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!

Ribs with pickled jalapeños served over sweet potato hash with white cheddar

Feeds a crowd and is made in a crock-pot!

So I have this problem when we go out to eat: I have way high expectations. If I am not cooking, I want it to be really good. I read the descriptions of the food and order whatever sounds adventurous or has new flavors that I haven’t put together. Recently, we went to Disney (post coming soon!) and Bill ordered pickled jalapeños served over hash browns with white cheddar at Epcot. I couldn’t order it because it was cooked in soy bean oil, but I was so excited to see how it turned out. Unfortunately, Bill said it was pretty flavorless and dry (one of the very few things that was not super yummy at Disney) and he ended up tossing it. While for most people the experience would stop there, I couldn’t stop reworking the recipe in my brain. The entire trip I kept thinking of how it could have been and how I could make it at home. See. I said I have a problem.

So yesterday when I had the kitchen to myself, I decided to make it exactly how I thought it should be. And if I do say so myself, it turned out delicious.

We had my sister and parents over for dinner on the patio. We enjoyed sangria and the wonderful spring weather. It was SO nice. I meant to take a picture, but I never actually do. Maybe that’s a good sign? Like we are living in the moment? I actually think it’s probably more of an indicator that we ate with two kids under five. My family gave this dish 5 stars. We are all foodies, so they don’t just hand out those things!

I ate mine by itself and enjoyed every single bite. For everyone else I made a yummy flat bread. A good friend of mine shared this recipe with me a couple of years ago. My family loves it. I pull it out whenever I decide I need a side last minute. It comes together really quickly. IF I have time and I am planning on it, I let the dough rise for a couple of hours. Instead of rolling it out on a cookie sheet I place the dough in a greased pie dish and coat with butter and plenty of salt. The bread rises more and is super crispy on the outside. Cooking it at high temp is key!

Ribs with pickled jalapeños served over sweet potato hash with white cheddar

Prep Time: 30 minutes

Total Time: 5 hours, 30 minutes


  • 1 14.5 oz can of fire roasted tomatoes (drained)
  • 1/4 of pickled jalapeños
  • 3 tablespoons of coconut sugar (or brown sugar)
  • 2 tablespoons of chili powder
  • 1 tablespoon of onion powder
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of parsley
  • 5 lbs of boneless country style ribs
  • 3-4 sweet potatoes
  • Avocado oil for frying (or any other high heat oil)
  • Sharp White Cheddar Cheese


  1. Blend first three ingredients together.
  2. Dump at the bottom of the crockpot.
  3. Mix together the spice rub.
  4. Place ribs in the crockpot.
  5. Cover with spice rub.
  6. Cook on high for 4 hours and on low for one hour.
  7. When ribs are getting close to being cooked, peel and dice sweet potatoes into 1 inch cubes.
  8. Preheat oven to broil.
  9. Heat oil (about 3 tablespoons, but depends on the size of your pan).
  10. When the oil is heated (test on one sweet potato cube) cook the sweet potatoes in batches until they are cooked throughly and browned.
  11. Line sweet potatoes on a cookie sheet.
  12. Cover with shredded ribs.
  13. Cover with thin slices of white cheddar.
  14. Broil for approximately 3 minutes or until the cheese is melted.
  15. Serve with the juice left over from the ribs (don't forget this!)


This meal serves 4-6 people with enough left over ribs to freeze for another meal!

I bough my ribs at Costco and they were a great cut of meat.

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The best part about these ribs (besides the incredible depth of flavor!) is that you end up with SO many leftovers or you could really feed a crowd (just be sure to make more hash browns).

Creole Cauli Rice (One Pot Meal)


So if you’ve been on the fence about eating healthy and having less grains, I totally understand! I didn’t truly commit until last January. I had been gluten-free for a quite a while and dabbled in no sugar, but never truly committed to one thing. As I’ve said before, my husband and I have noticed quite a huge difference in how we feel (even though we only do 80/20). All that to say if you don’t know if you can do it, try this dish. Nothing about it tastes healthy, but you are getting loads of vitamin C, K, B6 and magnesium.

My family ate every single bite of this one dish meal and it comes together super quickly. When I took my first bite, I was shocked at the depth of flavor in this simple dish. It truly tastes so much like gumbo and I didn’t even make a roux.

