Carob Brownies


2 Flax Eggs

1/2 Cup Unrefined Coconut Oil

1 1/4 Tsp Vanilla

1 Cup Sugar

1/2 Cup Gluten-Free Flour Blend

1/2 Cup Gluten-Free Carob Powder

1/4 Tsp Salt

Mix flax eggs with Coconut Oil, Vanilla and Sugar in a stand mixer.  Mix dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and mix well. Add mixture to lightly greased baking pan.

Preheat Oven to 350 degrees if using a square 8 x 8 metal baking pan, you will bake for 30 minutes. Preheat Oven to 325 degrees if using a 8 x 8 glass baking pan, you will bake for 40 min.



Super Quick Vegan Meatballs


1 Tablespoon Ground Flaxseeds + 3 Tablespoons Water = 1 Egg

8 oz Mushrooms (grated)

1 Cup Bob’s Red Mill All Purpose Flour (made with Garbanzo Beans)

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Cumin

1/4 Teaspoon Paprika

1/2 Teaspoon Parsley

1/4 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

Make Flaxseed egg substitute and set aside. In a food processor, grate up mushrooms. Add flour, seasonings and flaxseed egg to food processor. Form balls and place on a cookie sheet. Bake in the oven at 425 for 20 minutes. Serve with Marinara Sauce and your favorite pasta.


Fabulous Fruit Salsa



This Salsa can be made in summer or winter. It doesn’t matter if you use fresh or canned fruit, however Mango is best fresh. When Mango is not available use more peaches. If you are using canned Pineapple, it is recommended you soak your sliced Bananas in the juice (this prevents them from turning brown). When using canned fruit, drain juice before using in salsa.


2 tbsp fresh squeezed Lime Juice (1-2 Limes)

1 sliced Banana (optional)

1 cup diced Pineapple

1 1/2 cups diced Peaches

1 Mango diced (optional)

1 chopped Green Onion

1/2 cup Cilantro finely chopped

1/2 Red or Green Bell Pepper chopped

1-2  Jalapeño Peppers finely chopped

pinch of Salt

Place first 3 ingredients in a bowl in order as listed above. Mix thoroughly. Then add peaches and remaining ingredients.

Classic Marinara Sauce


3 tablespoons Olive Oil

1 small sweet Onion finely chopped

1-2 cloves of Garlic

3 tablespoons Basil finely chopped (fresh is preferred)

1 tsp Oregano

1 tsp Thyme

1/4 tsp Black Pepper

1/2 tsp Salt

1 28 oz can of diced Tomatoes


Heat oil in sauce pan on low – medium heat. Add Garlic and Onions, cook until translucent, do not brown. Add spices, cook for 30 seconds, then add diced Tomatoes. Cook sauce and simmer for 10-15 minutes.

This sauce has many uses, can be used as sauce on pizza, pasta, and over veggies. This sauce is a favorite served over Spaghetti Squash. If you would like to have a meaty flavor try adding mushrooms or TVP.

How To Make Zucchini Pasta

Making your own Zucchini pasta is very cheap and easier than you think. There are a few ways to make Zucchini pasta. Using a peeler you can slice into thin long strips.

Zucchini peeled


If you purchase a special shredder peeler, it will shred the Zucchini like short spaghetti.


Zucchini shreds

If you have a mandolin or a food processor with a shredder attachment often you can achieve the same results. You may come out with long spaghetti like noodles.


Zucchini Mandolin

You can also hand cut your own noodles using a knife. There are also a variety of ways to cook the noodles. The easiest method is in the microwave on a plate for 1-2 minutes. No need to add any water or anything, they steam nicely as is. You can boil noodles for 1-2 minutes in your favorite pasta sauce over the stove. Another method is to lightly saute the noodles in a frying pan with a little Olive Oil, Garlic and fresh Basil, and then adding a little salt and pepper.

Summer Strawberry Pie


strawberry pie

I admit, I stole the idea for this recipe from Betty Crocker and modified it a bit, and changed some of the ingredients. So technically this is a different recipe. This recipe of course is gluten-free as well as vegan.


1/2 Cup of Sugar

1/2 Cup of Water

1/4 Cup of Corn Starch

4 Cups of sliced Strawberries

Mix together sugar, corn starch, water, blend until smooth. Add to a sauce pan and cook on medium high heat, stir constantly until bubbly. Turn heat down to medium, add strawberries. Stir constantly until it reduces down. Pour into pre-baked Chex® Pie Crust (see previous blog post how to make). Refrigerate for at least 4 hours. 



{Here is the link to the original Betty Crocker recipe so that you can compare.}

Using Flaxseed As An Egg Substitute


Flaxseeds are the most awesome egg substitute in baking and they are very economical to use. I have found they are much cheaper and taste better than traditional egg substitutes. I have learned there is a right way and a wrong way to use Flaxseeds when using them to replace egg in baking recipes. I am including a step-by-step guide on how to use them the right way in baking.

1 Tablespoon Flaxseeds + 3 Tablespoons Water = 1 Egg

1. Grind up Flaxseeds into a flour consistency, using a mill or coffee grinder.


2. Mix Flaxseeds with water.

3. Let it sit for at least 15 minutes. It will be ready to use when the mixture becomes a slimy consistency like an egg.

If you don’t have a grinder and want to use whole Flaxseeds as an egg substitute, you will have to soak them longer (30 minutes).

Gluten-Free Vegan Banana Nut Bread

banana bread

2 Tablespoons Flaxseeds (used as substitute for 2 eggs)

1/3 Cup Water

Grind Flaxseeds into flour, mix with water and set aside.  


2 Cups Oat Flour

1 tsp Baking Soda

1 Tablespoon Cream Of Tartar

1/2 tsp of Salt

3/4 Cup Brown Sugar (can substitute Honey)

Mix dry ingredients together.


3 mashed Ripe Bananas

1/2 Cup unsweetened Applesauce

2 tsp Vanilla

1/3 Cup Coconut Oil (Can also use vegetable oil or margarine)

1/2 Cup Chopped Pecans or Walnuts (optional)

In a separate bowl mix wet ingredients together in order. Gradually add dry ingredients, then add Flaxseed mixture. Mix until all ingredients are thoroughly incorporated (should be the consistency of waffle batter). Add more water if needed. Pour batter into 2 oiled bread pans. Bake at 350 degrees for 40-50 minutes.


Nutritional Info:

1 slice equals 120 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 89 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein, 6 g sugar (brown sugar). Diabetic Exchanges: 1 starch, 1 fat.

Vegetables In Greek Marinade

marinated veggies

1/2 Cup Olive Oil

1 1/4 Cup Apple Cider Vinegar

1 Tablespoon Oregano

1/2 tsp Thyme

1/2 tsp Black Pepper

3 Tablespoons Honey

1 tsp Salt

1 small clove minced garlic

Thoroughly mix ingredients together in a jar by shaking with the lid on, or use a blender. After it is well mixed, pour over a mixture of your favorite raw vegetables.  Marinate covered in the fridge for at least 1 hour. The longer you marinade the better.

Suggested veggies I have used; broccoli, cauliflower, tomatoes, olives, mushrooms, onions, beans, carrots, zucchini, cucumber, bell pepper, asparagus, radishes. Unused marinade will keep in the fridge for 3 months. Marinade can also be used to marinate meat or fish.