Roasted Cinnamon Butternut Squash


I love a touch of cinnamon on butternut squash. Roasted chunks of butternut squash can be added to a salad or served as a side dish.


  • Butternut squash, peeled, seeded and diced into bite-sized pieces
  • 2 Tablespoons Olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pepper to taste


Preheat the oven to 375 degrees. Place the butternut squash into a bowl and mix to coat evenly with the olive oil. Lay the squash out on a cookie sheet lined with natural parchment paper. Sprinkle with salt and cinnamon. Roast the squash for about 30 minutes. Enjoy!




Brocollini with Garlic and Lemon


I lived in Italy for two years. The best broccoli dish I ever had was dripping with a mix of butter and olive oil, had a hint of lemon, was loaded with chunks of slightly browned and crunchy garlic, and finished off with shaved parmesan. Serving your vegetables with butter or oil helps the absorption of Vitamin K, an essential nutrient for healthy joints and a healthy cardiovascular system.


  • 2 bunches of Broccoli or Broccolini, washed and chopped into bite-sized pieces
  • 4 Garlic cloves, minced or thinly sliced
  • 2 Tablespoons Olive oil, butter, ghee, or coconut oil
  • Fresh Lemon-about 1/4 lemon to squeeze on top
  • Salt, Pepper to taste
  • Optional Delicious Additions: Pine nuts, lightly roasted in the pan and removed before cooking the broccoli, and parmesan shavings to go on top.

Directions: Heat the oil in a medium or large sized frying pan over medium heat. Add the garlic and cook for about one minute, stirring well, until slightly browned. Add the broccoli to the pan, and saute for about 3-5 minutes so it is brightly colored and still a bit crunchy. Add salt and pepper to taste. Squeeze the lemon on top. At this point, you can add pine nuts or parmesan shavings.  Enjoy!!


Roasted Tarragon and Parsley Carrots


One of my favorite signs of spring is when the farmer's market opens. Freshly picked carrots have an amazing flavor. Tarragon lends a sweetness to roasted carrots.


  • Carrots
  • Olive oil
  • Parsley, fresh or dried
  • Tarragon, fresh or dried
  • Salt, Pepper
  • Optional: Hummus for dipping.


Preheat oven to 375 degrees Fahrenheit.

Wash and peel the carrots (optional to peel). Cut off the ends, you can leave a little of the greens on top for aesthetics. I like to leave shorter carrots whole because I think they look beautiful. Place the carrots in the bowl and coat with a tablespoon or so of olive oil. Lay the carrots on a cookie sheet lined with natural parchment paper. Sprinkle with salt, pepper, tarragon, and parsley. Roast for about 30 minutes. These are delicious served with hummus, or as a side dish for any meal.

Mashed Japanese Sweet Potatoes


Japanese sweet potatoes are a delightful twist on the sweet potatoes we are used to. The flavor and texture is surprisingly different and delicious!


  • Japanese sweet potatoes
  • Olive oil and/or chicken broth
  • Salt


Preheat the oven to 400 degrees Fahrenheit.

Scrub the potatoes and roast them on the oven rack at 400 degrees for about one hour. Scoop out the insides and blend with olive oil, butter and salt. To save calories, you can add chicken broth instead of so much olive oil or butter.


Roasted Acorn Squash with Cilantro Lime Vinaigrette Dressing


Acorn squash is amazing with lime! This recipe is hands down my favorite for acorn squash! Not showing in this picture is cilantro, but it is a delicious ingredient for this dish!

Ingredients for roasted squash:

  • 1 acorn squash, washed, cut in half, seeded, then cut into slices
  • 1-2 TBLS olive oil
  • ¼ teaspoon or so of salt
  • Pepper to taste

Ingredients for Lime Vinaigrette Dressing:

  • 1 clove garlic
  • 1/8 tsp salt
  • Juice of half a lime-about 1 TBLS of fresh lime juice, use less if it is bottled lime juice
  • 2 TBLS olive oil
  • 1 TBLS chopped fresh cilantro
  • Option: 1-2 teaspoons of honey
  • Option: 1 jalapeno or other chili pepper seeded and diced


Preheat oven to 450° F or 400°F convection.

Put the acorn squash slices into a medium-sized bowl, and evenly coat the slices with olive oil and salt. Place the slices on a cookie sheet (option to line it with parchment paper). Roast the squash for about 30 minutes, on a lower oven rack. You may need to flip the slices halfway through the cooking time for even browning.

To make the lime vinaigrette dressing,  put all the ingredients into a small jar with a lid, and shake it well.  When the squash is done cooking, place it on a platter. Drizzle the lime vinaigrette dressing over the squash slices.





Roasted Vegetables with Lemon Tahini Dressing

I  made these vegetables for Easter and they were a hit!! I hope you LOVE these!!

I made these vegetables for Easter and they were a hit!! I hope you LOVE these!!

Lemon Tahini Dressing:

  •      2 lemons, juiced
  •      3 Tablespoons olive oil
  •      1/4 cup or even more of water
  •      1 clove garlic
  •      1/4 cup Tahini
  •      1/4 teaspoon sea salt
  •      1/4 teaspoon of pepper ( I use only white pepper)

Combine all ingredients in a blender or food processor and blend well. Set aside while you make the vegetables.

