Our favorite GRAIN FREE waffles (basic batter)


Basic Grain-Free Waffles

These win for everyone at our table and freeze fantastically for quick breakfasts on school mornings. We have added all sorts of flavors, fruits, dairy-free chocolate chips, etc. One of our favorites is cinnamon and vanilla bean.


2 1/4 c. Garfava Flour

1 c. Arrowroot

1 1/2 tsp. potato flour (not starch)

2 tsp. baking soda

1/2 tsp. Real Salt

1 c. coconut oil (liquid measure)

2 1/2 c. water, milk, non dairy-milk, or a combination of your liquid of choice

2 tsp. lemon juice

2 tbsp honey or coconut sugar

(I almost always add vanilla or Vanilla beans (Bullet Proof) and some cinnamon)


First mix your dry ingredients together. Then add in your wet ingredients. Let batter stand for 5-10 minutes and then you’re ready to start feeding your waffle-maker of choice.


Hope you enjoy these as much as we do!


(Alternatives: IF you don’t need a completely grain free recipe but prefer a GLUTEN-FREE one, you can substitute brown rice flour for the Garfava flour. Sometimes brown rice flour is easier to find than the gardava. I haven’t had a problem, but I know other have.)


– Happy, HEATHY Eating ♡



Dairy Free Chili Con QUESO! {with hidden veggies!}

Game Day Queso. ANYday Queso. My family LOVES this dip, and guess what – nobody knows my secret…it’s made from VEGETABLES! {cue the crowd in my head going wild}.  It looks complicated, but I promise you, after you read through the recipe and do it yourself the first time, it really is a easy-breezy.

First, you need to pre-make this Vegveeta recipe.

VEGveeta Recipe:
1/2 cup carrot peeled & chopped (1 carrot)*
1 1/2 cup (loosely measured) raw cauliflower chopped (1 small head or 1/2 of a large head)
1 cup zucchini, peeled and chopped (1 medium zucchini)
1/2 cup frozen or fresh butternut squash, chopped*
1 teaspoon organic Apple Cider Vinegar
1 teaspoon coconut aminos (optional)
1 teaspoon Real Salt
1/2 teaspoon Turmeric
1 tablespoon coconut oil
3 tablespoons  Great Lakes Gelatin (red/orange, not green)  here is the one you want to get.

* For Low Oxalate, use butternut squash to replace the carrot and keep your portion size under control.

1.First, chop all of your vegetables and steam them until very soft.

2. Transfer to your Vitamin or high powered blender. Blend until very smooth.

3. Add in your apple cider vinegar, Coconut Aminos, spices, and oil and blend together.

4. Add in your gelatin and blend just until smooth.

5. Transfer to a plastic wrap or parchment lined bread pan(or any dish you want to use depending on the shape you want to have). If you have a silicone pan, you won’t need to use the liner.


6. Place in the refrigerator until completely set.

VegveetaWhen you are ready to create your Chili con QUESO, you will need:

1/2 VEGveeta recipe, roughly cubed
1 lb. ground beef (or chorizo)
1 cup organic salsa of choice
1/2 -3/4 cup non-dairy milk
1/2 teaspoon Chili Powder
1/2 teaspoon real salt
Pinch of white pepper

In a large skillet, brown your meat over medium heat. Once your meat is cooked, you can drain, or not; that is your choice. We don’t drain ours.

To the pan,   add your cubes of VEGveeta, the salsa, and the non-dairy milk. Continue to cook until the VEGveeta is melted down and the ingredients are well combined. Season. Serve.

I prefer to make mine in my iron skillet because it keeps the dip hot when I transfer it to the table.
You can also keep this warm in a crackpot! I have used that method and it stayed warm all the way to the last bite (which, truthfully,  did not take long.)

I hope your families enjoy this recipe as much as ours does!!



