Greek Chicken Gyros

  • 2 lb Chicken breast, boneless skinless fillets
  • 5 Cucumber
  • 1/2 Garlic clove
  • 3 Garlic cloves (, minced (~ 3 tsp)), large
  • 1 1/2 tbsp Oregano, dried
  • 1/4 cup Parsley, fresh leaves
  • 1/2 Spanish onion, red (optional)
  • 3 Tomatoes (optional)
  • 4 tbsp Lemon juice
Baking & Spices
  • 2 Black pepper
  • 1 1/2 tsp Salt
  • 1 Salt and pepper
Oils & Vinegar
  • 2 tbsp Olive oil, extra virgin
  • 1 tbsp White wine vinegar
Bread & Baked Goods
  • 4 Pita breads or flat breads  or tortilla
  • 3 tbsp Greek yogurt
  • 1 1/4 cups Greek yogurt, plain


  • 3 large garlic cloves , minced (~ 3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt
  • 1 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper

Place the Marinade ingredients in a zip lock bag and massage to mix. Add the chicken into the zip lock bag and massage to cover all the chicken in the Marinade. Marinate for at least 1-2 hours or until taste but no longer than 24 hours.

Make the Tzatziki-

  • 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
  • 1 1/4 cups plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1/2 garlic clove , minced
  • 1/2 tsp salt
  • Black pepper
Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to mix.


  • 3 tomatoes , de-seeded and diced (optional)
  • 3 cucumbers , diced
  • 1/2 red onion , peeled and finely chopped (optional)
  • 1/4 cup fresh parsley leaves
  • Salt and pepper
Combine ingredients in a bowl.

Cook Chicken

Brush the outdoor grill with oil, then preheat on medium high or heat 1 tbsp of olive oil in a fry pan over medium high heat.
Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Assemble Gyros

If your chicken breasts are large, you may need to cut them.
Get a pita bread or flatbread (preferably warmed) and place it on a plate (baking) then place some salad down the middle of the bread, then top with chicken and Tzatziki.
Roll the wrap. If you wish you could use parchment paper to hold the gyro together with a twist at the end of the parchment paper to secure it for a more traditional feel.
However, I just let everyone help themselves in making their own gyro due to food allergies and taste as seen in the photos one of the gyros made by someone with an onion allergy and dislike of tomatoes.


Elderberry syrup..

Getting ready to make a fresh batch of elderberry syrup…

I know I’ve been on a long hiatus due to the lost of a loved one (my mom)…

Still struggling through the fog…and at the same time as I am looking at finishing my last 2 semesters for my masters degree for Integrative Nutrition (which rounds out the Health and Wellness Coaching Masters degree I already have) I’m hoping to bring life back to this blog soon…

Until then…

What do you do to help with cold and flu season… Or for allergies, sore throats etc??

Recipe originally posted on this site…September 2016

Stuff Pepper Lasagna– Gluten Free and Low Carb…


  • 4 large bell peppers any color
  • 1 1/4 cups sauce (any type)
  • 1/2 -1 pound ground beef or ground turkey
  • 15 oz ricotta
  • 1 large egg
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup mozarella shredded
  • Italian Seasonings (Oregano, Parsley, Basil, Thyme etc– season to taste)
  • Garlic (fresh or powdered– season to taste)
  1. Prepare your sauce with ground beef or turkey along with Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste).
    (Make sure meat is thoroughly cooked prior to adding red sauce and seasonings– or no meat if you wish…)
  2. Slice the bell peppers in half lengthwise (through the stem and bottom). Remove all seeds and ribs from the peppers then place in boiling water until soft– complete while completing the sauce…
  3. Make the cheese mixture by combining the ricotta, egg, Parmesan, mozzarella, Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste) . Mix together and set aside.
  4. Heat the oven to 350F.
  5. Place the pepper halves on a large baking sheet or in a glass casserole dish. In the bottom of each pepper, spread 1-1 1/2 Tbsps of the cheese mixture. Then add 1 Tbsp of the sauce and spread out across the pepper.
  6. Top each pepper with a  mozzarella cheese, just to cover- amount is up to you on the desired amount of cheese…
  7. Place the peppers in the oven and bake until the cheese is melted or until starting to brown, approximately 15-20 minutes.  If the pepper is getting too soft and you are not getting any color on the cheese, switch to the broil setting in the oven, move the peppers to the top rack, and broil briefly until browned if you wish for a crunch. (Do not use a silicone sheet liner when broiling).
  8. Remove from oven and let stand for a few minutes. Serve warm with salad if you wish.

Coconut Muffins

These protein-packed, gluten-free muffins are a staple in our household.

Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.

Ingredients (Makes 12 muffins)
6 eggs
¼ cup butter, melted or ¼ cup melted ghee
3/4 cup coconut milk
3 tablespoons maple syrup
½ teaspoon vanilla
3/4 cup sifted coconut flour
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons lemon zest


Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)

In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest

Divide the batter into the 12 cups.

Bake for 15 to 20 minutes, until they are browned and firm on top.


These keep fresh, refrigerated, for up to a week.

Sift the coconut flour, then measure.

Making Ghee

16 ounces (1 pound) of butter- preferably unsalted, organic

A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, a 16-ounce or larger measuring cup, a clean jar for storage

Cut the butter into cubes and place in the saucepan.
Heat the butter over medium heat until completely melted. Reduce to a simmer.
Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.
Ghee will last up to a month at room temperature or even longer in the fridge. I typically store mine in the fridge, just to be safe.