don’t look sick. You just need to get more exercise. Drink more water! But you seemed fine yesterday. You’re up and moving around, I thought you were sick? It’s all in your head. You’re always sick. Why can’t you get better? Quit making excuses. There’s no such thing as……” Eye rolling, gossip, being laughed at, being told you’re weak…. People can be really mean and not just strangers.  Unless you are speaking to someone who is suffering from something similar, it’s highly unlikely they will ever fully understand what you’re going through and most won’t even give it a good try. In any situation you’re going through in life where people are making ignorant comments, you need to decide whether it’s worth the energy to try to explain it properly, and if it’s not, just nod and smile and move on. Stop looking for support and acceptance in all the wrong places.

3.  Form Your Circle. All of us need a safe, close, circle of people who we can trust and rely on no matter what. I’ve heard many times and agree that this circle for people with chronic illness and people diagnosed with major illness is often small. Partly because of the ignorance I discussed above, and partly because when you end up sick, or have a crisis, or need someone to have your back, the relationships that were never really close and genuine, fall away. It’s painful, but a fact of life. Save your energy for the people who stay.  You absolutely need a circle who you deeply value and who deeply value you. This may be only a few people or 10 people, but it’s imperative.


4.  Join A Support Group. Meeting people who have the same interests and similar struggles can be life changing. It can make all the difference in how you view what you’re going through. I belong to private online Lyme groups filled with hundreds of amazing people of all walks of life. By private, I mean no one outside the group can see the posts or comments. These groups have been a tremendous help to me. Not only with information and ideas, but with loving support. No discussion is too bizarre, or too whiny, or too scary, or too real. You can be open and completely honest, which is sometimes difficult to do with close friends and family who are not going through the same thing you are. In the support groups we’re there to learn, understand, listen to each other, and lend support. There’s a lot to learn from other people who are going through the same things you are. Another really important part of being in a support group is the recognition that someone always has it worse than you. Much, much, worse. That’s a real eye opener when you’re feeling really blue. Listening to what others are going through forms friendship bonds and helps with feelings of isolation in illness or anything unpleasant that you’re going through. Even on your worst day, you can be a voice of love and compassion to someone else.


5.  Keep Moving Forward. Stress can be debilitating. Many people don’t understand that stress is not just a bad job, a snotty teenager, a bad marriage, money issues, a neighbor’s barking dog, crappy customer service, or a hateful relative. Illness itself is also a major form of stress and places your adrenal glands under constant pressure. They pump out cortisol more than they should which sets your body into “fight or flight” mode and imbalances your hormones. Too much cortisol lowers the immune system, causes anxiety among other things, and interferes with your body’s ability to rest and repair properly. Trying to keep all the stress in your life from inside and outside sources can be very difficult. There’s not a lot I can do to cure the stress that Lyme Disease causes inside my body, but once I could visibly see how stress from outside sources dramatically aggravates my health, I had to make big changes in my life. I had to ditch the toxic like in #1 above. I have to focus on taking care of myself properly inside and out. I focus more on doing things I love that bring me peace and being around people who strive to be peaceful and are also looking to lead a healthy life inside and out. Sometimes that can be really difficult and obviously, we can never fully remove stress or stressful people from our lives.  Most of us have a lot of clutter and static that we simply do not need but hang on to because we’re used to it in a kind of dysfunctional, comforting way. It’s more harmful than good. Do whatever it takes to get rid of as much stress as possible, and every day do things that help you move forward toward more peace and more joy in your life.

6.  Learn How To Say No. I come from a long line of people pleasers. Saying “No” to people is difficult for me without feeling piles of guilt. I’m still in the learning and practicing stages but over the past three years, even though it’s uncomfortable, I’ve made progress. Feeling guilty for not wanting to do things, guilty for disappointing people, guilty because you feel like crap a lot and it affects other people, guilty because somehow it feels kind of shameful to say “no” and not to worry about what other people think about it. Some people have zero problem with “no” or feeling guilty about saying no. But most people are just like you and me and struggle with it a lot. If we want to be healthy in our lives, we have to recognize that we simply cannot be a yes woman/man all the time. We need to work toward getting rid of the guilt of not always being the person everyone wants us to be and doing the things that everyone wants us to do.


