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

Monday, December 29, 2014

Coconut Milk Egg Nog

Egg nog is what my husband looks forward to most during the holidays.  I have to agree with him, however, store-bought varieties can be really frustrating to me, with all the ridiculous ingredients added to preserve, thicken, and sweeten it.

A good quality cream (preferably raw if you can find it), is what delivers the rich, creamy texture of egg nog.  Cream is also rich in healthy fats, vitamin K, and many more nutrients too, so don't shy away from it! 

So once you combine delicious cream with egg yolks, grass-fed gelatin, and coconut milk, you have yourself a creamy, nutrient-packed festive drink!

(And if you're wary about consuming raw egg yolks, please don't be!  Raw egg yolks are highly digestible and full of readily-available nutrients.  Just make sure you buy only true organic eggs from pastured hens!)


- 2 1/4 cups cream (read your ingredients, and make sure it's just cream.  And stay away from homogenized cream)
- 6-8 pastured egg yolks (I prefer using 8)
- 1/4 cup Grade-B maple syrup
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons grass-fed gelatin
- pinch of sea salt
- nutmeg to taste (I prefer grating fresh nutmeg)


1.  Add all ingredients to a high-speed blender and blend on medium speed for at least 1 minute.  Pour into a pitcher or container and chill in the fridge for 1 hour or more (the longer is chills, the more thick it gets).  

2. Pour into glasses, and sprinkle nutmeg on top!

3.  Enjoy!

(This is also delicious poured over some fresh fruit or berries).

Approximately 6 servings

(Adapted recipe from here)

Thursday, December 4, 2014

Hootenanny Pancakes

Growing up my mom would often treat us to some hootenanny pancakes, and they were truly the best.  Since then, however, I've longed for a gluten-free equivalent, and miraculously these puffy hootenanny pancakes, (that I later found out are also referred to as German Pancakes or Dutch Babies), are not only nearly identical to the original recipe, but possibly better!  I also made them for my older brother, and he raved about how he preferred this over the original (no offense mom).

These puffy, eggy pancakes are lip-smackin' good with cinnamon and maple syrup on top.  Mmm...


- 1/3 cup grass-fed butter (I like Kerrygold)
- 8 eggs (preferably from pastured hens)
- 1 cup coconut, almond or raw milk
- 1/4 cup coconut flour
- 1/2 teaspoons unrefined sea salt
- cinnamon for sprinkling
- Grade B maple syrup to drizzle on top


1. Preheat oven to 425 degrees.

2.  Place butter in a 9x13 pan, and place in the oven to melt.  (Keep an eye on it, so it doesn't burn).

3. Meanwhile, put eggs in a blender, and blend on high for 15 seconds.

4.  Add the rest of the ingredients and blend for 30 seconds.

5.  Once butter has melted, remove pan from oven.  Pour the batter into hot buttered pan, and place back into the oven.

6.  Bake for 20 minutes, or until golden and puffy.  Remove from oven and sprinkle cinnamon on top.

7.  Cut into slices. and serve warm with syrup, or any other desired topping.


Approximately 3-4 servings

(Adapted recipe from here)

Tuesday, October 21, 2014

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are my all-time favorite kind of cookie.  I love the cakey texture, pumpkin flavor, and of course the addition of chocolate.  I didn't think it was possible to make a healthified version of this traditional flour-based cookie, but these will knock your socks off! Such a perfect fall treat!


- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice (plus more for sprinkling)
- 1/4 teaspoon sea salt
- 1/2 cup pumpkin puree
- 2 eggs (preferably from pastured hens)
- 4 tablespoons raw honey
- 2 tablespoons grass-fed butter (or coconut oil), melted
- 2 teaspoons pure vanilla extract
- 1/2 cup chocolate chips ( I use this kind)


1.  Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

2.  In a medium-sized bowl, sift together almond flour, coconut flour, baking soda, pumpkin pie spice and salt.

3.  Add in pumpkin puree, eggs, honey, butter and vanilla and mix well.

4.  Use a cookie scoop or tablespoon, and drop dough on baking sheet.

5.  Bake for about 15 minutes, or until slightly browned.

6.  Let cool on baking sheet, then sprinkle tops with more pumpkin pie spice, and devour!

Makes approximately 2 dozen cookies

(Adapted recipe from here)

Wednesday, October 8, 2014

Pumpkin Curry

Here's a scrumptious and flavorful pumpkin curry that's such a cinch to make.  It's not too spicy either, so the kiddos should all love it too. 

Pumpkin season really is the best!  


- 1 tablespoon extra virgin coconut oil
- 1 medium sized onion
- 1 bell pepper (I like red or yellow)
- 1 cup pumpkin puree (this kind or homemade)
- 1 cup water
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
- 1 1/2 teaspoons sea salt (or to taste)
- 1 head broccoli, chopped into florets
- 1 sweet potato, chopped into 1-inch chunks
- Optional: 2 tablespoons Grade B maple syrup (more or less to taste)

- quinoa or riced cauliflower to serve it over


1.  Melt the coconut oil in a large pot or skillet over medium heat, and saute the onion and pepper until tender; about 8 minutes.

