Grain-Free, Dairy-Free Bread!

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Bread has been (and always will be) my favorite food group! Growing up, it wasn’t at all uncommon for me to eat pieces of white bread, straight out of the bag. I loved hitting up bakeries, eating pastries and getting bread & butter, before dinner.

Since going gluten (and dairy)-free, I’ve had to learn to change things a bit, because let’s be honest, most gluten-free bread isn’t that good. I have found a favorite gf bread (Thuro Bread). It’s sourdough (awesome, right?!) and made with minimal ingredients.

While I do love eating bread, I definitely do notice my body appreciating when I don’t consume as many grains, and so grain-free bread was something I had been on the lookout for. The unfortunate thing? Most grain-free/paleo recipes use eggs, and my body doesn’t like eggs either.

After a LOT of trial and error, I’m super excited to announce that I made a homemade grain-free, dairy-free, EGG-free bread, and damn, does it taste good (at least, in my opinion)! The cool thing, also, is that it’s filling (in the right way), and filled with lots of fiber, too!


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  • 1/2 cup almond flour

  • 1/2 cup coconut flour

  • 1/2 cup pumpkin seeds

  • 1/2 cup slivered almonds

  • 1/2 cup flaxseed

  • 1/2 cup chia seeds

  • 1/2 cup psyllium husk

  • 1/2 cup tahini

  • 1/2 cup + 2 TBSP melted coconut oil

  • 2 TBSP honey

  • 2.5 cups water

  • 1 tsp salt


  1. Preheat oven to 350 degrees, lining a bread pan (8.5" L x 4.5" W x 4.75" H) with parchment paper

  2. Mix all dry ingredients together, then adding in wet and stirring until fully-combined

  3. Scoop into lined bread pan (mixture should be moist, but not runny)

  4. Bake for one hour, and maaaaybe five minutes. Toothpick-check after the hour is up.

  5. Let cool, and enjoy! The leftovers can be stored in the fridge for up to a week, or cut and freeze to enjoy whenever!

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This bread has a slight sweet taste, and is perfect for sandwiches, avocado toast, slathering nut butter on top, or honestly, just eating warmed up, by itself! I’m so interested to know what you think, so please let me know, if you try it!


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Vegan Pesto, Plantain Pizza (Grain-Free, Nightshade-Free)



About a month ago, I started working with a Morphogenic Field Technique practitioner, who focuses on energy fields and muscle-response. We ruled out nightshades being a food I’m currently sensitive to (the nightshades causing additional inflammation signals in my body, because my gut is in need of healing). That’s a story for another day (and please reach out if you’d like to learn more).

Nightshades are a family of flowering plants that include some very popular fruits and veggies, like tomatoes! Tomatoes which come on top of pizza, which is one of my favorite foods (and might as well be a food-group of its own)! As a pizza-loving woman (who consumed pizza on the regular), what was I to do?! Not stop eating pizza, I’ll tell you that much! Instead, I was able to cater my pizza-making to fit my current dietary preferences… which included being nightshade-free!

I stumbled upon a plantain pizza crust recipe, first, on Organic Olivia’s website. Plantain’s are a fabulous gut-healing food, FYI!

My old-favorite pizza crust mix, from Simple Mills, still fits the bill for my dietary restrictions, but I was wanting to create something completely from scratch (and one that had even more healing-properties). I had been reading a lot about the use of plantains in grain-free cooking, recently: tortillas (instead of corn), chips (these are my favorite) and even cooked in some coconut oil (YUM)! A plantain pizza crust seemed like a no-brainer.

The recipe is super-easy, and not time-consuming! I literally picked up plantains, at Whole Foods, on my way home, from Pilates, and was devouring this ‘za a couple of hours after! THAT EASY! Again, I created this recipe after checking out Organic Olivia’s recipe.

A note on the toppings:

Gotham Greens Vegan Pesto.

Gotham Greens Vegan Pesto.

