Healthy Alibi


A few simple and healthy gluten-free recipes from my kitchen to yours!

Baked Carrots

(You will need: organic rainbow carrots, garlic salt, pepper, extra virgin olive oil and thyme)

1) Preheat oven to 400 degrees
2) Use a peeler to peel the outer layer of the carrots
3) Cut the very large carrots in half vertically so that all of the carrots bake evenly
4) Line a large baking sheet with foil and place the carrots on it
5) Drizzle olive oil on the carrots and make sure they are coated evenly
6) Sprinkle garlic salt and pepper on the carrots
7) Put the fresh thyme leaves on top of the carrots
8) Bake carrots for 30-40 minutes, shaking them halfway through to make sure they cook evenly
9) Take out and enjoy!

Sesame Zucchini Chips

(You will need: 1 whole green or yellow zucchini, sesame seeds, minced onion, minced garlic, sea salt (or everything but the bagel seasoning from Trader Joe’s) and olive oil spray)

1) Preheat the oven to 425 degrees
2) Wash and slice the zucchini into circular pieces not too thin
3) Spread tinfoil on the bottom of large baking pan and spray tinfoil with olive oil to coat the bottom
4) Place the zucchini on the pan and once all of the pieces are spread evenly spray the olive oil spray on the top as well
5) Sprinkle onion, garlic and sea salt evenly on the tops of the zucchini
6) Bake in the oven for 25 minutes, halfway through flipping the zucchini chips over so both sides cook evenly
7) Take out and enjoy!

Artichoke, Walnut & Tomato Salad

(You will need: arugula lettuce (also works with spinach), 1/2 cup halved walnuts, 1 can of artichoke hearts and 2-3 tomatoes) 

1) Wash and DRY lettuce then add it to large salad bowl
2) Wash and dice tomatoes into small square pieces and add to salad
3) Drain artichoke hearts, slice to preference and add to salad.  I like to to cut each heart into halves or thirds
4) Add in halved walnuts evenly throughout the salad
5) Toss salad and serve! Scroll down for dressing recipe.

Sautéed Cabbage

(You will need: 1 cabbage head, 1 large tomato, 3/4 white onion, olive oil, salt and pepper)

1) Wash cabbage head taking off outer most leaves of the cabbage
2) Slice out the core of the cabbage and cut vertically in half. Discard core and slice cabbage as thinly as possible as if you were slicing coleslaw. Peel each cabbage piece so you have thin layers
3) Chop white onion and tomato into small diced pieces
4) In a large sauté pan, heat olive oil
5) When oil is hot, add onion and cook until translucent - then add tomato and cook for another 2 minutes
6) Add cabbage to onion and tomato sauté pan and let cook altogether, stirring frequently
7) Cook for 15-20 minutes or until cabbage leave are soft and evenly mixed with the onion and tomato
8) Put in bowl and enjoy!

Shishito & Sweet Peppers

(You will need: 1 carton shishito peppers, 1 carton sweet colored peppers, sea salt and olive oil)

1) Wash peppers altogether and in mixing bowl, drizzle olive oil and a pinch of salt on them and mix so they’re evenly coated
2) Heat medium pan with 2 tablespoons of olive oil on medium-high heat
3) When oil is very hot, add peppers and sauté for about 7 minutes
4) As the peppers sauté make sure to leave them for a few minutes on each side so they char
5) Put peppers in a bowl, sprinkle with another pinch of sea salt and serve!

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Pesto Spaghetti Squash

(You will need: 1 organic spaghetti squash, salt, pepper, olive oil, basil, pesto sauce & optional Parmesan cheese)

1) Preheat the oven to 425 degrees
2) Cut spaghetti squash in half vertically and use a spoon to scoop out the seeds on both halves
3) Place spaghetti squash face up on baking pan and spray with olive oil, salt and pepper
4) Bake the spaghetti squash for 55 minutes
5) While squash is baking, put pesto sauce and 8-10 basil leaves in medium stove pot and let simmer, stirring occasionally
6) When squash is ready, let cool for 15-20 minutes
7) Using a fork, scrape the edges of the insides of the squash until all of the “spaghetti” is out, put in bowl and then add to pesto sauce on stove top
8) Mix up squash and pesto evenly and let sauté, stirring frequently for 7 minutes
9) Put pesto and spaghetti squash mixture into a bowl (or back into the scooped out squash like the picture), sprinkle Parmesan on top and enjoy! 

