GF Pizza Muffins

These are such a great idea to make ahead for lunches and quick snacks.  I found this recipe here, but have modified it according to ingredients I had on hand.

They turned out great and my 15 yr old picky daughter gave me her seal of approval!
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  • 2 cups all purpose GF baking mix
  • 1 teaspoon xanthan gum
  • 1 Tbs. xylitol
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 cup tiny cubes cheddar cheese (I used Altadena brand goat cheddar)
  • 1/4 cup shredded Parmesan cheese (I used Romano cheese from from Trader Joes)
  • 1/4 cup finely chopped jalapeño
  • 1/2 sliced black olives
  • 1 cup sour cream (I had goat yogurt, so that’s what I used)
  • 3 large eggs
  • 1/4 cup melted Kerigold butter
  • 1/4 cup pizza sauce for dough , 1/2 c for topping
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, xanthan gum, xylitol, baking powder, baking soda, salt, and Italian seasoning.
  3. Stir in the cubes of cheddar cheese, Parmesan cheese, and chopped veggies.
  4. In a separate bowl, whisk together the yogurt, eggs, melted butter, and 1/4 cup pizza sauce. Stir into the dry ingredients.
  5. Spoon the batter into the prepared muffin tins. Top with pizza sauce and sprinkle with a tiny bit of shredded mozzarella cheese.
  6. Bake in preheated oven for 20 minutes. Allow muffins to cool for 5 minutes before removing to a cooling rack. Cool completely before storing in an airtight container and refrigerating or freezing.

Jicama and Cucumber salad

Even though we think of salads for spring summer, a lot of the ingredients are actually in peak season in fall. Quite a few of the ingredients as well as lettuces are freshest in the fall.
Even thought Jicama is available year-round  The peak season for jicama is autumn through late spring, October through June in the northern hemisphere.

Jicama and Cucumber salad
(picture coming soon)

½ med jicama grated

2 Persian cucumber grated

1 c. cherry tomatoes slices

handful of  chopped cilantro

3 scallions/green onions


juice of 1 lemon

1 Tbs. Sunflower oil

¼ tsp red chili flakes

salt and pepper to taste.

It’s best if you make this salad right before you are going to eat it as it produces a LOT of liquid as it sits. Put all the ingredients in  a bowl toss with the dressing and enjoy right away. Goes great with oven roasted potatoes.

Red Jasmine Rice Salad w/smokie southwestern dressing

I love to try new thing, so last night I picked up some red jasmine rice and cooked it, not really knowing what I would do with it, so this morning I came up with this. It’s a pretty simple salad to make but very pleasing to the eye and satisfying if you want a quick something to eat for lunch. I will have this for lunch with a side of baba ghanoush which I made last night. Hope you like it.

1c. red jasmine rice (got it at the bulk bin at my local whole foods)

salad ingredients

salad ingredients

2 1/2 c. water

1 tsp sea salt

cook the rice until the water is absorbed about 30min. then let it rest and cool completely (you can do this the night before)

once the rice is cooled transfer to a salad bowl and start adding to it the following  ingredients:

1/2 of a red bell pepper chopped

2 slices of jicima chopped

1 c. frozen roasted corn kernels (rinse it under very hot water to thaw it out a bit)

bunch cilantro chopped

2 green onions chopped

*note: I used the Vidalia chopper small grid to get uniform cubes. It’s fast and looks pretty especially if you are making this for company. You can get it at bed, bad and beyond with a 20% coupon for about $15.

Once you finish chopping and adding the ingredients to your rice, then mix the dressing with the following ingredients:


1/4 c. extra virgin olive oil

dressing ingredients

dressing ingredients

juice of one lemon

1/2 tsp oregano

1/2 tsp applewood smoked sea salt

1/4 tsp. garlic powder

1/4 tsp. cumin

salt and pepper to taste


once you have mixed the dressing, toss it into the salad and let it marinade for a few minutes before serving. Enjoy!

before mixing

before mixing

Finished product

Finished product

Kelp Noodle Salad

Cutting down on our intake of grains is not always easy as most of us are so addicted to it.  Here is a no starch, low carb noodle dish that promises to satisfy. Kelp noodles are 0 calorie food that is very versatile.  It will absorb the flavor of whatever you mix it with.  This recipe is also nut free, gluten free and other than a little bit of honey, it’s also vegan and mostly raw. This is a great salad to make ahead as the longer it sits in the sauce the better the flavor.

You can play around with the sauce ingredients if you want to make it sweeter or spicier etc.

This makes enough sauce for 2 packages of kelp noodles and will serve 2 or 3 depending on how hungry you are 🙂


1/4 cup seasame tahini

1 Tbs. toasted sesame oil

3 Tbs. rice vinigar

2 Tbs. low sodium tamari sauce

2 tsp. chili garlic sauce (you can find this at any asian market (huy fong foods inc.)

2 tsp. raw honey or sweetner of your choice.


2  7 oz packages  of Kelp Noodles (also found at asian markets or health food stores)

1 sm. persian cucumber, grated

1 sm. carrot, grated

handful of chopped cilantro or mint

1 green onion

toasted sesame seeds (optional)


Put all the sauce ingredients into a small bowl or a measuring cup and mix well. Rinse and drain the noodles in a fine mesh colander.  Make sure it’s not too wet before you toss it with the sauce. Toss the noodles with sauce and the rest of the ingredients and you are done! Enjoy!

