Oatmeal Almond Raisin Protein Balls

These are so quick and easy to whip up!  In less than 20 minutes these go from pantry ingredients to the fridge.  These little protein balls are great for those rushed mornings where you may be tempted to “hit a drive through” on the way, or on busy work days when you might reach for a sugary carb loaded snack.

These are great as they are but feel free to experiment with other ingredients like Craisins, dried tart cherries, chopped nuts, chia seeds, etc…



  • 2/3 cup sliced almonds
  • 1/3 cup raisins
  • 1 ¼ cup gluten free steel cut oats
  • ½ cup almond butter
  • ¼ cup pure maple syrup
  • ¼ teaspoon salt


    1. In a large bowl, mix together all of the ingredients until completely combined.  (I found it was easiest to mix by hand)
    2. Use a cookie dough scoop or a teaspoon to scoop out dough and then roll each scoop into a bite sized ball.
    3. Place each ball on a cookie sheet covered in wax paper.  When all are rolled out, place in fridge to chill for an hour then transfer to covered container and store in the fridge.


Makes approx 20 balls.  2 balls per serving.



4 days until Christmas… Say what?!


I did the “math” this morning and realized that Christmas is just 4 days away!   Wasn’t it just Halloween?  Wait, 4th of July seems like it was no more than a couple months ago!

In my defense, I’ve known the date but I’ve been focused on making sure everyone that was coming for the holidays, got here and focused on my leg surgeries I just had.  Oh, and we’ve been escaping to Galveston as much as we can.  Now, it’s do or die time.  Time to wrap the gifts, pick up a cookie order, finalize the holiday menu and shop for needed items.

So, this morning’s breakfast was super quick and healthy Italian frittata muffins.   Cheese can be added and this can be made with approx 14 to 16 egg whites vs using the whole egg.



  • 1 dozen farm fresh eggs
  • 6 sun dried tomatoes
  • 1 small green bell pepper
  • 1/4 yellow onion
  • 1 cup fresh baby spinach leaves
  • 5 sprigs fresh thyme or 1 tsp dried
  • 1 tsp fresh chopped oregano (can sub with dried)
  • 1 tsp Himalayan pink sea salt
  • 1 tsp black pepper


Pre-heat oven to 375°.  Crack all 12 eggs into a large bowl and whisk.  Set aside.   Bring 1 cup of water to a boil and add in the sun dried tomatoes and cook until softened.  Remove from heat and drain. Chop onion and bell pepper and then heat 1 tablespoon of olive oil in a sautee pan and cook onion and bell pepper until softened.  Do not overcook.  While the onion and peppers cook, rough chop spinach leaves and the now softened sun dried tomatoes.

Mix all the ingredients in with the eggs.  Prepare a muffin tin with non-stick cooking spray and fill each with egg mixture.  Cook for approximately 12 minutes or until fluffy and centers are cooked. Makes 12 muffins.

  • Calories 81 per muffin
  • 5g Fat
  • 185mg cholesterol
  • 121mg sodium
  • 160mg potassium
  • 1g carbohydrates
  • 1g sugar
  • 17% RDA vitamin A
  • 14% RDA vitamin C
  • 4% RDA calcium
  • 6% RDA iron


Vegan burritos (GF)

These burritos are delicious and versatile. They are delicious and healthy as is, but you can add in or delete ingredients to suit your tastes and specific diet.

Since I have officially found out that I am dairy and gluten sensitive, I made these with GF tortillas but you can certainly use any tortilla you want. I also didn’t put any cheese, sour cream, or plain greek yogurt on them due to my dairy free status.


  • Tortillas (4 to 6 depends on how big the tortillas are)
  • 2 cups chopped kale
  • 1/2 cup chopped into but sized squares butternut squash
  • 1/2 cup chopped red bell pepper
  • 1/4 cup onion
  • 1 garlic cloves chopped finely
  • 1/2 cup drained black beans (about 1/2 a 15oz can)
  • Sea salt for seasoning
  • 2 Tpsn extra virgin olive oil


Preheat oven to 350° and put the tortillas on a pan with aluminum foil. Or if you have a microwave place the tortillas between 2 paper towels and set aside.

Heat olive oil in a pan on medium heat and add in butternut squash. Cook (stirring frequently) until outsides start to caramelize. Add in onion, red bell pepper, and garlic and continue to stir frequently. Cook until onion is translucent. Add in kale and cook until kale is wilting. Again stirring frequently. Add in drained black beans and cook for 1-2 more minutes. Season with sea salt.

After adding the beans, heat up tbe tortillas in tbe microwave or oven. Once they are warm and soft, spoon the veggies onto the tortilla and wrap.

Makes 4 to 6.

Paprika chicken with chickpeas

chicken with chickpeasPaprika chicken with chickpeas was a huge hit when I made this a few weeks ago!  It is super easy and it hit all my no gluten, no refined sugar, no dairy diet.
Paprika Chicken with Chickpeas
Feel free to add other spices if you have them on hand, like ground cumin, coriander, even a pinch of cinnamon.
Prep time: 10 minutes Cook time: 40 minutes Yield: Serves 4 to 6
2 Tbsp smoked paprika
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
2 lbs chicken thighs (we used bone-in, skin-on), trimmed of excess fat1 medium onion, thinly sliced
1 14-ounce can chickpeas, drained
2 Tbsp olive oil
1 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup chopped fresh cilantro or parsley
1 Coat chicken with spices: Stir together the smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices.
You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate.
Preheat oven to 350°F.
Layer a casserole dish with sliced onions: Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between.
Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish.
Add chickpeas, lemon, oil to chicken: Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices.
Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well.
Arrange chicken and chickpeas over onion slices: Arrange chicken pieces, skin-side up, on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces.
Bake: Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F and the top is lightly browned.
Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper
#cookathome #cookwithlove #foodporn #paprikachicken #dinner #glutenfree #dairyfree
Recipe by Simply Recipes

Roasted root and winter veggie hash with eggs

Baby it’s cold outside! I swear it smells like it may snow. The best part about the cold months are the delicious veggies that thrive in cold temps. Beets, brussel sprouts, cabbage, broccoli, to name a few.

I recently harvested our sweet potatoes and there is about 50 lbs of sweet potatoes in my garage. So, today I decided to throw together a few items from the garden and local organic grocer. And I came up with this delicious veggie hash with eggs from the coop. Thanks for the delicious eggs ladies!


  • 1 small beet (zoodle it or slice into thin strips)
  • 1 small sweet potato peeled and chopped
  • 1/2 of small onion chopped
  • 1/2 cup sliced in half brussel sprouts
  • 2 cups fresh spinach
  • 1/2 cup fresh sliced baby bella mushrooms
  • Extra Virgin Olive Oil
  • Sea salt
  • *2 eggs (farm fresh pastured are best)

Preheat oven to 450° Put chopped and sliced brussel sprouts and sweet potatoes in the oven. Remove from oven when starting to turn brown. Then sautee onion in EVOO until translucent, add sliced baby bella mushrooms and sautee for a minute, add in beet zoodles or slices, fresh spinach and then the roasted brussel sprouts and sweet potatoes, season with sea salt. Remove from heat and cook two eggs. Add 2 eggs cooked over easy. * eggs are optional if you want a vegan version.

Vegan Mac n’ Cheese

vegan mac n' cheese
Going gluten free and dairy free hasn’t been all that difficult.  There are a lot of GREAT options now to replace foods that contain gluten and dairy foods.  I expected it to be a lot harder and I expected going dairy free would be the hardest.  It turns out that I don’t miss dairy.  It has been going gluten free that has been the hardest.  I LOVE bread and pasta.  I have since discovered gluten free pasta.  For a pasta that is most like wheat pasta, my favorite is Barilla gluten free pasta.
I made this mac n’ cheese this week.  I served it in my favorite Le Creuset mini cocettes.
And I added fresh, seeded, and chopped jalapeños from the garden.  Yes, it’s December 5th and I still have peppers growing!
The day I made these, my youngest son (he’s 18) came home from school and these were sitting on the counter.  He asked if he could have one.  I of course said, “yes”.  I didn’t offer that they were dairy free and gluten free.  He picked one up and headed off to his room with his after school snack 😉  15 minutes later he was back downstairs asking if he could have another one or if these were supposed to be for dinner.  I told him “no, I just wanted to try to new recipe out today because these are gluten free and dairy free”.  His reply was, “Wow! really.  I liked it a lot and I had no idea!”  I smiled and gave myself a check mark for a “mom win”.
Give this a try.  Finding nutritional yeast can sometime be tricky.  I order mine from Amazon.  I like the NOW brand.
  • 1 1/2 cups raw cashews
  • 3 tablespoons fresh lemon juice
  • 3/4 cup water
  • 1 1/2 teaspoons fine sea salt
  • 1/4 cup nutritional yeast (do not substitute with any other yeast)
  • 1/2 teaspoon chili powder
  • 1/2 clove garlic
  • 1/4 teaspoon turmeric
  • pinch of cayenne pepper (optional)
  • 1/2 teaspoon mustard (dijon or yellow)
  • 16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
  • freshly ground black pepper
  • paprika , for garnish


  • seeded and chopped fresh jalapeños
  1. Prepare the pasta according to package directions.

  2. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.

  3. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce (and optional fresh jalepenos). Season to taste and serve warm!

    Recipe from Detoxinsta