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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Summer Smoothie Bowls!

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Summertime has got me on a smoothie bowl kick, lately. Berries are in season, and there’s nothing like spooning into that creamy, fruity thickness. During a time of year where hydration is essential, smoothie bowls are a wonderful way to stay hydrated, while filling up on fiber and essential nutrients.


Typically, acai bowls are most popular. An antioxidant-powerhouse, acai berries are very similar to grapes, their flesh and skin containing many vitamins and nutrients. When you have the opportunity to purchase the berries, DO IT! It’s a wonderful snack, with so many healing properties.

As far as smoothie bowls go, the most common frozen acai packs are Sambazon brand (found in many grocery stores). These are a wonderful, convenient way to make smoothie bowls, however, they come with a few, personal caveats: SUGAR and SOY. Be sure to check the label and make sure no added sugar is in these smoothie packs. Sambazon does sell an added sugar-free acai pack, but those contain soy lecithin, which is an emulsifier, or lubricant (and sometimes called “antioxidant-protector”). For me, as a woman who is always-focused on hormone health, soy is something to steer clear of (aside from small doses of fermented soy).

Dragon Fruit

Dragon fruit (also called (pitaya”) is said to have a taste similar to a kiwi or a pear. Personally, I think it’s damn close to acai, and the perfect headliner in a smoothie bowl! Dragon fruit has high amounts of fiber and magnesium, and a very low calorie (as well as sugar) count. It’s filled with essential antioxidants, and is very healing for the liver. PitayaPlus carries convenient, frozen smoothie packs, to easily create your own smoothie, or smoothie bowl. An added-bonus (and why it’s my favorite): DRAGON FRUIT IS THE ONLY INGREDIENT! No added sugar or soy!

smoothie bowl essentials

What creates the perfect smoothie bowl? Well, the beauty here is that it’s up to you! I find having a good frozen to non-frozen ratio is important, for creating thickness, but not too much thickness (haha, clear as mud, right?!) I love added nothing but fruit: banana, blueberries and strawberries.

Aside from the actual smoothie bowl ingredients, toppings are probably just as (if not more) exciting! I love to add a combination of nut butters, nuts, seeds, cacao and sweetness. Ryan and I love the grain-free granola from Truce, and this week, I tried to recreate it, based on their ingredients. Not exactly the same, but good enough!

Smoothie bowl essentials.

Smoothie bowl essentials.

Dragon Fruit Smoothie Bowl


  • 1 pack, frozen PitayaPlus pack (found at Whole Foods or Target)

  • 1 chilled banana (I leave in freezer for 30 minutes)

  • 1/2 cup frozen, organic blueberries

  • 1/2 cup frozen, organic strawberries


  1. Blend pitaya, banana, blueberries and strawberries, until thick.

  2. Pour into bowl, and smooth out.

  3. Add your favorite toppings. My current favorites are a remake of Truce’s grain-free granola, Hu Kitchen Hunks, Coyo Coconut Yogurt, or Coconut Cult, extra strawberries and some hemp hearts.

  4. Scoop and enjoy! I like to blend all of my ingredients together, so it’s a delicious mess. What about you?!

Are you a clean scooper?

Are you a clean scooper?

Or a messy one?

Or a messy one?


As someone who is currently, especially focused on her gut, digestion is essential. Cccording to Ayurveda, it’s important to keep the digestive “fire” hot (which smoothie bowls can dampen, especially in the morning). Because of this, I always make sure to sip a warm cup of tea, while indulging on a smoothie bowl. I find it helps me feel a little less-bloated, and is easier on my system.

If you’re especially interested in following Ayurveda, it’s recommended that Vata’s, especially, consume fruit alone, and nothing else an hour before or after (to help with digestion). I’ve tried this before, and honestly DID feel better. I find that in the smoothie bowl-situation, a cup of warm tea is better than nothing!

What are you favorite smoothie bowl ingredients?! Now that summer is here, it’s fun to think of all of the options! Even hitting up a farmer’s market, and finding fresh fruit, and freezing it, would be an excellent option!