2.  Add the coconut milk, pumpkin puree, water, curry, cinnamon, ginger and salt, and stir well to combine.

3.  Add the broccoli florets and sweet potato chunks into the sauce, and stir well to coat.  Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender; about 15 minutes.

4.  Taste the sauce and add more salt if needed, then add the maple syrup in a little at a time until desired sweetness. 

5.  Serve warm over quinoa, or cauliflower rice and enjoy!

Approximately 4 servings

(Adapted recipe from here)

Monday, September 29, 2014

Pumpkin Granola

Pumpkin seeds are an incredible source of iron, zinc, magnesium and protein.  Pair that with nutrient packed sunflower seeds, chia seeds, coconut and autumn spices, and you have the best granola ever!

It's even nut and grain free, making this pumpkin granola great for everyone.  It's a delicious and nutritious, low-glycemic treat, that'll definitely tickle your taste buds.


- 1 cup pumpkin seeds (preferably soaked and dehydrated)
- 1/2 cup sunflower seeds (preferably soaked and dehydrated)
- 2 cups finely shredded unsweetened coconut (I use this kind)
- 1/2 cup chia seeds
- 2 tablespoons extra virgin coconut oil (melted)
- 4 tablespoons Grade-B maple syrup
- 2 teaspoons pumpkin pie spice (I use this kind)
- 1/4 teaspoon sea salt
- 1/3 cup raisins


1.  Preheat your oven to 300 degrees, and line a baking sheet with parchment paper.

2.  Combine the pumpkin, sunflower and chia seeds in a food processor, and pulse just enough to break down the seeds into a chunky texture.

3.  Transfer the seeds to a medium sized bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice and salt.  Stir until well coated, then transfer to prepared baking sheet, and spread out mixture evenly.

4.  Bake for about 20-25 minutes, stirring half-way through, until nice and golden, but not burned.

5.  Remove granola from oven, and allow to cool before stirring in the raisins.

6.  Store in an airtight container, and enjoy!  (I love mine with homemade almond milk, or sprinkled on top of this pumpkin smoothie).

Makes about 4 cups

(Adapted recipe from here)

Friday, September 26, 2014

Almond Milk

Almond milk is a fantastic alternative to milk.  It's lactose and casein free, which makes it a healthy and easy to digest choice for most people.

Homemade almond milk is so silky, creamy, flavorful and insanely delicious.  Once you realize how easy it is to make it yourself, you'll never want to turn back to the watered-down carton varieties (which also contain fillers and preservatives).  (Plus, did you know that 'Almond Breeze' recently got sued for false advertising?  Turns out they only use 2 percent almonds in their milk... Wow!)


- 1 cup raw almonds (plus warm filtered water and sea salt for soaking)
- 4 cups filtered water
- optional: 1 teaspoon pure vanilla extract
- optional: dash of sea salt
- nut milk bag, or cheese cloth for straining


1. Place raw almonds in a glass bowl, and cover with warm filtered water.  Add 1 teaspoon sea salt, and soak for 7 hours or longer (up to 24 hours).

2. Drain almonds once done soaking, and rinse very well with filtered water.

3.  Add soaked almonds to a high-speed blender, followed by 4 cups filtered water, and blend for 1-2 minutes or until creamy.

4. Pour the mixture through a mesh nut milk bag, positioned over a large bowl.  Close the bag at the top, then squeeze out every last drop as you watch the smooth milk appear in your bowl.

5. Add the vanilla and salt if desired, and stir until incorporated.

6. Discard the remaining almond pulp, (or use it in this recipe, or this one).

7. Transfer the strained milk into a sealed container, and store in the fridge for up to 4 days.


Makes 4 cups of milk

Almond Tips:

I was happy to find a big bag of raw almonds at Costco which made making my own almond milk CHEAPER than the carton varieties!  

Sadly, I later found out that Costco's almonds are pasteurized by fumigating them with PPO gas!  Yikes! (Propylene Oxide (PPO), is also used in making polyurethane foams, antifreeze and hydraulic fluid).  Not cool.  The same fumigating method is used on 'Diamond of California', and 'Blue Diamond' whole almonds...

So, it's definitely best to consume raw, unpasteurized almonds for maximum benefits, but since they're hard to come by in the US (laws...), then your next best bet is to buy raw almonds that have only been 'steam' treated.  Most almonds you'd buy in health food stores will be of this variety.

So, I've been on a hunt to find the cheapest, best almonds out there:

Here and Here is where you can get a good price on raw, unpasteurized almonds.


