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This recipe is one of those types of things as a chef you strive for. I have been playing around with some different combinations of flavors of one of my favorite foods and feel like I have finally hit the nail with this one.

I originally developed this recipe for my “All Things Gluten Free Course” on Mind Body Green.  But I wanted to share it here as well, to give you a taste of what is available in the course. 21 of some of my best recipes yet.

These tacos, are hands down, some of the best fish tacos I have ever had. Growing up in California, Baja style crispy fish tacos were a staple amongst me and my friends. I have the best memories of spending days at the beach and stopping to grab some fish tacos at the end of a killer day in the sun.

laNot to be biased, but making this with gluten free flours makes for one of the crispiest lightest exteriors ever! Because of the higher starch content, the outside gets super crunchy and more importantly STAYS super crunchy.

The chipotle aoli, is the perfect creamy, smoky compliment to the tangy herbaceous slaw that goes on top. All in all it’s a symphony of flavors that has won the heart and stomachs over of everyone who tries these bad boys!

Here is the video of me making them on Home and Family the other day with my moms!

Gluten Free Crispy Fish Tacos

(serves 4)
  •  1 pound skinless red snapper or mild white fish
  • ½ cup AP Gluten Free Flour
  • ½ cup white rice flour
  • 1 teaspoons kosher salt
  • 1 cup club soda
  • Vegetable oil
  • 8 small corn tortilla
  • 2 radishes sliced thin
  • 1 lime, cut into quarters
  • 1 avocado

    Chipotle Aoli

  • ½ cup mayonnaise
  • 1 garlic clove minced
  • 1 teaspoon lime juice
  • 1 chipotle in adobo, finely minced.
  • Pinch of salt and pepper
  • Mix all ingredients in a bowl.

    Cilantro Slaw

  • 4 cups thinly sliced cabbage
  • ¼ cup finely chopped cilantro
  • 1 teaspoon lime zest
  • 1 ½  tablespoons lime juice
  • ½  cup mayonnaise
  • 2 green onions, sliced thin
  • fresh cracked pepper and sprinkle of salt
  • Mix all ingredients in a bowl.
  1. Heat oil over medium high heat until the temperature reads 350 degrees Farenheit.
  2. Cut each fillet in half lengthwise, and then cut diagonally into 1” strips
  3. Whisk flour, rice flour and salt into a medium bowl
  4. Gradually whisk in club soda. The batter should be thick enough to coat the fish.
  5. Working in batches fry each piece of battered fish. Be careful not to crowd the pot, otherwise the temperature will drop. Fry the fish for about 5 minutes or until the outside is brown and crispy.
  6. Transfer to a wire rack and season with salt.
  7. Char tortillas over open flame or warm them in the oven. Add a couple piece of fish to each taco. Top with sauce and slaw and slice of avocado and radish.
  8. Squeeze some lime on top and dig in!  



Dinner Party for under $30 and A Night of 1000 Dinners

“140 million children have lost one or both parents. For every three months spent in an orphanage, a child loses one month of developmental skills. Worldwide Orphans brings play, education, health and psychosocial development to orphans and vulnerable children through our programs focused on attachment, early intervention, healthcare and the arts. We work closely with communities to build capacity and raise awareness of the critical importance of play to help address the effects of trauma in children.”

– Worldwide Orphans


Recently, I have been fortunate enough to get involved with an incredible charity called Worldwide Orphans and this week I am participating in their “Night of 1000 dinners” to help raise awareness and funds for orphans and at risk children. Worldwide Orphans is an incredible organization that was introduced to me by my friend Connie Britton, who’s giant heart for others and dedication to making the world a better place inspires me everyday. When she mentioned the idea of Night of a 1000 dinners, I jumped at the opportunity.

The idea is simple. Throw a party, start the conversation, and raise awareness. I believe nothing brings people together like breaking bread at a table, and it’s even better when it’s for a good cause. Food is the powerful language of the world and can be used to gather people in a way that allows us all to feel a part of a community and more importantly, loved. It’s important to share that love with others and that’s why the Night of a 1000 dinners is so important to me.