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Quinoa with Tomato & Mushrooms

(You will need: 1/2 cup of quinoa, 1 cup water, 1 organic tomato from the vine, 6 sliced white button mushrooms, extra virgin olive oil, pepper, salt)

1) Add quinoa and 1 cup of water to pot on high heat, when water boils switch to simmer and cover for 10 minutes
2) While quinoa is cooking, heat olive oil in medium sauté pan and when oil is hot add in mushrooms- cook until mushrooms “weep”
3) Slice tomato into small diced square pieces and add to mushroom sauté pan- season with salt and pepper
4) Cook mushrooms and tomato mixture stirring frequently
5) Add in cooked quinoa to mushroom and tomato pan and stir altogether
6) Put in bowl and enjoy!

Artichoke salad & dressing recipe

(You will need: arugula lettuce, 1-2 tomatoes, shaved Parmesan and 1/2 can of artichoke hearts)

1) Wash and dry arugula lettuce and put in salad bowl
2) Wash and slice tomatoes into small square pieces and add to lettuce bowl
3) Drain artichoke hearts from can, cut them in halves and add to lettuce bowl
4) Use a grater to shave the Parmesan cheese into long thin slices and add as much or as little to the salad as preferred 

Dressing (You will need: white balsamic vinegar, extra virgin olive oil, honey and Dijon mustard)

1) In large cup add olive oil (1/4 cup)
2) Add in white balsamic (1/4 cup)
3) Add in a drop of honey (this depends on how sweet you’d like the dressing. I usually add a large drop)
4) Add in Dijon mustard (1/4-1/2 cup) and mix altogether with spoon until mixture is combined well
5) Taste and use your palette to decide what ingredient you need more of
6) Add to salad and enjoy!

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Vegetable Caponata

(You will need: eggplant, zucchini, kale, white button mushrooms, 2 tomatoes, tomato sauce, extra virgin olive oil, salt, pepper & (optional) Parmesan cheese )

1) Preheat oven to 450 degrees
2) Dice eggplant into square pieces and slice zucchini is half circles
3) Place sliced eggplant and zucchini on baking pan and drizzle olive oil, salt and pepper- Place in oven and cook for 45 minutes mixing up occasionally
4) Wipe mushrooms with wet paper towel and slice up
5) In medium sauté pan heat olive oil
6) When oil is hot, add mushrooms, salt and pepper and cook until mushrooms weep
7) Rip up kale, wash and dry with paper towel- put to the side
8) Slice up tomatoes into square chunks
9) When eggplant and zucchini are ready, take out of oven and place in large pot on stove at low-medium heat
10) Add kale, mushrooms and tomato chunks to large pot
11) Add 2/3 cup tomato sauce to veggie mixture and use spoon to combine altogether
12) When mixture is nicely combined, put in bowl and enjoy! Sprinkle Parmesan on top if you chose to add it.

GF Turkey Burger & Healthy French Fries

(For burger you will need: 1 package ground turkey meat, fresh parsley, ketchup, 3/4 white onion, paprika, onion powder, 2 garlic cloves, salt, pepper, wedge lettuce, 1 egg)
(For fries: 3 Yukon good potatoes, extra virgin olive oil, rosemary, salt)

1) Preheat oven to 425 degrees
2) Wash and slice potatoes into circular fries- slice thin and horizontal
3) Spread them on baking pan, drizzle extra virgin olive oil, salt and rosemary on top and mix together so they’re coated evenly
4) Put potatoes in oven and let them cook for 45 minutes, shaking them occasionally so they don’t stick to pan
5) While potatoes are baking, mix chopped onion, fresh parsley, ketchup, onion powder, garlic, egg, salt and pepper in large bowl and mix together well
6) When mixture is completely combine, add ground turkey and mix together (I use my hands to combine this mixture)
7) When turkey mixture is completely combined, wet hands and make into turkey patties
8) Heat olive oil on skillet or sauté pan, switch to medium heat and when oil is hot, cook the turkey patties (about 6-7 minutes on each side)
9) Cook to preference, use piece of wedge lettuce as bun
10) Take out potatoes and enjoy your healthy gluten free burger and fries!!

White bean & Onion Salad

(You will need: one can of cannelloni beans, 3/4 white onion, parsley, 2 garlic gloves, rosemary, pepper, salt, extra virgin olive oil)

1) Chop onion into diced size pieces
2) Drain cannelloni beans
3) Head medium pot with 2 tablespoons of olive oil
4) When oil is heated add onion
5) Cook until translucent and fragrant
6) Add beans to pan
7) Stir frequently and add in garlic, rosemary, parsley, salt and pepper
8) Cook for another 8-10 minutes
9) Put in bowl and enjoy!

