Articles Tagged with: gluten free
GF Orange Coconut Muffin Recipe

GF Orange Coconut Muffins

Gluten free, low carb and high in protein and healthy fats! This is a serious crowd pleaser…it can even replace a meal! These muffins can be served at a party or can be a replacement for a protein bar or your breakfast!
Recipe makes 1 dozen protein muffins!

1 1/2 Cups of almond meal (bob’s red mill)
1 teaspoon of Himalayan pink salt
1 cup Shredded unsweetened coconut
1/4 cup raw organic chia seeds
3 tablespoons organic vanilla extract
3 tablespoons of blood orange avocado oil
6 single serving packets of stevia
2 tablespoons of Manuka honey
12 Baking cups or a muffin tin
6 scoops if Tera’s Whey plain unflavored whey
3/4 cup of water


Mix all ingredients into a bowl and stir until well blended.
Fill each baking cup 3/4 full (or fill each cup in the muffin tin – you will need to lightly grease the muffin tin. No need to grease the baking cups) and place on a cooking tray or cookie sheet.
Bake on 350 degrees for 1–12 minutes.
Remove from heat and cool before serving!


Banana and Peanut Butter Muffin Recipe

Banana and Peanut Butter Muffins

This recipe is grain free, gluten free, refined sugar free, low on the glycerin index, low in unhealthy fats but a good source of healthy fats (in a small amount), high in protein and can even be a meal replacement like a protein or power bar!

3 over ripe bananas (small to
Medium size)
1 tbsp honey
4 tablespoons of Earth Balance coconut & peanut butter spread
1/8 teaspoon of himalayan salt
2 cups almond meal
3 heaping tablespoons of shredded coconut
1/8 teaspoon cinnamon
2 tablespoons organic vanilla extract
1/2 cup of water
11 scoops of unflavored Tera’s Whey protein powder (sold at Whole Foods)
Preheat oven to 350 degrees. Mash bananas well. Mix all other ingredients into bowl. Add water. Mix until smooth batter. Spoon into baking cups or muffin tin. Bake for 12-24 minutes until center is no longer goopy. Test for readiness by poking with tooth pick or fork. Remove and allow to cool. Makes 12-15 muffins.


Grain-Free Pizza Recipe

Grain-Free Pizza

Let’s face it almost everyone loves pizza!
What a sad world it would be if we could never eat it. I always say, ‘all things in balance’. Well with this recipe you won’t be adding any negative marks on your balance sheet at all! Here’s a guilt free, cheat free, healthy and balanced version of pizza for you to enjoy. It is grain free and gluten free!

Crust Ingredients
1 cup almond meal
1 whole egg
1-2 tbsp coconut oil
Himalayan salt
Crust Cooking Directions
  1. Preheat oven to 350 degrees.
  2. Grease 9-inch round baking pan with coconut oil.
  3. Pour crust mixture into pan.
  4. Press the mixture until there is an even later filling the entire pan.
  5. Bake for ~30 min.
  6. Remove from oven and cool for 30 min.

Topping Ingredients
1/2 cup marinara sauce
1/4 cup pesto
3/4 cup shredded cheese
1 onion
1/4 clove garlic
3/4 cup chopped mushrooms
1 6-8 oz. chicken breast (sliced)
1 red pepper
1 lemon
1/4 head broccoli (~1 handful)
Himalayan salt
Cooking Directions
  1. Squeeze half lemon on chicken.
  2. Season with pinch of salt.
  3. Bake chicken breast at 425 degrees for 15-25 min.
  4. Boil small pot of water. Cut broccoli into pieces and add to boiling water. Cook until tender. Drain and let cool.
  5. Dice onion, pepper, and garlic.
  6. Lightly grease a saute pan with remaining coconut oil.
  7. Place onions, pepper, and mushrooms in pan and cook on medium heat for a few minutes until onions are lightly brown.
  8. Take crust and cover evenly with 1/2 cup of marinara sauce. Add pesto to the center.
  9. Add veggies and chicken breast toppings
  10. Sprinkle cheese evenly and bake at 350 degrees for 20–30 min. until cheese is slightly melted.
  11. Allow to cool, enjoy!
Recipe makes 9-inch pizza, serves 1-2 people



Blueberry Pancake Recipe

Organic Blueberry Pancakes

Healthy breakfast trend. Thin gluten-free pancakes with banana, blueberries, goji berries, sesame, and chia seeds.


