Gluten Free Blueberry Scones

 My husband loves these.  Enough said.

Gluten Free Blueberry Scones


  • 1 egg
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 cup almond flour
  • 1/2 rice flour
  • 2 tbsp arrowroot powder, or cornstarch
  • 1 tsp vanilla
  • 6 oz fresh organic blueberries
  • 1 tsp baking powder


Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan, just like in the pictures. Set aside.
In a mixing bowl, add the egg, sugar and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter.
Press the batter into the prepared baking pan and sprinkle some coarse sugar over the top. Bake for 35-40 minutes.
Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. You can store them on a cake stand for up to two days.

Crockpot Chicken Wild Rice Soup — Gluten Free

Every soup recipe I looked up had wheat flour in it so I decided to make up my own version that was gluten free.  It was delicious.  I was really impressed. 

GF Crockpot Chicken Wild Rice Soup

4 – chicken breasts cooked and diced
1 1/2 cups – wild rice
6 cups – chicken broth
1 pkg – frozen spinach
8 slices – cooked bacon diced
1 – med onion diced
1 tsp – dried thyme
1 tsp – dried rosemary
1 tsp – parsley
Salt and Pepper

1 cup cream, half and half, or condensed milk

Optional :  Worcestershire sauce and bacon

Place everything except the cream in the crockpot on high for 4 hours.  Then add the cream and serve. 

menu planning 101

When I started menu planning the kids were in high school and our schedules were crazy.  There were nights, I am ashamed to say, that we ate nachos from the basketball game.  I knew right away that would not work.  So….menu planning it was.  It was full of trials and errors. 

My first menu was on a clip board.  I would print of two weeks to a month at a time.  I would clip it on the board make my shopping list and then go shopping. I would come home and everyone would complain about a certain item on the menu.  One kid did not like fish, another hated something else.  I kept notes on the clip board of what we liked, disliked, what I did not end up cooking, and what was a hit. 

Over the years I have tweaked here and there and now I have a great system now.  I think it is personal and I think it takes time to see what works for you and what works for your family.  It will save you time, you will waste less and save you money.  You will love it, I promise.

My System

I have guide I use when planning the menu.  I change it from time to time.

Monday — Meatless
Tuesday — Tacos
Wednesday — Wild (anything goes)
Thursday — Lettuce Wraps
Friday — Pizza
Saturday — Soup
Sunday — Meat

I plan my menu for two weeks.  Then I make a grocery list, post the recipe for my family to complain about (POST the menu for everyone to see), and if no one complains I grocery shop. 

Each night I take the items for the following day and place them on the counter or a shelf in the pantry.  I make sure I take the meat out or any frozen items so that it is ready for me to prepare the meal. 

Note ::: build your menu from your schedule.  I normally have my planner out when I plan the menu.  When the kids were in high school we ate a lot of crock pot meals.  They were fast and I could put them together in the morning on low and when we finally made it back home the meal was hot and ready for us. 

Hot Niçoise Salad

  1. 1/2 pound green beans
  2. 1 cup grape tomatoes, halved
  3. 1/2 cup pitted Niçoise olives (3 ounces)
  4. 1 cup roasted red or yellow bell peppers, cut into strips
  5. Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped
  6. 1/2 cup torn basil leaves
  7. 1/2 cup plus 2 tablespoons extra-virgin olive oil
  8. Salt and freshly ground pepper
  9. Four 6-ounce, 1-inch-thick tuna steaks
  10. 4 large eggs
  11. 2 tablespoons fresh lemon juice

  1. Preheat the oven to 400°. Put the beans in a steamer basket and steam over 1 inch of boiling water until crisp-tender, 4 minutes; transfer to a large roasting pan.
  2. Lightly squeeze the tomatoes and add to the pan. Add the olives, bell pepper, anchovies and basil, toss with 1/4 cup of the olive oil and season with salt and pepper. Brush the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Set the tuna on the vegetables. Nestle 4 ramekins among the vegetables and crack an egg into each ramekin. Drizzle the eggs with 1 tablespoon of the oil and season with salt and pepper
  3. Roast the tuna, vegetables and eggs in the center of the oven for 15 minutes, until the fish is slightly rare in the center and the egg whites are set, but the yolks are still runny.
  4. Meanwhile, in a small bowl, whisk the remaining 1/4 cup of oil with the lemon juice and season with salt and pepper. Drizzle the dressing over the vegetables and tuna steaks. Transfer to plates and serve immediately.   

I found this recipe in the My Father’s Daughter by Gwyneth Paltrow.  This was something I will make again it was so delicious.  

