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Eggplant Marinara.

Roasted Baby Eggplant With Tomato & Olive Sauce.


This recipe features some of my favorite things— olives, dill and eggplant. It’s is a light and healthy recipe that is full of bright and bold flavors. It’s fast and easy to make, too!

Serves ~4.


  • 4 baby eggplant, sliced lengthwise
  • 2 cups grape or cherry tomatoes
  • 1 cup castelvetrano olives, pitted (can be found at Whole Foods)
  • 1 large handful fresh dill, chopped
  • 1 tbsp garlic, chopped
  • ~3 tbsp olive oil
  • salt
  • hot red pepper flakes

Heat 1 tbsp of olive oil in a large pot on the stove add in the garlic and whole tomatoes. Cook on medium heat for about 20 minutes, stirring often, until the tomatoes start to cook down and get softer. Add in the dill and olives and season with a dash of hot red pepper flakes and continue to cook for 10 more minutes.

Meanwhile, grease a baking sheet with olive oil (~2 tbsp) and line up the sliced eggplant and season with a light sprinkling of salt. Cook in a 400 degree oven for 10 minutes on each side.

Put the tomato and olive mixture into the food processor and pulse 3-4 times to roughly chop all of the ingredients. When the eggplant comes out of the oven, plate a few slices and top with a heaping spoonful of the sauce.






Baked Butternut Squash & Burrata Pasta.

Baked Brown Rice Pasta With Butternut Squash, Baby Zucchini, Spinach & Burrata Mozzarella.


This gluten-free baked pasta is packed with delicious and nutritious veggies. The butternut squash, zucchini and spinach add a subtle earthiness to the dish while the burrata adds a creamy, rich texture. So good!

Serves ~6-8.


  • 1 16-oz package brown rice penne or rigatoni pasta (Tinkyada is a great brand)
  • 2 cups butternut squash, diced
  • 1 1/2 cup baby zucchini, sliced
  • 2 large handfuls baby spinach
  • 1 cup diced burrata mozzarella, diced
  • 1/4 cup shaved Parmesan cheese
  • 2 tbsp olive oil
  • garlic salt
  • black pepper

In a large pan on the stove, heat the olive oil on medium heat and add in the butternut squash and zucchini. Cook for about 15 minutes, stirring often, and then add in the spinach and cook for another 5 minutes or so.

While you’re cooking the vegetables, boil the pasta as directed on the package. After you’ve cooked/drained the pasta, add it into the pan with the vegetables and season with a dash of garlic salt and a generous amount of black pepper. Toss in about 3/4 of the burrata mozzarella and then pour the pasta mixture into a baking dish. Top the pasta with the remaining burrata and the shaved Parmesan. Bake in a 400 degree oven for about 20 minutes.







Baked Lemon Shrimp.

Baked Shrimp With Lemon & Dill.


This is a simple, healthy recipe that’s perfect for a quick weeknight meal. It’s not only gluten-free, but also dairy-free, using an olive oil based butter spread. This could be eaten with veggies, rice, pasta or even on a salad. The flavors are light and tangy—perfect for summer!

Serves 3-4.


  • ~20 large shrimp, raw (thawed, de-veined, shells removed)
  • 2 small lemons, sliced
  • 1 large handful fresh dill, chopped
  • 3 tbsp Earth Balance Original Buttery Spread
  • garlic salt
  • black pepper

Line the bottom of a baking dish with the lemon slices and place the shrimp on top. Melt the Earth Balance in the microwave for about 20 seconds and stir the dill into it. Pour this mixture over the shrimp evenly and season with a dash of garlic salt and black pepper. Bake the shrimp in a 350 degree oven for 30 minutes.









Oven Roasted Cabbage.

Oven Roasted Cabbage With Garlic, Tamari & Pancetta.


I made this for a dinner party with some girlfriends recently and it was a big hit. I think this was the most popular dish of the whole dinner, in fact! The ingredients may seem to be an odd combination at first glance, but trust me, the flavors are amazing. Give it a try!