Trader Joes has the best price on 'steam' treated raw almonds (about $6 per pound)!  So it's equivalent in price to make homemade versus buying it in the carton, but the health benefits and taste are far better in homemade almond milk!

(Adapted recipe from here)

Sunday, September 21, 2014

Halibut Fish Tacos

I'm currently in transition, moving from England back to America, and thankfully my parents have opened their home to us while we find a house.  I love this set-up for a variety of reasons; one being, I have access to fresh Alaskan halibut, caught by papa himself!!

Just add some simple and zesty flavors to the halibut, and BAM, you now have the best fish tacos ever!


- 3 limes (divided)
- 2 cloves garlic, quartered
- 1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
- 1 bunch scallions, half coarsely chopped and half finely chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoon sea salt (divided)
- 4 tablespoons extra-virgin olive oil (divided)
- 1 tablespoon water
- 1 pound skinless halibut fillets, cut into 1-inch chunks
- 4 cups packed finely shredded green or savoy cabbage (about 8 ounces)
- 2/3 cup good quality sour cream
- corn tortillas, warmed (I like this kind)


1. Finely grate the zest of one lime and add it to the bowl of a food processor.  Squeeze in the juice of same lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt, and pulse until roughly chopped. Add 2 tablespoon of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.

2. Toss the halibut chunks in a bowl with all but 1 tablespoon of the marinade and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.

3. In a large bowl, toss the remaining 1 tablespoon marinade with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon salt.  Set aside.

4. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.  Set aside.

5. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil.  Add the halibut to the skillet in a single layer, and cook, turning occasionally, until the fish flakes easily with a fork; only about 4 minutes.

6. Divide the fish among the tortillas and top with prepared cabbage and sour cream, and enjoy!

Approximately 4 servings

(Adapted recipe from here)

Monday, September 15, 2014

Peach Coconut Smoothie

I honestly cannot get enough of the fresh seasonal peaches right now, so I thought I had better throw in one more peach recipe before the season comes to a close.

And not only are peaches delicious, they also provide a plethora of benefits including stress relief, cancer prevention, and a boost to your cardiovascular system.  Coconut milk creates the creamy texture and scrumptious flavor, while also adding a great amount of healthy fat.

I hope you enjoy this refreshing smoothie as much as I do.


- 1 cup chilled, full fat (BPA-free canned) coconut milk 
- 1 cup ice
- 2 large fresh peaches, peeled and sliced
- fresh lemon zest, to taste (or about 1 teaspoon)
- drizzle of pure vanilla extract
- dash of pink salt
- optional: 1 avocado & a drizzle of raw honey (this with change the color of the smoothie)


1. Add all ingredients to a high-speed blender, and blend until smooth and creamy.

2.  Serve immediately and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Monday, September 8, 2014

Peach Cobbler

To bite into a big, juicy, perfectly ripe peach is just about the best thing on this planet.  Even better, drizzle a little raw honey and fresh cream over top of it.  And even better...peach cobbler (with cream on top, of course). 

My mom makes the most divine peach cobbler recipe in this world.  But since it sadly doesn't fit my gluten-free, refined-sugar free criteria, I was determined to create one as close to the original as possible.

The good news, this recipe fits the bill!  I even tested this beauty on a crowd full of peach cobbler lovers (of all ages), and they all gave me two thumbs up!

So now our sensitive bellies and our tasters can both be happy with this one.


- About 2 cups peaches; peeled, pitted and sliced
- 4 tablespoons butter (I use Kerrygold)
- 3/4 cup almond flour
- 1 egg
- 1/2 cup heavy cream
- 2 tablespoons raw honey (more or less to taste)
-1/2 teaspoon pure vanilla extract
- pinch of sea salt
- cinnamon and nutmeg, for dusting
- heavy cream or good quality ice cream for topping


1.  Preheat the over to 350 degrees.

2. Place the butter into an 8x8 casserole dish, or 1 tablespoon each into 4 individual ramekins.  Place the ramekins or baking pan in the oven and let the butter melt.

3. While the butter is melting, mix the almond flour, cream, egg, honey, vanilla and salt until well-combined.

4.  Peel and slice the peaches and set aside.

5.  Remove the baking dishes, or pan, from the oven and pour the batter on top of the butter, and do not mix.  Carefully place the peach slices on top of mixture, and sprinkle tops with cinnamon and nutmeg.

6.  Bake for 35-40 minutes, or until bubbly and browned.

7.  Serve warm with fresh cream or ice cream on top.


Approximately 4 servings.

(Adapted recipe from here)

Saturday, July 19, 2014

Tropical Green Smoothie

 This decadent and incredibly creamy smoothie is loaded with essential fats (which we should all know by now that a high-fat diet is healthier than a low-fat diet).  Just throw in your favorite immune regulating leafy greens, and this becomes one nutrient packed, and very filling smoothie.

