Gluten-free Chocolatey Cacao Brownies


1 ½ cups gluten free flour

½ cup Oat Flour

1 cup, raw sugar (You can use Coconut or Maple Sugar 1¼ cups.)

½ cup, Cacao Powder

1 tsp. Baking Powder

1 tsp. Sea Salt

1 cup Oat Milk or other plant-based milk

1 tsp. Pure Vanilla Extract

1 cup Safflower Oil or Coconut Oil


  • Preheat the oven to 350°. Combine the flour, sugar, cacao powder, baking powder and salt in a large bowl. Whisk until everything is equally distributed.

  • Add the oat milk, vanilla extract and safflower oil and mix until fully incorporated.

Pour the batter into a greased 8x8 baking pan. (The batter will be on the thicker side.)
Cook for 35 -38 minutes. Allow to cool for 15 minutes, cut and enjoy.


Spiced Pear & Pomegranate Crostini


  • 1 Baguette, sliced into 1inch slices

  • 1 tsp. Olive Oil

  • 2 large ripe Pears, peeled and diced

  • 1 tbs. Butter

  • ½ tsp. Ground Cinnamon

  • ¼ cup Maple Syrup

  • ½ to 1 tsp. Balsamic vinegar

  • 1 cup Pomegranate Seeds

  • 4 ozs. Goat Cheese Crumbled

  • Salt to taste

  • Directions:
    Preheat the oven to 400º. Brush baguette with olive oil. Place the sliced baguette with olive oil on baking sheet. Toast in the oven for about 5-7 minutes until golden brown. In a sauté pan over medium heat melt butter. Add the diced pears, cinnamon and syrup, sauté for 3 minutes. Stir in the balsamic vinegar and pomegranate seeds. Leave a few seeds to the side to garnish. Place a spoonful of the pear mixture on the baguette, top with a crumble of goat cheese and pomegranate seeds.

Fig and Arugula Flatbread


  • 2 Tablespoons Olive Oil

  • 4 to 5 tbs. Fig Jam

  • 1 cup Arugula

  • 2 tbs. Balsamic Vinegar

  • Salt to taste

  • Optional: Thinly Sliced Prosciutto, Goat Cheese Crumbles


Preheat oven to 400 degrees. Roll out the pizza dough as thinly as possible. Place on a large baking sheet.  Spread a thin layer of the fig jam all over the surface of the dough, leaving a small border around the edge. Sprinkle with a pinch of salt. Bake for 18-22 minutes. While the pizza bakes in the oven, in a small bowl lightly dress the arugula with a drizzle of olive oil and pinch of salt. Just before serving, sprinkle on arugula and drizzle with balsamic vinegar.

Mashed Potatoes with Goat Cheese for a Healthier Thanksgiving Substitution


2 pounds Yukon Gold Potatoes, chopped (peeled or unpeeled)

2 tbs. Unsalted Butter

2 cups Vegetable Stock

7 to 8 oz. Goat Cheese, room temperature

½ tsp. Onion Powder

¼ to ½ cup Milk

Salt and Pepper to taste

2 tbs. Chives, chopped


Put potatoes in a large saucepan, add enough cold water and 1 cup vegetable stock. Season with salt and bring to simmer; cook uncovered until the potatoes are fork tender. Drain potatoes and add back to the pot. Add the butter, the rest of the vegetable stock, onion powder and milk, mask to desired consistency. Stir in goat cheese, chives, salt and pepper. (Save some chives to sprinkle on top.)

July 4th Leftovers - Hamburger tacos


  • 1/2 pound Cooked Burger Patties, crumbled

  • 2 tbs. Olive Oil

  • 1 tsp. Cumin

  • 1 tsp. Smoked Paprika or Regular Paprika

  • ½ tsp. Coriander

  • ½ cup Salsa store bought or homemade

  • 1 15 oz. Can Pinto Beans, drained and rinsed

  • Garnish: Chopped tomatoes, lettuce, sour cream, chopped avocado, cilantro and a squeeze of lime.


  • In a medium skillet heat the oil over medium heat and add the meat, pinto beans, cumin, smoked paprika and coriander. Stir well and mix the seasonings in thoroughly. Salt and Pepper to taste. Reduce heat to medium low and add the salsa, let simmer for 10-15 minutes. Warm the tortillas in the microwave for 30 seconds if using. Serve hard shell tacos immediately and garnish with desired toppings.

