Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

Everything was local, purchased from the Greenfield Farmer’s market, the Lacinato Kale, the Fire Ball Pepper, the garlic…. This red pepper adds a low-heat kick, which is delicious, and not overbearing. I ate the whole bunch myself! Any kale will do, but there is something exceptional delicious about this particular variety.

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

1 bunch Lacinato kale, washed, trimmed, and torn into bite size pieces

1 clove garlic, minced

½ Fire Ball or Cherry Bomb pepper, thinly sliced

2T Extra virgin olive oil

1/4t salt

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly, makes it even more tender. Serve immediately. Also delicious at room temperature.

Hearty Fall Vegetable Bean Soup with Greens

hearty fall veg soup

I broke into my stash of local corn I turned into frozen niblets this summer, mostly everything else is still available in abundance. SO MUCH YUM in a bowl. I used baby limas, I love their creamy mellow, nutty, flavor. You can use any kind of pasta you like or omit it completely- SO. GOOD. WITH.

Hearty Fall Bean Soup with Greens

Wheat-free * Gluten-free

1 medium onion, medium dice

1c tomato puree (I use the bottled glass tomato puree, not a fan of tomatoes in cans)

1 carrot, cut in moons

1 clove garlic, minced

2c baby Lima or cannelini beans, cooked and drained

1-1/2c potatoes, medium dice (about medium, or 4-5 small)

1c corn niblets

2c greens (kale, spinach, Swiss chard) torn into bite size pieces

2t turmeric, fresh or 1t dried

2t hot red pepper flakes

1/4t black pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh basil *optional

2c cooked gluten free pasta- your choice- elbows, ziti, penne, fusili (I used GF elbows)

1t pink salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions, carrots, garlic, salt, pepper, red pepper, and turmeric until golden and soft. . Add the potatoes and the tomato puree and then the boiling water, then the bouillon cube (or powder).

Bring to a boil and reduce heat and simmer for 30-40 minutes.

Add the cooked beans. In the last 5 minutes of cooking, add the greens, fresh frozen corn, cooked pasta and the basil. Garnish with fresh basil and nutritional yeast.

Black & White Bean Soup with Greens

*Black & White Bean Soup with Greens

Black & White Bean Soup with Greens

This soup is wonderfully hearty and delicious. The rice can be substituted with gluten free pasta or another grain of your choosing. Adding in a mix of greens would be amazing but I am partial to kale.

Wheat-free Gluten-free

1 large onion, medium dice

1c tomato puree or crushed tomatoes

2 cloves garlic, minced

1c cannellini beans, cooked and drained

1c cooked brown rice

1c black beans

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh basil *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, rice, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes then the boiling water, the bullion cube (or powder), smoke flavor if using. Bring to a boil and reduce heat and simmer for 20-30 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh basil. Garnish with fresh basil and nutritional yeast.

Happy Gluten Free New Year with a Side of Yoga!


I am kicking off 2014 with 30 days of YOGA and 30 days of being totally Gluten Free. I am also entertaining giving up alcohol but seeing as I have a compulsion towards extremes, I may not name that one, however, as of now I am 2 days in to no alcohol and several days in to no gluten and a  minimum practice of 30 minutes of yoga a day- in addition to my regular work out (spinning, running etc). I know my body does better without wheat…it just does. I feel less foggy, less tired, more clear. I think there are so many people running around with undiagnosed food allergies, I understand though, sometimes it is just feels easier to feel like shit than to really address what has to change for one to feel better…food is HUGE. Messing with one’s food…even bigger.

My thoughts going into this are to create a new and fresh repertoire of every day gluten free comfort go-to foods and treats and in that, establish a super awesome baseline of eating, kind of like creating a new habit of vegan, gluten-free deliciousness. I will do a lot of the food preparation myself, however, I will also try to document my take out and eat out meals as well- so far, my favorite places include a local authentic Thai place called Hattpon’s, a new Indian Restaurant called The Clay Oven, and my favorite Mexican Burrito place in town called Mesa Verde. I am still working out my Chinese and Japanese food options in and around Greenfield but am confident that there will be plenty of steamed mixed vegetables and Nori rolls in my future, even if I have to bring my own GF soy sauce (Tamari).

I have a tendency, as do many people on restricted or limited diets,  to fall into the path of least resistance, meaning; I eat a lot of packaged foods that state what they are or more evidently what they are not, i.e. vegan cheese, gluten free cookies etc….My hope is to create tons of delicious foods this month that are FOOD based, not label based, that are gluten free, dairy free, and animal free AND AMAZING (obvi). I AM SO EXCITED. #vegetablesrule

So much of how we approach our food is mental. I have seen it in my clients; those who want to lose weight, those who have been diagnosed with a food intolerance to wheat or dairy, and also my clients suffering from a more serious affliction such as diabetes or heart disease; the diet becomes more about what they CAN’T eat, not so much about what they CAN.

Bottom line, the most nutritious and beneficial foods are whole foods, mostly plant based, seasonal, local, and organic if possible. They do not come in wrappers, they are not made in a lab, they are not specially formulated off in some secret scientific kitchen somewhere- they are fruits, vegetables, and grains, you buy, grow or glean them and then cook and eat them.  #poweredbyplants

If you are down with coming with me, the basics of what you will need are:

Veggie Essentials

These are veggies that I try to always keep in the apartment. They are the basis of so many dishes, soups, and meals.

