Green Tea Matcha Rice Pudding Pots

I am big fan of matcha, love the flavor and the texture either in frothy tea, smoothies, pastry or hot lattes, everything taste delicious!

Matcha is a type of powdered green tea. The green tea leaves are shaded from the sun for the last few weeks of their growth, increasing the chlorophyll content and creating a gorgeous green color. Then, the leaves are carefully ground with stone grinding wheels to produce a fine powder.

Matcha is amazing because it is packed with antioxidants. Some of the  benefits are:

  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Calms the mind and relaxes the body
  • Is rich in fiber, chlorophyll and vitamins
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Prevents disease
  • Lowers cholesterol and blood sugar

Today, I made rice pudding but instead of traditional ingredients like butter, vanilla or cinnamon I used coconut cream(light), extra virgin coconut oil and matcha powder.

This is Matcha Rice Pudding with Coconut, perfect balance of flavors!


I chose Arborio rice for my pudding because it gives me that smooth and creamy texture. You can use your favorite type of rice or any other available in your pantry.

2016-07-11 11.37.52

Makes 4 servings


  • 1 cup arborio rice
  • 4 cups of water
  • 2 tsp matcha green tea powder
  • 3 cups unsweetened organic soy milk
  • 2 tsp coconut oil
  • 2 tbs light coconut cream(optional)

Note: This recipe doesn’t contain any additional sugar.

Measure and rinse the rice. Using heavy bottom saucepan bring water to boil, add rice, pinch of sea salt and cook for approximately 20 min.


When water is almost evaporated but rice still uncooked,

2016-07-11 11.16.55

add soy milk, coconut oil, coconut cream and continue to simmer.


Tip: It’s very important to scrape the bottom of the pot frequently so the rice doesn’t stick and harden.

When pudding is done add matcha powder and combine.


Let it cool for a few minutes.


Divide the rice pudding in the pots.

Personally, I love this pudding hot or warm but it tastes great when is cool too.

Aroma of this pudding is irresistible and texture, very creamy and super smooth.





Gluten Free Egg Cups with Turnip Greens and Cottage Cheese

Today I’m exploring another healthy greens, turnips!
Turnips are super greens. They are packed with vitamin: A, C, K, Folate, Ca, Copper, Manganese, Lutein and Beta-Carotene.
Turnips are also leader in non acidic or alkaline foods, which is another reason to add this amazing greens to healthy nutritional diet.
Turnip greens contain about 4 times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage or mustard greens. For total glucosinolate content, turnip greens outscore cabbage, kale, cauliflower and broccoli among the most commonly eaten cruciferous vegetables. That fantastic glucosinolate content brings with it some equally fantastic health benefits. The glucosinolates in turnip greens are phytonutrients that can be converted into isothiocyanates (ITCs) with cancer-preventing properties.
You can buy turnip greens bunch on the farmers market or already packed-precut in supermarkets, whatever is more convenient for you.
This recipe doesn’t contain any flour, it is gluten free.
main copy
Pre boiled and baked turnip greens have very nice peppery aroma. They are not bitter and they perfectly pair with eggs and cheese.
2016-03-30 11.12.34
Makes 6 medium egg cups
1/2 lb fresh turnip greens, chopped
4 organic eggs
1 medium cup low fat cottage cheese
A little olive oil, salt and pepper to taste
Preheat the oven to 375F .
In a heavy pot bring water to boil. Add the turnip greens in the pot.
Cook the turnip just until wilted, about 4-5 minutes.
Use colander or spatula to pack in the greens. Drain the excess water really well, ( is important step). Let it cool for a few minutes.
In a mixer bowl, whisk the eggs until light and fluffy. Add the turnip greens and cheese to the eggs. Stir to combine. Season to taste.
2016-03-30 14.20.40
Add a few drops of olive oil to each cup.
Divide mixture evenly among the 6 medium muffin cups.
Bake for about 27-29 minutes or until it’s well set and a tester/toothpick inserted in the center comes out clean.
This recipe is delicious breakfast idea or mid day craving snack, packed with protein and healthy dark leaf greens.


