Grain Free Hazelnut Magic Bars

 
Grain Free Hazelnut Magic Bars
 

Because who doesn't love the an easy grab-n-go dessert you can pass off as breakfast?! These Grain Free Hazelnut Magic Bars require zero baking, and are the easiest things to mix up. Naturally gluten free, dairy free, vegan, and paleo-friendly, everyone in your family will love them!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Grain Free Hazelnut Magic Bars

Yield: 8 bars

Photo Feb 14, 8 05 23 PM.jpg

1 cup Bob's Red Mill Hazelnut Flour

1/3 cup coconut sugar

1 tsp cinnamon

1/4 tsp sea salt

1/2 cup all natural almond butter

1/4 cup pure maple syrup

Toppings: 2 Tbsp each of unsweetened coconut flakes, hemp seeds, cacao nibs, crushed hazelnuts, and dark chocolate chunks

In a medium size mixing bowl, combine the hazelnut flour, coconut sugar, cinnamon, and sea salt. Stir to combine. Add in the nut butter and maple syrup. Mix the dough together using a rubber spatula. It will be crumbly and slightly dry looking. Press the dough down into a parchment paper lined loaf pan.

Mix the toppings together in a small bowl. Pour them over the top of the dough in the loaf pan and press down. Place the pan in the freezer for 2 hours. Slice into bars and enjoy! Store in the freezer or refrigerator in an airtight container!


Grandma's Almond Poundcake

 
Grandma's Almond Poundcake
 

My grandmother was the one who sparked my love for the kitchen. This pound cake, which I'm going to call "Grandma's Almond Poundcake," and her cheesecake were the first things she ever taught me to make. She fostered my love of reading through cookbooks, and taught me to cook for flavor and to enjoy the experience. 

This cake is LOADED, and literally weighs a pound... ok, who am I kidding... it weighs more than a pound! I've included some allergy friendly swaps that can be made, but I'd encourage you to try the "real deal" if you're able. I've written a lot about the emotional value of food sometimes taking precedence over the phyiscal value, and this is a perect example of that. I hope you enjoy every butter, cream, and sugar filled bite.

Also, pro tip: my grandma used to slice this up, toast it, slather it with more butter, and called it breakfast. Yes, I know. She was a genius.

Enjoy!


Grandma's Almond Poundcake

3 sticks of butter (24 Tbsp)

3 cups sugar

6 eggs

3 cups flour (I use this gluten free blend)

1/2 pint whipping cream

1 Tbsp vanilla extract

1 Tbsp almond extract
 

Grandma's Almond Poundcake

In a large stand mixer, cream together the butter and sugar until fluffy. Then, with the mixer still running, add in the eggs one at a time. Next, add in the flour alternating with the whipping cream, as follows, beating well before adding the next ingredient:

  • 1 cup flour
  • 1/4 pint whipping cream
  • 1 cup flour
  • 1/4 pint whipping cream
  • 1 cup flour

Finally, add in the extracts and mix until incorporated. Spoon the batter into a greased and floured bundt pan (or three loaf pans), and bake at 325 degrees for 1 hour and 15 minutes (about 1 hour if using loaf pans). 

Remove the cake from the oven and let cool for 10-15 minutes in the pan. Then, gently transfer the cake out of the pan, and onto a wire rack to finish cooling. Slice and enjoy!

Substitution options:

  • Coconut cream for whipping cream
  • Coconut sugar for regular sugar
  • Coconut oil for butter

No-Bake Greens and Oats Energy Bars

 
No bake greens and oats energy bars
 

This recipe was sponsored by Natural Delights Medjool Dates.

All thoughts and ideas are my own. 


no bake greens and oats energy bars

No-Bake Greens and Oats Energy Bars

3 cups chopped kale leaves

1/4 cup chia seeds

1/2 cup unsweetened shredded coconut

2 cups raw cashews

1 12oz. package Natural Delights pitted medjool dates

1/2 cup water

Coconut flour for dusting

*I recommend using an 11-cup or larger food processor for this recipe.*

Add kale leaves to food processor. Process for 30 seconds. Scrape down the sides of the bowl. Add chia seeds. Process again for 30 seconds and scrape down the sides of the bowl when done. Add coconut. Process until completely combined. Empty dough into a separate bowl.

Add cashews and almonds to the food processor and pulse to grind up until you're satisfied with the size of the nut pieces. Add dates, water, and green dough back to the food processor and process for 3-4 minutes until a single consistency is achieved. (The dough will be very sticky). Empty the dough into a bowl and mix the oats in by hand.

