Beauty Detox: Vegan and Gluten Free Wraps

These Beauty Detox: Vegan and Gluten Free Wraps take the cake! Ok – maybe not the real cake as we are “detoxing” and trying to be good about what we eat. But they take something! The first few bites taste like a healthy falafel, and once we added my ultra secret pineapple sauce, we decided it tasted like a real, fresh meaty taco. All and all, you just can’t go wrong. Plus, it’s all raw so you can “cook” this in under ten minutes.
Beatuy Detox Gorilla Taco Wraps ! Vegan and gluten free and paleo, too!

This is a great mid-week, feel good meal you can have right after the gym. The walnuts add a fabulous texture and a crunch that carry the plethora of spices that go into this taco mix. With just a few spoonfuls of salsa, or sprouts, and the generosity of a fresh collard green to hug everything tight and neatly, you are set for a pretty tasty dinner (or lunch), as you pack tons and tons of good nutrition back into your body. And it’s summer, so who wants to spend that much time over a hot stove anyway!?

This is my first (ever) recipe with collard greens! Before embarking into my beauty detox journey, collard greens were the weird looking steamy vegetable next to the fried chicken. Which is a shame, as apparently most of the latest news has labeled this Southern staple as one of the world’s healthiest foods. Collard greens deliver more than a dozen nutrients and vitamins, plus:

  • Anti-inflammatory benefits
  • Antioxidant properties
  • Detoxification benefits
  • Cancer prevention
  • Cardiovascular support
  • Digestive support
  • Cardiovascular support

You can follow more of my beauty detox meal plan and “instashots” at my Instagram account! Or, if you are looking for a great kick you-know-where to get re-motivated to eat and feel healthier, check out Beauty Detox Foods, by Kimberly Snyder.

Beauty Detox Gorilla Taco Wrap Vegan Gluten FreeIngredients:

Makes around 4 wraps

  • 2/3 cups walnuts
  • .5 Tbs. cumin
  • 1/4 Tbs. coriander
  • 1 Tbs. low sodium tamari
  • .5 tsp. chili powder
  • Salsa (or my secret pineapple sauce)
  • Collard greens (organic as feasible)


In a food processor chop the walnuts first, then add the rest of the ingredients as follows: cumin, coriander, tamari, chili powder. Pulse a few times. You definitely want a chunky consistency. Then, chop the stem out of each collard green, place tomatoes, sprouts and the walnut mix. You can put here your choice of salsa, guacamole or sauce. Then, follow the picture below to fold it! Then cut it in half and impress everyone!

Beauty Detox Gorilla Wraps

This is one of the recipes featured on Kimberly Synder’s Beauty Detox Foods.
For more links on collard greens click:

For this recipe, I used (click on the images to find out more information and consumer reviews


How to make Gluten Free Pizza

Gluten free pizza could be tricky if it is your first time. Without gluten, the dough will be extra sticky, and you might be tempted to add any gluten free flour available. Don’t! Gluten free doughs are supposed to be wet. Depending on what kind of dough it is, you should work the dough from within two sheets of parchment paper, very wet hands or, my favorite pizza dough technique: food wrap film. 

This is an easy recipe using Bob Red Mill’s pizza crust, which is one of my favorites. It is ready available in Whole Foods and other supermarkets (or online), and it comes with a yeast package. All you need to add is 2 eggs, 2 tablespoons of oil and 1 1/2 cup of warm water.  For toppings, I used fresh mozzarella, Italian seasoning (gluten free), and tomato basil sauce (gluten free). For the kids, we added small pieces of gluten free hot dog (they had a great time helping out!).

Gluten free pizza with Bob Red Mill's pizza crust.

Gluten free pizza with Bob Red Mill’s pizza crust and a side salad of feta cheese, strawberries, arugula and grape tomatoes with olive oil.

First, set the oven to 425 degrees. You will be using the middle shelf in the oven.

In a large bowl, set the yeast with the warm water and stir slightly. Leave alone for around 15 minutes, while you get a pizza pan ready by brushing on it olive oil.

Add the two eggs to the water and yeast concoction, beat well with a fork or whisk. Then add the 2 tablespoons of olive oil, keep whisking. Finally, add the pizza crust mix, 1/3 at a time. The dough will start to come together but it won’t look like your typical dough. It will look very, very wet. It’s ok!

Once all the ingredients are well blended, and the dough still looks wet, cover the bowl with food wrap film and let it rest for at least 20 minutes.

