Turmeric Sweet Potatoes with Poached Eggs and Lemon Dressing

Healing Bowl

Healing Bowl

“Oh my my, oh hell yeah, honey put on your party dress, buy me a drink, sing me a song, take me as I come cuz I can’t stay long!”

– And you won’t want to if this is what’s for dinner! Get home NOW, because THIS IS BEYOND DELICIOUS!

This little ditty was scored over at Pinch of Yum¬†under #healingbowls. It came up in my newsfeeds on FB and I had to try it. I must say that Lindsay over there came up with a taste sensation with this one! Mine had zero salt and pepper in it. Why? Because it’s so full of flavor, you don’t need it.

O.k. onto healing. The good news… my Hashimoto’s antibodies are down to 52! I’m healing! When diagnosed in March of ’15, they were 77, so I’m going in the right direction and aiming for under 30, which means remission. Everything we put in our mouths adds to our health or takes health away. And everything in this bowl is on the list of healing foods and spices. Go on… try it. And while you’re eating, savor it and think of all the good you’re doing for your body. Our minds are powerful and believe what we tell it! I tell my mind good things! ūüôā

What you will need for the entire recipe: 

2- large sweet potatoes, cut into chunks

1/3 cup + 1 Tbsp. olive oil

2 teaspoons- turmeric

3 – cloves garlic

2 cups vegetable broth (4 cups if you cook your quinoa in it too.)

5 ounces- spinach ( a small container-full)

4- Eggs (1 for each bowl, fried or poached. (Of course, I like to be difficult and take mine poached. ūüôā

Large handful pistachios, (whirled in a food processor)

1 – cup dry quinoa (cooked according to package directions), I cooked my quinoa in vegetable broth not water so my recipe took 4 cups of vegetable broth. 2 cups if you use water…)


Directions in steps:

For the mashed sweet potatoes:

2- large sweet potatoes, cut into chunks

1/3 cup + 1 Tbsp. olive oil

2 teaspoons- turmeric

3 – cloves garlic

2 cups vegetable broth

Do this: Cut sweet potatoes into chunks. Add to a skillet with 1 Tbsp. olive oil and start to fry

Add your 2 cups of vegetable broth and your 2 tsp. turmeric.

Simmer until broth is absorbed.

Meanwhile (because you’re a multi-tasker):

Make quinoa according to package directions while potatoes simmer.

When it’s done, fluff with a fork and keep on stove in pot.

Cut up spinach, dress with some of the dressing and toss. Just enough to soften it. Set aside. I used my food processor and only pulsed it a bit.

Whirl your pistachios in a food processor

Remove potatoes from pan to a bowl and mash by hand or with a mixer. Set aside.

For the lemon dressing:

1/4 cup – lemon juice

1/3 cup Р olive oil

2 tsp- raw honey

1- clove garlic, minced

parsley (fresh or dried is fine, I did a few shakes of dried.)

1/4 tsp. salt – (to taste) – I left this out and it was fine

Mix some of the dressing into whipped potatoes and stir in. Oh hell yeah! Delicious!

When everything is done, make your eggs however you like; fried or poached.

Now assemble your healing bowl:

Take a scoop of  dressed spinach, a scoop of quinoa, a scoop of sweet potatoes and add that to the bottom of the bowel, top it with a poached egg and sprinkle with pistachios. Top each bowl with a little drizzle of the lemon dressing and enjoy!

It sounds like a lot, but it comes together easily. This serves four regularly hungry people or two very hungry people. My husband and I ate almost all this with only a tiny bit of sweet potato mash left over. Oink, oink!

If you have any questions, feel free to ask.

Make an assembling station when food is done, like this!

Make an assembling station when food is done, like this! The quinoa is still in the pot on the stove.

Dressing in food processor

Dressing in food processor. YUMMY!




Spaghetti with Brussels Sprouts and Bacon

Spaghetti with Brussel Sprouts and Bacon

Spaghetti with Brussel Sprouts and Bacon

You may say, “Did someone say bacon?” But, I’m more like, “Did someone say brussels sprouts?” My favorite veggie!

