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!
​

It was a chilly, rainy night in California while visiting and our sweet friends invited us over for dinner. This soup hit the spot! I had never had soup this way but it quickly became a favorite. You can add whatever floats your boat and make the soup base as spicy as you wish. Substitute quinoa for the rice as well if you want to make it grain free. So versatile!

Soup Base:

1 medium onion, chopped
2 cloves garlic, minced
1 28 oz can pureed tomatoes
4 c. chicken broth
1 can el pato
2 tsp. salt
3/4 tsp. pepper
juice of one lemon
1 tsp. cumin

Sauté onion in a little oil till limp. Add garlic and cook a minute longer, Do not burn! Add remaining ingredients and heat to a boil then simmer at least 15 minutes. Add more spice as desired. I used some adobo sauce and Tajin in place of the El Pato this time since I was out and it was great. 

Cilantro Lime Rice:

**I generally double this for the rice

1 T. butter
1 1/4 cups rice 
2 1/4 cups chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest of a large lime
2 T. chopped cilantro
1/4 tsp. cumin or more as desired

Melt butter in a sauce pan and add the rice. Stir and let the rice cook for a minute or two. Add the remaining ingredients and bring to a boil. Reduce heat and cook per time on the rice instructions. Brown rice is longer. I make mine in an electric pressure cooker. 

Soup Ingredients:

Cooked black beans, seasoned if desired with garlic and cumin
Seasoned and grilled Mexican chicken
Salsa
Corn chips or Siete brand chips for grain free option
Cheese if desired
Sour cream
Avocado
Chopped tomatoes or pico
Cilantro

To serve, I layer rice first, then beans and chicken. Ladle soup over those ingredients . I don't like mine swimming, just enough to cover. Top with whatever ingredients is desired. Add salsa if you want it more spicy. 

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! 

This recipe was inspired by a photo I saw on Plant Based Janes account. I had a head of cauliflower needing to be used up and a couple of old lemons. I always want greens in my food so adding in some leaves from my sweet potato vines made this a perfectly healthy and delicious dinner. It far exceeded my expectations! I used the gluten free macaroni from Costco and cassava root flour to make it gluten free but you can use anything you desire! Make it your own. Just make it!

Ingredients:

5 cups sliced cauliflower florets. Slice them to make them flat.
1/4 c. cassava root flour or flower of choice
1/2 tsp. salt or salt of choice
1/4 to 1/2 tsp. pepper
1/4 c. coconut or avocado oil
1/2 c. butter (I use kerri gold)
1/2 minced onion (about 1/3 cup)
2 cloves minced garlic
1/2 cup chicken or vegetable broth
1 medium lemon, juiced or two small
salt and pepper to taste
Chopped greens as desired and fresh herbs
Cooked pasta as desired, about 4 - 5 cups

Directions:
Wash and prepare the cauliflower into sliced florets, No thicker than 1/2 inch thick.
Put them in a bowl and sprinkle the salt, pepper and flour and gently toss to coat. Add more flour if needed. Cook pasta at this time as well and set aside. 

Heat the coconut oil in a frying pan. Add the florets and fry on both sides till golden. Do not burn! about 4 minutes on each side. Remove to a plate with a paper towel.

Using the same frying pan (wipe out if too caked in flour and cauliflower bits), add the stick of butter and onions. Sauté the onions on medium heat until they are translucent. Add the garlic and cook a minute longer. Do not burn! Stir in the broth and lemon juice. Salt and pepper to taste. Let simmer a minute to thicken. Add in the chopped greens like kale, chard or sweet potato leaves. Sauté just till barely tender. Add in the cauliflower and toss with the lemon butter sauce. Be careful to not break up the florets. Let simmer for a minute then toss in the pasta. Just enough so that there is lemon butter for all. Add a little more butter if needed. Salt and pepper to taste. Add more lemon if desired. I also added chopped parsley and basil when adding in the greens. Served 4 people generously. 

