Ethiopian Stew

I am enjoying a spice journey of trying new spice blends from all over the world!! This week I experienced cooking Ethiopian type food for the first time! As well as I used korarima and rue for the first time.

My spice blend consists of chilli pepper, garlic, coriander, ginger korarima, rue, adjwain, fenugreek, cinnamon, salt and pepper!

I stewed together those delicious spices with roasted chicken leg meat, carrots, celery, garlic, and acorn squash! Served over rice, it was an aromatic and herbal dish!!

This is the rue. I poured the tea water into the stew. – YUM!

Hand pies ~ savory & gluten free

I make meat hand pies often but I had to tweak the recipe (due to not wanting to go to the grocery store!) And I have created two new fillings…. Delish!



I love these hand pies because I can not find something like this -gluten free, dairy free & sugar free at many places!

PREHEAT OVEN 350 degrees Cooks for 20-30 until firm to touch and some color on top : )

For the Crust ~

1 Cup Tapioca Flour

1/4 Cup sifted Almond Flour

~ Mix these two together

Add 1 whisked Egg

& 1 tsp Apple Cider Vinegar

& 1 tsp coconut nectar

Roll this dough into a bowl. I use Tapioca Flour and parchment paper to set up a station to roll the dough out.

I like to make ovals and put filling on one side and then fold over the dough- using the parchment paper to help! MMMM These are so delish.

For the Meat filling I used:

1 Duck Breast (I pan seared this fat side down on a cast iron and finished in the oven 400 degrees)

1 Red Potato minced

(so delicious all the veggies I used for this are from the local Shadeland’s Farmer’s Market)

1 small red onion minced

1 Tbs minced red pepper

  • Cook the potato, onions and red pepper in the cast iron that cooked the duck breast in some of the duck fat (about 1 TBS)
  • Add the duck breast minced


For the Vegetarian opion :

I used Goat Cheese and Broccoli minced~ YUM!

The cheese melts and the broccoli steams ! I am eating some as we speak!!


A Round Treat

There are so many “ball” recipes out there, and here it another one! I like these because they have no sugar, and they can be used as a dessert or as breakfast! (At least for me :))

What You’ll Need:

Coconut Flour- 1/4 cup

Tapioca Flour- 1/4 cup

Oat Bran- 1/2 cup

1/4 Tsp Baking Soda (aluminum free)

1/2 Tsp Baking Powder (aluminum free)

1 Tsp Cinnamon

1 Tsp Ground Flax

1 Tsp Vanilla (I use singing dog- alcohol free)

1 TBS Grapeseed oil

1 Tsp Coconut Nectar

1 Tsp Hemp Oil

1 Egg

*** These rounds are LOADED with goodness!!***

Preheat Oven to 350 Degrees

Mix Your Dry ingredients and then your wet and add all together and roll the dough into balls. Place on a baking sheet and bake for 20 minutes / until golden brown.

A Chili You Will Not Forget!!

So a few weeks ago I got the hankering for chili. Yes it is Summer, and yes it is warm!

To me summer chili cookouts play in my memory from early pool days in College Park , Maryland. Is my memory of chili during the Summer accurate? Maybe, maybe not!

But when I began this chili I knew it’d delicious, and as the Crockpot slowly cooked all day long the smell was something I was quite enjoying indulging in.

The Ingredients you need: (I made a full medium sized Crock)

Ground Turkey (or grind your own!)

1 Onion

3/4 Cup Chopped Cherry Tomato

1/2 Large Zucchini

1 Carrot

1 Red Potato

1 1/2 Cups Kidney Beans

1 Cup Orca Beans

Bay Leaf

2 Garlic




Ground Mustard Seed*

Garlic Powder*

Ancho Chili Powder


South African Smoke Seasoning (optional, from Trader Joes)

1/4 Cup Apple Cider Vinegar

Coconut Aminos- just a few drops!

SALT & PEPPER! Ofcourse

Wooooooo! That is a long list! Let’s get started.


How to Make:

So first I like to get out EVERYTHING I need just to have things handy.

Start with the ground turkey, and add the seasonings with asterisks* as well as salt and pepper. Use your hands to mix in the seasonings.

