Easy Crustless Quiche

Crustless Quiche


Kale


Mushroom


Bell Pepper


All sautéed…

Place in order on bottom of pie pan and top with shredded cheddar cheese. 

Mix 4 eggs, salt pepper to your liking 1/4 cup Parmesan cheese, 1 cup almond milk in bowl and mix till smooth. 

 Pour over veggies and top with shredded mozzarella. 
Bake 45-60 minutes…


Enjoy

Blueberry Lemon Loaves with Lavender Yogurt Topping

Anything made with lemon vanishes quickly around here. Jasmyn my 12-year-old made a lemon yogurt loaf cake over the weekend and by the next day it had vanished.  I guess I understand why the triplets teachers laughingly tell me the boys are always raving about the food the eat at home, there is always something cooking. 

Ingredients

2/3 cup coconut oil

½ cup  sugar

4 tbsp lemon juice

4 eggs

1½ cup all-purpose flour

1 1/2 cup whole wheat flour

2 tsp baking powder

pinch of salt
2 drops of DoTerra lemon oil (optional)

1 cup coconut yogurt or greek yogurt

1 cup blueberries, fresh or frozen

Glaze

1 cup coconut yogurt

1-2 tbsp lemon juice

1 drop of DoTerra lavender oil

1 drop of DoTerra lemon oil 

1/4 cup oj

Instructions

Preheat oven to 350F. Spray mini loaf tray with nonstick cooking spray or use a standard loaf pan also spraying it with a nonstick cooking spray.

In a large bowl combine sugar, eggs, lemon juice and melted butter. Whisk until creamy.

In a separate bowl sift together all dry ingredients, flour, baking powder and salt.

Fold dry ingredients into wet mixture alternating between the yogurt and flour until well combined. Gently fold in blueberries, don't over mix.

Bake for 30-33 minutes or until tester comes out clean. 

Once done baking remove from oven and let cool in pan 10 minutes. Transfer loaves to a wire rack to cool. 

Make sure you have parchment paper under the wire rack so when you drizzle on the glaze it catches the drips and you won't end up with a sticky counter.

Enjoy!

Easy (Coconut flour) Oatmeal Breakfast Cookies

1/2 cup organic butter, room temperature

1 cup brown sugar

1⁄4 cup honey

2 Tbsp chia seed

4 eggs

1/2 cup cashews or nut of your choice. 

1⁄2 cup coconut flour

1⁄2 teaspoon salt

1/2  teaspoon baking soda

4 cups rolled oats 

Optional additions: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts. 

DIRECTIONS

1. Preheat oven to 350 degrees F. 
2. Using a processor mix together the butter, brown sugar, honey and egg
3. Add dry ingredients including cashews.  Transfer to bowl and stir in the oats.  Mix the dry ingredients and wet until mixed. Add any additional ingredients you've chosen.
4. Use 1/4 cup cookie scoop and place onto cookie sheet. Bake 15 to 20 minutes. Cool on a wire rack.
5. If saving for later place in freezer bag. Cookies stay good in freezer for 1-2 months. 
6. 
   
   
7. We like to serve with smoothies or yogurt in the morning. 
8. These also pack great for lunches. 

Hope you enjoy. 

Be blessed. 

Simple Protein Pancakes (Gluten Free, Dairy Free)

Simple Protein Pancakes (Gluten Free, Dairy Free)

Ingredients:

1 cup almonds

2 cups oatmeal

1/4 cup chia seed

2 banana

1 cup apple pumpkin butter

2 eggs

1 cup almond milk

1/2 cup water (if needed to thin batter)

2 tsp vanilla

2 tsp cinnamon

Directions:

Process almonds and oatmeal in processor until becomes the consistency of flour. 

Add additional ingredients and process till smooth. Add additional water if batter if thick. 

Bake like a traditional pancake and serve with maple syrup. 

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free) 

Serves: about 8-12

Ingredients:

• 2 cups rolled oats
• 1 ½ cup organic pumpkin puree**
• 1/3 cup maple syrup
• 2 Tbsp organic coconut oil
• 2 Tbsp unsweetened organic almond milk
• 2 tsp pumpkin spice
• ½ tsp sea salt
• Optional 1 cup craisins

Directions:

1. Preheat oven to 350 F.
2. Mix oats and spices together in a medium sized mixing bowl.
3. Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.
4. Add the wet ingredients to the dry and mix until combined.
5. Spoon the batter into a greased pan. 
6. Bake at 350F for 15 to 20 minutes. If you want it a bit crispier on top increase temp to 375 for 5 additional minutes. 
7. Let the oatmeal cool on a wire rack or plate.
8. Enjoy!