Oh how I love these enchiladas! I miss the days when cooking with cheese was a regular thing for me but these still pop up as guests a few times a year. You can make them as spicy as you want and make them with fresh or frozen corn. You can have the whole thing made and baked in under an hour. I love these served with fresh, tomatillo salsa, salad and watermelon. It just tastes like summer to me. 

Ingredients:

12 corn tortillas ( I love the sprouted corn variety at Sprouts)
2 T. butter
1/2 to 1 tsp. cumin
1 c. sour cream
1  4 oz can chopped green chilies
1 jalapeño, stemmed, seeded and diced (optional for spice)
Mango Habanero Spice Hunters seasoning as desired, optional. (I get it at Sprouts)
Chipotle or other spice as desired to taste
3 C. frozen white corn (Costco) or 3 cups fresh cut corn off cob (about 5 ears)
1 medium onion, chopped
1/4 c. water
2 c. shredded Mexican cheese, divided
salt and pepper to taste

Directions:

Melt butter in skillet, add onions and sauté a few minutes then add corn, water, cumin and jalapeño if desired. Sauté till tender and water is absorbed. Remove from heat and add in green chilies, sour cream, 1 cup cheese, salt, pepper, mango seasoning or any other seasoning desired. Spice it up as much or as little as desired. Chipotle seasoning works great also. Fry corn tortillas in a little coconut oil till just limp then roll up tortillas with about 1/3 cup filling in each. Put a little filling in the bottom of the 9 X 13 pan then layer each rolled  and filled tortilla in the pan. Cover with any remaining filling just enough to moisten the top and cover with remaining cheese. Bake covered for about 20 -30 minutes on 350. 

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!

If you don't own the Love Real Food cookbook by Kathryn Taylor of Cookie + Kate, get it. I have loved every single recipe I have made. This one is straight out of her book without any variations. It's the only one I will post so you have to get the book to get the other amazing recipes. This soup has the unusual combos of peanut butter and garbanzo beans and is so hearty and delicious. I paired it with the apple oat blender muffins for the perfect combo. Don't be afraid to try it! Unless you hate peanuts. 

Ingredients:

2 T. olive oil
1 medium red onion, chopped
1 medium sweet potato, peeled and diced into 1/4 inch squares
1 small jalapeño, diced. Use less if desired.
sea salt
2 T. freshly grated ginger
4 cloves minced garlic
4 cups vegetable broth
2 cups water
3/4 cup creamy, natural peanut butter
6 oz. tomato paste
1 medium bunch kale or collards, ribs removed and chopped
1 can (15 oz) chickpeas, rinsed and drained or 1  1/2 cups cooked

For Garnish:

1/4 cups copped, roasted peanuts
chopped fresh cilantro

Directions:

In a dutch over or soup pot, warm the olive oil over medium heat and cook the onion, sweet potato, jalapeño and dash of salt. Cook, stirring occasionally, until the veggies are tender, about 10 minutes. Add the ginger, garlic and 1 tsp salt. Cook, stirring frequently for about a minute. 

Pour in the broth and water. Increase the heat to medium high and bring the mixture up to a simmer. Cook for 15 minutes, reducing heat as necessary to maintain a simmer. 

In a heatproof medium bowl, combine the peanut butter and tomato paste. Do not use Jif or Skippy! I won't tolerate it! Transfer a cup of hot broth and mix with the peanut butter until smooth. Add the mixture to the soup and mix well.

Stir in the greens and chickpeas and continue to simmer until thick and veggies are all tender, about 15-20 minutes longer. Add more salt and pepper to taste or Sriracha if desired. Top with chopped peanuts and cilantro. You can also serve this over brown rice. 

​

​

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. 