Empty dough into a 9x13 pan lined with parchment paper and press flat. Top with a layer of plastic wrap and refrigerate for 4 hours or freeze for 1 hour. Remove from refrigerator or freezer and dust both sides with coconut flour. Cut into bars or bites.

Store in an airtight container in the refrigerator for up to 2 weeks.

Peaches & Cream with Coconut Chia Oat Crumble

 
Peaches & Cream with Coconut Chia Oat Crumble
 

Peach cobbler is one of my all-time favorite desserts, but between the sugar rush and the time it takes to make it, it's a rare occasion that I get to have it. This Peaches & Cream with Coconut Chia Oat Crumble is a great alternative though! And frozen peaches allow you to enjoy it year round!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Peaches & Cream with Coconut Chia Oat Crumble

Peaches & Cream with Coconut Chia Oat Crumble

Yield: 2 bowls

1 1/2 cups whole milk vanilla yogurt

1 1/2 cups frozen peach slices

For the Oatmeal Crumble:

1/4 cup coconut oil

1 Tbsp coconut sugar

1 Bob's Red Mill GF Classic Oatmeal with Flax & Chia Cup

1/2 tsp cinnamon

1/4 tsp salt

2 Tbsp coconut flour

Divide the frozen peaches and vanilla yogurt into two bowls. Set aside.

To make the crumble topping: Pre-heat a small skillet over medium heat on your stove. Add the coconut oil and let it melt.

While the coconut oil is melting, mix the remaining ingredients together in a small bowl. Add the mixture to the skillet once the coconut oil has finished melting. Stir, and let it cook for 5-6 minutes. (You'll want to stir it occasionally while it's cooking to prevent the oats from burning.) 

Add the Oameal Crumble topping to the bowls with the vanilla yogurt and peaches, and enjoy!

 
Peaches & Cream with Coconut Chia Oat Crumble
 

Spinach Walnut and Feta Pesto Sauce

 
spinach walnut and feta pesto sauce
 

This Spinach Walnut and Feta Pesto Sauce has the perfect hearty creamy flavor to compliment any dish. From pasta, to veggies, to salad (or even a slice of toast!), it pairs perfectly with anything!

This recipe was sponsored by Carrington Farms. All thoughts and ideas are my own. 


spinach walnut and feta pesto sauce

Spinach Walnut and Feta Pesto Sauce

1 cup fresh basil leaves

1 cup baby spinach

1/4 cup walnuts

1 Tbsp minced garlic

1/2 cup Carrington Farms Coconut and Olive Cooking Oil Blend

1/2 cup feta cheese

Add the basil, spinach, walnuts, and garlic to the bowl of a large food processor. Using the s-blade process until fine and crumbly. While the food processor is still running, slowly pour the olive/coconut oil bend in. Then, stop the food processor and scrape down the sides of the bowl. Add the feta cheese to the bowl and process for about 10 seconds more until the cheese is incorporated. 

Add this Spinach Walnut and Feta Pesto Sauce to your favorite pasta, veggies, or salad... or even add to a savory toast in the morning! Store in an airtight container in the refrigerator for 3-5 days, or freeze. 

 
Spinach walnut and feta pesto
spinach walnut and feta pesto sauce
spinach walnut and feta pesto sauce
 

Crunchy Red Velvet Snack Mix

 
Crunchy Red Velvet Snack Mix
 

Whether you're looking for a fun valentine's themed snack for your kids, or an easy date-night movie snack, this Crunchy Red Velvet Snack Mix will please anyone! It's loaded with fiber, and antioxidants and super easy to whip up!

This recipe was sponsored by Sprouts Farmer's Market. All thoughts and ideas are my own. 


crunchy red velvet snack mix

Crunchy Red Velvet Snack Mix

7-8 cups Sprouts brand Lightly Sea Salted Organic Popcorn

1 cup small pretzel sticks, broken in half

1 cup white chocolate chips

2 Tbsp Sprouts brand unrefined organic coconut oil, melted

1 Tbsp beet powder

1/2 cup Sprouts brand raw red goji berries

Spread the popcorn, and pretzel sticks, evenly on a large baking sheet. Set aside.

Melt the white chocolate chips in a glass bowl in your microwave. (I like to heat them for 30-45 seconds, stir, and then heat once more for 30 seconds. If they are still not melted, heat for an additional 15 seconds. And stir.) Then, mix in the melted coconut oil and beet powder until a smooth red chocolate mixture forms. 

 
crunchy red velvet snack mix
 

Drizzle the red chocolate mixture over the popcorn and pretzel sticks. Sprinkle with the red goji berries. Place the tray in the refrigerator for about 30 minutes to allow the chocolate to harden.

