Coconut Oat Pancakes

I’m a total breakfast person and can eat it any time of the day. Breakfast is the best because it’s the most versatile meal. It can be sweet, it can be savory. Vegetables, proteins, fruit, cakes, pastries, breads… Love that. Sometimes I want a big omelet with tons of veggies, sometimes I want a pastry with some fruit. Or pancakes that almost taste like a macaroon. These pancakes are gluten free, sweet and delicious. We had them for dinner recently and I really liked them with a tart homemade raspberry jam instead of maple syrup because I didn’t want so much sweetness. But then I had them with syrup the next morning. Really, really good.

Prep time: 2+ hours

Cook time: 25 minutes


  • 1 cup gluten free oats
  • 1/3 cup flour (oat or almond for GF, regular if not)
  • 1/2 cup finely shredded coconut
  • 1 14 oz can coconut milk
  • 1 tsp vanilla
  • 3 organic eggs
  • 1/4 cup real maple syrup
  • 1/4 cup coconut oil
  • 1 tsp baking powder
  • 1/4 tsp pink himalayan salt

-In a bowl, combine coconut, oats, coconut milk and vanilla. Allow to soak for at least 2 hours to overnight.

-In a blender, combine all ingredients and add in soaked oats. Process for 10 seconds.

-Heat a pan over medium high heat but reduce to medium low to cook. Grease your pan with organic butter and cook pancakes until edges start to bubble and look cooked, 4-5 minutes per side.

-Serve with fresh jam, fruit, yogurt, pure maple syrup or whatever else sound good!


How To Make Perfect Scrambled Eggs

I love breakfast. I’ve never been one to skip it. While I usually prefer something on the sweet side- MUFFINS, GERMAN PANCAKES, WAFFLES, fruit, etc.- I really love a big, hearty savory breakfast from time to time. I’m talking the works- hash browns, bacon (ALWAYS BACON), eggs, biscuits. Oh man. That sounds so good. Eggs can be tricky buggers to pull off correctly, but soft, velvety scrambled eggs are way easier than you think! Don’t worry- I’ll tell you how.

Cook time: 5 minutes

Servings: 1 (you can easily double or triple this)


  • 3 large organic eggs
  • splash of milk (doesn’t need to be much- 1-2 tbsp and doesn’t have to be dairy. I used rice milk here)
  • butter (just enough to grease the bottom of the pan)
  • salt + pepper

-Place your frying pan over medium heat. I use stainless steel pans and I’ve found a really helpful trick when using them, especially with eggs, is to let the pan heat up before you add anything to it. So first, let the pan get hot.

-In a bowl, add eggs, a splash of milk and a few pinches of salt and pepper. (As is the general rule with cooking, it’s easier to add salt to something later than to fix a dish that is over salted. Everyone’s shakers are different, so it’s safer to use the pinch method.)

-Whisk until combined and smooth. Add your butter to the pan and allow that to melt and get warm, also. Just needs a few seconds.

-Pour eggs into the pan. The technique here is this- let the eggs sit in the pan for about 30 seconds. With a wooden spoon, push the mixture around for 5 seconds, scraping the bottom, and then let it sit another 30 seconds. Repeat until eggs are set. I prefer my eggs to be fully set, so this takes about 4-5 minutes. If you prefer a softer, runnier egg, stop when you reach the desired texture. After 4-5 minutes my eggs were still very soft and velvety, just fully cooked.

Feel free to whisk in some herbs to your eggs before cooking.…

Sides + Snacks

Watermelon + Raspberry Juice

I don’t know where you are right now, but I’m in Texas and it is HOT today. And it’s been over 100 for 19 out of the last 25 days. We’re basically melting. Cold watermelon is probably the most delicious and refreshing thing that I could eat in the summer, so I buy a watermelon every week when I go to the grocery store. While we were eating our usual triangles of it today, I decided to experiment and 5 minutes later we were sipping on this yummy juice! I would definitely serve this at a bbq, brunch, or any get-together in the summer. It was so delicious, and definitely customizable in many ways. I think I’ll try it with strawberry and coconut next time…. (Me + coconut? Are you surprised? :)) Mmmmm!

