GF Oatmeal Raisin or Oatmeal Chocolate Chip Cookies

Prep Time: 20 mins | Total Time: 30 mins | Makes: 20-24 cookies (depends on size)

Cookies, cookies, everywhere! I love this cookie recipe - it’s healthy, tasty and fun to make with kids or friends. They can store for about 10 days - 2 weeks in an airtight container so you can eat every hour or as a necessary post meal treat. I’ve made these a dozen times as oatmeal raisin cookies and excited to try the chocolate chip version. Anyone else craving chocolate right now?!

WHAT YOU’LL NEED:

Dry Ingredients:

• 1 cup gluten free rolled oats (plus 1/2 cup to add in)

• 1 cup gluten free oat flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 3/4 cup raisins OR chocolate chips (or both if you want to get fancy - add these in later)

Wet Ingredients:

• 1/4 cup + 2 tablespoons melted coconut oil

• 1/4 cup coconut sugar

• 1/4 cup pure maple syrup

• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes)

• 1 teaspoon pure vanilla extract

HOW TO MAKE:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.

2. In a medium bowl, whisk together all the dry ingredients: 1 cup oats, oat flour, baking powder, baking soda, cinnamon and salt EXCEPT the raisins or chocolate chips. Those will be added later.

3. In a different medium bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until thoroughly combined and resembles caramel.

4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined.

5. Fold in raisins or chocolate chips and oats. The dough will be sticky.

6. Scoop about a 1/4 cup of the mixture and drop cookie dough balls onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking.

7. Bake for 10-12 minutes.  Using a flat spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy!

Quick and Easy Egg Cups

Prep Time: 10 mins | Total Time: 28 mins | Makes: 12-15 egg bites

If you’re into hosting big brunch parties or just looking for an easy way to feed your kids as they run out the door for school, these eggs cups are a perfect solution. Ready in about 30 minutes and you can eat them fresh out of the oven or store in the fridge to consume at a later date. Best part is you can add anything you’d like: mushrooms and cheese, ham and bacon, tomato and broccoli - or mix and match!

WHAT YOU’LL NEED

• Base:

  • 8-12 large eggs

  • 1 cup cheese, shredded (cheese of choice: cheddar, mozzarella or parmesan all work)

  • 1/3 cup milk, half-and-half or whole milk are best

  • 1 tsp Salt

  • 1 dash ground pepper

• Mix-ins (add a combo of whatever you’d like)

  • 1/2 cup tomatoes, diced

  • 1/2 cup baby spinach, coarsely chopped

  • 1/2 cup ham, sliced

  • 1/4 cup green onions, thinly sliced

  • 1/2 cup red or yellow pepper, chopped to small pieces

  • 1/2 cup mushrooms, sliced

  • 1/2 cup bacon, chopped

HOW TO MAKE:

1. Preheat oven to 350°F. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray or butter.

2. In a large bowl, whisk together eggs, milk, and cheese. Season with salt and pepper, to taste.

3. Add egg mixture halfway up into each tin of a greased muffin tin.

4. Add your toppings to each tin cup.

5. Bake for 15-20 minutes, until set.

6. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

Homemade Salsa and Baked Tortilla Chips

Everyone seems to have their favorite salsa and chip combo, but nothing compares to a freshly made batch of salsa and perfectly baked tortilla chips. If you’ve never made your own salsa before, try this recipe. Super quick and easy and perfect for your next family fiesta night. All you need are some additional nacho toppings and you have the perfect meal!

Prep time: 5 mins | Total time: 10 mins | Serves: 14

Fresh Salsa - what you’ll need

• 1 1/4 lbs. ripe Roma tomatoes (about 5 - 6)

• 1 (14.5 oz) can petite diced tomatoes

• 2 green onions, ends trimmed, chopped into thirds

• 1/3 cup chopped red onion (about 1/4 of a medium)

• 1 jalapeno pepper, seeded and roughly chopped

• 1/3 cup fresh cilantro (about a handful)

• 1 large clove garlic, roughly chopped

• 2 Tbsp fresh lime juice

• 1/2 tsp chili powder

• 1/4 tsp ground cumin

• 1/2 tsp granulated sugar (optional)

• Salt and pepper to taste

How to make

1. Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.

