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      Gluten Free Dutch Baby

      650 488 Curry Girls Kitchen

      This Gluten Free Dutch Baby has quickly become a household favorite. Also known as German pancakes or puffed pancakes… Dutch babies are basically baked pancakes, but a description like that doesn’t do this baby justice! Dutch babies have the consistency of a crepe and doughy like donuts. If that doesn’t make you want stop what you’re doing to make this immediately, we don’t know what would!

      Our dear friend Pamela Salzman’s Dutch baby pancake recipes, as well as Allison’s from A Girl Defloured, were our inspirations. It took quite a few tries to get this recipe as delicious as it is! We used quite a few gluten free flours and dairy free milks to get this exact recipe. The first few gluten free Dutch babies didn’t rise like we wanted or the consistency was too dense. In the end we found that less flour with almost equal parts liquid gave us this baked gold!

      We hope you enjoy our recipe as much as we do! Scroll down for the full recipe and watch our recipe video below.


      Gluten Free Dutch Baby

      2 Tbsp Butter, unsalted (or coconut oil for dairy-free)
      3 large eggs, room temperature
      ½ Cup and 2 Tbsp almond milk
      ½ Cup of cup for cup gluten free flour blend (we used Pamela’s dairy-free bread and pancake mix)
      ¼ tsp Celtic sea salt
      1 Tbsp Coconut sugar
      2 tsp Vanilla extract
      Optional toppings: maple syrup, fresh fruit, jam, fresh coconut whipped cream, melted coconut mana/butter, melted cacao spread, or melted chocolate (we love Eating Evolved)


      Method to Make Gluten Free Dutch Baby

      – Preheat the oven to 425 degrees. Place the butter in a cast iron skillet or pie plate and heat on stove top until butter has melted. Swirl melted butter around the sides of the skillet.
      – Add eggs, almond milk, gluten free flour, salt, coconut sugar, and vanilla to a blender and process for 1 minute.
      – Pour batter into the skillet with the melted butter and bake until puffed and set, about 20 minutes.
      – Serve immediately with desired accompaniments. The Dutch baby will deflate as it cools, but not to worry! It is still delicious!!

      NOTE: Room temperature ingredients truly make the pancake rise the best.

      Gluten Free Winter Harvest Muffins

      650 488 Curry Girls Kitchen

      These Gluten Free Winter Harvest Muffins are a perfect breakfast on-the-go! Filled with fiber, veggies, and fruit, they are both nutritious AND delicious.

      A dear friend introduced us to Family Food on the Table’s Harvest Muffins a while back. Since then we have made these muffins countless times on yoga retreats and in our home. Over time we modified the recipe for our preferences and now get to share our version of this harvest muffin with you!

      On cooler winter mornings, we love starting our day with warm breakfast. For most, oatmeal is the usual suspect. Dr. Axe wrote a great article “Are Oats Gluten Free?” which we recommend reading. However, there are SO many other wonderful options to add variety to your morning! Our Creamy Quinoa Porridge, buckwheat hot cereal, and even this modified oat recipe are different warm breakfasts.

      We hope you enjoy these muffins as much as we do! Scroll down for full recipe and watch our recipe video here. XO


      Gluten Free Winter Harvest Muffins

      Makes 12 muffins

      3 Cup Gluten free rolled oats (old-fashioned work too)
      ¼ Cup Pecans, chopped
      1 Tbsp. Baking powder
      2 tsp. Cinnamon
      ¼ tsp. Celtic sea salt
      2 Bananas, mashed (preferably ripe)
      2 Eggs
      ¼ Cup honey or coconut syrup
      2 Small zucchini, grated and squeeze out excess water
      ½ Cup Fuyu persimmon pulp, needs to be like pudding (can substitute apple sauce)
      ½ Cup Almond milk
      1 tsp. Vanilla extract
      ¼ – ½ Cup Blueberries, fresh or frozen (we use fresh)
      Coconut oil

      Method ~ How to Make Muffins:

      – Pre-heat oven to 375 degrees.
      – In a bowl, combine all the dry ingredients from oats to Celtic sea salt. Mix well and set aside.
      – In another bowl, mash bananas and then add remaining wet ingredients from eggs to vanilla extract. Mix well.
      – Add dry ingredients into wet ingredients and mix until completely combined.
      – Gently fold in blueberries and set aside.
      – Grease muffin tins with coconut oil and add mixture in.
      – Bake in oven for 20-25 minutes until golden brown.
      – Remove from oven and let cool. Store in fridge to last longer.

