Garlic lemon tilapia

Garlic Lemon Tilapia

4 Tilapia fillets thawed
Juice from 2 large lemons
2 Tbsp Earth Balance dairy free/ soy free butter substitute
1-2 Tsp Sea Salt
2 Tsp parsley
2 cloves fresh minced garlic
Ground black pepper
1 package angel hair pasta (Egg free of course)
1 Tsp plive oil
1 Tsp Sea Salt- for pasta water

Preheat oven to 350 degrees. Using a glass 13×9 baking dish place thawed Tilapia in the bottom. Take a small sauté pan and squeeze lemon juice into it with the butter substitute, the garlic, parsley, salt, and pepper. Cook on medium heat for 2 mins stirring constantly. Pour this sauce over your Tilapia and place any extra lemon slices on the top of the fish and place in the oven. Bake for about 25 mins or until fish flakes when cut with a fork. Now that the fish is in the oven let’s get the pasta cooking. With about 10 mins left on your timer put a medium- large pot filled with water on to boil. Add your angel hair pasta in once you have achieved a rolling boil. Add a Tsp of olive oil and about 1 Tsp of sea salt to your water. Stir. After about 3-5 minutes (check to see if it is al dente by tasting one noodle or by cutting one with a fork if it cuts just easily and isn’t mushy its done)  remove pasta and drain. Once fish is finished remove from oven and plate it. Add any extra juices from the fish pan to drizzle over the pasta for extra flavor. Enjoy!

Rice cereal pumpkins

These cute little pumpkins are super easy to make and look so cute for festive parties this time of year. To make them Gluten Free the only thing you need to do is change the cereal to the Rice Krispy Brand’s Gluten Free cereal, or buy the generic/health brand rice cereal like I have which is Erewhon (strange name I know). Otherwise it is already gluten free below. Enjoy!!

Rice Cereal Pumpkins 6 cups Rice Kripsy Cereal or equivalent rice cereal (Use the Gluten free variety if needed)

3 Tbsp Earth Balance Dairy-Free, Soy-free Butter substitute also (Gluten free already)

Wilton Green, Orange and Yellow Food coloring (Gluten-free already)

1 10.5 oz bag of mini marshmallows…I prefer Jiffy-Puffed made by Kraft (Gluten-free already)

Dunkin Hines Classic White icing…(gluten-free already) (or you can make my buttercream icing on the previous post and dye it green instead. I prefer mine, but if I’m running late this is what I will use. the only bad thing is that it is made in a facility that also produces tree nuts so I try not to give it directly to my son but I am ok with using this in a pinch for school parties etc.)

Plastic icing bag Any small Wilton leaf icing tip Green Dots candy (already Gluten -free and dairy/nut free)

Wax paper

Spectrum Brand shortening (already Gluten-free and dairy-free)

In a large glass or french white porcelain bowl pour all your marshmallows into it and scoop out your 3 Tbsp of butter substitute. Microwave for 1 min. Take it out and stir immediately. Add your food coloring Yellow and red to make orange and stir immediately. Keep adding color until it looks the shade of orange that you prefer. I think I used ten drops of color total. Then quickly add your pre-measured rice cereal and stir coating all of the cereal. This will be difficult, and you may want to try to use disposable gloves and do it with your hands. Once coated, slather your hands in shortening and take a large handful of cereal into your palm and round it into a ball and place on a large piece of wax paper. Do this until you run out of cereal.. should make approx. 12 balls. This is a bit of a sticky mess so be prepared to handle it and act fast as it sets once it is cool. Wash your hands well then get your icing ready. Place your icing tip in your disposable icing bag cuting the tip of the bag and pushing your tip down. Dye your icing to the color green that you prefer stirring it well either in the bowl you made it in or in the container you bought it in. Then scoop it into the icing bag and begin to ice you pumpkins. I made a dollup in the center for the green Dot candy to sit on, then I made leaves down each side of the dot. Let cool to set and harden. You can transport them in a pre-lined cupcake carrier or a cupcake pan. Enjoy!!