Remove the tray from the refrigerator, and break the mixture into pieces. Enjoy immediately or store unrefrigerated for up to 5 days in a large ziploc bag.

 
crunchy red velvet snack mix
 


Raspberry Fluff Marshmallows

 
raspberry fluff marshmallows
 

'Tis the season... for all things red, pink, and sugar-y! These Raspberry Fluff Marshmallows aren't anywhere close to my normal low-sugar type recipe, but they're a much better alternative to the store-bought kind. No red dye here... just the natural color of frozen raspberries... and they're just fun! Who doesn't love homemade marshmallows?!

 
raspberry fluff marshmallows
 

What do you do for Valentine's Day?

I'll admit, I've never been a big Valentine's Day fan. (I know, I'm a total Valentine's scrooge.) I was always in the camp of "let's boycot this sugar-laden man-made holiday, and all say we're not celebrating it". And my husband and I both tend to be super practical people, so the idea of going on a big elaborate date just never appealed to us, so we agreed early on in our relationship that we'd just do cards and call it a day.

But... if you know me at all, you know I love any excuse to celebrate an occasion with food. So while we don't go all out, I've always tried to fix a special meal at home. And since our girls were born, I have loved doing fun desserts with them (like these Raspberry Fluff Marshmallows), and making some fun non-candy themed valentines for their friends. 

So, whether you have kids at home to entertain, or just want a low-key fun surprise for your significant other, these are perfect!

The gorgeous pink color on these comes from frozen raspberries... both the raspberries themselves, and the "juice" after they're thawed. And their naturally delicious flavor really shines through in these... they're not overly sweet, so that signature tart-sweet raspberry punch is the first thing to hit your taste buds.

But enough about how amazing they taste, let's chat some nutrition facts...

Did you know raspberries are an excellent source of antioxidants (in the form of vitamin C)?

And fiber...and manganese?

And frozen raspberries, are processed and frozen right at the peak of their freshness, meaning the final product that ends up in your freezer is at its peak nutritional state. These Raspberry Fluff Marshmallows are a great way to use frozen raspberries, but the possibilities are really endless... like these Raspberry Yogurt Muffins and my Raspberry Chia Jam .

This recipe was sponsored by the National Processed Raspberry Association. All thoughts and ideas are my own. 


Raspberry Fluff Marshmallows

raspberry fluff marshmallows
raspberry fluff marshmallows

Kale and Chickpea Tuna Salad

 
kale and chickpea tuna salad
 

This Kale and Chickpea Tuna Salad is a nutrition power house guaranteed to give you the fuel you need to get you through the rest of your day. Whether it’s a busy day at the office or a crazy day at home with the kids, you’ll feel full, satisfied, and ready to tackle the afternoon, by keeping your energy levels up and your blood sugar levels stable... and help you avoid that mid-afternoon energy crash! Click the button below for the full rcipe!

This recipe was sponsored by Healthline. All thoughts and ideas are my own.

kale and chickpea tuna salad
kale and chickpea tuna salad

SUPERfood Quesadillas

 
SUPERfood Quesadillas
 

Whether your team is playing in the big game or not, we all can agree that the right food can make or break a Super Bowl party. These SUPERfood Quesadillas are so packed with flavor (and nutrition!), everyone will love them... regardless of who they're rooting for!

This recipe was sponsored by Sprouts Farmer's Market. All thoughts and ideas are my own. 

 
SUPERfood Quesadillas
 

SUPERfood Quesadillas

SUPERfood Quesadillas

1/2 yellow onion, diced

Avocado oil

1 Tbsp minced garlic

3 cups kale leaves, torn into small pieces

1 15oz. can Sprouts No Salt Added black beans, rinsed and drained

1 15oz. can Sprouts No Salt Added petite diced roma tomatoes, drained

1 tsp turmeric

1/2 tsp black pepper

12 whole grain or corn tortillas

1 1/2 cup shredded mozzarella cheese

Sprouts Brand Condiments: Organic Ranch dressing, Organic Black Bean Spicy Dip, Mild Salsa, Hatch Chile Salsa

Pre heat a large skillet over medium heat. Add 1-2 Tbsp avocado oil to the skillet to coat the bottom. Add diced onion to the pan and let saute for 5-10 minutes until the onions start to soften. (You can let these go longer if you want more carmelized onions.)

