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Browsing Tag: Gluten Free

Chocolate Quinoa Breakfast Bake (Vegan, Gluten Free, Sugar Free)

Who wants chocolate cake for breakfast? How about some deep, dark chocolatey cake for breakfast? How about cake for breakfast that is sugar free, gluten free, oil free, dairy and egg free and takes a mere 5 minutes from start to finish? This Chocolate Quinoa Breakfast Bake may just be your new best friend.  Though if you said no to any of these things…we should probably have a chat.  I must owe my appreciation for breakfast…

Sweet Potato Breakfast Pizza Crust (Gluten Free, Paleo, Vegan)

I went back and forth between naming this recipe “Sweet Potato Breakfast Pizza Crust,” or simply “Sweet Potato Pizza Crust.” Just because I’ve been enjoying it for breakfast by no way means it is only acceptable at this time of day. This ridiculously easy, gluten free, paleo, vegan and flavor packed pizza crust can be used for all your pizza topping needs – morning, noon or night.  I teased you…

Creamy White Bean Pesto Soup (Vegan, Gluten Free)

Well. I’m not sure about where you are, but it’s still snowing here.  Yaaaaaaaay. Arms flailing wildly… But you know what, that’s okay. It will end.  And soon it will be summer and all those fresh berries and frozen treats and barbecued everything will taste extra, extra glorious.  So until then, might as well continue to embrace the warm comfort food. Where ever you are and what ever type of…

No Bake Caramel Chocolate Cereal Bars

Now that we’ve had even the slightest bit of proof that spring is on its way, I’ve already began craving alllll the frozen sweets. Not great for the fact I am trying to EMPTY my freezer. But to that I say “pishawww.” There’s always room when chocolate and caramel are involved, am I right?  Remember when we spoke about recipes and how they are made?  Well this is…

Week In Review: Writing, Stuffing and Fishing

Happy Monday once again! Time to join Meg for another Week In Review.  A virtual pat on the back for both your soul and your list-loving, check ticking satisfaction.  No real intro here.  Just literally trying to think of what I did last week. What did I tick off my to do list… Let’s see… I… Had two solid writing sessions and worked hard on my upcoming script. Fueled those writing cells with my…

WIAW: Good Things Coming Out Of The Kitchen

Things in life don’t always feel good. Good lord, do I know this. But when things do feel good… because they can, and they do… I think it is important for us to make note of it for ourselves. One thing that is feeling really nice for me right now is what I have coming out of the kitchen.  For someone who has a passion for cooking and baking, this can really make a difference in…

Veggie Hash Stacks with Tahini Mayo

Remember those sweet potato hash stacks I brought up a few weeks ago (for a second time)? Well, lookey lookey… they are FINALLY here! Although, I’ve sophisticated their title to simply, “Veggie Hash Stacks,” for I’ve now made them using both sweet potatoes and white potatoes. One of my best decisions to date as of late.  These veggie hash stacks were absolutely delicious both ways, but I…

Baking for Smiles

Well …Happy New Year! I hope you had a nice evening – whether that entailed staying up way too late and getting a little silly, or falling asleep before the clock struck 12. I fell asleep after 2 glasses of wine. Woke up at 11:55 to toot a few horns, then retreated to my slumber. I’m wild ya’ll. Wild. So. I do have a number of “meatier” posts on the go that…

WIAW: Not So Tricky “Tips”

To start your day… Tip: Follow the advice of Amanda and Arman (the true oatmeal professionals) and add coconut flour and egg whites to your morning bowl of oats. If you prefer your oats thick, chewy and doughy, you won’t be disappointed. Whisk in 1 Tbsp coconut flour and 1 egg white right at the end of cooking before taking off the heat. Breakfast: Doughy Coconut Oats (1/3 cup steel cut oats + 1 cup coconut/almond…

Steel Cut Oat Kale Sweet Potato Salad

Last week, I wanted to make a wintery grain salad. I love my grain salads, especially in the colder months when I still want a bowl of veggies, but something a little heartier than your average lettuce bowl.   I’ve made my fair share of wheat berry, spelt berry, barley, and even rice salads. All delicious. My last warm salad creation used pot barley, so I knew this time I wanted something different. Wheat berries! I…