Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Gluten Free Apricot Scones

Living in the US, I have the pleasure of having almost every country represented when it comes to restaurants. Many of the restaurants that focus on a particular country try really hard to transport you to the country itself. It’s like walking through the restaurant’s doors magically teleports you to another country. Sometimes exotic. Sometimes familiar. Often revealing. So when I travel, often I actually compare restaurants in those countries to ones I find back home. I compare the decor, the tastes, the aroma. Often there are so many similarities that I fall even more in love with the restaurants back home for being so genuine – so authentic.

However, no matter how similar things are between restaurants back home and the ones in the actual country, there seems to be one thing that almost always is different…

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Lazy Apple Oatmeal Crisp (Gluten Free)

When I first moved to snow country the one piece of advice that was repeated to me over and over again was “the key is layers”. “The key is layers”. “The key is layers”. When it comes to snow, the key really is layers. And honestly it’s really hard to forget the mantra. The moment you do, a gush of cold wind will find the tiny crack between your pants and sweater and that’s the end of your warmth and the end of forgetting that “the key is layers”.

My little brother (L-bro) is visiting me right now. And as all the guests who visit me – he must, absolutely must, cook either for me or at least with me. It’s my very own private continuing education. This summer alone I’ve learned so much; like a way better way to cut coriander. I will have to share that the next time I have a coriander based recipe to share with you. Anyhow, coming back to my brother. L-bro loves to cook. Err.. Let me correct that. Lately L-bro loves to cook something new. So today we decided to make apple pie since neither one of us has ever made it. After putting google’s system to the max with our “apple pie” searches, we decided we were much too tired (read: “lazy”) to deal with making a crust.

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Soft Almond Flour Peanut Butter Apple Cookies

What a crazy busy month it’s been. The first week of June was super busy with me releasing a bunch of new features for Velvet Aroma along with doing last minute stuff to be prepared for speaking at BlogHer Food. After I came back, I had friends visiting me from Australia for a week. These friends are extra special to my husband and myself. So we decided to dig deep into our energy reserves to show them around Tahoe and San Francisco. I think I haven’t done as much in such a short period of time since my early 20s. Which I’m not even close to any more. Then this week has been extra busy with work.

It took me all of this week to get to a point where I wasn’t waking up feeling groggy. If this is what getting “older” (note: not old) means, I’m pretty sure I’m going to be needing to go to bed at 8:30pm soon enough. I’m still a bit overwhelmed and am constantly feeling like I forgot something. And most of the time I have actually forgotten something. Like one day I drove all the way to the office to realize that I had left Read More


Easy Spinach Bake

I generally look forward to unwinding a busy day by spending about an hour or so in the kitchen making dinner. It’s my time to let the little hamsters that churn my mental wheels just chill for a bit. My work is such that the busier I get, the longer I sit in front of my computer. So standing up and cooking is a perfect way to get off my bum. Yes, that’s generally what I look forward to.

But then.. then there are days like today. Days where dinner arrives as an interruption to what I consider my most genius moments. Now, for me, interrupting a genius moment could lead to a crisis. A productivity train wreck in fact. Often on these types of days, I cajole my wonderful husband into cooking up something for us. However, I’ve been asking that of him for a couple of nights (yes, I am on a genius moment roll!). Anyhow, I figured I’d give him a break tonight. That didn’t mean I was giving up on my genius moment. Heavens no! It just meant that I needed to be quick.

I know I can always rely on spinach and baking when I need to cook something quick. And there you have it — this dish was prepped up in about 15 minutes and I could go back to my genius moment while my little oven took over the cooking! Hurray! Another productivity disaster averted!

This dish is super easy to make and oh so delicious — especially the SCD-legal, gluten-free crust. Savory and satisfying.


Easy Spinach Bake

Makes: 6 servings
Ready in: 55 minutes (15 minutes prep + 40 minutes bake)


  • 1 yellow onion
  • 1 Tbs extra virgin olive oil for cooking onions
  • Cooking spray or 1 Tbs butter to coat baking dish
  • 9 oz of baby spinach
  • 8 oz cheese (I used 4 oz pepper jack cheese and 4 oz medium cheddar cheese)
  • 1 cup almond flour
  • 1 cup yogurt (SCD legal yogurt for SCD-ers)
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cayenne pepper


1. Preheat oven 350°F. Slice onions. First trim the ends of the onion and remove dried shell. Cut the onion in half, then cut each half into slices about quarter inch thick.

2. Heat the tablespoon of olive oil in a non stick pan. Add the onions and cook until they are translucent; about 5 minutes.

3. Coat the bottom of a 8×11 cooking pan with cooking spray or melted butter.

4. Evenly spread approximately half the spinach on the bottom of the dish. Top it with half the shredded cheese (I used pepper jack here).

5. Spread the cooked onions evenly on top.

6. Top it with the rest of the spinach and then a layer with the rest of the shredded cheese (I used cheddar here).

7. In a medium sized bowl, lightly whisk the 2 eggs.

8. Mix in the almond flour, yogurt, baking soda, salt, dijon mustard, black pepper, nutmeg and cayenne pepper till it forms a smooth paste.

9. Evenly pour the flour mixture on top of the cheese. Bake in oven for 40 minutes or until the crust is lightly browned.

This recipe has been linked at: Slightly Indulgent Tuesdays, Another Meatless Monday, Gluten Free Wednesdays, Let’s do Brunch, Full Plate Thursday