Go ahead, Give it a Try!

How often have you seen a gluten-free product that you’d love to try, but the high price tag leaves you with hesitation?  So you walk away.  Seeing it again, and again – it finally calls your name, vociferously.  Unable to ignore the call you take the risk; placing it in your cart with great anticipation (and if you’re lucky, alongside a coupon).

DSCN0001.JPGThis is my story of Cappello’s Fettuccine.  Cappello’s charming black & white  packaging, complete with a top hat, states, “FRESH PASTA MADE WITH ALL NATURAL ALMOND FLOUR”.  This g-f, grain free pasta is located in a store’s  refrigerated section and cooks in 90 seconds (yes, really).


Result?  I’m head over heels in love.  Here’s my dish. (Hint: The sauce recipe can be discovered in a post called  “Susanmarie’s Marinara Sauce”.  I topped the dish with sauteed mushrooms & onions).




Notice how the beautifully crafted fettuccine has the same freedom of movement that a more traditional fettuccine flaunts.

Well strut your stuff Cappello’s because you’re a real beauty!


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Posted by on August 7, 2016 in Uncategorized


Protein “Dessert” Bars




In search of a bar recipe that contains protein BUT satisfies my dragon of a sweet tooth I discovered a recipe by Gwen Eager, Garden of Life Product Specialist and Certified RAW, Vegan Chef.  Her recipe, called Chocolate Protein Bars, uses a scoop of Garden of life Raw Protein & Greens – Chocolate.  That is about the only ingredient I didn’t have handy in my kitchen so I played with substituting, and it worked.

Pros – Each bar packs a serious punch of  protein (and good fats) resulting in a filling snack. Super bonus: it is a sweet tooth curbing (healthy treat) miracle.

Cons- It is expensive to make and the bars do crumble a bit.

Protein Dessert Bars:

Place the following ingredients in a food processor using your “S” blade blending to a flour-like consistency: 1C cashews, 1C coconut flakes, 1/2C sunflower seeds, 1/2C pumpkin seeds, 1 scoop of protein powder (chocolate flavor is suggested), 1t cinnamon and a pinch of salt.

Next add in 2T almond butter (or any nut butter), 8 dates (I soaked mine first), 1 1/2T coconut oil, 1 T water and blend well, making a sticky dough.  Press evenly into a brownie type pan.  Next make the chocolate drizzle.


Chocolate Drizzle:  Blend 1/4C coconut oil, 1/4C maple syrup, 1/8C nut butter, 1/8C cacao powder, pinch of sea salt. Drizzle on your bars then refrigerate until firm enough to divide into 16 bars.

Store in the refrigerator for a week.  Eat as needed.





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Posted by on July 24, 2016 in Uncategorized


G-F (Crazy Easy) Peanut Butter Cookies

As I was reading through City Market’s seasonal magazine called Optimum Wellness (link far below)

I spotted the words “World’s Easiest Cookies” .  Needless to say that got my attention.

Turns out these 3 ingredient cookies are G-F and not just easy but CRAZY EASY!



Here’s their recipe:

Mix 1 C Peanut Butter

2/3 C Sugar

1 egg





Combine and roll into balls on a cookie sheet – flatten with a fork.

350degrees 9 minutes Yep, that is it!

These were fast, easy, and tasted like a hearty peanut butter cookie.


Now here are my hints…

1. I adore Krema Peanut Butter because it has 1 ingredient = peanuts, no added anything! Worth the stir!

Plus it’s G-F, Non-Gmo and Vegan. Although, I used creamy peanut butter I think crunchy would add great texture to these cookies.

2. I added 1 T of coconut flour to decrease the moisture and baked them on parchment paper. This is optional.

3. I cut back a bit on the sugar.

4. Once cooled I refrigerated them and found they held up well. We tested them hiking and they got a BIG thumbs up.


Then I thought…oooooOOOOOOooooo what about adding raw cacao nibs in the center,

or sticking the traditional “Kiss” in the center, or adding crushed peanuts or….

OK, well you get the idea.


Happy CRAZY EASY baking!


Digital Magazine: Live Naturally & Optimum Wellness


Posted by on July 16, 2016 in Uncategorized


Gluten-Free and Easy Croutons


G-F Easy Croutons

Dress-up your salad tonight with g-f croutons that are tasty & take minutes to make!

1. Toast 2 Slices of G-F Bread

2. While still warm spread Olive Oil on one side of each slice

3. Sprinkle dried basil + garlic powder on top of oil

4. Allow to cool then place on cutting board

5. Cut one bread slice at a time into bite sizes

Hint: I create 4 rows across and 4 down to make uniform sized croutons

Toss on salad right before serving and enjoy!


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Posted by on September 10, 2012 in Uncategorized


The Perfect Corn

Over the years I have heard many people boast about various methods to making the perfect corn on the cob.  Over the years I have dabbled in these various methods, which have varied from adding butter, cream, oil or sugar to the water the cobs are cooking in.  My conclusion?  If I am buying a delicious ear of corn from my local farmer then that’s what I want to taste – the corn. Not the sugar, not the cream and heaven knows not the oil.  If I want to layer flavors then I add sage butter (recipe below) on my cooked corn, which enhances the sweet butter flavors with the sweet summer flavors of the corn.  Below I share with you my two favorite secrets to the perfect corn on the cob that are so simple you may not believe me, until of course, you try it for yourself.

