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This recipe is straight out of the Ultimate Reset plan and let me tell you, it is SO good! I love red peppers and I love yams, so this was right up my alley. Want to learn more about the Ultimate Reset? Hit the 'Contact' button below - let's connect!




Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 2.

Nutrition (for 1 serving) 

Edamame & Roasted Corn Succotash

(makes 2 servings)

1 cup fresh corn kernels


1.5 cups shelled edamame

2 Tbsp. extra-virgin olive oil

1 medium shallot, diced



2 Tbsp. rice vinegar

4 Tbsp. fresh lime juice

4 Tbsp. fresh cilantro, chopped

Himalayan salt (to taste; optional)

Herbal seasoning blend (to taste; optional) This has been a family favorite since I was a small child. In fact, this was THE meal to request when there was a birthday in the house.

It's so easy to make, and delicious to boot.

I didn't have a meal in mind for this evening, but I did have a flank steak in the fridge just waiting to be used. It was a beautiful day, so I thought one last grilled meal would be a fitting way to bid summer farewell (it's supposed to rain tomorrow!).

Without much ado, here is our tried and true, family favorite recipe for the most amazing flank steak you will ever taste. Don't believe me? Make it, I dare you. ;)

Marinated Flank Steak


Flank Steak

1/4 Cup Gluten-free soy sauce

3 TBSP Oil

2 TBSP Sesame Seeds




Remove fat and "film" and cut the flank steak into serving size pieces (optional) - place in a marinating container.

Mix the soy sauce, oil, sesame seeds, brown sugar and crushed garlic together - pour mixture over the flank steak.

Marinate 5-6 hours (I only marinated 1 hour tonight).

Broil or barbecue (for med-rare I leave it on the grill for 4 minutes per side).

Cut into thin slices against the grain.


By the way, see those purple fingerling potatoes next to the steak? Well, I must brag a little....I pulled those out of my garden today - they were my first ever harvest of home grown potatoes!!  I just might have a green thumb after all...

I used to think that beets tasted like dirt. My opinion has changed, thanks in part to learning how to cook them in the most delicious (and simple) way. When paired with sweet potatoes, beets are like candy. I am a fan of quick and easy dishes in the kitchen, so this is one of my favorite go-to side dishes. I made these for Easter, and everyone approved - even the kids!

I use organic sweet potatoes (I buy the orange ones, known as yams) and red beets (I don't think the flavor is near as good when using the yellow beets). I always use different amounts and sizes of beets and sweet potatoes, so I adjust the ingredients up or down depending on how many I'm using. I also don't use measuring spoons. Fewer utensils = less time cleaning up the kitchen! It's hard to go wrong with this recipe. 1. Peel sweet potatoes and beets (save the beet greens for juicing, they are excellent!). NOTE: You might want to wear some gloves, as beets do stain hands. I remove beet juice from my butcher block by spritzing Vinegar on and wiping the surface clean with a sponge. 2. Chop into bite size pieces and toss into a bowl. Cut the sweet potato chunks slightly larger than the beets as beets tend to take a little longer to cook - cutting the beets smaller will even out the baking times so you don't have to worry about starting beets before the sweet potatoes (I usually forget to cut my sweet potatoes larger than the beets, go figure). 3. Drizzle Olive Oil onto the beets and sweets - use enough to lightly coat every piece. I used about 1.5 TBSP for the amount prepared.

4. Sprinkle in some Garlic or Onion Powder. I have used both garlic and onion powder. I prefer the onion powder as it produces a sweeter taste in the end, but they are both good, so experiment! I used about 1/2 tsp for the amount prepared as I don't want to have garlic breath when my husband gets home from work!

5. Grind in Salt and Pepper

6. Stir it up and spread the sweets and beets on a rimmed baking pan

7. Bake at 425 for ~30-45 minutes (stirring once). The larger the chunks are, the longer it will take to cook. They are done when the beets can be easily pierced with a fork. Warning: If you are new to the world of eating beets, you should know.... After consuming beets, you will stare into the toilet in shock - don't be alarmed, pink pooh and pee is to be expected after eating beets. You aren't dying, it's just the beets! Your kids might think it's cool...

