What Do You Eat?

Author: Denise Finochiaro

Protein Powder Shake Mix

Protein Powder Shake Mix

Protein shakes are a quick and convenient way to have a healthy breakfast, snack or other meal replacement. But not all protein shake mixes are the same. They vary widely in taste, texture, and ingredients. You can just about bet that any mix you buy […]

Hello Dolly Protien Bars | Whole Food, Gluten-Free

Hello Dolly Protien Bars | Whole Food, Gluten-Free

There are ALL KINDS of protein bar recipes on the Internet.  Many of them included some form of highly processed protein powder which can be REALLY pricey, especially if you are on a budget.  I created this recipe because I wanted a healthy protein bar […]

Fat-Free Vegan Butter Spread

Fat-Free Vegan Butter Spread

When a low-fat diet became a necessity for me several years I go, I had to give up butter, margerine and oily spreads for my breads and toast.  I sure have missed having a nice creamy spread on my fluffy baked goods!  I found several recipes online that used a non-starchy vegetable as a base and it was….well…..so gross!!!  They all had this horrible after taste from the vegetable that was used. 

I was looking for something that would be a neutral palate that could easily be seasoned to taste and still have a good amount of protien, starch and other nutrients.  I found that white beans have all of that and give this recipe the right base.  The best part about this recipe is that you can customize it however you like by adding different spices and seasonings to it for different flavored spreads.

Start by placing 15 oz. of prepared white beans in the blender.  Today I am using navy beans, but any white bean will work.  I am also using my Ninja personal blender cup, but you can use a blender or food processor as well.  Next add 1/2 cup of frozen corn that has been thawed.  If you are using canned corn and beans, try to get the unsalted kind.  If you are using regular salted canned ingredients, you will need to adjust the amount of salt you add to this recipe.

Next add two tablespoons of water  and 1/4-1/2 tsp. of salt, 1/8 tsp. tumeric, and 1/4 cup water to the blender (cup).  Blend until smooth and creamy.  Pour it into a small container and chill in fridge.  Mixture will be pourable a first, but will thicken up as it sit in the refrigerator to chill.

Serve on bread, toast, biscuits, muffins, hot cooked pasta, potatoes or vegetables.  This does not melt and is not work for “frying” or cooking food.


Fat-Free Vegan Butter Spread
15 oz. canned white beans
1/2 cup corn, canned or thawed from frozen
1/4-1/2 tsp. salt
1/8 tsp. tumeric
1/4 cup water

Combine all ingredients in a blender cup or blender or food processor.  Blend until well combined, smooth and creamy.  Serve on bread, muffins, hot cooked pasta, potatoes or vegetables.

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Love life and be well,



Work With Denise

Work With Denise

I am so glad that you are considering partnering with me! If you are looking to stop doing what your doing, so you won’t keep getting what you’re getting in life, then you have come to the right place! Being in the network marketing industry […]

Oven Roasted Italian Vegetable Medley

Oven Roasted Italian Vegetable Medley

This is a super quick and easy roasted vegetable medley that only takes a few minutes to prepare and get in the oven.  I chose canned potatoes and frozen broccoli, because that is what I had on hand at the time.  You could totally use […]

Successful Gluten-Free Baking | Quick Gluten-Free Hamburger Buns

Successful Gluten-Free Baking | Quick Gluten-Free Hamburger Buns


Every other Saturday night is hamburger and french fries night at our house!  Although, I am no longer strictly gluten-free anymore, I found when I did the 30 day clean eating challenge, that I really liked and preferred some of my homemade gluten-free goodies, like my favorite chocolate chip cookies and biscuits, over their glutenous counterparts.


This recipe was literally a quick throw together of some ingredients, a hope and a prayer, at the last minute on a Friday night because I needed a gluten-free hamburger bun for my meatless ground meat burger.  The result was an amazing bun!  This recipe only makes three hamburger buns.  Why?  Because, I only have three ramekin bowls.  If you have more bowls then by all means make more buns.




