Paleo Strawberry Rhubarb Pie

This past weekend I visited the farmers market and found two amazing Michigan grown items, strawberries from Green Garden Farms and rhubarb from Scobey’s.  Needless to say, as I’m browsing through the farmers market, I am thinking about how this pie was requested by my dad for his birthday.  Well, either a strawberry rhubarb pie or a rhubarb custard pie.  He never was the cake type, rather a pie/crisp treat type.  Today would mark his 69th birthday.  Although he may not be here to celebrate in person, his spirit and love for pie has lived on in me!  Needless to say, I’ve taken his favorite pie and created a ‘clean’ Paleo version and am celebrating in his honor without him!


Paleo Strawberry Rhubarb Pie


1 uncooked pie shell

1 pint strawberries

2 lbs rhubarb

1/3 cup maple syrup

1 tbsp vanilla

1 tbsp arrowroot flour

1 tsp cinnamon

2 scoops Vital Proteins gelatin Continue reading

Oatmeal Without The Oats

Well it seems winter is here is Michigan now.  The snow is falling from the sky and the Weather Channel has issued an advisory, only to end it early.  I’ve come to realize if snow is going to fall from the sky, we will get some sort of advisory.  Seems a few snow flakes can’t fall without an advisory being issued.  Not really sure what the purpose is for an advisory if they are going to be issuing them constantly, kinda like the little boy who cried wolf.

With cold weather brings a desire to eat comforting food. I loved oatmeal growing up as a kid.  My dad use to make it on Saturday’s and fill it with green apples, raisins and sugar.  This recipe is very versatile and can be used as a base to lots of great toppings!  As I have grown up, I come to love adding dark cherries to mine.  The options really are endless…
Oatmeal Without The Oats

Oatmeal Without The Oats

Servings: 14


1 1/2 cup almonds

1 cup pecans

1 cup coconut flakes

1/3 cup chia seeds

1/3 cup golden flax seeds

1 tablespoon cinnamon

1 tsp maple syrup per serving Continue reading

Gingerbread Cookies

Ready for the best gingerbread cookie recipe?  I think I’m slowly dying down in the cookie making and this may be my last cookie recipe of the holiday baking season.  My husband informed me today we have enough cookies in our freezer to last us through the winter.  Little does he know all those cookies are heading off to different houses in cookie boxes.  This helps me stay on track while visiting with friends and family, yet also allows other to taste how wonderful Paleo bake goods can be.  My gingerbread cookies are free of dairy.  My sister-in-law does not do dairy well, so I created a recipe using coconut oil versus butter.  If you prefer to use butter, I’m sure the recipe will be great.

Frosting can be done two ways.  To make this recipe 100% Paleo you can use my cashew frosting recipe.  However, I will be taking these to my families Christmas and my sister-in-law is allergic to cashews and I needed an alternative.  I used organic powder sugar (organic powder sugar is free of gluten and corn starch) with vanilla, coconut oil and coconut milk.  I’ll let you in on a decorating tip of mine, I fill a sandwich size Ziploc bag and pipe it through the corner to make decorating easy.

Gingerbread Cookies

Gingerbread Cookies


1 egg

1/2 cup coconut oil

3 tbsp molasses

1/2 cup maple syrup

2 tsp pumpkin pie spice

1 tsp  cinnamon

1/2 tsp baking soda

1/4 cup coconut sugar

2 1/2 cups almond flour

3/4 cup cassava flour

pinch of salt and pepper Continue reading

Paleo Gingerbread Caramels

So, it is no secret we are addicted to Kerrygold butter.  Currently Kerrygold is doing a contest to create something with gingerbread.  When I think of butter for a sweet food item, my mind goes to caramels or fudge.  So, this week I have been working on perfecting the spices to get the perfect gingerbread caramels.  Needless to say, I have perfected them and they are ready to be shared with you!

Now, I should say this recipe was inspired by some amazing Samoas Truffles I got from Kitchen Vixen earlier this week.  Her truffles are off the chain and taste like the Samoas Girl Scout cookies with all natural ingredients!  She will be posting her recipe next week, stay tuned for it!

Gingerbread Caramels

Gingerbread Caramels


4 tbsp Kerrygold butter

1 cup coconut milk (from can)

1 cup coconut sugar

1 tbsp molasses Continue reading

Saturday Morning Cinnamon Rolls

Ever go to bed with a craving, only to wake up and have it even worse?  That’s how these Saturday morning cinnamon rolls got created!  I have been wanting a good gluten free cinnamon roll for awhile; however, I have not found one!  Needless to say, when I can not find what I want, I make it!

When creating the dough, you can start with a spoon to blend together.  However, at some point you will just be pushing around chucks on dough.  When this occurs, roll up your sleeves and knead together to form a ball.

My Saturday Morning Cinnamon Rolls are the closest I have come to having an ooey gooey center.  My husband did not stop at one, rather three…and he does not care for sweets and said they were great (and had to be stopped at three).
CinnamonRolls Continue reading

Pecan & Apple Muffins

These pecan and apple muffins got me through the last week of the 21 day sugar detox.  They kept me sane when I had a craving for bread.  Well, perhaps I thought I stayed sane…the verdict may still be out from my husbands stand point.  For those who are not looking to remove sugar from your diet, these are awesome!  They taste like a bite of apple pie all tucked into a muffin!  The spices blend them all together and remind me of a fall day or spiced Chai!

Pecan & Apple Muffins

Pecan & Apple Muffins


1 – green apple

1 tbsp ghee

6 eggs

1 tbsp. vanilla

2 tbsp. apple cider vinegar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp cardamom

1/2 cup coconut flakes

1/2 cup coconut flour

1/4 cup chopped pecans

1/4 cup maple syrup (omit if doing 21dsd)


1.  Preheat oven to 350 degrees.

2.  Take the green apple and remove the peel.  Cut the apple down to have small squares (slice the apple thinly horizontal and then slice small lines vertically).

3.  Place a small skillet on medium heat and add ghee to the pan.  Allow the ghee to melt down.

4.  Place the apple squares into the pan and slowly cook them down until soft, but not mushy (about 5 minutes) and remove from heat.

5.  Get out a large bowl and whisk together the eggs, maple syrup, vanilla, apple cider vinegar, baking soda, ginger, cinnamon, cardamom and cloves.

6.  Stir the coconut flakes and pecans into the egg mixture.

7.  Sift the coconut flour into the egg mixture and stir the batter all together.

8.  Fold the cooked apple pieces into the batter.

9.  Place batter into muffin liners within the muffin pan.

10.  Bake the muffins for 15-18 minutes.