Baked Avocado Fries

I love avocados, full of healthy fats, they’re a great addition to any meal. But, my husband? Not so much. The creamy texture weirds him out, but, he likes the taste. So, last night I set out to find a way to combine the healthiness of the avocado with some crisp (no breadcrumbs needed!). End result? Fantastic!

Avocado Fries

Baked Avocado Fries


  • 2 whole avocados, sliced with skin removed.
  • 2 TB cup extra virgin olive oil
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder
  • 2 egg whites
  • 1/2 cup flour (I used gluten free all-purpose flour)
  • 2 TB fresh grated Parmesan cheese


  • Preheat oven to 425 degrees.
  • Drizzle sliced avocados with EVOO.
  • Sprinkle garlic and paprika over the slices.
  • Combine flour and cheese.
  • Place avocado pieces in egg whites, then dip them into flour mixture.
  • Put the slices onto a greased baking sheet.
  • Bake for 30 minutes or until crispy and brown.

It’s that easy. And they were so good. We dipped them in a ranch/barbecue sauce mixture, but you could do anything you’d like or nothing with these! Give them a try!


Gluten Free Honey Garlic Rolls

No big explanation here other than last night, I was craving warm, hot, garlic-knot-like cheesy rolls. I started experimenting and am pretty happy with the end result! Give them a try to see for yourself!

Gluten Free Honey Garlic Rolls (with Cheese!)

rolls 1 rolls 2


  • 1 3/4 cups gluten free flour blend of your choice…I use Pamela’s
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp xanthan gum
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp oregano
  • 3 TB sugar
  • 1 1/2 cup milk
  • 1/4 cup mayo
  • 1 TB honey
  • 1/2 cup shredded fresh mozzarella cheese


  • Preheat oven to 350 degrees.
  • Combine flour, baking powder, salt, xanthan gum, garlic, onion, oregano and sugar.
  • Add in mayo, milk and honey.
  • Stir until mixture reaches a dough consistency.
  • Fill muffin tins with 1/2 cup of dough each.
  • Bake rolls for 12 minutes.
  • Remove from oven, add cheese and additional garlic (if you wish, you could also add butter). Continue baking for 5-6 minutes or until golden brown.
  • Serve right away.

They were delicious fresh! Not so great as leftovers…but they hit the spot!


NOTE: I am entered into ZOOMA’s Run to Napa contest, which depends on your vote! The winning blogger AND a reader (could be you!) will win a trip to Napa for the ZOOMA Women’s Half Marathon in June. Right now, I’m in third place, and would appreciate daily votes through February 24! LINK!


Egg Drop Soup

New tradition in our home? Meatless Mondays. Hoping to increase this to 3 days a week by the end of February…we will see!

First up? Egg Drop Soup….restaurant style! Enjoy!

Egg Drop Soup


Egg Drop Soup – Restaurant Style


  • 4 cups low sodium vegetable broth *because of the meatless Mondays theme, we used veg. broth…chicken broth works well!*
  • 1/4 tsp ground ginger
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 2 TB cornstarch
  • 2 eggs
  • 2 egg yolks


  • Set aside 1/2 cup broth
  • Pour the rest of the broth into a medium saucepan along with the spices…bring to a rapid boil.
  • In another bowl, stir together the 1/2 cup broth and cornstarch until smooth…set aside.
  • In another bowl, whisk together the eggs and yolks until creamy.
  • Drizzle forkfuls of the eggs into the boiling broth, they should cook and get silky right away.
  • After the eggs have been added, pour the cornstarch mixture into the soup gradually while stirring, until desired thickness has been reached.


Gluten Free Parmesan Garlic Crackers

Gluten Free Crackers


I love snacking. Being gluten free and hyper-aware of the preservatives, additives and fillers found in most pre-packaged snack foods makes it really hard to sit down and enjoy something without guilt.

Because of this, I set out to create my own alternative. After a few tries, I came up with a recipe that has won approval from the family and a few guests: Parmesan Garlic Crackers…they’re easy to make and delicious. Try them out today!

Parmesan Garlic Crackers


  • 3/4 cup all-purpose gluten free flour (I use Pamela’s)
  • 3/4 cup white rice flour
  • 1/2 cup grated Parmesan or Parmesan blend
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp garlic powder (approximate)
  • 1/2 cup butter, chilled and cubed
  • 2/3 cup sour cream
  • 1 egg yolk


  • Combine flours, cheese, onion and black pepper until combined.
  • Add the butter and use your fingers or a fork to make it into a crumb-like consistency.
  • Add the sour cream and egg yolk. Use your hands to blend until the dough stays together.
  • Roll the dough out into 2 logs, 12 inches each (I like my crackers to be smaller).
  • Wrap each log with plastic wrap and refrigerate for at least 2 hours…you can do it overnight. (I froze one log to use later).
  • Preheat oven to 375 degrees.
  • Line baking sheet with parchment paper.
  • Slice the log into the thickness you desire. Mine were around 1/8 to 1/4 an inch, but they could be thicker if you’d like softer crackers.
  • Bake for 15-17 minutes, or until golden brown.

