Healthy Recipes


Now that we’ve physically and mentally recovered from the “Stresshawks” magical win against the Packers, everyone in Seattle is beaming with pride. In celebration of our beloved Hawks heading back to our second Super Bowl in a row (WHOOP!), all the winter recipes and green drink recipes are Seahawks-themed. They’ll keep you healthy and pump you up– unlike the deflated attitude (pun intended) the Pats will be sporting when we make more miracles happen on the 1st. Note: no skittles were used in the making of these recipes.

Megans Super Bowl

Inspired by the tuna bowl at Revel in Fremont, this nutritious dinner is easy to construct and tastes amazing. unnamed-2


Brown rice

Pre-seared ahi tuna steak or spicy tuna poke (I get mine from the poke bar at Metropolitan Market)

Pickled or raw ginger slices

Handful of spinach

1 Tbsp olive oil

1 organic egg, poached

Pinch of salt

1 tsp. Vinegar


Make the brown rice ahead of time. I find the ratio 1 cup brown rice: 2 cups water makes a good amount of rice (and you’ll have leftovers).

When the rice is done, or close to, start to boil the water for the egg while also heating up the Tbsp of olive oil in a fry pan on medium heat. When oil is thin (but not burning!) add spinach and sauté until wilted.

For the egg, *once the water is boiling, turn the heat to low and let the water relax to a simmer. Add a large pinch of salt and the vinegar to the water. Crack the egg into a small bowl and stir the water gently with a spoon until to create a whirlpool and poach for approx. 3 minutes (makes a slightly runny center). Remove the egg with a slotted spoon, blot dry with a paper towel.

Now it’s time to assemble the bowl. Put about a cup of cooked rice into the bowl and section off the spicy tuna poke, sautéed spinach, and ginger. Put poached egg in the center and split open so that yoke disperses over the other ingredients. Eat immediately and enjoy!

*Poaching directions from It’s All Good: Delicious Easy Recipes That Will Make You Look and Feel Great by Gwyneth Paltrow.

Collard Greens, Blue Potato and Bacon Salad

If you want a good Super Bowl side dish that’s blue, green and healthy all over, this is your recipe. It’ll satisfy the bacon-eating brutes in your squad, while also impressing the champagne swigging, bedazzled of the bunch. It’s from Food and Wine Magazine, which says I like good food, and I’m here to party. You stay classy, Seattle.

Photo credit: Food and Wine Magazine

Photo credit: Food and Wine Magazine

6 ounces thick-cut bacon, cut into 1/4-sinch dice

1 pound baby blue potatoes, quartered

Kosher salt

Freshly ground pepper

1/2 cup chopped walnuts

8 quail eggs (Note: Hard-boiled chicken eggs that are cut into smaller pieces would be a fine substitute. It is the Super Bowl, after all) 

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

Pinch of sugar

1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons

4 ounces Stilton cheese, crumbled


Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool.

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.

In a small saucepan, cover the quail eggs with water. Bring to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise.

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the collards, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.


Like my green drinks this fall, these healthy recipes come from Tess Masters’s The Blender Girl. All the recipes in the book are easy (you use a blender, hello) and super healthy, gluten free and vegan. Because everyone and their mama are putting pumpkin in everything right now, I figured I’d jump on the bandwagon and get a head-start on Thanksgiving fare by trying out her fall-esque recipes. I took liberties with her gluten free pancake recipe, adding, yes, pumpkin and omitting the mashed banana. I can’t help it! I’ve got a fever, and the only prescription is more pumpkin!

Sugar-Free No-Pumpkin Pie (Ironically this doesn’t contain pumpkin, but tastes like it does!)

Serves 8 to 10

Photo Credit: The Blender Girl

Photo Credit: The Blender Girl



  • 1 1/2 cups raw whole almonds
  • 3/4 cup shredded unsweetened coconut
  • 3 Tbsp coconut oil in liquid form
  • 1 Tbsp water
  • 1/2 tsp alcohol-free vanilla extract
  • 2 Tbsp coconut sugar


  • 1 cup strained carrot juice
  • 3/4 cup coconut oil in liquid form
  • 1 cup blanched slivered raw almonds, soaked
  • 1 cup young thai coconut meat
  • 1/4 cup raw almond butter
  • 1/4 cup coconut sugar
  • 1 tsp alcohol-free vanilla extract
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • Generous pinch of ground cloves
  • Pinch of salt
  • Raw pumpkin seeds to garnish


To make the crust, line a 9-inch pie plate with enough plastic wrap to snugly cover the bottom and generously hang over the edge of the plate to help release pie after chilling. Put the almonds, shredded coconut, coconut oil, water, vanilla and coconut sugar into a food processor and pulse until the mixture has a consistency of breadcrumbs and pulls away from the sides of the container. Press the mixture evenly into the bottoms and sides of the pie plate. Chill for 1 to 2 hours, until firm.

To make the filling throw all of the ingredients into your blender and blast on high for about 2 minutes, until smooth and creamy. Pout the filling into the chilled dust and jiggle the pie plate slightly to even out the top. Chill for at least 8 hours, and preferably overnight.

To serve, sprinkle the pie with pumpkin seeds. Lift the plastic wrap gently to release the pie from the plate, then slide back into the plate. Using a very sharp knife, cut slices and serve.

Fluffy Gluten Free Pumpkin Pancakes

Sunday morning pancakes, bacon and Football!

Sunday morning pancakes, bacon and Football!

Makes 8 to 10 pancakes, serves 4


  • 1 cup unsweetened almond milk
  • 2 Tbsp coconut oil in liquid form
  • 3 Tbsp pure maple syrup
  • 2 tsp apple cider vinegar
  • 1 Tbsp natural vanilla extract
  • 1 3/4 cups all-purpose gluten free flour
  • 1/3 cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp white or black chia seeds
  • 1/2 cup canned organic pumpkin


Grease a frying pan or griddle with a bit of coconut oil and set over medium heat.

Pour the milk, coconut oil, maple syrup, apple cider vinegar and vanilla into your blender and pulse until smooth. In a large bowl, combine the flours, baking powder, baking soda, salt and chia seeds with a fork until well combined.

Add the dry ingredients and the pumpkin to the mixture in your blender and pulse on low to medium just until combined. you may have to stop the machine and scrape down the sides of the container. Don’t over blend or the chia seeds will make the batter too thick.

Reduce the frying pan or griddle heat to medium-low and pour 1/4 cup of batter onto the pan for each pancake. Cook for 4 minutes each, then flip the pancakes and cook for 3 minutes more, until browned.

Serve with almond butter and pumpkin butter , or your favorite (healthy!) toppings.


I’m a salad addict. I would say I’m a salad muncher, but it seems politically incorrect. My client’s ask me for eating advice, and I simply say, “eat salad.” They’ll start to ask for more details, “What kind of…” and I’ll stop them mid sentence, put my index finger (that’s covered with olive oil and balsamic from all the salad) to their lips, look deep into their confused corneas, and silently mouth the word salad. This month I’m giving them a little help with an ensalada recipe that’s one of my all-time favorites, from one of my all-time favorite books, Raw Food/Real World. So when they come to the next class looking like Kristen Wiig in Bridesmaids, I’ll know my work is done.