2. Serve with homemade tortilla chips. Best if served cold. Refrigerate for a few hours to let the flavors marinate together before serving.

3. Store in refrigerator up to 1 week.

Prep time: 5 mins | Total time: 20 mins | Serves: 2-3

Tortilla Chips - What you’ll need

• 6-8 small corn tortillas (you can substitute flour if desired), cut into six equal wedges

• 1 Tbsp cooking oil (Avocado oil is the best & healthiest)

• 1 - 2 tsp Tajin (optional but makes the chips taste amazing)

• 1 - 2 tsp salt (use less if you are also using Tajin)

How to make

1. Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.

2. Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they're all lightly coated. Add Tajin and continue to mix.

3. Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they're in a single layer and overlapping as little as possible. Sprinkle lightly with salt.

4. Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.

5. Allow the chips to cool before serving. They will crisp even further as they cool down.

Spooky Halloween Avo Toast

Spooky Halloween Avo Toast Photo: Instagram @fooddeco

As a Holiday lover, I enjoy the occasional festive flair on everyday food. This spooky, Halloween spin on the traditional avocado toast can be found on Colette Dike’s Instagram account @fooddeco. But if you’re more like me and just want to smash some avocado on a piece of toast, try this 10 minute avocado toast recipe. Avocados are a true super food and contain high levels of healthy, beneficial fats, which can help you feel fuller between meals. They are also an excellent source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, magnesium, potassium, beta carotene, and omega-3 fatty acids. That’s a lot of health benefits in one food!

WHAT YOU’LL NEED:

• One medium ripe avocado, halved and pitted

• Fine salt and freshly ground black pepper

• 2 - 4 slices whole grain or wheat bread (my favorite is sourdough bread)

• 2 tablespoons extra-virgin olive oil (EVOO for short)

• Flaky sea salt, for serving

• Optional Toppings:

  • Crushed red pepper flakes

  • Squeeze of lemon

  • Everything but the bagel seasoning (Trader Joe’s brand is amazing)

  • Cilantro, chopped

HOW TO MAKE:

1. Toast the bread until browned and crisp

2. While bread is toasting, mash the avocado with a fork in a shallow bowl until chunky. Add fine salt and black pepper. Season to taste (might need more salt than you think).

3. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts. Top with a pinch of flaky sea salt and any additional toppings you want to add.

Time: 10 mins
Yields: 2 - 4 servings

Basil Pesto Spaghetti Squash

I love when spaghetti squash is in season (usually early fall through the winter). Yes, it takes forever to cook (about an hour) BUT consider that your prep time to make the rest of your recipe. Spaghetti squash is a perfect substitute for any pasta dish when you’re looking for a healthier, gluten free option. It is packed with key nutrients and vitamins including fiber, vitamin C, manganese, vitamin B6, and niacin. Added bonus, kids can barely notice it’s not pasta once you’ve added the sauce and toppings. This is a delicious recipe to make when you need a break from traditional red sauce dinners that end up staining your favorite white shirt.

WHAT YOU’LL NEED

• 1 spaghetti squash, cut in half length wise and remove seeds

• 2 teaspoons extra-virgin olive oil

• Pesto (here is my super easy, homemade basil pesto recipe)

• 1 container Tomatoes, grape or cherry work best

• I pack of chicken breasts (optional), cubed

• Salt and pepper, to taste

• 2 tbsp parmesan cheese, grated (optional topping)

• Basil, chopped (optional topping)

HOW TO MAKE

• Pre-heat oven to 400 degrees F and line a large baking sheet with parchment paper for easy clean-up.

• Drizzle about 1 tsp of olive oil on the inside of each squash half and rub it all over, adding more oil if necessary. Sprinkle salt and pepper lightly over the squash, then place them cut-side down on the prepared baking sheet.

• Bake for 45-55 minutes (depending on squash size), until you can easily pierce skin with a fork. You should be able to remove the squash easily from the sides with a fork when it’s fully cooked.