      Paleo Chocolate Covered Cookie Dough Bites

      625 650 Curry Girls Kitchen

      Paleo Chocolate Covered Cookie Dough Bites while cleansing, yes please!! It’s the middle of January and we just started our Cleansing with Food workshop; a 3-week program that helps you figure out what foods work best in your body, and can heal your body through food. It is not your average cleanse… hence the title, Cleansing WITH Foods. It includes LOTS of delicious recipes just like these sweet, beneficial, bites!

      Covered in chocolate, these beneficial fat bites taste just like cookie dough. They are sweetened with coconut sugar, a low glycemic sweetener, which contains trace amounts of vitamins, minerals and phytonutrients like iron and zinc. You can add chopped nuts, and when you’re not cleansing add Enjoy life mini chocolate chips inside for extra indulgence! These are great if you are Paleo or following a Ketogenic diet. We have learned a lot about Ketosis and Ketogein diets from Dr. Hyman, Dr. Axe, and Dr. Mercola.

      Enjoy these feel good treats whenever! Scroll down for full recipe and watch our recipe video here:


      Paleo Chocolate Covered Cookie Dough Bites

      Makes about 10 bites

      ½ C cacao butter*, melted

      ½ C coconut sugar

      1 tsp. vanilla extract

      ¼ C coconut Flour

      ½ C Paleo flour blend, we like mixing hazelnut and almond flour, use Bob’s red mills, or Pamela’s blends.

      1-2 Tbsp. almond milk

      Pinch of salt

      *Optional substitution: you can also use coconut oil or coconut mana instead of cacao butter

      Chocolate coating:

      2 bars Eating Evolved chocolate bars, melted

      Method How to Make Paleo Cookie Dough Bites:

      – Melt cacao butter in a small sauce pan. Set aside.

      – In a small bowl combine coconut and paleo flours, sugar, vanilla, salt, melted butter, and 1 tablespoon of almond milk at a time until all combined to a cookie dough consistency.

      – Once cookie dough is mixed, form into 1 tablespoon bite sized balls and place onto a parchment lined baking sheet. When finished, place bites into fridge while you melt chocolate.

      – Next melt Eating Evolved chocolate bars using a double broiler. Stir occasionally until liquid. Remove melted chocolate from heat.

      – Dip cookie dough bites into melted chocolate using tongs. Roll around until completely covered and place bites back onto the parchment lined baking sheet. Continue until all covered in chocolate.

      – When finished, place tray into refrigerator to harden chocolate for at least 30 minutes.

      – Enjoy immediately! Keep stored in fridge. These can last up to 3 weeks or longer!

      Salted Caramel Smoothie (Dairy Free)

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      Salted Caramel Smoothie is one of our newest clean smoothie creations from Curry Girls Kitchen, and is this year’s most delectable dairy free cleansing breakfast drinks yet! It’s a must try. It doesn’t matter if you’re cleansing or not.  This deliciously decadent smoothie is great warm, room temperature or chilled. And yes, it’s a wonderful “cleansing” smoothie, however our salted caramel smoothie not only is for our morning pleasure, it’s also great as a mid day pic me up snack instead of grabbing for another cup of coffee or a sweet treat!

      The inspiration behind our Salted Caramel smoothie was none other than the universally beloved salted caramel ice cream.  Unfortunately, our family’s bellies don’t do well with cow dairy.  The GREAT news is… there are tons of new products that are dairy free and taste amazing! There are some wonderful coconut flavored ice creams such as Nada Moo, and Coconut Bliss.  We are forever grateful to these great food manufacturers who made such awesome high quality dairy free ice creams.

      So while we are cleansing, a little indulgent smoothie, or so it seems, makes our morning breakfast ritual all the more special. Add your favorite vanilla protein powder or not.  Sit and relax as you sip the wonderful, flavorful , makes me so happy, salted caramel smoothie any time~ even if you aren’t cleansing. You deserve it!

      Not into Salted caramel? Try Curry Girls Kitchen’s Clean Chocolate Almond Joy Smoothie~ that too will delight your tastebuds!

