Tag Archives: gluten free

Salmon Patties

salmon patties


  • 1 can Wild Alaskan Salmon
  • 2 organic eggs
  • 1 Tbsp. walnut or avocado oil
  • 1 Tbsp. lemon or lime juice
  • 1/4 of an onion, diced (optional)
  • 1 tsp dill (optional)
  • 1/4 box of Mary’s Gone Crackers, crumbled or add 1/2cup cooked quinoa or organic brown rice


Place all ingredients into a bowl and mix together. Form into patties. Cook 5 minutes on each side. Serve with grilled vegetables or side salad.

Veggies and Lamb- super quick!

lamb burger


  • Grilled Eggplant and Zucchini (I like Trader Joe’s brand in frozen food section- just heat and serve!)
  • Organic Tomato slices (optional)
  • Atkins Ranch California Style Frozen Lamb Patties (find at Whole Foods);  or make your own lamb patties (1lb ground lamb blended with 1 tsp rosemary, 1/2 tsp mint, 1 tsp thyme, 1 tbsp fresh lemon juice)  Form into patties and sear on each side- don’t overcook.


Warm eggplant and zucchini slices in pan on medium heat. No need to add oil.

Thaw lamb patties then sear on each side over medium/high heat until warm in center. Don’t overcook!


Stir Fry



Ingredients: (use only organic ingredients)

  • 2 lbs. organic ground turkey or shredded organic chicken
  • 1 garlic clove, minced
  • 1 med. onion, cut into 3 wedges
  • 4 med. carrots, julienne or diced
  • 1/2 c. sliced mushrooms
  • 3/4 c. green peppers, julienne or diced
  • 1/2 c. snap peas
  • 3 med. zucchinis, julienne or diced
  • 1/2 c. broccoli
  • 1/2 head of green cabbage
  • 1 can sliced water chestnuts
  • 1 tsp. Sea Salt


In a small pan, heat avocado or walnut oil in a skillet over med-high heat. Brown turkey or chicken until no longer pink. Drain if necessary.

In a large sauce pan or wok, heat avocado or walnut oil.  Saute garlic and onion until lightly browned.  Add in this order:  mushrooms, carrots, broccoli, zucchini, snap peas, green peppers, cabbage, and water chestnuts. Cook, stirring frequently, for 5 min. or until crisp-tender. Cover and steam if need to soften veggies further.  Add sea salt and sauce listed below.  Cook 2 min. longer.  Combine ingredients and serve.  Add more sauce if necessary.


Mix in equal parts mix:  Bragg’s Liquid Amino’s, San-J Szechuan, Coconut Aminos Teriyaki Sauce (see picture)IMG_2604

Blueberry Muffins- Low Carb



  • 1 Cup Nutiva Organic Coconut Flour (2 tbsp has 11 gm carbs- 8 grams fiber= 3 grams carbs total)
  • 1/2 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1/2 tsp stevia extract (Whole Foods 365 stevia extract powder)
  • 1 Cup Organic Almond Milk
  • 6 Organic Eggs
  • 4 Tbsp Vanilla Extract
  • 4 Tbsp Nutiva Organic Virgin Coconut Oil
  • 4 Tbsp Nutiva Organic Chia Seeds
  • 1 Cup Organic Blueberries, Raspberries, Blackberries (I buy them frozen at Costco and remove the strawberries)


1. Preheat oven to 350 degrees.

2. Sift the coconut flour, baking soda & salt in a bowl.

3. In a blender or bowl mix the milk, eggs, coconut oil, stevia and vanilla.

4. Add the chia seeds and blend on low. Let sit for 5-10 minutes.

5. Pour the wet ingredients into the bowl with dry ingredients and mix well.

6. Spoon the batter into greased cupcake sleeves or tins.

7. Bake at 350 for 25-30 minutes, until golden brown and cooked through.

8. Cool on rack and serve.

*If using frozen berries: in saucepan, add berries sprinkled with stevia and 4 tbsp coconut oil. Stir on low until thawed. Add to wet mixture.  If making these into pancakes, add more almond milk to batter and grill – also make more of this berry coconut oil mixture and use it as a topping.

Freeze muffins or refrigerate them. Will go rancid very quickly.

  • Yield: 12 Muffins (12 Servings)