OMG – this is a fantastically light and delicious summer dinner. You will love it! It takes a bit of prep time, but even without a long marinade time, this dish turns out incredibly well.

Coconut Fish
Serves 2

6 white fish fillets (I used Tilapia – it was perfect)
8 oz. unsweetened coconut milk
4 limes

Place fish fillets in glass baking dish. Pour coconut milk on top of fish so that fillets are fully submerged. Squeeze the juice of 4 limes over the fillets. Cover with foil and place in the refrigerator for 1 hour (or more based on your time availability). Preheat oven to 400 degrees. Bake uncovered for 35 minutes or until fish is cooked through.

Happy Eating!
xoHeather ๐Ÿ™‚

Posted by Heather Kristian Strang in Uncategorized Read More


Read Write Poem has gone all social networking crazy on us.
And guess what?

It’s awesome!

Check out my Poetry as Healing Group and be sure to join. We will be sharing poetry and discussing it’s healing effects.

And even if you don’t join my group, sign up on Read Write Poem. You’ll network with other cool writers and be able to participate in a variety of forums and groups.

Look forward to seeing you online,
xoHeather ๐Ÿ™‚

Posted by Heather Kristian Strang in Uncategorized Read More


This book is a must! Be sure to check it out. And remember, support independent authors!

No Wheat, No Dairy, No Problem!

Culinary expert develops recipes for those like her with food allergies and sensitivities

SAN FRANCISCO โ€“ Here it is: a cookbook with more than 150 wheat-free, dairy-free and refined-sugar-free recipes. These aren’t exotic, they’re everyday things that we all want to eat, including chili, meatballs, Bourguignon, stroganoff, meatloaf, mashed potatoes, fried chicken, and desserts like puddings, ice cream, cakes, cheesecake, cookies, cream puffs, chocolate truffles, and more!

Culinary expert and cookbook author Lauren Hoover gives a combination of familiar, healthy ingredients, with alternatives and substitutes for additional food allergies, sensitivities, and intolerance, in No Wheat, No Dairy, No Problem, (published by iUniverse). With educational components including dairy and wheat names to look for on labels, helpful hints and professional secrets, safety and sanitation, resources and Web sites for products and additional ingredient information, this cookbook is invaluable to anyone struggling with food allergies or sensitivity to wheat and dairy and intolerance to sugar, or anyone who desires healthy alternatives.


Using naturally healthy, familiar and easy-to-find ingredients like coconut milk and almond milk, agave nectar and oat flour, the recipes have been created and tested by this traditionally trained chef with 15 years experience. No Wheat, No Dairy, No Problem is written with very clear directions and detailed step-by-step instructions with a bit of humor and non-cooking tips too.

Lauren graduated from The California Culinary Academy where she was classically trained, and went onto specialize in Pastry. Some of the places she worked along her culinary career include: La Folie, Hyatt and Marriott resorts, Fairmont Hotel, Ballyโ€™s Hotel and Casino, Wente Brotherโ€™s Winery. Lauren also worked at The San Francisco Chronicle and Veggie Life Magazine where she published, tested recipes, product testing, food styling, cookbook etcโ€ฆ

She went on to teach culinary school in California after working on the East Coast and Switzerland. While earning a psychology degree she discovered and developed her deep desire to help improve other peopleโ€™s lives through writing this cookbook.

Eric Tucker, Executive Chef of Millennium Restaurant says, โ€œA very informative and appealing book that everyone who loves creative, healthy cuisine will love whether you can or cannot eat wheat and dairy. A broad range of recipes from simple and earthy to sexy and decadent.โ€ Alisa Fleming of Go Dairy Free.org says, โ€œLauren Hoover applied her expertise and own experience to create this cookbook filled with tantalizing recipes. Her use of natural ingredients and unwillingness to sacrifice an ounce of flavor has resulted in this delicious compilation of Southern comfort food, elegant entertaining and seductive desserts that will make you forget what isnโ€™t inside.”

Visit www.NoWheatNoDairyNoProblem.com for more information.

Posted by Heather Kristian Strang in Uncategorized Read More


Anatomy of the Heart: Love Poems was a true work of my heart. It feels pretty amazing to have it out in the world right now!

I’ve received incredible responses from readers across all demographics – from a 27-year-old editor who’s heart ached when reading The Weekend to a 40ish writer who spent an evening reading my poetry out loud with his girlfriend and a good bottle of wine. Thank you for all the lovely words – it still blows me away when I hear people are reading (and enjoying) my work!

I thought you should also know that Anatomy of the Heart: Love Poems is available at two bookstores right now – in addition to being featured on Amazon, BarnesandNoble.com and Booksamillion.com.

Pick up your copy of Anatomy of the Heart at:

Godfather’s Books in Astoria, Ore.
New Renaissance in Portland, Ore.

Soon to be featured (as of Aug. 20th) in:
Tea Party Bookshop in Salem, Ore.

Oh, and check out this lovely post from coach (and upcoming author of Oh, Shift! Jennifer Powers).

Spread the love!
Order your copy today and pass it along.

Much love & Happy Writing,
xoHeather ๐Ÿ™‚

Posted by Heather Kristian Strang in Uncategorized Read More


Okay, say that three times fast.

