Category Archives: Recipes

Protein Pancakes

Pancakes with fresh blueberries and honey

These are a little high in sugar if you use Maple syrup to top them off, but they are a great gluten-free alternative to regular pancakes and super easy to make! Hint: leave off the syrup and mash up some seasonal berries to garnish!

2 eggs
1 banana
1/4 cup gluten free Oat Flour

Directions: Blend with an immersion blender and cook on the stovetop just like regular pancakes!

Stacked Enchiladas

I make crock pot chicken pretty regularly and am always looking for new things to do with all this lovely organic chicken. Last week Enchiladas tickled my fancy so I set out to make a batch as clean as I possibly could all the while looking for that flavor that would satisfy my craving for Mexican food. I find myself returning to GimmeSomeOven often for simple fast and delicious recipes. I really like Ali’s style. I swap out her ingredients for more organic choices and everything turns out delicious. I specifically liked her stacked twist because it makes the whole assembly easy as can be.

I found her Stacked Enchiladas on Pinterest and they were easy to assemble and a big hit in my household. I used Organic; tortillas, corn, black beans, chicken, cheese and scallions. Note here, Organic corn tortillas are not easy to find, you will have to go to a market like Whole Foods. The original sauce recipe called for oil, that didn’t sound right to me, so I found a different sauce and it turned out delicious, I’m not even sure I want to deviate from it. Here’s the recipe for the sauce:

  • 1 24oz Jar of Organic Strained Tomatoes
  • 1 Can diced tomatoes
  • 24oz of Water
  • 3 Tbsp Chili Powder
  • 3 Tbsp Taco Seasoning (I made my own)
  • 1/2 Organic Onion
  • 4 cloves Organic Garlic
  • 1 Organic Jalapeño seeds and ribs removed
  • 1/2 tsp salt

Stacked Enchiladas OverheadBlend everything in a high powered blender or food processor.

Simmer over medium heat

Use immediately or store freeze for future use.

For the casserole I followed Ali’s recipe using the Organic ingredients noted before and the sauce above. A recipe that will get used regularly in my kitchen.

Pre-heat oven to 375F
Layer in a 9×13 casserole dish:

  • 1 cup of enchilada sauce
  • 8 small organic corn tortillas
  • thin layer of cheese
  • Black beans
  • Organic corn
  • Chicken
  • Spinach
  • Cheese
  • 8 small organic corn tortillas
  • Enchilada sauce

– Cover with foil and Bake at 375F for 20 minutes
– Take off the foil, cover with the remaining cheese and bake for 10 more minutes
– Garnish with chopped cilantro, avocado and green onions

Gluten Free Cornbread


  • 2 cups Organic Corn Meal
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp Himalayan Sea Salt
  • 1 Organic Egg
  • 4 Tbsp Grass Fed Butter, melted
  • 1 Can of Organic Coconut milk
  • 4 Tbsp Raw Organic Honey

Directions: Put all the ingredients in a mixing bowl and stir it up! Pour into a cast iron skillet and cook on 425 for 15 minutes, or until golden brown on top.

I served this with Chili! Tried out a recipe from a client in the crock-pot. Amazing, gluten free, comfort food dinner.

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Roasted Pepper Pesto Pasta Salad

Yield: 4  |  Prep Time: 15 minutes


  • 4 cups of spiralized zucchini
  • 1/3 cup Roasted Red Pepper Pesto
  • 1 pint grape tomatoes
  • 2 ounces capers, drained
  • 1/2 cup shaved Parmesan cheese


  1. Add 4 cups in a large bowl. Cut the cherry tomatoes in half.Add 1/3 cup pesto and capers and toss. Garnish with shaved Parmesan cheese.

Roasted Red Pepper Pesto

Yield: 6 servings  |  Prep Time: 5 minutes  |  Cook Time: 12 minutes


  • 3-4 Fresh Roasted Red Peppers (roast with S&P, minced garlic, olive oil)
  • 1/4 cup packed fresh basil leaves (10-15 leaves)
  • 2 cloves garlic, peeled
  • 1/2 cup parmesan cheese
  • 1/2 cup finely chopped walnuts
  • 1/4 cup olive oil


  1. Pulse the walnuts in a food processor. Pulse the roasted red peppers, fresh basil, in a food processor until finely chopped.
  2. Add the parmesan cheese, chopped walnuts, olive oil, and 1/2 tsp. salt to the food processor, Pulse to combine. Salt and Pepper to taste.

