Breakfast & Brunch Archives -

Banana Oatmeal Pancakes| Gluten Free, Healthy & Extra Fluffy

on March 5, 2021March 8, 2021 By Kelley

There is something that has been helping me get through the blur and blah of pandemic quarantine- that is to mark the weekends with a special breakfast. Seems simple, but for me, it has a big impact. Making a special meal is fun and it feels like a celebration. It makes the weekend seem different than the week, even though lately it’s been like groundhog’s day!

Cooking brings me joy, plain and simple. And if I have learned anything during the past year it is that self-care equals making time to do the things that make me feel good.

Now as we are approaching the 1 year anniversary of COVID quarantine, I have been reflecting back on the past 12 months that somehow simutaneously seem like they went PAINFULLY SLOOOOOW and also so very fast… how is that possible?

I’ve had a few cycles of mild blah-ness, getting bogged down in the mundane stuck-at-home life, the challenges of homeschooling, keeping my art business afloat, being a mom, and on and on. Being everything for everybody, picking up the pieces, the laundry and the dishes, but still choosing to create time for myself, because if I don’t do that I run out of steam. Even though my meditation practice is almost non-existent these past few months, on the flip side, I have greatly increased my hiking and exercising. Moving my body and being active calms my mind. Being in nature feeds my heart.

Another challenge is my house mess and clutter (as I gaze up from computer it looms on the horizon), but Hunter and Benji are running around with their StarWars battleships having a blast. I take it in. It’s life. It’s challenging, far from perfect, and messy but there is beauty in it, in every moment. More time with the kids. More family pizza and movie nights. More converstation. More connection. More Love.

And more PANCAKES! These delicious fluffy and decadent Banana Pancakes are a quick and easy breakfast. Made in the blender with just a few ingredients and they taste divine. They are gluten free and super healthy as they are made with rolled oats, very little sugar, and no oil. Let me know what you think below!

If you love these pancakes you may also love some of my other gluten free pancake recipes such as my

COOKIE DOUGH STUFFED PANCAKES

and

CINNAMON BUN PANCAKES

Banana Oatmeal Pancakes- Gluten Free + Extra Fluffy

Super easy 5 minute Banana Oatmeal Pancakes made in a blender. Gluten Free, Healthy, and Extra Fluffy!

½ cup oat milk ((can sub any other milk))
1 egg
2 egg whites
1 ½ cups rolled oats (gluten free)
1½ tbsp brown sugar ((can sub coconut sugar))
½ tsp salt
1 tsp vanilla extract
2 tsp baking powder
1 banana

Combine all the ingredients in a blender and blend on high until smooth
Heat a non stick skillet on medium heat, can use a little cconut oil to grease the skillet if you'd like
Use a ladel to spoon the batter into the hot pan.
Cook 2-3 minuited each side or unitl golden brown in color.

Lavender & Honey Sparkling Lemonade

on April 7, 2017April 28, 2021 By Kelley 2 Comments

Lavender & Honey Sparkling Lemonade has the subtle sweetness of golden honey, tart and refreshing lemony zest, gentle floral notes, and the perfect amount of bubbly sparkle! This Springtime-inspired bubbly beverage is great for brunch. Healthy, and not too sweet, this delicious and beautiful mocktail will be a huge hit!

Spring is in the air. Flowers are blooming, leaves are budding on the trees, and the days are getting longer! (Which is my favorite part!)

Spring is time to renew, refresh, and clean out your closet. Ever year I try to go through my wardrobe, with a determined effort to get rid of stuff I don’t wear. It never seems to work. There is always some reason to hold onto that pilly sweater (but it so comfy), or that pair of pants (that I will surely fit into this year!). Right!? Well, at least I try!

For me its also time to clean up my diet. I know everyone jumps on the Whole 30 deal in the winter, but not me. During the colder months I like to indulge in a little too much sugar, and love my comfort foods. But once it starts to get warm I want to eat refreshing, lighter, and healthier fare like salads, fruits, smoothies, and cool refreshing drinks.

This Lavender & Honey Sparkling Lemonade is everything you want in a spring beverage. It has the perfect balance of tart and sweet, and has a hint of relaxing lavender. Not to mention the bubbles- they make this drink!

