Summer Orzo Salad

Summer Orzo Salad

Summer Orzo Salad

Orzo is a great option for people who are gluten intolerant.  This salad is quick, easy and much healthier than traditional pasta salad.  Add any greens or fresh herbs you have on hand, this salad is very versatile.


2 Tbsp stoneground mustard

2 Tbsp white wine vinegar

1/4 C extra virgin olive oil

1 Tbsp honey

Sea salt

Black pepper


1 Tbsp olive oil

3 C cooked orzo

1 Zucchini chopped roughly

1 Cucumber chopped roughly

1 C sugar snap peas halved

1 Jalapeño sliced thinly

1/4 C basil chopped finely

Sea salt

Black pepper


Whisk together all ingredients for dressing and set aside

Cook orzo according to package

Drain, mix together with dressing

In a large skillet heat oil over medium

Add zucchini, snap peas, and jalapeño

Cook for about 5 minutes until zucchini is starting to soften

Add zucchini mixture, cucumber, sea salt and pepper to orzo

Refrigerate for at least 30 minutes


Print Recipe

Summer Orzo Salad greenorzo3

Non-Dairy Alternatives

Dairy alternatives

Non-Dairy Substitutes

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I have never been able to eat a lot of dairy so you can imagine how happy it makes me that so many non-dairy substitutes are available and most grocery stores now.  There are so many to choose from, below I have listed a few of my favorites.

Unsweetened Almond Milk

(Everyday milk replacement, cereal, baking (sweet), drinking)

Even though I buy unsweetened I still find it slightly sweet, so this milk is great for baking and using in anything sweet.  It has low calories, even less than skim milk, low carbs and is high in omega-3 fatty acids, calcium and vitamin E.  It is super easy to make yourself too!

Flax seed milk

(Savory baking, scrambled eggs, soups, sauces)

I think flax seed milk tastes the most like dairy milk out of any of the milks.  I use this for anything savory.  It is creamier than a lot of the other milk alternatives so it goes great in soups and sauces.  It is also cholesterol free, lactose free, gluten free and has omega-3 fatty acids, vitamin A, B 12, D and calcium.

Greek Cultured Coconut Milk

This is a great alternative to dairy yogurt.  It still contains live cultures but is soy, gluten and dairy free.  I use this in place of traditional dairy yogurt, sour cream and mayonnaise.

Nutritional Yeast

I have not found a cheese replacement I love, but nutritional yeast does add a cheesy taste to sauces and meals.  You can sprinkle on top of dishes to add flavor, stir it into potatoes or polenta and add it to almost any pasta dish to develop great taste without adding cheese.  Nutritional yeast has that name for a reason too, it contains folic acid, B-vitamins, selenium, zinc and protein. You may have to visit your local health food store to find this.

Olive Oil

I use olive oil everyday! I hardly ever use butter, I normally always substitute it with olive oil or coconut oil.  If you are cooking at high temperatures you will need to use an oil with a higher smoking point such as grape-seed oil.

Luna & Larry’s Coconut Bliss Ice Cream

Everyone needs a treat! I like this non-dairy ice cream more than any others I have tried and even prefer it to dairy ice cream. My favorite flavors are Naked Almond Fudge and Mint Galactica. Try it, you won’t be disappointed!

Cauliflower “Breadsticks”

What you’ll need:

1 head of cauliflower grated or pulsed in the food processor until it’s the consistency of couscous rice

1 egg (or egg substitute)

2 C mozzarella grated and divided 

2 tbsp Parmesan cheese grated 

2 tbsp Italian seasoning 

1 tsp sea salt divided

1 tsp garlic powder

What you’ll do:

Pre-heat oven to 400

Place cauliflower in a large saucepan and cover with water, bring to a boil and steam until tender about 5 minutes. Alternatively cook cauliflower for 2 minutes in the microwave in a microwave safe dish

Let cool

Drain excess water by squeezing the cauliflower in cheesecloth or a dish towel, remove as much water as you possibly can

Combine drained cauliflower, egg and 1 C mozerella, Italian seasoning, garlic and 1/2 tsp salt 

Line a loaf pan with parchment paper and grease

Spoon cauliflower mixture into the loaf pan and press down firmly 

Bake for 35-40 minutes or until golden brown

Remove from oven, and loaf pan by flipping the breadsticks over on a baking sheet then top with remaining mozerella and Parmesan cheese. Sprinkle with remaining salt

Bake for an additional 10 minutes or until cheese is bubbling 

Remove from oven, cut into strips

I served mine with tomatillo ranch dressing 


White Bean and Kale Soup

Kale White Bean Soup

What you’ll need:

1 tbsp olive oil

1 white onion chopped

1 clove of garlic minced

1 green bell pepper seeded and chopped roughly

3-4 celery stalks chopped

2 C vegtable stock

1 can white kidney beans drained

1 bunch of kale cleaned and taken off stems

1 C brown rice cooked

1 tsp ground turmeric

1 tsp sea salt

1/2 tsp black pepper

What you’ll do

In a medium skillet over medium heat olive oil and add garlic, onion, bell pepper and celery

Cook about 5 minutes until softening

Add vegtable stock, kidney beans, turmeric, salt and pepper

Reduce heat and simmer for 30-45 minutes

Right before serving pour in kale and cover

Wilt kale for 2-3 minutes

Scoop in brown rice

Season with red pepper flakes if wanted


Breakfast Sandwich

Breakfast Sandwich

What you’ll need:  Serving 1 sandwich

1 Bagel (I use green chili bagels)

2 eggs

2-3 tomato slices

2-3 red onion slices

1 wedge of reduced fat swiss cheese babybel

What you’ll do:

Toast the bagel

Fry the eggs until yolk is hard

Spread the cheese over the bagel

Add the tomatoes

Add the onion and the egg


{Free} Downloadable Recipe Cards

Free Downloadable Recipe Cards


Free Downloadable Recipe Cards


Danielle Golinski of was nice enough to make these downloadable recipe cards.  I am in love with them!  I hope you love them as much as I do.  There is something about having a handwritten recipe that makes it a little more special.  I love baking/making things for people and giving them the recipe along with it.  Be sure to check out Danielle’s website, she is amazing!! Please downlaod and enjoy.


Kaceytess recipe card baked goods printable


Kaceytess recipe card dinner


Kaceytess recipe card lunch


Kaceytess recipe card salad

Veggie dogs


What you’ll need:
1 package of veggie dogs
1 jalapeño chopped finely
1/4 white onion chopped
1 vine ripened tomato chopped
Deli mustard
Whole wheat buns
1-2 dill pickle spears chopped

What you’ll do:
Grill the veggie dogs in a pan until golden brown

Fix your dog however you like!!


Vegan Pineapple Key Lime Pie


What you’ll need:

1 C almonds
1/2 bag (3 oz) dried apricots
2 Tbsp melted coconut oil

1 C cashews soaked for 30 min
1 bag dried young coconut
1/4 of a fresh pineapple chopped
5 limes juiced and zested
1/2 C agave nectar
1/2 C coconut milk (more if needed)
1 avocado

What you’ll do:

For the crust blend almonds, apricots and coconut oil

Spoon into individual ramekins or a glass pie dish

In a blender mix cashews, milk and agave nectar until smooth

Add pineapple, limes, zest, coconut and avocado

Blend for 1-2 minutes

Pour lime mixture over the crust

Freeze for 2 hours or until hard