Next, add in the garlic, and saute it with the onions for another 5 minutes. The, add in the kale leaves, black beans, tomatoes, turmeric, and black pepper. Stir to combine and saute for an additional 5-10 minutes to let the kale leaves wilt and the flavors combine. Remove the veggie mixture from the skillet into a bowl and set aside.

SUPERfood Quesadillas

Carefully wipe the skillet down and add some additional avocado oil. Let it continue to stay hot over medium heat

Next, you will assemble your quesadillas. Cut each tortilla down the middle, so you have 24 halves. Scoop 2 Tbsp shredded mozzarella onto 12 of the halves. Then add 1-2 Tbsp of the veggie mixture on top of the cheese topped halves, then another 2 Tbsp shredded mozzarella on top of the veggie mixture. Top with the reminaing 12 tortilla halves. Cook your quesadillas to their desired doneness, flipping half way through. I like to do mine for 6-7 minutes on each side.

Remove the quesadillas from the skillet and let them cool on a wire rack. You can leave them as is, or have a little fun with them and turn them into footballs. Take your ranch dressing or other condiment of choice, and empty some into a squirt bottle. Draw football laces onto each quesadilla as shown. Serve your SUPERfood Quesadillas with the remaining condiments, and get ready to cheer on your favorite team!

 
SUPERfood Quesadillas
 


No-Bake Pistachio Walnut Energy Balls

 
Photo Dec 26, 8 01 03 PM.jpg
 

These No-Bake Pistachio Walnut Energy Balls are the perfect on-the-go snack to keep you full and energized. Loaded up with healthy fats, plant-based protein, and delicious flavor; they're also gluten free, grain free, dairy free, and paleo-friendly.

This recipe was sponsored by Natural Delights Medjool Dates. All thoughts and ideas are my own. 


no bake pistachio almond energy balls

No-Bake Pistachio Walnut Energy Balls

Yield: 8-10 balls

1/2 cup shelled pistachios

1/2 cup walnut pieces

1/2 tsp almond extract

8 Natural Delights pitted medjool dates

Extra crushed pistachios (optional)

Add the pistachios and walnuts to a food processor (9-cup or larger), and process until the mixture becomes a powder. While the processor is still on, remove the column lid, and pour in the almond extract. Then (still with the processor on) add in the dates one-by-one and let it process for about 60 seconds more after the last date has been added. 

Remove the bowl from the food processor. Carefully remove the blade. Roll the dough into tbsp-sized balls. (You can then roll the balls in some extra crushed up pistachios or walnuts if you'd like!). Refrigerate the balls for at least 1 hour and enjoy! Store in an airtight container for up to 2 weeks.

*These are fine to not be refrigerated, if you're taking them to go... I just prefer the consistency when they're chilled. 

 
no bake pistachio walnut energy balls
 

Maple Black Pepper and Bacon Brussel Sprouts

 
maple black pepper and bacon brussel sprouts
 

One sure fire way to get my kids to taste their vegetables?? Throw some bacon on 'em :-) These Maple Black Pepper and Bacon Brussel Sprouts will please the whole family!


Maple Black Pepper and Bacon Brussel Sprouts

maple black pepper and bacon brussel sprouts

1 1/2 pounds brussel sprouts, peeled and trimmed

8oz. thick cut uncured bacon

2 Tbsp avocado oil

1 Tbsp minced garlic

1/2 tsp black pepper

2 Tbsp maple syrup

Preheat a large cast iron skillet or dutch oven on the stove over medium heat. Add the bacon to the pan and cook until crispy. While the bacon is cooking, chop the brussel sprouts in half lengthwise.

Remove the bacon from the pan, and set aside. 

Add the avocado oil to the pan along with the brussel sprouts and minced garlic. Let them saute and cook for 10-15 minutes (stiring occasionally) or until the brussel sprouts get a good brown on them. 

Add the black pepper, bacon, and maple syrup to the pan and toss to combine. Serve immediately and enjoy!


Pina Colada Almond Butter Pancakes

 
Photo Jan 19, 12 37 34 PM.jpg
 

These pancakes will cure the winter blues in no time! They have ZERO added sugar and taste like a tropical vacation... but you can also swap the pineapple coconut water for any of C2O's other coconut water flavors and make it your own! Each coconut water flavor is made with all-natural ingredients and free of any added sugar!

*For my THREE fail proof tips on the fluffiest oancakes ever, click here. *

This recipe was sponsored by Sprouts Farmer's Market and C2O Coconut Water.

All recipe ideas, thoughts, and opinions, are my own.