Do you like beets? If you don't think you do, I challenge you to make this - give beets a second chance! Also, I'd love to hear the popular vote - what do you prefer, onion or garlic powder on your sweets and beets?

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I eliminated dairy from my diet (what a challenge it was in the beginning!) and began using coconut milk (Trader Joe's Unsweetened) and almond milk as a replacement for dairy. It hadn't even crossed my mind to make my own almond milk until I went on a weekend getaway with friends and one of my eco-conscious friends was toting around a jar full of homemade almond milk. A light bulb turned on in my head and I realized that I could be saving a few bucks if I made my own, too. So I returned from our weekend trip, purchased a huge bag of almonds from Costco, and dove into making almond milk. It is surprisingly easy to make and tastes great!

We use almond milk most often on cereal and in smoothies, but I'm happy to report that I've even used almond milk (with a splash of lemon) as a replacement for buttermilk in recipes (the results were delicious).

You can soak the almonds in water overnight for added nutritional benefit if you want. I never soak the almonds because I tend to 'need it now' when I'm making a new batch. I don't add a sweetener, but in the future, I might add either flax or chia seeds to it in order to boost the nutritional benefit. Don't add these if you plan on straining the milk. I don't strain my almond milk because you lose the fiber (and the seeds!) if you strain it.

I store almond milk in a canning jar in the fridge and give it a shake before pouring, as it will separate (see above).

Here's a quick and easy recipe for almond milk:

Almond Milk Recipe If you want to strain away sediment, place a thin tea towel, cloth napkin or cheesecloth over a large bowl. Pour almond milk slowly into sieve and allow it to filter through. To get the last little bit through, pick up the corners of the cloth and squeeze the milk through. Prep and cook time: 35 minutes

Feeds: 4-6

2 yellow bell peppers

2 red bell peppers


4 green onions, chopped


Heat the grill to med-high.

*This recipe is straight out of a

I’ve made this recipe time and again and it’s absolutely the best gluten-free bread I’ve ever had (seriously).

I love sourdough and rye breads and had missed them since going gluten-free. My remedy was to add some caraway into my bread and I absolutely love it. If you don’t like caraway, go ahead and leave it out – your bread will still turn out well.

I originally made the Brioche Sandwich Bread recipe posted over at Better Batter, but it left much to be desired, so I decided to experiment. My goal in creating this recipe was to use fewer eggs and to have it taste amazing so that I could have a budget friendly bread in my kitchen (let’s face it, Udi’s is expensive!). Basic White Sandwich Bread (Gluten-Free)

2 ½ tsp yeast


1 tbsp caraway seed (optional)

1 ½ tsp apple cider vinegar

1 ½ tsp sugar



2 ¾ cups flour ( Better Batter GF flour)

½ cup unsalted butter - softened (for dairy-free, use a substitute)


*The bread takes a long time to rise. It just plain won’t rise for me on the counter. If after an hour in the oven at 170°, it still doesn’t look as big as you think it should be…have no fear, it will rise more when you bring the oven up to baking temperature.

*If you use a USA Pans pan with a lid – DO NOT use the lid for this recipe. Your bread will cave in all over the place if you do and you will be sad to have wasted your ingredients on it (I did this quite a few times as I tried over and over to perfect the recipe with the lid on – it just doesn’t work). Leave the lid off, you won’t be sorry.

*You can use ½ cup shortening (I've tried, coconut oil and other non-dairy butter substitutes - they all worked) or ¼ cup shortening with ¼ cup butter or ½ cup butter. Any combo of shortening seems to work for this recipe, so if you have a preference for one thing over the other, try it – it should work just as well.

*Better Batter Gluten-Free flour has xanthan gum in it. This recipe may be compatible with other gluten-free flours, however, you will need to add some xanthan gum if your mix does not contain it (you may have to experiment to find the right measurement).

