Category: Recipes

Coconut Oatmeal Berry Breakfast Muffin (gluten free, low sugar, dairy free)

Having no time for breakfast is a thing of the past with these delicious light, yet filling muffins. Bake a dozen and savor them for breakfast on a morning when you have no time or want to dirty dishes. These are packed with healthy fats and fiber to keep you satisfied. I also make my recipe lightly sweetened but you can always add a little sugar (dry) or stevia. I like low sugar foods because it keeps me from reaching for another. Also, the tartness from the berries and the comforting flavor of the oats makes this recipe a winner for my kids too!

Things you’ll need:

Standard size muffin tins

12 muffin liners

large mixing bowl and a mixing spoon
Recipe: Coconut Oatmeal Berry Breakfast Muffin

3/4 cup canned coconut milk (TJ’s brand which is bpa free)
1/2 cup orange juice
4 eggs (for vegan, 4 tbsp of ground chia mixed with 3/4 cup of water)
1/4 cup maple syrup
2 cups almond meal
1 cup oat flour ( ground oatmeal in a coffee grinder)
3 tbsp coconut flour
1/4 tsp sea salt
3/4 tsp baking soda
3/4 cup of frozen blue berries


Preheat the oven to 350 degrees.
Whisk the eggs (or chia with water) until smooth. Next, add the milk, orange juice and maple syrup and stir until combined. Add the oat flour, almond meal, coconut flour( you can sift in the coconut flour to prevent clumping if you’d like, or just make sure there is not clumps when you add the coconut flour) and stir until smooth. Let stand for a few minutes to let the coconut flour expand
Right before going in the oven add the baking soda and stir (this will keep the rise in the muffins). lastly fold in the blue berries “frozen” and immediately add them to the muffin tins lined with muffin liners and put them into the oven.

Quick notes

Subbing the coconut milk for cow or goat milk will create a more dense muffin.

I think subbing out the oat flour for more almond flour would work, but I haven’t tried it.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s) at 350 degrees

Diet tags: Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 12

Calories: 180

Fat: 14

Protein: 8 Print This Recipe

This recipe is shared on, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Wellness Weekend, Pennywise Plater Thurs, Thank your Body Thurs, Keep It Real Thurs,Tasty Thurs, GF Friday,Freaky Friday, Fresh Bites Friday, Strut Your Stuff,

Oat/Almond Meal Pie Crust

Thanksgiving will be here before we know it, and nothing completes a Turkey Day meal like homemade pie! This 50 50 combination of oat /almond flour makes an amazing pie crust. Of course it is gluten free, but I know people that aren’t gluten free will definitely think this pie crust is awesome. Its easy, inexpensive, and full of traditional flavors you would find in a regular pie crust. The oats give it great texture and the nuttiness from the almonds is a great complimenting flavor . You can also find every ingredient at Trader Joe’s. 🙂 I can’t wait for my family to try this on Thanksgiving.

Recipe: Oat/Almond Meal Pie Crust

Summary: This ground oat meal and almond meal crust is the perfect combination to satisfy your taste buds.

1 cup of oat flour (ground old fashioned rolled oats in a clean coffee grinder)
1 cup of almond meal ( I buy TJ’s brand)
4 tbsp butter ( left out and room temp for at least 1 hour)
2 tbsp pure maple syrup
1/8 tsp sea salt


Preheat the oven at 350. line a pie dish with parchment paper with opposing sides exposed (your handles so you can take the pie out of the dish) I just put a straight sheet of parchment paper in there.
Mix the butter, maple syrup and sea salt in a large bowl with a fork. Add 1/4 of the oat flour and stir and mash. If your butter is still cold just work the fork into it more. Add the rest slowly while stirring and mashing ( this will help the butter even out easily).
Next add the almond meal and stir and mash. Use your hands to insure that butter is worked evenly.
Press the dough into the prepared pie dish. Bake at 350 for 10 minutes if you are going to bake a pie or 15 minutes if you are going to fill the crust with a no-bake filling.