Pina Colada Almond Butter Pancakes

pina colada almond butter pancakes

Yield: 8-10 pancakes

1 1/2 cups flour (I use Namaste Foods Gluten Free flour blend)

1 Tbsp baking powder

1/4 tsp salt

1 1/4 cup C2O Pineapple Coconut Water

1/4 cup all-natural almond butter ( I use Crazy Richard's)

1 tsp vanilla

2 eggs

1 Tbsp avocado oil

Preheat a large skillet over medium heat. 

Combine all of the dry ingredients in one bowl and lightly stir to combine. 

In a separate bowl, combine the wet ingredients and whisk thoroughly to combine. The almond butter is thick, so you will need to stir it very well or you can use a mixer.

Next, add the dry ingredients to the wet ingredients and whisk to combine. Let the batter sit for 5-7 minutes before cooking. 

Add a small amount of oil to your heated skillet. Using an ice cream scoop, scoop batter onto the heated skillet. Cook for 4-5 minutes, flip, and then cook for an additional 2-3 minutes. 

Top with your toppings of choice, and/or some additional almond butter and toasted coconut. Enjoy!


Paleo Cinnamon Raisin Superfood Muffins

 
Photo Jan 15, 2 18 13 PM.jpg
 

These Paleo Cinnamon Raisin Superfood Muffins are so versatile and sure to please any dietary lifestyle! They're a fun twist on my Paleo Sweet Potato Spice Muffins and can be made with any root vegetable powders. I used the Live Glean beet, sweet potato, and pumpkin flours.


Paleo Cinnamon Raisin Superfood Muffins

paleo cinnamon raisin superfood muffins

Yield: 12-14 muffins

1/4 cup Live Glean root vegetable powder of choice (beet, sweet potato, pumpkin, etc.)

1/2 cup water

1 egg

1/4 cup melted coconut oil

1/2 tsp vanilla extract

1/4 cup maple syrup

1/2 Tbsp cinnamon

3/4 cup almond flour

1/2 cup coconut flour

1/2 tsp baking powder

Pinch of sea salt

1/4 cup raisins

*Click here to enter to win a bag of each of the Live Glean Flours. (Closes 1/31/18)

Preheat your oven to 350 degrees and grease your muffin tin. Combine the root vegetable powder and water in a large mixing bowl and mix to form a puree. Set aside. Add the remaining wet ingredients, and stir to combine. 

Add all remaining dry ingredients to the bowl. Using a rubber spatula, mix just until combined. 

Using an ice cream scoop, drop the batter into the muffin tins making sure you fill and level off the ice cream scoop each time. 

Bake for 25 minutes until tops start to brown and a knife inserted in the middle comes out clean. Let cool in the pan for 3-4 minutes, then carefully transfer to a wire rack. Enjoy!


Mediterranean Cauliflower Rice Bowls with Norwegian Salmon

 
Photo Dec 28, 4 33 23 PM.jpg
 

These cauliflower rice bowls are quickly becoming a staple in our house. (It's my version of Zoe's Kitchen's new Cauli Rice bowls... which I LOVE, but are just a tad bit too spicy for me.) Cauliflower rice is great for upping the fiber content of your meals, as well as for stabilizing blood sugars and preventing blodd sugar spikes. 


Mediterranean Cauliflower Rice Bowls with Norwegian Salmon

mediterranean cauliflower rice bowls with norwegian salmon

Yield: Makes 4 bowls

4- 6oz. salmon filets (we get our fish from here)

2 16oz. bags of frozen cauliflower rice

Juice from 1 lemon

1/4 tsp salt

Tzatziki sauce:

1/2 cucumber, diced

Salt

1 cup plain greek yogurt

Juice from another 1/2 lemon

1 Tbsp minced garlic

1 Tbsp dried dill

1/4 tsp black pepper

Green sauce:

4 cups finely chopped kale

2 Tbsp water

2 Tbsp avocado oil

Juice from another 1/2 lemon

1/2 tsp salt

1 1/2 tsp medjool date paste

1/4 tsp cumin

1/4 tsp coriander

1/4 tsp cardamom

1 Tbsp minced garlic

 

1 cup feta cheese crumbles

Sliced Cucumber

 

Preheat your oven to 400 degrees. Spray salmon filets with avocado oil and sprinkle with salt and pepper. Bake for 10-12 minutes.  While the fish is baking...

For cauliflower rice: Cook according to package intructions. Toss cooked cauliflower rice in lemon juice and salt. Place the cauliflower rice in the refrigerator to chill. 