Obviously I don’t buy a lot of convenient food items, but there are some that are pretty clean and really help me get dinner on the table. Riced cauliflower and Aidell’s Cajun style andouille sausage are the stars of the dish. P.S. I make zero money if you buy these. I just wanted to include the brand name, because it really makes the recipe.

This was so good that  I am putting it on the menu again this week. I was shocked by how much my kids loved it too. I might double it this go around, so we can enjoy leftovers for lunch.

Creole Cauli Rice


  • 3 tablespoon of avocado oil or naturally refined coconut oil
  • 1/4 cup of chopped onions (I used frozen)
  • 1/4 cup of chopped green bell peppers (I used frozen)
  • 16 oz of pearled or riced cauliflower
  • Aidell's Cajun Style Andouille Sausage
  • 1 cup of frozen chopped okra (thawed in the microwave)
  • 1 teaspoon of chili powder
  • 1 teaspoon of onion powder
  • 1 tablespoon of avocado oil
  • 1 clove of garlic minced
  • 1 can of Fire Roasted Diced Tomatoes (drained)


  1. Heat oil on medium high heat.
  2. 1/4 cup of chopped onions (I used frozen)
  3. 1/4 cup of chopped green bell peppers (I used frozen)
  4. Cook of over medium heat until onions are translucent.
  5. Add in cauliflower.
  6. Cook on Medium High Heat.
  7. Chop Sausages.
  8. Add in sausages.
  9. Add in more oil if the cauliflower isn't browning well by making a well and letting it heat up before your mix in the cauliflower mixture.
  10. Add in garlic.
  11. Brown cauliflower in sausages until they are starting to turn brown and caramelized.
  12. Add in tomatoes and okra.
  13. Salt and Pepper to Taste
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Homemade Pantry Enchilada Red Sauce

Enchiladas are my love language. Just kidding. Sort of. Bill’s love for Mexican food combined with being gluten-free has always made Mexican restaurants a go-to option for us! When we first got married, I loved to make a variation of Real Simple’s Chicken Enchiladas. I learned that if you broiled the rolled up enchiladas (spray avocado oil or olive oil on them first) then the enchiladas would be crispy on the outside and you won’t be left with any of that mushy mess.

If you are primarily grain free like me, make these zucchini enchiladas and enjoy! I wanted to do a separate post highlighting just the red sauce, because it’s that good. It’s also soy free, gluten free, dairy free, and super frugal.

Head on over and grab my recipe at Pioneer Woman’s Tasty Kitchen. Let me know what you make!

Quick and Easy Meal Planning


You guys I am so excited about part two of our meal planning guest post series! I know that meal planning is a crucial part of making eating healthy a reality. I also know that what works for one person might not work for you. I wanted to give you some other people’s perspectives. I hope this gives you inspiration!-Sophie

quick and Easy Meal Planning

by Molly Rudick

As a working mom, wife, and a bunch of other things I call myself, I don’t have the time to stand looking in my refrigerator every night for inspiration on what to make for dinner.  Additionally, my husband does most of dinnertime cooking even though I do the grocery shopping and meal planning.  Without a system, we would both be extremely frustrated and end up eating out more than necessary.


A good meal plan starts before you go to the grocery store.  It starts with The Plan (in my house it has the extremely creative title of Meals for Next Week).  I always arrange my grocery delivery on the weekends, so I need to make my grocery order mid-week to ensure I get a timeslot that works with my schedule (for more benefits on grocery delivery services, see my post – The Financial, Health, and Time Saving Perks to Grocery Delivery). So I need a plan, to make this grocery list.  Here is an easy way to make your meal plan:

Step 1.  Grab a cookbook or two: Get a couple of cookbooks and flip through the pages.  I prefer cookbooks with pictures for every recipe.  I judge books by covers, wines by the bottle, and recipes by the picture.  If you’re not interested in cookbooks, scroll through your favorite recipe boards on Pinterest and pick out your favorites.  

Step 2.  Write it down: If you’re planning to make chicken parmigiana write that down.  Start an email to yourself, get a dry erase board for you refrigerator, or use paper and pen.  Make sure you write down where you found the recipe (the name of the Pinterest board or the cookbook and page number.  Believe me – you should do this.  You’ll thank me next week).  

Step 3.  Start your grocery list:  Check your freezer and cupboards to see if you have any of the required ingredients and whatever you do not have, put on your grocery list.

