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Sausage and Spring Vegetable "Pasta"

Sausage and Spring Vegetable "Pasta"

Spring is here and we have basil and parsley popping up in our garden which makes me so happy. Our pear trees are budding and our perennials are starting to fill out. I love the transition from winter into spring! In the spirit of spring, i've been making light, fresh dinners like this zucchini "pasta." I used my trusty julienne peeler to make zucchini noodles and grabbed some fresh herbs from the garden. This dinner only takes about 15 minutes which is faster than takeout...and a lot healthier! 


Sausage and Spring Vegetable "Pasta"


1 package of organic pre-cooked chicken sausages, sliced into 1 inch pieces (vegans, use extra mushrooms or tempeh) 

2-3 large zucchinis, julienned or peeled into long strips (you can also use a spiralizer) 

2 cups of baby spinach

1 cup of cherry tomatoes, cut in half

1 cup of mushrooms, wiped clean and chopped

3 Tbs of extra virgin olive oil

3 cloves of garlic, diced

1 shallot, diced

Juice of 1/2 a lemon 

Zest of 1/2 a lemon 

1/4 cup of fresh basil, julienned

1/4 cup of fresh parsley, chopped

1/2 cup of Fresh parmesan, grated (substitute a sprinkle nutritional yeast or goat cheese)

Sea salt and pepper to taste 


In a large frying pan or wok, heat the olive oil over medium heat. Add the shallot and garlic and sauté until just fragrant. Add the chopped mushrooms and sausage and sauté another 5-7 minutes or until the sausages get a little bit of color on them. Add the zucchini noodles, spinach, tomatoes, lemon juice, lemon zest and salt and pepper and saute another 2-3 minutes until just softened. If you cook the zucchini too long the pasta will get watery. Turn off the heat and sprinkle the pasta with basil, parsley and parmesan if using. Bon Appetite! 


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