Note: I scaled the recipe down since I made this for a larger group.

Serves 2-4.


  • 1 large head of green cabbage, sliced in ~5 large, round pieces
  • ~5 tbsp tamari (gluten-free soy sauce)
  • ~3 tbsp garlic, chopped
  • ~1/4 cup diced pancetta
  • black pepper

Spray a baking sheet with cooking spray or grease with a bit of olive oil. Place the slices of cabbage onto the sheet and spread about a teaspoon of chopped garlic on to of each slice of cabbage, using the back of a spoon to press the garlic into the cabbage. Then add a large spoonful of pancetta and a splash of tamari on top of each slice. Season with black pepper and bake in a 400 degree oven for about 35 minutes.






A Sweet Treat.

Gluten-Free Peanut Butter, Date & Almond Cookies.


I saw this recipe and absolutely had to make these gluten-free cookies. They don’t even require baking! They really couldn’t be easier to make. I followed the recipe but used mini dark chocolate chips instead of cacao nibs, only because I couldn’t find cacao nibs at my regular grocery store. Dark chocolate has dairy in it, but if you use the cacao nibs- the cookies are dairy-free. I  highly recommend these cookies, even if you aren’t gluten-free. These are a healthier, natural alternative to a normal peanut butter cookie, and they are just as yummy if not yummier!

Recipe from Sprouted Kitchen via sweetsugarbean:







Gilly’s Roasted Potatoes.

Roasted Potatoes With Olive Oil, Herbs, Salt & Pepper.


While visiting my husband’s family in Wales, my Mother-in-Law Gilly made many lovely roast dinners. One of my favorite parts of her dinners were the perfectly golden and crisp roasted potatoes. There’s nothing fancy about them really, they are simple and delicious. I recently got her recipe so I could give these potatoes a try myself and they were a success. My husband was quite happy, too! These potatoes would make a great side dish to any meal.

Serves 3-4.


  • 10 small yellow potatoes, peeled
  • 3-4 tbsp olive oil (enough to coat the bottom of your pan)
  • salt
  • black pepper
  • dried herb blend

Boil the peeled potatoes for 5-7 minutes in lightly salted water. While the potatoes are boiling, heat a roasting dish with olive oil (coating the bottom of the pan) in the oven at 400 degrees. Strain the potatoes and then shake them vigorously in the strainer so the surface of the potatoes is roughed up a little.  Remove the roasting pan from the oven and gently add the potatoes into the hot oil, turning them so that they are coated in the oil. Sprinkle with salt, black pepper and dried herbs and then put in the 400 degree oven. After 30 minutes, turn the potatoes to brown the other side and then cook for an additional 30 minutes.






Spaghetti Alla Puttanesca.

Quinoa Spaghetti With Kalamata Olives, Artichokes, Garlic, Basil & Tomatoes.


Spaghetti alla puttanesca (which translates to whore’s spaghetti) is a southern Italian dish that is typically made with garlic, capers, tomatoes, olives and anchovies. This is gluten-free version that I made using quinoa spaghetti, omitting the anchovies and capers, and adding in artichokes and basil. This is a great summertime pasta filled with light and bright flavors.

Serves 3-5.


  • 8 oz quinoa spaghetti
  • 1 cup Kalamata olives
  • 1 cup artichoke hearts, canned
  • 1/2 cup tomato sauce
  • 2 cups fresh tomato, diced (about 2 large tomatoes or 5-6 small tomatoes)
  • 1 large handful of fresh basil
  • 1 tbsp olive oil
  • 1 tbsp chopped garlic (or 1 clove)
  • garlic salt
  • black pepper

Put the artichokes, olives, basil and garlic into the food processor and pulse 3 times to do a rough chop.

Boil the pasta as directed on the package. Drain all excess water and the pasta back into the pot.

Stir in 1 tbsp olive oil and then add in the tomato sauce, the chopped ingredients and a dash of garlic salt/black pepper. Stir well to combine the ingredients and then toss in the fresh tomatoes.