Mama’s Chicken & Dressing

chicken and dressing3

Mama’s Chicken & Dressing

We’ll call this my “Thanksgiving in June” recipe!  This is not my most healthy meal at all.  It’s NOT paleo, gluten free, OR vegan.  BUT I did use all organic ingredients, so that has to count for something good, right?!  No GMOs, baby.  It’s a meal we typically only eat two, maybe three times a year, and it’s ALWAYS served at Thanksgiving.  I’ve been super homesick for the last week or so and needed some comfort food.  Continue reading


Loaded Lemony-Blueberry Vegan Muffins

Loaded Lemon-Blueberry Vegan Muffins…. Say that 3 times fast!  It’s a mouthful to say, yes.  But let me just tell ya, these muffins are AMAZING.  So amazing that my husband ate THREE of them in one sitting.  He came in from work, saw muffins on the counter and divulged in the lemony-blueberry, crispy on the top, soft on the inside, melt in your mouth muffin.  I won’t lie.  I had two myself. Continue reading

Vegan Banana Pancakes

vegan banana pancakes

My 18 month old little girlie, Gaby is pretty much living off of what I call the “4 P’s” – pasta, potatoes, peas, and pancakes.  And occasionally she will eat some wild salmon.  I make these pancakes for her in big batches because she LOVES them!  She knows exactly where I keep them in the refrigerator, so when she gets hungry she pulls me into the kitchen (only to open the refrigerator door) and she helps herself to a pancake or two!  I normally don’t put any syrup on hers because these are sweet enough if you use a super ripe banana, but every now and then she’ll let me smear a little bit of almond butter on it for her and she eats it right up!  I have to find ways to sneak some protein in her diet since my little diva isn’t a big meat eater.  😉

You can make these vegan and/or gluten free depending on the flour you use….and I’m pretty sure no one will even know!  These pancakes are perfect for breakfast, brunch, or a little something to snack on throughout the day!  I like to top mine with some almond butter and a little bit of strawberry jam.  SO GOOD!!!

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Yields:  6 – 8 pancakes (depending on how big or small you make yours)


  • 1 cup AP flour OR Gluten Free AP flour
  • 1 tbsp baking powder (aluminum free)
  • 2-3 tbsp organic cane sugar
  • pinch of kosher salt
  • 1 ripe banana, mashed
  • 3/4 – 1 cup milk (dairy or non-dairy) + 1 tbsp apple cider vinegar
  • maple syrup, almond butter, or jam for garnish, optional
  • sliced banana for garnish, optional


  1. Mix the milk and apple cider vinegar together and let it hangout for a few minutes.
  2. Mash the banana into the bowl and then add all of the dry ingredients.
  3. Add the milk/vinegar to the bowl and whisk until you have a smooth batter.  If you want a thinner batter, add a little bit more milk.
  4. Heat up a skillet on medium-low heat.  Add some vegan butter or coconut oil to the pan for frying.  Portion your batter out to the size pancakes you love most!  Sometimes I make big pancakes and sometimes I make silver dollar ones… Smear on your favorite toppings and EAT!!!

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Pumpkin Pancakes

It’s SEPTEMBER (my favorite month!) and that means PUMPKIN everything has begun!!!!   It may be 95 degrees here, but it’s fall in my heart and that’s all that matters.  Ha!  I’m so jealous of everyone living in a city that actually cools off for part of the year!  We wear flip flops at Christmas.  I know… you’re probably not jealous…flip flops aren’t very Christmasy!  Don’t even get me started on how hard it is to get in the Christmas spirit when it’s 100 degrees outside.  🙂

I haven’t blogged a good recipe in quite sometime, mainly because I have a one year old that won’t let me sit down for any length of time!  In fact, she’s screaming at this very moment because I put her in the room with her daddy so I could type!   As of late I’ve been trying to cut out ‘some’ meat and go vegan a couple days a week… Let me just tell ya, I feel SO MUCH BETTER.  I’ve been drinking plant based protein shakes for lunch to give me some protein throughout the day and we’ve been eating fish 3-4 times a week…I’ve honestly not felt this good in a long time!

SO, with that said…these pancakes are totally VEGAN and can be made gluten free too!!   Woohoo!!!!  This recipe actually came about one morning when my husband wanted pancakes for breakfast, but I didn’t have any eggs.  You can totally omit the pumpkin and pumpkin pie spice if you want a plain pancake….they’re just as good!!!


