Cauliflower Tortillas

We know that cauliflower can be transformed into a pizza crust, gnocchi, and even "steaks", so why not make it into a tortilla?

If you love tacos, then you need these cauliflower tortillas in your life! Soft and flexible, they’re perfect for all of your favorite taco fixings. They are quick and easy to make and you won’t miss your normal tortillas one bit.

Make them ahead of time and store them in the refrigerator or freezer until you are ready to use them. Then heat them in a sauté pan quickly before adding fillings.

They’re a great alternative taco tortilla whether you’re cutting carbs, calories, gluten, or corn. Fill them with your favorite toppings.

4 cups cauliflower florets (uncooked)
1 3/4 cups cheddar cheese (shredded) or any other melt-able cheese
1 egg (optional egg substitute)
1 egg white
1 tablespoon tapioca
1/2 teaspoon garlic powder
1/4 teaspoon Himalayan Pink Sea salt
1/4 teaspoon black pepper

1) Preheat the oven to 400 F.

2) Place the cauliflower florets into your food processor and pulse until the cauliflower is the size of rice. You can do this in batches to cut down on dealing with large pieces.

3) Add the shredded cheese, egg, egg white, tapioca, garlic powder, salt, and pepper to the bowl of the food processor and pulse until combined.

4) Scoop 1/4 cup of the cauliflower mixture onto a parchment-lined baking sheet.

Repeat until you have about 5 mounds at least 2 inches apart. Repeat on another baking sheet.

5) Place another piece of parchment paper on top of the cauliflower scoops and press down with another baking sheet of the same size until you have created a thin circle (about a 1/4 inch thick).

6) Slowly remove the parchment paper. If it sticks to the parchment, just reshape it a little with your hands.

7) Place the baking sheet in the preheated oven and bake for about 20 minutes or until lightly browned and firm.

Flip the tortilla if you wish and cook for another five minutes on the other side.

8) Remove the tortillas from the oven, allow them to cool slightly and serve them with your favorite taco fillings.


The tapioca helps to keep the tortilla flexible. If you omit this ingredient, they will still work, but the tortillas might be slightly stiffer and you may encounter problems when you go to fold them.

You can replace the tapioca with some cassava flour. Both products are made from cassava and are Keto- and Paleo-friendly natural thickeners.

If you make the tortilla too thin it will break after it’s cooked. It’s important to keep it between 1/4- and 1/8-inch thick. Make sure to carefully measure the ingredients.

Side Dishes/Soups

Mushroom Onion Yam Burgers


These are super easy to make and absolutely bursts with fresh and vibrant flavor! If you don’t own a dehydrator yet simply use your oven with the door slightly ajar on the lowest setting (around 200) and decrease your drying time.


1 peeled yam
3-4 chopped white mushrooms
1 peeled, chopped onion
Salt, pepper and coriander, to taste (and whatever other spices you like)
2 tablespoon chia seeds
2 tablespoons hemp seeds
1/4 cup sun-dried tomatoes
1/4 cup raisins

Sliced onions, tomatoes, avocado, nut cheese, lettuce, cilantro, ketchup, hummus (all optional)

Swiss chard leaves or chickpea bread

To make the burgers:
1) pulse all the ingredients in your food processor until it becomes an orange-y mush. Not the most pleasant-looking but it should taste yummy.

2) Form the mixture into patties (mine were about 1/4 cup) and dehydrate for 5-7 hours, or until they are dark and hold their shape.

I put mine in the oven at 200 degrees because I'm not too picky about specific temperatures.

3) Top off with your condiments and wrap up in green lettuce goodness! Chomp chomp chomp. :)

Raw Onion Bread


Naturally gluten free, soft and spongy and pure delicious. The basic recipe calls for onions, sunflower seeds, flax and olive oil – that's it.  