Carrot Cake Muffins


  • 1 cup Oat Flour

  • 1 tsp. Baking Soda

  • 1 ½ tsp. Ground Cinnamon

  • ½ tsp. Baking Powder

  • ¼ tsp. Ground Nutmeg

  • ½ tsp. Ground Ginger

  • ¼ tsp. Salt

  • 1 Egg

  • ¾ cup Carrots, grated

  • ½ cup Dark Brown Sugar, tightly packed

  • 1/3 cup Plain Greek Yogurt

  • 1 ¼ tsp. Pure Vanilla Extract

  • ½ cup Crushed Pineapple, drained

  • Optional: ½ cup of raisins or chopped nuts such as almonds or walnuts


  • Preheat the oven to 400ᵒ and line a muffin tin with cup liners.
  • In a large bowl, mix together the oat flour, baking soda, cinnamon, nutmeg, ginger, baking powder and salt. Set aside.
  • In a smaller bowl whisk together the egg, brown sugar, yogurt, pineapple and vanilla until fully combined.
  • Add the dry ingredients to the wet ingredients until well mixed. Fold in the carrots. (Raisins and nuts if using) Fill the muffin liners ¾ of the way full.
  • Bake for 15-17 minutes. Frosting:In a small bowl whisk together 8 oz. Whipped Cream Cheese with 3 tbs. Honey and 1 tsp. Vanilla.

Healthy Crustless Quiche


½ Sweet Potato, peeled and chopped

¾ cup Lacinato Kale, stemmed and chopped

2 tbs. Olive Oil

2 tbs. Feta, crumbled

8 Eggs

Salt and Pepper to taste


Preheat the oven to 375°. Spray an 8x8 baking dish with cooking spray and set aside. In a small skillet over medium heat, add the olive oil and chopped sweet potato. Cook the sweet potato until slightly softened about 4 minutes. Add the chopped kale to the skillet with pinch of salt, cook to softened about 1 minute. Set aside kale and sweet potato mixture. In a large bowl whisk all the eggs until foamy, season with salt and pepper to taste. Spread out the kale and sweet potato mixture in the bottom of the prepared pan, then poor the egg mixture over top. Sprinkle to crumbled feta over top evenly and bake for 22-25 minutes.

Chickpea Cauliflower Fried Rice


1 15 oz. can low sodium chickpeas, rinsed

1 small head cauliflower, grated (about 2 cups)

2-3 tsp. olive oil

1 cup carrots and mushrooms, chopped

1 shallot, chopped

3-4 tbs. tamari

1 tbs. toasted sesame oil

1 tbs. rice wine vinegar

2 tsp. honey

2tbs. fresh ginger, grated

Pinch red pepper flakes

Salt and Pepper to taste

2 scallions, chopped

Optional: Sesame Seeds and Cashews for serving


Grate raw cauliflower on a box grater or in a food processor pulse until it breaks down into rice size pieces. (Set aside.) In a large nonstick skillet, heat the oil over medium-high heat. Add the chickpeas, shallots, and vegetables and sauté for 2 minutes, then stir in the tamari, rice vinegar, toasted sesame oil red pepper chili flakes, grated ginger and honey. When the sauce begins to bubble, add the cauliflower rice. Fry, folding the rice in on itself until hot, about 3-5 minutes. Top with chopped scallions and chopped cashews if using, to serve.

Grilled Corn and Herb Salad & Cucumber Pineapple Salsa

Grilled Corn and Herb Salad 


6 ears of corn, shucked

1 granny smith apple, finely diced

3 tbs. chives, chopped

2 tbs. tarragon, chopped

1 shallot, finely diced

3 tbs. apple cider vinegar

1 tbs. dijon mustard

1/3 cup olive oil, plus some to drizzle on the corn for grilling

Salt and Pepper to taste

Optional: 2 tbs. chopped parsley and chopped almonds


Preheat a grill pan to medium high. Drizzle corn with olive oil and place on the grill, turn until lightly charred. Remove from grill and cut the kernels off the cob. (Make sure it is cool to the touch.) In bowl whisk together the remaining ingredients in about a 1/3 cup of olive oil to create a vinaigrette. Adjust seasoning before tossing with the salad.

Cucumber Pineapple Salsa 


1 seedless cucumber, diced 

½ cup diced pineapple

1 jalapeno diced, seeds and ribs removed
2 tbs. red onion, chopped

2 tbs. cilantro, chopped

2 tbs. mint, chopped

¼ tsp. cumin

½ lime, zested and juiced

Salt and Pepper to taste


In a mixing bowl add in the chopped red onion and lime juice let sit for 5 minutes. While the red onion is sitting chop all the other ingredients and add to the bowl. Season with salt/pepper to taste and mix gently. The salsa can be served immediately but is best if chilled for at least an hour. Serve with your favorite tortilla chips.



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