Chop the onion into small pieces (amounts depend on how much Chili you are making)

On a medium pan (I use cast iron), heat a small amount of olive oil. Once the oil is heated add the onions to the pan until become translucent. Then add the ground turkey until browned, and mix the onions and the meat all together.

The rest of the ingredients can be chopped and diced an put in the crock pot. Seasoning amounts depend on the level of HEAT you want!

This is a delicious not to mild, FILLED with veggie approach to Chili. My first ever and I was VERYY pleased.

I had kidney beans in a can, and dry orca beans that I soaked & precooked before putting in the chili. Either kind works, as well as black beans, white beans ETC!




Blueberry Handpies


A couple months ago I was browsing Barnes and Nobles in Walnut Creek, before it sadly was closing. I found myself in the cookbook aisle and there was an amazing recipe for blueberry hand pies! The recipe called for sugar, honey & a few other ingredients I avoid so I made my own recipe.

That first recipe I will post later, but it is delicious also!!


Today being out of butter I decided to modify the dough and I made three blueberry..hand pies/turnovers or whatever you would prefer to call them! I have been CRAVING these hand pies. At the Tuesday farmer’s market in Concord I got a bag of DELICIOUS small, sweet, yet tart blueberries. Many have been devoured as is, but I think they will make for an excellent dessert too.

This recipe is easier than the first recipe.. you start by putting your blueberries, coconut nectar, coconut oil, lemon juice & a pinch or salt in a sauce pan. Amounts for these are really up to you. For this recipe 1/2 cup blueberries is plenty. The lemon and nectar can be decided based on how much sweetness and acidity you desire in your blueberry hand pies!

I made the dough using these dry ingredients:

1 cup Almond Flour

1/2 cup Tapioca Flour

1 1/2 TBS Coconut Flour

1/4 tsp baking soda

1 tsp baking powder

pinch of salt

mixed with these wet ingredients:

1 Egg

1 Tbs Water

1 Tbs Coconut Nectar

1 tsp coconut oil

Preheat your oven to 350 degrees and then mix the dry ingredients together, and then the wet ingredients. Then mix the wet and dry ingredients together to make a dough. This dough should be easily made into a ball. *Dust with tapioca flour as needed.

Prepare a cooking sheet with parchment paper. For this next step I break off about a 1/3 of the dough and form another ball. With this ball I put it on the parchment paper, dust it with tapioca flour then press that ball down flat like a pancake. Once I have it a little less then a centimeter tall, I put blueberries on one side of the dough. * Not too many blueberries or they will pour out the side. Maybe a small quarter cup worth, depending on how flat you roll your ball out!

Continue this with your dough and berries then bake for 20 minutes or until golden tan.

Bon Appetit!

Nutty-Oat Bars *Sweet & Good 2 Eat!*

These bars were inspired by…well not having eggs or much in the house and wanting a “cookie-like” treat! I think these bars are awesome for Summer because guess what? No baking required!!

What you will need!

1/2 cup Oat Bran & 1 cup Buckwheat (these can be mixed in whichever ratio you’d prefer)

3/4 cup cashew butter (MMM so good! I am a huge almond butter person but cashew butter has very delicious qualities as well! I am sure either would work, but definitely try this!!)

1/4 -1/2 cup coconut nectar~ depending on how sweet you would like your bars.

A pinch or two of salt as always ❤

How to Make!

Heat the Cashew Butter & nectar in a saucepan over medium-high heat, watching and stirring as the mixture heats up. Once heated…

Add the oat bran & buckwheat (And I love to add cinnamon to just about everything!!)

Mix the ingredients all together, mm mm mm! Find a cooking sheet, line that with oil or parchment paper and press your dough out onto the tray (Be CAREFUL! This can stay hot for a bit!) .

Stick the tray into the refrigerator, let it cool and harden. Once it is firm, cut into squares (or whatever shape you want!). Serve cold & keep in the refrigerator until ready to serve!!20160626_110959.jpg

Pesto Flatbread….sort of :)

Summertime makes cooking a challenge due to the HEAT!! I find myself tired in the afternoons on my days off and not wanting to heat up my apartment by using the oven or stove top. My crock-pot yesterday even kept my apartment from being able to “chill off” when I turned on my apartment.

