If you love a good hash brown casserole but don't like the "can of" soup garbage 
that many contain, here is the recipe for you! This is full of veggies and lots of flavor with cultured dairy instead of msg and unnatural flavors. When you stir this up, you will think that it is too dry and won't cook up right. I think that every time BUT, the potatoes will release moisture so just follow the directions and eat it up. 

Ingredients:

1 cup chopped sweet bell peppers, red or green
1/2 medium onion, chopped
3 cups of fresh spinach, chopped
3/4 cup or more of crumbled bacon or smoked ham. Can omit.
5 large eggs
4 cups frozen hash browns
1 tsp salt
1 tsp dijon mustard
2/3 plain Greek Yogurt
2 Cups cheddar cheese (I use Kerry Gold)

Directions:

Butter or spray a 9 X 12 baking dish. Place chopped veggies,  bacon, 1.5 cups of the cheese  and frozen hash browns into the pan. Do not thaw. Whisk the eggs, salt, mustard and yogurt together. Pour over the contents of the baking dish and stir or fold in until everything is moist and evenly  mixed. Top with remaining cheese, adding more if desired. Bake at 350 for 45-50 minutes. Top with foil at the end if it gets to brown. You want the eggs to be set before you remove it. 

**Adapted from the Super Healthy Kids website. Thank you!
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I have a box full of juicy peaches waiting for just the right recipe! I was in the mood for a good peach muffin but wanted to stay away from gluten. I'm not an anti-gluten girl, but I save that for the real important things like pizza dough and tortillas! Muffins don't need wheat flour. These are perfect just the way they are! There is only 1/2 cup of maple syrup and 1 T. of coconut sugar in the whole recipe! Let the fruit do the sweetening! 

Ingredients:

3/4 cups oat flour (blend oats in a blender to make 3/4 cups)
1 cup of fine almond flour
1/2 cup cassava root flour
3/4 tsp. sea salt
1/2 tsp. baking soda
2 tsp. baking powder
3 eggs
1/2 cup maple syrup
1/4 cup melted coconut oil
3 T. coconut or almond milk if batter is too thick
1 cup diced peaches, leave peel on
1/2 cup fresh or frozen blueberries

Streusel Topping:
In blender, mix:

1/3 cup oats
1/3 cup chopped pecans or almonds
1 - 2 T. coconut sugar as desired
pinch of sea salt
2 T. coconut oil

Directions:

Mix dry ingredients. Stir in eggs, milk and oil. Fold in fruit. Put in muffin tins lined with papers. Mix topping in the blender just till barely crumbled. Top muffins. Bake at 350 for about 20 minutes or until done. Keep for about 3 days at room temp or freeze. Eat warm for best taste! 

These muffins are dense and super filing for a breakfast snack. I love to make them with freshly ground kamut or spelt but use whatever flour floats your boat! Just make them. They freeze great so double it up. 

Ingredients:

2 extra ripe bananas
2 eggs
1 cup coconut sugar
1/2 cup melted butter or coconut oil
1 c. fresh or frozen blueberries
1 tsp. vanilla
2 1/4 cups whole grain flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. sea salt

Directions:

Mash bananas well in a bowl until smooth. Add in eggs, sugar, butter and vanilla. Mix well. Add in the dry ingredients and blend until smooth. 

Bake at 350 for about 17-20 minutes for regular muffins or 12-15 for mini. 

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I think I could eat this everyday. Really. With steel cut oats, baked oatmeal is a whole different ballgame. The egg and almond milk give it a pudding texture and all the spices just throws it over the top. The recipe contains 3 whole shredded carrots as well so its full of goodness!

Ingredients:

3 large carrots, finely grated (not the big shreds)
2 T. avocado oil
1 large egg
2 cups almond milk or milk of choice
1/3 cup maple syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1 tsp. baking powder
3/4 tsp. sea salt
1 cup raw, quick cooking steel cut oats (got mine at Costco)
1/3 cup raw pecan pieces (optional)

Directions:

Finely grate 3 large carrots or enough to make 1 1/2 cups. In a medium bowl,
 whisk the milk, oil, egg, spices, salt and baking powder. Add in the carrots and the oats. Mix and pour into a greased 9 X 9 inch square pan or similar. Bake at 375 for 30 minutes covered loosely with foil. Uncover and add pecans if desired. Bake another 15 or until done. Do not over bake! You want it moist like a bread pudding. If you are not using quick steel cut oats, you may need to cook it another 15 minutes. I love this warm but it is great cold later as well . Choose gluten free oats for a GF option.