For Tzatziki sauce: Dice the cucumber and then spread it flat (either on a cutting board or pan). Sprinkle it with salt to draw out the water. Let it sit while you make the rest of the sauce. Combine the remaining tzatziki sauce ingredients in a bowl and mix to combine. Return to the cucumber. Add the pieces to a cheesecloth bag (I used a nut-milk bag) or mesh strainer and squeeze as much water out of the cucumber as you can, making them as dry as possible. Add the dried cucumber to the sauce and mix to combine. Set sauce aside in the refrigerator.

For green sauce: Combine all of the green sauce ingredients in a food processor and process for about 1 minute, scraping down the sides of the bowl half way through. Set sauce aside.

Divide the cooked and chilled riced cauliflower into four bowls. Then divide the green sauce and tzatziki sauce between the bowls. Add 1/4 cup crumbled feta cheese to each bowl, along with extra sliced cucumbers. Top each bowl off with the baked salmon (or another choice of protein) and enjoy!

 
mediterranean cauliflower rice bowls with norwegian salmon
 

Superfood Poke Bowls

 
Superfood Poke Bowls
 

This recipe for Superfood Poke Bowls happened by complete accident, but it turned out so well, I just had to share it with the world. You can also thank the meltdown that my two year old had that day that led to an early bedtime, and thus my desire to treat myself to a gourmet dinner!

 
superfood poke bowls
 

Superfood Poke Bowls

1/2 yellow onion, diced

Avocado oil

1 Tbsp minced garlic

3 cups kale leaves, torn into small pieces

1 15oz. can diced tomatoes

1 15oz. can black beans

1 tsp turmeric

1/2 tsp black pepper

4- 6 oz. tuna steaks

3 cups cooked quinoa

2 Tbsp tamari sauce

Optional: Additional roasted root veggies (I love roasted potatoes for this dish)

Pre heat a large skillet over medium heat. Add 1-2 Tbsp avocado oil to the skillet to coat the bottom. Add diced onion to the pan and let saute for 5-10 minutes until the onions start to soften. (You can let these go longer if you want more carmelized onions.)

Next, add in the garlic, and saute it with the onions for another 5 minutes. The, add in the kale leaves, black beans, tomatoes, turmeric, and black pepper. Stir to combine and saute for an additional 5-10 minutes to let the kale leaves wilt and the flavors combine. Remove the veggie mixture from the skillet into a bowl and set aside.

Combine the cooked quinoa and tamari sauce and stir to combine. Divide the quinoa into 4 bowls. Top each bowl with 1/4 of the turmeric veggie mixture. Then divide your roasted veggies between all four bowls (if using). 

Finally, cut your raw tuna steaks into bite-size pieces and add to each bowl. Add desired seasonings (My favorite is Trader Joe's Everything but the Bagel Spice.) and enjoy!

 
superfood poke bowls
 


Flourless Quinoa and Vegetable Quiche

 
Photo Dec 13, 6 11 11 PM.jpg
 

We all know mornings can be a little hectic. This Flourless Quinoa and Vegetable Quiche is super simple to make, and makes weekday breakfasts a breeze. Prep it on the weekend and you've got a healthy, delicious, gourmet breakfast ready to go for the week! It's the perfect combination of fat, protein, and complex carbihydrate to get you ready to conquer your day. 

 
Photo Dec 13, 7 24 37 PM.jpg
 

This recipe was sponsored by Sprouts Farmer's Market. All ideas and thoughts are my own. 


Flourless Quinoa and Vegetable Quiche

Flourless Quinoa and Vegetable Quiche

1 cup uncooked quinoa

3/4 cup shredded cheese

1/3 cup plus 3 Tbsp Sprouts Liquid Egg Whites

1/2 yellow onion, diced

1/4 pound brussel sprouts, trimmed and peeled, sliced

1 medium sweet potato, diced

Avocado oil

6 Sprouts Organic Cage Free Eggs

2/3 cup milk

1/2 tsp mustard powder

1/2 tsp sea salt

1/4 tsp black pepper

Cook the quinoa according to package instructions. Set it aside to cool.

Preheat your oven to 375 degrees.

Once the quinoa has cooled, add the egg whites and cheese to the pot and stir to combine. Carefully press the quinoa mixture into a greased pie plate. Bake for 15 minutes. 

While the crust is baking, sautee the vegetables (onions, sweet potatoes, and brussel sprouts) in avocado oil over medium heat for 10-15 minutes. 

Set the vegetables and crust aside to cool.

Combine with eggs, milk, and seasonings in a bowl and whisk to combine. 

Add the sauteed vegetables to the pie plate and spread into an even layer. Pour the egg mixture over the vegetables. Return the quiche to the oven and bake for 35-40 minutes or until the eggs have set in the middle. Enjoy!

