Gluten-free Banana Bread

This experiment was a success…tasted just like Banana Bread with regular flour…woohoo! Finally can enjoy a favorite of mine without the gluten…

Cook time : 45- 55 minutes

400 degrees

Makes 2 loaves

Soy milk ½ cup

Sour cream ½ cup

Unsalted butter ⅔ cup

Eggs 2 eggs

Vanilla extract 1 ½ teaspoons

Mashed banana 1 ½ cups

Chia seeds 1 tablespoon

Salt 1 teaspoon

Splenda 1 cup

Brown sugar ½ cup

Gluten free all purpose flour 3 cups

Baking powder 1 teaspoon

Baking soda 1 ½ teaspoon

Once done baking…let Gluten-free Banana Bread sit and cool for 45 minutes to an hour…

Gluten-Free Toasting and Sandwich Bread

This is a work in progress… not quite bread like…. and if you bake gluten free bread at home you know what I am saying…

Will be trying again– anyone else try a gluten free recipe for bread??

Due to certain ailments really try to be gluten-free completely…Hoping to try again soon…

Prep: 20 mins

Bake:  40 to 50 mins

Total: 2 hrs 40 mins

Yield: 1 loaf


3 cups (361g) Gluten-Free Measure for Measure Flour

2 tablespoons (25g) sugar

1 1/2 teaspoons instant yeast

1 teaspoon salt

3/4 cup (170g) warm milk

1/4 cup (4 tablespoons, 57g) soft butter

4 large eggs


Place the flour, sugar, yeast, and salt in a bowl, or the bowl of your stand mixer. Mix until combined.

Using an electric mixer (hand mixer, or stand), on low speed, drizzle in the milk, beating all the time; the mixture will be crumbly.

Add the butter and continue beating until thoroughly blended.

Add the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at medium speed for 3 minutes to make a very smooth, thick batter.

Cover the bowl, and let the thick batter rise for 30 minutes.

Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

Lightly grease an 8 1/2″ by 4 1/2″ loaf pan or 9” x 4” gluten-free bread loaf pan.

Scoop the dough into the pan. Using a spatula or your wet fingers, form a dome down the length of the dough to make a loaf-like shape.

Cover with greased plastic wrap (or the reusable wrap of your choice), and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2” x 4 1/2” pan, or comes to within 3/4” of the rim of the 9” x 4” pan. This should take about 30 to 60 minutes, depending upon the warmth of the kitchen.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 40 to 50 minutes, until golden brown.

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.