Category Archives: Gluten Free


Tilapia with Salsa Verde

For some reason I’m totally winning on the parenting front when it comes to getting my children to eat fish. (All the other stuff, ummm not so much.)


This warm salsa verde sauce is really good and would be great over eggs too.  Not to mention my tomatillo plants are going crazy this year.


Just chop everything up and pop it in the pan. You can leave it chunky or shit it with an immersion blender like I do.


Serve it over some quick cooking tilapia with some quiona and some warm corn salad and you are good to go.


See? Winning.

Tilapia with Salsa Verde
Prep time
Cook time
Total time
Tilapia with Salsa Verde
Serves: 4-5
  • 4-5 good sized tilapia filets
  • lemon juice
  • Old bay seasoning
  • evoo
  • 12-15 medium to large tomatillos, husked and chopped
  • 1 red onion, chopped
  • 2-3 jalapeños, minced (seeds and ribs discarded if wanted)
  • 5 garlic cloves, minced
  • ½ cup vegetable stock
  • ¼ cilantro, chopped
  • 2 cups cooked quinoa
  1. To a medium sized sauce pan over medium heat add 1 tablespoon evoo, garlic, onion, and jalapeño. Cook for about 5 minutes until soft.  Add in the tomatillos and cook for 5 mins more.  Then add the stock and season with salt and pepper.  At this point leave it chunky or hit it with an immersion blender. Add the cilantro and let simmer over low heat.
  2. Heat a large skillet over medium high heat.  Season fish with lemon juice and old bay.  Add 1 tablespoon evoo to skillet and cook fish until lightly golden on each side and cooked thru.
  3. Serve fish atop of quinoa with lots of salsa verde over the top.
  4. Eat!


Cookies n Cream Rice Krispy Treats

So yeah.  All I can say about these is yum.


I mean who doesn’t love a rice krispy treat?


Obviously me.  I couldn’t even keep my fingers out of the pan long enough to take a picture.

Oh well.  There’s always next time I guess.

Cookies n Cream Rice Krispy Treats
Prep time
Cook time
Total time
Cookies n Cream Rice Krispy Treats
Serves: 20
  • 6 tablespoons butter
  • 60 large marshmallows
  • 9 cups rice krispies
  • 30 oreos, chopped
  • 2 cups mini marshmallows
  1. Spray a 15x10 baking dish with cooking spray.
  2. In a large pot melt the butter and marshmallows.  Stir in rice krispies.  Then add in the chopped oreos and mini marshmallows.  Stir well and then dump into prepared pan.  Press down into a even layer.
  3. Let cool slightly, and then cut into squares.
  4. Eat!

Tip for pressing into a single layer without all the stickiness: wet hands!  Get your hands wet before touching the warm rice krispy treats and they won’t stick.  Magic.


Black Bean and Butternut Squash Skillet

So who is still on the bandwagon with New Year’s Resolutions???


If one of yours was to eat healthy, then this is for you!


Simple, delicious, and perfect as a side or main dish.

Recipe adapted from Vegetarian Times

Black Bean and Butternut Squash Skillet
Prep time
Cook time
Total time
Black Bean and Butternut Squash Skillet
Serves: 4
  • juice of half a lime
  • 3 teaspoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • ½ cup crumbles feta
  • cilantro
  1. Heat 1 tablespoon extra virgin olive in a large skillet over medium heat.  Add in squash, season with salt, and cover. Cook for 10 mins.  Uncover, add in onion and increase heat to medium high.  Cook for an additional 5 minutes until the squash is tender and lightly browned.  Drizzle with lime juice and 1 tsp. maple syrup.
  2. In another skillet, heat remaining tablespoon of olive oil over medium heat.  Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water.  Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
  3. Stir together the squash mixture and black bean mixture.  Gently stir in cheese and garnish with cilantro.
  4. Eat!


Oma Lynne’s Caramel Apple Dip

Need a last minute dessert for Halloween??? Or side dish for that matter?

Then make this.


It could not be simpler, or more delicious!


Tip: always buy more apples than you think you will need!!!

Oma Lynne's Caramel Apple Dip
Prep time
Total time
Oma Lynne's Caramel Apple Dip
Serves: 8-12
  • 1 stick of cream cheese, softened
  • ½ cup of powered sugar
  • caramel
  • toffee pieces
  • apples, sliced
  1. Beat together the cream cheese and sugar. If you would like it sweeter, add more sugar.
  2. Spread sweetened cream cheese on a platter.  Top with caramel sauce, leaving some of the cream cheese visible.  Sprinkle with the toffee pieces.
  3. Place the apple slices around the cream cheese/caramel in a circle.
  4. Eat!


Roasted Blueberry Eton Mess

One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty.  They are that good.


Have you ever tried roasted blueberries or any berry for that matter?  It takes them to a whole other level.

I sprinkled mine with some lemon sugar before roasting them off.