  • 3 large yellow onions
  • 2 cups almond meal
  • 1 cup ground flax meal
  • ½ cup olive oil
  • ¼ cup chopped capsicum
  • ¼ cup chopped zucchini
  • 2 cloves of garlic minced
  • 2 tablespoons white or brown miso paste
  • 1 heaped teaspoon thyme leaves


  1. Peel and roughly chop the onions, place in food processor and blend till very fine.
  2. Add capsicum and zucchini and blend again till finely chopped.
  3. Transfer to a large mixing bowl, add all other ingredients and use your hands to work the mixture so that all ingredients come together in a dough.
  4. Spread 2-3 cups of the mixture over a teflex sheet on a dehydrator tray, so it is about ¼ inch thick. Lightly score the surface to make for easier cutting later. Alternatively, press ¼ cup of mixture into a silicon mould (small bread shaped), then pop it out and repeat till you’ve worked your way through the whole lot.
  5. Dehydrate for one hour at 145˚F, this helps seal the outside. Now turn the temperature down to 115˚F for a further 12 hours (or longer for a firmer bread). At the halfway mark, cut the bread along the score marks then flip. If you used silicon moulds to shape your bread, flip them over too.
  6. Store in an airtight container.



An autumn classic...and delicious! The coconut milk adds richness while making the soup okay vegan diets.


2 tbs olive oil

2 onions, minced

2 cloves garlic, minced

1 one-inch-piece ginger root, peeled and minced

2 ½ pound pumpkin or butternut squash, peeled, seeded and cut into 1" cubes

1 15 oz can coconut milk, well shaken

Pinch Serrano chile powder or cayenne

Plain yogurt (garnish/optional)

Pepitas – toasted squash seeds (garnish/optional)

1) In a large pot, heat the olive oil and sauté the onions, garlic, and ginger lightly.

2) Put the peeled and cubed squash in the pot and add just enough water to cover. Cook on medium high heat for 25-30 minutes — or until squash can be easily mashed against the side of the pot with a spoon. Cool for 15-20 minutes.

3) Puree the soup. If you are using an immersion blender, add coconut milk and chile before pureeing. If you are working in batches using an electric blender, add a bit of the coconut milk and chile in each batch.

4) Return the pureed soup to the pot and gently reheat. Season to taste with sea salt.

Serve...Garnish with yogurt and pepitas (optional)




Fluffy delicious pita bread made at home without yeast! Yes, it's possible.

Spelt is an ancient grain that is a subspecies of wheat, but it newer to the Americas. It can usually be found in any grocery store nowadays, but what to do with it?

Sugar free, oil free, and yeast free. plus it only requires five simple ingredients.


2 cups spelt flour
1/2 cup + 1/3 cup water
1 teaspoon baking soda (baking powder will not work)
2 tablespoons apple cider vinegar
1/2 teaspoon of himalayan pink sea salt
extra flour for dusting


1.Add dry ingredients(spelt flour, baking soda, and salt) to a mixing bowl and gently combine.

2.In a separate bowl or measuring cup, add water and apple cider vinegar.

3.Add the wet mixture to the dry and stir to combine. The mixture should bubble slightly when vinegar comes into contact with the baking soda. This is good and will help the pita bread rise without yeast. Continue to stir until it forms into a dough and let it sit for 2-3 minutes to allow the water to be absorbed by the flour. Dust extra flour over the dough as needed to make it easier to work with (and less sticky!) If your dough feels too wet and isn’t holding its shape simply add more flour until it reaches a work-able consistency.

4.Prepare your work surface by dusting extra flour all over your rolling surface and your rolling pin (if you don’t do this the dough will stick everywhere!!!).

5.Using around 1/3 cup of dough, form a small ball. Place ball on your dusted work surface and using your hand flatten the ball by pressing down on it slightly. Then using the dusted rolling pin, roll out the ball with very light pressure until you have a 4” wide circle (give or take). Remember you’re making pita breads, not tortillas, so make sure not to roll out the dough completely flat. Begin cooking pita bread on the stove top (using a non-stick pan) as directed in step 6, and then continue rolling out balls until you run out of dough. You should be able to make 5 to 6 balls.

6.Using a non-stick skillet cook pita breads on stove top over low heat for 3 to 4 minutes on each side (see notes). If you do not have a non stick skillet (and want to stay oil free) then you can bake the pita breads in the oven at 350F for 15 to 20 minutes. I prefer the stove top version but the oven works too.

Enjoy your pita breads with a side of babaganoush or stuffed with your favorite fillings.

I recommend using the given weight measurements for this recipe because a slight variation on the quantity may alter the results of this recipe.

