I feel like all the recipes I’ve been testing lately are bread based; loaves of bread, muffins, pancakes, waffles… It’s not entirely intentional, these types of foods just seem to be what works for me and my family at the moment. Being a full-time mom with young kids at home doesn’t give me the time to recipe test whenever I please, so the recipes I do make are ones that I’m cooking for my family, not just to “put up on the blog”. And we never buy ready-made bread products so I tend to make a lot of my own.
Of course, that doesn’t mean I don’t do other cooking. We rarely eat out, so I cook breakfast, lunch and dinner nearly every day. But meal times are often chaotic, rushed and not quite put together. In other words, full meal recipes aren’t something I have much time for these days. If I’m still blogging when my kids are older (all in school) then my hope is to share a larger variety of recipes; more meals and savory dishes. But for now, this space will be mainly snacks and treats and you can visit my Instagram for meal ideas (just not full recipes).
Anyway, onto this this Paleo approved Collagen Pumpkin Bread…which is why you’re here in the first place 😉 This bread is unsweetened, light and airy yet moist, and requires only 5 ingredients (but I added more to enhance the taste). The pumpkin flavor is subtle, so this bread pairs well with nearly anything. Read More
I made these Paleo friendly pumpkin bars for a family function a couple weeks back. They were super easy to throw together, decorate and transport from our house to their destination, not to mention a total crowd pleaser.
These Tigernut Flour Pumpkin Bars are subtly sweet, moist, slightly dense and a great fall treat. They use a combination of tigernut flour, coconut flour and arrowroot starch, making them a grain-free and nut-free dessert.
I love peanut butter. I think most people can relate to that statement. I love its creamy texture, naturally sweet flavor and the fact that it pairs well with nearly anything. I don’t know how or why I never loved it as a kid…but then again I only knew peanut butter in the form of a pb&j sandwich and, in all honesty, that is probably my least favorite way to eat it!
Besides pb&j, one of the most iconic combinations is peanut butter and chocolate. Sweet and salty; a match made in heaven. Since it’s fall, of course I had to add in pumpkin, making these mouth-watering Pumpkin Peanut Butter Cups absolutely irresistible.
These cups are raw, vegan and only 6 ingredients. They can be made Paleo and allergy friendly by substituting sunflower seed butter for the peanut butter.
I get a lot of questions about what my kids eat; what do they snack on, do they eat vegetables, what are good portable snacks, how often do they eat, what do their meals look like… For the most part, my kids eat many of the same foods that I do. I would say the biggest differences in their diet compared to mine is that they eat more frequently and they consume a lot more “snacky” foods (like crackers, pretzels, fruit).
I tend to prefer a low carb diet for myself, but I don’t restrict my kids’ carbohydrate intake. I believe that children need more carbs in their diet because they are still growing, soaking in an abundance of new information each day and they are extremely active (or at least they should be). Of course there are always exceptions 😉 Read More
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.