Posts tagged Gluten Free
Banana Blender Mini-Muffins

After we transitioned to a gluten-free and dairy-free house, I found that we were slinking back to lots of processed foods to make life easy and when it comes to g-free items, there's unfortunately a lot of sugar involved.

Frozen waffles are our go-to, and often still are, but I'm trying to mix in a good bit of other easy and quick morning bakes to balance things out, give some variety and keep things interesting (and portable!).


These muffins started purely as an experiment on a morning when I started one recipe and realized I was lacking eggs and then decided I didn't really want to make a breakfast cookie, rather a pan of mini-muffins.  This recipe comes together quick in a blender or for me - our NutriBullet.  The portion fills 24-count mini muffins and requires no liners if you hit it with a quick baking spray.  12-15 minutes in the oven and these beauties come out ready to supply breakfast for a day or two to a pack of hungry preschoolers.  

I love the flexibility the mix-ins provide.  1/4-1/2 cup of whatever you'd like to add helps liven it up.  We did chocolate chips and golden raisins, but dried cranberries or other fruit, and walnuts would all be yummy additions.  I also love that this uses up two over-ripe bananas and isn't an hour-long involved, banana loaf.  Easy peasy, rocks the protein of oats and the fiber, omega-3 fats of the flax seed.  Whip em up and let me know how it goes!  You may find they're a school morning favorite.   


Banana Blender Mini-Muffins Paleo

Banana Blender Mini-Muffins - Paleo, Refined Sugar Free, Gluten Free, Dairy Free, Egg Free Amazingness

Makes: 12 Cups

Prep time: 5 mins

Cook time: 12-15 mins


  • 1/3 C nut butter
  • 2 very ripe bananas
  • 1/2 C ground flax meal
  • 4 T water
  • 1 tsp pure vanilla extract
  • 1/4 C coconut flour
  • 1/4 C gluten-free oats
  • 1/4 t sea salt
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1/4 C honey
  • 1/3 c mix ins (chocolate chips, walnuts, golden raisins, dried fruit)


  1. Preheat oven to 350 F and spray a mini-muffin tray with baking spray. I prefer coconut oil, here.
  2. Combine all ingredients except the mix-ins. You will need to scrape down the sides a time or two to make sure everything gets combined. If you didn’t have coconut flour, adding flake coconut first and giving it a good blend will get you a flour version that works great.
  3. Let batter sit for a few minutes while the coconut flour absorbs the liquid.
  4. Once the batter has set, stir in your mix-ins. Do not pulse, fold them in.
  5. Fill the mini-muffins spaces 3/4 full, distributing all batter amongst the 24 mini-muffins.
  6. Bake 12-15 minutes, until lightly golden. Let cool on cooling rack 5 minutes. Flip pan and enjoy muffins!
Paleo Strawberry Donuts and a Birthday

My sweet Truman just celebrated his fourth birthday.  It was such a sweet week of celebrating and seeing his little heart growing up into a kiddo.  Love him.  

We're not usually week-long birthday celebrators, but his preschool does a little snack celebration and it fell a few days before, so we got a little wild and stretched it out.  Truman asked to bring strawberry donuts, out of the blue, for his birthday snack.  We haven't had any of these sort of things from home since we went gluten and dairy-free well over a year ago, so I took to the internet, reading recipes to make this hybrid.  

I love the cakey and chewy texture, the bright fruity bursts and the little tang from the vinegar and baking soda that helps them rise.  You can easily use two salad bowls as the batter is for 6 donuts at a time and the recipe comes together so quickly.  We've made these the last few Saturday mornings before the boys were even down from bed.  

You could easily sub the strawberries out for similar fruit - blueberries, pineapple (with a pinch of coconut!), raspberries...would all work well. We enjoy these without frosting, but a simple powdered sugar/water glaze, marsh-mellow fluff, coconut whip, coconut butter or quick canned (don't tell my mom!) frosting would all do the trick.

Hope you enjoy making and eating them as much as Calvin enjoyed getting to attend Truman's preschool snack party with the big kids.  So sweet this brother stuff.  Happy baking!


Paleo Strawberry Donuts

Strawberry Cake Donuts - Refined Sugar Free, Gluten Free, Dairy Free, Egg Free Amazingnerss

Makes: 6 donuts

Prep time: 10 mins

Cook time: 10-12 mins


  • 1/4 C coconut or almond milk
  • 1 t apple cider vinegar
  • 1/4 t vanilla extract
  • 1/4 c pure maple syrup or honey
  • 3 1/2 T coconut, olive or avocado oil
  • 1 C G-free all-purpose flour (I like Bob’s Red Mill and Trader Joes)
  • 1 t baking powder
  • 1/4 t salt
  • 1/2 c finely chopped strawberries



  1. Combine wet ingredients, first 5. Set aside.
  2. Grease donut pan or mini muffin pan, preheat oven to 350 F.
  3. Stir together remaining ingredients except for strawberries.
  4. Pour wet mix into dry mix and stir until just combined. Don’t overmix.
  5. Fold in strawberries.
  6. Scoop batter into prepared donut pan. It will be thick, distribute evenly.
  7. Bake 10-12 minutes, until lightly golden. Let cool on cooling rack 5-10 minutes. Flip pan and enjoy donuts!

