Butter Scotch Bars

I continue to make homemade granola bars weekly since the gluten free ones at the store are crappy and expensive. They are fun to make and a great snack. This version was inspired by my trip to Harry Potter World and the amazing Butter Beer drinks. Plus it was about time a made a granola bar with out nuts for anyone that has a nut allergy.

Ingredients –

1 1/2 Cups Gluten Free Oatmeal

2 Cuts Gluten Free Brown Rice Cereal

1/2 Cup White Raisins

2 Eggs

1/4 Cup Almond Flour

1/4 Cup Coconut Shredded and Unsweetened

2 Tbs Butter

4 Tbs Brown Sugar

Pinch Salt

1/4 Milk Chocolate Chips

1 Tsp Vanilla

Start by melting butter in the microwave. Add brown sugar and vanilla to melted butter and mix well. Now in a large bowl add Oatmeal, raisins, coconut, salt, and almond flour. Mix the dry ingredients (not including rice cereal yet) well and then add melted butter and sugar mixture. Continue to mix. Once evenly mixed add eggs and again mix together. Once well combines add rice cereal and chocolate chips. Continue to mix gently being careful not to crush the rice cereal. Pour the whole mixture in a well sprayed square baking dish. Bake at 350 for 10 minutes until sides are browning. Allow to cool and cut into 12 even bars.


The Skinny Monto Cristo

Monto Cristo sandwiches are a popular find on Philadelphia brunch menu’s. The sweet and salt super yummy treat is always high in fat and new gluten free. Iwas making this in school and figured I would try a gluten free and guilt free version version.

It may be on the menu for Easter weekend at the bakery so come try it!


4 Slices Gluten Free Bread – (Use on with a potato bread texture and I would recommend http://www.onlinebakery.co/)

4 slices Low Fat Provolone Cheese

4 Slices Turkey Breast

4 Slices Light Ham

1 Egg + 1 White

1/3 Cup Skim Milk

2 Tbs Sugar Free Maple Syrup + More for Dipping

1/2 Tbs Vanilla

1 Tbs Brown Sugar

Pinch Salt

1/3 Cup Powder Sugar for Dusting

1 Tbs Cinnamon

3 Tbs Melted Cant Believe It’s Not Butter Light

1 – 2 Tbs Orange Marmalade

Start by whisking egg, milk, vanilla, brown sugar, salt and 2 Tbs Maple Sugar together in a bowl. Place egg bowl aside and in another smaller bowl melt butter, place orange marmalade in the melted butter and mix well. With the four pieces of bread laying on a cutting board use a brush or spoon to gently spread butter mixture on one side of each slice (the buttered side will be the inside of the sandwich). Place one slice of cheese on top of each slice (it will be touching the butter mixture). Your making two sandwiches so on one add two slices of turkey and two of ham. Close the sandwich and press together well. Now you should have two complete sandwiches each with 2 slices cheese, turkey and ham. Now spray a large pan well and heat. Dip each side of the sandwich in the egg mix. Think like making French toast. Place the dipped sandwich on a hot pan and cook over a medium heat until on side browns. Spray pan again and flip. Cook until both sides are golden. Don’t burn! The bread cooks fast and the cheese may not melt. Place the sandwiches on a cookie sheet in a 3oo degree oven for 5-8 minutes until cheese is melted.

To serve- Remove from oven and cut ends off and slice on a diagonal. Sprinkle each with powder sugar and cinnamon and serve with maple syrup for dipping. Enjoy!!!


Guilt Free Shamrock Shake

With St. Patty Day around the corner, I am totally getting in the mood to be green. I have all my green shirts lined up for the week and I am ready for the party to start. Even better, I will be at William Sonoma on St.Patty Day cooking up some yummy treat to promote my Greensgrove Class coming up. Come try some of my yummy creations. Sign up today for the class. We still have seats available click HERE.

To help celebrate I figured I would make a healthy version of the Famous Shamrock Shake.


1/2 Avocado

1 Cup Milk

10 Mint Leaves

1 Cup Fresh Spinach

2 Scoops Vanilla Protein Mix like Herbalife *Optional

1 Tbs Honey *Optional

Throw into a blend and enjoy!!!



Italian Rainbow Cookies

My favorite cookie as a kid was always the Italian Rainbow Cookies. The fun, sprinkles and choclate all in a cute package. Plus my grandmother loved marzipan and I could never get enough of the sweet almond goodness.
Living in the italian market I am surrounded my amazing baked goods. I wanted to re-creat my favorite gluten free. It came out great on the first try. This is a must have!!!

Four eggs separated
1 Cup Butter Melted
8-10oz Almond Paste (marzipan)
3/4 Cup Chocolate Chips
A few drops each of blue and red food coloring
1 Cup Sugar

(The original recipe I worked from added 2 cups of almond flour and another half cup butter. I did not use it with my version but may play around with substituting some almond flour for the sugar next next time.