Chocolate cake, frosting and marshmallow fondant

Chocolate Cake Recipe

3 cups All-purpose flour
2 Tsp Baking Soda
1/2 cup Hersey’s Unsweetened Pure Cocoa
2 cups white granulated sugar
1 Tsp salt
2 cups water
1 Tsp Distilled White Vinegar
2/3 cup Canola oil
1 Tsp Pure Vanilla Extract

Combine all dry ingredients into a large mixing bowl and blend well. Preheat oven to 350 degrees. Add all wet ingredients and blend well. grease the sides of your cake pans using butter substitue and place baker’s liners or wax paper cut to size in the bottom of all pans. I used a 13 inch round and an 9 inch round for this particular cake. It took me tripling this recipe to make enough batter. Twice for the large 13 inch round and once for the 9 inch round. Once your pans are lined and greased pour your batter into each pan. Place the larger pan on the bottom rack and the smaller one on the top rack. Bake carefully about 40-50 minutes… check on them periodically- but carefully. Toothpick test the center to see if it is done… if the toothpick comes out clean then it is ready. Set them on top of the stove for 5 mins to begin the cool down then move them to a cooling rack or onto a cooler counter top- with pads underneath to protect your surfaces. Let them completely cool before moving on…. at least 1 hour.

Vanilla (Not-So Butter) Buttercream Frosting

1 cup Earth Balance dairy-free, soy free butter substitute
6 sups of powdered sugar
2 Tbsp Pure Vanilla Extract
pinch of salt
0-2 Tbsp Rice milk- depending on how stiff you prefer

Beat the butter substitute and powdered sugar with an electric mixer on low for about two minutes. Add the vanilla, water and salt and mix again on low for about two minutes. Add any additional rice milk for the level of consistency desired. For thicker, dryer frosting leave as is… for runnier icing add a little rice milk 1 Tbsp at a time. If you are doing decorative icing leave it thicker, for simple cake frosting a little runny is ok, not too runny though. You don’t want this to resemble a glaze.

For this cake I made the icing and set it aside. I took out my baker’s cake board and my pretty baker’s foil and covered it. Then I took a butter knife and ran it around the sides of each round cake loosening it from the pan. Then I took the larger cake first and flipped it over onto my hands slowly and placed it upside down in the center of the cake board. Then I peeled off the wax paper/baker’s liner. Then I took my frosting and dirty iced the bottom layer completely. Next I took the smaller cake and did the same thing, slowly flipped it over upside down onto my hands carefully placing it in the center of the larger cake and dirty iced the top cake. Then I set it aside.

Homemade Marshmallow Fondant

1 10.5oz bag of Jiffy-puff mini marshmallows or 16oz- even better
2 Tbsp water
Food dye or gel food coloring… I prefer Wilton, but whatever
1 small bag 16oz of Confectioners powdered sugar
1/2 cup Spectrum Shortening

Take a large glass mixing bowl pour all of your marshmallows into it Add your 2 Tbsp of water place in the microwave for 1 minute 30 seconds- 2 minutes. Pull out immediately. Stir until completely melted, add your food coloring of choice… I choose green by Wilton for this cake in particular. Then stir completely and as quickly as you can. Add in 2/3 of your bag of powdered sugar and continue mixing as quickly as possible. Wipe shortening all over your hands and your counter top. then dust that with some of the extra powdered sugar to make a good kneading surface. Next begin to knead this lump of fondant just like dough until all the powdered sugar is blended. If it gets too dry add a tiny bit of extra water… by the Tbsp. If it gets too runny add a little powdered sugar.  Knead until well blended then grab your rolling pin… wipe a small amount of shortening on it and dust it with a tiny bit of powdered sugar then begin to roll out the fondant from a disk to a large circle. If you have a nonstick bakers mat measuring how wide to roll to will be much easier. Otherwise take the measurements of your larger pan and the extra inches you will need vertically to come up with the width needed. For this particular two tiered cake was around 16-17 inches. Have someone else help you lift it carefully and quickly and drape it over your cake. You can use a rolling pin to drape part of the fondant over to help you carry it to the cake, but be careful tearing of the fondant can occur so be careful. Once on the pre-iced cake, use your palms to smooth the cake and form fit it to your tiers. Then take a sharp knife and cut the excess fondant off at the bottom wrapping the excess under the edge of the cake if you prefer. You can save all your extra fondant to roll back into balls and use to make figurines or other decorative pieces for the finished cake.

