gluten-free carrot cake

This is my husband’s and my favorite cake. So much so that we had it for our wedding cake. If you want to go right to the recipe, then skip down a bit. If you want to hear a funny … more

caesar dressing II

One of my favorite restaurants in San Diego is the long-time family owned Brigantine. And one of my favorite dishes is their chicken caesar salad in part because of the vinegary dressing. On the off-chance I could find a recipe, I … more

sparkling holiday punch

This couldn’t be easier! This is the perfect holiday punch because it’s served alcohol free, yet when you mix it 1:1 with white wine, it makes a delicious holiday sangria. Great for kids and adults for brunch or any party or … more

white and dark clusters

I think the only reason my children make candy with me is the reward of licking the chocolate drenched spatulas. It’s a good deal for everyone, actually. While making my traditional bark that my husband hands out at work each … more

goat cheese christmas log

I was trying to come up with something festive for a client’s holiday party when I spied scallions and fresh cranberries in the fridge. Here’s the result – a luscious goat cheese log with scallions and orange spiced dried cranberries. … more

thanksgiving countdown – cranberry relish

Whether you’re preparing for an intimate meal or are expecting a house full, if you’re hosting Thanksgiving this year, there are plenty of things you can do ahead of time. In fact, there are a few items that taste better … more

chocolate dipped macaroons

I really think macaroons are the poster child for gluten-free treats. Plus, you’ve got to love a “cookie” that dates back to 16th century Italy. Over the years, Italian Jews adopted the recipe due to a lack of leavening (no … more

banana berry scones

Okay, admittedly I’m on a bit of a scone kick. I can’t help myself with my recent discovery of Lucy’s amazing almond flour and all the fresh, organic berries Southern California has to offer. A note about Lucy’s and other … more

cheddar dill biscuits

Adapted from Jodi Bager and Jenny Lass‘ wonderful grain-free gourmet cookbook, these biscuits are a wonderful gluten-free, no-grain option that will melt in your mouth. The onion and cheese provide just the right amount of savory – so delicious. If … more

almond butter cookies

My friend Nili introduced me to these cookies yesterday. Got to love a neighbor who drops by with goodies! They are incredibly moist and chewy and would be a good base for a variety of different iterations – white chocolate, … more

butternut squash pumpkin soup

I love soup and stew season. One pot dishes make life a bit easier. This is a beautiful soup that can be made with cream for a richer product, or without for a cleaner, earthier flavor. Usually, I roast butternut … more

tasty gluten-free Thanksgiving side dishes

Thanksgiving doesn’t have to be a huge carb fest. In addition to the requisite Sweet Potato Casserole and Dressing (bread-based dish baked outside the bird), load your menu full of veggies and interesting salads. Here’s a few standards that are … more

holiday chocolate mousse

The Chocolate Mousse recipe below is not a traditional Thanksgiving dessert, but since the kids in our family request it each year, it’s found a permanent place on the menu. I finally got smart and used old fashioned, shallow dessert … more

thanksgiving desserts

The meal after the meal, if we’re being honest. I can’t think of another occasion when desserts are so heavily featured. We love to eat half portions of everything, so we can taste every possible sampling. That’s just common sense. … more

applesauce cranberry muffins

This is a twist on my staple muffin. I had some leftover applesauce and wanted to make good use of it. Adding cranberries with a layer of orange flavor adds another lovely dimension. Soft and moist with a streusel topping, these freeze great … more

oven applesauce

My son and I have a habit of watching the cooking channel together. He salivates and tells me what he likes to eat and I take notes. A few nights ago, we watched The Barefoot Contessa, otherwise known as Ina … more

nightshade free yellow mustard

Based on the well-guarded French’s Classic Yellow Mustard, below is a version adapted for us lovers of mustard, only gluten-free and nightshade-free. In a world where we’re busier than ever, mustard is the last thing any of us really want … more

new item – gluten-free organic pasta

As I was perusing the “New Items” shelf at my local Trader Joe’s, I came across this pasta – gluten-free and organic to boot. It contains only a handful of ingredients, which I love: organic brown rice flour, organic quinoa, … more


