Wednesday, July 9, 2014

Guacamole Recipe

3-4 ripe avocados (cut in half, then sliced horizontally and vertically in a checker board design before scooping out).  Save avocado pits for storing leftovers... if there are any!
2 roma tomatoes, diced
1/2 medium onion, diced
1 jalapeño, minced (for a milder guacamole, use half a jalapeño, seeded and minced)
1 clove garlic, minced
1 tbsp chopped cilantro
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp cayenne
1/2 tsp ground cumin

Optional: 1 cup frozen corn (cooked in microwave and cooled) or 1 ear grilled sweet corn (cool before adding to guacamole). This is better with more jalapeño as the sweetness of the corn can over-power a mild guacamole.

Serve with corn chips.

Store in fridge in covered container with avocado pits to slow down the browning process of the avocados.

Tuesday, January 7, 2014

Gluten Free Goat Cheese Lasagna Recipe


  • 2 T olive oil
  • salt & pepper
  • 1 small zucchini, thinly sliced
  • 1 baby eggplant, thinly sliced
  • 6 oz. crimini mushrooms, sliced
  • 1 bag fresh spinach
  • 1 clove garlic, chopped
  • 1 log of goat cheese
  • 1/3 cup fresh basil, or a few teaspoons of dried (to taste)
  • 1 lb grass fed ground beef, browned
  • 1 jar organic tomato basil pasta sauce
  • 1 package of gluten free lasagna noodles (brown rice w/ ground flax seeds is what we used)
  • 8 oz. shredded romano sheep cheese


  • Preheat oven to 350º F. 
  • In olive oil with salt and pepper to taste, sauté garlic, zucchini, eggplant, mushrooms and spinach for about 5 minutes over medium high heat. Remove from pan with slotted spoon and set aside. 
  • In a medium bowl, mix goat cheese, basil, and salt & pepper to taste until combined. Set aside. 
  • Mix most of the pasta sauce with browned ground beef. Set aside.
  • In an 8 in. square or 9x13 in. rectangle baking dish, add a thin layer of pasta sauce w/o beef. Add a layer of noodles. Spread noodles with some of the goat cheese mixture. Sprinkle a layer of the vegetables. Repeat layering process (now with the beef-pasta instead of marinara) until vegetables, noodles, goat cheese mixture and beef-sauce are all in the dish. 
  • Top with romano sheep cheese. Cover with foil and bake for 40–50 minutes. 
  • Remove foil and broil for about 2 minutes or until cheese is golden brown.