(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Thursday, August 15, 2013

Cinnamon Flatbread

I'm going to be honest here...the first time I ate this flatbread, I didn't love it.  The same goes for my daughter.  But then we found ourselves going back for seconds, and then thirds, and so on.  I then had to bake another batch just a couple days later, because I found myself craving this simple bread.  It's now something I make regularly, because we really enjoy it.  It's spongy, not very sweet, very satisfying, stabilizing, high in protein, and also very portable.

This is the perfect breakfast when you're in a hurry and need to grab and go.  Or it's a great mid-morning snack, or pre-workout treat.  They can be served plain, both warm or chilled, or they can be dolled up with some butter and syrup.

Why don't you go make them, and let me know if you enjoy them too!


- 8 eggs, separated
- 1 1/2 tablespoons ground cinnamon
- 1/3 cup full-fat coconut milk (BPA-free is best)
- 1/3 cup coconut flour, sifted


1. Preheat oven to 350 degrees.  Line a 9x13 baking dish with parchment or wax paper.  Lightly grease all sides of the pan with coconut oil.

2. Using a hand mixer, beat the egg whites until stiff peaks form. Set aside.

3. In a small bowl, combine egg yolks, maple syrup, cinnamon, coconut milk, and arrowroot starch.

4. Gently pour the yolk mixture into the egg whites.  Add about half of the sifted coconut flour.  Gently fold the mixtures together.  As they start to combine, add the rest of the coconut flour.  Fold until fully combined.

5. Pour batter into prepared baking dish and spread out evenly.  Dust the top with cinnamon, generously.  Bake for 18 minutes, until golden brown and spongy to the touch.

6.  Very shortly after removing from the oven, run knife around edges of flatbread.  Turn the whole pan over, and bread should fall out.  Slice into squares or strips, and enjoy warm or refrigerate for later.


(Adapted recipe from here)

Monday, August 12, 2013

Paleo Meatloaf

I wouldn't say I'm a meatloaf lover, but after making this bad boy I think I can say that I officially am.

This is not your typical dry, flavorless, ketchup-required kind of meatloaf.  This meatloaf is full of flavor, very nutritious, perfectly textured, and of course delicious.  My whole family really enjoys this one, so hope you will too!  (Even you sister; I'm pretty sure this is a meatloaf you'll actually like).


- 2 cups almond flour (I use this kind)
- 1/3 cup full-fat coconut milk (BPA-free is best)
- 1 tablespoon extra virgin coconut oil, plus more for greasing
- 1 small onion, finely chopped
- 2 medium-sized carrots, finely chopped
- 1 medium-sized zucchini, finely chopped
-  2 cloves garlic, minced
- 1 lb grass fed ground beef
- 1 egg, preferably from pastured hens
- 4 tablespoons Italian Seasoning
- 1 teaspoon sea salt
- 1 teaspoon black pepper


1. Preheat oven to 350 degrees, and grease a loaf pan with coconut oil.

2. Combine almond flour and coconut milk in a large bowl and mix well.  Set aside.

3. Heat a saucepan over medium heat and add coconut oil.  Saute the onions, carrots, and zucchini, stirring often, until slightly softened, (about 10 minutes).  With about 1 minute left of sauteing, add in the garlic.  Remove from heat, and let cool slightly.

4. Pour the sauteed vegetables into the almond flour/coconut milk mixture, and combine.

5. Add in the ground beef, egg, Italian Seasoning, and salt & pepper, and mix to combine (I use my clean hands for this).

6.  Place your mixture evenly into greased loaf pan, and bake for 50 minutes.

Enjoy warm, with sunny-side-up fried egg on top.  Yum!

Approximately 4-6 servings

(Adapted recipe from here)

Friday, August 2, 2013


I love love love hummus; always have, and always will.  Growing up my mom would make the absolute tastiest hummus, and so now whenever I visit home, I like to send hints to her in hopes that she'll whip some up. ;)

It's so important to properly soak your garbanzo beans before making this simple dip.  It'll remove unwanted phytic acid, aid in better digestion, and increase mineral absorption.  This is a crucial step before consuming all beans, grains, nuts, and seeds.  It's not a hard step, it just needs to be thought of a day or two in advance.

Read more on soaking here.

This dip is one of the best ways that I've found to get my daughter to eat some raw veggies.  She absolutely loves it!


- 1 cup of dried garbanzo beans/chick peas
- 2 tablespoons acidic medium: vinegar, lemon juice, whey, or baking soda (for soaking water)
- 1/2 teaspoon baking soda 
- 3 to 4 tablespoons of freshly squeezed lemon juice, or to taste
- 2 cloves of garlic
- 3 tablespoons extra virgin olive, plus more if desired
- 3 tablespoons tahini
- 1 teaspoon unrefined sea salt, or to taste
- 1/2 teaspoon paprika (just to sprinkle of top for looks)


1. check garbanzo beans for any stones.  Put in a glass bowl (must be glass), and cover with very warm (not boiling), filtered water.  Add 2 tablespoons of desired acidic medium to the water.  Soak for 12-24 hours (the longer the better), adding more warm water if water level gets too low during soaking.

2. Drain beans, and rinse with filtered water.  Place beans in a saucepan and cover with filtered water, bring to boil, and then boil for 10 minutes, scooping off the foam that rises to the top.

3. Then reduce to medium low, add 1/2 teaspoon of baking soda, and cook until soft (approximately 30 minutes).

4. Drain beans, but reserve cooking liquid.

5. Place everything in a food processor or high-speed blender, and blend until desired consistency adding as much of the reserved liquid as needed (about 1/4 cup).

6.  Spoon hummus into a serving dish, drizzle top with olive oil and a sprinkle of paprika.

Serve warm, or chilled and enjoy!

(Store covered in the fridge for a few days, or in the freezer for extended life).