I rarely make pasta anymore, you know because of being gluten and dairy free and all (and the fact that we eat the whole damn pan…), but I just had to try this with gluten free pasta. And, it was a hit! (And yes, we ate the whole damn pan! LOL!)

Hope you enjoy it like we did!


6- slices of thick bacon (or more if you like, you can never have too much), fried crisp and patted dry

1 pound Рbrussels sprouts,  washed, stems removed, and cut up in smaller pieces

3 – tablespoons of olive oil

3/4 pounds – GF pasta (ore regular if you are not GF)

4 cloves – garlic, sliced

1/2 cup- Parmesan cheese if you aren’t dairy free. (I didn’t use this)


Cut up bacon with kitchen shears and fry over medium heat in a skillet

Remove from the pan when crisp and drain on paper towel

Add water and a pinch of salt to a large pan and bring to a boil, when the water is boiling add your pasta and cook according to the package directions, meanwhile…

Back to the skillet you were cooking your bacon in… ¬†now put in your prepped brussels sprouts and toss around until brown in places and aldente for about 7 minutes

When they are done, remove those to a paper towel as well

Drain your pasta when done, reserving 1/2 cup of the pasta water

In the same skillet, add your garlic to the 3 tablespoons of oil and heat through until fragrant.

Add back to the skillet both the bacon and brussels sprouts, then add your freshly drained pasta and the 1/2 cup of pasta water and stir until well incorporated and heated through.

Remove from heat.

Plate and sprinkle with Parmesan.

You. are. welcome.

All gone!

All gone!





Shrimp Salad with Lime Dressing

Shrimp Salad with Lime Dressing

Shrimp Salad with Lime Dressing

I made this salad tonight from my July issue of Better Homes and Gardens and it was superb. Really. Light, flavorful, creamy and crisp. Perfect for a hot weather meal. It whips up in a snap and is filling to boot. Enjoy!


1 pound- uncooked shrimp with or without the tail (next time I would use large shrimp but was using leftover shrimp from my Mexican Shrimp Cocktail I made yesterday.)

2 Tbsp- olive oil (plus 1 tsp more for grilling shrimp)

2- avocados, sliced

1 large tomato or 6 small tomatoes, cut into chunks

1/2- sweet onion, thinly sliced

Handful of fresh cilantro- cut into strips

1/4 tsp.- cayenne pepper

3 – limes


Make your dressing first:

Zest one full lime into a bowl

Add the juice of two limes

Add 2 Tbsp.- olive oil

Add 1/4 tsp cayenne pepper, whisk together and set aside


Put shrimp in a bowl and coat with 1 tsp olive oil and salt

Grill shrimp until opaque, around 3-4 minutes, turning once


Arrange your cut up tomatoes, sliced onions and avocados on a platter

Top with cooked shrimp

Pour dressing over top and toss lightly

Add salt and pepper

Garnish with Cilantro

(I cut up the third lime and squeezed that over top too, then laid them on the platter too)

Makes 4 small servings or two large servings

12 g carbs and 22 grams protein

Plated salad

Plated salad



Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

We used to go to a Mexican restaurant called Don Tequila’s when we lived in Ohio. We enjoyed their Mexican Shrimp Cocktail so much that one of the servers gave me the ingredients list once. Not the amount of each ingredient, just the ingredient.

I never made it until yesterday, and what I came up with was as delicious as theirs. I’ll be making it from now on for a light lunch, served with crackers or tortilla chips. I added a little something of my own in the end to make it a bit more soupy as mine came out thick, and it didn’t change the taste of the original recipe at all.

Hope you like it as much as we did.


(These are approximate measurements of ingredients, you can tweek as you go…)

1 pound – medium sized shrimp (minus the tails.) Cooked or raw (I cooked mine in boiling water until curled into a “C”.) I would buy mine already cooked next time to save time because this is a cold appetizer not a warm one.

