Tag Archive: recipe

Pumpkin banana breakfast bake

I wouldn’t call this a cake, but it’s not made in a bread pan, so it’s not a loaf. ¬†Either way, it employs the same formula that I use whenever I bake quick breads, only I used a casserole/cake pan, so call it whatever you want. I call it delicious.

It’s lower carb because I used coconut and almond flour and stevia to sweeten it, but it’s still made with pumpkin and banana, which are obviously carbohydrates. ūüôā ¬†If you don’t want to go the stevia route, you could use whatever liquid sweetener you want (honey, maple syrup, agave) because I mixed the stevia in 1/2 cup warm water so as to account for other forms of sweetener without adjusting the liquid in the recipe.

It’s gluten free, grain free, and dairy free, but I don’t think this would work without eggs…but who knows?! Aquafaba may be able to stand in for them.

I baked it at night and was so excited to dig in the next morning for breakfast.


Pumpkin Banana Breakfast Bake


  • 2 small ripe bananas
  • 3 tbsp coconut oil
  • 5 eggs
  • 1/2 can pumpkin puree
  • 1/2 cup hot water + 3 tbsp stevia (mixed to dissolve)
  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt


Pre-heat oven to 350 degrees F.

In a large mixing bowl, add the bananas and mash them, then add the rest of the wet ingredients and stir to combine. ¬†Next add all the dry ingredients and again mix until it’s all uniform.

Pour into a greased baking dish. ¬†I used a 7 x 11 pyrex but anything in the 2 quart realm will work (ie 8×8).

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.

Top with nut butter to your heart’s content. ¬†Or don’t. ¬†It’s good plain too. ¬†I eat it straight from the pan because it’s just me – why dirty something else? ¬†But if you’re more refined than I, slice or scoop on to a plate and enjoy.

It’s about 4-6 servings, depending on what kind of toppings and appetites you are dealing with.


I hope you like it!

Ground turkey skillet with chorizo spices

I made this up and it was amazing so I’m actually posting A RECIPE for you guys! ¬†I’m not super sure but I think it’s paleo and Whole30, in addition to being packed with veggies.

It is SO EASY. ¬†It’s made from things you likely have on hand. ¬†At least mostly. ¬†I dug the meat out of the freezer this morning because I realized I wasn’t going to have time to get to the store and I needed a dinner game plan. I also had the riced cauli in the freezer, but you could swap in rice or quinoa if you want more carbs and don’t have any reason to be grain free.

Ground Turkey Skillet with Chorizo Spices [gluten free, grain free, soy free, nut free, dairy free, sugar free]

Serves 4-6

  • 1.5 lb organic ground turkey
  • 1 tbsp chili powder
  • 1/2 tbsp smoked paprika
  • 3/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 2 tbsp olive oil
  • 1 tbsp garlic infused olive oil*
  • 8 – 10 oz (1- 1.5 cups) riced cauliflower
  • 8 eggs
  • 5 oz chopped kale
  • (optional) top with sriracha or hot sauce

*If you aren’t concerned about fodmaps, add 1/2 tsp onion powder and swap garlic infused olive oil for 1 tsp fresh minced garlic while increasing the olive oil to 3 tbsp


Add oil to pan until it’s hot and then add the ground turkey. ¬†Once you’ve browned the meat, add the spices and cauliflower. ¬†Let the cauliflower cook a few minutes and then add the eggs and mix well so it all turns into one big egg slurry. ¬†Fold it all sporadically so the eggs cook throughout. ¬†Add the kale and cover with a lid so the steam helps the greens cook. ¬†After a bit you can remove the lid, mix everything together and serve.

I served this with sautéed zucchini (in an olive oil and ghee blend) with a drizzle of sriracha and it was perfecto.

I highly recommend this as a side dish. ¬†Because more veggies is always better. ¬†The whole family devoured this and V asked for “more kale” and both had seconds of zucchini.

Slowly working through our zucchini stash. ¬†ūüėČ

I am so glad to have leftovers! ¬†I’m not usually much of a savory breakfast person, but this would be a stellar way to start the day too. ¬†Or wrap it up in a tortilla or nori sheet for lunch. ¬†Done and done. ¬†Enjoy!

Banana bake

I’ll post this now, because I promised I would, but I may edit and re-post it later if I can tweak it to make it even better. I’ve tried several versions, and they all work, but it’s just about getting it perfect at this point.

Here it is fresh out of the oven, the night before…

And then I warm it and nut butter it (new verb?) and dig in the next morning. ¬†Preferably after they’ve eaten and I’ve cleaned the kitchen and I can sit in peace and tidiness.

The inside is more cakey and dry than my quickbreads are, which is because I use so much oat fiber in it. ¬†It’s like a sponge, soaking up the moisture. ¬†If you don’t have oat fiber, I think most other flours will substitute fine, but this awesome ingredient is definitely the secret in keeping it lower calorie and still voluminous enough to pile on the toppings. ¬†ūüôā

Banana Oat Bake

  • 1 banana, mashed
  • 2 eggs
  • 1 cup almond flour*
  • 1 cup NuNaturals oat fiber
  • 1 cup almond milk (or non dairy milk of choice)
  • 2 tbsp maple syrup (or 1 tsp liquid stevia)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Mix everything together in a mixing bowl and then pour into a greased baking dish.  I use a 4 cup pyrex.  If you use muffin tins, it will cook faster, so adjust baking time as needed.

