Meringue Cookies

Meringue Cookies

I always think of these as Holiday Cookies. Since tomorrow is Easter I thought this would be a good time to share the recipe. Main ingredients are egg whites and sugar. Enjoy!

Oh, before you get started. The recipe  below calls for the use of a pastry bag with a star (decorative) end. You can use a pastry bag with a hole cut in the bottom. Or simply use a spoon to plop the meringue onto the cookie sheets. Don’t worry…once baked they will all taste the same no matter what their shape.

Once done the cookies will be crispy. Store in an airtight container to keep away from moisture or they will lose their crispiness. Also, keep them away from heat or they will melt.


Crispy Baked Tofu

Main Tip: Use firm tofu always. I’ve never had a problem eating firm tofu, but ‘Silken’ (soft) tofu can be difficult to digest especially if you are more sensitive to the GOS and Fructan FODMAPS (found in wheat, rye, onions, garlic, legumes and lentils).

Crispy baked tofu goes well with leafy greens and wheat-free noodles, rice or quinoa.


  • Firm tofu 
  • Seasonings (suggestions): Tamari sauce, cumin, turmeric, dried chives, dried parsley, salt/pepper
  • Coconut oil or Garlic infused olive oil if you enjoy the taste of garlic


  1. Cut tofu into desired sizes, preferably equal size squares
  2. Press tofu between napkins or a clean towel to remove excess liquid. The more drier the more crispier once baked.
  3. Brush tofu with Tamari sauce


 4. Place into bowl with desired seasonings

5. If using oil, drizzle a bit onto the baking pan prior to adding the seasoned tofu. You should just slightly oil the pan. Oil is not necessary for baking, but will produce a crispier texture.

6. Bake at 400 degrees F for about 20 minutes. It’s best to flip half way through cooking. If desired crispiness/firmness has not been achieved after 20 minutes, you can bake longer.


Pasta, Meatballs and Leafy Greens

The dish in the actual photo uses brown rice and flax seed noodles, but just about any gluten free noodle should work. Yet, I’m not sure if bean-based noodles, such as chickpea noodles, would be ideal. Noodles with a mixture of quinoa, corn, and rice are make good possibilities.


  • gluten free pasta, 12 – 16 oz 
  • dark leafy green vegetable such as spinach, kale or chard, about 2 cups packed
  • shredded carrots and/or red bell pepper, 1/2 cup total
  • ground turkey (or other ground meat), 1 lb
  • 1 tsp sea salt (or according to taste)
  • black pepper
  • 2 tsp dried chives or green part of green onion, finely diced (optional) 
  • olive oil (garlic infused olive oil is a good option) for drizzling
  • feta cheese (optional)
  • Oil (coconut or avocado oil) or butter for cooking meatballs


  1. Prepare gluten free pasta following its written directions. Rinse in cold water and set aside.
  2.  Mix ground meat, sea salt, pepper and chives/green onion tops (if using) and form into meatballs.
  3. Add cooking oil/butter of choice to pan, heat to medium heat and cook meatballs on the stove top turning occasionally to brown all sides. 
  4. Turn heat to low, add carrots and/or red bell pepper and cover for an additional 2 minutes or so to cook thoroughly. You can add a few tablespoons of water to prevent burning. (Alternatively, you can cook meatballs in the oven at 400 F for about 20 minutes.)
  5. Once the meatballs are ready, add leafy greens to the pan and allow to wilt.
  6. Finally, add the pasta to the pan to re-warm.
  7. When serving you might enjoy a drizzle of olive oil and sprinkle of Feta cheese.