gluten-free biscotti

Nutty Gluten-free Biscotti

These nutty gluten-free biscotti came to the rescue when I decided to go gluten-free to support my thyroid. I knew I’d miss biscotti with coffee as a special treat and wanted to find something a little sweet and crispy to fill the void.

I’ve tried making these gluten-free with different nut and seed flours and they all work pretty well. Keep that in mind because you can substitute if you don’t have almond flour on hand but have some sunflower seeds, you can grind those and use it in place of the flour.

The stir-in ingredients can be switched up as well. Use chopped dried fruit or berries of your choice and use some whole nuts or seeds to give them some crunch and texture.

Get creative and make different combinations. these would make great holiday gifts.

Nutty Gluten-free Biscotti

Crispy, slightly sweet and satisfying
Prep Time15 mins
Cook Time1 d 45 mins
Course: Breakfast, Snack
Cuisine: French


  • 1 cup almond flour sub, almond meal, hazelnut meal, sunflower or pumpkin seed meal
  • 1 tbsp arrowroot powder
  • 1/2 tsp sea salt
  • 1 tbsp flax meal
  • 2 tbsp water
  • 1/4 cup dried fruit, chopped apricot, apple, cherries, goji berries, raisins, blueberries
  • 1/4 cup cacao nibs
  • 1/4 cup pumpkin seeds
  • 1/4 cup toasted haxelnuts
  • 1/4 cup maple syrup
  • 1 tsp vanilla extr.


  • Preheat oven to 350 degrees.
  • combine all the ingredients in a mixing bowl and stir well, pressing with each stir to really distribute the maple syrup. Stir until the mixture comes together into a dough.
  • Split the dough in two portions and place onto a sheet of parchment paper. Form each into two rectangles about 5X7 and 1 inch thick.
  • Pick up parchment and place onto a sheet pan. Bake for 20 minutes.
  • Remove from oven and let cool for about 15 minutes. Turn the oven heat down to 275.
  • Cut each loaf into 3/4 - 1 inch strips and flip each one onto a cut side.
  • Bake for another 20-25 minutes until edges are lightly brown. Let cool and enjoy!
  • Store in sealed container for a weak.
stuffed sweet potato

Moroccan Chickpea Stuffed Sweet Potatoes

Stuffed sweet potatoes are so good and surely satisfy when the seasons change, and the air becomes cooler. What is your favorite filling?

The Moroccan chickpea filling found here is satisfying with its warming flavors coming from the spices. They provide great fiber, complex carbohydrates and protein that give them staying power to keep you satisfied longer. They also support the microbiome, which influences the workings of the whole-body including brain function, moods and immune response.

This recipe doesn’t take any special know how to pull together. While the potatoes are roasting, prepare the filling in a skillet and everything is ready in less than an hour.

Moroccan Chickpea Stuffed Sweet Potato

Roasted sweet potatoes filled with flavorful chickpeas for a completely satisfying lunch or dinner.
Cook Time30 mins
Course: Main Course
Keyword: chickpeas, sweet potatoes
Servings: 4
Author: Chef Kim


  • 2-3 Sweet Potatoes
  • 1 tbsp olive oil
  • 1/2 cup onion diced
  • 1 cup apple diced
  • 4 cloves garlic minced
  • 1 can chickpeas drained and rinsed
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/2 tsp salt
  • 2 tsp maple syrup
  • 1/2 cup cilantro
  • 1/4 cup scallions
  • 1/4 cup yogurt
  • 1/4 tsp smoked paprika


  • Preheat oven to 400 degrees.
  • Cut potatoes in half and place cut side down on parchment lined baking sheet.
  • Roast for 30-40 minutes, until tender.
  • While potatoes are roasting, make the filling. Saute the onion and apple in olive oil in a skillet over medium heat for 3 minutes. Add garlic and chickpeas, spices, salt and pepper to taste. continue cooking 5 minutes.
  • Stir in the maple syrup and mix well, then turn off the heat.
  • When the potatoes are ready, flip them over and slit the center of each with a knife and scoop filling over each one.
  • Garnish with cilantro and scallions and drizzle with smokey yogurt sauce.
  • To make the sauce, mix together yogurt, paprika, 2 tablespoons of water and pinch of salt
veggie skillet

Mexi-Veggie Skillet Meal

This easy veggie skillet meal combines the flavors of Mexican cuisine with colorful veggies and corn chips for my ultimate warm comfort meal.