Prep time: 5 minutes

Servings: 3-4


  • about 6 cups cubed, cold, seedless watermelon (this means without the black seeds. It’ll still have white seeds. That’s ok)
  • 1 lime, juiced
  • 1/2 cup frozen raspberries (fresh would be just fine)
  • 2.5 tbsp sugar
  • 1 cup ice

-In a blender, combine watermelon, lime juice, raspberries, and sugar. Blend for 20-30 seconds until completely juiced. (I have a Blendtec, so 20 seconds on high completely breaks up the seeds, which is awesome.)

-Add 1 cup of ice and blend again.

-Drink immediately or keep cold in the refrigerator until ready to serve. It’ll separate as it sits- just give it a good stir and it’s good to go!


Flourless Chocolate Cake

I created this for my 3 year old’s birthday a few weeks ago. When asked what she wanted for her birthday, her only responses, and they were constant, were chocolate cake and pizza. This very sweet and adorable 3 year old didn’t care about toys or presents, she wanted to know there was going to be good food. I don’t know where she gets it from…..

If there’s one area where I can deliver, it’s food. My first love (sorry B). This cake turned out amazing. It was rich, smooth and decadent. Yes, decadent. Which is why I’m appropriately posting it several days before Valentine’s day because it would be perfect for that! Top it with some fresh whipped cream and berries and you have an incredible dessert to serve to your luvah. (translation- lover) It is delicious.

Prep time: 10 minutes

Bake time: 55 minutes


  • 1 1/4 cups pure cane sugar
  • 12 oz semi-sweet chocolate (I used chips)
  • 2/3 cup + 1 tsp coconut oil
  • 1/4 cup cocoa powder
  • 6 organic eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 Tbsp instant coffee powder (can be decaf or omitted)

-Preheat oven to 350 and prepare 9″ round pan with a circle of parchment paper, sprinkled with cocoa.

-In a double boiler, melt chocolate with coconut oil until smooth. (If you don’t have a double boiler, just use a saucepan and glass bowl on the stove. Simmer water in the saucepan and rest the bowl on top. It shouldn’t touch the water.)

-In a stand mixer, beat eggs with vanilla and sugar until creamy. Add salt, coffee and cocoa and mix until combined.

-Pour in melted chocolate and mix.

-Pour in to pan and bake for 55 minutes or until a toothpick comes out mostly clean. The cake is moist so there may still be bits stuck to the toothpick. You’ll see a difference between the moistness and the uncooked batter.

-Let cool in pan for 10 minutes and then invert on to a cooling rack until cooled completely.

-Top with fresh whipped cream and berries.

Because this is flourless, it bakes a lot differently than a regular cake. The top will crisp and rise as normal but fall towards the end and as it cools. This is perfectly fine.

Main Dishes

Burrito Bowls

We love Mexican food and Chipotle is my girls’ favorite place to go eat, which is where the ‘burrito bowl’ inspiration came from. This is one of our favorite meals to have and it is so easy. You can customize it a million different ways and it’ll taste different every time, so you don’t get sick of it. The toppings you see are pretty standard around here, but it’ll vary depending on what I have in the house. We eat this a lot for meatless dinners because you get a decent amount of protein from the beans. But feel free to add a meat in! We do it occasionally and it just makes it that much more filling and delicious.

Prep: 20 minutes


  • rice (I usually do 1 1/2 cups Jasmine which serves all 4 of us for dinner and leaves enough leftovers for work and home lunches) I like to stir some salsa or cilantro and lime in once it’s done cooking for extra flavor
  • topping ideas:
  • black beans
  • pinto beans
  • corn
  • grilled peppers and onions
  • cheese
  • cilantro
  • green onions
  • tomatoes
  • red pepper
  • sour cream
  • avocado
  • green chiles

-Prepare rice. I cook mine on the stove, I think it gives it better flavor than a rice cooker. I warm the pan, add in a few drizzles of oil and pan fry the dry rice for a few minutes until it’s toasted and lightly browned. Add a nice pinch of salt and the water (2:1 water to rice), bring to a boil, then cover and simmer on low until done.

-Prepare toppings of choice.

-Assemble, eat, and be happy.