      Watch our newest recipe video below.

      Salted Caramel Ingredients:

      1 C Coconut water

      1 C almond ( lowest sugar) or hazelnut milk

      2 Tbsp. coconut cream

      2-3 pitted dates

      2 Tbsp. chia seeds

      ¼- ½  tsp. coconut nectar

      1/8 -1/4 tsp. sea salt

      1 Tsp. vanilla

      More coconut nectar for drizzle

      Method for Making Your Salted Caramel Smoothie

      Add all ingredients into your blender and blend until smooth. Blend for 1 minute. If you’d like it cold, add a handful of ice cubes.

      Drizzle top with coconut nectar.






      “No Bone” Broth (Vegan)

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      Reap the many rewards drinking this delicious tasting nutrient rich vegan “NO BONE” broth. It’s ready to serve in just 2 hours!

      Our No-Bone Broth rivals animal based broths both in taste and in benefit! Who knew! I was inspired to create a flavorful mineral rich stock that had tons of nutrients as well as flavor for Annie, Meg’s mostly vegetarian sister and our videographer. Heading into winter we all need to have our ammunition ready should sickness strike.  This “No Bone” broth is super tasty on it’s own, and is fantastic to enhance your favorite soup recipes.

      Looks like bone broth and chicken stock. Has amazing flavor and benefit!

      Meg and I believe there is not one size fits all to living a healthy lifestyle. Everyone has their own preferences and beliefs. Eventually we learn what works best for our own body. Having choices is what we are all about, and we love sharing all that we learn with you! We love our chicken bone broth and many say it’s one of the best tasting stocks. However to satisfy our many veggie lover plant based vegan friends and family we created this “NO Bone” broth for you. And it delivers both in taste and benefit. It’s also great to use as the base in our Healing Soup.

      If you’ve noticed lately, grocery stores are inundated with bone broth products, and for good reason! There are so many great properties in drinking, sipping or slurping this super broth. After really hunkering down, I visited some of our favorite vegan and plant based websites and cookbooks to get inspired.  I was super excited to learn about the plethora of vegetables and sea vegetables that actually help our body produce the immune boosting, collagen building, anti-inflammatory nutrients that we get from bone broth!

      Two major health benefits from drinking “no bone” broth and bone broth soups are;  it  strengthens our immunity, and helps build collagen.  Why collagen? Collagen not only reduces inflammation in our gut, it supports healthy digestion, joints, bones, hair, nails and skin. As we age, our collagen supply decreases. Drinking bone and “No bone” broths like these help our body rebuild and replenish it’s collagen levels. As an alternative to bone broths, we’ve added seaweed, turmeric, ginger and healthy fats such as olive oil to gain similar value.

      added ingredients that would have equal merit when it came to taste and nourishment! Everyone who tried the soup was blown away by it’s deep rich flavor and color that came from pre-roasting the vegetables and by adding the golden beets.  Not only does it taste great, it takes a fraction of the time and cost to prepare. This broth is also 100% Clean too, just in time for our cleansing workshop. Lots of wonderful bonuses!

      Delight yourself this winter with our newest recipe video below. We promise it will truly nourish your heart and soul.

      Keep scrolling down for the full recipe. And start stocking up your freezer with this No Bone Broth.

      Best containers to freeze in? Glass is our first choice or a BPA free durable plastic. However we found these airtight lids that fit all Ball and Mason jars that work great for freezing soups. Remember to always leave a a couple inches of space in your containers when freezing as the liquids expand. Here are some great lids and storage containers we use.

      Should you need a vegan NO Bone Broth in a pinch our favorite store bought brand is Imagine Foods!


      Makes 3 ½ Liters or about 8 cups of broth.


      ½ lb. shiitake mushrooms, rough chopped

      ½ Maitake mushrooms, quartered

      1 bunch oyster mushrooms, rough chopped

      2 pieces kombu or wakami sea vegetable, left whole

      2-3 large or 5 small brown onions, rough chopped

      1-2 shallot, rough chopped

      5 green onions, rough chopped

      4-5 large unpeeled carrots and rough chopped

      2 parsnips, peeled, rough chopped

      1 and ½ golden beet, rough chopped

      3 celery stalks plus leaves, rough chopped

      1 cup or more chopped leek tops, rough chopped

      1 head of garlic halved

      ½ Bunch parsley with stems

      4 thyme sprigs

      2 bay leaves

      ½ tsp. black pepper corns

      1 knuckle fresh ginger

      1 piece fresh turmeric

      1 Tbl. Celtic Sea Salt

      Olive oil

      Optional ingredient: 2-3 tsp. miso paste, lemon grass, and or avocado or olive oil to drizzle or avocado chunks when serving.