After the 20 minutes, divide the dough by half, and set it on your oiled pizza pan. (See the photos below). Then, cover the dough and the pizza pan with food wrap film and use your hands to flatten the dough and spread it all over the pan. The dough will rise in the oven, so it’s ok to have very thin spots. In fact, it’s preferred, as it will rise a lot!

Gluten free pizza dough step by step Bob Red Mill's

From dough to oven-ready pizza!

Once your dough is evenly spread, remove the film slowly, and put the pizza in the oven for around 9 minutes or until it starts to golden. Remove from oven and add the mozzarella first (I dry the mozzarella prior to setting it on the pizza so the crust remains crunchy), add the sauce, the seasoning and the hot dog slices.

Put back in the oven for around 9 more minutes or until the cheese has melted.

Remove from the oven, let it “rest” for 5 minutes, slice and enjoy!

(Then do it all over again for the half of the dough you left in the big bowl!).

If the pizza is soggy, the sauce or the mozzarella might have been too wet. Try it out with different cheeses or sauces.

I like to couple the pizza with a big salad to offset the calories. The pizza crust alone, prepared, is around 166 calories. With the cheese and the sauce, each slice is about 250 calories. 

Gluten free pizza

Gluten Free Pizza with Glutino

Gluten Free Pizza with Glutino

I loved this pizza crust from Glutino with four cheeses, basil, and pepperoni. Use freshly grated Parmesan, provolone and mozzarella for a delicious dinner you can do while watching TV.

Simple, Swiss (& Prosciutto) Sandwich

One of the hardest things to give up as a gluten-sensitive person has been baked goods: pizza, pretzels, pies and more. My nose still twitches a little bit when I pass by a bakery or sandwich soup and all those savory goods seem to be starting right onto my eye.


Browsing around, I came around this article at Lunch Sandwich Recipes…and I was jealous! But, fear not, I had my refrigerator full of fresh ingredients and goodness, so I saved the day with this amazing and simple sandwich.


As with everything, remember to only purchase items with the GF label, and wash everything in your kitchen accordingly to avoid cross-contamination.


  • 2 slices (lightly toasted) Udi’s White Sandwich Bread
  • 2 slices of prosciutto
  • 1 slice of Swiss cheese
  • 1/4 mashed avocado
  • Fresh, finely chopped chives and basil
  • Grape tomates
  • Salt and pepper to taste
  • Few drops of lemon juice


Toast the bread, mash the avocado with the salt, pepper, lemon juice and herbs. Spread the avocado blend onto one of the breads, assemble the other ingredients. EAT.

Great for: picnics, lazy lunches, afternoon snack.


Gluten Free Taco Seasoning

Happy Cinco de Mayo!
If you manage to find the right corn hard shell tortilla that is gluten free.. You are already on your way for some delicious Mexican-inspired tacos. Just add chopped tomatoes, crumbled cheese and fresh cilantro. And grilled chicken, Mahi-Mahi or beef.

All you are missing is some excellent seasoning, and this homemade one might be the right one for you! The following ingredients are enough to season up to 3 pounds of meat.

1 tablespoon salt
1 tablespoon gluten free chili powder
1 ½ teaspoons crushed dried red pepper
1 ½ teaspoons gluten free ground cumin
1 teaspoon dried oregano leaves
1 ½ teaspoons cornstarch
1 teaspoon sugar
2 teaspoons salt

Put all ingredients in a salt or pepper shaker and shake away!

If I have guests, I typically have a separate shaker going on, where I also add 2 tablespoons of onion powder and 2 teaspoons of garlic powder for them.

Additional toppings for your tacos:
Fresh cilantro
Limes (tons of limes)
Queso blanco (white cheese)
A margarita!

Gluten-free pizza in a pinch

One of the toughest things to give up is gluten – especially if you are a pizza enthusiast and the cheese and bread combo makes your mouth water.

If you can tolerate some cheese, Bob Red Mills Pizza Crust is easy, breezy and delicious. And it might pass by “real pizza” if you and your dinner guests are slightly distracted!

Buy it at Amazon or at your local organic grocery store. The pizza takes around 20 to 30 minutes to make from beginning to end. Follow the instructions in the back – I like to add fresh mozzarella, provolone cheese and some Parmesan. Then, salt and pepper, fresh basil and cherry tomatoes with tons of oregano. The trick? Do the cheeses first and everything else second. The basil will burn quickly, so only add it 2-3 minutes before he pizza is about done.



Classic Roasted Chicken with Potatoes and Baby Carrots

Classic Roasted Chicken with Potatoes and Baby Carrots