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Archive for gluten free

Black Bean Chili

Great weeknight meal. It is healthy, quick and filling. Enjoy.


I bag (16 oz) dried black beans, rinsed

2 Cups crushed tomatoes

1 Large Onion, chopped

1/2 bell pepper (any color), chopped

2 cloves garlic, minced

1/4 Cup Olive Oil

1 Tablespoon Cumin

1 Tablespoon Oregano

3/4 Tablespoon Paprika

1/4 teaspoon Cayenne Pepper

1 teaspoon sea salt

*Optional chopped fresh jalapeno


Boil beans in large pot with plenty of water for 1.5 hours (check on them to ensure there is enough water during the boiling process as it evaporates). Drain beans, reserving 1/2 cup liquid. Saute onion, pepper, garlic and jalapeno in olive oil until just soft. Add everything else except beans and cook on low for 20 minutes. Add beans, stir and serve!  I serve with either cornbread or pan-fried Polenta.

Amazing Amy’s Banana Bread

While not dairy free, this bread is worth making an exception for. Thank you for sharing, Amy!


1 C packed brown sugar

1/2 C Coconut Oil

2 large egg whites

1 large egg

1 1/3 C mashed ripe banana (about 2 large)

1 C regular oats

1/2 C Milk

1 C gluten-free flour (I found a great one at Trader Joes)

1 T baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 C corn flakes

1 C dark chocolate chips


  1. Preheat oven to 350 degrees
  2. Combine brown sugar, coconut oil, egg whites and egg in a large bowl; beat well at medium speed of a mixer. Combine banana, oats and milk; add to sugar mixture, beating well. Combine flour, baking powder, baking soda, salt and cinnamon; stir with a whisk. Add to sugar mixture; beat until just moist. Add corn flakes and chocolate, stir with a spoon until just blended. Spoon batter into a 9×5-inch loaf pan coated with cooking spray.
  3. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on the wire rack.

Cilantro-Lime Rice

I found this one on Pinterest. I changed a few ingredients to make it cleaner. It is amazing with fish tacos!


2 Cups Vegetable Stock (I use “Better than Bouillon” Vegetable)

1 Cup Brown Rice (Quick cook brown rice by Trader Joes)

1 Large lime, zested and juiced

3 cloves garlic, crushed (use a garlic press)

2 Tbs Olive Oil

1 Pinch red pepper flakes

1 large handful fresh cilantro, finely chopped.


Cook the rice with the chicken stock. While the rice is cooking, combine the remaining ingredients in a bowl and set aside. Once the rice is done cooking, let sit for 5 minutes, pour the bowl of goodies over the rice and mix well. Serve!


Layered Bean Dip (It is Cinco De Mayo)

Originally, this was a 7 layered dip – however, I’ve taken the dairy out which has reduced layers. The green olives are the trick – creates a very different flavor. Big hit with adults and children alike. Enjoy!


24 oz Re-fried Beans

1 package taco Seasoning (Trader Joes has a preservative free package that tastes great)

2 4oz cans diced black olives

2 4oz cans diced green chilies

8 oz Spanish green olives, no pimento, diced

3-4 green onions

1/2 green bell pepper

10 cherry tomatoes, sliced in half.



Put chilies, green olives, black olives, green onions and bell pepper in a food processor with chopping blade. Run processor until mixture is diced and mixed together. Place mixture in colander in sink and let drip for at least 1/2 hour. Mix beans and taco seasoning in a bowl. Spread beans on plate, then guacamole, then mixture, then tomatoes.

*If you want the dairy back, put sour cream on top of the beans, then guac, then mixture, then shredded cheese then tomatoes.

Serve with tortilla chips!


Onion-Ginger Salmon

Great way to get your good fats! This salmon recipe is easy and delicious.


1/2 Cup Olive Oil

1/2 Cup lime juice (about 4 limes juiced)

1 small onion, chopped

2 tsp tarragon

1 Tbs salt

2 tsp fresh ginger, grated (or 1/2 tsp ground ginger)

2 gloves garlic, minced (or 1/4 tsp garlic powder)

Dash of red pepper flakes

1-1.5lbs fresh salmon (I love King, but any variety will work)


Combine all ingredients in bowl. Place salmon, skin side down, in baking dish. Pour marinade over top of salmon and let sit for 30 minutes. Drain marinade, reserving onions/ginger/garlic. Place onion mixture back on top of salmon. Bake salmon at 425 degrees for 25-45 minutes. Cooking time will vary based on thickness of fish.

Serve salmon and delicious onion mixture with baked or roasted potatoes.

Roasted Chicken with Olives, Mushrooms and Herbs

This is my father’s brilliant attempt to duplicate the roast chicken from the Union Hotel in Occidental, California. Make sure the chicken is well trimmed of excess skin and fat so the sauce won’t be greasy.


6 Chicken Thighs
6 to 8 oz. Crimini mushrooms, quartered

1/3C Lemon juice
One 6oz can whole pitted black olives
Large handful fresh rosemary; strip leaves to yield 1/3 cup. Reserve 3 or 4 large sprigs 1 teaspoonful fresh thyme
1 Tablespoonful fresh Oregano
1⁄2 teaspoonful ground pepper
1 teaspoonful Kosher salt
7 peeled garlic cloves
1 Tablespoonful extra virgin olive oil
1/3 cup dry white wine
1 T minced Italian parsley


To make marinade: in food processer, combine lemon juice, 1⁄2 cup olives, rosemary leaves, thyme, oregano, pepper, salt, garlic and olive oil. Process until finely pureed, then add wine and process until well blended.

In a ceramic or glass baking dish, combine marinade, chicken, remaining whole olives, and mushrooms. Mix well, top with rosemary sprigs, cover and refrigerate for at least 4 and up to 12 hours.

Preheat oven to 350 degrees. Place baking dish in oven (complete with marinade, chicken and other ingredients). Bake covered for 30 minutes, then uncover, remove rosemary sprigs, and bake for an additional one hour and 15 minutes. Baste and turn chicken pieces every 15 minutes.

When done, remove chicken, mushrooms and olives from baking dish. Reserve remaining liquid and remove fat to make sauce.

Serve chicken, mushrooms, and olives with sauce and parsley for garnish.

Beets – A Treat???

Beets are not something I would ever eat. I knew they were good for me, I didn’t like the texture or the flavor. I would not consider them a “treat” of any kind. Then one day, a friend of mine, Natalie, convinced me to try them prepared as below. This method of cooking them has changed my mind completely. I eat them once a week as a beginning to a meal. They are truly a clean, healthy phenomenal treat. Even kids request them. Enjoy.


Red Beets – Skin removed, sliced thin.

Coconut Oil

Coarse Sea Salt


Melt Coconut oil.

Coat Beets with Coconut oil and sprinkle with Sea Salt. Place in a cookie sheet.

Roast at 400 Degrees for approximately 20 minutes. They should crisp on the edges and be soft in the middle. Eat with your fingers directly off the cookie sheet.