There's always that week when you have to pick the remaining broccoli and you need to get real creative. You can only eat so much roasted broccoli. This fresh salad recipe is one of my quick favorites to get this super food down. You can make it ahead to let it chill for even more flavor. 
​

Ingredients:

4 cups broccoli florets
1 chopped apple, large
1/2 c. craisins
1/4 cup sunflower seeds or 1/2 cup pecans
Bacon pieces
chopped green onions

**May also add celery, chopped kale, etc.

Dressing ingredients:

1 c. healthy mayo
1/2 c. raw honey
4 T. apple cider vinegar
1/8 tsp. mustard powder  or 3/4 tsp. dijon mustard

Mix dressing ingredients till smooth and add enough to the salad ingredients to moisten it. Let chill in the fridge an hour or so for the full flavor. 

These little cookies are a mildly sweet little cookie made without eggs or wheat flour. You can use GF oats for a completely GF option as well! These are great to keep in the freezer and put in the kiddies lunches so that they feel like they are getting a treat. They are completely refined sugar free if you don't use the chocolate chips. You can also omit the cacao powder and just go for an oatmeal cookie taste. Add a little cinnamon and raisins if you like also! It's very versatile. 

Ingredients:

1 cup oat flour (Just blend oats in the blender till a fine powder)
3/4 cup smooth, natural peanut butter
1/4 cup cacao powder
1/4 cup unsweetened, shredded coconut
1/4 cup maple syrup
1/8th tsp. sea salt
1/2 tsp. baking soda
1 t. vanilla
1/4 cup almond or coconut milk
Chocolate chips if desired. I use Enjoy life brand. 
​
Directions:

Mix dry ingredients together then add the wet ingredients and mix well. Add a little more milk if needed but these will be a dryer cookie. Scoop with a cookie scoop and press the a little to flatten. Bake at 350 for 8-10 minutes

I fell in love hard with Bitchin sauce dip a few years ago but was never too comfortable with the grape seed oil it contained. My friend created a copy cat recipe and it is dead on! This dip is like a hummus but almond based and is great with plantain chips, veggies and in wraps. I love to change out the spices to create different flavors from chipotle to pesto! 

Ingredients:

3/4 c. + 2 T. water
1/2 c. + 2 T. avocado oil
1/2 c. raw almonds
1/4 c. + 2 T. fresh lemon juice
3 T. nutritional yeast
2 cloves garlic
2 tsp. liquid coconut aminos
1/2 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. smoked paprika

**I add 1/4 tsp to 1/2 tsp. Smokey Turmeric by Spice Hunter and 1/4 tsp. chipotle also. 

Directions:

Add all ingredients to the blender. Blend slow for a minute then on high for another minute or until smooth. Refrigerate to allow flavors to blend for a bit first. Keep refrigerated. Try with added pesto and removing the cumin and chili powder as well! 

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. 

Sometimes I just want old school comfort food. But, I want it as healthy as possible. Using grass fed beef, mushrooms, zucchini and fresh spinach, this dish is much lower in calories and fat than most stroganoff dishes. I used organic sour cream but it would be great with coconut milk or almond based creams as well. It must be thick! Use gluten free noodles for a gluten free option. Season it up as much as you want to your liking but the smoked paprika is an absolute must. Don't skimp! If you don't like mushrooms, you won't be making this dish. It isn't stroganoff without them. 

Ingredients:

1  1 /2 pounds grass fed hamburger
1/2 cup diced onion
1  1/2  C. chopped zucchini (any size chunk desired)
1 T. minced garlic
1/2 lb. sliced or chopped, fresh mushrooms
2 C. sour cream or substitute cream
2 t. or more smoked paprika (I love Spice Hunters brand)
fresh spinach, chopped
salt
pepper
pasta of choice

Directions:

Cook noodles per package and set aside. In a skillet, brown the onions, hamburger and garlic till the meat is almost done. Add in the mushrooms, zucchini, smoked paprika, salt and pepper and cook until the veggies are tender. Add more paprika, salt and pepper as desired. When the meat and veggies are cooked, turn the heat to low and stir in the sour cream. Add more salt and pepper if needed with the sour cream added. Toss in the noodles. Around 4-5 cups cooked or as desired. Top with chopped spinach and serve. 

