Paleo Horchata

I have spent the last several months during the lock down walking my neighborhood. During one of my walks in April I thought about what were some of my favorite things to drink on Cinco de Mayo that I could make a paleo version of. Horchata was the first thing that came to my mind! Last summer I ordered some Horchata at a restaurant forgetting that it has dairy in it and dairy poisoned myself. This version is not only dairy free but rice free as well. It takes over a day to make because you need to let the mixture sit overnight. I would recommend using a high powered blender because grinding nuts is not easy.

Paleo Horchata

  • Servings: about 3 cups
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Prep Time: 45 minutes

Rest Time: 8-12 hours

Servings: Makes about 750 ML or a little over 3 cups


1 ½ cups raw cashews

½ cup chopped almonds

2 cinnamon sticks broken into chunks

4 cups of cold water

1 can coconut milk

3-4 tablespoons maple syrup (add 3 and then taste for sweetness)


  1. Soak cashews in boiling water for 30 minutes.
  2. Put cashews, almonds, and cinnamon in the blender and blend on high for 60 seconds. This will make a thick paste.
  3. Add 2 cups of cold water and blend for 30 seconds.
  4.  Add a can of coconut milk, last 2 cups of water, and maple syrup.
  5. Stir a couple times to dislodge any of the almond and cashew paste that may be stuck to the bottom.
  6. Let this mixture sit in the fridge for 8-12 hours.
  7. When ready to drink strain the mixture through a mesh sieve or 2 layers of cheesecloth.
  8. Store in the fridge for up to 1 week.

BBQ Chicken Sandwich

Lets be real, we all love BBQ chicken. Its my favorite summer time food and I could eat it on anything. My husband and I bought an electric grill this summer and had a huge learning curve. We are both used to cooking on gas and charcoal grills and had to adjust cook times on almost all our BBQ recipes. One thing we discovered with this new grill is that using dry rubs made way less of a mess and didn’t burn. Using a dry rub still gives the meat a great flavor and you can always use barbecue sauce at the end if you like your meat a little more saucy.

I originally made this rub thinking it would be great for grilled chicken tacos. When I tried it for the first time all I could think about was how amazing it would be with bacon and avocado. So I decided to use this rub for BBQ chicken sandwiches..which I originally called burgers but my horrified husband corrected me that a burger is made from ground meat.

BBQ Chicken Sandwich

  • Servings: 4
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Chicken BBQ Dry Rub

Prep Time: 5 minutes

Servings: makes ¾ cup 


3 TBSP chili powder

1 TBSP Italian seasoning

1 tsp coconut sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp paprika


Mix all the ingredients together in a bowl. Store in a jar with a tight lid.

BBQ Chicken Sandwiches

Prep Time: 5 minutes

Cook Time:  20 minutes

Servings: 4 servings


4 Chicken Thighs

4 TBSP BBQ seasoning

4 pieces of bacon cooked



Avocado slices

Gluten Free Bun (I like Ener-G, Canyon Buns or Bread Srsly’s sourdough rolls)


  1. Preheat the grill for 10 minutes.
  2. Coat the chicken thighs in the BBQ seasoning, cook chicken on the grill 5 minutes per side.
  3. When you flip the chicken add the buns to the grill to toast them.
  4. Assemble sandwiches (mayo on buns, avocado, lettuce, grilled chicken, bacon)

Notes: Depending on your grill the chicken thighs take 5-10 minutes per side, for example a gas grill will be quicker than a charcoal grill.

Sausage Egg Casserole

This is my go to brunch recipe. In my family there are so many different dietary needs, so it’s crucial to find recipes everyone can eat. This recipe can be made into several variations interchanging vegetables, meat, and spices. This is my simple version of this recipe and at some point I will photograph and post other variations.

The key to making egg casseroles is to fully cook the vegetables and the meat ahead of time. No one likes biting into a casserole and getting a piece of raw onion….or at least not me. I find raw onions super disgusting though I love them cooked. I find that adding spices to the veggies and then just the salt and pepper to the eggs helps balance out the flavors. You could also cook the meat and veggies together to give the veggies extra flavor. If you are vegetarian then completely leave out the meat but add two more eggs. Honestly this recipe is so versatile and can be adapted so easily.

