Coconut Flour (not) Oatmeal

Breakfast foods are always something that I struggle to enjoy now that I can’t eat my daily vat of oatmeal, or indulge in some pancakes or french toast on the weekend. I’m always on the hunt for something quick and easy that I can whip up and bring to work. I found this recipe on one of my favorite new blogs, and I just had to try it.

I ended up making it twice last weekend AND I’m eating it at my desk at work as I type. It’s just so delicious. The texture reminds me of bread pudding, so of course I’m in love. It just so happens to be dairy, grain and sugar-free.

This recipe can be your “oatmeal” base and then you add anything you see fit. It can be chocolate chips and pecans one day or lemon curd with pistachios the next. The toppings are endless, and with the eggs in the base you get plenty of protein to keep you full until lunch instead of the carby oatmeal slump mid-morning that I would often experience.


Coconut Flour “Oatmeal” (paleo, gluten, grain, sugar, dairy-free)
Recipe adapted from Imma Eat That

1 large banana, mashed
2 large eggs
1 Tbsp + 1 Tsp coconut flour
1 tsp cinnamon
pinch of salt
toppings: any fruit, nut butter, nuts, dried fruit, coconut, etc.

// Mash banana in a bowl and add eggs and whisk the mixture until smooth.
Add coconut flour, cinnamon, salt and mix until there are no clumps.
Add to a pan on medium heat, and cook like you would scrambled eggs.
Top it with anything you would normal oatmeal. I added strawberries one day, and PB2 the next.



Have a Fantastic Friday!

I do a lot of web perusing throughout the week. I don’t condone the amount, but it happens to the best of us. In all my hours spent on the inter web I’m bound to find some things worth sharing, so I’ve round up some of my favorites of the week.

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This story about a #2 made me laugh hysterically and cringe at the same time.

Celebrate International Waffle Day with this waffle cake!! OR these gluten-free hash brown waffles.

This article on making new friends as an adult was super relatable.

Read this is you love Trader Joe’s just as much as me and apparently their employees.

We don’t say “thank you” enough, and you’ll agree after reading this.

This is all too relatable. “Hating yourself doesn’t make you thin.”

Easter means deviled eggs in my family, but I’d rather eat this mayo-less version.

This polenta crust pizza has me swooning.

If you’re a Making a Murderer fan you MUST watch this next. The ending really got me.

Have a fantastic Easter weekend everyone!

Best Crispy Potatoes

I have an undying love for potatoes, and I blame my jaunt in Ireland for that.

Shredded, boiled, fried, broiled, raw… I’ll eat it!

That’s what I love about lazy weekends; I can spend my morning making a nice potato brunch that I can sit down and thoroughly enjoy instead of scarfing down anything I can find while sitting at my work desk. Instead of my usual crispy hashbrowns, I decided to make some crispy ‘smashed’ potatoes, and wowza, they were fantastic!!

The recipe couldn’t be easier, and the oven does most of the work so minimal prep is necessary for restaurant-style potatoes.

The key to getting crispy on the outside but creamy in the middle potatoes is soaking AND boiling the potatoes before baking. The soaking gets rid of excess starch, and the boiling allows the potatoes to get super crispy on the outside without undercooking the inside. Plus they have to be soft to smash them.


Crispy Smashed Potatoes

1 lb baby red potatoes, cut in half
2 tbsp olive oil
Salt & Pepper

// Cut the potatoes in half, and place them in a pot with cold water and let sit for 20 minutes to an hour.
Preheat oven to 425.
Drain the starchy water and add new cold water.
Bring the water to a boil, and boil the potatoes for 10 minutes.
Drain the water and rinse the excess starch off the boiled potatoes.
Place the potatoes face down on a greased baking sheet, and use a spatula or fork to smash the potatoes down.
Drizzle with remaining olive oil and add seasoning.
Bake for 30 minutes, and then flip the potatoes and bake for another 20 minutes or until golden brown and perfectly crispy.

Serve with some scrambled eggs, and sautéed kale while enjoying the nice Spring day.



When it rains, it pours

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You know when you’re just in the dumps and life just doesn’t seem to be going the way you want. Maybe you didn’t get those Whole30 results you wanted, or your day job is just a bore.

Well I’m here to tell you that if you put yourself out there, out of your comfort zone, things will turn around for the better, WAY BETTER!

That’s what happened to me. I’ve been meeting people like crazy. Trying to get my waffles in as many influential people’s mouthes as possible and it worked! People believe in my product. I will be selling Liège waffles at not one BUT two markets this summer. I’ll be at the Fulton and Linden Hills Farmer’s Markets this summer, but in the meantime, if you live in the Twin Cities area of Minnesota, message me and I can probably get you some delicious waffles.

Go to to learn more about how I’m following my waffle dream.

