Paleo Cassava Flour Bread

For those of you who don’t know what cassava flour is, it’s basically the best thing of all time. It’s paleo, nut-free, grain-free, gluten-free, anti-inflammatory, and can be subbed 1:1 for regular wheat flour.

Okay. AMAZING.

So I’ve been very much enjoying experimenting with cassava flour recipes and it dawned on me this morning that I hadn’t even tried making bread with it yet?! What’s wrong with me! I really miss bread in my diet but I don’t miss how achy and gross it made me feel sooooo if I could have bread without the aches and pains, this could be life changing.

So since bread can be pretty tricky, I decided not to go out and waste a bunch of flour trying to make my own recipe from scratch right off the bat. Insteaddddd, I found this amazing recipe on Paleo Hacks and it came out PERFECT!!!!!!!

So no this isn’t my recipe, but bless you Jennafer Ashley for blessing us with your beautiful bread. You can get her recipe by clicking rightttttttt here.

Have a great Tuesday everybody!!

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The Bread-less Breakfast BLT

Ok so I absolutely DIE for a good BLT, but as I get older I find that the more bread I eat, the less my joints work. Sounds weird, but I’m telling you every time I eat bread I ache in my knees and all the places where I’ve broken bones.

So naturally, like I do with most things that don’t make me feel great, I decided to do something about it and create a BREAD-LESS breakfast BLT that’s just as amazing and delicious and easy but doesn’t make me feel like a 100 year old woman.

And the best part about this is it’s so freakin easy to make! You don’t even need to eat it as a sandwich. Chop up those tomatoes and eat it as a breakfast bowl! The deliciousness is endless. So next time you’re craving a BLT and have 10 minutes to spare, make this bad boy. You’ll thank me later.

The Bread-less Breakfast BLT

  • Servings: 2 BLTs
  • Difficulty: easy
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Ingredients

  • 1 beefsteak tomato, sliced into about 1/2 inch slices
  • 2 large organic free-range eggs
  • 2 slices bacon, cut into smaller pieces
  • 1/2 avocado, sliced
  • salt and pepper to taste

Directions

  1. Heat a pan over medium heat. Once hot, add your bacon and cook, flipping occasionally, until crispy.
  2. Remove the bacon pieces to a paper towel and add the eggs to the same pan with bacon grease. Scramble the eggs and stir occasionally until the eggs are cooked.
  3. Layer your eggs, bacon, and avocado onto your tomato “buns,” season with salt and pepper, and enjoy!


The BEST Lettuce Wraps with Healthy Peanut Sauce

So last week I was in Banff with my lil momma bear and she had never been there before (and if you haven’t either, please make a trip, it’s life changing) so I was taking her to all my fave stops. Besides the hiking and nature and cute little shops, there are two restaurants I absolutely adore. The first is a Cajun diner called Tooloulou’s that I love going to for breakfast because they have just about everything you could possibly imagine and more and it’s all so good. And the second restaurant is called Block. It’s teeny and has an ever-changing menu and kinda just have a cozy home-y feeling to it which adds to the charm for me.

Anyways, long pointless story short, when we were at Block last week I had some lettuce wraps (which I don’t normally eat very often) and they just absolutely blew my mind SO I’ve been on a lettuce wrap kick this week and and very happy about this recipe. Honestly I’m thinking about making lettuce wraps a weekly staple now just as an excuse to make this dang peanut sauce HOLY MOLY is it good on everything.

So get you ground meat cookin’ and in no time you’ll be in lettuce wrap heaven with me. Enjoy!


The BEST Lettuce Wraps with Healthy Peanut Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Filling:
  • 1 Tbsp avocado oil
  • 1 pound lean ground beef and pork mixture
  • 1 clove garlic, minced
  • ½ yellow onion, diced
  • ½ cup sliced cremini mushrooms
  • ¼ cup sliced cabbage
  • 2 large carrots, chopped
  • 1 red bell pepper, de-seeded and chopped
  • ¼ cup bone broth (or any other broth you have on hand)
  • 2 Tbsp coconut aminos
  • salt and pepper to taste
  • Peanut Sauce:

  • ¼ cup peanut butter
  • ¼ cup unsweetened coconut milk
  • 2 Tbsp bone broth
  • 2 Tbsp coconut aminos
  • juice of ½ lime
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • pinch red pepper flakes
  • salt and pepper to taste
  • 2 bunches romaine lettuce, separated into leaves
  • sesame seeds
  • 1 lime, sliced

Directions

  1. In a large skillet, heat the avocado oil over medium heat. Once hot, add the meat and cook until cooked throughout. Drain and set aside.
  2. In the same skillet on medium heat, add the garlic and saute until fragrant. Then add the onions and saute until they just start to get soft, about 2 minutes. Add the remaining veggies and saute for another 5-7 minutes, until tender.
  3. Meanwhile, combine all the ingredients for the peanut sauce in a medium saucepan and bring to a simmer. Allow it to simmer for about 3-5 minutes, or until it thickens. Then remove from heat and set aside.
  4. Once the veggies are tender, add the meat back in the skillet with the veggies, then add the bone broth and coconut aminos and bring to a simmer. Simmer for about 1 minute and then remove from heat.
  5. Serve by adding the filling to the lettuce leaves, then topping with peanut sauce, sesame seeds, and a squeeze of lime juice. Enjoy!


