Holiday “to-go” sides!

Every year I offer a Holiday side dish service to save you all the headache and the hassle of trying to cook a million things for your family and friends on Thanksgiving.  Below is the menu with pricing for 8-10 people.  All of the items are gluten-free and several are paleo as well.  I am happy to adjust pricing and quantity for larger groups.  Get your orders in by Monday the 24th of November for delivery Wednesday the 26th by calling me at 925-383-3623 or email to  Everything comes with reheat and serving instructions.  Happy Holidays!

Kale salad with roasted butternut squash, dried cranberries and pinenuts with apple cider vinaigrette $45

Lemon thyme green beans $40

Mashed potatoes $40

Onion sage stuffing $45 (vegetarian) or $50 with turkey sausage

Holiday wild rice salad $45

Balsamic glazed roasted root vegetables $45

Sweet potato and apple gratin $45


Learn to shop gluten-free and paleo with Chef Joann

On Friday October 10th at 6pm I will be hosting grocery tour at the Whole Foods Market in Del Mar, CA.  All are welcome.  I just ask that you please email me to let me know if you’ll be attending.  During the walk I will be discussing with you the benefits (in my opinion) of a gluten-free diet and further, the paleo or “cave-man” diet.  I will show you all as well as provide you with a list, of my favorite products that meet these criteria and also give you my tips on how to best transform your diet into a lifestyle change and not a passing phase.  I look forward to seeing all of your shining faces there!Joann-Grocery-Walk-1up

Grain Free Lasagna

Such an amazing recipe from one of my favorite Paleo blogs, Against All Grain

Recipe TypeMain
Author: Danielle Walker – Against All Grain
  • 5 large zucchini
  • 2 cups almond or coconut flour
  • 6 eggs
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 grated Parmesan cheese
  • 3 cups oil, for frying (grapeseed or safflower work well)[br][b]For the Layers[/b]
  • 2 cups Marinara Sauce (I like Rao’s)
  • 2 cups grated provolone cheese
  • 2 cups Cottage cheese
  • 3 tablespoons full fat plain yogurt
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh Italian parsley (chopped)
  1. Follow instructions to make marinara sauce. Let simmer for 40 minutes.
  2. In the meantime, prepare zucchini. Remove both ends of the zucchini, and using a mandoline or a steady hand, slice them into 1/4 inch slices.
  3. Heat oil over medium high heat in a large skillet. Place almond flour in a shallow bowl. Beat the 6 eggs, 1/2 cup Parmesan cheese, salt, and pepper. Dip each piece of zucchini in the flour, then in the egg mixture. Working in batches, fry the zucchini on both sides until golden brown. Place slices on a cookie sheet lined with paper towels.
  4. Mix the DCCC, yogurt, 2 eggs, salt, pepper, parsley and Parmesan cheese.
  5. Spoon 1/2 cup of the marina sauce into the bottom of a casserole dish. Begin layering the zucchini, slightly overlapping each piece.
  6. Spread another 1/2 cup of the marina sauce on top of the zucchini. Then, with a rubber spatula, spread 1/2 of the cottage cheese mixture over the entire pan. Top that layer with 3/4 cup of the provolone. Continue layering with zucchini, sauce, cottage cheese mixture, and provolone. End with a the layer of provolone cheese one top. The amount of layers will depend on the size dish you use.
  7. Cover with foil, and bake at 350 degrees for 1 hour. Remove foil, and bake for another 15 minutes to brown the top. Remove from oven and let sit for 15 minutes.