Continue reading


Blackberry Chia Seed Jam

Welcome to healthy recipe monday brought to you by Fitness for Mommies

My blackberry bush is really the workhorse this year. I have blackberries coming out of my ears.

This blackberry chia seed jam is so easy, plus it good for you too with minimal added sugar. In fact I sweetened mine with stevia, but feel free to use honey, or agave, or maple syrup.


It’s hard to believe that with only a few ingredients you can have this great tasting (and great for you) jam that just screams summer!

Blackberry Chia Seed Jam
Prep time
Cook time
Total time
Blackberry Chia Seed Jam
Serves: 6-8
  • 2 heaping cups blackberries
  • 3 tablespoons chia seeds
  • 1 teaspoon vanilla
  • Your choice of sweetener (stevia, honey, agave, maple syrup, sugar)
  1. Place all ingredients in a medium sauce pan and cook over medium heat until the blackberries burst and the mixture thickens. Taste for sweetness. Store covered in the fridge.
  2. Eat!



Sarah’s Bridal Shower {party ideas}

One of my best friends, Sarah, is getting married!


Isn’t she beautiful???  I’m one of the bridesmaids and I couldn’t be happier for her or more excited to be in her wedding.

Her bridal shower was last month and was held at Jeanine’s house.  It was gorgeous.


This is the view from her kitchen of the Griffith Observatory in LA.  So pretty.

I was asked to the food, which I think is the most important part of the party (of course!)

Here’s what I made:


Spinach Dip from my mom’s old school cookbook that I am going to steal one day when she is sleeping.

(Just kidding mom, but not really.)

Continue reading


Nutella Swirled Cheesecake Bites

These little puppies are dangerous!  I originally had planned on making them in a regular sized muffin tin, but they are so rich and decadent that 2 bites in enough.


You start with a chocolate wafer cookie crust and then fill it with a luscious cream cheese mixture.

Then add lots of Nutella! Swirl it in, bake it off, and call it a day!  So yummy!


I made some of these gluten free too by not putting a crust down and they set up beautifully and came out of the paper no problem!

5.0 from 1 reviews
Nutella Swirled Cheesecake Bites
Prep time
Cook time
Total time
Nutella Swirled Cheesecake Bites
Serves: 12
  • ¾ cup finally ground chocolate cookies
  • 2 tablespoons butter
  • 2 8oz packages cream cheese
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • pinch of salt
  • 1 cup Nutella
  1. Preheat oven to 300 degrees.  Line a mini muffin tin with paper liners or spray really well with non stick spray.
  2. Mix together the cookie crumbs and butter.  Place 1 teaspoon of mixture in the bottom of each mini muffin tin.  Using a melon baller or bottom of a skinny shot glass, press down on crumb mixture to press it into place.
  3. Beat together the cream cheese, sugar, eggs, vanilla, and salt until nice a creamy.  Fill each muffin tin about ⅔ full with the cream cheese mixture.  Then dollap about 1 tablespoon of Nutella on each of the cheesecake filled mini muffin wells.  Swirl it in with toothpick.  Bake for 15 minutes or until the middle is only slightly jiggly.  Refrigerate for at least a couple of hours or overnight.
  4. Garnish with whipped cream and piece of chocolate wafer cookie.
  5. Eat!


Carrot Cake Petifores {vegan and gluten free}

One of my very closest friends for almost 20 years now (man, I’m getting old) is getting married!!!  I was asked to do the food for her bridal shower (more on that in another post).

In trying to appease all the different diets out there, I made these Carrot Cake Petifores that are vegan and gluten free (two birds, one stone!).


I found this nifty little tool at Bed, Bath, and Beyond. It cut little rounds out of my cake, lickty split.


Now, you could just bake up the carrot cake in a 9×13 dish or use two cake rounds, but what’s the fun in that?

Continue reading


Spanish Quiche

We all know that my Grandma Betty was an awesome cook.  I’ve featured a few of her recipes her before and this one is another winner.

Now this quiche doesn’t have a crust, so I guess it is more like a frittata.  But my G-Betty called it a quiche so that is what I’m sticking with!


This recipe is so versatile.  You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa!  I like to use Pace.  But please make sure it’s at least the medium spicy.  The mild is really just for wimps!

The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!

Spanish Quiche
Prep time
Cook time
Total time
Spanish Quiche
Serves: 12-16
  • 3 eggs
  • 10 oz frozen corn, defrosted
  • 1 can creamed corn
  • 2 tablespoons of butter
  • ½ cup cornmeal
  • 4 oz grated Monterey jack cheese
  • 4 oz grated cheddar cheese
  • 1 4 oz ca diced green chilies
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 1 small yellow onion, chopped
  • 4 pieces bacon cooked and chopped (optional)
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, cook the onion in the butter.  Once the onion in soft stir in the green chilies. Let cool.
  3. As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a  little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce.  Stir in the cooled onion mixture. Add in the bacon if using.
  4. Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray.  Spread the quiche mixture evenly into the pan.
  5. Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore.  Let cool slightly before cutting.
  6. Eat!