It’s beginning to look a lot like Christmas…

It’s beginning to look a lot like Christmas!

These cookies are gluten free, sugar free, and dairy free! 😛mine wound up a little more like biscuits, but still good. #glutenfree #christmas2017

– 2 cups GF flour

– 1 cup powdered xylitol or erythritol

– 2 teaspoons vanilla

– 1 teaspoon almond extract

– 1/2 cup of softened vegan butter or coconut oil

– 2 eggs

**bake 10-15 min @ 375

Happy Holidays, Everyone! Many Love and Blessings!




Easy Quest cookies 

For your afternoon coffee break… 

Click HERE To see the Video 😛🍪☕️

Just pop your fav Quest bar in the microwave and it gets nice and fluffy! 

(Be sure to watch it rise! If it’s in too long (more than 30-45 sec) it gets too crispy on the inside. 

Blueberry Cheatcake 

For those of you who don’t know me or my husband well, we live 2 doors down from a locally praised resturaunt on the corner of our street. They are widely known for their “steaks, crepés, and Sunday brunch”… however, they also have some darn good cheesecake.

As I made my way home, pulling into the driveway, it hit me… that sultry temptation to go order a slice. (Since I eat gluten free, I occasionally indulge in cheesecake minus the crust!) 

And then my mind recalled a recipe I heard using gluten free cherios for “crust”. Hmm…

The result was a “gluten free” Greek yogurt mini cheatcake. 15+ grams of protein, and no added sugars – just some erythritol. 


-1 Cup plain (unsweetened) cherios

– 1 Tbsp butter or substitute (I used coconut butter spread)

– 2 Tbsp maple syrup 

(Instead of REAL maple syrup, since I’ve been trying to limit my sugar, I made my own using: 1 cup Water,1 cup Powdered erythritol, 1 1/2 tbsp Maple extract,1/2 tsp Xanthan gum)

**crush up the cherios and mix with the melted butter and syrup.

For the topping:

I made it easy and used one of the Oikos Triple Zero Greek Yogurts. They are sweetened with stevia. 

Vanilla, plain or banana taste great! But any Greek Yogurt would do.

I topped it off with some organic blueberries and set it in the freezer! 

Bon Apetit! 😘


My Super Bowl (of guacamole) 

Hey guys, hope you had a fun Super Bowl evening. Lord knows I wasn’t watching the game, but I sure enjoyed the snack foods! Here’s what I brought to the party this year. It’s our homemade guacamole, my favorite snack!

( I got a little silly and even decorated it with a spicy football on the top)


-4 avocados 🥑 

– fresh lemon 🍋 or lime (juice) 

– 1 jalapeño pepper

– 2 cloves of garlic (or 2 tbsp garlic powder)

– 1 bunch of fresh cilantro

– 1/2 small onion

– chipotle seasoning or smoked paprika (for decoration)

– salt and pepper (to taste) 

Cut up 4 avocados and mash in a large mixing bowl. Take your onion, garlic, cilantro and jalapeño and mince. (I like the onion kind of chunky, but you can make it as fine as you like.) Add the juice of 1 lime and mix together. We didn’t have limes, so we substituted lemon and I have to say, it just wasn’t the same. Add salt and pepper to taste. I would say we used about 1 tbsp of pepper and 2+ tbsp of salt. My hubby likes it too salty for my taste, so taste it as you make it. 😉 

Finally, add some of the smoked paprika or chipotle seasoning to the top. I did mine in the shake of a football with cilantro stems as the stitches. I garnished with more cilantro around the edges as well. Mix it all together when you are ready to eat, and enjoy! 


Sweet Potato Souflee

Hey everyone! I hope you had a wonderful thanksgiving! I know mine was truly blessed and very tasty. 😉 

Here is a recipe I made for our thanksgiving spread.  

Sweet Potato Souffle



1/2 cup butter (1 stick), at room temperature

5 medium sweet potatoes

2 large eggs

1/2 cup coconut sugar 

1/4 cup of 100% pure maple syrup

1 1/2 teaspoons vanilla extract

1/2 cup heavy cream (or cream substitute)

Pinch of salt


1 cup finely chopped pecans

3/4 cup coconut sugar, packed (add xylitol as needed to make the coconut sugar sweeter) 

1/4 cup butter (1/2 stick), softened

Pinch of salt


Boil potatos until soft and mash until smooth. Add butter, eggs, coconut sugar, syrup, vanilla, cream and salt until thoroughly combined and smooth. Transfer to a 4 quart casserole dish and smooth the top. 

For the topping, combine pecans, coconut sugar, (xylitol), butter and salt in a separate bowl. Sprinkle and smooth of the top of the sweet potato mixture. 

Preheat the oven to 350F and bake for 40 minutes, until souflee is lightly browned. Enjoy!


May you enjoying this holiday season as Christmas approaches! 

Till next time!


Stuffed ‘Shrooms

So a few weeks ago my husband went to a special work event and indulged in some of the best stuffed mushrooms he’s ever had. I was disappointed I missed the evening and delicacy, so he promptly came home and whipped up his own batch for me. My husband had never been afraid to try new things in the kitchen and has always been the better chef.