7.  Every Day Is Different, Embrace It. This is one of the most misunderstood symptoms of chronic illness, especially Lyme Disease. I am not exaggerating when I tell you that literally, every single day is different for me. One day I can feel relatively fine and the next day I can wake up feeling absolutely terrible from head to toe. I can go back and forth like that for weeks, even months. This can make it difficult to make future plans. I do plan things, but typically only very short term and when I have to plan something for the future, I dread it. I guess that goes back to the guilt and anxiety of saying no, or about feeling terrible about letting people down or looking like a flake because I can’t follow through or have to cancel. I have a very small circle of people that I feel comfortable doing things with. This is only because I can relax and feel crappy when we’re together and be fine with it and so can they. I do life sick, that’s the reality, and I need a comfort zone. We all need a comfort zone. I have come to realize that I have to exert a lot more energy to do life sick with people outside of my circle. Sometimes I have that extra energy and sometimes I don’t. I’m learning how to be OK with that and to not worry that people may not understand. That works for every rough patch we deal with in life. Be OK with what is best for your health and well being.

8.  Examine Your Past, But Not Too Much! Many of the reasons behind who we are and how we handle things have to do with how we were raised. Now this is not a license to pick on your parents! A little past examination comes in handy though when doing some soul searching and dealing with life’s ups and downs. Whenever I’ve been ill with anything throughout my life, it always made me feel really anxious and uncomfortable. Fearful of what, I didn’t know, not death because that doesn’t scare me, but just plain anxious and fearful. Dread. Guilt. Doctor avoidance. So I did some thinking and it occurred to me that both of the main women in my life hid their symptoms and their illnesses throughout much of my childhood. By “hid” I mean they didn’t tell anyone until someone found them out. I remember walking into the bathroom and my mom was leaning up against the counter gasping for air. Her lung had collapsed and she didn’t want me to tell anyone! And that wasn’t the only time things like that happened. I can only guess that she learned those behaviors from my grandmother because she was the same way. She hid chest pains and all kinds of things from us. “Don’t tell anyone, don’t want to worry anyone, I can handle it myself, I’m fine…” That sends a message that there’s something wrong with being ill or being vulnerable and in need of help. On my father’s side, I remember my grandma telling a story about my great grandmother that was extremely unsettling. She collapsed on the floor and when the paramedics arrived and ripped open her shirt, she had been treating herself for breast cancer. She had an open wound on her breast that she had told absolutely no one about. What is it about us women in particular that makes us want to hide and feel guilty about being ill? Millions of people in the world face illness every day, unfortunately it’s quite common place. It does not need to be hidden and the reality of it should not be feared. This is a hard reflex to change, but I try diligently to work on it. We need to be a tower of strength for each other, not hide from each other. We need people in our circle who support us when we’re feeling vulnerable. Life whether good or bad, should not be faced alone.

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9.  Focus On The Positive. Many people have said to me, “You have such a positive outlook!” I appreciate those comments, because that is what I and certainly most people in life in any situation strive for. Am I always positive? Of course not. Having a chronic illness comes with a lot of mixed feelings about all kinds of things.  It’s confusing, and irritating, scary, and often painful and debilitating. However, I have learned that if I’m feeling blue or anxiety ridden, I only allow myself a little bit of a pity party. Swimming in despair is terrible for you, but so is cramming your worries and not working through them. I think through the main things that are upsetting me and then redirect with  prayer, or talking to a trusted friend, taking a walk, reading a good book, playing with the dogs, catching up with friends on Facebook, baking, shopping, praying for other people who are struggling, journaling, gardening, photography, focusing on blessings….whatever it takes to get myself back on track. You absolutely MUST have a list of things that bring you joy that you can turn to, even when you feel like total crap and you think your life is falling apart. Your outlook can make or break you.

10.  Trust That There’s A Plan For Your Life. I am a firm believer that my whole life is figured out and planned. Every single thing that happens, happens for a reason and is instrumental to my life for reasons I may or may not understand at this point or…ever. And though I firmly know that in my heart and soul, sometimes my brain wants to tell me otherwise and I get caught in the trap of trying to control everything myself. Trying to figure it all out and make it nice and tidy. Surmountable. Trying to map the future and the outcome. God gives us many, many, tools to deal with life, none of which give us details on how every minute of our individual lives are going to pan out. That’s where trust and faith enter the scene for me. You need a foundation of strength that is unwavering, an anchor that is outside of yourself and is not associated with another human being. When I get caught in the loop of endless hours of research and reading and unanswered questions and what if’s, and uneducated doctors, and ignorant people, and chores I don’t have the energy for, and family issues, and anxiety, and all the “stuff” life throws at every single one of us every day, I have to force myself to step back and remember, “God’s got this.” He’s never let me down. He’s always had it all figured out, it’s been proven to me over and over again that every single thing happens for a reason. Why do I forget that? The blessing of faith and trust, is that I don’t have to have it all figured out all the time. Imagine that. The pressure is off. We can deal with stuff as it comes to the best of our ability and that is all we can do. We need to learn to let go.


