Saturday, May 28, 2016

Apple Galette, Roasted Brussel Sprout Pancetta Pasta (Sheet Pan Suppers by Molly Gilbert)

Gluten Free Apple Cinnamon Bread and Gluten Free Buttermilk Blueberry Muffins (YUM)

Monday, April 13, 2015

Best Meatloaf from Allrecipes

Sunday, October 5, 2014

Almond pancakes with pear maple compote (Parents Mag Oct 2014)

Susan's note: Delicious and slightly easier than the almond flour pancakes I also posted previously. Makes: 8 servings Prep 40 mins Total Time 1 hr Ingredients 1 3/4 cups almond flour, such as Bob's Red Mill® 1/3 cup flaxseed meal 3/4 teaspoon gluten free baking powder 1/2 teaspoon kosher salt 1/2 cup buttermilk 2 eggs 1 egg white 2 tablespoons canola or coconut oil 1 teaspoon gluten free vanilla extract Nonstick cooking spray 1 Recipe Pear and Maple Compote Make It 1. In a large bowl, combine almond flour, flaxseed meal, baking powder, and salt. 2. In a large bowl, combine buttermilk, eggs, egg white, oil, and vanilla. Whisk to combine. 3. Add wet mixture all at once to the dry mixture. Stir just until moistened (batter will be slightly lumpy). If batter seems too thick to scoop and drop onto the hot skillet, stir in 1 to 3 tablespoons water. Coat a large griddle or heavy skillet with cooking spray. Heat griddle over medium heat. For each pancake, spread 2 Tbs. batter onto skillet so it makes 2- to 3-inch pancakes. Cook for 1 to 2 minutes per side or until pancakes are golden brown on each side. Serve hot with warm Pear and Maple Compote.

Tuesday, August 26, 2014

Weelicious Kale Pesto

Healthy No Bake Energy Bites

Paleo Thanksgiving Burgers

From Quick and Easy Paleo Comfort Foods
by Mayfield

Paleo Zucchini Muffins

Made these about 10 times this summer for our family and others - delicious.
From the Paleo Mom

Paleo Blueberry Muffins

From Quick and Easy Paleo Comfort Foods

by Mayfield

Sweet Potato, Spinach and Chorizo Stew

From Quick and Easy Paleo Comfort Foods: 100 + Delicious Gluten Free Recipes
by Mayfield

Hubby loved this!

Sunday, March 23, 2014

Anya's Quinoa with Marinated Roasted Vegetables and Corn Muffins

  • - cut up a variety of veggies (baby carrots, butternut squash, yellow zucchini, green zucchini, bell pepper) into small pieces
    - toss with one pureed lemon with just a tiny bit of the peel left on along with about 5 or 6 garlic cloves, olive oil and sea salt and pepper and dried basil. Essentially, make a marinade for the veggies and the vegetables with it prior to roasting.
    - Roast for 30-45 min. at 425 degrees
    - Mix with cooked quinoa or rice

    Gluten Free Corn Muffins:

Jillian's Sausage White Bean Spinach Soup

Monday, December 23, 2013

Easy Grain Free Muffins

Easy Grain Free Muffins

Tuesday, December 3, 2013

Chicken Marbella

***Susan's Note: My mother-in-law created this for us on the day after Thanksgiving and my husband kept saying, "This is soooo good.  You have to get the recipe."  So here it is!  It was scrumptious.

You can use 2-3 breasts sliced in rounds and 6-8 boneless thighs.  Add about 2 TBSP of minced garlic too!

Wednesday, August 7, 2013

Meatballs (adapted from Slow Cooker Meatballs Recipe)

Meatballs (adapted from Easy Slow Cooker Meatballs recipe)

1.5 lbs. ground beef or turkey
1/2 cup bread crumbs (I use gluten free)
1/4 cup chopped fresh parsley
2 minced garlic cloves
1 medium yellow onion, chopped
1 egg, beaten
A little parm, salt, pepper

Mix ingredients and form into meatballs.
Freeze or bake on baking sheet at 350 degrees for 20-30 minutes.

Or, in a slow cooker, mix 1 28 oz jar spaghetti sauce with meatballs and cook on low for 6-8 hours.

Sunday, June 16, 2013

Fluffy LIttle Almond Flour Pancakes (Gluten Free)

Fluffy Little Almond Flour Pancakes

**Susan's Note: My almost 2-year old son has a gluten sensitivity, so we have been converting many of our normal pasta and other recipes to gluten-free recipes.  My husband and I also swore off pancakes 2 years ago, after we made a batch of Buckwheat pancakes (from Bob's Red Mill mix?) and went into a coma an hour later - tired and shaky!  These pancakes were delicious and kept our hunger away until lunchtime.

Fluffy Little Almond Flour Pancakes (GF, DF Option)
Yield: 20 silver dollar size pancakes

  • 1 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large pastured eggs, room temperature
  • 1/4 cup organic cultured buttermilk (or *pure coconut milk)
  • 1 tbsp pastured butter (or coconut oil), melted
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  1. Preheat griddle over medium heat.
  2. In a small bowl combine the blanched almond flour, baking soda and salt.
  3. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
  4. Place the egg yolks in a large bowl and whisk in the melted butter (or coconut oil). (Be sure the melted butter/oil has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the milk, maple syrup and vanilla.
  5. Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
  6. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
  7. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
  8. Grease preheated griddle with butter (or coconut oil).
  9. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
  10. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
  11. Carefully flip and cook another few minutes until done, but not over-browned.
  12. Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.
Fabulous Fruity Pancakes: To make fabulous fruity pancakes, do not add fruit directly into the pancake batter. Instead, once you ladle out the batter onto the hot griddle, add a small amount of fresh whole blueberries (or other diced fruit of your choice) to the top of each pancake prior to flipping. This ensures that the pancakes cook through evenly. It's also best to use fresh fruit, since frozen fruit tends to be excessively moist and may result in a soggy pancake.

