Rosemary Butternut Squash Bread

I DO love pumpkin, but I also love other fall foods.  So rather than let pumpkin steal the spotlight, I’m moving forward with a few squash inspired fall recipes.  First up, this savory Rosemary Butternut Squash Bread.

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My favorite way to eat squash is simply baked in the oven.  But squash, like sweet potatoes and pumpkin, can be added to a variety of breads/muffins/cakes/cookies to create a unique flavor and boost in nutrition.  Neither my husband or son are big fans of squash so I’ve been attempting many kitchen creations in order to squeeze some into their diet.  They both gave this loaf a thumbs up, especially when smothered in grass-fed butter 😉

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This Rosemary Butternut Squash Bread is free of gluten, grains, dairy, soy, nuts and added sugars/sweeteners.  It is also soft, just like a great slice of sandwich bread.

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4 Months Old + Postpartum Update

My original intention was to do monthly postpartum/baby updates…but that has royally failed!  Anyone with a newborn knows that life is full of changes and very limited free time, especially if you have other children on top of that.  I’ve been pretty consistent at posting recipes, but I find that easy since I have to feed my family anyway.  Updates on the other hand have not been a top priority.  However, I finally feel inspired to do an update; I’m not exhausted from lack of sleep (today) and both kids happen to be napping (yay!).

So here’s an update on baby boy, me and how we’re all adjusting! Read More

Collagen Pumpkin Bites

I’m going all-out with pumpkin this year!  Well, with all the fall foods to be honest.  I think the extremely hot summer we just had made me extra excited for fall this year.  And to fully embrace the cooler temperatures I’m diving right in to every fall food I can get my hands on.

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I made these Collagen Pumpkin Bites for a healthy family dessert.  They are made with 9 simple ingredients and are grain-free and Paleo friendly.

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Pumpkin Mug Cake

The beauty of having a microwave is that you can make cake appear in almost an instant.  *It’s Magic*

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Some will argue that microwaves are unhealthy, but I find them quite convenient and love using mine from time to time.  Whether they are harmful or not, I see no reason not to use one when you want/need something quickly cooked or re-heated – I mean, #momlife is a thing and time is a luxury!  Same goes for many of you who aren’t parents too 😉

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Even if you have all the time in the world, this Pumpkin Mug Cake is something to be enjoyed.  In fact, you don’t even have to make it in the microwave.  It could be baked or perhaps even cooked on a frying pan like a pancake.  But if you are trying out those cooking techniques, you’re on your own because the instructions for this recipe are simple, quick and all about that microwave!

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This Pumpkin Mug Cake is gluten, grain, dairy and refined sugar free!  It makes for a great breakfast or snack and the topping options are endless.

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Pasture Raised Beef Brisket

When I sat this big hunk of meat down to take photos my husband’s comment was: “Is that a recipe gone wrong?”  Haha, what?  Yes, I’m taking photos of a recipe that failed and posting it up on my blog (Insert eye roll)!  Apparently, he thought this was a burnt cake with sprinkles, rather than a healthily raised, nutritious hunk of meat (with sesame seeds, not sprinkles) that will happily feed our family for a few days.  I kid you not, he can be so clueless at times 😉  He even walked into the house while this meal was cooking.  It definitely didn’t smell like burnt cake, or anything sugary, but rather MEAT…organic, pastured beef brisket to be exact.

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One thing I love about this recipe is that it’s hard to go wrong.  I’ve only cooked brisket a few times in my life, but it has always turned out perfect!  The trick is letting your crock-pot do all the work.  You prepare the meat, place it in the crock-pot and then come back at dinner time.

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Chocolate Pumpkin Protein Waffles

October has arrived, and although I enjoy pumpkin year round, I have really been into fall flavored foods this year.  Sometimes I feel guilty eating pumpkin before September (silly, I know) because it’s almost like listening to Christmas music before Halloween is over (I’m guilty of doing this too).  But since it’s officially pumpkin season, I’m letting my taste buds do the talking, or perhaps I should say baking, and I’m diving right on in to all things pumpkin!  Starting with these Chocolate Pumpkin Protein Waffles.

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For these waffles, you only need 7 simple ingredients!  They are gluten, dairy and soy free and sweetened just from the protein.

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Grain-Free Thin Crust Pizza

Pizza is one of my husband’s favorite foods, besides mashed potatoes and ice cream.  But I consider pizza to be one of the unhealthiest food options, that is, unless you make your own.  For years, I went without pizza because all I knew was that greasy, processed, gluten-containing pizza you order out or take home and bake.  Yes, perhaps delicious, but after changing my diet over the years this was something I had no interest in eating.

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Homemade pizza, however, is a completely different story.  It can be incredibly nutritious and there are so many toppings to choose from that you could make it every day of the week and feel like you’re eating a different meal.  Seriously, you can top a pizza with anything!  It can be sweet, savory, vegan, meaty, full of vegetables or just plain cheese.

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The hardest part about making the pizza healthy is getting the crust just right.  I have experimented with a variety of crusts and some turn out better than others.  Today I’m sharing one of those “better” pizza crusts.  And not only is it healthy, but it is grain-free, Vegan, Paleo and allergy-friendly.  This pizza crust is thin and crispy, but holds together well so that you can add as many toppings as your heart desires without it falling apart.

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Pumpkin Protein Muffins

I have been using a lot of cassava flour in my baking lately and I love it because it works really well with muffin and bread recipes.  It provides some elasticity to the dough that is often lacking in gluten-free flours.  I also love the fact that cassava flour is Paleo and allergy-friendly because then more people can enjoy the recipes I’ve created!

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These Pumpkin Protein Muffins use Otto’s Naturals Cassava Flour (my favorite brand) in combination with vegan protein powder to make a soft, moist and high protein muffin.

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