Start by separating eggs into two bowl. Whisk the whites until you get high peeks and place aside. To the bowl with the yolks crumble in the almond paste and mix. To the yolk and almond paste bowl add the melted butter and sugar. Mix very well until all the lumps are gone and mixture is smooth. Now fold in eggs whites and mix carefully.

Now separate this mixture into three bowls as even as possible. Mix a few drops of blue into one bowl, a few drops of red into the other and then leave the remaining bowl untouched.

Line three equally sized rectangular baking pans with wax paper and individually pour one batter into each pan. Bake at 350 degrees for about 15 minutes utile top starts to firm and before sides brown. Remove from oven and allow to cool. After ten minutes use the wax paper to remove each layer and then place them on top of each-other. Now melt the chocolate in a bowl. Spread the chocolate over entire cake with the chocolate so that the entire thing is covered. Allow the whole thing to harden in the fridge. Then slice into square pieces.

Store in fridge and slice as needed. Cake freezes well.




Creamy Dressing

Now that the weather is getting really nice I am always in the mood for salad. It’s easy to just toss in some vinegar, lemon and oil but once in awhile I like to kick it up with something creaming and packed with flavor. Most store versions are a 150 calories a serving,full of fat and many times gluten. Well try making your own, you never buy the store stuff again. Promise!!!

1 Cup Greek Yogurt
1/3 Cup Fresh Mint Leaves
1/2 Cup Cucumber Rounds
1/2 Tsp Salt
Lemon Zest Optional

Place everything in a food process and whip up. Goes great with everything !! If your bit a mint fan try parsley or cilantro.

Pour on any fresh salad and enjoy!!!!


Strawberry Jam

It may not be the season but the market has been filled with strawberries all week. This is a super easy recipe and it came out AMAZING. Best jelly I have done yet. Great in oatmeal, on toast, or yogurt in the morning. Also great with a peanut butter sandwich or as a cookie center.


4 (1lb) Container’s of Strawberries

2 1/2 Cups Sugar

1 (Lemon Juice and Zest)

4 (8oz Jars)

Rinse and dry all the berries. Then slice them slice them all and place in a large container with a lid. Pour in 1 Cup of the sugar, mix well and place lid on top. Leave in the fridge for 1-3 days. This will quickly break down the berries. Its great recipe because you can by the berries fresh today and it only takes a few minutes to get the first steps done and then you have up to three days to find time to can them.

When your ready set up your three pot Jar making process like below. In the one pot pour in all you strawberries and bring to boil. Add an additional cup and a half of sugar and mix well. Bring to boil and then simmer for about 30 minutes. Until it begins to reduce, hits 220 degrees and passed the glass test on the back of a spoon. Mash the mixture with a potato masher till you get the consistency you are looking for. Now add lemon zest and juice of one lemon. Cook an additional ten minutes. Now your ready to JAR!!!!!

I copy and pasted the method from my orange marm below:

This recipe makes 4 (8oz Jars). Start with the three pot set up below:

Pot 1 –Using the recipe above – In a medium size pot non-reactive surface to make the jam. Continue to stir and watch the mixture so that it continues to bubble but not burn or boil over. You must stir it every few minutes. Your goal is for the mixture to become thick. It should get to the point that it wont create droplets or run easily off a cold spoon. You are looking for a consistency that slowly forms large clumps that look almost like glass forming on the spoon. Many recipes say this will take 10-15 minutes. It took me about 45 minutes but weather plays huge factor.

Pot 2- The next pot should be small with hot water for cleaning the lids. When you preserve anything in jars, the metal circle part of the lid is not re-usable. Each time you must use new lids.This is because they have a rubber lining that helps form a seal but it only works once. The jar and twisty top are good for many uses but not the flat part of the lid. In order to active the new flat top you must heat the lids to help soften the rubber. Do this by putting just the flat part of the lid in the pot with very hot water but not boiling and allow it to sit for about ten minutes before processing.

Pot 3 – Place water into the pot high enough to cover the jars with a little extra water because water will evaporate. You should use the biggest pot you own for this one like a lobster pot. Place a small towel in the bottom of the pot. This acts like a pillow to avoid the jars from breaking in the pot. Place the jars and lids in the pot and bring water to boil. Boil for ten minutes and then keep the jars in the hot water until your ready to fill.

Once the jelly cooks down and is ready to go, shut the heat off and allow it to cool for 5 minutes. Remove jars from hot water and drip dry. Fill each jar with jelly about one half inch from top. Clean the tops of the jar well with a clean wet towel to insure that you will make a good seal between the jar and lid. Place the lids on jars. Its important not to twist the lid on to tight because you want air to escape. A good rule is to make it finger tight.