Grain-Free Bread in 6 Ingredients

Grain Free Bread6 Ingredient Grain-Free Bread Loaf
10 pastured eggs
1 16 ounce jar nut or seed butter**
1/3 cup honey
1 1/2 teaspoon baking soda
1 teaspoon Apple Cider vinegar
1/2 cup coconut oil , liquefied
1 teaspoon real salt (optional)
Mix all ingredients together in a mixing bowl.
Bake at 275  in two parchment lined loaf pans for a 1 hour and 15 minutes to 1 hour and 25 minutes.

**When using Sunflower Butter, sometimes the chemical reaction with the baking soda and sunflower seeds will cause the bread to turn GREEN, like REALLY green. This is not mold. It is perfectly fine to eat. We actually call it ZOMBIE BREAD over here, but if your child would be opposed to eating it or may be embarrassed to take GREEN bread to school, simply opt for a nut or seed butter other than sunflower butter in the recipe.

Coconut Flour Tortillas


2 full eggs
5 egg whites
1/2 cup coconut flour
1/2 cup + 2 Tablespoons nut or seed milk or Water
1/2 teaspoon real salt
1-2 tablespoons coconut oil (or other oil, lard, or ghee) for greasing the pan

In a mixing bowl, combine all of your ingredients and stir until there are no lumps left.

Heat a crepe pan or flat bottom skillet over medium heat and grease with a little of your oil (you don’t have to use it all at once).

Pour or spoon in about 1/4 cup of batter into your greased and heated pan. Roll your pan around to spread out the thin batter into a flat round. (Remember that coconut flour can be very absorbent, so if you need to use a little more water to thin out your batter that is fine, or you can also use the back of a spoon or a spatula to spread your batter out thinner).

Cook for about a minute to a minute and a half on the first side, carefully flip, and finish cooking on the other side.

Make sure in between each tortilla that you have enough grease in your pan to prevent sticking.

Continue until your batter is gone. I usually get 5 tortillas, so you may want to double the batch if you don’t want to making these again tomorrow. 🙂

Pecan Chicken Piccatta

Pecan Chicken Piccatta
Food should make you feel good when you eat it. Don’t you agree?  The best forkful of food is one that makes you exhale with delight, drop your shoulders in relaxation, and absolutely be unable to stop yourself from closing your eyes, humming “mmmmm” in delight,  and smiling in contentment. Okay, yes, so it might be the simple things for me…. but this version of Chicken Piccatta, which was perfect for the SCD plan that we are currently on, made me do just that!

I will admit, I am a crunch junkie ~ so going through an intro phase with lots of broths and soups and soft foods – the crunch that I got from this meal was a welcomed treat!

I am going to experiment a couple more times (what? Its for research ;))  with perfecting this recipe, but here is what I did yesterday – and the results was mighty tasty. Mighty tasty, indeed.

1 package of chicken tenders (boneless breasts would work)
1 1/2-2 cups raw organic pecans (soaked and dried, or purchase “Better Than Roasted” from here)
1/4 cup coconut oil
1/2 teaspoon real salt
3 tablespoons ghee + more for cooking the zucchini pasta
1 organic lemon if you have one
1 tablespoon lemon juice
1 tablespoon organic capers

Optional but delicious – Zucchini for spiralizing to serve under your Pecan Chicken Piccatta.

What To Do:
First things first, you want to grind down your pre-soaked and dried Pecans. I try to make it a habit when I purchase my nuts and seeds to give them a soak overnight and then stick them in the dehydration before I store them, but when I don’t want to take that extra step, I buy these already done. You probably already know why, but in case you are scratching your head as to why this is necessary, I’ll give you a brief explanation: Soaking the nuts releases the enzyme inhibitors that protect the nuts in nature. Their protection is good for them, but often bad for us. So, soak them overnight, then place in a low temp oven or dehydrator (or even out in the sun) until they are dry again.

Now, find you pecans into a meal and add the salt. Spread this mixture out onto a flat plate. Set aside.

Preheat oven to 350.

Using a large zip-top bag, or any other method you prefer, place each chicken tender in the bag (this helps me prevent splattering chicken all over my kitchen). Pound the chicken to make it thin (about 1/4-1/2 inch).

In a large skillet, heat your coconut oil over medium high heat.  Have a paper towel-lined plate ready, as well as a baking sheet.

