easy grain-free sandwich bread

baked the best loaf that sliced like butter! this will definitely be our new staple, easy grain-free sandwich bread.
holds together perfectly for toasts or sandwiches and is wonderfully moist.

preheat oven to 350°F & line + grease a glass bread pan.

in a blender add:
3/4 c warm water
10 organic local pasture eggs
6 T organic tigernut flour
1 c organic coconut flour
11/2 t baking soda
3/4 t sea salt
1/2 c evo avocado oil
1/4 c melted coconut oil
optional: “everything” seasoning or herbs/seasoning of choice

-blend until smooth & spread into loaf pan. bake for 60-70 minutes until edges/top begin to brown & toothpick comes out clean. cool completely, then remove from pan and slice. stores in fridge a few days, but i like to slice and freeze with parchment between each slice so it lasts weeks!
-enjoyed today toasted with scrambled eggs + greens, mustard & fermented veg. 

quick banana pancakes with chocolate coconut yogurt

mix:
2 T organic banana flour (GREAT resistant starch-essential!)
2 organic local pastured eggs
1 small organic mashed banana
pinch of sea salt
cinnamon, nutmeg, cardamom—to taste
1/4 t baking soda

-cook up in a skillet & eat while warm. topped with local kumquats, blueberries, chopped raw cacao paste, bee pollen, coconut yogurt, and a drizzle of lakanto maple syrup. & yes, i absolutely ate the whole batch myself!

grain + egg-free easy homemade flatbread

i love having these on hand for quick wraps or dunking bread that is high in fiber & so satisfying! it also makes a great pizza crust and can be cooked ahead of time, then add toppings and broil for a few minutes to heat.

to make:
1/2 c organic coconut flour
2 T organic ground psyllium husk (tigernut flour also works)
1 T evo avocado oil
1/4 t baking soda
1 t sea salt
1 1/4 c warm water

-in a medium bowl, combine dry ingredients, then whisk in wet ingredients until combined well. make 4 even balls out of batter and flatten to 1/8” thick.
-heat 1 t evo avocado oil in a cast iron skillet & cook 2-3 minutes each side until it begins to brown.
-served today topped with organic free range turkey, dijon, local greens, local peppers, & homemade fermented veg + drizzled in homemade vegan ranch. they’re also delicious with a little ghee + garlic on top & served up as naan bread.

creamy ginger-pear beetroot soup

it’s february and temps are still chilly, yet our bodies are starting to need lighter, more nourishing + detoxifying foods, while still keeping grounded. that’s where this soup is perfect.
beets are good for your heart & circulatory system, improve endurance and prevent fatigue, reduce inflammation and aid in digestion, boost your immunity (& your libido!), and are great for flushing toxins out of your liver... to name a few!
the fresh ginger in this soup is also lovely for helping your body digest/rid itself of unwanted toxins and excess winter fat. plus it will help your skin glow!

this soup comes together in minutes:

3 c chopped cooked/steamed organic beets
1 organic ripe pear, cored
2” piece fresh organic ginger, peeled
1 can organic full fat coconut milk
2 c organic grass fed bone broth
1 T lemon juice
1/4 t hing
1/4 t nutmeg
1/4 t cardamom
sea salt + black pepper to taste
(i added in a few handfuls off dark leafy greens for extra nutritional punch, but this will dull the color a bit)

-add all ingredients to a high-speed blender and blend until very smooth. pour into a large pot and simmer, stirring frequently for 5 minutes. serve with micro greens, a dollop of coconut yogurt, & a swirl of raw tahini + crunchy bread or flax crackers on the side.

blueberry chicken salad with herbed lemon-tahini sauce

the goldenberries give it the perfect tartness and sweetness + the sauce is a dream. make extra for other dipping adventures. trust me.

1 organic rotisserie chicken, shredded (skin too!)
1 c diced organic celery
1/2 c organic blueberries (grapes are yummy too)
1/2 c chopped parsley (i always include stems)
1/2 c chopped baruka nuts (any nut works, i just looove the flavor of these here)
1/2 c dried organic golden berries

-mix in a large bowl. in a glass jar, add:

1/4 c raw organic tahini
1/4 c lemon juice
1/4 c acv
1 T dijon
1 t black pepper
1/2 t sea salt
1 T dried herb/s of choice

-put on a lid and shake well to mix. pour over salad and toss well.
-serve in wraps, with crackers, on toast, or eat right out of the bowl.

thickkk cinnamon tigernut (grainless) oven pancakes

i love baking with tigernut flour. i personally feel like my body digests it so well and it’s a great resistant starch—which most of us don’t get enough of in our diets! bonus: it’s naturally sweet, so no sweetener is needed when you use it.

how to:
1 c organic tigernut flour
1 c homemade nut milk
6 organic local pasture eggs
1/4 t sea salt
1/4 t nutmeg
1 t cinnamon

-add all ingredients to a blender and blend until smooth. heat 3 T organic vanilla bean ghee (or organic grass fed butter!) in an 8x8 glass dish. once melted, pour in batter & bake at 400°F for 30-35 minutes.
-cool, slice, top it with all the goods. my go-to: fresh berries, coconut yogurt, chopped cacao paste, sprouted organic nut butter or tahini + a little pure maple. yum.

(grain & sugar free!) pumpkin bread

because it sounded amazing so why not??

super moist. super easy:

1 1/4 c organic pumpkin purée
3 local organic pasture eggs
20 drops organic vanilla stevia
1/3 c creamy organic almond butter
1/2 c coconut flour
2 T ground organic flax
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/4 t cardamom
1/4 t cloves
1/4 t sea salt

-preheat oven to 350°F. in a large bowl, mix wet ingredients. add the rest of the ingredients and mix well. pour into a lined loaf pan and smooth over. sprinkle with cacao nibs/sprouted pumpkin seeds/whatever you’d like & bake for 45-60 minutes until a toothpick in the center comes out clean. easy as cake (& tastes like it too).
toast it & top with coconut yogurt + berries for a real nice weekend brunch!

instant pot bone broth turmeric-ginger chicken noodle soup

the perfect lunch combo to keep your immune system thriving. made with buttery chicken & kelp noodles which are pretty much zero calorie and so delicious. a favorite around here!

how to:

1 T organic ghee
4 celery stalks, chopped
3 large carrots, chopped
3 cloves garlic, minced
2 inches peeled & grated fresh ginger
2 inches peeled & grated fresh turmeric
1/4 t sea salt
1/4 t black pepper
1 T fennel seeds

•turn your instant pot to sauté and add the above ingredients. cook for 5-8 minutes, stirring frequently until veggies start to soften. turn off pot and add the following:

3-4 frozen organic (local if possible!) free range chicken breasts
5 c organic grass fed bone broth (also local)
2 c water
juice of 1 lemon
1 T acv

•put on the lid & seal it - make sure knob is set to “sealing” position. cook on manual high pressure for 30 minutes and let the pressure release naturally. shred the chicken meat (should shred like butter!) in the pot and add 2 packets of rinsed kelp noodles (i like to chop them up a bit) and a large handful or two of greens while it’s still hot. stir well and taste for seasoning.
•served with fresh parsley on top & grain free toast/crackers + a dollop of plain coconut yogurt for a probiotic punch!