Gotham Greens’ “pesticide-free produce is grown using ecologically sustainable methods in technologically-sophisticated, 100% clean energy powered, climate-controlled urban rooftop greenhouses, located in New York and Chicago. They provide customers with a year-round local supply of premium quality, pesticide-free produce, grown under the highest standards of food safety and environmental sustainability”. Their produce is amazing!

Miyoko’s makes 100% non-dairy cheese, butter, and other goodies from organic, real foods like nuts, legumes, and other plant-based ingredients. They use traditional creamery cultures, age-old cheesemaking techniques, and modern technology, and their products lead the way into the future of food innovation. They use real ingredients (no fake anything, like fillers, additives, gmos, colors or flavors). Their cheeses are delicious and their “Mozz” melts like real cheese!


When peeling a plantain, it’s best to slice the peel, down the center, and then peel, from both sides.

When peeling a plantain, it’s best to slice the peel, down the center, and then peel, from both sides.

  • 3 large green plantains (peeled and chopped) *See photo

  • 1/3 cup water

  • 1/3 cup melted coconut oil

  • 1 TBSP fresh garlic

  • 1 tsp sea salt

  • 1/2 tsp baking soda

  • 1 tsp onion powder

  • 1tsp garlic powder


  • 1 container Gotham Greens vegan pesto (it’s literally olive oil, pine nuts, lemon juice basil, garlic and seat salt)

  • 3 TBSP Miyoko’s vegan cheese

  • 1/2 pound browned, organic turkey (or other meat, or meat-substitute)

  • fresh spinach leaves


Dough ready to go in the oven!

Dough ready to go in the oven!

  1. Preheat your oven to 450° F.

  2. Place your peeled and chopped plantains into your food processor, or blender.

  3. Add the water, coconut oil, garlic. Blend until smooth, scraping the sides, if needed. Then add salts and powders, and blend again. *Mixture should look like a thick smoothie. It’ll taste a bit like a savory banana bread mix.

  4. Transfer the mixture to a parchment-paper lined pizza stone and spread it evenly into a circle.

  5. Bake for 25 minutes, or until thoroughly cooked and golden brown.

  6. Remove from the oven, add pesto and additional toppings.

  7. Pop it back in the oven until the cheese is fully melted and the crust crisps up some more. (I let it cook for an additional five minutes, with ingredients on top, and this made the crust a bit more soft).

  8. ENJOY!

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Hope you all love this recipe! I find it’s something different and the perfect option for dietary restrictions. Try it with different sauces and toppings and let me know what you think!


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Grain-Free, Dairy-Free Pizza!

Pizza night! Ryan’s pizza (on the left), and mine (on the right).

Pizza night! Ryan’s pizza (on the left), and mine (on the right).

Pizza is a staple, amirite?! I remember coming home, after elementary school, and popping a Totino’s pizza into the oven, and eating the entire thing… before dinner!

While I don’t eat Totino’s anymore, eating a tasty ‘za, on the regular, is still very common. Instead of wallowing about the fact that I no longer eat dairy, or gluten, I’ve perfected my pizza-making, from the comfort of my own kitchen, and today, I’m sharing my favorite way to make it!


First, let’s talk staples.

Crust: In today’s day and age, there are a TON of gluten-free pizza crusts out there! Some are decent, and some taste like cardboard (yes, I’ve tried them all). I’ve come to the conclusion that ordering a gluten-free pizza, at 87% of most restaurants, guarantees you’ll be getting an Udi’s crust. While it is nice having options, I’d like to think my pizza preferences have matured, in the last five years I’ve been gf, so my pizza crust expectations are higher. Homemade is where it’s at! Here are a few of my most-recommended brands:

Simple Mills: Grain-free, minimal-ingredients and delicious!

Cali’Flour Foods: There are a ton of cauliflower pizza crusts out there, but most have not-so-great added ingredients (think corn, dairy, etc). Cali’Flour is great, and pre-made, and frozen!

Cappellos: Clean, minimal ingredients, in a pre-made, frozen crust! Cappellos contains eggs, however, so FYI, if you’re sensitive, like I am.

