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
When my youngest son turned one (back in June 2018), I scoured the internet for a great “Katie-approved” baby birthday cake. I found a few decent recipes, but none that quite met my standard. Sure, there were many recipes that were egg and dairy free, but I failed to find a baby smash cake that was Paleo, Vegan AND allergy-friendly; meaning free of any grains, gluten, dairy, eggs, nuts, vegetable oils and refined sugar.
As I started recipe testing, I quickly realized why the “perfect” baby cake wasn’t out there: it’s not easy to create a cake with all of these requirements. It took me about 5 attempts, but I finally found a combination of ingredients that I was/am happy with. My main goal was to create a mini cake that was not only acceptable for babies with food allergies, but that was also low in added sugar and still tasted great. By golly, I think I’ve done it!
This healthy Baby Smash Cake is perfect for any child’s first birthday. Although it’s meant as an individual cake (for a baby to smash 😉 ), it would serve 4 if you plan on making it for another occasion. I’ve also included the recipe for low sugar frosting, which complies with all of my cake “standards”.
I’ve eaten more salads in my lifetime than I can count. And even though I consume a salad nearly every day, I’m not sick of them yet. The key to a delicious, filling and satisfying salad is in the toppings. I consider any dish with an un-cooked leafy green as the base a salad. So today, I’m compiling a list of some of my favorite Whole 30 approved salads that are easy to throw together and anything but boring.
Take note, these are salad ideas, not detailed recipes 😉 Read More
When I think of typical bakery muffins, my mind always forms a picture of a fresh-baked, buttery blueberry muffin. I’ve tried only a handful of bakery muffins and although I’ve never tasted one that disappointed me I could never quite get over the insane sugar content. Plus, I’m gluten-free these days and many bakeries around Boise do not offer gluten free options.
But these blueberry muffins…oh heavens! THESE are delicious! Plus, my muffins are low in sugar and gluten-free…they’re even Paleo friendly.