Pat your chicken pieces into the pecan meal, getting a pretty even coating on both sides, it doesn’t have to be perfect. Drop the chicken into the heated pan. Cook on one side for 1-2 minutes, then flip and cook the other side. They will cook pretty quickly since they are thin. When each piece is nicely browned on both sides, transfer to the plate with the paper towel to let some of the oil drip off, then transfer to a baking sheet. Finish each piece of chicken, and then place the baking sheet into a 350 degree oven.

Now it’s time to create your lemon butter “sauce” and your “noodles”.  Spiralize your zucchini and set it aside.

In a large skillet, heat a little ghee or oil and run your zucchini pasta through for 2 or 3 minutes.
Pour out into a bowl for the time being.

In the same skillet, heat 3 tablespoons of ghee and 1 tablespoon of lemon juice. If you have anemone, cut it into slices and place those in the pan as well. Mix together with a whisk or fork, salt & pepper to taste, and toss the capers in right at the end.

Take your chicken out of the oven and get ready to serve.

To serve this up, I dumped *most* of my lemon butter sauce over my zucchini pasta and gave it a toss, then plated the pasta. I placed two pieces of chicken on each plate. And then drizzle a little more of the sauce over top.

The lemon flavor, the salty capers, and the sweet crunch from the pecans fried in the coconut oil – you MUST TRY THIS!!!!    And let me know how you like it! 🙂

Happy Eating!

Chocolate Covered Caramel Candies {Paleo, Vegan option}

Caramel Candies

These were a “throw-together” recipe created because I needed a candy that didn’t have coconut (other than coconut oil). They turned out really yummy so I had to share! (both the candies and the recipe)

The “Caramel” inside
8 dates, pitted
1/4 cup raw cashew butter
1 teaspoon organic honey

The Chocolate outside
1/4 cup unsweetened organic cocoa powder
1/4 cup coconut oil
1/2 teaspoon organic vanilla
2 tablespoon organic honey

For the caramel inside, I combined the ingredients in my food processor and then pressed them into patties. You could do any shape you want! Little cubes, little tootsie-roll shapes, hearts, balls…. get as creative as you’d like! Once formed, place them in the fridge to chill for at least 20 minutes.

Gooey Caramel center

For the Chocolate coating, combine your ingredients in a small saucepan, or a double broiler. (I set a small bowl on top of a small saucepan filled with water. Set heat to medium and melt the ingredients together.

Now for the messy fun of it all : Dip your chilled caramel shapes into your chocolate and then set aside on a plate or sheet of parchment. You will want to chill these afterwards for a bit as well, and until ready to serve. For a thicker coating, you can double dip them, or simply spoon the remaining chocolate over top.

yummy. caramel candy time.

Again, you will want to chill them to let the coating firm up a bit. When you are ready to serve, these need to remain chilled. The chocolate coating will get soft fairly quickly. Not to worry, though, they will likely not last that long!


VARIATIONS IN THE WORKS: topped with sea salt, a pecan added to the center, other nuts or seeds to try as an added flavor and crunch


Easter Sunday will be the 1st day AFTER the 30-day GRAIN FREE challenge group that I hosted and tested out with my own family.  Guess what my husband said to me?  It went a little something like this:

>>>”I was thinking, this hasn’t been so bad. Maybe I can be mostly grain-free with a splurge every now and then”<<<

Hello, music to my ears! 😀 I can’t tell you how proud it makes me when I have been able to feed my family healthy meals that they don’t want to run away screaming from. {insert the fist and arm pump and an empathic “YESSSS!!!”}

So, for the upcoming weekend of Easter festivities, we have decided to stick with our grain free program that we are all feeling great on!  I am putting together a delicious {if I do say so myself} menu and I am too excited NOT to share it with the world. I hope this helps someone ull off an amazing Easter meal without using any gluten OR GRAINS at all. Sending out some food love for your family this Easter. Here is what will be on our table for this year’s Easter Feast:

First, I am going to have TWO homemade dips that will be entwined in the day’s meals. Here are the two sidekicks that will enhance several dishes for our day:

