Category Archives: Recipes

Inspired recipes that I’ve made over the years. They include my favorites, interesting finds, vegan and paleo friendly, as well as some ethnic specialties from the Philippines.


Last Day of Whole30

Today is the day; I am finally done with the Whole30! Hubs made it one day, and opted out. I think changing his diet, in addition to the lifestyle changes he was making, was just too much. But I can proudly say that both he and I haven’t had an alcoholic beverage for over a month, so that’s pretty awesome. I’m especially proud of him! I’m also thankful for his support while doing the Whole30. He was the one to push me at home and remind me that I could do this. He was there questioning the things I ate; and while it was annoying at times, I’m glad he was around to do it. Lord knows, I may not have made it as far without him. Sometimes I need a swift kick in the ass when I get super intense cravings. Heck, I need that sometimes when food is not even the matter at hand! ;)

So, I’m finished with Whole30 and I have seen some significant changes, the main one being that the pain I felt almost daily with my digestive system has eased up a bit. I have also noticed that my clothes are a little looser, I have more energy, and my taste buds have changed big time. I had some sunflower butter that had added sugar- bleah… too sweet! It appears some things are too sugary for me. (I’m still craving a 1pump white mocha espresso drink from Starbucks, however!) I didn’t exactly do the reintroduction part of the program the right way, and I’m ok with that. I seriously believe that from here on out I will follow a primarily paleo/primal diet; it just seems to work.

So here is to Whole30…YAY! Thanks for helping me realize how much diet factors in on the journey to healing myself and others.

What’s For Dinner?

I try out new recipes often, but I don’t post the process or the final result. I write a draft or two about it…but yeah, never get around to posting. One main reason for this is that sometimes my culinary experiments don’t turn out just right, or it is not beautiful. Take tonight for example tasty food. Did my potato cakes turn out wonderfully round and in tact? Heck to the no. Some of my chunks were too big and some cakes would not hold together. But boy, oh boy were they delicious! I’ve decided in an effort to consistently blog I will not care how the meal turned out, or care whether or not I got a great photo. Because really, it’s not a big deal. And I cook an awful lot of food. I need to share these dishes with you!! So here you go, Sweet Potato Cakes and Apple -Pomegranate salad with Hazelnut Vinaigrette.

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These potato cakes are an adaptation of Sweet Potato cakes in Yotam Ottolenghi’s plenty cookbook. Beautiful recipes with pics to back it up. I love this book so much, but many recipes, although they are veggie based, have creams, butters and cheese. In my never ending quest to clean up my diet I have decided to try to rework some of these recipes suitable for me and my family. I swapped agave for sugar, almond flour for regular flour, cauliflower cream for sour cream etc…

Delicious! The salad is something I threw together with a few ingredients I had at home. Apples, pomegranate, hazelnuts…YUM!

Sweet Potato Cakes with Cauliflower Cilantro Cream Sauce

2 1/4 lbs peeled sweet potatoes, (I used 2 large white sweet potatoes and 1 regular Idaho potato) cut into large chunks
3/4 cup almond flour
3 tsp tamari
1 tsp salt
1 tsp agave
4 tbsp chopped green onion
1/2 tsp ancho chile powder
olive oil for frying

Place chunks of potatoes in a large pot with water. Boil until soft. Drain and let cool. Place in mixing bowl and mash up. Then add rest of the ingredients, except olive oil, and mix everything together. Shape into little patties.
Heat some olive oil in a non-stick frying pan. Add each cake and fry for about 6 minutes on each side, or until browned. Serve hot with sauce.

Cauliflower Cilantro Cream Sauce

1 head of cauliflower cut in pieces (You will only use about 1 cup of the cream to make the Cilantro Sauce)
water to boil cauliflower
1 clove garlic
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp chopped cilantro
salt and pepper

Fill pot with water just until cauliflower pieces are covered. Boil until tender. Transfer to a bowl and blend with a hand blender. Add more water if needed. When it is the consistency you want it at, add the remaining ingredients.

Hazelnut Vinaigrette
3 tbsp champagne vinegar
2 tsp dijon mustard
1 tsp honey
1/4 cup hazelnut oil
1/4 cup whole hazelnut
Toast hazelnuts in oven at 300 degrees for 12 minutes or until brown. Let cool, then chop. Combine first 3 ingredients and whisk. Slowly add the hazelnut oil till it’s combined and looks smooth and silky. Add chopped hazelnuts to vinaigrette. Use over apple -pomegranate salad.




Gluten-Free Butternut Squash Bread with Hazelnut Streusel

Remember that day I had worked from home…when Gabriel decided he wanted to throw up all over the place? I worked on developing recipes and came up with this little bad boy. Gluten-Free Butternut Squash Bread with Hazelnut Streusel. I said I would post the recipe if it turned out good. It did…so here you go. And while you scope it out, may I suggest listening to some tunes from Sara Bareilles to get you going. Matt and I are going to go to her concert tonight! Squeeeeeeee!!!!!

Adapted from King Arthur Flour’s Easy Pumpkin Bread Recipe

198g vegetable oil
2 2/3 cups granulated sugar
4 large eggs
425g roasted butternut squash
150g water
400g King Arthur All-Purpose Gluten Free Flour
1/2 tsp baking powder
2 tsp baking soda
2 tsp xantham gum
1 1/2 tsp salt
1 tsp nutmeg
1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract


1/4 cup King Arthur Gluten-Free flour
1/4 tsp xantham gum
1/4 cup brown sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
3 tbsp cold butter
1/4 cup hazelnut


Roasted my squash. While this was going on I combined all the wet ingredients in one bowl and the dry in another. I then combined the two.


I measured the nuts out whole and then chopped them. After putting the batter in a loaf pan I then mixed all the streusel ingredients and sprinkled on top.


Oven temp at 350 and bake for about 50-60 minutes until this bad boy is done!

Black Beans and Egg with Avocado

This is my go to recipe when I have leftover black beans and need something yummy and fast. Super good, super simple, and delicious.

Black Beans and Egg with Avocado

leftover black beans ( can of black beans rinsed and simmered with garlic, cilantro and a touch of salt)
1 egg (fried or poached over med)
1/2 avocado
squeeze of lime
Extra cilantro (optional)
dash of hot sauce

Black Beans and Egg



The view from our balcony. I love having my meals out here. I love being out here period.

lemon miso tahini dressing

Lemon, Miso, Tahini Dressing

I love lemon, miso, and tahini. So naturally when they all get together it’s deliciousness in my mouth. There are many dressings out there that have lemon, miso, and tahini and they are all so very tasty. This recipe is my own. Inspired by all the different recipes I have found and attempted, this was created. My version is VERY lemony, and I don’t mind that at all. Matt and the kiddos like it too. Therefore, it’s a keeper. And I make it often. I make different variations of this basic recipe, depending on what I am having. Sometimes it is more of a spread, other times it is a dip, but most of the time it is a dressing. Try it out and please, feel free to add your own variations and let me know how it goes and what you like. Enjoy!

Lemon Miso Tahini Dressing

2 tbsp tahini
1 1/2 white miso
1/2 tsp chopped garlic
1/4 cup lemon juice
2 tbsp water
1 1/2 tsp agave nectar
1/4 tsp white pepper

Combine tahini and miso into a small bowl. Add remaining ingredients and mix until combined. YUM! Yields about 1/2 cup of dressing