This cake is unbelievably moist

What’s the big deal about almond flour?

Why should I use that instead of wheat flour?

Those are the questions that most people first ask after perusing through my recipes. I’m a firm believer that baking is healthier and tastes better when almond flour or meal is used to replace wheat.

Watch the video below and I’ll explain why:

To recap, the main reason that almond products are healthier than wheat is because of the lower levels of carbohydrates and the higher amount of healthy fat. Baked goods made with almond products are going to keep you full longer and are true fuel for your body, not just a snack that will spike your blood sugar and leave you hungry an hour later.

In junior high I had a good friend named Jill who was seriously cool since she lived on a farm and had her own horses. At the time I wanted a horse more than anything. My parents had other ideas.

I ended up spending as much time as I could with Jill on her farm. One day we borrowed her mom’s cookbook and baked a banana cake topped with cream cheese frosting. It felt as if the stars had aligned and we had never tasted anything so deliciously moist and sweet.

Well, since that day I’ve been haunted by the banana cake. It visits me in dreams and pops up in my mind when I least expect it. What can I say? Food moves me

This recipe is my healthy version of the memorable banana cake that was baked in a cozy kitchen on a farm in Skagit Valley in the mid nineties. Hope you enjoy it as much as I did!

Here’s what you need:

For the cake:

If you are a fan of banana bread, then you will simply love this cake recipe!

• 1/2 cup coconut oil, melted over low heat
• 1/2 cup agave nectar
• 3 omega-3, free range eggs
• 3 ripe bananas, mashed
• 1/4 cup coconut milk, full-fat from can
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

For the Frosting:

• 8 oz organic cream cheese, room temperature
• 2 Tablespoons agave nectar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• pinch of salt
• 1 Tablespoon coconut milk, full-fat from can

1. Preheat oven to 325 degrees F. Grease a 9×11 baking pan with coconut oil. Set aside.
2. In a medium sized bowl combine the coconut oil, agave nectar, eggs, banana, coconut milk, vanilla extract and almond extract. In another bowl combine the almond flour, baking soda, cinnamon and salt. Pour the wet ingredients over the dry and mix until well combined.
3. Pour into prepared pan and bake for 35-40 minutes, until golden on top.
4. For the frosting: With an electric mixer, beat the cream cheese until fluffy. Reduce the mixing speed and add the remaining ingredients. Beat on high speed until fluffy.
5. Once the cake is fully cooled, cover with the frosting and cut into squares.

Did you try this recipe? Share how you liked it below…

Pull up a chair and get comfortable. It’s time to get your learning on

Quinoa is quite the superfood.

Often mistaken for a grain, quinoa is actually a protein-packed seed. It’s gluten free (yay!) and is a complete protein, containing all 9 essential amino acids. It is also filled with magnesium and fiber, as if the other benefits weren’t enough to convince us.

The one drawback to this amazing food is the carbohydrate volume. While it is lower than rice or other traditional grains, it is high enough that you’ll want to limit the amount you eat.

Of course the kids need plenty of carbohydrates to support their active, growing bodies!

Most quinoa recipes are savory, so this minty, fruity salad is a refreshing twist on the nutritious-packed superfood.

Here’s what you need:

• 3/4 cup plain greek yogurt
• 2 Tablespoons lime juice, divided
• 1-15 fresh mint leaves, minced
• 2 cups cooked quinoa
• dash of salt and pepper
• 1 cup blueberries
• 1 cup green grapes, halved
• 1/2 cup raspberries
• 1 Tablespoon agave nectar

1. In a small bowl combine the yogurt, 1 tablespoon lime juice and the mint. Pour over the cooked quinoa and mix well. Season with salt and pepper.
2. In another bowl combine the fruit, agave nectar and remaining lime juice.
3. Cover and refrigerate each bowl for 2 hours, to allow the flavors to emerge, then combine the fruit with the quinoa and serve.

Did you try this recipe? Share how you liked it below…

More Quinoa Recipes

Take my picture with the quinoa, Mom!

• Cranberry Quinoa Muffins

• Pumpkin & Quinoa with White Beans

• Quinoa Harvest Stew

• Squash & Quinoa Salad

• Quinoa Waffles (Gluten Free)

• Quinoa with Basil and Almonds

• Red Quinoa & Falafel Dinner (Gluten Free)

• Sprouted Quinoa Salad

• Tasty Quinoa Stir Fry

• Quinoa Breakfast Bowl

This lasagna is low-carb and packed with delicious veggies.

Getting two good things for the price of one is always a great thing.

Congrats Lars & Bryn! XOXO

Just ask my cousins Lars and Bryn. That’s a picture of them with their brand new adorable twins Reese (my goddaughter!) and Gavan.

Yesterday I spent a couple of hours with the little sweetie pies and had my  heart stolen away. It’s amazing just how tiny and delicate and perfect they are!

