Category Archives: Gluten Free


Bacon Stuffed Cherry Tomatoes

No matter how many I make of these little guys, they are always the first things gone with people asking for more!

They are so simple, and with only four ingredients, you can’t beat it.


They are a little time consuming, but boy are they delicious.


You will love them.

Bacon Stuffed Cherry Tomatoes
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Bacon Stuffed Cherry Tomatoes
Serves: 12-16
  • 2 pints cherry tomatoes
  • 2 pounds bacon, cooked and chopped fine
  • ½ cup mayonnaise
  • ½ cup sliced green onion
  1. For the cherry tomatoes: place the stem side of the tomato down so the tomato will stand up and not roll around. Slice a thin piece off of the bud end of the tomato.  Scoop out the insides. (I find using some kitchen scissors to cut the membrane, and then scooping it out with a baby spoon works the best).  Place on a paper towel lined cookie sheet, cut side down, to drain. This step can be done up to three days ahead of time.
  2. Combine the bacon, mayo, and green onions.  Mixture will be on the thick side. Again using your baby spoon, stuff each tomato with some of the bacon mixture.  As much as you can fit in there.  Arrange on a serving platter and cover.  Refrigerate for a few hours or overnight.
  3. Eat!


Tropical 3 Ingredient Energy Bars

So remember these from a few weeks ago?

They were so popular (and so delicious) I decided to do a tropical spin on them!


And I hate to tell you this, but I like these even better than the originals.


Date, apricots, and macadamia nuts make for a winning combination!


Tropical 3 Ingredient Energy Bars
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Tropical 3 Ingredient Energy Bars
Serves: 15
  • 1½ cups dates (I used deglet noor)
  • 1½ cups dried apricots
  • 1½ cups macadamia nuts
  • ⅓ cup white chocolate chips (optional)
  • ⅓ cup shredded coconut (optional)
  1. Place the dates, apricots, and macadamia nuts in a food processor.  Blend until a thick dough forms.  It will take a couple of minutes.
  2. If adding optional ingredient, place dough into a bowl and mix the white chocolate chips and coconut in with your hand.  If not using optional ingredients, skip this step.
  3. Press mixture into a greased 9x13 pan. Refrigerate until firm.  Cut into 15 pieces.
  4. Eat!

Nutrition Facts

Calories: 154, Fat 10 g, Carbs 16.9 g, Protein 1.7 g


Mexican Haystacks {low calorie}

Have you ever had a Mexican haystack?  Layers of chips, covered in beans, rice, meat, cheese, more cheese, sour cream, guacamole, make a few tomatoes thrown in for good measure? They are very yummy, although very high in calories.


I set out to make some with some great flavors in mind.  I started by peeling, cubing, and roasting a couple of sweet potatoes.

These took the place of my chips.

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Caramel and Chocolate Covered Marshmallows

Looking for an easy no bake last minute Easter treat?

Then these babies are for you.


It doesn’t get easier than sticking some marshmallows in sticks and dunking them in delicious things.


I started by dipping them in caramel.  (Then I got smart and went and bought some floral form to stick the marshmallows so they could be stored upright and not create a pool of caramel.  Do that first, and don’t be like me.)


Then you could skip this step.  (Using scissors to trim the extra pooled caramel off the marshmallows.)

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{5 Ingredient 5 minute} Hummus

This post brought to you by Fit’s Moms Blog.

So I love hummus.

On pretty much anything thing.  I think I eat these at least twice a week. But it seemed like a lot of calories for just a couple of tablespoons of the stuff.

So I set out to try and remedy that.


And this version that I came up with is just a delicious as other versions, but want to know my secret???

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Balsamic Grilled Vegetables

This recipe brought to you by Fitness For Mommies. 

So I was walking thru the grocery store the other day a low and behold what I did see?



Gourmet Trading Asparagus looking at me!

Now I know I’ve mentioned before that my brother Kevin works for Gourmet Trading and so we usually get our (very!) fresh and delicious asparagus from him, but he lives 2 hours away and sometimes you just need asparagus, ya know? So, when I saw this I knew I had to buy it (plus it was on sale!).  Got to support the fam right?

So what to do with this lovely asparagus?  When in doubt grill it!



I also picked up some zucchini, yellow squash, big yellow onions, and red and yellow bell peppers.



Slice them all up and dress them in balsamic vinegar, extra virgin olive oil, and some salt and pepper.  No recipe needed.  Use as much or as little as you would like.



Throw them on a medium-high grill, and grill until they have grill marks.  (The onions will take twice as long as everything else.  As soon as the rest of the veggies have grill marks on them they are done).



Plate them up and eat!  Perfect for summer!



Coconut Raspberry Overnight Oats

I’ve gone a little bat crazy for overnight oats!  I have come up with so many variations and they are all so good.

This one was by a far a winner though.


Juicy raspberries and sweet coconut a top of a creamy bowl of goodness??? Doesn’t get any better than this!


Coconut Raspberry Overnight Oats
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Coconut Raspberry Overnight Oats
Serves: 1
  • 1 6 oz container coconut flavored yogurt (I like to use greek)
  • 1 tablespoon chia seeds
  • ½ cup milk (I used almond)
  • ½ cup old fashioned oatmeal
  • handful of raspberries
  • 1 tablespoon coconut
  1. Combine all ingredients except for the raspberries and coconut.  Give it a good stir and let sit overnight in the refrigerator.
  2. When ready to east, give it a good stir and you might need to add a little more milk.  Top with raspberries and coconut.
  3. Eat!

