Roasted Strawberry Pancakes (Grain Free and Gluten Free)

One of the reasons I wanted to start this blog is because I truly love good food.  I struggled with this when I was diagnosed with my allergies because basically I had to learn to eat and cook all over again.

Most of the alternatives I found to accommodate my soy and gluten issues were good workarounds for people with allergies – but not good food!

I’m endeavoring to make good food…that just happens to be soy and gluten free. I feel pretty confident in saying that these pancakes with the roasted strawberry sauce are just that! Man, these pancakes are incredible. They remind me of a combination of a crepe, popover, pancake. And while that might not work in your mind, let me tell you it works on your plate. They were delicious. The roasted strawberry sauce was to die for. My family made sure there wasn’t a drop left on the cookie sheet.

For my non-allergy friends: Make Pioneer Woman’s Greek Yogurt Pancakes (I adapted my recipe from hers) and make my strawberry sauce to go on top.

We gave the pancakes to Ella and when I turned around, they were already gone. I seriously thought she threw them to the floor, but she had already gobbled them up. She was ready for seconds before I even sat down!

I was okay with that, because these pancakes are packed with protein and don’t have the dreaded sugar crash.

Roasted Strawberry Pancakes (Grain Free and Gluten Free)

Yield: 8-10 pancakes


  • Pancakes:
  • 3 eggs
  • 1/2 teaspoon of vanilla
  • 7 tablespoons of of almond flour (NOT almond meal)
  • 1 teaspoon of baking powder
  • 1 cup of Greek Yogurt
  • 1/8 teaspoon of salt
  • 1 banana
  • Butter for Pan
  • ______________________
  • 1 lb of strawberries
  • 3 teaspoons of coconut sugar (you can replace with regular sugar)
  • 1/8 teaspoon of salt
  • 1 teaspoon of olive oil


  1. Preheat the oven to 350.
  2. Hull and slice strawberries.
  3. In a medium bowl combine strawberries, sugar, salt, and olive oil.
  4. Line strawberries on a cookies sheet.
  5. Bake for 13 minutes.
  6. Mash banana.
  7. Combine banana, eggs, vanilla, almond flour, baking powder, greek yogurt and salt.
  8. Melt butter in skillet on medium heat.
  9. Pour 1/4 cup of batter on to the pan.
  10. When pancakes begin to bubble, flip them.
  11. Serve with strawberry sauce on top.


You guys be patient with these pancakes and they will be the best pancakes you've had. Since they don't have "real" flour they need a bit more love. You may need to add more butter to the pan as you go and/or lower the temp once your skillet gets really hot. Start with one test pancake to get the hang of it. Enjoy.

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Banana Nut Muffins

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If you have bananas and almond flour in your refrigerator, I am going to bet you have the all the items to make this delcious muffin. It’s a very forgiving recipe, so if you don’t have coconut sugar use brown sugar or if you are totally sugar free just leave it out! These are such a treat, but are packed with protein,  vitamin E, magnesium, potassium, and fiber.

I adapted the recipe from Elana’s Pantry‘s basic almond flour muffin. She’s amazing and really one of the leaders in Paleo Cooking. Elana is a wonderful resource. Check out her blog.

I was most impressed with the texture of these. Frankly, it’s hard to get great flavor and have a normal texture when you aren’t cooking with all- purpose flour. However, these muffins are basically fail proof. I made them once and forgot the vinegar and baking soda (I should never multi-task) and we still gobbled them all up.

Banana Muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 9 muffins

Serving Size: 1 muffin


  • 1 cup of almond flour
  • 2 eggs
  • 1/4 cup of coconut sugar (or brown sugar)
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of apple cider vinegar
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
  • Dash of salt
  • 1 banana mashed


  1. Preheat oven to 350.
  2. Line cupcake pan with parchment liners.
  3. Mash banana.
  4. Whisk in eggs.
  5. Stir in flour and remaining ingredients.
  6. Scoop dough evenly into 9 cupcake parchment cups.
  7. Bake for 15-20 minutes.


If you are totally sugar free, omit the coconut sugar and lean on the banana to lightly sweeten.