      How to Make “NO BONE” Broth (Vegan)

      1. Pre-heat oven to 400 degrees.
      2. On a parchment lined baking sheet, roast: onions, carrots, parsnips, beets, shallots and halved garlic. Drizzle with olive oil and a little sea salt.
      3. Roast for 30 minutes.
      4. In a large stock pot add all the remaining ingredients as well as the roasted vegetables.
      5. Cover with about 12-14 cups of cold water.
      6. Bring to a boil and reduce heat to a simmer uncovered.
      7. Simmer for 1-2 hours until reduced. Taste and adjust seasonings.
      8. Strain vegetable stock, save vegetables you wish to eat, and sip your golden delicious broth with delight!


      Add roasted vegetables on top and then cover with water.

      We cooked this broth for nearly 2 hours.



      Gluten Free Eggs Benedict with Hollandaise Sauce

      768 1024 Curry Girls Kitchen

      Make this ultimate gluten free Eggs Benedict with hollandaise sauce and bring your inner Julia Child to life! It’s way easier than you think! Making this light and lemony hollandaise sauce will add a delicious richness to any brunch! Go ahead and wow your friends! Hollandaise is one of those sauces that makes everyone feel so special, kinda the icing on the cake, only its the icing on your poached eggs! “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”  Gotta love Julia.

      We begin by making the hollandaise sauce and keep it warm while we cook the poached eggs and toast a gluten free english muffin.   Depending on how many people you’re having, you can double or triple this sauce. It’s super easy to re-heat just by whisking in a dash of warm water. We also give you a variety of ways to serve your eggs bennies including multiple grain-free and dairy-free options.

      We have been on the hunt for a great tasting muffin with the right amount of holes that capture the butter and add the perfect texture and crispness with every bite.  Thanks to Udi’s gluten free English muffins, the search is over!

      Want to switch it up a little? Try our polenta cake as a base for your Eggs Benny.

      Watch our latest recipe video below.  Continue scrolling down to find our complete recipe and our step by step method and tips for making the perfect hollandaise sauce for your Eggs Benedict.

      Gluten Free Eggs Benedict Hollandaise Sauce Ingredient List

      Serves 4

      • 4 Tbsp. (1/2 stick) unsalted butter, goat butter or a butter alternative
      • 1/2 Tbsp.  fresh lemon juice
      • 3 egg yolks
      • 2 Tbsp. hot water
      • Pinch of Celtic salt
      • 1/4 tsp. finely minced herbs for garnish (basil, dill, rosemary or thyme)

      Method for Making Gluten Free Hollandaise Sauce

      • Have all your ingredients readied and close to your pot as you begin to make the Hollandaise sauce.
      • First melt the butter in a small saucepan over medium heat and then set it aside.
      • Warm fresh lemon juice by placing it in a small bowl and let it sit in hot water for a  couple of minutes until you’re ready to use.
      • Separate your egg yolks. (Save the whites to use in a scramble, or bake meringue cookies or coconut macaroons).
      • Bring 2-3 inches of water to a gentle simmer in your double boiler. (See NOTE if you do not have a double boiler).
      • Place the egg yolks in the top of your double boiler while the water is gently simmering.Whisking constantly so the eggs won’t harden.
      • Next add 1 Tbsp. of hot water and warmed lemon juice.
      • Continue to whisk constantly until it begins to thicken, about 2 minutes.
      • Slowly whisk in the melted butter. Add another 1 Tbsp. of the hot water and whisk for 2 minutes until your desired consistency.
      • Add a pinch of salt.
      • Optional addition: if you’re not using fresh herbs to garnish add: 1/4 tsp. of other dried herbs; fresh minced basil, thyme, oregano, or rosemary
      • Remove sauce from heat and cover to keep warm.
      • When ready to serve, whisk the sauce before pouring over the eggs. If too thick, thin by whisking in a tablespoon of warm water.
      • Spoon warm sauce over the poached eggs.
      • Sprinkle with fresh minced herbs and fresh ground pepper.