Cheese: “But how do you go without cheese?” is the number one most-asked question I get. “Toilet talk” usually gets questions to quiet, but seriously, I don’t miss cheese anymore! Especially since nut cheeses are HUGE, right now! Notice how I didn’t say “vegan cheeses are HUGE, right now”… most dairy-free cheeses taste like plastic, and are disgusting. Unless a vegan cheese contains nuts, do yourself a favor, and don’t purchase. A few of my favorites:

Treeline: Minimal, delicious ingredients.

Miyokos: Absolute favorite, especially on pizza! Their “Mozz” melts like real mozzarella.

Kite Hill: I loved Kite Hill, and their cream cheese, however, am starting to move away from it, since their ingredients are more processed than the two brands, mentioned earlier.

Sauce: Do you check the sugar-content in your pizza sauce? Most sauces contain a ridiculous amount of added sugar, and WHY?! Ryan and I use one brand of pizza and pasta sauce:

Raos: Minimal, clean ingredients with NO added sugar. Because really, what sauce needs sugar added?! We love the Arrabbiata hot flavor.

*Receive 25% off your first Thrive Market order.

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Kate’s Favorite, Homemade Pizza Recipe

  • 1 box Simple Mills Artisan Bread Mix (I prefer this to their pizza crust mix). *I use flax eggs, instead of regular eggs, in crust mix.

  • 1/2 jar Raos

  • Miyoko’s Mozz, half a wheel, usually

  • 1-2 cups greens (I LOVE breaking apart pieces of kale, or collards, and piling on top, to crisp at the top of the pizza).

  • Salt and pepper, to taste, on top all ingredients

  • *I added cut up chicken to this ‘za, but love to go without, often.

Simple tends to be the name of the game for me, when it comes to pizza. The best reminder here is to focus on the crust. Preheat your pizza stone, in the oven, THEN add crust, and bake (with no toppings) first, before taking out, adding toppings and putting back in.

FUN FACT: I cut my pizza in quarters - four, big ‘ole pieces!

What are your favorite pizza toppings?!


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Dairy-Free, Caffeine-Free, Healthy, Homemade Latte

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Starbucks ain’t got nothing on me!

I started making my own lattes a couple of years ago, for a few reasons:

  • I work from home (and can’t head to coffee shops on the regular)

  • I cut out dairy and caffeine (and regular coffee shops only had tea as an option)

  • I wanted a latte I could feel good about consuming, free of bad ingredients!

Now don’t get me wrong! I still hit up coffee shops. I still order caffeine and syrup-filled drinks, occasionally... but not as often. Now, I’ve found a coffee-alternative I can make from home, each day, and enjoy. After all, we drink lattes for the enjoyment-factor, right?!

I’ve posted a couple of my favorite, homemade latte recipes, before. But wanted to share my current favorite, which is filled with SO many beneficial ingredients (and tastes amazing)!

Previously (as tagged above), I’ve shared about my journey in cutting back (and out) coffee, which is very taxing on the adrenals. After realizing that I was suffering from shot adrenals, and hormones, I knew I had to find a better alternative, instead of the daily cup of joe. Nourishing ingredients, like adaptogens, collagen and dandelion were essential, as well.

Adaptogens are superherbs and supermushrooms that help expand your body's capacity to handle mental, physical and emotional stress. They are most-beneficial taken regularly.

Dandelion is loaded with antioxidants, fiber and vitamins that aid in liver detoxification, and fighting inflammation.

Collagen is an easy way to aid in bone, joint, skin and gut health. Gelatin, especially, is very coating for the gut, and helps fight leaky-gut issues.

