My go-to chocolate chip cookie recipe, slightly modified to make use of the extra ripe bananas in our kitchen. The gluten-free flour is Cup4Cup wholesome blend – we like that this is dairy-free and the flax complements the banana element quite well. I subbed out the coconut sugar for two ripe bananas and added cinnamon. The […]
Banana Chocolate Chip Cookies Read More »
We had these for Easter dessert, but they also work well for breakfast since there is no added sugar. They get their sweetness from the bananas, and I added stevia into the frosting. Ingredients: 3 very ripe bananas 1/4 cup ground flax 1/4 cup creamy almond butter 1 tbsp vanilla 1 1/4 cup oat flour
Carrot Cake Scones With Cashew Cream Cheese Frosting Read More »
Not quite a recipe though it does involve toasting bread 😉 Ingredients: Your favorite bread, sliced (I am keeping it gluten free here with Coco Bakes rosemary olive sourdough, which is delicious) Cream cheese (I LOVE the dairy free Monty’s cream cheese – here I used it in the “classic” flavor) 1/2 avocado 1 slice
Avocado Toast With Tomato + Onion Read More »
We had this for Easter dinner, but it’s such an easy meal that we would eat it any time of year. Ingredients: Salmon filets Brussels sprouts Spinach Garlic Olive oil Sea salt Black pepper (freshly ground preferred) Lemon Cilantro Directions: Preheat oven to 425. Cut the stems off Brussels sprouts and halve them. Place on
Salmon With Spinach + Brussels Sprouts Read More »
I eat this several times a week. Anytime I can include leafy greens into a meal, I’m happy. Other than the greenish hue, you would never guess there’s spinach in this. Filled with fiber, protein and healthy fats, it’s a great way to start a busy day! Ingredients (I like to double and make two
Spinach Overnight Oats Read More »
