Quick Cognac Caramel Sauce

What is it like? 

- Deep caramel flavor without all the work

- Deliciously boozy

- Great leftover 

cognac caramel sauce


This recipe dresses up your average breakfast, dessert, or fruit. It's also great in hot chocolate. To make it kid friendly, set some aside before adding the cognac. 

Prep 5 minutes 

1/2 cup coconut sugar
1/4 cup nondairy milk
2 tbsp butter or vegan butter (you can use 1 tbsp mild oil instead if needed)
1/8 tsp salt
1 tbsp, plus 1 tsp cognac (Henessy brand works well) 

Combine all of the ingredients for the sauce (except the cognac) in a small sauce pan and place over medium heat until it simmers. Allow the sauce to cool slightly before adding the cognac. 

Bread Pudding with Pecans and Cognac Caramel Sauce

What is it like?  

- Rich

- Boozy

- Melt-in-your-mouth 

Gluten Free Bread Pudding


This recipe is one of my favorites and I always eat it as a dessert. However, if you use a different sauce, such as maple syrup, it can make a great breakfast. 

6-8 slices gluten free bread (filled until just a little liquid is in between after 20 min soak)*
1 cup soy milk
1/2 cup coconut sugar
2 eggs
2 tbsp sunflower oil or butter
2 tbsp vanilla, 1/4 tsp salt, 1 tsp cinnamon
1/4 cup raisins (optional) 
1/2 cup pecans, chopped and toasted 

Cognac Caramel Sauce
1/2 cup coconut sugar
1/4 cup nondairy milk
2 tbsp oil or butter
1/8 tsp salt
1 tbsp, plus 1 tsp cognac (Henessy brand works well) 

*I usually buy Trader Joe's gluten free cinnamon raisin bread and then skip the raisins and cinnamon in the recipe. 


  1. Slice bread into one-inch cubes and place into an 8x8 baking dish or cake pan.

  2. In the blender, blend together the milk, sugar, eggs, oil, vanilla, cinnamon, and salt until combined. Pour over the bread along with the toasted pecans and raisins. Make sure some of the raisins and pecans are submerged so they don’t burn or dry out. Some of the bread should be sticking above the liquid (this is the part that will get nice and crispy in the oven).

  3. While the bread rests for about 20 minutes, preheat oven to 350°F.

  4. Bake just until bread bounces back, about 20 minutes.

  5. To make the cognac sauce, combine all of the ingredients for the sauce (except the cognac) in a small sauce pan and place over medium heat until it simmers. Allow the sauce to cool slightly before adding the cognac. Plate the bread pudding, then pour sauce over it and serve! This sauce is also excellent over pancakes, apples, or ice cream.

cognac caramel sauce

Mediterranean Veggie Hash with Creamy Cilantro Yogurt Sauce

What is it like? 

- Colorful

- Full of flavor 

- One of my favorites

IMG_0078 (1).jpg


This recipe is excellent served over flatbread. The flatbread recipe follows this recipe and I suggest making it first so that the bread is ready and warm. If you don't want to bake, you can serve this recipe over corn tortillas.

Serves 6, 15 minute prep, 10 min cook time  

1 large zucchini
2 sweet potatoes
2 carrots
1/2 onion
1 red bell pepper
1-2 tbsp olive oil
1/2 tsp paprika
1/8 tsp cumin
1/2 tsp dried thyme or leaves from 3 fresh thyme sprigs
1/2 cup parsly
1/2 tsp salt
2 tsp apple cider vinegar or a neutral vinegar
2 tsp coconut sugar
dairy free whole milk yogurt (unsweetened)

optional: 1/4 cup cilantro


  1. Dice the vegetables and mince the parsley and fresh thyme if using. 
  2. Heat a skillet over medium heat. Add 1 tbsp olive oil along with the onion, carrots, sweet potatoes, spices, thyme, salt and 1/2 of the parsley Turn the heat down to medium low and allow to sauté for about 7 minutes. Then add the diced red pepper and zucchini and cook for about 5 minutes or until all the vegetables are tender. 
  3. Stir in the rest of the parsley, vinegar, coconut sugar, and more salt if needed. 
  4. Mince the cilantro. Serve the vegetables over flatbread with yogurt and cilantro. This dish keeps well in the fridge for 2-3 days. 