I have not been able to find the recipe he used to modify, but here is an easy one I found online: (

Preheat oven to 350°F.

Clean mushrooms, remove stems.

Chop stems, and the one extra mushroom.

Heat olive oil in sauté pan.

Add chopped stems and the one extra mushroom.

Halfway through cooking add crushed garlic, salt and pepper.

Remove from heat and allow to cool slightly in a small mixing bowl.

Add ricotta and 2 tablespoons grated Parmesan.

Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.

Sprinkle remaining Parmesan on top.

Bake for approx 20-25 minutes.

(This is a REAL photo of my hubby’s results… I think I ate half the tray!)


Cauliflower pesto pizza!

Ok guys! My mom (who follows a diabetic diet) made this great “cauliflower bread” that I had to share with you! I even found a few fresh ingredients to make an awesome low-carb pizza!

2 Large head of Cauliflower 

1 Egg

1 cup Mozzarella Cheese

1/4 T Garlic Powder

1/4 T Pepper

Salt (optional if you’re watching sodium) 
Preheat your oven to 450.
Cut up your 1/2 head of cauliflower, discarding the steam, and place the pieces in your food processor. Pulse until cauliflower is fully grated. In a bowl, combined your cauliflower, egg, mozzarella cheese, and seasonings. Mix together with till fully combined.

Spray a pan with cooking spray and spread out cauliflower mixture in a circle. Bake in the oven for 15-20 minutes or until golden brown without burning. 
Then top with whatever you like! I used a smooth pesto, spinach, tomato and mozerella! YUM! 



Having a (mostly) Healthy Holiday

The past couple of days I’ve been busy planning, scheduling and browsing some recipes online. This year we are starting a new tradition – Christmas brunch. Now, since I have to be somewhat picky with what I eat, I so generously volunteered to bring the easiest thing for everyone to enjoy at breakfast… a fruit bowl. I’m going for the classic “First Watch” bowl of fruit: melon, pineapple, grapes, and so forth.
Pair that with some poached eggs, and gluten free pancakes, and I’m a pretty happy camper!

I’m also looking forward to having a “girls day” with some of my girlfriends from church. We are starting our New Year by renewing our mind with a Holy Spirit movie marathon, watching Furious Love, Father of Lights and Holy Ghost pt. 1 & 2. Most of these women have never seen these films, so I’m pretty excited. I think it will open some doors for questions and discussion about how God is still moving today.

I’m currently making a snack menu for us to enjoy, nothing too fancy. I want a combination of tasty, but not too terrible (I’m not so sure these women appreciate clean eating the way I do, and Lord knows I’ve been craving some treats!).
Here is what I have so far:

Warm Spinach & Artichoke Dip with Baby Carrots

– 1 package (8 oz) of cream cheese (I used greek for the extra probiotics)
– 1/2 cup greek yogurt or sour cream (again, I used greek yogurt)
– 1 cup parmesan cheese, shredded
– 1 cup mozzerella cheese, shredded (you can use Veggie shreds vegan cheese)
– 1 can artichokes (14 oz), chopped
– 1 cup cooked spinach
– 4 garlic cloves, minced
– salt

*1)in a medium pan, combine cream cheese, greek yogurt, parmesan cheese, mozerella, and stir over medium heat until cream cheese melts.
2)stir in cooked spinach and chopped artichokes and cook for 1-2 minutes over low-medium heat until it is combined and creamy. stir in minced garlic and remove from heat. add salt to taste. Here is a picture of the recipe I made not long ago:


Pumpkin Cream Cheese Dip with Apples Slices

– 1 package of cream cheese
– 1/2 cup of pumpkin puree
– a few “pinches” of cinnamon (to taste)
– optional nutmeg/ginger (to taste)
– 2+ tablespoons of honey (I used way more honey than that…)

*1)stir together cream cheese, pumpkin, honey and seasonings in a medium bowl for 1 minute or until smooth. serve immediately or refrigerate in a tightly covered container.

I could eat “dips” as my primary “food group”. Most of my diet, if I’m being honest, gravitates towards things like hummus, guacamole, black bean dip and salsa. These dips are by no means vegan or dairy free, but the dips are lower carb and I will be using gluten free macaroni for these mac ‘n cheese cups.

Baked Mac ‘n Cheese Cups

– boxed macaroni and cheese dinner (I buy Annie’s gluten free/organic. You could also use cauliflower, but I’ve yet to try it)
– 1/2 cup of sour cream
– 1 egg
– 1 1/2 cups of cheddar cheese (or possibly vegan shreds)
– 1/4 cup cracker crumbs (gluten free)

*1) Preheat oven to 350 degrees. Prep your mac and cheese dinner as directed by the box. Add egg, sour cream, and 1/2 cup of shredded cheese.
2) Grease a mini muffin pan and fill with the mac and cheese mixture. Top with some more shredded cheese and cracker crumbs.
3) Bake for 15 minutes. Be sure to let the pan cool for at least 10 minutes. If you remove them too early, they’ll fall apart.
The recipe also says they can easily be “reheated”… sounds good for breakfast leftovers!