Gluten-Free Coconut Sugar Pecan Pie 

✨ A true southern Thanksgiving tradition that I made more healthy along the way as I learned... 

  • 1 Gluten-free pie crust, unbaked
  • 2 Cups halved pecans
  • 3 Room temperature eggs
  • 1 Cup Organic coconut sugar
  • 3/4 Cup organic maple syrup
  • 3 TBS melted/room temp butter
  • 1/4-1/2 tsp sea salt
  • 1 tsp vanilla extract

Mix the organic coconut sugar, butter, eggs, maple syrup, salt & vanilla well with a whisk.  Stir in 1 Cup of halved pecans.  Lay the remaining 1 Cup of pecans on the bottom of the unbaked pie crust, then pour in the batter.  Bake at 400°F for 20 mins, then lower the temperature to 350°F & bake for another 30 mins.  Let cool before serving & enjoy with family & friends!

Marla's Nearly-Vegan Eggplant Parmesan 🍆

  • 1 Large ripe eggplant
  • 1 Cup of corn meal, or corn meal substitute (ground flax, chia, flour, gluten-free panko, etc.)
  • Organic Tomato sauce
  • Coconut or Extra Virgin Olive Oil
  • Himalayan Sea Salt
  • Cayenne to taste
  • 2 eggs

Peel, slice & salt the eggplant, then set aside covered in the fridge for at least 1 hr.  Rinse it well & dry out as much as possible.  Beat 2 eggs in a bowl, & place cornmeal/substitute in another bowl.  Dip eggplant slices in the egg wash one at a time, then toss & coat in the meal.  Briefly cook the eggplant on each side in hot coconut oil on a skillet to lightly toast, then place into a lightly oiled glass baking dish.  Layer one eggplant slice with a thin slice of vegan mozzarella & a spoonful of tomato sauce, & continue to layer until all slices are stacked & ready to pop in the oven.  Bake at 350°F for 30 mins.  Sprinkle the top with vegan parmesan & let it cool until ready to serve.

OPTIONAL:  Can be served over gluten-free pasta, sautéed garlic spinach or with a salad

Fresh Scissor-Cut Kale & Quinoa Salad Recipe

as Featured on Oprah's "Where Are They Now"

  • 1 Bunch or 10 oz bag of fresh Kale
  • 1 Carrot lightly grated
  • 1/2 Cup of purple cabbage
  • 1 Dozen organic cherry tomatoes, cut in half
  • 2 TBS unhulled sesame seeds
  • 1 TBS pumpkin seeds
  • 1/4 Cup sesame oil
  • 1/2 Cup olive oil
  • 1/2 Cup unsweetened rice vinegar
  • Himalayan sea crystals or sea salt & fresh ground pepper, to taste
  • OPTIONAL: 1 TBS spicy sprouted sunflower seeds with Spirulina 
  • OPTIONAL: 1 Small package or sprinkle of Xylitol or other favorite sweetener 
  • OPTIONAL: Pre-cooked & chilled quinoa

Scissor chop kale & purple cabbage. Grate the 2 carrots on top. Mix sesame oil, olive oil & rice vinegar with the Xylitol, then pour mixture over the kale, cabbage & carrots. Toss in tomatoes. Sprinkle the seeds & add the salt & pepper. Toss all together & let sit 1 hour before serving. 

OPTIONAL: To make it a heartier, higher protein meal, top with pre-cooked & chilled Quinoa to taste.