Barley Bowl

Barley Bowl with Lemon Tahini Sauce.



I recently came across a recipe for a barley bowl on instagram, and I used this recipe as an inspiration for this bowl. When I first made the original recipe and felt it was lacking in flavor. So I added a few different ingredients along with the tahini sauce , and it turned out delicious!



1 Cup cooked Barley

1/2 avocado-sliced

1 Tablespoon roasted pine nuts

1 large Kale leaf – coarsely chopped


1/2 Cup plain greek yogurt

1 Tablespoon finely chopped chives

1 Tablespoon tahini

1 Teaspoon lemon juice

1 Teaspoon lemon zest



Cook your barley as directed on packaging. Roast pine nuts on stove top over low heat, only for a few minutes ( until golden brown). Mix together, barley, kale, roasted pine nuts, and avocado. Separately, mix your ingredients together for the sauce, and add to the top of the bowl.

Gluten-Free Fresh Veggie Hummus Pizza


Crust ingredients:
2 cups brown rice flour
1/2 garbanzo bean flour
1/2 coconut flour
1 tsp salt
1/2 tsp baking powder
1 Tbsp sugar
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil

1 cup hummus (any flavor your prefer)
1/4 a red onion sliced
1/2 a bundle of cilantro
1 avocado sliced
A handle full of cherry tomatoes sliced

Directions :
Preheat oven to 350 degrees.
In a small bowl, combine yeast and 3/4 cup of the warm water . Let this set for 5 minutes to activate the yeast. Sprinkle in the 1 Tbsp of the sugar a few minutes in.

In a large bowl, combine your flour blend, salt, and baking powder. Mix well.

Add the yeast into your dry mixture. Combine in olive oil and the additional 1/2 cup warm water . Mix completely , creating your dough. You can use your hands or a wooden spoon to fold the dough.

Lightly coat a baking sheet or pizza stone with non-stick spray or line with parchment paper.Use your hands to flatten and spread the dough out. You want the dough to be fairly thin.

Bake the crust for about 30-35 mins. Until it becomes golden brown. Your crust might look cracked a little…this is normal.

Allow crust to cool for a few minutes, then spread hummus and top with your fresh veggies.

Spicy Roasted Brussels Sprouts



2- 32 ounce containers/bags of Brussels sprouts (frozen or fresh)

3 shallots thinly sliced

5 strips of turkey bacon-chopped

1/2 tsp crushed red pepper

2 Tbs of Olive Oil

Salt & Pepper to taste


Cut Brussels sprouts in half, or quartered if very large. Brown the turkey bacon in a pan over medium to high heat until cooked( or microwave for about 3 mins for a quicker option).Remove turkey bacon from pan, add the olive oil and shallots to the pan and sauté 1 to 2 minutes. Add the Brussels spouts, cook until they soften and brown. Season with salt, pepper, and crushed red pepper. Remove from pan and top with cooked turkey bacon.

Hummus Bowl

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This is not so much a recipe but more so an idea for a fun and easy meal. My intentions with making this hummus bowl was to create a meal out of something I would normally snack on. This is a great alternative to snacking on hummus with crackers, or a good replacement for your standard salad. All the ingredients are fresh & raw.


1 bunch of Kale

4 small carrots

3 small bell peppers

1/2 yellow squash

handful of snap peas

1/4 cup quinoa

2 Tb hummus ( I used eating right brand: spinach & artichoke)


Place all ingredients in a bowl and either dip in hummus or mix together and eat as a salad.

Pumpkin “Fauxnuts”

These pumpkin doughnuts or “fauxnuts” are not your typical doughnuts, but are definitely delicious. These are a healthy alternative to an otherwise fattening treat.

photo 1


1 small can Pumpkin Puree

1 cup Brown Rice Flour

1/4 cup Coconut flour

1/4 cup applesauce

1/4 cup stevia baking sugar

1 Egg

2 Egg Whites

2 teaspoons Cinnamon

1/2 teaspoon Nutmeg

1 teaspoon Baking Powder

Optional: chocolate chips or carob chips


Preheat the oven to 375. Mix all ingredients in a large bowl until smooth.  Grease doughnut pan , and fill each doughnut 3/4 the way full with batter. place in the oven and bake for 25-30 mins.

Protein Cookie Dough Bites

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for this recipe simply follow my Faux dough recipe.

  • Use the brown rice flour option
  • Oat flour instead or rolled oats
  • Add 2 scoops of vanilla protein powder.

Roll into bite sized balls, and store in the refrigerator

Chia Seed Pudding Breakfast Bowl

This was a random mix of ingredients I threw together that turned into something delicious. I made this bowl for breakfast using my Chia Seed Pudding recipe .This is a great breakfast bowl, packed with nutrients and protein.




1/4 cup rolled oats

1/2 a small apple- diced

a handful of pepita seeds.