Toast Alternative for Egg Dippers (paleo, gluten-free, dairy-free)

Every person who loves breakfast, runny eggs, and the toast that you dip in it cries a tear when they decide to give up bread.  It’s a bittersweet tear because it’s a complicated topic, but I think it’s safe to say that most wheat products these days are not exactly helping our healthy cause.  So, I decided to come up with a savory pancake that could double as an egg-dipper!  I can still have my runny yolks and dip them too, sans bread.
Egg Dippers (grain free, dairy free)
Ingredients:
1/2 cup coconut flour
1/2 cup tapioca flour
4 eggs
1/2 cup shredded zucchini
1 cup water
1 tsp baking soda
1 tsp baking powder
1 tsp paprika
2 Tbsp fresh minced chives
1/4 cup chopped kale
salt and pepper
Directions:
Mix together your dry ingredients and then add you wet ingredients until you have a batter.  Heat a nonstick pan over medium high heat and use bacon fat for the first batch to grease the pan.  Cook the batter on one side until the edges are firm.  Flip the pancake and cook for another 2 minutes or so.  After your first set of pancakes you can see how long you need to be cooking them on each side so they are cooked through since every stovetop is quite different!

Wild Berry Muffins (gluten-free, paleo)

Wild berries are all over the place right now!  If you are lucky enough to forage around and pick some, then you won’t regret it.  Otherwise, you could easily use any berry.
Wild Berry Muffins (gluten-free, paleo)
Ingredients:
6 eggs
1/2 cup coconut flour
1/2 softened butter
1/2 cup local honey
1 Tbsp vanilla
1/2 tsp salt
1/4 tsp baking soda
3/4 cup berries
zest from one lemon
Tbsp of fresh thyme (optional)
Directions:
Preheat oven to 350F.  Mix honey and butter together and then add everything else.  Fold in berries.  Fill muffin cups and bake for 30-35 minutes.  Allow to cool and enjoy.

Breakfast Quesadillas (Grain-free, Gluten-free)

I don’t know if you guys have been out to Whole Foods to pick up Siete wraps yet, but they completely opened the door for me to make quesadillas again!  This version is breakfast, but you could really go any route, so try “pizza” with Italian seasoning, mozzarella, pepperoni, because that would be great, too!
Breakfast Quesadillas 
Ingredients:
Siete tortillas (any variety found at Whole Foods.  I preferred the almond flour)
  • raw, shredded cheese
  • scrambled eggs
  • cooked bell peppers and onion
  • cooked bacon
Directions:
Heat a skillet to med-high.  Cook all your ingredients (eggs, bacon, veggies).  Place one tortilla on the skillet and place the cooked ingredients along with cheese on the tortilla.  Make sure that cheese is in contact with the tortilla and some is on top to attach to the other tortilla.  Add the second tortilla on top and cook for 5 min or so until the tortilla begins to brown.  Flip the quesadilla over and brown on the other side, too.  These tortillas are small enough you shouldn’t have to do a magic trick to flip it.  Use an electric skillet to do multiple at a time!

Peanut Butter and Strawberry Jam Pancakes

I had some frozen strawberries that were literally staring at me for months from the freezer.  I didn’t feel very inspired to find a destiny until I found these peanut butter chips at the store!  Pancakes that are peanut butter and jelly?  Sold.  Peanuts are technically a legume, so these are NOT paleo.  However, you could make them strawberry and use sunbutter like in the picture for the same effect.
Peanut Butter and Strawberry Jam Pancakes
Ingredients:
2 cups strawberries
1/2 cup coconut flour
1/2 cup tapioca flour
4 eggs
1 cup coconut milk
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup peanut butter chips
Directions:
Place strawberries in a saucepan and cook until they breakdown and can be smashed into a thick jam consistency.
 Combine the pancake ingredients and add the strawberries and peanut butter chips. Cook about 3 minutes on each side.  Double the batch for freezing or for grab-and-go breakfast throughout the week.
 

Paleo Cinnamon and Cream Cheese Muffins

Cheese is always a fading memory for those that have made a transition to dairy free, and many people are fine with that.  However, when there is a dairy free option that is still conducive to meeting their health goals, they wouldn’t mind partaking!  I ran across Kite Hill Almond Cream Cheese Spread and decided to try it out.  If you aren’t spreading it on a bagel, what on earth do you do with cream cheese?  I decided to try baking first to see if it would hold it’s own under heat.  I really enjoyed this cheater version of cinnamon rolls with cream cheese frosting, and they are so much easier than making cinnamon rolls.  Stay tuned on FB and instagram for how the cream cheese story unfolds in different applications.
Paleo Cinnamon and Cream Cheese Muffins
Ingredients:
1/2 cup coconut milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla
2 cups almond flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
7 Tbsp or so of almond cream cheese by Kite Hill (I didn’t measure)
Directions:
Preheat over to 325F.  Stir dry ingredients together.  Add the wet ingredients (except cream cheese) and combine.  Place batter in greased or lined muffin tins and dollop a Tbsp or 2 on top of muffin.  Bake for 20-25 minutes or until the top springs back at you. The cream cheese will not melt but will be creamy to eat.

Meyer Lemon Muffins

When Meyer lemons are in season, you take full advantage!  I went through an entire bag in 2 days!  They are different from regular lemons in the sense that are sweeter and almost a cross between a lemon and an orange?  So, they tend to be a good option for baking. These muffins have no nuts, so that’s a plus for those that may be allergic or trying to save money.  They are pretty high in protein because of the egg content, but keep in mind these are still a treat!
Meyer Lemon Muffins
Ingredients:
2/3 cup coconut flour
1 tsp baking powder
8 eggs
1/4 cup coconut milk or almond milk
zest from 2 lemons
1/ cup honey or maple syrup
1/2 tsp salt
1 Tbsp vanilla
1/2 cup butter, melted
Directions:
Preheat oven to 350F.  Place all the ingredients, except the butter, in a bowl and mix until blended.  Once blended, start to slowly add the butter until incorporated.  Place in silicone lined muffin tins and bake for 22 minutes.