Breakfast can get so boring. After weeks and weeks of green smoothies or eggs, I start to crave something hearty and different. This delish breakfast dish was inspired by my friend Courtney Jarecki of Full Moon’s Daughter. So, get out your crockpot and make some breakfast. I typically make this on a Sunday and then reheat and eat throughout the week.

Quinoa Sweet Potato Cereal

-1 15 oz. can of unsweetened coconut milk
-4 sweet potatoes, quartered
-1 c quinoa
-1/2 c water
-1 15 oz. can of black beans, drained
-1/4 c agave nectar

Place all ingredients in the crockpot and heat on low for 6 hours.

Voila! You’ve got a hearty, healthy and tasty breakfast.

Happy Eating!
Heather ๐Ÿ™‚

Posted by Heather Kristian Strang in Uncategorized Read More

This is a light, yummy summer meal. Hope you’ll love it as much as I do. Oh, and it pairs really nicely with a chilled glass of Chardonnay.

-2 small zucchini, sliced
-5 carrots, chopped
-1 medium red onion, sliced
-1 yellow pepper, chopped
-small bunch of green onions, chopped
-1 c broccoli florets, chopped
-2 T olive oil
-2 T garlic salt
-1 pkg. brown rice spaghetti pasta – like Tinkyada
-1 jar organic pasta sauce – like Dave’s Gourmet

Saute vegetables with olive oil until tender. Cook pasta until done. Cook sauce on medium heat. Pour vegetables into pasta sauce. Simmer on low for 5 minutes. Spoon vegetable and sauce mix over pasta and eat.

Happy Eating!
Heather ๐Ÿ™‚

Posted by Heather Kristian Strang in Uncategorized Read More


I had such a great time at the Barnes & Noble Poetry series on Wednesday. Big shout-out to the illustrious Sage Cohen and everyone who attended. Below is a clip from the reading of my favorite poem – 4pm Wednesday. You only get a snippet of it (the camera died), but it’s a good taste of my work. Happy Writing! xoHeather ๐Ÿ™‚

Posted by Heather Kristian Strang in Uncategorized Read More

So weird, I was just at Starbucks (shh…) yesterday and had some of this cake. It is FANTASTIC. And they have to have a gluten-free option or we won’t be able to go there anymore. Truth be told, I stopped going there regularly long ago because of no GF options. Sign this petition today!

A big shout out to Triumph Dining for making this happen.

It’s good to know someone has our backs.

Happy Eating!
Heather ๐Ÿ™‚

Posted by Heather Kristian Strang in Uncategorized Read More

Hope you can make my upcoming reading of Anatomy of the Heart: Love Poems at the Barnes & Noble, Lloyd Center. Below are the details:

Tiel Aisha Ansari is a Sufi, martial artist, and computer programmer living in the Pacific Northwest. Her work has appeared or is forthcoming in several print and online venues including Islamica Magazine, Mezzo Cammin, The Lyric, Raintown Review, and the VoiceCatcher anthology from Portland Women Writers. Her poetry has been featured on Prairie Home Companion and MiPoRadio. She is the author of the poetry collection Knocking from Inside, published by Ecstatic Exchange. You can visit her online at knockingfrominside.blogspot.com.

M has served as an Associate Poetry Editor for the online magazine Stirring: A Literary Collection for the past one hundred years or so. More than a few editors have found her poems intriguing, and included them in their journals. She received her B.A. in Literature so long ago, she’s pretty certain her diploma has crumbled to dust. In addition to her work for Stirring, she is an Administrator of an online poetry critique website called Wild Poetry Forum, and serves as Co-Chairperson of the Portland Unit of the Oregon State Poetry Association (OSPA). She is currently working on a poetry manuscript that focuses on the twentieth-century Italian immigrant experience.

Heather Strang is the author of the book Anatomy of the Heart: Love Poems and is a professional writer for a host of print and online publications. Her poetry has also appeared in Four and Twenty. When she’s not writing, you’ll find her meditating, creating new recipes and exploring the possibilities of the Universe. Learn more at: www.HeatherStrang.com.

Look forward to seeing you there!

Happy Writing,
xoHeather ๐Ÿ™‚


Posted by Heather Kristian Strang in Uncategorized Read More


Craving Mexican food but don’t want to go to all the effort of making enchiladas? This easy casserole dish is one of my favorites. It also re-heats fantastically for weekly lunches.

Wheat/Dairy-Free Vegetarian Enchilada Casserole

9 x 13 glass baking pan
9 corn tortillas (small)
1 15 0z. can enchilada sauce
1 15 oz. can black beans
1 15 oz. can vegetarian refried beans
1 avocado, chopped
1 c salsa
2 c almond cheese or non-dairy cheese of your choice, grated
1 c cherry tomatoes, chopped
1 small onion, chopped

Lightly heat both sides of tortillas – either via microwave or on stovetop. Heat enchilada sauce, black beans and refried beans on low heat in seperate pans. Dip tortillas in enchilada sauce, both sides. Lay in glass pan. Top with beans, and a handful of avocado, salsa, cheese, tomatoes and onion. Layer with tortillas, followed by beans and veggies and another layer of tortillas. Pour remaining sauce over top of casserole. Top with grated cheese. Add green onions on top for aesthetics. Bake 30 minutes at 350 degrees.

Happy Eating!

Posted by Heather Kristian Strang in Uncategorized Read More