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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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"Noatmeal" Breakfast Porridge

Grain-free porridge.

Grain-free porridge.

Recently, after talking with my acupuncturist about Ayurveda and Doshas, I realized the effect eating too many cold, raw foods/beverages was having on my digestion. As a “morning smoothie” person, I’ve really been working to start each morning with a warming breakfast instead, that not only fills me up, but is good for revving up my digestion, as well.

This “Noatmeal” porridge recipe was inspired by Be Well By Kelly’s porridge recipe, initially. Now, I’ve been having fun changing up ingredients based on where I am in my cycle (and what’s sounding tasty)!

Currently, I’m just about to then end of my Ovulatory Phase, and if you follow cycle-syncing, or seed-cycling, there are a few foods that are extra-good for you, during this time: sunflower and sesame seeds, chocolate (cacao), and coconut. I wanted to incorporate these into my breakfast porridge recipe.

Anytime I’m making porridge, I have a couple of staples:

  • 1 TBSP coconut oil

  • 1 cup nut milk

  • 1 TBSP of each, hemp hearts, chia seeds and flax

  • Collagen/protein powder

  • Nut butter

  • Toppings

The fun thing about these staples are that you can mix & match based on your preferences (or what’s in your fridge/cupboard)!

Today’s recipe is as follows:


  1. Melt coconut oil in pan, on stovetop, on medium heat

  2. Add milk, collagen, hemp, chia and flax - stir until it becomes thick, like oatmeal

  3. Pour into bowl, adding cacao, Sunbutter and cacao nibs.

  4. Enjoy!

Play around with the recipe, yourself, and let me know what combination you enjoy! Fruit is always a fun add-on, as well, if you’re not following Ayurveda to a T — fruit-combining is difficult on digestion!


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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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Grain-Free, Sugar-Free Waffle Recipe

I spent the entire weekend at home (thanks April blizzard), and feel amazing! So refreshed, and ready to tackle this short week (I'm heading home to IOWA, this weekend)!

On Saturday morning, I made these amazing waffles! Grain-free, sugar-free and mouth-watering!

For me, weekends are a celebration and this outlook is shown everywhere (including in the food I eat). Now, don't go thinking that I use weekends as an opportunity to eat foods I shouldn't. Honestly, I don't believe in cheat days. I eat good, wholesome food as often as I can. No excuses. There are enough healthy options out there to substitute the not-so-healthy options, and still get the same, delicious product (such as this waffle recipe).

Just like I tell my members: DO YOUR RESEARCH! There are all sorts of substitutions out there! You don't need to give up your favorite meal, just because you're changing your diet.

Now, my ALL TIME FAVORITE waffle mix is the Simple Mills Pancake & Waffle Mix. It's grain-free, and produces the best freaking waffles, of my life! (Click here to get $25 off your first order)! When I'm feeling it, I'll splurge on a box and eat waffles for two days. However, in my attempt to pinch more pennies, I can't afford boxes of delicious waffles, every week; and that's why I made this recipe!

These waffles are dense; they'll fill you up, but not to the point where you feel stuffed and gross afterward (after all, they're grain-free)! The main ingredient is my new FAVORITE flour of all time... Otto's Cassava Flour! Cassava flour is made from yuca, a starchy root, similar to potatoes. COMPLETELY gluten, grain and nut-free!

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  • 1 cup Otto's Cassava Flour
  • 1/4 cup arrowroot starch
  • 3 TBSP coconut flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder (I made my own with baking soda & cream of tarter)
  • 1 cup water
  • 3 eggs
  • 1/4 cup coconut oil (I used Nutiva butter-flavored)
  • 1 teaspoon apple cider vinegar (Bragg's ALL THE WAY)!
  • 1 teaspoon vanilla
  • 1 scoop Vital Proteins Collagen Peptides

Mix dry ingredients, then add in wet. Heat waffle iron, and try not to let any drip over the sides (like me)! Top with your favorite toppings. I used Lakanto Maple Syrup!

This recipe made about 4 decent-sized waffles (perfect for Saturday and Sunday)!





