Organic Breakfast Salad


Good Morning!


We are up to our ear lobes in boxes around the house and looking forward to the moving company’s arrival next week. We’re leaving a month before our house sale closes and praying that everything goes smoothly. 


I’ve been trying to adhere to an anti-inflammatory diet at least 5 days a week. Breakfast is a tough one. I’m lowering my intake of eggs, grains, and heavy animal protein as much as possible.  Easter threw me for a loop with turkey, stuffing with bacon, mashed potatoes, giblet gravy, and berry crisp with coconut ice cream (all of my favorites!). Then of course, we had to have leftovers last night for dinner because it was just so delicious on Easter. Lots of salt, sugar, and other foods that inflame.


So this morning I’m back to healthier eating. Since the whole Lyme Disease thing started in October I’ve been having increasing issues with major joint pain and arthritis. The doctor prescribed the anti inflammatories Diclofenac and Celebrex for me to try. Although I hate taking any type of medication and prefer to go with natural remedies, the pain from this arthritis and the swelling of joints doesn’t always make that possible. I prefer the Diclofenac. The Celebrex made me feel weird and didn’t work at all for the pain. I try to only take the Diclofenac for 3-4 days and then go off for a week or as long as I can stand it because it can be very hard on your stomach. But the key is to not allow the arthritis pain to get too bad because then it takes more medication to get it under control.

Along with trying to stay away from foods that cause inflammation and lessening my intake of animal protein, I’m also doing other natural remedies that are known to be helpful for arthritis. In the mornings I drink Organic Lemon Verbena Tea with medicinal honey to boost my immune system and fight bad bacteria. I made a fresh batch of turkey bone broth yesterday, and I also take high quality supplements daily. A multi vitamin/mineral, 8,000 IU’s of Vitamin D3, a probiotic, and a supplement for adrenal support.


 I try my hardest to drink 90 ounces of filtered water every day, and every night I take two Tablespoons of Organic Tart Cherry Juice Concentrate before bed. Tart cherries also have the added benefit of natural melatonin which aids in sleep. And it tastes delicious, which is a nice change from most supplements.


That’s what’s going on in my neck of the woods. More packing to be done today. Hope you all have a wonderful day and if you have any arthritis remedies that work well for you, please share!

Organic Breakfast Salad

Organic Spinach

Organic Apple

Organic Strawberries

Organic Blueberries

Small Portion of Organic Turkey Breast

Organic Walnuts

Organic Fresh Squeezed Lemon Juice

Organic Extra Virgin Olive Oil


41 Fabulous Gluten Free & Dairy Free Breakfast Ideas For The Holidays


Have you decided what you’ll be making for breakfast on Christmas morning?

Just in case you haven’t, I thought it would be nice to gather all of my breakfast recipes into one place. There’s bound to be something here that will light up your taste buds and be perfect for your Christmas morning. Just click on the links!

