Beach Bread with Silky Banana Butter and Fresh Berries, gluten and dairy free

Perfect for a day on the beach!!

1/2 cup coconut flour

3 organic eggs

4 Greek figs

1 banana

3-4 TBSP honey (optional)

2 TBSP coconut oil

1 TBSP cinnamon

One vanilla pod

1. Process banana and fig together.

2. Combine banana mixture with rest of ingredients. 

3. Bake at 200C for about 15 minutes. 

4. Top with banana butter and fresh BERRIES!!

Banana Butter

1 Banana

1 TBSP chia seeds

1. Mix and allow it to set for about 15 minutes. 

Cinnamon Swedish Pancakes with fresh Greek figs and honey, gluten-free

A Sunday Favorite!


Cinnamon Swedish Pancakes
Makes about 8 pancakes

1 cup oat flour
3 organic eggs
1/4 cup water or nut milk
1 TBSP honey
1 TBSP coconut oil
1 TBSP cinnamon
1 banana cut in chunks

1. Mix all ingredients in a bowl, folding in the banana last.
2. Cook 1/4 cup at a time over medium heat with coconut oil, about 1 minute per side.
3. Top with fresh Greek figs and honey.

We also added Goji berries, pineapple and bananas.

Greek Quinoa with Caramelized Onions

Get your Greek on!!

One cup of quinoa
2.5 cups of water
one large onion, diced
One handful of parsley, cut with a scissor
1/4 cup Olive oil
Juice of one lemon
Fresh basil

Side Serving of the following:

One large tomato, diced

One bell pepper, diced

1/2 cucumber

Handful of your favorite Greek olives (I am in love with the partially dehydrated, wrinkled olives!!!)

1. Bring quinoa to a boil in water. Reduce to simmer for 15 minutes or so, stirring often. Allow quinoa to cool.
2. Sautee onions with coconut or olive oil over medium heat about 7-8 minutes. Stirring often.
3. Stir onions in quinoa along with fresh parsley, olive oil, fresh basil and lemon juice.
4. Serve along side tomatoes, peppers, cucumber and olives. 

Local Steamers with Sweet Tahini Drizzle

4-5 organic zucchinis, halved lengthwise (or any other local veggies)
2 onions, halved
Large handful of fresh sprouts
Large handful of fresh parsley (rich in iron!)
1-2 bell peppers, diced
1-2 large tomatoes, diced

1. Steam zucchini and onions for about 10 minutes. (I use a steamer)
2. Allow to cool, then top with remaining ingredients, followed with the delicious tahini glaze below.

Tahini drizzle:
3 TBSP tahini
1 TBSP raw Greek honey

Sun Burgers with Rose Infused Avocado

1 can kidney beans, drained and rinsed
3 TBSP garbanzo bean flour
2 TBSP ground flax seed
1 medium onion, diced
1 TBSP curry

1. Combine ingredients in a processor until blended well.
2. Form into patties, pushing 1TSP sunflower seeds on both sides.
3. Panfry on medium heat with olive oil for about 4 minutes on each side.
4. Make rosewater avocado as a garnish (below).

one large beautiful avocado, cut in chunks
1 tsp rosewater
1/4 cup fresh alfalfa sprouts

1. Combine sprouts and avocado in a bowl and toss with rosewater.

Enjoy your delicious meal!