Stuffed bell peppers with an egg on top

These bell peppers make a nice light dinner on their own or can be served with pasta or risotto. They are also the perfect way to use an abundance of herbs if you have a garden!

Ingredients:

1lb grassfed ground beef

1/2 cup chopped herbs (oregano, parseley and basil work well)

Sea salt, to taste

Cracked pepper, to taste

One egg for the meat mixture

1/4 cup Parmesan cheese

1/2 cup goat cheese

1/2 can tomato sauce

An egg to top each pepper

Four large bell peppers

Directions:

Slice the bell peppers open lengthwise, remove stem and seeds. Place side by side on a parchment-lined pan, like this one. Mix one egg, herbs, spices, Parmesan and beef in a bowl thoroughly. I usually mix with my hands. Separate the mixture into 8 equal portions and smoosh into the halved bell peppers.

Top each one with a couple of tablespoons of the sauce, then sprinkle a bit of goat cheese on each one. Bake at 350 for about 25 minutes. Take the pan out of the oven and create a little divot in each. Gently crack an egg on top. Add a bit more salt ans bake another ten minutes.

Hidden veggie brownies—a gluten-free dessert recipe

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix). You can do this by hand or in a stand mixer like this one.

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Gluten-free Spring Blueberry Pie

When my three-year-old son Gus asked me: “Mom, you make me a blueberry pie?” Of course I immediately ordered the ingredients. This one was made with frozen wild blueberries and definitely had a fresh texture. You can use any gluten free pie crust for this! This one is my go to. And my favorite gluten free flour (King Arthur) can be purchased here: https://amzn.to/3c8lneK.

Ingredients:

  • Three cups frozen organic wild blueberries
  • Three tablespoons corn starch or arrowroot powder
  • 1/2 cup to 3/4 cup honey, to taste
  • 1 tsp cinnamon (or more to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • A dash of sea salt
  • 1 apple, peeled and grated (I used honey crisp)
  • Five teaspoons butter
  • 1 egg (for an egg wash before baking)

After rolling out one half of the crust and lining a pie pan with it, mix all of the filling ingredients except the butter. The apple helps it hold together, but you won’t taste it or see it in the final product. Pour the filling into the prepared crust. Drop the teaspoons of butter into the filling, evenly spaced.

Add your top crust. I did mine in a lattice style (Here’s a tutorial!). Brush the beaten egg over the top of the crust with a pastry brush. Bake at 400 degrees for 20-30 minutes, or until it’s golden brown. Let cool completely.

This pie has a very fresh texture! If you like more of a jelly-like filling, you can cook the ingredients in a saucepan for ten minutes before filling the pie. For a beautiful pan, click here.

*This post contains affiliate links.

Decadent Cadbury Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 baking pan lined with parchment and sprayed with coconut oil spray. For a thicker brownie, try a 9×9 pan like this one. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Oat flour pancakes, a gluten-free breakfast idea

Pancakes are a holiday staple around our house, but they always make me feel a bit sluggish—even gluten free ones. I discovered that oat flour doesn’t have that effect on us and this recipe is a little bit indulgent with the almond extract and salted butter.

Ingredients:

  • 1.5 cups oat flour
  • 4 tablespoons sugar (or coconut sugar)
  • 1/4 tsp. Sea salt
  • 1 tablespoon baking powder
  • 1.5 teaspoons cinnamon
  • 2 eggs
  • 2 tablespoons avocado oil
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Salted butter (for the griddle)
  • Pure maple syrup (for serving)

Directions. Combine all of the dry ingredients thoroughly in a batter bowl. Add the wet ingredients and mix. Batter will be slightly lumpy. Pour four-inch circles of batter onto a hot griddle or pan, flip when batter becomes bubbly. These will cook just a minute or two, depending on your pan. I used a cast iron griddle and biscuit forms to make these perfectly round, but any pan will do.

Perfect Carrot Cake with Chocolate Chips: A Gluten-Free Dessert With Low Sugar

It’s almost spring, and to me, that means carrot cake. My six-year-old told me that carrot cake is her “favorite way to eat carrots,” which, is totally valid. I wanted it to be a little healthier than your typical cake, but I didn’t want to pretend I enjoyed a brick made of almonds and dates either. So this recipe was me compromising between something more like a bran muffin and an actual cake. However, it doesn’t taste like compromise. This cake is moist and somehow fluffy at the same time, was easy to make and is downright decadent. My husband, who is typically not a carrot cake fan, loved it (he said it’s the best carrot cake he’s ever eaten). It’s gluten free and can be used with any cream cheese frosting recipe, like this one.

