Creamy Butternut Squash & Sage Pasta (mostly allergen-free)

I think I surprised myself a bit with this one – because it is SO. DELICIOUS! You’re welcome!

Creamy Butternut Squash & Sage PastaCreamy Butternut Squash & Sage Pasta


  • 1 whole butternut squash, peeled and cut into small cubes
  • 1 medium onion, cut into large chunks
  • 1 tablespoon EVOO (Extra-Virgin Olive Oil)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 20 leaves fresh sage, cleaned and sliced
  • 2 cloves garlic, crushed
  • 8-12 oz.  gluten-free pasta
  • ¼ cup butter or dairy-free option
  • ½ cup chicken/vegetable stock
  • 1 cup full-fat canned coconut milk
  • Optional: add chicken or top with Parmesan cheese


  1. Preheat oven to 425 degrees F.
  2. Coat squash and onions with EVOO, sprinkle with salt & pepper, spread evenly on cookie sheet.
  3. Roast squash and onions for 30 minutes, stirring at 15 minutes.
  4. Start boiling water for pasta – cook according to package directions.
  5. Make sauce: Melt butter in medium skillet over medium-low heat. While simmering, add sage and garlic. Sauté 2 minutes. Whisk in coconut milk, broth, and ½ teaspoon salt. Simmer 5 minutes. Let cool 5 minutes.
  6. Remove roasted vegetables and let cool 5 minutes.
  7. Reserving a ½ cup vegetables for garnish, puree remaining roasted vegetables and sauce using a food processor.
  8. Mix sauce and pasta in the sauce pan.
  9. Add garnish to individual plates and top with Parmesan cheese (if desired).

Super Easy Egg Bake

I really hate cooking in the morning. Like I really really dislike it. But I know that breakfast is such an important meal. What I have been doing recently is making an egg bake on Sunday and then eating it each morning for breakfast during the week. Below is a picture of what I initially tried to do: make individual serving sizes. This was a disaster. Not only was it difficult to clean up these muffin tins, but it was so much more time consuming. That is definitely not easy. So I have modified it since then to simply use a 9×13″ glass baking pan and cut into 6 or 8 pieces.

Super Easy Egg Bake
Super Easy Egg Bake


  • 12-16 eggs
  • 3 tomatoes – diced
  • 3/4 cup full fat cottage cheese
  • 1 bag frozen broccoli – steamed (or microwaved in safe bag)
  • 1 package (8 oz.) mushrooms – sliced
  • 1/2 package (2 tablespoons) chives – chopped
  • About 10 oz. shredded cooked potatoes (hashbrowns – be sure nothing is added)
  • 1/2 cup shredded extra-sharp cheddar cheese
  • 1/2 cup salsa
  • salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Steam broccoli.
  3. Cook/thaw potatoes.
  4. Prep other veggies.
  5. Add all ingredients to large bowl.
  6. Grease 9×13″ pan with butter.
  7. Put mixture in greased pan.
  8. Bake for 1 hour.
  9. Cool and cut into 6 or 8 pieces.

Allergen-Free Tropical Carrot Smoothie

Yum. Yum. Yum.

Trust me on this one. It may sound like an interesting combination, but it’s delicious. It’s my second morning making it for breakfast.

Tropical Carrot Smoothie {Espinosa Kitchen}

Tropical Carrot Smoothie



  1. If using frozen fruit, heat in microwave for about 45 seconds to soften fruit. Add to blender.
  2. Top with lime juice and protein powder.
  3. Finally, add carrot juice and coconut milk.
  4. Blend.

*I usually make my breakfast smoothies in the evening and store in the fridge so I can grab and go in the morning. Works really well!

Gluten-Free SunButter Protein Cookies

Who doesn’t love cookies? I definitely love my fair share of cookies, but I don’t love my fair share of sugar. I heard of this 3-ingredient peanut butter cookies and figured I’d give them a try, but I needed to make my own modifications to healthify. (Can we just pretend “healthify” is a word?) I looked at my available ingredients and considered the strict elimination diet I’m currently following. Here is what I ended up making… and they are pretty delicious if I don’t say so myself! I hope you also like them.

gluten-free sunbutter and protein cookies (Espinosa Kitchen)



  1. Preheat oven to 350 degrees F.
  2. Prepare flax-egg if using.
  3. Grease baking sheets with coconut oil.
  4. Mix ingredients together.
  5. Spoon onto cookie sheet.
  6. Bake 10 minutes.

Optional: add Enjoy Life chocolate pieces if desired.

Strawberries and Coconut Cream

After working with a dietitian, I am starting to see the benefit of the bed-time snack. As Dietitian Cassie points out, eating a bedtime snack can balance your blood sugar levels while you sleep, helping you sleep better as well as supporting your metabolism. She advocates for only eating a fat with a carbohydrate and staying away from protein before bed.

Being on this elimination diet has me pretty particular about what I can eat, but I am thrilled to say that this is so delicious! When I discovered coconut cream, I swear the clouds parted and the sun shined through.

Strawberries and Coconut Cream (Espinosa Kitchen)

Strawberries and Coconut Cream


  • 1/4 – 1/2 cup Coconut Cream
  • 1 teaspoon vanilla extract (try other extracts too, such as lemon!)
  • Handful of fresh strawberries, sliced (or other berries)


  1. Mix coconut cream with vanilla extract.
  2. Top with strawberries.

NOTE: Coconut cream and coconut milk are not the same thing. I like Trader Joe’s for the minimal cost of about $1.50/$1.70 or so a can. If you don’t have a Trader Joe’s near you, you can buy Native Forest brand on Amazon; however, the cans are smaller. If neither of these are a good fit for you, you can make your own using coconut milk; this again will be less than what you get at Trader Joe’s.

Once you start eating coconut cream, you’ll begin to wonder how you lived without it!

Allergen-Free French Onion Soup

8 p.m. is a little late to still be waiting on dinner, but I suppose when you cook every night, it ends up being that late anyway.

French Onion Soup (Espinosa Kitchen)

French Onion Soup

(adapted from Cook Yourself Thin)


  • 1/4 cup Extra-Virgin Olive Oil
  • 3-4 large onions, halved lengthwise and cut into 1/4-inch-thick slices crosswise
  • 4 sprigs fresh thyme – separated from stems
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup dry white wine
  • 4 cups low-sodium chicken stock/broth
  • Allergen/Gluten-Free Bread in a mug (optional)
  • 1 large slice Gruyere or provolone cheese (for those without allergies or sensitivities)
  • 2 Chicken Sausages (Trader Joe’s Spicy Jalapeno)


  1. Heat the oil in a large pot over medium heat.
  2. Add onions, thyme, bay leaves, salt and pepper. Cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes.
  3. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes.
  4. If using cheese, add allergen-gluten free bread (if desired) to an oven-safe bowl filled with soup and top with cheese. Melt using broil until cheese is melted. Careful not to burn.
  5. If not using cheese, use allergen/gluten-free bread for dipping on the side.
  6. Saute the Chicken Sausage (1 per bowl of soup) and add to the soup for a balanced meal and extra flavor!