Strawberry Banana Breakfast Bowl

We have all probably heard about acai bowls at some point in our life, and they are super tasty!  However, acai is not the most convenient ingredient to get ahold of.  The concept of a smoothie in a bowl topped with goodness is not one that must be reserved for acai.  This is the same concept with more readily gained ingredients.  Drink it through a straw or eat it with a spoon, the power is in your hands.
Strawberry Banana Breakfast Bowl
Ingredients:
1/2 frozen banana
4 frozen organic strawberries (part of the dirty dozen!)
1/2 an avocado
1 heaping Tbsp of gelatin (Great Lakes is the brand I use)
1 tsp maca (for hormone balance)
almond milk
4 walnuts, chopped
Directions:
Place the banana, berries, gelatin, avocado, and maca in the blender and cover the ingredients in almond milk or coconut milk until you can see bits and pieces peaking above the milk level.  Blend until smooth.  Top with chopped nuts and eat like a bowl of cereal!  But way healthier and more homemade.

Smoothie: Green Goodness

When you don’t have a lot of time in the morning and you need a quick, filling, drink on-the-go, this is it.  I have been experimenting with smoothie recipes and I just keep making this one over and over.
Green Goodness
Ingredients:
2 handfuls greens (spinach or kale)
1 heaping spoonful of nut butter
1 frozen banana
1/2 of an avocado
1 tsp maca (optional)
1 Tbsp gelatin (optional protein)
Almond milk until desired consistency
Directions:
Blend and drink!

Peach Donuts w/Lemon Cream Cheese Frosting

While in Austin, I went to a donut food truck and ordered a donut called “Son of a Peach.” It was basically a donut with cinnamon, sugar, and peach filling.  However, I couldn’t even come close to finishing it because it was a sugar bomb!  When I say sugar bomb, I mean, tastes so good for the first 3 bites and then you start making pained faces because you don’t think you can finish it without a stomach ache!  It was the largest donut I’ve ever seen, slathered in the most cream cheese I’ve ever seen.  There were some ladies around that looked at me and said “Is that a donut?!  You enjoy every bit of that.”  After a little more conversation, they also said “We won’t tell your patients; its ok.” How did I answer?
Oh no, that’s ok.  I WILL TELL THEM!
I always eat a few things I normally wouldn’t when I am in new cities to gain flavor inspiration for the blog.  I’m sad to say that this donut didn’t live up to my expectations.  I was hoping for some peach!  I couldn’t taste the peach at all.  So, when I decided to redo this donut, I knew I wanted to add some brightness with lemon, and some freshness with FRESH peaches.
Peaches are on the dirty dozen, so make sure you buy organic to avoid pesticide exposure.  They are in season now, although sometimes they can be difficult to find.  I found some on sale at Whole Foods.
If you don’t have a donut pan, you can make these into muffins.
Peach Donuts
Ingredients:
2 organic peaches, chop 1 1/2 of them but thinly slice the remaining 1/2 peach to top the donuts
1 3/4 cup almond flour
2 eggs
1/4 cup local honey
1/4 tsp salt
1/4 cup full fat coconut milk
1 tsp cinnamon
2 Tbsp coconut flour
1 tsp vanilla
1 Tbsp butter
Directions:
Preheat oven to 350F. In the food processor, puree 1/2 cup of chopped peaches and then add the other ingredients and mix well.  Once mixed, pulse in the remaining chopped peaches until evenly distributed.  Pour the batter into a donut pan or a muffin pan that has been greased. Bake for 20 minutes or until the donut springs back when touched or 30 minutes for muffins.
Top with cream cheese frosting which I just threw together with 1 block of room temp cream cheese, a healthy dollop of honey, a few Tbsp of coconut sugar, a splash of coconut milk, zest of one lemon, and the juice of half that lemon.  Whip until slightly fluffy and well mixed.  Put on cool donuts and top with sliced peaches.

Blueberry Pancakes (gluten free, dairy free)

This is an easy recipe that is EXACTLY like my other pancake recipes, but they are blueberry.  I am trying to get through consuming some of my frozen blueberries from last year at the ranch in order to make room for this year’s crop!  I used frozen making these, but you could easily use fresh.  When choosing blueberries, it’s important to consider buying organic because they have a very thin skin, which means pesticides can soak in fairly easily.  If you buy a bunch of organic blueberries when they are in season and freeze them, you will never have to pay crazy prices….and they taste better.
Consider making a double batch because these can be eaten throughout the week as a snack or grab-and-go breakfast.  They can also serve as the “bread” for a nut butter and jelly sandwich in a kid’s lunch!
Blueberry Pancakes
Ingredients:
1/2 cup tapioca flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup cashew milk (any liquid will do)
1 tsp vanilla
4 eggs
blueberries
Directions:
Mix all the ingredients together except the blueberries until slightly runny but smooth.  Warm skillet over medium high and place some coconut oil on the surface.  The skillet is ready when you flick water on it and it sizzles.  Place batter onto skillet in whatever size you prefer and drop blueberries onto the batter.  Cook for about 3-4 minutes until the underside is golden brown.  Flip the pancakes over and cook for another couple minutes COVERED.  Serve warm, with grassfed butter, and pure maple syrup!