Tuesday Tricks…. or Treats?



It’s easy to get stuck thinking that snacks have to be some form of cheese and cracker, or fancy dip. Or excessively sweet Halloween candy. But just take a moment and look at this avocado eating child. I mean child eating an avocado .


A fresh banana, pear, peach, plum, apple, carrot, celery and peanut-butter, apples and peanut butter. All of these delicious foods can be eaten as snacks. Just look at these bright happy strawberries

20171102_184555_Burst01This time of year is hard because sugar is so readily available, and your kids go out to get a bunch of it for free! Who says no to free sweets?? Am I right?

No matter what is in your home, you can still have delicious sweets from good wholesome fruits and veggies. Veggies by themselves aren’t all that sweet, but they can be delicious! Just look at this peppered tomato slice, it’s deceptively delicious!


Monday Muffins

When you’ve got carrots and want them for breakfast what do you do? Make Muffins!!! So that’s what I did this morning! Look at these beauties! First from the oven and then from the microwave!

20171030_104218 20171030_110330_Burst01

They rose well and smelled delicious! I decided I needed to tweak the recipe so that it made an even dozen instead of just 8. This is the base mix I created for the muffins:


1 ⅓ Cup Potato Starch
⅔ Cup Oat Flour
⅔ Cup Millet Flour
Scant ⅔ Cup sorghum flour
3 ½ tsps Baking Powder
2 tsps Xanthan Gum
½ tsps Salt

The second batch also smelled really good! So much so that they attracted my mom while they were cooking with dairy free butter and jam in hand!

20171030_124050Our Green Smoothie Girl loved them! So did her cousin! And mother did too!

many praisesHappy MiMi

 What happens when you make 2 batches of muffins in one morning? Your flour gets low. So I decided to make my flour today too. It’s really not that hard especially with the vita mix. Although if you’re really picky about how grainy your food is, you’ll want a really good sifter and you’ll need to run it a few times. I’m not that picky, but I did take some photos after sifting my millet flour really well. (Really nicely sifted home made flours make a delicious pound cake, which I’ll have to write about one another post) Here are some photos of my flour making process. The order of the following pictures is oats, brown and white rice and them millet flour.

oat flour makingBrown n White Rice flour making Millet flour making

In the midst of making flour my dear mother and I were discussing pies. The topic of Mincemeat pie came up. Mom loves it, but I had never had it. So she went to the pantry to retrieve a bottle of mincemeat pie filling. While she was away I couldn’t stop the memories of my sweet grandmother whom we called Nonnie.

20171103_000117She would always have something new for us to try be it rabbit meat or squid. We started calling new food experiences Nonnie moments. So I smiled and shut my eyes as a small spoon of mincemeat pie filling was put into my mouth.

20171030_132614 20171030_132628

It’s not too bad. It tastes like molasses and raisins mostly. I can see how it could be used and a nice sweet treat from time to time. Especially if you’re not to big into sugar all that often.

We did learn by the end of the day that the muffins dry out really bad, really fast. So if you’re looking for moist muffins, eat them warm! At least until I fix the recipe. Enjoy!


Yields 12
A wonderful muffin
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  1. 3 cups muffin flour mix
  2. 2/3 cup sugar
  3. 1 tsp vanilla
  4. 1/2 cup applesauce
  5. 3 eggs
  6. Optional: Coarse sugar for sprinkling on top of muffins before baking
  1. Pre-heat oven to 350 degrees
  2. Lightly grease a muffin tin
  3. Mix all ingredients together very well
  4. Spoon into muffin tin (until about 2/3 full)
  5. Bake for 20 minutes
  6. Enjoy!
  1. Cinnamon Carrot: Add 1 1/2 tsp cinnamon and 3/4 cup finely grated carrots then bake as directions indicate.
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Sunday Soup

Weee!! Sunday Soup!!! Made in the microwave in a really cool 22 oz mug bowl!

 20171029_123810 20171029_144649

The soup was really creamy and delicious! And why have soup without a biscuit? And a Lemon poppy seed muffin…. Both also made in a mug and the microwave.

I did use those oils in the soup. DoTerra Oregano and Rosemary oils are very strong so I used the toothpick method. What’s the toothpick method? It’s when you take a toothpick and put it in the orifice reducer to catch a little bit of the oil and then using the toothpick you swirl it in what you’re cooking. I also used Lemon essential oil in the muffin.

