Gluten-Free Chocolate Chip Banana Muffins

This is a gluten-free version of a recipe that has been in my family for years. It is an easy, one bowl mixture that is great to make with kids.IMG_3876

My daughter who is my most honest critic loved them–and she has no problem telling me when one of my baking experiments is an “epic failure”.

Enjoy this simple recipe!


  • Three bananas
  • 1/4-1/2 cup honey
  • One egg
  • 1 1/2 cup Gluten-Free Flour (I used Trader Joe’s)
  • 1/4 cup melted coconut oil
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips

Mash bananas with fork.


Combine rest of ingredients first, then mix in chocolate chips.


Divide between 12 muffin cups. Bake at 350 in preheated oven for 20 minutes.


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

Why I Love Being Gluten-Free

I have been gluten-free for about five years now and love it. Here’s why:

I’m more physically, emotionally and spiritually healthy than ever.

  • For most of my life I thought I just had a “Jewish stomach”. Yes this is an actual thing–even alluded to by Jewish gangster Arnold Rothstein’s wife in an episode of Boardwalk Empire. My lifelong digestive problems cleared up immediately upon quitting gluten.
  • I no longer needed medication to treat depression, anxiety or panic attacks. I had no idea my psychological problems were due to my diet! I feel naturally happy and calm.
  • In the process of clearing gluten from my system I was able to tap into my clairvoyant abilities.  Using my intuitive abilities to help others become more healthy in every way is my life’s work.

My family eats better.

  • After going gf I joined a Community Supported Agriculture program–which means we get a box of fruits and veggies from a local farm each week. We all eat a lot more vegetables now.

I have less choices.

  • Choice can be stressful–it’s just easier for me to narrow down my food options.

I never have to worry about watching my weight.

  • Enough said!

I have a healthier relationship with food.

  • I eat for nutrition, not to satisfy emotional needs and I truly appreciate my food.  I don’t think about what is missing, rather I am so grateful to be so healthy.

I can help other people.

  • Many years ago my Intuitive told me I was intolerant to gluten. It amazed me that she could pick up on this over the phone having never meeting me and knowing nothing about me. Years later I am able to do the same for other people. It was well worth all the pain and suffering I went through to be able to help others.

Now I know having less can make me and my family more abundant!

Paleo Breakfast

My biggest challenge going gluten-free was coming up with breakfast ideas. I hope this breakfast (or “brekkie” as the English say) idea helps you.

I often eat boiled eggs and was looking for a way to gussy them up . I think this would also work for brunch guests.

Combine as pictured:

  • 2 boiled eggs, sliced
  • 1 slice smoked salmon, chopped into pieces
  • Sprinkle of dill

Cannellini Bean Chili with Beef

This very easy recipe is packed with protein. The beef addition adds an iron boost that a lot of us with gluten sensitivities need.


  • 1 cup dry cannellini (white kidney) beans
  • 1/2 half pound ground beef
  • Sprig rosemary
  • 2 chopped onions
  • 3 cloves crushed garlic
  • Salt
  • Cumin
  • 1/4 cup tomato paste
  • 1/2 cup tomato sauce
  • Shredded cheddar cheese

To prepare beans: Boil beans with a few cups of water and rosemary for two minutes. Cover and let sit for an hour. Drain and rinse. Remove rosemary.

  1. Saute onions until soft with a little salt
  2. Break up beef over onions
  3. Add rest of ingredients (except cheese)
  4. Cook on stovetop over low heat adding water as needed–about 1 1/2 hours.
  5. Top with grated cheese.

Roasted Acorn Squash

If not for our farm box I would never have struck up a relationship with an acorn squash.


  • One acorn squash
  • Olive oil
  • Onion powder
  • Paprika
  • Salt

Cut squash in half and remove seeds, then cut into wedges. Brush with olive oil and add spices. Roast at 350 @ 30 minutes flipping halfway through.

Herbed Salmon/Herb Salad

Ready to get herbed up? Then by all means keep reading!


  • Three 6 oz. salmon fillets (should serve two adults/two children)
  • 2 sprigs rosemary
  • Olive oil
  • Salt
  • 3/4 cloves crushed garlic
  • Salad greens
  • Chopped red bell pepper
  • 10 mint leaves

Brush pan with olive oil and pre-heat on low 3-5 minutes. Salt fish generously. Place fish in pan skin side up. Cook uncovered @ 10 minutes.

While fish is cooking make the following mixture:

  • 1 rosemary sprig leaves chopped (discard stem)
  • Crushed garlic
  • 3 tablespoons olive oil

This should cover two fillets (I put butter on my daughters).

Brush on fish. I put the other sprig of rosemary on to be fancy and for the essential oils that may drip out (go know).

Cook another 10 minutes. While this cooks prepare salad (greens, mint leaves and bell peppers). Check the inside of the fish to see if it’s done. It should be flaky. If it is not done -turn off heat and cover with foil until cooked through. Serve with salad.

Gluten-Free Oatmeal

This is a quick, healthy and very filling breakfast.


  • 1 cup water
  • 1/2 cup gluten-free oats
  • Pinch salt
  • 1/2 sliced bananas
  • Handful of walnuts
  • Sprinkle of cinnamon
  • Splash of rice milk

Bring water and salt to boil. Add oats and lower to simmer. Stir while cooking (not obsessively). Cook @ 5-10 minutes. When it’s at consistency you like cover for a minute to let it thicken. Pour into bowl and cover with the remaining ingredients.