Omelette muffins are a fun breakfast meal and a great option for making breakfast ahead of time. They can be enjoyed right out of the oven, but they also store well in the refrigerator and can be warmed up for breakfast the next morning! This recipe is based on the Western Omelette. But you can make any […]
Western Omelette Muffins Read More »
This recipe takes the classic no-bake cookie recipe and replaces some of the original ingredients with healthier options. This version is gluten free, dairy free and contains no refined sugar. Ingredients: ~ 2–1/2 cups gluten-free rolled oats ~1 cup unsweetened, flaked or shredded coconut ~ 2/3 cup honey ~ 1/2 cup coconut oil ~ 1 cup almond butter
Ingredients: ~ 1 small fennel bulb with feathery stalks ~ 3/4 lb. sweet potatoes, peeled and cut into 1/4 inch slices ~ 1 tsp. sea salt ~ 1/2 tsp. pepper ~ 1 med. red onion, cut in to 1/4 inch slices ~ 2 large Granny Smith apples (or any tart variety), unpeeled, sliced into 1/4 inch
Roasted Chicken Thighs with Apples & Sweet Potatoes Read More »
It’s zucchini season! The perfect time to make a chocolate zucchini cake! This one is gluten free, dairy free, no refined sugar, and paleo friendly. The best part…..it’s really good! Ingredients ~1 cup almond butter ~1/3 cup maple syrup or raw honey ~¼ cup cocoa powder ~¼ tsp sea salt ~1 tsp baking soda ~1
Paleo Chocolate Zucchini Cake Read More »
Ingredients: ~ 1 lb. lean ground beef or ground turkey ~ ½ tsp. sea salt ~ ½ tsp. onion powder ~ ½ tsp. garlic powder ~1 tsp. paprika ~1 tsp. cumin ~1 tsp. chili powder ~ 3 large zucchini, sliced in half lengthwise, scooped out to form boats ~ ¼ cup shredded cheese (optional) ~Optional
Zucchini Boat Tacos Read More »
~6 Eggs ~6 thin slices of deli ham (round) ~1/2 cup diced green onion Preheat the oven to 400. Use coconut oil (or your preferred oil) to lightly grease a muffin tin. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt
Ingredients: 5 – 7 peaches, peeled and cut and into pieces 1 – 2 cup raspberries 2 cups gluten free oats 3/4 cup almond meal 1/4 cup chopped pecans (or nut of preference) 1/2 tsp salt 1/2 cup butter 1/3 cup honey Directions: Pre-heat oven to 375 degrees. Peel and slice the peaches. Set aside.
Gluten Free Raspberry Peach Crisp Read More »
Ingredients: ~ 2 tablespoons coconut oil (butter or ghee) ~ 3 portabella mushrooms, gills removed and thickly sliced ~ 5-6 cups fresh green beans, snapped ~ 2-3 garlic cloves, minced ~ Sea salt & pepper, to taste Directions: Bring a large pot of water to a boil. Add beans and cook for 2-4 minutes. Drain
Green Beans with Portabellas Read More »
Traditional deviled eggs with a kick! Hard boil a batch of eggs. Peel, cut in half and remove yolks. Mix yolks with mayo, mustard and spices as you would in your favorite deviled egg recipe, only this time diced jalapenos (to your liking) and crumbled bacon! Fill hard-boiled egg white halves with the jalapeno/bacon yolk
Bacon Jalapeno Deviled Eggs Read More »
Ingredients: For the pesto: 2 cups kale leaves, packed (stems removed) 1 cup fresh basil leaves, packed 1/3 cup pine nuts 1/3 cup walnuts 3 cloves garlic, roughly chopped Juice of 1 lemon 1/2 cup freshly grated Parmesan 1/4 cup extra virgin olive oil (or more for a smoother texture) salt and freshly ground black
Kale & Basil Pesto over Zucchini Pasta Read More »
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laini@graystarhealth.com
