It’s time to say goodbye! Last post.

Well, it’s been forever since I’ve posted. Life has just been crazy busy! And as the needs of my growing kids change, I have been more committed to being available to them and have had less time to write.

When I first started this website, it was to help moms like me find different ways to help their special needs kids. My kids were small and I had the time to write when they went to bed. Of course, now that they are teens, my bed time tends to be earlier than theirs!

Back then, there were very few websites that were talking about nutritionally dense foods and recipes to help with symptoms associated with Autism Spectrum Disorders. But over the years, there has been as explosion of resources that talk about this very thing.

So, after some soul searching, I have decided that it’s time to move on to different projects and let this website go. I wanted to write one last time to give you the chance to print any recipes you like.

So, feel free to do so. I will likely go dark in about a month.
It’s been a pleasure to be a part of this community.

I wish you all the best.

Books You MUST Read, But Not While Drinking a Diet Coke…

Hey Friends,

Have you missed me? This season of my life has been super busy. I am still cooking and baking away, but finding the time to post about it has been challenging. But I did want to fill you in on a couple of books I’ve read that have great information and should convince you to rethink what you are eating.

The first book…(go get it right now, click here )…is a #1 New York Times bestseller and a finalist for a 2013 Books for a Better Life award.

Written by a neurologist, this book examines and proves with study after study how carbohydrates (both healthy and unhealthy carbs) are destroying our brains.  It shows how grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more. Dr. Perlmutter ealso offers how you can spur the growth of new brain cells at any age and how to remedy our most feared maladies without drugs.  I absolutely recommend this book to anyone who asks me what they should read.


The next book I highly recommend (get it by clicking here), is an epic study written by a dentist. Since I am a dentist, I appreciate that fact. :)
It is an eye-opening read about the importance of whole food nutrition, and the degeneration and destruction that comes from a diet of processed foods.

I can’t say it any better than the Amazon description so here it is:
For nearly 10 years, Dr. Weston Price traveled around the world in search of the secret to health. Instead of looking at people afflicted with disease symptoms, this highly-respected dentist and dental researcher chose to focus on healthy individuals, and challenged himself to understand how they achieved such amazing health. Dr. Price traveled to hundreds of cities in a total of 14 different countries in his search to find healthy people. He investigated some of the most remote areas in the world. He observed perfect dental arches, minimal tooth decay, high immunity to tuberculosis and overall excellent health in those groups of people who ate their indigenous foods. He found when these people were introduced to modernized foods, such as white flour, white sugar, refined vegetable oils and canned goods, signs of degeneration quickly became quite evident.

To see what other books I recommend, click here.

As for the diet coke:

This video sums it up nicely.  As an aside, you’ll note in the video that Phosphoric Acid is mentioned as an ingredient of colas. While watching this video, keep in mind that in dentistry, we use Phosphoric Acid to treat enamel (read: microscopically strip minerals from the tooth) so that we can bond adhesive filling materials to tooth. Which then begs the question, if we know it does that to teeth after a 15 second application, what is Phosphoric Acid doing to your insides when you drink it?!  Watch this video and let me know what you think in the comments section below.

Happy Reading and Viewing!!

Gluten-free Pumpkin Pecan Scones

Gluten-free Pumpkin Pecan Scones
It’s that time again. Even though it’s unseasonably hot in Southern California, the local markets have started to push their Halloween and Fall decor. And frankly, all the pumpkins everywhere just made me have a hankering for pumpkin flavored baked goods. So in the next couple of months, you may see more pumpkin recipes from me.


Here is one that I’m absolutely in love with. If you know me, you know that I am a fan of reducing the amount of sugar in recipes. So you might be surprised that I chose to glaze these scones. You don’t have to use the glaze in this recipe but I have to admit, using the glaze gives these scones an extra amount of pizzaz. So I went ahead and glazed them (and I’m not going to feel bad about it…really).

Gluten-free Pumpkin Pecan Scones
Pumpkin Pecan Scones
2 cups all-purpose gluten-free flour (this time I used Namaste Foods Biscuits Pie Crust and More Mix … I got a good deal on it)
7  Tablespoons sugar (I used Organic Coconut Sugar)
1 Tablespoon baking powder
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
6 Tablespoons cold butter
1⁄2 cup canned pumpkin
3 Tablespoons rice milk
1 large egg (or its equivalent in Egg Substitute)
1/4 cup chopped pecans


Powdered Sugar Glaze

1/2 cup + 1 Tablespoon of powdered sugar
1 Tablespoon rice milk



To Make the Scones:

Preheat oven to 425 degrees F.

Line a baking sheet with parchment paper.

Use a whisk to combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, almond milk and egg. Fold wet ingredients into dry ingredients. Then fold in the pecans. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

Gluten-free Pumpkin Scones

Use a large knife or a pizza cutter dusted with flour, to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

Gluten-free Pumpkin Scones

Gluten-free Pumpkin Scones

Place on a prepared baking sheet.

Gluten-free Pumpkin Scones

Bake for 14 to 16 minutes. Scones should begin to turn light brown.

Place on wire rack to cool

To Make the Glaze:

Mix the powdered sugar and 1 tablespoon rice milk together until smooth. Allow the icing to thicken a little (it will do that if you let it sit for a few minutes) before using it.

When scones are cool, use a spoon to drizzle the glaze over the top of each scone.

Let the glaze set before serving.



*You can make this recipe casein-free by using an all purpose flour blend that does not contain milk powder – read the ingredients of your favorite brand. You would also have to use Ghee or Clarified Butter instead of regular butter.

*You can cut the scones into smaller servings, if you wish to serve more people. The reality in my house is that we just eat two smaller scones instead of one big one, so I save us the hassle and just make big ones. :)

*On the random chance that you don’t eat these all in one sitting….store them in an airtight container to maintain freshness.