In this Mexi-veggie skillet meal you can use your favorite veggies, just be sure to add a variety of colors. Each color packs specific phytonutrients that bring different health supporting qualities to the meal.

The veggies are sauteed lightly, then add in salsa and broth and then stir in corn chips until they soak up the broth. This turns into a comforting casserole-like dish. Give it a try and let me know how you like it.

Mexi-Veggie Skillet

Mexican flavors envelope colorful veggies and corn chips for the ultimate comfort meal.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Chef Kim


  • 1 cup red onion, chopped
  • 4 cups mixed veggies, chopped peppers, zucchini, corn, carrots, broccoli, green chilis
  • 1 can black beans, rinsed & drained
  • 1 cup salsa
  • 2 cups vegetable broth
  • 6 cups corn chips


  • pickles onions
  • cilantro
  • avocado slices or guacamole


  • In a large skillet, sauté the onion in 1 tablespoon of olive oil until softened.
  • Add the assorted vegetables and cook over medium heat for ten minutes, until they start to soften.
  • Add the salsa, beans and broth and bring to a simmer.
  • Stir in the chips and let them soak up the broth.
  • Serve along with desired toppings.
miso bowl

Fall Miso Bowl

Miso bowls are one of those meals that are easy to prep ahead of time and have on hand as a grab-n-go option for lunch or a quick midweek dinner.

This fall miso bowl incorporates ingredients that capture the colors of fall, orange and yellow, green and red hues, as well as browns. And there’s no set quantity or combination, so you can choose what you like and have on hand.

Some veggies to consider include: peas, zucchini, celery, broccolini, bok choy, spinach, kale, chard, bell peppers, red cabbage, red onion, radish, carrots, yellow squash, scallions, mushrooms, chilis.

For the broth you can use premade broth, miso paste or bouillon. When I make this ahead as a meal jar, I add a spoonful of miso or bouillon and store it and then add boiling water when I’m ready to eat it. That makes it easy to take to work.

I also like to add both a veggie noodle like zucchini spirals and a rice ramen noodle. Lots of noodles make this a fun meal that anyone will enjoy.

Fall Miso Bowl

A warming noodle soup full of colorful veggies.
Prep Time15 mins
Cook Time5 mins
Course: Soup
Cuisine: Japanese


  • 1 quart jar


  • 1-2 cups veggie noodles – zucchini beet, turnip, carrot, sweet potato or squash (Some of these are usually available in the produce prepared section)
  • 1-2 cups chopped veggies of choice broccoli, corn, peas, peppers, mushrooms, onions, bok choy, cabbage…
  • ½-1 cup chickpeas optional
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons of sesame oil
  • 1 teaspoon of miso or organic Better than Bouillon
  • 2 teaspoons coconut aminos or tamari


  • To make this ahead of time, add everything to a quart jar and store refrigerated.
  • When ready to eat, add 3 cups of boiling water to the jar, let sit for 5 minutes. Stir well to dissolve the miso or bouillon and enjoy.
  • To make right away, add chopped veggies to a soup pan and add broth, miso or bouillon and seasonings and bring to a simmer. If using rice noodles, add them once it comes to a simmer. Cook one minute, then use a fork or chop stick to separate the noodles. Stir gently and serve.
  • Variation: Use rice ramen in addition to or in place of the veggie noodles.


kale chips

Salt and Vinegar Kale Chips

Don’t knock kale until you’ve tried these Salt and Vinegar Kale Chips, they are the bomb! I can sit and eat a whole bowl, easy.  And the benefits of kale are through the roof. They are full of minerals, fiber and phytonutrients that help improve immune response and reduce risk factors of disease.

