Coconut Rice and Black Eyed Peas


1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 teaspoon red chili flakes
1 cup basmati rice or brown rice
1/4 cup white wine
1 cup vegetable stock or chicken stock
3/4 cup coconut milk
1 can black eyed peas or a half a pound of peas from scratch
2 tablespoons freshly minced cilantro leaves
Salt and freshly ground black pepper


In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the vegetable or chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, (45 minutes if using brown rice) until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.

Recipe courtesy Guy Fieri, 2008

Read more at:

Gluten Free Real~Deal Chocolate Chip Cookies

Author: Danielle Walker ~
SERVES: 1 dozen


¼ cup palm shortening, ghee, or grass-fed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup Enjoy Life chocolate chips (optional)


  1. Preheat oven to 350° F.
  2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
  3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
  4. Stir in the chocolate chips by hand.
  5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
  6. Bake for 9-12 minutes, until slightly golden around the edges.

Garlic~Dijon Vinaigrette

From website: Eating Well

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red-wine vinegar
  • 1/4 cup Dijon mustard
  • 4 small cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste


  1. Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper.


  • Make Ahead Tip: Cover and refrigerate for up to 1 week.


Per tablespoon: 38 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 70 mg sodium; 7 mg potassium.

Exchanges: 1 fat

Easy Sweet Potato Kale Soup

Sweet Potato Kale Soup Dish/my image
Sweet Potato Kale Soup Dish/my image

From: Babble
vegan, makes 6-8 cups


1 extra large sweet potato, baked, or boiled, skin removed (or two medium potatoes)
4 cups vegetable broth
1/2 cup sweet onion
2 cups kale, chopped
1/2 tsp chipotle spice (or another favorite spice to season)
salt/pepper to taste
1/4 – 1/2 cup nutritional yeast (optional) I don’t use this.
1-3 Tbsp extra virgin olive oil (optional) I don’t use this.


1. Bake and remove skin, if boiled peel skin and cut into chunks let cook for 30 minutes.
2. Add the potato and all ingredients (except the kale) to a high speed blender or food processor – puree until smooth.
3. Transfer to soup pot. Add kale and allow the hot soup to wilt the kale leaves. The kale will also help to thicken the soup. Simmer on low heat until ready to serve depending on how done you like your kale, at least 20 minutes, I go a good 35 minutes, and then let sit for 10 more. Note: You could also use an immersion blender to puree ingredients.

International Quinoa Salad

From: Fat Free Vegan Kitchen


1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)


1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup), optional, this corn is a NO for me.I replace with sweet peas.
1 jalapeño pepper, seeded and diced or for a milder version, green, yellow or red pepper
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley — minced
1/3 cup fresh mint — minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)


1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 – 1/2 teaspoon chipotle chili pepper


To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool. (To cook it on the stove, use 2 1/2 cups of water. Rinse the quinoa and toast it in a saucepan over medium heat. Add water, garlic, and salt and bring to a boil. Cover tightly, reduce heat, and cook until all water is absorbed, about 15 minutes. Fluff and cool.)

Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.

Preparation time: 20 minute(s) | Cooking time: 15 minute(s)

Number of servings (yield): 8

Nutrition (per serving): 239 calories, 55 calories from fat, 6.4g total fat, 0mg cholesterol, 366.2mg sodium, 627.7mg potassium, 38.8g carbohydrates, 7.7g fiber, 4g sugar, 9.1g protein.

Gluten ~ Free Meatless Chickpea Ragu Recipe

Another gluten free option for making a tomato dish, without meat.