I used regular whole spelt flour – not sprouted. I have noticed that sprouted spelt flour tends to rise a lot more and quicker than regular whole spelt. so keep that in mind if your spelt flour is sprouted.
As tempted as you may be to cook the pita bread on high to get things done quicker, don’t! Pitas must be cooked on low heat for 3 to 4 minutes (sometimes more!), to reach ultimate fluffiness level. Be patient!! Cooking them too fast on high heat will result in a thinner and less fluffy pita.



Gluten-free, savory pot pies are perfect for a chilly Winter night.


2 tablespoon olive oil, divided
1/2 yellow onion, diced
1 clove garlic, minced
2 carrots, diced
1/2 cup non-GMO frozen corn
1 cup frozen peas
1/2 cup frozen green beans
6 cremini mushrooms, quartered
1/3 cup unsweetened plain almond milk
2 cups vegetable broth
1 teaspoon Pink Himalayan sea salt, plus more for topping
1/2 teaspoon ground black pepper, plus more for topping
1/4 cup chickpea flour
2 tablespoon arrowroot starch
2-3 baby red potatoes, thinly sliced


1) Preheat oven to 425 degrees F.
2) Add 1 tablespoon. olive oil in a large saucepan over medium heat. Once hot, add onion, carrot, garlic, mushrooms, pepper, and salt, and then stir stir. Cook until soft, about 6-8 minutes.
3) Add the chickpea flour and arrowroot starch, and stir to incorporate.
4) Add almond milk, vegetable broth, frozen vegetables, and stir. Simmer until the mixture is thickened, about 10 minutes.
5) Divide the mixture evenly between 2-4 ramekins.
6) Top with the sliced potatoes and brush the potato slices with the remaining olive oil.
7) Sprinkle top with extra salt and black pepper.
8) Bake for 30-40 minutes, or until the tops are crispy and golden brown.




What would Winter be without soup?

I know this one is a longer recipe, but if you double or triple the batch you can eat off it all week 

1 large sweet onion, diced
3 ribs celery, diced
1 large head napa cabbage, sliced into 1/2 in slices (you can use regular cabbage)
6 medium potatoes, cubed
1 bulb fennel, cut in half then sliced (optional)
1/4 cup fresh veggie bouillon (recipe below) Himalayan salt and pepper to taste

Fresh Bouillon
Makes about 1 1/2 cups (I use this all the time in recipes. You'll want the extra)

2 stalks celery
1 medium carrot
1/2 medium sweet onion
1/2 cup celery root
1/4 cup chopped shallot
1 leek
1/4 cup sun-dried tomatoes
1-2 tablespoons Bragg’s Liquid Aminos
3-4 tablespoons sea salt (use less if desired)

Roughly chop all vegetables.Place all veggies in food processor and pulse until puréed.Stir in salt and Braggs. Place in jar or freeze in individual servings.

Soup Instructions:

1.Heat a large, heavy pot over medium heat.Dry sauté the onion and celery. Add a little water if necessary to prevent sticking.

2.Add cabbage, potatoes, fennel and fresh boullion.Cover with water so that all veggies are submerged by 1-inch. Add more water if necessary as soup cooks.Bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are tender.

3.Remove half the soup to blender and blend until smooth or use an immersion blender to blend. Make sure you leave half unblended.

4.To serve, ladle into a bowl and stir in 1 spoonful of the chipotle cheese sauce (below),

Chipotle Cashew Cheese Sauce

Love, love, LOVE this stuff!


1 cup cashews, soaked overnight, drained and rinsed
1 lemon, juice
1/2 teaspoon liquid smoke
1 teaspoon onion powder
1/4 cup nutritional flakes
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder


Place all ingredients in high-speed blender. Blend until smooth.



Dairy, ugh...hard to digest, some are intolerant or allergic, and then there's that added weight gain. What to do, what to do...

Try this Vegan Afredo Sauce. We love it!

1 cup raw cashews, soaked overnight, drained and rinsed
3/4 cup water
2 garlic cloves, peeled
1/2 tbsp lemon juice
1/2 cup diced onion
2 tbsp nutritional yeast
1 tsp salt
1/4 tsp dried rosemary
1/4 tsp black pepper


1) After the cashews have soaked overnight (or at least 6 hours), drain and rinse them.

