October 31, 2018

Now that fall is here, I've been feeling like eating more warm meals and more winter squash. Spaghetti squash is one of my favorite winter squashes. It's natural noodle shape is a great alternative to wheat noodles. They hold sauce better than zucchini or other noodle alternatives. This recipe is perfect for a cool fall evening when you want something warm and comforting.

Spaghetti Squash Chow Mein (serves 4)


1 medium spaghetti squash, cut in half and seeds scooped out

1 lb frozen peas

6 eggs

1 cup chopped celery

2 medium carrots, cut into small cubes

1/3 cup coconut aminos

6 cloves garlic, minced or crushed

3 Tbs minced ginger

3 Tbs water

2 Tbs sesame oil, divided (not toasted, but that would probably taste good too!)


Preheat oven to 350 F.

Place squash, cut side down, on a parchment lined or oiled baking sheet. Bake 30-35 minutes or until cooked.

In a large skillet, heat 1 Tbs sesame oil on medium heat.

While the oil is heating, scramble eggs in a small bowl. Add to hot...

August 28, 2018

I recently saw smashed cucumber salad on a cooking show and wanted to try it. So, I found some recipes and tweaked them to my tastes. Smashing the cucumber breaks open the cells, which allows the dressing to fully saturate the cucumber. 

This recipe is a great side on a hot day. It's super easy to make too!

Serves 4-6


2 English cucumbers

2 cloves garlic, minced or crushed

1/2 tsp sea salt

1 Tbs toasted sesame oil

3 Tbs coconut vinegar

crushed red pepper flakes (optional)


Using a rolling pin, mallet or something similar, start at one end of one cucumber and smash down the length, hitting each spot only once, but covering the whole length until you reach the other end. Rotate cucumber 1/4 of the way and repeat. Do this until you've smashed it down the length 4 times. You want to smash it enough, but not too much because they'll be mush. The cucumber should have irregular cracks, but not be completely falling apart. Repeat with second cucumber.

Cut the smashed cucumbers int...

July 31, 2018

This makes a perfect dinner on a hot day when the last thing you want to do is turn on your oven. I made it yesterday when it was 100 (and we don't have air conditioning). Everyone enjoyed it and agreed I should share. Tastes best when eaten with loved ones in a shady spot outside.

Salmon Salad (serves 3)


18 oz salmon (3 small cans)

1/2 cup shredded parmesan cheese

1/2 cup diced red onion

1/2 cup finely chopped flat leaf parsley

3 stalks celery, diced

4 Tbs fresh squeezed lemon juice

3 Tbs avocado or other healthy fat mayo (I use Primal Kitchens Brand)

3/4 tsp lemon zest

1/2 tsp unrefined sea salt

6 romaine lettuce leaves


Add all ingredients, except lettuce to a medium size bowl and mix well. Scoop salad onto lettuce leaves and enjoy!

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free)You can get the e-book here.

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