5 large eggs (egg whites only)
3 stevia packets
1/2 tbsp cinnamon
1 tbsp coconut oil
1/4 c. blueberries

  1. Crack eggs, remove yolks, and beat egg whites.
  2. Mix stevia, 1/2 tbsp cinnamon, and blueberries in a bowl with the egg whites.
  3. Coat small frying pan with coconut oil.
  4. Pour mixture into pan and cook on low for 2-4 minutes.
  5. Flip and cook for 1-3 minutes on the opposite side.
  6. Serve and enjoy!
Avocado Egg Salad Recipe

Avocado Egg Salad

Text needed here.

8 hard boiled eggs
Chef master egg shredder
1 avocado
Gluten free organic whole grain or brown rice tortilla


Place each hardboiled egg (boil eggs for 12-15 minutes, de-shell and cool) on the egg shredder and press to shred or slice into strips. Remove yolks and place into a bowl.
Cut up one whole organic avocado into small squares or strips and put into bowl.
Using a large spoon, mash and stir contents.
Sprinkle with paprika and salt (season as desired…go slow and taste before adding more).
Serve on top of a gluten free organic whole grain or brown rice tortilla, garnish chopped cilantro on top and one slice of tomato.


Gluten-Free Pumpkin Pancake Recipe

GF Pumpkin Pancakes

Healthy grain free and gluten free pumpkin pancakes with a kick of protein? Absolutely!
You can even add a side of organic, hormone free turkey bacon for added protein!

3 egg whites
1 whole egg
4 Heaping Tablespoons of almond meal
1/3 cup organic puréed pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
3-4 packets of stevia
*Turkey bacon optional


Mix all ingredients together in a bowl and best until smooth. Lightly grease frying pan or griddle – spoon in the batter into small, medium or large pancakes and cook on medium flame. Flip pancake after 1-2 minutes and cook on the other side until desired firmness.
*If adding turkey bacon – lightly grease another frying pan and lay strips of turkey bacon in pan, cook on medium high heat for 2 minutes on each side.
Top with fruit, honey or syrup and enjoy!


15-Minute Chili Recipe

15-Minute Chili

Homemade organic and gluten free chili in 15 minutes, yes it can be done!

Here’s what you will need:


All ingredients should be organic. Preferably cook the beans in bulk yourself and have them on hand to add to the chili. If this is not an option for you use organic precooked canned beans but make sure to wash them off thoroughly in a strainer.
1.5 lbs organic ground turkey
1 1/2 cups cooked organic black beans
1 1/2 cups cooked organic red kidney beans
1 1/2 tablespoons of Trader Joe’s Jalapeno hot sauce (or to desired heat)
1/4 red onion
1 zucchini
1/3 fresh jalapeño
1/2 teaspoon garlic powder
1/4 teaspoon pink Himalayan salt
26 oz. of organic marinara sauce
1 tablespoon of organic coconut oil or olive oil.
Grease frying pan with oil. Cook ground turkey. Chop and mix well as you cook the turkey meat over a medium to medium high flame.
Mix beans, hot sauce, salt, garlic powder and marinara sauce into a large pot. When turkey meat is done add meat to the mixture in the pot. Begin to cook on a medium to low flame.
Add the other 1/2 table spoon of oil to freeze the frying pan again. Chop onion and zucchini into small pieces. Slice 4-8 (depending on heat desired) thin slices of the fresh raw jalapeño and dice or chop into small pieces. Place all into the frying pan and cook on medium high flame until lightly browned.
Add cooked veggies and onions to the large pit and mix in. Cook on medium for 5-10 minutes and serve!


Gluten-Free Quiche

Gluten-Free Quiche

This is one of the few recipes I will post that takes longer than 20-30 minutes to prepare and get I to the table! I’m a big believer in healthy eating made simple. That being said, once in a while I will create something that takes a but longer and passes my ‘is it really worth it’ taste test from friends and family!

