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Herbs and Condiment

Recipes

Here is where I will post recipes I've tried that have found to be tasty!  Most of which were those I found on the web and have had to modify to be compliant.  Please note, despite being listed in the recipes, be sure to read ingredients and labels thoroughly, as some brands include non-compliant or products made in facilities that also process non-compliant ingredients.  Also, if you have any requests of types of recipes, feel free to reach out in the "contact me" section.

Snacks

Spicy Chipotle White Bean Dip

Spicy Chipotle White Bean Dip

Ingredients

  1. 15oz cannellini beans (or chickpeas, or combo of both)

  2. 1-3 chipotle peppers in adobo sauce (or to taste)

  3. 2 cloves garlic

  4. 2 Tbs lemon juice

  5. 1 tsp chili powder (optional)

  6. 1/4c+ olive oil (avocado also works) 

Directions:

  1. Add all ingredients except olive oil to a food processor

  2. Process to combine and pour in olive oil until desired dipping consistency is reached

  3. Serve with veggies (mushrooms, cucumbers, peppers, etc) or compliant crackers (see substitutions tab for suggestions)

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Adapted from this recipe

Breakfast

Savory Make Ahead Baked Oat Cups

Savory Oatmeal Cups

Ingredients

  1. 4 cups gluten free old fashioned oats

  2. 1 tsp baking powder

  3. 1 tsp garlic powder

  4. 1 tsp onion powder

  5. 1-1/4 tsp salt

  6. 1/4 tsp black pepper

  7. 1/4 cup nutritional yeast

  8. 1 cup fresh spinach (preferably wilted in skillet already)

  9. 1/2 cup chopped fresh herbs of choice (parsley, green onion, basil, thyme, etc)

  10. 1 flax egg (1 Tbs ground flax + 2-1/2 Tbs water whisked and let sit 2-3 min)

  11. 1 cup chopped marinated low sodium sun dried tomatoes

  12. 1 cup or so unsweetened applesauce (will explain later)

  13. 1/2 cup water (use 1/4 cup if using frozen spinach)

Directions:

  1. Preheat oven to 375 degrees F

  2. Add all ingredients through herbs to large bowl

  3. In 2 cup measuring cup, add flax egg and sun dried tomatoes and fill to 2 cup line with applesauce

  4. Add wet ingredients plus the water to dry ingredients in the large bowl and mix

  5. Let sit for 10 min for oats to absorb moisture

  6. Use scoop or smaller measuring cup to scoop the mixture into lined muffin tin in equal amounts

  7. Bake for 15-20 min until cooked through and firm

  8. Let sit in tin for 10 min before transferring to wire rack to cool

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Adapted from this recipe

Meals

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Chicken Burgers

Ingredients

  1. 1 Tbs avocado oil, divided

  2. 1/2 cup diced fresh mushrooms

  3. 1/2 cup chopped fresh spinach

  4. 1/4c diced onion

  5. 1 clove garlic

  6. 1lb ground chicken breast

  7. 2tsp no sodium chicken bouillon powder

  8. gluten free / egg free / soy free buns

Directions:

  1. Preheat oven to 400 degrees F

  2. Lightly grease baking sheet 

  3. In a skillet, add 1/2 oil and onion and cook on medium until onion starts to brown

  4. Add mushrooms and cook until they've released and cooked off water

  5. Make a well in the middle of the skillet and add rest of oil and garlic

  6. Cook about 30 seconds or until fragrant

  7. Add spinach and cook til just wilted, turn off heat and allow to cool slightly

  8. In medium bowl, add chicken and bouillon powder

  9. Add veggies and mix until evenly distributed

  10. Divide into 4 evenly sized patties and put on baking sheet

  11. Bake in preheated oven for about 20 minutes, making sure the center reads at least 165 degrees F

  12. Turn on broiler and broil each side until browned, approximately 1 to 2 minutes a side

  13. Serve on bun with all the fixings, such as lettuce, tomato, avocado, sprouts, picked onions

​

Adapted from this recipe

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Pizza Night Salad

Ingredients

Red Wine Vinegar & Thyme Dressing

  1. ¼ cup red wine vinegar

  2. 1 tablespoon fresh thyme leaves, minced

  3. 1 tablespoon pepperoncini pepper brine

  4. 1 tablespoon vegan/avocado mayonnaise

  5. 2-3 teaspoons agave nectar/fine sugar/honey

  6. ½ teaspoon Dijon mustard

  7. 1 clove garlic, finely minced with a Microplane

  8. sea salt and ground black pepper, to taste

  9. 7 tablespoons olive oil

Salad

  1. 2lbs grilled chicken (or chickpeas for vegetarian option)

  2. 1 cup cherry tomatoes, cut into quarters

  3. ½ medium red onion, small dice (about ¾ cup diced red onion), I used picked onions here as I can't do raw onions)

  4. ½ English cucumber, small dice (about 1 cup diced cucumber)

  5. ½ cup pepperoncini peppers, stems removed and chopped fine

  6. ½ cup pitted olives, chopped fine

  7. 2 sun dried tomatoes packed in oil, minced (about â…“ cup minced sun dried tomato)

  8. 2 romaine hearts, finely shredded (about 5-6 cups shredded romaine)

  9. 1 small head radicchio, finely shredded (about 2-3 cups shredded radicchio)

  10. nutritional yeast, for serving (optional)

Directions:

  1. Make the dressing. In a sealable jar, combine the red wine vinegar, thyme, pepperoncini pepper brine, mayonnaise, agave nectar, Dijon mustard, garlic, salt, and pepper.

  2. Seal the lid on top of the jar and give it a good shake.

  3. Open up the jar and add the olive oil.

  4. Seal the lid back on and give it another shake. Set aside.

  5. In a medium bowl, combine the chicken, cherry tomatoes, red onion, cucumber, pepperoncini peppers, olives, and sun dried tomatoes.

  6. Season this mixture with salt and pepper and toss with 3 tablespoons of the dressing.

  7. Add the romaine, radicchio, and remaining dressing to a large serving bowl.

  8. Season with salt and pepper.

  9. Add the chicken and vegetable mixture and toss to combine.

  10. Top the salad with extra black pepper and nutritional yeast if you like.

  11. Serve immediately.

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Adapted from this recipe

Staples

flax seed.jpg

Flax egg

Ingredients

  1. 1 Tbs ground flax seed

  2. 2-1/2 Tbs water

Directions:

  1. ​ Mix both ingredients together

  2. Wait 10 - 15 minutes to thicken

  3. Use in place of one egg in baking

​

*Note: not recommended for substitute if egg is main

ingredient of a dish

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