GF coconut chicken

Yummy baked organic chicken dipped in egg and battered with coconut flour, coconut shreds and raw cheddar cheese. Topped with Dijon mayo and served alongside Brussels sprouts and garden broccoli. Finger lickin' good!

5 organic drumsticks, boiled (I used the drumsticks to make chicken broth beforehand)

1 egg

1/8 cup almond milk

1/4 cup coconut flour

1/4 cup coconut shreds

1/4 cup shredded raw cheddar cheese

Cumin, coriander and sea salt

Garnish with a blend of Dijon mustard and homemade mayo (1:3 ratio.)

1. Whip egg and almond milk together.

2. Sift coconut flour, shreds and cheese together with spices. 

3. Dip chicken in egg batter and roll in coconut mixture.

4. Bake at 400 for 15 min; flip for another 10 minutes.

5. Top with Dijon mayo and pair with your favorite greens.

GF maple pumpkin bars

4 organic eggs

1 cup coconut flour

3/4 cup maple syrup

2 TBSP coconut oil

11/2 cups pumpkin purée

Cinnamon, nutmeg, clove and ginger

Dash of sea salt

Frosting

12 oz Organic cream cheese

3 TBSP Maple syrup

Garnish

Raw chopped pecans

1. Mix first set of ingredients together, until smooth. Batter will be chunky. 

2. Bake in a greased pan at 350, about 55 minutes. 

3. Whip frosting ingredients until frothy. 

4. Once cake has cooled frost and garnish with pecans. 

A great addition for those that want a moist, gluten free and refined sugar free dessert option for a party. You can switch out the pumpkin for banana and top with walnuts for a delicious banana muffin alternative. 

Gluten free, sugar free pumpkin pancakes

Gluten free pumpkin pancakes. Ready in only 10 minutes and so delicious you will be tempted to eat every last bite on the table. 

1 cup organic pumpkin purée

1 cup buckwheat flour

2 organic eggs

2 TBSP of coconut oil

1/4 cup almond milk or water

Good sprinkling of cinnamon, cloves, nutmeg and ginger

Pinch of sea salt

Optional: pinch of stevia or sweetener of choice

1. Blend in a bowl (I used a fork, no blender needed!)

2. Fry with coconut oil over medium-high heat about 3 minutes per side. (I topped each piece with raw grass fed butter as I pulled it from the hot pan.)

3. Top with raw honey, raw almond butter, applesauce, jam, maple syrup or fresh fruit. 

For extra protein and a buttery flavor top with a generous portion of hemp seeds. 

Greek tacos with tsaziki, vegan optional and gluten free

These are so simple!

1/2 cup chickpea flour

1/4 cup soda water

Coconut oil for frying

Tsaziki sauce (yogurt, garlic, dill, cucumber)

Avocado/hazelnuts and sea salt for a lovely garnish

1. Mix flour and soda water together. Add spices if you wish. I added cumin.

2. Fry with coconut oil about 1 minute per side over medium heat.

3. Make tsaziki sauce as you wish.

4. Add remaining garnishes. 

Next time I will add red bell pepper too. Such a simple dish and delicious to boot!

Happy Monday!

Berry Easy gluten free muffins

1 cup almond flour

1 cup gluten free flour (I used oat flour)

2 eggs

1 cup berries

1 TSP baking powder

1 TSP sea salt

1 TBSP rapadura

2-3 TBSP coconut oil 

1. Blend in a bowl 

2. Cook at 180C for 30 minutes.

I topped with raw French butter!! 

You can also sprinkle rapadura on top of the muffins for an extra, sweet crunch.

Sweet potato pizza, gluten free and divine!

1.5 cups baked sweet potato and onion

1/2 cup gf flour, I used chickpea

3/4 cups almonds/walnuts flour (I soak and dehydrate my nuts and then grind to flour form)

2 organic eggs or flax substitute

2 TBSP flax seeds, freshly ground

Spices: cinnamon, rosemary, parsley, curry, basil and sea salt
Toppings: Cheese, veggies, anything your heart desires!

