cauliflower pizza crust

Yes, it’s possible to be gluten-free and paleo and still love your pizza!

Last year I ran across a cauliflower pizza recipe which we tried while my mom in law was in town, and it was a BIG hit! We all loved it, though my only complaint was that it wasn’t sturdy enough to pick up and eat since I chose to leave out the cheese from the crust. But we all dug in with forks and knives, and while it wasn’t the same as the slices of heaven I used to love in NY, it was still a tasty version of pizza. Yay for options!

So here’s the original recipe; you can choose to eliminate the cheese from the crust as we did, but just be warned that it won’t be sturdy enough to pick up.

Note that I substituted goat cheese for mozzarella and instead of hawaiian style I added spinach and prosciutto. Delish!

Oh, and for those of you (like my husband) who don’t love cauliflower, no worries – the cauliflower flavor is undetectable 🙂


cauliflower pizza crust













This is a guest post from our Organic Food Insider, Leslie. Here she shares a very touching, real story of what it’s like to have Celiac disease, how she discovered it, and what her journey entails. 


I feel like I tell my story all of the time. I had stomach aches. I couldn’t figure them out. Doctor’s told me I had IBS. I read about gluten in a magazine. I cut it out. My life changed forever. Is it really this simple? No. But this is how simple my story has become when I share it with the masses. I’ve never gotten more personal than I will right now, but let’s begin.

I played soccer growing up. It was my passion, my addiction and all I ever wanted to do was play pro and be Mia Hamm. Yet, my long days of playing were always interrupted by stomach aches. I once ran 2 miles off the soccer field, during a game, just to use the restroom at my own house. I couldn’t breathe, my stomach was so wrecked. This is one of the first instances I remember of my life being interrupted by stomach problems.

Most of my memories are shameful bathroom excursions into the back of my grandmother’s house. We’d eat pasta dinners every Sunday and I’d always feel horrible afterwards. I’d sneak to the far bathroom and rock back in forth, in tears, as I silently tried to use the restroom. 30 minutes later I’d walk out, hoping no one noticed my long absence from the family gatherings. These were so frequent that they became normal. At least three times a week, I had bouts of stomach aches like that one.

The most embarrassing times were in high school, when my first boyfriend didn’t understand why I always spent hours in the bathroom. We’d eat donuts in the morning on the way to school and I’d spend first period crying my eyes out in one of the stalls, unable to function until I emerged. The memories of sitting in the journalism classroom, immediately feeling uncomfortable and having to rush out, are still so vivid. There’s something so alienating about having to quietly leave the room and go to the bathroom. It’s as though your life is being put on hold – you’re disappearing from reality.

The alienation became worse when I entered college. I met some new friends… who happened to be stupid friends… and we’d drink constantly on the weekends. Beer wouldn’t immediately get my stomach in a knot, it was only the aftermath which left me helpless. The morning after a party I’d be unable to move out of my bed. I’d make it to the bathroom only in helpless instances. I was told that it must be a bad case of  a “hang-over”, even going so far as to think I had a bout of alcohol poisoning. Yet, it was worth it at that time to be able to drink and be accepted rather than stop and spend my nights at home in my dorm. After a bad experience one night out with friends, I finally woke up and realized that this wasn’t who I was…. but by this time my stomach issues had gone way beyond the gut.

There are many studies that have come out which point to women with undiagnosed Celiac Disease experiencing bouts of depression and anxiety. After reading these studies, I have no doubt that the constant depression I experienced in my life was a direct result of the high consumption of gluten throughout my entire life. The gut is so permeable that everything we put into it directly affects the rest of our bodies. There were days where I wouldn’t be able to get out of bed just because I didn’t feel life was worth anything. There were also days when I was so overcome by anxiety that I’d just eat anything in sight until I couldn’t fit anything else into my stomach. This continued into my Sophomore year, even after I’d cut back on drinking and junk food. I thought cutting out crap was enough – but it wasn’t! I traveled to Belgium in the summer of 2009 hoping the alone time and European tour would bring me enlightenment. Of course, the Belgian diet of cheese, bread and beer did nothing to help my cause. My anxiety worsened and I remember days where I ate at least 5,000 calories and still didn’t feel satisfied.