Turkey Stuffed Peppers

(You will need: 3 bell peppers, 1 package ground turkey, cumin, thyme, basil, salt, pepper, 2 garlic cloves, extra virgin olive oil and 1/3 white onion)

1) Preheat oven to 400 degrees and prepare oven pan with tinfoil
2) Clean peppers and cut off tops
3) Slice onion into diced pieces
4) Heat 2 tablespoons of olive oil in large pan and when hot add garlic and onion- cook until translucent
5) Add in turkey meat, cumin, salt, pepper, thyme and basil- season to your preference- cook until turkey is browned evenly
6) Place peppers on pan and sprinkle olive oil
7) When meat is cooked, use spoon to stuff it into the peppers
8) Cook stuffed peppers for 15-20 minutes
9) Take out, Add sauce if you’d like and enjoy!

#KNOWbetter Chickpea Pasta with Veggies

(You will need: 1 box of KNOW foods chickpea pasta, kale, 1 zucchini, white button mushrooms sliced, extra virgin olive oil, salt and pepper)

1) Boil water in medium pot
2) Slice up zucchini and mushrooms
3) In large nonstick pot heat up extra virgin olive oil
4) Add mushrooms and zucchini to heated oil and cook- season with salt and pepper- about 15 min stirring frequently
5) Add washes kale to mushrooms and zucchini and combine well
6) Add #knowfoods chickpea pasta to boiling water and cook for 3-4 minutes
7) Drain pasta and immediately add pasta to mushroom, zucchini and kale mix- stir altogether
8) When all ingredients are combined well, put in bowl and enjoy!

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Veggie Mac & Cheese

(You will need: 1 box banza rotini pasta, orange + yellow + red bell peppers, eggplant, arugula, shredded cheddar cheese, extra virgin olive oil, fat free milk, salt & pepper)

1) Boil salted water in medium pot
2) Dice bell peppers and eggplant into small square pieces
2) When water is boiling, add chickpea pasta and cook for 7-8 minutes then drain
3) In large sauté pan, add tablespoon of extra virgin olive oil
4) When oil is hot, add bell peppers, eggplant, salt & pepper- sauté for 8 minutes
5) Add washed arugula to sautéed pepper + eggplant pan
6) When arugula, peppers and eggplant are nicely combined, add drained pasta
7) Mix the pasta together with the vegetables and when well combined, add the shredded cheddar cheese and 2 tablespoons of milk
8) Combine mixture altogether on low heat until cheese is evenly distributed
9) Put in bowl and enjoy!

Chickpea Crusted Chicken Cutlets

(You will need: thin sliced chicken breast cutlets, chickpea crumbs, 3 eggs, and coconut oil)

1) Set up your breading station with 2 bowls and a plate: 1 bowl for chickpea crumbs, 1 bowl for eggs (scrambled), and plate for the breaded chicken
2) Bread each of your cutlets- I like to use a cooking scissor to cut the cutlets into smaller pieces so they cook faster and easier (Incase you don’t know what breading means- it is when you place the chicken into the egg, then coat it with breadcrumbs, then place it onto the plate)
3) Put the plate of breaded cutlets into the refrigerator for a minimum of 1 hour (this allows the crumbs to adhere well to the chicken)
4) Heat up a large skillet or sauté pan with coconut oil
5) Prepare a new plate with paper towels
5) When oil is hot, cook each cutlet making sure to cook BOTH sides of the chicken thoroughly
6) Place chicken from pan to prepared plate and put paper towel on top to soak up extra oil
7) Repeat this process with all cutlets and enjoy!

Chickpea penne with Kale & Mushrooms

(You will need: white button mushrooms, baby kale, 1 box penne chickpea pasta, salt, pepper, extra virgin olive oil)

1) Boil water in medium pot and salt the water
2) Chop up mushrooms and wash the kale
3) In large sauté pan, heat up 2 tablespoons of extra virgin olive oil
4) Cook chickpea pasta in boiling water for 7-8 minutes- when cooked to preference drain
5) When oil is hot, add mushrooms, salt and pepper stirring frequently
6) When mushrooms are cooked well, add kale to sauté pan and mix together
7) Add pasta to pan mushrooms and kale and stir altogether until well combined
8) Put in bowl and enjoy! 

