Tempura Pancake

1 cup brown rice flour

1/8 tsp baking soda

Pinch of sea salt

1 cup very cold sparkling water

1 TB butter, extra virgin olive oil or avocado oil

Preheat oven to 400 degrees. Place a cast iron skillet in the hot oven for 10 minutes.

Whisk together the flour, baking soda and salt. Whisk in the sparkling water in two additions, combining well after each.

Remove the skillet from the oven and add 1 TB butter or olive oil, swirl around and add the batter.

Place in the oven for ____


Two vanilla bean maple coconut cream coffees: one with almond milk and one with dairy milk!

I brewed Purity Coffee in my French press.

I combined coconut cream (the top creamy part in a can of full fat coconut milk), maple syrup, vanilla bean and a pinch of sea salt using a handheld frother.

I poured coffee in the mugs, added the coconut cream and topped with frothed milk!

I swirled the cream on the top of my coffee, but I think mixing the cream with coffee first and then adding milk is better!

Granola Butter Waffles!

These were so yummy and fun!!

I’m a huge fan of Oat Haus Granola Butter, their products are so delicious. They are basically spreadable granolas in a bunch of different flavors. This time I used their brownie batter and red velvet flavors. But you can use absolutely any flavor!

  • 4 TB butter, melted and cooled
  • 1 cup all purpose flour
  • 1/4 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Large pinch of sea salt
  • 1 cup milk, I used almond
  • 1 egg
  • 4 TB granola butter
  • 1/2 tsp vanilla

Preheat waffle iron.

Whisk together the flour, sugar, baking powder, baking soda and sea salt.

In a separate bowl whisk together the milk, egg, granola butter and vanilla. Add the wet ingredients to the dry ingredients and fold just to combine. Fold in the melted and cooled butter just until combined.

Cook the waffles and serve with granola butter, bananas, maple syrup and Coconut Cult vanilla yogurt!!

Ramen Inspired and Breakfast

I wanted some ramen but we didn’t have all the ingredients. I will definitely be remaking this next week with meat and pickled veggies!

I made a super delicious and quick broth using water, kombu, bonito flakes, soy sauce, coconut aminos, sea salt, rice vinegar, chili paste and fish sauce! It took less than 30 minutes to make and it was so flavorful! I added some millet and brown rice ramen noodles and a couple boiled eggs that I marinated in soy sauce and coconut aminos.

Leftovers for breakfast! We had some leftover pasta (brown rice pasta in a roasted tomato sauce with onions, garlic and jalapeño), so I added eggs, brown rice flour and flax seeds and cooked it in some extra virgin olive oil!

Green Smoothie with Tropical Fruit

I love a quick green smoothie meal! But if you want this as a snack, you can easily omit the collagen and —most or all of—the nuts and seeds!

This is a favorite combo in our house.

Serves 2:

  • 2 cups of water
  • 1 banana
  • 3 large handfuls of greens
  • Juice of half a lemon
  • Small pinch of sea salt
  • 1 1/2 TB hemp seeds
  • 1 1/2 TB flax seeds
  • 4 scoops collagen peptides
  • 3 rounded cups frozen tropical fruit

Add all ingredients to a blender and blend on high until well combined. You may have to add more water, depending on your blender.


Chipotle Tuna and Cucumber Salad

This is a super quick and easy meal that packs a flavor punch! You could serve this on toast, in tacos, or in a pita.

You could also add bell peppers and roasted potatoes to make this dish more filling!

  • 2 servings Tuna: freshly cooked, rested and flaked is best, or in a pinch, drained canned tuna will do!
  • 2 TB Chipotle mayonnaise
  • Juice of 1/2 a lime
  • 1 tsp Mustard
  • 1 tsp Honey
  • 2 very large pitches Sea salt
  • Some black pepper
  • 2 cucumbers, chopped into small pieces
  • 1 cup Cilantro or parsley, roughly chopped
  • 1 TB pumpkin seeds

Combine chipotle mayo, lime juice, mustard, honey, sea salt and pepper in a small bowl or jar.

Combine tuna, cucumber and cilantro or parsley in a bowl.

Add the chipotle dressing to the tuna and veggies and stir to combine well. Season to taste with sea salt. Top with pumpkin seeds.