Cherry Smoothie and Cookbook Review

I had plans. You know how that goes? I got a fabulous cookbook in the mail. Skimmed most of it. Made a few muffins. The kids loved them. And I planned a review. Time keeps ticking by and the review is just not getting done. So I give up. Here is a very short and sweet post about a great book.

First a photo of my “everyday” smoothie (recipe below).


Then the cover of the great cookbook I read. You can click on it for a link to Amazon.

Now a photo of the smoothie I was inspired to make after glancing through the smoothie recipes in the book. Peach and ginger. Follow the basic smoothie recipe that I wrote and substitute the cherries for the variation ingredients. Very yummy. (Thick and creamy too!)


A photo of some very tasty oatmeal muffins in the cookbook. They were my kid’s favorites.

muffinsAnd… Sweet potato frosting from the book. I will definately be making that again. And I will make it with purple yams so I can have purple frosting of course! Next time I will make it cute too. The muffins in the photo were the vegan muffins from the book. They were less popular with the kids but still delicious. Who can blame them for loving the fluffiness that comes from eggs?



Smoothie Recipe

1 cup coconut water
1/2 avocado
1/4 cup coconut milk
~10 frozen cherries
heaping scoop goat’s whey protein powder (vanilla flavor)- sub your favorite powder

(I do not sweeten the cherry version but you might find it “not sweet enough”, in that case add honey or something sweet)

Variation Inspired by the Whole Life Nutrition Cookbook:

Frozen Peach Slices (instead of cherries)
Small slice fresh ginger
Honey to taste


Combine everything in a high speed blender, then enjoy!


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Grain-Free Crepes

crepe peach

Of all the posts on this blog, I think this recipe is the one I make most day to day. I love these crepes. I have made many variations and many fillings. I like them best sweet, but that is only because I like dessert better than dinner! I won’t go into detail on how to cook the crepes, because you might already know how to do it or you can learn elsewhere online (or in my cookbook).

crepe savory

For fillings I have used: a thin layer of cashew butter and fresh fruit, yogurt and fruit, whipped coconut cream and fruit, sauteed vegetables and cilantro sauce, peach flavored whipped coconut cream and fresh peaches…

Crepes choc

And I make it cute by cutting it like a maki roll:

crepe bento

Grain-Free Crepes Recipe

3 eggs
3 tablespoons egg white protein powder
6 tablespoons pear juice (other liquids are OK- this is my favorite for sweet crepes)
2 teaspoons melted butter (buttery spread or coconut oil)
1 tablespoon tapioca starch (coconut flour works too but I don’t like it as well)
pinch salt


Mix together all of the ingredients. I usually give up on the whisk and use the blender. Be sure to use a well seasoned caste iron pan or non-stick pan. Keep the crepes very thin as you swirl the batter into the preheated and oiled pan. (Like I said you can look up more detailed crepe instructions.)

Fill them up and enjoy!


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Grain-Free (Nut-Free) Waffles


I love these. My younger daughter loves them too. But I want to be honest with you; the texture is not the same as a flour based waffle. These are more dense and soft. We like them topped with maple syrup or fruit compote. We made a cherry/cranberry/blueberry compote that paired really well with these. You can also skip the vanilla and cinnamon and use them in a savory way. What you can’t skip is the egg white protein powder. If you try to replace that, the waffles get very “floppy”. If you insist on trying despite my words of caution, then I would increase the coconut flour by about 1-2 teaspoons.

A little bit cute as a burger bun…


Serves 2-4 depending on what else you are eating.

Grain-Free Waffles Recipe

3/4 cup mashed sweet potato (or pumpkin)- I prefer Hannah Yams
1/2 teaspoon vanilla extract
3 eggs
1/2 teaspoon vinegar or lemon (to activate baking soda)
2 tablespoons melted coconut oil (or other oil)
1/8 teaspoon salt
1/4 teaspoon baking soda
1 1/2 tablespoons coconut flour
cinnamon (to preference, I use about 1/2 teaspoon)
1/4 cup egg white protein powder


Mix all of the ingredients together, one at a time, in the order they are listed. Cook in your waffle maker.


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Cereal Waffles

Cereal Waffles

When I was growing up I ate cereal with milk almost everyday for breakfast. Now I eat Protein Waffles (from my cookbook) almost everyday. That got me thinking … about cereal and waffles. So I came up with this recipe for Cereal Waffles– two breakfasts in one! My daughter who likes nothing, liked them plain, and my daughter who likes most things, enjoyed them dipped in yogurt with plums (choose dairy or dairy-free for yourself). These waffles are dense and almost like cookies, but not as sweet.

