Instant Pot Spaghetti Sauce & Grain Free Flat Bread


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I’ve heard from numerous people that they’re afraid to use their Instant Pot.

Brown the sausage, ground beef, and onion on the saute setting. I like to place my Instant Pot on top of the stove under the fan. Then move it to the counter for the remainder of cooking time.

Brown the sausage, ground beef, and onion on the saute setting. I like to place my Instant Pot on top of the stove under the fan. Then move it to the counter for the remainder of cooking time.

I can tell you firsthand, there’s nothing scary about using the Instant Pot. It is absolutely SIMPLE! I mean truly, an 8 year old could run it.

Seriously people, I’m not joking.

Chebe is gluten free & grain free! You can also tweak it any way you like. I also use it for our pizza crust.

Chebe is gluten free, dairy free, & grain free! You can tweak it any way you like. I also use it for our pizza crust.

It’s self-contained, self-regulating, easy to run, easy to understand, unbelievably convenient, extremely easy to clean, and it’s completely safe.


Work the dough until it's relatively smooth.

Work the dough until it’s relatively smooth.

Cut it into eight pieces.

Cut it into eight pieces.

I promise!

It’s not at all like the old pressure cookers so please stop fretting and start enjoying what will become your new favorite kitchen appliance.

Pat the dough out into 8 circles.

Pat the dough out into 8 circles.

My experience has been great and it makes my life so much easier! There are many times when I use up the relatively small amount of energy I have during the day and when it comes to dinner time, I’d rather just get in the bathtub and go to bed and read.

Brush with herbs, garlic, sea salt, & olive oil.

Brush with herbs, garlic, sea salt, & olive oil.

Kind of like the last few days. I’ve been working on granola gifts and body care gifts and last night I was incredibly thankful to make one pot spaghetti sauce in roughly 8 hours less than it would take normally.

Eight hours less…that should be music to anyone’s ears.

The sauce only takes 20 minutes to cook, the bread 35 minutes, and the GF pasta noodles 15 minutes. Easy, easy, easy.

Prep for everything was maybe 25 minutes. The bread and sauce cook at the same time and the pasta cooks the last 15 minutes.


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The sauce was rich and thick and tasted like it’d been simmering all day. My husband and I both kept remarking on how fantastic it tasted.

And the best part….it was a wonderful meal that I didn’t have to spend all day keeping my eye on or fussing over.

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Absolutely Simple & Safe Instant Pot Spaghetti Sauce & Grain Free Flatbread

For The Sauce:

1 lb of Organic Ground Italian Sausage

1 lb of Organic Grass Fed Ground Beef

1/2 of an Organic Medium Onion, diced

2 Jars of Your Favorite Organic GF Spaghetti Sauce

1 6oz Can of Organic Tomato Paste

1 8 oz Carton of Cremini Mushrooms, sliced

3 Tablespoons of Organic Vegan Pesto

1 Heaping Tablespoon of Organic Dried Oregano

2 Large Cloves of Organic Garlic, minced

1/2 teaspoon of Sea Salt, plus a bit more for seasoning when done

For The Olive Oil & Herb Spread:

About 1/4 Cup Organic Unfiltered Olive Oil

4 Cloves of Organic Garlic, pressed

2 teaspoons of Dried Organic Oregano

1 teaspoons of Dried Organic Basil

1  teaspoon of Dried Organic Rosemary

1 teaspoon of Sea Salt

For the Flatbread:

2 Boxes of Chebe Foccacia Bread Mix

4 Organic Eggs

5 Tablespoons of Organic Unfiltered Olive Oil

3/4 Cup of Filtered Water

1 1/2 Tablespoons of Bragg’s Organic Sprinkle

For the Pasta:

I used Tinkyada brown rice spaghettie noodles. You can also do zoodles. You can go here for how to make zuchinni noodles AKA – zoodles.

Step #1: Place the entire Instant Pot on top of your stove under the vent fan. Click the saute button and brown the ground sausage, beef, and onion. Remove the entire Instant Pot from the top of the stove and place on your counter. Add the remaining sauce ingredients and stir to combine.

Step #2: Make the olive oil mix in a small bowl and set aside.

Step #3: Turn the oven on to 350 degrees. Make the flatbread –  Pour the ingredients of both boxes into a large bowl. Add the eggs, oil, water, and seasoning and stir with a fork until wet. Knead with hand until relatively smooth and in a ball. Cut into 8 equal pieces. Pat each piece into a circle on the lined baking sheet. Brush generously with olive oil mixture.

