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.

Vanilla Bean Nectarine Ice Cream



I’m on an ice cream making kick.

A couple of years ago I bought the ice cream maker attachment for my KitchenAid Mixer. It makes ice cream making an absolute breeze.


The ice cream making bowl goes in the freezer for several hours. I usually put mine in a day ahead. Then, you make your ice cream base, chill it, and attach the bowl and paddle to your mixer.


Pour the chilled ice cream base into the frozen bowl and let it churn on low for about 20 minutes.

It’s as easy as that.


Vanilla Bean Nectarine Ice Cream

3 Cups of Organic Non-BPA Full Fat Coconut Milk

2/3 Cups of Organic Coconut Sugar

3 Vanilla Beans, Split down the length and scraped

6 Organic Egg Yolks

1/4 teaspoon of Ground Cinnamon

5 VERY Ripe Organic Nectarines, 3 sliced with peels, 2 pureed with peels

In a medium saucepan add the coconut milk, sugar, vanilla beans and scrapings, cinnamon, sliced nectarines, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pureed nectarines and stir.

Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.

Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.

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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Spicy Mango Jalapeno Sausage & Red Lentil Pasta




Technically, legumes are on the “don’t eat very often” list for me because they are considered an inflammatory food for those of us whose inflammatory mechanism is broken.

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For me, having pasta made with lentils is not as damaging as having pasta made with brown rice. So every now and then I treat myself and because I don’t have it often, it really feels like an indulgence.

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My husband prefers them with sauce, but I can eat them any which way. I love them. I’d say they have a slightly different texture than “regular” pasta, but nothing that is off putting. I think they’re fabulous!

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I cook mine longer than the directions suggest. More like 12-14 minutes. But be careful, because they go from aldente to way too done very quickly during those last few minutes.

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When you taste them at the end of the boiling time, they will seem a tad over done, but once they are rinsed and tossed with whatever you add to them, they firm right back up. A lot of the brown rice pastas react that way as well. I don’t know why, but it’s a good cooking hint to know!

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The Spicy Mango with Jalapeno are our favorite Aidells sausages, but again, I can’t eat them very often. Pre-packaged foods are loaded with sodium, another inflammatory. Although salt in itself isn’t bad for inflammation…but that is another post for another time.


These are a little sweet and more spicy, they go so well with sauteed veggies of any kind! I think they are best grilled.


Both the pasta and the sausages can be used in many different ways, the options are endless really.

Get creative!


Spinach & Basil Pesto


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love pesto. It’s so versatile and easy to add to meat, vegetable, pasta, and zoodle dishes. My pesto is vegan and nut free and quite delicious, if I do say so myself. I don’t miss the cheese or the nuts. If you can tolerate goat or sheep’s milk cheese though, goat parm goes very well with this recipe.

When I make it, I make big batches of it to keep in the freezer.

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Having it ready to go in serving size baggies makes it easy to whip up a quick dinner that would normally be laborious if you waited until dinner time to make the pesto.

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I fill small zipper bags with 1/4 Cup servings, roll them up, place them in a bigger bag and pop them in the freezer.

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When I’m ready to use one, I place a baggie in a bowl of warm water while I’m preparing the other dinner ingredients. When it’s defrosted, I snip the bottom corner of the bag and squeeze out the pesto into whatever dish I’m making. Fast, no mess, and a simple way to add a lot of flavor to a wide variety of meals.

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Vegan Spinach & Basil Pesto

*Makes about 3 Cups

10 Cups of Organic Baby Spinach (don’t worry about the stems)

1/4 Cup of Fresh Organic Oregano, packed

3 Four Ounce Packages of Organic Basil (or basil from your garden)

8 Cloves of Organic Garlic, peeled

1 1/2 Cups of Organic Olive Oil

Juice of 1/2 of a Small Organic Lemon

1/2 teaspoon of Sea Salt

You may have to do the pesto in two batches depending on the size of your food processor. I slowly break down all of the greens first, scraping down the sides, before I add any of the other ingredients. This way, I don’t have to worry about making two separate batches. Once all the greens are purified, add the garlic and turn the processor on high. Slowly begin to drizzle the olive oil into the greens and mix until smooth. Add the juice and salt and continue to mix until you reach the pesto texture you like.

A little goes a long way. I find it much more economical to freeze it in small batches rather than large because often, a portion of the larger batches ends up going to waste.

Cole’s Fine Foods ~ Gluten Free Bakery & Cafe


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Mom and I are thoroughly enjoying her retirement. We both like to lollygag around when we’re out running errands to see what’s new or see what we’ve missed when life used to be in a hurry.  Monday I had a follow-up with my doctor and we remembered there’s a new gluten-free bakery near there we wanted to check out that we missed after my last appointment. I almost drove right by it but mom said, “Hey! There’s that bakery, let’s stop and take a look!”

Being a fellow professional look-see lollygagger, I was all for it.