 
Photo Dec 13, 7 20 25 PM.jpg
 

Lean Green Smoothie

 
Photo Dec 19, 11 51 27 AM.jpg
 

This Lean Green Smoothie has it all... except a ton of sugar... which is exactly how I like my smoothies. It's loaded with fruit, veggies, and flavor, and will keep you full and satisfied for several hours. 

This recipe was sponsored by Natural Delights Medjool Dates.

All thoughts and dieas are my own. 

Lean Green Smoothie

Yield: 2 adult servings

lean green smoothie

2 cups chopped kale leaves

1 cup frozen pineapple chunks

1 cup frozen sweet potato chunks (previously cooked)

2 Natural Delights pitted medjool dates

1/4 cup unsweetened shredded coconut

2 Tbsp chia seed

1/2 tsp vanilla extract

2 cups unsweetened almond milk

Blend all ingredients on high until smooth. Enjoy! Top with more shredded coconut and some raw cashews.


Grain Free Crispy Steak Bites with Creamy Lemon Dill Dip

 
grain free crispy steak bites with creamy lemon dill dip
 

New year's eve is just around the corner, and these Grain Free Crispy Steak Bites with a Creamy Lemon Dill Dip will please friends and family alike. Whether you plan to ring in the new year at midnight, or will already be in bed by 10pm on December 31st (which will totally be me), these are perfect for any gathering.

This recipe uses high quality ingredients, like avocado oil, gress-fed beef, and Simple Mills Almond Flour Crackers. Avocado oil is the perfect oil for pan-frying (the method used to cook these steak bites). A smoke point of 500 degrees ensures the oil does not oxidize and start to go bad. Pan-frying requires some pretty high temperatures, so I suggest sticking wih avocado oil and not trying to substitute for another oil.

Using grass-fed beef ups the nutritional value of this appetizer as well. Grass fed beef has less total fat than other kinds of beef, more heart-healthy omega-3 fatty acids, more conjugated linoleic acid, a type of fat that's thought to reduce heart disease and cancer risks, and more antioxidants. Click here to read more. 

Simple Mills Almond Flour Crackers are a great alternative to traditional processed crackers or bread crumbs that you'd see used in other recipes like this one. And most of the flavors are completely allergen friendly, allowing everyone to enjoy. I like to get mine from our local H-E-B Pantry or Sprouts Farmer's Market. Made from almonds, sunflower seeds, and flax seeds, these crackers are lower on the glycemic index, and have less than one gram of sugar per serving. Compare that to most crackers on the grocery store shelves!

I hope you enjoy these Grain Free Crispy Steak Bites and Creamy Lemon Dill Dip as much as we do at our house!

This recipe was sponsored by Simple Mills. All thoughts and ideas are my own.


grain free crispy steak bites with creamy lemon dill dip

Grain Free Crispy Steak Bites with Creamy Lemon Dill Dip

1 1/2 pounds grass-fed beef stew meat

2 eggs

Avocado oil

1 box Simple Mills Almond Flour Crackers

1 cup plain Greek yogurt

Zest from one lemon

3-4 fresh sprigs of dill, chopped fine

1/4-1/2 tsp salt

1/4 tsp black pepper

Using sharp kitchen shears, cut the stew meat into bite size pieces. You'll want to trim off any sections of excess fat as well. 

Combine two beaten eggs and the beef in a large gallon-sized ziploc. Shake to combine and let the beef soak for 5-10 minutes.

Grind up the almond flour crackers in a food processor until fine. 

Start a large skillet heating over medium-high heat. Add a generous amount of avocado oil to cover the entire bottom of the pan. 

Next, add the ground crackers to another gallon sized bag, and then add half of the pieces of beef one by one, making sure to shake off any excess egg wash before putting them in the bag with the crackers. Shake the bag to coat the beef with the ground crackers.

Once your avocado oil is good and hot, add the cracker coated beef pieces one by one to the pan, being careful not to over crowd it. You may need to do this step in two batches depending on the size of your pan. Keep in mind you do not want to overcook the meat, so they only need to cook for 1-2 minutes before you flip each piece over and then cook for an additional 1-2 minutes. I recommend having a good pair of tongs handy so you can flip quickly and without getting oil splattered on you.

Carefully remove the steak bites from the pan to a plate lined with a paper towel.

Repeat the above process with the second half of the beef using the same bag of ground crackers. 

For the dip: Combine all remaining ingredients in a small bowl and mix to combine.

