healthy blender waffles

Waffles are a family favorite in my household. My dad is obsessed, and that love has rubbed off on my toddler son as well. We are fans of everything from toaster waffles from the freezer, to classic homemade buttermilk or old fashioned waffles, to belgian waffles at restaurants, to healthy homemade! We do not discriminate, and topped with a healthy serving of pure maple syrup, they are all welcome on our plate :) Lately I’ve been making a somewhat healthier, more nutrient dense version packed with flax seeds, bananas, and rolled oats that are so easy to whip up in a blender (or using a and blender!). Since my son will easily down three waffles at once for breakfast (or anytime of day truly), it gives me a bit of comfort knowing that these are packed with a good dose of protein, fat, and fiber! They freeze well too, so feel free to double the batch and make extra for an easy and delicious breakfast that’s ready in minute! Top with pure maple syrup, and enjoy!

Healthy Blender Waffles:

  • 1/2 cup old fashioned oats

  • 2 tbsp ground flax seeds

  • 1/4 tsp kosher salt

  • 1 tsp baking powder

  • 1/4 tsp cinnamon

  • 1 egg

  • 1-2 bananas

  • 1/2 cup almond milk

  • 1 tsp pure vanilla extract

  • coconut oil or butter, for iron

Combine all ingredients in a blender and blend until combined. Heat a waffle maker, and spray lightly with coconut oil spray or grease with butter. Add the appropriate amount of batter for your waffle iron (likely less than you think), and cook to your desired level of “crispy outside, fluffy inside”, or according to the waffler maker’s directions. Enjoy with butter and pure maple syrup. Makes about 7-8 mini waffles.

grain-free pecan pie bars

I can’t believe the holiday season is soon upon us. This year has really flown by! One of the first things that comes to mind when I think holidays is holiday baking! From festive pies at Thanksgiving to cookie exchanges at Christmas, I’m truly here for it all! Pecan pie is a southern fave for good reason- that gooey caramelized filling, with candied pecans, and a buttery shortbread crust is hard to beat. But to be honest, many pecan pies can be sickeningly sweet, and I’m not a huge fan of the corn syrup filling that is traditionally used. I also understand pies can be a bit of an overwhelming undertaking, and so I love the approach of somewhat more casual pecan pie bars! These in particular are made with a coconut milk and date filling, along with a butter and almond flour based crust. Plus lots of gooey pecans!

These are equally as delicious as their pie-counterpart, but can be eaten with your hands! Served in a bowl topped with a big scoop of ice cream ain’t bad either, just sayin’. My bestie Rachel Mcconn at Rachel Mcconn Wellness (who I’ve baked with before & also loves a good sweet treat) developed this grain, gluten, and refined sugar- free pecan pie bar recipe, and asked me to test out the recipe for her. Okay, fine, twist my arm ;) These turned out super tasty- not to mention made the house smell absolutely fantastic- and I think they’d make a perfect addition to any holiday table. She has offered to share the recipe with my readers- so head on over to her site for the recipe! As always with RMW recipes, these are free of all gluten, grains, and refined sugars, so those with any allergies or restrictions can still indulge freely as well. Hope you enjoy, and happy holidays!

healthy nut & seed granola

Granola makes for a delicious breakfast or snack anytime of day, am I right? I’ve been known to enjoy it dry on its own, in a bowl with almond milk or Greek yogurt & fresh fruit, and even sprinkled on top of chia pudding or açaí bowls! And I have to say, it always hits the spot! Although it’s easy to buy granola pre-made, many store-bought versions are loaded with sugar and other unhealthy and unnecessary ingredients. At our house we tend to go through Costco-size bags of grain-free granola at a pretty rapid pace (it’s so addicting), and as I was finishing one off the other day, I decided to make some myself for a change! 

This recipe is super adaptable, so feel free to swap out other nuts and seeds if you prefer, or use what you have on hand. But do make sure to use plenty of them since they are the star- and super important for that tasty crunch! No one in my household avoids grains, so I did include rolled oats as well, since they make such a good base for granola. If you’d like to keep things gluten free, just make sure your oats are certified GF! My healthy nut & seed granola boasts a pretty impressive nutritional profile thanks to superfoods like chia & flax seeds, fiber-rich oats, and an extra dose of healthy fats from coconut oil. Plus, it’s lightly sweetened with pure maple syrup, which is much lower on the glycemic index than regular sugar and corn syrup, so it won’t spike your blood sugar! I definitely recommend adding pure vanilla extract and ground cinnamon for some added depth of flavor, but feel free to skip these if you prefer. You can also toss in some dried or freeze dried fruit after baking, if that’s your jam, as well. The options are endless! Homemade granola is so easy y’all- I don’t know why I haven’t done this more often, but I definitely will going forward! Not to mention it leaves your house smelling oh so delicious and fragrant! Enjoy!

