Yummy Cabbage Soup {Gluten Free, Paleo}

To those in the paleo circle, this soup is referred to as garbage soup. It’s called that because you can literally clean out your whole fridge and empty this into this little soup. Carrots, celery – getting less than fresh, pour it into this yummy pot of brew.

cabbage soup

I call it cabbage soup. My mom has made this for years and it is so good. I usually made a big batch and eat off of it all week. Not only is satisfying it is low calorie and detoxifying. Ever heard of the cabbage soup diet? Well, here is the recipe.

{However, do not recommend going on the cabbage soup diet.} It is very low calorie and not that great for your body. But, hey – replace one of your meals with this soup and your waistline will benefit in a healthy way.

You will need: ½ head of cabbage, 1 can diced tomatoes, 2 quarts gluten free chicken broth, 1 head celery chopped, 20 baby carrots chopped, ½ onion sautéed, 2 cloves garlic, 4 tbsp. tomato paste, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. chili powder, couple dashes cumin, 4 bay leaves, salt and pepper to taste.

Most of you know how to make a soup – pour your quarts of chicken broth into a big pot. And start the boiling process. Sauté your onions in a separate pan with 2 cloves of garlic. When nice and brown, dump these into the broth.

Chop your cabbage, celery and carrots and dump in soup. Stir well. The cabbage will be pretty think, so you will want to wait for it to get softer and sink down in the soup.

Dump in your diced canned tomatoes and tomato paste. Stir in completely and add your spices: onion powder, garlic powder, cumin, chili powder, salt and pepper. Oh – and add 4 bay leaves for good measure – because what is a soup without bay leaves!

Keep the soup on the stove for about 30 minutes; just decrease the heat to about medium. This will allow all the flavors to gel together. Enjoy.

GOOD NEWS: Schlotzsky’s Now Serving Gluten Free Sandwiches

Earlier this week, I shared with y’all that Luna Bars are now Gluten Free.

luna bars

Well GOOD NEWS – this is an awesome week for the gluten free community. Schlotzsky’s announced that it will be serving their delicious sandwiches with the option of Udi’s gluten free bread. Do your happy dance now!

Don’t believe me read the tweet:


For far too long, I have had to shun this yummy fast food sandwich shop – but not anymore. Love this announcement. Thanks for the change Schlotzsky’s.

Go out and enjoy a gluten free sandwich today – or for the holidays. Treat your gluren free coworkers to an office lunch with this great option– a scrumptious allergy free meal (without making them feel left out).

EXCITING: Luna Bars – Gluten Free Now!


Just in time for the holidays!

I absolutely love Luna Bars. In college, used to buy boxes of these little delicious protein bars. The chocolate peppermint flavor was my favorite by far. But, really – all the flavors are fantastic.

Then after college, found out that I needed to eat gluten free. And, my favorite little snack (that I kept in my purse were now off limits). Hallelujah – I can restock my desk drawer and pantry.

Luna Bars make the best breakfast for women and men on the-go. Half the time, I eat an apple or granola bar for breakfast in my car (in traffic) or as I walk out the door for work. Score – can add Luna Bars again to my collections.

May I suggest getting some of these as a holiday treat (for gluten free guests) or just as a stocking stuffer for someone who eats gluten free in your life. They will love you.

According to a Luna Bar’s tweet to me earlier, ‘Just be sure to look for the pink gluten free burst on package!’

gluten free luna

The long list of flavors include: Blueberry Bliss, Caramel Nut Brownie, Chocolate Dipped Coconut, Chocolate Peppermint Stick, Honey Salted Peanut, Iced Oatmeal Raisin, Lemon Zest and Nutz Over Chocolate.

Pomegranate Zucchini Noodle Salad {Gluten Free, Clean Eats}

noodle salad

I absolutely love my Veggetti Spiral Vegetable Slicer. It really is a dream come true! You can make all sorts of healthy clean eating dishes with this little heaven kitchen utensil. They are $14.99 at Target – totally worth that chuck of change.

This dish is yummy. It is clean, detoxing and gluten free. Score. And, it is so, so simple. You will have this ready in about 5 minutes. Seriously. I made my own lean, clean dressing to go with it – please feel free to put your own stamp of dressing on your noodle salad.

But, this dressing recipe is killer. So – you might want to try it. Take your healthy salad to work. Have it as a quick snack – or side salad at dinner. Or make an extra large helping of it and eat it for your dinner.

You will need (salad): 3 medium zucchinis, 1 pomegranate, 2 handfuls of cilantro, 4 green onions, 1 lemon (for the juice).