Yields: 8-9 pancakes


For the pancakes:

  • 1 cup Organic AP Flour or Gluten Free AP Flour
  • 1 tbsp baking powder (look for the kind with NO aluminum)
  • 1 tsp salt
  • 3 tbsp organic cane sugar
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1 organic banana, mashed (optional)
  • 1/2 cup organic pumpkin puree
  • 3/4 – 1 cup milk (dairy or nondairy) + 1 tbsp apple cider vinegar
  • butter or coconut oil for greasing the pan

Pumpkin Butter:

  • 1 tbsp butter (vegan or non-vegan), softened
  • 2 oz organic cream cheese, softened
  • 1/4 cup organic pumpkin puree
  • 1 tbsp honey or maple syrup
  • pinch of salt

Praline Maple Syrup:

  • 1 cup pure maple syrup
  • 1/2 cup nuts, roughly chopped (I used a mixture of different nuts)


  1. In a large bowl add all of the dry ingredients and whisk together.  Start off with 3/4 cup of milk and add the apple cider vinegar to a measuring cup.  Let this sit for a few minutes.  Add the pumpkin and banana to the flour mixture…then add the milk. Whisk everything together until there are no lumps.  If the batter is too thick, add a little bit more milk.  Set aside for a few minutes.
  2. In a small bowl add all of the Pumpkin Butter ingredients, whisk together, and set aside until your pancakes are done.
  3. Start making your pancakes…I like to use a cast iron skillet – use whatever you prefer.  I cook mine on low and slow.  Heat your skillet up on med-low and grease the skillet with a pat of butter or coconut oil.  While your pancakes cook, put the nuts in a dry skillet and toast them.  After they’ve browned just a little add the maple syrup.  Keep warm until your pancakes are ready.
  4. Plate your pancakes and top them with the praline maple syrup and pumpkin butter!  Serve with a mimosa and a side of fruit…It’s the best weekend brunch!





Silver Dollar Strawberry Pancakes


I LOVE PANCAKES.  Much like potatoes, I’ve never met a pancake that I didn’t like.  Well, let me take that back… I have met a few “healthy” pancakes that I didn’t like, but since I finally achieved my perfect “healthy” (paleo & gluten free) pancake recipe, I’m in pancake heaven!  I used the base of my perfect pancake mix and added strawberries this time….and topped them with the most delicious home-made strawberry syrup!  Get ready for some excitement in your mouth!  These little loves are SO GOOD!!!   I made silver dollar pancakes, but feel free to make whatever size you love most.  These are perfect for breakfast, brunch, or a snack!  My 8 month old baby girl LOVED them so much…I’m hoping you will too!!!

Yields: 15-16 silver dollar pancakes


  • 1/4 cup plus 1/2 tbsp coconut flour
  • 2 1/2 tbsp tapioca flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • pinch of kosher salt
  • 1 tbsp organic cane sugar
  • 2 eggs, whisked
  • 1/4 cup apple sauce
  • 1/4 milk, dairy or nondairy
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, small diced

Strawberry Syrup

  • 1 cup fresh strawberries, small diced
  • 2 tbsp organic cane sugar
  • 2 tbsp water
  • zest of 1 orange
  • 1/4 cup fresh orange juice
  • 1/4 cup maple syrup
  • pinch of kosher salt
  • coconut oil or butter for greasing the pan


  1. Start off with making the syrup.  In a small saucepan bring the strawberries, sugar, and water to a low boil on medium heat.  Let the strawberries cook until you can mash them easily with a fork or potato masher; about 10 minutes.
  2. Next, add the zest, orange juice, maple syrup, and salt to the strawberries.  Stir together and reduce heat to low.  Let the strawberry syrup hangout until you’re ready to serve the pancakes!
  3. Now…In a small bowl add all of the dry ingredients and whisk together.
  4. In a large bowl, add all of the wet ingredients and whisk together.  Slowly add the dry ingredients into the wet ingredients.  I used a whisk to make sure there were no lumps.  Use a spatula to incorporate the strawberries into the batter.
  5. Get out your favorite pancake skillet and heat it up!  I like to use a cast iron skillet. I cook my pancakes on medium-low.  I always find that if I cook them on any heat higher than that, they burn on the outside and aren’t done in the middle.  It’s a gooey mess!
  6. Add just enough coconut oil or butter (a tablespoon or two) to the pan to grease it really good, let it get good and hot, and add the batter bit by bit.
  7. Make your pancakes as big are as small as you want.
  8. Once your pancakes are cooked, top them with the strawberry syrup!!  YUM!!!



