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
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
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
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
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
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
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!

Pumpkin Pancakes (grain free, dairy free)

Pancakes are a staple in many households and pumpkin just makes sense for fall.  Since you are adding a squash into this recipe, you are introducing some liquid.  Therefore, these pancakes tend to be more moist than some of my other pancakes, so don’t freak out if they are not exactly the same texture.
Pumpkin Pancakes (grain free, dairy free)
1/2 cup coconut flour
1/2 cup tapioca flour
4 eggs
1/2 cup pumpkin puree
1/2 cup coconut milk
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 Tbsp cinnamon
1 tsp ground ginger
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 coconut oil 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!

Ham (and Cheese) Crepes

I had a patient let me borrow the cookbook “Every Last Crumb” because she ordered it but found many of the recipes called for xantham gum, which is less than ideal.  So, I wanted to take a look at the recipes and see if there was anything that gave me inspiration.  Well, I don’t miss bread products that much, so bread recipes just kind of go in one ear and out the other.  However, recently I went to a crepe place and every time I have crepes, I remember how much I love them!  You get where this is going…her book had a crepe recipe!  I was all over that like white on rice.  I could definitely see myself making these as an alternative to pancakes for brunch.  They are so versatile because you could make them savory or sweet.  In the cookbook, she made them sweet, so I just dropped out all the ingredients that go with sweet in order to make them savory.  Ham and cheese is a classic combo, but the possibilities are endless.
5 large eggs
3/4 cup + 1 Tbsp coconut milk
1 tsp butter
1/4 cup + 3 Tbsp coconut flour
1/3 cup +2 Tbsp tapioca flour
1/8 tsp salt
Chopped ham and shredded cheese
Heat some oil in an 8-inch or larger skillet over medium-high heat.  Place the ingredients in a blender and blend on high for 1 minute.  Pour 1/4 cup of the batter in the hot skillet and rotate the pan in a circular motion until the batter coats the entire pan.  Cook until you can flip it over in one piece, which will be about a minute.  Flip it over and cook for another 30 seconds.  Set aside and continue with the rest of the batter.
In another pan, heat your stuffing ingredients through.  Place those ingredients (mine were leftover ham and shredded grassfed cheddar) in the center of the crepe and wrap each side in and enjoy!



Paleo Cinnamon Sugar Beignets

You have no idea how excited I am about this recipe!  I am always taking things from my experiences in the world as inspiration for food.  At Evil Czech Brewery, they have a brunch you can go to on the weekends, and I went for the first time the other day.  They have some pretty innovative ideas floating around!  They have cold brewed coffee on nitro, and if you have never tried this, you need to.  They have plenty of options that are “healthier” options in addition to some major indulgences.  One of the indulgences they had on the line when I went was a beignet.  A beignet is a little fried donut hole kind of thing that has a sugar coating or chocolate sauce, etc.  Donuts in the land of grain-free baking just aren’t work it.  The texture is never right and it’s always too much work for the level of satisfaction.  However, I had an epiphany when I was watching food network one day!  I can make mini cupcakes and turn them into donut holes!  So, here you have it.  A nutmeg mini cupcake rolled in butter and coated in maple sugar and cinnamon.  It reminds me of a cinnamon sugar donut hole and the flavor nods to a Rise n Roll.  I have a sensitive palate for sugar because when you eat healthy foods, sweet things taste that much sweeter.  These are sweet to me, which means they are probably perfect for those not used to eating a clean diet.  Perfect fake out!
Paleo Cinnamon Sugar Beignets
2/3 cup coconut flour, sifted
8 eggs
1/2 cup full fat coconut milk
1/2 cup pure maple syrup
1 tsp baking powder
2 Tbsp vanilla
1/2 tsp salt
1/2 cup butter or coconut oil melted
1/4 tsp freshly grated nutmeg
maple sugar + cinnamon, butter for rolling after
Preheat oven to 350F.  Rub some butter in the bottom of a mini muffin tin.  Add all the ingredients except the melted butter into a bowl and use a mixer to make it smooth.  As you continue mixing, add the melted butter until incorporated.  Fill each mini muffin hole with batter.  (You will have enough batter to make multiple mini muffin tins or you can make one mini muffin tin and then some full size). Bake for 14 minutes or until the middle springs back at you when pressed for the mini muffins.  If you bake some full size, you will need to let them go for 22 minutes.
After the muffins are baked and cooled, make 2 shallow dishes: one with melted butter and one with cinnamon and granulated sugar (I used maple sugar). Roll your muffins in melted butter and then in the cinnamon sugar.  Enjoy! Or store for later. ;)

Zucchini Muffins

Zucchini is something that gets so overwhelming in the summer that people can’t find enough uses for it! I do not find that it freezes very nicely, so you have to get creative on how to make this bounty last. Everyone needs a good zucchini muffin recipe, and these little guys can freeze easily for later months. I use more spice than most other recipes because I want my muffins to have that cinnamon flavor I crave from zucchini bread. This is an all coconut flour recipe, too which means it uses quite a few eggs. Use this to your advantage and eat a couple for breakfast!