• While squash is cooking, use a skillet or frying pan to cook the chicken and tomatoes.

  • Chicken: Heat a skillet or pan on medium heat with a little oil. Once hot, add cubed chicken and cook fully (10-15 mins). Season with a little salt and pepper. Remove from pan and prepare to cook tomatoes.

  • Tomatoes: Keep the pan hot after cooking the chicken. Add a little more oil to lightly coat the pan, some salt and pepper too. once pan nice and hot, add the tomatoes (they should sizzle when you place them in pan). Cook for about 8-10 mins until soft and blistered.

• Once squash is done, scoop out with a fork and transfer to a large bowl. Mix together the squash, pesto and chicken. Top with tomatoes, basil and parmesan cheese. Enjoy!

Time: 1 hour (Squash takes about 1 hour to cook. The rest can be done while squash is cooking in about 30 minutes)
Yields: 2 adults per squash or 4 kiddos

Squash Tips

• Cut in half lengthwise (from stem to end), you'll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you'll have longer strands.

• If it's too tough to cut open, cook it whole instead. It will take a little longer to cook (15-20 minutes more) but will be tender and easier to cut.

• If microwave is your thing, you can go this route and be done in a matter of minutes. Just halve it, remove the seeds, microwave for about 10 minutes.

Dinner Party Ready Pad Thai

If you’re ever in charge of bringing a healthy dish for a large group dinner that will also make you look like a culinary master…this is your dish! I personally make this pad thai as often as I can and anytime I want to feel like a real chef. And the best part is you can whatever protein you’re in the mood for - shrimp, tofu, chicken, steak…this dish tastes amazing with any option.

What You’ll Need For Recipe:

• Protein of choice: 1lb of shrimp (uncooked), 1.5 lbs chicken, 1 lb steak, 1 block extra firm tofu

• 1 shallot, finely diced

• 3 cloves garlic, minced

• 3-4 green onions, chopped

• 1/2 cup cilantro, diced

• 1/2 cup cashews or peanuts, chopped

• Choice of noodles (spaghetti works best, about 1 box, or for GF use spiralized sweet potatoes, about 3 large)

• 3 tbsp toasted sesame oil

• 2 eggs

• Salt and pepper

What You’ll Need For The Sauce:

• 1/4 cup cashew butter (peanut or almond butter also works)

• 1/4 cup coconut aminos

• 1 tbsp fish sauce (optional if you have)

• 1 tbsp white vinegar or apple cider vinegar

• 1 juiced lime (use fresh lime for better taste)

How to Make:

1. First, make the sauce by combining all of the sauce ingredients in a jar with a lid that you can shake or a bowl and whisk well. Mix until you get a creamy consistency. Set aside.

2. Chop shallot, garlic, green onions, cilantro and cashews. Set aside.

3. (If using spiralized sweet potato) Spiralize your sweet potatoes. Once finished, heat a large skillet over medium heat and add in 2 tbsp sesame oil. Once hot, add the sweet potato noodles. Toss with oil and season with a big pinch of salt and pepper (about 1/2 tsp each). Cook, stirring occasionally, until the noodles are tender but not too soft, about 6-7 minutes. Remove from pan and place on a plate.

4. (If using regular noodles) bring a large pot of water to a boil and cook spaghetti al dente, strain and set aside in a large bowl.

5. In the same pan over medium heat, add in 1-2 tbsp of sesame oil. Add in shallot and garlic to saute for 1-2 minutes, stirring constantly.

6. Next, add your protein to the pan and cook fully. Season with a pinch of salt and pepper. Either remove protein when cooked or move to the side of the pan.

7. Crack the eggs into the pan and scramble until the eggs are cooked through.

8. Add back into the pan the protein, if removed, your noodles, and mix in the sauce.

9. Toss to mix and then serve. Top with green onions, cilantro and crushed cashews or peanuts.

Immune-Boosting Chicken Soup

If you need a delicious, immune-boosting, healthy chicken soup to kill your winter cold or help you fight off COVID, you have to try this. It’s a perfect blend of everything you need to stay healthy including: ginger (antioxidant and helps fight inflammation), turmeric (regulates blood sugar, fights inflammation), veggies (great source of vitamins and minerals), chicken (lean protein), and a warm chicken stock base (soothing and aids in digestion).

