grain-free

Paleo Apple Pie Breakfast Pizza

October 18, 2015 by Bethany And Rachel 47 Comments

Looking for a healthy and filling breakfast? Make this Paleo Apple Pie Breakfast Pizza! Its gluten-free, grain-free, dairy-free and vegan-friendly!

So if you can’t tell already, I may have an obsession with making breakfast pizzas #sorrynotsorry. Hey, when you create a recipe that you’re super proud of, why not make more than one variation of it?

It all started with fresh summer zucchini, and the idea of creating a zucchini bread breakfast pizza.

Then it transitioned into a fall-inspired pumpkin bread version. Then it led to an apple variation because apples are just are cool and popular as pumpkin is.

And you can never go wrong with a single-serving pizza for breakfast. I repeat: SINGLE SERVING! Aka, no sharing needed! And its not like you will want to share after one bite, and if you want to, you’re crazy.

Apple Pie Breakfast Pizza

If you’ve been living under a rock you probably haven’t realized that apples are totally in style now and there available everywhere.

So when life gives you apples, make this Apple Pie Breakfast Pizza!

Paleo Apple Pie Breakfast Pizza

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 serving

Ingredients

2 Tbsp. coconut flour
1/8 tsp. pumpkin pie spice
1/2 cup grated apple I used honey crisp
1 egg beaten (or flax egg for vegan option)
1/8 tsp. vanilla extract
1/2 Tbsp. pure maple syrup
TOPPINGS
1/4 cup greek yogurt or coconut yogurt
1/4 cup thin apple slices
1 Tbsp. raisins
2 Tbsp. chopped pecans

Instructions

Preheat oven to 350 degrees.
Mix all ingredients together in a bowl.
Layer parchment paper on a cooking sheet and spread out mixture into a pizza crust.
Bake for 15-17 minutes, or until done.
Top with toppings.
Enjoy!
Adapted from my Zucchini Bread Breakfast Pizza

[Tweet “Need something sweet and healthy for breakfast? Make this #cleaneating Apple Harvest Breakfast Pizza! #vegan #paleo”]

Want more breakfast pizza recipes?

Paleo Pumpkin Bread Breakfast Pizza

Paleo Zucchini Bread Breakfast Pizza

Whats your favorite single-serving breakfast recipe? Link it below!

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Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday!1

Spicy Cinnamon Blackened Salmon with Pumpkin Cranberry Salsa

October 9, 2015 by Bethany And Rachel 33 Comments

This Spicy Cinnamon Blackened Salmon with Pumpkin-Cranberry Salsa is the perfect fall dinner!

Excitement cannot even describe the way I’m feeling about sharing this recipe today. You know why? Cause I feel like a genius and that doesn’t happen very often!

So we all know that its not a secrets that I’m a lover of all things pumpkin! I eat that stuff even before fall (its a four season deal for me). While I usually make sweet recipes with the golden squash, I made a u-turn with this recipe.

You see, as I was laying in bed trying to go back to sleep on Saturday trying to make myself sleep in (which didn’t work btw, I woke up at 7:30) I started to brainstorm about recipes that I could make with pumpkin.

I started having flash backs of the awesome blackened salmon dishes I had in the summer with mango salsa. The idea struck my mind that I should make a fall-inspired salmon recipe to recreate my favorite summer dinner! My idea was pretty successful to say the least.

I’m pretty proud of myself that I came up with this recipe because its not often when I succeed by totally winging a recipe! I thru together a spice rub and prayed that it would taste well, and thank God it did! Cinnamon on salmon may sound weird, but I promise you its totally worth it.

The cranberry and pumpkin salsa totally makes this dish that much better! It also may sound weird adding cubed pumpkin and cranberries to salsa, but again, its totally worth it. This recipe sounds like a strange combo but don’t knock it till you try it!