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I highly recommend using these Parchment cupcake liners as they keep the muffins from sticking! They are also great for making mini egg bites to reheat during the week like I did here. P.S. My kids eat these but won’t eat eggs anymore. What on earth? But, it makes for very little clean up in the morning, so I am thrilled about that!

Make These Grain Free Cinnamon Rolls For Your People

Wahoo it’s Friyay! As I alluded to earlier this week has a been a bit crazy and I am SO happy to see the weekend. We’ve come to love slow Friday evenings with grain free pizza as a family and a special breakfast Saturday morning. I try to have something really yummy and grain-free  for Saturday morning. Sally Clarkson, who I adore, recommends having simple routines in our lives that our children can cling to as guideposts. Bill and I have found that we love these simple traditions/ routines as much as the kids.  I’ve started her book The Lifegiving Home: Creating a Place of Belonging and Becoming and can’t wait to get more ideas!

Last Saturday these Cinnamon Rolls were our special treat and I think it’s safe to say they will frequent our kitchen table. We ate every last bite.

Frankly, I was dubious. I am still new to developing grain free recipes and I’ve yet to try a gluten-free cinnamon roll recipe that that was a win. Henry, my four year old, would quickly clue me in, “Hey, these aren’t real cinnamon rolls!”

That certainly didn’t happen with these cinnamon toast bites! They were melt in your mouth perfect and shockingly refined sugar free. They were also Henry approved. We all fought over the last one 😉 If you need help finding these flours check out my Grain Free Pizza post where I point you in the right direction.

P.S. I made the grain free pizza on Friday and while the pizza cooked I whipped up the dough for these. Then while Bill gave the kiddos their bath, I rolled them up and put them in the refrigerator for the next day.

Cinnamon Toast Bites


  • 1 cup of warm water
  • 2 tablespoons of avocado oil (or refined coconut oil)
  • 1 package of fast acting dry yeast
  • 1/2 cup of coconut flour
  • 1 cup of almond flour (finely ground or blanched)
  • 1 cup of tapioca flour
  • 2 tablespoons of arrow root
  • 1 tablespoon of apple cider vinegar
  • 2 teaspoons of honey
  • 1/4 teaspoon of salt
  • 3 tablespoons of butter
  • 1/4 cup of coconut sugar
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of vanilla
  • Butter for greasing the pan
  • Icing:
  • 2 tablespoons of melted butter
  • 1/4 cup of orange juice
  • 14 cup of coconut sugar
  • 1/4 teaspoon of cinnamon
  • 1/2 teaspoon of vanilla
  • Dash of nutmeg and salt


  1. Mix water, yeast, and oil in an electric mixer.
  2. Add in the rest of the ingredients blending on medium high for five minutes with a paddle or dough hook.
  3. Cover dough with a cloth and let rise for an hour in a warm space.
  4. Grease a circular baking dish.
  5. Place a sheet of plastic wrap on top of a cutting board.
  6. Place the ball of dough on top.
  7. Use another piece of plastic wrap to spread out the dough entirely.
  8. Remove the top layer of plastic wrap.
  9. Using the under layer of plastic wrap gently roll the bites together. See picture.
  10. Slice into 1 in bites and place into greased pan arranging in a circular motion leaving a 1/2 in between each bite.
  11. You can either cover and refrigerate for the next day or bake them.
  12. Preheat oven to 350.
  13. Bake for 20 minutes.
  14. Combine all of the icing ingredients in a small sauce pan.
  15. Cook on medium heat and stir until it comes to a boil.
  16. Remove from heat.
  17. Cover baked bites and serve!
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What We Eat When Life Gets Crazy

At the risk of sounding whiney, I am going to confess that we’ve just had a couple of crazy weeks and I am worn out! Without going into great detail, my kids have done that thing where one gets the whole crew sick, and we are finally *well*…until the next day the other one gets something else. It’s totally a little kid thing, but for whatever reason I feel like I’ve been running on fumes this go around.

I am not sure what exactly made this round of sickness + craziness so overwhelming but I always know I’ve got to get a handle on the crazy when I have a mountain of laundry waiting for me and toys are left like minefields all around the house.

