Guilt Free Chocolate Mousse

I am always in the hunt for a desert that is yummy and also healthy. Anything with chocolate that you can feel good about is a win for me 🙂 this can come in at under 200 calories, NO fat and full of protein. It is packed with so much good stuff you can enjoy it for breakfast too.


1 Cup Berries ( I did a mix of blue berries, black berries, strawberries)
1/2 Cup Greek Yogurt Non-Fat Plain
1 tsp Vanilla
1 Tbs Honey or Splenda
1 Tbs Coco Powder unsweetened
2 Tbs Coconut Flakes topping (optional)

In a bowl mix yogurt, coco powder, honey and vanilla and put aside. Now, find a nice clear serving glass like a wine glass or small glass bowl. Layer the bottom with most of the berries leaving a few to top. Then, nicely spoon in the yogurt mix. Top with extra berries and coconut if you wish. Enjoy!!!!



Eggplant Parm – NFCA Summer Block Party

As always the NFCA is running a great product promotions. This week they asked me to review two products and create a fun recipe with them both. The first product is Artisan Nut Thins and the second is Go Veggie! Lactose-free cheese.

Both products are great. I have used the cheese before at the bakery for dairy free pizza and it really melts like the real thing. The nut thins are the best gluten free cracker I have reviewed yet. They are crispy, crunchy and the nutty flavor is great and they are higher in protein then most other crackers.

A good friend of mine just moved into my area of the city and I want to make her dinner. Since I live in the Italian market and she is vegetarian I decided a good eggplant parm would be a hit. She loved every bite and I am sure you will too!


If you want to try some of the products check out a giveaway they are doing

3 Eggplants

1 Cup Salt (yes, sounds crazy but keep reading)

1 Jar Tomato Sauce (I spice mine up with olive, capers, basil, chili, red wine and balsamic)

2 Box – Artisan Nut Thinks (Crushed in food processor)

½ – Cup Go Veggie! Parm Cheese

10 Slices Go Veggie Mozzarella Cheese Slices

1 Tbs Garlic

1 Tbs Oregano

Pan Spray

Start by cutting the eggplant in to long thin slices. I used a micro planner, which helped keep the pieces even. Coat each piece heavily with salt. Let the salted eggplant sit salted for 30 – 60 min. The salt pulls some of the water out of the eggplant and prevents it from turning brown and soft.

While eggplant sits, start making the coating. Place all the cracker crumbs in a bowl and mix with parm cheese, garlic and oregano.

Once eggplant is done rinse is well under the sink well to remove salt. Coat each piece with cracker crumb mix and place bake on baking sheet in a single layer. Bake coated eggplant for 10 min at 350 degrees. Then remove eggplant and layer in a casserole dish alternating layers of eggplant and tomato sauce. Make sure to coat the top layer well with sauce. Last, break up cheese and cover the top. Spray the top with none stick spray and bake at 350 degrees for 30-40 minutes. Cook uncovered for the first half and then cover with tin foil for the last 20 minutes.

Serve hot and enjoy!!!






Grilled Polenta

I love polenta. It is naturally gluten free and goes great as a side to many different dished. Making it from scratch is not hard but I prefer to buy Ancient Harvest Quinoa Polenta. All the work is already done for you and its filled with protein and fiber.


1 Package of any Ancient Harvest Quinoa

1-2 Tbs Olive Oil

1 tsp Salt

1 tsp Pepper

Cheese Optional* Any kind that melts well

Start by cutting the polenta into round about 1 inch thick. Place them on a plate in the fridge for at least an hour. This will insure that they will not fall apart. When your ready to grill, brush each piece will olive oil on both sides and season will salt and pepper. Place over BBQ on medium heat. They need about 2 minutes on each side. If using cheese, add after turning. Serve as a great grill side or as an alternative vegetarian protein similar to a veggie burger.



Guilt Free Cheese Cake

Since I was young I have always loved cheese cake. With all the sugar, cheese and a crust filled with gluten it has become a treat that I no longer get to enjoy. I decided to create my own that comes in at under 200 calories and with a gluten free crust.