Spicy Cinnamon Rubbed Salmon with Cranberry Pumpkin Salsa

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

Ingredients

4 4-6 oz salmon fillets
1 tsp. ground cinnamon
1 1/2 tsp. coconut sugar or date sugar
1/2 tsp. crushed red pepper flakes
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. garlic powder
salt and pepper
SALSA:
1 to mato finely chopped
1/4 onion finely chopped
1/2 cup fresh cranberries finely chopped
1 cup baked pumpkin cubed (cubed butternut squash would also work)
1 Tbsp. lime juice
1/2 tsp. cumin
salt and pepper

Instructions

Preheat oven to 450 degrees.
Combine all spices in a shallow bowl.
Coat salmon fillets evenly in spice blend and place on a cooking sheet coated with cooking spray. Bake for 12-15 minutes, or until done.
While salmon is cooking, Add all ingredients together for salsa.
Top salmon with salsa.
Enjoy!

[Tweet ” #healthy Spicy Cinnamon Rubbed Salmon with Cranberry-Pumpkin Salsa is the perfect fall dinner!”]

Linking up with Sprint to the Table for Strange but Good!

Paleo Pumpkin Breakfast Pizza

September 30, 2015 by Bethany 52 Comments

Paleo Pumpkin Bread Breakfast Pizza is served in a single portion, so no sharing!

I’ve been the biggest fan of quick bread ever since I can remember. Yes zucchini bread and carrot bread are on point, but pumpkin bread (and so is this pumpkin bread breakfast pizza!) is the bee’s knees. Unlike 80% of America, I actually appreciate the true taste of pumpkin (yes I’m talking to all you Pumpkin Spice Latte Lovers).

I must admit though, that the standard 12 slices a loaf serving size is a bit too small. When I eat pumpkin bread, I go hard and devour at least 1/3 of it per sitting. But really, who can eat only one tiny slice? I applaud you if you are capable of this!

Because of my inability to share a loaf of pumpkin bread, I decided it be a great idea to make a single serving version. Not only that but I got even more creative and made a pumpkin bread breakfast pizza because yolo (I know that saying is solo last year, ugh).

Because yolo, pizza is always acceptable for breakfast. A sweet quick-bread inspired pizza for breakfast is even more acceptable in my mind. Its grain-free, gluten-free, dairy-free, paleo-friendly and (can be) vegan-friendly! Chew on dat.

Paleo Pumpkin Bread Breakfast Pizza (serves 1)

Print Recipe

Prep Time 5

Cook Time 17

Total Time 22

Servings 1 serving

Ingredients

2 Tbsp. coconut flour
1/8 tsp. pumpkin pie spice
1/2 cup pumpkin puree
1 egg beaten (or flax egg for vegan option)
1/8 tsp. vanilla extract
1/2 Tbsp. pure maple syrup
TOPPINGS
1/4 cup greek yogurt or coconut yogurt
2 Tbsp. chocolate chips
2 Tbsp. chopped pecans
fruit

Instructions

Preheat oven to 350 degrees.
Mix all ingredients together in a bowl.
Layer parchment paper on a cooking sheet and spread out mixture into a pizza crust.
Bake for 15-17 minutes, or until done.
Top with toppings.
Enjoy!
Adapted from my Zucchini Bread Breakfast Pizza

Like This Recipe? You May Also Like:

Zucchini Bread Breakfast Pizza

Sweet Potato Spice Frozen Latte

September 27, 2015 by Bethany And Rachel 29 Comments

Ahhh, I CANNOT WAIT FOR FALL! I love watching the leaves change, the cool but perfect weather and of course the traditions. Its the smell of cinnamon that overflows my kitchen and the taste of sweet potatoes and pumpkin that gets me particularly excited! Now I know a lot of you guys probably love the pumpkin spiced latter from Starbucks, but I’m here to tell you that I have something a million times better than that chemical laden drink! A Sweet Potato Spice Frozen Latte!

I was fortunate enough to be sent The Easy Vegan Cookbook by Kathy Hester who blogs at Healthy Slow Cooking, and man does it have some amazing recipes! These tasty recipes are not only vegan, but they are oil-free, soy-free and gluten-free! The Sweet Potato Spice Frozen Latte particularly caught my eye, since I’m head-over-heels for anything sweet potato (plus I always have a stash in my apartment).

