Using potatoes in lieu of pasta makes for a gluten-free dish that the entire family can enjoy! You won’t even miss those lasagna noodles!

Quick and Healthy Gluten-Free Potato Lasagna

Prep time: 20 minutes

Cook time: 40 minutes


2 links Italian turkey sausage

1 ½ cups chopped onion

1 cup fat-free ricotta cheese

1 teaspoon dried basil or Italian seasoning

1/2 teaspoon garlic powder

1 egg white

2 cups gluten-free marinara sauce, divided

1 ¼ pounds thinly sliced Yukon Gold potatoes divided

1 cup shredded part-skim mozzarella cheese, divided


Remove sausage from casing and crumble into a medium skillet with onion. Cook for 10 minutes or until both are browned, breaking up sausage with the back of a spoon.

Stir together ricotta, basil, garlic powder and egg white in a small bowl. Spread 1/2 cup marinara sauce in the bottom of a 9-inch square baking dish. Place 1/3 of the potatoes in the bottom of the dish, forming a solid layer with no gaps. Drop 1/2 the ricotta mixture in spoonfuls over the top and spread out just a little. Sprinkle with 1/3 of the mozzarella and 1/2 the sausage mixture. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.

Top with the last layer of potatoes, remaining sauce and mozzarella. Cover with plastic wrap and make a small slit to vent. Microwave on HIGH for 30 minutes or until potatoes are tender.

Makes 6 servings.

Nutritional analysis per serving: Calories: 300, Fat: 11g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 640mg, Potassium: 377mg, Carbohydrates: 27g, Fiber: 3g, Sugar: 7g, Protein: 18g, Vitamin A: 10%, Vitamin C: 50%, Calcium: 25%, Iron: 10%

*Recipe and image courtesy of the United States Potato Board.*

Rev up the blender! This delightfully simple and nutritious breakfast recipe comes from Dr. Barry Sears, one of the leading experts in the field of hormonal responses induced by the diet and how they affect inflammation. He is the creator of the Zone Diet and President of Inflammation Research Foundation.

Frozen Blueberry Yogurt


1/2 cup low-fat natural yogurt (“Mom” prefers organic)

3/4 cup frozen blueberries

1/2 cup cottage cheese

1 tablespoon slivered almonds

1 teaspoon fructose


Put all in a food processor, blend till smooth.

*Recipe courtesy of Dr. Barry Sears.*

This salad is gluten-free, low glycemic and packed with flavor and nutrition! Miranda Kerr served it during her lunch interview with 60 Minutes Australia. Chef Kate McAloon loves to make it instead of chicken salad sometimes. It’s light and delicious and makes the perfect lunch served on a bed of fresh greens. It’s also great as a sandwich filling or on top of cucumber slices as a quick snack or passed appetizer. Please use organic ingredients whenever possible!

Salmon Salad with Herbs and Toasted Seeds


1 Pound salmon (fresh or frozen wild caught)

2 ½ Tablespoons olive oil (reserve 1½ Tablespoons for sautéing)

½ Cup celery (finely chopped)

½ Cup red or yellow onion (finely chopped)

1 Tablespoon green onion (finely chopped)

2 Tablespoons parsley (finely chopped) (reserve a little for garnish)

2 Tablespoons cilantro (finely chopped) Reserve a little for garnish)

2 Tablespoons mint leaves (finely chopped) (reserve a few whole leaves for garnish)

2 Tablespoons toasted sunflower seeds

2 Tablespoons toasted pumpkin seeds

½ Teaspoon sea salt (or more to taste)

Freshly ground pepper (to taste)

Red pepper flakes (to taste)

1 Tablespoon *Braggs Liquid Aminos

1 Tablespoon agave sweetener

½ to ¾ Cup mayonnaise or vegan mayo


To prepare the salmon (thaw if using frozen fish) remove the skin and bones. You can have your fishmonger do this too. Cut the salmon in about 1 inch pieces. Heat a large sauté pan over medium high heat. Add olive oil and heat for 1 to 2 minutes. Add the salmon and cook while stirring occasionally until well cooked. It’s ok if it crumbles a bit. Remove from heat and cool. Check to see if there are any small bones and remove. In a medium large sauté pan heat the olive oil and add the celery, onion, green onion, parsley, cilantro, and mint. Sauté for about 4 minutes stirring often until tender, but not browned. Add sunflower and pumpkin seeds, sea salt, pepper, and pepper flakes and continue cooking for 2 to 3 minutes stirring often. Add Braggs and agave and stir well. Remove from heat and cool. Add the sautéed veggie mixture to the salmon and add mayonnaise then gently mix until well combined. You can serve as is or on a bed of greens (lightly tossed with olive oil, lemon, sea salt, and pepper.) Chef Kate likes to serve the salad on arugula and micro greens. Garnish with herbs & serve immediately or refrigerate and serve later.