Strawberry Banana Muffins

Strawberry Banana Muffins

Happy New Year!  This is my first blog of 2016 and I’m super pumped!  Ever since my precious baby girl arrived in September, I’ve had the hardest time getting motivated to do anything EXCEPT hold and love on her constantly.  Now that she’s almost 4 months old, we’re finally getting ourselves in a better routine with SLEEPING, eating, exercising (again), and just overall life in general.  I’ve been back in the kitchen cooking and trying to create some yummy recipes for some time now, but I’ve had the hardest time getting things written down and organized.  I feel like my multitasking abilities are just not where they used to be.  Maybe I’ll try to make this a new priority in the new year?!  🙂

There are very few muffins out there that I don’t like and these are no exception!  They’re super easy and quick to make…and a lot healthier than most muffins you could buy in the store.  They’re perfect for breakfast, a fun brunch, or just something to snack on throughout a busy day.  So, do yourself and your family a great big favor and make you some!!!

Yields: 10 muffins


  • 3 organic bananas, 2 mashed and 1 chopped
  • 3 organic eggs
  • 1/3 cup coconut flour
  • 1/4 cup organic cane sugar, honey, or maple syrup
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 10 strawberries, fresh or frozen, chopped
  • 1/4 cup butter, melted


  1. Preheat the oven to 350 degrees.  Spray your muffin tin with nonstick spray OR use muffin wrappers.
  2. Pull out your blender and blend ALL of the ingredients together EXCEPT the strawberries and one banana.
  3. Once the batter is blended, stir in the chopped strawberries and banana.
  4. Evenly divide the batter into your muffin tin and bake for 20-25 minutes, or until done.  Do the toothpick test if needed to check the middle.
  5. Eat warm with a little pat of butter on top!  They’re delicious!  Store in the refrigerator if you have any leftover.

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Cinnamon-Chocolate-Banana Muffins

I made this recipe earlier this week and completely forgot to blog the recipe.  “Pregnancy brain” is a REAL thing, y’all!  If I don’t write it down, it most likely won’t get done…in a timely manner!  This recipe could be made one of two ways.  You can either follow my directions below and make muffins OR you could double the recipe and turn it into a bread.  Just use a loaf pan and bake it for a lot longer!  I love making different breads, but me and the hubby never eat a whole loaf.  So, I made muffins in order to prevent waste.  Serve these muffins at your next brunch or have some ready for a quick snack… They’re delicious, quick, and super easy to make!


Yields: 9 muffins


  • 2 medium bananas, very ripe
  • 2 large eggs
  • 1/8 cup (1/4 stick) unsalted organic butter, melted
  • 1/4 cup almond butter
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Pinch of kosher salt

Chocolate Mixture:

  • 1 tbsp unsalted organic butter
  • 1 tbsp ground cinnamon
  • 1/4 cup Enjoy Life Chocolate Chips
  • 1/2-1 tbsp honey


  1. Preheat oven to 350 degrees.  Grease the muffin pan with butter or coconut oil, or use a silicone muffin pan.
  2. Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and continue to mix until all the ingredients are well combined.  Set aside while you make the chocolate mixture.
  3. In a small sauce pan or double boiler over medium-low heat, add the chocolate mixture ingredients.  Stir frequently until the chocolate has melted.
  4. Pour the banana batter into the prepared muffin pan, about 1/2 – 3/4 of the way full. As soon as you pour the batter, top 1 tbsp of the chocolate mixture directly on top of the banana batter.  Use a knife or toothpick to swirl the chocolate throughout each muffin.
  5. Bake for 10-12 minutes or until a toothpick comes out clean on each muffin.  Let the muffins cool in the pan for 5 minutes, then transfer each muffin to a cooling rack.  Add a little butter to the top of each muffin.  Serve these for breakfast, brunch, or a light snack!  Store in the refrigerator and they’ll stay fresh longer.  Enjoy!