Simply Susie's, Chelmsford, MA (2025)

10/12/2025

Fruit Squares 🍒

Golden, soft, and filled with a sweet, jammy center, these customizable fruit squares are bursting with natural sweetness. Use any fruit, fresh or frozen, for a wholesome, gluten-free treat that’s perfect for any season.

Recipe below⤵️…you’ll want to save this one!💕

🍒Ingredients:

* ¾ cup olive oil
* ¾ cup honey
* 1 tsp vanilla extract
* 4 eggs
* ½ cup arrowroot flour
* ¼ cup psyllium husk
* 2 cups brown rice flour
* ½ tsp baking powder
* ½ tsp xanthan gum

🍒Fruit Filling:

* 4 cups fruit (cherries, blueberries, mixed berries, etc.)
* ¾ cup honey
* ¼ cup water
* ¼ cup arrowroot flour

🍒Instructions:

1. Make the filling: Heat fruit and honey in a saucepan until bubbling. Stir in arrowroot mixed with water. Cook until thickened, then cool.
2. Mix the batter: Whisk oil, honey, vanilla, and eggs. Add dry ingredients and mix until smooth.
3. Assemble: Lightly oil a 13x9-inch pan. Spread half the batter, add fruit filling, then top with remaining batter.
4. Bake: 350°F (175°C) for 35–40 minutes, until golden and set. Cool before slicing.

08/24/2025

If you need a quick, healthy lunch idea—this one’s a favorite.✨
 A version of this salad is my go-to almost every day. This one has leftover spiced ground chicken from dinner, sliced roasted carrots, tomatoes, mixed greens, and (of course) a generous crumble of my favorite feta.

So easy, so good. Let me know if you try it…I’d love to hear what you think!💕

08/06/2025

Sweet Potato Egg Bake🍠🌿

You have to try this delicious breakfast (or anytime) egg bake!✨
It’s healthy, hearty, and so satisfying. I love serving it with avocado for that boost of fiber and healthy fat. Details ⤵️

INGREDIENTS 🍠
2-3 medium sweet potatoes, peeled and thinly sliced
2 C chopped baby spinach
1/2 C shredded carrots
1/2 C sliced tomatoes
1/2 cup slice mushrooms
6 whole eggs, beaten and 6 egg whites
1 t dill
1/4 t pink Himalayan sea salt
1/4 t black pepper

INSTRUCTIONS 🍠
Preheat oven to 375° F. Brush or spray a 9x13 inch baking dish with olive oil and place the thinly sliced sweet potato slices in the bottom and around the sides, overlapping slightly. Spray with olive oil and then sprinkle with pink Himalayan sea salt and black pepper.

Bake for about 20 minutes. While the potatoes are baking, mix together the beaten eggs and egg whites. Add the baby spinach, shredded carrots, sliced tomatoes, sliced mushrooms, dill, salt and pepper; stir to combine. Carefully pour the egg/spinach mixture over the slightly cooked sweet potatoes. Return the dish to the oven and continue to bake for about 25 to 30 minutes or until eggs are set. Enjoy!💕

👉🏻Tag a friend who could use a little healthy breakfast inspo.

💗 Follow for naturally gluten-free recipes with a taste of Greece in every bite.

07/22/2025

It has been a little while, but I’m so excited to be back and sharing healthy recipes again!🌿 I thought I’d start with something special…Gemista (Greek stuffed vegetables)…made with the most delicious tomatoes and zucchini. This is a healthy, comforting meal that tastes even better the next day. Details⤵️

INGREDIENTS 🍅🌿 4 large tomatoes 1/2–3/4 cup cooked brown rice 4 medium zucchini 1 medium onion, chopped 1 tbsp minced garlic 2 pounds ground chicken 1 1/2 tsp ground cumin 1 tsp dried oregano 3/4 tsp allspice 1/2 cup white wine 1/2 cup low-sodium chicken broth Chopped fresh parsley Sea salt and black pepper Extra virgin olive oil

INSTRUCTIONS 🍅🌿 Preheat oven to 375°F. Pour a generous drizzle of olive oil into the bottom of a 13x9 glass baking dish. Cut the tops off the tomatoes and zucchini and set them aside. Scoop out the flesh…including the juice…and set it aside in a bowl (you’ll add it to the meat mixture later). Replace the tops and nestle the hollowed veggies into the baking dish.

In a large pan, heat a little olive oil and lightly sauté the onions. Add garlic and stir for about 30 seconds. Add the ground meat and cook until browned, breaking it up with a wooden spoon. Season with sea salt, black pepper, cumin, oregano, and allspice.

Add the cooked rice to the meat mixture. Chop the reserved tomato/zucchini flesh and stir it in…juice and all. Add the white wine and chicken broth, stir well and bring to a boil. Reduce heat and simmer for 5–7 minutes to let the flavors come together. Stir in fresh parsley. Fill each tomato and zucchini with the meat mixture and top with their lids. If there’s room, tuck in some potato wedges between the stuffed veggies. Drizzle everything with olive oil, pour about 1/2 cup water into the baking dish, cover with aluminum foil, and bake for 45 minutes. Remove the foil and continue baking for another 45 minutes, or until the veggies are very soft and beautifully browned.
Serve with roasted potatoes, a fresh Greek salad, and enjoy! 💕 . . . . 

Address

Chelmsford, MA
01824

Telephone

(978) 835-8318

Website

https://simplysusies.com/

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