I’m also a coffee junkie, and cold brew is my choice over hot coffee. Needless to say, this recipe was a match made in heaven! Not only is it super easy to make, its also super healthy and naturally low in calories ( 58 calories per serving whoop whoop)!

Sweet Potato Spice Frozen Latte

Print Recipe

Ingredients

1 1/4 cup nondairy milk I used unsweetened almond milk
1/4 cup sweet potato puree
1/4 cup coffee cold
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/8 tsp. allspice
1/8 tsp. nutmeg
pinch of ground cloves
sweetener of choice to taste (I used stevia)
1/8 tsp. [xanthan gum| or 1 1/2 tsp. ground chia seeds

Instructions

Add the milk, sweet potato, coffee and spices to your blender. Blend until they=re combined well and there are no lumps of potato.
Add xanthan gum (of chia seeds) and blend. This ingredient will keep the others from separating. Now taste and add sweetener, adjusted as needed.
Add ice.
Add more milk if its too thick or more ice if its too thin.
Enjoy!
Reprinted from The Easy Vegan Cookbook Copyright © 2015 by Kathy Hester. Published by Page St Publishing.

Enter for your chance to win your own copy of The Easy Vegan Cookbook!

[Tweet “This #vegan Sweet Potato Frozen Latte is the perfect fall drink! #sugarfree #glutenfree”]

Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday and Laura for Strange but Good!

Spicy Bruschetta Stuffed Zucchini Boats

September 1, 2015 by Bethany And Rachel 18 Comments

Looking for an easy and quick dinner that your family will love? Make these Healthy Spicy Bruschetta Stuffed Zucchini Boats!

Fact: I love all things about zucchini. I actually used to grow it a few years ago but lets just say that gardening wasn’t my forte. Of course I loved the plethora of zucchini and other veggies we had in stock, but the bugs were the death of me. I’m terrified of all things with multiple legs and I’m that girl that will scream when I see one on my shoe (yep, that girl).

Every time I went in the garden I wore long-sleeve shirt , long pants, a hat and glove just to make sure none of the creepy-crawlers went on my skin. But honestly, is there anyone that actually likes bugs? If people like bugs, its equivalent to someone who’s favorite color is beige, am I right (yes I am).

Getting back to the zucchini part, I love it so much and its probably one of my top favorite veggies. When one of my coworkers brought in 3 giant zucchini along with tons of juicy organic tomatoes from her garden, I was overjoyed to say the least.

I celebrated this wonderful gift by making these incredible Bruschetta Stuffed Zucchini Boats for dinner, and a celebration it t’was. Spicy Bruschetta + Sausage + Zucchini = Perfect late summer dinner!

Spicy Bruschetta Stuffed Zucchini Boats {8 Ingredients!}

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings 6 boats

Ingredients

3 zucchini sliced in half
4 precooked sausage links ,sliced (can be vegan sausages)
1 onion finely chopped
2 cloves garlic finely chopped
1 large tomato finely chopped
1/4 cup fresh basil or 2 Tbsp. dried basil
1/4 tsp. red pepper flakes
shredded mozeralla cheese (optional)

Instructions

Preheat oven to 350 degrees.
Drizzle zucchini halves with olive oil and place on a cooking sheet. Bake for 20 minutes, or until the middles are soft.
While zucchini is in oven, place a skillet coated with cooking spray on medium heat. Add sausage, onions, and garlic. Let cook for about 10 minutes, stirring occasionally.
Combine sausage, onion and garlic with chopped tomatoes, basil and red pepper flakes. Mix well.
Scoop out the middle of the zucchini halves to create a hollow center. Add in filling and top with cheese if desired.
Bake for 20 minutes.

*to make these vegan, use a vegan sausage alternative and cheese alternative*

[Tweet “Spicy Bruschetta Zucchini Boats are the perfect late-summer dinner!”]