So evenings and mornings is when I do my baking. This morning I want to utilize a bunch of spinach I have as well as make something “bread like” because that makes me happy!!

What you need for this recipe is :

Spinach ~ cut into small ribbon like shapes

Basil ( I used fresh Blue Basil from my garden- my start purchased from my local farmers market) ~ minced

Garlic & garlic powder

Coconut Oil & Hemp Oil (I’m sure Olive oil could be substituted)

1 Egg

Coconut Nectar

Salt & Pepper

Baking Soda & Baking Powder

Almond Flour

Tapioca Flour

Brown Rice Flour

I LOVE this recipe because it is quick and easy!! I am sure you could duplicate this recipe but I was just making this for myself 🙂

20160626_113211.jpgPreheat your oven to 350 degrees.

Slice your spinach & mince your basil! Add as much as you’d like (for these portions I used 2 Tbs roughly of spinach and 1 Tbs basil) 1 minced garlic glove, salt & pepper. Mix this with 1 Tbs of Hemp Oil and let sit. This will be added on top of your raw dough before cooking.

Mix your dry ingredients including:

1/3 cup sifted almond flour, 1/4 cup tapioca flour & 1/4 cup brown rice flour

1/2 Tsp salt

1/4 Tsp Baking Soda

1/2 Tsp Baking Powder

1/4 -1/2 Tsp Garlic Powder

*Just a pinch of the freshly minced basil

Mix your Wet Ingredients including:

1 egg

2 Tbs Apple Cider Vinegar

1 Tsp Coconut Nectar

*Whisk these ingredients up really good and add them to the dry ingredients. Mix the dry & wet using a small mixing spatula until mixed & somewhat light & airy.


Prepare a cooking sheet with parchment paper ( I used brown unbleached found at my local whole food or health food store). Use the spatula to spread your dough evenly on the parchment paper. Then add your green “deconstructed pesto-y” mixture evenly on the top.

Place this in the oven to bake for just about TEN minutes! Yum!!


A Quick Sweet Treat


So I haven’t been able to blog in a WHILE, but I have been cooking. I will catch up on what I have been doing slowly but surely. These past few months I have been finishing the Credential Program to become a teacher, (woo-hoo) and traveling. Now it is time to start cooking and posting!

It can be hard to get back into a routine after a vacation, and finances are often tight! I kept it simple today by roasting chicken legs and making rice. I ate this with fresh spinach and it was delicious. I added brown rice flour to the juices of the chicken and made a delicious lemony gravy sauce!

This evening I am making a simple yummy “cinnamon roll bread”

I wanted to make cinnamon rolls, but sometimes the labor of rolling them out is more than I want to do after cooking dinner so I used similar ingredients to create a hopefully, similar dish.

First you mix the dry ingredients which include:

1/2 cup sifted almond flour

2 Tbs coconut flour

1 Tbs tapioca flour

2 Tbs crushed nuts of your choice (I often roast mine before hand)

1/4 tsp. baking soda

1/2 tsp baking powder

*** Mix those up in a medium bowl! Add a pinch of salt, a pinch of cinnamon

Then mix your wet ingredients which include:

2 Eggs (but only mix ONE into the mixture and set one aside)

2 Tbs Coconut nectar

1 Tbs melted coconut oil

1 Tsp cinnamon

Mix up your wet ingredients then add them to the dry ingredients. This is when you can whisk your remaining egg some cinnamon and fold half the egg in. After placing the dough in a loaf pan you can use a brush to brush the egg mixture over top. Then add the drizzle..


The Drizzle is:

1 TBS of Coconut oil (melted), coconut nectar & crushed nuts. I like to add ground flax!



Chicken Roulade

My version of a Chicken Roulade came to me once again after watching an episode of Giada at home… she made a porchetta but with turkey! It got me thinking, why am I SO afraid of the concept of a rolled or stuffed meat! I have done plenty of creative cooking but this was something I NEEDED to try.