Gluten Free Petit Quiches with Butternut Squash and Scallions

Since I enjoy creating petit dishes and pastries, I decided to make bite size quiches with flavorful savory filling.

Still light and crisp, this recipe is ideal for Holidays, parties or a nice Sunday lunch.

For the filling I chose seasonal butternut squash, green scallions and for added aroma, freshly grated Parmesan cheese.

Simple but delicious!!!


Makes 12 mini quiches


For the crust:

1 Cup Bob’s Red Mill Gluten free pie crust

1/2 stick of butter

Ice water

For the filling:

1/2 pound fresh squash, cut in cubes

1 bunch of scallion, cut

1 table spoon Parmesan cheese, grated

Olive oil

Salt, pepper, to taste


Using hand stand mixer, beat the butter, until smooth. Slowly add flour mix and cold water.

Mix on low till ball of dough is formed.


Let it chill in refrigerator for 30 min.

Shape dough into balls, size of walnuts, press onto the bottom and up the sides of greased miniature muffin cups.

Preheat oven to 375F.

Using medium size pot, bring water to boil. Add prepared squash and boil for 20 minutes.




Prepare, wash and cut scallions and grate parmesan cheese.

In the meantime, using large skillet, add olive oil and scallions, saute  over medium heat until nicely caramelized.

When oven temperature is ready bake dough cups for 10-12 min.


Using food processor mix squash, scallions, salt, pepper and cheese.


Blend for a minute.


When ready, stuff cups with the filling. If you like cheese as I do, sprinkle extra parmesan on top of the filling, it adds lovely cheese crunch.


Bake at 375° for 25-30 minutes or until nicely browned.


Serve warm.

This recipe is great addition to grilled chicken, turkey or any other protein that you prefer.

Nutritionally balanced, flavorful and eye catching this recipe is a perfect for upcoming Holidays.


Paleo Almond Flour Snack Sticks with Blood Orange and Coconut

I was inspired by and the “April Showers Bring May Flours” project that is putting together for the month of May. For this project, is focused on getting the community inspired to include almond flour in their diets.

I created Paleo Almond Flour Snack Sticks with Blood Orange and Coconut recipe for this post and would like to share why using almond flour is great as well as whip up in almond flour recipe.

Almond flour is an alternative to wheat flour for baking and cooking, and great addition to gluten free baking. The only ingredients in almond flour are ground, whole almonds. This flour is gluten-free, low in carbohydrates, high in fiber and a high source of protein. Almond flour is also rich in vitamins and minerals like: iron, riboflavin, magnesium, potassium, calcium and vitamin E. Almonds provide the most calcium compared to other nuts and are beneficial for heart health, lowering cholesterol and keeping weight under control.

Here we go!


My Paleo baked snack size sticks recipe has no added sugar with wonderful aroma of almonds, zest of juicy blood orange and fragrant coconut flakes still Paleo, still gluten free.


Paleo Snack  Almond Flour Sticks with Blood Orange and Coconut

Makes 12 sticks, snack size

You will need:

– 2 cups almonds, grind

– 2 tablespoons coconut flour

– 2 tea spoons chia seeds

– 2 eggs

– 1 tablespoon organic virgin coconut oil

– 1 tablespoon organic apple cider vinegar

– 1 blood orange, zest and juice

– 1/2 cup coconut flakes, unsweetened

Preheat oven to 350 F.

Line the pan with parchment paper.

Place almonds in the food processor and grind till fine flour is formed.


Using hand stand mixer whip coconut oil and eggs till frothy.

Add almond flour, coconut flour, chia seeds, zest and juice from the orange.


Mix on low till batter is formed. Add coconut flakes.


Using hands, make and form bite size fingers.

Place them on prepared baking pan.

Make few marks with sharp knife on top of every stick.


Bake for 11 minutes.

Tip: To add top crunch texture you can place sticks under the broiler for a minute.


Let it cool and enjoy!!!

Delicious, bite size sticks, perfect on the go as a mid day snack or a treat.

For the best results, leftovers can be stored in the freezer. That way you are always stocked with delicious healthy snacks, ready to go.

Special thanks to!

