Yogurt bowls are one of my favorite go-to breakfast and snack options. I was one that use to eat those tiny artificially flavored (low-fat and sugar laden) yogurt cartons from the store. Not only were they hyper-processed, they lacked adequate protein, healthy fat and fiber to get me full. I normally eat plant based yogurts like almond, cashew and coconut but recommend full-fat, grass-fed yogurt for those who include dairy in their diets. I love loading my yogurt up with lots of different toppings. A few of my favorite include fresh fruit, ground flaxseed or chia seeds, drizzled almond or sunbutter, shredded coconut flakes, and grain-free granola. SO.GOOD.
- 1 cup plain plant based yogurt (almond, cashew, coconut)
- 1/4 cup blueberries
- small sliced banana
- 1 Tbsp. ground flaxseed
- 1 Tbsp. unsweetened sunbutter or almond butter
I absolutely love oatmeal, especially overnight oats with all of the yummy toppings. Since transitioning to a paleo diet, oats have been the one staple in my diet that I hadn’t been able to quite let go of. I would eat a bowl of my GF overnight oats every morning at work and felt I did pretty well with them. Understanding however, how healing a true paleo diet can be, I knew I would eventually take the leap and commit fully to a grain-free diet. I only want to do the very best that I can for my body, at least from an everyday standpoint. I still do enjoy the occasional sushi night 🙂
In preparation of weaning my oats out of my diet, I started to explore ways to make grain-free oatmeal. Cauliflower rice oats wasn’t an option right now because a food sensitivity test showed I was ‘highly intolerant’ to cauliflower (not easy on a paleo diet am I right?) I plan to reintroduce cauliflower at a later time since it had become a diet staple of mine. So I set out to recreate my oatmeal bowl (grain-free) while keeping it as simple and delicious as possible. I have to say, this combination really hit the spot!
- 1 ripe mashed banana
- 1/4 shredded coconut flakes
- 1 Tbsp. coconut flour
- 1 tsp. cinnamon
- 1 Tbsp. ground flaxseed
- 1 Tbsp. nut/seed butter
- Fresh fruit to top (berries are my favorite)
In a bowl, mash banana using a fork. Add in coconut flakes, coconut flour, and cinnamon and combine. Add 1 tbsp. of nut butter and microwave for about 45 seconds-1 minute. Top with fresh fruit, ground flaxseed, and any other topping of choice!
- 1 lb free-range ground turkey
- 2 cups rinsed, fresh chopped spinach
- 1/2 cup finely chopped onion
- 1/2 tsp. garlic powder
- 1/2 cup feta cheese
- 1 egg
- 1/4 tsp. black pepper
- dash of sea salt
Combine all ingredients in a large mixing bowl with hands. Form 1/2 inch thick patties (about 5-6). Place patties in a large, non-stick pan, then turn heat on medium. Cook patties for about 4-5 minutes on each side. Serve with fresh in season fruit and vegetables!
Yogurt can be a quick and nutritious snack or breakfast when in its natural state as nature intended! As you may know, commercially store bought yogurts can be full of artificial flavors, dyes, and added sugars. Starting with just plain yogurt and adding in your own real food flavors and toppings is not only more nourishing for your body but it tastes delicious too. My favorite yogurt bowl consists of plain, full-fat grass-fed yogurt, fresh fruit, pecans or walnuts, cinnamon, vanilla extract, and a drizzle of pure honey. YUM!
- 1 cup plain full-fat yogurt or plant based yogurt
- 1/2 sliced banana or other fruit
- 1 Tbsp. sprouted ground flaxseed
- 1 tsp. pure vanilla extract
- 1/2 tsp. honey
- 1/4 cup nuts
- dash of cinnamon
Happy first day of Fall! There’s something about the crisp air and changing colors outside that make me love this time of year. Not to mention all things pumpkin! This grain free bread is incredibly moist and provides a rich flavor of pumpkin and autumn spices. The chocolate chips only make this bread more delectable. I use Enjoy Life Chocolate Chips because they are free of gluten, dairy, soy, nuts and use only pure, safe ingredients! (Perfect for anyone with food allergies or sensitivities).
CHOCOLATE Chip Pumpkin Bread
- 1 1/2 cups of almond flour
- 3/4 cup of organic canned pumpkin
- 3 eggs, whisked
- 1/4 cup raw honey
- 3 tbs of coconut oil, melted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbs cinnamon
- 2 tsp of pumpkin pie spice
- 1 tsp of vanilla
- 1/2 cup of Enjoy Life Dark Chocolate Morsels
- Preheat oven to 350 degrees F.
- First combine all the dry ingredients together in a medium-sized mixing bowl.
- Next, in a small bowl, mix all the wet ingredients together.
- Pour the wet ingredients into the larger dry ingredients bowl and stir until combined
- Fold in chocolate chips.
- Grease a bread loaf pan (I used coconut oil) and pour mixture in.
- Bake at 350-degrees F for 30 to 40 minutes. Check if fully cooked by inserting a toothpick inserted into the center.
- Cool, slice, serve and enjoy!
Grain Free Oatmeal Raisin Cookies
Oatmeal raisin cookies were always my favorite growing up which is why I was SO excited to try this recipe when I came across it recently. This recipe is by Danielle Walker from AgainstAllGrain.com. She has fabulous recipes for grain-free and gluten-free cooking. If you find yourself on any sort of restricted diet for health reasons, or you are simply trying to eat healthier without giving up some of your favorite treats, then you’ll absolutely love her creative and tasty recipes! These cookies use almond and coconut flour in place of traditional refined flour and honey for a natural sweetener. Your kitchen will smell heavenly while these are baking in the oven. Enjoy these delicious soft and chewy cookies with a cup of tea or by themselves for a tasty afternoon treat.
20 mins 15 mins
- ¼ cup grass-fed butter*
- 1 large egg at room temperature
- ⅓ cup honey
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 2 tablespoons coconut four
- 4 teaspoons cinnamon
- ¾ teaspoons nutmeg
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons ground flax seeds
- ¾ cup finely shredded coconut
- ½ cup raisins (I used organic)
*If you have a dairy allergy, coconut oil in its’ solid form may be substituted for butter.
- Preheat the oven to 350°F.
- Place butter and egg in the bowl of a stand mixer and mix for 1 minute.You may also use an electric hand mixer.
- Add the honey and vanilla and mix for another minute, until creamy.
- Place the flours, spices, baking soda, salt, and flax seeds in a small bowl, stirring to combine.
- Slowly add the dry ingredients to the wet and mix until well combined.
- Add in the coconut and raisins and mix again until all is combined.
- Line a cookie sheet with parchment paper.
- Form small balls and place onto a cookie sheet.
- Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inches in diameter.
- Place in the oven and bake for 10 to 15 minutes, until the edges are light golden brown.
- Let cookies cool on a wire rack.