Bake at 350 degrees F for 35-40 minutes or until toothpick comes out of the center clean.

* I’ve also made this with GF quick oats and it works (in place of the almond flour). ¬†And I’ve made it with 1/2 almond flour and 1/2 oats and it works. ¬†So feel free to try either of those as well.

And definitely add heaps of nut/seed butter on top. ¬†This isn’t substantial enough to work as a breakfast without toppings.

Oranges from my parents

Citrus season!

Admittedly, not my favorite category of fruit, but I’ve managed to sell my kids on tangerine cuties, so at least they are staying semi-seasonal while they wait out the next few months until blueberries return to our menu…

My parents have orange trees that go crazy this time of year, so they sent me home with some after the holidays.

I remembered a sauce from a long time ago that I wanted to make again. ¬†It’s from Chef AJ’s book and it’s super simple, but yields a very unique end product. The trick is that you use the whole peeled orange (rather than just the juice).

My parents’ were big so I halved the recipe and used 2 oranges. ¬†The only other ingredients were tahini and white miso paste. ¬†That’s it!

It made a bunch of sauce so I just made all of the noodles to go with it.

Chopped up snap peas and shredded carrots combined with two filets of¬†salmon that I baked in the oven….annnnnnnd…


The kids weren’t really fans of this, but Kyle and I liked it. ¬†The sauce was so thick and velvety. ¬†The pith and other parts of the orange definitely add a unique quality to the sauce and thanks to the fruit it didn’t need any additional sweetness.

We ate it chilled, but it would be good hot or cold I’d imagine.

Orange Miso Salmon Udon Noodles 


  • 8 oz udon noodles, cooked per instructions
  • 2 medium¬†filets salmon
  • 1 cup snap peas, chopped
  • 1 cup shredded carrots
  • 2 oranges, peeled
  • 1/4 cup tahini (or 1/3 cup sesame seeds)
  • 2 tbsp white miso paste


Pre-heat oven for 350 degrees F.

Make dressing by blending peeled oranges (all of it!) with tahini (or sesame seeds) and miso.  Add to  large bowl with chopped veggies.  Feel free to throw in whatever veggies you want here (edamame, bell peppers, whatever!).

Cook noodles in a large pot of water.  Once done, rinse with cool water, strain, and add to sauce and veggies.

Bake fish in a greased pan for ~25 minutes, until flesh flakes away easily and center is fully cooked. Wait until it is cool enough to handle and then flake into bite sized pieces.

Finally add the fish to the noodles and toss until everything is coated with sauce.

Serve and enjoy!  Optional garnish with sesame seeds, chopped nuts, green onions, or anything else your heart desires.


Winter Quinoa Bowl recipe

Guys, it’s been 4 days since we’ve returned from our Florida trip and I still haven’t been shopping. I’m pretty impressed with my ingenuity. ¬†This is partially because we left¬†town so rashly, I had pretty much¬†just¬†gone to the grocery store when we decided to go. ¬†Woops! ¬†Luckily I was able to throw most things in the freezer and postpone the meal plan. ¬†But still…it’s been a project on getting crafty with pantry stuffs.

This bowl is hearty and homey, but also light and clean. ¬†The combo of pecans and beans gives it staying power and the quinoa means it’s a complete protein packed entree. ¬†And the herby sweet lemon dressing is the perfect compliment. ¬†It’s especially good when you’ve been eating rich indulgent restaurant meals for a week straight and you need to transition your body back to ingredients that make your body feel top notch. ¬†The kids devoured this faster than any meal they’ve had in front of them in the last 10 days and that is saying something for sure because usually that means pork is involved. ¬†No meat here! ¬†No leftovers either!

Winter Quinoa Bowls [vegan, gluten free, dairy free, soy free]

Salad Ingredients:

  • 1 can white cannellini beans
  • 1 cup uncooked quinoa
  • 1 cup raw pecans
  • 2 cups carrots
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt

Dressing Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup Bragg‚Äôs ACV
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp dried tarragon leaves
  • 1/4 tsp dried thyme

Pre-heat oven to 375 degrees F.

Cook quinoa per package instructions. I use my rice cooker so it’s super hands off.

In a medium mixing bowl, add olive oil, maple syrup, salt and carrots (if using large carrots, chop them to bite sized pieces first).   Stir until well coated and use a slotted spoon to scoop onto a greased baking sheet, making sure to leave the extra oil in the bowl.  Then add the pecans and toss in the remaining oil.  Add the pecans to another greased baking sheet.

Roast the carrots at 375 degrees F for 30-35 minutes.  Add the pecans for the last 10 minutes (watch carefully so you don’t burn them).

While they are in the oven make the dressing.  Combine everything in a small jar and shake until emulsified.

Once the carrots and pecans are done add to a large bowl with the drained can of white beans and the cooked quinoa.  Add dressing and serve.

Optional: add steamed greens for an extra oomph in the greens department.  We added a small handful of chopped collards to ours.

I wasn’t sure if they would like the dressing, but they totally did. ¬†I can’t emphasize it enough, they loved this dish.