Step #4: Fill a pot with water and sea salt and turn on to boil for gluten free spaghetti noodles (or you can do zoodles).

Step #5: Put the flatbread in the oven (bake for 35 minutes), secure the lid on the Instant Pot and make sure the pressure valve is closed. Press the manual button and set timer for 20 minutes.

step #6: Add spaghetti noodles to water and boil to aldente.

Step #7: When the flatbread is done, brush again with the remaining olive oil mixture. Drain pasta, let steam out of the Instant Pot if it hasn’t already regulated itself, and serve!

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Simple Roasted Vegetable Lunch



According to Dr. Terry Wahls who healed her Progressive MS with a nutrient dense diet that she specifically designed for her mitochondria and her brain, we should be eating 6-9 cups of leafy greens and colorful vegetables per day. Per DAY. The largest part of our diet should be vegetables. Many people don’t eat 6-9 servings of vegetables in a week.


In fact, here’s a visual of what most American’s yearly diets look like. And don’t let the vegetable category fool you. The most highly consumed vegetables among most Americans are corn and potatoes, which are actually considered a starch, not a vegetable.


Dr. Wahls was diagnosed with MS in 2000, by 2003 she was at stage 2 on heavy duty drugs including chemotherapy to fight the MS. The medications and therapy didn’t help and she continued to get worse. Slowly, each night after seeing patients all day, she began to research and read everything she could get her hands on that involved MS. She started researching vitamins and nutrients that were important to the brain and overall health and began integrating them into her diet. Then, in 2007 she discovered functional medicine and redesigned her diet. She used the knowledge she had from medical school, what she had learned in medical literature, through functional medicine, and through her research of nutrients to design a specific diet where she could get the majority of the nutrients necessary for healing through food. This diet is now called the Wahls Protocol. She was in a reclining wheelchair and headed for a life in bed when she started that diet in 2007. Within one year, she was able to walk through the hospital where she was a physician without a cane, and even complete an 18 mile bicycle tour.


Why do we need such a nutrient dense diet? Why can’t we just pop a few vitamins and continue on with unhealthy eating or eating like “normal”? Well, let’s talk about our mitochondria.  According to Harvard Medical School, “In some way, just about every cellular process is linked to mitochondria. Malfunctioning mitochondria have been implicated in neurodegenerative diseases, heart disease, diabetes, cancer and even resistance to radiation therapy. There’s also a set of rare, inborn metabolic diseases that stem from genetic changes that alter the function of mitochondrial proteins.”

Your mitochondria need a certain type and a certain amount of nutrients to function properly. If your mitochondria isn’t healthy and being fed what it needs to perform its job, then you aren’t healthy either. The mitochondria in your cells manage the energy supply for your cells. Dr. Wahls chooses to get the majority of her nutrients directly from the food she eats. She feels that although we know some things about the benefits of fruits and vegetables to our bodies, we don’t know about all of the benefits we’re getting from eating whole foods. Her theory was why take a supplement with one nutrient or a synthetic form, rather than eat the actual food and get all of the nutrients naturally?

The roasted ginger slices are delicious!

The roasted ginger slices are delicious!

If you haven’t read Dr. Wahls book, I would highly recommend it. Not only is her story quite amazing, it’s inspiring and you’ll learn valuable information about how to feed your body well and heal it naturally.


 I have a few different ways I try to integrate as many vegetables as possible into my diet. My favorite routes are via smoothies, salads, and large batches of roasting. All are extremely simple and an excellent way to get multiple servings of vegetables in one meal. I also saute a lot of vegetables for our meals. If we’re eating something that can have a vegetable added, I add it. We eat vegetables with every lunch and every dinner and the majority of our breakfasts. If you’re new to eating large quantities of vegetables, I would start with 1-2 cups a day via salad. Then the next week add a cup and so on until you are able to consume 6-9 cups a day with no intestinal issues. Your body will adapt very quickly. Make big salads and trays of roasted vegetables to keep in the fridge for easy snacking. Keep fresh sliced carrots, celery, broccoli and other vegetables you like in small batches in baggies so they’re easy to grab on the go. 6-9 cups of vegetables may sound like a lot, but over time it will become habit and your body will crave them. In fact, you’ll find yourself on many days easily eating that amount without even a thought about it.

Veggie Power!