Food Fanatic


Meatless Chickpea Ragu/my image
Meatless Chickpea Ragu/my image

8 ounces Brown Rice penne or rotini pasta
4 tablespoons extra virgin olive oil
1/2 medium onion, diced
2 large carrots, diced
10 ounces crimini mushrooms, stems removed and diced
15 ounces chickpeas, drained and thoroughly rinsed
1 tablespoon garlic powder
2 teaspoons herbes de provence, optional
1/8 teaspoon crushed red pepper flakes, optional
1/3 cup red wine, dry
20 ounces tomato puree, or crushed tomatoes
3 tablespoons fresh parsley, chopped, optional
salt and freshly ground black pepper

*You can also add a half a bunch of cilantro, diced very fine for extra added flavor*



  1. Boil a large pot of water. Salt the water and add the pasta. Cook until just al dente, about 7 minutes, and drain.
  2. Meanwhile, place the chickpeas in a blender or food processor and pulse a few times, just until beans are roughly chopped (stop before beans are pureed into a smooth and creamy texture).
  3. Heat the olive oil in a large sauté pan over medium heat. Add the onion and carrots and cook until softened, about 5 minutes.
  4. Add the crimini mushrooms and chopped chickpeas and cook until heated through, about 2 minutes. Season with salt and pepper and add the garlic powder, herbes de provence, and (optional) crushed red pepper flakes. Stir until well combined.
  5. Add the red wine and cook until wine is reduced, about 2 minutes. Add the tomato puree, stir until well combined, and season with additional salt and pepper.
  6. Allow sauce to simmer and cook about 2 minutes more. Remove from heat and immediately stir in cooked pasta.
  7. Top with fresh chopped parsley (optional), and serve.

Gluten~Free Cornbread

Here is a very good gluten free option. I just made this dish tonight and it was pretty good. My oven was acting stupid but besides that I think this came out nicely, I ate it with my Black Eyed Pea & Kale Soup. (I took this pic also.)

Author: Gluten Free Gigi
Recipe type: Bread Cuisine: Southern
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins

This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, with an egg-free option, too!cornbread daylight


1 cup certified gluten-free cornmeal (Buy organic cornmeal for GMO-free.)
½ cup white (or brown) rice flour, I use brown rice flower.
½ cup cornstarch (Non-GMO cornstarch is available in many markets or online.) Or you can use potato starch it’s gluten~free too.
1 Tablespoon baking powder
½ teaspoon salt
¼ cup sugar (You can substitute your favorite sweetener here, decrease the amount, or omit the sugar entirely.)
1 cup milk (Plant- or dairy-based will work. Use unsweetened coconut milk or unsweetened almond milk.)
⅓ cup oil (olive oil, or rice bran oil.)
Egg replacer (prepared according to package directions) to equal 2 large eggs (or you may use 2 large eggs OR ½ cup egg substitute, like Egg Beaters, if you prefer.)

Note: you can also add a pinch of fresh rosemary or dried rosemary for an extra added flavor.


Preheat oven to 400° F.
Grease an 8-inch square glass baking dish (or similar sized dish of your choice, or a cast iron skillet, if you have one.)
Place the baking dish or skillet in the oven as the oven preheats while you mix the bread. A hot skillet before you pour in the batter ensures a crisp outer crust, which is a must with cornbread!)
In a mixing bowl, whisk dry ingredients to blend.
Add milk, oil, and eggs; stir until batter is completely smooth.
Carefully remove hot pan from the oven using an oven mitt, and pour the batter into the hot pan (this seals a crisp edge on your cornbread).
Return the pan to oven and bake 20-25 minutes, or until cornbread is golden brown on top and deep golden brown around the edges.
Cut into squares and serve hot from the oven either on its own or with a drizzle of honey.Daytime cornbread

Black Eyed Pea & Kale Soup

Black Eyed Pea&Kale Soup
Black Eyed Pea & Kale Soup.

As part of my health and fitness, and not eating meat, I have to find new ways to cook so I have options as a vegetarian. So it’s been a very eye-opening experience to learn to like to prepare my food before I actually cook it. Something that wasn’t taught to me as a youth since I was born into the time of the microwave era. Which led to all kinds of packaged processed food that we have found will kill us. So that said, it’s been amazing how fun it is to see and know what is in my food. Also to see that the things I’m making will not leave a greasy sticky residue on my innards because it’s all plant-based, organic, and gluten free and makes it even more excited to share.

I just made this recipe last night, something I didn’t think I would enjoy but LOVED. I found it on a site that is a virtual food journal so you can keep track of your daily food intake, calories, and fitness.