Preparation time: 15 minute(s)
Cooking time: 10 -15
Diet tags: Reduced fat, Reduced carbohydrate, Gluten free
Number of servings (yield): 8
Calories: 190
Fat: 13
Protein: 4

Candied Spiced Almonds (reduced sugar, egg free, and delicious)

I was really looking forward to a recipe I found for cinnamon almonds but after making it and trying it I was disappointed. They were still raw in the inside and burnt on the outside. So I thought what if I try roasting them first and then add the spices and sugar later. TOTALLY WORKED!!! These are so delicious! They are sweet spicy and crunchy…. so yummy. I did a few other things to make them unrefined (sugar) and eggs free with no taste lost and only gained! I think this recipe would be a great gift. I love this mason jar look. These will sure be what I’m giving out this holiday season. Kids do agree. 🙂

Recipe: Candied Spiced Almonds

2 cups raw almonds
1/2 tsp cinnamon
1 tsp of pumpkin spice
2 tbsp maple syrup
1 tsp vanilla
1/4 tsp sea salt
4 tbsp of raw sugar ( 1-2 tbsp more if you like sweet sweet)


1.Spread out the raw almonds on a baking sheet and bake for 20 minutes at 325.
2.Take out of the oven and let cool for 15 minutes.
3.In a bowl add the maple syrup, cinnamon, pumpkin spice, sea salt and stir.
4. Add the almonds and raw sugar and stir again.
5.Line the baking dish with parchment paper and bake for 15- 20 minutes at 325. The syrup will be bubbly when you take them out of the oven. Let cool for a few minutes and then stir to prevent from clumping.

Preparation time: 5 minute(s)
Cooking time: 35-40
Diet type: Vegan
Diet tags: Reduced carbohydrate, Gluten free
Number of servings (yield): 8 Print This Recipe Print This Recipe
Calories: 190
Fat: 16
Protein: 7

Easy Gluten Free Appetizer – Goat Cheese Pecan Apple Slicers

Its the time of the year when the craziness of the holidays and hectic schedules are upon all of us.When you’re having guests over that are vegetarian, gluten free, or who just want a healthy refreshing snack, this is a great easy appetizer for you. I make this all the time and it is truly a crowd pleaser. It also holds up beautifully for hours and is super easy to prepare. I especially love to make this when I have unexpected guests come over. I am going to post a few more easy gluten free appetizers in the next week or two. I hope you enjoy!

Recipe: Easy Gluten Free Appetizer


1-2 Pink Lady Apples
Regular goat cheese, room temp if possible ( ricotta is a great sub)
Toasted Pecans
Honey (optional)


Core and slice the apples.
Spread the goat cheese.
Add the pecans, raisins, and drizzle the honey.

Preparation time: 5 minute(s)
Cooking time:
Number of servings (yield): 8

Mexican Hot Chocolate

Homemade hot chocolate is my favorite thing to drink on a day like this. Its rainy and brisk outside and all I want to do is serve my family this warm libation and snuggle up in a warm blanket . I use to make this when I was a kid but I just called it homemade hot chocolate. I would open up the cabinet and ponder what other ingredients there were to enhance my favorite warm beverage… Hot Coco. When experimenting as a child, I realized my favorite thing to put in hot chocolate besides cinnamon is molasses… yummm…. You will not be disappointed with this concoction. Hot milk with spices…. yes please!

Things You’ll need:

Sauce pot
fork or whisk
whipped cream


3 cups of milk (almond, goat, cow)
2 tbsps of cacao powder
2 tbsps of maple syrup or honey (maple is my favorite)
1/4 tsp of ground cinnamon
1/2 tsp of vanilla
a pinch of chile powder
optional 1 tsp of molasses


Add milk to a sauce pot and simmer (stay just below a boil, this helps the cacao melt faster).
Next add the cacao powder and cinnamon and turn off the heat. use a whisk or a fork to stir.
Place on the back burner for a couple of minutes. This is where the clumps will melt in with the milk.
Serve with a pinch of chile powder on top with whip cream.