There are a lot of dressings you can try as a coating for kale chips, but this is easy and fast. Just a little oil and vinegar and a sprinkle of salt and pepper. This is one of my favorite ways to eat kale. Let me know how you like your kale.

If you have a dehydrator, you can use that to make kale chips overnight, but these work great in the oven. I hope you give them a try.

Salt and Vinegar Kale chips

Pucker up as you enjoy the crispy crunch of these kale chips.
Prep Time10 mins
Cook Time15 mins
Course: Snack
Cuisine: American
Keyword: kale
Servings: 2
Author: Chef Kim


  • 1 sheet pan


  • 1 bunch Kale, curly
  • 1 Tbs olive oil
  • 1 Tbs cider vinegar
  • dash salt and pepper


  • Preheat oven to 325 degrees
  • Remove stem from kale leaves and tear leaves into pieces.
  • Rinse and dry leaves. Drizzle with oil and vinegar and mix well using your hands or tongs, coating the leaves completely.
  • Ley onto the sheet pan and sprinkle with salt and pepper.
  • Bake for 10 minutes, check for crispness. Bake 5-10 min longer until completely crisp.
eggplant salad

Grilled Eggplant Salad

Eggplants, you love ’em or hate ’em. I hope you at least try them in this grilled salad. Eggplants grill up tender and tasty. Then stuff them with a light quinoa salad that satisfies and fills you up. Perfect for when the eggplants are ready to be picked from the garden or they are at every stand at the farmers market.

If the eggplants you find are too big to serve two when cut in half, you can cut the eggplant crosswise into thick slices and serve the quinoa salad on the side instead of stuffing them.

Grilled Eggplant Salad

Grilled eggplant stuffed with a tasty quinoa salad.
Prep Time20 mins
Cook Time15 mins
Course: Main Course
Keyword: Eggplant, quinoa, walnuts
Servings: 4
Author: Chef Kim


  • 2 medium sized eggplants
  • 3/4 cup quinoa
  • 1 1/2 cup water
  • 4 Tbs olive oil, divided
  • 1/4 cup lemon juice
  • 1/2 tsp Dijon mustard
  • 1 clove garlic
  • 1/2 cup parsley, chopped
  • 1/4 cup red onion, diced
  • 1/2 tsp sea salt


  • Combine the quinoa and water in a small pot and bring to a boil. Turn heat to low and cook ten minutes, covered. Remove from healt and let sit for 5 minutes.
  • Cut the eggplants in half through the stem, brush 2 tablespoons of oil onto the cut sides and sprinkle with 1/4 teaspoon of salt and pepper.
  • Grill for 10 minutes, cut side down until a little charred and tender, flip and grill for another 5 minutes. Let cool for 5 minutes.
  • Scoop out some of the eggplant from each half, leaving about a half inch wall. Chop the flesh and add it to a bowl along with the quinoa, onion, walnuts and parsley.
  • Stir together the lemon juice, 2 tablespoon of olive oil, Dijon and 2 tablespoons of water, pressed or minced garlic, salt and pepper. Pour over quinoa and toss well.
  • Fill the eggplants with the quinoa mixture and serve.


This dish is lovely served with fresh tomatoes and onion drizzled with oil and balsamic vinegar.
zucchini noodle salad

Mediterranean Zucchini Noodle Salad

This zucchini noodle salad is the perfect dish to take to that family gathering or end of summer picnic. When zucchini is in season you usually have a lot of it if you have your own garden. If not, it’s at the farmers market or people are trying to give it away. Spiralizing the zucchini and making this salad is a great use. Also think about freezing zucchini for later use. You can spiral cut extra zucchini and freeze in bags and when you’re ready to use it, sauté it with other veggies or throw it into soups or make zucchini bread.