Looking for more Healthy and Quick Dinner Recipes? Check these out:

Spicy Bruschetta Stuffed Eggplant

Burrito Bowl Stuffed Peppers

DIY Healthy Homemade Blueberry Applesauce

August 9, 2015 by Bethany And Rachel 24 Comments

DIY Healthy Homemade Blueberry Applesauce made in a crockpot!

There are so many things I love about summer. I love going to the beach and enjoying the sand between my toes. I love having summer bbqs with my large family. I also love when my mom buys 30 pounds of blueberries to make blueberry pies (and that is why we are made this healthy homemade blueberry applesauce).

We usually make so many that we have frozen pies in our freezer for a whole year. This particular year we had 5 leftover pies in the freezer from last summer so my mom decided not to get blueberries this year.

After throwing a fit like a toddler, she finally gave in and ordered the bloobs. Now we have 30 pounds of fresh blueberries just sitting in your fridge. As much as I love eating the fat and juicy berries, there is only so many blueberries I can eat without getting ~~diarrhea~~ sick.

Healthy Homemade Blueberry Applesauce

Luckily I came up with adding blueberries to my already banging homemade applesauce and voila, an even better homemade applesauce recipe thats so easy even my dad can do it ( sorry Dad the truth hurts).

DIY Blueberry Applesauce

Print Recipe

Ingredients

5 apples cored and sliced
4 cups fresh blueberries
cinnamon optional

Instructions

Place all ingredients in a crockpot and place on low heat for at least 3 hours, or until sauce-like.
Place in a large container and store for up to two weeks.

[Tweet “DIY Homemade Blueberry Applesauce is super easy to make and is sugar-free! Try it NOW!”]

Linking up with Sprint to the Table for Strange but Good!

EASY Paleo Mexican Breakfast Hash {8 Ingredients!}

August 4, 2015 by Bethany And Rachel 20 Comments

Take your breakfast to the next level with this satisfying Paleo Mexican Breakfast Hash! It’s high in protein and tastes like a fiesta!

Guess what guys? I’ve been living in denial the past 15 years of my life. Why you ask? Because before a few months ago, I would never touch red meat because I thought it was bad for me (so I always opted for poultry instead).

But chicken and turkey never satisfied my need for meat quite like lean beef does (and hence why I created this Paleo Mexican Breakfast Hash in the first place).

I was believing the lies about the risks of eating red meat that were all over the media. I guess you could say that I’m equivalent to an adult who still believes in the tooth fairy (yup,I’m that gullible sometimes).

In fact, not only does lean beef flavorful, it easily fits into a healthy diet! With 25 grams of protein and 10 essential nutrients in a 3 oz. serving, lean beef satisfies your hunger while doing your body good!

Significant research even shows that some people can lose or maintain a healthy weight, support healthy metabolism when they consume high-quality protein within their specific caloric goals.

Lean beef is like building a brick house. You need high-quality materials like bricks to build a strong foundation so your house can last through anything.

Consuming high-quality protein is necessary to replenish your body so you can be strong and healthy for life!

Paleo Mexican Breakfast Hash

Now we all know that lean ground beef can be used for nearly any dinner recipe; burgers, meatballs tacos etc. But what about breakfast?

Why not start off your day on the right foot by giving your body the protein and essential nutrients it needs? And when your breakfast is delicious, easy to make, healthy and tastes like a fiesta in your mouth, why even question it?

Mexican Breakfast Hash

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings 4 servings

Ingredients

1 pound lean ground beef (or turkey/chicken)
4 eggs beaten
1 large baked sweet potato cubed
1/2 red onion finely chopped
1 large tomato finely chopped
1/2 avocado finely chopped
1/2 cup fresh cilantro finely chopped
1/4 tsp. cumin
salt and pepper
sour cream optional

Instructions

Heat a large skillet over medium heat and spray with cooking spray.
Add ground beef and onions. Break up ground beef using a spatula.
Once beef is slightly browned add in sweet potato.
In a small bowl, combine beaten eggs with cumin, cilantro and slat and pepper.
Add eggs to skillet, flipping mixture with spatula until eggs are dispursed evenly.
Add in tomato and avocado and cook for another 5 minutes.
Serve with sour cream and more fresh cilantro.
Enjoy!

