Grain Free “Stick to your Ribs” Blueberry Pancakes

Hearty Grain Free Blueberry Pancakes

Hearty Grain Free Blueberry Pancakes

I needed to fix a “stick to your ribs” kind of breakfast last weekend, the type of breakfast that makes you forget about eating lunch…these pancakes certainly exceeded my expectations.  While not the prettiest pancakes I’ve ever made, (nor the best photograph ever taken for this blog), the combination of coconut flour, ground chia, blueberry fiber and unflavored gelatin made these flavorful pancakes a nutrient dense powerhouse that fueled us through hours of yard work on a hot and muggy day.  These pancakes were loaded with fiber, antioxidants, amino acids, and Proanthocyanidins.  While blueberries are a good source of Vitamin K, Vitamin C, Manganese, Copper and Fiber, several studies have found that the proanthocyanidins in blueberries can help prevent sun damage.  Served with pastured eggs this breakfast kept us going for hours.


4 Pastured Eggs (at room temperature)
1 Cup of Coconut Milk (Raw Milk, Nut Milk, or Rice Milk can also be used)
2 – 3 Tablespoons of Raw Honey (melted if solid) or Maple Syrup
½ Cup of Coconut Flour (sifted)
1 teaspoon Organic Ground Ginger
1 teaspoon Organic Ground Cinnamon (optional)
1 Tablespoon Vanilla Extract
2 teaspoons Ground Organic Chia Seeds
1 1/2 teaspoons Unflavored Gelatin (I used Great Lakes)
1 Tablespoon Organic Blueberry Fiber (Optional)
½ teaspoon of Celtic Sea Salt
1 teaspoon of Baking Soda
2 teaspoons Baking Powder
1 Cup Fresh Organic Blueberries (washed, dried and stems removed)


Beat the eggs in a medium sized bowl with a hand mixer until they are foamy.

Add the honey and the milk to the eggs and beat to combine.

Combine all the dry ingredients in a small bowl.

Pour the dry ingredients into the egg, milk, honey mixture.

Using the hand mixer beat on a low speed until the batter is well combined (no visible lumps).

Gently fold the fresh blueberries into the batter using a spoon or spatula.

Preheat a skillet over medium heat with oil (I use a combination of pastured butter and coconut oil)

Pour batter onto hot skillet. (I pour my batter using a measuring cup, smoothing the batter if necessary with the bottom of the cup).

Keep the pancakes small, this will make them easier to turn over.

Cook the pancake for approximately 1 to 2 minutes, then flip and cook for another minute or two.

Breakfast, Recipes

Grain Free Springtime Pasta Dinner

Cappellos Fettuccine Dinner


Yesterday was the first 75 degree day,  filled with sunshine and blue skies on the mountain, it was glorious!  It was also a frenzied day as I rushed to get things done before my trip.  A simple dinner with little prep time was in order, I reached for a box of Cappello’s Gluten and Grain Free Fettuccine.

I tossed the cooked fettuccine (cook time 1 minute) with a bit of olive oil, hemp hearts, cooked baby organic green peas, freshly chopped organic mint, a dash of sea salt and a few grinds of fresh ground pepper….Dinner Done!  If you’re thinking that this dinner lacks protein I assure you it had plenty.  Cappello’s Fettuccine contains 6 grams of protein per serving, the peas contained 8 grams, and of course the beautiful organic Hemp Hearts, 15 grams per 1/4 cup.  29 grams of protein, a nutrient dense meal that didn’t take hours to prepare.

Health, Main Courses, Recipes

Grain Free “Rice Krispies” Treats

Grain Free Rice Krispy Treats

Grain Free Rice Krispie Treats

The D-Man and I were at the grocery store the other day and he picked up a box of Rice Krispie Treats.  He looked at the ingredients and said “Mom, did you eat these when you were a kid”?   I grew up with Snap, Crackle, and Pop, and I told my son that Rice Krispie Treats were always a favorite when I was a child.    The D-Man asked if we could make a healthier version that was free of grains and I said we could certainly try.  NOTE:  For my Gluten Free Friends who still eat Rice Krispies:  I have heard (but not confirmed with Kellogg’s) that they will be discontinuing their Gluten Free Rice Krispies in the coming months.

It’s been many years since I’d had Rice Krispie Treats, so I told my son to find the recipe on the Kellogg’s Website.   This is what he found:

3 tablespoons butter
1 package (10 ounces) Jet-Puffed Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows
6 cups Kellogg’s® Rice Krispies® cereal

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

We decided to make a smaller batch, opting to use an 8×8 Pyrex Square dish.  This is our version of a crispy treat:


1 Cup Organic Hemp Hearts (I use Manitoba Harvest Organic Hemp Hearts)
1/4 Cup Organic Chia Seeds
1/4 Cup Organic Flax Seeds
1 1/2 Cups “Crispy Nuts” and Seeds (Chopped)
We used a combination of pecans, pistachios, pumpkin, sesame, and sunflower.
5 Ounces Organic Gluten Free Marshmallows or Homemade Marshmallows
5 Tablespoons Pastured Butter (plus extra for greasing the baking dish)


Butter an 8×8 Pyrex Baking Dish.
Melt the butter in a large saucepan over low heat.
Add the Marshmallows and stir constantly until the marshmallows have melted.
Remove marshmallow mixture from heat.
Stir in the hemp hearts, chia, flax, nuts and seed mixture.
Scoop into the prepared Pyrex dish and press down to evenly spread the mixture into the pan.
Cut into small squares and serve.

Recipes, Sweets and Treats