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Lemony Sardine Fish Cakes

Lemony Sardine Fish Cakes

(Originally published on 20 Mar 2016 at

I often like to stock up on canned sardines which are a quick and portable food. One day, it was time to make dinner and, thinking I had grass-fed beef in my refrigerator, I had planned to make my Mini Meatloaf Patties, found that we were out of beef. Yikes! We were in need of a protein source and so I turned to the sardines and this recipe was born inspired by croquettes de peixe my Mãe used to make. These go excellently with a green salad or sautéed greens.

4-6 meduim potatoes, boiled

2 cans sardines, drained & chopped
2 stalks celery, chopped
1/4 bunch chopped dill
2 Tbsp. flour (of choice, gluten & corn-free)
1 lemon's peel grated
juice of half a lemon
coconut aminos to taste
sea salt & blacl pepper
(Additional safe for you spices such as garlic, onion, powdered mustard seed, paprika)

1 beaten egg

1 cup breading  (ground flax, almond meal & / or ground gluten-free oats)

Boil, drain & mash potatoes.  Add remaining ingredients except egg & breading to mashed potatoes.  Mix in egg.  Shape into cakes of desired size.  Coat with "bread crumbs". Sauté in oil or shortening until brown & crispy. Enjoy with a green salad or sautéed greens.

Paleo Breakfast Parfait

Corn-Free Hippie Certified Laughter Yoga Leader

Corn-Free Hippie Certified Laughter Yoga Leader