When it came to making a casserole to bring to the newly expanded family, I couldn’t decided between Real Healthy Eggplant Parmesan and Best Spaghetti Squash Casserole. So, inspired by the concept of 2 for 1, Real Healthy Lasagna was born.

This recipe takes layers of spaghetti squash casserole and combines it with layers of eggplant Parmesan.

What you end up with is a casserole that feels a whole lot like lasagna without those pesky carb-filled noodles.

Here’s what you need:

For the Eggplant Parmesan Layer:

• 2 medium, organic eggplants
• 1 1/2 cup blanched almond flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 Tablespoon flax meal
• 2 omega-3, free range eggs
• 2 Tablespoons filtered water
• 1 Tablespoon olive oil

For the Spaghetti Squash Layer:

• 1 spaghetti squash
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 sweet onion, chopped
• 2 zucchini, chopped
• 2 medium tomatoes, chopped
• 1/3 cup basil leaves, chopped
• 2 teaspoons dried oregano
• 1 jar organic spaghetti sauce

For Layering:

• 2 cups organic spaghetti sauce
• 2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

For the Eggplant Layer:

1. Slice the eggplant into slices no larger than 1/4 inch.
2. In a medium bowl combine the almond flour, salt, basil and flax. In another medium bowl whisk the eggs and water. Dip each slice of eggplant in the egg mixture and then coat each side with the almond flour mixture.
3. Place a large skillet over medium heat. Coat with the olive oil. Saute the eggplant slices until tender and golden, about 5 minutes per side. Transfer to a paper towel-lined plate.

For the Spaghetti Squash Layer:

1. Cut spaghetti squash in half. Scoop out the seeds. Splash inside of squash with water, then microwave each half individually for 5 minutes. Careful when removing from microwave — it will be hot. Set aside to cool.
2. Heat olive oil in a large skillet over medium heat. Add garlic. After a few minutes add onion. After a few minutes add zucchini. Finally add tomatoes, basil and oregano and cook for another 5 minutes, until everything is tender.
3. Scoop out the spaghetti squash and place in a large mixing bowl. Add the veggies from skillet. Pour the entire jar of spaghetti squash into the bowl and mix well.

Assemble The Lasagna:

1. Preheat the oven to 350 degrees F.
2. In a 13×9 baking pan spread 1/2 cup of spaghetti sauce evenly over the bottom. Spoon 1/2 of the spaghetti squash casserole into the pan and spread out evenly. Sprinkle with 1/2 cup of shredded mozzarella cheese.
3. Cover the spaghetti squash layer with 1/2 of the prepared eggplant slices. Cover with 1/2 cup of mozzarella cheese and then with 1/2 cup of spaghetti sauce.
4. Cover with the remaining spaghetti squash, 1/2 cup of mozzarella, 1/2 cup of spaghetti sauce.
5. Cover with the remaining eggplant slices, 1/2 cup of mozzarella, 1/2 cup of spaghetti sauce and the Parmesan.
6. Bake for 25 minutes, until golden and bubbly.

Did you try this recipe? Share how you liked it below…

The perfect way to start your weekend

There’s nothing quite as nice as a lazy Saturday.

Waking up naturally rather than being jolted awake by an alarm. And of course by “naturally” I mean being jumped on by a six and four year old.

Taking the kids and dog on a leisurely nature walk in the late morning sunshine.

Lounging on the patio with a good book and a warm blanket.

The only way to make a lazy Saturday even more perfect is to start it with pancakes. This recipe for Real Healthy Pancakes is filled with protein and is low in carbs and sugar. Enjoy these guilt free

Don't even think about using a corn syrup or refined sugar filled topping. Stick with pure maple syrup and sliced fresh fruit.

Here’s what you need:

• 3 large omega-3, free range eggs
• 1 Tablespoon agave nectar
• 1 Tablespoon vanilla extract
• 1/2 cup filtered water
• 2 Tablespoons flax meal
• 1 1/2 cups blanched almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• coconut oil

1. In a blender combine the eggs, agave nectar, vanilla and water. Mix until smooth. Add the flax, almond flour, salt and baking soda. Mix until well combined.
2. Grease a large skillet or pancaked griddle with coconut oil and place over medium heat. Place heaping tablespoons of batter onto the skillet and cook until bubbles form. Flip each pancake and cook for another minute, until golden on both sides.

Did you try this recipe? Share how you liked it below…

Eggplant Parmesan is classic comfort food…but did you know that a dinner portion ordered at your favorite restaurant contains more than 1,000 calories and 60 grams of fat?!?!

There’s nothing comforting about that.

This recipe for Real Healthy Eggplant Parmesan has been significantly lightened. I’ve eliminated the fryer and the white flour, resulting in a tender and tasty dish that won’t land on your hips.

