Breaded Cauliflower Tacos

Adapted from:
For Crispy Cauliflower
  • 1 small head of cauliflower cut into bite-size florets
  • 1 cup gluten-free rolled oats
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon Himalayan sald
  • 1¼ cup almond milk
  • ¾ cup brown rice flour
  • 1 tablespoon fresh lime juice
For the Cabbage Slaw
  • 2 cups thinly sliced purple cabbage
  • ¼ cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon honey
  • ¼ teaspoon Himalayan salt
For the Avocado Cream (I did not use this avocado cream sauce hence allergy)
  • 1 avocado
  • ¼ cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon fine grain sea salt
For Serving
  • 12 gluten free tortillas, homemade or purchased
  • lime wedges
  • cilantro leaves
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the rolled oats to vitamix. Blend to coarse meal forms.
  3.  Add in the cilantro, oats, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt into a bowl. Gently mix to incorporate spices.
  4. Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
  5. Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking. Repeat with the remainder of the cauliflower.
  6. Bake the cauliflower for 25-30 minutes or until crispy and golden.
To Make the Cabbage Slaw
  1. While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, honey, and salt to a small bowl. Toss to coat.
To Make the Avocado Cream
  1. Add the flesh of the avocado, lime juice, cilantro leaves, and salt to vitamix. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. Use to drizzle on tacos.
To Assemble the Tacos
  1.  Fill with the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves.

Black Bean Enchiladas with Green Sauce

  • 12, 6 inch sprouted gluten free tortillas
  • 1.5 cups cooked black beans
  • 2 avocados, sliced or diced (I have recently developed a latex allergy which has forced me avoid avocados.)
  • 1 onion, diced
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 1 teaspoon chile powder
  • ⅓ cup cilantro leaves, roughly chopped
  • 1 Jar of  white girl salsa
  • 1 7-ounce can diced green chiles
  • nutritional yeast to sprinkle on top
  1. Preheat oven to 400. Place enchilada sauce and green chiles in a medium sauce pan and simmer over medium-high heat while you prepare the enchiladas.
  2. Add black beans, onions, garlic salt, cumin, chile powder, cilantro and to a large bowl and stir to combine. Add about 1 cup of sauce into the bottom of a large baking dish. Spoon about 3 tablespoons of black bean mixture into the center of each tortilla, roll it up tightly and place in prepared dish on top of sauce.
  3. Pour remaining sauce over rolled enchiladas. Sprinkle with nutritional yeast and top with avocado. Bake 15-20 minutes.

Almond Blueberry Muffins

adapted from:


  • 2 Cups Almond Flour
  • 2 Eggs
  • 2 Egg Whites 
  • 1/8 Pure Maple Syrup
  • 1/2 Tsp Baking Soda
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Coconut Oil 
  • 1 small bag of frozen Blueberries (thawed and drained)


  1. Pre-heat oven to 350 F.
  2. Place all ingredients excluding blueberries into mixer
  3. Once completely mixed fold in blueberries.
  4. Evenly scoop batter into muffin tin, I used about 1/4 cup per muffin
  5. Bake for 25 minutes. Makes 12 muffins

Tumeric Nachos

Turmeric Eggs Nacho’s

adapted from

Serves: 4

What you need:

  • 8 eggs
  • 1/3 cup nutritional yeast
  • 6 tbsp. miso
  • 1 chopped red onion
  • 8 chopped green onions
  • 2 peppers, yellow and red
  • 6 cloves of minced garlic
  • 2 tbsp Thyme
  • 2 tbsp Oregano
  • 2 tbsp Basil
  • 4 tbsp Turmeric


  1. Sauté onions, green onions and garlic in pan with miso over medium low heat for 10 minutes.
  2. Add in eggs, nutritional yeast and herbs.
  3. Cook for 10 minutes, stirring continuously and add in turmeric.


We placed them over chips and ate as nacho’s!

Thai Veggie Burger

Adapted from: Produce on Parade

Makes 6 patties

Flax egg:
1 Tbsp. ground flax seed
2 Tbsp. water
1 cup prepared quinoa

1 cup old-fashioned oats, dry (gluten free)
1.5 cups of chickpeas prepared
1/2 medium yellow onion, diced
1/2 cup fancy snow peas, chopped
1/2 cup fresh cilantro, chopped
6 garlic cloves, chopped
1 Tbsp. green curry paste ( I used my leftover green curry from our Thailand cook book)
1 Tbsp. tamari sauce
1 Tbsp. honey
1 Tbsp. ginger
1 tsp. ground cumin
1/2 tsp. himalayan salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes

In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.

In a food processor, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick. Add Quinoa.
Preheat oven to 350 F and coat a baking sheet with a non-stick cooking spray.

Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 1-2 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties.

Once they are browned on both sides, place in oven and bake at 350 F for about 10 minutes, until golden and crispy.

Coconut Donuts

1/2 cup Coconut flour
1/4 cup Coconut Sugar
1 tsp baking powder
4 large eggs
1/4 cup coconut oil, melted
1/2 cup vanilla unsweetened almond milk
1/2 tsp vanilla
1/8-1/4 tsp almond extract

For the donuts, preheat oven to 325F and grease a donut pan well.
In a large bowl, whisk together the coconut flour, sugar, and baking powder.
Stir in eggs, coconut oil, almond milk, vanilla and almond extract until well combined and batter is smooth.
Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
Bake about 16 minutes, or until done. Remove from oven and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely. Repeat with remaining batter.

See below for in the initial recipe. I did not fry mine and choose to bake them only.

In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
While oil is heating, combine toasted coconut and powdered sweetener in a medium bowl.
Once the oil is hot, add 5 or 6 donuts to the pan. Flip after 1 to 2 minutes (they brown quickly), and cook the other side another minute or so. Remove from the pan and quickly dip each side in the coconut coating, pressing lightly to adhere.
Let cool slightly on wire rack (they are really good warm out of the oil!).


Tamale Pie


  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1½ pounds diced eggplant
  • 1½ cups peas, fresh or frozen
  • 1 can (14.5-ounces) diced tomatoes, drained
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • ½ cup sliced black olives (optional)*
  • Nutritional yeast (cheese re placer) (optional)*



  • 1. Preheat oven to 375 degrees F.
  • 2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.
  • 3. Reduce the heat to medium and add the eggplant to the pan. Cook, stirring occasionally until tender, 5 to 10 minutes. Once the eggplant is tender, add the onion mixture back to the pan. Stir in the peas, diced tomatoes, tomato paste, chili powder, cumin . Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while making topping.
  • 5. Assemble & Bake the Pie: Stir the olives and nutritional yeast (optional)* into the eggplant mixture and pour it into a 9×13-inch baking dish, smoothing the top. Pour the Mesa Dough over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

Adapted from Brown Eyed Baker