Low Carb Crunchy Flax Crackers

Thanks to blood sugar issues, I gotta watch my carbs.  But I love crunchy food!!!

Good thing I found flax crackers. The first few times I made these, I made them with regular flaxmeal, and I gotta say, the smell was not . . . appetizing.  Then I found Golden Flaxmeal from Bob’s Red Mill and now I’m making these every two weeks or so.  When I have a craving for something crunchy (which is like, nearly every day!), this is my go to snack.  I’ve even taken them on business trips in a tupperware in my suitcase. Watch TV in the hotel room and have a crunchy snack!

not worried about carbs? that’s cool. these are gluten free, vegan, and paleo-friendly. It’s just flax, water, and spices.  What could be easier??  nothin’, that’s what.  Nearly every recipe you find online will be 2 parts flaxmeal to one part water. But beyond that, that’s where you can get creative!

flax crackers are done

Flax Crackers

you’ll need: Mixing bowl, fork, unrimmed cookie sheet, parchment paper

1 cup Flaxmeal (I like Bob’s Red Mill Golden Flaxmeal)

1/2 cup water

salt & pepper to taste

couple of shakes oregano

pinch dried crushed rosemary

flax crackers ingredients


Preheat oven to 400.  Line an unrimmed cookie sheet with parchment paper. The parchment paper is non-negotiable. Keep reading, you’ll see why.

Combine all ingredients in a bowl, and mix well with a fork. The mixture will be very, very wet.  Let it sit uncovered for about 10 minutes, so that it dries out a tiny bit and so the flaxmeal can absorb more of the water.

flax mixed

Most of the recipes I’ve seen online call for you to roll out the “dough” on a greased countertop, with a greased rolling pin. Seriously? Roll this stuff out? Are you kidding??? This isn’t dough, it’s batter!  Trust me when I say this stuff is WAY too sticky to roll, and it is not worth the hassle. Use a fork to put a blob on your parchment paper lined cookie sheet, and use the fork to smush and smear it down into a very thin layer. The thinner you can get it, the better.   See how wet this is? Can you imagine putting this right on your cookie sheet?  yep,  parchment paper is your friend!

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A fried egg makes everything better

A fried egg really does make everything better.

I donated blood yesterday, and spent most of yesterday afternoon snoozing on the sofa and eating everything in sight. I have an epic bruise on my arm today! Now that I’ve got some energy back, I wanted to make some comfort food.  Which means eggs!   This recipe makes enough for one, but it is easily scaled up.


1/2 bunch swiss chard, cleaned very well

1/2 sweet pepper, diced

butter and or oil, 1/2 tbsp

1 garlic clove, minced

a little bit of minced ginger, optional

salt and pepper

1 egg

Cut the stems from the chard, and cut stems into small pieces.  Heat the  butter or oil in a skillet over medium heat, and saute the stem pieces, stirring occasionally. After a few minutes, add in the diced sweet pepper  and cook for another 5 minutes.  The stem pieces will give up some moisture, and will shrink up a little bit like onion does when you saute it.

While that is going, roll up the large chard leaves into a tight tube and very thinly slice the tube so that you get thin ribbons of chard.  Into the skillet add some black pepper and salt, and stir in the garlic (and ginger, if using). When the garlic and ginger become fragrant, dump in all the chard ribbons and stir them in.  They will wilt very quickly. I like my greens very wilted, but at this point the veggies are done at whatever level of wilted you like.  once cooked down to your preference, put all the greens from the frying pan into a bowl.

Crack and egg and fry it in the oil and moisture that’s left in the frying pan. You can add more oil if you need to, but you should have enough.  Put your fried egg on top of your grees in your bowl, and enjoy!


greens n eggs








This is too yummy to be called “Legume Salad”.

Legume salad does *not* sound appetizing.  Neither does bean salad.

Help me come up with a name for this delicious salad that’s a combination of chickpeas, green lentils, veggies, and a magical salad dressing.  Because seriously,   chickpeas + green lentils + what’s in the fridge has become my new favorite healthy dish.  It’s a salad that’s easy to change up based on what’s in season and what you’ve got sitting around.  This time, my delicious stuff included Kalamata olives, parsley, craisins, and cucumber. The salty sweet combination of olives and craisins is incredible! Can you imagine this with cubes of roasted sweet potato?  That sounds amazing!



This is just a base recipe, so  feel free to change up some of these ingredients and amounts based on what you have, and flavors you like.

1/2 cup green lentils

1 can chickpeas, drains

a few tablespoons chopped parsley

2 tbsp chopped pecans (Because I’m lazy I buy them pre-chopped. Hello baking aisle!)

1/2 cup halved kalamata olives (you can buy these pre-chopped too!!)

small handful of craisins

half a cucumber, diced

1 celery stalk, diced

2 green onions, sliced very thin

secret sauce*

Cooking green lentils is a little like cooking pasta  – you are going to drain  them at the end, so the exact amount of water you start with doesn’t matter.  You want the water to completely cover the lentils by a few inches. I filled my small 6 cup saucepan just shy of halfway with water, so I used, erm, about 2.5 cups?  Anyways, bring your pot of water to a boil, and gently add the green lentils so as to not break the boil. Simmer with the lid mostly covering the pot for about 20-25 minutes, until the lentils are tender.  drain in a colander.

In a large bowl, combine cooked lentils with all other ingredients except the secret sauce.  Season with some salt and pepper, but don’t go crazy because the secret sauce has salt and pepper in it too.


Are you ready for the secret sauce? At it’s most basic, this 4 ingredient salad dressing (plus salt & pepper) combines pantry ingredients you already have.  If, like me, you’ve discovered infused oils and vinegars, well then, you’ve got an epic secret sauce in the making.


Other than using flavor infused oils, the true secret is honey.

Yes, honey.  put it in your vinaigrettes, and you’ll never look back.



Because I’m slightly obsessed with flavor infused oils and vinegars, what you see here is the Tuscan Herb oil from Fustini’s,  the Summer Peach balsamic vinegar from The Pantry, random honey from the grocery store, and lemon juice.  If you’ve never experienced the joy that is flavor infused olive oil, please, please find some! you won’t regret it! The secret to this salad dressing is honey, and making it couldn’t be simpler:

1/4 cup olive oil, can be all regular olive oil, all flavor infused oil, or a combination

2 tbsp white balsamic vinegar – again, if you can find flavor infused balsamic, you’ll be a happy camper!

splash of lemon juice

1/2 tbsp honey

salt and pepper

mix very well with a whisk. Then mix it again.  As we’re all used to, the oil and vinegar at first will not want to mix, but the honey will help everything stick together, and you end up getting a better blend once the honey is in there. Alternately, you can put all the ingredients in a mason jar and shake shake shake shake it up. Be warned you’ll need to really get up in there with a spatula,  since the honey is gonna stick to the inside of the jar.


Pour secret sauce on your legume salad (really! I need a better name!!), stir it all up, and chill for at least an hour.