Visit Chef Kate at and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

“Savor Every Morsel Of Life” Chef Kate

*Braggs Liguid Aminos (

Image by: Peter Turner (

Who knew? It’s too good to be true! But it is true, a tasty gluten-free, dairy-free gelato. This recipe turns out creamy due to the heart-healthy fats from the pistachios.

Pistachio Gelato – Gluten-Free and Dairy-Free


2 cups roasted, unsalted whole pistachios – use divided

1 teaspoon kosher or sea salt

2 tablespoons cornstarch

1 cup granulated sugar

1 teaspoon freshly squeezed lemon juice

Green food coloring (optional)


1. Put 1 cups pistachios in a bowl and cover completely with water, soak for 1 – 8 hours. Drain and rinse pistachios in a strainer under cold running water until the water runs clear.

2. Chop the remaining cup pistachios with the salt in a food processor until it resembles coarse crumbs. Set aside.

3. Put the soaked pistachios in a blender with 2 cups of water. Process for 2 – 3 minutes or until the mixture is very smooth. It should be the consistency of very heavy cream. If too thick, add a little more water and blend.

4. Take cup of the pistachio cream and mix with the cornstarch until completely blended. Pour the rest of the pistachio cream into a large saucepan, combine with the chopped pistachios and sugar and cook over medium-high heat until it just starts to boil. Add in the cornstarch mixture and cook for 1 minute, stirring constantly. The mixture should be the consistency of pudding. Take off the heat and stir in the lemon juice. If you want the color a little greener, stir in some green food coloring drops, a few drops at a time, until if becomes the desired shade of green.

5. For a smooth gelato, push the mixture through a strainer into a bowl or for a chunkier texture just scrape the mixture into a bowl. Top with a piece of plastic wrap placed directly onto the surface to prevent a skin from forming. Let the mixture cool to room temperature then refrigerate for about 2 hours or until cold.

6. Put mixture into an ice cream machine and process for 20 – 25 minutes or according to the manufactures instructions.

7. Can be eaten immediately or stored in the freezer in an airtight container. Take out of freezer for about 5 minutes to soften before serving.

Note – if you make this recipe with salted pistachios, leave the additional salt out of the recipe.

*Recipe and image courtesy of*

Snack happy (and healthy!) with these nutritious and delicious cold-pressed bars from Wings of Nature™. Each Certified USDA Organic bar is made without refined sugar, and is naturally sweetened instead with a combination of brown rice syrup and agave nectar. In addition, each Wings of Nature™ bar is trans-fat free , gluten-free, preservative-free, and cholesterol-free!

Made with eight all-natural ingredients, the bars are available in Cranberry, Coffee Espresso and Almond Raisin flavors, and provide just the right amount of chewy texture for any snack attack! Coffee lovers will especially find the Coffee Espresso Bar both rich & satisfying!

To locate a retailer near you, or to order Wings of Nature™ Bars online, visit

*Company generously provided samples and images for this review.*

For those counting carbs this holiday season, or for those with gluten allergies, this savory stuffing recipe from French Meadows Bakery is the perfect solution!



2 ½ cups gluten-free chicken broth

2 tablespoons olive oil

1 medium white onion, chopped

5 stalks celery, chopped

1 package (8 oz) sliced baby bella mushrooms

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 loaf French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces


Pre-heat oven to 350 degrees.

Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.

In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth. Stir to combine and pour into 9 x 13″ greased pan. Pour 1 cup hot broth over the top and cover with foil.

Bake for about 25 minutes, remove foil and bake for about 10 more minutes.

*Recipe and image courtesy of French Meadows Bakery, internationally recognized as a leading provider of naturally delicious and nutritious bakery products and desserts that suit a variety of dietary needs, such as certified organic, gluten-free, vegan, yeast-free and kosher.*

Both gluten-free and dairy-free, these holiday-inspired pancakes from Cook It Allergy Free are a dream come true for any families that are watching their gluten intake, or have sensitivities to wheat and gluten. Yes, the ingredient list is lengthy, but these pancakes are worth the extra effort!

