• Gluten Free/Dairy Free Garlic Rosemary Onion Bread


    ….it’s even better than it sounds. Oh my-lanta.



    3 1/2 cups of Pamela’s Bread Mix

    1/3 cup Coconut Oil

    2 Large Eggs

    Almond Milk

    4-6 Minced Garlic Cloves

    1 tbsp. Garlic Powder

    1 tbsp. Dried Onion Flakes

    1/2 tbsp. Onion Powder

    1 tbsp. Fresh Chopped Rosemary (if using dried rosemary, crush between fingers while sprinkling it into the mix so it will release more flavor)

    1 Packet Instant Yeast



    In a 2 cup liquid measuring cup whisk eggs with a fork.

    Add melted coconut oil.

    Fill up to the 2 cup mark plus 2 tbsp. with warm almond milk (so as to not cool the oil since it will start to solidify).

    Pour into bread maker.


    Sift bread flour into bread maker. Sifting is very important with gluten free flours as it gives the final product a lighter and fluffier texture as opposed to a denser bread.

    Add garlic, spices, rosemary and yeast.



    Gluten free bread setting (or whatever your bread maker instructions recommend).

    Light crust.



  • 2015? Is this real life??

    Does anyone else feel like 1990 was just 10 years ago???  Where in the high-bell is time going? My ‘B’ just turned 9, Bubbs will be 3 in a week and I’ll be 34 this year. I realize I am not old. But I’m the oldest I’ve ever been and it seems to be going faster and faster. Profound right?? Haha, but seriously, let’s slow this ride down a bit.

    My goals for 2015 are as follows; to accomplish the goals of 2014 which I should have done in 2013 because I made a promise in 2012 and planned in 2011. You catch all that? Obviously I’ve got some work to do. But seriously, this year is going to be big. I’m at the cusp of finally and hopefully, figuring out what’s wrong with my insides and I’ve already set the goal to do a 10 mile run here in town this spring and maybe do a half marathon later this year. I will hit my goal weight (and stay there so help me god) and be in the best shape of my life. I have life to live so get out the way or join me but this is happening!! What are your goals for the year?? Anything motivating??


    I’ve been kind of in a funk not feeling well physically and emotionally so I realize I’ve been neglecting you. I’m sorry. I still love you the most. Like I mentioned I’m slowly figuring me out. I guess my husband’s been right all along, and now neither one of us understands me! Look out!! I’ll go into a little more detail in the next post about all that stuff. Another goal of mine is to just be real. So I’ll be all up in my own buis. talking about it. Intriguing yesss?

    Ok, I know it’s short but it’s feeding time at the zoo here and the natives are restless. I’ll be back. Till then, you know what to do. Classy & sassy.

  • You say tomato, I say basil!!

    Vegan/Gluten Free Tomato Basil Soup



    1 cup Fresh Basil

    4 Cloves of Garlic

    8 Fresh Tomatoes (cut into chunks)

    1 Yellow Onion Diced

    4 cups Vegetable Broth

    Pink Himalayan Salt

    Ground Black Pepper

    3 tbsp. Olive Oil

    1 cup Cashews (raw)

    1/2 cup Water


    1. Put cashews into 1/2 cup of water and let soak for at least 20 minutes.

    2. Dice up onion and put in pot with olive oil to simmer for about 5 minutes or until they become translucent, then add crushed garlic cloves and sauté for 2 minutes.

    3. Add broth and diced tomatoes and simmer for 20 minutes with the lid on.

    4. Add basil and simmer for another 5 minutes.

    5. Put the cashews and the 1/2 cup water into a blender/food processor and blend until creamy and smooth.

    6. Add cream and soup to your blender and blend until smooth in consistency.

    7. Salt and Pepper to taste. I also added some garlic powder and onion powder.

    8. Serve hot and ENJOY!!!!

    (I added chopped steamed broccoli to mine, it was delish.)

    Prep Time : 10 mins

    Cooking Time: 30 mins

    Number of servings: 8

  • Heal Your Guts Juice


    Drink the rainbow!


    2 cups Purple Cabbage

    3 Ribs of Celery

    1/2 Small Lemon (with rind)

    1 Apple

    Send it all thru your juicer and enjoy!! It’s also a good one for this time of the year with all that sickness going around. Gotta love your vitamin C!!

  • Hemp it up!



