Tuesday, July 5, 2016

Garlic Cheese Quinoa

I hope everyone had a wonderful weekend. :) Today, I wanted to share a delicious recipe of Garlic Cheese Quinoa with you all. 

This recipe is extremely delicious and very filling. So let's get started!! 

  • 1 cup cooked quinoa
  • 2-3 tablespoons milk
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon garlic powder (depending on how much garlic you'd like)
  • 3/4 cup cheese

1. In a pot on the stove, heat up your quinoa and cheese
2. Once your cheese is melted, turn off the heat and add in remaining ingredients. Stir and enjoy! Best served fresh and warm.

Please be sure to comment below and tell us what you think of the recipe. 


Thursday, May 12, 2016

Cherry Orange Smoothie (Dairy free & Paleo)

Another smoothie recipe, because it got up to 70* (F) for the first time this year! And I am going to celebrate! 


  • 2 cups organic frozen cherries
  • a handful of organic golden berries
  • the juice of two oranges
  • handful of organic spinach
  • 2-3 tbsp virgin coconut oil (melted)
  • 1 tbsp collagen
  • 1 tablet spirulina
  • 1 tablet chlorella 
  • a handful of organic pumpkin seeds (soaked and dehydrated)

Add everything except the melted coconut oil to your blender. While the smoothie is blending, slowly pour in the coconut oil. 

I hope you enjoy this nutrient rich smoothie as much as I do! 

God Bless! 
Megan Marie

Saturday, May 7, 2016

Blueberry Muffins {Gluten, Refined Sugar and Dairy free}

These blueberry muffins are a must go and bake ASAP! I am so pleased with how well they turned out! ...And the best part, I made these for the children I nanny for and they loved them! 

These are perfect for breakfast, dessert or a snack. You can even make a double or triple batch and individually wrap and freeze the muffins. 

  • 2 eggs
  • 1 tsp sea salt
  • 1 tsp vanilla
  • 1-2 tsp cinnamon
  • 1 tsp baking powder (non-GMO and aluminum free)
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/2 cup coconut oil (melted)
  • 1/2 cup maple syrup
  • 2 Cups organic blueberries
Mix everything together in a large bowl or electric mixer. Pour batter into coconut oiled muffin pan. Bake at 350* for 20 minutes. Yields 1 dozen muffins. 

Let us know what you think! We can't wait to hear your feedback on this recipe! 

Megan and Becky

Wednesday, March 23, 2016

Coconut Water Tropical Smoothie {Dairy, Gluten, Refined Sugar Free, Paleo, Vegan & AIP}

My brother went to Costco yesterday and brought home coconut water. (Read here about how to choose the best coconut water).

I've never used coconut water in a smoothie before and thought today was the perfect day to try something new. I'm so glad I did, because the coconut water along with the frozen fruit I chose, is a perfect tropical combination! (And as you can see in the photo, we still have snow on the ground here. I have been anticipating summer for so long, maybe if I drink tropical smoothies and wear summer clothes spring will come sooner?! Lol.)

Directions: Add your frozen fruit and collagen to your blender along with 1/4 cup coconut water and Blend. Continue adding coconut water until you reach desired consistency (I think I added about 3/4 cup of coconut water total). Add stevia to taste, blend again and you're done! Enjoy! 

What are you most looking forward to about summer? I would have to say green grass and warm sunshine! 

Sunday, December 27, 2015

Chocolate Cashew Smoothie (AIP & Paleo option)

I hope everyone had a very Merry Christmas! We had some family over and had a relaxed evening.

Even in the middle of winter, I love drinking smoothies, I guess it is the Alaskan in me. :) So, today I am sharing one of my favorite recipes with you! 

  • 1 cup of milk (I used raw goats milk, but you can use coconut, cashew milk etc. ;)
  • 1 extra ripe organic banana (frozen)
  •  2 tbsp cocoa powder (substitute with carob if AIP)
  • 2 tbsp cashew butter (substitute with sun butter if nut free or omit if AIP)
  • 1 tbsp gelatin (this kind) (optional, but highly recommend for extra protein to keep you full longer)
  • 1/2 tsp vanilla extract or powder
  • 1/2 tsp stevia (this kind)
  • 1/2 cup ice

Add everything to a blender and blend until smooth! 

Yields 1 delicious smoothie!

Megan :)

P.S. Happy Feast of the Holy Family! 

Sunday, November 1, 2015

Spinach Salad (Gluten & Grain Free)

One year ago today, I gave up all refined sugars and went on a really strict allergy elimination diet due to numerous health problems. When I first started the diet, I grieved food. I remember sitting on the couch in my living room, crying as my sister was baking chocolate chip cookies. It was pretty bad, but I stuck it out and oh boy did it pay off! My health finally took a turn for the good and I am so thankful. 

At first creating recipes was a complete disaster. Most didn't turn out, but I could just give them to the pigs, so thankfully nothing was wasted. With a lot of experimenting, I learned how to cook and bake for my dietary restrictions. 

I just want to encourage you not to give up. It will be worth it. But remember be patient and gentle with your body, it takes time to heal. :)

So, to celebrate my one year anniversary, I want to share one of my absolute favorite recipes with y'all! 

Here is what you'll need: 
  • 1 big handful of organic spinach 
  • 5-6 portobello mushrooms 
  • feta cheese (omit if dairy free)
  • 5-7 organic sun dried tomatoes (quartered)
  • balsamic vinegar 
  • 1 tsp olive or coconut oil
  • Quarter your mushrooms and cook in oil of your choice on medium heat until tender.
  • Add a big handful of spinach to your plate or bowl.
  • Top spinach with sun dried tomatoes, mushrooms, feta cheese and drizzle with balsamic vinegar. 
This salad is really simple to make, but absolutely bursting with flavor. Please try it out and let me know what you think! 

God Bless!

P.S. What are some of your dietary restrictions? 

Thursday, October 29, 2015

Oatmeal Raisin Cookies {Gluten, Dairy, Nut and Refined Sugar Free}

These cookies are loaded with healthy, whole food ingredients; perfect for a quick, on-the-go snack! 

One quick note before we get into the recipe, I highly recommend using organic ingredients and non-irradiated spices. :)

Here is what you'll need:

  • 7 medjool dates
  • 4 eggs
  • 1/2 cup coconut oil or butter (melted)
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 4 tsp. cinnamon
  • 1/3 cup chia seeds
  • 1 1/2 cups old fashioned rolled oats
  • 1/6 cup coconut flour
  • 1/6 cup tapioca flour
  • 1/6 cup white rice flour
  • 1/6 cup brown rice flour
  • 1 cup raisins

  • 1. Preheat oven to 350 degrees. 
  • 2. In your kitchen aid, with a wire whisk attachment, add dates and mix until they are a smooth consistency.  
  • 3. Add remaining ingredients in order, one at a time. 
  • 4. Give it a taste test, and using a cookie scoop, scoop cookie dough onto a parchment lined baking sheet. 
  • 5. Bake for 12 minutes.

Yields around 32 cookies, depending on how much cookie dough you eat, and what size cookie scoop you use. 

Comment down below and let me know what you think!