Step 4.  Finish  your plan:  Pick out all of the meals for dinner and write them down.  Don’t forget breakfasts and lunches also.

Step 5.  Finish your grocery list:  If you hard boil a bunch of eggs for your breakfast for the week, make sure those are on your grocery list.  If you plan on making chicken salads for lunches next week, don’t forget the chicken or the salad ingredients.  Simple breakfasts and lunches that you can repeat every few days or every couple of weeks is a great way to always have ideas for lunches and breakfast.  I eat eggs for breakfast every day.  I hard boil them one week and scramble them the next week.  Occasionally I make omelets.  Find a few great breakfasts and lunches and just rotate through them so that you don’t have to think that hard on it.

There you have it.  You have a meal plan for the next week.  It takes me less than an hour to do all of this while sitting on my living room couch watching tv one night a week.  The key is in the planning, but the execution is where you’ll see the benefits of the planning.

The execution

Now what do you need to do to successfully execute it?  

Step 1. Grocery shop:  I know, this is self-explanatory.  To make meals, you need food.

Step 2.  Keep the plan visible:  Hang it to your refrigerator.  That way, you always have it ready and waiting for you.  

Step 3.  Prepare your food early:  Make sure you prepare your food on the weekend or the night before you need it.  Make all of those hard boiled eggs and that package of chicken breasts on Sunday to have them ready for your busy week.  After dinner at night, look at your plan and decide what you’re going to have for dinner the next night.  Set out anything that needs to thaw, cut up vegetables the night before, and prep anything else you can do to make it easier the next night.  For more food prep advice, see my post – Food Prep Tips.

Step 4. Mark the meal off your Plan once you’ve made it.  That way if someone else has to decide for the next meal, they know it’s already been made.

Step 5.  Cook, eat, and enjoy.

I like to email my meal plans to myself.  That way I can reference them while I’m at work during the day or running errands.  Also, when I’m really crunched for time, I can just skip Steps 1-4 of making The Plan and just create a grocery list while re-using a previous meal plan.  

What great tips do you have for meal planning?  

Meet Molly the author of this post

Molly started Molly’s Pitcher to be a place where people could share ideas for how to balance work, life, finances, health, and all of the other aspects of life that we struggle to maintain during the busy day. As her responsibility increased in both her work and personal life, the amount of time she had shrank dramatically.  
Balance became her goal:  balance between work, family, health, and wealth.  Her and her husband work to balance their separate career’s, a toddler, their dog, and their lives all while ensuring that fun and learning continues to be a part of their lives. Visit Molly at


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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Meal Planning 101

You guys I am so excited about this: I have two great guest posts coming your way. I know that meal planning is a crucial part of making eating healthy a reality. I also know that what works for one person might not work for you. I wanted to give you some other people’s perspectives. I hope this gives you inspiration!-Sophie

 Meal Planing 101 by KYlie

Start with Your Family’s Calendar

The first inclination for most people when sitting down to meal plan is to set up something to cook every night of the week. While this is the goal, this kind of “plan” can actually just set you up to throw away a lot of groceries. Before you plan your meals, talk to your spouse and children to create a clear picture of the week. This will help you plan for any events that might interrupt your cooking or meal time. On these nights, plan for leftovers, meals that can be prepared with little or no prep time, or a quick trip eating out. For example, my husband and I have a church life group we attend every Thursday. We plan for leftovers that night for dinner. Sometimes, if we have plenty left in our restaurant budget, we enjoy a quick trip to Chick-Fil-A!

Take Stock of Your Freezer and Pantry

 Be sure to take a look at what you already have before you plan out your weekly meals. Did you stock up on pasta during a sale last week? Sounds like you need spaghetti one night! Do you have a 6lb pound bag of frozen chicken in the freezer that you bought from Sam’s Club? Check out a fun new recipe, like Cleaned Up Chicken and Broccoli Casserole! Using the ingredients you have on hand will prevent food waste, create room in your pantry/freezer, and cut down your grocery bill.

Plan Your Meals

Now comes the fun part – plan your meals! We keep a running list of anything and everything we like on a spreadsheet. Each week, I create a new column on the spreadsheet and fill in what we’ll cook that week. Some families have themed nights (Meatless Monday, Taco Tuesday, etc) to help easily choose their meals. Find the method that works for you, and write it down! Use the computer, a meal planning printable, a cute chalkboard in your kitchen, or even a pad of paper on your refrigerator. Just have your plan where your family can access it to cut down on the ever repetitive “Mom, what’s for dinner?”