Roasted Zucchini, Tomatoes, Red Onion


  • 2 Organic Zucchini
  • 1 1/2 Organic Tomatoes on the vine
  • 1/2 Organic Red Onion
  • Himalayan Sea Salt
  • Fresh ground Black Pepper
  • EV Olive Oil

Tossed it all in the cast iron skillet and put it on the BBQ right next to the Organic Chicken. Suggested by my good friend in response to my question, “what should we do for a vegetable?” I was unprepared with an idea but I had the #ingredients. A perfect blend of flavors. 30 minutes. Dinner.  I only wish I’d made more. 

 Still sizzling, hot off the grill. If you could smell it… 

This served 3 of us but could have easily been 2 servings coming in at under 170 cal. per serving.  14g of awesome monounsaturated fats. This is why I always have zucchini, tomatoes and red onions on hand, for those moments when you don’t have a recipe, and now I do. 

  #eatrealfood #realfoodisingredients #foodrevolution #foodmatters 

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Chicken Lettuce Wraps


  • 1 pound ground chicken
  • 2 Cups chopped mushrooms
  • 1 Cup chopped cabbage
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 1 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1 can chopped water chestnuts, drained
  • 5 green onions, thinly sliced
  • Sea salt and freshly ground black pepper, to taste
  • 1 head butter lettuce


Heat olive oil in a saucepan over medium/low heat. Cook Mushrooms until tender. Add ground chicken (if chicken is already cooked, add it last) and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions and cabbage until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

NOTES: If you pre-cook the chicken, this recipe literally takes about 20 minutes to throw together and it’s so healthy and yummy!

Broccoli Carrot Fritters

This one’s so easy to throw together. The broccoli and carrots are ready to go from Prep day so I just toss together and toast it.

3 Cups Organic Grated Carrots

3 Cups Chopped broccoli – include the stems!

1/4 Cup Oat Flour

1 Large Organic Egg

Chipotle Seasoning

Salt & Pepper

frittersMake sure the Broccoli is chopped small enough. Mix with the other ingredients and create 4″ Round patties. Bake at 350 for 20 minutes or until slightly browned on the top. Optional-add a little goat cheese or Parmesan broccolicarrotfritterscheese and toast for 5 more minutes.

I Dont Want To Cook

  Chicken Tenderloins with Baked Garlic Green Beans with Garlic Aoli Sauce. 


  • Organic Chicken Tenderloins
  • Organic green Beans
  • 1 Organic Egg
  • Garlic paste
  • Oat Flour
  • S&P – Garlic Powder, Chipotle Seasoning.  Use Your imagination

Garlic Aoli Sauce

  • Lemon
  • Mayo
  • Garlic paste
  • Parsley 

Whip egg, garlic paste and spices in a large bowl, add green beans, toss thoroughly. Sprinkle with sea salt and oat flour. Toss some more. Put on a cookie sheet. Bake at 350 for 15-20 minutes. 

Toss the chicken in the same bowl that you prepped the beans in. Sprinkle with more spices and flour. Fry in a pan, bake in the oven, whatever you’re good at, use some EVOO. 

Mix up the Aoli. 1 tbsp per serving. 1/2 tsp garlic paste per serving. Add parsley, fresh is the most awesome but if you only have dry, do that. Squeeze some lemon in and taste it. Add more lemon or garlic to get the taste perfect. 

That’s how we roll. Two ingredients in the fridge, and a quick search on Pinterest. It took 25 minutes to make. 

The green beans were inspired by a deep fried version I had in Nashville at Tootsies. Anyway, baked is more healthy. The Aoli I shortcut and used organic store bought. This recipe is dedicated to you who want quick easy & healthy. The chicken was just a protein option. The veggies are always my main attraction when I cook. That’s my story. The End. 

My Sedona Green Juice

Green Juice With Celery

Along my travels, it was hard to find Juicing options that were real, organic, and balanced. Even here in Southern California, I find that juices are just tossed together, more-so for their flavor than for their balance and health benefits. When we were in Sedona, I was looking for a place to grab a sandwich for the road. Nothing we found seemed easy and portable and when we found a sandwich shop, the sandwiches looked awful and were ridiculously priced, but right next to the sandwich shop there was a juice shop. I was overjoyed as I looked over the menu for a balanced juice. Balanced should be at least 70% veggies and less than 30% fruit. Of the 5 juices on the menu, only one would keep my blood sugar from skyrocketing. The rest were all sugar sugar sugar.

I was skeptical because I very much dislike the smell and taste of celery, in spite of the amazing health benefits, but I needed it so I sucked it up and ordered:

2 cups Kale
2 medium cucumbers
3 stalks of celery
1/4 of a pineapple

I was pleasantly surprised. The pineapple cut the taste of the celery. My body was grateful. I left Sedona with a smile.

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