      Whisking the melted butter into the egg yolks.


      • IF you don’t have a double boiler pot, not to worry. Take a heat safe glass bowl or a small pot that will set over another larger pot.
      • This sauce is easily doubled or tripled.
      • Keep extra sauce in refrigerator for up to 4 days. To heat, whisk in a tablespoon of warm water until desired consistency.

      Poached Eggs Ingredient list:

      Plan on 2 eggs per person.

      1 tsp. apple cider vinegar added to he pot of water filled 3/4th full.

      Pinch of sea salt

      A deep 5 quart pan or a deep skillet.

      A slotted spoon.

      Method for the Perfect Poached Eggs

      • Bring a medium 5 quart pot of water to a boil.
      • Add a tsp. of vinegar and a pinch of sea salt.
      • Crack egg in a small bowl and or directly into the pot of simmering water.
      • Time 2 minutes or until desired doneness.
      • Use a slotted spoon to remove the egg allowing the water to drain before placing it on the english muffin.

      To Serve your Gluten Free Eggs Benedict with hollandaise sauce:

      Eggs Benedict on Polenta cake two ways: salami with fresh basil on the left and smoked salmon with capers and shiitake mushroom cap on the right.

      Oscar Benny with ham or crab!

      Bacon Benny with fresh chives.

      Gluten Free Crock-Pot Granola

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      You will not believe the taste of this gluten free, grain free, paleo crock-pot granola! Our recipe takes no time to put together. It is great over your favorite yogurt for breakfast, Paleo protein snack, or as a topping for your coconut ice cream. All you need is five minutes to gather the ingredients, throw everything into the crock-pot and let time do the rest. The gluten free granola turns a golden brown and has your whole house smelling divine!!

      I was first introduced to crock-pot granola while chefing on a Living Yoga retreat. One of the teachers suggested I make her super easy crock-pot granola recipe. After a few Curry Girl tweaks, into the crock-pot it went and on I went with the rest of my day. After three hours, I returned to the kitchen and was loving the smells coming from that pot! The granola was not only easy to make, it tasted like everything you would want in a granola and more!

      Granola traditionally is made with oats, so we decided to switch it up… This gluten free, grain free, and paleo recipe uses coconut flakes, cashews and pecans for the bulk of the granola. All of these nuts can be swapped out for you favorites though. If you love macadamia and walnuts, use them instead! We went even further and added another beneficial ingredient. QUINOA FLAKES. Inspired by our friend Alyssa aka. Simply Quinoa.

      Now you can make this nutritious granola yourself with almost zero effort! Who knew cooking could be so easy!! We truly hope you enjoy this recipe as much as we do 🙂 xo Megs (&Pegs)

      Scroll down for the recipe

      Gluten Free, Grain Free, and Paleo Crock-Pot Granola Recipe

      Add a plethora of your favorite nuts and seeds: pecans, walnuts, almonds cashews, hazelnuts, pumpkin seeds sunflower seeds, hemp seeds, and or flax seeds.

      Dried fruits: cranberries, apricots, cherries, persimmons


      • 2-3 Cups coconut flakes
      • 2-3 Cups cashews
      • 1-2 Cups pecans
      • 1-2 Cups almonds (not salted)
      • 1-2 Cups sunflower seeds
      • 1 Cups quinoa flakes
      • 1 Cup zante currants or raisins
      • ½ Cup chia seeds
      • 1-2 C unrefined coconut oil
      • 1 Tbsp. vanilla extract
      • 1-2 Tbsp. cinnamon
      • ½-1 Cup honey, coconut nectar or maple syrup

      Gluten Free Crockpot Granola Method

      1. In a crockpot add all dry ingredients
      2. Melt 1-1 ½ cups coconut oil
      3. Mix everything until thoroughly blended and they are glistening from the oil and sweeteners.
      4. Cook on low heat in the crockpot for 3-5 hours or until nicely browns and crunchy.
      5. Stir occasionally and check every hour.
      6. When finished, let cool and enjoy.
      7. Serve with CGK homemade nut milk or CGK homemade almond milk yogurt
      8. Store in glass containers.