Spaghetti Squash Salad

(You will need: 1 spaghetti squash, 1 yellow or white onion, mini portobello mushrooms, arugula lettuce, extra virgin olive oil, salt, and pepper)

1) Preheat oven to 425 degrees
2) Slice spaghetti squash in half and use spoon to scoop out seeds on both halves
3) Place halved spaghetti squash face up on a baking pan and use extra virgin olive oil spray to spray the inside of both sides; add salt and pepper as well
4) Bake spaghetti squash until soft- about 45 minutes
5) While squash is baking, slice up 3/4 onion and mushrooms
6) In a large pot, heat up a a tablespoon of extra virgin olive oil
7) When oil is hot, add the onion and cook until translucent
8) Add mushrooms to the pot and cook with the onion, stirring frequently
9) Add arugula lettuce to the onion and mushrooms and cook through on low heat
10) Take squash out of oven and let cool for 10 minutes
11) When squash is cooled, scrape out spaghetti with a fork and add it to the pot with arugula, mushroom and onion in it
12) Stir consistently on low-medium heat until mixture is completely combined  
13) Put in bowl and enjoy!

Sautéed Mushroom & Spinach Salad

(You will need: extra virgin olive oil, sliced baby portobello mushrooms, spinach, salt & pepper) 

1) Heat up extra virgin olive oil in medium size sauté pan
2) When oil is hot, add mushrooms stirring frequently for about 6-7 minutes
3) When moisture begins to come out of mushrooms, add washed spinach
4) Mix altogether until combined well and cook for about 3-5 minutes
5) Put on plate and enjoy as a delicious side dish!

Parmesan & Spinach Chickpea Pasta with breadcrumbs

(You will need: 1 box chickpea pasta, spinach, Parmesan, gluten free bread crumbs, salt and olive oil)

1) Preheat oven to 350 degrees
2) Boil water for pasta and add salt
3) When water is boiling, add chickpea pasta and cook for 9-11 minutes
4) Drain water and in a large sauté pan add pasta, extra virgin olive oil, spinach and Parmesan
5) Mix altogether on low simmer until ingredients are combined
6) Spread pasta, spinach and Parmesan mixture onto baking pan
7) Sprinkle gluten free breadcrumbs on top and bake for 10-15 minutes
8) Take out, put in bowl and enjoy!

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Sweet Potato Pie

(You will need: 5 sweet potatoes, 2 eggs, nutmeg, cinnamon and marshmallows)

1) Boil the sweet potatoes in large pot on high heat for 1 hour and 15 minutes
2) Preheat the oven to 350 degrees
3) Take out sweet potatoes and let sit for 30-45 minutes or until cool
4) Peek the skin off each potato
5) Mash the sweet potatoes together in a large bowl
6) Add eggs, nutmeg and cinnamon to sweet potato mash and mix altogether
7) Add mixture to a baking pan- preferably circular or square
8) Place marshmallows on top of the mixture in the pan half in the mixture and half out
9) Bake for 15 minutes
10) Take our, let cook for 10 minutes and enjoy!

Baked Soy Glazed Tofu

(You will need: 1 block organic extra firm tofu, gluten free soy sauce, sesame seeds and extra virgin olive oil) 

1) Preheat oven to 415 degrees
2) Line a baking sheet with tinfoil
3) Prepare the tofu by draining
4) Slice the tofu into 3 columns and then slice across to make 5 even rows so the tofu looks like rectangular pieces
5) Place each of the tofu pieces of a paper towel and then put another paper towel on top to drain the rest of the water
6) Transfer tofu to medium mixing bowl and drizzle olive oil, sesame seeds and gluten free soy sauce
7) Toss this mixture until well combined and then arrange tofu pieces in an even layer on tinfoil on the baking sheet
8) Bake tofu for 30 minutes and toss them halfway through to make sure they don’t stick to the pan and cook evenly
9) Take out and enjoy!

Pesto chickpea pasta

(You will need: Eatbanza chickpea pasta, pesto sauce, baby spinach, 1/3 cup almonds and Parmesan cheese)

1) Boil water and add in chickpea pasta- cook for 7-8 minutes
2) In large separate pot, heat up pesto and spinach
3) Drain chickpea pasta and add to pot with pesto and spinach- stir frequently
4) Add in Parmesan cheese as much or as little as preferred (can also be done without cheese)- stir frequently
5) Crush almonds up with sharp knife
6) Put pesto pasta mixture in bowl and add crushed almonds on top. 
7) Serve and enjoy!