Too often we take for granted the love that we receive everyday, especially the love that we get from a parent. I can’t imagine going through life not knowing the sweet loving touch of my mother’s hand when I was sad, or my dad’s giant bear hugs whenever I won a basketball game. These kids don’t have that. I believe it’s everyone’s right to know that they are loved by someone, anyone, and why can’t that someone be us? We live in a time where it’s easy to get lost in our own worlds, we are too busy for our own good, and we often don’t make the time for others. This event is a great reminder to all of us that it doesn’t take much to make a huge difference in someone’s life.

Ethiopia (2)

When I sent out my invites I had asked everyone to bring a small donation, an open heart and an empty stomach. Being on a tight budget myself I wanted to create a menu that was delicious, impressive but didn’t cost an arm and a leg. I also wanted to have enough left over to be able to donate some money to the charity as well. Below are two great, inexpensive, healthy, fresh, and delicious recipes that will wow your guests. These recipes are enough to serve 6-8 people for under $30, which is pretty darn good if you ask me! Some of the ingredients you might have in your pantry already, so you can be super resourceful:)
For my menu I decided to serve a Shaved Fennel, Caramelized Corn, and Summer Peach Salad and Shell Pasta with Broccoli Raab and Spicy Chicken Sausage.

peach salad
pasta broccoli raab

Both of these dishes can feed a crowd and hold really well, so if guests come and go you don’t have to worry about being in the kitchen the whole time.

If you can’t throw a party on Saturday, that’s totally okay! People are throwing their own Night of 1000 dinners all month long.

If you have any questions on how to throw your own party and for more information about Worldwide Orphans CLICK HERE. I encourage you to check it out. I promise the reward will be greater than you know!


(serves 6)
  • 2 large bulbs fennel, shaved or sliced thin
  • 2 large ripe peaches, sliced thin
  • 1 1/2 cups arugula
  • 4 ears of corn
  • 1/4 cup olive oil
  • 2 lemons, juiced and zested
  • 1/4 cup parmesan cheese, shaved
  • kosher salt and fresh cracked pepper
  1. Heat a medium skillet on high heat. Cut kernels from corn cob. Add 2 tablespoons oil into the skillet and toss in corn kernels. Cook on high heat for about 3-4 minutes allowing the corn to get some color. Sprinkle with a pinch of salt and fresh cracked pepper. Remove from the heat and set aside to cool.
  2. In a large bowl add the shaved fennel, sliced peached, arugula, shaved parmesan, the cooled corn, olive oil, lemon, 1 teaspoon of lemon zest a good pinch of salt and lots of cracked pepper. Toss to combine. Taste and adjust seasoning.

Gluten Free Shell Pasta with Broccoli Raab and Spicy Chicken Sausage

(serves 6)
  • 1 pound gluten free pasta shells (I used Tinkyada’s) you can also use regular orchiette pasta or shells
  • 1 1/2 pounds spicy chicken sausage, casing removed
  • 3 tablespoons olive oil, plus more for garnish
  • 2 cloves garlic, smashed
  • 1 bunch broccoli raab, rinsed and chopped
  • 1 cup parmesan cheese, grated
  • 1 teaspoon red pepper chili flakes
  • 1 lemon, juiced and zested
  1. Bring a large pot of water to a boil, add a good amount of salt so the water tastes like the ocean. Cook pasta 2 minutes under what the package says for the cook time. Drain, but make sure to reserve 1 cup of the pasta water. If you are using a gluten free brown rice pasta, make sure to rinse the pasta well under cold water to remove all the starch. This will prevent the pasta from getting gummy. While the pasta is cooking:
  2. Heat 3 tablespoons olive oil over medium heat. Add 2 cloves of garlic and cook for 1-2 minutes, just until the edges start to slightly brown. Remove the garlic and discard. Add sausage into the skillet and using a wooden spoon break up the meat and cook for 8 minutes, or until the meat is brown and crispy.
  3. Add in the broccoli raab, and red chili flakes and cook for another 2 minutes. Deglaze the pan with the 1 cup of pasta water, scraping up all the brown bits off the bottom of pan. Add pasta into the skillet and toss to coat. Add in 1 cup of parmesan, the juice and zest of a lemon and mix until creamy.
  4. To serve, place pasta in a large bowl and top with a few good glugs of olive oil, more cheese, cracked black pepper, and red chili flakes.

Vietnamese Steak Salad

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Grilled Greek Octopus

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