2) Add the cashews and all other ingredients to a high-powered blend and blend until smooth.

3) Use immediately in a recipe or store in a sealed container in the fridge.

PS, this isn't dairy so it keeps longer too. Although I'm sure it will be gone quickly.

Enjoy on spirulized veggies or, if you must, regular pasta!!!

Roasted Brussel Sprouts


This recipe is a healthy and fun way to get people to eat brussel sprouts. Most people do not like brussel sprouts. Adding the maple syrup to the roasting process adds sweetness and nutrients! Also, this recipe makes a fun and decorative way to add the dish to your table.

The difference between grades of maple syrup. 

NOTE! DO NOT but any syrup. Read the label. The ingredient list should have 

one item: Maple Syrup! Most comercial brands ar emade of corn syrup and are 

devastating to your health.

HISTORY: In the USA maple syrup is divided into two grades: Grade A and Grade B.Grade A is usually categorized as Light, Medium and Amber and is easily found at most local stores. Grade B is usually used in cooking/baking and has a rich maple taste with a caramel undertone. All grades of real maple syrup are an outstanding source of manganese and zinc. However, the sap from the beginning of the season creates paler syrups, and as the season progresses the syrup gets darker. Darker syrup is more nutrient rich. So if you want more nutrients, reach for the Grade B syrup.


Brussel Sprouts on the stem (or loose if you can't find them on the stem)

1/4 c. Olive oil

2/3 c. Maple Syrup (Grade B preferred)

Sea salt (I used smoked sea salt)

Fresh ground black pepper

Garnish of pepitas or cranberries if serving on the table.

Preheat oven to 350...

1) If using brussel sprouts on the stem you will want to nuke the stem/sprouts for a minute in a covered dish or saran wrap for about a minute to precook the stem. The stem is edible so do not discard it! If using loose sprouts, skip this step.

2) Wisk the olive oil and maple syrup together.

3) Put the brussel sprouts on a cookie sheet (line it with foil if you want fast cleanup. Otherwise the syrup will need an overnight soak to get off the pan).

4) Thouroughy coat the brussel sprouts with the maple/oil mixture.

5) Sprinkle with sea salt and fresh ground black pepper.

6) Roast for approx 45 minutes. If on the stem test the stem to see if it's done by pricking it with a fork.

Plate and garnish....enjoy!




1 t coconut oil

1 large garlic clove, chopped

1 medium onion, diced

5 diced peppers (I used 2 poblano, 2 sweet ancient reds and 1 green pepper)

1/2 habanero pepper, diced

1T cumin

3 smokey chipotles in adobe sauce

1T chili powder

2T honey

1/2 t sea salt

1/4 t cloves

2 cans organic diced tomatoes

2 cans organic black beans 

2 cans organic pinto beans

*NOTE I used the 15 oz cans, organic, some of the brands add high fructose corn syrup, so beware.

The meat of 1/2 coconut, plus the milk

1/2 bunch fresh cilantro



Saute the garlic and onion in the coconut oil til browned.

Add the Peppers and saute til soft

Add the habanero***, cumin, chipotles, chili powder, honey sea salt, cloves and stir in thoroughly.

Add the black beans, pinto beans and tomatoes

Remove the milk from the coconut and add it to the mix

In a food processor, grind up the coconut and add to the chili (this will give the chili some texture with the flavor)

chop 1/2 bunch cilantro and stir in.

Let simmer (it's better the  next day as in all stews and soups!)

When ready to serve, garnish with plenty of fresh pineapple. The Pineapple gives the heat from the peppers some sweet.

***Remember to add the habaneros pepper slowly to taste. I used 1/2 a large pepper, but others may not like it as hot. :)

Zesty Zucchini Chips



1 lime (2T Fresh Lime Juice, 1T lime zest)
Chili powder
Pink Himalayan Sea Salt
Grapeseed Oil, or coconut oil (coconut oil must be liquid, hence grapeseed being the better choice)
4 zucchini sliced thin

Preheat oven to 250
Slice zucchini into chips(About 1/8" wide)You can also do fries...
Combine the lime juice, chili powder and lime zest 
Add the zucchini and toss well til coated

Place zucchini on baking sheet lined with parchment paper
Drizzle with grapeseed or coconut oil and sprinkle with the Himalayan Sea Salt. Bake until crispy (about 50-65 minutes).