Super Easy Steak & Vegetable Kabobs

Bag #1

2 Grass Fed New York Strip Steaks (or meat of your choice)

2 Organic Cloves of Garlic, peeled

1 teaspoon of Organic Fresh Thyme

1 teaspoon of Organic Fresh Rosemary

1 teaspoon of Organic Fresh Parsley

1/4 Cup of Gluten Free BBQ Sauce

1/4 Cup of Apple Cider Vinegar

Sea Salt & Ground Pepper

Cut any tendon or extra fat off of the steaks and cube. Place all ingredients in a zipper bag, mix, and marinate all day in the fridge.

Bag #2

Organic Cremini Mushrooms

Organic Bell Pepper

Organic Onion

1/2 Cup of Unsweetened Pineapple with 100% Pineapple Juice

1/8 Cup of Organic EVOO

1 teaspoon of Organic Oregano

Sea Salt & Ground Pepper

Place all ingredients in a zipper bag, mix, and marinate all day in the fridge.

Place meat and veggies on skewers. Preheat grill to 400 degrees. Grill 5 minutes or so on each side for medium rare.

Independence Day & Grain Free Double Chocolate Raspberry Cupcakes

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Ahhhh…summer. How do I love thee? Let me count the ways.

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After having an unusually sunny and warm spring, we’ve been blessed with a sunny and hot summer. The sunlight, the heat, the patio and gardening time…cupcakes and barbecues… It fills my soul.

Homemade coconut sugar powdered sugar.

Homemade coconut sugar powdered sugar.

I cringe when I hear people complain about it. Don’t they remember our long, long, gray winter just a few short months ago here in the Northwest? I want to yell, “bite your tongue!” God forbid we get stuck with a terrible summer that sneaks its way into 6 months of winter.

We need to appreciate every second of it.

I try to absorb as much sunlight and heat as possible to prepare for the long winter ahead, skin cancer be damned.

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 In fact, I read an Australian study that stated that people who cover themselves with chemical laden sunscreen and spend less time in the sun are actually more likely to get skin cancer than those of us who bask in gorgeous rays. The key is to get just enough, not too much.

We celebrated a quiet Independence Day a couple of weeks ago. I made a big batch of Double Chocolate Raspberry Filled Cupcakes…grain free and dairy free of course! And, some fantastic roasted red potato fries, broccoli and veggie slaw, and burgers topped with sautéed mushrooms and onions.

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I splurged and allowed myself potatoes and an Udi’s gluten-free bun. My body doesn’t like those things on a regular basis, but once in a blue moon, it’s a real treat.

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Broccoli slaw and diced veggies. Toss with dressing of olive oil mayo, apple cider vinegar, fresh herbs, coconut sugar, salt, and pepper.

Broccoli slaw and diced veggies. Toss with dressing of olive oil mayo, apple cider vinegar, fresh herbs, coconut sugar, salt, and pepper.

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This year’s Independence Day was not quite the same party we had in New Hampshire last year, where it’s legal to set off any kind of firework anywhere that your heart desires.

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Personal fireworks are illegal in Washington.

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There are three public firework shows to choose from that are close to us, but wanting to avoid the thousands of people who attend, we opted for a nice relaxing 4th of July dinner and evening at home. No crowds, no traffic.

And it was worth every bite.

