This is such an easy breakfast to throw together. Such simple, real food ingredients without any refined sugars or eggs! You can use any combination of whole grain flours or even gluten free. 

Ingredients:

2 C. kamut, spelt, wheat or other flours
1/4 tsp. sea salt
2 t. baking powder
1 T. melted butter
​1 C. maple syrup
1 C. kefir, sour cream, greek yogurt or coconut milk

Topping:

1/2 - 3/4 c. coconut sugar
1 T. cinnamon
7 T. butter (remaining stick)

Directions:

Mix the dry ingredients and stir in the remaining ingredients. Spread into 
a greased 9 X 13 pan. Sprinkle with the coconut sugar and cinnamon. Slice up the remaining 7 T. of butter and press into the batter on top, evenly. Bake at 350 for
20-25 minutes. 

It has been decades since I have had a tuna casserole but I was craving this comfort dish last night. I decided to try my hand at making it as healthy as possible and it was a win! I used quinoa macaroni from Costco and Parmesan and hard, aged cheddar. Instead of heavy cream or cream of horrible toxins soup, I used 1% organic milk. You only need a cup of milk and 1 1/2 cup of cheese to feed the whole family. Not bad. You can make this completely gluten free or gluten it up. I used fresh peas but will add more veggies next time. For the tuna, I used the Wild Planet tuna. 

Ingredients:

8 oz. dry quinoa macaroni pasta or small pasta of choice
2 T. Kerry Gold grass-fed butter
3 T. flour or tapioca or arrowroot flour to thicken
1 onion, chopped
1 cup fresh or frozen peas
1 cup of milk
1 3/4 cups bone broth
2 cans Wild Planet tuna, drained and chopped
1 cup hard cheddar, more if desired
1/2 cup shredded parmesan
salt and pepper to taste

Directions:

Cook macaroni per directions till al dente. Drain and set aside. Cook chopped onion in butter until limp, about 5 minutes. Add in flour or tapioca or arrowroot flour for a couple minutes as a thickener. Add in the broth and stir and let boil a minute until it thickens. Stir in milk and boil, stirring continually for another minute. Add in peas, and tuna and cook another minute. Remove it from the heat and stir in the cheddar and noodles and salt and pepper to taste.Top with parmesan and additional cheddar if desired. I made this all in a cast iron pan but if you are not using an oven proof skillet, place noodle mixture in a greased casserole pan before cooking. Bake at 375 for 18-25 minutes until golden. The cast iron cooks faster so it only took mine about 18 minutes. Serve with a great salad and fresh fruit. 

I rarely take the time to plan ahead to marinade something. I am a last minute cook. But, when I do marinade, this citrus marinade is one of my favorites. It is so versatile! It can go in salads, Mexican recipes, wraps, etc. It is a great way to use up the left over citrus. I used the chicken in a Mexican bowl the first night with lime cilantro rice, black beans and roasted peppers, onions and squash. The next night to make it look like a different dinner, I chopped up all the ingredients, heated it up, added in some chopped kale just till barely warmed and tossed it all in a lemon vinaigrette. It ended up being such a yummy and filling salad! 

Grilled Citrus Chicken Marinade

Ingredients:

3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime or lemon juice
1/2 cup olive or avocado oil
3 T. liquid coconut aminos or Bragg's liquid aminos
1 T. honey
1 tsp. cumin
1 clove minced garlic
salt and pepper to taste
1 1/2 pounds chicken breasts or tenders

Combine all ingredients and place in a gallon freezer bag. Put citrus rinds in the bag as well and marinade at least 12 hours or overnight. Grill chicken and after sliced, squeeze additional lime or lemon juice over chicken and salt and pepper to taste. 

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Lemon Dressing:

Ingredients:

1/4 cup lemon juice
2 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. sea salt
1/2 cup avocado oil
fresh ground pepper

Whisk all ingredients and toss over finely chopped Kale warmed with grilled chicken, rice, black beans and veggies. Great with a cold salad as well!

These are a light, blender waffle that are gluten free (when using GF oats) and can be dairy free as well if you use DF milk. They are a great break from wheat and a easy way to start the morning! 

Ingredients:

1 1/2 cups oat flour (blend oats in a blender to make the flour)
1 T. baking powder
pinch of salt
2 eggs
1 cup milk of choice
2 T. maple syrup
2 T. coconut oil or any oil

Directions:

Place all ingredients into the blender and blend till just smooth. Great as pancakes as well!

I am a sweet salad girl for sure and anytime I can get fruit in my salad, it's a win. This dressing is sweetened with honey that pairs perfectly with fresh fruit. I use Greek yogurt or coconut cream to give it the creamy taste but it is great as a vinaigrette as well! Change up the fruit to suit your taste!
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Salad Ingredients:

Chopped fresh, mild salad greens
Chopped cucumbers
Mangos (use the frozen, organic Costco mango chunks in a pinch!)
Berries
Maple Pecans (see previous recipe)

Dressing:

1/2 C. Avocado Oil
2-3 T. Raw Honey 
3 T. Raspberry Balsamic Vinegar or plain raspberry vinegar
3 T. Plain, Greek yogurt or coconut cream (optional)
1/2 t. Sea salt
1/4 t. Pepper

Mix altogether and chill