When my husband’s family came from Germany this summer, one of the foods they ate in abundance was Mexican, smothered in everyone’s favorite condiment – guacamole. Whether you like it smooth or chunky, hot or mild, guacamole is that quintessentially … more

indian summer iced tea

I spoke with my sister in Boise yesterday who was experiencing flash floods and storms – quite a contrast from the 97 degree weather we are dealing with here in San Diego. It’s technically still summer, but I have a feeling … more

orange studded breakfast fruit

I love the look of orange sections sliced into a fruit salad – all succulent orange and none of the pith. It’s easier than it looks so long as you have a really sharp, fairly large knife. Make sure you … more

zucchini cakes

I happen to love zucchini, a fondness my family does not share. I’ve been torturing them for years, offering new recipes in the hope they will grow to love this delicately flavored vegetable. Mission accomplished (except for the 10 year … more

gluten-free brownie parfait

I don’t know about you, but I’m always looking for ways to make food stretch at my house. At any given time, I have between two (the ones I’ve got), and eight kids at my house. An easy dessert is … more

lemon slushes

One of my most profound food memories from my childhood is lemon slushes. We had a prolific lemon tree in the backyard that produced plump, juicy, thick skinned Eureka lemons. With them, we made lemon squares (gluten-free recipe to follow shortly), … more

gluten-free warm goat cheese salad

If you can have dairy, this is a treat. The pungency of the goat cheese is set off beautifully with the sweetness of the vinaigrette. This is a lovely side salad with one slice of cheese, or a main dish … more

gluten-free citrus rice salad

Wild rice is typically something you would serve in the fall, but I love it year round. You can find it in the bulk section of your health food store. Take a big whiff – it spells exactly like black … more

nightshade-free black bean guacamole

Having to give up one of my favorite cuisines, Mexican food, has been ridiculously difficult. I love moles and salsa, chili relleno and grilled peppers, but they don’t love me. Turns out, they don’t love my daughter either. So, I … more

mexican bowls

This is a perfect lunch or dinner with leftover pot roast. In fact, I make a pot roast just for this purpose. Inspired from my favorite “fast” food restaurant, Chipotle, this was my once a week treat. Now that nightshades … more

udi’s pizza crusts

A nice addition to their array of gluten-free products, Udi’s pizza crusts offer a quick dinner option for those nights you really don’t feel like cooking. They are two to a package at about $5.00, so $2.50 per unit. A family … more

happy v-day

A few goodies to make for your favorite Valentines on this day of splurging. Valentine Bonbons Chocolate Almond Bark Strawberry Banana Cake Melissa’s Chocolate Peanut Butter Cups     

gluten-free green beans gremolata

I personally could eat green beans every day. Steamed, roasted, blanched and sauteed with olive oil… My husband finally asked for a new presentation. When I saw Ina Garten‘s vacation to Napa show on the Food Network, I knew I’d … more

kid margarita

An oldie, but a goodie! This is a reprint because of a computer quirk. This is a refreshing version of lemon-limeade and a nice option for anyone who doesn’t drink alcohol. Active time: 1 minute Yield: 1 8oz serving 6 … more

greens and butternut squash salad

I just had this salad at Waters, our wonderful local cafe, where we celebrated my sister-in-law Randy’s birthday. I am duplicating it here because it was delicious! This recipe calls for goat cheese – omit if you are dairy intolerant. … more

Balsamic Vinaigrette

This is a very simple dressing to put together, with a nice acidic balance. I use a mini processor, in which case, I need to thin the dressing with a teaspoon or two of water. If you simply shake it … more

gluten-free pumpkin ginger scones

I know…more pumpkin. But I’ve devotee, so I eat a lot of it in the fall. Here’s my offering for a delicious pumpkin scone with tons of ginger. If you like less ginger, simply cut back. The flavor here is … more

gluten-free blueberry lemon scones II

I’ve been experimenting with scones and muffins now that the kids are back in school. The ease of pulling these from the freezer the night before for a quick breakfast is a huge help in the morning. These are made … more

gluten-free pumpkin spice cookies

I love fall – everything about it. On the west coast, we have a fairly narrow corridor of color compared to the rest of the country, but as a native, I can always find a fall day in lengthening shadows … more

gluten-free vegan almond spread

Good for the brain and good for the heart, almonds are also a great way to regulate cholesterol. When I want something fluffy and creamy to dip my veggies or rice crackers in, this is a great option, and a … more

new product – best gf pasta to date!