*If using coconut milk, for best results, be sure to use full fat coconut milk, not "lite" coconut milk, or coconut milk beverages. (Natural Value brand canned unsweetened coconut milk is BPA-free and does not contain guar guar gum or other fillers.

Time Saving Tip: Make a double batch and allow extra pancakes to cool on wire rack. Then place cooled pancakes on baking sheets and place baking sheets in freezer. Once pancakes are frozen, remove from baking sheet and place frozen pancakes in freezer-safe container. Store in freezer for up to one month. No need to thaw, simply reheat frozen pancakes in toaster oven (at 275 degrees) for a quick, healthy breakfast.

Sunday, May 12, 2013

Broccoli Cheddar Quiche (Martha Stewart)

Broccoli Cheddar Quiche
(Martha Stewart)

***Susan's Note:  For some reason, I have always been afraid of making quiche.  I thought it was too exotic.  It is SUPER EASY and will now become my go-to meal for friends who have had a baby or for easy pre-made breakfasts at home.  This recipe is delicious.  I substitute different veggies, like red bell pepper, mushrooms, or frozen chopped spinach (thawed and squeezed dry).  I do not use heavy cream - whole milk is fatty enough, thanks!!   Also, I use a premade frozen crust and pre-bake it.  Who has time to make the crust?  I understand quiche can be frozen quite easily, though I have never done it. ****


  • All-purpose flour, for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound broccoli florets, steamed until crisp-tender
  • 1 cup grated sharp cheddar (4 ounces)


  1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
  2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Cook's Note

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

Ricotta Cookies

Susan's Note:
A wonderful parent (Mrs. M) made these for our staff for Teacher Appreciation week and they are addictive! Just out of this world. These are "cakey" cookies, so do not store them mixed with crispy cookies or the crispy cookies will get soggy.

Ricotta Cookies

4 cups of flour
2 cups of granulated sugar
1 cup of butter softened
1 (15 oz) ricotta cheese ( I use part skim)
1 tsp salt 1 tsp baking soda
3 tsp of vanilla extract

Mix all of the ingredients, dough will become very thick. Roll into 1 inch balls. Bake at 350 for 10-12 minutes. Icing
1 bag of confectioners sugar, 1/4 cup milk. heat in pot on stove, stir until creamy & thick. use a spoon to ice cookie.

Monday, April 1, 2013

Slow Cooker Four-Bean Chili (Weelicious)

Slow Cooker Chili

***Susan's Note:  This chili was simple, we used organic ground beef, and what I liked was that it wasn't too spicy so it was also great for my toddler.  I used BPA Free organic Eden canned beans when possible.****


  • 2 tablespoons vegetable or canola oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 15 oz can white beans, rinsed and drained
  • 1 15 oz can kidney beans, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 1 28 oz can chopped tomatoes with juice
  • 2 15 oz cans tomato juice
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 bay leaves
  • 2 teaspoons salt


  1. 1. In a sauté pan over medium heat place 1 tbsp of oil and sauté onions for 3 minutes. Add minced garlic and sauté another minute until the onions start to caramelize, then remove and place in a crock pot.
  2. 2. In the same sauté pan, add another tbsp of oil and sauté the ground beef for 5 minutes, breaking down the beef with a wooden spoon until it’s cooked through and most of its juice has evaporated.
  3. 3. Add the cooked beef and the remaining ingredients to the crock pot and stir to combine.
  4. 4. Cover and cook the chili on low for 8 hours.
  5. 5. Top with desired accompaniments and serve.
Accompaniments: Sour Cream, Yogurt, Grated Cheddar Cheese, Scallions, Hot Sauce (if you want to take it up a notch)

Caramelized Onion and Broccoli Soup

Caramelized Onion and Broccoli Soup
(Ladies Home Journal 2013)

***Susan's Note:  I used broken lasagna noodles for the pasta, as that was all I had, and grated Babybel cheese on top.  This is delicious, like a French Onion Soup with broccoli.****

Prep   20 minsStart to Finish   50 mins


  • 1/4 pound dry pasta, such as ditalini
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cups diced yellow onion
  • 2 tablespoons dry sherry
  • 1 head broccoli, cut into very small florets
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 4 cups beef broth
  • Swiss cheese slices
  • Cracked black pepper


1. Cook pasta in salted water until tender. Drain and set aside. In a 6-qt pot or Dutch oven melt butter and olive oil over medium-high heat. Add onions and cook until translucent, 5 min. Reduce heat to medium low and continue cooking onions, stirring occasionally, until golden brown and caramelized, about 15 min.
2. Increase heat to high and stir in sherry; cook 1 min. Add broccoli, bay leaves, salt, broth, and 1 cup water. Bring to a simmer and cook until broccoli is just tender, about 10 min. Add pasta and pepper to taste; spoon into bowls, then top each bowl with a slice of cheese.