I’d share the recipes with you, but they aren’t quite perfect and I’m saving them for my cook book, so stay tuned and you’ll find them!

Note: I am a wellness advocate with DoTerra, so the links above link to my DoTerra website. Thanks for your support!


Do you ever have days that you expect to be perfect, and then you start off with something like this happening?

20171028_112952I decided that today would be a great day to review and make some microwave mug recipes. Starting with breakfast!! What could be easier than eggs? I’d done several successfully in a mug before so surely this would be easy…. They didn’t finish cooking. Luckily that’s an easy fix, just slide it back in the mug and cook it a little longer!

Here’s what I did:

Egg in a mug
A quick and easy egg scramble, via microwave!
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  1. 2 eggs
  2. 1/4 cup diced tomatoes (About 1 slice)
  3. 1/4 cup sliced celery (about 1 stalk)
  4. 1 tsp minced garlic
  5. 1/2 tsp basil
  6. 1/2 tsp onion powder
  7. 2 TBS Follow Your Heart Dairy Free Gouda Style Cheese (approx. 1 slice)
  8. A pinch of Salt and Pepper
Prep Step
  1. Lightly grease your 14 oz mug
  1. Add all ingredients to your greased 14 oz mug and stir vigorously with a fork.
  1. Cook on high in microwave for 2 1/2 minutes.
  1. Enjoy in your mug, on a plate or wrapped in a tortilla.
  1. Instead of tomatoes use diced red peppers
  2. Instead of celery use broccoli or cauliflower
  3. Instead of the Follow Your Heart Gouda, use Follow Your Heart Dairy Free Parmesan Style Cheese
  4. If you're in a big rush just crack 2 eggs and cook for 2 minutes
  5. If you're in a small rush, crack 2 eggs and mix 1 tsp minced garlic, 1/2 tsp basil, 1/2 tsp onion powder and salt and pepper and cook for 2 minutes
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 My re-cooked egg turned out much better.


20171028_113227The rest of my day turned out great, although, I forgot to add the salt and pepper so it was ketchup to the rescue!


I’m really excited about these “In a mug” recipes I’ll be working on this week. They will be in my first cook book that I plan to publish on Amazon by the middle of November. It’ll make a great gift for Christmas! So for now I’ll be posting amazing photos and stories but no recipes, those will be in my cook book!

Thanks for your support everyone!

Balance in life is hard

My day started at 5:15 am, just 4 hours after I managed to fall asleep. I threw on some lip-sense, had a quick bowl of cheerios while packing the diaper bag with almond milk, water, corn puffs and cheerios. Then I woke my husband, got my wee baby in the car seat and headed off to Primary Children’s Hospital. She’s fine by the way, she just needed a cyst removed from the back of her head. Here are some cute pictures of her playing while we waited for the surgery.

Waiting with melodyTo pass what I was sure was going to be many hours I played Pokemon Go. I was wrong about the wait time, the surgery went very well, she recovered nicely. She really hated the IV in her foot, before they decided she could have it removed she played with a roller-bottle of DoTerras Frankincense. She loves twisting caps! Once the IV was removed she calmed down a lot. We were heading home by 10:30.

My husband took the baby downstairs to nap after we got home and I made some lunch. A cheese and meat tortilla melt. Then my dear sweet 4 year old wanted someone to play with, but her cousins were not interested. To add to this scene the baby wasn’t napping, she was wide awake and happy as can be!  I put on the baby carrier and my daughters and I went out to play outside. My 4 year old is friendly and never misses an opportunity to introduce herself to new people. Because of her tenacity when our new neighbors finish moving in she will have 3 new friends to play with! She inspires me every day to be more friendly.

After our brief walk we decided to collect some pine cones and make these awesome pine cone spiders! Pipe cleaners, googly eyes and hot glue can do some fun things to pine cones!

Spider FunAfter a bit of photo fun as we attached the spiders to our giant web we decided to play in a pile of leaves, Auntie Jen even joined us. We had the idea to make a video, I think we would have called it Attack of the Leaf Monster! But after searching for several minutes we discovered the cameras needed to charge. So no movie was made, just lots of fun memories!

Then it was time for me to take my husband to work. My 4 yr old wanted to come so I let her. We stopped for a bit at the store to grab some dinner ingredients and then rushed home to cook! Auntie Jen and I had a blast decorating the table.

Dinner Halloween20171027_165801Sorry the photos are too blurry to read the labels on the food. We had Roasted Garlic and Cracked Black Pepper Pork Loin, Roasted Garlic and Herbs Pork Loin, Sunflower Bacon Crunch Salad and Tri-Color Grapes.  After dinner Auntie Jen my girls and I all got to go to the dinosaur park trek or treat carnival! It was a blast!

Dino funMy 4 year old was having trouble sleeping so after letting her put the books her sister took of the shelf away I tucked her back into bed and cuddled for a bit. She came up with a brilliant plan (her words not mine) “Mommy why don’t you finish cleaning the living room and when I wake up I will be so surprised!” I kissed her forehead and left to clean because how can you refuse a thought like that?

At 11:12 pm I went to go pick up my husband from work. Once at home I pondered this thought: balance in ones life isn’t something you achieve once and then have forever, it’s a continuous effort of thought, focus, success and failure. One well balanced day at the beginning of the week does not mean the whole week will be balanced. Even though today was a great day the first two meals I ate were not the best for me, I felt it all day. I didn’t make time to read an enlightening book and I didn’t take time to take the bathroom trash out. (It needs to be done really bad) I spent time with my happy children and made lovely memories that I will cherish for a long time, but no new gluten-free recipes were created. Was today a failure just because I missed those cooking, cleaning and self growth experiences? No. Because a balanced day does not mean getting to everything on my “I want to do it” list. Some times a balanced day is doing just a bit but being so filled by it that the other items on your list can wait until tomorrow. A balanced day is difficult, a balanced week is easier and a balanced month…  Well that comes one week at a time.

Overnight Breakfast Casserole

Happy Belated New Year! And Good Morning! And what a Morning it is! Just check out this Gluten-Dairy-Free overnight breakfast casserole!

20170130_091530I love how it looks! And the smell!

I decided to try making this because I missed the one my mom used to make (she used sasage not ham and bacon though).

It was started for 2 reasons: 1st I wanted a casserole. 2nd I had a loaf of dry not so tasty Gluten-Free bread.

I cooked the bacon in the microwave, chopped up some dairy-free cheese and deli ham, cubed 6 slices of my dry not so tasty gluten-free bread. Then I mixed some eggs and almond milk with ground mustard seed, parsley, onion powder, garlic powder, salt and pepper. I mixed them all together and threw it in a 9×13 pan then into the fridge overnight.


 This morning I heated the to 350 and bakes it covered in tin foil for 50 minutes, and then uncovered for 20 minutes! 

It was delicious! I must perfect the recpie before posting it though.



Oh My Turkey Dinner Leftovers!

It’s the week after Thanksgiving, like everyone I had an abundance of turkey and cranberry sauce leftover from celebrating with my family. So what do you do with left over turkey and cranberry sauce? You could just heat it up and eat it but where’s the fun in that?

My solution was to make a pinwheel casserole!



Doesn’t that look good? 

To start I quickly whipped up a batch of our Na’an, but instead of letting it rest I patted it out on some parchment paper (the paper and my hands were covered in potato starch, Na’an is sticky) so it was a nice rectangle. Then I spread the leftover cranberry sauce all over it. Like so!


 I let it rest like that while I mixed up some sauce. I melted 3 TBSP of my butter replacement in a sauce pan, added about 2 tsps of minced garlic and about 1 tsp of onion powder. That cooked for about 1 minute before I added 3 TBSP of potato flour. I cooked the roux for another minute then slowly added 4 cups of turkey broth and 1 1/2 cups of almond coconut milk. While that was heating up I shredded some turkey and gathered rosemary, parsley, sage, salt and pepper. I’m not 100% sure how much of each of those I put in, but I’m guessing it was about 2 cups turkey and 2 or so tsps of the seasonings, possibly a whole TBSP of parsley. I was in a time crunch for dinner, please don’t hold it against me.


While that simmered I rolled and sliced the pinwheels. Rolling it was easier than I thought it would be, I used the parchment paper to roll it



I love my nonstick coconut spray! Just throwin’ that out there. I coated the knife in the spray and after all the slicing was done, look at what my knife looks like!



I sprayed my pan with the non-stick spray too. I poured in the sauce then placed the pinwheels in the sauce. The oven was heated to 350 and it baked for 35 minutes. See the difference in the before and after photos? The after photo is the one on the oven rack.



It was sooo yummy!!

Enjoy your kitchen adventures!

Summer, Fall, Seasons All!

This Summer & Fall have been so full of life! I’ve cooked several successful meals that I just haven’t had time lately to blog! I had a baby, made new friends and have had such a good time being a mom that I have been slacking on my blog desires!

Well, be prepared for more updates! I’m going to post a new recipe each Thursday! And I’m going to start adding a video to our youtube channel bi-weekly!

Let’s make some food memories!

Fishy, Fishy!

It can be a rather daunting task to make a meal when you can’t have dairy or gluten. In the past when thinking about making fish-sticks or chicken nuggets, my chest would tighten and I’d almost start panicking thinking about the prep work involved in something most people consider a very simple, easy meal.

I’d have to make the bread, slice the bread, dry the bread, turn it into crumbs, add seasonings, slice chicken/fish, then coat it in the crumbs and some egg thing, then do we bake them or fry them in oil? Honestly, I’ve never really thought much past the “turn into crumbs” part of the prep before giving up and turning to something else to eat, like an apple.

While wandering the halls of the local Winco I saw a new Gluten-Free Product, 4C Crumbs, Gluten Free, plain flavor. The seasoned flavor has dairy in it, so I have no clue how that would taste in this, or any recipe. I bought a jar and a package of fish. The results were mouthwatering!


First Gather the ingredients.


Set up your work area by placing the flour in one shallow container, the eggs and some water in another, and the breadcrumbs plus some seasonings in the last one.


Slice all your fish.


Spray your pans with non-stick spray. We read about two ways to bake your fish, so we tried them both! If you want your fish sticks to brown at all (they don’t really get much darker) forego the wire elevation.


Then dredge the fish in the flour, dunk them in the eggs and lastly coat them in the seasoned breadcrumbs!


While you’re getting the fish all ready, heat the oven to 400 degrees F. Then bake for 12 minutes a batch. Turning the fish over after 6 minutes.


The above photo was taken after turning the fish sticks, they didn’t change a whole lot color wise, but I think another minute (7 minutes per side) would probably have helped them brown just a bit more.


Our Green-Smoothie Baby really enjoyed her fish sticks!

I was quite surprised by how moist the fish stayed, and I was delighted by the spices we added. Imagine my surprise the next day when sampling the leftovers we stored in the fridge when after heating them up in the microwave they were still moist; the breading was a bit less crunchy, but still way delicious! I even heated up some that we had frozen and they were great too!

I can’t wait to try making some chicken nuggets with these breadcrumbs!

Until the next post!

Gluten-Free Fish Sticks
A delicious, moist gluten-free fish stick!
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  1. 2 lbs Firm-Flesh White Fish, (We used North Pacific Sole)
  2. 1 1/2 Cups Pamelas All Purpose Flour Blend
  3. 3 tsp Onion Powder
  4. 2 1/2 Cups 4C Crumbs, Gluten-Free Bread Crumbs, Plain Flavor
  5. 3 Tsp Old Bay Garlic & Herb Seasoning
  6. 4 Eggs
  7. 1 1/2 TBS Water
  1. Preheat oven to 400 degrees F.
  2. Place flour and onion powder in a shallow dish and mix well, then set aside.
  3. Place eggs and water in another shallow dish, whisk well, then set aside.
  4. Place bread crumbs and Old Bay garlic & herb seasoning in one more shallow dish, mix well and set aside.
  5. Slice fish into desired sizes (about 1 inch)
  6. Dredge fish in flour
  7. Cover dredged fish in eggs
  8. Coat fish in bread crumbs
  9. Set fish on baking sheet that has been sprayed with a non-stick spray (or olive oil)
  10. Repeat above until all fish has been dredged, covered and coated.
  11. Bake fish in oven for 12 -14 minutes, turning at the half-way point.
  12. Serve with your choice of sauce and side (Our favorite sauce to go with fish is tartar sauce)
  1. Just a Note: 2 lbs is a lot of fish, feel free to cut this recipe in half to only do 1 lb of fish. :)
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 Check out our new shopping tab to purchase some items that we frequently use in our gluten/dairy free recipes!