We’ve tried lots of brands of gluten-free pasta, but bionaturae’s line of organic, gluten-free pasta is the one most highly favored by the two gluten addicts in my home. Made in Italy, their gf pasta comes in four forms: spaghetti, elbow, … more

gluten-free thousand island dressing

I remember eating this as a kid over an iceburg lettuce salad. I never cared that the lettuce had absolutely no flavor – the point was the dressing. This is great over a standard salad, or better yet, as the … more

Omission – hands down the best gluten-free beer

When I first found out I had gluten issues, I resolved to have a stiff upper lip. I could give up sourdough bread and my favorite pasta. I could even give up pie and real chocolate chip cookies, but when … more

blueberry lemon scones

Adapted from Elana’s Pantry original recipe of Gluten Free Cranberry Orange Scones, I’ve combined two of my favorite flavors, with almond flour as the base. Due to my nightshade allergy, and because potato starch is such an integral ingredient for … more

mango strawberry sunrise

I use my little magic bullet for this, which gives me a perfect single serving. This doubles easily to provide four little servings for breakfast or an afternoon snack. Having frozen fruit in the freezer makes this a snap! On … more

dandelion greens

I’ve always had a curiosity about the greens I watched my father eat his whole life. My mother steamed or sautéd them with butter, salt and pepper and I would watch him eat a plateful, grateful that I was not … more

all fruit breakfast smoothie

Containing all acid and sub-acid fruits, this smoothie is a great way to cleanse your body first thing in the morning.  A complete food with a perfect balance of protein and starches which are already broken down into amino acids … more

gluten-free raspberry bon bons

Chocolate and raspberries…what’s not to love? This is a fun project to do with kids. Candy molds are an inexpensive purchase (I got mine at Michaels), and with the bon bon molds, you can fill them with anything you like. … more

sweet potato casserole

There is no other meal I can think of, where we hold tighter to our sacrosanct traditions than Thanksgiving. For every person who partakes, I find there are one or two dishes that must be on the table for the … more

lisa’s greens and quinoa salad

My niece, Lisa came up with this wonderful salad. Brightened with pistachios and cranberries, the quinoa provides a nice punch of protein that would accent a holiday table. This a wonderful side for a Frittata brunch or alongside a nourishing … more

gluten-free pumpkin bon bons

I love anything pumpkin…bread, pancakes…watch for pumpkin soup later this month. So naturally, I figured it would pair well with chocolate. This is a fun project to do with kids. Candy molds are an inexpensive purchase (I got mine at … more


One of many wonderful things my husband brought to our marriage was this recipe. Sometimes called a “Toad in the Hole” here in the states (much to the chagrin of the Brits who assign this name to an entirely different … more

butternut squash soup

I know fall is here when I find butternut squash at my local stores. I always marvel at how simple this recipe is. Every once in a while, I try to monkey around with it by adding green apple, or … more

cilantro vinaigrette

Cilantro. An herb people are rarely ambivalent about. I happen to love it. Being a Californian, I suppose I have a natural predilection for it. This is an adaptation of the sauce for Fish Tacos. Prep time: 5 minutes Total … more

gf hot dog buns

If you haven’t already heard, Udi’s now offers hot dog buns! My son is so happy! If you like the hamburger buns, you’ll be really happy with the hot dog buns. Find them at a store near you. Great accompaniments … more

gluten free, dairy free ranch dressing

Not just a dressing but a condiment for making all sorts of vegetables palatable for young kids. God forbid they ever actually put it on a salad! Serve this up with cucumbers, carrots and celery for a refreshing snack, or … more

mediterranean pasta

Enjoy this with a simple green salad. If you want to make this sans dairy, I would replace the feta and parmesan with shredded Daiya mozzarella. Active time: 10 minutes Total time: 30 minutes Yield: 4-6 servings 1 lb. rice … more

simple syrup

This is a wonderful base for any drink that requires sweetness, alcoholic or non-alcoholic. Wonderful for Summer Lemonade as well as White Sangria, it comes together quickly, and the ratios are always the same. Prep time: 2 minutes Total time: … more

floating ice ring

I love using these when I do a punch because it’s beautiful in it’s own right, and it keeps the punch crisp and cool. Prep time: 5-10 minutes Total time: 8 hours Yield: 1 ice ring Special equipment: 1-piece bundt … more


