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YOGURT ORANGE BREAKFAST CAKE (GLUTEN FREE)                              

2 May


Of course it’s common to eat cake for breakfast, and even better when it’s good for you. This yogurt cake is glutenfree, high in protein (contains Greek yogurt), moist and delicious! The addition of the orange adds a unique flavor and great aroma. So go ahead and enjoy a slice of cake for breakfast!


1 ¾ cups brown rice flour

2 tsp baking powder

Pinch of sea salt

2/3 cup organic cane sugar

Zest of 1 ripe orange

4 tbsp orange juice (squeezed from orange)

2 organic cage free eggs

½ cup vanilla Greek yogurt

¼ tsp pure vanilla extract

½ cup melted virgin coconut oil 

1. Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.

2. In a large bowl, combine sugar and orange zest together, then use your fingers to rub the sugar and zest together until the sugar is moist and fragrant.

3. Add eggs to sugar and zest and whisk until pale and frothy.

4. Add Greek yogurt, orange juice and vanilla extract and mix well.

5. Sift in flour, baking powder and salt and whisk until well combined.

6. Use a spatula to fold in the melted butter into the batter until the batter is glossy.

7. Pour batter into the prepared loaf pan and bake for 40-50 minutes or until it passes the toothpick test.

8. When ready, transfer to a cooling rack and let it cool for 5-10 minutes.

9. Serve when ready.

Recipe modified from Dish by Dish


25 Jan

Good morning! The weekend is over and we all know how Monday’s can be a bit of a drag, but with these yummy muffins, Monday’s can be quite enjoyable. These muffins are healthier than your store bought muffins because they are high in protein, low in sugar, and contains non-fat plain Greek yogurt. Plus, they are fluffy, moist and delicious, so you can’t go wrong. Enjoy these with a cup of tea or coffee.

Recipe: yields 12 muffins

Dry Ingredients

1 ½ cups light spelt flour

2 tsp baking powder

½ tsp sea salt

½ cup raw cocoa powder (unsweetened)
Wet Ingredients

½ cup pure cane sugar

1 cup non-fat plain Greek yogurt (I used Liberte)

1 tsp pure Madagascar vanilla extract (I like to be fancy)

1 large cage free egg

¾ cup unsweetened almond milk
½ cup + 2 tbsp Enjoy Life semi sweet chocolate chips
Preheat oven to 350°F and line a muffin pan with parchment paper muffin liners (I recommend using these so that the muffins won’t stick to the liners, and these peel off easily).

In a large bowl, whisk together the dry ingredients, and then whisk together the wet ingredients in a separate bowl. Add dry ingredients to wet ingredients and whisk until you get a fluffy batter. Add chocolate chips.  

Using an ice cream scoop, scoop batter into the muffin liners (one scoop per muffin liner), then sprinkle additional chocolate chips at the top of each muffin. Bake muffins in the oven for 20 minutes or until it passes the toothpick test
When ready, let the muffins cool in the muffin pan for 10 minutes, then serve and enjoy.  


13 Jan


I love bagels! I love them even more when they are homemade because I know every single ingredient being used to make these beauties. These are paleo, gluten free, sugar free and contain protein. They are also soft, fluffy and delicious! Enjoy toasted with grass fed butter for breakfast or even as a sandwich (with meat of choice) for lunch! 

Recipe: Yields 6

1 1/2 cups almond flour

1/4 cup flaxseed meal

1 tbsp coconut flour

1 tsp baking soda

1/4 tsp sea salt

5 large cage free eggs

2 tbsp organic apple cider vinegar 

1 tbsp poppy seeds or sesame seeds

Recipe source : Elana’s Pantry

Grease a donut pan with coconut oil or coconut spray and dust with coconut flour, then preheat oven to 350°F.

In a food processor, pulse together all dry ingredients first (except poppy seeds), then add eggs and vinegar and pulse until smooth.

Place batter in a large ziplock bag and snip off one corner. Pipe batter into the donut pan and sprinkle the poppy seeds at the top. 

Bake bagels for 20-25 minutes, then when ready, remove bagels from the oven and let them cool in the pan for 30-45 minutes.

Serve and enjoy. 


21 Dec


Good morning! Only 4 days before Christmas!🎅🏾🎄 and since I love the holidays and all the yummy recipes it has to offer, I figured i’d start by bringing some yummy treats your way! I used sprouted ancient grain bread and 2 tbsp of coconut palm sugar to caramelize the apples. Alternatively, you could omit the powdered sugar or use 1 tbsp stevia with 1 tsp cornstarch for a sugar free powdered sugar alternative. 

Recipe: serves 2 

4 slices organic sprouted grain bread (I used Silver Hills ancient grain bread)

3 organic cage free eggs

1/2 cup unsweetened almond milk

1 tsp cinnamon

1 tsp organic vanilla extract

2 tbsp organic coconut palm sugar

2 small gala apples (cubed)

2 tbsp hot water

Olive oil and butter for frying

Powdered sugar, optional
First of all, make your apple compote. Place a skillet over medium heat and add sugar. When its starts to caramelize, add 2 tbsp of hot water and then add the apples. (The hot water it to prevent the sugar from clumping together since you’re using a small serving). Let the apples sauté for 1 minute, then remove from heat and set aside, leaving the skillet covered (this allows the apples remain soft and juicy).

Add eggs, milk, vanilla and cinnamon into a bowl and mix until well incorporated. Place a skillet over medium heat and add 1 tbsp of olive oil, and then 2 tsp of butter. The olive oil prevents the butter from burning, which could also burn your bread. 

Dunk bread slices in the egg mixture until both sides are evenly coated, then place each slice in the skillet (you can place multiple slices depending on how big your pan is), and fry both sides until golden brown. 

When ready, top with apple compote and additional cinnamon and powdered sugar. 


2 Nov


A very simple and delicious way to start your Monday morning, or any day of the week for that matter. Frankly, everyday is a good day for waffles😁 These are light, fluffy and made with healthy and fresh ingredients!

Recipe: makes 4

1 1/2 cup white spelt flour

1/2 teaspoon baking soda

2 organic cage free eggs

1 ripe banana

1/2 cup unsweetened almond milk

Pinch of sea salt

A handful of blueberries

Pure maple syrup (for topping)

Additional Blueberries and Sliced bananas for topping

Preheat waffle iron puree all ingredients (including blueberries) in a food processor. Scoop batter into waffle iron and let it set until ready. Top with additional blueberries, sliced bananas and maple syrup. Enjoy!