Category Archives: Gluten-Free

Yes, At My House We Eat Cookies For Breakfast!





As the morning air starts to turn cooler, I tend to move away from having a green drink in the morning. I begin to look for breakfast ideas that will warm and nourish my body as I head out the door for the day. Let’s be honest: when it’s cool outside, the last thing you want to put into your body is something cold. This is where these breakfast cookies come in!


As I started to think about developing these cookies, I was searching for a healthy alternative to the sugary donuts we all crave. These warm cookies with a cup of coffee will start any day, warm or cold, off to a healthy start.


They contain dairy but are gluten-free – unless the oats purchased have been contaminated by being grown close to wheat or any other crops that contain gluten. Anyone with a gluten intolerance should use caution when selecting oats. I am sure there will be some who question the healthiness of the cookies when they find out there is butter in the recipe. However, there is some research that shows it is not as bad as we have been led to believe. (Here are a couple links from Body Ecology and Authority Nutrition giving a little background on it.)


The oatmeal carries many health benefits for us. Oats are filled with fiber and minerals, like selenium, magnesium, and zinc. Oats have been shown to lower your risk of heart disease and colorectal cancer. Oat flour is ground up oatmeal and can be used in the same amounts as all-purpose flour.


To sweeten the breakfast cookies, I used coconut sugar and dark chocolate, as well as raisins that are naturally sweet. I’ll let you in on a secret about chocolate: I don’t buy chocolate chips anymore! In fact, I use Trader Joe’s 72% dark chocolate bars. I break off a few larger pieces and put them into a plastic bag. Then, using my meat tenderizer, I can break the pieces into smaller ones for the cookies. I have found that this works well and it’s better for you than chocolate chips. The coconut I use is unsweetened, which adds flavor without the sugar.


Below you will find my recipe and I hope you enjoy it. Feel free to omit the optional ingredients that your family doesn’t like. You could change out or add ingredients that your family likes. The point to cooking is to have fun and make it your own. I love looking at recipes as just a suggestion then change them to suit my preferences all the time!


For more quick breakfast ideas check out the article I wrote earlier this year called “6 Quick Healthy Breakfasts for On The Go”.



Happy Cooking,




Breakfast Cookies 


2 Organic Eggs                                                                     IMG_1142

¼ Cup of Water

¾ Cup Organic Butter

¾ Cup of Organic Coconut sugar

1 tsp. Vanilla extract

3 Cups of Organic Oatmeal

1 tsp. Sea Salt

½ tsp. Baking Soda

1 ¼ Cup of Organic Oat Flour

1 Cup of Dark Chocolate pieces (Optional)

½ Cup of Organic Raisins (Optional)

¼ Cup of Organic Unsweetened Coconut (Optional)


  • Preheat oven at 350 degrees.
  • In a mixing bowl, combine the first 5 ingredients and mix well.
  • Add the oatmeal, sea salt, and baking soda.
  • Add oat flour and combine well.
  • Add dark chocolate, raisins, and unsweetened coconut.
  • Mix until well combined.
  • Drop spoonfuls of dough on a greased cookie sheet and bake for 13 to 15 minutes. Serve hot or cooled.










Not Your Regular Burger

Finished Chicken Burgers on a bed of Spinach with a couple slices of spicy cheese!



I love to cook, but I have a hard time following recipes. Anyone who knows me can testify to this being true! I either don’t have or like some of the ingredients in the recipe.


I taught myself to cook 28 years ago after becoming a stay at home mom with little money. One day, I thought “how hard really can this cooking thing be?” Little by little, I began to fall more in love with it. I would even spend Sunday afternoon’s watching cooking shows to assist in my learning. I was soon changing ingredients in recipes or just adding something to spice it up.


Getting creative in the kitchen over the years has become my stress reliever. This last Saturday night, I found myself without dinner plans.  My husband was gone to a Badger football game and since I am tired of eating salads all summer due to being home alone, I decided it is time to get creative in the kitchen.


As I started to think about what would really sound good for dinner it came to me – ‘chicken burgers’. I use to make them years ago when my children were little. The kids thought they were boring, but even though maybe they were a little more boring than other dishes, I still kind of like them. Voila! I now knew what my creative time in the kitchen was going to be used for.