If you are new to gluten-free baking, I don’t recommend that you do what I did and put a few ingredients together and hope for the best, because chances are you are going to be really disappointed with the outcome.  Gluten-free baking is completely different than non-gluten-free baking.  So, if you are new to being gluten-free I HIGHLY RECOMMEND that you follow a recipe.



To make these amazing buns, first you need to weigh the gluten-free flour and put it in a bowl.  




Next you are going to add the rest of the dry and wet ingredients.


Using a spoon, stir this mixture to combine well.  You will end up with a very thick doughy batter.



Place your ramekin bowls on a small baking sheet for easy transfer to the oven.  Spray the bowls with cooking spray.  Divided the dough into three equal portions in the bowls.  I use a heaping ice cream scoop full of dough.



Next, use a wet spatula to spread and smooth the dough flat into the bowls.



Cover them and set them in a warm place to rise until double in bulk.



Bake at 350 degrees for 25 minutes until they are a light golden brown and fully cooked.  Remove them from the oven and let them sit in the bowls for five minutes.  Remove the buns from the bowls and cool on a wire rack.  This prevents sticking and helps keep the bottoms of the buns soft.  Use immediately or store in an air-tight container for up to three day.  These freeze well.


The buns are thin, but I like mine a little thinner.  They cook more thoroughly and are not dense, dry or gummy in the middle.  Serve this with your favorite burger  and toppings.  For some vegan inspiration, these go great with my meatless ground meat burgers.



Quick Gluten-Free Hamburger Buns     Printer Friendly-Click Here
150 grams gluten-free flour blend
1/2 tsp. salt
1 tsp. xanthan gum
1 tbsp. oil
1 whole egg
1 tbsp. raw honey
1/2 cup warm water

To make these amazing buns, first you need to weigh the gluten-free flour and put it in a bowl.  Next you are going to add the rest of the dry and wet ingredients.  Using a spoon, stir this mixture to combine well.  You will end up with a very thick doughy batter.  Place your ramekin bowls on a small baking sheet for easy transfer to the oven.  Spray the bowls with cooking spray.  Divided the dough into three equal portions in the bowls.  I use a heaping ice cream scoop full of dough.  Next, use a wet spatula to spread and smooth the dough flat into the bowls.  Cover them and set them in a warm place to rise until double in bulk.

Bake at 350 degrees for 25 minutes until they are a light golden brown and fully cooked.  Remove them from the oven and let them sit in the bowls for five minutes.  Remove the buns from the bowls and cool on a wire rack.  This prevents sticking and helps keep the bottoms of the buns soft.  Use immediately or store in an air-tight container for up to three day.  These freeze well.

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Love life and be well,



Lentil Vegetable Loaf

Lentil Vegetable Loaf

I stopped eating ground beef almost five years ago after having my gall bladder removed.  I learned very quickly that my body can no longer tolerate greasy, fatty or fried foods.  It has taken a long time to develop recipes that would replace the ground […]

Successful Gluten-Free Baking | Pancake In A Mug

Successful Gluten-Free Baking | Pancake In A Mug

I have never met anyone that didn’t LOVE a plate of fresh, hot, stacked pancakes oozing with semi-melted butter and almost drowning with pure maple syrup.  Am I right?  Sometimes when I crave pancakes, it is just me at home and I don’t want to […]

Successful Gluten-Free Baking | Denise’s Perfect Chocolate Chip Cookies

Successful Gluten-Free Baking | Denise’s Perfect Chocolate Chip Cookies


Everyone loves fresh, homemade chocolate chip cookies straight from the oven!  Right?  Being gluten-free doesn’t mean you have go without your favorite treats.  Once I finally got the perfect gluten-free flour blend recipe created, I suddenly found that baking gluten-free wasn’t as challenging as it used to be.  As a matter of fact, I haven’t made one recipe with the new flour that we didn’t like or that I had to throw away.  If you are gluten-free, I know you have been there too, crying over your failed baked goods as they go in the trash.