Here’s what you need:

• 2 medium, organic eggplants
• 1 1/2 cup blanched almond flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 Tablespoon flax meal
• 2 omega-3, free range eggs
• 2 Tablespoons filtered water
• 1 Tablespoon olive oil
• 3 cups organic spaghetti sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Preheat the oven to 350 degrees F.
2. Slice the eggplant into slices no larger than 1/4 inch.
3. In a medium bowl combine the almond flour, salt, basil and flax. In another medium bowl whisk the eggs and water. Dip each slice of eggplant in the egg mixture and then coat each side with the almond flour mixture.
4. Place a large skillet over medium heat. Coat with the olive oil. Saute the eggplant slices until tender and golden, about 5 minutes per side. Transfer to a paper towel-lined plate.
5. Spread 1 cup of the spaghetti sauce into a 13×9 baking pan. Place a layer of eggplant over the sauce, then sprinkle 1/2 cup of the mozzarella evenly over it. Cover with another cup of spaghetti sauce and another layer of eggplant. Top with the remaining sauce, mozzarella and Parmesan cheese.
6. Cover with foil, bake for 20 minutes. Remove foil and turn the oven to broil for 3-5 minutes, until the top is browned.

Did you try this recipe? Share how you liked it below…

Could Saturday morning get any more perfect?

Someone gave me a gigantic Better Homes and Gardens cookbook as a wedding gift, 9 years ago.

Back then I was baking with butter, refined sugar and white flour, so that cookbook and I had some wild times together.

Once I attempted the Flaming Baked Alaska recipe when B was having business partners over, the neat instructions giving me just enough confidence to think I could pull it off.

The good news was that I did not burn the house down…the bad news was that one of guys was allergic to wheat and spent most of the evening in the bathroom after dessert- lol!

My go-to recipe was the Fruit-Filled Oatmeal Bars. It was the perfect recipe to throw together when company was coming over or when I didn’t want to show up to a party empty-handed.

As the years passed and my eating habits cleaned up, my favorite recipe was put away. Until now.

This weekend Chloe and I re-wrote the recipe to exclude butter, refined sugar and flour. The result is just as yummy as the original.

Here’s what you need:

My partner in crime

For the Apricot Filling:

• 1 cup dried apricots
• 3/4 cup filtered water
• 2 Tablespoons agave nectar
• 1 Tablespoon coconut flour

For the Crust:

• 2 1/2 cups blanched almond flour
• 1 cup dry toasted sliced almonds
• 1 cup unsweetened shredded coconut
• 1/4 teaspoon baking soda
• 1/3 cup coconut oil, melted over low heat
• 1/3 cup agave nectar
• 1 omega-3, free range egg

1. Preheat the oven to 350 degrees F. Grease an 11″x7″ baking pan with coconut oil. Set aside.
2. Make the Apricot Filling: Place the 3/4 cup water in a saucepan over low heat. Use clean kitchen scissors to snip the dried apricots into small pieces, then place them in the water. Bring the water to a boil, then cover and simmer for 5 minutes. Combine the agave nectar and coconut flour together, then mix in with the apricots. Continue to cook, uncovered, until the mixture is thick and bubbly. Remove from heat and set aside.
3.  Make the Crust: In a large bowl combine the almond flour, sliced almonds, shredded coconut and baking soda. In another bowl combine the coconut oil, agave nectar and egg. Add the wet ingredients to the dry ones, mixing until fully incorporated.
4. Reserve 3/4 cup of the crust mixture, then press the rest of it into the bottom of the prepared pan. Top with the apricot filling, then sprinkle the reserved crust mixture over the top.
5. Bake for 30 minutes, or until golden. Allow to cool 30 minutes before cutting into squares.

Did you try this recipe? Share how you liked it below…

Skinny Lemon Bars are creamy and delicately sweet.

My entire life is patched together by a series of lists.

There’s the work to-do lists that clutter my desk in piles, dark lines slashing through the completed items.

There’s the on-going grocery list in my iphone notes, constantly being added to, erased, and then restarted as soon as I leave the store parking lot.

There’s my recipe ingredient lists, filling notebooks that clutter the counters of the kitchen, within arm’s reach for when inspiration strikes and marked with spills and stains of every assortment.

Then there’s the secret lists of things that I imagine accomplishing one day. Dreams that refuse to leave me alone, no matter how hard I try to ignore them.

These lists keep my hours productive and my life on track, and for that I’m grateful.

There are times, however, when I’d like to gather all my lists into a great big pile and drop a fiery match onto it, in order to re-live the carefree oblivion of my youth.

Biting into a Skinny Lemon Bar is like turning back the hands of time to revisit what it felt like to not care how productive a day would be, but to simply care about enjoying the moment.

With no refined sugar or flour, you can enjoy the delicately sweet treat without worrying about adding an extra workout to your list.

Just close your eyes, take a lazy bite, and allow time to stand still.

