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. 



Ingredients:

• 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! 

Love,
Megan and Becky

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.)

Ingredients:

• 1 frozen banana
• 1/4 cup frozen mango
• 5-6 frozen strawberries
• 1 tablespoon collagen (omit if vegan)
• Stevia to taste
• coconut water 

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! 

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

Directions:

• 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!
Megan

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

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

Directions:

• 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! 

Love, 

Megan

Granola! {Gluten, Grain, Dairy and Refined Sugar Free}

I am so excited to share this recipe with you! As you can see by the post title, it is gluten, grain, dairy and refined sugar free! :)

This granola is simple to make, but it does take some time. So, plan ahead and it will be well worth it! 

Here is what you'll need:

• 2 cups Raw Cashews
• 1 cup Raw Pumpkin Seeds
• 1/2 cup Raw Sunflower Seeds
• 1 cup packed Medjool Dates (pitted)
• 2 cups unsweetened shredded coconut
• 2-3 tsp cinnamon
• 1 tsp Vanilla powder or extract
• Sea Salt to taste

1. Soak your raw nuts and seeds in room temperature water overnight or at least for ten hours. When they are done soaking, strain them and rinse well. 

2. Add your dates to a high speed blender along with 2 tbsp of room temperature water. Turn your blender on and add more water if needed. You should end up with a thick "paste".

3. In a large bowl, mix together your nuts, seeds, date paste and shredded coconut. Begin adding vanilla, cinnamon and salt to taste. 

4. Spread your granola onto parchment lined baking sheets or onto dehydrator trays if you want to keep the nuts and seeds raw. I just put mine in the oven at 170* stirring every 45 minutes for 5-8 hours.

5. Let cool and enjoy with coconut milk or organic cows milk, enjoy on yogurt or by itself! 

Store in the refrigerator for about a week or in the freezer to extend the shelf life.

Enjoy and feel free to customize your granola. You can add cacao or carob, dried fruit and different spices! Get creative! :)

God Bless! 

Megan