    1 Frozen Banana

    1 cup Frozen Blueberries

    1 tbsp Chia Seeds or Hemp Seeds

    1 scoop Garden of Life Raw Vanilla Protein Powder (or any vegan protein powder you like)

    1-2 cups of Coconut Water/Almond Milk/Water – whichever you prefer

    Blend and enjoy!! It’s great for a meal on the go or an in between snack so you make it to your next meal without cheating!!

  • Sprouted Green Lentil Burger (vegan, gluten free)



    So I’ve been looking for protein sources to replace meat lately and came across a recipe for lentil soup. I told the hubs Monday morning that I was pre-soaking lentils so that’s what was on the menu just to prepare him so that either he would be curious enough to try it, or sneak in a “late lunch” so that he wouldn’t have to be stuck hungry and eating something he’d rather not. He stopped and asked “Do you even like lentil soup? You’ve never made anything like that before.” “…….no. I actually hate lentils.” But I’m trying something new.” His face said it all. Late lunch. Long story short, I chickened out. But, there sat the lentils soaking on my counter until last night when I got home and looked at them with a lot of hesitation. Ok Pinterest, let’s see what you’ve got. Came across a little butte of a recipe that sounded like it might taste fairly decent and then changed it completely. Blended it up and threw it in the skillet. Smelled decent cooking in there, then came the moment of truth. Broke a piece off of that little sucker and holy wow. It actually tasted borderline amazing. I can’t believe it!!! So here you go. This was way too good to keep to myself. And this recipe that I’m giving you is my tweaked recipe cause I’m pretty sure it’s way better. Toot toot.


    I’d like to throw in here that I totally encourage creativity. Taste it as you blend, and see if you like it. If you think you’d like these better with your homemade pesto rather than a tomato sauce. Do it. If you think you’d like these better with cheese mixed into them. If you think the mix would taste better with a little more of one thing and a little less of another. Do it. I think you get the point. Find your love for this, because what you’re doing right now is making edible art. Be an artist.




    2 1/2 Cups      Sprouted green lentils

    1/2 cup            Marinara Sauce / Tomato Sauce (make sure it’s gluten free if that’s how you need it)

    1/2 tsp             Garlic Powder

    1/2 tsp             Salt and Pepper

    1/2 tsp             Dried Basil

    1/2 tsp             Onion Powder

    1/2 tsp             Trader Joes 21 Seasoning Salute (or whatever you’ve got that you think would add some flavor)

    2 tsp                 Coconut Flour



    1. Make sure you sprout your lentils 3 days prior as it takes 3 days for them to sprout.

    2. Combine all ingredients in a food processor and blend for 2 – 3 minutes. Ok, i’m going to butt in here and say if you taste it right now you’re going to taste those sprouts and you might think, “Hmm self, these sprouts are kind of a little too sprouty. Once cooked, that earthy taste will go away.

    3.  Spray skillet with coconut or olive oil (also you can use ghee, butter or liquid olive oil)

    3. Scoop mixture into a 1/4 cup measuring tool and spread on skillet. Make sure it’s a little thinner than what a regular burger would be, you want it to cook through without burning.

    4. Cook until browned on both sides and then remove from skillet.


    You can serve these on toasted buns, or bread with avocado, tomato, lettuce….anything your heart desires.

    I made a bunch of extras and put them in individual baggies and threw them in the freezer so I’ve got something premade to eat!! I can’t even express my excitement about this. I know, I know, nerd alert.


    Here’s a few fun facts about lentils if you’re wondering the difference between sprouted and unsprouted or as a source of protein. They’re pretty amazing little things! http://www.livestrong.com/article/527529-myth-of-lentils-as-an-incomplete-protein/

  • Easy Chicken Soup for the Gluten & Dairy Free Soul


    Disclaimer: You can EASILY make this a vegtable soup. Just replace the chicken broth with veggie broth and don’t add chicken. I’ve done it and it’s equally delicous. Use your imagination! Be an artist in the kitchen, good times will be had I promise that!

    Also please forgive the photography. I could not get one of those amazing “oh my god that needs to be in my belly right now” shots to save my life and everyone was starving haha.



    2-3 tbsp Garlic infused olive oil

    1 purple onion diced

    5+ carrots chopped

    5 stalks celery diced

    5 cloves of garlic diced (my motto is there is never too much garlic in any meal as well as the health benefits are nothing short of amazing so you can use less or more of this. Do what your little chef heart desires)

    1 cup of chopped kale – make sure the stems are out. They’re tough and not as tasty.