Chickpea pasta with mushrooms, spinach and Parmesan cheese

(You will need: 1 box of Eatbanza chickpea pasta, Cremini mushrooms cleaned and sliced, salt, 1 minced garlic clove, 4 cups baby spinach, 1/2 cup grated Parmesan cheese)

1) Preheat oven to 375 degrees
2) Bring large pot of water to a boil and season water with good amount of salt. Add the eatbanza pasta and let cook for 6-7 minutes
3) Heat Extra virgin olive oil in a large sauté pan. Add mushrooms, garlic and salt and cook until mushrooms are golden brown then reduce heat to simmer
4) Strain eatbanza pasta and add it to sauté pan with mushrooms
4) Add the spinach and Parmesan cheese to the pasta and mushroom mixture and mix altogether for about 3-4 minutes
5) Transfer to baking dish and sprinkle remaining Parmesan on top. Bake in oven for 8-10 minutes or until cheese is melted.
6) Take out and enjoy!

Cauliflower Stir Fry

Cauliflower Rice Stir Fry

(You will need: cauliflower head, gluten free soy sauce, peas, carrots, 2 eggs, salt and olive oil)

1)  Steam peas and carrots until soft. Then set aside.
2) Rinse cauliflower head, chop into florets and make into rice using food processor on pulse. When all cauliflower has been blended, put in bowl and put aside.
3)  Combine and whisk two eggs in small bowl. Season with salt. 
4) Cook the "scrambled" eggs in a small saucepan. Turn a few times until cooked then set aside.
5) In a wok or large sauté pan add a tablespoon and a half of olive oil. When oil is heated, add cauliflower rice, peas, carrots and about 2 tablespoons of gluten free soy sauce.
6) Cook for approximately 5-6 minutes, stirring frequently, until cauliflower is crisp on the outside and tender on the inside. 
7) Add the eggs that were set aside and mix altogether on medium-low heat until combined well.
8) Put in bowl and enjoy!

*Recipe can also be used with broccoli rice instead of cauliflower

Kale Chips

Kale Chips

Kale Chips

(You will need: kale, salt and extra virgin olive oil spray)

1) Preheat oven to 400 degrees
2) Rip kale off stems and lay tinfoil on oven pan
3) Spray olive oil evenly over kale
4) Sprinkle pinch of salt over kale
5) Place in oven for 15-20 minutes
6) Take out and enjoy!

Sweet potato fries

Sweet Potato Fries

You will need: 3 sweet potatoes, extra virgin olive oil, rosemary, salt and pepper

1) Preheat oven to 400 degrees
2) Slice sweet potatoes into thin "fry-like" pieces
3) Put tinfoil on pan and spray with olive oil spray so sweet potatoes don't stick
4) Spread sweet potatoes onto pan
5) Add extra virgin olive oil, salt, pepper and rosemary on sweet potato fries and mix around evenly
6) Put in oven for 45 minutes, shaking pan up every 15 min to make sure they don't stick to pan
7) Take out and enjoy!

Gluten Free Chicken Cutlets

Gluten Free Chicken Cutlets

Gluten Free Chicken Cutlets

You will need: gluten free bread crumbs (I like to use Schar), 4 eggs, parsley and olive oil

1) Scramble eggs together in a bowl
2) Put bread crumbs in bowl and add parsley and mix together
3) Use cooking scissors to cut chicken breasts into your preferred sizes
4) Put chicken pieces in the egg and then bread in the bread crumbs
5) Put breaded cutlets on plate and cover in tinfoil. Leave in refrigerator for 2-3 hours.
6) After a few hours take out of fridge and cook cutlets in sauté pan with olive oil
7) Let cool after cooking and enjoy!

Honey Dijon Quinoa with Chicken

Honey Dijon Quinoa with Chicken

Honey Dijon Quinoa with Chicken

You will need: 2 chicken breasts chopped into small pieces, honey Dijon dressing, quinoa and salt.

1) Marinate the sliced chicken in the honey Dijon dressing overnight
2) The following day make 2 cups of quinoa (this amount will last you about 5-6 days) 
3) Quinoa is made my adding the 2 cups of quinoa to a cooking pot with 4 cups of water (for every 1 cup of quinoa you will need 2 cups of water) then when this mixture comes to a boil, turn down to simmer and let cook for 10 minutes
4) Cook the marinaded chicken on the stove
5) Take large bowl and add the quinoa, add salt for taste
6) Add cooked marinade chicken to large bowl and mix altogether
7) Enjoy!