A cool compliment to a Mediterranean meal…make it an hour ahead of time so that the flavors can meld together. Great with Garlic Rosemary Chicken. Prep time: 10 minutes Total time: 1 hours, 10 minutes Yield: 3 cups or about … more

summer lemonade

The best lemonade always start with a simple syrup. It takes longer, but it’s smooth, without the grittiness of undissolved sugar. When we received two laundry baskets full of lemons from a friend, we juiced them all and froze the … more

blueberry smoothie

Using a Magic Bullet makes this one serving smoothie a snap. If you want to double it, use the blender. Full of antioxidants, this smoothie can get you going first thing in the morning or provide a pick-me-up for a … more

perfect corn

There’s few things better than a fresh ear of corn in summer. But how many times have we suffered through an over-cooked ear with wilted kernels? Here’s a fool-proof way to make corn that pops as you bite into it. … more

melissa’s chocolate peanut butter cups

A busy mother of three, Melissa devised this finger licking treat which marries two of life’s perfect flavors: chocolate and peanut butter. Gluten and dairy free, but chemical and preservative free as well, your kids will love these. Adults too, … more

maiah’s chocolate zucchini cake

Maiah submitted this as an adaptation from a family recipe. Those of you who have a vegetable garden can testify that there is just so much zucchini you can eat or give to your neighbors! I love that this cake … more

pineapple upside down cake

I personally love these old fashioned desserts that remind me of my early childhood and church potlucks. And nothing says summer like a pair of cat-eyed sunglasses and pineapple upside down cake…1960’s style. Trust me, I have pictures of my … more

onion rings

This is a splurge. Things like french fries and onion rings are kind of a pain to prepare, which keeps us from doing it too often. We have these once in a blue moon. One large onion is the right … more

coconut strawberry ice cream

Uber delicious and crazy quick. The only requirement is an ice cream maker, which is one of those investments that pays for itself the first summer you use it. This coconut based ice cream is creamy and full of flavor. … more

hard-boiled egg spiders

“If you follow a special diet, be sure to include calcium rich foods.  Calcium is an important nutrient, especially when you or your child is on a dairy-free (casein-free) diet. Calcium is important for strong bones, as well as supporting … more

lettuce wraps

Hydroponic lettuce is one of my new favorites. The bonus is that the Costco near me sells a big container of it. The brand is eva produced by Grupo Altex. I try to purchase food as locally as possible. For … more

chocolate puffed rice treats

A classic American treat that is almost always gluten and dairy free! You can use traditional marshmallows or get the more health conscious variety at your local co-op or Whole Foods. My son’s 8th birthday party is tomorrow and this … more

dill vinaigrette

Bursting with the freshness of lemon and the lightness of dill, but grounded with the tartness of dijon mustard makes this a family favorite. I love it over greens with a piece of fish atop. This is also great on … more

banana strawberry no-milk shake

One more creamy gfcfsf alternative to offer yourself or your kids as a treat. I like mine around 4:00 p.m. when I start my afternoon lag. With lots of fruit and protein, and so thick you can float a slice … more

kitchen sink salad

We love salads in our family and can’t imagine a meal without one. My kids were won over when they were tiny which makes getting raw vegetables into their diet easy. The point of this salad is to use up … more

banana strawberry cake

I’m on kind of a berry kick at the moment. Now that spring is firmly here and I can feel the hint of summer here in Southern California, I know perfectly ripe berries are just around the corner. That means … more

berry port cake

I have those moments of rash justification when I tell myself that I HAVE to eat this to make sure it’s ready to share. My accomplice was my 8 year old son, who like a small rodent, took a bite … more

poached eggs

Often times, it’s difficult to figure out the cooking of eggs when one is dairy-free. Grapeseed oil and Earth Balance spreads are helpful for scrambling or frying, but if you want to truly go au naturale, poaching is the way … more

