Shrimp Creole (gluten free)



  • Large Shrimp 20-26 thawed, peeled
  • Rice 1 cup
  • Crushed tomatoes 1 28oz can
  • Celery 3 stalks chopped
  • Bell pepper 1/2 large diced
  • Onion 1/2 diced
  • Minced garlic 2 tbsp 
  • Rosemary minced 1 stalk leaves only
  • Sage 3 leaves minced
  • Lemon 1 large 
  • Parsley flakes or fresh 1 tsp
  • Old Bay seasoning 1 tsp
  • Cayenne pepper 1/2 tsp
  • Basil leaves dried or fresh 1 tsp
  • Ground cloves 1/4 tsp
  • Garlic salt 1 tsp 
  • Olive oil 4 tbsp 
  • 1 tomato bouillon cube

Start by sautéing 2 tsp olive oil, 1 tsp diced onion, 1 tsp diced bell pepper, and 1 tbsp minced garlic in skillet on low heat. Add 1 cup of rice and lightly brown. Add 2 cups of water to rice; cover and simmer stirring occasionally until done about 15 min.

While the rice is simmering, in a separate skillet larger than the first, add olive oil, celery, remaining onion, bell pepper, and garlic, clove, cayenne pepper, parsley, basil, sage, rosemary, and garlic salt. Sautée on low heat until lightly browned. Add crushed tomatoes (I blend in the blender bc my husband doesn’t like tomato chunks). Continue to simmer on low heat, stirring occasionally. If the mixture is runny, you can add a small amount of corn starch. I didn’t have to since my sauce thickened with evaporation of juices. 

The rice should be done by now; turn heat off of it and keep covered. While sauce is simmering, add squeezed lemon juice and Old Bay seasoning to shrimp in a bowl to marinate, toss shrimp with hands in bowl to cover all shrimp with lemon and seasoning. Marinate 5-10 minutes.

Add shrimp to sauce, cook on low for 3-5 minutes until shrimp are pink (which means they are cooked). Place rice and creole on plate and Enjoy!!



Seared Ahi Tuna Tacos

Seared Tuna Tacos … This can easily be made to be #glutenfree by using gluten free soy sauce   

  • 2 ahi tuna steaks thawed 
  • 1/2 tsp chopped garlic 
  • 6 corn tortillas warmed
  • 1 cup shredded cabbage 
  • 1/2 cup cilantro 


  • 3 tbsp light mayo
  • 1 1/2 tsp wasabi 
  • 1 1/2 tsp soy sauce 
  • 1 tsp rice vinegar 
  • 1/2 tsp sesame oil 

(Sprinkle soy sauce on raw tuna for additional flavor before searing). In a skillet heat olive oil and garlic on medium to med low heat. Place tuna steaks and sear for 1 1/2 minute on each side or until your preferred wellness. Remove from heat and slice. 

While tuna steaks are searing or prior warm tortillas on separate skillet or tortilla warmer. Also, prepare sauce by mixing ingredients. 

Place cabbage, cilantro, tuna, and sauce in tortillas. Enjoy!!

Gluten Free Fried Tilapia

Gluten Free Fried Tilapia 

Heat skillet with 1 cup olive oil on medium low heat.


  • 1 cup corn flour 
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp ground mustard dried
  • 1 tbsp dill 
  • 1 tbsp lemon pepper

Mix all dry ingredients in a bowl 

  • 2-3 tilapia thawed fillets
  • Yellow mustard

Coat the tilapia with yellow mustard then dip into flour mix to coat both sides. 

Place fillets in skillet cook on each until golden brown.

Banana Pancakes (gluten free)

Banana pancakes

2 cups gluten free flour
2 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1 tbsp cinnamon
3 ripe bananas mashed
2 cups almond milk
2 eggs
1/4 cup oil

Topping: peanut butter 😍

Mix dry ingredients together first. In a separate bowl, combine wet ingredients. Combine all ingredients. Pour desired pancake size in oiled pan on medium/low heat. Flip when top has bubbles.


Fasted Cardio – High Intensity Interval Training

Cardio on empty stomach (preferably 3 mornings out of the week)

About 30 minutes before cardio drink 2 cups water with fresh squeezed lemon. This will hydrate you and flush out toxins from liver to burn more fat.

15 minutes to warm up body
40 minutes of HITT (1 min 30 sec regular cardio, 30 as hard as can – 20 intervals)
5 min cool down

Sweet Honey Glazed Carrots


2 cups crinkled cut carrots
1/2 stick of butter
1/2 cup honey
1/4 tsp. salt
1/2 tsp. vanilla flavoring
1/4 tsp. cinnamon
2 tsps. brown sugar

In a skillet, add the carrots with enough water to cover them and cook on medium heat until tender. Strain remaining water and add butter until melted. Add the honey, salt, brown sugar, vanilla, and cinnamon and stir and cook on low until honey mixture is smooth on the carrots.

Serve and enjoy

Gluten-Free Parmesan-Crusted Chicken


  • Thawed Chicken Breast (3)
  • 1/3 cup parmesan cheese
  • 1/3 cup gluten free all purpose flour
  • 2 tsps. Italian Seasoning
  • 1/2 tsp. salt
  • 1/2 tsp black pepper

To be safe, double check the labeling to make sure all ingredients are gluten free!

Preheat oven to 350.

Pound chicken breast in between sheets of wax paper to thin out.

In a separate dish, combine all dry ingredients and mix together.  Coat chicken breasts on all sides and place in a baking dish.  Bake at 350 until done. (usually 30 minutes)


Oven Baked Chili-Ginger Potato Fries


  • 3 Russet Potatoes cut into French fry strips
  • 1 tsp. Ginger Powder
  • 1 tsp. Paprika
  • 1 tsp. Chili Powder
  • 1 tsp. Salt
  • Onion Soup mix

Preheat oven to 400 degrees.  Spray baking sheet with cooking oil.

Combine dry ingredients in a gallon size freezer bag.  Shake until mixed.  Add the cut potatoes into the bag and shake to coat. Place on baking sheet and cook for 20-30 minutes until done.