If you try this recipe out, I’d love to have your feedback (the good and bad). Please come back and let me know how it worked for you.



This post is linked up to a weekly blog hop here:   Laura's Gluten Free Pantry 

Simply Delicious Guacamole: 



1-2 garlic cloves minced


I know I said I'd be posting more frequently in the new year...but so far that hasn't panned out as I just haven't had the energy. I've felt pretty miserable since late November and am still not sure what the issue is (constant nausea & no energy among other things). I'm going in to have more blood work done next week.

Anywho, I did want to share that I've switched from buying Udi's Gluten-Free bread to baking my Gluten-Free bread at home.

I calculated out how much my weekly loaf is costing to bake at home, and I am happy to report that it came in at just about $2.16 (I had to guesstimate on some of the prices of ingredients and this was assuming I was buying some ingredients in bulk). I buy organic free range eggs, so the price would be quite a bit less if I didn't (not that I'm switching back). We had been spending a little more than $10/week on 2 loaves of Udi's GF bread (ouch). Now we're getting away with one loaf each week (because it's a big loaf) and we are happy to be saving money this way! This recipe is so simple. Brioche Sandwich Bread (from Better Batter)

This bread is wonderfully soft, and it keeps longer than the typical gf bread, because of the generous amount of lecithin supplied by 6 eggs. This is a real bonus for those of us who don’t like to bake as often. It also makes utterly divine French toast.

Don’t be intimidated or put off by the amount of salt called for in the recipe. This bread isn’t salty at all, but the salt helps the texture and keeping quality of the bread immensely.

1 package active dry yeast (2 & 1/4 teaspoons)

1 cup warm water (not too hot or you'll kill your yeast - use water that feels neutral to your finger - your body is 98.6, so this is a great way to measure your water temp)

1 1/2 tsp vinegar

2 1/2c Better Batter Gluten Free Flour (order in bulk directly from

Better Batter

for extra savings!)





8 Tbsp shortening


Preheat the oven to 175. Grease a 9×5x3 inch loaf pan.

Stir the yeast into the warm water and let sit for a few minutes. Put the yeast water, vinegar, flour, sugar, honey, salt, and eggs into your electric mixer and beat until very smooth.

Add the shortening, one tablespoon at a time, beating for an additional 3 minutes after the last tablespoon of shortening has been added.

Spoon into your pans and let rise in the oven for 1 hour.

Increase the heat to 375 and bake for 45 minutes. Turn out onto a rack to cool completely before slicing.

Wrap tightly and freeze, if desired.


I tried varying the recipe using both butter and coconut oil in place of shortening. Both variations baked just fine, but the coconut oil caused the crust to burn quickly when toasted (and that didn't taste so great). I used salted butter in the butter version...which I probably shouldn't have. The end result tasted really buttery (great for toast, but not so great for some sandwiches). We have opted to keep the recipe as is for our sandwich making needs. Overall, I'm really satisfied with this recipe - and enjoying the savings seen in our weekly grocery shopping!

Have you ever baked Gluten-Free bread? Gluten-Free Gingerbread Men (Vegan)

1/2 cup coconut oil (can sub regular shortening)


2 Tbsp applesauce

2 1/2 cups Better Batter Gluten Free Flour














Winter Vegetable Soup

Prep time 25 minutes | Cook time: 40 minutes



2 Granny Smith apples, cored & chopped

1 butternut squash, peeled, seeded & chopped

2 carrots, peeled & chopped

1 sweet potato, peeled & chopped

5 1/2 cups GF vegetable broth


pinch of cayenne pepper


coarse salt & freshly ground pepper, to taste

1/4 cup fresh basil

4. Garnish with chopped fresh basil, if desired.

A simply wonderful meal - even the kids liked it!
 

Gluten-Free Pie Crust

2 1/2 cups Better Batter Flour



1/8 tsp Baking powder


5 Tbsp shortening (we like butter flavored)


2 tsp cider vinegar









