To all my Banana Bread lovers out there, I have something even more amazing for you. I am a chocoholic and adding it to any recipe makes me extra happy. This Chocolate Banana bread is perfect for a snack, for a special breakfast, a Brunch celebration or WHAT EVER OCCASION YOU WANT IT TO BE!
I have been thinking about creating a granola bar recipe for a long time. It is the perfect grab and go snack, but so many on the market are filled with sugar and processed ingredients, that it never seems worth the convenience.
My favorite way to Breakfast is homemade breads and muffins. This Paleo Walnut Date bread is the perfect addition to any quick start to your day. I serve it with fresh fruit and hard boiled eggs and the kids are power ready for school!
Getting back to basics with this homemade Almond Milk recipe. Convenience food is great, but it also comes with unwanted chemicals, gums and unnecessary ingredients. This is a simple recipe, that takes minutes to make, eliminates what you don’t want to eat and gives you a healthy milk alternitive…
Can you think of anything better than a make ahead meal? These Overnight Eggs are it! In just minutes, you have a silky, rich egg bake that you can place in the fridge and take out in the morning. Breakfast is served!. Easy entertaining or I just don’t have enough time to pull it all together, this Overnight Egg dish is the perfect compliment to any Brunch or a weekend morning where you have to feed a crew and run out the door.
The paleo autoimmune protocol (AIP) is the brainchild of Dr. Loren Cordain, a scientist who discovered that certain primal foods can sometimes trigger inflammation in people with autoimmune disease (dairy, eggs, nightshades, nuts and seeds). With that said, it is not a lifestyle, but an elimination diet to detect triggers that cause disease symptoms.
Muffins are my family’s jam in the morning. A big glass of raw milk and fruit with any muffin or bread does the trick. These Blueberry Strusel muffins were so easy to pull off after coming back from a family vacation. Our flights were cancelled and we didn’t arrive back to the Tundra (haha) until late on a school night.
You are not going to believe it, but I have never made Chia seed pudding before, I really never tried it either. It just seemed like another fad along with it’s sister the Smoothie bowl! Ok, I was wrong, I love it and had to give it a try with my twist on it.
Pumpkin season is officially here. I just can’t jump on the bandwagon in August, so I pretend that the cold weather isn’t coming until guess what, it’s actually here!. These Grain-Free Pumpkin Muffins are great any time of year, but satisfy that Pumpkin Spice craving that everyone is going crazy for now.
I've never really thought of pancakes this way, but they are similar to smoothies. You have the base and can add all of your healthy favorites to basically pump them up and take it over the top. These are Paleo, which makes them even better for me. Gluten, grain and dairy free and not missing a bit of deliciousness.
The idea of a breakfast cookie blows my mind. First, who doesn't want a cookie for breakfast?; second, there are so many nutrient dense ingredients to use; and third, I can eat a complete meal without any work! Can you see me running out the door with two of these in hand? Can you say satisfied and happy?
Mother's Day is just around the corner and I have put a new spin on an old classic. Bloody Mary's are the perfect compliment to Sunday Brunch and what a better way to celebrate Mom or any special woman with this delicious, healthy drink over ice.
I'm not going to lie, I make pancake mixes for the kids often. Mostly because we all have different limitations, and this Mama isn't going to make 3 batches from scratch! I have struggled to find a Paleo pancake that we all like and that actually works and looks like a pancake when it is served.
I took my most favorite banana muffin recipe and readjusted a few ingredients to make it Paleo compliant. I'm am a little afraid to say it's better but I think I hit it out of the park on this one. As a gluten free baker, once you figure out how to use the endless choice of flours and how to combine them, you hit this beautiful sweet spot where recipes come together and just satisfy.
One last pumpkin dive before it's all over. I'm a little obsessed this time of year with pumpkin. I do my best to stick it in all things edible, muffins, breads, pies, even smoothies. I also love to use it in savory recipes, like pumpkin chili and pumpkin risotto, the ideas are endless.
This time of year, pumpkin is king and I try to stick it in as many recipes as possible. Can you say smoothies, muffins, cookies, pies or even swing the savory way and add to soups, stews or our favorite skillets.
I have a family who loves muffins and breads, and I have worked very hard to create healthy nutrient dense recipes that they will eat. I'm not always successful, but this one was a hit. For this post I made this recipe into muffins, but it also makes a terrific bread, you just need to adjust the cooking time. (Info below). We love them for breakfast, as a snack or packed in lunches.
I'm jumping on the pumpkin bandwagon! I took my favorite granola recipe that I make every week and added some fall-like ingredients. The smell in my house was magnificent and it might just taste even better than the original.
These muffins offer gluten free, grain free goodness for anytime of day. I love to give them to my kids for breakfast with a smoothie or packed in there lunch for a healthy sweet treat. I use butter in this recipe but can be adapted to suit dairy free or can be adjusted to suit a Keto diet by taking out the sweetener and adding a safe substitute.
There is a lot of fear out there surrounding drinking unpasteurized milk. What most people don't know is that, in the early part of the 20th century, it was used as medicine. Clean raw milk from pastured cows is a powerful food.
Easter just passed, so left over hard boiled eggs may be in abundance. This is a great way to use them up in a delicious and healthy way! Deviled eggs are my new favorite go to snack. Since eliminating grains along with gluten from my life, finding quick easy staples to keep in my fridge has been challenging.
I love muffins! Portable goodness that you can pack with nutritional ingredients that serve as breakfast or an anytime snack. Don't forget to top with a slice of grass fed butter to keep you full even longer.
This is hands down, my most favorite gluten free muffin ever! They are super moist, just sweet enough and healthy to boot. Try them for breakfast with fruit, dessert or a snack. I slather them with grass fed butter to boost their healthy fats for my kids and they are satisfied until their next meal.
This weekend, we dined at a Thai Burmese restaurant. By the way, gluten free and dairy free options are plentiful in this type of establishment. As a treat, my girls ordered something called Mango Danechin Smoothie which of course contained a lot of sugar.
When you are gluten free, you are always looking for ideas to mimic what you are used to eating. The hardest thing was finding the vehicle to hold the food. Bread for sandwiches, toast for breakfast and crackers for dipping.
Compotes are an amazing addition to any recipe book. They are versatile and can be used on almost anything. Whether sweet or savory, you can try on ice cream, yogurt, a little spoonful on GF toast in the morning or paired with meats like chicken or pork tenderloin.
This is a basic granola recipe that I use for my kids to eat as cereal, on top of ice cream, mixed in yogurt add eaten alone as a snack with some fruit. When we first changed our diets, taking out cereal for breakfast was difficult for them.
Have you ever heard of a Dutch Baby? You can call it a German Pancake too, but it is a show stopper with very little effort. To be very honest, I didn’t know how it would turn out, especially because I was translating a traditional recipe into gluten free. Sometimes this approach is seamless and other times it could be a big fail.