Sausage Egg Casserole

  • Servings: 6-8 people
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Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6-8 people


10 eggs

1 lb ground sausage

½ an Onion

2 cups of Kale chopped

1 teaspoon salt

½ teaspoon pepper

1 teaspoon Red Chili Flakes

1 tablespoon olive oil


  1. Preheat the oven to 350 degrees.
  2. Chop the onion and sauté in a skillet with olive oil.
  3. When the onions are translucent add the kale and chili flakes and cook until the kale is soft.
  4. When the Kale is cooked pour it into a bowl and set aside.  
  5. In the same skillet add the sausage and cook until very lightly browned.
  6. In a clean bowl, whisk the 10 eggs and then add the salt and pepper.
  7. Grease a 9×13 baking dish, pour vegetables and sausage into the glass baking dish.
  8. Top the vegetables with the whisked eggs and stir to combine.
  9. Place the casserole in the oven for 30 minutes. You will know it’s done when the edges are browned and the center does not jiggle when shaken.

Walnut Pesto

Anyone else a huge fan of pesto? Honestly I would put it on everything if allowed to. Being lactose intolerant means that store bought pesto or even restaurant pesto is a no go for me, unless its vegan. There are lots of ways to make pesto cheese free and cow dairy free. I actually really love to use hard sheep cheeses in my pesto such as Pecorino Romano. This way you still get the saltiness and the flavor from the cheese but not the terrible belly ache from the cow dairy.

I made this recipe to put on green beans but really it can be used on pastas, pizzas, salads, potatoes, you name it. When making it with green beans, I recommend steaming and then chilling the green beans before you add the pesto. The pesto sticks easier when it is cold.

Walnut Pesto

  • Servings: 1 1/2 cups
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Prep Time: 10 minutes

Servings: Makes about 1 ½ cups


3 oz basil

½ cup walnut pieces

1/3 cup finely grated Pecorino Romano

1/3 cup olive oil

2-3 small garlic cloves

2/3 teaspoon salt

¼ teaspoon pepper

Juice from half a lemon


  1. Put half the basil, all the cheese, walnuts, olive oil, garlic, salt and pepper into blender or food processor and blend.
  2. Scrape down the sides of the blender/food processor and then add the rest of the basil and the lemon juice.
  3. Blend until a creamy consistency with very minuscule chunks of nuts.
  4. Store in a sealed jar in the fridge for up to a week or in the freezer for up to 2 months.

Pesto Green Beans

Steam fresh green beans and then place in a colander and run cold water over them. Once slightly chilled place in a bowl and coat in ¼ cup pesto.

Rosemary Potatoes

Everyone loves a good potato….unless your on one of those low carb diets. As you will learn on this blog I am pretty anti-diet. I truly believe that if you want to change your weight and your health you have to change your lifestyle. I won’t go on a rant about that here because this post is about potatoes.

I am a big fan of all things potatoes. Fried, mashed, slivered, diced, I will eat them any way they are cooked. My all time favorite way though is to bake them with olive oil, fresh rosemary, and salt. Honestly, if you have not planted rosemary in your garden yet go and do it right now. This is the best herb to have fresh and on hand. Dried rosemary doesn’t give the same flavor to things as the fresh stuff does. I live in an apartment and I have some growing on my small back deck. Its worth it.

This roasted potato recipe is super easy and I highly recommend making them ASAP.

Rosemary Potatoes

  • Servings: 4 servings
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Prep Time: 10 minutes

Cook Time:  20-24 minutes

 Servings: 4 servings


1 bag of multicolored small potatoes or red potatoes

2 TBSP olive oil

3 sprigs of Rosemary (leaves diced)

½-1 tsp salt (depends on how salty you like potatoes)


  1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut up the potatoes into ¼ inch pieces and put them in a bowl.
  3. Coat them in olive oil, sprinkle in rosemary leaves, add salt and toss together.
  4. Spread out on the pan and roast for 30 minutes.