** If you’re using up leftover pumpkin puree, using less than 1 ½ cup is OK, too, but I don’t recommend going below ¾ cup.

Gluten free Sweet Potato Pancakes

3 cup oatmeal

1 cup cashew

1 cup almond 

1/4 cup chia

2 tsp arrowroot

1 tsp organic corn starch

2 tsp baking powder

1/2 tsp salt

1 Tbsp cinnamon

1 tsp Pumpkin spice

1 medium baked sweet potato 

2 eggs 

3 cups water

1 cup almond milk 

Juice of 1/2 lemon 

Place oatmeal, chia and nuts in processor and blend till smooth. 

Add in arrowroot, organic corn starch, baking powder, salt, cinnamon and pumpkin spice and blend in. 

Add in water, almond milk, lemon and eggs. Blend until incorporated. 

Take baked sweet potato, cut into thick slices and add to processor and blend till smooth. 

Preheat skillet on medium heat. 

Fill 1/2 of ladle with mixture and pour onto skillet. Use back of ladle to smooth mixture into a circle. 

Cook till brown, flip and cook to brown. 

Serve with maple syrup and homemade whipped cream. 

Enjoy.  

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Ingredients

9 cups gluten free oatmeal 

4 eggs 

1/4 cup Chia plus 1/4 cup of water

2 cups of milk (room temp)

1 cup of water (room temp)

3 cups of pumpkin purée

1/2 cup applesauce

1 cup brown sugar

1/2 cup maple syrup

4 Tbsp coconut oil

2 tsp baking powder

2 heaping tsp pumpkin spice

1 tsp salt

Chocolate chips (optional)

Preheat oven to 350

In a small bowl, mix eggs, chia and 1/4 cup of water and let sit. 

In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt. 

Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined. 

Add egg mixture to oatmeal and mix well. Let sit for 10-15 min

Fill large muffin tins 3/4 full top with a few chocolate chips and bake for 15-25 min. 

Note:  You can allow your creative juices to flow with this recipe.  Try adding your favorite nut butter or shredded coconut and chopped almonds.  The possibilities are endless.  Have fun with it.  

Be blessed and enjoy. 

Gluten free Cinnamon Spice Pancakes

Gluten Free Cinnamon Spice Pancakes

1 cup almond flour

2 cups gluten free flour

2 tsp baking soda

1/2 tsp salt

6 eggs room temp

1 1/2 cup almond milk ( more if you like a smoother consistency.)

1/4 cup coconut oil

1/4 raw honey or maple syrup

2 tsp vanilla

1 Tbsp  cinnamon

Directions:

Preheat griddle on medium low. 

In a large bowl mix together first 4 ingredients. 

In separate bowl mix last 6 ingredients. 

Add wet ingredients and mix till smooth. You may add more liquid if the batter is too thick. 

Ladle batter onto griddle. Cook each side for 30-45 seconds each side. 

To keep warm place in oven at lowest temp ~170 degree F. Cover pancakes with moistened paper towel. 

Gluten Free Apple Cinnamon Muffins

Apple cinnamon muffins 

4 cups gluten-free flour

2 teaspoon baking powder

1 Tablespoon cinnamon 

1 teaspoon salt 

4 large eggs 

1/2 cup of honey (or sweetener of your choice)

2 Tablespoons coconut oil 

1 cup almond milk 

2 teaspoon vanilla extract 

2 cups applesauce

Preheat oven to 350° grease muffin pan in medium bowl combine gluten-free flour, baking soda, cinnamon and salt.

  Mix in a separate bowl ,eggs, honey, oil, milk and vanilla extract and applesauce. Add to flour mixture, mix till mostly smooth. Batter will be slightly lumpy. Scoop batter into muffin pan. Bake for 18 to 20 minutes. 

 

Makes about 36 muffins

Variation:

 Add  one cup of frozen blueberries for blueberry muffins

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free) 

Serves: about 8-12

Ingredients:

• 2 cups rolled oats
• 1 ½ cup organic pumpkin puree**
• 1/3 cup maple syrup
• 2 Tbsp organic coconut oil
• 2 Tbsp unsweetened organic almond milk
• 2 tsp pumpkin spice
• ½ tsp sea salt
• Optional 1 cup craisins

Directions:

1. Preheat oven to 350 F.
2. Mix oats and spices together in a medium sized mixing bowl.
3. Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.
4. Add the wet ingredients to the dry and mix until combined.
5. Spoon the batter into a greased pan. 
6. Bake at 350F for 15 to 20 minutes. If you want it a bit crispier on top increase temp to 375 for 5 additional minutes. 
7. Let the oatmeal cool on a wire rack or plate.
8. Enjoy!