GF, DF Poor-Mans Stroganoff

I’ve been busy working on modifying some of my husbands family recipes so that I can eat them, and he can still enjoy childhood recipes. I’m very pleased to say that his mothers poor mans stroganoff turned out extremely well.



I think the most difficult part of this meal was the cream of mushroom soup. Why? Because I don’t actually like mushrooms, at least I didn’t think I did. Cooking something like this from scratch and smelling the onions and mushrooms saute together, oh my the smell forever has changed my opinion on mushrooms.

The first step in creating this dish was making sour ‘cream’

Dairy Free Sour "Cream"
A simple, yummy diary free sour 'cream' made from cashews.
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  1. 1 cup raw cashews (soaked overnight or at least 2 hours)
  2. 2 TBS Apple Cider Vinegar
  3. 2 T Lemon Juice
  4. 1/4 cup water (plus a little extra to reach desired consistency)
  5. Salt to taste
  1. Pour ingredients into a high power blender or food processor and blend/process for at least 1 minute. Add extra water if you need to to reach your desired consistency.
  1. The longer the cashews have soaked the more water you will want to add.
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 The second step is to make the ‘cream’ of mushroom soup. We use two awesome items in our soup, the first is nucoa buttery sticks (I actually use this all the time, it makes a great toast topper), and the second is a Nutpod Creamer, a dairy free creamer we found on amazon. Tis wonderful for making creamy things and Indian food.

Gluten Free, Dairy Free "Cream" of Mushroom Soup
A most delicious 'cream' of mushroom soup
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  1. 5 TBS Nucoa buttery sticks (or other butter substitute)
  2. 1 Small - Medium Onion, Diced (about 1 cup)
  3. 1 8oz Can Mushrooms, Diced after opening
  4. 2 TBS Potato Flour
  5. 3 TBS Brown Rice Flour
  6. 2 Cups Chicken Broth
  7. 1 Cup Original Unsweetened Nutpod Creamer
  8. Salt and Pepper to taste
  1. Dice the onions and mushroom and saute in butter substitute until onions are clear and mushrooms are slightly darker in color.
  2. Add potato and brown rice flour to make a rue.
  3. Slowly add chicken broth while whisking to keep the soup creamy.
  4. Once all the chicken broth is mixed in add the nutpod and mix well
  5. Add the salt and pepper (Remember to taste test!)
  6. Enjoy as an awesome soup, or save it to mix with another recipe.
  1. Just a note: You may use 8 oz of fresh, diced white mushrooms instead of canned mushrooms.
  2. Just another note: Nutpods are made from almonds and coconuts and are a dairy free creamer that we find super useful.
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 The third and final step to this dinner is to throw it all together and hope for the best!

Gluten-Free Dairy-Free Poor-Mans Stroganoff
A wonderful dairy free, gluten free pasta dinner that everyone will enjoy!
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  1. 2 lbs Ground Beef
  2. 1 batch GF, DF, "Cream" of Mushroom Soup
  3. 3-4 TBS Worcestershire Sauce
  4. 1 cup DF Sour "Cream"
  5. Salt and Pepper to taste
  6. 3/4 - 1 lb GF Pasta
  1. Cook noodles according to directions on the package
  2. While noodles cook brown the meat.
  3. Once meat is browned drain fat and return to heat
  4. Add salt and pepper to meat
  5. Add soup to meat and mix well.
  6. Add Worcestershire sauce and mix until soup goes a shade darker.
  7. Simmer for 5 minutes
  8. Add sour cream and mix well.
  9. Serve sauce over gluten free pasta.
  1. Note: We've done this recipe with rotini pasta (my favorite) and egg noodles. Both taste great!
  2. Another Note: You're welcome to add more salt and pepper if you wish once it's all mixed, but we haven't found a need too yet.
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 This dinner was enjoyed by 14 people and the pickiest eater who normally won’t eat anything asked for seconds and ate them! It was AWESOME!

Until our next adventure!