When I returned to the US, I transferred schools and immediately sought help. The first doctor I saw put me on a high dose of anti-depressants, which killed my appetite. The combination of every food hurting my stomach and my own anxiety issues made every aspect of my day revolve around food. I was obsessive and succumbed to the eating disorders that so many 20-year-old women can’t escape. This complicated many issues, as the nutritionist I saw who “just wanted me to eat a snickers bar” tried to tell me that eating chips and cookies wasn’t a bad thing, it was me that had the issues all in my head. I told her that everything I ate caused me stomach pain and that there were weeks at a time when I’d become so dehydrated and sick that I couldn’t eat anything at all. I’d vomit at least three times a day during those weeks, which many doctors labeled “Gastroenteritis.”

I finally began to read about the connection between food and the body. I was convinced that my mental issues weren’t caused by some chemical imbalance and that what was going on was not just a correlation between neurotransmitters and the brain. I remember picking up a magazine of my sister’s and reading a 30 word segment in the middle of the page – it described something called gluten-intolerance and how it’s a rare issue that is never diagnosed. That day I cut out gluten. Two weeks later I tried to tell my nutritionist that I hadn’t had a stomach ache all week! She told me that it was just me believing that the gluten had helped and it wasn’t truly an issue, but still wrote down some gluten-free options for me. (As I look back now, this woman was a damn idiot with her suggestions of potato bread and potato chips as options for a gluten-free diet. How the hell does she even have her degree!?!)

A few weeks later, I went and saw a GI doctor. They ran tests and gave me heartburn medication because I’d been off gluten for two weeks and didn’t show positive blood work for Celiac. I let them do an invasive procedure, and it showed what I’d read to be true – my Celiac was so severe and had gone undiagnosed for so long that my stomach lining was in horrible shape.

From that point on, my life didn’t get any easier. I was still struggling with anxiety and depression and had no guidance on how to go about eating gluten-free on a college campus. I didn’t know that gluten hides in certain sauces and foods. It’s in gum! It’s in salad dressings! It’s EVERYWHERE! I went stomach pain-free most of the time, but every so often I’d have an issue where I’d feel horrible. I’d back track to where I had eaten and I’d realized that I could have had cross-contamination or I’d actually eaten gluten without knowing.

Eating gluten-free on a college campus was the worst. I’d pack my lunch as much as possible, but many days I’d go for so long and only have an apple or some hummus or a LaraBar. Those were my staples. Over time, I was able to find other options – like when I walked into my gym one day and there were these really colorful bars sitting at the cafe. I had seen them being promoted around town and so I tried one. It was amazing and I would carry them with me on campus all of the time – eating at least 2 a day. I continued to try other energy bars, but these were the only ones that didn’t leave me with a headache or a stomach ache.

I appreciated the ingredient label and began to look more into all of the claims on the packaging. I didn’t know that soy-free was a good thing and I didn’t even know what agave syrup was! So I began to educate myself.

I discovered that more foods than gluten affected my body. I cut out soy and all dairy and any stomach cramps or slight issues that remained began to cease!! Who knew that you could have so many adverse reactions to foods? The more I read, the more I realized that eating REAL food, that isn’t processed, was the number one choice for me.

I began to cook all of my own meals, using raw food cookbooks for innovative ideas! As I became more of a real foodist, I regretted the times where I’d slip. As the gluten-free movement came under way, more options became available to me and it became easier to slip into a processed-yet-gluten-free-frenzy!

