Avocado Fries with Curry Garlic Yogurt

This recipe is a winner, not that you could ever really go wrong with avocado. Still, it is not your typical guacamole application! It will impress your guests, or frankly, just be a treat for yourself!

Yummy avocado fries with curry yogurt dipping sauce.

Avocado “Fries” with Curry Garlic Yogurt


Coconut oil or olive oil for coating the baking sheet
1/4 cup whole wheat flour (I like whole wheat pastry flour)
2 large eggs, beaten
1-1/2 cups whole grain or gluten-free breadcrumbs
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-inch wedges
Salt to taste
Grated Parmesan for serving (optional)

Makes about 3-4 servings


Gluten-Free Almond Orange Scones

LOVE LOVE this new recipe for Gluten-free Almond Orange Scones! So easy and perfect for a lazy weekend morning, it literally takes about 6 minutes to prepare the dough and under 15 minutes to bake. They also freeze perfectly also so you can eat throughout the week as well. A great and festive exchange is to use hazelnut flour instead of the almond four and viola, you have a whole new recipe. Some fresh fruit or berries make a great addition as well.

It was inspired from Elana’s Pantry…a must visit site for all things gluten-free and non-processed.

SUPER fast Gluten-free Orange Almond Scones.

Photo provided by Ben Thacker


Gluten-Free Almond Orange Scones


2-1/2 cups almond flour
1/3 cup sliced or slivered almonds
1/2 teaspoon himalayan salt
2 teaspoons baking soda
3/4 cup dried fruit such as cranberries, raisins, cherries etc
2 large pasture raised eggs
2 Tablespoons virgin coconut oil, melted
1/4 cup honey, maple syrup or agave
1+ Tablespoon orange or lemon zest
1 teaspoon vanilla

Makes 8-10 servings


Thai Mango Cucumber Salad

This is one of my favorite salads and perfect for mango season here in South Florida. I made it as a demo for the Annual Mango Festival at the Fairchild Tropical Gardens last month and it was a hit. It is the perfect blend of sweet, tangy, salty and spicy…just how Thai food should be!

Thai Mango Cucumber Salad with Mint & Toasted Cashews


1 large tomato or 1 cup cherry tomatoes, sliced in half
2 large cucumbers, seeded and sliced into 1/4 inch slices (peeled if not organic)
1 medium semi-ripe mango, peeled and sliced into 1/4 inch slices
1/3 cup thinly sliced red onion
1/4 cup freshly squeezed lime juice
2-3 Tablespoons coconut sugar*
2-3 Tablespoons fish sauce or low-sodium soy sauce or low-sodium Tamari
2-4 fresh Thai or serrano chilies, thinly sliced
3 medium garlic cloves, smashed**
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
1/2 cup chopped cashews or peanuts

Serves 4


Squash and Sage Flatbread with Goat Cheese & Pistachios

This is SUPER easy and crowd pleasing. It makes a nice appetizer cut into smaller pieces or a great entree with a salad. Change up the squash for another seasonal vegetable, zucchini, fresh corn or tomatoes are perfect!

Winter Squash Flatbread with Goat Cheese


1 pound store-bought pizza dough, preferably wheat, thawed if frozen
1 pound delicata, acorn or butternut squash, seeded, and sliced 1/4 inch thick (if using butternut be sure to peel it)
1/2 medium red onion, sliced 1/4 inch thick
8-10 large fresh sage leaves
2 Tablespoons balsamic vinegar
Good quality olive oil, as needed
8 oz of goat cheese, crumbled
salt and pepper to taste
cornmeal for the pan
1/3 cup pistachios, chopped


Zucchini Pasta with Sun Dried Tomato Cashew Sauce

One of my favorite go-to “pasta” recipes. It is raw, plant-based, full of nutrients and yummy! I think we are all trying to be a bit more carb conscious. Though I am an avid carb lover, I try to pick and choose, white flour pasta is not usually in the list anymore (every once in a while though!). You can make this recipe as is or use the zucchini method for pretty much any sauce, works especially well with a warm sauce as it will wilt the “pasta” just enough. If you are trying to sell it to fussy kids; peel off the dark green part of the zucchini, they will never know what hit em!

The sauce itself is divine just on a spoon!


Zucchini Pasta with Tomato Basil Sauce


4 large zucchini, ends trimmed
2 Tablespoons olive oil
1 Tablespoon lemon juice
a few pinches of dried oregano
2-3 cloves of garlic, finely chopped

1 ½ cups sun dried tomatoes (not packed in oil)
1/2 cup raw cashews
4 medium pitted dates
(Place all 3 in a jar together and soak at least 4 hours or overnight
3 medium cloves garlic
1 ½ cup tomatoes, quartered
A good handful basil leaves
1 Tablespoon lemon juice or balsamic vinegar
2 Tablespoons olive oil
1 teaspoon salt

Makes about 4 servings