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

Pumpkin Pudding {AIP}

Fall is in the air and today is the perfect day for AIP Pumpkin Pudding!

Ingredients

• 1 can full fat coconut milk (14 oz)
• 1-1/2 tbsp unflavored gelatin
• 2/3 cup pumpkin
• 1/2 tsp stevia (this kind)
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp of cloves
• 1/4 tsp fresh ginger (grated or pressed in a garlic press)
• 1 tsp vanilla
• Pinch of sea salt

Directions

1. In a small bowl, combine 2 tablespoons of coconut milk with gelatin and set aside.

2. In a medium sauce pan add remaining coconut milk, pumpkin, cinnamon, ginger, cloves, nutmeg and salt. 

3. Whisk until smooth and bring to a boil. 

4. Remove from heat and whisk gelatin/coconut mixture and vanilla until smooth. 

5. Refrigerate for several hours or until set. 

Enjoy! 

The base for this recipe is from Heather at cookituppaleo 

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

Berry Picking!!

Berry picking in our back yard this afternoon! :)

We truly believe that daily physical contact with the earth is essential for your physical, spiritual and emotional health. :) 

Have a blessed day!

~Megan and Becky~

"Do not worry about tomorrow, for tomorrow will bring enough worries of its own." ~Matthew 6:34

No Bake Carrot Cookies {Grain, Dairy and Refined Sugar free}

Hey! 

I hope you're enjoying summer. I have a really yummy recipe for you today! They don't look very appetizing, but trust me they are delicious! Here is what you'll need:

Ingredients:

• 3/4 cup finely chopped or shredded carrots
• 6 medjool dates (about 1/3 cup)
• 1/4 cup chia seeds
• 2 tablespoons coconut oil
• 2 tablespoons coconut flour
• a little vanilla
• a pinch of salt

Directions:

Mash the dates with a fork in a medium sized bowl. The dates I used were really moist and soft, so they were easy to mash. If yours are really dry you can soak them in a little bit of water prior to mashing.

Add the remaining ingredients to the mashed dates and mix together with your fork. 

Roll bite sized pieces of dough into balls. You should end up with 8-10 no bake cookies.

Refrigerate in an airtight container. 

Enjoy this super simple, quick and healthy sweet treat! 

Love,

Megan 

Cabbage Spring Rolls {Gluten Free}

Hey! 

Long time no post! I have been crazy busy, but I finally have a free Saturday and an extremely delicious recipe to share with you! 

These spring rolls are so good. We have been making them daily for the last few weeks. I am finally getting around to posting them! 

The fun thing about this recipe is you can really play around with the ingredients. Since the main ingredient in these spring rolls is, well obviously cabbage, I like to add chicken for more protein and to make them more filling, but they are delicious without. You'll need:

• 1 boneless skinless chicken breast (optional)
• 2 eggs
• 3 cups chopped cabbage
• 1 cup carrots (shredded or thinly sliced)
• 1 tsp sea salt or to taste
• 2-3 tsp sesame oil
• 1-2 tsp pomegranate balsamic vinegar
• 8-10 spring roll rice wrappers
• 2-3 tbsp coconut or olive oil

Directions

• If you're using chicken, cut it into small bite sized pieces. Add it to a large frying pan along with the oil and cook on medium heat. 
• Once the chicken is done, scramble the eggs in with the chicken. 
• When the eggs are done cooking, add your chopped cabbage and shredded carrots. 
• Cook vegetables until desired or until limp. I don't cook the vegetables all of the way, I like them slightly raw.
• Turn off the burner and add your sesame oil, pomegranate balsamic vinegar and sea salt. I don't have exact measurements, just follow your taste buds. 
• Fill a pie pan or cake pan with warm water and soak one sheet of rice paper for about 30 seconds. 
• Add a scoop of the cabbage mixture on top of the rice paper and wrap up like a burrito. 
• Repeat until all of the chicken and cabbage mixture is gone.

Like I said, you can play around with the ingredients, the measurements aren't exact. 

This recipe makes enough for 2-3 people. Only requires one pan. Simple, healthy, inexpensive ingredients and extremely delicious. 

Try out the recipe and let me know what you think, this is definitely one of my family's favorites! 

God Bless!

Megan