Cinnamon Apple Muffins

  • Preheat oven to 350F, line 10 muffin cups with paper liners.
  • In a large bowl, combine all the dry ingredients. In a smaller bowl combine all the wet ingredients.
  • Stir the wet ingredients into the dry ingredients mix it all together well. fold in the apples. Spoon the mixture into the lined muffin cups and bake in the oven for 30-35 min. Let the muffins cool in the pan for 30 min , then serve.
  • These muffins are great for breakfast or a snack.
Happy baking!

Gluten Free Apple Crisp

1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg
2. In a smaller bowl, combine oil, honey and vanilla
3. Stir wet ingredients into dry
4. Place apples in a 2-3 quart glass baking dish
5. Crumble topping over the apples
6. Cover and bake at 350° for 50 minutes on low rack
7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
8. Serve warm

[highlight color="eg. yellow, black"]This gluten-free, dairy-free apple crisp is great all year round, though especially soothing in fall and winter. Adheres to the food combining guidelines![/highlight]

Homemade Applesauce

Homemade Applesauce

Place apples and cinnamon stick in a large pyrex bowl with lid. Bake covered at 325° for 1½ hours.

Allow to cool slightly, then crush apples with a potato masher until sauce is desired consistency

Gluten Free Pumpkin Pie Muffins

In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.  Puree oil, honey, eggs and pumpkin until smooth. Stir wet ingredients into dry.

Place paper liners in muffin tins. Scoop batter into paper liners. Bake at 350° for 35-minutes. Let stand and cool.

Green Soup with Ginger

  1. Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes
  2. Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger (add more to taste), sautéing for 5 more minutes
  3. Add chicken stock, then cook for 10 minutes
  4. Remove soup from heat and puree until creamy and smooth
  5. Pour back into pot, heat and add lemon juice
  6. Serve

* You could use the directions for this soup as a base for other soups, instead of the leeks and the collards use any vegetable like carrots , zucchini , watercress, etc.

Early Spring Greens Soup


In a large saucepan, melt butter with oil and sauté onions until translucent.

Add the asparagus, spinach, watercress and lettuce and cook, stirring occasionally.

Add half of the broth, cover, and simmer mixture over medium heat for about 15 minutes.

Next, place broth mixture – this is easiest done in batches – in a food processor or blender and pulse to puree.

Once entire mixture is pureed, return to saucepan, add remaining broth and simmer, uncovered for about 10 minutes.

Add salt and pepper to taste and serve hot, garnished with the lemon zest.

Steak and Arugula Salad

In a large bowl, combine the romaine lettuce, endive, red onion, arugula and tomatoes, and half of the cheese.

Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper and arrange on a platter. Cut the steaks crosswise into thin slices.

We recommend New York, rib-eye or filet mignon - pan fried or grilled and then chilled

Arrange on top of the salad, add remaining salad, drizzle with dressing and serve immediately.



Super Simple Spaghetti


Cut spaghetti squash in half (clean out seeds).

In a baking dish put spaghetti squash (facing down) in a 375 degree oven.

Bake for approximately 45 minutes or until done. Let cool for about 5 minutes.

Using fork, scoop out the spaghetti squash into a bowl.

Add the remaining ingredients and toss. Eat warm or cold. 

Breakfast Spinach Frittata Muffins

Preheat oven to 400°F.

Drain spinach and set aside.

In a mixing bowl, whisk together eggs and milk.

Once combined, add in sun-dried tomatoes and salt and pepper.

In a skillet, sauté onions in olive oil on medium heat (about 2 minutes, or until translucent), add minced garlic and sauté for one more minute. Add spinach.

In a pre-greased muffin pan, add spinach mixture to fill cups about one-third to half-way.

Pour egg mixture over the top.

Sprinkle goat cheese over the top of each “muffin” and put back in the oven for 10 minutes or until muffins appear puffy and golden.

Remove from oven and enjoy!