For the decorations on this cake I used Wilton tip number 233 for the grass and I used purchased Angry Birds cake topper birds and pigs. You could make these out of fondant, but that does take a really long time.I piped my message on the cake using a Wilton tip number 7.
This cake turned out great I thought. It did take a while to make, but I think pretty much anyone with time can do it. Now making the figurines by hand with fondant etc requires a serious level of artistic skill. Maybe next time…. Enjoy!!
To alter this cake recipe to make it gluten free all you need to change is the all purpose flour in the cake recipe to either preferably Better Batter or Tom Sawyer’s gluten free flour. All the other ingredients are already gluten free. Make sure you use Wilton food dye though as it is gluten free.

Chocolate Chip Muffins

Chocolate Chip Muffins

2 cups all-purpose flour
1/3 cup white granulated sugar
1/3 cup light brown sugar
2 Tsp baking powder
1/2 Tsp salt
2/3 cup Rice milk
1/2 cup Earth’s Balance dairy free, soy free butter substitute
1/2 cup no sugar added (preferably organic) applesauce
1 Tsp vanilla
5-10oz Semi-sweet chocolate chips by Enjoy Life

Preheat oven to 350 degrees. In a large mixing bowl cream together the butter substitute and the sugars. Next add in the applesauce and vanilla and blend well. Then add in the flour baking powder and salt and rice milk and mix well. Finally fold in the chocolate chips and scoop into a prelined cupcake baking pan. Makes about 12-15 muffins. Bake in the oven for 15-19mins or until slightly golden on top and a toothpick comes out clean after inserting into the center.  Let cool then serve. Enjoy!

Banana muffins



2 cups all purpose flour

1 1/12 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup white sugar

3/4 cup Earth Balance dairy free, soy free substitute- melted and ccooled

2 egg equivalent of EnerG Egg replacer- (3tsp mixed with 4tbsp water, mixed well first)

1 tsp vanilla extract


Preheat oven to 350 degrees. In a large mixing bowl combine your flour, baking soda, salt, and sugar and whisk weset then set aside.  In another medium sized bowl mash up your bananas, then add in your vanilla and mix well. In a small bowl add your EnerG Egg replacer with amounts equivalent to than of 2 eggs and wisk well and add to your wet mixture bowl. Mix well. Measure out your butter substitute in a glass measuring cup and microwave for 45 seconds to 1 minute to melt then let cool a minute and add to your wet mixture bowl and incorporate. Now add yomixture ingredients to your dry ingredient bowl and mix well. Using a cupcake/muffin scoop measure out and scoop batter into pre lined muffin tins… Should make about 20 depending on how full you fill your muffin tins.  Bake in the oven on convection bake for 15 minutes. Let cool completely then serve. Enjoy!


Sweet and Sour Chicken

1 pound boneless skinless chicken cubes

2 tbsp canola or olive oil

1/2 cup sliced green bell pepper

1/2 cup sliced red bell pepper

1 cup carrot strips

1 clove garlic, minced

1 Tbsp cornstarch (ARGO brand is gluten-free!)

1/4 cup water

3 tsp sea salt

1 (8oz) can pineapple chunks, with juice

1 tbsp vinegar

1 tbsp brown sugar

1/2 tsp ground ginger or fresh (minced or ground)


Jasmine rice:

2 cups Jasmine rice

3 cups water

1 Tsp Salt
Prep your veggies. Place rice, salt and water in rice cooker and turn on. If you do not have a rice cooker bring water to boil with salt in a large pot with a lid. Once boiling add rice and turn down heat to a simmer with lid on. Let simmer for 30-45 mins until water is completely absorbed and rice is no longer crunchy. You may need to add a touch more water if doing this on the stove depending on how hot your stove is; add by the Tbsp if necessary.
Brown chicken with carrots in skillet with oil over medium high heat with the lid on. Add peppers,  garlic and salt and stir fry for 2 mins. In a small bowl combine cornstarch with water, brown sugar, ginger, and mix well. Add this mixture with the vinegar, pineapple with juice to the skillet and bring to a boil. Cook for another 5 mins or so until the chicken is fully cooked and the veggies are al dente or to your liking.