Zucchini Muffins


  •  3/4 cup coconut flour
  • 6 eggs
  • 1/2 cup maple syrup
  • 1/4 cup grassfed butter, melted (or coconut oil)
  • 1 tsp vanilla extract
  • 1 1/2 Tbsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 cups shredded zucchini


Preheat oven to 350F. Melt the butter and add all the ingredients together except for the zucchini. Once combined, fold in the zucchini and portion among 12 lined muffin tins. Bake for 25-30 minutes and let cool completely in the pan after removing from the oven (they will keep cooking slightly). Store in the fridge!


Sweet and Savory Popovers

I saw these little guys on PaleOMG’s blog the other day, and thought to myself: “There’s not much to those. I bet you could make tons of flavors!” So, I decided that night that I was going to make one batch of six and in case it was an epic fail, I would make 3 savory and 3 sweet. I have thyme in my garden right now and tons of garlic scapes from the CSA so one flavor was garlic thyme. Cinnamon was an easy choice because who doesn’t love cinnamon? These are like pillowy dinner rolls with an indented center that would be amazing filled with custards, curds, compound butters, or whatever your little heart desires. When I made these, the process seemed to be very forgiving because my eggs were sort of a disaster. Farm fresh eggs means sometimes you get double yolks. I had 2 double yolks and decided that I was worried it may alter the texture. So, at least you know that a mishap like that will still allow for a good outcome!

Sweet and Savory Popovers

(basic popover from My Paleo Patisserie)


  • 3 Tbsp arrowroot
  • 2 Tbsp coconut flour
  • 1/4 tsp salt
  • 4 large eggs, room temp
  • 1/4 cup canned coconut milk
  • 1/4 cup water
  • 1 Tbsp ghee
  • Thyme/Garlic: a few sprigs of thyme and a minced garlic clove
  • Cinnamon: 1 tsp cinnamon and 1 tsp coconut sugar (If you decide to do all one flavor, then double the flavor addition)


Preheat oven to 450F. In a small bowl combine the flours and salt. In another medium bowl, whisk the eggs up lightly and add the coconut milk, water, and flour mixture and combine until school. Put a little bit of the ghee into each of the 6 muffin tins. Put the muffin tin and fat into the oven for about 5 minutes and then remove. Put 1/4 cup of the batter in each muffin tin. Cook for 15 minutes and then reduce the heat to 350F and cook until golden brown, which could be another 15 minutes.

Breakfast Sandwiches

I have used plantains quite a bit in their ripe form, but I have never really done much with them when they are green.  I’ve seen people use them as tostones and what not and for some reason it hit me one morning that would probably make a darn good breakfast sandwich.  When you have an idea like that, you must try it.  That’s what I did!  The crispy salty “bun” hit my tastes just like I wanted.  It does not resemble an English muffin or anything of that sort, but it it does give a starchy accompaniment to your protein.  I made two different versions, sausage and bacon.  Both were so good!  I do not typically eat any dairy products because access to quality versions are sparse, but I did order some raw chive cheese the last time I picked up meat.  Therefore, I used a couple slices of chive cheddar for these little sandwiches.  It was perfect!  You could easily use avocado, sliced tomato, or whatever your heart desires. You could also easily use these to make any sort of sandwich that you may not eat before noon. ;)

Crispy Plantain Buns  


  • 2 green plantains, cut into 2 inch pieces (1 plantain makes 4 discs)
  • salt
  • cooking fat (I used my bacon grease)


Bring a pot of water to a boil and add the plantain pieces.  Boil for about 5-6 minutes or until fork tender.  Drain from the water and use the bottom of a mason jar to mash down the plantain pieces into thin discs.  Once mashed, add the discs to hot oil in a skillet and cook until crispy, which should take about 3 minutes a side.  Once browned nicely, place on a paper towel to drain and salt generously.  Use to construct your sandwich!



Simply Berry Jam


Every year I get overly excited about the Organic Blueberry Ranch and those dang Bluecrop Blueberries.  I have no clue why I love them so much, but they are the best variety!!!!  Some may argue otherwise, and in that case, use your own favorite variety. ;)  I get so excited that I buy over 30lbs every year and have packages in the freezer until the next season starts.  Right after blueberry season comes apple season; therefore I take a break from berries and move to applesauce, etc.  However, when April and May come around, I start to think about blueberries again and exactly how many I still have frozen!  This is a perfect way to use some of your frozen berries if you still have some around from last season.  If you have a family, I suggest making a double batch.  You can assess whether or not you will eat it all within a week or so or if you should freeze a small container of it for the next time you need jam.

I’ve never made jam until now because I have no patience for reducing, canning, etc.  This jam is perfect because you can tailor the berries to your liking, make the amount you want, you only truly need two ingredients, and its made in 10 minutes.

Chia Berry Jam


  • 2 cups mixed berries, frozen or fresh
  • 1-2 Tbsp of honey (optional)
  • 2 Tbsp chia seeds


In a saucepan over medium heat, place berries and honey and let breakdown.  Use a spatula to occasionally break up the berries for about 10 minutes until you have a chunk, jam-like consistency.  Take off heat and add the chia seeds.  Stir them in evenly and place in a mason jar in the fridge.  Let sit for an hour before serving.