I do not eat cheese regularly, but occasionally I will indulge with some Goat Cheese. Usually I choose a soft goat cheese, but I have dabbled in many 🙂

My birthday is coming up and I am thinking I will make this recipe, because it seems fancy!


Chicken (I use the thinly sliced chicken breasts Rosie’s in this recipe like some others)

Goat Cheese (soft)





Salt & Pepper & Olive Oil & lemon

thyme & rosemary

Cooking twine


Preheat the oven to 350 degrees

Heat a cast iron skillet to medium-high heat

Mince the broccoli, shallot, sage & kale. Once the skillet is heated pour a TBS olive oil onto the skillet. Heat the oil then add the veggies.

In a small bowl put goat cheese (amount depends on the amount of people serving. Roughly a 1/4 cup to one breast), olive oil, salt & pepper together and mix. Once the veggies are cooked on the skillet add them to this bowl of goat cheese. The veggies will warm the goat cheese so you are able to mix the cheese and veggies all together.

For the chicken meat I beat the chicken down just a bit and seasoned the chicken with salt, pepper, thyme & rosemary, olive oil & lemon.

Once the cheese mixture is ready I cover the flatted chicken with the mixture evenly. This is when you prepare yourself to roll your piece of chicken. Important: Do not be timid! It is actually a lot of fun 🙂 . do a little at a time, and keep it snug!!!

When you are completed you will tie the cooking twine around the chicken both ways to help hold in the yummmy inside!! 20160416_145121.jpg

Heat the cast iron with a little more olive oil and brown the Roulade on all sounds before placing it in the oven. I check the chicken by poking it as well as with a thermometer for 160 degrees. The Roulades should cook for at least 20 minutes until you need to check them (at least in my oven!)

Let these cool before slicing into them and ENJOY!!



Bon Appe’tit!!!

A play on Korean Noodles

Often times to help me relax or for entertainment while doing chores, I’ll watch cooking shows, and boy do I love them. I may not be able to eat all of the delicious goodies but I find myself getting great ideas and motivation from watching them!! This recipe is inspired by Giada at Home~ Her version is not gluten free & sugar free but the sweet & spicy aspect of the dish is there!

This recipe can be made with many different vegetables;

snap peas & bell peppers, shallots, garlic, ginger & cilantro


endive, green garlic, ginger, bell pepper, parsley

Other veggie combinations I am sure would be delicious as well. Ginger and garlic help being an Asian flavor to the dish. I also use chili pepper spice, and coconut amino for some sweet and spicy combination and fun flavor!!

Okay so where to start??


Chicken (I love Rosie’s Organic thinly sliced chicken breasts)

Vegetables (including ginger, onion, garlic and numerous others!)

Noodles- Thin spaghetti, cappellini, vermicelli, an asian rice noodle. I use a brown rice thin spaghetti noodle and have also used he vermicelli, YUM!!

Seasonings: salt, pepper, cayenne, garlic powder, chipotle pepper powder

sesame oil, olive oil, hemp oil

coconut amino (This is a terrific alternative to soy sauce)CCS-00204-9.jpg


Start by preparing your chicken with a salt & pepper rub with lemon and olive oil. Incorporating ginger & garlic would be excellent as well!

I bake my chicken on 400 degrees while I get other things started.

In a large saucepan I boil water about 4-8 cups depending on how many noodles you plan to make! While the water is simmering….

I mince the vegetables and preheat a large skillet to medium heat (either nonstick or a cast iron)

I save the cilantro or parsley to mix with olive oil and lemon juice & zest in a bowl to add after the noodles are taken off of the heat.

Once the skillet is preheated to medium I add some olive oil then add the vegetables that will taste delicious being sauteed like onions, endive, peppers, ginger, green garlic, shallots etc. With those veggies this is when you add salt and pepper, and coconut aminos (the amount up to you, I use about a TSP), garlic powder and spicy spices too! Once the noodles soak in with all the ingredients you can bowl the noodles into a big bowl and then mix the greens/lemon/olive oil/s&p into the noodle mixture.

Here is when I add a drizzle of hemp oil and sesame oil really making the flavor of this dish divine!!!

Pull out the chicken when it is done, cube it up and add it in to your delicious version of Korean noodles!20160416_145208.jpg