Pumpkin Spice Muffins

1/2 a 15oz can of Organic pumpkin puree

2 oz of canola oil

1 oz of Rice milk

1/3 cup water

1 1/4-1 1/2 cup white sugar (depending on how sweet you like your muffins)

1 3/4 cup all purpose flour

1 Tsp baking Soda

3/4 Tsp salt

1/2 Tsp ground Cinnamon

1/2 Tsp ground Nutmeg

1/4 Tsp gound Cloves

1/8 Tsp ground Ginger


Preheat the oven to 350 Degrees. Preline a 12 cupcake/muffin baking pan. In one large mixing bowl mix all wet ingredients, in another mix your dry ingredients.  Mix each bowl well then combine the two and blend well.  Pour into your prelined muffin pan at about 3/4 full. Bake in a convection oven at 350 degrees for about 16 minutes. To test to see if they are completely cooked through remove from oven and insert a toothpick into the center of a muffin and if it comes out clean it is done.. if not it may need another minute or two. When they are finished set them on a cooling rack to cool off. Enjoy!



Pear Apple Crisp


2 lbs of apples, peeled, cored and cubed into 2″ cubes

2 lbs of pears, peeled, cored and cubed into 2″ cubes

1 Tsp Orange Zest

1 Tsp Lemon Zest

2 Tbsp lemon juice

2 Tbsp orange juice

1/2 cup white sugar

1/4 cup all purpose flour

1 Tsp Cinnamon

1/2 Tsp Nutmeg


Crumb topping:

1 1/2 cup all purpose flour

3/4 cup white sugar

3/4 cup brown sugar

1 cup of oats

1 cup Earth Balance butter substitute (keep super cold)

Preheat oven to 350 degrees. (Filling)In a large bowl place your peeled cubed pears and apples. Zest your lemon and orange, then slice them in half and add your juice. Then add your sugar, flour, cinnamon and nutmeg and toss well. Pour into a 13×9 french white bakers pan, level it out using a spatula and set aside. (Crumb topping)In your mixer add  your flour, sugars, oats then pull out your butter substitute from your refrigerator and add to mixer in small cubes. Turn mixer on level 2 then as its incorporating turn it up to level 3 then 4 then 5 until its nice and crumbly. Then immediately sprinkle this crumb topping fairly evenly over the top of the 13×9 pan with filling. Place into oven at 350 degrees and bake for about 50 minutes. Let cool then serve. Enjoy!


Sicilian Stelline pasta


1 large clove of fresh garlic, minced

2-3 Tbsp Extra Virgin Olive oil

1 box of Barilla Stelline star pasta

2-3 cups of chicken broth

Zest of 1 large Lemon

1 large Lemon,  Juice

1-2 Tbsp fresh Basil, minced

1-2 Tbsp fresh Mint, minced

Salt Fresh Ground Black Pepper

Died Cranberries (Craisins)


In a nonstick saucepan saute your minced garlic in 2 tbsp olive oil for 1 min. Add in your stelline pasta to toast and stir well. Add in your chicken broth- it should completely cover your pasta but not too far drowning. Bring to a boil and cook for 7-8 mins, stirring often so it doesnt burn… add more chicken broth if needed.  In a separate bowl zest your lemon and the juice of that entire lemon. Add in the rest of your olive oil, basil, mint, salt and pepper to that bowl and mix.  The stelline should be well cooked… taste to see if its al dente.  Pour your mixture ontop of your stelline and add in your died craisins and stir well and serve. Enjoy!



Rosemary Lemon Chicken


You can use this recipe on Chicken with the skin on or with the skin off… either way it is good 🙂

I used it with organic chicken breasts without the skin for reduced fat

4-6 chicken breasts

1/4 cup fresh Rosemary , chopped

3 cloves of garlic, minced

Zest of 1/2 a lemon, 1 tsp grated zest

juice of 1/2 a lemon, about 1 1/2 tbsp

1 1/2 Tbsp olive oil

2 tsp Salt

1/2 tsp pepper

Place chicken breasts in a 13×9 french white baking pan. Mix ingredients in a bowl and either place under the skin or brush over the top of the chicken breasts. Either bake in the oven at 350 degrees for 27-35 minutes or you can grill them on med high for about 6-7 mins per side or until cooked through. Enjoy with your favorite side dish!