margherita pizza

I don’t think you should have to give up pizza just because you can longer eat gluten or dairy. With Trader Joe’s Brown Rice Tortillas, I make these in my largest cast iron pan. If you can’t do dairy, try … more

rice pilaf with noodles

Whenever we go to one of our favorite Greek restaurants, my son and I can’t eat the rice because it has those threads of noodles in it. I saw Lucinda Scala Quinn demonstrate a similar dish, so here’s my gluten-free … more

chocolate dipped strawberries

There is something so familiar, yet decadent about a chocolate dipped strawberry. You can do them the night before you serve them and they are perfect the next day. Just take them out of the refrigerator about a half hour … more

chocolate cupcakes

I love a good short cut. Sof’ella makes an excellent chocolate cake mix that requires the addition of water, eggs and butter (I used grapeseed oil with no problem). I made a few changes – instead of 1 1/4 cups … more

carrot cake & pumpkin muffins

This is a take-off of my pumpkin banana muffins, but carrot cake style. I love using a mini muffin pan for these for tiny bite-sized treats that freeze beautifully. I know…it’s a lot of ingredients, but most of them are … more

herbed hummus

In my quest to develop a short-cut recipe for falafel, I instead came up with a lovely recipe for Herbed Hummus. There’s a few ingredients here, but the result is delicious and complex, and trust me, you’ll love having these … more

quick pesto and pasta

The rich texture of walnuts replace pine nuts and parmesan cheese in this quick and simple recipe. I love to serve this over spaghetti or fusilli pasta. Any leftover pesto is great on crackers. For leftover pasta, simply refresh it … more

valentine bonbons

My friend, Simone, gave me the idea for these little nuggets. Using ready made chocolate sandwich creme cookies (they look like Oreos) make these gluten-free, casein-free bonbons a snap to make.  Add peanut butter to the mix and you’ve created … more

chewy chocolate chip cookies

These gluten-free chocolate chip cookies are packed full of protein, thanks to almond flour and quinoa flakes. The soft cakiness of these cookies are great for my daughter after her braces get tightened. Dipped in almond milk or coffee, they … more

greek salad

This is a great side salad with dinner alongside Chicken Souvlaki and Saffron Rice. Or have it for lunch on it’s own or with leftover Chicken Souvlaki on top to make it heartier. If you can withstand dairy, creamy feta … more

greek vinaigrette

This is a really nice combination of flavors that, for me, epitomize Greek food – garlic, lemon, fresh oregano… I love this on a typical Greek salad, piled high with lots of vegetables, which is the perfect foundation for leftover … more

saffron rice

In the past, I kind of shied away from using a lot of saffron because it was so expensive. But I found a little bottle at Trader Joe’s for right around $6. Saffron, the stamen of the crocus flower produced … more

lemon squeeze

The Santa Ana’s are blowing this week. The winds that I always associate with dry warmth now produce a chilly morning and evening draft that reminds me it’s still winter. I am drinking hot tea in the mornings to stay … more

curried zucchini soup

This is a great soup when it’s cool outside or for a light spring supper as well. Lemon adds a surprising freshness. Prep time: 10 minutes Total time: 30 minutes Yield: 4-6 servings (about 5 cups) Special tool: immersion blender … more

lentil soup

I adapted this from the Silver Palate Cookbook by Julee Rosso & Sheila Lukins – fantastic cookbook. You can serve this as a light meal on its own or with a salad. To make it more substantial, add several slices … more

quinoa tabouli

In place of bulgar wheat, this tabouli utilizes protein-rich quinoa as a base. This is a fresh side for a Chicken Wrap, or with any dinner. Or, you can throw chicken or shrimp in and make it a main dish. … more

chinese fried rice

I’ve learned to love and appreciate leftovers. In fact when I make any meal, I always consider how I can squeeze one more dinner out of it. So when you make any rice dish, add another cup of dry rice … more

celery root slaw

Celery root is one of those under appreciated vegetables that is easily overlooked because it looks like jicama’s ugly cousin. But don’t be put off by it’s appearance. With a sharp knife, you can cut off the stem and slice … more

creamy avocado dressing

When you have to give up dairy, you feel as though you no longer get to experience that luxurious texture we all love. Avocado is the perfect ingredient to give you creaminess without the cream. Total time: 5 minutes Yield: … more

quickest ever GFCF peppermint bark

Short of biting into a candy cane while you’ve got a mouthful of chocolate chips, this recipe is the easiest way to produce that wonderful chocolate-peppermint combination but GFCF style – without the milk. No blocks of chocolate, no layering … more