This recipe passed! It is healthy, gluten free, grain free, high protein, and absolutely delicious.


Pie crust
2 whole eggs
1 cup almond meal
1/4 cup water

4 whole eggs
7 egg whites
1 cup chopped raw spinach
1 tablespoon raw chopped dill
1/4 teaspoon salt (preferably Himalayan)
Small handful of sub dried organic tomatoes (cut into slices)
1/3 teaspoon garlic powder
4 strips organic turkey bacon
1/4 small red onion
A dash of black pepper
A dash if basil
A dash of oregano
1/3 cup Daiya shredded mozzerella cheese
1/2 cup shredded cheese


Cook turkey bacon on medium high heat in a frying pan for about 3 minutes on each side or until well done or slightly browned on each side. Remove from heat and place strips on a plate to cool. Once the turkey bacon cools, tear each piece into tiny pieces.

Chop onions into small pieces. Use the greasy frying pan to sauté the chopped onions.

Preheat oven to 350 degrees. Mix until smooth batter. Grease circular baking pan and then scoop the batter in. Using your fingers press batter evenly to putter edges filling the whole pan. Pat until flat. Then using your two fingers (pointer and index) press the batter up the sides until you have created a shell or pie crust shape. Bake for 12-20 minutes or until you can poke a tooth pick or fork into pie crust without goopy batter on it when you pull it back out of the crust. Remove from heat and allow to cool for 15-30 minutes.

Quiche Filling

Mix eggs, veggies, cheese, turkey bacon and seasoning into a bowl and beat or mix. Pour mixture directly into pie crust (leave pie crust in same baking pan).

Place on oven rack and bake at 400 for 40-50 minutes. Cool 15 minutes. Serve hot or place in refrigerator and serve cold!


Buffalo Burger Recipe

Tahini Buffalo Burger with Black Rice, Kelp Noodles, and Seaweed!

Do you get bored of the same old healthy meals and think there is no way to break out of the box? Here is an easy, fun and really delicious way to spice up your healthy eating plan while adding much needed nutrients and antioxidants!

Food is the best medicine! Any time you can take preventive measures with your health I encourage it! Here’s one of my newest recipes that is not only yummy but also helps your body be and stay well!

Rich in antioxidants, nutrients such as iodine (supports thyroid function) and rich in omega acids, this recipe is a good one to cycle into your nutrition on a weekly basis.

1 cup black rice (heirloom)
2 tbsp tahini
2 tbsp miso dressing
3/4 lb organic, grass-fed ground buffalo
1 avocado
1 bag kelp noodles
6-8 oz. bag seaweed
1 free-range egg


  1. Chop broccoli into small pieces.
  2. Add broccoli to boiling water and cook until tender.
  3. Drain broccoli and place in a large bowl.
  4. Put ground buffalo into a bowl and crack the egg on top.
  5. Mix using your hands.
  6. Divide ground buffalo into four sections and use your hands to shape into patties
  7. Lay each patty in a pan.
  8. Cook on medium-high to desired doneness level.
  9. Boil water on stove and add black rice. Allow to cook until rice is done.
  10. Remove from heat and drain. Add rice to bowl.
  11. Add kelp noodles, and seaweed to pot of hot water and cook on high for a few minutes (no need to bring to a boil, just warm them up. The less you cook them the better as they will retain more of their nutrients).
  12. Drain and add to bowl with other ingredients (rice & broccoli).
  13. Mix together.
  14. Mix tahini and miso dressing together. Mix half of the sauce mixture together and put half to the side.
  15. Slice avocado into 1/4 inch thick strips.
  16. Dish out a serving of the rice, noodle and seaweed mixture onto a plate, place a cooked buffalo burger on top.
  17. Add 1/2-1 tablespoon of the sauce to the top of the burger and then lay the avocado slices around or next to the burger.
  18. Serve and enjoy!

This can also be made without the rice if you are doing a grain free diet; however, if you exclude rice we recommend you include an alternative fiber source like black beans to get in healthy starches!!!!

Recipe serves 4

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