Pasta with Clams


1/2 pound organic or gluten free pasta 

2 tbsp olive oil

3 to 4 cloves garlic, minced (about a heaping tablespoon)

2 6-ounce cans minced clams (including the liquid)

1/2 cup dry white wine or vegetable broth

1 tablespoon lemon juice

Pinch of red chili pepper flakes

Freshly ground black pepper to taste

1/4 cup chopped fresh parsley

1/4 cup grated parmesan cheese (omit if dairy free)


Cook pasta according to box. Put olive oil and garlic in a  pan over medium heat and cook until garlic is lightly browned and soft. Stir garlic while cooking and watch closely so it doesn't overcook. Add clams (including liquid)  lemon juice, wine or broth, red pepper flakes and black pepper into the pan with the garlic. Cook with a low boil for 7 minutes to slightly reduce. Pour liquid over pasta and stir.  Divide pasta on to plates and top with parsley and cheese. 


Pasta Primavera


You can pack this recipe full of veggies, feel free to make substitutions, even using less pasta and more veggies, creates an even healthier meal!

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 whole red bell pepper, seeded and sliced into strips
2 tablespoons butter or olive oil
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally

4 cloves garlic, minced
1/2 large onion, diced
1/2 cup Vegetable broth
1/4 cup white wine or white cooking wine (optional)
1/2 cup grated Parmesan (use dairy free option if needed)
Salt and freshly ground black pepper
1/2 cup frozen peas
1 pound whole wheat or gluten-free past, cooked according to package directions and drained

Optional: 1 cup diced fresh basil


For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers, mushrooms and zucchini and cook about 5 minutes. Remove the vegetables from the skillet and set aside.

For the sauce: Add the garlic , onions, wine and broth to the skillet and cook over high heat. Bring to a low boil and then cook for an additional 5 minutes. Stir in the Parmesan and allow the cheese to melt. Add salt and black pepper to taste.
Add all the vegetables to the sauce along with the peas. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with basil and serve.


Cauliflower Pasta


Kosher salt
12 ounces whole-wheat penne  (or gluten-free if needed)
1/2 head cauliflower
2 tablespoons extra-virgin olive oil
3 tablespoons golden raisins
1 clove garlic, finely chopped
Pinch of red pepper flakes
1 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
2 tablespoons grated pecorino romano or parmesan cheese (optional)

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.
Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes.

Remove the skillet from the heat and stir in the pasta, parsley,  lemon juice, cheese and 1/2 cup of the reserved cooking water. Season with salt.

Brussel Sprouts & Shells


  • 2 tbsp. olive oil
  • ¼ red onion (less than ½ cup), chopped
  • 2 cloves garlic, minced
  • 2 cups brussels sprouts, sliced in half
  • 2 tablespoons balsamic vinegar
  • squeezes of lemon juice, plus some zest for the end
  • 6-8 oz. mini whole wheat pasta shells (or gluten-free)
  • 1/4 cup pecorino cheese, shredded (dairy free cheese if needed)
  • a few pinches of red pepper flakes



  1. In a large skillet add 1 tbsp of olive oil and onions. Cook until onions are just soft (3-4 minutes), add the minced garlic and cook for 30 second. Turn off the heat and remove the onions from the pan.
  2. In a small bowl, toss the brussels sprout halves in balsamic vinegar, and 1 tbsp olive oil, salt and pepper.
  3. eat more olive oil and the butter. When the pan is screaming hot add the brussels sprouts, cut side down. Without moving them, let them cook for about 3-4 minutes, until they develop a nice char (check and reduce heat & time if they’re burning).
  4. Flip them over and add a good squeeze of lemon to deglaze the pan. Toss them around a bit. Reduce heat to low, and add a few tablespoons of water. Cover and let them steam until tender (approx. 4-5 minutes).
  5. Boil shells in a pot of salted boiling water until al dente.
  6. Toss together the shells, onions, brussels sprouts, more lemon juice, and most of the pecorino. Taste and adjust seasonings. Finish with remaining cheese, lemon zest and red pepper flakes.

Serves 2

Shrimp Alfredo - Gluten and Dairy Free

My son's favorite treat used to be Shrimp Alfredo. When he was diagnosed with an auto-immune disease he had to make major changes to his diet. He is now gluten, dairy, sugar and bean free. I was bound and determined to come up with creative, healthy and tasty recipes! 

I'm so happy that I could cook him one of his favorites!!