Green Chili Chicken Soup

Green Chili Chicken Soup

2-4 chicken breast, chopped
1 large onion, diced
1 1/2 cups mushrooms, sliced
1 can of white beans, drained
1 large can of green chili enchilada sauce
3 cans of green chill is
1/4 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon chopped garlic
Salt and Pepper to taste

Saute the chicken and onion until the chicken is no longer pink.  Add the mushrooms and cook for a couple of minutes.  Add the beans, enchilada sauce, green chillies, and remaining ingredients.  Bring to a boil then turn it down and simmer.

Top with shredded cheese if you choose.  Serve with warm tortillas. (we made quesadilas)

Everything-but-the-kitchen-sink In a Bowl

 One of our favorite meals at our house is “In a Bowls”.  These are quick and easy meals that are often a great way for me to clean out my fridge.  This one I had left over rice, hummus, fresh mozzarella and guacamole.  All I had to prepare was grilled chicken breasts, edamame, and slice tomatoes. I sometimes will make a dressing but today I just drizzled balsamic dressing over the top and called it delicious.

Green Chicken Chilli Casserole

Green Chicken Chilli Casserole


4 chicken breast, cubed
1 med onion, cubed

1 jar of salsa verde
2 cans of green chillies (opt)
1/2 cup minced carrots
3 cups chopped broccoli
1 bell pepper, chopped

1 teaspoon cumin
1 teaspoon chopped garlic
1 cup sour cream

8 small tortillas
2 cups cheese


Preheat oven to 350 degrees.

Saute chicken and onion until chicken is cooked thoroughly.  Salt and pepper to taste.

Add salsa Verde, green chillies, carrots, broccoli, bell pepper, and saute until tender.  Salt lightly.

Add cumin, garlic, and sour cream and remove from the heat.

Cut tortillas in strips. 

In a 9X13 pan layer chicken mixture, then single layer of tortilla strips, cheese and then repeat. 

Bake at 350 degrees for 30 minutes. 

Serve with lettuce and tomato.  I like to add a dash of Tapitio.

Monster Cookies….yum!

This are my families favorite cookie.  We devour them and I never have to erase the cookie jar anymore.  It has read “Monster Cookies” for weeks now.  I have a little secret….shhhh don’t tell.  I have cut the sugar (well I exchange the white sugar for coconut sugar), there is no flour and they don’t even notice.

The dough might seem to be wrong because it is not really doughy.  I worry every time I bake them but they always turn out wonderful.

Monster Cookies


1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup coconut sugar (you can use white sugar)
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M’s plain chocolate candies


1. Preheat oven to 350°F.
Line or spray a cookie sheet.
I use liners.

2. In a large bowl, combine the peanut butter with the sugars and butter and mix.
Mix in the eggs and vanilla.
Mix in the oats and baking soda.
Then stir in the chips and M&M’s.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets.
I use a large cookie scoop or an ice cream scoop.

4. Bake 12 to 15 minutes

I’m-not-a-hippie-I-eat-bacon Scrambled Eggs

My dad thinks I’m a hippie….to be honest he is not the only one who thinks that.  I try to reassure everyone that I am not a hippie because I eat bacon.  I do have an inner hippie that I embrace from time to time but I am not committed enough to be a full fledged hippie. 

My favorite way to make eggs is to drizzle olive oil in the bottom of a skillet, add heat, and then fill with my favorite vegetables.  Today it was broccoli, mushrooms, and onions.  I add 3-4 slices bacon. I saute them with salt, pepper and my favorite seasoning Tuscan Sunset.  I get it from Penzeys.  I saute them until the tenderness of the vegetables are to my liking.  Then I add eggs and top with Parmesan cheese.

Today I added a side of tomatoes with balsamic drizzle.  YUM!

I’m-not-a-hippie-I-eat-bacon Scrambled Eggs

3-4 slices of bacon
Salt, Pepper, and Tuscan Sunset

Saute until veggies are tender.

4-6 eggs beaten

Add the eggs and then top with Parmesan cheese.   

chickpea tacos

 In a bowl combine all ingredients and coat the chickpeas well. 

Place on a cookie sheet and bake for 20 minutes.  

Assemble your taco how you like

Chickpea tacos

1 can chickpeas–drained
1 teaspoon southwest seasoning
1 teaspoon smoked paprika
1/2 teaspoon cumin
drizzle of olive oil
salt to taste

1. Preheat the oven to 400 degrees

2. In a bowl combine all ingredients and coat the chickpeas well.

3. Place on a cookie sheet and bake for 20 minutes.

4. Assemble your taco how you like.  I added guacamole, salsa, and spinach.