Brown Rice Cous Cous Salad {gluten free, dairy free}

No grain cooks faster than cous cous, but this grain comes from wheat. I recently found out about brown rice cous cous from and I’m hooked! It’s gluten free because it’s made from roasted brown rice, and the flavor is nutty and satisfying. You can cook the brown rice then toss remaining ingredients in the pot to makes this a beautiful one-pot meal.


For more one-pot meals, check out my free download: One-Pot Family Meals for Fall. My gift to you!

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{Free Download} My Gift to You, Free E-Book

One-Pot Family Meals for Fall! {Download it for Free here}

One-Pot Family Meals

Nobody loves doing dishes, nobody. But everyone loves a delicious meal that comes together quickly and who isn’t looking to eat something healthy these days either?

I put together 5 of my favorite one-pot family meals for the fall season just for you. I want you to eat well and have less dishes to wash, because sometimes you are cooking and cleaning up in under an hour.

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Dark Chocolate Peppermint Cups {dairy free}

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Anyone who knows me is aware of my love for chocolate, but I only go for dark chocolate since I don’t eat dairy (hello food allergies). Make these babies yourself and you’ll never need to buy chocolate again! Adjust the sweetness to your taste buds by adding more honey, if desired. Slippery elm tea powder is used with honey and doTERRA peppermint essential oils (I’m now a Wellness Advocate for doTERRA, e-mail me for details and I’ll tell  you why I have fallen in love with them!) to make a delicious filling that is also good for your belly. Read more

Homemade Grillable Veggie Burger {vegan, gluten free}

Grilling season is here! Save money and eat lighter with homemade black bean burgers. Ground flax and bread crumbs are used to bind the burgers. Shredded carrots sneak in more veggies! Serve over a bed of shredded lettuce and top with avocado slices (my favorite burger topping) or add classic mustard and ketchup.

If you prefer to make your own black beans instead of using the prepared canned recipe, I have included my simple crockpot method. This makes a lot of beans for a huge cost savings! These burgers are good for your wallet and your belly Smile

This recipe is featured on, click the link to check it out:

veggie burger (480x640)picmoneky

Homemade Grillable Veggie Burger {vegan, gluten free}

Yield: 4 Burgers

Calories per serving: 200

Fat per serving: 1


    Ingredients for homemade crockpot black beans:
  • 2 cups dried black beans if soaking and cooking (see crockpot method below)
  • 1 tsp each cumin and turmeric
  • stir in 1 tsp. sea salt after black beans are done cooking
  • Ingredients for black bean burgers:
  • 3 cups prepared black beans (divided)
  • 1 T. ground flaxseed + 3 T. water (mix together and set aside until it gels)
  • 1 carrot, grated (about ½ cup)
  • 1/2 cup brown rice bread crumbs
  • 1/4 t. each cumin, turmeric, oregano, garlic powder (or favorite spices)
  • 1/2 t. sea salt
  • Burger fixings:
  • Shredded lettuce
  • 1 Avocado sliced
  • Ketchup + Mustard


    Method to make crockpot black beans:
  1. Using your crockpot ceramic container, add 2 cups dried black beans and fill with water so beans are covered, plus an extra inch or 2.
  2. Allow to soak overnight or at least 8 hours.
  3. Drain and rinse beans really well, remove any damaged beans or excess skin floating in the water.
  4. Pour beans into crockpot ceramic. Add enough water to cover beans, then add another inch of water over the beans.
  5. Add 1 teaspoon dried cumin and turmeric powder.
  6. Cover and set crockpot to cook on Low setting for 6-8 hours, until beans are fully cooked and softened to your liking.
  7. Drain excess water, then stir in 1 tsp. sea salt.
  8. Proceed with recipe below to make fabulous black bean burgers! You will have leftover beans to make extra burgers or for another recipe.
  9. Method to make burgers:
  10. Drain and rinse black beans, set aside in a bowl.
  11. Add to a food processor, 2 cups black beans along with brown rice bread crumbs, shredded carrots. Pulse until mostly smooth with some chunks.
  12. Add flaxmeal and spices, pulse to combine.
  13. Remove bean mixture from food processor and combine with remaining 1 cup of whole black beans. Mix with your hands in a large bowl or on a large cutting board.
  14. Divide into 4 portions and form 4 burgers of equal size so they cook at the same rate.
  15. Grill (place a sheet of foil underneath burgers) on medium-low heat about 8-10 minutes, these cook at a gentle heat, unlike meat burgers.
  16. Black bean burgers with become crisp on the outside and stay soft on the inside.
  17. Serve over a bed of shredded lettuce and top with sliced avocado and your favorite burger toppings.
  18. Enjoy!


Nutritionals: (1 burger) 200 calories, 1g Fat, 35 carbs, 11g Fiber, 1g Sugar, 12g Protein


#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

It’s March Madness for college basketball in some circles and it’s #MuffinMadness when it comes to Driscoll’s Berries.

Driscoll’s Berries was very gracious to send me coupons for their berries and a Whole Foods gift card (!!) to make their gluten free blueberry muffins. Thank you!!

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The original recipe is posted here:

It’s gluten free and looks glorious! I made my version dairy free as well and they came out super moist and delicious! I also cut a third of the sugar so they are perfect for breakfast but not overly sweet, just the way I like them. I hope you’ll make this great recipe too for your favorite gluten free and dairy free eater or yourself.

Disclosure of material connection: Driscoll’s Berries provided me with coupons and a gift card to purchase their product. All opinions expressed here are completely my own.

#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

Yield: 12 regular size muffins

#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

Enjoy with a spoonful of coconut oil or pumpkin seed butter on top!

**Muffins freeze very well!


  • 2 cups Gluten free all-purpose flour (I use Bob’s red mill)
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup raw honey (local if possible)
  • 2 large eggs
  • 2 tsp. lemon zest
  • 1 tsp vanilla extract
  • 1 1/2 cups Driscoll’s Blueberries


  1. Preheat oven to 375. Line muffin pan with paper liners or grease lightly with coconut oil.
  2. Mix together flour, baking powder, xanthan gum, and sea salt in a large bowl.
  3. In a small bowl, beat eggs then mix together with coconut oil, honey, lemon zest, and vanilla.
  4. Pour wet ingredients in with dry ingredients and mix to combine.
  5. Fold in blueberries.
  6. **Note batter will be relatively thick.
  7. Pour about 1/3 cup of batter in each muffin cup.
  8. Bake for 20 minutes until golden brown and toothpick comes out clean.

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What is your favorite muffin flavor? I love blueberries in the spring and pumpkin raspberry in the fall.