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Cole’s Fine Foods is tucked into a pretty busy area with doctor’s buildings and strip malls. Easy to miss if you’re not looking for it. And I can tell you after sampling several of her items, you’ll regret it if you don’t make the time to find it. Cole’s has a lovely set up. Very open and inviting with their baking mixes, granola, and breads on display. In fact, the bread that was on display, was still warm from the oven!

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At the counter you’ll find all of their pastries and goodies. The bakery is a completely gluten-free facility, as the owner has Celiac. I was incredibly pleased to hear that many of her items are also dairy free and on occasion, she bakes Paleo items. Cole’s also does baked goods for Huckleberry’s.

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An assortment of cupcakes and truffles. The pink frosted cupcakes were also dairy free that day as were the lemon bars and a few other items.

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This sweet gal came out to show us the Mother’s Day cakes they’re working on. They take great pride in their work and ability to provide great, gluten-free food. And rightly so! Cole’s is family owned and it shows. I love that they have a Mission & Values menu on their website.

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Cole’s has a wide variety of delicious items to choose from and the owner and staff are friendly, generous with information, and generous with samples. They sell (all gluten-free) cakes, pastries, cookies, breads and rolls, baking mixes, granola, home made cheese balls and crackers, lasagna, casseroles, soups and salads, mac and cheese…ALL made from scratch and whenever possible use Non-GMO and organic ingredients.

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Mom and I sampled the herb baguette, the sandwich bread, the granola, and angel food cake. It was all excellent!

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Honestly, we could have purchased one of everything and been content. Sadly, I knew I had to practice some form of self-control so mom and I settled on a loaf of fresh bread, the herb baguette, two cupcakes, and a bag of the granola. I would say that their prices are reasonable considering. We all know baking gluten-free, dairy free, non GMO, and organic is not an inexpensive adventure whether you’re baking at home or purchasing it from someone else.

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I couldn’t wait to get home to taste test again, take photos, and get my husband’s opinion. You may ask, “Why are you so excited over a gluten-free bakery?” I get excited about things like this because all gluten-free bakeries are not created equal. It is RARE that you find a bakery dedicated to being completely gluten-free, very rare. And it’s even more rare to find one with so many dairy free options. A gluten-free bakery is all well and good, but if you have multiple food allergies like most people with gluten allergens do or you’re Celiac and can’t eat in a contaminated facility, what good will it do you? It would be tough to cover all the food allergies of course, but Cole’s has gone above and beyond the norm to please their customers. And although they didn’t have any Paleo items that day, the fact that they offer them gets another two thumbs up.


Her granola is dangerous. I mean seriously, I’m not supposed to be eating grains but I made an exception for that day by sampling all of the goodies I brought home for Tony. I’m going to have to send the granola out of town with him because it’s that good. Every time I open the pantry I have visions of a bowl (or several) with very cold almond milk. Mmmmm…. it’s torture. All of the seeds and nuts are sprouted (activated) and light and crispy. Her granola mix is 50% oat mixture to 50% nuts and seeds. I think it would be fantastic as gifts in baskets, stockings, or something fun and delicious to mail to friends and relatives.


The breads had such a fantastic texture and flavor. Moist, not too heavy, great bounce back, yeasty flavor, and no strange slippery consistency when you swallow like so many gluten-free breads. Hands down, they were the best gluten-free breads I have ever tasted. Heads and tails over the ever popular Udi’s brand bread that we all dread but are basically forced to buy if we want a sandwich. Until now.

The bread was still warm when I got it home to sample it.




Look at that…no cavernous holes that leave you with just crust for a sandwich like you often find in Udi’s bread.


Impressive bounce back. No cracking. And even after it cooled completely and we made tunafish sandwiches, it still had the same texture and bounce back.



The cupcakes we chose were like frosted pound cakes. Heavenly! I controlled myself and only ate half and left the other half for Tony.

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Tony sampled everything and also happily gave it all two thumbs up.

Please be sure to visit Cole’s. Not only because you’ll be missing out on a delicious and impressive experience if you don’t, but because it is family owned and they clearly take a great amount of pride in their work. Cole’s gets a resounding 10 from Gluten Free Zen and I look forward to sampling more items in the future.

Cole’s Fine Foods

Open 10:00 to 7:00 Monday thru Friday, Saturday 10:00 to 5:00

521 E. Holland, Suite 20, Spokane, WA 99218

You can order by phone at 509-413-1739 and you can find them online at:



Pulsing & How To Plan A Road Trip When You Have Food Allergies


Last week my mom and I spent some girl time in Montana. It was really nice to have a little getaway with just the two of us. As most of you know, with allergies and a chronic illness, there’s a bit of planning that needs to be done if a trip is to be enjoyable. Food allergies can throw a wrench in eating out when you’re on vacation, even if the restaurants you choose have “allergen free options”. I can eat out once or twice, but any more than that and the food allergy symptoms begin to mount.

Prior to boiling, poke a tiny hole in the fat end of the egg with a push pin and the shells will just peel right off.

Ignore my botched manicure and prior to boiling, poke a tiny hole in the fat end of the egg with a push pin and the shells will just peel right off.

