Lately, I’ve had a hankering for protein bars. I used to eat store-bought bars frequently but gosh they’re expensive! Not to mention, many popular brands have questionable ingredients. Another downside of many protein bars is that they contain whey. I have nothing against whey protein, but my body doesn’t like it. Whey protein gives me bloating, cramps, gas and just throws off my digestion so if I ever eat it I’m very aware of the quantity I intake and realize I’ll be suffering the consequences afterwards.
Do you want to know a secret? I’m not the biggest fan of red beets. I quite enjoy golden beets, as I find them sweeter and less earthy tasting, but I just haven’t been able to hop aboard the red beet train by adding them to smoothies, brownies and salads like I see all over social media. Believe me when I say I want to like them! I know how nutritious beets are, so I’ve tried them many times, cooked them various ways, but more often than not I’m done after a couple bites.
But a few months ago I discovered the perfect alternative to eating red beets: BareOrganics powdered Beet Root. I can add this powder to anything from pancakes to smoothies and even sauces and enjoy the health benefits without the over-powering taste of beet. I’ve also been sneaking this powder into my boys’ breakfasts and they don’t notice the difference.
Needless to say, I’m thankful to have found an alternative. Yes, there is nothing quite as beautiful (and messy) as cutting into a raw beet, but I’ll take BareOrganics powdered Beet Root over that any day. It’s convenient, adds a lovely color to meals, and still packs the nutritional benefits you can get from this vibrant root vegetable.
My favorite way to use BareOrganics Beet Root is in pancakes or muffins, like these Paleo Red Velvet Muffins. These muffins are soft, fluffy, grain free, gluten free and sweetened with monk fruit (however, you can use any granulated sugar of your choosing). They’ve been on repeat over at my house the past few weeks, as I take every opportunity I can to get the babe (my 1 year old) to eat some sort of vegetable besides peas! Read More
If you follow me on Instagram then you know my love for mug cakes is real. For the past year I’ve been eating one weekly, going through phases where I eat them daily. I don’t always use the same ingredient combination. Sometimes I like to add protein powder or collagen. Sometimes I make a vanilla, rather than chocolate version. But THIS recipe is one of my favorites.
This Paleo friendly mug cake is moist, holds together perfectly and actually tastes like cake. And it takes no more than 5 minutes to make…which is a huge plus when you’re pushed for time or just want some chocolate asap 😉
I typically eat mug cakes for breakfast, as I’m not much of a savory breakfast person, but this gluten free mug cake would also make a great dessert or snack. It is low calorie so making it into a full meal requires toppings like nut butter, yogurt, cream cheese, fruit, granola… But stand-alone it is a delicious snack that can curb any sweet tooth and you can eat the entire thing without over-doing it on the sugar. Read More
Each and every recipe I share on this blog is inspired by my family. They give my recipes the “stamp of approval” prior to posting and their opinions ultimately determine whether or not I share a recipe. My husband and my kids are my taste-testers because I want this blog to be a space for family-friendly, simple, healthy AND delicious recipes.
I started this blog because of my desire to feed and nourish my family with real food. At first I just shared recipes that we all enjoyed and posted them without much thought, but these days I have more of a goal, more of a purpose; I want to make healthy baking and cooking more accessible. I want to show that eating well can be simple, easy and doesn’t have to be time consuming. I want to show that you can have treats that are low in sugar and still taste amazing and you can cook up a family dinner without much time or many ingredients but still provide a nutrient dense meal.
When I go search the internet for a recipe to try out (which isn’t all that often anymore), if the ingredient list is long or the instructions way too complex, then I scroll right on to the next recipe. My hope is that the recipes I create aren’t like that; that they aren’t too intricate and that they can easily be replicated by anyone else.
I often ask my husband if he has any meal, dessert or snack requests. He usually doesn’t have much to say besides “bacon, mashed potatoes and ice cream”; which I take into consideration but definitely don’t serve every week. Haha! This makes meal planning both simple and hard. I have to do all of the meal planning and preparing, but at the same time I GET to do it all. I honestly love cooking and especially baking so I don’t actually mind his lack of opinion 😉
A couple of weeks ago I took his request for mashed potatoes seriously and whipped up a new recipe to share. I don’t do much cooking with ghee (don’t ask me why, I just have a thing for coconut oil) but decided I needed some in my life, so used it in these Garlic Ghee Mashed Potatoes. They turned out SO good!
This recipe is just 5 ingredients and easy to prepare…not to mention a crowd (husband) pleaser! Read More
Cupcake or muffin? Now that is the question. I did a bit of research on “what’s the difference between a cupcake and a muffin” and the general consensus tends to be that cupcakes are higher in sugar, always sweet (never savory), more moist than a muffin (I disagree on this one – depends on the muffin/cupcake), the batter is smoother and fluffier and creates a more airy dessert, and cupcakes are topped with frosting.
I have to say…based off these characteristics, whether you call something a cupcake or a muffin is up to you. There doesn’t seem to be a fine line (although some passionate, skilled bakers would probably disagree with me). And it gets even more confusing when you start talking about Paleo or Vegan desserts, as they don’t often follow baking “rules”. What are your thoughts?
I’m pretty sure the experts would disagree with me, but I decided that these Tigernut Flour Cupcakes were cupcakes, not muffins. They are airy, but moist, sweet (to my palate) and topped with frosting. But, if it makes you feel better about eating them, then by all means call them Tigernut Muffins!
These Tigernut Flour Cupcakes are Paleo friendly and nut free, only require 8 ingredients (and that’s including simple things like baking powder, salt and water) and are incredibly easy to make. Oh, and did I mention they are healthy for a cupcake? Yah, I’m pretty sure they are the healthiest cupcake recipe you’ve ever seen 😉 Read More
So long as you aren’t allergic to chocolate, these Chocolate Tigernut Waffles are a wonderful allergy-free breakfast treat. I like to make them for my kids once or twice a week since they are easy to prepare and fairly healthy.
This recipe is not only free of all common allergens, but also Paleo and Vegan friendly. The waffles are sweetened with maple syrup and contain just 8 simple ingredients.
It’s getting to be that time of year…the time when your garden is overflowing with more zucchini than you know what to do with and you’ve exhausted the list of neighbors interested in receiving free bags of this plentiful summer squash. Anyone relate?
Okay, okay, so I’m not in this boat – we didn’t grow any zucchini this year, but I vividly remember growing up and having our family garden overrun by zucchini. Those plants get huge! I also remember going out to pick zucchini one day and not having any ripe on the vine and then heading back the next day to find them the size of a watermelon! They grow with exceptional speed.
My parents still grow zucchini and I’m one of those “neighbors” currently receiving free zucchini…not mad about it in the least bit. However, I’m the only one in my little family of four that likes this summer squash. I don’t mind having more to myself, but I do like the challenge of getting more vegetables into my family’s diet. So I decided to create a Paleo zucchini Muffin recipe and test it on my boys (husband included). I figure, if they like these healthy zucchini muffins, then anyone else who isn’t a fan of zucchini can be sure to like them too. And guys, these were a total hit!
These grain-free Cassava Zucchini Muffins are a great way to use up any excess summer squash and sneak some zucchini into anyone’s diet who may not be fond of this vegetable. They are slightly sweetened with honey, gluten-free, grain-free and made with only 8 simple ingredients. Read More