I got comfortable in my yoga pants and turned on jazz music loud in the house. (I figured it was only my two big dogs and I there – who cares?!) I poured myself a glass of wine and went to work jazzing up my old chicken burger recipe. They turned out awesome!


You will find my recipe below. It is gluten- and dairy-free. I hope you give it a try and let me know your thoughts. If you have other additional ingredient suggestions, please let me know!


I believe trying new recipes, ingredients, and techniques in the kitchen keeps cooking and eating fun!


It’s the spice of life! Happy cooking to each and every one of you!






Not So Boring Chicken Burgers


  • 1 lb. Organic Ground Chicken
  • 1 Medium Onion, Chopped
  • 2 Garlic Gloves, Chopped
  • ¼ C. of Fresh Cilantro
  • ¼ C. of Golden Greek Pepperoncini- Chopped

    The Chicken burgers while cooking!

    The Chicken burgers while cooking!

  • Sea Salt and Ground pepper to taste


  • Sauté chopped onion and garlic in 2 tbsp. of olive oil
  • Put ground chicken into mixing bowl and add sautéed onion mixture.
  • Mix in chopped fresh cilantro, along with chopped Greek pepperoncini.
  • Add sea salt and ground pepper to taste. Blend well.
  • Heat the same sauté pan the onions were cooked in, adding additional olive oil if necessary, and form the chicken burgers. Using this same pan adds extra flavor to your burgers and saves on clean up!

Pumpkins, Pumpkins & More Pumpkins, Please!

Pumpkin  Pancakes

Pumpkin Pancakes

Last week, the morning air here turned a little on the chilly side. I am not complaining what so ever. Fall is one of my favorite times of the year here in Wisconsin. But the cooler air gets me in the mood for pumpkin flavored foods, sweaters, apple crisp and hot coffee.

So, I decided to start working on developing a pumpkin recipe. I have heard many people mention on runny the dough can be when you add pumpkin to a regular pancake recipe.

I started with a basic recipe for pancakes that I have made over the years for my family. I decided the first thing to do was change out the regular flour with oat flour. Oat flour offers more fiber to our diets, which we all need. If you are gluten-free intolerance you may be able to get away with using oat flour. In fact, you can get the oats that are gluten-free and they will usually say that on the label. Then, take and grind them yourself in a Vita Mixer or blender. When the label states they are gluten-free they have not been processed in a factory with other wheat products.

Below is the recipe I developed and wanted to share with you. Here are some photos to feed your eyes as well! I look forward to hearing how you and your family like them.

Happy Autumn!



Adding the last cup of Oat flour!

Adding the last cup of Oat flour!


Pumpkin Pancakes on the grill cooking!

Pumpkin Pancakes on the grill cooking!



Right before enjoying hot Pumpkin Pancakes!

Right before enjoying hot Pumpkin Pancakes!

Pumpkin Pancakes

¾ c. Almond Milk

2 Eggs

1 c. Pumpkin ( I used canned organic pumpkin)

1 tsp. Vanilla

4 Tbsp. Grapeseed Oil

4 Tbsp. Coconut Sugar

5 tsps. Baking Powder

½ tsp. Sea Salt

1 to 2 tsp. of Cinnamon

2 c. Oat flour


Preheat your griddle or skillet over medium-high heat.

Combine all the liquid ingredients together and blend them well. Add coconut sugar, baking powder and sea salt into bowl with the liquid. Blend well. The baking powder usually starts to fluff up.

Then add the oat flour one cup at a time to make sure it doesn’t get to thick. You can always add a little more oat flour as needed.

Once griddle or skillet is heated, drop about a ¼ cup of pumpkin pancake batter in a circle. Cook 2 or 3 minutes on each side or until you feel they are cooked inside.


Let’s Get Warm From the Inside Out









During these cool winter days, there is nothing taster than a cup of something warm to sip on. In fact, you will usually find me sipping on a cup of coffee, tea or this hot pumpkin pie in a cup as I have named it.

Years ago, I came across a recipe in some magazine; I don’t know which one to be honest for a cold pumpkin drink. I decided to modify it and developed this recipe. I have made it cold as well and for that you decrease the milk to just a ½ a cup, then add ice.

However, I usually make it hot because when it is cool outside I tend to enjoy pumpkin flavored foods more.