      Gluten Free Noodle Kugel

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      Sweet or Savory gluten free noodle kugel will have your heart and maybe your soul.

      Growing up in a Jewish family noodle kugel was a traditional dish that was served at every family celebration and or holiday, with the exception of Passover. Noodle kugel or luchen kugel, is also made either sweet or savory depending what part of Europe your ancestors came from. My mother Evy’s recipe is the sweet version. Everyone loved her recipe because it simply was soul satisfying, sweet and delicious.

      Once diagnosed gluten free, it was a sad for our family because many of our traditional family dishes we loved so much, we could no longer eat because there weren’t any gluten free egg noodle options.

      Thank heaven for Jovial Foods who created a superior gluten free wide egg noodle, tagliatelle, worthy of reviving my mom’s recipe. It makes my heart so happy to share Nana Evy’s delicious noodle kugel with you just in time for your next holiday celebration.

      Not into a sweet noodle dish? Try our savory wild mushroom spaghetti squash casserole for a flavorful noodle-like dish sans the pasta!

      WATCH our latest recipe video.

      Keep scrolling for the full recipe.

      koogle in pan

      Gluten Free Noodle Kugel


      2 9oz. boxes Jovial Tagliatelle egg noodles (you will use a box and about a half of noodles)

      12 large eggs

      1 large container cottage cheese (full fat IS yummier) large curd best, small works fine too!

      1/2 of small container regular sour cream

      1 cup dried and reconstituted* OR 1-2 fresh apricots or peaches peeled and diced (love fresh)

      1 cup organic raisins

      1 stick melted butter, (add over hot noodles to melt)

      1/2 C organic coconut or cane sugar

      1/2 tsp.-1 tsp vanilla extract

      2 Tbsp. brown sugar

      koogle ingredients used

      Method for making gluten free noodle kugel and the crispy topping

      1. To reconstitute dried apricots, soak in hot water until softened. About 30 minutes. Drain before adding them into recipe.
      2. Cook egg noodles and drain.
      3. Place drained noodles in a 9 x 13 glass baking dish and add a stick of butter.
      4. Mix well as butter melts.
      5. In a large mixing bowl blend together remaining ingredients EXCEPT COOKED noodles.  After all ingredients are well blended, mix in with the noodles.
      6. Last, top noodle kugel with topping mixture.

      Crispy Topping for gluten free noodle kugel:

      1 C crushed gluten free corn flakes cereal

      1/2 stick butter softened

      1/4 C packed brown or coconut sugar

      1 tsp. cinnamon

      Method for making crispy topping for gluten free noodle kugel:

      1. In a strong plastic bag, use a rolling pin to crush cereal.
      2. Using a pastry blender or your hands, blend all topping ingredients together until crumbly and sprinkle over noodle mixture
      3. Bake noodle kugel for 45-60 minutes in a preheated 350 degree oven.  Kugel is done when browned on top and knife inserted into the middle comes out clean.


      • Recipe may be halved to serve 6
      • Recipe may be made 1 day ahead and reheated in a 350 degree oven for 15-20 minutes. Remove from refrigerator and leave at room temperature for 30 minutes prior to re-heating.

      Koogle uncooked in pan

      koogle topping

      koogle unbaked with topping


      koogle plated 2

      Jovial’s Gluten Free Gnudi

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      Gluten Free Gnudi was one of the favorite recipes we learned how to make at Jovial’s Culinary Getaway in Lucca, Italy! We are so excited to share with you this recipe and our magical foodie adventure that will forever be cherished. 

      Meg and I were able to film GNUDI with Carla Bartolucci, the founder of Jovial Foods. Gnudi is one of her family’s favorite traditional Italian recipes. We thought, what the heck is a gnudi? We hadn’t ever heard of it before, so it was exciting to make something new. Gnudi is a cloud like dumpling similar to the tasty innards of ravioli and the texture of gnocchi. Its boiled in water and then eaten in a light herb sauce. Gnudies make a yummy appetizer, side or main dish. Megs and I are super excited for you to try this inside out pasta dish!

      Watch our newest video below and keep on scrolling for the full recipe and all the fun pictures and antidotes from our trip.

