Breakfast Souffle



So for dinner and lunch I can usually think of something new and interesting to make, but when it comes to breakfast, well that is a different story…..until I came upon this awesome recipe.  A breakfast souffle!!

I will say anytime a french word is used in a recipe I usually envision Julia Child spending hours in the kitchen and I run for the hills.  But I promise this one is EASY and yummy.  You can use any type of fruit (fresh or frozen) and you can use a natural sweetener of your choice (honey, maple syrup, coconut nectar).  It does not take too long and everyone will think you are sooo fancy.  Enjoy and here’s to hoping your souffle is lighter than air!



Against All Grain

On Tuesday morning I saw a new cookbook released called, “Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great” . The reviews looked amazing and I was excited to see the author, Danielle Walker, followed a Specific Carbohydrate Diet (SCD) and had nut-free recipe options as well. I went online to Amazon and got it delivered locally that day!!

That night I marked all the amazing recipes I wanted to make and took time to read Danielle’s amazing journey to a healing diet.   (You can also read her story online here).   It was so fabulous to see someone heal themselves naturally with food!

The first recipe I had to make was Sesame Orange Chicken. I haven’t eaten Chinese food in FOREVER so I was so excited to try this— and let me tell you it did not disappoint! My favorite thing about the recipe was you make in a slow cooker which makes it super easy.  It also incorporated coconut aminos which I have not cooked with much and was excited to try. I had originally doubled the recipe so the whole family could partake, let’s just say that between my hubby and I there was nothing left! Sorry kiddos!


The next recipe I made was the homemade mayo. We use a lot of homemade mayo in our house (on basically everything – you could say we have a mayo problem J).  Typically we make mayo with olive oil, so I was excited to try this new version with macadamia oil.


The mayo was nutty and sweet and delish! It would be fabulous on a sandwich or dipped with some yummy veggies!

These were just two recipes I made yesterday but I have a long list that I’m looking forward to trying out. I highly recommend Danielle Walker’s new cookbook, especially for those who follow SCD.  You can check it out here!


Meatza! Meatza!!


Some days you just have a hankering for a pizza!  However avoiding grains and dairy somehow does not help to satisfy this craving!  So I came across this great recipe from PaleOMG (one of our favorite blogs) and it was heavenly.  Mind you – it was not exactly pizza but was delish!

It uses hamburger as the crust and is topped with chicken, pesto and tomatoes. (YUM!).

Recipe below:  ENJOY!!!

“Healthier” Almond Joys

Almond Joy

Today is one of the last days that Coach Dave Diamond will be coaching at our gym before he is stationed in another state.  Dave has been an inspiration to all of us:

  • He coaches the Crossfit Kids classes every Saturday – which my 4 year old attends and LOVES!  My son talks about Coach Dave and Coach Karen all the time.
  • He ran the Boston Marathon and was one of the 1st on the scene to help out victims  – a true hero (seen here in red
  • He is a beast when it comes to Crossfit – not much phases him and he does it all with ease.
  • Above all he is down to earth and an all around good guy

So I thought I should make him a treat as a goodbye gift and I used this awesome recipe for a healthier version of Almond Joy Bars  –  It was super easy and delicious.


  • 2 and 2/3 cups shredded coconut (I used this brand
  • 6 pastured egg whites
  • 1/2 cup raw honey (some raw honeys can be very solid, try to find one that is a bit more runny)
  • 30 or so  Almonds
  • Chocolate of your choice (1 bag of Enjoy Life Chips or couple of bars Sacred Chocolate)
  1. Preheat oven to 325.
  2. Whisk the 6 eggs whites together and until thoroughly mixed.  Add the coconut and honey and combine.
  3. Once mixed form small cookies onto cookie sheet (I used a silpat sheet to avoid sticking).  Add 2-3 on top almonds on top (or leave plain if you are going more for a mounds bar).
  4. Bake for 15- 20 minutes.
  5. While cookies are cooling, melt your chocolate.  Use a double boiler if available.  If not, microwave chocolate in a glass bowl on low for 30 second intervals, stirring in between, until melted.
  6. Pour on top of cookies and ENJOY!

photo (2)

Dave – hope you enjoy these and know we will miss you!

What Lindsay and Casey are reading…..

This week was full of interesting news.  I became interested (okay maybe obsessed) with reading about cholesterol and triglycerides (this is normal right?).  Here is the latest…