Adaptogenic, Herbal Latte

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  • 1 bag of Teeccino, Dandelion Dark Roast

  • 1 TBSP Rasa, adaptogenic, herbal, coffee-alternative

  • 1 TSP maca powder

  • 1 TSP Sunpotion Yin Power

  • 1 TBSP cacao butter (for creaminess)

  • 1 TSP mushroom powder (use code “KATE10” for 10% off, always)

  • 1 scoop Vital Proteins collagen, or gelatin

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  1. Steep Teeccino tea bag in a mug of hot water

  2. Once steeped, add Rasa into french press, along with Teeccino and steep, again

  3. Meanwhile, add in maca, Yin Power, cacao butter, mushroom butter and collagen into blender

  4. Add brewed herbal blend, once steeped, and blend, on high, for 1 minute.

  5. Pour into mug and enjoy!

The question I get asked, the most often, is whether or not these lattes taste like real coffee. And truthfully, it’s pretty damn close. No, it’s not going to taste just like coffee; it’s not coffee. Since making the change, my body has become used to the flavor, and prefers the earthy-taste. Remember, we’re all different. Maybe coffee, daily, works just fine for you. This is just an easy, healthy option for anyone fighting adrenal, or hormone issues, that’s looking for a close-alternative.

Want more recipes, straight to your inbox?! Subscribe to my “Wine(d) Down Wednesdays” insider’s email list, and be the first to receive new recipes, information and fun!


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Chocolate Avocado Pudding!

Chocolate Avocado Pudding.

Chocolate Avocado Pudding.

In lieu of my most-recent post, “Why You Should Be Eating More Chocolate”, I wanted to post my favorite, chocolate avocado pudding recipe!

Chocolate. Avocado. Pudding. 🥑🍫 I mean, even without the health benefits, it sounds drool-worthy, BUT let’s talk the health benefits!

Avocados: Improve follicular-ovulating transition, and promote cervical mucus production (which is great for fertility health)!

Cacao: High in antioxidants, and a great source of magnesium (which helps with stress of mind and body). I topped it with cacao nibs, and hemp hearts!


  • chilled, ripe avocado

  • 2 TBSP cacao

  • 2 TBSP nut milk of choice

  • 1 TBSP honey or maple syrup

  • *optional Collagen

  • Blend, until thick and delicious! Certainly lick up every last drop, from the blender! 🤤


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Why You Should Be Eating More Chocolate!

How many of you experience SERIOUS chocolate cravings?! Maybe your period has just arrived, and there’s nothing you are dreaming of more than biting into a gooey, chocolate chip cookie?! Girl, I hear you.

Have you ever wondered why you’re craving that chocolate, in the first place? Or what your body is really asking for?!

Chocolate isn’t bad for you, and in fact, when you’re eating quality-stuff, it’s pretty damn healthy (as well as tasty)! Today, I’m dishing all on chocolate.

Cacao VS. Cocoa: The Differences

Have you ever wondered why some people say “cacao” while others say “cocoa”? Isn’t chocolate chocolate? While both start off the same, the processing they go through (and how they end up) is very different.

Cacao beans come from cacao trees. You can eat the bean raw, which in its purest form, is very bitter.


Raw (or minimally-processed) cacao beans are superfoods. Some benefits include:

  • Antioxidant effects. Cacao beans are packed with phenolic phytochemicals and flavonoids, which protect your cells against damage from free radicals.

  • Boosts your mood and cognitive performance. Epicatechin, the main flavonoid in cacao, improves various aspects of cognition, preserve cognitive abilities during aging, and even puts you in a better mood.

  • Lowers blood pressure. Flavanols have been shown to lower blood sugar and increase blood vessel flexibility.

  • Protects your heart. Flavanols and procyanidins, from cacao, increased antioxidant capacity in the blood plasma and reduced platelet reactivity, resulting in a healthier heart.

  • Regulates insulin levels. Epicatechin, a flavanol in cacao, activates key proteins and help regulate glucose production, even among diabetics.

*Flavanols are naturally-occurring compounds found in a number of commonly enjoyed foods

Cacao beans are also rich in nutrients, like magnesium, iron, potassium, calcium, zinc, copper, and manganese.