Lemon Chicken Turmeric Ginger Soup

It's been a tricky, wintry month here in the bluegrass and I feel like it's left a lot of friends with stuffy noses, allergies and colds.  If that's you, this is my go-to soup to help patch me up, get a lot of nutrition into my body with a side of anti-inflammatory boost.  


I whipped this up one snowy day and dropped a quart by a friends' house and she recently asked for the recipe, so I decided to make it again and write it down.  Ya know, so I can stop texting awkward recipes and maybe one day far from here, my kiddos will be able to remake the inventions of mine that they've loved.

It's so great because it comes together quick, can be varied and is full of veggies.  Bonus?  It's full of immunity boosters and cold killers like bone broth, garlic, turmeric, ginger and lemon.  Win, win, win, win, win....

I get started with a few stalks of celery, a few carrots and one onion.  Saute those veggies up in 1T of coconut oil until they start to soften.  Next, you'll add in your fresh ginger and garlic.  Sprinkle that salt and pepper over the top with their friend, turmeric and let the spices bloom a bit.  I use this time as a way to thaw my frozen jars of bone broth around the edges of the pot...because if you think I remembered to thaw them before I started, you're believing in that superlady MYTH.  


So - fresh ginger, you may say?  It's not a regular thing for most folks and it's often purchased powdered and in a spice jar for others.  Now, I love that variety, but grabbing an awkard nub at the grocery and going at that cold with the fresh stuff - ginger AND garlic is where it's at.  

But what to do with that awkward nub?  I peel a bit of it with my knife or a veggie peeler.  The skin is fiberous and yuck - discard.  Next up I grab a microplane or box grater and grate away.  The fresh garlic cloves, you'll just peel and chop up as tiny as ya can.  This little gadget has been my fave garlic chopper for quite a few years now - no stinky hands and it does the job quick.  Bonus: even T can chop the stuff once I get it inside and I'm all about a kitchen helper.  


Back to the soup.  Once those herbs have bloomed and are smelling up your kitchen real nice, stir them around so the turmeric changes everything to bright yellow and then pour in your bone broth.  Bring things to a simmer for 5 or minutes.

In the meantime chop up your chicken.  Whatever works - leftover from dinner last night, part of a rotisserie chicken (my go-to and then you pop the bones into a freezer bag to ake more bone broth when you've got the time!) or cook up some quick pieces in your insta pot or whatever the kids do these days.  Rough chop it and drop it in the soup.  I'd add a little salt at this point as well to keep that flavor building. 

Keep things simmering while you dice up some zucchini.  Did ya know zucchini give your adrenals a boost, which helps support your stressed out little body while it tries to fight colds and allergies?  Yep.  Good stuff.  Drop that in the soup and simmer another 5 mins.  

Right before you serve her up, add the juice of one lemon, a cup or two of coconut milk (to your creaminess liking) and some parsley.  I love serving this with a bit (or a lot...I'm a wee addicted) of cilantro on top and some almond flour crackers on the side. 

I store what's left in pint sized mason jars - it's a perfect portion and if we don't eat them in the next day or so I can easily pop in the freezer and pull it out when someone needs a boost or when I'm hungry for a cup of cozy.  

That's all folks.  So easy and super quick.  You can use all sorts of chicken or that leftover rotisserie chicken you popped in the freezer a couple of weeks ago.  It comes together quickly, is forgiving and super healing.  Go love your bod and give it a boost.  Enjoy!  


Lemon Chicken Turmeric Ginger Soup

by Elizabeth Sharrett,

Knock back a cold or enjoy a cozy cup of soup with this comforting Lemon Chicken Turmeric Ginger Soup. Paleo, dairy-free, gluten-free, whole 30 & anti-inflammatory.


  • 1T coconut oil
  • 1, diced onion
  • 3-4 stalks, chopped celery
  • 3-4, chopped carrot
  • 1t salt
  • 1T turmeric
  • 1-2T grated ginger
  • 1-3 cloves, minced garlic
  • 1/2t pepper
  • 8 cups bone broth or chicken stock
  • 2 cups cooked chicken
  • 1-2, diced zuchinni
  • 1-2 cups coconut milk
  • juice of 1 lemon
  • 1-2T parsley
  • optional garnish cilantro


Melt coconut oil in your favorite stock or soup pan. Add celery, carrots and onion. Cook until soft.Add salt, pepper, turmeric, garlic, & ginger. Combine to coat veggies. Add bone broth or chicken stock and bring to a simmer. Simmer 5 mins. Add zuchinni and salt and pepper to taste. Simmer 5 minutes. Add coconut milk, lemon juice and parsley. Stir to combine.You're ready to simmer for a bit or serve up soup garnished with a bit of cilantro, if you wish! Enjoy!

Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Yield: 8 servings