Wheat You Need:

• 2 tbsp olive oil

• 1/2 onion, chopped

• 4 large celery stalks, chopped

• 4 large carrots, peeled and chopped

• 1 cup mushrooms, sliced

• 2-3 cloves garlic, minced (use as much or as little as you like)

• 8 cups chicken stock

• 2 bay leaves

• 1 tsp. turmeric

• 1 tbsp grated fresh ginger

• 1/2 tsp. crushed red pepper

• 1 1/2 tsp. sea salt

• 3 cups shredded chicken (I often use rotissure chicken to cut down on cooking time)

• 1 cup raw or pre-cooked broccoli

• 2 cups baby kale leaves, slightly chopped

How To Make:

• In a large pot, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.

• Stir in the chicken stock, bay leaves, turmeric, ginger, crushed red pepper, and salt; bringing to a boil. Mix in shredded chicken and broccoli, cover and turn down heat to a simmer for 15 to 20 minutes.

• Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

Life-Changing Bread

Making bread was soo quarentine 2020, but last night I made this Life-Changing Bread from Food52 and it’s the best thing I've had all year! (mind you it is only January 3rd…but still!). It hits all the healthy buzz words (GF, Vegan, etc.) plus it’s super easy to make, has a ton of nuts and seeds, which contain all the good fats and Omega-3s we need for our brain health, and it’s just really tasty and good!

What You Need:

• 1 cup sunflower seed kernels (not in the shell)

• 1/2 cup whole flax seeds

• 1/2 cup slightly chopped hazelnuts or almonds

• 1 1/2 cups old fashioned rolled oats

• 2 tbsp chia seeds

• 3 tbsp psyllium husk powder

• 1 tsp fine grain sea salt (add 1/2 teaspoon if using coarse salt)

• 1 tbsp maple syrup (for sugar-free diets, use a pinch of stevia)

• 3 tbsp melted coconut oil or ghee

• 1 1/2 cups water

How To Make:

1. Use a flexible, silicon loaf pan or a standard loaf pan lined with parchment

2. In a large mixing bowl, combine all dry ingredients, stir well.

3. In a separate bowl, whisk together the maple syrup, oil, and water together. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

4. Transfer mixture to bread pan. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.

5. Once ready to cook, reheat oven to 350° F / 175° C.

6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

7. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Chia Seed Jam Thumb Print Cookies

I am a HUGE fan of any jelly type cookie - fruit bars, berry tarts, jam cookies…I am like a month to a flame whenever I see them. Since I have never made them myself, I decided to make these thumb print cookies over the weekend. They're super easy and take no time at all. Plus, this recipe is gluten free, refined sugar free and great to make with the kiddos.

What you need (makes about 10 - 12 cookies)

• 2 cups almond flour

• 1/4 tsp sea salt

• 1/4 tsp baking soda

• 4-6 tbsp maple syrup (raw honey works too)

• 1 1/2 tbsp non-dairy milk

• 1/4 cup Extra Virgin Olive Oil (EVOO)

• 1 tsp vanilla extract

What you need for Chia Jam

• 1 cup berries (fresh or frozen)

• 1 tbsp chia seeds

• 1 tbsp maple syrup (raw honey works too)

Steps to make cookies

1. Pre-heat oven to 350

2. Mix all wet ingredients together in one bowl. Mix the dry in another bowl. Then mix all ingredients together.

3. Chill dough for at least 10 minutes. While dough is chilling, make the jam filling by heating all ingredients in a pan or microwave. Stir occasionally until ready to place in cookies.

4. Roll cookie dough into 10-12 balls and place on a baking sheet, gently press thumb in middle and bake for 10-12 minutes (until just golden brown).