Gluten Free Rhubarb Muffins

I love all things rhubarb, always have, always will. I grew up with several large rhubarb plants in our yard and as a child was fed rhubarb pie, rhubarb sauce, and rhubarb muffins on the regular. This recipe idea came from an adaptation from this cookbook my mom has. I have to give her full credit for this recipe as she originally made it up. After trying her version of this recipe, I tweaked it a little bit so that it was also refined sugar free.

I have to tell you, my mom and I both love a good cookbook. Both of us collectively have at least 30. The thing is I usually can’t eat half the things in the recipes. Some times we try and adapt things and they turn out amazing. Other times it takes me 3-4 twists, redesigns or complete re-do’s before they are perfect. This was one of those recipes my mom saw in a cookbook and thought was a good idea. The original recipe contained lots of dairy, gluten, and lots of sugar so she just made up her own recipe.

The key to this recipe is coating the rhubarb in sugar first and letting it sit so that the sugar pulls out some of the moisture. Another tip for this recipe is make your own oat flour. I grind oats in my blender or food processor in order to make oat flour. These make a great snack or breakfast as they are super low in sugar (coconut sugar). These have also been a hit at several family brunches….alas the only type of brunch I am having these days.

Gluten Free Rhubarb Muffins

  • Servings: 12 muffins
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Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: Makes 12 muffins

This recipe was originally adapted from the cookbook Cooking from Scratch by PCC Community Markets

My mom and I love rhubarb and wanted to make this recipe but it was full of gluten and dairy. We made our own recipe instead!


2 cups of rhubarb

¼ cup coconut sugar

½ teaspoon ground cardamom

6 tablespoons ghee/vegan butter room temperature

¼ cup coconut sugar

2 eggs

2 cups GF flour (we use Bob’s Redmill 1:1)

¼ oat flour

1 TBSP baking powder

½ tsp salt

1 cup Oat Milk

½ -1 cup chopped walnuts (optional)


  1. Pre-heat the oven to 400 degrees.
  2. Mix ¼ cup coconut sugar, ¼ teaspoon cardamom, and rhubarb together in a small bowl and set aside. In a small bowl beat room temperature butter and sugar to cream, beat the eggs into the sugar and butter mixture.
  3. In a large bowl combine the dry ingredients and the last ¼ teaspoon of cardamom.
  4. Add the rhubarb to the dry mixture.
  5. To add the wet ingredients, alternate adding the oat milk and butter mixture stirring with each addition. Mix until combined.
  6. Add to muffin cups in a muffin tin. I recommend using liners for this recipe.
  7. Bake for 25 minutes (check with a toothpick to make sure they are done).
  8. Let cool on a wire rack for 15 minutes before eating

Paleo Dutch Baby

This is the most nostalgic recipe for me (waffles are a runner up). I grew up with two special breakfast items, waffles and Dutch Baby’s. Honestly I have no idea where the Dutch Baby tradition came from as we have no Dutch lineage on either side of the family. My heritage is primarily German and Finnish with a little Welsh/Scottish mixed in there. This is one of those recipes that my great grandmother made, that then my mother started to make. When I stopped eating butter completely I went for years without a Dutch Baby. Then the day came when I discovered ghee and coconut flour and everything was right in the world.

What I have discovered about paleo baking is that starches such as Tapioca or Arrowroot flour give the recipe the spongy texture that gluten would. Coconut flour on its own doesn’t rise super well and can be dense. If you do not have Arrowroot powder, Tapioca powder will be a perfectly fine substitute ( it may not get as puffy).

I like to top mine with berries, Coconut Cult, and a little syrup.