Dip 1) Lemon-Parsley Vinaigrette ~ This will be served in a small bowl for an optional dip for the Brussels Sprouts Chips; This will be drizzled over the grilled lamb chops; This will be drizzled over the Avocado and Mango Skewers

  • 1/2 cup fresh organic parsley leaves
  • 2 to 3 Tablespoons good quality organic olive oil
  • 1 Tablespoon fresh organic lemon juice
  • 1 teaspoon finely grated lemon zest, organic
  • 1 small clove garlic
  • 1/2 teaspoon Real Salt
  • 1/4 teaspoon freshly ground black pepper, organic
  • 1/4 teaspoon dry mustard, organic

Dip 2) Dill Aoeli (or, basically, mayonnaise) ~ This will be used as a base for the Peppered Cucumbers, This will be used in the Slaw, This will be used to make Deville Eggs

  • 1 egg (or 2 egg yolks)
  • 1 cup oil of choice (like organic olive oil or organic expelled pressed sunflower oil)
  • 2 teaspoons lemon juice
  • 2 teaspoons fresh chopped dill
  • Salt & pepper to taste

*The key to making this homemade aioli (mayo) is to start with your egg in a food processor and drizzle the oil in VERY, very slowly until it comes together. Add in the dill and lemon juice and salt & pepper to taste.


>>Now to SET the TABLE<<

Devilled Eggs – Yolks Fork-Whisked together with some of the Dill Aioli, some mustard powder, and some pickle juice from lacto-fermented pickles (if we don’t have any of our own made up, we LOVE Bubbie’s brand) Pepper to taste. Perfection.
*Can be made ahead of time and refrigerated.

A cold relish Tray of Bubble’s Pickles & Lacto-fermented Dill Carrots

Creamy Peppered Cucumbers  (I got this idea from Southern Living Magazine and made a few tweaks~ delicious!)-
3 cucumbers cut into wedges
1/3 cup Dill Mayo
1 tablespoon organic lemon juice
1/2 teaspoon Real Salt
Fresh Cracked Pepper


Mango, Avocado & Cucumber Skewers – Chunks of Mango, Cucumber, Mint, and Avocado all skewered on a festive food stake and drizzled with a tiny bit of the Lemon Parsley Vinaigrette

Creamy Kraut&Broccoli Slaw – I LOVE adding some homemade sauerkraut into our slaw. First, it’s like a traditional cabbage slaw with a facelift of probiotic goodness; and second, its just plain tasty 🙂 Our concoction will be a mixture of Organic Broccoli Slaw mix, homemade sauerkraut, and a palmful of organic raisins. *Can be made ahead of time and refrigerated.

The dressing:
1/3 cup Dill Mayo
1-2 tablespoons of organic lemon juice or organic apple cider vinegar
2 teaspoons of raw honey
Salt & pepper

Sprouted Lentils –  made with 1 cup sprouted lentils, 3 cups broth, 1 bag of frozen organic lease and carrots, and some seasonings to taste. {* Lentils are not technically found on all Paleo & Primal allowable lists. We do well with them in our house and our Grain-Free plan is more of a modified Specific Carbohydrate Diet, so lentils are on MY PERSONAL allowable list, and they will most definitely be on my Easter table because a couple of my kiddo actually LOVE them! We buy them already sprouted here}
*Can be made ahead of time & reheated


Brussels Sprouts Chips –  Hand peeled Brussels sprouts leaves peeled, tossed in oil, and baked at 350 until they start to crisp up and brown. We will be serving these along with a tiny dipping bowl of the lemon parsley vinaigrette. *Serve these fresh out of the oven.


Roasted Beets & Organic Tri-Colored Carrots – These will get chopped roughly, tossed in about 3 tablespoons of the Lemon Parsley Vinaigrette,  and roasted at 400 degrees for nearly an hour. I’ll stir a couple of times through the baking time just to get everything evenly roasted.


Grilled Lamb Chops – Salted and Peppered lamb chops will get grilled to perfection and drizzled with a little Lemon-Parsley Vinaigrette. Um… yes puhlease.