Grocery Shop with Plenty of Time to Prep

Now that you have your plan, create your grocery list! Make sure you have everything you need for each meal in order to cut down on midweek grocery trips. Basic meal prep (as we’ll see in the next step) is important, so be sure to shop early enough that you’ll have time to get everything ready. We actually choose to order our groceries online and pick them up most weeks. Online ordering to pick up on Saturdays frees up precious weekend time, helps us stick to your budget, and gives us plenty of time to prep on Sunday.

Prep Ingredients to Set Yourself Up for Success

Make time on Sunday to prep your dinners so you have minimal prep time on the weeknights. Some simple steps? Brown up any ground meat, season and bake chicken breasts, wash vegetables and store them to prevent spoiling, and cook enough rice to cover what you need for the week. If we’re planning a casserole or dish that requires more than 30 minutes of cook time, I will make it start to finish on Sunday so that it only requires reheating before dinner. Be realistic about your weeknight expectations, and plan accordingly!

Meet Kylie the author of this guest post and blogger at
 My name is Kylie, and I live in Chesapeake, VA. After a lifetime of health issues that peaked in early adulthood, I’ve embraced a more natural lifestyle. I try to enjoy a gluten free life by eating plenty of delicious food, and I’m learning to phase out chemicals and additives in my beauty and cleaning routines. I hope you will enjoy following my journey, and chime in with your ideas and experiences! 

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 Yeast Pizza

Here’s the thing about being  gluten-free for a while: you learn to lower your standards.

It’s sad, but it is hard to get all the flavor and be gluten free. Typically it tastes good except it’s super chewy or it has a decent texture, but tastes a lot like cardboard. But what if we didn’t have to lower our standards? What if we didn’t have to fake that pizza tastes good because it’s good for your gut, but because it’s just good?

It’s possible. Here’s my gluten-free pizza that is also grain free (and easily dairy free just change your cheese)! I made a delicious yeast dough. It’s more of a thin crust. You’ve got to give it a try.

Don’t let the ingredient list look daunting. I never try things with multiple flours because I am always like, “who has time or money for that?!” but I finally decided to give it a go. Since I try to keep Arrowroot , Coconut Flour, and Almond Flour in the pantry, all I had to buy was Tapioca flour (which I scored for $6 on Amazon). So with a couple of clicks on Amazon and some experimenting in my kitchen, I’ve landed on a new go to recipe. Annnnd it was really easy. Also, the sauce was so fresh and truly made the pizza. If your family  likes a hearty sauce, double the recipe.


Grain Free Pizza

Prep Time: 20 minutes

Cook Time: 14 minutes

Yield: 1 pizza

Serving Size: 4


  • For the Dough:
  • 1(1/4 oz) package of fast acting yeast
  • 1 cup of warm water
  • 1/2 teaspoon of salt
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of honey
  • 2 tablespoons of avocado oil (or olive oil)
  • 1 cup of almond flour
  • 1/2 cup of coconut flour
  • 2 tablespoons of arrowroot
  • 1/2 cup of tapiaco flour
  • For Pizza:
  • 1 (14 oz) can of organic tomatoes (drained)
  • 2 cloves of garlic, crushed
  • 1/4 teaspoon of salt
  • 1 dash of cayenne
  • Freshly ground pepper to taste
  • 2 teaspoons of olive oil
  • 1- 1/2 cup of Mozzarella
  • Turkey Pepperoni


  1. Preheat oven to 475.
  2. In an electric mixer usr a dough hook or paddle to mix the hot water, yeast, and oil.
  3. Add in the remaining ingredients one at time, mixing on a medium speed.
  4. Mix for 3 minutes on a medium-high speed.
  5. Cover with a towel and let rise near the oven for 15 minutes.
  6. It won't rise dramatically like flour dough, but you should notice a slight difference. The dough may look bigger or more bubbly.
  7. Pat the dough down onto a pizza stone or a pizza pan.
  8. Bake the dough for 5 minutes at 475 checking to be sure it doesn't burn.
  9. Drain the tomatoes, add in garlic, salt, cayenne, pepper, and olive oil.
  10. Stir Well.
  11. Use a potato masher to crush the tomatoes to make the sauce.
  12. Add the sauce to the crust.
  13. Cover with cheese.
  14. Spread the pepperoni over the pizza.
  15. Bake at 400 for 6 minutes.
  16. Broil for 3 minutes.