Refined-Sugar Free Strawberry Chia Seed Pudding

Strawberry Chia Seed Pudding

What is this, Bailey? Yet another breakfast recipe?!

YOU BETTER BELIEVE IT PEOPLE!

Or I guess it could be an anytime snack or dessert too, but I usually eat it for breakfast.

I will forever and ever post all the breakfast recipes because there’s just an endless amount of delicious options and I want you all to be able to share in that deliciousness! So here I bring to you the refined-sugar free goodness that is chia seed pudding topped with scrumptious homemade (and easssssyyyyy as can be to make) strawberry chia jam plus a lil extra toppings, obviously.

Holllaaaaaaaaaa!

I love chia seed pudding and I love jam even more, but PSA: most store-bought chia seed pudding and jam is LOADED with added sugars and additives which can be detrimental to your gut. Not to mention, refined sugar actually tricks your brain into thinking you’re still hungry long past the point of fullness. No bueno. It also kills the good bacteria in your gut which you need for proper digestion and to keep you feeling your best!

So moral of the story here is: when it’s at all possible, you should make your own versions of your favorite store-bought goodies so you know EXACTLY what’s going in what you’re putting in your bodies. Remember, you only have one body and you gotta feed it properly so it lasts as long as possible! Oh, and also you should make this Strawberry Chia Seed Pudding because it’s da bombbbbbb.

Have a wonderful Tuesday my peeps!

Refined-Sugar Free Strawberry Chia Seed Pudding

  • Servings: 2
  • Difficulty: easy
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Ingredients

Directions

  1. In a mason jar or Tupperware container, combine all ingredients for the chia seed pudding and mix thoroughly. I usually put the lid on and shake to mix!
  2. Place the chia seed pudding mixture in the fridge for 3-4 hours or overnight to thicken up.
  3. Once your chia seed pudding is thick, pour half into a bowl or jar and then layer on half of the strawberry jam. Sprinkle on your toppings and enjoy!


Fresh Fish Tacos with Sweet Grilled Plantains

Okay you guys. So my boyfriend and I are on vacay right now on the Oregon Coast and the other day we went deep sea fishing and caught WAY TOO MUCH TO HANDLE.

Like seriously, we caught 13 Dungeness crabs. 13. HOW ARE TWO PEOPLE SUPPOSED TO FINISH THAT ON OUR OWN?!? Oh, and on top of that? 7 rockfish. Yeah. So we’ve had ourselves quite the seafood-y past couple of days.

And don’t get me wrong, I’m absolutely la-la-la-lovin’ it! My only concern is it going bad on us before we can finish it all! You could say we bit off a little more than we could chew, to say the least.

But anyways, all this fresh seafood has been a welcome gift for the tum-tum because it’s so lean and full of protein anddddd I know there hasn’t been any weird alterations to it since it came right outta the ocean and into my belly. And I promise there will be crab recipes to come as well BUT this has been by far my favorite thing we’ve made thus far: FISH FRIGGIN TACOS 🙋🏻‍♀️

So even if you don’t have access to the ocean, go and get the freshest fish you can get your hands on and whip up some of these babies for Taco Tuesday. I promise, you’ll be thankin’ me for it.

Fresh Fish Tacos with Sweet Grilled Plantains

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 pound fresh firm white fish of your choice (I used copper rockfish that we had caught earlier that day)
  • salt and pepper
  • juice of 1 lemon
  • 4 plantains, sliced in half lengthwise
  • 1 Tbsp melted virgin coconut oil
  • 2 medium-sized tomatoes, diced
  • 1 cup chopped kale
  • 1 cup shredded carrots
  • 1 cup cooked black beans
  • 1 cup guacamole (you can find my recipe here)
  • chopped green onions to garnish
  • 8 corn (or cassava flour if you want grain-free) torillas

Directions

  1. Pre-heat your grill (or skillet) on medium heat. Spray or wipe on some coconut oil so your fish and plantains don’t stick.
  2. Coat your plantains in melted coconut oil then sprinkle on some salt and pepper to taste.
  3. Add the plantains to the grill and cook for about 15 minutes, or until tender, flipping once about halfway through.
  4. Meanwhile, season the fish with lemon juice, salt, and pepper and add to the grill. Cook for about 10 minutes, or until cooked through, flipping once about halfway through.
  5. Heat up your tortillas in the microwave or on the grill and then add your fish, kale, carrots, tomatoes, black beans, guac, and green onions to them.
  6. Serve with plantains on the side and enjoy!