1/2- of a large white sweet onion, diced

6- large tomatoes diced with their juice

1/2 cup – ketchup

1/2 cup- orange juice

2 – avocados, pitted and diced

Large bunch of Fresh Cilantro- cut up into thin strips

Mrs. T- Bloody Mary Mix (this is the ingredient I grabbed to thin mine out and it was perfect. If you don’t have that, you could use V8 or even more ketchup and maybe a little more OJ or water.)

Your choice of hot sauce- (I added some only to my husband’s serving) you could also use a jalapeno here if you want instead.

Salt to taste


Add your ketchup and orange juice to a bowl and whisk together.

Add your cut up tomatoes, onion, your cooked shrimp, and cilantro

Mix well

If this is too thick, add some Bloody Mary Mix (and hot sauce, if using) to thin or more orange juice and ketchup until it’s a bit thinned out like a soup.

Add your avocados last (this I learned too late), as mixing these will cause the recipe to thicken more and become cloudy. The recipe calls for a thin, red broth-y base, not a thick, cloudy paste. As you can see… mine came out a bit thick and dense. Next time, I’ll know to gently incorporate, don’t mash or keep mixing.

Ladle into a deep parfait glass and serve with crackers or tortilla chips.

Now that we live in Florida, this is the perfect little appetizer/lunch to have by the pool with a margarita. YUM!


Serves 4




Quinoa Pecan Brittle

Quinoa Pecan Brittle

Quinoa Pecan Brittle

Get your toothpicks out cuz yer gonna need ’em for this! And boy oh boy is it worth it! Addicting! WOW!

This recipe came up in my newsfeeds on Facebook about a week and a half ago. I had all the ingredients but just got around to making it last night.

The recipe comes from a gal named Dana who runs the recipe blog Minimalist Baker.  She specializes in recipes that contain 10 or less ingredients, can be made in one bowl and take less than 30 minutes to make. I like her style!

This is recipe is a keeper! It’s a super healthy snack¬†that is sweetened with maple syrup and only a minimal amount of sugar.


I hope you enjoy this crunchy, sweet, nutty, addictive snack as much as we did.



1/2 cup- white uncooked quinoa

3/4 cup- pecans, roughly chopped. (You could use any nut you wish… but this way sure was goood!)

1/4 cup – Gluten Free Oats (regular if you’re not GF.)

2 Tbsp- chia seeds

2 Tbsp.- coconut sugar ( We don’t care for the taste of coconut sugar, so I used raw sugar.)

Pinch – salt

2 Tbsp.- coconut oil

1/2 cup- 100% pure maple syrup


Preheat your oven to 325 degrees.

Line a baking sheet with parchment paper. Make sure it goes over each side in case of spill over during cooking.

In a bowl mix together the quinoa, chopped nuts, oats, chia seeds, sugar, and salt. Mix well.

In a small sauce pan, add your coconut oil and syrup and heat while stirring until there’s no separation between the two ingredients.

Pour this over the dry mix in the bowl.

Spread out on to the baking sheet evenly with the back of spoon.

Bake for 15 minutes, check then put back in for another 5-10 minutes. Watch carefully. Mine took precisely 23 minutes to be perfect.

The edges can get bubbly and brown and that’s what you want. That’s yumminess right there.

Your house will be fragrant and the brittle will be golden brown when done.

Let cool completely.

Break into pieces and store in a plastic bag for up to a week. It won’t last long enough to freeze, but just in case you have a lot of restraint…¬†you can freeze it for up to a month.

This looks really pretty when it’s done and would make a great gift. It would be really pretty in a clear goodie bag with a ribbon on it to give to a friend or take to your next party.

Thank you Dana at Minimalist Baker! 




