simple gluten free chocolate chip cookies


I survived the Zooma Cape Cod half marathon!  It wasn’t my best run, but I finished and that’s enough for me :)


The morning of the race was picture perfect!

I committed the rookie mistake of starting off too fast.  I just got so caught up in the excitement and tried keeping up with the crowd instead of finding my comfortable pace.  I paid the price by getting the worst side stitch ever!  I was about to throw in the towel at mile 3, instead I slowed down and powered through.  By mile 7 the pain was gone and I was able to enjoy the rest of the race!  The best part of the day was seeing Shaye with Noah up on his shoulders cheering me across the finish line :)


As a reward, I baked a batch of chocolate chip cookies.  This is honestly the easiest cookie recipe I’ve ever made!  They whip up in no time and taste wonderful!

simple gluten free chocolate chip cookies

Simple Gluten Free Chocolate Chip Cookies

inspired by this recipe

1/3 cup coconut flour

1/4 cup coconut oil, melted

1/4 cup pure maple syrup

1 teaspoon vanilla

1/4 teaspoon sea salt

2 eggs

1/3 cup dark chocolate chips

simple gluten free chocolate chip cookies

-Preheat oven to 350 degrees.

-In a large bowl, mix together the coconut flour, melted coconut oil, maple syrup, vanilla, salt and eggs until batter is formed.  The batter will form after a few minutes when the coconut flour absorbs the liquid.

(if you need to melt coconut oil on the stove make sure it is cooled before adding the eggs or you’ll end up with scrambled eggs!)

-Stir in the chocolate chips.

-Use a tablespoon and drop dough onto a cookie sheet.

-Bake for 12-15 minutes or until golden brown.

-Let cool and enjoy!

simple gluten free chocolate chip cookies

Big heartfelt thanks to all those who supported me, donated money to every mother counts, and cheered me on!!!

acorn squash stuffed with greek millet and lemon tahini dressing

It’s friday, which means tomorrow is the Zooma Cape Cod Half Marathon!!!

It has been a busy few weeks between work, multiple trips to Boston and a stuffy nose baby, I’ve managed to keep up with my training schedule.  Ok…I can’t lie!  I may have skipped a few runs here or there, but I picked up my race packet and I’m as ready as I’ll ever be and really excited!  Saturday’s weather forecast looks sunny and crisp…perfect weather for running!


Wish me luck!

I haven’t been inspired to cook much lately until I saw a beautiful acorn squash at the market.  I usually stuff acorn squash with quinoa pilaf, but had previously cooked a batch of millet so I thought I’d give it a whirl!

Yes, millet is the main ingredient in birdseed, but don’t let that stop you from turning it into a delicious dinner!  Millet is a prehistoric grain, a tiny bead-shaped grain similar to couscous.  It is gluten free and makes a great alternative for those with gluten sensitivities.  It has a high protein content and is a good source of phosphorous, magnesium and B vitamins.

Acorn Squash Stuffed with Greek Millet and Lemon Tahini Dressing

1 acorn squash

1 cup cooked millet

1 cup baby spinach, chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup pine nuts, toasted

1/4 cup feta cheese, crumbled

a few gluggs of extra virgin olive oil

For the dressing:

1/4 cup tahini

1/4 cup water

1 lemon, juiced

1 tablespoon extra virgin olive oil

1/4 teaspoon cumin

1/4 teaspoon paprika

sea salt and pepper

To prepare the squash:

-Preheat oven to 425 degrees.  Slice squash in half and scoop out seeds.  Place on a baking pan cut side up and drizzle with olive oil.  Pour a little water in pan to prevent burning.  Bake in oven for about an hour or until squash is tender.  Remove from oven.

To cook millet:

In a small sauce pan, boil 1 1/2 cups water and add 1/2 cup millet.  Reduce heat, cover and simmer for 25 minutes or until all liquid is absorbed.  Use a fork to fluff.

To prepare the filling:

Add olive oil to a skillet over medium heat and sauté garlic until fragrant.  Add spinach and parsley and saute until wilted.  In a large bowl, combine cooked millet, sautéed spinach mixture, feta and toasted pine nuts.

To prepare the dressing:

Mix all ingredients together in a blender or whisk in a small bowl.  Serve along side millet-stuffed acorn squash.