Wet ingredients:

  • 4 medium to large large carrots, shredded finely in a food processor
  • 1/4 cup whole milk
  • 2 eggs
  • 2 Tbsp warm water
  • 2 tsp. vanilla extract
  • 1/2 stick grass fed butter, melted

Dry ingredients:

  • 1 cup oat flour
  • 1/2 c gluten-free flour mix, cup for cup with xantham gum. I used this kind.
  • 1.5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp cinnamon
  • 1/2 cup sugar
  • generous dash of salt
  • 1 cup mini chocolate chips

Directions:

Mix all dry ingredients except chocolate chips thoroughly in a large bowl. Mix all wet ingredients in another bowl with a whisk. Fold the dry ingredients into the wet ingredients a large spoonful at a time and mix by hand until combined. Add the carrots and chocolate chips and combine thoroughly. Spread the batter evenly into a greased 10-inch springform pan and bake at 350 degrees for about 22 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Gluten-free Blueberry Pie

Last week my three-year-old son Gus asked me: “Mom, you make me a blueberry pie?” Of course I immediately ordered the ingredients. This one was made with frozen wild blueberries and definitely had a fresh texture. You can use any gluten free pie crust doe this! This one is my go to. And my favorite gluten free flour (King Arthur) can be purchased here: https://amzn.to/3c8lneK.

Ingredients:

  • Three cups frozen organic wild blueberries
  • Three tablespoons corn starch or arrowroot powder
  • 1/2 cup to 3/4 cup honey, to taste
  • 1 tsp cinnamon (or more to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • A dash of sea salt
  • 1 apple, peeled and grated (I used honey crisp)
  • Five teaspoons butter
  • 1 egg (for an egg wash before baking)

After rolling out one half of the crust and lining a pie pan with it, mix all of the filling ingredients except the butter. The apple helps it hold together, but you won’t taste it or see it in the final product. Pour the filling into the prepared crust. Drop the teaspoons of butter into the filling, evenly spaced.

Add your top crust. I did mine in a lattice style (Here’s a tutorial!). Brush the beaten egg over the top of the crust with a pastry brush. Bake at 400 degrees for 20-30 minutes, or until it’s golden brown. Let cool completely.

This pie has a very fresh texture! If you like more of a jelly-like filling, you can cook the ingredients in a saucepan for ten minutes before filling the pie.

*This post contains affiliate links.

Chocolate Dessert Shakes With Protein for Kids

This one is a kid favorite. And a hot tip, the leftovers can be combined with some baileys for Mom for after they go to bed.

Recipe:

Two tablespoons good cocoa powder. This kind is my favorite.

A half scoop of grass fed whey. We use this kind.

3 cups ice

One cup of coconut milk (the kind in the carton, not a can)

About a tablespoon of raw local honey.

Blend! This makes three 8 oz servings or four 6 oz servings. I also added a couple of marshmallows for my kiddos.

Gluten free pancakes made with oat flour (the perfect weekend breakfast)

Pancakes are a holiday staple around our house, but they always make me feel a bit sluggish—even gluten free ones. I discovered that oat flour doesn’t have that effect on us and this recipe is a little bit indulgent with the almond extract and salted butter.

Ingredients:

  • 1.5 cups oat flour
  • 4 tablespoons sugar (or coconut sugar)
  • 1/4 tsp. Sea salt
  • 1 tablespoon baking powder
  • 1.5 teaspoons cinnamon
  • 2 eggs
  • 2 tablespoons avocado oil
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Salted butter (for the griddle)
  • Pure maple syrup (for serving)

Directions. Combine all of the dry ingredients thoroughly in a batter bowl. Add the wet ingredients and mix. Batter will be slightly lumpy. Pour four-inch circles of batter onto a hot griddle or pan, flip when batter becomes bubbly. These will cook just a minute or two, depending on your pan. I used a cast iron griddle and biscuit forms to make these perfectly round, but any pan will do.