If you are hosting Easter brunch this year, this Honey & Lavender Sparking Lemonade will be a huge hit with your guests, and its so easy to make. Serve it in campaign flutes if you want to get super fancy! You can even make the lemon concentrate the night before and add the soda water right before you are ready to serve. Some other great recipes for Easter or any Spring-day brunch are my Asparagus & Hashbrown Egg Casserole (another super easy dish), or if you are looking to satisfy your sweet tooth Cinnamon Bun Pancakes are also an excellent choice.

Happy Spring!

Lavender & Honey Sparkling Lemonade

6 lemons
1/3 cup creamed honey ((regular honey will work too))
1 liter sparkling water
2-3 tablespoons lavender sprigs

Juice the lemons, and remove any seeds. You should yield about 1/3 cup of lemon juice.
Combine the lemon juice and honey in a high speed blender and been until honey has fully dissolved and the concentrate is frothy.
Divide the concentrate evenly into 4 glasses, or pour into a pitcher. Sprinkle the lavender sprigs over the concentrate than fill the glass/pitcher with sparkling water. (you can either chill the sparkling water prior to serving or add ice if you prefer.

Asparagus & Hashbrown Egg Casserole

on February 19, 2017April 28, 2021 By Kelley

Start your weekend off right with this flavor-packed, delicious, and gorgeous Asparagus and Hashbrown Egg Casserole! It’s super easy and quick to make, yet fancy enough to serve for Sunday brunch. Grain free, gluten free, and has a paleo recipe option.

I am big on breakfast. For some reason when I wake up in the morning I am starving and feel as if I could eat an elephant. Really.

I know that some people have no appetite in the morning and are satisfied with a coffee or tea. I just don’t get how that is possible.

Didn’t we just fast for, like, 10 hours? How on Earth can you not be hungry? Heck I’m h-angry!

Well, does this picture make your mouth water? I bet you’re getting your appetite back, yeah?

Well, that is good, because this casserole is so worth it….

This egg casserole happens to be on top of an ultra crisp potato hashbrown crust, topped with fresh asparagus, a bit of parmesan cheese (if you eat dairy), and a sprinkle of chives. The eggs are cooked to perfection, with the yolks, just a tad still runny, so you can use the hashbrown to sop it all up. Yum!

The first step is just to cook the hashbrowns/tater tots until the are golden and crispy, just like this picture. If you are feeling adventurous you can even make them yourself from scratch!

Next, you crack a few eggs, lay down some lovely asparagus, a little bit of cheese, and pop it in the oven. After it’s done baking sprinkle chives, and viola, it’s finished!

And, as many of my followers know I am a huge proponent of pasture-raised eggs for their superior nutritional value and their exceptional taste.

This is my go-to breakfast on holidays when you are going to slaving all day long cooking and baking (and not to mention ALL those dishes!). You do not need an super involved and time consuming breakfast recipe to add to your cooking duties, am I right!? …making this recipe the best option. You can even make it the day before and reheat.

Slice it up and serve…..

It can even be made to suit a paleo diet- sub sweet potato tater tots for the crust, see recipe here: Paleo Grub’s Sweet Potato Tater Tots, and omit the cheese.

Enjoy 😉

Asparagus & Hashbrown Egg Casserole

12 pasture raised eggs
1.5-2 cups tater tots (or as many hash browns needed to cover the bottom of your casserole dish)
1 bunch asparagus (preferably the thin/skinny kind)
1/4 cup parmesan cheese
2 tablespoons fresh chives, chopped
salt and pepper (to taste)

Preheat oven to 425 degrees F. (or whatever temperature the directions on the hashbrowns say.)
Grease the bottom of your casserole dish with ghee or oil of choice.
Cook the hashbrowns until they are golden and slightly crispy. Just slightly underdone. Then turn down the oven temperature to 375 degrees F.
Place the hashbrowns or tater tots into the dish, using a spatula to smoosh them to cover the bottom of the dish.
Crack your eggs on top of the hashbrown crust. Lay asparagus on top and sprinkle the entire dish with the cheese, then sprinkle with salt and pepper. (If you are using thick asparagus, blanch them first.)
Place the casserole into the oven at 375 degrees F for about 20 minutes, or until the eggs whites are fully cooked, but the yolks are still soft. You will need to cook longer if you want the yolks firmly set.
Remove from the oven, sprinkle with chopped chives, slice and serve.