Types of cacao

Cacao beans are dried, fermented and heated (at low temperatures). The heating helps separate the fatty part, of the bean, from the rest. Let’s discuss what different cacao options are out there:

  • Cacao butter: Made of the fattiest part of the cacao bean. It is white, and has a very rich texture. Being very similar to white chocolate, cacao butter is excellent for baking, as well as for DIY skincare. I love to add a couple pieces of cacao butter to my homemade lattes, for added thickness/creaminess.

  • Cacao nibs: Nibs are chopped up cacao beans. They resemble chocolate chips, but are much more bitter and strong than your typical chocolate chip! They’re a great way to get all of the benefits and antioxidants of the cacao bean! I like to add some on top of smoothies, or in my homemade, chocolate avocado pudding!

  • Cacao powder: The powder is made after all of the fatty parts are removed. Cacao powder is great for homemade hot chocolate, baking, and even dry shampoo (if you have brown hair)!


Cocoa starts off exactly the same as cacao, however, it’s heated at much higher temperatures, during processing. This gives it a bit of a sweeter flavor. Because of it's sweeter flavor, it’s much more popular in baking, than cacao.

Types of Cocoa

There are two types of cocoa powder:

  • Dutch-Processed Cocoa Powder: This kind goes under an additional processing, with an alkalized chemical solution, to make the taste less acidic and more rich. More processing means less antioxidants.

  • Natural Cocoa Powder: This flavor will be more acidic than Dutch-Processed.

There is a time and place for both, cacao and cocoa. Cocoa is more readily-available (and cheaper) than cacao. The challenge is in finding good cocoa options without added ingredients like sugars, dairy products, and other “fillers”. Because cacao undergoes less heat, during processing, more antioxidants and nutrients remain, compared to cocoa.

Milk Chocolate Vs. Dark Chocolate

To most, milk chocolate tastes better, and that should come at no surprise. It’s got added dairy, sugars and other ingredients to make it that way! However, adding dairy to chocolate limits the body’s ability to absorb the phytonutrients found in chocolate. So, that means there are no health benefits to eating milk chocolate.

Dark chocolate contains a higher percentage of cacao. The more cacao, the more nutrients.

The unfortunate thing is that most chocolate out there contains some form of dairy, which means that even if you’re consuming more cacao, the dairy is blocking the antioxidants from being absorbed.

I always recommend dairy-free chocolate, when you can. Yet, most dairy-free chocolate, found at regular grocery stores, contain lots of added sugars. Pick your battles!

Best Cacao options

Instead, I have a couple of recommendations:

Photo posted by  Cosmic Cacao , and taken by  @matterpatter .

Photo posted by Cosmic Cacao, and taken by @matterpatter.

  • Eating Evolved: Their mission is that “It’s Food. Not Candy”. All of their products are certified organic, dairy free, gluten free, paleo, and vegan. No additives. Nothing unnatural.

  • Hu Kitchen: Hu mentions their “NO’s” to ingredients like dairy, gmos, emulsifiers, soy, gluten, refined sugar, cane sugar, sugar alcohols.

  • Cosmic Cacao: Local to Minnesota, Katherine’s mission is “to create a chocolate that not only tastes great, but feels great!” Each bar is made using fair trade and organic ingredients, as well as local honey, and superfoods to make you feel amazing. I’m a BIG FAN of this business!

  • Dandelion Chocolate: A super-cute spot, in the Mission District of San Fran, Dandelion sources high-quality cacao and carefully crafts small batches of chocolate, striving to bring out the individual nuances of each bean.

  • Honey Mamas: Honey Mama’s are honey-cocoa bars made from five nutrient-rich ingredients. They are direct-trade, non-GMO and organic.

The thing I love about all of these chocolate bars are the variety in which they can be used. Making a recipe that calls for chocolate chips? Break up one of these chocolate bars!

Cosmic Cacao even has a “Joint Bar”, which contains 55 mg of CBD oil. I recently found out that cacao, and turmeric (which are in the “Joint Bar”) help the body absorb the CBD more readily, giving maximum benefits! HOW COOL!!