1. Put in a blender and blend until well incorporated.

2. Place on a baking sheet and form into a circle about 1/3 inch thick.

3. Bake for 25 minutes at 180F.

4. Pull out of oven and top with cheese and veggies.

5. Bake again for 5 minutes.

This is the best pizza I have ever had. And I mean ever.

Raw sugar free Banoffee fudge

2 bananas

8 medjool dates

1 TBSP tahini

1 TBSP coconut oil

Dash of cinnamon and sea salt

1. Blend and set in a pan drizzled with coconut oil.

2. Freeze for an hour to set.

Yummy for the whole family! Kids love this one!!

Savory Rosemary GF Pumpkin Muffins with herb butter, vegan optional!

Easy and delicious!

1.5 cups of chickpea flour

3 TBSP coconut oil

2 organic eggs ( or egg replacer or 2 TBSP flax seeds in 1/3 cup water)

1 cup cooked pumpkin

1 TBSP rosemary

Dash of sea salt as preferred

Handful of pine nuts (optional)

1. Mix ingredients together and place in cupcake liners greased with coconut oil.

2. Bake at 180C for about 35 min.

3. Mix together some so butter, left to soften at room temperature, with your favorite herbs and place back in the fridge to set. 

Now all there is left to do (shucks!) is to eat these with plenty of raw herb butter, hot out of the oven. You will not be sorry!

A great savory muffin. 

Vegan GF giouvarlakia, Greek meatball soup

This recipe is inspired from One Green Planet! I left the rice out as we had rice for lunch and we wanted to eat lighter this evening. Did not miss the rice one bit!!!

1.5 cups of soaked and dehydrated lentils

2 cups broth (veggie, beef or chicken)

3 -4 TBSP ground flax seed, fresh

Dried parsley, oregano and thyme

Sea salt

Coconut flour

Coconut oil

1. Cook lentils in the broth, adding a bit more water as necessary. Bring to a boil and simmer for 15 minutes or so.

2. Pull from heat, drain and set sauce aside as this will be the base of the soup.

3. Blend lentils to a paste with 1-2 TBSP coconut oil in your Vita-mix or blender. 

4. Transfer to a bowl, add spices and and flax and roll into balls. (Meanwhile bring broth to a boil, reduce to simmer).

5. Roll balls in come coconut flour and place in broth again.

6. Cool for 15 minutes. Adding water to your desired consistency.

7. Garnish with lemon juice.

This is an amazing dish!! Two thumbs up! 

Gluten free avocado salmon tart with dill cream cheese

1 cup wild smoked salmon

5 organic eggs

3/4 cup coconut flour

1 medium avocado 

2 TBSP coconut oil

1/4 cup fresh dill

1 TSP sea or Himalayan salt

Garnish: oregano, thyme and fresh Parmesan cheese

1. Combine all the ingredients in a blender. 

2. Pour into a greased baking pan and top with oregano, thyme, and freshly grated organic Parmesan.

3. Bake for 30 minutes at 180C.

Top with homemade cream cheese or raw butter. 

Gluten free berry muffins

1 cup almond flour

1 cup gluten free flour (I used oat flour)

2 eggs

1 cup berries

1 TSP baking powder

1 TSP sea salt

1 TBSP rapadura

2-3 TBSP coconut oil 

1. Blend in a bowl 

2. Cook at 180C for 30 minutes.

I topped with raw French butter!! 

You can also sprinkle rapadura on top of the muffins for an extra, sweet crunch.

Juicy miso veggie pizza with pomegranate drizzle, gluten free

This one is a keeper.

2 gluten free pizza crusts, medium to small

3 large organic carrots, chopped

3 organic zucchinis, chopped

2 sweet white onions, diced 

3 garlic cloves, crushed

1 TBSP ras el hanout

Dark paprika and sea salt

Sweet white miso paste

Pomegranate molasses 

Parmesan or cashew cheese

1. Lather pizza crust with miso and sprinkle paprika.

2. Sauté veggies in water and coconut oil for 10 to 15 minutes, until soft yet still with a tiny crunch. Add spices.

3. Top pizza with veggies.

4. Garnish with fresh Parmesan or cashew cheese.

4. Bake at 190 for 15 minutes.

5.After you pull from the oven drizzle with pomegranate molasses, ever so slightly.