Mixed Berry Crepes with Clementine Goat Cheese


Salmon & Spinach Scramble


Pumpkin Spice Smoothie


Berry Scones & Bacon


Cherry Braids with Almond Frosting


Power Packed Breakfast Granola


Fried Eggs Over Potatoes & A Side Of Berries


Frosted Banana Love Bites


Veggie & Cheese Omelette


Berry Clementine Snack Cake


What’s In The Fridge Smoothie


Blueberry & Walnut Banana Bread


Peanut Butter Swirl Banana Muffins with Chocolate Chunks


Lemon Coconut Pots De Creme


Easy Granola Bars


Blueberry Cornbread


Going Green Smoothie


Anything Goes Granola


Cinnamon Streusel Coffee Cake


Because Sometimes, You Just Need To Start Your Day Off With Chocolate


Banana Plum Tart


Blogger’s Breakfast


Apple Cinnamon Pull Apart Bread


Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk


Pumpkin Pancakes with Apple Maple Compote


Immune Boosting Smoothie


Savory Potato Pancakes with Fried Egg and Bacon


Breakfast Parfait


Blueberry Raspberry Corn Muffins


Start Your Day Off On The Right Foot


Banana Apple Muffins


Pineapple Pick Me Up Smoothie


Peanut Butter & Shaved Chocolate Pancakes


Cinnamon Blueberry Belgian Waffles


Apple Blueberry Crumbcake


Crumb Cake


Scandinavian Kringler


Pumpkin Coffee Cake


Blueberry Yogurt Muffins


Pumpkin Coffee Cake



My husband likes to have sweet things for breakfast when he’s home. When he’s on the road he doesn’t have time to seek out allergen friendly diners for breakfast. Evidently daily breakfasts of hotel powdered eggs and unknown origin sausage during his work week arent very fulfilling. Probably in fact, gross. I think I would settle for an apple.

I’m a fan of simple these days. Coffee cake is an easy and filling breakfast (I also served it with a side of organic bacon), and can be made a gazillion different ways. This time I chose pumpkin because it’s that time of year. I also chose to make it really easy, but if you want a more complicated, Martha Stewart type of coffee cake that is also delicious, you can go here.

Pumpkin Coffee Cake

Preheat oven to 350 degrees. Coat a 9 inch pie plate with nonstick spray and set aside.

Wet Ingredients:

1 Cup Pumpkin Puree

1 teaspoon Pure Vanilla Extract

1 Egg

1/2 Cup Almond Milk (or any DF milk)

1/4 Cup Coconut Oil, melted

Whisk all wet ingredients together with whisk until thoroughly combined and set aside.

Dry Ingredients

2 Cups Mama’s All Purpose Almond Flour (or your GF flour of choice)

1/2 Cup Granulated Sugar

1/2 teaspoon Kosher Salt

2 teaspoons Baking Powder

1 Tablespoon Pumpkin Pie Spice

Whisk all dry ingredients together and fold into the wet ingredients until combined. Pour into pie plate and set aside.


1 Cup Gluten Free Rolled Oats

3/4 Cup Dark Brown Sugar

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon

4 Tablespoons Mama’s All Purpose Almond Flour

5 Tablespoons Coconut Oil, melted

Measure all ingredients into a bowl and stir with fork until incorporated. Sprinkle over the cake. Bake for 45-50 minutes or until center tests done with a toothpick.


Blueberry Yogurt Muffins



After a very long week my husband finally arrived home last night at midnight. And that was after sitting in a meeting all day (all week) and a 7 1/2 hour drive home.

So I took pity on him and made him one of his favorites this morning. Blueberry muffins loaded with blueberries and a delicious side of local, organic, bacon.

Who wouldn’t want to wake up to the smell of warm blueberry muffins and bacon?


Blueberry Yogurt Muffins

2 Cups of Mama’s All Purpose Almond Flour

2 teaspoons of Baking Powder

1 1/4 teaspoon of Xanthan Gum

1/4 (rounded) teaspoon of Kosher Salt

1/2 Cup of Dairy Free Butter

1 Cup of Granulated Sugar

1 Individual Sized Container of Dairy Free Vanilla Yogurt

1 Egg

1/2 teaspoon of Pure Vanilla Extract

1/2 Cup of Almond Milk

2 Cups of Frozen Blueberries (or a little more)

Raw Sugar For Sprinkling

Preheat oven to 375 degrees. Line muffin tins, set aside. In a medium bowl combine the flour, baking powder, xanthum gum and salt. Whisk and set aside.

In a stand mixer cream the butter and sugar until light and fluffy, scrape down. Add sugar, yogurt, egg, vanilla, and milk. Beat for about 30 seconds or so until thoroughly combined. It will look curdled. Add the dry mixture to the wet and fold in with a spatula just until thoroughly combined. Fold in blueberries.


Fill muffin liners and bake for 35-40 minutes. Serve warm or at room temperature.



Am I Ready For Fall?


As I type this blog post, I’m wearing flannel pajama bottoms, a nightgown, and a sweatshirt. It was 54 degrees when we rolled out of bed at 6:00 this morning. It’s already turning into tea and fireplace mornings!


Two small red potatoes, olive oil, 1/2 of a small sweet onion, kosher salt, pepper.