Eventually, I found my into working for a company that stands for everything that I believe in. While there can be a lot of drama over the true meaning of “natural” in the natural foods industry, it is a comforting place to work. Last week, I attended a Natural Products Expo, where companies were overjoyed to tout their labels of “gluten-free” and “dairy-free” and “nothing added.” No one asked me why I needed my food to be that way and every person was more than accommodating. Furthermore, it is blissful to be able to sit around a dinner table in the comfort of your bosses and co-workers and friends and enjoy a gluten-free meal of sweet potatoes and humanely-raised animals and deliciously-cooked veggies. There isn’t a moment in the past two-weeks where I’ve had to ask if any meal prepared for me was going to make me sick, and that’s a comfort that I’ve longed for since my diagnosis almost three years ago. For anyone who is currently struggling with the beginning stages of stomach issues or is in the middle and feels alienated by their choices, please reach out to someone whose been there. It’s not worth going in alone. I myself enjoy the comfort of the natural foods industry, but I believe that you can find understanding people everywhere.


We’re grateful to Leslie for sharing her story, so please share your comments below and let us know of your own journey.  And remember: be cautious, and be your own health advocate. Only you know your body, and what you’re feeling, and it’s truly up to you to help discover the root of poor health. 


Welcome to the Organic Foods Insider!

Working in the natural foods world, I have come to discover that the word “natural” is devoid of any meaning. Kashi is considered a natural cereal, Clif Bars are considered natural energy bars, and agave nectar is considered a natural syrup. All of these products are highly processed, with ingredients that are unidentified to the everyday consumer.

There are so many questions which need to be asked:

What exactly is brown-rice syrup, soy lecithin and barley extract?! How are protein powders created? What exactly is glucose and why is it an ingredient in this product when I only hear about it being measured in the blood levels of diabetics? What on earth is guar gum?!

Unfortunately, many consumers don’t ask these questions. Many only go so far as to read the labels these companies are feeding us, with their claims of “all-natural,” “low-sugar,” or “high protein.” When did it become commonplace to read a nutrition label rather than an ingredient label? This question can be answered with a complex set of answers, but the most important answer is this one: Consumers became uninformed when companies began to market their products to drag customers away from the ingredient label and towards their ‘marketing words.’

These companies have perfected the distraction from the ingredient label and as the natural products sector of the food industry has grown, they’ve continued to mislead the consumer. Key words like “whole-grain,” or “all-natural,” and “fat-free,” have become mainstay “connection words” between “healthy” and “products.” The Kashi brand has become brilliant at this kind of pseudo-natural marketing. Their commercials are so convincing, where a beautiful woman is walking through cocoa trees and traveling by gondola through an unidentified third-world country river to search for “the best ingredients.” First, there isn’t a doubt in my mind that this is not the way General Mills goes about looking for ingredients for their cereal. Their ingredient buyers aren’t hanging out with cocoa farmers and smiling about it. Second, I do doubt that canola oil and evaporated cane juice were chosen as quality ingredients (either the way it’s shown in the commercials or ever… really).

While all of these brands have been misconstruing consumers for years, they’ve recently embarked on a campaign of “pseudo-transparency.” I say pseudo because these companies are “transparently” listing their ingredients and providing explanations for things such as “brown-rice syrup” or “canola oil,” yet every explanation is skewed and misleading. The number one offender of this is General Mills, who has undergone a huge marketing campaign since the backlash against it’s donations to put down Proposition 37.

If you look on the Kashi website, you’ll immediately find that they’re dedicating themselves to “Real Food Rules.” Kashi claims itself to be “all-natural,” which, of course, no longer has any meaning because of such campaign. Their newest addition is the “Kashi Ingredient Decoder” which lists ingredients that Kashi uses that might be questionable, like casein, chicory root fiber, canola oil and fractionated oils. Each of their definitions are problematic.

As a response to the question, “What is Chicory Root Fiber?” Kashi gives this misleading answer: “This is used to hold different ingredients together and also contains the naturally occurring fiber inulin.” I’m confused as to how this answers what chicory foot fiber is, rather than what it does. Sourced from the chicory root, inulin (or chicory root fiber) is not a real-food. It’s a supplement or additive, used as a fiber source for many processed cereals and granola bars. The chicory root fiber is produced by mixing dried, ground chicory root with water, then removing the insoluble fraction by filtration and centrifugation.” (Source) – I won’t even begin to discuss canola oil or other processed oils. You can watch this video to find out more.

