A Healthy Delicious Gluten Free Cheese Cake with Options

You’ll Love Feeding The Kids (and yourself) This Easy Cheesecake, it's so good!

When my lovely sister-in-law Sveta became an American citizen a few years back, I made her a cheese cake with berries in the shape of the US Flag.

I’ve always loved cheese cake but after being diagnosed with Celiac disease 15 years ago, I could never eat it – knowing it was made with wheat and loaded with gluten.

I’ve since created my own variation and it’s not only delicious it’s healthy (well healthier than a typical bowl of cereal for breakfast).

My oldest son Ryder has voted this cheesecake become a regular tradition on holidays like “4th of July”.

The boys helped and Dax added the little Flag he hand made.

I make the crust first – it’s usually a “whatever I have on hand type of thing” this time it was:

Macadamia Nuts, Pecans, Coconut Butter – blended it together in the food processor until the right consistency to place down in the bottom of the pan to make a crust. I did not bake this first, I then just added the liquid and baked..

You can also buy GF graham crackers and substitute those for the regular recipe but I feel they just have too much sugar and stuff I don’t want to eat or feed my kiddos.

Here is another “recipe” I have also used this as the “crust”  when I had a lot more time to actually make my own “cookie crust”:
organic brown rice flour (about 2 cups)
a pinch of baking soda
honey (a little over 1/4 cup)
1/4 cup of coconut oil
cinnamon essential oil (can use ground cinnamon I’m just out right now)
vanilla extract
(I blended all this together but found it lacking so I add:
a hand full of mulberries, pumpkin seeds, the left over almond butter (about 1/3 cup and some dates)
I then added some water to make less dense, I blended it in the vitamix until it was like yogurt.
I spread this on a coconut oil greased cookie sheet and made one giant cookie.
I over baked it so I could make the “cookie crumbs”. Once it was fully baked and cooled slightly, I blended it in my food processor with some kerry gold butter (from grass fed spring cow milk – higher in D and K2 – essentials fatty acids for good brain and bone health).

Then I packed this into a 9 X 12 pan and baked it for about 10 minutes at 350.

While this was baking I made the cake part (you can even make this without a crust, I’ve done it lots)

3 packages of organic cream cheese
1 16 oz package of organic sour cream (I use nancy’s with live cultures)
Maple syrup Grade B or C -(but now they call it A) if you can get it (much higher in minerals)
4 Free Range Organic Eggs (we use duck as I’m allergic to chicken)
Vanilla extract (I make my own with ground raw vanilla beans)
Lemon essential oil about 5 drops (optional)

Blend this together (I plop it all in my Vitamix and whirl away for a about 45 seconds to a minute – do the finger taste test – yum or add what you think might be needed.

Pour this in the pan and bake for about an hour to an hour and half- I bake mine at 350 and for roughly an hour – then I turn the oven off and let it “bake” for a bit longer. The outside should be firm and can be slightly golden while the middle will look a little jelly like. That’s good.

Add  berries to the top – or chocolate or not.

Everyone had to have a bite before I could freeze it. It’s delicious warm but it’s heaven lightly frozen as a good cheese cake should be.

A Natural Remedy For Migraines That WORKS and No Awful Side Effects

Last year my husband and two boys were on their way up to Vashon Island for NVC Family Camp in my mini-van. As they were exiting the I-5 they were rear ended by an SUV. While my husband and older son were not too badly effected my youngest son Dax who was in the furthest back has suffered with migraines since the accident.

When a parent sees their child laying on the floor screaming in pain as they clutch their head it’s a heartbreaking.  The times I have felt helpless have been few but this is that moment when all that comes over you is to stop the pain. We have been to doctors, chiros, cranial sacral therapist, done energy work, adjusted diet (if you know me, you know we eat really well – no gluten, no dairy, whole foods, etc but I became even more vigilant).

I am always studying, reading, searching, asking for answers, not just for my son but for every single client and anyone who ever asks me about a holistic approach to help them with something. I keep searching because I know there is a solution to the root of the problem – not just a pill to mask a symptom.

Recently in my studies in herbs I found a wonderful new book called Alchemy of Herbs by Rosalee de La Foret. In it she describes essential kitchen herbs with a new light.

It was one paragraph that stood out – that of GINGER and it’s effects on migraines that had me excited.