This recipe is gluten-free and low on the glycemic scale by using Grade B maple syrup.

Let’s not forget all the great benefits that pumpkins offer us from Vitamins A, C and B6, along with magnesium and many antioxidants.


Hot Pumpkin Pie in a Cup


½ c Organic Canned Pumpkin

1 c. Almond Milk

1 Tbsp. Maple Syrup, Grade B

1 tsp. Pumpkin Pie Spice or just Cinnamon


Place all these ingredients into a Vita-Mix and turn it on the soup setting. Let it blend.

*If you don’t have a Vita-Mix, you can mix in a blender. Then just heat in a saucepan to desired temperature.


I hope you enjoy this recipe as much as I do!

Here is to your health!



One of the Great Superfoods: Chia Seeds

2 Photo for article


Do you remember the Chia Pets of the 70’s? Well, who knew they were healthy seeds that we should be eating and not planting in the terracotta animal figures to look at in the windowsill. Chia seeds are listed as a superfood and promote overall health.

What is a superfood? Superfood is a marketing term that means the food is a nutrient powerhouse. They are packed with large amounts of antioxidants, vitamins and minerals. These foods have shown to lower the risk of chronic disease as well.

Chia seeds come from a flowering plant that is part of the mint family. They come from Mexico and Guatemala. In fact, the Aztec warriors ate Chia Seeds to increase their stamina and endurance.

Read More:



Who says that going gluten-free is tasteless and not fun? Not me.

It has been a challenge, this is true — but you just have to change your thinking a little.

This recipe originally came from Elana’s Pantry website, but I started working with it. I don’t use agave nectar in my cooking or baking. There are questions floating around that it may raise a person’s blood sugar level and so I would prefer not to use it. I also have found that the maple syrup-Grade B gives a comforting flavor to gluten-free baked goods.

Read More:


Superfood Blueberries (with a recipe for Rustic Blueberry Crisp)


Who doesn’t enjoy blueberries, fresh in a bowl or atop a steaming bowl of oatmeal? The flavour ranges from mildly sweet to tart and tangy and they are surprisingly low in calories. Blueberries are a powerhouse of nutrition!

Blueberries contain many nutritional and health benefits for our bodies. Blueberries offer about 14 milligrams of Vitamin C in just one cup. According to the Journal of Orthomolecular Medicine, the vitamin C in blueberries lowers the risk of developing glaucoma, which is an eye condition that damages the optic nerve. We need Vitamin C to maintain healthy gums as well as building a strong immune system.

Blueberries contain Anthocyanins, which may reduce the risk of heart disease. Anthocyanins are a sub-class of flavonoids. They help to reduce plaques and can improve cardiovascular health. Scientists have found that Anthocyanins do not just help the heart, but will attack cancer-causing free radicals, lowing the risk of developing some cancers.

Read More:


Understanding Gluten-Free Flours


Are you finding yourself gluten intolerant? Maybe you have been diagnosed with Celiac Disease or just interested in trying out some new flours? Taking time to understand and learn about gluten-free flours will make it easier to begin using them in your cooking and baking. Don’t let the flours intimate you—you just need to make it fun.

Each one of these flours has their place in a gluten-free kitchen. Every one of them has their nutritional value in a gluten-free diet. One is not better than another; it depends on the recipe you are using and your taste. So, be open to giving them a try to see which one you prefer.

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Spaghetti Sauce & Recipe





A Spaghetti-prepared

Who says you have to be Italian to make a great spaghetti sauce?

This spaghetti sauce has been around since grad school days. Those were the days that I really didn’t know how to cook and that was okay by me. Not to mention the only spices or herbs in my kitchen were salt and ground pepper.

This recipe has come a long way and become one that my family loves. I would say this recipe is my go-to meal when I don’t know what to make or it is the night before getting groceries. These ingredients are always on hand that I make sure of.

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Going Gluten-Free with Almond Flour Pizza



Pizza is one of those foods that most people think of as a comfort food. It offers them nostalgic and sentimental emotions usually from the past.

However, now you need to be gluten-free and have given up on eating pizza. Well, I am here to tell you that it isn’t necessary. When I went gluten-free, I tried many different pizza crust recipes. To be honest, most of them left me unsatisfied for that real pizza crust taste and left an aftertaste unlike a regular pizza crust.

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