**Recipe slightly adapted from A Couple Cooks recipe. Grab their cookbook!

I love me a blender recipe! Everything gets thrown in together and with one solid whirl, you have some delicious batter ready for the cooking. This recipe is dairy free and gluten free if you use GF oats. It's cinnamon rich and perfect with a good soup or smoothie!

Ingredients:

2 cups rolled oats
1 apple, peeled and cut into slices
1 ripe banana
2 eggs
1/2 cup coconut milk or milk of choice
1/3 cup honey
2 tsp. cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder

Directions:

Put all ingredients into the blender. Blend until just smooth. Pour into muffin cups and bake at 350 about 18 minutes or until golden. 

This recipe comes from my friend, Kara Bagley many years ago and has been a staple in my home. They are great with fruit or also rolled up with nut butters or eggs and ham. They are a great substitute for wraps as well. These crepes are a great paleo, whole 30 or keto recipe and are dairy free as well. 

Ingredients:

8 eggs
1 tsp. honey
1/3 c. coconut milk
dash of salt
3 T. coconut oil
4 T. coconut flour

Directions:

Blend all ingredients in a blender just till mixed and cook on a crepe
pan or skillet in a little butter or coconut oil. Spread a thin layer of
batter and cook till golden on each side. 

This breakfast cake seems like the holidays for me. I don't know why we only bring out the pumpkin during the fall, it should be a staple! This is subtly sweet and smells amazing in the oven. 
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Ingredients:

2 cups whole grain flour (I use kamut or spelt)
1 c. oats
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/4 tsp. cardamon (opt.)
1/2 tsp. ground cloves
1/2 c. avocado or melted coconut oil
1 1/4 c. honey
3 eggs
1 1/2 tsp. vanilla
2 c. cooked pumpkin
optional: 1/2 c. chopped nuts, 1/2 c. raisins or craisins

Topping:

1/2 c. coconut sugar or brown sugar
1/2 c. coconut oil (not melted)  or butter
1/2 c. whole grain flour
1/2 c. oats
2 tsp. cinnamon

Directions:

     For the cake, mix dry ingredients together and mix in the wet ingredients. Stir till just combined. Pour into a greased 9X13 pan. Mix the dry topping ingredients together and cut in the coconut oil or butter to form crumbles. I often use my hands! Sprinkle over the cake and bake in a 350 degree oven for 25-30 minutes or until done in the middle. 

Breakfast can be delicious and healthy! It's the easiest meal to make healthy and the most important one for those little minds. I love these healthy GF, Vegan breakfast cookies by Ambitious Kitchen. She has all sorts of great recipes to sample from. Try these out and eat them warm. 

Ingredients:

2 T. coconut oil, melted or softened
1/4 c. coconut sugar
1 medium banana, mashed
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 c. flaxseed meal
1/2 c. almond meal flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/4 c. rolled oats (GF for GF option)
1 T. chia seeds
1/2 c. fresh or frozen blueberries
Nuts optional

Directions:

Stir oil, coconut sugar, banana, vanilla and almond extract
together till smooth. Add in the flax meal, almond meal, baking soda, cinnamon and salt till a thick dough forms.
Next add in the oats and chia seeds and gently fold in the blueberries. Add nuts if desired. 

Use a cookie scoop or 1/4 c. scoop to scoop dough onto prepared baking sheet. Greased or parchment lined. Gently press down the dough a little and make sure it is compacted together. Bake at 350 for 12-14 minutes or until lightly browned. Let cool slightly. Refrigerate leftovers. 

Ingredients:

6 eggs
2/3 c. pumpkin puree
2/3 c. coconut milk, full fat (can substitute other types of milk)
2 T. coconut oil or avocadoil oil
1/3 c. maple syrup
1 tsp. apple cider vinegar

1 c. cassava flour
1/4 c. coconut flour
1/2 tsp. baking soda
1 T. pumpkin pie seasoning
1/4 tsp. sea salt


Directions:

Blend wet ingredients in the blender then add the dry ingredients. Blend till just smooth. Add more milk as needed. Bake on a hot griddle and serve with pecans and real maple syrup! **Recipe adapted from www.adventuresofasickchick.com
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These waffles are proof that gluten free doesn't have to taste like cardboard. I am so thankful that there are new options now in gluten free cooking. Cassava flour has been a blessing to the GF world! These are super crispy and perfectly chewy. Make a bunch and freeze them up!

