what a glorious morning!


As mentioned before in this post, we are not a strict paleo household, but more of a mix between gluten free and paleo. And so, in attempt to not limit the scope of my blog and really give my readers an idea of what goes down over in my kitchen, I’ve decided to add a gluten free recipe page to the blog.  While it’s mostly E enjoying these recipes, they are just too good not to share with the rest of you. And hey! in my opinion making the transition to a gluten free household- for what ever reason- brings you one step closer to the paleo world.

Gluten Free Morning Glory Muffins



  • 1 C gluten free all purpose flour blend (I use this recipe)
  • 1 t. baking soda
  • 1/4 t. sea salt
  • slightly less than 1/2 C sugar
  • 1/3 C coconut, unsweetened
  • 1/4 C coconut oil, melted
  • 3 eggs, beaten
  • 1/4 C chopped nuts (I used almonds)
  • 1 small apple, peeled and shredded
  • 1 C carrots, shredded
  • 1 t. cinnamon, ground
  • 1 t. vanilla


  1. Preheat oven to 305F.
  2. In a large bowl, mixture together all dry ingredients.
  3. Stir in carrots, apples, nuts and coconut.
  4. Add in coconut oil, eggs and vanilla.
  5. Pour batter into greased muffin tin, or silicone muffin cups and bake for 20 minutes.
  6. For me, this recipe yield 8 large muffins.
  7. Enjoy!



just peachy!

Sweet or savory? I definitely prefer a savory dinner, but every now and again it’s nice to mix it up. And Thursday night that’s just what I did. And what I came up with was just peachy keen. No pun intended.

This was a beaut of a dinner. More so for the tongue than the camera. That’s what matters most anyways right?! So you’re probably wondering what the heck is it? It was supposed to be a paleo puffed pancake. And while it is indeed a paleo pancake, it’s definitely lacking the puff departmnet. Physics just didn’t work in my favour here.

But nonetheless it was delish! Filled with fresh peach slices, and sweetened with maple & date syrup. What more could you ask for?!


  • 1/2 batch of my coconut pancakes
  • 1 peach (or other fruit if desired)
  • 1/4 cup of date syrup (blend 20 dates + 1 3/4 water + 1 T. lemon juice; store in the fridge) OR maple syrup
  • pinch of cinnamon


  1. Preheat oven to 350F.
  2. Heat an oven proof pan over medium heat and and add sliced peaches.
  3. Grill peaches for 1-2 minutes. Add in date syrup and cook until thickened.
  4. Once thickened, pour in 1/2 batch of coconut pancake mix and cinnamon. Cook for 1 minute.
  5. Place pan in the oven and bake for 10-12 minutes; until pancake is cooked through.
  6. Remove from pan and garnish as you please. (I sliced up a banana, added more cinnamon and poured extra date and maple syrup!)