You will need (dressing): 1 cup olive oil, 1 cup apple cider vinegar, 1 tbsp. dried basil, 1 tbsp. onion powder, 1 tbsp. mustard, salt and pepper to taste. Wisk together.

First spiral your zucchini noodles. After all 3 are in noodle like form, just dump them in a big bowl.

Chop up your cilantro and green onions. You want these to be in little, tiny pieces. Add them to your green noodles.

Open your pomegranate. If you have not worked with this fruit before, I would recommend watching a video on how to properly get your little ruby, yummy nuggets out of the fruit. Once you do this, dump these into your salad.

Squeeze the juice from one lemon in – and add in your dressing (as much as you like – just don’t overdo it.) Yum – enjoy your healthy, fresh salad.

Lemon Roasted Cauliflower {Gluten Free, Paleo}

caliLooking for a delicious cauliflower dish? Well, look no further. This dish is finger-licking awesome. With hints of citrus and herbal flavor, you will want to make this again and again. And, serve at holiday gatherings.

Seriously, can’t think of a dish to bring this Christmas to a potluck? This unique fresh twist on cauliflower will impress those at the party. Spread the gift of health this season. This is low calorie, gluten free and on those paleo diet recipes.

You will need: 1 head of cauliflower, 3 lemons, 2 tbsp. lemon juice, 1 tbsp. dried basil (or fresh), salt and pepper, 2 tbsp. olive oil, and 1 tbsp. Italian seasoning.

Simply chop up your cauliflower florets – into big chunky pieces. Use a big knife for this and place all the lovely clusters into a mixing bowl.

Douse the florets with olive oil and lemon juice. Just mix these mixtures in with your hands. You want to make sure the flowers are covered and seasoned with this dressing.

Sprinkle in your basil and Italian seasoning, and again use your hands to make sure the cauliflower is covered in the spices.

Chop up your whole lemons and add them to the flower mixture. Stir in and treat like the cauliflower pieces.

Add salt and pepper to taste and dump this yummy mixture in an oven pan. Set oven to 350 and bake for about 20 minutes or until your florets are lightly brown.

Lean Clean Detox Salad {Gluten Free, Vegetarian}

salad detox 2

Not only do I feel like I am a natural harvester when I chow down on this guilt-free salad, I feel like my internal organs are getting a good scrub down by the awesome, detoxing ingredients in this caveman meal.

Everything in this little mixture of greens is so good for you. It has crunch, tang and a little bit of savory flavor. Can it really get better than this? You will not – and I repeat – will not miss the meat in this little meal. The Brussels sprouts fill up that tummy and provide that fleshy goodness.

You will need: 1 green onion, 1 pinch of cilantro leaves, 2 handfuls of organic salad mix, 8 Brussels sprouts (cooked and sautéed with onions), 1 handful of almonds (chopped), ½ avocado and homemade Italian dressing.

Literally all you have to do is mix these all together and enjoy. You will want to chop the green onion and the cilantro (in order to make bite size pieces). Simply, add them to the salad mixture.salad detox

Sauté the Brussels sprouts in olive oil with chopped yellow onions. I typically let these sit the fridge for a couple days, after they are cooked, in order to soak in that onion flavor. Dump your plump Brussels sprouts into your green salad mixture.

In a food processor, place in a handful of almonds. And pulse – so you get little nuggets of almond pieces. Pour these crumbles over the greens.

Add your chopped avocado half – and then douse with dressing. Click on this link to find out how to make the best salad dressing that I have ever tasted – here.

Enjoy your detox salad.

Food Allergies & Halloween {Teal Pumpkin Project}

tealFortunately, I did not find out about my gluten allergy until a year out of college, so Halloween was no big deal to me. I could stuff my face with Kit Kat’s, Twix and Whoppers and not think twice about the contents of the candy. However, not so for kids with serious food allergies!

Halloween, a typically celebratory candy fest, can be heartbreaking to some kids. They want to fit in with their friends and indulge in the goodies; but their diet won’t allow for such indulgences.

Thankfully, this year The Food Allergy Research & Education has launched ‘The Teal Pumpkin Project’ specifically for children with food allergies. How sweet it is!

All you have to do to participate is either buy a teal pumpkin or paint one teal – and offer some non-food items. How simple. Just think about how many allergy prone kids you could be helping.

glow light

How perfect are these light treats!?

Some sample non-food items include: spider rings, pencils, play doh, glow in the dark toys, whistles, kazoos, bracelets, stickers…etc.

Glow lights are super great options. You can buy a pack of 5 at the dollar store – for $1. Great deal.

I am an adult and hate having a food allergy – so I cannot imagine how kids (who want to fit in desperately) feel. This way they can gladly accept a prize at the door and Halloween will seem more like a treat than a trick.