      Jovial’s Culinary Getaway is specific for gluten free and celiacs of all ages!  Just outside of Lucca is the magnificent Italian Villa Boccella with it’s gorgeous grounds, beautiful accommodations, and loving hosts. We squealed with joy and pinched ourselves daily. We were pleasantly surprised at how easy it was to eat gluten free all throughout Italy! We found Italians to be extremely accommodating and sensitive to those with Celiac disease or gluten intolerance. We also found many gluten-free choices in restaurants, gelaterias, even gluten free specific pastry shops!

      Villa entrance.

      A room with a view

      Great news is that you too can attend these culinary adventures! Take your BFF, your life partner, your mom, daughter, son, anyone who loves to eat and travel to far away places.  You feel so taken care of, you forget that you even have a digestive disorder. It is truly an over the top delicious experience we highly recommended! Not gluten free, Jovial has getaways for you too.

      Meg and I thoroughly enjoyed all the gluten free cooking classes taught by Carla. She is a beautiful soft spoken passionate mom, business woman and chef who teaches from her heart and soul.  You just want to hang out with her in the kitchen all day long, learning, prepping, cooking and taking in all her knowledge and seasonal foodie tips. We were able to do just that when we weren’t out and about exploring.

      Carla making her marinara sauce.

      Making sure we documented it all!!!

      Lucca is a beautiful and charming walled city about a 15 minute drive from the villa. We meandered through small cobblestone streets and ate delicious gluten free meals when not at the villa.  Every where we went people were genuinely warm, friendly and helpful.

      Lucca, Italy

      It was great to have days off where there was so much to do and see. So off we went with with our fellow students visiting the surrounding country sides, villages meeting cheese makers, blacksmiths and driving up high mountain tops to insane towns. And yes, we shopped, unbelievable shopping! It’s everything you might imagine only more, right out of a movie set!

      On one of our free days we visited Barga


      Volterra is an awesome village high up in Tuscany.

      Streets of Volterra. Pegs LOVED the laundry everywhere we went.

      Cheese making in Vitiana~comune di coreglia. Fantastic local artisan tours from Sapori & Saperi 


      Pecorino Romano wheels.

      Meet our 80+ year young passionate blacksmith. Making tools for home and garden the old fashioned way passed down for generations in his family for the last 500 years! Awesome tours Sapori & Saperi

      Megs new camping knife!

      Pegs Messaluna mincing knife!

      We learned how to bake from scratch bread, pasta and baked goodies.  It was a good thing we were coming home to one of our cleanse workshops! We both felt like little kids getting to eat everything without the worries or “no, sorry you cant eat that”.

      Pasta making 101

      Gluten free sourdough bread making! Crunchy on the outside, moist and flavorful on the inside.

      Making the best ever hamburger buns!

      Winners of the pastry bake-off!!! Pegs, Maggie and Alyssa’s Chocolate Cake!

      Meg’s group made amazing Rugelach!

      The winner~chocolate cake!

      Our Jovial family=Love

      Making anything from scratch can be completely intimidating, especially gluten free pasta and bread. But we learned its not that  difficult given the right ingredients and direction. It just takes a little practice and patience. However, if it still feels a bit much, Jovial makes hands down, the best gluten free packaged Italian pastas. Curry Girls has lots of wonderful recipes using their pastas. Some of our family favorite recipes include: green pesto pasta, spinach manicotti , Shrimp Alfredo or noodle kugle  ~ all great for the holidays or anytime of the year! Jovial also posts delicious seasonal recipes that are simple with few ingredients, as we learned, it’s the “Italian way”. Try Jovial’s roasted cauliflower spaghetti recipe, or click HERE for more recipes.