Healthy Nut & Seed Granola:

healthy nut & seed granola

Preheat the oven to 300 degrees F. Line a half sheet pan or large cookie sheet with parchment paper. In a large bowl, stir together oats, nuts, seeds, cinnamon and salt (keep coconut separate for now). Set aside. In a separate bowl, heat the coconut oil and maple syrup until melted. Stir in vanilla extract. Pour over dry ingredients and mix well until oat mixture is completely coated.

Spread the granola on the baking sheet in an even layer and press down evenly with a spatula. Bake for about 35 minutes, until golden brown. Sprinkle coconut flakes on top, and return to oven for a few more minutes, until just toasted. Granola should be nice and fragrant. Remove from the oven and allow the granola to cool on the baking sheet for 10-15 minutes to set. Feel free to break it into clumps or clusters if you prefer. Transfer to an airtight container or large mason jar.

Useful Tools:

tahini chocolate chip blondies

tahini chocolate chip blondies (gluten free, paleo, refined sugar free)

I’m obsessed with any and all things tahini. I eat it multiple times a day, whether it’s drizzled over roasted veggies and lamb meatballs for dinner or spooned into Medjool dates with chocolate chips for a sweet treat, tahini is the jam. It also makes for a delicious baking ingredient! Its creamy, fatty, smooth texture makes it a wonderful butter, oil, and/or nut butter alternative in many recipes. Plus, tahini and chocolate is such a tasty combo. This recipe uses wholesome, nutrient-dense ingredients, but still tastes oh so rich and decadent. Tahini chocolate chip blondies that are gluten & grain free, paleo, and refined sugar free as well? Sign me up!

Tahini Chocolate Chip Blondies:

Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch square baking pan (double recipe for 13x9 inch pan) with parchment paper and grease with coconut oil or nonstick cooking spray. In a large bowl or base of a stand mixer, whisk together eggs, maple syrup, tahini, and vanilla extract until smooth. In a separate bowl, mix together almond flour, coconut flour, baking soda and salt. Slowly stir dry ingredients into wet ingredients until just incorporated, careful not to over mix (it will be thick!). Fold in the chocolate chips. Add batter to the prepared pan and spread evenly. Bake for about 25-26 minutes until edges are just slightly golden, but center may seem slightly underdone. Check using a cake tester- if it comes out mostly clean, they should be ready. Don’t overbake as grain-free baked goods will continue to set in the pan. Let blondies cool in pan for about five minutes before removing and allowing them to cool completely on a cooling rack. Sprinkle with flakey sea salt and drizzle with tahini, if desired. Cut into bars and enjoy!

*Adapted from Paleo Chocolate Chip Tahini Blondies by Ambitious Kitchen.

sweet laurel bakery cake shop

I had been plotting my visit to the Sweet Laurel Bakery Cake Shop over in the Palisades for quite some time now. I’m a huge fan of Laurel herself (and her cottage is to die for), as well as her delectable baked goods! But as well all know, the pandemic hit, and so I really haven’t been out & about all that much. In the meantime, I’ve been baking up a storm from the cookbook, and boy are there some tasty recipes to be had! Sweet Laurel recipes are all gluten, grain, and refined sugar free, and many are also vegan as well, making them a great choice for anyone with allergies or dietary restrictions. My bestie Rachel McConn (an amazing nutritional therapy practitioner & natural foods chef, by the way) came up from San Diego to hang for a night, and since she has Celiac Disease, the bakery has been on her must-visit list as well. We headed out on a (safe & socially distanced) mission for sweets, and we were not disappointed.

The star of the show was the ice cream sandwich- snickerdoodle cookies with chocolate ice cream. This was so delicious, not to mention all vegan & gluten free! It totally hit the spot on a hot summer day. I can never say no to carrot cake, so had to get a slice of that as well. This one is lightly sweet, and studded with walnuts and raisins. The probiotic cashew cream frosting is super unique and provides such a nice tang! Even my one year old got in on the sampling, and he was definitely a fan. I can’t wait to return to try some of their super food lattes and keto frappes- yum! And lastly, don’t miss Laurel’s new savory cookbook, which is now available for preorder!