Ingredients:

1 C. cassava flour
1/2 tsp. sea salt
2 tsp. baking powder
1/2 tsp cinnamon
1 ripe banana
2 eggs
1 tsp vanilla
2 T. coconut oil
1 1/2 cups milk of choice 

Directions:

Throw every single one of those ingredients in the blender, give it a whirl till
all mixed and cook it on a hot waffle iron. That's all!

**Recipe from Otto's Naturals

These banana muffins are my new favorite because they are not so sweet but
oh, so moist and yummy! They are refined sugar and dairy free unless you want a little turbinado sugar on top for some crunch!

Ingredients:

1/3 c. coconut oil
1/2 c. honey
2 eggs
1 cup smashed, ripe bananas
1/4 c. milk of choice
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 c. whole grain flour (I used Kamut)
1/3 c. oats (  plus more for the top)
1 tsp turbinado sugar to sprinkle on top if desired

Directions:

Beat melted coconut oil and honey together. Add eggs, mashed bananas and milk. After combined, stir in the baking soda, vanilla, salt and cinnamon. Add the flour and oats and mix until just combined. Scoop into 12 muffin tins and sprinkle with a little oats and turbinado sugar if desired. Bake at 350 for about 20 minutes or until done. 

**Recipe from cookieandkate,com!
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I have loved the banana and egg pancakes but without any flours at all, they are a bit harder to flip and cook. I decided to try adding some cassava flour today to see how it worked at they were perfect! They have the texture of regular pancakes without any grains at all. Cassava flour is a root so no grain to feed that yeast. 

Ingredients:

1 banana
2 eggs
1/4 c. cassava flour
1/4 tsp. sea salt
1/4 tsp. baking powder

Directions:

Add everything to the blender and blend a quick second till smooth. Cook on griddle till golden on both sides. I also love to add blueberries to the pancakes on the griddle while cooking. This makes about 7-8 pancakes. They are great to eat cold later with some almond butter. 

These moist and dense muffins are a hearty way to start your morning. They are great with apples or raisins and taste like a warm bowl of oatmeal! 

Ingredients:
​
1 cup whole grain flour (I love spelt or kamut but wheat works also)
1  1/2 cups oats
1/3 cup coconut sugar or brown sugar
1 1/2 tsp. baking powder
3/4 tsp. sea salt
1 egg
1/3 cup coconut oil or avocado oil
2/3 cup milk of choice
1/4 cup honey
1 cup chopped apples or 1/2 cup raisins

Directions:

Mix all dry ingredients then add in wet ingredients. Stir till moist and fold
in fruit. Bake at 350 for about 18 minutes or until golden. 

These muffins are made quickly in the blender with oats as the base. If you use
gluten free oats, they are totally gluten free. These are very mildly sweet and a great breakfast snack. You can add some chocolate chips for an even better taste! I love the Enjoy life mini chips. 

Ingredients:

1 cup pumpkin or sweet potato puree
1/2 cup pure maple syrup
2 eggs
1 T. vanilla 
1/4 cup almond butter/peanut butter or coconut oil
1/4 cup almond milk or coconut milk
2 1/4 cup rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon or pumpkin pie seasoning
1/2 cup chocolate chips (optional)

Directions:

Add all ingredients in the blender except for chocolate chips. Blend till mostly smooth. Stir in chocolate chips if desired. Spoon in muffin cups, 3/4 full and bake for 15-18 minutes until done. 
​

You can easily make these gluten free with a good GF flour blend. These are light yet hardy for a great breakfast. 

​

Ingredients:

1  1/2 cups whole grain flour or GF flour mix. (I use kamut or spelt)
2 T. honey
1  1/2 tsp. baking powder
pinch of salt
1  1/2 cups milk of choice
3 T. melted butter or coconut oil
2 eggs
1/4 tsp. dried ginger
1  1/2 cups. diced peaches. I leave the peels on. 

Directions:

Mix all dry ingredients together and stir in wet ingredients. Fold in peaches and cook on a griddle. I love to eat these plain!

These hearty pancakes are such an easy, dairy free way to make breakfast happen. You can make them gluten free by using gluten free oats as well. 
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Ingredients:

2 large or 3 medium bananas
2 T. coconut oil
1 T. maple syrup
2 eggs
1 cup oats
1/2 t. baking soda
1/s t. salt
1/2 t. cinnamon
1/4 t. nutmeg

Directions:

Add all ingredients to the blender and blend till smooth. Cook on a griddle
and top with maple syrup and fresh fruit. Eat them plain or with nut butters as well for a great protein snack! 

