Chocolate Chip Cookies (that might be gluten free too!)

I LOVE a good old fashioned chocolate chip cookie. It reminds me of the standard slice and bake Nestle cookies that I had at least once a week as a kid. Good news with this recipe, making a big batch once a week is no biggie! So enjoy with no guilt!


1/2 cup melted butter (grass fed, if possible)

1/4 cup melted coconut oil

3/4 cup brown sugar (you can sub 1/2 cup brown sugar with coconut sugar here if you want to cut the sugar content even more)

2 teaspoons vanilla extract

2 large eggs

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoonsalt

3 cups almond flour (I have used the Bob Mills brand; however, if you have plain almonds on hand, you can grind in food processor to make a flour.)

1 1/4 to 1/ 1/2 cup dark chocolate chips and/or chucks


Preheat oven to 350 degrees. Mix butter, coconut oil, and sugar with a hand or stand mixer. Add in vanilla and eggs. Using mixer, beat for another minute. Add baking soda and baking powder and mix few seconds longer. Slowly add in almond flour. Stir in chocolate chips. Spoon onto a cookie sheet and bake for 12 – 15 minutes.

Spicy Sausage, Pepper, & Quinoa Stirfry

It’s time to spice things up! Try this super simple Cajun stirfry with Andouille sausage and peppers. Add quinoa for a complex carbohydrate to round out the meal.



1 package of spicy Andouille turkey or chicken sausage (nitrate, preservative free)

3 tablespoons coconut oil

3 bell peppers (differing colors), large chop

1 yellow onion, large chop

1 cup dry quinoa (any type will work)

2 cups chicken broth (no or low sodium)

1 bunch scallions, sliced

Dried oregano


Preheat oven to 425 degrees. Cut peppers and onions into large chucks and spread on baking sheet. Coat with 1 tablespoon of melted coconut oil and season with salt, pepper, and oregano. Bake for 10 – 15 minutes. (Long enough to bring out the flavors but not lose their firmness.)

Place rinsed quinoa in sauce pan and cover with 2 cups of chicken broth. Bring to a boil. Reduce heat and cover for 15 minutes.

During the last few minutes of peppers and quinoa cooking, add 2 tablespoon of coconut oil to large skillet. Add sliced sausage. Allow to heat through and flavor the oil before adding peppers and onions.  Stir for 1 – 2 minutes and add cooked quinoa.  Stir again and add scallions.

Taste test for seasonings. Add any additional salt, pepper, or dried herbs of choice. Serve in bowls or cassoulet dish.

Laissez le bon temps rouler!

Roasted Fish with Corn & Pepper Succotash

Easy and simple fish recipes that are also reliable are hard to fine. This is my go-to recipe when I find a good piece of white, thick, and wild-caught filet at the market. You can sub in and out any good quality white flaky fish. I prefer halibut or grouper; however, these are not always available. Cod or sea bass would work fabulous too. For the succotash, corn and bell peppers are great for late summer. During the fall, using other vegetables such as cauliflower, acorn squash, turnips, or mushrooms would also do the trick. The key is to find a vegetable combo that is going to give sweetness with added color and texture. Keep seasoning light with salt, pepper, and thyme.




4 pieces of white fish

4 tablespoons extra-virgin olive oil

2 red bell peppers, chopped

2 corn on cob, kernels removed

Juice of lemon

Dried Thyme

Salt & Pepper, to taste

Heat the oven to a high temperature of 350 degrees. Place chopped bell peppers and corn in a bowl. Drizzle 2 tablespoons of olive oil on veggies and season with salt, pepper, and 1 tablespoon of dried thyme. Spread out mixture on baking sheet. Cook for 10 – 15 minutes.

Take veggies out of the oven and stir.  Place fish in the center of the pan. Drizzle the fish with rest of oil, juice of lemon, and season with salt, pepper, and thyme. Place back into the oven for another 10 – 15 minutes (depending on thickness of fish).