Rewind to two weeks ago when it was 94 degrees and 98% humidity for several days in a row, my answer would have been a resounding, “YES! I AM ready for Fall!”.  It was the type of weather that no matter how little clothing you were wearing, you felt like you were standing in a steam room…with a campfire. Even the central air conditioner couldn’t get a handle on the humidity. Have you ever tried vacuuming carpet when it’s extremely humid? It’s a major workout. The tile and wood floors are also sticky and damp and if you plan on keeping anything you cook or bake crisp…forget it.


Fast forward to today.

 The dogs are completely covered in blankets.





I’m warming my hands with a hot cup of tea so I can type.


 And it’s only the beginning of August.

It’s true that you should be very careful what you wish for.

Soon, Mount Monadnock will be covered in color. New England in Fall…Now THAT, I’m looking forward to!


How is your weekend going? I hope you’ve had a chance to get a bit of relaxation in. My husband is off to Massachusetts for a motorcycle ride this morning, so it’s breakfast for one.


Organic breakfast for one. New potatoes, sweet onion, egg over easy, sliced strawberries, & Maine wild blueberries.

We tried a new restaurant last night and I went to bed with a horribly sick stomach and woke up with stiff joints, cement neck, and a lovely headache. They had a very nice menu filled with pasta and seafood but everything was swimming in dairy and piled on gluten. I had to settle on a bunless hamburger of all things! I’m always upfront with the wait staff right from the beginning that I’m allergic to gluten and dairy and they are usually very helpful. But, even in the best circumstances, which this was not, things “happen”. The waitress brought the burger with potato chips and then went into a huge panic saying, “WAIT! You can’t have potato chips……can you?” I told her that was fine but I had actually ordered the fries. So she brought me the fries and after taking one look at them I could clearly see they had been dredged in flour.  At this point I was thinking that we were probably by far her most annoying customers of the day.

Tony said, “Who cares if they’re annoyed? They’ve already delivered our food, they can’t spit in it now.” Way to set the bar high, honey. Ha! The fact that he even thought that was the type of restaurant we were in, made me wonder even more about my measly burger laying on a piece of wilted lettuce.

So she returned, eventually.  I asked her kindly if she wouldn’t mind asking the chef if the fries had been dredged in flour before frying. She came whipping back into the room (which was luckily empty except for Tony and I) saying in a loud voice,  “Don’t eat them! You didn’t eat any did you? Do we need to call for EMS?!” Which I’m assuming was her way of asking if I needed an ambulance.

Just shoot me. Gawd, the drama of it all. 

Remember in one of my earlier posts when I told you I absolutely dread bringing attention to myself at restaurants and having to tell people who invite us to dinner that I have food allergies? The only thing that saved me from walking out was the second glass of wine I was sipping. Which probably also gave me just enough wine fog to ignore the warnings going off in my head about the supposedly “safe” hamburger I was about to eat.

There’s still a bright side to my evening though.  We met and visited with some neighbors down the street who were very nice and our own age. They also have a very sweet and well-mannered 13 year old daughter, Hannah. We think Hannah will make a very kind dog babysitter. AND Hannah and I saved a baby bird from certain death and were able to return it to its nest.

Now, I’m off to enjoy the remainder of the weekend and I hope you do too! ~ April

Cinnamon Blueberry Belgian Waffles



I love waffles.

More specifically, I love waffles with my butter.

The only problem I have with waffles, is the waffle iron itself.

We used to have a relatively expensive waffle iron (about $100) that I absolutely hated. It cooked the waffles just fine, but if I didn’t spray it with non-stick spray the waffles were difficult to remove. The problem with the spray or any oil you put on a waffle iron is that it builds up and it’s very difficult to remove completely if you can’t take the plates out and wash them.


So the last time we had waffles, I was at my limit with trying to clean it out with a skewer and a wet paper towel. Out to the garbage the waffle iron went because I was quite certain even Goodwill wouldn’t want it, and I began a search for a waffle iron that had removable, washable, plates.


It’s not as easy as one might think to locate a waffle iron with removable plates.

I searched online and in stores for several weeks. Then finally, while I was wandering around Target one day, I ran across this:

The Breakfast Master


It’s perfect. 