Here’s what you need:

For the Crust:

• 3 cups blanched almond flour
• 1 teaspoon salt
• 1/4 cup coconut oil, melted over low heat
• 2 Tablespoons agave nectar
• 1 Tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon lemon rind

For the Lemon Layer:

• 1/2 cup coconut oil, melted over low heat
• 1/2 cup agave nectar
• 6 omega-3, free range eggs
• 2/3 cup fresh lemon juice
• 2 Tablespoons lemon rind
• 2 Tablespoons coconut flour

1. Preheat oven to 350 degrees F. Generously grease a 13″x9″ baking pan with coconut oil and lightly dust with coconut flour. Set aside.
2. For the crust: In a medium bowl combine the almond flour and salt. In another bowl combine the coconut oil, agave nectar, extracts and lemon rind. Mix the dry and wet ingredients together until well combined. Press the dough into the bottom of prepared pan. Bake for 15 minutes, or until golden.
3. For the Lemon Layer: In a blender combine all of the lemon layer ingredients on high until smooth. Pour over the baked crust. Bake for another 15-20 minutes until golden. Allow to cool for 30 minutes then refrigerate for 2 hours until set. Cut into bars and serve.

Did you try this recipe? Share how you liked it below…

Have a slice of sunshine

Yesterday my four year old daughter asked what Namaste meant.

Out of the blue, since the one and only kids yoga class she’s taken was over 6 months ago.

While I had a general concept of what it meant, I googled it just to make sure. Google came back with “I bow to your true self.”

Now to explain “true self” to a 4 year old.

I quickly realized that “true self” was all that she knows how to be. There’s no facades with kids. No fronts. No cover-ups. Their true selves are on display for the world to see.

And that’s why we love them.

This low carb Lemon Poppyseed Sunshine Bread lets its true self shine with every bite. Unadulterated lemon flavor, nutritious poppy seeds and buttery almond flour create a pure and honest treat.

Here’s what you need:

• 1 teaspoon chia seeds plus 3 Tablespoons filtered water
• 5 cups blanched almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 omega-3, free range eggs
• 1/3 cup coconut oil, melted over low heat
• 2 Tablespoons lemon rind
• 1/3 cup agave nectar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 Tablespoon poppy seeds

1. Preheat oven to 300 degrees F. Generously grease a loaf pan with coconut oil. Set aside.
2. In a small cup combine the chia seeds and filtered water. Mix well and set aside (after 15 minutes it will become jelly-like).
3. In a medium bowl combine the blanched almond flour, baking soda and salt.
4. In a large bowl combine the eggs, coconut oil, lemon rind, agave nectar and extracts. Gently mix in the chia seed mixture.
5. Mix the wet and dry ingredients together. Fold in the poppy seeds, then transfer the batter to prepared loaf pan. Smooth the top of the loaf.
6. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 1 hour before slicing.

Did you try this recipe? Share how you liked it below…

Sweet fruit, tangy lime and fresh mint make the perfect simple fruit salad.

Fruit salad is a staple of summer.

Juicy melons, sweet berries and crisp apples eaten from a paper plate while the sunshine warms your head.

When the fruit is sweet and at its peak, there’s no need for extra sweeteners.

A squeeze of fresh lime, a sprinkle of chopped mint and you’re good to go.

Here’s what you need:

• 1 honeydew melon, chopped
• 2 crisp apples, chopped
• 1 orange, peeled and chopped
• 1 cup sliced strawberries
• 15 mint leaves, minced
• 2 Tablespoons fresh lime juice

1. Combine the fruit in a large bowl.
2. In a small cup combine the mint and lime.
3. Drizzle lime mixture over the fruit and toss well.

Did you try this recipe? Share how you liked it below…

Here's a teriyaki sauce that's not loaded with sugar

This recipe was made for my girl Rebecca Tabbert by special request.

She runs Fit Body Bootcamps locations in the Redlands area.

Here you go, Rebecca, a teriyaki sauce that’s not loaded with sugar! Hope you like it

Here’s what you need:

• 2 Tablespoons brown rice vinegar
• 1 Tablespoon cornstarch
• 3/4 cup filtered water
• 1/2 cup low sodium soy sauce
• 1/2 cup Stevia in the Raw
• 1 1/2 Tablespoon molasses
• 1 Tablespoon minced garlic
• 1 teaspoon sesame seed oil
• 1/8 teaspoon ground ginger
• Optional: 1 Tablespoon sesame seeds

1. In a small cup combine the vinegar and cornstarch. Mix well until no lumps remain. Set aside.
2. Combine the remaining ingredients in a small sauce pan and heat until boiling, whisking often.
3. Add the vinegar mixture, mix well and return the mixture to a boil for one minute.
4. Remove from heat and allow to cool.

Did you try this recipe? Share how you liked it below…