Lamb Chops with Lemon Parsley Vinaigrette


Apple Cinnamon Nutbutter Bundt Cake – <Click for recipe

& maybe even some of these Avocado-Lemon tarts because they are so pretty :).

Lemon Avocado tarts

Gluten-free Playdough Time



I always find it amusingly ironic that my little Canary’s favorite color of all time in the whole wide world is – yellow. 🙂

We made up some pink playdough earlier this week and tried a new recipe. It turned out nicely, but got really sticky the following day. So, today, we attempted a new concoction and I am happy with the outcome. Bonus: we did yellow, which makes my sweet girl so very happy.


Gluten Free Yellow playdough

1/2 cup white rice flour

1/2 cup arrowroot powder/flour

1/2 cup salt

2 teaspoons cream of tarter

1 teaspoon turmeric

2 teaspoons olive oil

1 cup water


In a saucepan over medium heat, mix the ingredients together until they start to congeal and glob up, becoming sticky enough to pull away from the sides of the pan. Remove from heat. Let cool until you can handle the dough and then spoon it out into your hand or onto a surface. Knead and stretch the dough until it is cool enough to play with! That’s it.


Store in an airtight container.

Definitely experiment with other natural colorings.

Green can be made with Chlorella or Spirulina powders or a little liquid chlorophyll.

Red/pink can be made with cherry juice, beet juice, pomegranate juice, elderberry syrup

Purple / blue can be made with blueberry juice, soaked red cabbage, purple grape juice

experiment with your own natural colorings! (If using liquid, your liquid + water should equal 1 cup for the recipe).


Happy, healthy play-doughing!


Gluten Free Holiday Cut-Out Cookies {dairy-free, soy-free, cane sugar-free}

GFCF Cookies w/GFCF Cane-Sugar free icing & Food-Dye Free Decorations
Gluten-Free Holiday Cut-Out Cookies ~ Food-Dye-Free Decorations


My little elves, making cookies.

Probably one of the clearest examples of how FOOD traditions get entwined in holidays and other celebrations is that of the CHRISTMAS CUT OUT cookies to our Christmas holiday. It is just part of the MAGIC of this holiday season. Even though we don’t make recipes anymore that call for 2 cups of sugar (yikes!) or 3 cups of powdered sugar (double yikes!), or bright chemically-food-dyed frostings and sprinkles (holy brain cells batman!) CUT OUT COOKIES ARE A MUST for a complete Christmas holiday at our house.  taste tester

This year, I was churning through recipes ideas and past recipes and trying to find the perfect cut out cookie. This is pretty easy to do with traditional flour, but with gluten & sugar free baking, this can be a little bit tricky. I wanted a dough that was firm enough to roll out, baked up with a good crunch but still soft and crumbly in the center, and a sugar cookie that doesn’t actually use any sugar. This is what we came up with and I was pretty happy with the outcome! We certainly had no problem testing the batches ;).

IMG_20141220_200031DecorationsThen, we raided the pantry for topping ideas! Here’s what we came up with:

~Enjoy Life Chocolate Chips

~Elyon Mini Marshmallows

~Let’s Do Organic Sprinkles

~Hammond Candy Cane crushed into “peppermint dust”

~Organic Shredded Unsweetened Coconut

~Cinnamon “Sugar” {cinnamon mixed with granulated coconut sugar}

The toppings were definitely not sugar free, but I get much satisfaction from minimizing the harmful ingredients in our family’s food, and even MORE satisfaction in being able to maintain such wonderful traditions despite our food allergies! From our house to yours, and no matter WHAT you celebrate this time of year, we hope you have a wonderfully delicious & abundantly healthy holiday season!

Holiday Cut-Out Cookies

1 1/2 cups almond flour (you could use any nut flour)

1 1/4 cups brown rice flour (plus more for dusting your rolling surface and rolling pin)

1/2 cup arrowroot

1/2 teaspoon baking soda

2 eggs (or 1/4 cup applesauce)

1/4 cup spectrum organic palm shortening (Coconut oil should work too)

1/4 cup honey

1 tablespoon pure vanilla extract

1/2 teaspoon real salt

Preheat oven to 325 degrees.