Liège 1

Creamy Carrot Soup & Whole50?

It’s finally Day 30 of my Whole30 challenge.

I didn’t go into it looking to lose weight, I just wanted to get my diet back on track. Which I did. I may have a lost a couple pounds in the process but nothing like other people’s crazy Whole30 transformations. I didn’t expect that because the food on the Whole30 wasn’t all that much different than what I had been eating before.

I noticed a crazy shift in my overall energy level, if anything. I’m not longer falling asleep in the middle of the day at work or not wanting to do anything after work/at night that didn’t involve Netflix and a blanket. Now I thrive working out at 9pm every night.

My Whole30 isn’t actually over. I’m planning to do a “Whole50” which will hopefully then lead to a “WholeLifetime.” I don’t think I’ve gotten my diet as under control as I hoped in 30 days because I still get lots of cravings and feel deprived it’s just that I didn’t give into them for the 30 days. I feel that if I don’t commit to more days mentally I will fall off the tracks. I want scrambled eggs with lots of cheese more than anything.

I may have to be a bit lenient on the alcohol front since my social life was nonexistent on the weekends after 7pm. Turns out people would much rather binge drink than watch a movie and drink water with me…

Anyways, tomorrow begins Day 31 of my Whole50 (at least) and this soup recipe is what I’ll be enjoying to celebrate finishing the original 30 days.


Creamy Carrot Soup (dairy-free)

2 lbs carrots (I used baby carrots because that’s all I had)
2 tbsp olive oil
2 tsp turmeric
2 tsp curry powder
1 tsp cinnamon
1 tsp cumin
pinch of nutmeg
lots of salt & pepper
3 cups homemade bones broth (store bought works too, but not as healthy)
1 cup water

// Heat olive oil in a pot on medium heat.
Add carrots and after they’re a bit brown, add seasonings and allow them to “toast” in the oil in the pot.
Add water and bone broth and let simmer, covered for 20 minutes or until carrots are tender.
Put soup in a blender and blend until smooth.
Add back to pot and simmer for 20 minutes to an hour for flavor to develop.
Top with some chives and enjoy 🙂


Roasted Carrots with Chimichurri

Hi blogging world!

It’s Friday, which means we survived another week of rotting away at a desk. Just me? Oops.

It was a weird week filled with some out of nowhere lows, and super-duper highs. I just love how the world works sometimes.

With my low-fodmap diet in full swing and the home stretch of the original Whole30 coming to an end next week, I’ve been trying my hardest to really figure out what foods work and what foods don’t work for my body. Carrots seem to be one of the few veggies that don’t affect me so why not roast 2 bags and eat them all in one sitting? Jk I stopped myself at 1 bag!

I decided to whip up some low-fodmap/Whole30 pesto to go along with the carrots to make my dinner a bit fancier. Onions and garlic are the death of my stomach lately so I subbed in chives for a bit of an onion-y and garlic-y taste. It’s basically a chimichurri with a delicious tang. I highly recommend whipping up this recipe and adding it to EVERYTHING!


Roast Carrots

2 bags organic whole carrots, peeled
2 tbsp olive oil
salt & pepper

// Preheat oven to 400.
Toss whole carrots in olive oil, salt and pepper.
Roast until tender, about 30-45 minutes.


1 bunch parsley
1/4 cup chives
1/4 cup olive oil
1 lemon, zest & juice
salt & pepper

// Put all ingredients in a food processor and pulse until creamy.

Top the carrots with the chimchurri and indulge 🙂


Perfect Hashbrowns

There’s nothing I love more than good buttery hashbrowns from my favorite breakfast spot in the city, but sometimes putting presentable clothes on before 2 isn’t going to happen on a Sunday. What’s a hungry girl to do?

Make my own of course.

The true secret to good crispy hashbrowns is all in the draining of the potatoes. Nothing will get crispy with moisture in it, duh. Once I shred my potatoes in the food processor (yes, I’m that lazy) I throw them into a thin dish towel and squeeze the hell out of them to remove the water from the potato. It’s the most important step to crispy heaven.

The second most important step is using A LOT of fat in the pan. I switch between ghee and coconut oil, but if you tolerate butter I suggest using that. NO canola oil, people. You already saved $10 by making them at home, so why not splurge on some good healthy fats 😉

Throw some fried runny eggs on top, and you’ve got yourself breakfast heaven for around $1!!


Crispy Hashbrowns
serves 1

2 cups shredded potatoes
1-2 tbsp coconut oil, ghee or butter
salt & pepper

// Place potatoes in a towel and squeeze as much water out as you can.
Heat skillet over medium-high heat and add fat of choice.
Put the potatoes in a thin layer, and once golden brown on the bottom, flip and don’t flip again until done.
Top with some runny eggs for extra greatness!