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

Wednesday, March 23, 2016

Simple Potato and Egg Bake

I consider this a lazy week-night dinner, although this would be delicious for any meal of the day.  

I highly recommend buying organic potatoes whenever possible, because they're very high on the pesticide list.  Also, buying organic free-range eggs are going to be much more nutritious and delicious for you.  The more orange and runny the yolks the better!.

So here's a simple and more nutritious take on some classic and crowd pleasing ingredients.


- extra virgin coconut oil, for greasing
- 4 cups potato chunks (I like Yukon or Red Potatoes)
- 1 small onion, roughly chopped into chunks
- 3 cloves garlic, minced
- 6 tablespoons cream (I like this, this or this kind)
- 3/4 teaspoons unrefined sea salt, plus more for sprinkling
- 1/4 teaspoon black pepper, plus more for sprinkling
- 1/4 to 1/2 teaspoon chili powder (or to taste)
- 6 to 8 eggs, preferably from pastured hens
- optional: 1 cup shredded raw cheese (I like this kind) 
- optional: 1 teaspoon fresh or dried parsley
- optional: good quality ketchup, salsa, and/or sour cream to top with


1.  Preheat oven to 400 degrees, and lightly grease 9x13 casserole dish with coconut oil.

2.  Place all ingredients (except for the eggs and cheese) in casserole dish, and toss.

3.  Place dish in oven and bake for 10 minutes, toss with a spatula, then cook for another 20 minutes.

4.  Remove from oven, and carefully crack eggs on top, followed by a sprinkling of cheese.  Place back in the oven, and cook for another 10-15 minutes, or until eggs are done to your liking.

5.  Remove from oven, and sprinkle parsley on top, and another light sprinkling of salt and pepper, and serve as is, or with good quality ketchup, salsa and/or sour cream on top!

6.  Enjoy!

(Adapted recipe from here)

Tuesday, March 1, 2016

Green Pancakes

March has always been my favorite month of the year.  It's my birthday month for starters, and then I've always loved St. Patrick's Day.  I love the color green, my ancestors are from Ireland, and Ireland  is my favorite country that I've traveled to.  Oh, and spring is right around the corner!  So many reasons to love this time of year!

I also love making as many green foods as possible for St. Patrick's Day, and once you know how easy it is to naturally color your foods green, you'll never use those fake green-drops anymore (that can even cause allergic reactions, fatigue, asthma, skin rashes, hyperactivity, headaches or even cancer!)

Spinach: such a better alternative, don't ya think?  And your kids will never even know!


- 4 ripe bananas
- 6 eggs, preferably from pastured hens
- 1/4 cup coconut flour
- 1 large handful organic spinach
- 1/4 teaspoon aluminum-free baking soda
- 1/2 teaspoon pure vanilla extract
- dash of unrefined sea salt


1.  Heat a large skillet over medium-low heat.

2.  Place all ingredients in a high-speed blender, (or use a hand mixer), and blend until a smooth, green batter develops.

2.  Butter skillet, and drop 1/8 cup rounds on top.  Once slightly bubbly, flip, and cook for 1 minute more, or until lightly browned.

3.  Butter skillet, and repeat until all batter is used up.

4.  Eat plain, or serve with grass-fed butter, Grade-b maple syrup and or any other desired healthy pancake topping.

5.  Enjoy!

Approximately 3-4 servings

(Adapted recipe from here)