Kashi is joined by it’s sister company, Larabar, in providing potentially misleading answers to consumers. Larabar recently released their new “ALT-bar,” which is a play-off their original bar, but with the addition of protein (among other stuff). When looking at one of these bars, you get to see the ingredients as a picture. Yet, it’s misleading and comical. For brown rice syrup, they include a photo of brown rice. As a definition in the FAQ, they say that

“Brown rice syrup, also known as “rice syrup,” is a natural sweetener that comes from the starch of brown rice. The combination of cooked rice and natural enzymes allows the starches to break down to produce a sweetened liquid. The liquid is then filtered and excess water is evaporated to thicken it. Brown rice syrup is used in über® as a naturally sweetened binder to hold the ingredients together and keep the bar firm.”(via

There isn’t any mention of how these “natural enzymes” come off of barley. Or that those who desire a gluten-free brown rice syrup will have to make it with the enzymes of fungus. I don’t know which one is better: barley or fungus? Or is the sticky brown goop derived from the process of excess heat supposed to be construed as natural? How can companies label something that is so processed, as “natural.” It’s mind-blowing. Natural means nothing.

For their new Alt-bar, the questions become even more misleading. To describe their protein source, they list that the protein is from a vegetable. Peas are legumes. (It’s principle – if you are providing information, don’t mislead your consumers). To the question, “How it’s made?” They list that pea protein comes from peas, after the peas are ground into a flour and then the protein can be separated – wait…. but how is it separated? Anyone who doesn’t research that won’t ever know, so I’ll tell you: The majority of protein powders are used making hexane gas, the best quality ones are used with enzymes. Soy and Whey proteins are the main culprits, but without knowing the source of the protein, we cannot identify the source. I’d like them to say what pea protein they’re using.

These two examples of Kashi and Lara aren’t easy ones to point out, as their marketing campaigns are stellar in convincing consumers that they’re dedicated to real food, with natural ingredients. Sure, they’ve made an effort to become transparent, but I find it troubling that there is no true accountability for “natural foods.”

A final example is of the energy bar world. Enter a grocery store and find the energy bar aisle. There are hundreds on the wall. Of those hundreds, the majority of energy bar companies claim “natural” but also add syrups, starches, and other sweeteners. They’ll use glucose or soy lecithin, sugar alcohol or soy isolates. Yet, this is what the natural foods world has become. Natural grocery stores have aided and abetted these companies and the consumers are the innocent enablers. While I’m very up-in-arms about accountability, these companies will still continue to make their profits because the industry has allowed them to succeed through the misconstruction of the word “natural.” Therefore, it no longer means anything.

I’m resigned, but I’ll continue to hold my own food choices accountable. I hope you will, too.


When Leslie isn’t helping us understand how to keep safe in a world without proper labeling requirements, she’s busy helping create one of our favorite truly Organic, raw food products. Follow us for more from Leslie, the Organic Foods Insider.



Since we are meeting here at Inspired Eats, I can only assume that you are a savvy consumer of high-quality ingredients. Of course, I love that about you! I often spend at least some of my time with clients trying to convince them of the benefits of a cleaner diet anchored by protein, fiber and fat. The notion of a life with more energy, fewer allergies, less inflammation & perhaps better sleep and sex often gets their attention. So what could possibly be the down side you ask ??? The answer is often $$$. Organic on a Budget

That’s right. MONEY. It can be expensive to eat healthy. Depending on where you started in the first place, moving to a diet of whole foods can have a sizeable impact on your budget. I, personally, subscribe to the “Pay Now or Pay Later” philosophy. Tired of all those daily allergy meds? Well, cleaning up your diet can eliminate your need for them.