  • Onions
  • Garlic
  • Carrots
  • Celery
  • Fresh Ginger

Daily Veggies

These are the veggies that I shop for every other day or so, they usually star in the dish, or are a featured component in one of the recipes. They too, can be used to add into soups, meals, and juices- but I am looking and hoping to use them at their freshest- they are also the veggies that tend to spoil after 3-4 days- but can and still will be used. * I use all of my kale stems for juices, wilted spinach for soups or sautés etc.

  • Kale- all varieties
  • Baby spinach
  • Broccoli
  • Cauliflower
  • Cabbage- all kinds
  • Collards
  • Artichokes
  • Brussel Sprouts
  • Green Beans
  • Escarole
  • Lettuces

Stock Proteins

  • Peanut Butter and or other nut butters
  • Tofu
  • Tempeh
  • Beans (see Beans below for types) canned & dried

For your Shakes/ Smoothies/Superfoods

  • Chia Seed
  • Hemp Seeds
  • Raw Protein Powder (mine is fermented brown rice based)
  • Raw Coconut oil/butter or Coconut Manna (spread)
  • Raw Nuts of all kinds for milks, snacking
  • Acai Powder -*opt
  • Maca Powder *opt
  • Raw Cacao Powder *opt
  • *Raw Cacao Nibs * opt
  • Goji Berries *opt

Stock Cabinet Essentials

  • Extra Virgin Olive oil
  • Toasted Sesame oil
  • Himalyan Sea Salt
  • Black Pepper
  • Cayenne Pepper
  • Tamari
  • Ketchup
  • Maple Syrup
  • Agave Nectar
  • Mustard
  • Vegan Mayonnaise
  • Coconut Oil
  • Sriracha (asian hot sauce)
  • Brown Rice Pasta
  • Rice Noodles (asian markets)
  • Rice wrappers (asian markets)
  • Miso (goes in the fridge)

Stock Grains

  • Brown Rice
  • Quinoa
  • White Basmati Rice
  • GF Rolled Oats
  • Millet

Stock Beans

  • Chick peas
  • Red Lentils
  • Lentils
  • White Beans
  • Black beans
  • Kidney Beans
  • Green Split Peas
  • Moong Dal (yellow split peas)

Some tips going into this….Keep it simple. Don’t freak out. Set yourself up for success.

Come with.

Happy New Year.




Gluten Free Green Falafel

*gluten free falafel


Unbelievably delicious……this green, gluten free Falafel can be served as an appetizer with hummus,  lemon tahini sauce, and hot sauce or sriracha or eaten as a main course. Stuff a gluten free wrap with falafel, lettuce, sprouts, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.

Makes 6-8 patties, can be frozen.

1-1/2c fresh kale, de-stemmed, torn into small pieces

1-1/2c chickpeas, cooked, rinsed, drained (= 1 can)

1/2 onion, rough chopped

1 spring onions

2T tahini

2t cumin

1t pink salt

2 cloves garlic

1/2c cooked brown rice or quinoa

1/4c all purpose gluten free flour

1 lemon, juiced

Olive or grape seed oil for pan-frying.

Combine all ingredients except the flour in a food processor and process just until all is blended and mixture can be formed. Taste and adjust the seasonings; more salt, more cumin, more lemon juice etc to your liking.

Heat up a large cast iron skillet or frying pan over medium heat.

Transfer into a mixing bowl and add the flour and mix in until well incorporated.

Add the oil into the hot pan. With a cookie scoop, scoop out the chickpea mixture and place in the pan, not overcrowding. With a spatula, gently flatten the domes. Cook for 5-6 minutes per side or until they are golden brown crusted and then flip. Remove to a plate. Eat cold or hot! Serve with Lemon Tahini sauce. 

*green falafal

Lemon Tahini sauce


Juice of 1 lemon

½c tahini

pink salt to taste

black pepper

1/4c water

In a small bowl, add all of the ingredients and whisk until smooth and to the desired consistency. If a thicker sauce is preferred, use less water. Serve over cooked greens, salads, or falafel.

Spicy Sesame Tofu

*Spicy Sesame Tofu       

I didn’t even press the tofu- which lends for a firmer texture, and it came out awesome. Fresh ginger would be and is AMAZING in this, I just didn’t have any in the house. I ate this with a big bowl of Sautéed Kale and Sprouted Quinoa, and my homemade Siracha Sauce. FRICKEN DELICIOUS.

        Spicy Sesame Tofu            

1-pound firm tofu, cut into cubes

2T extra virgin olive oil

1T tamari or shoyu

2t agave or maple syrup

½ of one fresh hot pepper or 1/2t hot pepper flakes

1 clove garlic, smashed and minced

2T nutritional yeast

1t hot sesame oil

1/4t pink salt

2T un-hulled sesame seeds

*fresh ginger

In a large skillet or frying pan, heat up the oil and add the garlic, hot pepper and sesame seeds and sauté just until barely golden. Add in the tofu and pan fry over medium high heat, tossing often to brown all sides- about 6 minutes. Add in the tamari or shoyu and coat the tofu well by tossing the tofu around the hot pan- almost until the tofu appears dry. Add in the sweetener and the hot sesame oil and continue to toss. In the last moments of cooking, add in the nutritional yeast and coat the tofu. Serve hot or cold.

*Fresh ginger is AMAZING in this. Add in 1” piece- grated when sautéing the garlic.

*dragon bowl