Simple Roasted Vegetable Lunch

Organic Red Cabbage

Organic Carrots, unpeeled

Organic Cauliflower

Organic Beets

Organic Garlic Cloves, smashed and peeled

Organic Ginger, peeled and sliced

Organic Olive Oil

Sea Salt

Preheat the oven to 400 degrees.

The quantity will depend on how many people you’re serving. But know that if this is my entire lunch meal, I can eat at least 1/3 of a baking sheet of roasted veggies! So if you have people with a big appetite for veggies, it’s always better to make more than you think you’ll need. They refrigerate and re-heat nicely and are also good cold.

Slice vegetables so that they are all relatively the same size. Cover a baking sheet with parchment. Load with the veggies, ginger, and garlic cloves. Drizzle with a generous amount of olive oil and sea salt and toss.

Roast for about 30-40 minutes until aldente and fork tender, stirring once . Don’t cook them too much!

Kale Chips 2 Ways


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Have you ever had a kale chip? They are the most intriguing thing.

So feather light, but they pack a crispy, satisfying crunch.

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You can probably put almost anything you want on them. A variety of oils, herbs, salts, and seasonings. Whatever you like. I made two batches today out of one head of kale. Making kale chips is incredibly simple. Just make sure you remove the stems all the way up the leaf, that your kale is completely dry, and remember that a little oil goes a long way. I drizzle maybe 1/2 a Tablespoon, then season, then massage the oil around and toss the leaves, and then season again.

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The first batch is Sweet, Salty, & Spicy. A little drizzle of olive oil, a couple pinches of coconut sugar, sea salt, and a couple pinches of ground chipotle. SO good.

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The second batch is equally as simple. A little drizzle of olive oil, a few sprinkles of sea salt, and garlic powder.  I would say one head of kale makes about 2 cups. It shrinks significantly once it’s been baked.

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So simple, so delicious, and a healthy alternative to potato chips. Enjoy!

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A Big Tight Hug & An Amazing Avocado Dressing


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On Monday we found out that my schizophrenic aunt, Nan, had been evicted from her apartment a week prior and had been taken to a shelter by the apartment management. The management had my mother’s phone number in her file and never bothered to tell anyone what they had done. Her things were packed and stored and will be kept for 45 days. Then, at 45 days the manager told me they usually “dispose of it”. Her apartment was filled with her mother’s, my grandmother’s, family heirlooms and antiques and everything Nan owns in this world. We were also told we would either need Nan’s notarized signature or a court order to remove any of her things from their storage.

After trying to track her down, Tuesday we found out that she was not at the shelter that the apartment manager supposedly said they took her to, nor at any other shelter in town, and we were advised to file a missing person’s report.

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The authorities told us that if “they happened to see her” they would pick her up, but they wouldn’t seek her out. Tuesday morning came and took us all on a fast track in the direction of the worst possible scenarios… that try as you might, you absolutely cannot get out of your head. I grabbed mom and we ran errands in hopes of trying to control the worry welling inside of us. Samantha, her oldest daughter, had to deal with these feelings while in training for a new job in Seattle and handling phone calls from the sheriff and mom and I. And the youngest daughter, Amanda, I’m assuming was trying to figure out the impossible task of concentrating in class in her first semester in college.

Yesterday, after a fitful night of sleep I decided to post a bit of the story and prayer requests here on the blog, on Twitter, and on Facebook. I had already been praying of course, but when people band together, miraculous things can happen. “For where two or three are gathered in My name, there I am among them”. ~ Matthew 18:20 This is where my BIG TIGHT HUG to all of you comes in. I was so blessed and amazed by all of the support, kind words, and prayers. You will never know what it means to our family that you took time from your own lives, busy schedules, and your own issues, to pray for our family and to pray for Nan’s safety. Your comments here and on Facebook kept the panic from getting completely out of control. Within 2 hours of posting those prayer requests, a story that could have ended in any number of terrible and life changing ways for our family, has a happy ending.

There were some conflicting stories with the complex management yesterday, but luckily my mother took matters into her own hands and visited the police station. An extremely kind detective sat with her for over an hour and did some serious detective work to try to figure out what had happened. Long story short, she had changed hands between a few police officers, shelters, and a hospital. She was dropped at a shelter by police, but then was not cooperating. New officers took her to the psyche unit at the hospital where she was evaluated. Then the hospital moved her to another psychiatric facility which I’m guessing is run by the state.

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She is safe and she is in a psychiatric facility where they are evaluating her. The facility was given her daughter’s number so that if Nan chose to, she could call us. With the current mental health laws, family members are at a complete loss when it comes to helping another family member with mental illness unless that person requests help. They wouldn’t even tell us the exact facility where she was being held.

The great news? Nan called Samantha yesterday afternoon. They are stabilizing her meds, she was thinking clearly, and she asked for help. Samantha also mentioned that Nan told her she loved her numerous times. Something Samantha hasn’t heard in a very, very, long time. Nan agreed to sign the paperwork so we could get her things that are being held by the apartment complex. Sam will be coming this weekend and Nan is looking forward to the visit. The facility will not let her leave until she has housing. All huge blessings and prayers answered.

There’s always a reason for everything. I have a difficult time remembering that when something so seemingly impossible to handle comes along. There is a huge dark cloud, but it definitely has a silver lining. The dark cloud of course, is that this isn’t the first time and most likely won’t be the last time we will have challenges with my aunt because this type of mental illness is relentless and evil.  The silver lining, is that had she not run out of money, had she not stopped paying her rent, had they not evicted her, and had the police not been involved, she wouldn’t be getting the help that she is getting right now.

The state does not intervene in any way unless someone is broke  and has proven to be dangerous to themselves or others. Now that she is homeless, broke and mentally ill (some of all of our worst nightmares rolled into one)…where you would think that prevention instead of waiting until things are in their worst possible state would be the way to go… this backward process of helping the mentally ill, will now after about 15 years of hell, be helpful to her. She will be assigned a case worker and will hopefully begin to get the counseling, medication monitoring, and housing that she so desperately needs. And this time thankfully, all of the pieces came together quickly and the outcome is so much better than what we were bracing ourselves for.

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Every. Thing. Happens. For. A. Reason. Even when it seems awful, even when it is awful. Even when it doesn’t happen the exact way you want it to or the timeline or the details don’t make sense. Things must work out a certain way to fulfill God’s plan for our lives. That is a simple enough statement to understand, yet an enormously complex reality when you’re in the thick of something terrible.

Thank you again for your generosity of heart and prayers. From those of you we know well, and those of you we have never met. You will never know the depth and impact that kind of love has on us.

Blessings and Big Tight Hugs, from my family to you.

~ April

Cilantro Lime Avocado Dressing

This recipe is adapted from my mom’s recipe.

2 Ripe Avocados

1 1/2 Cups of Cilantro

Juice of 1 Lime

3 Cloves of Garlic

1/2 Cup of EVOO

2-3 Tablespoons of Apple Cider Vinegar, depending on how tart you like your dressing

1 1/2 teaspoons of Coconut Sugar

1/2 teaspoon of Sea Salt

1/2 Cup (maybe a bit more to thin it out) of Filtered Water

Place all the ingredients in a Nutribullet, blender, or food processor and blend until smooth. You may have to shake and scrape the sides once or twice to get it all incorporated. Serve on anything you like, it’s absolutely delicious!

Grain Free Biscuits ~ 2 Ways



Happy Saturday! This week feels like it kind of went by in a whirlwind. Isn’t it strange how when you’re older life does that?


Tony and I have been feeling kind of clunky the past two weeks so that has put a damper on things. Then, a couple of days ago I ended up with shingles. I haven’t had them in over a year and was really hoping that virus had gone dormant for good. Lyme Disease taxes the immune system and the reality is that along with it comes other unpleasant things. Throw in a little life stress and it’s the perfect storm.


I’m not one to lie in bed sick unless I’m very, very, sick. I have a high tolerance for pain and illness. Not that I’m “special” or anything, I think that I’m just used to it, and I cannot stand being cooped up. So I’ve taken epsom salt baths, rested when I needed to, taken ibuprofen, slathered the shingles with Carmex (I’ve found it works great for pain and healing) and got on with life.


I think that’s important when you have a chronic illness…the getting on with life part. I can choose to not do it, or I can choose to do it sick. So most of the time, I choose to do it sick and try my hardest to keep a positive attitude. Biscuits help.


My husband was home a few more days than usual this week, which was nice. Thursday afternoon we drove to Steptoe Butte State Park so he could go hang gliding.


He hasn’t been able to go much in the past two years so it’s important that he keeps up his skills.

Checking the wind speed and gusts.

Checking the wind speed and gusts.

Plus, we pay $5,000 extra per year on his life insurance policy because of the hang gliding. Go ahead and gasp, I did. And then some.


So the goal is to get enough flights in every year to make it worth that ridiculous clause in his policy, not to mention the expense of the gear.

Takes about 30 minutes to set up the hang glider.

Takes about 30 minutes to set up the hang glider.


My job is to help stabilize it now and then while he’s setting up so it doesn’t blow away. Then, when he’s ready for take off, I also need to help keep it balanced. The last time (my first time) we did this, it was gusty and the wind kept picking me up off the ground while I was trying to hold the hang glider down. We ended up having to scrap it because it was just too difficult and the weather was dangerous. Very nerve-wracking and made me question his sanity. But this time things went much more smoothly.

High tech wind direction equipment.

High tech wind direction equipment.

One more check for the best place to take off.

One last check for the best place to take off.


Suited up and ready. There's a parachute in the pack on his chest in case of an emergency.

Suited up and ready. There’s a parachute in the pack on his chest in case of an emergency.

I was shocked at how fast the wind took him up! I had planned to get step by step photos of his take off but before I knew it he was flying around.





It wasn’t a too lengthy a flight this time because there wasn’t enough lift, but it was perfect for his first flight of the season. He had a safe landing, which is the important part. We ran out of time and wind for him to make another flight so we headed the hour and a half drive home so he could pack for another flight (on a plane) to LA the next day. He had been feeling wonky all day and unfortunately, some bug really got a hold of him because he was violently ill all night before his flight to California. Being the person he is, he mustered the energy to get on that plane Friday morning, and I don’t know how he did it.



I would have been terrified I’d have to throw up in front of people.  A lesson for the rest of us…stock up on immune boosting aids when you get on a plane because you never know what someone is bringing on board.

But, one must earn a paycheck, so off he went.


Romeo and Abigail had great fun running around in the field while Tony packed up the glider.


I woke to Abigail’s feet in my face and song birds chirping this morning. We’ve been guaranteed to have a beautiful day and the next 10 days are supposed to be in the 60’s. Spring is early this year and you won’t get any complaints about that from me. I thought I would start the morning off with a batch of grain free biscuits. I had such luck with the first batch, I decided to experiment with another one.

And now I’m off to sun myself on the patio. Blue skies and sunshine. Food for the soul!

Grain Free Biscuits

*Makes 4 biscuits

1/2 Cup Coconut Flour

1/8 Cup Arrowroot

1 teaspoon Double Acting Baking Powder

1/8 teaspoon Sea Salt

1 Tablespoon Coconut Sugar

6 Tablespoons Cold Dairy Free Butter

3 Large Eggs, separated

Preheat oven to 375 degrees. Measure all the dry ingredients into a medium bowl and whisk to combine. Measure the butter, and work through quickly with your fingers until it has a somewhat large mealy texture.



 With a mixer and whisk attachment, whisk the egg whites on high until frothy and doubled in size, just before they hit soft peak stage. Add the yolks and whisk until thoroughly combined, about 20 seconds. Pour the egg mixture on top of the flour mixture.



Fold with a spatula, just until combined.


 At this point you will say, “April, there’s no way this runny mixture is going to turn into biscuit batter”, but it does. Let it sit for 5 minutes. Line a small baking sheet with parchment paper. Use a 1/4 cup measuring cup or scoop to scoop out four biscuits.




Bake for 17 minutes.


Allow to cool for 20-30 minutes. They’re a bit fragile when they come out. You could probably safely cut them while warm after 15 minutes.



Grain Free Frosted Blueberry Orange Biscuits

1 Cup Coconut Flour

1/3 Cup Arrowroot

1/3 Cup Sweet Potato Flour

1/4 Cup Coconut Sugar

1 Tablespoon Double Acting Baking Powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Sea Salt

1/2 teaspoon Xanthan Gum

1/2 teaspoon Ground Cinnamon

3/4 Cup Cold Dairy Free Butter

2 Eggs, separated

Zest of 1 Medium Orange

Juice of 1 Medium Orange (1/4 Cup)

1 teaspoon Pure Vanilla Extract

1 1/2 Cups Frozen Blueberries

Preheat oven to 375 degrees. Line a pie dish with parchment paper and spray (under and over).


Measure all dry ingredients into a medium bowl and whisk. Measure butter. Work through with fingers quickly until combined and mealy.



Whisk eggs in a stand mixer until they reach soft peak. Add egg yolks and whisk to combine. Add zest and orange juice.



Pour we ingredients over dry ingredients. Fold just until combined.



Quickly fold in frozen blueberries just until combined. The blueberries will stiffen the batter if you take it too slowly.


With a 1/4 inch scoop, generously scoop 9 biscuits from the batter into the prepared pan starting in the middle.



Bake for 27 minutes. You may have to lay a piece of tin foil over them the last 10 minutes.


In a small bowl melt 1 Tablespoon of dairy free butter. Add the juice of 1/2 orange and 1 Cup of corn free powdered sugar. Stir until combined.


Drizzle over the biscuits once they have cooled for 15 minutes.


Allow to cool completely before serving.

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.


Hot & Spicy Zucchini “Noodles”



Just when you think there couldn’t possibly be another kitchen gadget you need, something else funky and fun comes along. This gadget isn’t new to the world of course, just to me. Well, relatively new. It’s been sitting in my pantry for 3 months waiting to be used. I think I felt like it was going to be more complicated and messy than it really is, so I kept putting it off for a day I felt like dealing with complicated and messy…which is never. I’m glad I finally decided to take another look and take it off the shelf over the weekend, because it’s not complicated and messy at all and now I’ve got all kinds of ideas dancing through my head.


Once I decided to seriously do a grain free trial, I noticed lots and lots of the Paleo bloggers were eating zucchini and other vegetable noodles in place of grain noodles. My thought was….they look good and I like vegetables…but how can these people think that a vegetable “tastes just like the real thing” or they would, “rather have these than pasta any day!”


That’s just crazy talk, because I’ve been down the spaghetti squash “noodle” road and no one is capable of convincing me that stringy stuff is an acceptable replacement for pasta.


There are very few food things in this world that I would rather have more than a plate full of pasta siting in front of me. But, because of the grain free trial thing, I have to be flexible if I don’t want to lead a sad, noodle free life.


So while zucchini noodles are not a plate full of soul soothing pasta, I have to admit, they are pretty darn good. I was impressed. And strangely enough, they do actually make a really decent replacement “noodle”.  They’re also fun to make.


Last weekend Tony was on his annual guys ski trip in Deer Valley so I had four days to do whatever I felt like and to fiddle fart around the house and kitchen. These noodles, the Ginger Garlic Green Beans with Orange Zest, and the Sweet & Spicy Chicken Legs were what I made for Super Bowl Sunday snacks. I love the combination of sweet and spicy together, and because Tony wasn’t here, I could grate ginger into the food to my heart’s content and use cilantro and sweet chili sauce with reckless abandon, which he doesn’t really like. The “noodles” made it fun and I always think it’s exciting to try something new. Luckily the food was delicious because it ended up being the highlight of a very upsetting football game.


Here’s a couple of things you need to remember when using zucchini for noodles:

1.  You can purchase a Spiralizer on Amazon. They are inexpensive and don’t take up much room. Easy to use, simple to clean.

2.  Zucchini cooks down. I used two medium/small zucchinis which cooked down to about maybe two medium sized servings. If you have a large family and you’re using it as a main dish, you’re going to need a lot of zucchini.

3.  Do not over cook it. I repeat, DO NOT over cook it. A quick saute (5-6 minutes tops) is all it needs. You want it to be slightly aldente, or you’ll end up with mush.

4.  You can peel or not peel, it’s up to you. Some people say that peeled tastes even more like pasta. If it’s peeled, it will cook faster, so keep an eye on it.

And that’s it! SO EASY. And fun.

Hot & Spicy Zucchini “Noodles”

2 Medium Zucchini

About 1/2 Cup Orange Bell Pepper, diced

3 Cloves of Garlic, peeled and minced

1/2 teaspoon of Crushed Red Pepper

2 Green Onions, sliced

1 1/2 Tablespoon of Cilantro, roughly chopped

About 1 Tablespoon of Olive Oil

1/2 teaspoon of Sesame Oil

2 Tablespoons of Coconut Aminos (gluten free soy sauce replacement)

1 Tablespoon of Sweet Chili Sauce

sea salt

Saute the bell pepper with the olive oil, sesame oil, garlic, and crushed red pepper just until the bell pepper is aldente. Add the zucchini “noodles”, coconut aminos, and sweet chili sauce and toss until zucchini has softened. Not too soft! Add the green onion and cilantro, a pinch of sea salt, and toss to combine.