Often times, modified food starch (code name “gluten”) is added to many commercial mayonnaises. It helps give the mayonnaise body and stiffness. Coleslaw is one of those things we are accustomed to buying at the deli counter, but you’ll be … more

sweet potato latkes

Safe for people with nightshade allergies, these Sweet Potato Latkes are a snap to prepare. If you’re cooking for an army and have a food processor, you can grate them in seconds with your grater attachment. They are wonderful as … more

cucumber salad

A nice change from a green salad, this is a typical Hungarian side, without the sour cream. It’s light and fresh and keeps for another day. My kids love this (even the raw onion part). Prep time: 5 minutes Total … more


We just celebrated Christmukkah last week. Just like it sounds, this mish-mash of Christmas and Chanukah is a time to decorate our tree with friends, play the dreidel game and cook latkes. My kids love to collect chocolate gelt from … more

tartar sauce

My grandmother was an amazing cook, but never wrote her recipes down. Actually, I never did either until I started this blog, so I shouldn’t complain. So when I found her tartar sauce recipe in our family cook book, it … more

dad’s tart

Last weekend, we brought our kids and their two friends to the Veteran’s Day Parade downtown. It started with high school bands marching in perfect time with their shiny instruments, wiping beads of sweat from their foreheads. Flag twirlers followed … more

cranberry relish

This is a staple at any Thanksgiving table, but I make it year ’round. It’s the perfect topping for a slice of brie atop a rice cracker. Many people like additional fruit (raisins, apples, currants) or nuts (walnuts, pecans) in … more

sauteed haricoverts

I feel like I make a thousand decisions a day. So when I’m standing in front of the produce aisle trying to figure out what to prepare that night, I wish someone would just TELL me what to make. It … more

easy risotto

I would never have thought that risotto could be this easy. I’ve stood patiently in front of the stove, stirring religiously, after each half cup addition of stock, but this recipe from Ina Garten’s new cookbook How Easy Is That? … more

speedy black bean soup

This is so easy, it almost doesn’t count as cooking… This would be wonderful with Heather’s Salad as a side. Prep time: 5 minutes Total time: 10 minutes Yield: Serves 6 4 15-oz. cans organic black beans 1 c. water … more

holiday rice pilaf

This pilaf is a wonderful compliment to the No-Fail Roasted Chicken or the Roasted Turkey & Gravy. Studded with orange-infused cranberries, toasted almonds and fresh scallions, it’s perfect for the holidays, but I serve it year around. The wild rice … more

chocolate almond bark

These are inspired by the little candies I cherry pick from the box of See’s that finds its way into our home every Christmas. You can use solely milk chocolate or solely dark for this recipe, but I think half … more

apple crisp

Like an apple pie but without the crust. Good for any time of year, but best in fall, I think, when the apples are perfectly ripe. I’ve made it a couple different ways – with almond flour in the topping … more

hard boiled eggs

Active time: 10 minutes Total time: 1 1/2 hours Yield: 14 appetizers Special tools: egg cooker optional This is standard, old-fashioned fare, but they’re filling and a party favorite. There are two ways to hard boil eggs. The traditional way … more

garlic dill aioli

This is a tasty dip for steamed asparagus spears and for strips of Garlic Rosemary Chicken as an appetizer. It’s quick and can be made with purchased mayo or you can splurge and whip up your own. Prep time: 5 … more

vegetable soup

This is the tastiest fat free soup! In fact, I hate even leading off with that, because “fat-free” is often times flavor-free. Not the case here. This is one of those recipes where you just throw all the ingredients into … more

chips and hummus

My kids like hummus in their lunches with carrots and chips, so I always double this whenever I make it. It’s wonderful in place of mayonnaise in sandwiches or wraps and you can serve it with fresh, raw vegetables. But … more

