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Lime Gremolata

I love to make gremolata. The traditional ingredients are parsley, lemon and garlic. It is a wonderful combination. This is a twist to the traditional recipe, and just as good. I like this recipe for southwestern and asian recipes. Remember, this is good on salads, soups, and flatbreads. I like to keep both kinds in my refrigerator to jazz up a dish.


  • 1/2 c cilantro finely chopped
  • 1 lime, zested
  • 3 garlic cloves, finely minced

Just like the traditional gremolata, this version only has three ingredients. All you have to do is mix and refrigerate.

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Gremolata ? If you have never had gremolata then you are missing out on some spectacular flavor. Gremolata is a great way to top a dish with freshness and flavor. I try to keep a container of this goodness in the refrigerator. I use it on salads, omelets, oven potatoes, and flat breads. As you can see it is extremely versatile and yummy. It is amazing that something so simple could punch up your dish to the next level.


  • 1/2 c flat leaf parsley, finely chopped
  • 1 lemon, zested
  • 3 garlic cloves, finely minced

Only three ingredients, that is it. Combine all the ingredients. That is all you have to do. Now that is easy.

Top. Eat. Enjoy.

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Mediterranean Crackers

This recipe was intended to be something else and turned into something better. My husband loved them at first bite. He is a chip kind of guy. Whereas, I am a brownie kind of girl. I am going to have to keep these in stock. They are that good, and if it makes my honey happy I am all for it. I am surprised how easy these are to make, which is good because I am going to be making these a lot.


In a food processor pulse flour, mediterranean seasoning and xanthan gum. Pulse until well combined. Add water until dough comes together.

Wrap dough and refrigerate for 30 minutes to a couple of days.

Preheat oven to 400 degrees.

Roll dough out between two waxed paper sheets as thin as you can. I tried plastic wrap first. The dough did not release from the plastic wrap – big mistake. With a pizza cutter cut dough into 1-1inch squares.  You could make them larger so that they could accompany a dip. Transfer to baking sheet lined with parchment.

Bake in oven  until golden brown, about 20-25 minutes.  Turn over about half way through baking time. Let cool about 5 minutes. That might be difficult. My husband was eating them off the hot baking sheet.

Share. Eat. Enjoy.

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I think you should have two really good red sauces in your repertoire: a meat-sauce and a marinara. I know they are both red sauces. However, I use the meat-sauce for something that is hearty. I use the marinara sauce for a lighter touch. This marinara is great for pizza.



  • 1 tbsp vegetable broth
  • 1 onion, large, diced
  • 4 garlic cloves, minced
  • Mediterranean Seasoning
  • 6 oz. tomato paste
  • 2 26.46 oz. can/box diced tomatoes (Pomi)
  • 1 29 oz. tomato sauce
  • 2 tbsp maple syrup
  • 2 bay leaves
  • basil, garnish

Add onions, garlic, and sprinkle a generous amount of mediterranean seasoning to a large dutch oven. Cook over medium heat until onions are translucent, add vegetable broth as needed to keep onion mixture from sticking. Add tomato paste to onion mixture. Stir in tomato paste, working the paste into the onion mixture. This takes only 2-3 minutes. Add some more mediterranean seasoning. You want to layer flavor at every step.

Add diced tomatoes, tomato sauce, maple syrup, bay leaves, and some more mediterranean seasoning. Stir occasionally. Turn heat down so the sauce is at a low simmer. Simmer for 2-3 hours. Serve. Eat. Enjoy.

To store in freezer, let sauce cool and transfer to gallon ziplock bags. Make sure you get out the air, close and lay flat. Remember to date your bag, and first in is the first out.

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Thai Sauce/Dressing

This Thai Sauce/Dressing is Amazing. Actually it might be addictive. I’ve used this as a marinade, dipping sauce and dressing. It is very versatile and a good one to keep on hand in your refrigerator.


  • 13.5 oz. coconut milk
  • 2 tbsp cilantro, fresh, chopped
  • 1 tbsp maple syrup
  • 1 1/2 tsp red thai curry paste
  • 1 tsp ginger root, finely minced
  • 1 lime, zested
  • pinch of sea salt
  • 1 tsp arrowroot

Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer until sauce has reduced to about a 3/4 cup. Let cool and transfer to mason jar with lid. Refrigerate until needed.

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This is one of my favorite breads to make because it is so fast and easy. You can use it for sandwiches, or on the side with my hearty beef stew. I have even started developing some recipes for the sweet tooth and for breakfast. there are lots of possibilities.


Wet Ingredients:

  • 1 c almond flour
  • 1 c tapioca flour
  • 1/4 c nutritional yeast
  • 1 tsp baking powder
  • 1 tsp all-purpose seasoning
  • 1/4 tsp sea salt


  • 3/4 c aquafaba, whipped

Wet Ingredients:

  • 1/2 c unsweetened applesauce


  • 1/2 tsp Italian seasoning

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.