This is so delicious!!! I hope you enjoy!

Coconut oatmeal cookies

1 cup steel cut oats, ground a bit

1 cup quinoa flour

1/3 cup shredded coconut

1/2 cup coconut sugar 

1/4 cup coconut oil

1 large banana

1 organic egg

1 vanilla pod

Handful of organic walnuts

Dash of sea salt

1. Mix all ingredients together and put in fridge for one hour to harden.

2. Roll into balls and bake at 180c for 13 minutes!

I topped these cookies with ground coconut flakes.

Chocolate Chip pancakes, gluten free

1 cup steel cut oats, soaked over night in water
3 organic, omega 3 eggs
1/3 cup coconut shreds, thick
Optional salt and cinnamon

1. Combine ingredients and whips together with a fork.
2. Using coconut oil or organic grass fed butter, fry pancakes for 2 min per side.
3. Top with jam and coconut sugar or with tahini and cacao nibs!

Delicious!!!

Soaked oats with nutmeg, walnuts and coconut cream

1 cup steel cut oats, soaked overnight in water and sea salt

3/4 cup water

Coconut milk, full fat (refrigerate And use the part of the milk that turns solid)

Coconut oil

Nutmeg

Walnuts

Freshly ground flax

1. Boil the oats with the water for 30 seconds, reduce heat to low and simmer for 3-5 minutes.

2. Pour oats into a bowl and top with the remaining ingredients of your choice. 

Decadent and full of delicious nutrients. Today is going to be a good day!!

Gluten free lingonberry pancakes

Gluten free lingonberry pancakes

1/2 cup buckwheat flour

1/2 cup quinoa flour

4 organic eggs

3/4 cup water

2 TBSP coconut oil

Freshly grated cinnamon

Dash sea salt

Stevia or coconut sugar

Coconut Oil or butter to fry

1. Mix ingredients and cook over the stove with oil or butter for 2 minutes per side.

2. Top with your favorite ingredients!

Lingonberry jam is a favorite!

Tropical morning bread

1/2 cup coconut flour
1/2 cup coconut flakes
4 organic eggs
1/4 cup dried currants
Juice of 2 oranges
1 banana
1 TBSP raw honey
Dash of baking soda

1. Mix together in a bowl.
2. Pour in a greased pan (coconut oil) and bake for 40 min at 180C.

Top with fresh coconut oil and homemade jam, fresh avocado and almond cheese, or with homemade Nutella.

Enjoy!!

Banana cream meltaways

Melt in your mouth!

1 banana
1/4 cup dates
2 TBSP coconut oil, melted
1/4 cup large pieces of shredded coconut
Nutmeg

1. Mix ingredients in a blender until smooth.
2. Pour into silicone muffin cups or an ice tray and freeze for 30 minutes or so.

I put ground almonds on the inside of the ice tray- a nice splash of crunch and color.

Enjoy!!

Travel snacks: blueberry pomegranate butter bites

When I travel I always keep snacks in my room- in order to ensure I am able to find healthy snacks in a world that supports convenience foods.
This was my breakfast:

1 TBSP soaked flax seeds from the evening before (in water)

Raw crackers or gluten free crackers
Fresh blueberries and pomegranate
Sunflower seed spread
Dash of sea salt


Delicious and filling. Gives me iron, protein, healthy data and antioxidants.

Raw coconut brownies

1/3 cup shredded coconut
2 TBSP raw organic cacao powder
1 TBSP raw organic Greek honey
1/4 cup organic Greek tahini

1. Mix together in a bowl until mixture forms a ball.
2. Coat with shredded coconut and shape into a circle.
3. Top with flowers or bows to make it festive!