My Parent’s Perfect Corn on the Cob

Remove the corn’s husks

Boil Water

Once boiling toss in a pinch of salt (optional)

Turn off heat and carefully drop in corn on the cob

Cover tightly and let it sit – do not harass the corn in any way

Remove with tongs in 3-5 minutes


Susanmarie’s Super Lazy but still Perfect Corn

Heat up your grill to medium high

Place the ears of corn in their entire husks directly on the grill

yes, you read that correctly

Turn once when grill marks appear

Allow grill marks on opposite side to appear

don’t be alarned if some of the top husk ‘hairs’ burn, this will happen so be careful

Take corn off heat let cool enough to remove husks and serve



Hint: We serve our corn on the cob with sage butter. To make your own sage butter simply snip some fresh sage and mince then add to cold butter and melt on a medium low heat until smooth. Pour it into a pretty little serving dish and toss in a brush for easy application.  Add a salt shaker and a peppermill on the table for those who like to indulge along with plenty of napkins.  Don’t forget those cute little corn holders in the back of the drawer.

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Posted by on August 4, 2012 in Uncategorized


If You Can’t Stand the Heat…

If you can’t stand the heat…head for the grill.  This summer has already proven to be a hot one, which has resulted in us utilizing our outdoor cooking area as much as possible.  Today I will share with you one of my favorite gluten-free marinades. I have also developed a fun goof-proof way for you to recreate the recipe without using measuring cups or spoons. This marinade is delightful on any vegetable, but especially on mushrooms. We enjoy our grilled portobello mushrooms on a gluten-free bun with melted cheese, caramelized red onions and arugula.  Below is our mixed medley of fresh veggies, which I served with steamed rice, sage-buttered corn, green beans with almond slices and this colorful salad freshly picked from our green house.


Susanmarie’s Marinade

Vegetable Oil (any variety labeled high heat)

G-F Tamari

G-F Balsamic

G-F Dark Maple Syrup

Salt & Pepper

Garlic Powder

Hints: When purchasing your ingredients you want to make absolutely sure your balsamic vinegar reads gluten-free – as many are not gluten-free due to added coloring.  In addition, when choosing maple syrup go for the high quality choice, which comes without any hidden coloring or additives.  Finally, please note that in general soy sauce is not gluten-free but the tamari soy sauce can be. Check the labels and make certain this like the balsamic label actually reads gluten-free.

Step 1: Have all the ingredients above lined up on your counter, along with a bowl and a whisk.

Step 2: Pour a generous circle of oil in your bowl, as seen above. A 3” circle is enough for 3 skewers of veggies.

Step 3: Pour a smaller circle of tamari inside the larger oil circle as seen above.

Step 4: Pour a smaller circle of balsamic inside the tamari.

Step 5: Pour a smaller circle of maple syrup inside the balsamic.

Step 6: Add salt, pepper and garlic powder to taste. Whisk it well then use it immediately – brushing it as shown below works best.

Step 7: Place your marinated veggies in the fridge for at least 30 minutes, which allows them to fully soak in the flavors of the marinade before grilling.  

Save the extra marinade to baste your veggies while grilling, this keeps them moist.

Cook on medium-low heat rotating until done.



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Posted by on July 4, 2012 in Uncategorized


Summertime is Grill time!

To grill or not to grill – is hardly the question!  Summertime = grill time. The question becomes, “What foods haven’t I grilled?” Thinking creatively about grilling begins with looking at vegetables and fruits that aren’t the standard grill fare.  If you have been following my blog, you also know that while I enjoy sharing recipes, I enjoy it even more when they are tasty & easy. So here it is…Stuffed Butternut Squash, Grill Style!

Simple, hearty and ready in less than 1 hour.

Grilled & Stuffed Butternut Squash

 Half a butternut squash lengthwise. Discard seeds and pulp. Brush squash with a marinade. For my marinade I whisked together: 1 T of honey, 1 T brown sugar, 3 T of balsamic vinegar, 2 T of olive oil, 3 T of vegetable oil, salt & pepper to taste.  Generously brush it on the ‘flesh’ side of the squash, letting it marinade while the barbeque heats on medium high. Once hot, I place my squash flesh side down on the grill, keeping the heat on medium and brushing its skin a few times with my left over marinade. 

HINT: Don’t let the flame take bites out of your squash, cook on medium heat, adjusting it for a nice slow cook. It’s done when you press on the skin and it feels soft and the skin appears to have a little wrinkle. 

While the squash is cooking I close the grill and make my rice. Feeling lazy I cooked up Lundberg’s Organic Butternut Squash Risotto. 

HINT: Many of the Lundberg’s ready risotto mixes are gluten-free and they make great fast dinners. We often tote them with some fresh veggies when backpacking as a nice hearty dinner. 

When the squash is finished, stuff each half with the warm rice. I served this dish with a side of fresh sautéed spinach (from the greenhouse) with caramelized red onions and toasted pine nuts.



Posted by on June 4, 2012 in Uncategorized