Like I said, I have yet to make anything with this flour that we didn’t like and this chocolate chip cookie recipe is no exception.  We like these cookies so much, that we actually PREFER these cookies over regular chocolate chip cookies!   Even my husband, who is not in any way, shape or form gluten-free and never has been, loves these cookies. How’s that for a win! 


So, if you are needing a good old-fashioned cookie that tastes like grandma used to make, look no further.  I have done all the experimenting for you.  All you need to do now is go make you a batch of my perfect gluten-free flour and then get busy with these cookies.  I promise you won’t be sorry.



First, weigh 260 grams of the flour blend and put it in a bowl and set it aside.  Next, we are going cream our coconut oil and sugars.  You want to measure the coconut oil EXACTLY.  This is important.  You only want 1/4 cup of SOLID coconut oil.  Trust me, if you just eyeball and don’t get an exact measurement and you end up with too much oil, your cookies will be all oily, spread to much in the oven and be not good.  See, I told you I did all the experimenting for you already 😁.  Cream the solid oil and sugars together.  They won’t exactly be creamed, but you want them well incorporated together.


Then, add the eggs and combine everything really well.


Stir in the salt, baking powder AND baking soda.  Don’t use all baking soda or all baking powder.  You need both.  The baking powder gives the cookies a little bit of a rise and helps with texture.  The baking soda helps with texture as well.


Now, we are going to start stirring in the flour blend, a little at a time until it is all mixed in thoroughly.  Your mixture should closely resemble regular cookie dough.  If it is too soft, you can add more flour blend a teaspoon at a time until you get the right consistency, but don’t add too much.  Last, stir in the chocolate chips.  I am using mini chocolate chips from Enjoy Life.  They are gluten-, dairy-, nut-, and soy-free.




Using a small cookie scoop or 1/2 tbsp. drop the batter on to a cookie sheet lined with parchment paper.


Bake in a 350 degree oven for 12 minutes.  Remove from oven and allow cookies to cool slightly before moving them to a cooling rack.


Denise’s Perfect Gluten-Free Chocolate Chip Cookies

1/4 cup solid coconut oil
3/4 cup sugar 
3/4 cup brown sugar
2 large eggs
260 grams gluten-free flour blend
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 cup chocolate chips (raisins or nuts optional)

Preheat the oven to 350 degrees.

Weigh 260 grams of the flour blend and put it in a bowl and set it aside.  Cream the coconut oil and sugars.  You want to measure the coconut oil EXACTLY.  This is important.  You only want 1/4 cup of SOLID coconut oil.  They won’t exactly be creamed, but you want them well incorporated together.

Add the eggs and combine everything really well.  Stir in the salt, baking powder AND baking soda.  
Stir in the flour blend, a little at a time until it is all mixed in thoroughly.  Your mixture should closely resemble regular cookie dough.  If it is too soft, you can add more flour blend a teaspoon at a time until you get the right consistency, but don’t add too much.

Last, stir in the chocolate chips.  Using a small cookie scoop or 1/2 tbsp. drop the batter on to a cookie sheet lined with parchment paper.  Bake in a 350 degree oven for 12 minutes.  Remove from oven and allow cookies to cool slightly before moving them to a cooling rack.

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Love life and be well,

Successful Gluten-Free Baking Series
Denise’s Perfect Gluten-Free Flour Blend
Denise’s Perfect Gluten-Free Chocolate Chip Cookies
Best Ever Gluten-Free Biscuits



Successful Gluten-Free Baking | Denise’s Perfect Gluten-Free Flour Blend

Successful Gluten-Free Baking | Denise’s Perfect Gluten-Free Flour Blend

Several years ago, in the early years of my illness, my doctor suggested I try a gluten free diet to see if my digestive symptoms could be better controlled.  While I didn’t see a ton of improvement, I stayed gluten free for three years.  I […]