And even better, it was only $39.99! Evidently you can do all kinds of things with it, but I have only used it for waffles. The cooking plates pop right out for easy cleaning…problem solved. The only thing I can think of that might be a negative is its size for larger families. It only cooks one waffle at a time. But heck, at that price, you could buy a couple and your pocket-book will still be happy.


Cinnamon Blueberry Belgian Waffles

**1 3/4 Cups Artisan Flour Blend

1 Tablespoon Baking Powder

1/4 teaspoon Kosher Salt

1 1/2 teaspoons Ground Cinnamon

2 Eggs, separated (whites whipped to stiff peak)

1 3/4 Cups Almond Milk

1 1/2 teaspoons Pure Vanilla

1/2 Cup Dairy Free Butter, melted

1 1/2 Cups Frozen Blueberries

**I substitute the cornstarch with arrowroot flour, make sure you read the substitution directions

Preheat Waffle Iron.  Mix together flour, baking powder, salt, and cinnamon in a medium-sized bowl. Add the egg yolks, almond milk, and vanilla and stir until combined.  Add the melted butter, stir to combine. Whip the egg whites in a separate bowl until stiff peaks form, carefully fold the whites into the batter.  Fold in frozen blueberries.

Cook according to your waffle maker’s instructions. I cook mine until there is no longer steam coming from the waffle iron. I like them lightly crispy on the outside.

Top with dairy free butter, pure maple syrup, and blueberries.

This little neighbor joined me for breakfast this morning.


Crumb Cake



Guess what we woke up to this morning?

More snow. And I’m told there’s 8-12 more inches on its way.

Normally, I wouldn’t mind because snow is gorgeous when it’s falling from the sky and blanketing the trees.

But I really only love it during the months of December and January.

Now it’s just getting kind of annoying.


One plus, is that my husband’s flight to DC was cancelled. Now he’s able to stay home all week. Although, he still works from his home office, it’s still nice to hear him clunking around upstairs.


Looks like today will now be a baking and house cleaning day.

Happy Snowday…I mean Wednesday!

~ April

Crumb Cake

For the topping:

3/4 Cup Artisan Flour Blend

1/2 Cup Dark Brown Sugar, packed

1/4 Cup Gluten Free Oats

1 teaspoon Ground Cinnamon

1 teaspoon Pumpkin Pie Spice

1/2 Cup Dairy Free Butter

For the cake:

1 1/2 Cups Artisan Flour Blend

3/4 Cup Granulated Sugar

2 teaspoons Baking Powder

1 teaspoon Kosher Salt

1/4 Cup Dairy Free Butter, plus more for greasing pan

1 Large Egg

1/2 Scant Cup Almond Milk, plus 1 heaping Tablespoon Almond Milk Yogurt 

1 teaspoon Pure Vanilla Extract

Preheat oven to 375 degrees and butter an 8 inch square baking pan. Make the crumb topping by whisking all of the dry ingredients and then crumbling in the butter with fingers. Work it in gently until it resembles medium-sized crumbs.

Next, make the cake. Whisk all dry ingredients together in a medium bowl. Blend all wet ingredients except the butter, and add to dry mixture. Add butter. Fold with a rubber spatula until just combined and spread evenly in buttered pan. Top with crumb mixture and bake for 30-35 minutes or until toothpick poked in center comes out clean. Start checking at 25 minutes.

Serve warm with a dollop of butter on top.

Peanut Butter & Shaved Chocolate Pancakes


You are only allowed to have thoughts of pure bliss when you eat this breakfast.


Pure. Comfort. Food.


If you’re concerned…

Tomorrow, you can take the stairs.

Or do a few extra sit ups, or amp up the elliptical.


But for today, just enjoy your breakfast with no strings attached.

Peanut Butter & Shaved Chocolate Pancakes

*This recipe is adapted from the Artisanal Gluten-Free Cooking Cookbook

1 Cup Artisan GF Flour Blend

(I made a 12 cup batch, substituted the corn starch with arrowroot, and did 4 cups of brown rice flour and 1 cup of white rice flour because I ran out of brown.)