5. Let cookies cool and then top with the chia jam.

The Superfood Supplement You Have to Try

If you are like most everyone I know, getting a healthy start first thing in the morning seems to be more work and hassle than it’s worth, especially when you have a full day ahead. Eating healthy in the morning typically means cooking, followed by cleaning, using lots of ingredients and takes too much time. If you’re looking for something quick, nutritious, super healthy and filling - I have the perfect solution! Prasada is a hot new raw, vegan, gf, soy-free superfood & adaptogen powder that makes it incredibly easy to drink your day’s worth of nutrition in one sitting. Plus, it’s loaded with everything you could want to start your day: organic plant protein (12g per serving), antioxidant-based adaptogens, super greens, sea vegetables, probiotics, bitter melon…and the list goes on! This wont necessarily replace your caffeine fix BUT it’s a delicious and easy way to get your morning started.

Almeda Labs is the creator of this wonder product and I’ve been obsessed with the cacao flavor for my morning lattes.

Here’s my go-to morning Prasada Latte recipe. Warning - you’re going to love this product

• 1 heaping scoop, or more, of the Prasada powder (either the regular or Cacao flavor)

• 1 cup milk (I prefer almond or macadamia milk, but use any kind you’d like)

• 1 teaspoon unsweetened coconut milk, hardened portion towards top of the can (optional)

• 1/4 cup water

• Cinnamon, to taste

• Turmeric

• A crack of freshly ground black pepper

• Anything else you’d like to add (MCT oil, coconut oil, matcha or splash of coffee, etc.)

Method

1. In a small to medium saucepan, warm the milk and water gently over low heat. Add the hard coconut milk (optional), and Prasada, whisking well to combine. Add the cinnamon, turmeric, and crack of fresh *black pepper, keep whisking together.

   • *Black pepper, when combined with turmeric, helps the curcumin, the healthy compound found in turmeric, absorb into the body by up to 2,000%.

2. Taste and adjust as necessary. Add any other ingredients you’d like. If you’re looking for a caffeine buzz, add a little matcha green tea or even a splash of coffee.

Cauliflower Mash Shepard's Pie

My brother in-law introduced me to this dish (thanks John) and it’s become one of my favorite meals to make.

Super simple, healthy version of your traditional Shepard’s Pie…only this is gluten free & dairy free. It can also be made vegetarian - just don’t add meat.

Here’s how you make it. Feel free to substitute or add any veggies you’d like. I don’t love onions and rarely use them in my cooking, but they are a great addition for you onion lovers.

Ingredients - use organic when you can

• 1 head of cauliflower, broken into pieces to be steamed

• 1 package of Ground turkey meat

• 1 carton of Mushrooms, sliced

• 1/2 bag of Frozen peas

• 1 Zucchini, sliced and quartered

• 1 Garlic clove, chopped

• Salt & pepper to taste

• Dried rosemary

• Ghee

• Olive Oil

• Almond milk or any other non-dairy milk (make sure it’s unsweetened and NOT vanilla flavored - made that mistake last time)

Method:

1. Pre-heat oven to 350 degrees. Heat oven safe pan (I use a skillet) over medium high heat. Melt some ghee and olive oil together (ghee adds flavor, oil helps coat the pan). Add a little salt and pepper.

2. Add chopped garlic to the pan, cook until tender and slightly brown. If you’re an onion lover, add diced onions with the garlic

3. Add your veggies and cook one at a time (start with mushrooms, then add zucchini, peas, etc.) stir occasionally, cook until slightly brown or desired brownness

*while the veggies are cooking, time to make the Cauliflower Mash*

1. Steam the broken pieces of cauliflower until soft (about 15-20mins). Add to blender along with almond milk (enough to make the mash creamy), add salt & pepper. Blend until smooth.

2. Once veggies are cooked to your liking, remove veggies from pan and add the turkey meat. Cook through all the way. Add veggies back and mix all together. Add dried rosemary or any other herbs or spices you’d like.

3. Remove pan from heat, level out the veggies and turkey, add the cauliflower mash right on top, spread to even out.

4. Add pan to oven, cook about 20-25 mins or until slightly brown on top. You can also broil the last few minutes to crisp up the top.