Nutrition Facts

Calories 318, Fat 8.4g, Carbs 50.8 g, Protein 13 g


Cake Batter Rice Crispy Treats

Can you say yum?!?!?  These little suckers are so good, and who doesn’t love a no bake dessert?

I don’t care how old you are, everyone loves rice crispy treats.


Add in the flavor of cake batter, and you’ve got a win win situation.


See what I mean?  So much for my perfect shot of rice crispy treats.

Cake Batter Rice Crispies
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Cake Batter Rice Crispy Treats
Serves: 12
  • 3 tablespoons butter
  • 4 cups miniature marshmallows
  • ½ cup cake mix (I used vanilla)
  • 6 cup rice crispy cereal
  • Colored sprinkles, if desired
  1. Spray a 9x13 pan with baking spray.  In a large pot melt the butter and marshmallows together.  Once melted, add in the cake mix.  Mix well.
  2. Stir in the rice crispy cereal and sprinkles if using.  Pour mixture out into prepared pan and press it out level.  (Tip: use slightly wet hands and you won't have  sticky mess!)
  3. Eat!

Nutrition Facts:

Calories per serving: 175


Sweet Potato and Lentil Stew

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

So, the cold weather is on its way out (well, we never really got winter here in sunny Southern California), but for the rest of you sunny days are a comin!!!

So you better make this soup before it gets too warm!  It’s so good!


Plus, its made in the slow cooker!  And lets not talk about the fact that I finally opened my new knives from Christmas and proceeded to try and cut my finger off while rushing to get this into the slow cooker so I could make it on time to my crossfit class.  No, we won’t mention that.


This soup is so good and good for your too.  Sweet potatoes (or yams) give you the most nutrients for your buck at the grocery store.  They have tons of great vitamins and are overall a great vegetable.  You will love this stew.  It fills you up and it is on the low in calories to boot!  It’s a win win all around.

Sweet Potato and Lentil Stew
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Sweet Potato and Lentil Stew So good and good for you too!
Serves: 4-6
  • 1 large sweet potato (or yam) peeled and diced into ½ inch cubes
  • 3 medium carrots, peeled and diced into ½ inch cubes
  • 3 celery stalks, cut into ½ inch slices
  • 2 leeks, halved lengthwise and cut into ½ inch pieces
  • ¾ cup dried lentils, any color
  • 1 4 inch piece of ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • salt
  • 1 tablespoon butter
  • 2 cloves garlic, grated
  • juice of one lemon
  • ½ cup cilantro, chopped
  1. Combine the sweet potatoes, carrots, celery, leeks, lentils, ginger, ¾ teaspoon curry powder, and 1 teaspoon salt in a slow cooker.  Add 6 cups of water, and cook on low for 8 hours.
  2. After 8 hours, stir the soup with whisk, to make a thick puree.  You can add some water if its too thick.
  3. Melt the butter in a small skillet over medium heat. Add the garlic and remaining curry powder. Cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup. (Trust me, don't skip this step.  I have and the soup doesn't have very much flavor.)
  4. Stir in the lemon juice and cilantro. Salt to taste.
  5. Eat!

Recipe from Food Network Magazine December 2011 


Overnight S’mores Oats

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

Ever tried overnight oats?  Well you should.  They are quick and easy, ready when you are, and delicious too.


I’m sure most of you out there are like me.  Either don’t eat anything in the mornings (who has time to feed themselves after they have already fed three little people, the bird, the dogs, the bunny, you get the picture) or grab a protein bar or something of the like.

These you mix up the night before and they are ready when you are.  Grab a spoon on the way out of the door and you are set.


This recipe calls for greek yogurt. I like to use the Chobani 100 calorie containers for this. One container is the perfect size for this recipe.

Plus, chia seeds.  Invest in a big bag of them.  You will be happy you did. I do not recommend leaving them out of this recipe.  They really help with the consistency.

This is eaten cold straight from the fridge, but you can also warm it up a little in microwave.  Which is what I do on these chilly mornings.


When you first mix it up, it will look like some gross soupy concoction, but overnight in the fridge and voila!


You have a pudding like bowl of oatmeal, where the chia seeds have worked their magic, the oats have softened, and everything has melded together nicely.

Add some mini chocolate chips and a few graham crackers and call it a day.

Overnight S'mores Oats
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Overnight S'mores Oats
Serves: 1
  • 5.3 oz container of Chobani greek yogurt-vanilla flavored
  • 1 tablespoon of chia seeds
  • ½ cup of old fashioned oatmeal
  • ½ cup almond  milk
  • mini chocolate chips (as many as you would like)
  • graham crackers (as many as you would like)
  1. Mix together the yogurt, chia seeds, oatmeal, and almond milk.  Stir well and let sit overnight in the fridge.
  2. In the morning, stir well (you might need to add a little more milk but I usually don't) and top with mini chocolate chips and graham crackers.
  3. Eat!

This recipe could be easily made gluten free by using gluten free oats.