Healthy Recipe: Gluten-Free Meyer Lemon French Toast

Looking for a brunch dish that’s both decadent and paleo-friendly? This gluten-free Meyer lemon French toast from Danielle Walker fits the bill! Its lemon and spices take the flavor up a notch from the French toast you loved as a kid, and you can finish it off with whipped cream and fresh berries for extra sweetness and a beautiful presentation.

Ingredients

3 large eggs

1/4 c. unsweetened almond milk

1/4 c. full-fat coconut milk

zest of 1 Meyer lemon

3 T. lemon juice

1 1/2 t. pure vanilla extract

1/8 t. ground cardamom

1/4 c. coconut sugar

1 loaf of gluten-free bread

Get the full recipe from Danielle Walker.

For another breakfast idea, try this recipe for Paleo Banana Pancakes.

Healthy Recipe: Spicy Paleo Breakfast Hash

image courtesy of A Saucy Kitchen

Whether you’re doing Whole 30 or you’ve found yourself in a breakfast rut, we have just the recipe to spice things up! Mix up your morning menu with this colorful, flavorful breakfast hash from A Saucy Kitchen.

It’s egg-free, chock full of colorful veggies and flavorful spices, and far from boring. Ingredients include sweet potatoes, kale, jalapeño, onion, cilantro and cumin.

It’s also a very forgiving recipe, so your measurements don’t have to be precise. Use the healthy foods you have on hand to spice up your breakfast table for a tasty morning meal. Click over to A Saucy Kitchen for the full recipe.

For another healthy breakfast dish, try Dr. Becky’s Gluten-Free Apple Cider Donuts.

Healthy Recipe: Gluten-Free Apple Cider Donuts

Are you as ready for fall flavors as we are? We love these gluten-free apple cider donuts! These warm spiced donuts - Dr. Becky’s own recipe! - are a delicious way to start off any cool fall day.

Gluten-Free Apple Cider Donuts

Ingredients

• 2 cups of apple cider

• ½ cup of sugar (I used coconut sugar, but regular sugar is fine)

• ¼ cup butter, softened

• 2 large eggs

• ½ cup “buttermilk” (alternative milk, I’ve used unsweetened almond milk and oat milk with 1 TSP of apple cider vinegar, let sit for a minute or two) 

• 2 teaspoons pure vanilla extract

• 1.5 cups 1:1 GF Baking Flour 

• 1/2 cup almond flour 

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon ground nutmeg

• ¼ teaspoon cloves

Instructions

1. Put cider in saucepan and bring to simmer. Reduce Heat and let it reduce to ½ cup. Set aside to cool. (This takes the longest) 

2. Preheat the oven to 400 degrees 

3. Cream butter and sugar together in a large bowl. Beat in the eggs, buttermilk, vanilla and reduced cider until combined.

4. Add the flour blend, almond flour, baking powder, baking soda, cinnamon, salt, nutmeg and cloves and beat until smooth.

5. Pour the mixture into a large zip-lock bag and snip about ½ inch off one corner. Carefully pipe mixture into silicon doughnut pan, filling each well about ½ full. Do NOT overfill the doughnut wells

6. Bake the doughnuts until they spring back when gently touched, about 8-10 minutes for large donuts

Optional Topping

• ¼ cup melted butter

• ½ cup coconut sugar & 1 teaspoon cinnamon, whisked together in a bowl

Dip or brush the doughnuts with the melted butter just as soon as they are cool enough to handle and gently toss with the cinnamon/sugar mixture.

For more fall flavors, check out these recipes for Apple Crisp Stuffed Apples and Pumpkin Spice Latte.

Healthy Recipe: Apple Crisp Stuffed Apples

Just in time for cooler weather, we’ve found a tasty recipe for a treat that can be served for breakfast, a healthy after-school snack, or even dessert! Baking the apples bring out their natural sweetness, so these apple crisp stuffed apples don’t even require any added sugar. They’re the perfect addition to your favorite fall table.

Coring the apples does take a little time, but that’s the hardest part of this recipe, and it’s worth the trouble! If you make these often, it may be worth investing in an apple corer to get these ready for your table even more quickly.