What’s in my coffee that may be the FOUNTAIN of YOUTH!

on May 28, 2016December 5, 2020 By Kelley

This coffee tastes just like regular joe, but it’s hiding something very special. You can’t see it, you can’t taste it, and you can’t smell it, but the special ingredient to THIS coffee helps reduce wrinkles, makes your hair shine, your nails grow strong and long, and also can help keep the weight off! Any guesses on what this magical addition is? Keep reading to find out!

I’m not the kind of person who takes a lot of supplements. It’s not because I don’t want to, or that I don’t believe in the efficacy of certain supplements, but simply because I forget. I just can’t remember to take herbs, vitamins, powders, etc. I’m just not wired that way. BUT there is one exception- COLLAGEN PEPTIDES. I add a scoop of this fine powder to my coffee every single morning. I remember to do so because I have seen the benefits first hand in my body and how I feel. Second, you can’t taste that it’s in there, not one bit. I PROMISE 😉

So what is the deal with collagen peptides, you ask? No worry, I am hear to give you the quick and dirty low down on why this stuff is so great. There are so many reasons you should add it to your morning coffee…. or tea, or shake…..

Collagen is an vital building block for our bodies’ skin, hair, cartilage, bones, and joints. It is quickly becoming the star of the multi-million dollar anti-aging industry. Collagen is what makes our skin look full, plump, elastic, and wrinkle-free. If you are a believer that healthy and beauty starts with what you eat, then ingesting collagen would be a great foundation to your beauty regime.

The benefits aren’t just superficial. Collagen is also a super source of easily digestible protein. It’s high levels of the amino acids glycine, lysine, and proline generate cell growth, support cynical fluid, and connective tissue repair to keep our joints healthy and well lubricated.

Gelatin is basically the cooked form of collagen. You know the jelly stuff left in the bottom of the pan after you have cooked a while chicken or turkey? Well that’s it! Collagen Peptides (or collagen hydrolysate) has the same amino acids as gelatin, but it has been processed/ broken up into smaller segments that allow it to not form a gel and dissolve completely in cold or hot liquids. It’s also easier for our bodies to digest.

I do try to consume a decent amount of gelatin and collagen via bone broth in homemade soups and stews, and whole roasted chicken, but sometimes in my busy life I just can’t find the time to cook.

Enter collagen peptides! To ensure my body is getting these essential amino acids to support my health I start every single day with a collagen coffee! I stir in a heaping scoop of these collagen peptides into my morning caffeine. One scoop provides with with 9 grams of protein which helps me feel satiated and provides me with energy for the day. It helps me control my hunger, and therefore helps to keep me at a healthy weight.

It also plays a big role in the health of our gut. I am sure you have heard the buzz about bone broth and all it’s benefits, right? This is why chicken soup is prescribed by moms everywhere when their loved ones come down with a nasty flu or cold. If the broth is made from bones (preferably from grass-fed animals), it will give our immune system a boost (immunity starts in the GI tract) and decreases inflammation. HERE is a medical journal abstract that studied chicken soup’s effect on inflammation.

Bone broth takes all day and then some to make in your slow cooker or on the stove top. If you have a pressure cooker, it’s under 2 hours, but still that’s a long time, right? So save yourself some time, and a mess that you;d have to clean up, and get yourself some Collagen Peptides. I recommend the brand Vital Proteins. They offer high quality collagen and gelatin from grass-fed animals. You can find Vital Proteins Collagen Peptides by clicking HERE to go to “MY PANTRY” page.

FOUNTAIN of YOUTH Coffee

1 cup of organic coffee
1 scoop of Vital Proteins Collagen Peptides
coffee creamer (almond/coconut/dairy milk of choice)

Simply stir the collagen peptides into your morning cup of coffee, stir, and enjoy! Add coffee creamer of choice if you’d like.

Cinnamon Bun Pancakes

on March 21, 2016April 28, 2021 By Kelley 3 Comments

Cinnamon Bun Pancakes are the ultimate {secretly healthy} indulgent breakfast! The light and fluffy pancakes are smothered in sticky sweet cinnamon and sugar sauce then topped with a creamy icing syrup. They taste just like cinnamon buns, but they are easy, healthy, grain and gluten-free, and paleo! Packed with protein to provide energy, these decadent pancakes will be your new favorite weekend breakfast!