The Mediterranean flavors in this salad pop and are just so yummy. The Kalamata olives bring in healthy fat and a salty component, while the artichokes are creamy and exotic but very cleansing for the body. The chickpeas add fiber and protein, while the tomatoes add in antioxidants and all the ingredients combined help build and support the microbiome.

I hope you give it a try and then write me back and tell me how you liked it.

Mediterranean Zucchini Noodle salad

Flavorful and full of health boosting ingredients, perfect for a family gathering or picnic.
Prep Time30 mins
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: artichokes, chickpea, kalamata olives, tomato, zucchini
Servings: 6
Author: Chef Kim


  • Spiral slicer or julienne mandolin


  • 2-3 zucchini
  • 1 can artichoke hearts, quartered
  • 1 cup Kalamata olives
  • 1 can chickpeas
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, sliced thin


  • 2 Tbs tahini (sesame butter)
  • 2 cloves garlic
  • 1/2 tsp onion powder
  • 1/4 cup lemon juice
  • 1 tsp coconut aminos
  • 1/4 cup water, plus more if needed
  • 1/8 tsp sea salt & black pepper



  • Combine everything for the dressing in a bowl and whisk until smooth or use a small blender to blend it together.


  • Use a spiralizer, julienne mandolin or peeler and make noodles out of the zucchini. Place in a large bowl.
  • Cut tomatoes and olives in half and add to the bowl. Slice the onion and add it along with drained and rinsed chickpeas and artichokes.
  • Toss with the dressing and serve.
    Store chilled and covered for up to 5 days.

Pack-a-Punch Dressing

Usually, it’s the dressing that adds the calories, sugar and unhealthy fats to a salad or dish of yummy veggies. So why not make this dressing and add additional nutrients and a flavorful punch to most any dish.

You can use about any mix of greens and herbs that you have on hand, pick up at the farmers market or are growing outside your door. Blend them together with a few more ingredients and you have yourself and wonderful accent for a soup, grilled veggies, hummus, dip or salad.

Give it a try and let me know how you like it and your favorite way to use it.

Greens & Herbs Dressing

Pack a nutritional punch with this dressing as a delicious compliment to any salad or veggie dish.
Prep Time15 mins
Keyword: dressing, herbs, mixed greens
Author: Chef Kim


  • blender


  • 2-3 cups mixed greens: dandelion arugula, spinach, parsley, cilantro, oregano, thyme
  • 2 Tbs nut/seed butter, tahini or flax oil
  • ¼ avocado
  • ½ cucumber peeled & chopped
  • ¼ cup fresh lemon juice cider, wine or rice vinegar
  • ½ tsp sea salt
  • 1 garlic clove
  • 1 date pitted and soft
  • Pinch cayenne, ginger and turmeric (optional)
  • ½ cup water or more


  • Blend everything together adding water to reach the desired consistency.
  • Use this dressing as a dip, dressing for greens or grains, added into soups, drizzled over grilled veggies or swirled with hummus.
chia ginger lemonade

Morning Delight

What is your morning delight? Do you start your day with a glass of water or a cup of coffee?

When you wake up, you’ve hopefully been asleep for seven plus hours and your body has been fasting during that time. Water is the fluid that bathes our cells and balances mineral salts. 50% of your body weight is typically water, so this is an important nutrient to supply. We lose water through breathing, urinating, bowel movements and sweating; it needs to be replenished.

Do you drink enough water? Depending on your raw fruit and veggie intake, which have high levels of water, the optimal amount is half your body weight in ounces. I hear from others that water just doesn’t taste good and it’s hard to drink. (You know who you are)

Maybe this concoction will help. Not only does it taste great, kind of like lemonade, but it’s also a wonderful way to wake up your cells in the morning and stimulate your digestive juices and liver. You can drink it all day long if you want.