Paleo Dutch Baby

  • Servings: 4
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Prep Time: 15 minutes

Cook Time:  20-24 minutes

Servings: 4 servings


¼ cup ghee/coconut oil

6 eggs

¾ cup coconut milk

¼ cup arrowroot powder

3 TBSP sifted coconut flour

½ tsp salt

1 tsp vanilla


  1. Preheat the oven to 425 degrees.
  2.  Put the ghee/coconut oil in a cast iron skillet and put in the oven to melt.
  3. Blend the rest of the ingredients together to make a smooth batter. You can sift the coconut flour into the blender so that there are no flour lumps.
  4. Take the hot skillet out of the oven and pour the batter into the hot skillet.
  5. Place the skillet back into the oven and bake for 20-24 minutes.
  6. It is done when it has risen and is browned on the top.

Gluten Free Sourdough Cinnamon Rolls

This has become my go to weekend breakfast staple! This recipe was probably the hardest thing I have created so far. The first few times I tried to make gluten free cinnamon rolls, they didn’t really rise, then the dough fell apart when I made them, and they were too dry and chalky tasting. Long story short, making dairy free and gluten free cinnamon rolls was hard.

To be perfectly honest with you I still haven’t mastered a good dairy free, refined sugar free frosting/glaze for these. I actually just sweeten coconut, goat, or Greek yogurt with a little maple syrup and that’s my topping. Honestly it makes me feel better about eating 4 at a time when they just have yogurt on them.

This recipe is best made in a cast iron skillet. If you don’t have one of those, I recommend using a greased glass dish or a casserole dish. You also need to start this recipe the night before so that the dough has time to rise! So you have to be proactive….which sometimes is a huge fail for me. Also check out my Gluten Free Sourdough Starter recipe if you don’t already have one.

Gluten Free Sourdough Cinnamon Rolls

  • Servings: 4-6
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Prep Time: 10 minutes night before and 30 minutes next morning

Cook Time:  35 minutes

Servings: 4-6 servings


2 ½ cups Gluten Free Flour and extra for dusting (xanthan gum free) 

3 TBSP Physsilium husk powder

½ cup sourdough starter (active bubbling)

½ cup cold butter cut into small chunks (use miyokos or earth balance)

1 cup almond milk plus 2 TBSP

1 TBSP maple syrup

1 tsp baking powder

¾ tsp salt

½ baking soda

Cinnamon Filling

4 tablespoons ghee melted

¾ cup coconut sugar


Night Before:

  1. Cut the cold butter into 2 ½ cups of flour and physllium husk powder.
  2. Add sourdough starter, milk and maple syrup. Mix into a sticky dough.

Morning: Preheat oven to 350 degrees and grease a cast iron skillet.

  1. Mix salt, baking powder, and baking soda in a small bowl.
  2. Using a rubber spatula kneed the baking soda mix into the sticky dough.
  3. With GF flour on your hands, kneed the sticky dough into a ball.
  4. Sprinkle a piece of parchment paper with GF flour and place ball on parchment, place another sheet of parchment paper on top of ball, roll out dough into a rectangular shape.
  5. Prepare the Cinnamon filling by mixing all the ingredients together.
  6. Remove the top piece of parchment paper and spread the filling on the rectangular dough.
  7. Very carefully use the bottom piece of parchment paper and roll the dough into a tight log.
  8. With a wet blade cut the dough into 1 ½ to 2 inch pinwheels. Wet the knife between each cut for clean cuts.
  9. Arrange pinwheels face up in a greased cast iron skillet with a little room in-between them for expansion.
  10. Bake at 350 degrees for 35 minutes. Let cool for 15 min before icing or eating.

Notes about this recipe

I purposefully didn’t make a frosting for this recipe. I don’t like paleo icings or frostings I feel like they never turn out very good. The filling in the middle is so sweet that I like to balance it out by adding plain yogurt on top as the icing. I use either plain Coconut Cult yogurt or Redwood Hill Farms plain goat yogurt.

Gluten Free Sourdough Starter

Yes, Yes I know I fed into the sourdough craze of quarantine. At the beginning of quarantine I could not find yeast anywhere so I thought “screw it why not sourdough?” Funny enough I still can’t find yeast at any store. My sourdough has been going strong for the last couple months even when I totally forget to feed it for 3 weeks (like i just did whoops). It is truly a labor of love and takes about a week to get started. The nice thing is that you can store it in your fridge once it is active and feed it once a week.