Ummmm cinnamon buns! Do you guys love cinnamon buns like me? They are truly a naughty indulgent treat! But somedays the guilt is worth the bite (or multiple bites ;))! I admit I still have some cheat days, and cinnamon buns is one of those items that I occasionally allow for, that is until I made these pancakes! These pancakes have all the sticky sweet cinnamon and sugar flavor, but none of the empty calories….cheers!

And there is nothing better to soak up that sweet sauce and icing syrup than these grain and gluten-free fluffy pancakes. I have tried sooooooo many paleo pancakes and have been like “ehhh,” I mean they are just o.k., but not great. NO more! These babies are perfect! Just like the real IHOP-type pancake deal! They have a phenomenal texture and taste just perfect.

I woke up this morning and decided to make these pancakes because I just couldn’t stop thinking about them. Cricket decided it was a good day to sleep in and wouldn’t wake up. As I whipped them up, she lay on the couch snoring away, and acting like it was a lazy Sunday morning. Just for laughs here’s a shot of the lazy pup:

Once the pancakes were ready she was up and out of bed and begging at my side. She loves to “paw” me repeatedly just so I know for sure she is there and wanting some of what I’m having. Haha. I swear she thinks she’s human!

Cinnamon Bun Pancakes

PANCAKES:

⅔ cup almond flour
2 tablespoons arrowroot flour
2 tablespoons tapioca flour
1 tablespoon coconut sugar
½ teaspoon baking powder
2 eggs
¼ cup cashew milk (or almond milk)
½ teaspoon vanilla
1 tablespoon coconut oil (melted)
½ teaspoon cinnamon
dash of salt
1/2-1 tablespoon grass-fed butter (ghee or oil of choice for pan)

FILLING:

2 tablespoon of grass-fed butter or ghee (can use vegan butter substitution if needed, melted)
2 teaspoons coconut sugar (or cane sugar)
1 teaspoon cinnamon

ICING GLAZE:

¼ cup coconut cream (use the cream from a can of full fat coconut milk, save water for another use)
2-3 tablespoons evaporated cane sugar (blend in high speed blender until very fine, can use coconut sugar but the icing will not be as white in color.)

To make the cinnamon and sugar filling: Melt the butter and mix well with the sugar and cinnamon, set aside.
To make the icing, melt the coconut cream in a saucepan over low heat and mix in sugar. Mix until the sugar is dissolved and set aside.
In a large bowl mix the dry ingredients: almond flour, arrowroot flour, tapioca flour, coconut sugar, baking powder, cinnamon and dash of salt.
Make a well in the middle of the dry ingredients and add the eggs, milk, vanilla, and coconut oil. Mix them well then incorporate into the dry ingredients to make a batter.
Over medium heat, grease a skillet with butter or oil and pour 4-5″ pancakes. Flip when bubbles are forming throughout the pancake. Adjust temperature down in they are getting to dark too fast.
To serve spoon cinnamon and sugar icing between the layers of pancakes and drizzle icing glaze on top!

Green Egg Avocado Stuffed Muffins

on March 16, 2016April 28, 2021 By Kelley 2 Comments

These Green Egg Avocado Stuffed Muffins make the perfect weekday on-the-go breakfast! They are healthy, packed with protein and nutrients, and so very yummy! And they are green, thanks to some nutritious veggies! Don’t worry you can’t taste the greens, but you can taste the yummy avocado surprise in the middle, along with the ooey gooey melty cheese! Easy, simple and delicious, these egg muffins will be your new favorite breakfast!

So I wanted to make something green today. St. Patrick’s Day is later this week and I just couldn’t think of the appropriate dish to celebrate. I thought about desserts with mint, Irish soda bread, cookies shaped like four leaf clovers, but nothing really stuck. When I set out to create something I have to be super excited about it, and these weren’t doing it for me. I was prepared to go through St. Patrick’s Day without any celebratory creations, that is until this morning when an awesome GREEN idea came over me….

Most mornings I have a fried egg and a side of sautéed greens, usually kale or spinach. This morning I set out to make my usual, then it dawned on me, why don’t I combine the two and make green eggs? And make them in a convenient muffin tin? And stuff them with avocado and cheese??

YES! This is it! Green. Festive. Very healthy. AND YUMMY!

