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healthy gluten free baking


Sweet Potato with A La Oil


This is a simple recipe that is perfect for when hunger comes out of no where. I like to always keep some sweet potatoes on hand and then make them extra delicious with my sesame tamari sauce. The sesame powder I add on top is that extra little crunch and a pop of protein. The best part is to make a larger batch and store the sesame powder in the fridge for later use. I love to add it on top of roasted veggies or even a fresh green salad.

Sesame Tamari Sauce Ingredients

½ cup      Barlean’s flax oil, and/or EVOO
¼ cup      tamari soy sauce (low sodium best) – or Celtic sea salt
½ cup      ground hulled sesame seeds – sesame powder
or if you do not like soy sauce, use Celtic Sea Salt – Grey Find Ground.


To make the delicious sesame powder, I put white hulled sesame seeds in coffee grinder or blender and grind into a powder.

Next I cook vegetables of my choice. This sauce is excellent on Swiss chard, cooked beets and carrots, yams and sweet potatoes, and all other veggies.

First sprinkle sesame seeds evenly on top of cooked vegetables. Pour the oil as evenly as possible over the top of the vegetables followed by the tamari.  Salt is best on the yams and sweet potatoes.

If you are using a leafy green such as chard, knead mixture into chard, slightly stirring sesame seeds, oil and tamari to form a sauce. And just like that you have a hearty lunch filled with good healthy fats!



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Cranberry Corn Bread

Cranberry Corn Bread

(gluten free-dairy free)

There can't be anyone in the world that does not like corn bread. That said, I am often disappointed when I am served a huge piece of fluffy yellow stuff called corn bread, which does not taste like corn at all. I find myself smothering it with butter just to satisfy something in me that was yearning for that great corn flavor. Well, I must admit, I was more than pleasantly surprised when I tried Bob's Red Mill Gluten Free Corn Meal. It not only tasted like corn, but the texture was to live for. Seriously, this is the best I have ever tried; hearty, flavorful and gluten free! I had the butter out and ready, but did not even need it. This is a first. 


1 cup Bob’s Red Mill Corn Meal

1 cup Bob’s Red Mill Gluten Free Baking Flour

1 cup NutPod Coconut Milk/Creamer

1 egg (beaten)

¼ butter or coconut oil

1 tbsp baking powder

½ tsp Celtic Sea Salt

¾ cup cranberry sauce (see recipe below)


Preheat over to 350 degrees

Mix dry and wet ingredients separately, then blend them together. Do not over mix. Baste baking dish with coconut oil and place mixture in baking dish.  Drop a few tablespoons of the cranberry sauce around the top of the corn bread mixture. Blend and swirl around with a butter knife.

Bake mixture for 20 to 25 minutes at 350 degrees.


Cranberry Sauce


4 cups fresh cranberry

1-cup sugar

1 ¼ cup water

Rind of one orange

4-5 drops of doTerra Essential Oil – Wild Orange (optional)

(optional: a chunk of ginger or fennel)

Directions: Cranberry Sauce

Put all ingredients in a saucepan and bring to a boil. Turn down the heat and let the mixture simmer for 10 minutes. Remove from the heat and let cool. 

The Products I Love

I love telling people about the products I use, because it makes a huge difference. I use what I find to be the best, so you will often see some of my recipe reflect a brand. I am learning to bake more and experiment with gluten free cooking and backing. So, you will see a lot with Bob's Red Mill products. They have such an incredible variety, made with impeccable integrity, which means delicious taste and texture.  I am also experimenting with non-dairy milks and creamers. NutPods has just come into my life. It is fantastic! Not over flavored or too sweet; great product. 

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