Zucchini Fries

Zucchini Fries

You will need: 1 large green zucchini, gluten free breadcrumbs, spray olive oil, 3 eggs, garlic powder, salt, pepper, ketchup and dried parsley flakes

1) Preheat oven to 425 degrees
2) Peel zucchini then cut it into fry like pieces as thick or thin as you prefer
3) In a bowl mix gluten free breadcrumbs, parsley flakes, garlic powder and a tiny bit of salt and pepper
4) Beat 3 eggs in separate bowl
5) Take baking and put sheet of tinfoil and spray bottom with olive oil spray
5) Put zucchini pieces into egg then coat with breadcrumb mixture and onto baking sheet
6) Put baking pan with zucchini fries into oven and bake for 30-40 minutes
7) Take out, put some ketchup on the side and enjoy!!! 

Cauliflower & Leek Soup

Cauliflower & Leek Soup

You will need: 2 leeks, 3 garlic cloves, 1 head of cauliflower, 8 cups vegetable broth, salt, pepper, olive oil and parsley

1) Chop up and wash leaks (1 inch pieces)
2) Chop up and wash cauliflower
3) Mince the garlic cloves
4) Heat up 2 tablespoons of olive oil in large pot and add cauliflower, leeks and garlic - cook this mixture for 10 minutes stirring frequently on high heat
5) Add vegetable broth, cover and let this mixture simmer for 45 minutes
6) Add soup mixture into blender and put back in pot
7) Season with salt and pepper, garnish with parsley and enjoy!!

Spiralized Beets with Pesto & Walnuts

Spiralized Beets with Pesto & Walnuts:

You will need: 2-3 beets, pesto sauce, halved walnuts and basil

1) Spiralize the beets with GLOVES on because the beets will stain your hands!!!
2) Heat up the pesto in a skillet and add the spiralized beets
3) Cook until beets are softened and mixed together well with pesto sauce (about 20 min)
4) Put spiralized beets with pesto sauce in a bowl and sprinkle the walnuts on top
5) Garnish with basil and enjoy!

Butternut Squash Soup

Butternut Squash Soup:

You will need: 1-2 lbs of cubed butternut squash, nutmeg, black pepper, salt, 1 chopped white onion, olive oil, blender and 1 cup vegetable stock

1) Chop up the white onion
2) Heat 2 tablespoons of olive oil in large pot and sauté onion until translucent (about 8 min)
3) Add cubed butternut squash and 1 cup of vegetable stock into pot and let simmer until squash is soft- stirring occasionally (about 20 min) 
4) Use ladle or large spoon to scoop liquid squash mixture into blender; may need to do this in parts (blender should only be halfway full at any given time)
5) Put mixture back in pot and season with salt, pepper and nutmeg
6) Garnish with fresh basil and enjoy!

Roasted Zucchin Chipsi

Zucchini Chips:

You will need: 3 small zucchinis (yellow or green or both), salt, pepper and olive oil

1) Preheat oven to 425 degrees
2) Cut zucchini into small circular pieces
3) Spray canola oil to coat pan and spread zucchini evenly on pan
4) Sprinkle salt and pepper over zucchini
5) Put in oven for 45 minutes
6) Take out and enjoy!

Sautéed Kale Tomato Salad

Sautéed Kale Tomato Salad: 

You will need: Kale, cherry tomatoes, 4 sundried tomatoes, salt and olive oil

1) Wash the kale, dry and separate the leaves from stem
2) Wash and cut the cherry tomatoes in halves
3) Slice the sundried tomatoes into thin, small pieces
4) Heat 2 tablespoons of olive oil in pan
5) Add kale into sautéed pan and mix around
6) Add sundried tomatoes and cherry tomatoes into pan and mix into kale
7) Add a pinch of salt to mixture and cook for about 10 minutes, stirring mixture frequently
8) Put in bowl and enjoy!

Beet Salad

Beet Salad:
You will need: 3 beets, ¼ cup extra virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon honey, 1 tablespoon minced red onions, 4 cups baby arugula lettuce, goat cheese, chopped walnuts and ½ teaspoon of gluten-free mustard

1) Preheat the oven to 400 degrees
2) Wash, trim and peel the beets
3) Wrap each beet in tinfoil and cook in oven for 1 hour
4) Open the foil packets and let the beets cool for about 10 minutes
5) While the beets are cooling add the olive oil, sherry vinegar, honey, red onion and mustard in a medium bowl and whisk altogether
6) Cut the beets into diced pieces and add to mixture
7) Wash and dry arugula and add to mixture
8) Toss all ingredients together
9) Add walnuts and goat cheese on top of salad and enjoy!!