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Double Chocolate Raspberry Cupcakes

*This recipe is adapted from Satisfying Eats

Preheat oven to 350°

1 Cup of Organic Coconut Flour

3/4 Cup of Organic Unsweetened Cocoa Powder

1 1/2 Cups of Coconut Sugar

2 teaspoons of Double Acting Baking Powder

2 teaspoons of Baking Soda

1/8 teaspoon of Sea Salt

8 Organic Eggs

1/2 Cup of Earth Balance Soy Free Dairy Free Butter

3 Tablespoons of Pure Vanilla Extract

1 Cup + 1/2 Cup of Organic Full Fat Coconut Milk

1/2 Cup of Strong Brewed Decaf Coffee

1/4 Cup of Dairy Free Chocolate Chips or Chopped Dairy Free Dark Chocolate

Add the dry ingredients to a mixing bowl and whisk together. Add the eggs, butter, vanilla, coffee, and 1 Cup of the coconut milk. Mix on medium to blend well, scraping down sides. Let the batter rest while you’re getting the cupcake tins ready. Add the 1/2 Cup of coconut milk and mix on medium just until combined.

Spray each of the cupcake liners lightly with non-stick spray and fill each 3/4 of the way full. Bake for 22 minutes. Cool completely before frosting.

Chocolate Buttercream Frosting

3/4 Cup Dairy Free Butter

3 1/2 Cups Powdered Sugar (I use homemade coconut sugar powdered sugar)

1/2 Cup Cocoa Powder

1/2 teaspoon Kosher Salt

1 1/2 teaspoons Pure Almond Extract

3-4 Tablespoons of Full Fat Coconut Milk

About 1 1/2 teaspoons Instant Coffee Granules

Pour the coconut milk in a measuring cup and add the instant coffee granules, stir to combine. Set aside and allow the coffee granules dissolve.

Cream the butter in a mixer until it is light and fluffy, scraping down sides once or twice. Add the powdered sugar, cocoa powder, salt, and almond extract. Mix on lowest setting (so you don’t end up with a cloud of powdered sugar and cocoa powder over your whole kitchen) until mixture starts to come together.

 With the mixture on medium, slowly add the coconut milk coffee mixture, 1 Tablespoon at a time (keeping an eye on the consistency…not too soft!) scraping down the bowl once or twice in between. Once all of the coconut milk has been added, beat on medium for 3 minutes.

Simple Creamy Broccoli & Kale Soup


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Broccoli & Kale Soup

*Makes about 9 cups

8 Cups of Organic Broccoli, Stems Included, stems chopped

3 Cups of Organic Kale, Stems Included

4 Cloves of Organic Garlic, peeled and minced

2 Tbs of Fresh Thyme Leaves, chopped

1 Tbs of Fresh Rosemary Leaves, chopped

1 Tbs of Bragg’s Organic Seasoning

1 Medium Organic Onion, diced

2-3 Tablespoons of Avocado Oil

1 Box (32oz) of Organic Free Range Chicken Broth

Sea Salt & Freshly Ground Pepper To Taste

Put the broccoli and kale in a steamer on the stove. I fill my pot right up to the edge of the steamer. You don’t want too much water, as you will use this in your soup after the steaming is completed. Steam the vegetables until they are fork tender, but not mushy. I choose to steam them rather than boil them in the broth because steaming allows them to keep a strong, green color.

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Push the vegetables aside and carefully remove the steamer letting the vegetables fall into the cooking water. There should be about an inch of water. Cover with a lid and set aside.

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In a large skillet, saute the onions in the avocado oil on med-low until they are almost translucent. Add the garlic and fresh herbs and saute for another 6-8 minutes on med-low.

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Add the broth and the Bragg’s seasoning into the onion pan and bring to a boil. Add to the broccoli and kale.

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Turn the burner on med-low and using an immersion blender, blend the ingredients until they are smooth. You can also pour all of the ingredients into a Vitamix if you do not have an immersion blender. I like to use the immersion blender because I like my soup to have some texture and not be completely smooth.

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Make sure the soup is heated well and serve with a sprig of organic parsley and some diced organic red onion.

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Grain Free Garlic & Herb Twists

These are the rolls on day two. I was so excited to eat them I forgot to take the opening shot the night before. Ha!

These are the rolls on day two. I was so excited to eat them I forgot to take the opening shot the night before. Just as delicious day two warmed, with a bit of dairy free butter.

Bread is finally back on our table and it has been a divine experience.


I was worried there for a while when I took grains out of my diet, but not anymore. These Garlic & Herb Twists are delicious and I’d be willing to bet that 9/10 people wouldn’t have a clue that they are grain free and dairy free.

 They’re soft, have a very nice crumb, a good bounce like a “real” roll,  and are very flavorful with the perfect combination of herbs, sea salt, and olive oil. Most of us find such comfort in a good piece of bread.