Asian Style Noodle Soup

My kids were really craving Asian noodle soup today, so I made a small pot for them, it was such a hit, they begged me to make some more, so second time around, I measured and wrote stuff out and took pictures so that if nothing else I can duplicate it next time I want to make it again.


6 cups purified water

juice of one small lime

1/4 c. soy sauce

a drizzle of toasted sesame oil (you don’t want to put too much as it will overpower the taste) about 1/2 tsp.

2 cloves of crushed garlic

fresh ginger (about the size of a large garlic clove, either grated or pushed through the garlic press)

Cabbage (shredded fine)

1/4 of a brown onion (thinly sliced)

1/2 of a carrot (julienne with the mandolin)

1/3 of a zucchini (julienne with the mandolin)

bunch fresh cilantro

1 spring onion (green)

1 veggie bouillon cube

1 tsp. sea salt

1 bundle of rice noodles or mung bean threads there’s 3 in a package. (picture below)

Rice Noodles, Mung Bean Noodles, sesame oil, veggie bullion cubes.

Julienne Carrots and Zucchini


Drop the bouillon cube in 6 cups of water, add the lime juice, the soy sauce, sesame oil and salt and bring it to boil, meanwhile prepare the rest of the ingredients. Whisk the broth to make sure the bouillon cube has completely dissolved then add the veggies as you finish slicing and cutting them. once the water boils, turn off the stove, add noodles, the green onions and cilantro, cover the pot and let it sit for 10 minutes. Once the noodles have expanded after about 10 minutes you may serve the soup.

boiling soup after adding the veggies

Cilantro and greeen onions

Finished Product

Alice’s Tomatoe Rice Soup

With the cold weather, soups just hit the spot! I hope you enjoy this one.

4 large tomatoes (Chopped)

6 c. water

1 onion (chopped fine)

1/2 c. frozen peas

1/2 c. rice of your choice

1 zucchini (chopped)

1 vegan bullion cube (this is what I use) (you can find it at Whole Foods)

1 clove garlic

1 tsp dried basil

1 Tbs lemon juice

1 Tbs. Olive oil

salt and pepper to taste

Heat the soup pot, when very hot add the olive oil then saute the onions, zucchini, garlic and the tomatoes, add the water and the rest of the ingredients and bring to boil, once boiling, lower heat to the lowest setting and let simmer for 1 hour.

Alice’s Potatoe Masala Soup

Picture coming soon!

4 Potatoes (peeled and cut into little cubes)

6-7c. of water (start with 6, then add more as needed)

1/2 c. frozen peas

1 med. onion (finely chopped)

2 celery stalks (finely chopped)

2 tsp. Amchur (dried mango powder found in Indian markets) (mix the poweder in some warm water first then add it to the soup so it doesn’t clump).

1 clove garlic

1/2 tsp. dried sage

1 chili pepper (if you don’t like it too spicy, remove the seeds)

handful fresh cilantro (chopped)

handful fresh mint (chopped)

salt and pepper to taste

About 2 Tbs. of Olive oil as garnish at the end.

Dry saute’ the onions, stirring occasionally, once lightly brown, add the water and the rest of the ingredients excluding the fresh herbs and olive oil. Once you bring it to a boil, turn down the heat and let it simmer for about 30-45 minutes. Turn off the heat and let it rest for about 5 minutes. Add the cilantro, mint and olive oil, stir and serve.

Spinache Salad with Steamed Beets

This is one of the recipes I made for my last cooking class. I made it again for thanksgiving and it was a big hit. I hope you will try it and give me some feedback.

Tahini Dressing

¼ c. tahini

2 Tbs. raw honey

2-3 Tbs. apple cider vinegar

1 small clove of garlic

About 1 to 2 Tbs. of water for consistency

Salt and pepper to taste.


1 Bag of organic baby spinach

Handful of chopped parsley

About two red beets steamed, cooled and cubed

Alice’s Favorite Green Smoothie

1c. filtered water
3-4 organic Lacinato kale leaves chopped
handfull or two of organic baby spinach
1c. fresh blueberries
1c. frozen pineapple chunks
2-3 slices of English cucumber
Liquid Stevia, Lemon Drop(optional)
Put all ingredients in to a blender and blend on high until smooth.

Optional ingredients that I add to increase the nutrition of my smoothies is:
2-3 Tbs of Organic Shelled Hempseed
handfull of Organic Goji Berries
and 1 tsp of Maca Powder
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Coupon Code: ALI539

Almost Raw Asian Style “Noodles”

This dish came together by accident.  I was out of stuff to take to someone’s home, so I created this dish with things I had on hand and it turned out to be a hit, so I repeated it recently and decided to blog it.

I used the Tri-Blade Plastic Spiral Vegetable Slicer to make the zucchini pasta.

Tri-Blade Plastic Spiral Vegetable SlicerThe Ingredients are as follows:

3-4 zucchini

1 carrot (optional) shredded

1 persian cucumber (thinly sliced on a slicer)

1/2 red bell pepper chopped

handfull of chopped cilantro

2-3 green onions chopped

1/2 c. chopped peanuts


1/4 c. unrefined peanut oil

3 Tbs. Nama Shoyu or Tamari sauce

3 Tbs. Apple Cider Vinigar

2 Tbs. Agave syrup

1 small clove of garlic or 1/2 of a large one

1 tsp of freshly grated ginger

Mix all the ingredients together toss with the rest of the salad and enjoy!

If you’re taking this to a pot luck, keep the peanuts in a zip lock as you never know if someone might have an allergy to them.

Asian Zucchini Pasta salad