Vegetable Terrine


This is so easy to make. But you need to make it the day before you are planning to eat it as it needs so sit in the fridge overnight.

INGREDIENTS: (Use what you like, these were just my own)

1 bunch whole collard leaves (or kale, mustard whatever you like)

1 bunch spinach

1 yellow zucchini

2 roasted red peppers

fresh basil leaves

feta cheese (I used herbed)

sun dried tomatoes in oil

1) Steam the collard leaves, spinach.

2) Thinly slice the zucchini, and steam

3) Assemble the terrine by lining the pan with half the collard greens. Then (just like lasagna), layer the rest, basil, sun dried tomatoes, feta cheese, zuchinni and roasted red peppers. Repeat until you have used up the ingredients. Now layer the top with the remainder of the collard greens.

4) Fold the plastic wrap over the top of the terrine and put a weight on it. (I used a big can of something Don had in the cupboard)….press the weight into the pan to smash ingredients together.

5) Place in fridge overnight.

6) Every 3-4 hours drain excess liquid out of the pan.

When ready to eat, remove from the pan lifting it with the plastic wrap.

Using a VERY SHARP knife, cut into slices and enjoy!

Sweet and Spicy Green Beans



Who knew that green beans would be great with a sweet and spicy sauce?

(I'm sure you could do this indoors too)​​​​

In a Pyrex casserole dish big enough for your beans, (I had a pound of fresh string beans)

Clean beans, cutting off the ends (the tough part of the bean)​​​​

and place them in the Pyrex dish.

Add to the beans:

2T Coconut Aminos (available at Vitamin Shoppe, EarthFair or Whole Foods), this is liquid aminos from coconuts that taste like teryaki sauce (good for you!)​

1 minced garlic clove

2 t​​​sp pure maple syrup

​1/2-1 tsp hot sauce (I used habanero)

2 tsp olive, flax or avocado oil


Place on grill​ and turn to mix occasionally till done.

In the meantime, toast 2 tsps of sesame seeds on foil off to the side. When the beans are tender, sprinkle the ​​toasted sesame seeds on top and serve.

These were AMAZING!

Zucchini Casserole



2 zucchini, cut in half lengthwise, then cut in to 1/2 moon shapes

2 cups quartered ripe tomatoes (or grape tomatoes)

1/2 sweet onion, minced (or red onion to add color)

3 cloves garlic, minced

1/2 teaspoon crushed red pepper

1/2 cup olive oil

Salt and pepper to taste

1/2 cup grated Parmesan cheese

1 tablespoon garlic powder

1 tablespoon chopped fresh basil


1. Preheat oven to 450 degrees. Lightly oil a 9x13-inch baking dish.

2. Combine the zucchini, tomatoes, onion, garlic and red pepper flakes in the prepared baking dish.

3. Drizzle with the olive oil, season with salt and pepper, and mix well.

4. In a separate small bowl, combine the Parmesan cheese, garlic powder and fresh basil. Set aside.

5. Roast vegetables until tender or slightly golden, about 20-25 minutes. Remove from oven; sprinkle with the Parmesan mixture. Serve warm or at room temperature.


White Bean & Spinach Side Salad

White Bean/Spinach Side Dish (Salad)

This is fresh, tasty and clean. A great dish to take to those pot lucks!


1 tsp grated lemon rind
3 tsp fresh lemon juice
2 cans (15 oz) cannelloni beans (unsalted, rinsed and drained)
1 c. packed fresh baby spinach leaves, thinly sliced
1/2 c. thinly sliced green onion
12 green olives, pitted and finely chopped
2 tsp olive oil
1/4 tsp fresh cracked pepper
1 1/2 cloves garlic, minced


Combine the lemon rind, juice, oils and pepper in a medium bowl. Stir with a whisk. Add beans, garlic, spiac, green onions and olives. Stir to combine.

Chill and serve. 

Protein Bowls


This dish is super-easy to make. I wanted a high in protein dish that I could convert for the boyfriend (the meat-eater) for dinner.  This quick dish is packed with protein AND flavor!
When I cook I don't do exact measurements, but 1 can of both beans makes enough for 3-4 bowls.