Serve with toothpicks, and enjoy!

 
grain free crispy steak bites with creamy lemon dill dip
 

Roasted Purple Sweet Potato and Beet Souffle

 
Photo Dec 11, 1 11 33 PM.jpg
 

Merry Christmas and Happy Holidays friends! This Roasted Purple Sweet Potato and Beet Souffle is my gift to you... yes, it's THAT good!

We were at a Christmas party last week, and a friend brought a carrot souffle dish that was out of this world. So, with her permission, I asked if I could try to make my own version of it and put it up on here for all to see. 

Her original version used carrots, butter, table sugar, and traditional flour... so know that you can sub those in if you don't have the ingredients I list below. You can also sub in any other root veggie you like. As written below, this Roasted Purple Sweet Potato and Beet Souffle is paleo-friendly, dairy free, gluten free, and grain free, which makes it perfect for everyone in the family!

The recipe listed is perfect for larger gatherings, so if it's just you and the immediate family, I'd cut the recipe in half. 

 
Photo Dec 11, 1 09 08 PM.jpg
 

Roasted Purple Sweet Potato and Beet Souffle

3 pounds purple sweet potatoes, washed but not peeled

2 15oz. cans sliced beets

2 Tbsp maple syrup

2 cups melted coconut oil

6 eggs

2 tsp baking powder

1/3 cup coconut flour

2 tsp vanilla extract

1/2 cup coconut sugar

Shred the purple sweet potatoes, using the shredding blade in a large food processor. Set aside.

Pre-heat your oven to 425 degrees. Rinse and drain the canned beets thoroughly. (I like to spread mine out on a towel and pat dry as an extra step to make sure I get rid of as much moisture as possible.) Slice or chop the beets into your desired size (I do a rough chop and even leave some of the slices whole). 

Add the shredded potatoes and sliced beets to a gallon sized ziploc bag along with the maple syrup (if you are making the full recipe, you'll need to split this step up into two bags), and shake to combine well. Spread the mixture onto a parchment lined baking sheet and bake for 20 minutes.

*You can use this time to clean your food processor... I'm a clean as you go kind of person :-).

Meanwhile, combine all of the remaining ingredients in a large mixing bowl. Using a large whisk, mix to combine. Once the roasted potatoes and beets have cooled some, add them to the bowl and toss to combine thoroughly. Reduce the heat of your oven to 350 degrees. 

Pour the entire mixture into a greased 9x13 pan and bake for 45 minutes.


Gluten Free Beef and Dumplings

 
gluten free beef and dumplings
 

I'm so excited to finally share this recipe with you guys! This Gluten Free Beef and Dumplings recipe is a version of my grandmother's original chicken and dumplings recipe that I grew up eating. Check out the picture of her recipe card below. You know it's going to be good when you can barely read the writing after years of being used!

The reicpe was sponsored by Sprouts Farmer's Market. All ideas and thoughts are my own. 

 
gluten free beef and dumplings
 

gluten free beef and dumplings

Gluten Free Beef and Dumplings

2 cups gluten free flour blend (I like to use Namaste Foods, available at Sprouts)

3 tsp baking powder

1 tsp salt

1/2 tsp sage

1/2 tsp thyme

1/2 tsp oregano

2 Tbsp avocado oil

1 cup whole milk

1 32oz. container Sprouts Organic Beef Bone Broth

2 pounds beef stew meat

16oz. frozen mixed vegetables

gluten free beef and dumplings

Combine flour, baking powder, salt, and seasonings in a large bowl and whisk to combine.

Pour in milk and avocado oil. Gently stir using a rubber spatula until a dough forms and all of the flour has been absorbed.

Add beef bone broth plus 2 cups water to a medium-sized pot and bring the liquid to a boil. While the broth is heating, roll the dough into 1/2 tsp- 1 tsp sized balls. Drop dough balls into the boiling broth and reduce the heat. Let the dumplings simmer for 30-45 minutes.

gluten free beef and dumplings

While the dumplings are simmering, heat a large cast iron skillet over medium-high heat. Add a small amount of avocado oil, and tilt the pan to coat. Add beef stew chunks to the hot skillet and cook for 1-2 minutes on each side, flipping half way through. (You don't need to cook them all the way through, just enough to brown them on all sides.)

Add the browned beef to the simmering dumplings as it finishes cooking. (You'll likely need to cook the beef in 2-3 batches in an effort to avoid over crowding the skillet.)

Once all of the beef is cooked and simmering with the dumplings, add in the frozen vegetables, stir, and enjoy!

*Note: You can let the dumplings simmer longer if you want less liquid or thicker sauce.