This stir fry is done in a pinch. It took me 20 minutes, start to finish. I even cheated and used frozen broccoli and chicken tenders. I use the brown rice and millet ramen noodles from Costco for a healthy GF option. 

Ingredients:

Sauce:
1/4 c. coconut aminos, soy sauce or Bragg's liquid aminos
1 T. cassava root flour
1/4 c. chicken broth
1 T. rice vinegar
2 T. coconut sugar or brown sugar
3 cloves minced garlic
.............................................................................................................................................
1 lb. chicken, cut in chunks
1 head broccoli, cut into florets
oil
2 green onions
9 oz brown rice ramen noodles (about 4 squares)

Directions:

Whisk the sauce ingredients together in a small bowl. 
Stir fry the chicken and broccoli in a fry pan with some oil of choice until the broccoli is tender and the chicken is no longer pink. I used frozen tenders and frozen broccoli as a cheat. Season with salt and pepper as you stir fry. Pour in the sauce and with temperature on medium to low, let the sauce thicken real quickly. Do not let it get too hot and burn! 
Add the cooked noodles (for the Costco kind, 3 minutes boiling time) and toss to coat. Add the copped green onions (green part) on top and serve. 

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. 

I am a sucker for Buffalo sauce but the idea of biting into greasy chicken skin makes me a little nauseous . These Buffalo chicken meatballs have all of the flavor of chicken wings without any greasy guilt. They are loaded with carrots and celery as well so you can even call them a health food! 

Ingredients:

1 pound ground cicken
1 egg
1/2 cup panko breadcrumbs (gluten free crumbs for GF option)
1 carrot
1 stalk celery
2 green onions
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup Frank's Buffalo Sauce
blue cheese or blue cheese dressing, optional

Directions:

Preheat oven to 350. Chop the celery, green onions and carrots into very fine pieces. A food processor works great. Add the remaining ingredients and shape into 1 inch balls. I use a cookie scoop and roll by hand. You can add some blue cheese crumbles also if desired or a couple T. of  blue cheese dressing to the mix. Line on a greased or parchment lined cookie sheet. Bake for about 20 minutes. This makes about 25 balls. 

Drizzle with additional Buffalo sauce and/or blue cheese dressing if desired.

I served this over brown rice that was cooked in bone broth and garlic roasted veggies. 

​**Recipe adapted from Sisterhood of the Shrinking Jeans. 

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
​

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

Soup is so very easy and filling, I don't care if it's fall or summer, soup is always good. This soup has very little ingredients but is very hearty, like a stew and perfectly seasoned. I make this in a pressure cooker to make it faster but I'll give you both directions. I haven't made a soup without a pressure cooker so I feel for you ladies who have to take the slow route!  INVEST. 

Ingredients:

3 T. oil of choice
1 onion, chopped
8 cups chicken broth (2 boxes of Costco's organic broth)
1 cups wild rice blend (I use the Trader Joe's Organic Wild Rice Blend)
2 cups chopped chicken, cooked and shredded
2 cups sliced carrots
4 celery stalks, chopped (works fine without also)
Salt and pepper to taste
1/2- 1 tsp. Spice Hunter's Smokey Turmeric (optional but it is the BEST)

Stove top directions:

Heat oil in a large pot and sauté the onion for about 5 minutes. Add broth and rice to the onions and bring to a boil. Cover and cook for about 35 minutes. If you don't have cooked chicken at this point, cook chicken while the rice is cooking.  Add the cooked chicken, carrots and celery to the pot and bring back to a boil. Reduce to simmer and simmer about 15-30 minutes until veggies are tender and the soup is thick. Add more broth or water if needed. Add salt and pepper to taste and the smokey turmeric. 