Place a teal pumpkin on your porch this Friday night and make a child with a food allergy happy!

Follow this link to get the little sign to place in your window: http://www.pinterest.com/pin/165085142566700064/

Beer + Bread Cheese Soup {Gluten Free}

beer cheese soup

This scrumptious dish looks complex; but, I think you will be rather surprised at how easy it is to whip up. I absolutely love making soups in the winter. Not only do they warm your body, they send these feel good rays into your soul.

You will need: 1 quart of gluten free chicken broth, 1 cup water, ½ cup heavy cream, ½ yellow onion, 3 cloves garlic, 2 tbsp. Italian seasoning, salt and pepper, 1 bottle of gluten free beer (Red Bridge is readily available in grocery stores), 2 tbsp. butter, and 1 cup shredded mozzarella cheese.

First, boil your gluten free broth over the stove. I added the Italian seasoning and cup of water to the broth first and foremost. Taste – to see if you need more salt. You may need to add a chicken bouillon cube or some powder like this.

In a separate pan, sauté the onions and garlic in olive oil until lightly golden brown. Then dump them into your soup mixture. Let soak in the broth for about 10 minutes.

Add in the cream and butter along with the bottle of beer. Stir up the mixture and let simmer for about 5 more minutes.

Lastly, dump in the shredded cheese. Add salt and pepper to taste.

Add – gluten free croutons to the top of the soup for a crunchy, garlicky addition. Find a recipe here on how to make gluten free croutons.


White Goat Cheese & Spinach Pizza {Gluten Free}

pizza 2

It is always fun to have a pinot, pizza and painting night.

You will simply fall in love with this rich, delightful pizza. It is so light, garlicky and cheesy – that you really can’t not adore it. Olive oil and spinach sautéed to perfection on top and creamy goat cheese sprinkled in, let’s get to making this show stopper dish.

Is your mouth watering yet? Mine is. I might be partaking in my last night’s dinner for breakfast. Cold pizza anyone?

You will need (For the Crust): 1 packet of Bob’s Red Mill Gluten Free Pizza Crust Mix (you can buy this online for $3 or in your grocery stores), 2 cage free eggs, 2 tbsp. of olive oil, 1 ½ cup warm water, ½ cup parmesan, 2 tbsp. garlic powder and 2 tbsp. Italian seasoning.

(For the Toppings): 1 bag of baby spinach, 2 tbsp. olive oil, ½ cup goat cheese, 1 bag of mozzarella cheese and 1 tbsp. garlic powder.

First, you will want to preheat the oven to 425. Get it nice and toasty for that yummy crust that will be roasting in there soon.

In a bowl, pour in your gluten free pizza crust mixture. You will want to read the back of the packet for step-by-step instructions; but, I can tell you the gist of it too.

Crack two eggs into the mixture along with 1 cup of warm water. Mix and then drizzle in your olive oil.

In a tiny bowl, dump in your yeast mixture (that should have been in the gluten free packet) and add ½ cup warm water to it. Let it sit out for a few minutes, giving it time to activate – then add this separately to your crust dough. Mix into the dough.

For extra tastiness, add in ½ cup of parmesan cheese, 2tbsp. garlic and 2 tbsp. Italian seasoning to the dough mixture. Trust me – you will want to add these additional ingredients into the mix.

Use your hands to knead the dough into a nice little fluffy ball (just like this one pictured below).


Right after I dumped the yeast into the mix, so the bread was beginning to rise.

Spray a baking pan with some cooking spray and plop your dough mixture onto the surface of the pan. Do not worry about fitting the dough precisely into the pan perimeters – I like to make mine look artisan by just crudely spreading the dough out with my fingers.

Once the dough is spread to your crust thickness preference, glaze the top with an olive oil/garlic powder mixture. And then pop this in the oven and bake for about 5 minutes.

After 5 minutes, pull your crust out of the oven and add on the bag of mozzarella cheese to the top. I also sprinkled on some more Italian seasoning for more taste. Put it back in the oven for another 20 minutes.

In a separate pan on the oven, sauté your spinach. Just use olive oil and those washed spinach leaves to make those leafy greens to add on your pizza at the end.

After 20 minutes, pull out that cheese pizza and carefully scatter your spinach leaves on the top of that white pizza. Also, sprinkle your goat cheese on with the spinach. Let this cook for another 5 minutes (or until golden brown).

Let cool. Cut your pizza into square bits or pie shaped slices. But, most of all – enjoy your gluten free artisan pizza! And hey – make a night out of it while you eat on your pizza – be creative: paint, sing , craft.


My pizza night painting.