Easy Apple Crumble

Looking for a desert that is gluten-free, sugar free, dairy free, vegan and grain free? Well look no further! 

I’ll take a gander you will like this recipe even if you don’t have any pesky food allergies.

The measurements and cooking time are totally adjustable.


  • Two apples, sliced
  • 1/3 cup almond flour
  • 1 tablespoon coconut oil
  • Juice and zest of 1/2 lemon
  • Cinnamon to taste


  1. Melt coconut oil in microwave in baking pan
  2. Mix rest of ingredients in baking pan–except lemon zest
  3. Top with lemon zest
  4. Bake @ 450 for 20 minutes

This desert was a huge hit at my house and I will be making more next time. Best wishes in your baking experiments!-Julie

Energy Bites: Raw Paleo Nut Balls

I love the idea of energy bites: mini meals that pack a punch.

I got the idea to make these from the peanut butter candy my Mom made for my sister and I when we were kids. She would mix peanut butter, evaporated milk and honey. My sister and I shaped the “dough” into little sculptures then ate our creations.

I love almond butter and I used almond flour instead of evaporated milk to make it dairy free. Then I added all sorts of goodies. Here is the recipe:


  • 1 cup almond butter
  • 1/2 cup almond flour
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cherries, chopped
  • 1/2 teaspoon pumpkin pie spice or cinnamon
  • Honey to taste


  • Combine almond butter, almond flour and chia seeds. Mix with hands.
  • Combine rest of ingredients.

  • Roll into balls and store in fridge.

Go nuts!-Julie

Make Your Own Granola

So many store bought granolas are full of added sugar and/or oils. Making your own granola is so easy, fun and totally customizable. My daughter and husband were very interested in the process (although my husband may have been just making conversation). In any event, it is very healthy and great to make with kids.

These instructions are based on a recipe from Elana’s Pantry a wonderful gluten-free blog I have been reading for years. If you are looking for some new ideas go check out her blog!

Here is how:


  • Three cups nuts (previously soaked if desired)
  • One cup seeds
  • One cup dried fruit (raisins, cranberries, dried cherries etc)
  • Half cup water
  • One tablespoon flavored extract
  • Spices to taste (pumpkin pie spice, cinnamon, nutmeg etc)
  • Salt to taste


  • Add water to fruit until plumped and process together in food processor
  • Remove fruit mixture and add nuts and seeds
  • Process nuts and seeds to desired texture
  • Put fruit, seeds and nuts into large bowl. Add flavor extract, salt, and spices and stir to combine.
  • Lay mixture on two baking sheets lined with parchment paper.
  • Bake in oven at 225 for @ 40 minutes. Turn oven off and leave in overnight so it dries completely.
  • Break up and store in glass jar.


Listen. Kelp Noodles.

Due to some recent health issues I am currently grain-free. So a kelp noodle is sounding pretty good to me about now. Plus I have read “kelp noodle” and “life changing” in the same sentence more than a couple of times lately. A sea vegetable in the form in the noodle is big in the food allergy world. Big!

The best use of kelp noodles I have seen so far is here from one of my favorite blogs Healthy and Holistic.

I am going to be experimenting with them all week. They can be used as a substitute in a regular noodle dish, in salads or added to soups. They don’t need to be cooked.

Last night I made a simple chicken broth with them. Here is the recipe:

Chicken Broth with Kelp Noodles

  • Simmer water, chicken bones, onion, garlic and salt over low heat 2-3 hours.
  • Strain broth.
  • Add kelp noodles.

Would love to hear if/how you are “kelp noodling”it! -Julie

Farm Box Dinner


Ah…the simple things in life: like this farm box dinner.


  • Summer squash
  • Tomato
  • Basil
  • Garlic
  • Olive oil
  • Salt
  • Brown Rice


  1. Sprinkle sliced summer squash (say three times) with salt and saute in olive oil over low heat
  2. Add slices of tomato–break up while it is cooking so it becomes more of a sauce
  3. Add crushed garlic and some shreds of fresh basil–cook a few minutes
  4. Serve over brown rice and add more fresh basil on top.

Enjoy this healthy summer dish!

Chia Seed Pudding: I Get It!

Chia seeds are all the rage in the crowds I run with. They are highly nutritious being packed with omega-3 fatty acids, antioxidants and fiber. Plus they are a seed and we should all eat more seeds. For some reason I was resistant but once I tried them I had an Oprah like “aha” moment (you know when she sings/yells “I GET IT”).

My friend Roisheen, who gave me this recipe idea, has had all sorts of fun with chia seed pudding toppings with her daughter.  Kids like it ’cause it grows. It is a rather bland base and easy to make your own.

Chia Seed Pudding


  • One tablespoon chia seeds
  • Nine tablespoons water

Allow chia seeds to soak up water for about five minutes. Then add “mix-ins”. I used a few frozen strawberries and a splash of almond milk.