And of course Cricket got out of bed to have a taste of what was cookin’. She got up from her dog bed (which is ON the couch lol), stretched all her legs in her usually morning routine and then scarfed down 3 of these! She approves and I’m sure you will too!

There is nothing better than avocado, eggs and cheese for a savory breakfast!

Here is a great article on The Health Benefits of Avocados.

Green Egg Avocado Stuffed Muffins

4 pasture-raised eggs
3 tablespoons unflavored/unsweetened almond milk (or milk of choice)
1/3-1/2 cup of kale or spinach (or both)
salt and pepper to taste
1 teaspoon of grass-fed butter (ghee, or oil of choice to grease muffin tin)
1/2 avocado (cut into 1″ cubes)
1/4 cup of cheese of choice (preferably organic grass-fed, for paleo omit cheese)

Preheat the oven to 350 degrees F.
Grease a muffin tin with the butter or oil.
Blend the eggs, milk, greens, salt and pepper in a high speed blender until smooth.
Pour the green mixture into each muffin compartment. (fill compartments 3/4 full)
Bake for 10 minutes at 350 degrees F.
Place an avocado cube into each half-baked egg muffin and place cheese on top.
Bake for an additional 10 minutes, then remove and let cool before using a knife to dislodge them from the tin.

Heart-Shaped Eggs {and Egg Sandwich!}

on February 10, 2016April 28, 2021 By Kelley 2 Comments

These cute and festive heart-shaped scrambled eggs are fluffy and almost too cute to eat! There is a easy and unique way to prepare these lovable eggs and I am so excited to share them with you today!{Paleo, Grain-Free, Gluten-Free}

What is your favorite fast food breakfast? For me it’s hands-down the Egg McMuffin ala Micky D’s! So simple, but so good, when I’m on the go I order one of these through the take out window, remove the muffin (no wheat for me), and down it in 3-4 bites. Upon closer inspection, there isn’t any complicated or fancy stuff going on in the McMuffin, but it’s just so darn good! Are you with me?

I FINALLY made my own home-made Egg McMuffin copycat! It happens to be paleo and grain-free/gluten-free too! The english muffin is full of nooks and crannies and toasts up beautifully to get those nice crisp edges, while still soft and squishy in the middle. Thanks to Lexi’s Clean Kitchen (one of my favorite bloggers) for this recipe. The only thing I did differently is that I used the lids from a few mason jars in place of the “rounds” (that Lexi’s uses) to hold the batter in place on the cookie sheet. The resulting muffin is perfectly shaped and sized! Thanks Lexi!

I came up with the idea to make the eggs (and turkey) heart-shaped because Valentine’s Day is right around the corner. If you want somethin’ a little savory for V-Day breakfast this recipe is a great option. If you’ve got a sweet tooth like mine, you are likely to fill your quota on sweets relatively quickly on this holiday, so mix it up with a savory breakfast. It’s just as festive thanks to the cute heart shapes, and oh so yummy!

These scrambled eggs are extra fluffy because they are mixed in a blender. This ensured they are uniformly mixed and the blender introduces air into the egg mixture so they bake up light and fluffy!

The key to making egg heart shapes is to cook the scrambled eggs in an 8″x 8″ pan, that is greased on the bottom and sides. The eggs bake up fluffy and even. Once they are done, let them cool a little, then use a cookie cutter to make the heart-shaped eggs! Easy! You can do the same for the meat. Just use the cookie cutter (pressing down firmly and giving it a little wiggle) to cut a heart shaped piece of turkey or ham. Be sure to fry it up to get those crispy edges!

Stack it all together and take a bite!

If you LOVE pasture-raised eggs like I do, and eat them all the time (like I do) here is another awesome recipe: Sweet Potato Fry Skillet

Heart-Shaped Eggs {and Egg McMuffin Sandwich!}

Heart-Shaped Eggs:

6 pasture-raised eggs
1/4 cup milk of choice (I used unsweetened/unflavored almond milk)
2 teaspoons oil of choice (or ghee for paleo, grass-fed butter)
pinch of salt and pepper

Egg Sandwich:

Paleo Sandwich Rolls/ English Muffin by Lexi
1 avocado (sliced)
2-3 sliced of turkey or ham