Sauteed Shrimp

Sauteed Shrimp

Simple Sauteed Shrimp:
You will need: fresh cleaned shrimp, extra virgin olive oil, salt, pepper and a lemon.

1) Heat olive oil in sautee pan
2) When oil is heated, add in shrimp and a teaspoon of salt and pepper
3) Slice the lemon in half and squeeze the lemon juice over shrimp
4) Cook for 10-15 minutes, put on plate and enjoy!






Turkey Meatballs

Turkey Meatball:
You will need: 1/3 white onion, 1 egg, parsley, 3 garlic cloves, 1/2 cup gluten free bread crumbs, ketchup, salt, pepper, ground turkey meat, tomato sauce

1) Preheat oven to 380 degrees
2) Prep 1 large baking pan with tin foil and use spray olive oil to prevent turkeyballs from sticking
3) Chop up the onion and add it to a bowl
4) Add the minced garlic, egg, GF bread crumbs, 3 tablespoons of ketchup, ¼ cup of parsley, teaspoon of salt and pepper and blend all together in the bowl with the onion. I use a spoon to blend this mixture.
5) Once blended well, mix in the turkey meat. I usually do this with my hands and keep squeezing and turning the mixture so it blends really well. Cooking tip: If you wet your hands a little the turkey meat doesn’t stick to them as much making it easier to mix up.
6) Shape the turkey mixture into medium size balls and place them on the baking sheet
7) Place in the oven for 15 minutes

8) Heat up 1.5-2 jars of tomato sauce in large pot on the stove (I like to use Rao's mariners sauce mixed with their tomato basil sauce) 

9) Place the turkey balls in the heated up sauce and let them cook for another 10-15 minutes in there

10) Take turkey balls out of the pot and enjoy!

Spiralized Butternut Squash

Spiralized Butternut Squash

Spiralized Butternut Squash:

You will need: a butternut squash, a spiralizer and pesto sauce

1) Start by cutting the large area at the bottom of the butternut squash off (that part is hollow and has seeds in it and cannot be used for spiralizing)
2) You can use a peeler or a knife to cut off the skin of the squash (make sure all of the skin is off because it is not edible
3) Start spiralizing the butternut squash (my spiralizer is not strong enough to hold up the squash on its own so if necessary spin the squash around the blade on the spiralizer manually for best results)
4) When you're finished spiralizing and have all your butternut squash noodles in a bowl, get a sautee pan and heat up the pesto sauce on medium-high heat
5) When the pesto is nice and hot, pour the butternut squash noodles on top of the pesto and mix around in the sautee pan
6) Let cook for about 15-20 minutes, stirring every 2-3 minutes to get the pesto mixed well with the sauce
7) Put in bowl and enjoy!!

Arctic Char

Arctic Char

Baked Fish:
Works with virtually ANY fish but I have used with dover sole, salmon, arctic char and sea bass. You will need: 2 lemons, salt, pepper, olive oil, fresh parsley, vodka (yes the liquor lol

1) Preheat oven to 425 degrees
2) Coat pan with olive oil
3) Place fish on pan and coat both sides of fish with the oil already on the pan
4) Sprinkle salt and pepper evenly on top side of fish
5) Take vodka (I use potato vodka but any kind will do) and pour it sparingly on top
6) Wash and place parsley on top of vodka coated fish
7) Slice the lemons and place them on top of fish (try to cover every part of fish)
8) Bake fish in oven for 20-25 minutes (at the 20 minute mark change oven to broil for extra crispy)

Stuffed Artichoke

Stuffed Artichoke

Stuffed Artichoke:
You will need: an artichoke, gluten-free bread crumbs, oregano, parsley, olive oil and powdered garlic

1) Preheat oven to 425 degrees
2) Using large chef knife to cut the stem off of the artichoke and about 1 inch off the top of the artichoke
3) Take a cooking scissor and cut the sharp top edge off of each and every single artichoke leaf
4) Wash artichoke with water and spread the leaves out while you are washing (this will make it easier to get the bread crumb mixture in)
5) In a separate bowl, mix together 1 cup bread crumbs, 1 teaspoon parsley, 1 teaspoon oregano and ½ teaspoon sifted garlic – MIX WELL
6) Add 2 tablespoons of olive oil to this bread crumb mixture or enough olive oil so that your mixture is moist and won’t break apart
7) Take artichoke and begin putting bread crumb mixture inside of each and every leaf (even the middle ones which are hard to separate- you can do it!)
8) Add about 1 inch of water to the bottom of the baking pan
9) Place the artichoke inside the middle of the pan and sprinkle olive oil on top of the artichoke until it is nicely coated
10) Use tinfoil to cover the ENTIRE pan making sure the artichoke is fully enclosed within the pan
11) Place in the oven for 1 hour and 15 minutes
12) Take out and let cool for 5 minutes. Enjoy!

