I made a Youtube video going into all the deets – watch it here (& I will also embed it below)! I am new (and oh so late) to the smoothie game but I really love this one and have noticed a huge change in my hunger levels and skin since incorporating these into my daily diet, especially because I have been exercising more!!
There is nothing like a Sunday morning and homemade biscuits. This is my first official batch but I have to say, they hit the spot. Not as good as my dear friend, Alisha, makes them but it was my first shot and I am happy!!
2cupsnuts and/or seeds of your choiceI do 1/2 cup nuts + 1.5 cups of seeds
1/4cupunsweetened coconut flakes
3 tbspflax seedsground
1/4tspsea saltmore or less depending on if your nuts/seeds were salted
3tbsp maple syrupor 2 tbsp maple syrup + 4 scoops of stevia
2tbspcoconut oilor olive oil
Preheat oven to 330.
Mix nuts/seeds, coconut flakes, chia seeds, ground flax seeds, cinnamon and sea salt in a bowl.
In a small microwavable dish, combine maple syrup and coconut oil. Nuke for 30 seconds. Pour over the nut/seed mixture and stir well to combine.
Spread the mixture evenly on a baking sheet and bake for about 25 minutes. Check after 20 minutes, cook until golden brown. Watch carefully at the end of the cooking, this will brown quickly.
Remove from the oven when golden brown and rest until it has completely cooled. Store in a mason jar or air-tight container.
Feel free to add in dried fruit towards the end of the cook time (after about 20 minutes of baking).
Freeze half the batch so you don’t eat it all at once like I did!
There is no wrong way to make grain-free granola. Add in dried fruits, mix and match your nuts and seeds. Try honey instead of maple syrup. Get creative. You can eat it in a million ways. I love it as a dessert over yogurt or chia seed pudding. For breakfast, I slice a banana and add almond milk.
Most of us with food allergies also deal with digestive issues. Let me say, without really saying in detail, that this chia seed pudding beats any powder or tea meant to help you digest your food. I have been eating one serving a day for the last month and I swear to you, my digestive system has never been better. Who knew!? Chia seed pudding is now a must in my house. And it is beyond easy.
Make a single serving or a big batch for the week. The flavor options are limitless. I bought a two-pound bag on Amazon for about $11 bucks and it was well worth it.
#AllergicToEverying Chia Seed Pudding with Almond Milk
It is berry season! I lived in Maine for three years when I was a little girl. I remember picking blueberries right off the bush and plopping them straight into my mouth. I love that sweet and tart explosion when the berries are just right.
One Morning in Maine by Robert McCloskey was one of my all-time favorite childhood books. Not only does Sally lose her tooth but she too picked blueberries. I adored the illustrations.
Fresh berries also make me think of the beach. Stopping at the farmer’s markets in Rhode Island with my mom, where she would load up on fresh fruits and veggies. When I got to pick something out, I’d head straight for the honey sticks. Those little tubes were so delish.
There is just something about berries that make me feel home.
These Summer Berry Muffins are Top 8 Free. No wheat, peanuts, eggs, dairy, soy, or nuts. Whenever I make a batch I keep about four on the counter and I throw the rest in the freezer for on the go breakfasts and snacks. They don’t take much effort and you probably have everything you need right in your pantry – except perhaps the fresh berries, luckily, they are everywhere right now!
These oven baked potato skins were so easy and so fast, not to mention totally satisfying. Everything you need, you probably have on hand. The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.
Don’t feel confined to follow the recipe exactly when you make these oven baked potato skins. You can easily improvise and use a different type of cheese, leave the meat out, try yellow onions instead of green. I had potatoes, cheese, onion, and bacon on hand so with a few pantry staples (olive oil, onion and garlic powder, salt, pepper) I whipped this together.
This is a short post for a short recipe. Here is my new go-to oven baked potato skins recipe. They are excellent served as a side or as a meal in itself.
These oven baked potato skins were so easy and so fast (under 30 minutes), not to mention totally satisfying. Serve as a side or turn it into a meal! The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.
1cupSour cream (or see notes for skinny "sour cream")
Preheat the oven to 475 degrees.
Scoop the potatoes out while they are still raw, leaving them about 1/4-inch thick (see notes to make the scooping easier). Tip: save the insides for another meal!
Cover a baking sheet with tinfoil (for easier clean-up) and coat it lightly with olive oil to help prevent the potatoes from sticking.
Rub each potato skin with olive oil, making sure to coat the top and bottom of them. Place them skin side down on the prepared baking sheet.
Sprinkle a generous amount of garlic powder, onion powder, salt, and pepper onto the inside of each potato skin.
Throw the skins in the oven and cook them 7-9 minutes, flip the skins over with tongs, bake for another 7-9 minutes.
While your skins are baking microwave the bacon on paper towels (one minute per slice) and chop into bits, chop your green onion, make "sour cream" if you want a lighter version (greek yogurt + lemon juice, see recipe in notes).
When the skins are done baking add the cheddar cheese and bacon to the potato skins and bake for about 3 minutes, remove when cheese is melted.
Top with chopped green onion and serve with sour cream or greek yogurt "sour cream" (see recipe in notes)!
Don't feel confined to follow the recipe exactly when you make these potato skins. You can easily improvise and use a different type of cheese, leave the meat out, try yellow onions instead of green. If you swap the onions, you may want to saute them first.
Prepping the Potatoes
Microwave or bake the potatoes before prepping the skins to make scooping easier.
Microwave prep: wash your potatoes, poke them with a fork and wrap them in damp paper towels, then microwave for 3 minutes to loosen them up. Remove and let them cool before scooping.
Save the filling to make mashed potatoes at another meal!
Skinny "Sour Cream"
To create a lighter sour cream combine 1 cup of plain greek yogurt with the juice of 1 lemon.
If you feel like the consistency is not quite enough to fake your taste buds, mix in a little real sour cream.
This was my first time scooping out uncooked potatoes. Next time I will throw them in the microwave first to make the process a little easier. If you want to do this, wash your potatoes, poke them with a fork and wrap them in damp paper towels, then microwave for 3-5 minutes. Let them cool before you scoop them into potato skins.
Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
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Jess is a high school teacher, food allergy collector, writer, artist, and entrepreneur living in Alexandria, VA.