Eat ‘Cake’ for Breakfast

gluten-free vegetarians do eat

Hope everyone is enjoying the long awaited nice weather, if you are on the East Coast. Although it’s not quite summer the weather is trying, in the meantime while I wait for some heat ☀️☀️ I’ll eat cake!! Don’t judge me….I wanted to make a simple, gluten free pound cake for sometime now. I finally got down to it. And yes, I did eat it early in the morning. Some people eat muffins for breakfast so hey, why not? It’s always 5 o’clock somewhere. Lol. This cake came out so moist and it is absolutely delicious. I used ingredients I had in my kitchen and in one hour I had a beautiful perfectly delicious cake. (If you would like specific measurements leave me a comment.)

I used:

Bobs Mill Guten free baking mix (already contains Xanthan Gum, baking powder and salt)


Almond Milk

Olive Oil


Vanilla extract


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Coconut Cream Vanilla Oatmeal with Berries


The perfect breakfast to jumpstart your day! Packed with fiber, antioxidants and manganese, this yummy oatmeal dish supports blood sugar control and anti-aging benefits as well as bone production and skin integrity. Soaking the oats predigests its phytic acid that, if left untreated, has been shown to block mineral absorption.

4 cups water
1 cup gluten-free steel cut oats
Dash of salt
½ cup fresh or frozen berries
1/3 cup coconut cream
2-4 TBSP maple syrup
1 TSP vanilla extract
Dash of stevia (optional)

Sliced Almonds
Fresh blueberries
Nutmilk or raw milk

  1. Soak oats overnight in 2 cups water and a dash of salt.
  2. In the morning bring oats and 2 remaining cups water to a boil. Reduce to simmer.
  3. Add berries, coconut cream, maple syrup, stevia, and vanilla.
  4. Simmer 10 minutes, stirring often.
  5. Scoop generous portion into a bowl; add milk and garnishes.

*In a hurry or just want to take a shortcut? Pop all the ingredients (except the garnishes) in a rice cooker before you go to bed and have your porridge waiting for you when you wake in the morning.

Bounty Bar Dessert Cups

A healthier version of traditionally made Bounty and Almond Joy candy bars. Four decadent layers each offering different nutrients which serve your body good and nip your sweet tooth in the butt.

1/2 cup medjool dates
¼ cup cashew meal
½ cup raw, salted almond butter
½ cup coconut cream*
1 TBSP maple syrup
½ TSP vanilla extract
½ cup coconut cream*
¼ cup shredded coconut
2 TSP raw honey
Dark chocolate

Shredded coconut

  1. Process the dates and cashew meal to form a dough. Push into the bottom of silicone cupcake holders.
  2. Blend together almond butter, coconut cream, maple syrup and vanilla until smooth. Pour over cashew dough.
  3. Blend together coconut cream, shredded coconut and raw honey and pour over almond butter mixture.
  4. Melt chocolate in a double broiler and drizzle over the top of the coconut cream layer.
  5. To set, place in fridge for 2 hours.
  6. Sprinkle with shredded coconut.
  7. Devour.

*If you cannot find coconut cream, you can also use a can of full-fat coconut milk by placing it in the fridge for a few hours and scraping off the cream. (The cold temperature will separate the cream from the water.)




I am currently building my website and plan to post more about all the fun things I feed my little one! Check back soon under the Baby tab where you can find topics related to:

  • Babies first foods
  • Spices for babies/children
  • Optomizing digestion
  • Healthy snacks and desserts

And much, much more.

Egg Tortilla with Smoked Paprika

A simple and fun way to switch up your egg routine. The smoked paprika dressing adds a rich and creamy flavor that pairs well with the sugarplum tomatoes. For those of you that are dairy-free just omit the cheese or use pine nuts as a yummy substitute.

4 corn tortillas
4 organic, free-range eggs
Raw butter or coconut oil for frying
¼ cup raw cheddar cheese (or pine nuts)
½ cup sugarplum tomatoes, halved
Sea salt

2 TBSP olive oil based mayonnaise
1 TSP apple cider vinegar
½ TSP smoked paprika


1. Fry eggs over medium heat to your liking. After you pull eggs from heat, add the raw cheese.
2. Heat tortillas in oiled pan on medium, about 30 seconds on each side.
3. Prepare dressing while tortillas are being heated.
4. Layer tortillas with dressing, egg and top with halved tomatoes and dill.