Recipes: Some of My Favorites Worth Sharing

BANANA BREAD (gluten-free)


  • 1/2 tsp pure vanilla extract
  • 1 whole egg (or sub 1 chia or flax egg)
  • 3 Tbsp avocado or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed organic brown sugar
  • 2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsweetened almond milk (or other dairy-free milk)
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free flour blend
  • 1 1/4 cup gluten-free oats
  1. Preheat oven to 350 degrees
  2. Line 9×5 inch loaf pan with parchment paper
  3. Mash 3 ripe bananas in a large bowl
  4. Add all ingredients (listed below) through almond milk
  5. Whisk vigorously to combine
  6. Lastly, add almond meal, gluten free flour blend, and oats
  7. Stir
  8. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  9. Let cool completely before cutting, or it will be too tender to hold form.
  10. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

Photo from my latest batch.
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Serves 4


  • 4 ears of fresh corn
  • 1½ cups of cherry tomatoes
  • 1 cup of fresh spinach, roughly chopped
  • Handful of fresh chopped basil
  • ¼ cup of Crumbled feta
  • ½ cup red onion finely chopped
  • Juice from a lemon & a lime
  • EVOO
  • Himalayan Salt & Pepper – Brush corn with EVOO. Season with S/P
  1. Grill corn about 5-7 minutes until cooked.
  2. Once cooked, cut corn from cobs
  3. Stir in corn, tomatoes, spinach, basil and feta.
  4. In a bowl whisk EVOO, lemon and lime juice
  5. Season with S/P

This dish can be versatile by using different seasoning and herbs, so have fun getting creative and mixing it up. Feel free to ask me how to change it up!


1. Pre-heat the oven to 225 degrees
2. Wash and dry the kale and remove stems
3. Massage kale with oil and your favorite seasoning(s)
4. Add the kale to your baking sheet
5. After 15 minutes in the oven, stir and place back in oven
6. Remove when the kale is crispy and light, golden brown
7. Let them rest on the baking sheet to cool and crisp
8. Store in airtight container for 2 – 3 days

Some of my favorite seasonings include salt and pepper, nutritional yeast for a cheesy flavor, and Frank’s Hot Sauce.

Photo: My latest batch of kale chips.
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Serves 6


  • 6 cups of cubed seedless watermelon
  • ½ cup of crumbled feta cheese (I only use sheep’s milk)
  • 2 tablespoons of fresh chopped mint
  • Himalayan Salt
  • Balsamic glaze for dressing
  1. Place cubed watermelon in a large serving bowl.
  2. Arrange feta over watermelon.
  3. Drizzle the glaze on top.
  4. Sprinkle with chopped fresh mint and salt.

It’s so light and refreshing, and the perfect side dish all summer long!
I know that it might sound different, but I promise you it will be a hit and a staple at every cookout going forward.