All Natural Chicken Breasts (for the meat eaters, figure 1 breast per person)
1 can Black Beans (rinsed)
1 can Garbanzo beans (rinsed)
shredded sharp cheddar cheese


You can alter these if you wish...I love spicy foods.
Smoked Paprika
Chipolte Powder or a Chipolte in Adobe Sauce
Sea Salt
Black Pepper

1) Dice the chicken and cook it up in a nonstick pan. Add spices to taste.
2) Drain and rinse beans
3) Using oven proof bowls, layer the chicken on the bottom, then the two beans. Add a little more spice.
4) Top with shredded cheese.
5) Bake at 375 degrees until the cheese is melted and the beans are hot. (Be careful, this doesn't take long).

I top mine with hot sauce, but use your own judgement. 

Eggplant Nuggets




3 large eggplants

4 eggs (vegans can use olive oil or coconut oil mixed with honey to make the nugget coating stick to the... eggplant)

3 cups of Almonds (or use hemp seeds as an alternative)

1/2 tablespoons of Turmeric

3 tablespoons of Himalayan Salt

1 teaspoon of Cayenne Pepper (more if you want it spicy)

Extra virgin Coconut Oil for cooking


1. Chop the egg plant into cubes for the nuggets 

2. In a bowl whisk the eggs. Drop the eggplant cubes into the egg and let it soak

3. Mix the turmeric, almonds, cayenne pepper and himalayan salt in a blender until you have a smooth crumbly consistency

4. Place one eggplant cube at a time into the spice coating mix and cover well. Do this with all of them

5. In a fry pan heat the oil. When it is hot and sizzling add the eggplant nuggets to the pan and let it cook until the outside is a crunchy golden brown





1 large head of cauliflower, cut into medium florets


1 cup unsweetened almond milk, plain

3/4 cup chickpea flour or oat flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

2 tablespoons nutritional yeast


3/4 cup Frank's Hot Sauce or Buffalo Sauce of your choice

1/4 cup your favorite spicy bbq sauce

1 tablespoon soy-free earth balance or coconut oil

Preheat oven to 450 degrees. Coat a baking sheet lightly with oil or line with parchment paper. Whisk batter ingredients together in a bowl. Dip cauliflower pieces in the batter until well coated and place on baking sheet. Bake in oven for about 20 minutes, or until crispy.

While the cauliflower is in the oven, gently heat the hot sauce, bbq sauce and Earth Balance or coconut oil together until warm and melted. Pour sauce over cauliflower to coat and bake for about 5-8 more minutes. Remove from oven and serve immediately.


Almond Coating for frying (with coconut or grapeseed oil)
Use as a substitute for any coating


3 cups of Almonds (or use hemp seeds as an alternative)

1/2 tablespoons of Turmeric

3 tablespoons of Pink Himalayan Salt

1 teaspoon of Cayenne Pepper (more if you want it spicy)



This is a Paleo, Vegan recipe that is also low in Carbs for you macro counters 


1/2 head cauliflower approximately 3 cups, chopped
2 medium zucchini
1/4 cup coconut flour
2 large eggs
1/2 tsp sea salt
1/4 tsp black pepper

Egg-Free version (this is mine, I'm allergic to eggs EEPS!)
1/2 head cauliflower approximately 3 cups, chopped
2 medium zucchini
1/4 cup all-purpose or gluten-free flour
1/2 tsp sea salt
1/4 tsp black pepper


1) Grate the zucchini in a food processor.

2) Steam the cauliflower for about 5 minutes until just fork tender. Add the cauliflower to the food processor and process until broken down into small chunks. Do not over process or it will become a mash.

3) Use a dishtowel, paper towel or nut milk bag to squeeze as much moisture as possible out of the grated veggies.

4) Transfer to a bowl and add the flour of choice, egg (if using), salt, pepper, and any other seasonings you like. Mix to thoroughly combine. Shape into small patties (I get about 8).

5) Heat up 1 tablespoon of coconut oil in a large pan. Add 4 fritters to the pan and cook over medium heat for 2-3 minutes per side. Repeat with the second half of the fritters.

6) Serve with dipping sauce of choice. See for two of my favorite options.

NOTE: Fritters can be refrigerated and are freezer friendly.