banana pumpkin muffins

The sweetness and depth of these muffins actually comes from the addition of a ripe banana. In fact, pumpkin and banana are an amazing combination that you’ll see time and again. With the cinnamon, these muffins have the scent of … more

quick chocolate chip cookies

Not just for little kids, but for big ones too – chocolate chip cookies are the universal comfort food, right up there with mashed potatoes and popcorn. Busy individuals and families take heart. Cherrybrook Kitchen has a wonderful gluten, dairy, … more

roasted carrots

It’s said that we taste first with our eyes. I love the deep richness of roasted carrots, but their color adds a particular beauty to any plate. Active time: 5 minutes Total time: 25 minutes Yield: 4-6 servings 6 carrots, … more

cinnamon chocolate snack bars

Full of oats, puffed rice, chocolate and cinnamon, these bars are great not only because they’re tasty, but because you can control the size. My kids rarely finish one of those nutrition bars on their own. Last week, while in … more

mushroom tapenade

I like to double this, because it goes quickly. I eat it with a spoon, but would serve it to guests on endive spears or with rice crackers. Prep time: 10 minutes Total time: 15 minutes Yield: About 2/3 cup … more

spanish rice

I usually make a double recipe of Basmati rice so that I always have extra for just this type of recipe. Prep time: 5 minutes Total time: 20 minutes Yield: Serves 4-6 as a side. 1 c. Basmati rice 1 … more

hot quinoa cereal

A nice alternative to oatmeal with lots of fiber and more protein that you’ll find in any other grain. Active time: 3 minutes Yield: 1 serving 1 c. water 1/3 c. quinoa flakes pinch of salt handful of blueberries drizzle … more

pb&b s’mores

Other than a perfectly ripe strawberry, peanut butter and banana on a graham cracker was maybe my dad’s favorite thing to eat. S’moreables makes a gluten-free graham style cracker that doesn’t taste much like a traditional graham cracker, but it … more

breakfast quesadilla

Cheese makes this nice and gooey, but feel free to omit it. This is great on the weekends, with a side of Sweet Potato Hash. Prep time: 10 minutes Total time: 15 minutes Yield: Serves 2 2 eggs, whisked until … more

steamed cabbage with caraway

There are certain things that just go together. Caraway and cabbage are one of those perfect pairs. Prep time: 10 minutes Total time:  18 minutes Yield: Serves 4 1/2 green cabbage, cut in half with stem removed 1 T caraway … more

green and yellow rice

I obviously have a love affair with cilantro. I think people either like it or don’t. If it’s not your cup of tea, use Italian parsley or basil instead. Prep time: 5 minutes Total time: 20 minutes Yield: Serves 4 … more

organic quick oatmeal

Some of us can eat oatmeal and some can’t. If it’s organic, I’ve found I can tolerate it really well. This is the world’s quickest hot breakfast! Total time: 3 minutes (seriously) Yield: 1 serving 1/2 c. organic quick oatmeal … more

sweet and savory dressing

This is my favorite and most requested dressing. It goes perfectly with the Chinese Chicken Salad, but I use it for every salad you can imagine. Prep time: 5 minutes Total time: 5 minutes Yield: 1/2 cup 1/4 c. vegetable … more

mushroom soup

Nourishing and easy to make – only a handful of ingredients. Prep time: 15 minutes Total time: 40 minutes Yield:  Serves 4-6; about 2 qts. 1 tsp. olive oil 1 medium onion, finely chopped 1 3/4 – 2 lb. mushrooms, … more

carrot cake muffins with cream cheese frosting

Remember, this has a tiny amount of milk in it. Delicious with a cup of tea or coffee. Great for a grab and go breakfast on the way to work. Prep time: 20 minutes Total time: 40 minutes Yield: 6 … more

pb&j lunch

There’s a lot of sweet already going on here…jelly, fruit. Try to make sending a cookie a special occasion instead of every day. Total time: 10 minutes YIeld: 1 sandwich 2 slices gluten-free bread (I use Udi’s) blackberry or strawberry … more

egg salad sandwich lunch

Udi’s bread makes this comfort food possible. If you want a change from bread, my kids love dipping rice crackers into the egg salad, too. Prep time: 10 minutes Total time: 30 minutes Yield: 2 sandwiches 3 hard boild eggs … more