When this happens, I find it harder and harder to stick to my ideals about eating healthy. I am way more tempted to eat out and not have to do another single dish and then I totally regret it.

I forced myself to meal plan and shop on Sunday (wahoo!), but that’s pretty much the only part of our life that isn’t in chaos.

So I am declaring tomorrow my “get back things in order day” and I am literally giddy about the prospect of getting the house back together and marking things off my to do list.

Any other moms out there find sanity in this?!?

I read the The Happiness Dare by Jennifer Dukes Lee and it was such a fantastic read and was one of those books you still think about months later. I highly recommend it!  I took her happiness style quiz and found that first off I am a “relator” (not really a shocker there) but secondly I am “do-er,” I like to get things done. For whatever reason, that totally surprised me, but my husband was like that’s why every Saturday you are energized by the ginormous to do list you’ve created. Bless him! Wait, it’s not the norm to get excited about chores?!

Just to clarify. I am actually a terrible housekeeper (hence the need for all the lists) but nothing makes me feel more accomplished than freshly mopped floors and ALL the clothes in their drawers. The problem is that then my kids have to eat…

I am sharing with you my favorite breakfast/ go to snack to have on hand when life gets busy.

I adapted these from the ambitious kitchen and we love them. There’s a lot of two ingredient banana cookies floating around Pinterest, and all I’ve got to say is why have two ingredients when you could have six and it really tastes good?!

These are super cheap if you don’t need gluten-free oats or soy free chocolate chips. We use regular oats but buy the dairy free and soy free chocolate chips due to my soy allergy. My favorite brand is Enjoy Lifeand they are on sale right now! You can also keep you eye out for them to go on sale at Kroger every once in a while.

Banana Chocolate Chip Breakfast Cookie


  • 2 bannanas mashed
  • 2 cups of oats
  • 1/4 cup of semisweet chocolate chips
  • 1/8 teaspoon of salt
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of cinnamon


  1. Preheat the oven to 350.
  2. Mash the bananas and mix in the oats.
  3. Mix in the remaining ingredients.
  4. Using a cookie scoop drop them onto an un-greased cookie sheet.
  5. Cook for 9 minutes.
  6. Let cool.
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Grain-Free Cherry Almond Muffins

You guys I’ve made these two days in a row. I rarely make something two days in a  row. These muffins don’t last long on the counter. Yesterday my mom and sister grabbed some and my one year old was walking around squealing “cupcake!” all day. Today my (sick) four year old begged for them. I couldn’t say no to something this healthy, so I whipped them up again.

My favorite thing about these muffins is that it uses stuff I keep in my kitchen (if I’ve been on Costco run). Costco sells this giant bag of whole organic cherries. They are delicious and really a great deal! While you are there go ahead and grab a bag of almond flour – it’s the best deal I’ve found.

They are also gluten-freegrain-free, and dairy-free. Head over to Pioneer Woman’s Tasty Kitchen and check out my recipe over there! While you are at it, go ahead and look around. I love that website for finding delicious recipes!

Note: I recommend  refrigerating these!

Greek Frittata

This meal is fast and easy.  Your oven will hardly have time to preheat before you have the frittata ready to pop in and it only cooks for ten minutes. Making a frittata may not sound easy, but it IS! You just have to learn what you like in it. I highly recommend the kitchn as an excellent resource to learn how to make frittatas and fill them with whatever ingredients strike your fancy or are in your pantry…

Greek Frittata


  • 3 tablespoons of butter
  • 1/2 cup of onion (finely chopped)
  • 1/2 teaspoon of garlic (minced)
  • 8 oz of fresh spinach (You could half this amount and throw in a yellow potato if your family isn't crazy about spinach. Just dice the potato in small cubes and sauté with the onions and spinach)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon of onion powder and parsley
  • 1/4 teaspoon of pepper
  • 4 oz of original feta cheese (crumbled)
  • 8 eggs (whisked)


