This delicious pumpkin panna cotta is a creamy, custardy treat that is perfect throughout autumn. It can be a fun, gluten free/grain free, paleo/primal alternative to pumpkin pie. It’s even great for breakfast! Naturally egg-free, and easy to convert to dairy-free, this is a recipe that is variable for different dietary needs. Plus, panna cotta
These pancakes are so easy to make and really warm up a cold morning! Grain-Free Pumpkin Pancakes by Amy Love, Real Food Whole Health 1 cup pumpkin puree, homemade or packaged 6 organic, pasture-raised eggs ½ cup arrowroot powder ¼ cup coconut flour ¼ cup pure maple syrup ½ tsp unrefined sea salt ½ tsp
Not only are these great in the fall, but all throughout the colder months. Warming spices, nourishing pumpkin and cinnamon cream cheese-you sure won’t miss the gluten or refined sugar! Grain Free, Gluten Free Pumpkin Spice Muffins by Amy Love, Real Food Whole Health Ingredients: 8 TBL (1 stick) organic, grassfed butter ¾ cup sucanat
My mom inspired this recipe. She began adding blueberries to her banana bread and it was absolutely delicious! She used to bake small loaves for me, in the days before we were gluten-free. I’ve modified the recipe so that we can enjoy this delicious treat once again. Instead of being a loaf, this is adapted
This is a simple, kid-friendly recipe. It’s GAPS friendly, has no added sugar or sweeteners, is a great side dish (especially for pork) and a base for both of these grain free muffins and pancakes. For a sweet treat, enjoy these apples warm or cold, and even try topped with fresh, homemade, maple-sweetened whipped cream.
Breakfast Tacos- Mexican Style by Amy Love, Real Food Whole Health Serves 2 Ingredients: 1 TBL organic butter (raw from grassfed cows preferred) 1 TBL high-quality coconut oil or lard (non-hydrogenated from sustainably raised pigs) 1 TBL organic red onion, diced 3 very small red potatoes, diced small 3 pastured eggs 1 TBL organic milk
Great for breakfast, brunch, lunch or even dinner, this dish is a winner. It reheats well, so often I will make a double batch of swiss chard with bacon and garlic over the weekend, eat half with dinner and save half to make the frittata/quiche so it’s ready to eat on busy weekday mornings. Simply reheat