Homemade Gluten-free, Dairy Free Bread

Gluten Free Bread

Homemade Gluten Free Dairy Free Bread

I’ve made this bread twice since finding it on Pinterest a few weeks back. This is the blog. It’s quite honestly the best gluten free bread recipe I’ve tried. My bread didn’t rise as much as it PJ’s did, but I can only think it’s because I’m also dairy free and use Earth Balance butter and softened it in order to measure it out. Other than that, I followed the recipe to the letter.

My recipe came out much denser and without a lot of bubbles in the finished product. But I can assure you, if you also have to use a DF butter like we do, that it in no way takes away from the taste.

My husband eats 3 slices at a time. He says it’s even better the next day toasted with butter and peanut butter. I have to agree. Anyway, enjoy it whether it rises that high or not, it’s delicious.


3 cups – King Arthur Gluten Free Flour

3- Tablespoons of sugar

2 teaspoons- instant yeast

1 and 1/4 tsp. -salt

1 and 1/4 tsp.- xanthan gum

1 cup- warm almond or coconut milk (regular milk if you’re not allergic)

3- large eggs

4 Tablespoons – Earth Balance (or regular butter, if you like)


Place the 3 cups of GF flour in your bowl, add in your sugar, instant yeast, salt and xanthan gum and mix.

Warm your milk in the microwave and with your mixer on, drizzle it down the side of the bowl until well mixed together.

Add in your butter and mix well.

Add in your eggs one at a time, allowing each egg to be thoroughly mixed in before adding the next egg.

Once all three eggs are added and mixed in well, mix for a full 3 minutes.

Using a rubber spatula, move the mixture out of the bowl into a greased loaf pan.

Cover, and allow to rise for one hour.

After an hour, turn your oven to 350 degrees and bake for 40 minutes.

(Note: If you look at the blog where I found the recipe, her directions indicate that she allowed it to rise twice. Mine did not rise very much the first time, let alone a second time. Again, it’s probably because of the dairy free butter I used softened.)

The next day, you can toast a slice and have butter and peanut butter on it or my favorite way… with raspberry jam!¬†

Here is the King Arthur recipe site where if you read the comments, some others had the same issue with the dough not rising as much. Try it and let me know how yours turns out, k?


Snowman Tea Light Ornaments

Snowman Tea Light Ornaments

Snowman Tea Light Ornaments

I’m changing up my blog soon and adding more categories in the coming months to include craft tutorials.

I was going to wait until I had everything changed¬†before posting this because the header up there says Robin’s Recipes and Food blog,¬†but I couldn’t wait. These are just way too cute not to share… and maybe you can make a few before Christmas.



You will need:

Black felt, red felt, battery operated tea lights, thin ribbon to hang, colorful ribbon for scarves, black sharpie, orange sharpie, small pom poms, hot glue, and pipe cleaners in red.


With a black sharpie draw two eyes and a mouth and color the “flame” orange. (Note: Make sure the tip of the flame is pointing up for a nicer look.)

Draw eyes and a mouth with black sharpie and color the flame orange for the nose. (Make sure the "flame" points up for a better look.)

Cut a red pipe cleaner into 2.5 inch strips and glue to the top of each tea light at the ends. Glue one red pom poms on each side to make ear muffs.

Cut a pipe cleaner in 2.5 inch lengths and glue to the top of the head on each side. Glue one pom pom to each side to make earmuffs.

Cut a piece of decorative ribbon into 4.5 inch pieces and form an “X”. Glue the front “X” together so the scarf stays together, then glue the back of the scarf to the backside of the tea light.










Cut a piece of black felt in the shape of a square about 1 and a 1/4 inch wide. You can eyeball this enough to come up with a cute top hat.










Add your solid ribbon at the top of each tea light for hanging in any length you need by tying a knot in the end and gluing it onto the back of the light (sorry, I didn’t take a picture.)

Hang them on your tree or anywhere you need a little cuteness.

I hung mine on the outside of my hot cocoa mix jars and I’ll have another to hang on the outside when the Christmas baskets I’m putting together for my neighbors are all done.


Christmas baskets




This cute little crafty Christmas project was from One Little Project.