I also have directions for how to prepare dried Black Eyed Peas. This will help to get the soup just right. My cooking time was 1 hour and 8 minutes using an over the stove sauce pan. Also, I think this soup feeds more than 6 people but I guess that depends more on serving sizes. As you can freeze the soup and save it for another time, bean dishes are flexible that way. You can eat this recipe as a soup as pictured or you can try it by straining most of the broth and plate the black-eyed peas with all the veggies on a bed of quinoa or rice + top with sauerkraut + a dash of hot sauce = amazing.

How To Prepare Dried Black Eyed Peas (I suggest this step to prevent a gassy situation!!!)

How to cook black-eyed peas:  Place dried peas in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes with pot covered. Drain water rinse beans with cold water and drain again, then prepare beans with directions from below. Soaking is not essential for black-eyed peas, but cooking time can be shortened if they get a quick soak in hot water (as opposed to a longer one in cold water, like other beans). I know the bean prep seems long but it’s well worth it.

Prep Time: 15 minutes for cutting veggies, beans 93 minutes, Cooking Time: 1 hour 8 minutes on stove.



1 pound dried black-eyed peas
2 quarts vegetable stock
4 cups kale, chopped
6 large carrots, chopped
2 stalks of celery
1 small onion, diced
2 cloves garlic, minced
2 tablespoons coconut oil
1 teaspoon of dried rosemary
1 teaspoon dried sage
1 teaspoon cumin
dash of red pepper flakes
Optional seasoning: black pepper, sea salt (to taste)
Optional garnish: hot sauce


  1. In a saucepan on medium heat, add coconut oil and onions and cook until softened. Add in celery, carrots, and garlic and cook until the mixture is nice and caramelized and cooked through (look for the onions to get slightly golden brown and reduced).
  2. Add spices (rosemary, sage, cumin, pepper flakes), salt, and pepper to this mixture.
  3. In a large pot or crockpot, pour in vegetable stock, beans, and kale.
  4. Add the sauteed mixture of onions, carrots, celery into the Crockpot and let cook on “high” for 2 hours, stiring occasionally, and cooking for another 1-2 hours on “warm” or until the beans are cooked.
  5. If you’re using a large pot on the stove, simply cook on medium heat for 2 hours or until the beans are nice and soft.
  6. Note: you have a lot of flexibility in the cooking process- if you enjoy your beans very cooked/very soft simply cook for much longer. If you like your vegetables and beans not as soft, cook for less time.
  7. Stir occasionally and taste test to find your happy medium. Enjoy!

Nutrition Information

Serves: 6 | Serving Size: 1/6 of soup

Per serving: Calories: 248; Total Fat: 6g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 140mg; Total Carbohydrate: 44g; Dietary Fiber: 6g; Sugars: 11g; Protein: 9g

Nutrition Bonus: Potassium: 783mg; Vitamin A: 313%; Vitamin C: 122%; Calcium: 19%; Iron: 12%

– See more at:

The Green Drink & The Shoes

My ingredients.
My ingredients.

So, as I thought, I will be making this healthy journey I’m on a series. I think this is the biggest undertaking for health I’ve ever been on and it feels good, and I’m very grateful that God has given me another opportunity to get back in shape. So here’s some of the things I’ve drunk on my road to health. Celery, Carrots, Spinach, Apple, and Ginger. This is what I will be drinking at night, and no eating after 7pm. I also, went on a very short walk tonight and I bought these new kicks.Read More »

Healthy Eating Here I Go!!!

My Omega Juicer
My Omega Juicer

On Monday my doctor said, that I can get off all my medication if I give him 50 lbs. so that’s what I’m doing and in six months I will visit him again. On Tuesday, I began my healthy living again. Sometimes, I get a little distracted and lazy and that’s all it takes to stop eating the right things. So because medication has side effects, I decided to get my holistic hat back on because it’s the very best way to prevent having to take medication. Plus, I would like to get slimmer anyway, and if I don’t have to diet to do it, I’m all for it. Just eating right and exercise will take care of my weight so I’m good with that.Read More »