In food processor pulse almond flour. This will give it a finer texture. Add tapioca flour, baking powder, all-purpose seasoning, and sea salt. Pulse processor to combine dry ingredients.

Combine dry and wet ingredients into a large bowl.

Fold the whipped aquafaba into the batter by thirds. Be gentle.

Pour mixture into prepared baking dish. Sprinkle Italian seasoning on top of batter.

Bake for 25 minutes, or until golden brown. Cut into squares and serve warm. Store leftovers in refrigerator, if you have any. It is that good.

Serve. Eat. Enjoy.

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Dark Chocolate Cranberry-Date Truffle

My original Dark Chocolate Date Truffle got me thinking of making another version. Something that had a little tart and sweet. This new version captured what I had in mind. I hope you enjoy thee as much as my family did.


  • 7 Medjool dates
  • 1 c dried cranberries
  • 2 tbsp almond butter
  • 1/2 tsp cinnamon
  • 1/2 c dark chocolate chips

Add dates, cranberries, almond butter and cinnamon to food processor. Pulse until well combined.

Use a tablespoon to scoop out mixture and roll into balls. Place on a sheet pan lined with either a silicone mat or wax paper.

In a small bowl melt chocolate in the microwave for 30 seconds; stir. Repeat. Remove bowl from microwave; stir well.

Place 2 date-cranberry balls into the melted chocolate and turn to coat. Lift out of bowl letting the excess chocolate drip back into bowl. Place truffle back onto silicone mat/wax paper. Repeat with remaining truffles.

Freeze for 10 minutes. Remove from freezer and transfer to a container with lid. Store in the refrigerator.

Share. Eat. Enjoy.



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Fudgy Chocolate Cake

If I could eat chocolate every day I would be a happy girl. This is a fudgy chocolate cake. Two of my favorite things combined, chocolate and cake. Yum. The cake is such a surprise. It actually has butternut squash as the main ingredient. Nothing like sneaking in some veggies into a chocolate treat. It gives this fudgy cake moisture and some sweetness. I have had fudgy cakes that were so dense it was more fudge than cake. This delicious bite is the perfect combination, not too light or dense.


  • 2 c uncooked butternut squash, peeled, diced
  • 1/4 c water
  • 2 tsp vanilla extract
  • 3/4 c maple syrup
  • 2/3 c paleo all-purpose flour or GF All-purpose Flour Blend
  • 1/4 c raw cacao powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1 1/2 oz. dark chocolate (70% cocoa), finely chopped
  • 2 tbsp almond butter
  • 2 flax eggs, prepared
  • 1 tsp apple cider vinegar
  • 2 tbsp mini chocolate chips
  • whipped coconut cream, garnish

Preheat oven to 350 degrees. Grease 8-inch square baking pan.

In food processor add flour, cacao powder, baking soda, and salt to processor and pulse until ingredients are well combined.

Combine squash and water in microwavable bowl; cover. Microwave on high until squash is fork tender, about 8 minutes. Transfer to food processor and blend until creamy; add vanilla extract. Pulse ingredients until they are combined.

In a small bowl combine almond butter, and chocolate, microwave on high for 30 seconds. Stir until all chocolate is melted. Pour chocolate into processor and pulse . Add vinegar and pulse until all ingredients are well combined.

Transfer chocolate mixture to 8-inch square baking dish. Bake until toothpick inserted in center comes out clean, about 25-30 minutes.


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Roasted Baby Potatoes

This is one of my family’s favorite kind of potatoes that I make. They take only about 20-25 minutes to make. I like them because they are easy, fast, and tasty.


Preheat oven to 400 degrees.

Quarter potatoes.

In a large bowl toss potatoes, vegetable broth and seasoning to coat potatoes.

Place potatoes on prepared sheet pan (parchment paper or silicone mat).

Bake in oven for about 20 minutes, or until fork tender. Stir after 10 minutes.

Serve. Eat. Enjoy.



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Orange-Ginger Carrot Puree

This is my favorite carrot side dish. It has the perfect balance of orange and ginger. This recipe calls for roasting the carrots first. Roasting the carrots brings out the natural sugars and develops the flavor of the carrots.


  • 1 lb. of baby carrots
  • 2 tbsp vegetable broth
  • pinch of sea salt and pepper
  • 1 inch ginger, grated
  • 1 orange, zested and peeled
  • 3 tbsp of vegan butter (optional)
  • 2 tsp of raw honey agave

Preheat oven to 400 degrees.

Place carrots in a large bowl. Add broth and seasoning. Toss carrots so they are well coated.

Spread carrots out on to a sheet pan in an even layer. Roast in oven for 30 minutes, or until carrots are easy to mash with a fork.

Add carrots,  vegan butter, orange zest, orange segments, and sweetener. Pulse until carrot mixture is a puree.

Serve. Eat. Enjoy.