The same deliciousness of pumpkin pie filling but with health benefits! Filled with warm spices and creamy pumpkin, this chia seed pudding is the perfect dessert for the season!
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Gluten-Free Blueberry Scones
A delicious treat any time of day. These blueberry scones are moist with the perfect amount of crumble and yes, they are GLUTEN-FREE! Instead of covering the scones with icing, I sprinkle them with a little sugar right before going in the oven, creating a sweet and crispy crust.
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Zucchini Egg Nests
I promise you won’t miss the hash browns. These zucchini nests are flavorful and super crispy, making the perfect home for a perfectly cooked egg. Make these ahead of time for a quick breakfast through out the week or prep them for a weekend brunch. They heat up well and are super simple to make.
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Rhubarb Coconut Muffins
Rhubarb season is April through June and this is the first year I have started cooking with it. Rhubarb used to intimidate me, mostly because it is usually used in pies and I have issues with pie crust (I always burn it!). I wanted an easy way to use rhubarb and love how the natural sweetness of coconut pairs with the tartness from rhubarb in this recipe.
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Granola Banana Bread
Banana bread is a great way to use ripe bananas and allows for a quick breakfast or snack on the go. I love banana bread but was getting tired of the same classic recipe. In order to give my banana bread a twist, I add granola. It creates a nice crunch in every bite and adds another level of flavor and texture.
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