Preparation time: 5 minute(s)
Cooking time: 5 minute(s)

Chunky Cinnamon Granola Clusters

Making Healthy quick snacks for me and the kids has been on my mind lately. With three kids, ages 5 and younger, I need to prepare for the time of the day when I don’t know when I’ll be able to cook something in the kitchen. Well I can do this but Curious George usually ends before I’m done or baby Tia usually has eaten a fair share of dried peas that have fallen on the floor left over from her breakfast. While on a Google search rampage for tasty snack ideas I found this recipe very inspiring. I did my thing and made it less calories (so I wont feel guilty) and with less sugar (for the kids) and I will tell you this, this Chunky Cinnamon granola Recipe is quite addicting. Its a little bit chewy with the right about of crunchy. Both of which I was looking for. I thought I was only going to have a handful sprinkled on top of my morning Greek yogurt, which really turned into two maybe three. 🙂

Thing’s you’ll need:

9 x 13 baking dish line with parchment paper (a cookie sheet doesn’t work. The edges will burn)

large bowl

small bowl

measuring spoons

mixing spoon

Recipe: Chunky Cinnamon Granola Clusters

1 1/2 cups of sliced almonds (very important to have sliced)
1 cup of unsweetened shredded coconut
1/2 cup of old fashion oat meal
1/3 (+ 2 tbsp of pure maple syrup for sweet, optional)
1/2 tsp sea salt
1/2 tsp of cinnamon
1/2 tsp of vanilla
1 egg white


Open your oven and make sure you have a rack in the center and on the top.
Preheat the oven to 375.
line the bottom of a 9 x 13 baking dish with parchment paper.
In a small bowl wisk 1 egg white until its some what frothy.
In a large mixing bowl add the frothed egg white, maple syrup, sea salt, cinnamon and vanilla and mix until combined.
next, add the sliced almonds, shredded coconut and old fashion oats and mix until all the dry ingredients are covered in the liquid mix evenly.
transfer the mixture to your baking dish. With a spoon spread and gently press the mixture out evenly.
Place in the oven on the middle rack for 18 minutes.
next, place the mixture on the top rack of the oven for 5 minutes, or until golden on top. Keep an eye on it here. Every oven is different. Pull out of the oven when the mixture is golden on top.
Let cool for 15 minutes and then start to break apart to the size you want you clusters to be. If your like me you’ll need this note, resist touching or mixing with a spoon. Wait until it is set before breaking apart.
store in a airtight container in the fridge.

Preparation time: 20 minute(s)

Cooking time: 20- 25

Number of servings (yield): 12

Homemade Organic Baby Cookies (easy gluten free)

Try these great cookies for your baby. They are flaky yet moist and a healthy quick snack for babies and hubby. 🙂 Daddy ate most of my first batch. As you may already know homemade is always better. No additives, sugars or salts in these Homemade Organic Baby Cookies. Just pure food and you save money. I know Bob’s red mill sells an oat flour, but it’s not organic. After making oat flour for the first time while experimenting with this recipe, I will never buy store bought oat flour again. It is way to easy to make it like this.

Things you’ll need:

Coffee grinder
Organic Old Fashion Rolled Oats
Organic Room temp butter (melted works too)
1 Large Organic very ripe banana
Butter greased baking dish

Recipe: Homemade Organic Baby Cookies

1 cup of oat flour (directions below)
1/2 cup of mashed banana
4 tbsp of butter


Preheat to 375
Homemade Oat Flour: In a clean coffee grinder place rolled oats inside. My coffee grinder worked best with it half full. Pulse until fine ground. took me about 1 minute on my coffee grinder. Keep doing this until you have 1 cup of oat flour.
Next, place the oat flour in a medium sized bowl and mix in the butter and mashed banana.
Using a cookie scoop, scoop up the mix and scrape off the bottom of the cookie scoop then place them on a butter greased baking dish. Press down the dough to the size of the cookie you want. These will not rise or spread because there is no baking soda used.
brush with melted butter on top before going into the oven

Cooking time: 18 minute(s)

Number of servings (yield): 8 Print This Recipe Print This Recipe

Important note: For the age when to give to your baby, everyone’s going to say different, but my daughter just turned 9 months old and she did great with them. When feeding, make sure baby is in an up right position. Also, do watch your baby when giving these cookies to them or any other finger food for that matter. Enjoy!