Gluten Free Sourdough Starter

  • Servings: 1 1/2 cups
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Prep Time: 7 days

Servings: Makes about 1 ½ cups


1 Cup Gluten Free Flour Blend ( I used Bob’s Redmill 1:1 flour)

¾ Cup Distilled Water (or filtered)

Day 1: Mix ingredients and cover with a clean cloth. Set in a warm place.

Day 2: Discard ½ cup, add ½ cup flour and 3/8th cup distilled water.

Day 3: Repeat Step

Day 4: Repeat Step (at this point you should be able to use the discard in a recipe)

Day 5: Repeat feeding step from day 1

Day 6: Repeat feeding step from day 1

Day 7: Repeat feeding, use discard in my Gluten Free Sourdough Cinnamon Roll recipe.

Put the active sourdough starter in your fridge in a clean glass jar. Once a week take it out and feed it! If you want to use it before then just take it out, feed it, and bring it to room temperature.

If you forget to feed it for a while and it develops a colored liquid that’s ok. That is called the hooch, if it is not moldy, dump off the hooch and discard the top ¾ of the starter. Feed the bottom ¼ of the starter to start anew.

Apricot Blackberry Crisp

I really can’t get enough of local fruit and berries this summer. Between the farmers market and my weekly produce box, my fridge is exploding with local veggies and fruit. For some silly reason I thought it would be a fantastic idea to buy 15 pounds of apricots from the farm I purchase my produce from. After making 15 jars of apricot jam, I still had half of the box left. After eating a ton of them I decided it was time to finally make a crisp. Conveniently I also had a large amount of blackberries from another local farm (Marionberries work too). Personally stone fruit and blackberries are my favorite combo.

My husband is seriously obsessed with all things Crisps. He will eat them for breakfast with yogurt, for desert with ice cream, and probably as a snack too if I let him. I like to make my crisps with Gluten Free Rolled oats. If you can’t do oats then I recommend using Autumns Gold Grain Free Granola as your topping. I am very allergic to dairy and intolerant to gluten so all my recipes will always be free of those things, however I do eat some grains.

I usually use two big bowls when making this, one for the berry mixture and one for the topping. I also like to use a 9×13 glass baking dish to cook this in. When the berry mixture is done i spread it out in an even layer in the glass pan and then top it with the topping mixture. It helps if the topping is also in an even layer.

This takes awhile to bake and cool so I recommend making this ahead of time and reheating in the oven or microwave if you want it hot. I actually like my crisp at room temperature so that the ice cream doesn’t completely melt.

Apricot Blackberry Crisp

  • Servings: 8
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Prep Time: 20 minutes

Cook Time:  40 minutes

Servings: 8 servings


3 ½ cups apricots cut into chunks

2 cups blackberries

½ cup coconut sugar

1 TBSP tapioca starch

2 tsp lemon juice

1 tsp lemon zest


1 cup of oats

1/3 cup coconut flakes

¼ cup almond flour

¼ coconut sugar

½ cup chopped walnuts

1 tsp cinnamon

½ teaspoon cardamom

¼ tsp salt

1/8 tsp nutmeg

½ cup melted coconut oil


  1. Preheat the oven to 375 degrees.
  2. Combine blackberries and apricots into a large mixing bowl.
  3. Add lemon juice, lemon zest, tapioca starch, and coconut sugar.
  4. Mix till combined and add to a 9X13 glass baking dish.
  5. In a large bowl add oats, coconut flakes, walnuts, almond flour, coconut sugar, and spices.
  6. Mix together to combine.
  7. Pour half of the melted coconut oil over the oat mixture.
  8. Mix to combine and then pour the rest of the coconut oil over the mixture.
  9. Spread the oat mixture over the top of the apricot mixture.
  10. Bake for 40 minutes till the top is browned and the inside is bubbling up the sides.

Let sit for 1 hour to cool then enjoy!