Next, place the complete jars in the big pot of water on high heat for ten minutes. Once the water is boiling you may want to lower it a bit to keep the jars from moving to much. After ten minutes CAREFULLY remove the the jars with tongs from pot and place on counter. Its important not to put the jars on a cold surface because the sudden change in temp from the hot water to the cold counter can break the glass.

The final step is my favorite. I call it the canning musical. Once jars are out of the water you want to hear each lid make a pop sound. This insures a good seal. The sound is like the what you hear when you open a glass juice bottle. This can take up to 15 minutes depending on room temp. If you don’t hear the pop or see an indent on the top of the lid then you should keep that jar in the fridge and use it first.

Jam can stay shelf stable for up to a year but once opened should be stored in fridge. Enjoy!!!


Hidden Vegetable Pizza

Finding good gluten free pizza is a daily adventure. I found some already made crusts that work great but I missed making it from scratch at home. I have tried a bunch of my own blends and it was never very good but when I tried the Chebe pizza crust blend I was amazed. This stuff is amazing. It was so great I was able to hide vegetables in it and cut some of the fat to make it a guilt free pizza for the whole family.


Crust –

Chebe Pizza Crust Mix

2 Tbs Olive Oil

2 Large Eggs

1/4 Milk

I did not add the cheese to the crust the box calls for*

Sauce –

1/3 Cup Crushed Tomato

1 Carrot Diced

1 Celery Stalk Diced

1/8 Cup Diced Onion

1 Tbs Oregino

1 tsp Garlic Powder

1 tsp Sugar

1/2 Tbs Tomato Paste

Cheese –

1 Low Fat Mozzarella Sticks

1/2 Cup Ricotta

1 Tbs Onion Powder

2/3 Cup Chopped Frozen Spinach Cooked and Drained

1 tsp Salt

Start by cooking onion, carrot and celery in a pot until lightly brown and soft. Add tomatoes, garlic, sugar, tomato paste and oregano cook for a few minutes. While sauce is cooking mix all the crust ingredients and knead in bowl. Spray a 14 inch round pizza pan and spread dough on top. Now top the crust with sauce. In a small bowl mix ricotta,salt, onion powder and spinach. Spread ricotta on top of the sauce in small clumps. Shred cheese sticks and top the whole pie with shredded cheese. Spray the outer crust not coated with sauce. Bake in a 450 degree oven for 15-18 minutes until golden brown. Slice and serve hot!



Sicilian Dirty “Rice”

I have always been a fan of using cauliflower in place of rice but sometimes you really need to kick it up a notch. This is a great way to make cauliflower a base or side dish to any protein for an easy and healthy gourmet meal.


1 Head Cauliflower Riced (This mens grate the whole thing on a greater or finally chop it. I promise it is worth it)

2 Tbs Capers

1 Orange Bell Pepper Chopped

1 Tbs Orange Marmalade or the Juice and Zest of half an Orange)

1 Tbs Butter

3/4 Cups Chicken Broth

10 Olives Chopped

1/3 Cup Chopped Parsley

2 tsp Salt

1 tsp Paprika

Microwave riced cauliflower for 6 minutes. While that cooks place peppers in a sprayed pot and cook. When cauliflower is done pour into the pot and add broth. Once boiling add all remaining ingredients and stir well. Cook over medium heat until liquid is gone.


“Hell-o” Fruit Salad

I am giggling while I write that title because if you knew Jay’s mom you would understand why I love this very bubbly, caring and amazing person. Ellen is always super supportive of all my endeavors regardless of what I may be up to. She knows that I take very good care of her son and that normally means feeding him well. Since Ellen was born and grew up in the Philippians I am consistently exposed to new dishes that I would have never tried. Jay often misses his mom’s best dishes and Ellen does her best at sharing the recipes for me to re-create at home. Momma Ellen will always make the best but I am told my replications are pretty good. This is another one of her famous Philippines dishes. We shared it at our Super Bowl party and it was a hit.

Whenever Momma Ellen calls it is customary to say “Hell-o”


1/2 Can Condensed Sweetened Milk

1/2 Bar Cream Cheese

2 Big Cans Tropical Fruit Salad in Light Syrup

1 Big Can Sliced Peaches in Light Syrup

1 Small Can Little Oranges in Light Syrup

1 Jar Coconut Jelly (Find in Asian Store) Optional*

Start by draining all fruit very well. I placed it in a colander in the sink for 10 minutes. Place cream cheese and condensed milk in food processor or mixer and blend it together until smooth. Pour fruit in bowl and then pour milk mix on top. Mix it all together well and place in fridge for two hours before serving.

ENJOY!!!!!! Thanks Momma …