BLISSFULL NUTRITION is a business about food. It is about learning about foods that intimidate you, gaining confidence, preparing delicious, beautiful food and sharing them with your family and friends.

Get some of your friends together and have a cooking class party! Choose a menu that will suit you and your friends!


Gluten Free Almond Mocha Cookies

Oh man, these are some good cookies... make a double batch, because they don't last long.
Thais recipe is adapted from a great site called Elana's Pantry.  Check it out.

2 1/2 c ground almond meal
1/4 c cacao powder
1 Tbsp espresso powder
1/2 tsp baking soda
1/2 tsp  kosher sea salt
1/3 c grapeseed oil
1/2 c maple syrup
1 Tbsp vanilla
3/4 c dark chocolate chips

Mix together dry ingredients.
Mix oil, vanilla and syrup.
Combine wet and dry, stir in chocolate chips.
Drop by tablespoon on a cookie sheet lined with parchment.
Bake @ 350 for 8 min.

Let cool a couple minutes before removing from pan.



Soba Salad with Peanut Cilantro Sauce

Peanut Cilantro Sauce

1/2 cup dark/toasted sesame oil
1/2 cup reduced sodium tamari
1/4 cup balsamic vinegar
1/4 cup dark brown sugar
4 tsp chili oil
2 Tbsp fresh peeled ginger, minced
2-3 large garlic cloves, minced
1/2 cup cilantro, chopped
1/2 cup nut buter

Put all above ingredients in a food processor and process until blended.
Refrigerate for up to 3 days.


Cook soba noodles according to package.

Top noodles with:

Diced tofu
Sliced scallions
Chopped cabbage
Diced cucumbers
Shredded carrots 
Toasted sesame seeds

Adorn with Peanut Cilantro Sauce and toss together!



Gluten Free Blueberry Muffins with Ground Pecans and Pecan Topping

These muffins were modified from what may be my new favorite cookbook, Once Upon A Tart.  I happened upon this cookbook while spring cleaning through my cookbooks.  After reading through it, it spoke to me, and made me very hungry... Check it out, Once Upon A Tart...  by Frank Mentesana and Jerome Audureau.

11 Tbsp unsalted melted and cooled to room temperature.  Plus more for for tins.
3 1/2 cups gluten free flour, I used 1/2 cup of each... white rice, sorghum, buckwheat, teff, cornstarch, brown rice, and tapioca
3 tsp zanthan gum
1 1/2 c finely chopped pecans
2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup sugar
1 cup cold milk
2 tsp vanilla extract
2 cups blueberries, rinsed and dried

2 Tbsp sugar
2 Tbsp pecans, finely chopped
2 Tbsp rolled oats

Preheat oven to 400, arrange rack in center of the oven.  Smear 12 muffin tins with butter.

Stir toppings together in small bowl.

Whisk flour, zanthan gum, ground pecans, baking powder and salt together in a medium size bowl.

In a separate big bowl, whisk the eggs, add sugar gradually.  Whisk for a couple minutes, then add milk, vanilla and melted butter.

Gradually add the flour mixture to the wet.  Before last bit of flour, gently fold in the blueberries.  Finish with the last of the flour.

Use two spoons to fill muffin tins up.  Sprinkle muffins with the topping.

Place muffins in the center rack, bake for 35-40 minutes, until a toothpick comes out clean.

Remove tin from oven, place on a wire rack.  When muffins are cool enough to touch, remove and eat them up!

NOTE:  The original recipe is not gluten free,  if you don't want gluten free, use regular flour and omit zanthan gum.  Also, if you use regular flour, they will rise more.  You might want to put a cookie sheet under the muffin tin



Lemon Pepper Pasta with Bok Choy, Peas, and Sausage

Tonight I received my CSA share.  In it were many delicious greens.  I wanted to make something from some of the goods in it... this is what happened.

3 cups dried pasta
3 fresh sausage links, cooked and sliced
3 garlic cloves, peeled and chopped
1 bundle of bok choy, 4-5 separate bunches... about 4 cups, chopped
2 c snap peas, trimmed and cut in half
1/2 c chopped fresh parsley
juice of 1 juicy lemon
course sea salt
lots of fresh ground black pepper
olive oil

Cook pasta according to directions in plenty of salted water.  Drain and rinse with cool water.  Toss with olive oil.

Cook sausage until done.  Slice and add to pasta.

Heat pan with olive oil to medium heat.  Add garlic cloves, when they start to brown add chopped bok choy.  Sprinkle with salt and pepper.  Cook until wilted and most of the moisture is absorbed.