Ingredients

• 5 apples, washed

• 1/8 tsp ground cinnamon

• 1/2 tsp lemon juice

• 1/4 c. rolled oats

• 1/4 c. chopped walnuts

• 2 T pumpkin seeds

• 2 T coconut flakes

• 1 T coconut oil

• 1/4 tsp ground cinnamon

• dash or two nutmeg

• 1/4 tsp vanilla

• small pinch sea salt

• yogurt, ice cream, heavy cream, etc. for topping

Directions

1. Prepare your apples: cut about 1/2 inch off the tops, and core them without cutting through the bottom. Use a paring knife to cut a nice big circle out of the middle, leaving about 1/4-1/2 inch on the edges. Scoop out the core and contents with a spoon.

2. You will have some good apple here so don’t throw it all away! Cut around the core, saving the good bits of apple and adding to a bowl, and discard the seeds and core bits. Repeat with all the apples. You should have enough good apple chunks to refill the apples.

3. Take your bowl of good apple bits and combine with 1/8 tsp ground cinnamon and 1/2 tsp lemon juice. Mix.

4. Fill your cored apples with the spiced apple mixture.

5. Preheat the oven to 350°.

6. Prep your crisp topping by mixing together oats, walnuts, pumpkin seeds, coconut flakes, coconut oil, the rest of the cinnamon (1/4 tsp), nutmeg, vanilla, and sea salt. Make sure the oil is well incorporated and everything is mixed nicely.

7. Top your apples with the crisp mixture evenly distributing between all of them, packing down the contents.

8. Place apples in a glass baking dish. Add 1/2 cup water to the bottom (this will keep the apples moist so they don’t dry out).

9. Bake at 350° for 45 minutes to 1 hour, or until the apples are soft and the crisp is golden brown.

10. Enjoy topped with yogurt, cream, whipped cream, or ice cream and a light sprinkle of cinnamon.

View the full recipe in Pathways to Wellness.

If you love fall weather and fall foods, you may also enjoy this healthy recipe for pumpkin spice lattes.

Paleo Banana Pancakes

“Alexa, what can I make with bananas, eggs, and baking soda?”

Have you reached the point in your COVID-19 grocery stash that you’re trying out new recipes, just to use up the random ingredients in the pantry? Us, too. So image how happy we were to find a healthy, gluten-free, Paleo recipe for pancakes that only requires three ingredients!

If you get bored with the basic recipe, spice it up with coconut flakes, nuts, seeds, vanilla, chocolate chips, a dash of sea salt, cardamom, or cinnamon. You could also skip the maple syrup and top them with ghee, berries or yogurt.

3-Ingredient Pancakes

Ingredients

• 1 ripe banana

• 1 egg

• 1/8 tsp baking soda

Optional ingredients (first three are recommended):

• dash sea salt

• 1/2 tsp vanilla extract

• couple dashes of cardamom, cinnamon, or ginger

• dark chocolate chips

• nuts, seeds, berries, and/or coconut flakes

Instructions

1. Mash your banana in a bowl.

2. Add egg, baking soda, and any other optional ingredients and mix well.

3. Heat a cast iron over medium-heat and coat with coconut oil.

4. Pour in about half your batter (or however much makes your desired size pancake).

5. Allow to cook for a few minutes over medium-low heat or until it is fairly solid and the bottom starts to brown nicely.

6. Take a spatula and try to flip it quickly and efficiently. Once it flips and starts to cook it will solidify more. You can push the edges back in if it starts “running” out.

7. Cook other side for a few more minutes (adding more coconut oil if you need to) and remove from heat.

8. Repeat steps until you have used all your batter.

Yield: 2 pancakes

Source: Pathways to Wellness

If your kids are snacking constantly, try out this recipe for Super Fudgy Chocolate Quinoa Muffins. They’re great for breakfast, too!

Healthy Recipe: Super Fudgy Chocolate Quinoa Muffins

Looking for a healthy treat that’s perfect in school lunches, for afternoon snacks, or for breakfast on the go? These rich, fudgy chocolate quinoa muffins are just the thing for your busy family! They’re filled with healthy ingredients, so you can feel good about serving them. Plus, they freeze well, so whip up a double batch and have plenty of extras this spring.