** If you’re using up leftover pumpkin puree, using less than 1 ½ cup is OK, too, but I don’t recommend going below ¾ cup.

Pumpkin Spice Pancakes (Big Batch) with Apple Pumpkin Pie Butter

Easy Pumpkin Spice Pancakes (Big Batch) with Apple Pumpkin Pie Butter

These are great to make on the weekends. There is enough to enjoy for a nice breakfast and save the extra for a healthy weekday breakfast and quick and easy lunch served with the Apple Pumpkni Pie butter. 

Servings: 16

INGREDIENTS:

3 cups whole wheat flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

2 heaping tsp pumpkin spice

3 Tbsp Chia Seed

2 Tbsp brown sugar

2 cups milk (Room temperature) + 1 Tbsp apple cider vinegar

2 1/2 cup water

2 tsp vanilla

2 egg

1/4 cup applesauce

2 cups pumpkin purée 

2 Tbsp coconut oil 

Apple Pumpkin Pie Butter

Maple syrup

DIRECTIONS:

* you can preheat the oven to 200 degrees to keep pancakes warm till ready to eat. 

1. In a large bowl mix together flour, baking powder, baking soda, salt, chia and sugar. Make a well in the center and pour in the milk, egg,applesauce, pumpkin purée and coconut oil ; mix until smooth. Batter will be slightly thick

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Sweet Potato Hash with Oatmeal Crumb Topping

Sweet Potato Hash with Oatmeal Crumb Topping

Ingredients

5-6 large sweet potatoes

2 tsp pumpkin spice

1/4 cup brown sugar

1/4 cup fresh orange juice

1/2 tsp salt

1/4 cup maple syrup

1/2 Tbsp vanilla

Crumb topping 

2 cups oatmeal 

1 cup chopped almonds

2 tsp cinnamon

1/2 cup brown sugar

1 stick of butter

Directions

Preheat oven to 450

Cut sweet potatoes into cubes. Toss with pumpkin spice, brown sugar, salt, orange juice and vanilla. Place into two pans. 

Crumb topping. 

Put all ingredient into bowl and mix with fingers. Sprinkle on top if sweet potato mixture. 

Cover with foil and cook at 450 for 45 minutes, until potatoes are tender. 

Remove foil and bake for an additional 5-10 minutes. 

Once done, take pans from oven. Drizzle maple syrup over crumb topping. 

Serve warm with whipped cream. 

Simple and Easy Whole Wheat Crepes

Simple and Easy  Whole Wheat Crepes

Ingredients

3 cup whole wheat organic bread flour

6 eggs

1 1/2 cup milk

1 1/2 cup fresh orange juice 

1/2 teaspoon salt

       1 Tbsp chia seed

4 tablespoons coconut oil, melted

       1/4 cup applesauce

       1 Tbsp vanilla

Makes 24 crepes

Directions

Preheat oven to 170 degrees

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and orange juice, stirring to combine. Add the salt, coconut oil, applesauce and chia seeds; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. 

Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Place in preheated oven. 

Place a wet paper towel over the crepes to keep moist until ready to eat.  Serve hot with Orange Nutella sauce and homemade whipped cream. 

Please remaining crepes a gallon ziplock freezer bag separated by parchment paper. 

Keep in refrigerator or freezer. 

Enjoy. 

Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal 

This recipe makes 2 pans of baked oatmeal. Throw one in the freezer for later in the week and one in the refridgerater for tomorrow morning. 

Ingredients

6 cups rolled oats

2 cup brown sugar

1 Tbsp pumpkin pie spice

3 teaspoons baking powder

2 teaspoon salt

2 cups organic milk

3 eggs

1/2 cup chia seed

1 29 oz can pumpkin purée 

1 cup applesauce

2 Tbsp coconut oil

3 teaspoons vanilla extract

Crumb Topping

1/2 cup butter

1 cup brown sugar

2 cups oatmeal 2 tsp cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowle, mix together oats, brown sugar, pumpkin purée,chia seed, pumpkin pie spice , baking powder, and salt. Beat in milk, eggs, applesauce, coconut oil and vanilla extract.Spread into 2 9x13 inch baking dish.

For the topping combine the oatmeal, brown sugar, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingers until it is in big crumbles then sprinkle evenly over the oatmeal. 

Bake in preheated oven for 40 minutes.