[Tweet “This #paleo Mexican Breakfast Hash is flavor fiesta in your mouth! “]

“I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Marshmallow Peanut Butter Ice Cream

July 9, 2015 by Bethany And Rachel 38 Comments

The classic childhood sandwich turned into a sweet frozen treat

Back in elementary school, I ate a peanut butter and fluff sandwich almost everyday for lunch. I loved having a dessert-like sandwich that was the perfect afternoon pick-me-up to get me through the rest of the school day. The only problem was, that this sandwich was super messy!

I got fluff all over my fingers every day and required about 50 napkins to clean myself up!

Marshmallow Peanut Butter Ice Cream

While I was thinking bad to my childhood this morning, an idea pooped in my head that I should make this flavor into a delicious ice cream! Its a sweet, vegan and dairy-free frozen treat that will take you back to your childhood roots!

Marshmallow Peanut Butter Ice Cream

1 cup canned coconut milk
2 cups non-dairy milk (I used almond milk)
1/4 cup dates, pitted
1 cup vegan marshmallow fluff *
1/4 cup natural peanut butter
1/2 tsp. pure vanilla extract
1/2 cup chopped peanuts
2 Tbsp. peanut butter, melted

Place a stainless steel bowl in the freezer.
Combine first 6 ingredients in a Vitamix or blender, and blend on high for about 2 minutes.
Let mixture chill in refrigerator for about 20 minutes, then pour into cold stainless steel bowl. Place in freezer.
After about 45 minutes, or when edges start to freeze, take out of freezer and stir vigoursly using a whisk.
Place back in freezer and continue to check about every 30 minutes and stirring for about 30 seconds every time.
When mixture is almost completely frozen but not quite, drizzle melted peanut butter and sprinkle on chopped peanuts.
Then stir, breaking up the ribbons of peanut butter as they start to freeze, creating ripples.
Transfer the ice cream to a covered storage container until ready to serve.

* For the Marshmallow fluff, I used THIS recipe, but you can also use THIS one or buy it, like THIS kind

We hope you enjoy this Marshmallow Peanut Butter Ice Cream!

Zucchini Bread Breakfast Pizza {Paleo + Vegan-friendly}

June 30, 2015 by Bethany 32 Comments

Take your breakfast to the next level with this healthy Zucchini Bread Breakfast Pizza! It’s low-carb, paleo and vegan friendly!

Who doesn’t love a big chunk of moist zucchini bread for breakfast? I have always loved zucchini bread and I think its 100 times better than any other quick bread out there! When my mom made it when I was younger, I thought the green “specks” in it were green sprinkles!

I could never imagine having a vegetable hiding in a sweet breakfast bread! If my mom told me there was a veggie in it, I’d probably flip out and tell her I actually hate it (thats how I was when I was younger).

Funny story, my brother was the same way about his veggies. He absolutely hated carrots but loved carrot cake until my mom told him what was in it. He then said that he didn’t like it anymore (like brother like sister). Thankfully we both grew out of that phase and now I love sneaking in veggies in my recipes!

I had this idea for a sweet breakfast pizza topped with fruit and yogurt, but I really wanted to do something more “cool” with the idea. I incorporated zucchini into the sweet crust and it tastes exactly like zucchini bread only in a different form!

With the sweet toppings, this pizza is the perfect alternative to your morning slice of quick bread!

Zucchini Bread Breakfast Pizza

The classic quick bread is transformed into a pizza crust and topped with fresh fruit and whatever toppings you desire! You won’t believe this breakfast is gluten-free, grain-free, dairy-free, paleo and vegan friendly!