Super Fudgy Chocolate Quinoa Muffins

Ingredients

• 1 very ripe banana

• 10 soft dates

• 2 fresh large eggs

• 1/2 C cooked quinoa

• 2 T coconut oil

• 2 T raw cacao powder ( unsweetened) 

• 1 t grounded cinnamon 

• 6 chopped pecans

• 1/8 t salt & pinch more

• 1/4 t vanilla extract or powder

• 1 t apple cider + 1/2 t baking soda

Directions

1. Preheat your oven to 375F and grease your muffin tin or line it with muffin liners

2. Blend 10 soft dates + 2 eggs + 1/2 c cooked quinoa + coconut oil until smooth

3. Add the cinnamon, cacao, vanilla, salt and blend to mix

4. Pour in a bowl and add the chopped pecans, then baking soda and apple cider vinegar on top to bubble

5. Mix well and scoop into the greased muffin tin

6. Bake for 22-25 min at 375 F. Use a toothpick to check for doneness.

Love chocolate? Then also try these delicious gluten-free brownies.

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Recipe courtesy of Maite Bou, a Holistic Nutritionist, mama of two, lover of 🥑 and founder of maitebou.com. Her passion is sharing and educating our community with fun, healthy, easy and delicious recipes, videos, and her upcoming nutrition/ cooking workshops! Maite hopes to inspire you to make your own health informed choices and live a happier, healthier and overall meaningful life!

Healthy Recipe: Paleo Breakfast Casserole

Image used with permission from Paleo Running Mama

We love sharing healthy recipes to support your family’s wellness goals. This month, we’ve found a delicious breakfast casserole recipe that’s great for brunch or making ahead of a busy week. It’s a savory dish loaded with eggs, sweet potatoes, caramelized onions and roasted brussels sprouts, then topped with crispy bacon.

Not only is it a delicious option for busy families, but it’s Paleo and Whole30 friendly!

INGREDIENTS:

• 12 slices nitrate-free bacon (sugar-free for Whole30)

• 2 large sweet potatoes, peeled and sliced into 1/4" rounds

• 1 tbsp melted ghee, coconut oil, or olive oil + sea salt for roasting the sweet potatoes

• 3 cups brussels sprouts, quartered or chopped, plus about 1 tbsp ghee, coconut oil, or olive oil, plus a pinch of sea salt for roasting

• 1 large onion, thinly sliced

• 12 eggs

• 1/3 cup full fat coconut milk

• 1/2 tsp salt, or more to taste

• 1/4 cup nutritional yeast, or Parmesan if you include dairy in your diet

• 1/2 tsp garlic powder

• Black pepper to taste

INSTRUCTIONS:

1. Preheat your oven to 425 F. Grease a 9x13" dish with coconut oil, and line a large baking sheet with parchment paper.

2. Cut the bacon into 1" pieces and cook in a large heavy skillet, over medium/high heat, stirring occasionally for even browning, until crisp. Remove and drain on paper towels. Set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize your onions.

3. Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your olive oil, ghee or coconut oil and sea salt to taste, and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.

4. Now do the same with your brussels sprouts, arranging them on the parchment-lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. Roast the sweet potatoes for about 30 minutes until soft, and roast the brussels sprouts for about 20.

5. Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat (alternatively, you can use ghee or coconut oil).

6. Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Your goal is to cook the onions long and slow (about 25 minutes) to bring out the most flavor! Once they're deeply caramelized and very soft, remove from heat.

7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast (or Parmesan), salt, pepper, and garlic powder.

8. Now it's time to assemble the casserole! Lower your oven heat to 400 F, then layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.

9. Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm.

Leftovers can be covered and stored in the refrigerator for up to 5 days.

Get the printable version here, or visit Paleo Running Mama online for the Paleo Breakfast Casserole recipe and notes.

If you’re following a Paleo diet, you might also enjoy this recipe for Crockpot Paleo Minestrone Soup. It’s another healthy meal that’s perfect for busy families on the go.