If you are one who doesn’t drink enough water and you need more ways to get it in, a great way to make it taste good is by infusing it with fruit, cucumbers and herbs.

Give this drink a try and see if it helps you have more energy and focus starting your day. If you choose to add chia seeds, this will also help you satiate hunger between meals because of the fiber and good fat content of the chia seeds.

Chia Seed Ginger Lemonade

A tasty way to start your morning and nourish your cells.
Prep Time30 mins
Course: Drinks
Cuisine: American
Keyword: chia seeds, ginger, lemon
Servings: 2


  • 1 quart pure water or herb tea
  • ¼ cup fresh lemon juice
  • 1 inch ginger piece more or less depending on your taste
  • 3 T chia seeds optional
  • 2 T honey or maple syrup


  • Place lemon juice and slices of ginger in a quart jar.
  • Warm the water just to a boil. Pour into the jar, add honey and let cool. (If using tea, steep herbal tea for ten minutes then remove and allow to cool.)
  • Add the chia seeds and whisk or shake the jar a few times to prevent the seeds from clumping.
  • Enjoy warm or cold. Store covered in refrigerator.


Root salad

Cleansing Root Salad

This cleansing root salad is great to incorporate both in the spring when all the cleansing young greens are sprouting up and, in the fall, when the root veggies are fresh out of the ground. We usually think of spring cleaning our homes, but we could benefit our bodies with a little focused cleansing as well.

Taking a specific time period to eat light and fresh meals will ease digestion and allow your body to put more energy toward cleansing, detoxing and repairing cellular damage. Of course, cleansing can be done in a myriad of ways, but I like to encourage people to start slowly by eating fresh whole plant-based foods and smoothies before jumping into a juice or liquid cleanse. Cleansing too quickly can cause adverse reactions. High nutrient dense foods are needed for the detox pathways in the liver, but also for tissue repair. Root veggies, especially beets, are wonderful for supporting the liver along with the bitter greens that are prevalent during the spring. For more about cleansing, see this article.

The greens I like to use in the spring are dandelion, arugula and cilantro, while in the fall, I incorporate kale and/or Swiss chard. You can use several kinds of root vegetables in the salad, I recommend using at least two kinds. The dressing is light and tangy, making the salad really refreshing.

This root salad also has a good shelf life, so it works great in meal prepping for the week. Add this to cooked quinoa, eat it as is or use it as a filling for wraps. It stays well for a week in a sealed container in the refrigerator.

Cleansing Root Salad

A delicious crunchy raw salad that promotes cleansing and provides nutrient dense veggies.
Prep Time30 mins
Course: Salad
Cuisine: American
Keyword: arugula, beets, cabbage, carrots, dandelion, kohlrabi, lime, radish, turnips
Servings: 8
Author: Chef Kim


  • food processor
  • grater


  • 4 cups Mixture of root vegetables: carrots, turnips, radish, beets, kohlrabi, jicama
  • 1/4 head Cabbage
  • 1/2 bunch Kale or dandelion or arugula greens.
  • 1 Shredded apple, if desired.
  • 1 tsp dried herbs of choice, Italian blend, dill or cumin, Herbs d' Provence


  • 3 T lemon or lime juice or cider vinegar
  • 6 T water
  • ½ tsp maple syrup or honey if desired


  • Peel and shred the root veggies you choose to use. Add to a mixing bowl.
  • Shred the cabbage and chop the greens. Add to bowl.
  • Add the shredded apple.
  • Season the salad with salt and pepper and your choice of dried herbs. Mix well.
  • Toss with the dressing.

For the dressing:

  • Combine the lime juice, water and maple syrup, whisking well to combine. Pour over vegetables and greens.
  • Eat as is or use as a filling in collard wraps, tortillas or lettuce boats. Mix with cooked rice or quinoa.