1 Box Pasta: Reg. or GF (6 Servings)

3 Tblsp. Olive Oil

4 Cloves Garlic - Minced

1 Small Onion - Diced

1 Small Red Pepper - Diced

1 Lb. of Raw Shrimp

1 Tblsp Arrowroot Starch or Corn Starch

1 - 1.5 Cups Cashew Milk or Whole Cow Milk

2/3 Cup Grated Cheese (Rice Cheese for Dairy Free)

2 Green Onions (including green stems) - Thinly Sliced

1/3 Fresh Mint - Chopped

Salt and Pepper to Taste


Bring Large pot of water and 1 Tblsp olive oil to a boil. Add pasta and cook until just tender. While pasta is cooking, in a separate pan, add 2 Tblsp of olive oil, garlic, onion and red peppers.   Cook over medium heat until onions and peppers are just soft. Add shrimp and cook until shrimp turn pink (don't overcook). Sprinkle starch over shrimp and vegetable mixture and stir. Slowly add milk and grated cheese and stir. Add more milk if sauce is too thick. Stir in green onions and mint. Serve

Servings: 6  

Here's my son gluten, dairy, sugar and bean free but not mint leaf free!! (yep, that's what's in his teeth)

Stroganoff: Pork, Beef, Chicken or Vegetable


2 Tbsp Olive Oil

1 lb. Meat Thinly Sliced or 3 Cups of Your Favorite Vegetables Chopped

1 Medium onion, chopped

2 Tbsp Reg. or GF Flour

2 Cups Sliced Mushrooms

2 Tsp. Worchestershire Sauce

Salt and Pepper to Taste

1.5 Cups Milk  (Cow, Almond or Cashew)

6 Servings of Reg. or GF pasta (cook as directed)

Chives (optional)


Put oil in large skillet. Add meat (vegetables if vegetarian) and cook for 5 min. Add mushrooms and onions into skillet. Add flour to skillet, stir slowly. Add milk, stirring until sauce begins to thicken to thicken. Add salt, pepper, and Worcestershire sauce.and stir, and heat through. Serve over pasta, top with chives if desired, and enjoy! 


Rice Noodles with Sesame Ginger Sauce


1/3 cup rice vinegar

3 tablespoons low sodium soy sauce or Bragg liquid aminos

2 teaspoons corn starch

1 tablespoon ginger peeled and minced

3 garlic cloves, minced

1 tablespoon sesame oil

1 pound cooked ground lean turkey (omit for vegetarian option)

1.5 cups shredded carrots

1.5 cups snow peas sliced

1.5 cups sliced red peppers

4 cups hot cooked rice noodles

1/3 cup green onions

¾ cup chopped cilantro

1 tablespoon sesame seeds


Combine first 5 ingredients and stir over low heat for 3 minutes. Heat large non-stick cooking pan or wok. Put sesame oil in pan. Add all vegetables and sauté until warmed and only slightly softened (can leave cold and uncooked if you want to serve this dish cold)  Put noodles,  meat and vegetables into large bowl and stir. Add sauce and stir. Sprinkle green onions, cilantro and sesame seeds over the top.

Serves 4

One Pot Pasta with Broccoli and Sausage

If you are like me and don’t love cleaning the kitchen after a meal. (although it’s great because my kids now do it after dinner – Yeah!!) Here is a great recipe with very little clean-up. Everything is cooked in one pot. It is also healthy because it includes whole wheat flour, calcium, protein, fiber, Vitamin C, K, A and folate and more.

18 ounce whole wheat penne pasta or gluten free pasta
4 Turkey Italian Sausage Links – thinly sliced (leave out for vegetarian option)
4 cups chopped broccoli
2 eggs - beaten
1 cup plain Greek yogurt (use 3/4 cup unsweetened dairy free milk and 1 tbsp flax seed mixed together for dairy free option) 
½ cup grated parmesan cheese (leave out for dairy free)
Ground pepper to taste
Serves 8

Boil large pot of water add pasta. When pasta is cooked approximately ½ way add broccoli and sliced sausage. Cook until pasta is completely cooked and broccoli has softened. Drain. Put pasta, broccoli and sausage back in pot and immediately add eggs to pasta and stir. Add yogurt, cheese and pepper and serve. I love to make extra because it tastes great heated up the next day. My kids can use microwaves at school so they love when I send them with this in their lunch!

Mac N' Cheese

mac n cheese.JPG


1 Box whole wheat penne pasta
1 1/3 cup milk
1 1/2 cups shredded cheese (I like cojack but any kind will work)
1/3 cup parmesan cheese
2/3 cup lowfat plain Greek yogurt
Ground Black pepper to taste


Cook noodles according to box. In large pot add milk, cheeses and yogurt. Cook over low heat until cheese is almost melted. Add cooked hot noodles & pepper and stir. Sauce will thicken as it sits. That's it!!

You can also add veggies or meat to your mac n' cheese. A fun idea for a party is to prepare the mac n' cheese and then allow guests to add their own toppings. My favorite topping are:
Roasted Red Pepper
Italian Sausage (chicken is good too)
Cooked Broccoli
We served a mac n' cheese buffet with these topping at my daughter's 16th birthday party and the kids loved it!!

Whole Wheat Pasta Salad


4 servings of Whole Wheat penne pasta (may substitute gluten-free pasta)

1/2 cup green onion, thinly sliced

1 15 ounce can chickpeas, droned and rinsed

2 cups cooked chicken breast, bite-size pieces

1/8 cup fresh lemon juice

2 tblsps. olive oil

1/4 cup fresh dill, chopped

1/2 cup crumbled feta cheese (optional)



Cook pasta according to package directions. Rinse with cold water until pasta is cool. Add all ingredients to pasta and stir.


Serves: 4