Holiday Apple Cider Pumpkin Pancakes


1/2 cup Brown Rice Flour

1/2 cup Almond Flour (for Nut-Free: add another 1/2 cup brown rice flour instead of almond flour)

3 Tablespoon Arrowroot Starch (or tapioca starch)

1/3 cup Potato Starch (NOT Potato flour)

1 Tablespoon Ground Flax Meal or Ground Chia Seeds (optional, but a wonderful health addition)

1/2 teaspoon Xanthan, or guar, gum

2 teaspoons Baking Powder

3/4 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1 1/2 cup Apple Cider (your favorite brand)

1/2 cup Organic Pumpkin Puree

2 Organic Eggs, separated

2 teaspoons vanilla

3 Tablespoons Organic Canola Oil (or if not Dairy-Free, then can use equal amount organic butter, melted and cooled)


1. In large bowl sift together, until well-blended: brown rice flour, almond flour (or additional brown rice flour), arrowroot starch, potato starch, flax meal or ground chia, xanthan (or guar) gum, baking powder, baking soda, and sea salt.

2. In another bowl whisk until well-blended: apple cider and pumpkin puree.

3. Add to apple cider mixture: egg yolks, vanilla, and canola oil (or melted butter) and whisk until well blended. Set aside and let sit for fifteen minutes.

4. In separate bowl: add egg whites and then using hand mixer, beat whites until soft peaks form. After batter has been sitting, gently fold in whites until just incorporated.

5. Prepare griddle or skillet: Lightly grease and heat to medium high. Pour 2-3 tablespoons of batter per pancake onto griddle (Note: if batter seems too thick to pour, you can gently stir in a little more cider) Pancakes are ready to flip when the edges start to look a little dry and you can see small bubbles forming on the surface. Flip, then cook for 2 minutes more.

6. Serve with warm organic maple syrup and a slight sprinkle of cinnamon.

*Image and recipe courtesy of Cook It Allergy Free.*

Love falafel, but can’t find a great Mediterranean restaurant nearby to enjoy this savory treat? Here comes Falafel Republic to the rescue – they offer two varieties of gluten-free and dairy-free falafel that will tantalize the taste buds! Available in both Traditional Falafel and Roasted Garlic Falafel flavors, each container comes fully cooked, ready to be eaten and enjoyed immediately. High in fiber and protein, falafel is an excellent choice for vegans, vegetarians, flexitarians, and anyone desiring a quick, healthy snack.

How do you like your Falafel? On a pita sandwich? On pasta? Topped with Tahini sauce? “Mom” prefers dipping her falafel in hummus!

Falafel Republic can be found at local supermarkets nationwide. Please visit to locate a store near you.

*Company generously provided samples and images for this review.*

Cook up a batch of these crispy treats this Hallo-GREEN! Made with organic brown rice crisp cereal, sweetened with agave nectar and coconut flakes, and graced with antioxidant-rich dark chocolate – this is one sweet treat!

Crispy Treats


1 cup almond butter

1/4 cup dark chocolate chips

1 teaspoon vanilla

1/4 cup agave nectar

3 cups brown rice crisp cereal

1/4 cup coconut

1 teaspoon cinnamon


In a pot, heat almond butter, chocolate chips, vanilla and agave nectar over low heat, until smooth. Take off stove, and mix in cereal, coconut, and cinnamon. Smooth into flat pan, and refrigerate for at least two hours. Cut into bars.

*Recipe courtesy of Cooking for Fertility. Image courtesy of Nature’s Path Organic.*

The new Shake & Go Smoothie by Vega (health food giant Sequel Naturals’ wildly successful line of plant-based nutrition bars and drinks) is quickly becoming one of “Mom’s” favorite supplements to start the day! The Shake & Go Smoothie is brimming with 11 grams of essential protein, probiotics, 2500 mg of Omega 3’s, vitamins and nutrients – all in a tasty, convenient 65% raw organic powder that is perfect for busy moms’ who want to stay healthy and at the top of their game throughout the day. In addition, the Shake & Go Smoothie is dairy-free, gluten-free, soy-free, wheat-free and yeast-free. For those who want to reap the benefits of eating their greens daily, but may not always have the time to prepare a leafy green salad or sauté a mixture of kale & spinach in some olive oil, Vega makes it possible to add two servings of vegetables to your diet in a flash! Just like the name implies – simply Shake & Go!

This plant-based beverage is available in 4 distinct, tasty flavors, including Bodacious Berry, Choc-A-Lot, Tropical Tango, and Vanilla Almondilla. The Shake & GoSmoothies taste creamy and delicious mixed with water, or they can be added to Almond Milk or Rice Milk, as well. Each 300g pouch contains 12 servings, and costs a reasonable $23.95. Visit

Vega products have been developed by best-selling author Brendan Brazier, an internationally renowned speaker and award-winning competitive triathlete. The most recent version of his best-selling diet and fitness bible, Thrive, contains a foreword written by Hollywood actor Hugh Jackman, Vega’s newest enthusiast.

*Company generously provided samples and images for this review.*