Using a hand mixer (or stand mixer), cream together the shortening and honey and vanilla. Now mix in the eggs until smooth.

In a separate bowl, combine the flours, baking soda, and salt and whisk them together (or sift if you want to take that extra step). Slowly add your dry mix a half cup at a time into your creamed mixture until everything is combined. The dough will be a solid ball, but still fairly soft. At this point, you can cover the mixing bowl and refrigerate for at least 1 hour (or up to a couple of days).

Once your dough is chilled, you can begin the fun of rolling and cutting. Collect the cutters you want to use and clear a flat surface to roll the dough out on. You will want to generously flour your surface. If the dough seems sticky, simply roll it in some of the brown rice flour. I work with half of the dough at a time, keeping the half I am not working with back in the fridge.

Roll the dough out to desired thickness. We like ours about 1/4 inch thick. Press out your cookies and transfer to a baking sheet (I like to line mine with parchment paper).

Once your cookie sheet is full of your cut outs, bake for 8-10 minutes. The cookies should be crisp on the edges, a light golden color, and as long as you don’t over bake them, will still have a soft crumb when you bite into them.

Repeat until you have used all of your dough. Cool on a wire rack until you are ready to decorate.


The Icing

1/3 cup spectrum organic palm shortening

1/3 cup honey

4 drops of liquid stevia

5 tablespoons arrowroot

1/2 teaspoon vanilla

Whisk or hand-mix the shortening and honey together. Stir in the vanilla and then one tablespoon of arrowroot at a time.

~NOW~ Before you start adding in chemical food colorings to your beautifully refined-sugar and chemical-free icing, please consider doing a quick read on the research that has been done on these and their effects on the brain and even on behavior. I really like the Feingold website’s information, particularly on food dyes. We choose not to use them in our house.  You can purchase some naturally colored food-dyes (amazon or the natural candy Se should carry either or both of the India Tree or the Let’s Do Organic) Or, you can get creative with other things. This year, we used come Enjoy Life chocolate chips, some cinnamon “sugar”, some dye free sprinkles by Let’s Do , some organic coconut shreds, and some gluten free marshmallows (just a few ;)) . The kids were proud of their creations, and everyone certainly enjoyed EATING their artwork.

Our Cookie CreationsIMG_20141221_0941152014-12-20 19.58.07

Santa Hat Brownie Bites


Santa Hat Brownies

Brownie (adapted from the Babycakes Brownie Recipe):
1 cup garfava flour
1/4 cup potato starch flour
2 tablespoons arrowroot powder
1/2 cup organic unsweetened cocoa powder
1 cup honey (or cane sugar)
2 teaspoons baking powder (I use a corn-free, Hain’s brand)
1/4 teaspoon baking soda
1/2 + 2 tablespoons coconut oil (liquid measure)
2 eggs
1 tablespoons pure vanilla extract
1/2 cup water
1/2 – 3/4 cups enjoy life chocolate chips
pinch of salt

325 degrees.

Whisk together the dry ingredients (the flours, baking powder, baking soda, cocoa powder, and salt)  in a medium size mixing bowl. In a separate bowl, mix together the wet ingredients as follows: 1/2 cup of the liquified coconut oil, vanilla, and water. Stir together until the batter is smooth. Fold in the chocolate chips.

Using a basting brush, use the remaining oil to grease mini muffin tins. Spoon each tin until they are about 3/4 of the way full.

In a preheated 325 degree oven, bake for 12 minutes, or until a toothpick come out clean and the edges are firm.  Let cool I the tins for 10-15 minutes.

For the Icing, I made a buttercream frosting using Organic Powdered sugar and Spectrum Shortening (palm shortening).

Add a ring of icing and then sit your Strawberry down in snugly. Fish off with a little squirt of icing that resembles the fluffy ball on Santa’s hat.

Merry Christmas To All…. and to ALL a …..delicious treat! :9