Fall Cornucopia Gnocchi


I don’t have to be gluten-free for health reasons, but I do promote a lot of non-wheat recipes because of how processed those foods are.  This recipe may not be gluten-free, but my love for comforting gnocchi deserves a little attention during my favorite season of the year.  You can substitute with a gluten-free ravioli.   This is one of my favorite meals for a crisp fall night and it’s just as colorful as the trees!

1 medium butternut squash – peeled, gutted, sliced into cubes and baked until soft

1 red bell pepper, diced

1 zucchini, peeled into ribbons

2 shallots, diced

1 yellow squash, sliced

handful of cherry tomatoes, sliced in half

Marinara Sauce of your choice (no added sugar or corn syrup)

Olive Oil

Nutmeg, Cinnamon & Sage

handful of walnuts

1 Package of Gnocchi (cook according to directions)

Sautee shallots and seasonings in oil on medium heat until soft.  Add squashes, tomatoes and bell pepper.  Cook until lightly browned.  Turn down heat.  Add gnocchi and sauce.  Toss together for 3 minutes.

Also delicious without sauce and just tossed with olive oil.  Garnish with a fresh sage leaf and crumbled walnut and serve with a Riesling.

Delicious add-ons: goat cheese, bacon…


Rainy Weather Crockpot

We are on our 7th day of straight rain here in Colorado.  And I’ve been craving curry, soup and all things comforting.

4 peeled and sliced sweet potatoes

1 can of butternut squash soup

2 cans of garbanzo beans

1 tsp Cinnamon

drizzle of honey

pinch of nutmeg

Fresh sage leaves

dash of salt

Combine all ingredients in a crockpot on high heat for 4 hours or until soup is 3/4 evaporated.  Serve as a casserole.


Almond-Coconut Thai Chicken

Hands down my absolute favorite recipe.  Given to me a good friend in Nevada (Thanks Chelsea) as a peanut thai recipe, I’ve changed a few ingredients to clean it up.

serves 2

1 can of lite coconut milk

1 TBSP almond butter

1/2 red onion – sliced

1 sliced zucchini

2 chicken breasts

1 TBSP olive oil

1/4 c. chopped cilantro

1-2 sliced Serrano peppers (depending on your spice level)

1 TBSP lime juice


Sautee onions and chicken breasts in olive oil & lime until lightly browned.  Add coconut milk, almond butter, cilantro, zuccini and peppers.  Simmer for 15 minutes until almond butter is fully blended.  Serve over brown rice, brown rice noodles, quinoa noodles, or cauliflower ‘rice’.  Garnish with cilantro, almond slices and lime wedge.

Delicious with shrimp, too!


Hot-Cold Mexican Burger

There is nothing like sinking your teeth into a good burger on one of the last days of summer. Here is my healthy go-to with a kick when hankering for a burger:



Organic grass-fed beef patties (sub veggie burger or turkey burger)

Sliced Serrano peppers (if you like spicy)

Sliced yellow bell peppers

Shaved onions

Sliced & chilled avocado

Cold salsa!

Cilantro to garnish

Big-leaf lettuce

Grill beef to preferred level (I love medium rare).

Sautee Serranos, bell peppers, and onions in olive oil until golden.

Place burger patty in one leaf of lettuce, top with veggies, add sliced avocado, salsa and cilantro.  Wrap lettuce around everything and dig in!

I love the hot-cold contrast of the ingredients.

Labor Day Cook Out


Shrimp & Steak Kabobs Loaded with Veggies!

Marinade overnight: steak cubes, jumbo shrimp, brussel sprout halves, chopped bell peppers, shallots and cherry tomatoes in 2 TBSP lime juice, 1 TBSP lemon juice, 1/4 c. orange juice.

Skewer all ingredients.  Sprinkle with hickory salt & fresh ground pepper.  Grill on medium for 15-20 minutes or until meat is no longer pink and veggie’s are lightly charred.

Remove from heat.  Garnish with chopped cilantro.

Cauliflower Craziness!

ImageI grew up on potatoes – tater tots, hashbrowns, baked and twice-baked; but especially mashed, smothered in butter!  I have tried mashed cauliflower and it is delicious, but sometimes a little ‘liquid-y’ and flavorless.  Here are a few ideas to spice it up:

1 head of cauliflower – boiled until soft & drained completely (!)

#1: Combine cauliflower, dash of salt, 2 TBSP garlic, 2 TBSP of olive oil or butter in a food processor until fluffy

#2: Combine cauliflower, chives, Tsp lemon juice, and olive oil or butter in food processor

#3: Combine cauliflower & oil or butter in food processor.  Top with Parmesan cheese, pine nuts and fresh chopped basil.

#4: Combine cauliflower, oil or butter, 2 TBSP garlic hummus, 1 Tsp rosemary and sage in food processor.  Top with lemon garlic grilled chicken and charred onions.


Other delicious ingredients:

-low-fat ricotta

-greek yogurt


-peas (Excellent in Shepard’s Pie!)


-shaved almonds & nutmeg

-curry powder, turmeric, paprika



Snack Week: Sweet Potato Chips



Eventually I just can’t take another almond as a quick grab and eat snack.  Homemade sweet potato chips are just as easily stored in a plastic bag and a handful is a great source of fiber and vitamins!

1 Sweet Potato – thinly sliced (use a grater)

2 TBSP olive oil


Cayenne Pepper (if you like spicy)


Chopped Garlic

Sea Salt

Preheat oven to 400-degrees.  Toss all ingredients together on 2 baking sheets and spread out to a single layer.  Bake for 20-25 minutes, flipping over halfway through.

Store in an air tight container for 2 days.