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpea:
You will need: 1 can of chickpeas, paprika, salt, pepper and olive oil

1) Preheat oven to 450 degrees
2) Drain chickpeas and place on pan
3) Coat chickpeas with spray olive oil (or regular olive oil but very lightly!)
4) Sprinkle salt and pepper lightly on chickpeas
5) Sprinkle paprika generously and evenly throughout chickpeas
6) Put in oven for 30-40 minutes- every 15 minutes shaking the pan up so they cook evenly
7) Take out and enjoy!!!


Spaghetti Squash

Spaghetti Squash

Spaghetti Squash:
You will need: 1 spaghetti squash, 3 large shallots, olive oil, salt and pepper

1) Preheat oven to 425 degrees
2) Cut open spaghetti squash and remove all seeds from both sides
3) Place both squash sides side up on pan
4) Use spray olive oil to coat inside of squash
5) Sprinkle salt and pepper evenly throughout
6) Place in oven for 1 hour and 15 min
7) While spaghetti squash is in the oven, chop up all the shallots until minced
8) Take spaghetti squash out of oven and let cool off for 10 minutes
9) When squash is cool enough, take a fork and scrape all of the spaghetti squash into a bowl
10) Take sautee pan and add 2 tablespoons of olive oil- put flame on medium-high
11) When oil is hot, add shallots to pan and cook until clear
12) When shallots are clear, add the bowl of spaghetti squash to the pan
13) Lower the flame to medium and cook shallots and squash together until they are mixed well and cooked through – Add another tablespoon of olive oil if necessary
                                                   14) When cooked thoroughly enough, put spaghetti squash and shallot mixture in a bowl and enjoy!!!

Simple Salad & Dressing

Simple Salad & Dressing

Simple Salad & Dressing:

You will need: lettuce- any lettuce you choose will work with this, yellow and orange bell pepper, radish and grape tomatoes. You can add or subtract any veggies or fruits into the salad as well. Sometimes I add cucumber, pine nuts or even a fruit like peaches or strawberries

1) WASH and chop up lettuce – for this example I used romaine lettuce
2) Wash and chop up each ingredient to the size of your portion preference
3) Add each of the ingredients into the salad

For the sweet Salad Dressing you will need: extra virgin olive oil, gluten free mustard, balsamic vinaigrette and honey.

1) Take a bowl or deep cup big enough to mix as much dressing as you plan to make
2) Put in olive oil, balsamic vinaigrette, a tablespoon of mustard and one small drop of honey
3) Mix together with a spoon until mustard is nicely infused into the mixture
4) Taste to see if you need to add more of any ingredient
5) Serve on side of salad or mix into it depending on preference and ENJOY!!

Carrot Soup

Carrot Soup

Carrot Soup:

You will need: extra virgin olive oil, chopped celery stalk, parsley, 7 chopped carrots, water, vegetable broth, salt and pepper.

1) Heat 1 tablespoon of extra virgin olive oil in pan and when hot, add the chopped celery and carrots. Cook until softened about 6 minutes
2) Add 1 cup vegetable broth and 1/4 water and let simmer for 20 minutes
3) Transfer half the soup mixture into blender and blend until smooth

4) Add mixture to bowl and then blend 2nd half of soup mixture until smooth

4) Transfer mixture back to cooking pot and add salt & pepper for taste
4) Garnish with parsley and enjoy!!



Brussel Sprouts

Brussel Sprouts

Roasted Vegetable:

You will need: vegetables (my favorite vegetables to use for this recipe are asparagus, brussel sprouts, broccoli and cauliflower), spray olive oil, sea salt, black pepper and garlic powder.

1) Preheat oven to 400 degrees
2) Wash vegetables well and chop in the appropriate way for different vegetable (for example, if doing asparagus, cut off about an inch from the asparagus at the bottom and so on and so forth for each vegetable)
3) Place veggies on pan and coat with spray olive oil
4) Sprinkle a teaspoon of salt, pepper and garlic powder on veggies and mix up to make sure they’re coated evenly
5) Place in oven for 45-55 minutes (based on how roasted you prefer), take out and enjoy!!