Add bok choy and garlic to pasta. Add peas, and parsley, lemon juice, salt and pepper.  Add more olive oil if needed. 

Taste to adjust salt, pepper, lemon, and olive oil.

This would be tasty with some feta, I think!!



Spring has sprung.


There haven't been too may posts lately, I know.
I have been cooking plenty though.

I have been cooking a whole organic chicken every other week or so.  From that I have been inspired by seeing what creative new things I can use with leftover roasted chicken... pasta, salads, soups...
As well as cooking with lots of delicious spring greens.

My garden has been sprouting up!  I have planted about 30 different things, so far.

Also, I am sharing a CSA from Peaceful Belly.

We are going to have plenty to eat this summer.

I am doing a seasonal swap with my sister in law as well.  So this entails us swapping every other week a salad as an entree.  You will see some of the creations we come up with here.

Blessings to you all this season.



Black Bean, Squash and Chicken Enchilada's

This dish was inspired by a burrito I once had, and friends who showed me that there were other ways of doing things(in the kitchen).

Heat oven to 350.

1 Tbsp olive oil
1 delicata squash, peeled, seeded and diced
1 1/2 cups shredded roasted chicken
1 1/2 cups cooked black beans, rinsed and drained if canned
1 1/2 cups extra sharp cheddar cheese, reserve 1/2 cup for the top
1/2 cup sour cream
10-12 small corn tortillas
olive oil for tortillas ~ 2 Tbsp
2 cups enchilada sauce

Heat olive oil in a medium pan, add diced squash and cook until golden and tender. About 10 minutes, stir often. Remove from heat. Add black beans and chicken, cheese and sour cream. Stir to combine. Set aside.

In a small pan heat a little olive oil. Place a tortilla in the pan, after 30 seconds flip and let the heat and oil soften the tortilla. Put the warm tortilla in a 9x13 inch baking dish. Add about 1/3 cup filling and flip so the seam is on the bottom. Repeat until all tortillas are filled and arranged. Pour the enchilada sauce over all the tortillas. Sprinkle with cheese. Cover with foil. Bake for 45 minutes, removing foil for the last 10 minutes.

Serve with cilantro, sour cream, and hot sauce.



Pesto Pasta with Swiss Chard and Sausage

This dish was inspired by my last visit to Portland, to play music and visit friends. Thanks Caroline, Reeb and Caleb!

1 12oz package of brown rice spiral veggie pasta
salt for water

2-3 chicken sausages, cooked and cut into 1/2 inch rounds
1 bunch swiss chard, washed and chopped (including stems)
1/2 cup pesto
parmesan cheese
1/2 lemon, juiced

Boil water with salt according to package directions. Cook until desired consistency. When the pasta is just about finished add the swiss chard to the pot. Stir and let cook for 2-3 minutes. Drain pasta and greens and return to pot. Add pesto, and season to taste with salt, pepper, parmesan cheese and lemon juice. Add sausage, stir. Eat.



Split Pea Soup with Bacon, Vegetables and Herbs

Here is a recipe that has been adapted from my new favorite cookbook, The Whole Life Nutrition Cookbook, by Alissa Segersten and Tom Malterre. I have enjoyed all of the recipes that I have made so far and have a long list of ones that I will make soon.

Serves 6-8

2 cups split peas, rinsed and drained
5 1/2 cups water
3 bay leaves

6 slices bacon, stacked and cut into 1/2 inch pieces
1 onion, diced
5 clove of garlic, minced
2 carrots, diced
2 stalks of celery, diced
1 medium yellow bell pepper, diced
1 Tbsp dried thyme
1 tsp dried rosemary, ground...(make sure you do this, it it so good)
1 tsp sea salt
2 1/2 cups vegetable stock
1/4 cup fresh basil, chopped
1/2 cup fresh flat leaf parsley, chopped
1 Tbsp lemon juice
black pepper to taste

Put peas in a pot with water and bay leaves. Cover and simmer on med-low heat for 45 minutes. Stir occasionally. Add more water if needed.

In a large skillet, cook the bacon until cooked, but not cripsy. Add the onion and the garlic, cook until soft, about 4 minutes. Add the carrots, celery and bell pepper, cook for 1 minute and then add dried thyme, rosemary and sea salt. Saute for 3-5 minutes more.

Add vegetables to the cooked peas. Add vegetable stock, stir well and simmer at med- low until vegetables are tender. Add the fresh basil, parsley, lemon juice and pepper.