In the end, that’s where you’ll be: spending less on meds, enjoying more productivity, fewer visits to the doctor. But in the meantime, what to do about your new food budget today, this week, this month ? As you work hard to integrate your whole foods diet into your life, here are some ways you can save money on your very next visit to the market:


  • Fruit. My kids love fresh berries. They literally fight over a bowl of raspberries. While their fighting over fruit is a very proud moment for me (mostly), it’s also like watching 15 bucks disappear, poof. Gone, instantly, are the organic strawberries, blueberries and raspberries we just bought at the market. I can’t afford to do this each week so I’ve gone frozen. Not 100%, but now I’m consistently storing prepackaged organic fruits in our home freezer. The organic fruits are much cheaper than those we buy in the fresh produce section. Since most frozen fruits are picked at their peek of ripeness, they’re still filled with the phytonutrients that has me serving them up in the first place. We make popsicle treats, smoothies and nutty pancakes using these fruits.
  • Fish. Fish is another thing we try to rotate on to the family table at least weekly. Fresh fish, especially wild caught, can be prohibitive for the old pocketbook so often I’ll buy it frozen, which is definitely cheaper. Like fruit, fish is often flash frozen at its freshest (just out of the water) before any of that yummy omega-3 fat can degrade. When I come home with the fresh, unfrozen in hand, I often feel pressure to get it cooked as soon as possible. So on those nights when the soccer game goes late and all I really have time to do is scramble up a few omelettes, I feel obliged to grill up my fish before it turns on me. If its frozen, I can just leave it be for a more convenient night.

A few guidelines on keeping your fish fresh: don’t leave it unrefrigerated for more than 30 minutes and don’t leave it in your fridge for more than 3 days. Your nose will often tell you when your fish has gone bad, but since all fish smells a little, well, fishy – sometimes it can be hard to tell. A few other signs to look for: when your fillet’s color changes to yellow or grayish around the edges or takes on a mushy, slimy texture, it is time to toss it out.


  • Spices. When you are in the midst of transitioning away from processed, prepackaged ingredients to a whole foods diet, your taste buds are transitioning along with you. It can be difficult to retrain your buds when they are accustomed to the fake flavors that additives like aspartame and MSG serve up. The artful use of seasonings such as pumpkin pie spice, dill and curry will help keep things flavorful for you without the junk your body can’t recognize as food. Restocking your spice drawer for all of the new recipes you are trying is another added expense to your grocery bill, so as you sample your new recipes and some new flavors, buy your spices in the bulk section. They are cheaper there and you can buy them there in smaller amounts so they don’t lose their flavor after camping out in your cupboard for months.

A few guidelines on keeping your spices fresh: Make sure and transfer them from bulk bags to glass containers like these. Then store containers in a cool, dark place to prevent oxidation.

  • Meats. In the bulk section? Well, sort of. Think of it like this: often we’re buying chicken thighs one night for a crockpot recipe and breasts another night for fajitas. This “piece meal” (ha ha) approach to buying poultry – or any other meat – is more expensive than buying the whole bird. Purchase a good pair of game shears and you can trim your bird into the pieces you need for your nightly meals.

A few guidelines on choosing your best meat options: If free-range, organic birds are not in your budget, then stick with lean cuts of meat like the breast, advise authors Jayson and Mira Calton of Rich Food, Poor Food. Interesting fact: since toxins tend to take up residence in fat cells, the leaner the meat – the fewer the toxins. Another good option they suggest if organic is out of your family’s budget is to buy birds fed a 100% vegetarian diet because then you’re assured they were not fed any animal by-products. Animal by-products are parts of animals not intended for human consumption and include all, and I mean all, parts of animals: hooves, feathers and other more undesirable parts. Unfortunately, outbreaks in farm animals have been linked to these by-products. The most notorious, Mad Cow disease, is suspected to be the result of feeding meat and bone meal to cattle in the UK.

Come back tomorrow for more ways to stretch your organic dollar. I’ll be sharing my secret on a move that will save you money on your grocery bill AND get your kids eating more veggies. Like I said, I’m on a mission to make a whole foods diet possible for as many people as I can – so the more strategies, the better.

Have any ideas to share ? We’d love to hear how you make the most of your organic dollar when you shop.


Margaret can help you navigate the complexities of going allergy-free, including personalized nutrition plans, personal shopping lists, consultations and more. You can learn more about how the Wellness Pantry can help you by visiting her site here

Recently there’s been some media specualtion about whether Organic foods are actually better for us than Non Organic foods.

