Chia Seed Pudding


1 banana

2 tablespoons cocoa powder

2 tablespoons rolled oats

1½ cups coconut milk

2 tablespoons honey

3 tablespoons chia seeds



Combine the banana, cocoa powder, oats, coconut milk and honey in a blender and pulse until smooth. Mix in  the chia seeds and place in the fridge overnight.


Mushroom Burgers

These can be topped with whatever condiments that you usually put on a burger.   They are great on a bun, but since I am gluten free I usually eat them on their own.


4 Portobello mushroom caps

1/4 C. balsamic vinegar

2 tbsps olive oil

1 tsp dried basil

1 tsp dried oregano

1 tbsp minced garlic

4 slices provolone cheese



Add the vinegar, oil, basil, oregano, garlic, salt, and pepper to a bowl. Cover the mushrooms in and marinade for 20 minutes.  Cook the mushroom caps on the grill for 7 min on each side while basting them with the marinade every 2 min. Place the cheese slices on the mushroom while it is hot to melt.

Tamale Pie


¾ cup yellow cornmeal

1 cup beef broth

1 lb.  ground turkey

1 tsp. chili powder

½ tsp. ground cumin

15 oz jar chunky salsa (I use mild)

16 oz. can whole-kernel corn

¼ cup sliced black olives

1/2 cup shredded cheese



In a large mixing bowl, mix cornmeal and broth and let stand 5 minutes . Stir in the beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 ½ quart slow cooker. Cover with lid and cook on LOW 5 to 7 hours or until set.  Sprinkle with cheese before serving.