My Sweet Marie

There is only one success – to be able to spend your life in your own way.
~ Christopher Morley ~

 Life is meant to be lived.
~ Eleanor Roosevelt ~

I know it seems silly to post a recipe for soup on one of the hottest days of the year but I really do eat soup in the summer! This recipe can work all year long though! Feel free to vary the veg to your liking!


  • 1 tbsp. indian spice mix (check my spice category for the recipe)
  • 4 cups chicken broth- low sodium g.f
  • 4 cups water
  • 1 can coconut milk
  • 4-6 cups of vegetables( asparagus, garlic, onion, carrot, celery, broccoli, cauliflower, beans etc)
  • 1-2 tbsp. olive oil


  1. Sautee the garlic, onions and celery in the olive oil. Add in the rest of the veggies.
  2. Add in the broth and water, bring to a boil.
  3. Once the veggies are el dente, add in the coconut milk and spice. Salt and pepper if needed too.
  4. Reduce the heat and simmer for a bit.
  5. I like to puree part of the soup just to give it a thickened feel. You can puree the whole batch if you like too!
  6. Enjoy with a few crackers or a side salad!
  7. The soup itself is 2 points per 12 oz bowl. Enjoy! (Could be less depending on your coconut milk and olive oil usage!)
  8. Use vegetarian broth to make this vegetarian.

My mother used to make spaghetti salad for the restaurant but used real spaghetti noodles. I have “healthed’ it up by removing the carbs, gluten etc. Give this a try, I think you’ll love it!  Quite yummy!


  • 3 zucchini ( I used yellow, green and striped)
  • 1 carrot
  • 1 seedless cucumber
  • ½ cup chopped peppers
  • 2 green onions sliced thin
  • 1 cup cherry tomatoes
  • 1 can black beans, drained and rinsed


  • ½ cup vinegar of choice
  • ¼ cup olive oil
  • ½ cup salsa
  • 1 lime zested and juiced
  • 1-2 tbsp of taco seasoning


  1. Spiralize the zucchini, cucumber and carrot. Place in large bowl.
  2. Add the rest of veggies, beans.
  3. Mix your dressing up and use your hand blender  to puree it if you like.
  4. Toss the dressing over the veggies and give a good stir!
  5. Serve with tacos, fajitas, chicken, pork, steak…

Recently I was given some zucchinis and decided to make a couple loaves! One to bring to my sister’s place for our visit and another for the freezer. One never knows when company may drop by, I’m like the Boy Scouts, always prepared! Well, almost always! here’s the easy to-do recipe!


  • 2 egss
  • 2/3 cup coconut palm sugar or white sugar or agave
  • 1/2 cup coconut oil, softened
  • 1/2 cup almond milk (or any milk)
  • 1 cup shredded zucchini
  • zest and juice of a lemon separated
  • 2 cups gluten-free flour blend
  • 2 tsp baking powder
  • 1/2 tsp salt

For the Glaze

  • 1/3-1/2 cup powdered sugar
  • 1-2 tbsp. lemon juice reserved


  1. Preheat oven to 350.
  2. Grease 9×5″ loaf pan.
  3. Cream sugar and coconut oil.
  4. Add eggs with milk, zest 3 tbsp. of juice, and mix till combined.
  5. In a separate bowl, mix the dry ingredients.
  6. Add the dry to the wet ingredients in the larger bowl, mix till well combined.
  7. Pour the batter in the loaf pan and bake at 45-50 minutes till a toothpick comes out clean.
  8. While the loaf is cooling, mix the glaze ingredients. Pour on the cooled loaf.
  9. Let the glaze set, slice and eat it up!!

This is a recipe that I literally dreamt up! I mean does everybody dream about food like me? It turned out very well and I thought I’d share with you all! I hope you like it too! I like to cook healthy and easy to prepare foods. I also like it when they are delicious and look great, so this recipe gets 4 stars from me! Here’s what I did:


  • 1 pork tenderloin
  • 8 0z of mushrooms, sliced thin
  • 8 oz spinach chopped
  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 3 slices of turkey bacon or real bacon if you’d like.
  • Rib rub or Montreal steak seasoning (See recipes in my spices/seasonings category)
  • toothpicks


  1. First you need to sautee the mushrooms and spinach in the olive oil till they are wilted and well done.
  2. Add the vinegar and reduce till most of the liquid is evaporated. Set aside.
  3. Take your tenderloin and slit down the length of the meat. Flatten but no need to pound it. Season to your liking.
  4. Lay the mushroom/spinach mix down the center of the meat.
  5. Roll the meat up being careful to keep all the filling inside the meat, and secure with toothpicks or use butcher’s twine.
  6. Wrap the roll with the bacon and again secure with a toothpick per piece of bacon. Season again if you’d like.
  7. Wrap in plastic wrap and let the meat rest for a few hours in the fridge.
  8. Now it can be grilled till nice and golden on all sides, on the BBQ or you can bake it in the oven till the meat is fully cooked.
  9. If using the turkey bacon it is 1 WW point per ounce.
  10. Let sit for 5 minutes then slice to serve.


Going to be serving spinach and mushroom stuffed tenderloin this weekend, these will be a great addition, don’t you think? Maybe a side of asparagus…mmm

Originally posted on My Sweet Marie:

This gluten-free side dish will go with just about anything! Enjoy it with pasta, steak, fish or chicken. In fact, serve them with pork chops,lamb chops or roasts!! Easy to-do and so tasty!


  • 2 Tbsp olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 2 cups mushrooms, sliced
  •  2 Tbsp GF balsamic vinegar


  1. Add all ingredients to a fry pan, except the vinegar, and saute until mushrooms are browned.
  2. Add vinegar and continue frying until liquid is mostly absorbed (30 seconds) and has reduced to a glaze.

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