Thursday, July 20, 2017

Delicious Zucchini(Bread) Waffles (Gluten Free)

It is a wonderful idea to find ways to add vegetables to the foods you make. My daughter was talking to me about the idea of starting at breakfast and adding the vegetables to what you are making. Great way to start your day. So I did that today and they were delicious. I have always loved zucchini bread this is a great way to capture the flavor with out all the sugar. 

You can either use gluten free flour or whole grain. I tried both and they worked great. I have a Cusinart waffle maker that makes them crispy on the outside and soft inside. Yum!!!


1 cup gluten free flour * or whole grain flour
1 1/2 cup water
1 egg
3 Tablespoons of olive oil
3 Tablespoons of coconut sugar or other sweetener
1 cup grated zucchini
2 Tablespoons of baking powder
2 Tablespoons of chia * optional

Directions serves 2-3

1. Preheat waffle iron and spray with non stick cooking spray.

2. Pour all the ingredients into the bowl and stir just until all mixed.

3. Pour on to hot waffle iron and bake to desired doneness.

4. Take out and enjoy. I have frozen the leftovers and put in toaster when I was ready to eat them. I love them with apricot jam.

* I used gluten free Namaste flour.

Saturday, July 1, 2017

Cashew Butter Brownies (Gluten Free, Paleo, Vegan)

 These fun brownies are chewy and delicious. No flour added to them. It is a great little snack or dessert. No added flour, so they are gluten free. Chia added instead of eggs so they can be vegan if you add vegan chocolate chips.


2 Tablespoons of ground chia seeds (Can grind in small coffee grinder)
1/3 cup of water
1 cup of cashew butter
1/4 cup dark chocolate chips (Use vegan for vegan option)
1/3 cup coconut sugar
1 teaspoon of vanilla
1/3 cup water
1/2 teaspoon of baking soda
1/4 cup dark chocolate chips (I like the mini chips)

Instructions  Preheat oven to 350

1. In a small mix together ground chia and water.  Let the mixture start to turn into a gel. Then mix in a mixing bowl or blender, chia mixture, chips, sugar, vanilla, water, baking soda. Until all combined.

2. Fold in the remaining chocolate chips. Pour into a greased square pan. (I like cooking in stoneware dishes for best outcome.)

3. Bake for 20 minutes or until cooked all the way through. Cool and cut into squares. Makes about 20 squares. Store leftovers in airtight container.

Friday, June 30, 2017

Granola and Berries (Gluten Free option)

I think Breakfast is one of my favorite meals. I love when I add berries to what I am eating. It brings me so much joy to see all the beautiful colors plus I love berries and the added nutrition they add to the meal. Yum! Enjoy a great way to start your day.  It also makes a wonderful snack. 

It is wonderful to be enjoying Summer and all the fun that goes along with it. We had a wonderful family reunion with 90 of us. We love our family. It is so nice to have so many people that love you and are their to support you. I also can't get enough of this sunshine and blue sky. I love the warm nights with the slight breeze. I think that is what it will be like in heaven. 



2/3 cup honey
1/2 cup coconut oil

3 cup  old fashioned oatmeal (gluten free)
1 cup almonds chopped up coarse
1/4 cup sesame seeds
1 cup sunflower seeds
1 cup unsweetened coconut
1 teaspoon cinnamon
1/2 tespoon fresh ground nutmeg

* dried fruit optional raisins, dates, craisins etc..

Directions: Heat oven to 250
1. Melt the honey and oil together in a small bowl. On the stove or in the microwave. Set it aside.

2. Put all the dry ingredients in a bowl together. Pour in the honey mixture. Stir till all combined. 

3. Put a parchment paper on 1 cookie sheet.  Pour the granola on to cookie sheet. It will be thick. 

4. Place in the oven. Bake 30 min. Stir a couple times during cooking time.  

5. Let cool on the counter and store in an airtight container. 

6, Pour granola into a bowl add fresh berries (blueberries, raspberries, strawberries) and then pour on  almond milk or cashew milk poured on top.  Enjoy!

Wednesday, April 5, 2017

Mango Pico De Gallo

 I have really been enjoying mangos. I was looking for some at Costco and was happy to have another customer tell me that you want to buy mangos that still have some green on them. Their advice paid off. I picked some really good ones. I love making pico like this. I love all the colors and they look so good together. Enjoy!

4 tomatoes diced  
2 mangos diced
1/4 minced red onion
1 jalapeƱo pepper minced
3 garlic cloves minced
1/2 C chopped cilantro
juice from 3 limes
salt to taste

1. Combine all the ingredients except the salt.
2. Then stir in the salt a little bit at a time until the desired taste is reached. Serve. 

Monday, April 3, 2017

Quinoa Nutty Bites

 We had a wonderful weekend listening to General Conference. It is always uplifting. We had one of our daughters and her husband come in town for a visit. That was a treat. She is expecting and looks so cute. We had a big juicy turkey with the whole gang. So much to be thankful for. It was a day of Thanksgiving. 

 I  love nuts and have fun creating new snacks with them. This is one that I hope you will enjoy. I put in quinoa and chia for extra nutrition. Yum!

1 cup unsalted cashews
1/2 cup unsalted pecans
2/3 cup Bobs Red Mill old fashioned oatmeal (gluten free if desired)
1 C unsweetened coconut flakes
2/3 cup Quinoa flakes
1/4 cup chia
1 C honey


1. Grease a square pan. 
2. Pulse together all the ingredients except the honey. Keep it slightly chunky. 
3. In a small saucepan pour in honey.  Turn heat to medium high heat and let honey come to a boil. Reduce the heat to medium low and simmer until it reaches 240 degrees. Stir it often. It will turn into a nice thick carmel. Take off the heat. 
4. Pour over the nut mixture and stir until all combined. 
5. Scoop mixture into pan and press down with rubber spatula until all even. 
6. Let harden in the fridge. Cut into squares. I then put them in a ziplock in the fridge so they were ready when I wanted a snack. Yum