Gluten-Free Blueberry Muffins



  • 1 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup millet flour
  • 1/4 cup quinoa flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • zest of one lemon
  • juice of 1 lemon
  • 1 teaspoon alcohol-free vanilla extract
  • 4 eggs
  • 1/4 cup raw honey, melted
  • 1/4 cup coconut oil, melted
  • 1/2 cup fresh blueberries


  1. Preheat oven to 350 F.
  2. Line 12 muffin tins with paper or grease with butter.
  3. In a large bowl, add all dry ingredients plus the zest of lemon, whisk together.
  4. In a large glass measuring cup or small bowl, mix wet ingredients.
  5. Pour wet ingredients into large bowl of dry ingredients and mix with electric mixer until well mixed.
  6. Evenly distribute batter into muffin tins and bake for 20-22 min.




Gluten-Free/Sugar-Free Granola

photo (5)My husband and I are getting healthy and have begun a new way of eating. We’re currently doing a gluten-free, sugar-free, dairy-free (except for goat/sheep milk, yogurt, and kefir) diet, which will allow us to slowly introduce some foods back at a later date. One of the recipes that I’ve really enjoyed for breakfast is this granola recipe. It is absolutely delicious with plain whole fat yogurt. You can even use it to make a yogurt parfait with chia seeds that have been soaked in almond milk. YUM-O!


  • 6 Tbsp. millet flour
  • 2 Tbsp. coconut oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. stevia
  • 1 vanilla bean pod, scraped
  • 2/3 cup coconut flakes
  • 1/2 cup macadamia nuts
  • 1/2 cup sliced almonds


  1. Preheat oven to 275ºF.
  2. Place millet, coconut oil, cinnamon, ginger, vanilla beans, stevia in a food processor and blend till it begins to bind, then add almonds, coconut flakes, and macademia nuts and pulse a couple times to blend.
  3. Spread evenly on a cookie sheet.
  4. Bake at three 20-min. increments (1 hour total), stirring and then placing back in oven.
  5. Remove from oven and let cool on cookie sheet, then transfer storage container.

Serves 4.

Apple Latkes

These little apple latkes are sure to be a hit at any Chanukah party, or as a delicious appetizer for a dinner party. This recipe, from The Book of Jewish Food, by Claudia Roden, has been adapted to serve 8 people.


  • 8 tart or sweet apples
  • 6 tablespoons sugar
  • 6 tablespoons brandy, dark rum, or fruit liqueur
  • 4 eggs, separated
  • 4 tablespoons light vegetable oil
  • a good pinch salt
  • 2 cup flour
  • 1 3/4 cup water
  • vegetable oil for frying, preferably sunflower
  • powdered sugar for dusting after frying


  1. Peel and core apples, cutting each into four thick slices. Put them in a shallow dish with the sugar and alcohol and turn them so they are well coated. Leave for at least one hour, turning the slices over occasionally so that they absorb the spirit.
  2. For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in stiffly beaten egg whites.
  3. Heat at least 3/4 inch of oil in a large frying pan. Dip the apple slices in the batter, about five at a time–making sure they are well covered with batter. Lift each one out and lower into hot oil. Make sure oil is sizzling, but not too hot, or fritters will brown before the apples are soft inside.
  4. Fry in batches and brown on both sides, remove from oil with slotted spoon and place on paper towels before serving.
  5. Dust with powdered sugar and serve!

Sufganiyot with Lemon Essential Oil


  • 2 packages active dry yeast
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 8 drops lemon essential oil (GRAS)
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon salt
  • 5 cups all-purpose flour + more for kneading
  • 3 eggs
  • Jelly of your choice for filling
  • Powdered Sugar


Mix water, sugar, and yeast. Let stand 10 minutes. Melt butter and add to yeast mixture. Beat in eggs and add lemon essential oil. In a large bowl mix together the flour and salt. Pour liquid ingredients into flour mixture and begin to mix; turn out onto a clean surface and knead by hand until a soft dough forms. Let rise 1 1/2 hours. Roll dough 1/4 inch thick and cut circles (approximately 3 inches). Let circles rise 1/2 hour till puffy.

Deep fry at 400° F about 3 minutes, turning once. Pipe in jelly and dust with powdered sugar.

Apples and {Date} Honey

Did you know that most of the time, when the Bible speaks of honey it isn’t referring to honey from bees, but rather, honey made from dates? Dates (in the form of honey) are listed as one of the seven species of the Holy Land of Israel.

A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey;  (Deuteronomy 8:8)

This year, I decided to make date honey to go with our apples for Rosh Hashanah. “Apple” in Hebrew is tapuach which is a heteronym of the word tafuach, which means bloated, distended, or swollen. Apples, therefore are known, at least by some within Judaism, as a representation of the ego. Honey from dates, signifies unification, because, as the sages teach, the date palm has “one” heart.

My deepest prayer for this new year is that we will transform our egos with the sweetness of the Spirit of unity and be bound together in His Love and Shalom.

Blessings and Shalom and a Happy New Year to you all!



1 cup pitted dates, (I used medjool)
1 cup cool water
1/2 teaspoon cinnamon


  1. Pour dates, water, and cinnamon into a small saucepan, making sure dates are completely covered (add additional water if necessary). Bring to a boil over high heat.
  2. Reduce heat to low and simmer 45-60 minutes or until dates are very soft and broken down. Stir occasionally.
  3. Remove from heat, and allow to cool slightly for about 15 minutes.
  4. Pour mixture (including liquid) into a blender or food processor and puree until completely smooth. Add water a tablespoon at a time till it is desired thickness.
  5.  Serve with apple slices. Store any remaining honey in a sealed container in refrigerator. (yeah, right, like that’ll happen!)