The next time you’re craving chocolate, go ahead and have some! Chances are if you’re indulging in the good stuff, your body is going to thank you - in more ways than one!


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Grain-Free Chocolate Chip Cookies

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‘Tis the season for cookies! And there’s nothing I love more than making cookies that are healthy enough to consider as breakfast! This recipe was initially taken from Rachael’s Good Eats’ Cookie Skillet Individual recipe, and I modified a few ingredients.

My favorite part? They’re soft, chewy and the perfect amount of sweet. Plus, you can eat a couple and not feel overly-full. ADDED BONUS!


  • 1 *flax egg

  • 3 tbsp honey

  • 1/4 cup coconut oil melted

  • 1/3 cup almond butter

  • 1 tsp vanilla extract

  • 1 tbsp unsweetened almond milk (I love Oatly)

  • 1 1/4 cup almond flour (finely ground)

  • 1/4 tsp baking soda

  • 1/2 tsp cinnamon

  • 1/2 bag chocolate chips (I use Enjoy Life chocolate chips, or a 100% cacao bar, if I’m wanting less sugar)

  • 1/4 tsp sea salt

  • 3 scoops collagen peptides (optional) or sub 1/4 cup additional almond flour


  1. Preheat oven to 325 degrees F.

  2. *For flax egg, mix 1 TBSP ground flaxseed with 2 TBSP water, and let sit for 5 minutes.

  3. Combine all wet ingredients, in a large bowl, and mix.

  4. Stir in almond flour, baking soda, cinnamon, collagen (if using) and sea salt. Fold in chocolate, leaving several pieces for later.

  5. Place parchment paper, or silicone baking mat over a baking sheet and use a small ice cream scoop, or cookie scooper, to place balls on sheet. Place in the oven for about 12 minutes. Usually, I’ll keep them in for another minute, or two, but I always check them at 12 minutes.


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Ryan loves these cookies, and I guarantee anyone who doesn’t follow a grain-free, dairy-free diet will, as well! The past couple of times I’ve made these cookies, he’s taken Milk Duds and placed one on a few of the cookies. They’ll melt on top and look divine! Feel free to incorporate other toppings as well: thick sea salt, sprinkles, nuts, caramel drizzle, large chunks of chocolate…



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Easy Curry Dishes!

A big ‘ole bowl of homemade curry!

A big ‘ole bowl of homemade curry!

It’s cold out. And the colder it gets outside, the warmer the kitchen gets, inside! There isn’t anything quite like a delicious bowl of hot curry: sweet and savory, with a little kick to it. The best part about curry? It’s incredibly easy to make, and I’ve got a couple of tasty recipes to share with you!

The breakdown

One of the things I like most about curry is that you can change it up, on a whim. But I always like to follow a couple of rules, whenever I make it: protein, carb, veggies, curry.

Protein: garbanzo beans, northern beans, strips of chicken or beef, ground turkey, tofu

Carb: sweet potato, white potato, rice, cauliflower rice

Veggie: broccoli, carrots, brussels sprouts, cauliflower, zucchini, spinach, collard greens, etc.

Curry: Star Anise Coconut Lime Curry, Mike’s Organic Curry Love, Saffron Road Red Curry, Yai’s Tai Coconut Curry

The Setup

Once you’ve got all of the ingredients, things are pretty simple: put them in a pot and boil.

Star Anise Foods curry is one of my favorites!

Star Anise Foods curry is one of my favorites!

  • If I’m making meat, I take time to cook the meat first (obviously), adding a few onions, garlic cloves, olive oil and spices.

  • If I’m using rice, I cook the rice, separately, and mix everything else together - topping over rice, before eating.

  • If I’m using cauliflower rice, I cook the rice first (in the pot), with some oil and spices. Then, I add in veggies, protein and curry.


The best thing about curry (aside from the taste) is that it stores really well! Usually, I will make enough for multiple meals, days after. Just reheat in the microwave and enjoy!


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