Italian Flatbread Recipe

This recipe has been adapted from The Essential Gluten Free Baking Guide. It is gum-free.

Serves 4, 10 min prep, 20 min baking


1 3/4 cup blanched almond flour
1 cup tapioca starch
1 tsp psyllium powder
2 tsp baking powder
1/2 tsp salt (plus sea salt for sprinkling on top) 
1 cup water
1/4 cup olive oil 


  1. Preheat the oven to 400°F. Grease a 12x14 inch cookie sheet or use two smaller sheets. 
  2. Whisk together the first five dry ingredients. 
  3. Heat the water in the microwave until warm to the touch. Then add the olive oil. (If you keep your flours in the fridge you will need to warm the water more so the oil does not solidify.)
  4. Pour the water mixture into the dry ingredients and stir until just combined. You want the mixture to be thick enough that it needs to be spread with the help of a spatula (if it is too thin, it will not rise). If the mixture is too thick, add a little more water. It should be thicker than pancake batter but thin enough that it will pour. 
  5. Bake for about 20 minutes, or until the edges start to brown. 
  6. The bread is best eaten fresh, once it has cooled, but it can be stored in an airtight container in the the fridge or freezer and reheated in the toaster. 

Chicken Fried Rice with Turmeric and Olive Oil

What is it like?

- Tastes like the greasy good stuff, but packed with veggies, healthy fat, and protein!


This recipe makes a boatload, and it's great for leftovers. It is not traditional fried rice, but it is a match made in heaven. 



Serves 8, prep 25 minutes

1 lb organic chicken OR cooked great northern beans for vegan* 
1 cup organic basmati rice
2 cups green cabbage, sliced very thinly
1-2 cups carrots, grated
2 stalks celery, diced
1/2-3/4 cup parsley, chopped
olive oil, as needed (about 1/4 cup)
1 tsp mustard seeds*
1 tsp turmeric*
2 tsp apple cider vinegar OR white vinegar*
1 tsp organic sugar
salt, to taste 


  1. Preheat the oven to 350° degrees. Sprinkle the chicken with salt and then lay in a single layer in a bake safe dish and bake for 20 minutes or until completely cooked (all juices are clear). 
  2. Slice the cabbage thinly. Heat 2 tsp olive oil in a large pan over medium heat. Add the mustard seeds and turmeric, followed by the cabbage and about 1/4 tsp salt. Sauté for about 10 minutes, stirring occasionally. 
  3. To make the rice pilaf, heat 2 tsp olive oil in a 2 quart pan over medium-high heat. Place rice in pan and stir every 20 seconds for about 1 minute. Then add 2 cups water and simmer for 10 minutes with the lid on.
  4. While the rice cooks, grate the carrots and then add them to the cabbage along with the rest of the ingredients. You can also add another tbsp of olive oil, which adds flavor and richness to the dish. When the chicken (or beans) is cool enough to touch, chop it into bite sized pieces and add it to the dish. Adjust the seasoning by adding more salt, olive oil, and turmeric to taste. 

*Generally, beans are easiest to digest after soaking in water overnight. Then, drain the beans, cover with one inch of water or broth, and simmer on low until tender.
*Do not include vinegar if you have acid reflux. Also, do not include mustard seeds or turmeric if they are not tolerated. 

Crispy Fennel & Apple Salad with White Wine Vinaigrette

What is it like? 

- Crunchy, crispy & juicy

- Super refreshing

gluten free dairy free fennel and apple salad recipe


Serves 4-6, prep 10 minutes

1 fennel bulb, sliced thinly, white part only; also slice 2 tbsp of the fronds
2 stalks celery, diced
1 large apple, sliced small
Onion, diced
1/4 cup parsly, sliced
1/4 cup raisins
1 tbsp wine whine vinegar or lemon juice
1 tbsp olive oil
salt, to taste 


  1. Chop all of the vegetables and the apple and place them in a large bowl. 
  2. Add the raisins, drizzle the salad with white wine vinegar, olive oil, salt to taste, toss and serve! 
  3. This salad makes great leftovers, just add a little more vinegar or lemon before serving it the next day.