While I couldn’t get my son to down straight ginger, I’ve started making more things with ginger. A ginger kefir “soda pop”. But my favorite is the Warm Gold Milk.

Here’s my recipe but I always encourage you to try your own and start building your own HEALING KITCHEN LAB NOTEBOOK!

Today I used 1 can of Organic Coconut Milk – full fat. I used 1 T of Coconut cream (oil) 2 teaspoons ginger (powder) 1 T turmeric (powder) 1 tiny pinch of black pepper (finely ground) in a saucepan. Warming, not quite a boil, Stirring constantly. Then I put the whole thing in my Vitamix and blended with about 1 T raw honey. Made 2 cups. Drink warm as this is so soothing but I think it is good when it’s cool too.

I’ve modified her Warm Golden Milk recipe a bit as my son cannot tolerate dairy of any kind and my other son cannot tolerate any pepper or capsicum. But the knowledge and this recipe has been not only a treat but a real solution to migraines for my son. I noticed since I began making and drinking this I have not suffered any migraines or any form of head ache which would sometimes occur weekly.

The most frustrating can be when you don’t know the cause – but knowing that ginger, and we use it in the form of the golden milk drink so turmeric is in there as well, I will continue to look into the properties of ginger and see what the root cause might be.

Since Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain and since I know ALL disease, illness stems from digestion in one form or another, this gives me more to work with.

We already know our digestion has been under attack since even when we are in the womb. With the understnading now that micro organism populate the gut and the intestines and anywhere we have an imbalance we will see problems. With the onslaught of over use and over prescribing of anti-biotics we are being attacked directly through this outdated thought process of doctoring.

That’s one more step to take back control of our health.

A few things I learned doing just a little more research on Ginger. I knew it was awesome but did you know?  It’s been called “universal medicine” but don’t take my word for it. Here is another great book to take a look at.

The Way of Ayurvedic Herbs: The Most Complete Guide to Natural Healing and …

By Karta Purkh Singh Khalsa, Michael Tierra



Simple, Delicious Gluten Free, Dairy Free, Low Fat Frittata

Sometimes it’s hard to make a healthy breakfast. There’s lots of “fast” high carb, processed, packaged options for sure.

But it’s easy to make a better choice with this easy recipe. It’s the perfect balance of quality protein and fresh greens to start your day.

A simple recipe that everyone can enjoy:

Preheat over to 350 degrees

4 eggs and 4 pieces of lean turkey bacon (we use Coleman’s natural turkey bacon) and blend gently in the blender. If you like it more hash like, blend pieces longer. Otherwise you can keep them chunky.

Lightly coat glass baking dish with olive oil

Take a handful of baby spinach (washed and towel dried with stems removed) and place in the dish

Pour the above egg/bacon mixture over the spinach leaves.

Place in oven and bake until no longer runny – if you prefer more crispy leave it in longer.

Should be firm and easy to serve. You can also make these in cupcake pan. Line with olive oil and scoop out once baked.

If you tolerate cheese – you can add cheese for sure. Even sprinkle on top and bake. In fact, this recipe is basic you can add all kinds of goodies like peppers, onions etc.

But the above is our standby and free of most allergens.

Needing help in the kitchen or with your health and nutrition? Check out more on the blog or give me a call. I have an opening for the 4 month Holistic Nutrition coaching program that will have you confident and competent in the kitchen in no time.

You and your family will experience feeling better, looking better and enjoying more quality time together over delicious healthy meal!


How To Make The Best Easy Home Made Gluten Free Corn Tortillas With Your Family

Sometimes there is nothing better than a cheesy, crispy, crunchy snack – one that we like is the “cheese crisp” with our home made corn tortillas.

I learned to make corn tortillas from a simple recipe – fresh ground corn meal, salt and water toasted on a cast iron flat skillet. Simply delicious plain or sprinkled with cheese and left to melt and get a bit crispier. T

Homeschooling is a huge part of my life as a mom and business owner so anything I can do that will bring learning in to our lives is a good reason to get in the kitchen.

Today we are going to show you how simple and easy it is to make your own home made, fresh corn tortillas. You will never go back to the packaged processed, preserved kind after these.

I use a basic recipe of

2 Cups Organic Corn Flour
1 1/4 C Warm Water
1 T Sea Salt