Fergie’s Asian Noodles 

I discovered kelp noodles a while back and have been obsessed ever since … they add a delicious texture to gluten free noodle dishes like no other.  I am always searching for ways to make my families meals more nutrient dense ! Here is my take on a scrumptious meal that will sure to become a favorite in your home! 

Fergie’s Asian Noodles 

1 spaghetti squash, roasted or steamed, cooled and threaded

1/2 red onion, thinly sliced 

3 carrots, sprilaizied or cut into match sticks 

3 green onions, thinly sliced 

1 package kelp noodles 

1/4 cup Tamari, soy sauce or coconut aminos 

3 teaspoons fish sauce (omit if making vegan) 

2 teaspoons sesame oil 

1-2 teaspoons Asian hot sauce 

3 eggs 

4-6 tablespoons avocado or olive oil 

  • Heat oil and sautée onions, green onions and carrots. 
  • In separate pan, or if your pan is big enough, scramble eggs. 
  • Add the spaghetti squash and kelp, and spinach mix well. 
  • Add Tamari, fish sauce, sesame oil and hot sauce 
  • Combine well and serve nice and hot! 







Cinnamon Sesame Hemp Granola 

I ordered a pound Raw Organic Sesame seeds and I just about fell over at how huge the bag was!!!! So I’ve taken advantage of my current over abundance of Sesame Seeds to experiment ! This Granola is delisicous! So crunchy and tasty. 

1 cup raw oats 

1/2 cup sesame seeds 

1/2 cup Hemp seeds 

1/2 cup slivered almonds 

1 heaping tablespoon ghee 

1 heaping tablespoon coconut oil 

1 tablespoon Cinnamon 

1 teaspoon vanilla 

1/2 teaspoon sea salt 

1 tablespoon maple syrup 

1 tablespoon coconut sugar 

  • In a large bowl combine oats, sesame seeds, hemp seeds and almonds. 
  • Melt the coconut oil, ghee, coconut oil, cinnamon, sea salt and maple syrup in a small saucepan. 
  • Pour over the dry ingredients and mix well. 
  • Spread on a parchement covered sheet pan. 
  • Bake at 250 degrees until golden brown… turn and mix every 10 minutes … it usually takes around an hour or so.
  • Once completely cooled sprinkle coconut sugar and pour into large mason jar and store on counter for up to 7-10 days 

Green Chile Chicken Cassoulet 


This dish is amazing! A one pot wonder! Seriously so simple anyone could make it! 

15 organic chicken drumsticks

1 large onion, diced 

8 garlic cloves, minced 

6 carrots, peeled and cut into chunks 

1 Serrano pepper, minced 

1 cup hatch Chile, roasted, peeled and chopped 

4 cups chicken stock (I used homemade) 

1/2 cup white beans, sorted and rinsed 

1 tablespoon sea salt 

1 teaspoon ground pepper 

1/4 cup fresh cilantro 

  • Combine all ingredients except cilantro in large Dutch oven. 
  • Bring to a boil and then reduce heat to medium low and cook covered for 1 1/2 hours. You can also cover and place in a 350 degree oven for 1 1/2hour. 
  • Sprinkle with cilantro before serving ! 
  • You can also prepare in crock pot or instant pot! 

Cashew Chia Cinnamon Pudding 

I make chia pudding often but my daughters needed something a bit more nutrient dense… a bit more filling with a bit more texture.  This turned out just as thick and rich as I was hoping it would… don’t forget to check out the Cinnamon Sesame Hemp Granola recipe. 

1 cup raw cashews 

1 can coconut milk (canned and full fat only) 

1/2 cup maple syrup 

1 tablespoon Cinnamon 

1 tablespoon vanilla 

1/2 teaspoon sea salt 

5 tablespoons Chia Seeds 

  • Boil 3 cups of water
  • Pour boiling water over cashews and allow to soak for at least 20 minutes 
  • After 20 minutes drain water and pour cashews into high power blender 
  • Add 1 can of coconut milk, maple, cinnamon, vanilla and sea salt. 
  • Blend until smooth
  • Pour into container and whisk in Chia seeds.  
  • Refrigerate overnight 
  • Serve topped with Granola and some fruit !