Kitchen Sink Salad

Photo Credit: Bridesmaids

Kristen Wiig in Bridesmaids

Serves 2


  • 2 large bowls of mixed greens
  • 2 handfuls of sprouts, such as sunflower
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch parsley, chopped
  • 1 handful mint, chopped
  • 1 handful basil leaves, chopped or torn
  • 1 to 2 lemons, cut in half
  • 2 to three limes, cut in half
  • 1/3 cup macadamia nut oil
  • Coarse sea salt
  • 1 to 2 ripe avocados, peeled, pitted and sliced
  • 1 large handful coarsely chopped nuts, like almonds, macadamia, walnuts
  • 1 handful dried currants
  • 1 handful hemp seeds
  • 1 large handful dulse, picked over to remove any shells and torn into pieces


In a very large bowl or two large serving bowls, add the greens, sprouts, and herbs. Squeeze the citrus juices over the greens, drizzle with the oil, sprinkle with sea salt to taste, and toss well. Add the avocado, nuts, currants, hemp seeds, and dulse and toss gently to combine.


Two culinary creations blow my mind: chocolate chip cookies (I mean, who came up with these delicious morsels? I picture a woman in pioneer garb discovering the combo after falling and hitting her head, like when Doc discovers the flux capacitor in Back to the Future); and grilled caesar salad. Um, is anyone else shocked that the latter is a thing? I first discovered this miracle dish at Milagro Cantina on the Kirkland strip. I’d gone there after a day of wine tasting in Woodinville and when I saw it on the menu I thought it was a mirage, or at the very least a mild hallucination stemming from all the Syrah I’d consumed. I went ahead and ordered it–my friends hadn’t heard of it either–and it was one of the best dishes I’ve ever had. It came with grilled prawns and spicy caesar dressing, which I hadn’t been able to effectively replicate–until now.

I’d given up hope that I’d ever find these perfectly grilled greens again (I go to the Eastside maybe twice a year) so was delighted to find a recipe for it in Sunset Magazine. Now that I know about this innovative salad, I run around telling everyone about it. Seems the “tipping point” concept is valid; everyone I tell has heard of it and they look at me with an expression somewhere between amusement and pity. When they see my face fall, the nice ones stroke my head gently, tell me it’s only been around since 1990 and that it’s perfectly normal that I’m just now learning about it. Then my tiny brain gets overwhelmed and I lie down wherever I am, fall asleep, and hope that when I wake up I’ll have discovered the next culinary miracle. Waffle taco, anyone?

Grilled Caesar Salad 

Photo Credit:

Photo Credit:

Serves 4


  • 3 canned anchovy fillets, drained and finely chopped
  • 2 to 2 1/2 tbsp. extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 2 whole small Little Gem lettuce heads or 4 hearts of romaine
  • 2 ounces manchego cheese, shaved into thin curls with a vegetable peeler
  • 1 lemon, cut into wedges


1. Heat a grill to medium-high (450°). With

The waffle taco. Yes this is a thing. You can thank Taco Bell. Once again, I'm outsmarted.

The waffle taco. Yes this is a thing. Damn you, Taco Bell, always beating me to the punch.

the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together oil, lemon juice, anchovy paste, and salt and pepper to taste.

2. Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.

3. Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.

4. Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges (and grilled prawns if you’re of the mind).


I had some sun-dried-tomato-stuffed green olives left over from my garden party that I wanted to use up– the party was two weeks ago, is that gross? It’s a “great recession” mentality that I can’t seem to shake. Not wanting to waste these pitted cuties, I went searching for a suitable recipe other than a charcuterie plate which was their original function. Since it’s been sunny and seventy for almost a week now (woohoo!) I’m in full salad-munching mode. Hot food just hasn’t sounded appealing since the mercury rose. I perused the interwebs and found this awesome vegetarian watercress salad that tastes really fresh and leaves you feeling light and energetic. Because I’m gluten free, I omitted the bulgur–although I love that word; it sounds like what you’d call a bald vulgar dude–and used more beans instead. But if you’re gluten free and wanted to give the salad more heft, you could use quinoa. I paired mine with this months green drink recipe and it was one of the best dinners I’ve had in a while. If only I had a “bulgar” to eat it with. Sigh.

Summery Greek Salad With Bulgur and Mozzarella

Photo Credit:

Photo Credit:

Serves 4


  • 1 cup whole-grain bulgur
  • 1 bunch watercress, thick stems removed
  • 1 15-pz can butter, cannellini, or corona beans, rinsed
  • 4 small seedless cucumbers or 1 large english cucumber cut into 1-inch pieces
  • 1/2 cup pitted green olives, halved
  • 1/4 smalle red onion, sliced
  • 1/4 cup olive oil, plus more for serving
  • 1/4 cup fresh lemon juice
  • kosher salt and black pepper
  • 1/2 pound fresh mozzarella, torn into pieces


  1. Cook the bulgur according to the package directions.
  2. Combine the bulgur, watercress, beans, cucumbers, olives, onion, oil, lemon juice, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl.

    Best dinner ever.

    Best dinner ever.

  3. Serve topped with the mozzarella and drizzled with more oil.

Nutritional Information

Per Serving

Calories 493 Fat 30g Sat Fat 10g Cholesterol 40mg Sodium 921mg Protein 19g

Carbohydrate 41g Sugar 2g Fiber 10g Iron 2mg Calcium 439mg


When my client Terese told me she slangs wood-fired pizza at the busy Ballard farmers market on Sundays, I was cursing my uncooperative stomach for not letting me take her up on her offer to go grab a free slice. Luckily, I’m used to my stomach’s antics. I always think of the Seinfeld “The Voice” episode where they assign Jerry’s girlfriend’s loud stomach a personality, matching it with a quote unquote booming, jovial voice: “Hellllo! La la la.” Mine would be more like, “F*ck off!” said in a raspy, emphysema impaired New York accent.

At any rate, my hankering for a good pie didn’t subside, so I decided to seek out a (tolerable) gluten free pizza recipe that didn’t taste like cardboard. No easy task. I was thumbing through–don’t judge–Self Magazine, and they actually had a pretty good looking recipe. I tried it out, and it was delicious. Good enough to make at my next garden party, and stiff enough after it sits out for a day or so, to pile up and make a cool fort in the backyard. Which is for any normal, rational person, the benchmark for good pizza.

Photo Credit: Self Magazine

Photo Credit: Self Magazine

Gluten Free Polenta Caprese Pizza

Serves 8
  • 2 tablespoons olive oil, divided
  • 3 cups 1 percent milk
  • 2 teaspoons salt
  • 1 1/2 cups cornmeal*
  • 2 large shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 pints cherry tomatoes, halved
  • 3/4 lb fresh mozzarella, cubed
  • 10 basil leaves, coarsely torn

*Note: The polenta crust needs to chill at least 2 hours before baking, so best to prep it the night before.


Lightly coat a large rimmed baking sheet with 1 tbsp oil. In a large pot, bring milk, 3 cups water and salt to boil over high heat. Whisk in cornmeal in a gentle stream and reduce heat to medium-low. Simmer, stirring often, until polenta is thick and no longer gritty, about 20 minutes. Working quickly, pour polenta into prepared pan, spreading evenly to the edges. Let stand 10 minutes; cover with plastic wrap and press polenta along sides of pan to form edges of crust. Refrigerate at least 2 hours or overnight.

Heat oven to 450°. Bake chilled crust until it begins to brown at edges, 45 minutes to an hour. Heat remaining 1 tbsp oil in a large saucepan. Sauté shallots and garlic over medium-high heat until soft, 3 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 5 minutes. Mash with the back of a spoon and cook until thickened, 3 minutes more. Season with salt and pepper. Spoon sauce onto the crust, top with cheese and bake until cheese is bubbling, 10 to 15 minutes. Top with basil and cut into squares.