(And who am I kidding, you can't really slurp this one through a straw.  You'll probably want a nice big spoon.  ;)


- 1 cup frozen organic tropical fruit blend (I use a mix of pineapple, mango and papayas)
- half of an avocado
- 1 ripe or frozen banana (or just a good drizzle of honey)
- 1 tablespoon coconut butter (optional but preferred)
- 1 teaspoon pure vanilla extract
- dash of Himalayan pink salt (or other unrefined sea salt)
-  1 1/2 cups of coconut milk (from a BPA-free can or carton, and add more or less depending on how thick you like it)
- 1 large handful of kale, spinach, or other green
- 1 small handful of ice cubes

*note: If you want this extra creamy and almost resembling soft serve ice cream, use a frozen banana, and chill your can of coconut milk ahead of time.  Yum.


1. Place all ingredients in a high-speed blender and blend until smooth and creamy.  

2.  Serve immediately, and enjoy being full and satisfied for a good while!

Approximately 2-4 servings

Tuesday, July 1, 2014

Chicken Lazone

This recipe has never let me down, and I make it all of the time.  It's a great week night chicken recipe that can be prepared, cooked, and served all within 15 minutes!  It's flavorful and tender, and can be paired with just about any side veg.  

I'm sure it'll be a staple in your home too once you give it a try!


- 4 organic chicken breasts, cut into strips (or buy pre-cut chicken tenders)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 to 1 teaspoon chili powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grass-fed butter (I use this kind)
1/2 cup unsweetened almond milk (or milk of choice)


1. In a small bowl, mix together the garlic powder, onion powder, chili powder, sea salt and pepper.  Sprinkle the spices evenly over both sides of the chicken strips, and set aside.

2. Heat the butter in a medium sized frying pan over medium heat.

3. Place the chicken in the frying pan, giving each piece a little shake when you first add it to the pan to prevent it from sticking.

4. Cook for 5 minutes, flip, and cook for another 5 minutes, or until center is no longer pink.

5.  Once cooked through, pour in the almond milk, and warm through.  Serve immediately, and enjoy!

Approximately 4 servings

(Adapted recipe from here)

Wednesday, June 25, 2014

Creamsicle Jello

When I was younger I loved eating jello.  I now know that those boxed jellos are full of high fructose corn syrup, red #40, and much more yucky stuff.

It took quite awhile for me to discover that I can actually make all sorts of jellos without the added nonsense.  Not only is this 'healthified' jello yummy and fun, but it will also improve your skin, hair and nail quality, help heal digestive disorders, balance your hormones, and it's loaded with high quality protein!

That's right, grass-fed gelatin, is packed with so many benefits, and this jello recipe is just one of the many ways to add more of it into your diet.  So why not make it taste like a scrumptious orange creamsicle, and smile as you watch your hair grow longer and your wrinkles disappear. ;)

(Read more about gelatin benefits here)


For the Orange Layer

- 2 cups plus 2 tablespoons of organic, fresh squeezed orange juice (I like to strain mine, but it's not required)
- 1 1/4 tablespoons grass-fed gelatin (this kind)

For the Cream Layer

- 2/3 cup, plus 1 tablespoon of raw cream (raw cream is by far best, but heavy cream can work too)
- 1/2 tablespoon grass-fed gelatin
- 1 1/2 tablespoons Grade-B maple syrup or raw honey (I've only tried syrup)
- 1/2 teaspoon pure vanilla extract

*Note:  This jello is not very sweet.  If you like things sweeter, increase the 'cream layer' sweetener to 2 tablespoons, and add a dash of syrup or honey to the 'Orange Layer'.


1. In a small bowl, mix together the 2 tablespoons orange juice and 1 1/4 tablespoons gelatin until well combined.  Let the mixture sit for one minute to 'bloom'.

2. In a small saucepan over medium-low heat, heat 1/2 cup of the orange juice until just warmed.  Add the 'bloomed' gelatin mixture to it, and whisk until just melted.  Turn off heat, and add remaining orange juice, and whisk well.  

3. Pour into an 8x8 dish, a dish of similar size, or approximately 5 individual serving dishes (like this), and chill in the fridge for 2 to 3 hours.

4. Once the orange layer is firm, it's time to make the cream layer.  Mix together the 1 tablespoon of raw cream and 1/2 tablespoon gelatin.

5.  Pour 1/3 cup of cream into a clean saucepan over medium-low.  Once slightly warm, add in the 'bloomed' gelatin/cream mixture.  Whisk until well-combined and melted, then turn off heat and add the additional cream, mixing to combine.

6. Take the firm orange jello out the fridge, and pour cream mixture on top.  Place back in the fridge for about 2 hours, until solidified.  

7.  Cut into big or bite-sized squares (or serve from individual jello cups), and enjoy!

(Adapted recipe from here)