    2 Not-Chick’n Gluten Free Bouillon Cubes (the best gluten free vegatarian bouillon cubes that taste exactly like chicken soup I’ve found so far)

    4 Chicken thighs

    4  Cups of Low Sodium Organic Chicken Broth

    Spices: (I don’t measure these. I’m wild like that and everyone has their own taste so add a pinch of each until your desires are fulfilled. I usaully err on the lighter side especially with salt then once it’s fully cooked i’ll add to taste.)

    Basil, Parsley, Tumeric (<-health benefits of this baby is absolutely worth a read), Onion Powder, Garlic Powder, Himalayan Pink Salt & 3 Bay Leaves

    Serves: 6



    Add garlic infused olive oil to pot at low/medium heat.

    Once warmed up add onion. Sautee them until they’re almost translucent then add garlic.

    Saute garlic for 2 minutes then add carrots and celery and sautee them for about 2 minutes until you can smell their auroma.

    Add the broth, kale, bouillon cubes, spices and the chicken thighs. (Mine were frozen when I added them so I let them simmer a touch longer but chicken takes no time at all to dethaw in boiling water.)

    Bring to a boil for about 4-5 minutes then simmer for about 30 minutes.

    You can serve with rice or noodles. I usaully make mine seperate  so I can have leftovers the next day and they’re not mushy.


    Enjoy this!! Even my “I hate soup” kid went back for thirds. Seriously, the hubs and I gave each other the “no way look”.

  • Baked Tofu


    1 Block of Tofu (I use extra firm)

    2 Tbsp Olive Oil

    Olive oil/Coconut spray

    Wax Paper

    Spices – You choose your flavor. I used salt, pepper, garlic powder and onion powder. You can toss them in BBQ sauce or Teriyaki sauce, the possibilities are endless. However, if you do toss them in a sauce, don’t coat them in olive oil because it won’t stick to the tofu.


    Drain tofu and wrap in a good amount of paper towels or a regular dish towel would be fine also.


    Place on a large cutting board and add a stack of plates on top of the block of tofu to press it down and get the majority of the moisture out.

    Let that set for about 5-10 minutes. The longer the better, but be careful because the plate stack can get wabbly so make sure it’s stable. Don’t need you breaking all your dinnerware for some tofu.

    Once your tofu block is sufficiently “squeezed” dice it up.


    Throw into a bowl to coat with whatever topping you choose to use. But TOSS GENTLY!!! It can still break up easily and we’re going for a nice little “crouton” look for these lil guys.


    Line wax paper on a cookie sheet and spray with olive oil or coconut oil whichever floats your boat.

    Place the tofu on top of the wax paper and spread apart evenly.

    Put those lil butes in the oven at 400 degrees for 20-25 mins. Keep and eye on them because the less juice in them the faster they’re going to bake.

    Remove and add to your meal! Tastes great on rice or with noodles. I threw them on top of my salad with a little balsamic and yep. Delicious. Even the kids snaked on them until they dissapeared which was really fast.


    Tofu is great. It’s very similar to chicken in the sense that whatever you marinate or cook it with it absorbs the taste really nicely. Baked is my favorite way to eat it because it’s not crumbly, it’s firm and tasty. It’s also a great way to cook it if you’re doin a thai meal. Bake it up, throw it on some rice noodles and coat it with a peanut sauce (which I found an really tasty recipe for and will post).



  • Smells like….new blog!!

    Ok. I know this site is a little on the primitive side. Even after a year of this I’m still kinda finding my blogging legs here but changes are comin’ down the hatch so just keep your undies on (please) cause the beginning of next month it’s not only going to be the most ah-maaaazing blog you’ve ever read, it’ll also be the most beautiful one too. :)  Things are about to get ser-us around here. I’m maybe a little excited about this. Also I may be able to break away from the PC world and go mobile with a latop. Big things are happening here folks. I’ve even set up my new Facebook account, Twitter feed, GMail and Pinterest. To sum it up, I desperately needed a shower this morning lol. Any recommendations about things you’d like to see on here? I’m thinking we need videos, more pics…..thoughts?? Beuller? Beuller?  Holla back yo.


    As far as the Peppermint Patty cookies I posted last night, yah. Amazeballs. I may or may not have had 1 this morning. Ok 2. Don’t judge. They look kinda frumpy but Bubbs wanted to help and how could I say no?? A cute guy making healthy (and delicious) cookies?? Um, yes!! Go make them and tell me what you think. I need some feedback pronto! I need to hear some chatter up in here.


    Short post for a short attention span today. Sassy and classy folks. Stay that way.