  1. Preheat oven to 400. Melt butter in an oven safe skillet over medium heat.
  2. While the butter melts, cut up the onions.
  3. Stir the onions in the melted butter and let them cook.
  4. Slowly stir in the spinach. Don't dump the whole bag or it won't fit in your pan! You have to let it wilt first.
  5. Add the garlic and spices.
  6. Next, spread the spinach mixture evenly across the pan. Evenly disperse feta on top and let cook for two minutes on medium heat.
  7. While the feta is starting to melt, whisk eight eggs. Pour eggs on top of feta and let cook for 2 minutes.
  8. Place pan in the oven and cook for 8-10 minutes at 400 degrees.
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Donuts You Can Feel Good About

So did you know healthy donuts exist? Did you  know there are donuts out there you can eat for breakfast or a snack and feel zero guilt? You can feel really great about these donuts because they only have two tablespoons of honey in them!

And guess what- you don’t have to go to a specialty health store to make them or spend an hour in the kitchen! These are a quick snack staple!


Also, these are toddler approved.


Note: The ones coated in sugar free coconut truly only have two tablespoons of honey! The ones dipped in semisweet chocolate  have as much sugar as the chocolate chips you buy. I ate the coconut ones. But I really felt okay with the chocolate dipped ones for my kids. After all, I am passing off a protein snack as a donut! I am all about progress over here. However, I am looking for dye free sprinkles to use for these. I’ll come back and update the post on what I find! Also, if making these gluten free be sure to use gluten-free oats.

If you are looking for a donut pan, here’s the Mini Donut Pan I have.

Here’s the recipe!

Donuts You Can Feel Good About


  • 1 1/4 cup of old-fashioned oats
  • 2 tablespoons of honey
  • 1 banana mashed
  • 1/4 cup of almond milk
  • 1 teaspoon of vanilla
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • coconut oil or butter for greasing the pan


  1. Preheat oven to 350. Coat donut pan (or use mini cupcake pans for donut holes) with butter or coconut oil. I like the naturally refined coconut oil due to the neutral flavor it has.
  2. Blend the oats in your blender until you have a flour like consistency. In a medium size bowl mash banana and stir in oat flour. Add the rest of your ingredients and stir well. Fill each donut 3/4 of the way full in your donut pan.
  3. Cook for 8-10 minutes.
  4. Let cool slightly and remove from pan. You can top them if you'd like. I love these warm! Store in the refrigerator.
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Coconut dipped donuts:

Unsweetened Coconut flakes

2 tablespoons of grass fed butter (or butter if you don’t do lactose)

Melt butter and dip each donut in the flakes

Chocolate Dipped:

Melt 1/4 cup of semi sweet or dark chocolate chips ( check out Enjoy Life chips if you want soy free). Stir chocolate chips and gently glaze each donut. You don’t need much chocolate to cover a mini donut. Sprinkle sprinkles if desired.

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Some Breakfast Ideas

Breakfast can be tricky. Yes, we all know it’s the most important part of the day. But sometime the day gets away from us and it’s tough to spend time cooking an involved meal first thing. I rarely start with a baked good like clean eating donuts, but save those for special snacks for my kiddos later in the day when I have more time. Truth be told I’d prefer just to have a cup of coffee and be done with it. Unfortunately, I feel terrible if that’s all I have and crash quickly.


My very favorite breakfast meal right now is super easy. I cook one sweet potato (you can either cook a bunch in the oven or in the crockpot) or just heat one up in the microwave. I slice it in half and put a tablespoon or so of nut butter. I try to find nut butters with  only one ingredient- the peanuts, cashews, or almonds etc. Next, I slice half a banana and sprinkle with cinnamon. It sounds strange, but try it. It’s really delicious and is a great start to your day. I have so much more energy when I start my day with a veggie.

I also really enjoy smoothies. Try Eat Live Run’s Popeye Went on Vacation to Thailand smoothie. It’s is so yummy. I don’t always have mint or mango on hand, so sometimes I just throw in spinach, a banana, Kiefer, and some frozen berries. We love Kiefer in our family. It’s full of good probiotics and 99% lactose free. Buy the plain flavor and you can sweeten it with fruit or honey.