      Jovial’s Gluten-Free Gnudi


      ½ pound (225 g) Swiss chard, spinach or your favorite leafy greens (thick stems removed)

      ½ cup (125 g) whole milk ricotta cheese or dairy free options (Kite Hill Vegan dairy free ricotta)

      Pinch of salt

      Pinch of pepper

      Pinch of fresh ground nutmeg

      ¾ cup (50 g) Parmigiano Reggiano grated cheese or Pecorino Romano (sheep) or Vegan Parma

      1 large egg (55 g)

      Up to ½ cup (60 g) jovial No.1 Gluten Free Bread Flour

      1 small bunch of sage leaves

      1 stick of unsalted butter or goat butter or dairy free butter alternative

      Method How to Make Delicious Gluten Free Gnudi:

      1. Remove the stem from the Swiss chard and boil in unsalted water until soft, about 7 minutes. Chop fine. Once cooled, squeeze excess water from the greens.
      2. Drain ricotta in a colander and gently press out any excess liquid.
      3. In a medium bowl, combine the greens, ricotta, Parmigiano, salt, pepper, and nutmeg to taste. Make a well in the center of the mixture, add the egg and beat well until the yolk and white are combined. Mix the egg into the mixture until incorporated.
      4. Add the flour, ¼ cup (30 g) at a time, until the mixture holds together but is still wet and sticky, not dry.
      5. Roll pieces into an oval shape about the size of a small meatball. Lightly roll in flour and place on a sheet pan until ready to cook.
      6. Bring 4 quarts of water to a rolling boil, add 1 tablespoon of sea salt or to taste. Drop in the gnudi one by one, bring the water back to a rolling boil and check for doneness after 3-4 minutes.
      7. The cooking time will depend on how big you have rolled the gnudi out.
      8. You may need extra flour in the dough if you didn’t press as much moisture out of the greens.  Add just enough flour so that you can form them without having them stick to your hands.
      9. For a batch of gnudi for 4, you will simmer 10 fresh sage leaves with one stick of unsalted butter, a large pinch of salt, in a large skillet until the butter starts to bubble, but do not brown the butter.
      10. Gently toss the gnudi in the butter and serve.

        Drain ricotta.

      Shaping the gnudi.

      Arrivederci! A presto! Buongiorno! Ciao!

      Cheers to your delicious dreams and may they all come true in 2018!

      Thank you Jovial for making our dreams come true!

      Gluten Free Thanksgiving Leftover Patties

      650 488 Curry Girls Kitchen

      Hello to all the deliciousness this holiday brings especially with the plethora of tasty dishes that beg to be re-purposed! In our house we cherish leftovers!  And Thanksgiving is no exception. So Pegs came up with these gluten free patties and that gives a whole new meaning to Thanksgiving leftovers.

      Curry Girls Thanksgiving day two starts bright and early. We begin the day putting all the dessert leftovers on the kitchen table. Armed with forks in hand, no plates necessary, we dig into our  Pumpkin Pie, Pumpkin squares, pecan squares, or the chocolate fluff. Oh the fluff, recipe coming soon.  Day two ritual starts with big smiles.

      Our family dinner tradition is making cheezy gooey gluten free monte cristos  topped with Grandma’s homemade relish. Oh yes!  Those sandwiches pair perfectly with  our homemade turkey soup that Pegs puts up before she goes to bed. It simmers all night and is ready in the morning.

      This year we created another wonderful way to adorn our leftovers. Gluten Free, with dairy free options~Thanksgiving Leftover Patties. They can be 100% vegetarian or you can add in chopped turkey to these delectable quinoa wild rice or stuffing enhanced patties.

      For another delicious plant based patty option try our friend Alyssa’s sweet quinoa potato fritter from Simply Quinoa! 5 Ingredients of total yum!

      Be sure to keep scrolling down to get the full recipe for these patties.



      1 Cup leftover turkey, minced

      2 Cups leftover roasted veggies, minced

      1-2 Cups leftover wild rice, quinoa, stuffing, mashed potatoes or sweet potatoes ( 2 cups total if not using the turkey)

      1/2  Cup each:  chopped onions and mushrooms (used shiitakes)

      2-3 cloves minced garlic cloves

      1/4 C Pecorino Romano grated cheese or vegan parma or Kite Hill feta style

      1/2 -1 Cup crushed Simple Mills rosemary crackers

      2 Egg’s

      Coconut Oil


      1. Mince or finely chop your leftover turkey and vegetables.
      2. Saute onions mushrooms and garlic until soft.
      3. In a bowl add all your ingredients, and mix thoroughly with a spoon or your hands.
      4.  Heat a skillet on medium high heat.
      5. Add 2-3 Tbsp. coconut oil.
      6. Form mixture into patties. Makes about 6-8 patties.
      7. Fry for about 3 minutes per side.
      8. Can be topped with cheese or cashew pepper jack cheese.