Zucchini Bread Breakfast Pizza

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 serving

Ingredients

2 Tbsp. coconut flour
1/8 tsp. cinnamon
1 egg beaten (or flax egg for a vegan option)
1/2 cup shredded zucchini
1 Tbsp. pure maple syrup or honey
1/8 tsp. pure vanilla extract
Toppings*
1/4 cup greek or coconut yogurt
fruit I used sliced strawberries, grapes and bananas
orange zest optional
drizzle of maple syrup optional

Instructions

Preheat oven to 350 degrees.
Combine coconut flour and cinnamon in a bowl. Add remaining ingredients (excluding toppings) and mix well to combine.
Spread mixture into a pizza crust on a cooking sheet lined with parchment paper.
Bake for 15 minutes, or until done. Let cool and spread on yogurt and top with fruit.
Enjoy!
*feel free to top it off with whatever your little heart desires!

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Purple Sweet Potato Pie Muffins

June 12, 2015 by Bethany And Rachel 13 Comments

I have always been wanting to try purple sweet potatoes, but I can never find them! Fortunately I had the chance to try some amazing Stokes purple sweet potatoes from Frieda’s Specialty Produce! These are non-gmo, organic and grown in California! Frieda’s is especially known for their exotic unusual (but awesome!) stock of fruits and veggies that are rarely found in supermarkets! I love that they have so many cool produce items to try, from banana buds to dragon fruit! Anything you could ever want and more! All of their produce is the highest qaulity! I can’t wait to try some new fruits and veggies from Frieda’s Produce!

photo courtesy of Frieda’s Produce

Now onto the the recipe: Purple sweet potato pie Muffins! Don’t be alarmed by the purple color, I promise you that these tater’s taste exactly like regular sweet taters, except they are richer/denser, AKA better! Don’t get me wrong, I love regular sweet potatoes, but these purple sweet potatoes are on a whole new level! Especially in these pancakes! They help to sweeten and give great texture to these thanksgiving-themed muffins!

Purple Sweet Potato Pie Muffins

makes 10-12 muffins

1/2 cup coconut flour
2 cups almond milk
1 tbsp maple syrup/honey
2 tsp. cinnamon
1 tbsp unsweetened coconut
1 egg or flax egg for vegan option
1/2 cooked purple sweet potato, skin removed

1. Prehet oven to 350 degrees.

Combine all ingredients in a food processor and blend well

2. Add to muffin tins lined with muffin liners and top with more coconut and nuts (if desired)

3. Bake for 25 minutes, or until done.

4. Enjoy

Health Benefits:

Purple Sweet Potatoes

High in antioxidants, vitamins and minerals such as vitamin A, vitamin C, manganese, copper, vitamin B6, potassium and iron
High in fiber
Low in fat
Complex carb
Low-glyemic

Recipe as a whole:

All-natural
No preservatives
No processed ingredients
Clean
Gluten-free
Grain-free
Dairy-free
Refined sugar-free
Dairy-free
High in fiber
Low-glycemic
Paleo
Vegan (if flax egg is used)
Vegetarian

grain-free

Apple Pie Breakfast Pizza

Paleo Apple Pie Breakfast Pizza

Ingredients

Instructions

Spicy Cinnamon Rubbed Salmon with Cranberry Pumpkin Salsa

Ingredients

Instructions

Paleo Pumpkin Bread Breakfast Pizza (serves 1)

Ingredients

Instructions

Sweet Potato Spice Frozen Latte

Ingredients

Instructions

Spicy Bruschetta Stuffed Zucchini Boats {8 Ingredients!}

Ingredients

Instructions

Looking for more Healthy and Quick Dinner Recipes? Check these out:

Healthy Homemade Blueberry Applesauce

DIY Blueberry Applesauce

Ingredients

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Paleo Mexican Breakfast Hash

Mexican Breakfast Hash

Ingredients

Instructions

Marshmallow Peanut Butter Ice Cream

Zucchini Bread Breakfast Pizza

Zucchini Bread Breakfast Pizza

Ingredients

Instructions

Like This Recipe? Pin for Later!

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Purple Sweet Potato Pie Muffins

Health Benefits:

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