fruit platter

Never underestimate the appeal of fresh fruit. When I bring an this to a party, fruit is always a nice contrast to all the standard heavy, creamy fare. Use whatever is in season and it makes a beautiful appetizer or … more

essential roasted salsa

This is adapted from Rick Bayless‘ Mexican Kitchen, one of my all-time favorite cookbooks, which should be a staple in your kitchen if you have any fondness at all for Mexican food. Prep time: 10 minutes Total time: 15 minutes … more

homemade mayonnaise

Before you scratch your head and wonder who would want to make mayonnaise on their own, just try it, especially if you’re allergic to soy. It’s so easy, really, and totally addicting. A warning about raw eggs. My research shows … more

chocolate chip muffins

Using Pamela’s mix makes these muffins a snap. Remember, there’s a small amount of milk in these. Prep time: 15 minutes Total time: 35 minutes Yield: 12 muffins 2 1/2 c. Pamela’s Baking & Pancake Mix 1/2 c. water 1/2 … more

blueberry coffee cake muffins

My husband grabs one of these from the freezer and by the time he gets to work, it’s ready to eat. Using Pamela’s mix makes these muffins a snap to throw together. Remember, there’s a tiny bit of milk in … more

french toast

There’s nothing like a batch of buttery french toast drowned in maple syrup with the hint of cinnamon – a great weekend breakfast or brunch. Serve with Fresh Fruit and enjoy. Prep time: 10 minutes Total time: 20 minutes Yield: … more

chocolate chip pancakes

These are our Saturday morning ritual. Remember, there’s a small amount of milk in the mix. Prep time: 5 minutes Total time: 15 minutes Yield: Serves 2-4 1 c. Pamela’s Baking & Pancake Mix 1 large egg 3/4 c water … more


I am a big fan of short-cuts and here’s one of my biggest. For those of you who can stand a small amount of milk, I’ve yet to find a mix as good as Pamela’s. My family loves her gluten-free … more

pasta egg scramble

Simply the best use for leftover pasta. Prep time: 10 minutes Total time: 20 minutes Yield: Serves 4 1-2 T olive oil about 2 cups leftover rice pasta – Fusilli (Tinkyada brand works great) 1/8 c. water 6-8 eggs, whisked … more

huevos rancheros

This is my family’s favorite breakfast. It really need no accompaniment except a good cup of coffee. Prep time: 10 minutes Total time: 20 minutes Yield: Serves 2 1 15 oz. can organic black beans, rinsed until water run clear … more

no-milk milkshake

This is so good that kids might forget there’s no ice cream in here. And for adults, it’s a velvety, creamy indulgence. Total time: 5 minutes Yield: 2-3 small servings 1 c. chocolate almond milk (Almond Breeze is GFCFSF) 1 … more

pineapple fizz

I’m always trying to find surreptitious ways to get sugar out of my kids diet. With fruit juices so full of it, this is a good, partially dilluted option. Thirst quenching and simple, it’s also a great alternative for adults … more

peach iced tea

My dad was southern, and iced tea was always in the fridge. Here’s a fresh way to serve it with a kiss of peach. Prep time: 5 minutes Active time: 1 hour Yield: 15 8oz servings 6 of your favorite … more

old fashioned popcorn

Compared to the stuff you put in the microwave, popping corn the old fashioned way is almost as fast, tastes so much better and is a fraction of the cost. Besides, it’s fun and kids love the sound it makes … more

herbed rice

This is my weekday go-to rice. It’s light and fresh and pairs well with chicken and beef. Prep time: 5 minutes Total time: 20 minutes Yield: 6 servings 2 c. white Basmati rice 2 1/2 c. water juice of 1 … more

heather’s salad

A beautiful, delicious salad from my friend, Heather. Using bagged lettuce saves time for this pretty side dish. Prep time: 25 minutes Total time: 25 minutes Yield: Serves 10-12 Special equipment: mini food processor for dressing 2-3 bags salad (including … more

paige’s witch hats

Easy to make and a hit with everyone, not just kids. Prep time: 10 minutes Total time: 25 minutes Yield: 2 dozen cookies 1 c. peanut butter (I use organic, which produces a less creamy cookie, but tastes great) 1/2 … more