gluten-free & sugar free nana bread

recipe adapted from Britt- GF in the City

1 cup sorghum flour
½ cup almond flour
¼ cup potato starch
½ teaspoon xanthan gum
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
1/3 cup coconut oil (or an equal amount of butter or grapeseed oil)
½ cup artificial sweetener & more for sprinkling (i used zsweet, but you can use your favorite)
2 eggs
2 mashed ripe bananas (almost black or black on the outside)

Preheat the oven to 350 degrees.

In a large bowl, cream the coconut oil and sugar. Add eggs one at a time, beating well after each addition.

In a medium bowl, whisk together the sorghum flour, almond flour, potato starch, xanthan gum, baking soda, baking powder and salt.

Mix one third of the dry ingredients into the creamed mixture. Next, add 1/3 of the mashed banana. Continue adding the dry ingredients alternately with the banana until all ingredients are combined.

Pour batter into a well-greased 9x5x3” loaf pan and sprinkle generously with sugar if desired. Bake for 45 to 50 minutes, until puffed and crusty and a toothpick inserted in the center comes out clean.

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shrimp & bacon grits

Recipe adapted from Yummly












1.5 lbs of shrimp (frozen, pre-cooked & deveined)

1 lemon juiced

hot sauce

1.5 tsp sea salt

1.5 cups corn grits (bob’s)

6 slices bacon (nitrate free- like applewood, chopped)

1 onion

1 small red pepper (finely chopped)

2 garlic cloves (minced)

2 tbsp tapioca starch (thickening sauce)

1 cup chicken stock

4 tbsp unsalted butter

2 cups lactose free jalapeno cheese (shredded)


1 Combine shrimp with lemon juice and a couple of generous splashes of hot sauce; let sit while you begin the grits and gravy.
2 Make the grits: in a large heavy saucepan, bring 6 cups water and 1 teaspoon salt to a boil.
3 Whisk in the grits a few handfuls at a time (they will bubble up initially).
4 When you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
5 While the grits simmer, start the gravy: fry bacon in a skillet over medium heat until brown but still limp; stir in the onion, red pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
6 sprinkle flour over the mixture; continue sauteing for 5 minutes longer.
7 Stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
8 When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
9 Add a splash of hot sauce and more salt if desired.
10 Cover the grits while you finish the gravy.
11 Return the gravy to the heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
12 Serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
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quick quinoa patties

recipe adapted from:  Linda


2 cups quinoa, cooked

3/4 cup lactose free cheese

3 eggs

3 tablespoons blanched almond flour

3 green onions, including white parts

1 tablespoon light agave nectar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

coconut oil for frying

In a large bowl combine all ingredients except the coconut oil.

Heat a frying pan and a couple teaspoons oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

we ate it as a side for the octo vinaigrette chicken.

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octo vinaigrette chicken


5lbs of chicken thighs (you can use any part of the chicken, wings are awesome too)

octo vinaigrette

2 tablespoons finely chopped garlic (frozen)

2 tablespoons chopped, peeled fresh ginger (i freeze it, easier to shred)

2 tablespoon korean red chili pepper powder (you can reduce this if you prefer a milder taste)

1/4 cup rice vinegar

1/4 cup light soy sauce (gluten free)

3 tablespoon grapeseed oil

2 tablespoon asian sesame oil

1 1/2 tablespoon sweetener (i used light agave nectar)

freshly ground black pepper & sea salt

4 green onions, chopped (optional)

mix vinaigrette and set aside.

cook chicken at 425 degrees for 1 hour.

let chicken cool and place into a pretty platter/bowl.  Pour vinaigrette mixture and stir.  let it rest for 10-20 minutes before serving.

serve it with your favorite veggies or quinoa.

Recipe adapted from David Chang’s, “Momofuku”, octo vinaigrette.  sometimes i use the vinaigrette (the first 9 ingredients) as a sauce for wings, shrimp or just even on salads.  it’s quite versatile, i absolutely love it!

Posted in cage-free, gluten free, recipes, refined sugar free | 1 Comment

cookie: chocolate chippies with walnuts











Adapted from the Cinnamon Quill

1/4 cup tapioca starch
1/4 cup brown rice flour
1/4 cup sorghum flour
3 Tablespoons potato starch
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup brown sugar (artificial sweetener)

1/4 cup grapeseed oil
1/4 cup light agave nectar
1 1/2 teaspoons vanilla

1/4  cup vegan chocolate chips (not sugar free)

a handful of crushed walnuts (optional)

Preheat oven to 350F. Line two cookie sheets with silpat.

In a medium bowl, stir together all dry ingredients. Add oil, light agave nectar, and vanilla, mixing by hand or with a mixer on medium. Dough will be thin. Fold in chocolate chips & walnuts, and let dough stand for 10 minutes to thicken a bit.

Drop dough by tablespoonfuls onto prepared sheets, and dust some sea salt on top of each one. Bake for about 10 minutes–cookies will look a little underdone but will continue cooking after they are out of the oven. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool.

Store in airtight container. Makes 16-18 cookies, depending on size.

my husband made ice cream sandwiches with it for dessert.  super yummy!

Posted in casein-free, dairy free, gluten free, recipes, refined sugar free, vegan | Tagged | 3 Comments

simple avocado smash

yes, it’s another guacamole recipe…

6 ripe avocados, peeled & smashed

2 tomatoes, chopped

1/2 lemon, squeezed

1/4 lime, squeezed

1 bunch fresh cilantro, minced

1 garlic, minced

sea salt & pepper to taste

Mix it up and pour into a pretty cup.  Pair it with your favorite gluten free chip (i chose a falafel chip: garbanzo bean & corn)

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Gluten Free + Lactose Free Mac & Cheese

2 boxes of quinoa shells

2 cups cheese sauce

optional: 1 package bacon (nitrate free) and gluten free bread crumbs

cheese sauce

1/2 cup coconut oil

2 cups milk (I used unsweetened coconut milk, but you can use your favorite)

4 eggs

24 ounces of lactose free cheese (I use TJ’s brand: Yogurt cheese)

1 tsp paprika

1/2 tsp sea salt

1 T black pepper

1 tsp nutmeg

1/2 tsp garlic powder

Cook pasta al dente with a tablespoon of your favorite oil, I used grapeseed.  Place in colander.

Fry bacon till crispy.

Prepare cheese sauce and then mix pasta with cheese sauce.

Place mixture in oven safe pan.  I topped it with bacon & gf bread crumbs.

Bake at 350 for about 1 hour.

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