Roasted Vegetable Ingredients:

  •      One butternut squash peeled, seeded and cubed (you can buy these precut)
  •      A bundle of brussels sprouts washed and quartered
  •      One red or purple onion sliced and cut into bite-sized pieces
  •      One head of cauliflower, cut into bite-sized pieces
  •      One pound of carrots, peeled and cut into bite-sized pieces
  •      2-3 Tablespoons of olive oil
  •      Salt and Pepper to taste
  •      1/4 cup of toasted pine nuts or pumpkin seed to sprinkle over the vegetables after cooking

Directions: Preheat the oven to 375 degrees. Place the cut up vegetables into a large bowl and toss with olive oil. Spread the veggies out on a cookie sheet covered in parchment paper (for easy clean up and to help crisp the vegetables). Sprinkle with salt. Roast for around 30 minutes or until they are as crisp as you like them. Drizzle the lemon tahini dressing on top right before serving. Sprinkle with the toasted pumpkin seeds or pine nuts.

Margo's Spring Salad


This salad is my "go-to" salad for spring and summer. So many variations can be made.

The Basic Ingredients to Build This Salad:

  •      Light blend of lettuce such as mesclun salad mix
  •      Your choice of sliced fruit: strawberries, blueberries, raspberries, pears, apples
  •      Optional Cheese: Goat cheese or feta cheese
  •      Dairy Free Option: Add avocado chunks instead of cheese
  •      Nut variety of your choice: Toasted walnuts, pistachios, pecans, macadamia nuts

Light Vinaigrette Dressing Proportions:

  •      3 Tablespoons white balsamic vinegar
  •      6 Tablespoons of good quality olive oil
  •      2 Tablespoons raw, unfiltered honey (use just one tablespoon if you like it less sweet, or leave
  •      out the honey altogether)
  •      1/4 teaspoon salt
  •      Pepper to taste


Put all the salad ingredients into a large bowl. Pour the dressing ingredients into a small jar with a lid and shake well. Pour the dressing over the salad and toss the salad well right before serving.

To lightly toast nuts: spread the nuts out on a cookie sheet. Heat the oven to 350 degrees. Toast the nuts in the oven for about 15 minutes. You can keep the toasted nuts in the freezer and use them as needed for salads.

Option: Top the salad with a protein such as shrimp, fish, tofu, or chicken.

Suggestions: Serve it with that gluten free bread you just made. Enjoy!!


Beginner Gluten Free Bread

I call this "Beginner Gluten Free Bread" because it turns out well, and is made with flours that are safe for many people with intestinal health issues.

I call this "Beginner Gluten Free Bread" because it turns out well, and is made with flours that are safe for many people with intestinal health issues.

Few foods are more comforting, or evoke the image of a happy home than homemade bread. I call this "beginner" gluten free bread because it turns out well, and is made with flours that are  safe for most people beginning the healing journey for their gut.  Everyone has different sensitivities so just substitute out one flour for another as needed. Because gluten free bread is so dense, you need to include one light and fluffy flour like tapioca or potato starch. Milk alternatives and egg replacers work well in this recipe if needed. In addition, gum-free binders are available instead of using xanthan gum (check out Pamela's Brand gum free binder). I find that millet, corn, amaranth, quinoa and oats are difficult for many celiac's to tolerate when their gastrointestinal tract is still healing, so I recommend avoiding these for as long as needed. I use the Zorijushi brand bread maker. It comes with a gluten free bread recipe book. You can order gluten free flours on or For best results, when the bread is done cooking and has cooled, slice the bread, use wax paper as dividers between each slice and freeze. I adapted this recipe from Annalise G. Roberts book: Gluten Free Baking Classics for the Bread Machine, "Basic Sandwich Bread" (this book comes with the Zorijushi bread maker).


1 1/4 cups milk or milk alternative. This needs to be mildly warm. You can microwave it about 1 minute.

1/4 cup canola, sunflower or safflower seed oil (oil without a strong flavor)

2 large eggs, room temperature, or egg replacer

1 cup potato starch (If you can tolerate it, feel free to use a GF whole grain flour)

1 cup tapioca flour, arrowroot flour or cornstarch

1 cup sorghum flour or 1/4 cup teff flour (teff flour uses 1/4 the amount of other flour)

3 Tablespoons granulated sugar

1 teaspoon of xanthan gum or equivalent of non-gum binder

1-2 Tablespoons of ground flax seeds (If not using flax increase xanthan gum to 2 1/4 tsp)

3/4 teaspoon salt

1 packet (1/4 ounce) of active dry yeast granules (not quick-rise)

Directions: Put all the dry ingredients in a bowl and mix well. In a separate bowl whip the milk, egg, and oil together. Pour the milk, egg mixture into the bottom of the bread pan. Pour the dry ingredient mixture on top. Follow directions on your bread maker for cooking. I use the gluten free, medium crust setting.


My Favorite Kale Salad

My friend Marleen shared this delicious recipe with me.

Note: I recommend soaking the kale in the dressing overnight or for a few hours prior to eating. This softens the leaves so they digest better.


1 Lemon, juiced with seeds removed
1 Tbsp Maple Syrup
1 Tbsp Dijon Mustard
1 Clove Garlic, finely chopped
Olive Oil to taste (2-3 Tbsps)

Place all ingredients in a Ball jar or other container with a tight lid, and shake well.

Kale Salad:

1 Bunch Lancinato (Dinosaur) Kale, finely chopped with large center stem removed
½ Cup Pecans or Walnuts, chopped
¼ Cup Dried Cranberries
Feta Cheese (optional)

Optional: Add chopped apples, or diced avocado for even more taste and nutrients!

Pour the salad dressing over the kale leaves and let it sit for a few hours or maybe overnight.
Just prior to serving, toss in the cranberries, nuts and feta cheese.