This post was share on Allergy Free Wednesday.

Pumpkin Pie Oat Meal

I have been making this pumpkin pie spice oat meal lately for the kids. Yesterday, when I went shopping for Thanksgiving kitchen supplies, my husband who was watching the kids, couldn’t figure out what to give them for a snack. Of course he called me and I told him to warm up the leftover pumpkin pie spiced oat meal I made yesterday. When I returned home a few hours later he told me, “The cereal thing you made was so good I would eat that for breakfast everyday!” So, I agreed with a big grin.

Recipe: Pumpkin Pie Oatmeal

2 ½ Water
1 cup old fashion oats
½ cup of almond meal
A pinch of salt
¾ cup Pumpkin- fresh or canned
4 tbsp maple syrup
1 tsp vanilla
1 ½ Cinnamon or more
½ tsp Pumpkin pie spice
Serve with milk


Bring the water to a boil.
add the oats and turn down to low heat. Cover and simmer keeping a slight boil for 5-10 minutes (depending on how soft you want the oats).
Add the almond meal and cover and simmer for another 5 minutes.
Stir in the sea salt pumpkin, maple syrup, vanilla, cinnamon and pumpkin spice. Then I cover and let stand with the heat off for a few minutes.
Serve with milk or half and half.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Easy BLT Wraps

I love bacon as I’m sure most of the world does. This is a great recipe to make when it’s hot and you just want to sit outside and eat. Lately in the kitchen, I’ve been trying to make more “Dude Food” meals to make my husband excited when he sees what I made for dinner. And he did as soon as he saw the bacon and roasted potatoes. 🙂 Now, if I didn’t make a starch with these wraps my husband and kids would keep asking for more food after dinner – not to say that these wraps aren’t good by themselves. As we sat down for dinner this evening, this meal sure kept us all quite for a good half an hour – with no after dinner munchies!


1 pound of bacon cooked
Sliced provolone cheese
2 large tomatoes
2 avocadoes
Butter head lettuce or green leaf lettuce leaves
Tooth picks

Slice up the tomatoes and avocadoes
Make a little station to make assembly easier
Lay a piece of lettuce then cheese, bacon, tomato and avocado
Roll up and place a tooth pick in to keep in place and slice the lettuce rap in half or thirds
Plate and serve with mustard dip and pickles

Mustard Dip


½ cup of Greek yogurt (full fat works best or cheese yogurt)
1 tbsp of yellow mustard
1 tsp of Dijon mustard
1 tsp of agave nectar
A pinch of dried dill
Salt and pepper to taste

Place the Greek yogurt in a measuring cup
Add the yellow mustard, Dijon mustard, agave nectar and dill in the cup and mix
Add salt and pepper to taste

Simple Roasted Potatoes

Preheat the oven to 425 degrees
Cut up 8 red potatoes into 1 inch cube
Drizzle with olive oil and ½ tsp of sea salt
Place on a pizza brick and bake for 45 minutes or until golden brown

Summer Squash Mac & Cheese

I love summer squash especially since it’s in season. And this is totally a kid friendly dish as most of my dishes are. I hope you enjoy this recipe!

Et innlegg delt av Elis Halenko (@hcagency)

1 medium purple onion
5 tbsp of Olive oil
5 cups of chopped yellow squash
2 cups of brown rice pasta
½ tsp of Sea salt
1 cup of extra sharp cheese (I used a mix of Cabot and New Zealand cheddar “TJ’s”)
Garnish with extra cheese

Add the pasta to a pot of boiling water for 8 minutes. When the pasta is tender immediately drain the water (saving 1 cup of the water)
In a skillet sauté the onions with the olive oil until golden brown. Then add the squash, pasta water, sea salt and simmer for 20 minutes with the lid on.
Once the veggies are tender stir in the pasta and cheese

Servings: 4 people