Each log should yield 30-50 crackers depending on the thickness you desire.

Couscous Caviar (Gluten Free)

Here’s the thing. I love entertaining. I love creating appetizers that make my guests happy and provide a little flare. But, I stop short of calling myself super….”cultured.”

For example. John and I went on a Southern Caribbean cruise for our one year anniversary (it was our honeymoon, just delayed). We were SO excited to have saved enough to purchase the Honeymoon Delux package…it included Champagne dinners, a special room service breakfast-in-bed menu, a couples massage and a few other additional perks…one of them being “Canapés delivered to your stateroom one evening.” Sweet…we assumed Canapés  would consist of deliciously hearty goodness like the rest of the package. We ordered them one evening and waited with intense anticipation.

When they arrived they were not what we were expecting. I don’t eat seafood…John’s not much of a sushi guy. Most of them consisted of some form of sushi on top of a bread of some sort. Here’s John’s reaction (in some cases the photo just speaks better than words).




We’ll just say they weren’t exactly what we were expecting.

Fast forward a bit. We now own a home and enjoy hosting guests. One of my passions? Creating food that everyone can enjoy…with a little class thrown in. To make this happen this past weekend I tried something new…couscous cavier. Check out my recipe below!

Couscous cavier



Couscous Caviar (Gluten Free)


  • 1 box Glutino gluten-free parmesean-garlic bagel chips
  • 2 ounces of Neufchâtel or cream cheese
  • 1/2 cup gluten free couscous pearls (you can find these in the gluten free isle, whole foods stores and farmers markets)
  • 1/2 tsp paprika
  • 1/2 tsp curry powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 cup orange juice OR freshly squeezed juice from one navel orange (I recommend the latter)
  • 1 1/3 cup water
  • 1/4 cup fresh Parmesan or Asiago cheese.


Put the couscous, spices, water and juice into a pan…cover and bring to a boil. Keeping the lid on, continue to boil for 15 minutes, stirring occasionally until the liquid has been absorbed. Allow the couscous to cool (I let mine cool overnight, in the fridge to allow the flavors to marinate).

Shortly before serving, spoon the cream cheese of your choosing onto bagel, with about a tsp of the couscous. Finish by sprinkling with the grated cheese.


Garlic Lemon Ricotta Bites

I don’t have a name for them. But, they were delicious. I love the combination of spices mixed with fresh ingredients like fruit and honey. Great metabolism booster and DELICIOUS at the same time (probably not the best on the carb scale however, if this is where you’re focusing).

Fruit and Cheese Bites


Here’s the recipe if you’re interested!


  • A Baguette…I rely on Betsy’s Bakery’s gluten-free baguettes…delicious.
  • 1 TBS light tasting extra virgin olive oil
  • 2 TBS butter (or butter substitute)
  • 1 cup regular ricotta cheese (part skim doesn’t not provide the creaminess)
  • the zest of one lemon
  • 1/4 tsp salt
  • 1/4 tsp dried onion powder
  • 1/8 tsp pepper
  • 1/4 tsp garlic
  • Honey
  • Fruit of choice (I recommend grapes or blueberries)


Preheat the oven to 350 degrees.

Cut the baguette into slices about 1/2 inch thick.

Butter each piece (both sides)…I use Land o’lakes vegan butter spread.

Lay the pieces out on a holed pizza baking sheet, sprinkle with the garlic.

Bake for around 8 minutes, or until crispy. Remove and let cool.

Mix the cheese, EVOO, lemon zest, salt, onion powder and pepper together until creamy.

Spread the cheese mixture over the baguettes.

Add fruit to each piece.

Drizzle with honey (you cannot go overboard here).


Serve immediately!

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Mayo-Free Pickled Red Beet Deviled Eggs

I loved deviled eggs. In fact, during summer picnics they are my biggest downfall. So, I decided to put a healthier spin on them (mayo free!) and to try them out at my oldest’s birthday party this weekend. They were a hit!


Pickled Deviled Eggs


They were fairly simple….here’s my take.


  • 12 pickled eggs (do them yourself or buy them!)
  • 1/4 cup part-skim ricotta cheese
  • 1 tsp mustard
  • 1/2 tsp salt
  • 2 TBS finely chopped pickled red beets (I buy mine in a jar…).


Cut the eggs in half.

Spoon the yolks along with the cheese, mustard, and salt into a dish.

Using a fork, mash the mixture until it’s smooth. If you’re having trouble with the consistency, add more ricotta.

Stir in the chopped beets.

Spoon the mixture into a plastic bag with a corner cut out…squeeze a good amount into each egg.


Simple as can be. Enjoy!


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