-Fill each squash with half of the mixture and pop back into the oven for 10 minutes or until warmed through.  Drizzle with lemon tahini dressing and enjoy!

acorn squash stuffed with greek millet pilaf and lemon tahini dressing ~gluten free, vegan option~

For a vegan version, simply omit the feta cheese!

get glowing smoothie

 In the colder months we tend drink less fluids and are exposed to dry heat from fires and furnaces.  This combination may wreak havoc on our skin leaving it dry and dull.  Nourish your cells with this revitalizing green smoothie!  Cucumbers provide the trace mineral silica, which is responsible for keeping our connective tissues strong.  They are also super hydrating and are a great source of vitamin C and A, both important for healthy skin!

get glowing green smoothie ~kale, cucumbers, lime, apple and pineapple~

Get Glowing Smoothie

2 cups coconut water

1 apple, chopped

1 cup frozen pineapple

1/3 cup cucumber, chopped

2-3 leaves of kale

1 lime, juiced

~Blend and Enjoy~

What are you waiting for?  Get Glowing!

homemade hot chocolate with cacao powder

Here’s the perfect thing for an afternoon treat!  Good for warming up on a cool fall day or for a little pick-me-up!

You can read more about the benefits of cacao here! 

hot cacao

Hot Cacao

1 cup almond milk

2 tablespoons cacao powder

1 tablespoon coconut oil

1-2 tablespoons organic coconut palm sugar (any sweetener would work)

dash cinnamon

-Gently melt coconut oil and whisk in cacao powder, coconut palm sugar and cinnamon.

-Add almond milk and simmer until warm.


I threw mine into the vitamix for a whirl to make it frothy!

migraine triggers


Ever since my mid-20′s I’ve suffered from migraines.  They’re no fun.  I get nauseous, suffer from light sensitivity and I feel like someone took a bat to the right side of my head.  They last anywhere from 3 hours to 3 days.  It has taken me many years to pinpoint what triggers them, but I think I finally have it figured out.  Everyone is different, but here is my list of migraine triggers:

Dehydration:  I keep a 24 ounce water bottle with me everywhere I go and refill it at least 3 times per day.  If I don’t drink enough water during the day I will start to get a dull headache, which will progress into a migraine if I don’t start drinking!

Wine:  Sad, but true.  If I drink more than one glass of wine I will definitely have a migraine the next day from the sulfites.

Packaged Bread Products:  Breads, buns, wraps, muffins…you name it!  This one took a while to figure out, but after much thought and experimentation, I discovered I can not eat products that contain the preservative sodium propionate.  This little devil is used to prevent bread from molding.  It is in everything!!!

Exercise:  If I go running on a sunny day, I will pay for it later!  However, if I run with a hat shielding my face from the sun I am fine.

Gluten Overload:  Oh pancakes, how I miss you :(  I can tolerate a little bit of gluten once in a while, but if I start my day out with pancakes or toast I will be checked out by noon.  I’m self-diagnosing, but I believe I have a bit of a gluten sensitivity.

Unbalanced Meals:  High carb meals will send me into a glucose coma.  Balancing carbs with protein and healthy fat will keep migraines at bay.

MSG:  Monosodium Glutamate, a food additive used to enhance flavor.   Commonly used in packaged foods and Chinese restaurants.  Not only will I get a migraine after I eat a bowl of MSG fried rice, my face will be puffed up like a chipmunk the next morning…no thank you!

Strong Smells:  Perfume, room sprays, axe body spray (what every teenage boy showers in),  cleaning supplies, chemicals, fumes…heck, just look at me funny and I’ll get a migraine!

If you suffer from migraines, start keeping a journal.  Keep track of what you eat, drink and do.  That way, when you get a migraine you can look back through your journal to find the trigger.  Some triggers are apparent, but some take a little detective work!  However, it’s worth the time and effort.   I went from having 1-2 migraines per week to maybe having 1 per month.

Here is an additional list of common migraine triggers:

-Aged Cheese

-Chocolate (thank God this isn’t a trigger for me!)

-Fermented Foods


-Nuts/Nut Butters

-Dried Fruit



-Lack of Sleep

  • migraine triggers, msg, prevent migraines, sodium propionate