Hard boiled eggs are a great option for traveling. Healthy, full of protein, and easy to eat on the run or sliced over a salad.

Hard boiled eggs are a great option for traveling. Healthy, full of protein, and easy to eat on the run or sliced over a salad.

Typically, when we travel I try to bring as many healthy snacking and meal options as possible. This means a lot of food prep before we leave. Spending a couple of days in the kitchen requires “feel good” days and a lot of energy. I’ve been in a Lyme flare since late November. Flares are unpleasant, and unpredictable. Some days I can feel decent enough to run errands and do other things and other days I’m either on the couch, in bed, or just feeling all around sick. The past 6 weeks symptoms have been on the incline.

I brought along the Nutribullet and individually bagged veggies and fruits for easy breakfast smoothies. Mom brought oatmeal and coffee and I added home made bread, honey, and tea to the breakfast mix.

I brought along the Nutribullet and individually bagged single serving veggies and fruits for easy breakfast smoothies. Mom brought oatmeal and coffee and I added home made bread, honey, and tea to the breakfast mix.

So last week I felt it was time to head to the doctor and discuss my options before things got out of hand. I was really looking forward to our trip and did not want to have to cancel.

I love to roast a whole chicken and then slice the meat for snacking, sandwiches, or to add to salads.

I love to roast a whole chicken and then slice the meat for snacking, sandwiches, or to add to salads. I put the white and dark meat in separate baggies and it travels very well.

The bad news is that there are no tests available that give a concrete answer as to whether antibiotics are successful at killing off the Lyme bacteria. This doesn’t mean they don’t work, it just means there’s no testing yet that proves that they do…or don’t. There’s really only the list of symptoms that get better or don’t. So rather than get obsessive about a “cure”, the goal right now is to get things under control and back into remission.

I booked us a hotel room with a full kitchen. I prepped marinated chicken and steak prior to leaving as to not have to fuss with bringing along a lot of ingredients.

I booked us a hotel room with a full kitchen. I prepped marinated chicken and steak prior to leaving as to not have to fuss with bringing along a lot of ingredients. I also brought along two sweet potatoes and we baked them in the hotel oven.

I do a lot of reading and research. Spending too much time researching and inside my own head, leads to higher stress levels and more and more questions. It’s imperative to have at least one person who can help you make some decisions. Thankfully, my doctor who originates from the east coast, is educated about Lyme and knows all the in’s and out’s of how it affects your body. She has a very calming presence which is a huge blessing when you are stuck in that swirl of “what should I do”.

I sauteed my favorite veggie combo, cauliflower and broccoli with olive oil, garlic, and spicy peppers. We just reheated it in the hotel room and it was fantastic.

I sauteed my favorite veggie combo, cauliflower and broccoli with olive oil, garlic, and spicy peppers. We just reheated it in the hotel room and it was fantastic.

At this point, the thought of going on 2-3 antibiotics at once for 1-3 years, along with dozens and dozens of supplements seems like a giant leap into a very scary realm where guessing is the norm. That regimen along with a whole host of other drugs is very common treatment for chronic Lyme. I’m not there and hope to never be, so I try to set those worries aside and leave those decisions on the back burner for when they may be necessary.

Three bean salad is one of my favorites, travels well, and is so simple to make! It was quite a treat as I've been abstaining from legumes.

Three bean salad is one of my favorites, travels well, and is so simple to make! It was quite a treat as I’ve been abstaining from legumes.

What we’re focusing on now is, “pulsing”. You wait until flare symptoms are very heightened and then you pulse antibiotics for a few weeks rather than staying on them long term. This method is done in hopes of killing those buggers while they are in a cycle roaming around outside of their biofilm protectant. Then you wait a few weeks and pulse again.

A mixed green salad is always a must. I made a nice avocado dressing, but I liked my mom's recipe better. I will share that with you this week!

A mixed green salad is always a must. I made a nice avocado dressing, but I liked my mom’s recipe better. I will share that with you this week!

It can help with symptoms too, so it can be win-win if it’s successful. That’s the plan for the next few weeks, then we’ll reassess and go from there. I’ll keep you updated as I go because as you already know, I feel that sharing information is imperative! I wouldn’t have even thought to ask my doctor to test me for Lyme Disease had someone else not shared their story with me and urged me to get checked.

Mixed activated nuts and seeds with vegan chocolate chunks for that something "sweet".

Mixed activated nuts and seeds with vegan chocolate chunks for that something “sweet”. Another treat I’ve been abstaining from.

The good news is that I’m a week into the antibiotic and the flare symptoms are lessening a bit. Mom and I had a great trip. We survived the sadness of two foodies not being able to eat out three meals a day every day. We saw some neat stuff and I took lots of pictures for you. So over the next few days, I’ll take you to see some of the sights.

And my all time favorite, watermelon slices. So good with a sprinkle of sea salt.

And my all time favorite, watermelon slices. So good with a sprinkle of sea salt.

See you soon!

Love this.