According to the New York Times, scientists at Stanford Research have combed through 40 years of research comparing Organic vs. non Organic foods, and found that those labeled Organic have the same nutritional value as their non Organic counterparts.  I’d love to know how many hundreds of thousands of dollars were spent on this research study to determine that an organic orange has the same nutritional value as a non Organic orange.

While I’m not a Stanford research scientist, I know enough to know that an orange is an orange is an orange. Right? So to say that we held a study to determine whether nutritional value content differs among fruits and veggies based on pesticide use (non Organic farming) is a bit ridiculous.  It seems the better use of research funds is to explore the damage we are enduring from the rampant use of pesticides in our foods, and the effects of genetically modified organisms which are found in most of our processed foods here in America, as well as in the veggies and legumes on our dinner tables. And unless we raise enough fuss to fight it, it seems like we are heading down the road of further Genetically Modified foods, including fruits such as apples and oranges.

So why are Organic foods so expensive?

Many of you may not be aware that the government offers taxpayer-funded resources called subsidies to the farmers using genetically engineered seeds and who are saturating crops with insecticides and weed killers, while charging the organic farmers fees to prove that their crops are safe. As Robin O’Brien points out, that’s like being charged to wear your seatbelt.

Robin goes on to point out that while conventional food production allows for the addition of cheap, synthetic and often controversial ingredients that have been disallowed, banned or never permitted for use in developed countries around the world, organic food carries the burden of having to prove that its products are safe — products produced without the use of added non-food ingredients that other countries have found controversial or removed from their food supply.

Optimal Food. Optimal Health. 

For those of you familiar with cleansing, this list will come as little surprise, but may serve as a nice reminder of the most optimal food choices you can make. For those of you not familiar with cleansing, we will be posting a series on cleansing soon, and will tie all the details together, so until then, read on for a list of the most optimal food choices we can make.


Remember that old adage from childhood – GIGO. Garbage in = garbage out.

It applies as much to our bodies and our health as it does to science.  Be sure to feed your body with fuel that will help it heal and thrive!



Sweet, salty, creamy and crunchy. Too good to pass up!

I’ve mentioned how much I like this site, Against All Grain, in the past so today I’m showcasing another of her fab recipes which is perfect for summer! As someone who eats a lot of salads, I can tell you I’m excited to give this one a shot.  The idea of combining the sweet and gritty texture of watermelon with arugula and goat cheese is just too tasty to imagine. So while I head out to the store to grab some watermelon, I wanted to throw this recipe up so you can enjoy it in the meantime. 


watermelon salad with arugula, goat cheese & candied walnuts

Yield: 6 servings

Serving Size: 1 individual salad

watermelon salad with arugula, goat cheese & candied walnuts


  • 6 pieces of watermelon, cut to 1 inch thickness
  • 2 cups baby arugula
  • 2 tablespoons fresh mint, chopped
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • pinch of salt and pepper
  • 1/4 cup crumbled goat cheese (omit Goat Cheese or sub in Vegan cheese for vegan options)
  • 1 teaspoon balsamic vinegar
  • 1/2 cup Spiced Candied Walnuts, roughly chopped


  1. Using a large biscuit cutter, or just great circle cutting knife skills!, cut the watermelon slices into round circles. Use a knife to trim off any parts that make the circle uneven so it sits flat on a plate.
  2. In a medium bowl, toss the arugula with the mint, olive oil, lemon juice, salt, and pepper.
  3. Arrange the watermelon circles on a plate, then top each with a small handful of the arugula mixture (roughly 1/3 cup each).
  4. Sprinkle each salad with goat cheese and the chopped walnuts, then drizzle the balsamic vinegar over the tops.
  5. Enjoy!


* If you’re serving to a larger crowd, or don’t want to take the time to cut the watermelon into rounds, you can use a melon baller to create cute balls or just simply cut the watermelon into chunks and pile it all into a salad bowl.



