Blueberry Oatmeal Cobbler

I used to love chocolate deserts, but lately I’ve been on a fruit kick. This cobbler is perfect when you just want something light but sweet. This recipe comes from . Check them out for more great desert recipes!


• 1 pint fresh blueberries
• 2 Tbsp gluten free oatmeal
• 1/2 cup gluten free four mix
• 1/2 tsp sea salt
• 1/2 tsp xanthum gum
• 1/2 tsp baking soda
• 1-1/2 tsp baking powder
• 1 tsp cinnamon
• 4 Tbsp agave nectar or maple syrup
• 4 Tbsp coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla


1. Preheat oven to 350 degrees.
2. Lightly coat an 8×8 baking dish with oil (preferably coconut oil)
3. Pour blueberries into baking dish.
4. In a mixing bowl combine the dry ingredients and whisk.
5. Combine the wet ingredients and pour into the dry ingredients bowl.
6. Whisk the mixture to combine. The mix will thicken after about 30 seconds.
7. Pour the mix over the blueberries in the dish.
8. Sprinkle with additional oatmeal.
9. Bake for 20-25 minutes until crust is golden brown.

Check out the for a great pairing with this dish. Enjoy!


Oatmeal Chocolate Chip Cookies

Oatmeal cookies can be addicting and these will end up being your favorite!… Something about this cookie makes me want to curl up next to the fire with a cup of hot tea and dream about the holidays!


• 1 cup Bob’s Red Mill all purpose gluten-free flour
• 1/2 cup raisins
• 1/4 cup gluten free oatmeal
• 1/4 cup dairy free chocolate chips ( I prefer Enjoy life brand)
• 1/4 cup coconut oil
• 1/3 cup honey
• 1 egg
• 3 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking soda


1. Preheat oven to 350°F
2. Put coconut oil and egg into mixer and beat for one minute.
3. Add the honey and vanilla and beat for another minute.
4. Add the cinnamon, gluten-free flour, baking soda, and oatmeal. Mix for 30 seconds till all combined.
5. Add dairy free chocolate chips and raisins mix another 30 seconds.
6. Use a non stick cookie sheet and if you don’t have one, then use a parchment lined cookie sheet.
7. Use a large spoon and roll dough into ball. Use your hand to flatten cookies till they are 1/4 inch thick.
8. Place cookies in oven and bake for 10 min.


Gluten Free Pizza Dough

As a young girl growing up near Chicago, pizza was a staple in my diet. When my husband and I converted to the “clean” lifestyle, we thought for sure we would have to give up one of our favorite traditions. Well, after numerous attempts, and many cardboard-like culinary catastrophes, my husband has perfected the gluten free pizza dough crust.

• 1 cup – brown rice flour
• 1 cup – white rice flour
• 1 cup – tapioca flour
• 1/2 tsp – xantham gum
• 1 tsp – baking powder
• 1 tsp – baking soda
• 1 tsp – salt
• 1 Tbsp – active dry yeast
• 1-1/4 cups – luke warm water
• 2 Tbsp – agave nectar (or substitute 1 Tbsp sugar)
• 1 Tbsp – olive oil

1. Pre-heat the oven to 475 degrees.
1. Dilute the agave nectar in warm water and then stir in the yeast. Let stand 10 minutes. You should notice a frothy layer begin to form on the mix.
2. Mix dry ingredients in a bowl and whisk to combine completely.
3. Add yeast mix and olive oil to the dry ingredients and combine with a rubber spatula.
4. Set the dough mix aside and let stand for 1 hour to rise.
5. Use additional brown rice flour to handle and roll out the dough onto a metal, non-stick pizza sheet. (We prefer the Williams Sonoma Gold Touch Pizza Pan with ceramic coating)
6. Place in the oven for 12 minutes or until golden brown.
7. Remove the pan from the oven and slide the dough onto a pizza peel or flat cookie sheet. You will need to use this to place the pizza back into the oven after topping.

You are now ready to top with your favorites sauce, cheese, toppings, etc. Place the topped pizza back into the oven for an additional 12 minutes to cook toppings and crisp the dough. Enjoy!

For best results, use a pizza stone to finish the crust. I typically put the stone in the oven during step 1 and let it preheat with the oven. You can then slide your pan directly onto the stone (step 6) to bake. After removing the pan and topping the pizza, return the pizza to the oven directly onto the pizza stone to finish the dough and cook the toppings.


Sweet Potato Hash and Eggs

Everyone has a comfort food, something that makes you feel all warm and fuzzy inside when you eat it.  Well, I have the best “clean” comfort food for you!! I never used to like sweet potatoes before I started eating clean, so trust me when I say “it will make even a non believer in sweet potatoes a believer”!


  • 1 green pepper
  • 1 yellow onion
  • 2 large sweet potatoes/yams
  • 3 Tbsp olive oil
  • salt and pepper to taste


  1.   Dice the green pepper, yellow onion and sweet potatoes.
  2.   Put olive oil and above ingredients in pan and saute over medium heat until brown and the sweet potatoes are soft about 20-25 minutes.
  3.   Serve with 2 over easy eggs on top, or I sometimes will put scrambled eggs on top. Enjoy!

Chocolate Tart Bars

I am always in search of desserts that will make even the non clean eater a believer and I finally found it….WOW!!!



  • 2 cups almond flour
  • 2 Tbsp maple syrup
  • 2 Tbsp raw cacao powder
  • 2 Tbsp coconut oil (melted)
  • 1/4 tsp baking soda
  • 1/8 tsp salt


  • 10 0z. dairy free soy free semi-sweet chocolate chips ( recommend the enjoy life brand)
  • 1 1/2 cups unsweetened non dairy milk
  • 1 Tbsp arrowroot starch
  • 2 Tbsp coconut oil
  • 1 tsp vanilla extract


  1. Preheat oven to 350°.  Lightly grease tart pan ( I used coconut oil).   In a large bowl, add all of the crust ingredients and mix very well. Add the crust mixture to the tart pan and press down firmly into the pan, going up the sides just a tad bit. Bake for 15-20 minutes until golden brown.
  2. Meanwhile, place the chocolate chips into a glass bowl and set aside. In a small saucepan, add the non-dairy milk and arrowroot starch and whisk very well to combine and remove any lumps. Over a medium-high heat, heat until it just barely starts to boil. Remove from the heat and add in the coconut oil and stir till combined.  Pour the milk mixture over the chocolate and let sit a few minutes until the chocolate is melting, add in the vanilla extract, then stir well for a few minutes, until the mixture is smooth, glassy and creamy.
  3. Pour the chocolate mixture into the prepared crust and allow it to cool completely. Cover with plastic wrap or tin foil and place in the refrigerator for at least 4 hours or until fully set.
  4. Cut and serve.

Chicken Fried Brown Rice

My idea of an amazing night in would be chinese take out and some champagne, but now that I eat clean its harder to order out not knowing what they are putting in my food.  So I decided to make some chicken fried brown rice myself!  It is so delicious you will think you had it delivered!


  • 2 cups organic brown rice, cook according to directions on package (make sure to rinse rice well after cooking)
  • 5 Tbsp. olive oil
  • 3 organic , hormone free eggs
  • 1 medium yellow onion (diced small)
  • 1 cup frozen green peas (defrosted)
  • 2 Tbsp. gluten free tamari
  • 1 Tbsp. toasted sesame seed oil
  • 2 Tbsp. cilantro
  • 2 chicken breasts (diced into small cubes)
  • salt and pepper to taste (make sure to season each layer of the dish)


  1. Heat olive oil in pan for 15 seconds, add the chicken and season with salt and pepper.  Cook for about 15 min. or until the chicken is cooked through.  Remove chicken from pan and set aside.
  2.   Put 1 Tbsp.  olive oil in pan, and add 3 eggs and scramble.  (Tip: Scramble the eggs in a separate pan so it doesn’t leave a film on the bottom of the pan that could burn.)
  3.  Heat remaining 3 Tbsp.  olive oil in a large skillet and cook onions until they begin to brown.
  4.  Add the peas, tamari, toasted sesame oil and cooked rice.  Cook on medium heat, turning rice mixture over every couple minutes for about 10 minutes. (This will allow it to brown)
  5. Add chicken and egg into rice mixture and cook for 2 mins.
  6.   Sprinkle with fresh cilantro and green onions if you desire.



Quinoa Breakfast Cereal

I sometimes miss a little warm oatmeal in the morning, so an amazing substitution is Quinoa Breakfast Cereal.  The texture and flavor is addicting and it will make you forget all about the bland oatmeal you once had.



  • 1 cup cooked quinoa
  • 1/4 cup blueberries
  • 1 tsp cinnamon
  • 1/4 cup walnuts
  • 2 Tbsp. dried Currants
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup shredded coconut
  • 1 packet of stevia or agave nectar to taste


  1. Put cooked quinoa into a bowl, pour coconut milk over quinoa.
  2. Top with all other ingredients and stir.

You will love the outcome!



“Clean” Chocolate Walnut Scones

So , you can only have smoothies, fruit,  and quinoa breakfast cereal for so long before you need a change.  These scones are the perfect alternative.  Not only are they good for you but they taste amazing!! I personally enjoy mine with a hot cup of green tea!


  • 1/2 cup coconut oil + 1 teaspoon for greasing the baking sheet
  • 1/4 cup water
  • 1/2 cup dates, pitted
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 cup coconut flour + 1 tablespoon coconut flour for dusting
  • pinch sea salt
  • 2 oz organic dark chocolate ( Green & Black, or Gnosis, they have the lowest sugar possible and are dairy free)
  • 1/2 cup raw, organic walnuts


  1. Preheat oven to 350°F.
  2. Mix all dry ingredients in a large bowl.
  3. Put dates in food processor and chop until it makes a date paste.
  4. Warm the coconut oil until its liquid and add to date paste with vanilla and water.
  5. Add the wet to dry.  Then add the chocolate and walnut pieces and mix until just combined.  Dough should hold together, adjust water and flour if its too dry or too sticky.
  6. Form the dough into a round and place on a lightly floured surface and cut in half ( use leftover coconut flour).
  7. Roll each half into another round.
  8. Cut one of the rounds in half and then cut each half into thirds and repeat with the second round so you have 12 wedges.
  9. Lightly grease a baking or cookie sheet with the coconut oil and place the wedges in the oven for 16 minutes (rotating after 8 minutes).



Spicy Roasted Broccoli with Almonds

So, I am technically not supposed to have peppers, but sometimes a girl needs a little spice!!!! It is always fun to experiment with different veggies!


  • 1 large head of broccoli
  • 1/4 cup sliced almonds

Dressing Ingredients:

  • 6 cloves garlic, minced
  • 2 Tbsp. minced ginger
  • 1 tsp fresh hot chili
  • 2 Tbsp. olive oil
  • 1 tsp tamari


  1. Preheat oven to 400°F.  Wash broccoli well, then remove the end of stem.  Cut off stems and slice lengthwise, then slice the halves in half again.
  2. Prepare dressing and pour over broccoli.  Make sure to evenly coat all stems.  Place broccoli on a baking sheet.
  3. Sprinkle almonds over broccoli on baking sheet.
  4. Put baking sheet into oven and roast 15-20 min, the broccoli will start turning brown on the edges.
  5. Let sit 1 minute and Serve.