I secretly love the tabloid fodder that’s shoved down our throats like pharmaceuticals, so when I heard Gwennie P and her hubby Chris Martin were splitsville, it tugged at my heart strings a little. That’s why I felt it appropriate that one of GP’s recipes, from her (ironically entitled) cookbook “It’s All Good” be the healthy recipe of the month. I really like this cookbook and use it all the time. It’s full of “clean” recipes that are great when you’re on a detox, or just any old time you want some nutrient-dense cuisine.

This recipe uses my new favorite gluten-free grain, black rice, and is made with coconut water to give it a slightly sweet, nuanced flavor that beats plain ol’ water hands down. As she suggests, I have it with “easy beets” and pair it with fish or fresh prawns to get some protein and more healthy fats. This one goes out to you, GP, and your “conscious un-nippling” or whatever you coined your split.

Coconut Black Rice with The Simplest Beet Salad Ever

Rice Ingredients:

Photo credit: "It's All Good"

Photo credit: “It’s All Good”

2 cups store-bought coconut water

1 cup black rice

coarse sea salt

1/2 cup english peas (or small frozen peas)

1/2 cup roughly chopped cilantro

2 tablespoons roughly chopped fresh chives

1 lime


Pour the two cups of coconut water into a saucepan and add the rice and a pinch of salt. Bring the mixture to a boil, turn the heat to low, cover the pot, and simmer until the rice is cooked through, about an hour. Add the peas, cilantro, and chives. Finely zest the lime and add it to the rice. Cut the lime in half and squeeze the juice into the rice. Stir to combine everything and serve immediately.

Beets Ingredients: 

1 pound steamed or roasted beets, peeled and roughly diced

2 tablespoons pumpkin seed oil

1 tablespoon sherry vinegar

coarse sea salt

freshly ground black pepper


Drizzle the oil and vinegar over beets and sprinkle with a generous amount of salt and pepper. Done and done.


Let me preface this by saying that this cinnamon roll recipe is a nightmare to make. The catch is that they’re so delicious, you’ll want to go through the hell that is gluten free baking to sink your teeth into one. I find that ten minutes of aggressive road-rage-driving; a subsequent ten minute meditation sesh; and (at least) fifteen minutes of break dance fighting, works to steel yourself for this baking process.

I often refer to glutenous flours as the “gluten devil,” but the more gluten free baking I do the more I realize they’re nothing compared to fickle gluten free flours. While GF flours are the lesser evil in terms of how they’re digested, when it comes to baking with them, they’re ungodly task masters that are amazing at making me their bitch. For example, I was rolling out the dough for this recipe and I swore under my breath, exasperated by the stickiness and tenderness of the thing. A word to the wise, don’t upset this sensitive GF dough. After my demeaning comment the dough completely fell apart, losing any shred of elasticity it had. Luckily, I apologized and eventually we got to a better place where I could coax it into a shape vaguely resembling a cinnamon roll (the operative word here is vaguely–see accompanying pic for proof).

It’s a volatile relationship to say the least, and like any dysfunctional partnership, when it’s good it’s really good and that’s the case with this recipe. That being said, in the words of Vince Vaughn, “Go get hopped up and make some bad decisions.” Like making gluten free cinnamon rolls. Just don’t forget to watch your mouth.

Megan’s Nightmare to Make But So Worth It Gluten Free Cinnamon Rolls (adapted from a recreating happiness recipe) 


My grotesque looking, but delicious tasting, GF cinnamon rolls

My grotesque looking, but delicious tasting, GF cinnamon rolls

  • 1/3 cup warm water (approximately 110-115 degrees)
  • 1/3  cup milk or milk substitute
  • 1 tablespoon butter
  • 1 packet rapid rise yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • 1 ½ cup (80 g) brown rice flour plus more for flouring your surface
  • ¼ cup (29 g) finely ground almond flour
  • 1 cup (34 g) tapioca starch
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
FROSTING (optional– alternatively you can do chopped walnuts, a little butter or coconut oil and coconut sugar in a pan over low heat and spread atop warm rolls for “sticky buns”):
  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt
  1. Preheat oven to 350 degrees. Grease a pie plate or 8 x 8 square baking dish.
  1. Combine yeast and sugar in large mixing bowl with warm water (approximately 110-115 degrees). Let proof.
  2. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  3. Once yeast is proofed add in milk, 1 tablespoon butter egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  4. Roll out the dough: this is a sticky dough (but you don’t want it too sticky. Add more flour if needed) that you’ll want to roll out to approximately a 13″ x 10″ rectangle.
  5. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.
  1. In a small bowl combine coconut sugar & cinnamon. Sprinkle evenly over dough.
  2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You’ll end up with a sticky mess.
  3. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
  4. Place the rolls, cut side down, in the prepared pie plate. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
  5. Bake 27 minutes uncovered until tops are golden brown; cover with tin foil and bake another 15 minutes.
  1. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
  2. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.


Last week some friends and I went to Jason Stoneburners namesake restaurant, Stoneburner, on the bottom floor of Hotel Ballard. Besides having an eclectic, eye-catching miscellany of furnishings (much of the build-out was done with salvaged materials—the large, dark panels that adorn the walls are Brazilian kingwood panels from an Italian embassy in Buenos Aires; the pendant lights are from the old New York Times building), they also have an array of gluten free pastas and that’s why we went.

Good GF pasta is a mythical legend much like Sasquatch that has to seen (and eaten) to be believed. When I went gluten-free about six years ago there wasn’t nearly the gluten free selection there is today. Early on I tried the teeny tiny frozen rice bread that looked fit for doll house people, but which tasted too terrible to foist off on such small, unassuming inanimate figurines. Then there was pasta. I remember the day I tried to make GF pasta like it was yesterday. A traumatizing day it was. I picked up the only gluten free pasta available at PCC, “brown rice spaghetti,” went home followed directions to the letter, letting the pasta boil away while I crafted a mean looking sauce. When the timer dinged, I lifted the lid to the pasta pot, inserted my spaghetti fork, and pulled out a giant globule of paste. It looked like a big, hot snowball covered in glue. I honestly haven’t tried gluten free pasta since.

The Stoneburner cavatelli pasta we tried was so incredibly good, I seriously doubted whether it was gluten free. While they make their pastas in-house–which I’m not even going to try to attempt–I’m trying my best to replicate the recipe, which I’ve included below. I’m ordering my cavatelli from De Pumas, which is a gluten-free pasta maker on the east coast, but if you’re willing to brave it, Trader Joes has gluten free penne or fusilli which would be appropriate stand-ins. By now, I’m sure that they’ve improved upon the gluey, pastey pasta of yesteryear.

Megan’s Version of Stoneburner’s Gluten Free Cavetelli with Shrimp and Spicy Red Sauce


Raw Cavatelli Pasta. Photo credit:

Raw Cavatelli Pasta. Photo credit:

  • ½ lb. peeled & deveined shrimp (41/50 size)
  • 1 tablespoon organic, salted butter
  • 1 pound gluten free cavetelli, cooked to al dente
  • 2 tablespoons extra-virgin olive oil
  • 4 to 6 cloves garlic, chopped
  • 1 tin flat anchovy fillets, drained
  • 1 /2 teaspoon crushed red pepper flakes
  • 20 oil-cured black olives, cracked away from pit and coarsely chopped
  • 3 tablespoons capers
  • 1 (32-ounce) can chunky style crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, drained
  • A few grinds black pepper
  • 1/4 cup (a couple of handfuls) flat leaf parsley, chopped


  1. Follow directions on pasta package to cook pasta until al dente.
  2. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
  3. In a separate pan: Rinse the shrimp with cool water and allow the excess water to drain away. Saute the shrimp in 1 tbsp. butter for 3-5 minutes, or just until the shrimp turns opaque and slightly pink (no longer grey and translucent). Remove the shrimp from the skillet and set it aside until later.
  4. Toss sauce with cooked pasta. Add the cooked shrimp and toss to combine with the pasta.

Reconfigured from Rachael Ray’s Pasta Puttanesca recipe


I’m so freakin’ excited that the Seahawks are going to the Super Bowl (woohoo! Go Hawks!). I mean, this is having-your-first-kid excited. I may spontaneously combust at any moment. The usual fare at Super Bowl parties is chip, dip, burgers and beer, so for this months recipe I thought I’d do a healthy, vegetarian variation of the all-America classic: the hamburger. Oh, and because I’m gluten free it’s actually a gluten-free, meatless “hamburger,” or beet burger, to be exact. I promise it doesn’t taste like sponge. And if it does, it’ll taste like one of those really expensive sponges from Williams Sonoma. But it won’t. This burg recipe comes from the book, Superfoods: 50  best foods to Change Your Life, and contains the gluten-free grain millet, beet, carrot, and other superfoods that’ll fill you up but not weigh you down or make you feel sluggish. That way you’ll have plenty of energy to jump up and down, and scream your head off when our Hawks win the big game.

Beet Burger IMG_2399

Makes 4


  • 1/2 cup millet
  • 3/4 cup lightly salted water
  • 1 cup grated raw beets (from 1-2 beets)
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini
  • 1/2 cup finely chopped walnuts
  • 2 Tbsp apple cider vinegar
  • olive oil, plus extra for frying
  • salt and pepper
  • 1 egg
  • 2 Tbsp cornstarch
  • 4 gluten-free buns (or regular if you’re not gluten-intolerant). Udi’s makes a good GF hamburger bun–you can get them at Whole Foods or Trader Joes.


  1.  Rinse and drain the millet, then put into a small saucepan with the salted water. Place over medium heat, bring to a simmer, cover and cook over low heat for 20-25 minutes. Remove from heat and let stand for 5 minutes, covered.
  2. Put the beet, carrot, zucchini and walnuts into a large bowl. Add the millet, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and mix well. Add the egg and cornstarch, mix again, then chill in the refrigerator for 2 hrs.
  3. Pack the beet mixture into a 1/2 cup measure, then shape into a patty. Repeat to make a total of 4 patties. Place a skillet over medium heat and add olive oil to coat. Add the patties and cook for approx. 5 minutes on each side turning carefully until brown.
  4. To serve, place the burgers in the buns, top with lettuce and serve immediately. Note: you can add a condiment like 100% canola mayo if it’s too dry.
  5. Enjoy the game. GO HAWKS!


I’m always looking for a yummy breakie recipe for those lazy Sundays when I’m watching the game. I’ve tried my fair share of gluten-free pancake and waffle recipes and turns out gluten-free can often be synonymous with gritty and grainy. This waffle recipe from, however, was none of the aforementioned derogatory g-words, and was simply great. Try it with almond butter & fresh fruit–or if you want to get all Martha Stewart, you can do a whole toppings bar for your (very lucky) fam.

The Best Gluten-Free-Not-Gritty-or-Grainy, Waffles

Ingredients: unnamed-7

1 cup brown rice flour
1/2 cup potato starch (NOT Potato Flour)
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
2 eggs (or egg replacer to make vegan)
1 1/2 cups buttermilk (or nut milk)
1 teaspoon sugar


1.  Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
2.  Add a bit more milk if too thick or a bit of rice flour if too runny.


It’s almost time for Thanksgiving, woohoo! We’re trying some new dishes this year and I found some creative recipes in this months Real Simple that sound right up my alley. Because I eat sweet potatoes (or yams) a few times a week, I’m dying to try these cheesy roasted sweet potatoes which I’ll pair with a juicy piece of king salmon with tarragon and some grilled asparagus. A perfect meal! Bon appetit.

Cheesy Roasted Sweet Potatoes

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  • 4 small sweet potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 3 ounces fontina, grated (3/4 cup)
  • 1 1/2 ounces Parmesan, grated (1/3 cup)


  1. Heat oven to 425° F. Rub the potatoes with the oil and season with ¼ teaspoon each salt and pepper. Bake, cut-side down, on a rimmed baking sheet, until golden brown and tender, 18 to 22 minutes.
  2. Turn oven to broil. Combine the fontina and Parmesan in a small bowl. Turn the potatoes cut-side up and top with the cheese mixture, dividing evenly. Broil until the cheese is melted and golden brown, 2 to 3 minutes. Sprinkle with more pepper, if desired. Serve warm.


Black Bottle in Belltown is one of my all-time favorite restaurants in Seattle and I know exactly which scrumptious dishes to get when I’m there:  a bottle of tempranillo (to be shared, of course); bacon lemon wild Alaskan scallops with frizzled kale; and broccoli blasted. The latter is this months recipe and it’s super easy to make at home. Forget steaming broccoli—bleh—and try it B.B. style. They toss the florets in oil and seasoning, then “blast” them in a 450 degree oven for a crispy, salty end product. Yum.

Black Bottle’s Broccoli Blasted 

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  • 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
  • 3 1/2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • Large pinch of dried crushed red pepper


Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.


I asked the mushroom gods to help me find a chanterelle recipe and they totally pulled through. I was flipping through this months Sunset Mag, and came across a yummy recipe for a roasted mushroom salad with hazelnuts–when I skimmed through and saw that there’s endive in it as well, I was sold. Those are two foods that I’d like to consume yet have no idea how to use (one can only have endive with blue cheese so many times). And total bonus, turns out when you roast those weird little cluster mushrooms, they taste an awful lot like bacon! And who doesn’t need more bacon in their lives? I know I do.

Roasted Mushroom Salad with Hazelnuts

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  • 1 1/4 pounds mixed “cluster” mushrooms*, such as maitake, oyster or chanterelle, tough stems removed
  • 3 tablespoons olive oil
  • Sea salt
  • Pepper
  • 1 tablespoon fresh thyme leaves
  • 1 shallot, minced
  • 2 tablespoons sherry vinegar
  • 1/4 cup roasted hazelnut oil* or olive oil
  • 2 to 3 heads Belgian endive
  • 1 head green-leaf lettuce (about 5 cups loosely packed)
  • 1/2 cup loosely packed flat-leaf parsley leaves
  • 1 ounce manchego cheese, shaved with a vegetable peeler into wide curls
  • About 3 tbsp. chopped toasted hazelnuts


  1. 1. Preheat oven to 400°. Separate mushrooms into small clusters (or if single caps, thickly slice). Pile onto a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Add thyme and toss to coat well. Roast in a single layer until sizzling and browned on the edges, about 15 minutes, turning once halfway through cooking.
  2. 2. Put shallot, a couple of pinches of salt, a few grinds of pepper, and the vinegar in a small bowl. Let sit 10 minutes to soften and mellow the shallot. Add hazelnut oil and whisk vigorously.
  3. 3. Slice endive crosswise and put in a serving bowl with lettuce and parsley. Season lightly with salt and toss to mix. Add hot roasted mushrooms and vinaigrette and toss gently but thoroughly. Top with manchego curls and hazelnuts.
  4. *Find mushrooms at farmers’ markets and well-stocked grocery stores; roasted hazelnut oil is available at such stores too.
  5. TIPS FOR COOKS Shop: Regardless of variety, all mushrooms should smell sweet and earthy and have dry, firm, undamaged caps. If they’re spongy or sticky, steer clear. Store: Keep in a paper bag (storing them in plastic rots them), chilled, up to 4 days. Even if they become completely dry, they’ll be fine in stews; the juices plump them back up. Clean: Wipe with a barely damp paper towel. If they’re very dirty or sandy, swish briefly in cold water and scrub with a small brush, then dry immediately (they get soggy fast). To cook or not to cook?: Most experts advise cooking all edible mushrooms because, to varying degrees (and depending on the person), they’re difficult to digest raw. Also, many have toxins that cooking destroys. However, there’s no conclusive proof that eating mild raw mushrooms, especially in moderation, is harmful.


It seems everyone I talked to lately is either going or has gone berry picking. This month’s recipe comes from my friend Erin (original recipe from who went blueberry picking and went the rogue path of muffin baking versus jam making with her plentiful bounty. I like a rebel berry picker! These little gems are gluten free and because they’re made with almond flour, they’re also high in protein, healthy fats, calcium, magnesium, and iron. A veritable pu pu platter of nutrients!

The Best Gluten Free Almond Flour Blueberry Muffins

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Prep time: 5 Minutes – Cook time: 25 Minutes – Total time: 30 Minutes

Yield: Makes 12 Regular Muffins or 24 Mini Muffins


  • 2 Cups Almond Flour
  • 2 Eggs
  • 2 Egg Whites
  • 1/4 Cup Agave (Honey, Maple Syrup or Stevia)
  • 1/2 Tsp Baking Soda
  • 1 Tbsp Apple Cider Vinegar
  • Dash of Salt
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Coconut Oil (or Other Healthy Oil)
  • 1 Cup Blueberries


  1. Pre-heat oven to 350 F.
  2. Place all ingredients excluding blueberries into your food processor and blend until smooth.
  3. Once completely mixed fold in blueberries.
  4. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
  5. Evenly scoop batter into muffin tin.
  6. Bake for 25 minutes.
  7. Remove from oven and place on cooling rack.
  8. Enjoy!


Ok, I know I’m obsessed with kale, but it’s just so yummy, healthy… and easy to grow. My sprouts just came up and I’m so excited for those little babes to get big! This month’s recipe from the raw “uncook” book Raw and Simple by Judita Wignall uses these hearty greens and it can serve as a main or side dish. The salad is high in vitamin K, antioxidants vitamin A and C, manganese and the combo of fiber, avocado and hazelnuts make it creamy and very satisfying.

Creamy Kale Salad with Capers and Hazelnutsraw-and-simple-eat-well-and-live-radiantly-with-100-truly-quick-and-easy-recipes-for-the-raw-food-lifestyle_2507_300


2 large bunches of flat or curly kale, stems removed and finely chopped

1 avocado, cubed

3 Tbsp. lemon juice

1 tsp. sea salt

1 cup shredded purple cabbage

1/2 cup chopped hazelnuts

2 Tbsp. capers


Place the chopped kale in a bowl with avocado, lemon juice, and sea salt and massage it very well until the avocado becomes creamy and the kale becomes tender. Add cabbage, hazelnuts, and capers and toss well. Add additional seasonings or avocado if needed and serve. Will keep for one day.


In the summer I always crave light foods with lots of yummy herbs—and foods that I can make a lot of and keep in the fridge, because, let’s face it, I’d rather be outside frolicking than inside cooking. This sprouted quinoa salad with black beans and apricot lime vinaigrette from Terry Walters’s CLEAN FOOD cookbook has a ton of standout flavors that meld together seemlessly. I love unexpected combinations that actually work together! With jalepeno, mango, apricot, mint and jicama, it was a crapshoot, but man did I like the finished product. Walters suggests making the salad in advance but holding off on adding the tomatoes, seeds, or dressing until it’s ready to serve. Note: I took the liberty of sprouting the quinoa and adding crumbled feta which are not original to the recipe. I’m an American; I can do that.

Sprouted Quinoa and Black Bean Salad with Apricot Lime Vinaigrette

Serves 8

Sprouting quinoa (worth the extra step!)

Rinse quinoa thoroughly and place in a bowl with enough water to cover. Allow quinoa to absorb water, about 4 hours. Place quinoa in fine-mesh strainer, rinse and place the strainer on plate on counter. Rinse two times during the day. Quinoa will sprout within 24 hours. It’s like a science experiment!


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3/4 cup quinoa

3 cups cooked black beans

1/2 cup crumbled feta cheese

1/2 cup chopped red onion

1 mango, peeled, pitted and diced

1 cup peeled and diced jicama

1 cup halved cherry tomatoes

1/4 cup toasted sunflower seeds

1/4 cup toasted pumpkin seeds


1/4 cup EVOO

2 Tbsp. lime juice

1/4 cup apricot nectar

2 jalenpenos, seeded and minced

1/2 cup chopped fresh mint

Sea salt and freshly ground black pepper

Place beans, onion, feta and jicama in large bowl. Add sprouted quinoa to bowl and gently fold to combine. In small bowl, whisk together all dressing ingredients. Pour dressing over salad and toss to coat. Fold in tomatoes, sunflower seeds, and pumpkin seeds just before serving.


This heat wave has gotten me in the mood for some kickin’ southern cooking, and with food intolerances that can be hard. I love the flavors of creole cuisine, but not necessarily the heaviness–they use a lot of cheese, cream, and other dairy products. To my delight I happened upon Bryant Terry’s eclectic vegan cookbook, The Inspired Vegan which had the most delectable sounding recipe for vegan grits with garlicky mustard greens. I was soaking cashews quicker than you could say jambalaya.

Grits with Creamed Cashews

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  • 1/2 cup raw cashews, soaked in water at least 3 hours and up to overnight
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/3 cup finely chopped onion
  • 1 teaspoon coarse sea salt, divided
  • 1 qt. vegetable broth, divided
  • 3/4 cup organic yellow grits


  1. 1. Drain cashews and place in a blender with 1/4 cup water. Blend until smooth; set aside.
  2. 2. Heat oil in a medium frying pan over medium heat. Add onion and 1/2 tsp. salt and cook, stirring often, until onion is caramelized, 8 to 10 minutes; set aside.
  3. 3. Meanwhile, bring 3 cups broth to a boil in a medium saucepot. Add grits in a slow but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low.
  4. 4. Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and 1/2 tsp. salt and cook, whisking constantly, until thickened, another 10 minutes.
  5. 5. Stir in creamed cashews and onions. Cover and cook, stirring occasionally, until grits are soft and fluffy, about 30 minutes.
  6. Make ahead: Since the cashews take a while to make, it can be worth blending a few batches and then either chilling (up to 4 days) or freezing (up to 3 months) in an airtight container.

Garlicky Mustard Greens


  • 1 teaspoon coarse sea salt, divided
  • 2 bunches (1 1/2 lbs. total) mustard greens, leaves torn into bite-size pieces and stems discarded
  • 6 large garlic cloves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon raw cane sugar or agave nectar
  • 2 tablespoons red wine vinegar


  1. 1. Bring a large pot of water, seasoned with 1/2 tsp. salt, to a boil. Meanwhile, fill a sink or bowl with cold water.
  2. 2. Boil mustard greens until bright green, about 2 minutes. Drain well in colander and press to remove as much liquid as possible. Set aside.
  3. 3. Heat garlic and oil together in a medium frying pan over medium heat until garlic is golden and fragrant, 5 to 7 minutes. Use a slotted spoon to transfer the garlic chips to a plate.
  4. 4. Raise heat to high and quickly add sugar, remaining 1/2 tsp. salt, and the vinegar. Cook until sugar dissolves, about 3 minutes. Add reserved mustard greens and stir to coat. Cook until most of the liquid is gone, about 3 minutes. Serve greens over grits and sprinkle with garlic chips.


We’ve just started to see strawberries in the markets, so I thought what better way to use these bright little gems than to try my hand at making jam. I found a fairly straightforward recipe in April’s Sunset Magazine so I thought, it’s now or never.  I’d always wanted to do it but didn’t have, well, the patience. The idea of canning sounded much more labor intensive than picking up a petite jar at the market and placing it gently in my cart. But here I am, Martha freakin’ Stewart, making jam in my apron. I just hope someone will appreciate the fruits of my labor (no pun intended).

Small-batch Strawberry Jam

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  • 3 1/2 pounds strawberries, washed, hulled, and halved
  • 2 3/4 cups sugar
  • 1/2 teaspoon kosher salt
  • 1 lemon, quartered


  1. 1. Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours.
  2. 2. Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (
  4. Try these variations:
  5. Rose: Stir in 2 to 2 1/2 tsp. rose water at the end.
  6. Rhubarb: Replace 1 lb. straw­berries with chopped rhubarb.
  7. Black pepper: Simmer berries with 2 tsp. crushed peppercorns.


Today marks the first day of spring and it’s been a long time comin’. For me, spring means rejuvenating, cleaning house and shaking things up. I thought a good place to start would be with breakfast because not only is it now widely known to be the most important meal of the day (fangs make an appearance if I don’t have it), but it’s also where I tend to get into a rut. If I’m not making Sunday breakie with the fam, I’ll eat the same thing every morning: yogurt, blueberries and walnuts with cinnamon. I found this recipe in Whole Living Magazine and while it’s not too wild and crazy, it’s has just enough pizzazz to liven up my morning. Note: I used walnuts instead of sliced almonds; baby steps.

Cardamom Quinoa Porridge

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  • 1/2 cup rinsed quinoa
  • 1 3/4 cup unsweetened almond milk, divided
  • 1/2 cup water
  • 1/2 tsp vanilla extract
  • 1/4 tsp coarse salt
  • 1/4 tsp ground cardamom
  • 1 sliced pear, divided
  • 4 Tbsp toasted sliced almonds, divided


  1. In a saucepan, bring quinoa, 3/4 cup almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.
  2. Remove from heat and let rest five minutes, then fluff with a fork.
  3. For each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 Tbsp almonds.
Cook’s Note: Refrigerate cooked quinoa in an airtight container up to 3 days.


Ah February, the month of love. This months recipe was inspired by the jour de l’amour and an amazing chocolate mousse I had for dessert at a dinner party. The mousse I was served was rich and delicious but because it was laden with dairy–made the traditional French way (yum!)–I can’t have it all of the time because of my food intolerances. I was determined to find a vegan, gluten-free chocolate mousse or pudding that I could make myself on V-day to celebrate my fabulous singleness. Ok, this recipe might make Julia Child roll over in her grave, but evidently Ms. Child didn’t have food allergies. For me, it’s a fine stand-in for the rich original.

The aptly named “Raw Seduction Chocolate Pudding” comes from Alison Murray of Om Nom Ally.

Serves: 2-4

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  • 4 medjool dates
  • ¼ cup warm water
  • 2 large avocado, halved and pitted, flesh scooped out
  • ½ banana, peeled and sliced
  • 3 tbsp cacao powder
  • ½ cup almond milk
  • ⅛ cup raw agave syrup
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • pinch of cayenne
  • ¼ tsp cloves
  • ¼ tsp salt
  1. Pour water over dates in a small bowl or glass. Leave to soften for 30 minutes.
  2. Add dates and water to a blender, add all other ingredients to blend until smooth. Serve in two dishes and adorn with strawberry or banana slices, nuts, buckwheat groats or other delectable garnishes of choice.


Like I said in the blurb for this months green drink, I was so excited to see that this months issue of  Whole Living Magazine had a ton of detox recipes in it. I try to do a detox every January–not because of a resolution, but because of all the rich holiday fare that I consume in the month of December. It’s a good way to start off the year. Because I’m active during the day and need to refuel in the early evening, the hardest thing for me is coming up with a filling dinner that won’t leave me starving an hour after eating–hello salad every night for dinner. This recipe keeps me satiated because it has fats, carbs and protein and it tastes great!

Baked Salmon with Coconut Broth

Photo credit: Whole Living Magazine

Photo credit: Whole Living Magazine


  • 1 smashed clove garlic
  • 1/2 thinly sliced small red chile
  • 1 chopped stalk lemongrass (outer layers removed)
  • 1/2 cup vegetable broth
  • 1 cup light coconut milk
  • Two 5-oz skinless fillets wild salmon
  • 2 Tbsp extra-virgin olive oil, divided
  • Coarse salt
  • 1/2 sliced red onion
  • 1 cup thinly sliced carrots
  • 1 sliced head baby bok choy
  • 1 cup cooked brown rice
  • Sliced scallion, for garnish
  • Lime, for garnish


  1. In a small pot, bring garlic, chile, lemongrass, Cleansing Broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
  2. Heat oven to 375 degrees. Rub salmon with 1 Tbsp olive oil and season with salt. Bake until just cooked through, about 10 minutes.
  3. Meanwhile, heat 1 Tbsp oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
  4. For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.


My family loves when I come over and make them pancakes in the morning. It’s become a bit of a tradition. I don’t make just any run-of-the-mill white flour pancakes; I seek out hearty, fiber-rich pancake recipes that won’t have your stomach yelling “feed me!” an hour after you eat them. This recipe comes from the cookbook Clean Food by Terry Walters. I love this cookbook because it’s split up by seasons, providing recipes based on what produce naturally grows this time of year (and doesn’t have to use planes, trains and automobiles to come halfway across the world to get to your mouth). This recipe uses flax seed and corn meal–my usually pancake base go-tos–but also includes sweet potato and parsnip for a little added panache.

Sweet Potato and Parsnip Pancakes

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  • 2 Tbsp ground golden flax seeds
  • 1 large onion
  • 3 parsnips, peeled
  • 2 sweet potatoes, peeled
  • 2 Tbsp mirin
  • 1/2 cup cornmeal
  • Sea salt and freshly ground black pepper
  • Grapeseed oil for frying


  1. Soak ground flax seeds for 10 minutes in a bowl with 1/2 cup water 
  2. Grate (or use the grating disc on your food processor) onion, parsnips, sweet potatoes. Place vegetables in large bowl. Add mirin and soaked flax. Sprinkle with cornmeal, salt and pepper to taste and combine with your hands (trust me, it’s fun!)
  3. Preheat oven to 250 degrees
  4. Heat skillet over medium-high heat and add enough grapeseed oil to coat the bottom of the pan. Again using your hands, scoop out potato mixture, form into small balls, place in skillet and press flat with a spatula to form pancakes. Fry pancakes 2-3 minutes on each side until golden brown and crisp. Remove from skillet and keep in warm oven while frying remaining batches, adding oil to skillet as needed. Serve hot.

Makes 20 pancakes


I was looking for a yummy vegetarian curry recipe, and happened upon this one from Sunset Mag that uses chunks of aldente fall pumpkin in place of meat—-the presentation is beautiful!  The brilliant orange color of the turmeric (a super-spice that lowers inflammation in the body) is intensified  by the amber-colored pumpkin. It’s a perfect dish for a cold autumn night when you feel like some spice!

Vegan Cashew, Coconut and Pumpkin Curry 

  • 1 1/2 qts. peeled, 1 1/2-in. chunks pumpkin or other orange-fleshed squash (from a 3-lb. squash)
  • About 1 tsp. kosher salt, divided

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  • 3 tablespoons vegetable oil, divided
  • 1 onion, halved and cut into half-moons
  • 1 or 2 red or green serrano chiles, minced
  • 1 cinnamon stick (2 1/2 in. long)
  • 20 fresh curry leaves* or 6 dried bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1 can (14.5 oz.) coconut milk
  • 1 cup salted roasted cashews
  • 1 tablespoon lemon juice
  • Steamed basmati rice

*Find in Indian markets


  1. 1. Sprinkle pumpkin with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6 to 8 minutes; reduce heat if pumpkin starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining pumpkin.
  2. 2. Heat remaining 1 tbsp. oil meanwhile in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.
  3. 3. Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.
  4. 4. Return pumpkin to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.


Every since the cold snap hit I’ve been craving big ‘ol bowls of steaming hot soup. The canned variety tends to be lacking taste, healthiness and heartiness–no offense, Campbell’s!–so I’ve started making big batches of my own veggie soup. It’s very versatile and can be paired with tofu, meat or a piece of crusty gluten-free bread (not an urban legend– my client turned me on to delicious kale+kalamata gluten-free bread by Wheatless in Seattle).

Vegetable Soup


  • 3 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 10 mushrooms, sliced
  • 1 medium onion, sliced
  • 1 10-ounce russet potato, peeled, cut into 1-inch pieces
  • 3 14 1/2-ounce cans vegetable broth
  • 3 cups canned crushed tomatoes with added puree
  • 1 14 1/2-ounce cans stewed tomatoes
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Additional chopped fresh parsley


Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.)

Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.


Now that fall is here, the squash are appearing in grocery stores beaming in bright fall oranges, reds and yellow hues. I use butternut squash in this recipe from November 2011, Bon Appetit because it’s more savory than sweet, but you could use acorn or sugar pumpkins too– just depends on your palette. The mint and balsamic cuts the olive oil and adds a wonderful freshness that’s perfect for cold, clear days.

Roasted Squash with Mint and Toasted Pumpkin Seeds


  • 2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total)
  • 4 tablespoons olive oil, divided

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  • Kosher salt and freshly ground black pepper
  • 1/4 cup shelled pumpkin seeds (pepitas)
  • 1 tablespoon aged balsamic vinegar
  • 1/4 cup fresh mint leaves, torn


Preheat oven to 425°F. Cut squash into 1 1/2″-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.

Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4–5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.

Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.


Gluten-Free Blackberry Cobbler

This cobbler recipe is a gluten-free, allergen-free variation of a traditional cobbler. I served it with Larry & Luna’s coconut bliss vanilla “ice cream” and it was a major hit—almost everyone went back for seconds.


4 Tbsp. Spectrum Organic Vegetable Shortening, cold, cut into small bits

2 cups Bob’s Red Mill Gluten Free Biscuit and Baking Mix

1 1/2 cups agave

3/4 cup rice, almond or hemp milk

5 cups blackberries

2 Tbsp. fresh lemon juice

2 Tbsp. corn starch


1.Heat oven to 375 degrees.

2. Grease a glass 13 x 9 inch baking dish with a little shortening and set aside.

3. In a small mixing bowl combine flour, 3/4 cups agave, shortening, and milk substitute. Mix well. I work it together with my hands.

4. In a separate large mixing bowl combine blackberries, lemon juice, 3/4 cups agave and cornstarch. Mix well.

5. Put blackberries in prepared dish and put flattened rounds of dough on top, evenly to cover 3/4 of the berries (leaving spaces in between).

6. Cook for 35 minutes or until dough is golden brown and fruit is bubbling.

7. Cool for at least an hour and serve with your favorite vanilla ice cream!


Tuscan Kale Caesar Slaw

This recipe comes from Epicurious. It’s a great dish to bring to a potluck or summer bbq!

1/4 cup fresh lemon juice

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8 anchovy fillets packed in oil, drained

1 garlic clove

1 teaspoon Dijon mustard

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan, divided

Kosher salt and freshly ground black pepper

1 hard-boiled egg, peeled

14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.


Quinoa-Feta Burgers

This “burger” recipe from Whole Living Mag is a perfect alternative for the vegetarians in your life! Plus, they’re cheap and easy to make.


1 can (15 ounces) kidney beans, drained and rinsed

1 shallot, minced

Photo Credit: Whole Living Mag

1 carrot, finely grated

3 cups cooked quinoa

2 tablespoons chopped fresh parsley

3 tablespoons crumbled feta

1 teaspoon coarse salt

2 egg whites, lightly whisked

2 tablespoons extra-virgin olive oil

6 whole-wheat buns, grilled

Whole-grain mustard, for serving

Grilled onions, for serving (see tip below)

Radicchio, for serving


  1. In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.
  2. Form mixture into six patties and chill 30 minutes.
  3. Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.
  4. Serve on buns with mustard, grilled onions, and radicchio.


Grilled Lamb and Halloumi Kebabs

This yummy lamb recipe comes from Sunset Mag. Would be great on the barbie!


Photo credit: Sunset Mag

About 5 tbsp. olive oil

3 tablespoons red wine vinegar

1 teaspoon kosher salt

1 teaspoon pepper

1 tablespoon chopped fresh oregano, plus 1/4 cup whole oregano leaves

1 tablespoon chopped fresh mint leaves, plus 1/4 cup whole mint leaves

8 ounces halloumi cheese, cut into 1-in. cubes

1 pound cherry tomatoes

1 pound lamb stew meat, cut into 1-in. cubes

4 white or whole-wheat pita breads, halved and warmed


  1. 1. Heat grill to high (450° to 550°). Mix 5 tbsp. oil, the vinegar, salt, pepper, and chopped herbs in a large bowl. Measure 2 tbsp. and set aside. Add cheese, tomatoes, and lamb to remaining dressing, tossing to coat. Thread cheese, tomatoes, and lamb onto 8 metal skewers.
  2. 2. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, turning once, until meat and cheese are browned, about 6 minutes.
  3. 3. Set skewers on plates, drizzle with reserved dressing, and scatter with herb leaves. Serve with pita.
  4. Note: Nutritional analysis is per serving.



I love, love, love heirloom tomatoes! We’re approaching the season of the tomato, and this is a wonderful recipe from O Magazine that plays off the delicate flavor with garlic, lemon and oregano.
Heirloom Tomato and Fresh Oregano Greek Salad
Servings: Serves 4–6
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper , to taste
  • 1 tablespoon chopped fresh oregano (or 1/2 teaspoon dried), and whole oregano leaves for garnish
  • 4 pounds assorted heirloom tomatoes , cut into wedges or halved, depending on size
  • 1/2 cucumber , sliced into very thin rounds
  • 1 small red onion , sliced into very thin rings, soaked 15 minutes in cold water and drained
  • 3/4 cup (6 ounces) crumbled feta cheese
In a sealable container, combine olive oil, garlic, lemon juice, 1/2 tsp. salt, and chopped oregano. Seal and shake well. On a serving plate, arrange tomato, cucumber, and onion slices in random layers. Drizzle with dressing; season with salt and pepper. Top with feta cheese and garnish with whole leaf oregano before serving.