When working with grain free or gluten-free dough, use plastic wrap to spread out the dough on the pizza. It makes the dough easier to work with.

Make sure to use super fine almond flour or blanched almond flour, because almond meal will not work.

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Zucchini Enchiladas

Ok, I promise all my recipes won’t have a Mexican bent and we seriously don’t eat Mexican every night, but I just can’t sit on this recipe. It was too good!

First off, have you ever made homemade red enchilada sauce?? It is soooo delicious and ridiculously easy to make. I’ve always just used the canned enchilada sauce in the past, but after being diagnosed with a soy allergy I’ve had a really tough time finding an enchilada sauce that is soy free, gluten free, and tastes good. My enchilada sauce has so much depth. The secret ingredient is cocoa powder.

I’m not going to lie, I was pretty proud of this dish. It was crazy flavorful and I couldn’t think of anything I would do to change it. That’s a bold statement on my part. Poor Bill. I am always like this is good but I should have added….

I knew this dish was going to be on our dinner table a lot when I saw Bill’s face after the first bite. When he goes in for another bite and smiles before he says anything, I know I have made a winner!

These zucchini enchiladas reminded me of a lighter version of chilli rellenos! I am going to be honest, every time I see a “skinny” recipe on a “zucchini boat” I am dubious. Don’t swap out delicious bread for a piece of zucchini and call it an even trade. I just can’t accept that. Less calories is only a win if something is delicious.

SO I was thinking how can I sub out the carbs and empty calories with something that adds to the recipe. I decided to treat the zucchini as an integral part of the dish and roast it first to get a lot of natural flavor out of it.

I subbed ground beef for ground turkey and didn’t regret it at all. Yes, mom. I haven’t lost my mind. Seriously, it just works here! I really browned the turkey and let the green bell peppers and onions caramelize with it.
Finally I topped the zucchini and taco turkey mix with the homemade enchilada sauce and cheese and broiled it until the cheese was crispy on top. It was so so so good. I served mine with cubed sweet potatoes and apples fried (in the same pan the taco meat was in!) while the zucchini enchiladas were in the oven!

Zucchini Enchiladas

Serving Size: 4


  • 1 (6) oz can of tomato paste
  • 1 1/2 cups of water
  • 1 tablespoon of olive oil
  • 1 tablespoon of cocoa powder
  • 1/2 teaspoon of salt
  • 1 1/2 teaspoons of onion powder
  • 2 teaspoons of chili powder
  • 1/4 teaspoon of cumin
  • 1/8 teaspoon of cayenne pepper
  • 6 zucchinis
  • 1 tablespoon of avocado oil (or olive oil)
  • 1/3 cup of chopped onions (I used the kind from the freezer section)
  • 1/3 cup of chopped bell pepper (I used the kind from the freezer section)
  • 2 cloves of garlic (minced)
  • 1 lb of ground turkey
  • 1 cup of shredded Mexican blend cheese (omit if you have a diary allergy)
  • Extra olive or avocado oil for roasting zucchini
  • Salt
  • Pepper


  1. Preheat the oven to 400 degrees.
  2. Combine tomato paste, water, olive oil, cocoa powder, salt, onion powder, chili powder, cumin, and cayenne in a small sauce pan.
  3. Bring to a boil while whisking.
  4. Simmer on low covered.
  5. Cut the zucchinis in half and trim the ends.
  6. Scoop out the middles (you can save the meat from the middle for zucchini muffins!).
  7. Place on cookie sheet.
  8. Generously cover them with oil and salt and pepper.
  9. Bake for 10 minutes.
  10. Heat the olive or avocado oil in a medium skillet and add in onions, bell pepper, garlic and turkey.
  11. Cook until really browned.
  12. Fill zucchini with meat mixture.
  13. Top with enchilada sauce.
  14. Sprinkle lightly with cheese.
  15. Broil for 3-5 minutes until cheese is melted and starting to get crispy.
  16. Watch closely, so they don't burn!


You can totally cook the enchilada sauce in advance!

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