I first starting making these pancakes 10 years ago when my son was healing from severe candida. They are totally grain free but they taste like the real deal pancakes. I love to toast these later in the day also with some nut butter and fresh blueberries on top as a snack. Make sure to get the fine ground almond flour for the best taste. 

Ingredients:

1 C. finely ground, blanched almond flour
1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. vanilla
4 eggs
2 T. honey or maple syrup (optional)

Directions:

Whisk together all ingredients or blend in a blender and cook on a griddle
till golden. 

​

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. 

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!

This recipe is great as muffins or bread. I love to make mini muffins that are perfect for lunches and breakfast. You can use gluten free flour or any whole grain. I love to use spelt and kamut. 

Ingredients:

3 eggs
1 cup coconut sugar
1 cup honey
1 cup avocado oil or melted coconut oil
3 C. whole grain of GF flour blend
1 T. cinnamon
1 t. baking soda
1 t. baking powder
3/4 tsp. sea salt
3 cups finely shredded zucchini 
1 cup chopped nuts, optional

Directions:

Blend the eggs, sugar, honey and oil together. Add the dry ingredients and zucchini and mix till combined. Bake at 325 for bread for about 35-45 minutes and the muffins at 350 for 15-17 for minim and 20-24 for regular muffins. 

These are such a yummy, healthy snack that goes perfect in little lunches or to take on outdoor adventures. You can make these gluten free with GF oats or sub almond butter for the PB. Make a bunch and freeze for later! 

Ingredients:

1 cup natural nut butter
1/2 cup raw honey
1 tsp. vanilla
1 -2 T. coconut oil
1/4 cup ground flax seed (optional)
1/2 cup unsweetened, shredded coconut
1 cup brown rice krispies or sub with more oats
2 cups rolled oats
1/2 cup Enjoy Life mini chocolate chips
dash of sea salt

Directions:

Combine all the ingredients and mix by hand until all combined. Scoop or roll into balls and place in the refrigerator or freezer. 

These pancakes are totally grain free and loaded with protein! The pumpkin puree keeps these cakes moist and hardy! You can use sweet potato puree as well. 

Ingredients:

1 c. fine ground almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
3/4 tsp. pumpkin seasoning
3 T. maple syrup
3 eggs
1/3 c. pumpkin puree or sweet potato puree

Directions:

Add all ingredients and mix until smooth. Cook till golden on a griddle. 
​

This smoothie is a straight up dessert. This is honestly the treat I crave over anything else and the best part is that there is NO guilt! This smoothie is almost a daily occurrence at our home and I am quite sure I would drink it for every meal if it was allowed! You can use any type of milk, add spinach and even omit the honey! 

Ingredients:

1 frozen banana, in chunks
1-2 heaping T. peanut or almond butter
1 tsp. vanilla
2 T. honey, more if desired
​1 tsp. cinnamon (opt)
3 T. raw cacao powder or cocoa
1 T. chia seeds
4 ice cubs
1 C. unsweetened milk of choice. I use Almond 
Spinach leaves, optional
Hemp seeds, optional

Directions:

Blend all in a good, sturdy blender like a Vita Mix until smooth. Drink right away! 
I also make this with non frozen bananas with lots of ice as well. I have also used the PB fit in place of peanut butter. 
​

These delicious and hardy pancakes can easily be made with gluten free flour for a GF diet as well as dairy free. They taste like the holidays but no one will tell if you eat them year round!

Ingredients:

1 1/2 C. whole grain flour or GF blend
1/4 C. coconut sugar
1 t. ground ginger
1 t. baking powder
1 t. baking soda
1/2 t. sea salt
3 eggs
1 C. milk of choice
1/3 c. melted butter or coconut oil
1/4 c. molasses

Directions:

​Mix dry ingredients together and then stir in wet ingredients till just combined. Cook on a griddle and serve with hot apples and cinnamon! 

This granola is so simple and versatile. It's made without refined sugars and bad fats. Play with it and add whatever suits your fancy! 
​

INGREDIENTS
2 Cups rolled oats
3/4 Cup unsweetened, shredded coconut
1/2 Cup chopped or slivered almonds
1 tsp. cinnamon
1/4 tsp. sea salt
1/4 cup melted coconut oil
1/2 cup maple syrup
1 tsp. vanliia

DIRECTIONS
Combine all dry ingredients. Melt coconut oil and whisk in maple syrup. Honey can be used as well. Pour over the dry ingredients and stir till combined. Spread on a cookie sheet that has been lined with parchment or a Silpat. Bake at 325 for 30 minutes or until golden, string every 10 minutes. Cool and store in an airtight container for up to a month. Add any dried fruits after baking. 
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