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Tator Tot HOTDISH! (Gluten-Free, Dairy-Free *Grain-free option)

You fall one of two ways: "hotdish", or "casserole".

I specifically remember getting into a heated argument with someone, once, as they told me 'hotdish' was a made up term. FALSE! Chances are, if you were born in the Midwest (Minnesota or the Dakotas, specifically), a hotdish was a tasty mixture of the three macronutrients (proteins, carbs and fats) your mom would pop in the oven, on the regular. Easy, peasy and delicious!

With a mom born in South Dakota, moved to Minnesota and then Iowa, hotdish was a staple in our household, and for good reason! What better way to give your family a balanced, hot meal, that came with the option of leftovers, for the week?! Perfect!

Now, as a kid, anything and everything tasted better with a big 'ole helping of cheese, and maybe a side of bread (white)! So, as you can imagine, growing up to become a person who no longer consumed either was very difficult! For the first few years of my dietary changes, I bid farewell to the idea of ever consuming those meals from days of old... How could they taste anywhere near the same as the original?!

Some things will never taste like the original, but I'm here to tell you that tator tot hotdish is not one of them! After reading countless recipes, I came up with the perfect mixture of ingredients to give it that REAL hotdish feel, but without the gluten, dairy and added fillers I've come to stay away from. This dish creates an easy opportunity to get in your veggies, as well!

Tator Tot Hotdish (gluten-free, dairy-free, *grain-free option)

Tator Tot Hotdish Ingredients


  • 1 onion, chopped
  • 1 pound ground beef, grass-fed
  • 1/2 cup celery, chopped
  • 3 TBSP garlic, minced
  • 1/2 cup gluten free flour (I love Otto's Cassava flour... it's grain-free!)
  • 1 cup dairy-free milk, of choice (homemade cashew is my preference)
  • 1 cup hot water
  • 3 TBSP beef bouillon (gluten-free, dairy-free)
  • Salt, pepper, garlic salt, Bragg's Sprinkle
  • Green chili sauce (your preference on amount)
  • 1 package frozen veggies
  • 1-2 cups organic greens (the ones wilting in your fridge)
  • 1 package tator tots

Preheat your oven to 350 degrees.

Brown beef, onion, celery and garlic in a large cooking pot. *I like to add a generous amount of seasonings to this mixture, while the beef is cooking, along with green chili sauce.

Pay no attention to my paint-hands! Priming made me real hungry!

Pay no attention to my paint-hands! Priming made me real hungry!


Add flour and mix until well incorporated. Add milk, water, beef bouillon and seasonings, to taste. *Again, help yourself to another hefty helping of green chili sauce. Stir until well mixed and everything is dissolved. *I like to add the bouillon into the cup of water, before adding it into the mixture. This just makes sure everything is dissolved, early on.


Add the frozen fresh and frozen veggies, and stir until combined. Place mixture in a cooking dish ("hotdish dish"... NOT "casserole dish")! Ha! Cover with tots, and bake at 350 degrees, for 50 minutes. Tots should be browned, and mixture should be bubbly.


Let sit for a couple minutes, and spoon yourself a serving... or two!

* Indicates personal preferences, when cooking

^^ In order to make this meal grain-free, be sure to use cassava flour, and eliminate corn from frozen veggie pack. Make sure tots are made with purest ingredients, no fillers.


For those of you who know me, I'm sure you're curious about when I started eating meat, again. That's something I plan to write about, in a blog-post, at a later date. In the meantime, I'll say this: I've really been focusing on feeding my body what it's craving, and meat was something my body had been asking for, for a while. I LOVE animals, and I loved the idea of being *basically* vegan, but my body wasn't feeling as powerful, and energized, as I knew it should, so I decided to re-introduce meat.

A couple things I plan on focusing on, in that blog-post: digestion (meat is so hard to digest, and this is one of the reasons why I stopped consuming it, in the first place; local, hormone-free, pasture-raised (this is important! not all meat is the same); portion-control (not going over-board).

Stay tuned for that! But in the meantime, enjoy this recipe! Let me know if you end up giving it a try!