This recipe comes from one of my favorite raw books, “Living Raw Food, Get the Glow” by Sarma Melngailis. Glow you get, these recipes are all vegan, raw and packed with nutrients. I love a salad I can whip up quickly for lunch, and this one is delish. I’m big into using herbs in my salads, and this one has a ton– it makes the salad aromatic and lends a wonderful freshness.

Photo Credit:


1 large bowl of mixed baby lettuce

1 large handful parsley leaves

i small handful mint leaves

1/2 fennel bulb, cored and shaved thin

1 large handful grape tomatoes, sliced in half

3 Tbsp. capers

2 Tbsp. argan oil, or other nut oil

3 Tbsp. freshly squeezed lemon juice

Sea salt

Freshly ground pepper

1 small handful raw pistachios, finely chopped

1/2 tsp. EVOO or nut oil

1/2 ripe avocado, thinly sliced


1. Place the greens, herbs, fennel, tomatoes, and capers in a bowl and toss with the argan oil and lemon juice, adjusting quantities to taste. Season lightly with the salt and pepper.

2. Place the pistachios in a small bowl, add the olive oil and a pinch of salt and toss well to coat.

3. Divide the salad among serving plates (I eat the whole thing in a big bowl!) and sprinkle with the pistachio mixture and top with sliced avocado.



I got this recipe from the magazine, Whole Living. It is a perfect vegetarian lunch packed with fiber, protein and fat to keep you full. Quinoa is a South American grain that’s a complete protein, meaning it contains all nine essential amino acids, so it’s a perfect stand-in for meat. Almonds contain both magnesium and tryptophan which are precursors to serotonin, the happy chemical. Olive oil satiates and the red chili pepper flakes contain capsaicin which staves off hunger, and even burns calories. With diuretics zucchini and celery, this meal will make you feel light and energized to prevent the all too common mid-day slump!

Photo Credit: Whole Living Magazine

368 calories; 11 g protein; 19 g fat; 44 g carb; 7 g fiber


1/4 cup slivered almonds

1/2 cup (3 ounces) quinoa

4 teaspoons olive oil

1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks

2 garlic cloves, minced

2 scallions, thinly sliced

1/8 teaspoon red-pepper flakes

1 teaspoon chopped fresh thyme, plus more for garnish (optional)

1/4 teaspoon coarse salt

1 medium zucchini, halved lengthwise and sliced 1/2-inch thick

1 large celery stalk, diced

1 lime, halved


  1. Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
  2. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
  3. Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
  4. Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.



This dish is packed with fiber and protein to keep you full. And at 618 calories per serving, it would make a perfect vegetarian main dish. The yogurt is full of probiotics that promote immunity and gut-health and the cayenne pepper (capsaicin) is thought to increase metabolism. The omega-3’s in the walnuts is the cherry on top of this satisfying dish developed by Dr. Oz’s daughter–and health-promoting protege–Daphne Oz.

Photo Credit: Martha Stewart

4 Japanese eggplants (about 2 lbs.)

1/2 cup extra virgin olive oil

1/2 tsp. salt

1/2 tsp. pepper

1 cup Greek yogurt

1 tsp. minced garlic

2 Tbsp. finely chopped mint leaves

2 tsp. red wine vinegar

2 tsp. honey

1/4 tsp. cayenne pepper

2 tsp. chopped fresh thyme

2 tsp. chopped fresh oregano

1 cup walnuts, roughly chopped and lightly toasted

1. Preheat oven to 375 degrees.

2. Cut the eggplants in half lengthwise. Score 1-in. slits in eggplant flesh, being careful not to pierce outer skins.

3. Brush eggplant with 1/3 cup oil to coat flesh. Season with salt and pepper. Roast until flesh is soft, about 45 min. Remove from heat and cool.

4. Whisk together yogurt, garlic, remaining olive oil, mint, vinegar, honey and cayenne pepper. To serve, top each eggplant with 2 Tbsp. yogurt sauce and sprinkle each half with 1/4 tsp. each thyme and oregano and 2 Tbsp. chopped walnuts.




There’s nothing like hot soup when it’s frosty outside! This one is simple to prepare, and will last all week if you make a double batch. It makes for a healthy lunch or dinner that you can reheat in a snap. This nutrient-dense soup has vitamin A enriched kale, lycopene-rich tomato, vitamin C filled bell peppers and satisfying brown rice. The recipe comes from the December issue of O Magazine. Thanks, Oprah!

6 lightly packed cups of green curly kale, stem and ribs removed

Photo Credit:

2 Tbsp. olive oil

1 medium red onion, finely chopped

1 large celery rib, thinly sliced

3 cloves of garlic, finely chopped

1 medium green pepper, seeded and chopped

1 medium red pepper, seeded and chopped

8 ounces favorite thinly sliced chicken, vegetarian sausage, or mussels (my fave!)

1 Tbsp. dried thyme

1/4 tsp. all-spice

1 Tbsp. red pepper flakes (or to taste)

1 (14-oz) can chopped or diced tomatoes

4 cups chicken or vegetable broth

salt and ground black pepper to taste

4 cups slightly undercooked brown rice

1. Steam kale for 5 minutes. Drain in colander and set aside.

2. In a large soup pot, warm olive oil over medium heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers and sausage, and cook until peppers soften, 5 minutes. Mix in spices, stir, cook 1 minute.

3. Add tomatoes, broth, and cooked kale. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes.

4. If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10-15 minutes.




This is a quick, easy and healthy dessert that’s gluten and refined-sugar free and is a guaranteed crowd pleaser. I always pair it with with non-dairy vanilla coconut ice cream as the tartness of the fruit pairs well with it’s creamy sweetness. I modified the recipe from The Allergen-Free Baker’s Handbook by Cybele Pascal, which has been a lifesaver since I found out I was gluten and dairy intolerant.

4 cups diced apples (I like Granny Smith’s), skin on

2 cups blueberries

2 tablespoons fresh lemon juice

1/3 cup light agave nectar (you can even purchase this in bulk at Costco)

Photo credit:

3/4 tsp cinnamon

2 tablespoons cornstarch

1 cup Bob’s Red Mill Gluten Free all-purpose flour

1/4 cup ground flax (I grind mine in a coffee grinder)

1/4 tsp xanthan gum

1/8 tsp salt

3/4 cup date sugar

1 cup Gluten Free Oats or quinoa flakes

1/2 cup dairy-free, soy-free vegetable shortening

  1. Preheat oven to 375 degrees F
  2. Grease an 8 x 8 or 11 x 7 inch baking dish (I like to use Trader Joes’s olive oil spray)
  3. Combine apples and berries with lemon juice and agave, toss gently, then sprinkle 1/2 tsp cinnamon and the cornstarch, stirring gently to combine. Transfer to the baking dish.
  4. Combine flour, flax meal, xanthan gum, salt and date sugar. Whisk together, then add the remaining 1/4 tsp. cinnamon and the oats. Toss well.
  5. Melt the shortening (about 45 seconds in the micro) and add it to the dry ingredients, a little at a time, tossing between each addition. Mix until you have a large crumb. Spread the crumb evenly over the fruit.
  6. Bake in the center of the oven for about 40 minutes, or until the fruit is bubbling up around the sides. Let cool to room temperature before serving.

Bon appetit!