These could be made a variety of different ways with a variety of herbs and add ins. Get creative!

Grain Free Garlic & Herb Twists

*Grain Free *Gluten Free *Dairy Free *High Protein

1/3 Cup Arrowroot

3/4 Cup Sweet Potato Flour

1/2 Cup Coconut Flour

2 teaspoons Xanthan Gum

2 teaspoons Double Acting Baking Powder

1/2 teaspoon Sea Salt

1 1/2 Tablespoons Yeast

2 Tablespoons Coconut Sugar

1/3 Cup Dairy Free Butter


3 Eggs Separated

1 1/2 Tablespoons Grass Fed Gelatin

1/2 Cup Cool Water

1 1/2 Tablespoons Apple Cider Vinegar


1/4 Cup Olive Oil

1 Tablespoon Garlic Powder

1 Tablespoon Dried Oregano

1/2 Tablespoon Dried Basil

1/2 teaspoon Sea Salt

Measure all of the dry ingredients into a medium bowl and whisk to combine. Measure the dairy free butter into the flour mixture and work through with your fingers quickly until it has a large, mealy appearance. Set aside.



Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not quite to soft peak stage. Add in the yolks and beat until completely combined, just a few seconds.



Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds. Set aside.



Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft.


Next, line a medium baking sheet with parchment and set aside. Flour a board or counter with arrowroot. Scoop dough onto the arrowroot and lightly flour the top. Very lightly knead the dough quickly to form a loaf, it will not get completely smooth, don’t over work it. Cut the loaf into 8 equal pieces.



Preheat the oven to 400 degrees.

Working with one piece at a time and a little more arrowroot, lightly and quickly roll the dough into a strip about 6 inches or so and then roll into a spiral. Place on the parchment covered baking sheet and repeat for the remaining 7 pieces.


Next, in a small bowl mix together the olive oil, garlic, herbs, and salt and set aside.


Spray a piece of plastic wrap with oil and drape over the unseasoned twists. Drape with a tea towel and place on top of the stove (that is preheating) to rest and rise for 60 minutes.


Remove the plastic and towel, brush the tops of the twists evenly and generously, using all of the topping. and bake for 15-20 minutes until browned. Don’t overcook!

After the rise.

After the rise.

After seasoning and prior to baking.

After seasoning and prior to baking.

I served mine with zucchini noodles and meatball sauce.


The zucchini noodles are incredibly easy and delicious! You can go here for more information on the spiralizer.


For the meatball sauce I made a super simple baked meatball and used 2 jars of gluten-free, organic, spaghetti sauce. 1 pound of ground beef,  egg, a couple of tablespoons of chopped onion, herbs of your choice (I used oregano and basil), garlic powder, and salt and pepper. Mix it all together, form small meatballs and place them on a parchment lined baking sheet. Sprinkle with  a little more salt, garlic powder, and oregano.



 Bake them in a preheated 325 degree oven for about 25 minutes and then plop them into a pot with your sauce. Simmer for 2 hours. I also like to season the sauce a little at the end with herbs and a bit of garlic.


Sweet & Spicy Chicken Legs



I love sweet and spicy together. This would be fantastic on Asian-ish BBQ’d chicken wings too. Just pop them under the broiler to set the sauce, or use it as a dipping sauce. This sauce and chicken combined with the ginger, garlic, and orange zest on the green beans was an amazing combination of pleasing flavors. 

Sweet & Spicy Chicken Legs

Preheat oven to 350 degrees.

6 Chicken Legs

1/2 teaspoon of Sesame Oil

1 Tablespoon of Coconut Aminos (gluten free soy sauce alternative)

Sriracha (I used at least a 2 teaspoons, it’s hot, I’ll leave the amount up to you)

About 1/4 Cup of Sweet Baby Ray’s Honey Chipotle BBQ Sauce

About 1/8 Cup of Sweet Chili Sauce

2 Cloves of Garlic, minced

1 Green Onion, thinly sliced

Place the chicken legs in a baking dish and drizzle with the sesame oil. Sprinkle the minced garlic and green onion over the legs. Drizzle the coconut aminos and sriracha over the top. Drizzle the BBQ sauce and sweet chili sauce over the top. With a basting brush make sure legs are evenly coated on tops and sides.


Bake for 30-35 minutes. Spoon pan juices over the top.