Mary’s Gone Crackers!

And cookies, pretzels and crumbs too 🙂 So it seems 

Not only do we love their name, but these are some darn good crackers, cookies, pretzels and crumbs too!  Mary’s lines are embedded in what she calls “Conscious Eating”. And I have to admit, I wish I would have thought of that perfectly clear and catchy little phrase first! It eloquently describes why we embrace allergy-free and kind eating habits, and Mary’s Gone Crackers offers several products to help you along that path. From crackers to cookies, pretzels and baking crumbs, Mary’s Gone Crackers believes in Conscious Eating. Eating consciously means being aware of how food impacts our minds, bodies and the planet, which is why Mary’s Gone Crackers uses organic, gluten free and non-GMO whole food ingredients. Yay!!

My son loves the crackers and cookies, though we have yet to try to the pretzels or crumbs but fully intend to do so. Sadly, I can’t eat quinoa, bot for those of you who can, these delish little crackers get 2 thumbs up from an 8 year old’s discerning palette.
We also love how Mary’s invites you to join their community and submit recipes online, with any lucky winners’ recipes who are chosen to be featured on their site receiving a free box of Mary’s Gone Crackers cookies. YUMMY rewards!
Using their postal code locator on their site here, you can browse the stores that carry Mary’s in your area. If you’re not among the lucky who have Mary’s nearby, we are hoping to offer them on our online store soon enough. Until then, you can always contact the supportive and friendly staff at Mary’s who will surely be happy to help you.

Today I stumbled upon a new site and found some delish looking baked zucchini chips which are a perfect solution for a no-grain diet. The site isn’t focused on allergy-free eating, but if you find yourself wanting some inspiration for yummy looking baked goods, it seems like Maggie of Vittles an Bits will be a good source I’ve copied her comments about the recipe below for reference and note that she’s very responsive if you have any questions so feel free to post them on her site.

For reference here is her link

Baked Zucchini Chips


  • 1 zucchini
  • Cooking spray
  • Seasoned salt, or other seasoning(s) of your choice


  1. Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
  2. Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)
  3. Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however – use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It’s better to end up underseasoning and add more later.)
  4. Place in preheated oven and bake 45 minutes. Rotate baking sheet (don’t flip the chips though), and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. – 1/3 C. of chips depending on the size of your squash).

From Maggie: 

To me, these chips taste kinda like thin & crispy pumpkin seeds.  (I guess that shouldn’t be too much of a surprise since they are relatives in the squash family).  Much lighter, but the taste is similar.

And the seasoning possibilities are endless – you can tailor them to your liking.  Garlic, paprika, chili powder… use your imagination!  I went with a basic Seasoned Salt and they came out great.  But whatever you choose, just make sure you go easy on the seasonings, and only use a little bit – these do shrink a lot in the oven, so what looks like a reasonable amount on the raw veggies could turn out to be way too much!


monsanto, gmo foods, organic farming

“Think Local. Choose Organic. Know your farm and know your food.”  That’s how this TedX speech in Asheville by an amazingly insightful 11 year old ends. 

His name is Birke Baehr and he’s a brave little man to take on the food giants! A quick watch that is well worth the 6 minutes it takes to view. Enjoy!

One of the biggest challenges today when talking about why the rates of food sensitivities and allergies, immune disorders, chronic illnesses and more have all dramatically increased over the last 20 or so years, is that people have little idea of what they’re consuming, and hows it’s affecting them. From hormones, chemically created oils, genetically modified/engineered foods, etc., the list of what we eat, and how its altered goes on and on. And sadly, most people have little idea of what they’re putting into their mouths and the effects it has on them. Why have the rates of allergies, ADD, ADHD and Autism increased so dramatically in conjunction with the onset of GMOs? Can I claim a correlation? Not definitively but there are plenty of resources that support the correlation belief, from allergies to auto-immune disorders, imbalanced hormones, thyroid disorders and more, chemicals used in our food supplies are slowly destroying us. Here’s a quote from, founded by Robin O’Brien that speaks to the danger of chemical exposure in our children: