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

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!

Love,
Megan :)

P.S. Happy Feast of the Holy Family! 

Curry Chicken Salad {Paleo}

So, before my family really cared about what we were eating, we would go to Fred Meyer and get Curry Chicken Salad from the deli. Once I discovered a few allergies, Fred Meyers Curry Chicken Salad was no longer an option. It is a blessing in disguise, though. It is filled with GMO's, grains, sugar, soy and MSG. So, here is our healthier, Paleo version! 

What you'll need:

• 6 Large Organic Chicken Breasts
• 3 Organic Apples
• 1 1/2 Cups dried cranberries (if you can find them without sugar :-/) or raisins
• 2 Cups Cashews or Macadamia Nuts that have been soaked and HERE is why
• Celtic Sea Salt to taste 
• Curry Spice to taste
• 1 batch of Mayonnaise HERE
• 1 batch of paleo flatbread (optional)

Directions

• 1. Cut your chicken into bite sized pieces
• 2. Cook chicken over medium heat 
• 3. Set chicken aside and let it cool
• 4. Make a batch of mayonnaise while you're waiting
• 5. Chop apples into small bite sized pieces
• 6. Coarsely chop nuts 
• 7. Add chicken, apples, cranberries, nuts, salt, spice and mayonnaise to a large bowl and mix everything together.
• 8. Make a batch of paleo flatbread (see notes below)

The flatbread from Savory Lotus works nicely as a wrap for the chicken salad, it is completely optional though. I recommend leaving out the rosemary for this particular recipe. I just make 3-4 smaller, slightly thinner flatbreads per batch instead of one large flatbread and it works great as a wrap when it is warm. Once it is refrigerated, it isn't as pliable. 

Enjoy! If you make it, please let us know what you think! ;)

God Bless! 

Megan 

Mayonnaise {Paleo, Soy free}

Ingredients:

• 4 egg yolks
• 1 cup light olive oil
• 1 tablespoon lemon juice or apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon dry mustard or regular mustard

Directions:

1. Warm the bowl under hot water and then dry it

2. Add the egg yolks into the bowl and beat on low speed for 1 to 2 minutes until they are thick and sticky, but not frothy

3. Add the vinegar or lemon juice, salt, and mustard, beat for 30 more seconds

4. For the first 1/4 cup add a teaspoon of olive oil at a time, for the remaining amount of olive oil, add about a tablespoon at a time

The mayonnaise should be thick and creamy. Lasts in the refrigerate for about a week. Enjoy! 

Note: The first few times we made it, it didn't turn out. Just keep trying, and you'll get the hang of it!! :) 

God Bless!!
~Becky~

Lemon Ginger Cayenne Tea

I love drinking this tea, especially when I'm sick. I love how it tastes, how it smells, the ingredients and the health benefits of drinking it. I am just going to tell you a little bit about why the ingredients in this tea are so great. 

Ginger

Ginger can help if you're feeling nauseous, it can help with throat and nose congestion, it is anti-inflammatory, it improves the absorption and assimilation of essential nutrients in the body, it helps maintain normal blood circulation, combats stomach discomfort, strengthens immunity and the list goes on. Ginger is truly an incredible root! 

Lemon

Lemon is rich in vitamin C, it helps flush toxins from our body, it helps the digestion process, it helps maintain a healthy complexion, it can help lower fevers, and can help with internal bleeding.

Cayenne Pepper

Cayenne pepper can help ease an upset stomach, sore throat, cough, it aids in breaking up mucus, it has anti-fungal properties, it helps your body detox and it can help with joint pain.

So, there isn't much more to say, it is just a truly delicious tea with incredible health benefits. So, here is how to make it! 

Ingredients:

• 1 slice pealed organic ginger
• 1/2 an organic lemon
• a pinch of non-irratiated cayenne pepper
• stevia to taste

Directions: Boil water in your tea kettle. Juice your lemon and add juice to a mug along with ginger, cayenne pepper and stevia. Pour your boiling water into mug and enjoy!

God Bless! 

Megan

Brownies {Paleo & Nut Free}

We recently went to Costco and got two pounds of medjool dates! With so many, I had to do a little experimenting and this is what I came up with. They are delish!

Ingredients:

• 24 medjool dates
• 3/4 cup cocoa powder
• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup coconut oil or butter (melted)
• 1/2 tsp sea salt or to taste
• 1 tsp baking soda
• 1 tsp vanilla extract or powder
• Stevia to taste
• coconut oil to grease pan

We add everything into our Ninja and blend it until it is smooth. Bake at 350* in a 8x8 pan for 25-30 minutes.

Happy Baking!

God Bless!
Megan

Spinach & Quinoa Eggplant {Gluten free}

Ingredients:

• 1/3 cup organic quinoa
• 1 tbsp Basil
• Pinch of sea salt
• 20-30 fresh spinach leaves
• 4-5 slices organic mozzarella cheese
• 1 organic eggplant 

Directions: In a small pot, on low/medium heat add 2/3 cup water, 1/3 cup quinoa, 1 tbsp basil and a pinch of sea salt. While quinoa is cooking, peel and slice eggplant about 1/2 inch think. Lightly salt each side of each eggplant slice and let them sit for 30 minutes. Once the 30 minutes is up, place eggplant on a parchment lined baking sheet and then into a 350* oven for 45-50 minutes. Flip eggplant every 5 minutes. The last time you go to flip the eggplant, add 2-3 spinach leaves, a little spoonful of quinoa and then finish by topping eggplant with a half-slice of mozzarella. Place everything back in the oven for the remaining 5 minutes or until cheese is melted. Serve warm and if desired with fresh, organic tomatoes. ;)

God Bless!
Megan

Coconut Parsley Chicken {Grain free, Dairy free, Nut free, Paleo, AIP option}

Ingredients

• 1/4 cup of organic, unsweetened, shredded coconut
• 2 large or 4 small organic chicken breasts (thawed)
• 1 tbsp organic coconut flour
• 1 egg or coconut milk for AIP
• 1 tbsp organic dried parsley
• 1/8 tsp sea salt
• 1/4 tsp organic onion powder
• 1-2 tbsp coconut oil (for cooking)
• Organic lemon juice for sprinkling

Directions:

1. Thaw chicken breasts over night in the refrigerator.

2. Combine dry ingredients (shredded coconut, coconut flour, salt, parsley, onion powder) in a small bowl. Beat one egg in a separate small bowl or coconut milk for AIP. 

3. Individually dip breasts in egg, and then in shredded coconut mixture. Use your hands to completely coat the breast.

4. Add breasts to skillet, and cook in coconut oil on medium/low heat. Cook until juices run clear when breast is pierced.

Sprinkle with lemon juice and enjoy! 

God Bless! 

Megan

Cashew Coconut Spice Cookies {Grain free, Refined Sugar free & Dairy free}

About a week ago, I just decided to throw some stuff together and try to create some kind of a chewy granola cookie. I started to pour unsweetened, shredded coconut into my bowl, then I stopped myself and decided to measure out my ingredients before I continued. I am so glad I did, because these cookies are so delicious and now I can re-make them instead of guess about porportions! So, here it is...

Ingredients:

• 1 cup shredded, organic, unsweetened coconut
• 2 tablespoons organic coconut oil
• 2 tablespoons cashew butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1/4-1/2 teaspoon sea salt
• 1 extra ripe banana
• Stevia to taste

Directions:

1. Mix first 8 ingredients together in a medium sized bowl with a fork. Once combined, add stevia to taste.

2. Line a cookie sheet with unbleached parchment paper.
3. Flatten small amounts of dough until 1/4 inch thick, forming a cookie shape around 2-3 inches in diameter. 

4. Bake at 350* for 15-20 minutes. I think they are best warm. ;)

God Bless!
Megan

Homemade Ranch Dressing

We made homemade ranch dressing yesterday and it was so delicious, we had to share it!

Ingredients:

• 3/4 cup organic sour cream
• 1/2 cup organic whole milk
• 1 tbsp lemon juice
• 4 tbsp parsley
• 1 tsp celtic sea salt
• 1 tsp onion powder
• 1/4 tsp dill
• 1/2 tsp garlic powder
• 1/2 tsp pepper (optional)

Directions:

1. Stir milk and lemon juice and let sit for 5-10 minutes.
2. Then whisk in sour cream followed by dry ingredients.
3. Keep in the refrigerate and shake before use.

This dressing tastes best if you let it sit in the fridge over night so the flavors can blend.

God Bless!
Megan

Homemade Organic Eggnog

We love eggnog, but have you taken a look at the ingredients? They aren't pretty! So, we decided to make our own without the artificial colors, flavors and preservatives. We have found that our homemade eggnog has so much more flavor and the ingredients are much healthier. Everyone who's tried it loves it!  So, here it is! :)

Ingredients:

• 6 large local or home grown egg yolks
• 1/2 cup organic sugar
• 1 cup organic heavy cream
• 2 cups organic whole milk
• 2 teaspoons non-irradiated nutmeg
• pinch of sea salt
• 1 tsp vanilla extract 

Directions:

1.  Whisk together egg yolks and sugar in a medium bowl until light and creamy. Set aside.
2. In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring constantly to avoid burning the milk. Slowly add all of the cream and milk mixture to the eggs and sugar, quickly whisking to avoid little bits of cooked egg. 
3. Pour all ingredients back into the sauce pan on the stove, over medium heat, whisking constantly until it reaches 160* F. 
4. Remove from heat, whisk in vanilla extract. 
5. Refrigerate until chilled. Sprinkle with nutmeg and add cinnamon sticks. Enjoy! 

We highly recommend using organic ingredients. If you're going to go through all of the effort, might as well take the extra step. It is worth it! 

God Bless! 
Megan