Cocoa Dusted Short Bread Morsels Cookies, Gluten Free, Low Sugar

Few days ago while browsing through the supermarket baking isle, I discovered new baking product from Toll House by Nestle.

DelightFulls Baking Milk Chocolate Morsels with Peanut Butter Filling . Another idea for for my fresh batch of cookies……

Morsels have reasonable 8 grams of sugar per 1 table spoon. To make this cookies even better recipe calls for just one table spoon of brown sugar.

Let’s get it a whirl, Happy Baking!!


Just several ingredient, how nice is that:-))


Makes 12 cookies


1/2 stick of sweet cream butter

1 organic egg

1/2 cup  brown rice flour

1 cup gluten free flour

1 tea spoon brown sugar

1/2 cup Milk Chocolate morsels with peanut butter filling

1/4 cup unsweetened cocoa

1/4 cup almond milk


Preheat oven to 350F.

In a stand up mixer bowl add cold butter, sugar, egg.

Mix just for a few spins, then add all the flours and chocolate filled morsels. Texture should be like a dough.


With hands roll the dough and form patties.


Pop cookies in the oven for 11 minutes.

Let them cool and sprinkle them with cocoa.


Delicious!  Melting filled morsels in every bite, what a great gluten free cookies!!


Paleo Bread

Paleo Bread

Today I decided to try out and make Paleo bread. This gluten free recipe is slightly different because it is also sugar and salt free.


You will need:

– 2 cups almonds, grind

– 2 tablespoons coconut flour

– ¼ cup golden flex meal

– ½ teaspoon baking powder, gluten free

– 5 eggs

– 1 tablespoon organic virgin coconut oil

– 1 tablespoon organic apple cider vinegar

– 2 teaspoons cinnamon


Preheat oven to 350 F.

Place almonds and cinnamon in the food processor and grind till fine.

Using hand stand mixer whip eggs till frothy.

Add coconut oil.

Then add grind almonds, coconut flour, flax and baking powder.

Mix on low till batter is formed.

Transfer batter to greased loaf pan.

Bake for 30 minutes.

Tip: To add top crunch texture you can place the bread under the broiler for a minute.

Let it cool, serve and enjoy!!!

Have to add, Paleo bread is so easy to make and turned out delicious.

Perfect slice of bread for breakfast or mid day delight:-))

Juicing for Healthy Hair Growth

Everything for the healthy looking locks!!

I start juicing recently, got very nice juicer, not to big but powerful and have to say that I am very pleased with this machine.

Breville Juice Fountain Compact has compact design packed with power. Collects pulp within the foot print of the unit to conserve counter space. Great price also, medium price range.


The reason why I love juicing is because varieties are endless. You can make sweet fruit juice for immunity w/boost of vitamin c, you can make green power energy veggie juice, speciality juices to target special concerns or to enhance your body with antioxidants.

Since hair goes through the life stages (Anagen, Catagen, Talogen, return to Anagen) extra care, good nutrition,vitamins and minerals are absolutely necessary. Today I will share recipe for the healthy hair growth. Necessary vitamins for healthy hair growth are: B complex vitamins, Vitamin A, Folic Acid, Vitamin E, Biotin


Beets: folate, manganese, potassium, copper, fiber, magnesium, phosphorus, vitamin C, iron, vitamin B6

Carrots: vitamin A, potassium, carbohydrates, fiber, vitamin K, vitamin C, vitamin B6, Manganese, vitamin B1, vitamin B3

Mango: vitamin C, folate, vitamin A, vitamin E, B6,  Copper, Omega 3-6

Cantaloupe: iron, calcium, vitamin A, vitamin C, folate, potassium, B3, B6, B1, copper, fiber, vitamin K, magnesium


Healthy hair growth boost recipe:

2 beets

2 carrots

1 ripe mango

Half small cantaloupe

Wash fruits and veggies thoroughly before juicing.

Juice, chill, serve and enjoy!!
The 700 watt motor spins the filter basket at 14,000 RPM to extract 8 oz (250 ml) of juice in a mere 5 seconds.
Cleanse easily, comes with cleaning brush for the stainless steel micro mesh basket.
Many more healthy juice recipes for the whole family coming soon….
Handy and useful kitchen gadget, love it!