Cereal Waffle with dip

Cereal Waffle Recipe

2 eggs
1 tablespoon oil
1 cup Erewhon Rice Twice Cereal
1/3 cup pecans (optional)
4 dates, minced/finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1 tablespoon coconut flour


Combine all of the ingredients together. Let it sit for about 3-5 minutes then cook in your waffle maker. You can make a big waffle or little “cookies” by placing spoonfuls of batter in each quadrant of the waffle maker.


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Chocolate Stuffed French Toast Waffles

stuffedfrenchtoastI hope you have a waffle maker… and if you don’t I hope you purchase one. I have three; a standard, a Belgian, and a waffle cone maker. I am an extreme waffle fan. This particular waffle is really nice. It has a slight oat taste- not all the way like oatmeal, but tasting in that direction. You can simply make the waffles and top them with fruit and syrup…


…or you can take it all the way, stuff it with chocolate and cook the whole thing as French Toast. You could make the sandwiches the night before and cook the French Toast Waffle in the morning.


I made them cute my cutting them with cookie cutters before “French Toasting” them. Then I served them with the leftover chocolate filling.

Chocolate Stuffed French Toast Waffles Recipe

1 1/2 cups oat flour (I used Bob’s Red Mill gluten-free)- measure “loose” not packed
1/2 cup quinoa flakes
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
2 tablespoons oil
2 tablespoons honey, agave or maple syrup
3/4-1 cup rice milk (or other milk)

1/4 cup almond butter
1 tablespoon cacao powder (or cocoa powder)
2-3 tablespoons maple syrup (or other sweetener)
rice milk

2 eggs
splash rice milk
pinch cinnamon


Combine the dry waffle ingredients and the wet ingredients separately. Then mix together. Add a bit of milk as needed to get a thick but pourable batter. Preheat a standard waffle maker. Make the waffles; it should make about 4.

Combine the filling ingredients. Sweeten to taste and add milk to achieve a thick spreadable chocolate spread (like Nutella).¬†Spread generously on the waffles forming sandwiches. Cut on the “lines” into 4 pieces each.

Whisk the eggs, milk, and cinnamon together in a pie pan. Preheat a pan on medium-low with a thin layer of oil. Dip both sides of the sandwiches in the egg mixture and cook on both sides.

Serve hot as is or drizzle with maple syrup or try with raspberry jam.


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Carrot Cake Quackers and Vegan Carrot Cookies


New book

I love it

great stories



buy online

Culinary Creativity: Let your restrictions set you free, available on Amazon.

Carrot Cake Muffin Recipe
(see below for cookies)


1 cup quinoa flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 egg
3 tablespoons oil (most kinds will be fine)
1/3 cup applesauce
1/4 cup honey
1 cup shredded carrots (about 3 large carrots)
1/3 cup raisins


Preheat the oven to 350 degrees. Prepare a muffin tin with papers (makes 6-7 muffins). This recipe might work out fine to oil the muffin tins instead of paper but I didn’t test that.

Combine the dry ingredients.

Combine the wet ingredients.

Mix the wet and dry together and add the carrots and raisins.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for about 20 minutes until a toothpick comes out clean. Remove the muffins from the tin to cooling rack immediately so that the papers don’t get soggy.

* We enjoy these as muffins without frosting. I did frost them for the photo shoot and as a special treat, but there is no specific recipe for the frosting.

Carrot Muffin

Vegan Carrot Cookie Recipe

1 tablespoon flax meal with 2 tablespoons water (or 1 egg for non-vegan)
1/2 cup quinoa flour
1/2 cup quinoa flakes
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3 tablespoons oil (most kinds will be fine)
1/4 cup raw agave nectar (or honey for non-vegan)
1/2 cup finely grated carrots (about 2 carrots)
1/3-1/2 cup raisins


Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.

Combine the flax and water and set aside.

Combine the dry ingredients.

Combine the wet ingredients, including the flax.

Mix the wet and dry together and add the carrots and raisins.

Place spoonful-dolops of cookie batter on the baking sheet. (These don’t spread so you can place them close together.)

Bake for about 12 minutes (keep an eye on them to be sure the bottoms don’t get overcooked).¬† Set them out on a cooling rack.


Makes about 16 cookies.

Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Melt in Your Mouth Monday, Gluten-Free Wednesdays, Wellness Weekend