Preheat the oven to 350 degrees F.
Prepare the sandwich rolls, aka english muffins, according to Lexi’s directions (I used the lids from mason jars as my “rounds.” If you do this make sure you grease the rings so the bread is easily removed.)
In a blender add the 6 eggs, milk, salt and pepper and blend on high for 30 sections.
Grease the bottom and sides of a 8″x 8″ pan.
Pour the egg mixture into the pan and place in the oven.
Bake at 350 degree F for about 18 minutes, or until fully cooked through.
Remove and let cool slightly.
Use a heart-shaped cookie cutter to cut out heart-shaped eggs. Make sure to press down and wiggle to ensure a clean cut then use a fork to lift the heart-shaped egg cut-out.
Next use the cookie cutter to cut out heart-shapes from the slices of turkey or ham, then pan fry until golden.
Cut the english muffin in half and toast it up.
Arrange the sandwich, served open-faced to show off your hearts!

Ski Mountain Sugared Waffles {Grain-Free, Gluten-Free, Paleo}

on January 10, 2016April 28, 2021 By Kelley 1 Comment

These fluffy and light waffles have a wonderful caramelized sugar coating and make the ultimate brunch, breakfast or dessert! Best yet, they are grain & gluten-free, dairy-free and paleo!

You know what ski mountain waffles are? If you don’t, you are seriously missing out. I don’t think “Ski Mountain” is the official name of these beauties, but that’s what I always have referred to them as, because I only experienced these amazing waffles at the ski mountain. Upon some googling I found out that they are actually called Liege Belgian Waffles. 🙂

The sugary sweet intoxicating smell wafting from the “waffle hut” would lure me in every single time. Heck, even if I didn’t feel like skiing on frigid cold days or icy conditions I would suffer through the poor conditions and possible frost bite just so I could enjoy the caramelized, buttery, sweet goodness. I figured I was burning all those calories trying to stay warm, right!?

These days skiing is not on the activity list, as the list is pretty booked up with diaper changes and tummy time, but that’s ok because one smile from my little angel is all I need anyway 🙂 BUT, waffles are still very much a part of my world! The cold weather this past week must have triggered my desire for the ski mountain waffles because I woke up craving them, and went to work in the kitchen, and here they are! They are everything I remember them to be- deliciously warm with a wonderful caramelized crispiness on the outside. Top them with some chocolate sauce and coconut whip cream and you’re on your way to waffle heaven!

If you love these waffles be sure to check out my COOKIE DOUGH STUFFED PANCAKES!

Ski Mountain Sugared Waffles {Grain Free, Gluten Free, Paleo}

1 ½ cups Almond Flour (I used Wellbee’s)
3 tablespoons arrowroot flour
2 eggs- whites and yolks separated
1 teaspoon vanilla
4 tablespoons coconut sugar (divided 2 tablespoon/2 tablespoons)
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup almond milk
2 tablespoons of coconut oil or grass-fed butter (melted)

In a large bowl combine the almond flour, arrowroot flour, 2 tablespoons of coconut sugar, salt and baking powder and mix.
Make a well in the middle of the dry ingredient and add the 2 egg yolks, vanilla, almond milk and coconut oil, and mix until smooth.
In a separate bowl beat the 2 egg whites with a hand mixer for a few minutes until soft peaks are formed.
Fold the egg whites into the batter and mix until uniform, but do not overmix.
Place about ⅓ cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron’s directions. I took a fork to gently press the sugar into the batter before closing iron to ensure it formed a sugar crust on the waffle, not the iron.

Cracklin’ Bacon {Sweet, Spicy, Crispy Goodness}

on January 4, 2016April 2, 2021 By Kelley 1 Comment

This Cracklin’ Bacon is SO ADDICTIVE! It’s crispy, sweet and spicy. It’s super easy to make and contains no refined sugars and no bad-for-you ingredients, making it paleo- friendly!

Make this bacon for a brunch or weekend breakfast. Make it for football Sunday. Pair it with turkey and avocado, for a flavor-packed lunch. Eat it for dessert- haha, really! YES, it’s really that good.

Everybody in this house loves bacon, Cricket included! As she watched me make this crackling’ bacon, she kept pawing my leg and begging me to have a taste. The smell of bacon drives her crazy. My husband isn’t much better and repeatedly asked me when the bacon was going to be ready to eat?? “Is it ready YET??” Then as soon as I put the plate of cracklin’ bacon on the kitchen table it was gone.

Well, here you go… It may just change your life! You may never think of bacon the same way ever again 🙂

Cracklin’ Bacon {Sweet, Spicy, Crispy Goodness}

This Cracklin’ Bacon is SO ADDICTIVE! It’s crispy, sweet and spicy. It’s super easy to make and contains no refined sugars of bad-for-you-ingredients, making it paleo- friendly!

Make this bacon for a brunch or weekend breakfast. Make it for football Sunday. Pair it with turkey and avocado, for a flavor packed-lunch. Eat it for dessert- haha, really! YES, it’s really that good.

1 package of thick cut all-natural bacon
1/4 cup coconut sugar
1/4 teaspoon espresso powder
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon chipotle chili pepper
1/4 black pepper

Preheat oven to 350 degrees F.
Line a cookie sheet with foil.
Mix the sugar and spices in a shallow bowl.
Coat both sides of each bacon strip with the sugar spice mix and lay onto the foil-lined cookie sheet.
Bake for about 20 minutes, or until crisp.
Remove and place the bacon strips on a cooling rack and let them crisp up as they cool.

Smoked Salmon & Creme Fraise on Yuca Crisps {Grain-Free, Gluten-Free, Dairy-Free and Paleo}

on December 29, 2015April 2, 2021 By Kelley

These snackable smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

I love my appetizers and I love to snack. I like to try many things. I’m that kinda girl who orders a plate based on what everyone else at the table is ordering because I just can’t commit to one dish! Yes, I realize this is an annoying trait to my loved ones, but my passion for food and flavors gets the best of me! Sorry to all that have been at the other end of my fork popping up on their plate to have a taste 😉

Appetizers are also one of my favorite aspects of a great party, after friends and family that is (and a nice glass of wine too!). I love to sample the plethora of various bite-sized creations of all different flavors and textures.

Smoked salmon has always been one of my favorite foods, and better yet, it’s healthy and packed with omega-3’s. I even often feed Cricket salmon for the same health reasons- it’s a great anti-inflammatory and promotes good cardiovascular health. Good nutrition from foods like salmon keep this pup looking young and limber so she can chase the squirrels around the yard!

Caption: “SQUIRREL?? WHERE!?”

Today’s creation was made possible by some lovely smoked salmon we received as a Christmas gift. I was happy to eat it straight up, but I was inspired by one of my dad’s favorite appetizers that his girlfriend often makes. They are quite amazing and here is my grain-free, gluten-free version!

Smoked Salmon Bites w/ Creme Fraise on Crisps {Grain-Free, Gluten-Free and Paleo}

These snack-able smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

1 package of smoked salmon (lox)
1 yuca (peeled, and cut into 3″ sections)
2 tablespoons of capers
1 lemon (1 teaspoon of juice and 1 tablespoon of zest)
1/3 cup soaked raw cashews (soak for at least 2 hours, then drain)
1/4 cup water
1 teaspoon apple cider vinegar
1/4 and 1/2 teaspoon celtic sea or Himalayan salt
1/2 teaspoon black pepper
olive oil or avocado oil spray

Preheat the oven to 375 degrees F.
Place the peeled and sectioned yuca into a large pot and cover with water.
Bring to a boil and cook until fork tender, then remove from heat and drain.
Place the yuca in a large bowl and mash with a fork until fairly smooth, remove any fibrous parts that aren’t able to be mashed.
Spray a cookie sheet with olive oil or avocado oil.
Form 2″ patties with your hands, making them fairly thin, and spread them onto the cookie sheet.
Sprinkle the yucca patties with salt and pepper and place them in the oven.
Bake for about 10-15 minutes, until golden, then flip and bake an additional 5-10 minutes until both sides are golden brown and the patties are crisp, then remove from the oven.
Place the soaked cashews into a high speed blender along with the water, 1 teaspoon of apple cider vinegar, and 1 teaspoon of lemon juice and 1/4 teaspoon salt.
Blend on high until creamy and smooth (stop blender and scrape down sides as needed).
Let the creme fraise chill in the fridge for 10 minutes to thicken.
To arrange the bites place a chunk of smoked salmon (folded over) on a yucca crisp.
Next place a heaping teaspoon of creme fraise on top of the salmon, and sprinkle with a few capers and lemon zest.
Serve immediately, enjoy!