Shorabit Yatkheen (Moroccan Pumpkin Soup)

Shorabit Yatkheen

This is a sweet and savory soup and absolutely delicious; your taste buds will thank you! Because it has pumpkin as a main ingredient, it just so happens to be a good choice of food for celebrating Rosh Hashanah. Since this is our first taste of this yummy vegetable for the new year, we’ll be saying the “Shehecheyanu” and then devouring this soup on this cool, fallish evening.

L’Shana tova umetuka!


1/4 cup vegetable oil
2 leeks, (white and light green parts only) or two onions, washed and chopped
8 cups vegetable stock
2-3 lbs. pumpkin, butternut squash or other winter squash
3 cups cooked chickpeas
2 carrots, cut into chunks
2 Tbsp. packed brown sugar
2 3-in cinnamon sticks, or 1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground turmeric, or saffron thread
1/8 tsp. ground all-spice, or freshly grated nutmeg
2 1/-2 tsp. kosher salt
ground black pepper to taste

1/4 cup chopped fresh cilantro, or parsley, OR (garnish)
1/2 cup toasted pumpkin seeds (garnish)


  1. In large pot, heat oil over medium heat. Add leeks and saute until soft, about 5 min.
  2. Add stock, pumpkin, chickpeas, optional carrots, sugar, spices, salt, and pepper.
  3. Bring to a boil, cover, reduce, the heat to low, and simmer until the pumpkin is very soft about 50 min. Discard the cinnamon sticks.
  4. To serve, garnish with the cilantro or parsley, or pumpkin seeds.

Greek Yogurt Pound Cake

Strawberries are in season here in the Ohio River Valley, and this past week the kids and I went strawberry picking. This recipe makes the most moist, delicious pound cake with a classic crunchy top, and it is the perfect accompaniment to fresh strawberries. Enjoy!


  • 3 cups sugar
  • 2 sticks unsalted butter, room temperature
  • 6 eggs
  • 3 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup non-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract OR 1 teaspoon almond extract


  1. Preheat oven to 300ºF.
  2. In a large mixing bowl, cream sugar and butter together.
  3. To the creamed sugar, add one egg at a time.
  4. Sift together flour, salt, and baking soda.
  5. Add vanilla and lemon (or almond) extracts to the egg mixture.
  6. Begin to add Greek yogurt and dry ingredients alternating between the two, until fully incorporated.
  7. Grease and flour two 9-inch bread pans. Evenly fill pans with batter.
  8. Bake at for 1 1/2 hours.
  9. Remove from oven and place on cookie sheet until cool, then loosen and transfer to a platter to serve.


Cottage Cheese Chremslach with Cinnamon Apples

Chremslach with Cinnamon Apples

My oldest informed me that these were stellar, and I don’t mind admitting that they were rather delicious. Try them; try them you must!

Apple Cinnamon Topping

Serves: 4


  • 3 cups tart apples, diced
  • 1/2 cup of butter
  • 3 Tablespoon brown sugar
  • 3 Tablespoon honey
  • 1 Teaspoon cinnamon
  • 1 Tablespoon lemon juice


  1. Heat butter in a large sauté pan over medium heat.
  2. When bubbling, add the fruit and sauté 4 to 6 minutes, or until softened.
  3. Stir in all remaining ingredients, allowing to bubble for another two minutes and put set aside to cool on the counter.

Cottage Cheese Chremslach

Serves: 4 (3 pancakes each)


  • 4 large eggs
  • 1 cup lowfat cottage cheese
  • 3/4 cup milk (whole or low-fat)
  • 1 teaspoon salt
  • 1 cup matzo meal
  • Grapeseed or other acceptable Passover oil (or oil and 2 tablespoons butter for flavor), for frying


  • 1. In a bowl, beat together the eggs, cottage cheese, milk, salt, and sugar with a fork. Stir in the matzo meal. Let rest at room temperature for 10 minutes.
  • 2. Pour enough oil in a 10- to 12-inch skillet to cover the bottom by a scant 1/8 inch and place over medium heat. When the oil is hot, pour a scant 1/4 cup batter in the skillet. You want it to form a pancake about 4 inches in diameter. If it’s too thick to spread this much, add a little more milk to get it to the proper spreading consistency. The pancake should sizzle immediately. Fry until the first side is golden brown, 60 to 90 seconds. Flip the pancake and cook the second side, which should take only about 30 seconds.
  • 3. Transfer the pancakes to paper towels or a brown paper bag to soak up the excess oil and serve while still very hot.


THM: Quiche with Almond Parmesan Crust

photo (8)This crust recipe is adapted from a recipe I found on pinterest. The filling is my own creation. This is yummy and satisfying. It will be a {S} meal if you’re doing Trim Healthy Mama.

Almond Parmesan Crust


  • 1 1/4 cup almond meal/flour
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup butter,melted
  • 1 tablespoon water


  1. Place almonds in a food processor; process until the almonds resemble corn meal.
  2. Add Parmesan cheese, melted butter, and water and pulse to combine well.
  3. Press mixture into 9-inch pie plate. Bake in a 350°F oven for 10 – 12 minutes. Remove and let cool while filling is prepared.

Basic Quiche Filling


  • 10 eggs
  • 1/2 cup heavy cream
  • salt and white pepper to taste


  1. Pour filling into the almond crust, add whatever extras you want such as broccoli, spinach, cheese, sweet peppers, onions, etc.
  2. Bake in oven for 40-45 minutes at 325°F.

Remove and serve immediately.