Pressure Cooker Directions:

Sauté onions in the pressure cooker for a couple minutes. Add the broth and rice and bring to pressure for 20 minutes. Release pressure and add veggies and and chicken ( I had my frozen chicken in the George Forman cooking for 12 minutes while the rice was cooking). Bring back to pressure for only a minute. Let it natural release then add salt and pepper, turmeric and let simmer in the pot for 15 minutes or until thick and veggies are tender. If you are in a hurry, just pressure for 2 minutes after adding the veggies and natural release. The veggies should be tender and you can eat it at this point. I like to let mine simmer after a minute so that veggies don't get over cooked. You can let the soup sit on the warm setting for as long as you like! 

Crockpot Directions:

Place all ingredients, and frozen, raw chicken in a crock pot on low for about 7-8 hours. Remove chicken and shred when finished and place back into crock pot. 
​

This vegetarian taco filling is great in a good tortilla or even as a skillet meal topped with a fried egg. We did both. You can add extra veggies as well but the flavors are delicious!

Ingredients:

1  1/2 pounds sweet potatoes, peeled and diced into 1/2 inch cubes
1/4 c. avocado oil
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. ground coriander
1/8 tsp. cayenne pepper
salt and pepper to taste
1 cup diced onion
1 red bell pepper, chopped
1 clove minced garlic
1 can black beans or pinto beans
1 cup fresh or frozen corn
3 T. honey
3 T. fresh lime juice
2 T. chopped cilantro

Corn tortillas, pico, avocado, lettuce, etc. for toppings

Directions:

Preheat oven to 425 degrees. Mix spices and toss with avocado oil on sweet potatoes. Spread them on a single layer on a baking sheet. Roast till golden, about 20 minutes. While the potatoes are cooking, sauté onion and bell pepper in oil for about 5 minutes then add the garlic, corn and beans. Continue cooking until tender. Add in the honey, lime juice and cilantro. Season with salt and pepper to taste. Add the sweet potatoes to the skillet mixture and simmer a few minutes to blend flavors. Serve bowl style or in tortillas with all the fixings. 

**Recipe adapted from Cooking Classy

These cookies are more like a flat cake with a mildly sweet, dark chocolate taste. They do the trick when you want a grain free choice! I keep these in the freezer to help them stay fresh. 

Ingredients:

1/4 cup Coconut flour
1/4 cup coconut oil
1/3 cup cocoa powder
3 eggs
1/3 cup sugar
1/4 tsp. salt
1/4 tsp. vanilla

Directions:

Melt coconut oil and cocoa powder together and mix till smooth. Let Cool. Whisk the eggs, sugar, salt, and vanilla and stir in the cocoa mixture. Whisk in the coconut flour until smooth. Let stand 5-10 minutes. Coconut flour thickens as it stands. Drop with a cookie scoop onto a greased cookie sheet and bake at 350 for about 10-14 minutes. Do not overtake. 

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. 

Horrible picture, delicious cookies! These cookies are totally grain and dairy free. I use coconut sugar so other than the amount in the chocolate chips, they are refined sugar free. I use the Enjoy life brand chocolate chips for a healthier option. 

Ingredients:

1/4 c. coconut sugar or brown sugar
1/2 tsp. baking soda
1/4 tsp. sea salt
2 T. coconut oil
2 tsp. vanilla
1 egg
2 cups fine ground, blanched almond flour
1/2 c. chocolate chips

Directions:

Blend the coconut sugar and almond flour in the blender real quick to make
the coconut sugar and flour a bit finer. Add in the sea salt and baking soda and stir till combined. Add in the egg, coconut oil and vanilla. Stir until all moist. Stir in the chocolate chips. Drop tablespoon size balls on a greased or Silpat lined baking sheet and flatten them about 1/2 inch. Bake at 350 for 10-12 minutes. Let cool a couple minutes before removing from pan to a cooling rack. Store in the freezer. 

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!