Gluten Free Cinnamon Vanilla Sugar, Chocolate Chunk Holiday Cookies

Happy Holidays!!


Here is a jolly, lovely, sweet and super tasty cookie recipe for celebrations and yes, gluten free, from your kitchen.

Great for any crowd, kids and adults, super gooey inside with amazing flavor of cookie dough and hint of chocolate.

Done in less then 30 minutes, these cookies are perfect for welcoming Santa, guests or just relaxing and munching on the sofa.

Perfect with glass of milk or nice cup of tea.


Makes 12 cookies


1/2 cup butter
1 egg
1 1/2 cup brown rice flour
1 teaspoon cinnamon
1 cup tapioca starch
1/4 cup chocolate chunks, semi sweet
1/2 cup light brown sugar
1 teaspoon organic vanilla sugar
1/4 cup powdered sugar, optional


Preheat oven to 350F.

In a stand up mixer bowl add cold butter, sugar, egg, vanilla sugar and cinnamon.

Mix just for a few spins, then add brown rice and tapioca flours. Do not over mix.

Texture should be like a dough. With hands roll the dough and form balls.

For holiday decorations stamp cookies with cookie cutters.

Add chocolate chunk in a center of every stamped cookie.


Pop cookies in the oven for 14 minutes.


Tip: For adding artisan look and crunch, pop cookies under the broiler for a 40-50 seconds.


Delicious, wonderful aroma and texture.



Let them cool and if you like you can sprinkle them with powdered sugar.

Happy Holidays!!



Chocolate Cream Cake, Sponge Bob Square Pants with Patrick at Goo Lagoon

This time I would love to share my newest creation on a wonderful chocolate cream cake made for my son’s 9th B-day.

My kids are big fan of SpongeBob Square Pants cartoon so I decided to create Goo Lagoon cake with all the bells and whistles to make cake realistic as much as possible.

I handmade and hand painted: SpongeBob, Patrick, Goo Lagoon sign, ocean, life vest, crabby patties and squiggly decorations out of homemade fondant.

Sand effect was created with Nilla wafers, nicely ground.

Cake was Chocolate cream, six inch, wonderful, light and delicious. 
Still, it took a while till we actually cut and eat the cake. Kids loved the whole look, and didn’t want to ruin the cake!! Cake was huge hit and big surprise. 
Lot’s of giggles and smiles, the whole work was so worth it.
For more fondant creations please visit:
Thanks for checking out My Wandering Spoon!!

Cheddar Cheese Crackers, Gluten and Egg Free

Crunch, munch crackers are a must. Especially yellow ones, how my kids like to call them.
Beauty of these recipe is that you can choose the cheese of your choice and every time crackers will be different. Like spicy with pepper jack, zing with feta or creamy with fontina.
Love to have some homemade crackers on hand when on the go.
Selection of store bought gluten free crackers is limited and to be honest all those crackers are very pricey.
This is amazing recipe, super easy and quick to make. Also there is no eggs in this recipe.

Homemade Gluten-Free Cheddar Cheese Crackers

Makes 70 crackers, 1 inch size

2 cups sharp cheddar cheese, shredded
1/2 stick butter, cold
1/4 cup kefir
1 tsp. sea salt, optional
1 cup brown rice flour
1/2 cup tapioca flour

Preheat the oven to 350°F.
Line baking sheet with parchment paper. Set aside.
Combine the butter, cheese and kefir in the bowl of a mixer
and beat at slow speed until blended. Gradually add the flours until just combined, scraping the sides of the bowl if necessary. The dough should have all pulled away from the sides of the bowl and formed a ball.
Roll out the dough with a floured rolling pin until the disk is about an 1/8-inch thick. Cut with a cookie cutter shape no bigger then 1 inch.
Place dough 1 inch apart on the lined baking sheet and sprinkle with salt.
Let the crackers first rest in fridge for about 20 minutes and then transfer the pan to bake for 12-16 minutes or until golden.
Cool on baking sheets or wire racks for 20 minutes.
When completely cooled store crackers in an airtight container.