35 Crunch Master Gluten Free Gram Crackers

2 Tbs Cant Believe its not Butter

1 Tbs Brown Sugar

1 Box Jell-o Cheese Cake Pudding

1 3/4 Skim Milk

1 Tbs Caramel

Place the crackers, sugar and butter in a food processor and blend. Separate mixture into 4 small bowls, pressing it down and forming a crust in the bottom of each. Now, mix the pudding mix and milk together in a bowl, continue to mix until it firms up. Now slowly add the caramel and swirl into the pudding. Spoon pudding into each bowl and refrigerate for 1 hour.


Orange Shebert

With the weather getting warmer I am always looking for a cold treat that is easy and fun to whip up. This recipe is fat free and filled with the good stuff. Don’t need to feel guilty about this one.


1 Cup Orange Juice

1/2 Cup Skim Milk

2 Tbs Sugar

1 tsp Vanilla Extract

1/4 Water

Place everything in a container and shake well. Next, pour the liquid into the ice cream maker for about 20 minutes. Serve cold with straw and spoon and enjoy.

* If you don’t have an ice cream maker then use ice instead if water and place it all in a blender.




Mango Salmon

The hardest part about living in the city is not having a BBQ. When I am home in NY the first thing I do is start creating some great BBQ dishes. Mango and Salmon just seemed like a great pair.

1 Lb Salmon
1 Mango
1/2 Tbs Salt
1/2 Tbs Pepper
1/4 Cup White Wine
Juice of 1 Lime
1 Tbs Brown Sugar
2 Tbs Gluten Free Teriyaki Sauce or BBQ Sauce
1/2 Tsp Chile Flakes

Start by peeling mango and chopping flesh into pieces. Place mango and everything except salmon in a food processor. Blend it all together. Pour mixture over salmon and allow it to marinade form one to four hours. The either grill or broil until fully cooked. Enjoy!


Rice & Cheese for 1

This recipe is a great go to recipe. I designed this recipe to feed one person which is great if you are looking for a quick meal but you can easily adjust the amounts to feed many more. It can also be baked to make it nice and brown on top or cooked completely on the stove creating something very similar to the classic make and cheese we all had as a child. For a complete meal try adding some veggies or meat to the dish.


1 Cup Rice – White or Brown

1/4 Cup American Cheese Grated

1/8 Cup Milk – Buttermilk work best but whole or 2% would be fine also.

1/2 Tbs Olive Oil

1/2 tsp Salt

1/2 tsp Pepper

1/4 Caramelized Onions * Optional

I start by caramelizing my onions in a small pot until soft and golden brown. Then add oil and milk and stir to combine. Next pour in cheese and continue to stir. Now add the salt and pepper and continue to stir until sauce is fully melted and combined. Finally add cooked rice and mix it all together. If you want to bake it then quickly pour into a casserole disk and bake at 350 degrees for 10 minutes. If you would prefer to finish it on the stove top continue to cook until desired consistence is achieved.



Gluten Free Living Magazine

A few months ago I got a phone call from the writers of Gluten Free Living Magazine, asking if I would be interested in writing an article about my story, along with a fun summer menu.  I was excited to be apart, and quickly got started coming up with ideas. Since it was the middle of winter ,it was hard to really think of summer but they mentioned something about lobster and I was inspired. I created a fun menu of East meets West combining some of my Asian flare and the traditional New England lobster roll idea. The menu includes a great recipe of my GF Coconut Shrimp, Jay’s Mango Salsa, Lobster Roll, Asian Slaw and always with a little cocktail to wash it all down. For more details and all the recipes pick up a copy today!!! You can find it here or at a local Barned and Nobel, Target and Rite Aid.

I was recently asked to join the magazine for the next year and help create some great seasonal menu plans. If you subscribe now you will save a lot on each issue and you will be the first to see all my menus and recipes.


Qdoba recipes

If you have ever been to the fast food change Qdoba and have tried the rice they use in every burrito and bowl it is something very unique. Fruity, sweet and tangy. Living the gf life rice become a staple and I am always coming up with way to play with it.


2 Cups Cooked White or Brown Rice

1 Lime

1/2 Cup Chopped Cilantro

Once Rice is cool place in a large bowl. Add juice of the one lime and all the copped cilantro. Mix well by fluffing with a fork. Serve as a side dish with any first or Mexican style chicken dish. You can also add a little lime zest for some added zing.