1 Tablespoon Sugar

2 teaspoons Baking Powder

1/2 teaspoon Kosher Salt

1 egg

1 Cup Almond Milk

1 teaspoon Pure Vanilla Extract

2 Tablespoons Dairy Free Butter, melted

Organic Crunchy Peanut Butter

Dairy Free Chocolate, shaved (about 1 ounce)

Pure Maple Syrup

Whisk the flour, sugar, baking powder, and salt in a medium bowl. Add the egg, milk, and vanilla and mix gently. Add the melted butter and mix just until ingredients are combined.

Grease a medium hot skillet with non-dairy butter. Cook on the first side until bubbles have formed on the surface and gently flip.

Top with peanut butter, shaved chocolate, and drizzle with pure maple syrup.


Breakfast Parfait, An Embarrassing Moment, & A Head Scratcher


I talked the new owner of Blueberry Fields, a local health food store, into ordering me the almond milk yogurt I like. They had never heard of Amande or any yogurt made from almond milk. Maybe it’s a West coast thing?


I assured him that it’s leaps and bounds above any goat’s milk yogurt or soy yogurt that I’ve tried. He was very kind and said he would be happy to order it in and see how it does with his other customers. The next week when I went in to pick it up, he and his staff were even able to give it a taste test because as I was grabbing them out of the cooler, one fell to the floor, split open, and sprayed all over his shoe.

I layered the yogurt with homemade granola. You can find my recipe here.


As the yogurt fell through the air in slow motion, hit the ground with a thud, splattering his shoe…I muttered “$hit” under my breath, apologized profusely and offered to pay for it.  One of those awkward moments where you’d like to close you’re eyes and pretend no one can see you like small children often do.

But, as I like to believe, everything happens for a reason even if the reason makes you feel like an idiot. They tasted it and liked it, so if it’s a hit with other customers, then I should be able to buy it on a regular basis!

It’s the little things in life, people.

Speaking of the little things in life. Here’s a little peek out the kitchen window from a few days ago. It stopped me in my tracks as I walked through to make a cup of tea. 


I went shopping in Keene on Thursday, all by myself for the second time…I might add. Might sound slightly ridiculous to you adventurous souls out there, but driving around here is nerve wracking. It’s kind of dense as far as trees and such so it’s hard to get a grip on land marks. I’m used to wide open spaces where I can at least see which direction I’m headed.

There’s also a lot of roundabouts, they call them something else, but I don’t remember what. They make my armpits sweat. But I’m getting used to it and I have Telenav that stops me from getting too lost (when it works), so I’ve been venturing out on my own and getting to know the area a bit.

An example of a rather tame roundabout. The roundabouts on Main street in Keene…not always so tame.


While I was doing a little shopping at Colony Mill Marketplace (they have a wonderful bookstore) an older woman overheard me say to the cashier that we had recently moved from Washington state. She asked where and I told her and it turns out she lived about an hour from where we used to live. We chatted for a minute and basically she told me she doesn’t like it here, and even drove the comment home with a very disapproving look on her face. She was shocked to hear that we love it so much. Shocked! 

I didn’t want to get into the reasons as to why she doesn’t like it here, because frankly, I hate to spread that kind of negative “stuff” and I don’t like it when people spread it to me either. So I paid for my things, said “nice meeting you”, and high tailed it out of there.

Here’ s a gorgeous sunset off our back deck. Isn’t it just awful here in New Hampshire?


As I did a little mental inventory on the drive home, I thought to myself, “What’s not to like?”. Genuinely nice people, absolutely gorgeous surroundings, no state income tax or sales tax, the “live free or die” mentality, as much gluten-free eating out as we like, a palpable pride in the communities, lakes everywhere, hiking and trails everywhere, Boston, New York City, the ocean, Canada and Europe…all within a reasonable distance. There’s something for everyone!

And in case you need more convincing…

20 Reasons to LOVE New Hampshire

Peanut Butter Maple Rolls



Peanut Butter & Pure Maple Syrup

A Marriage Made In Heaven!

 As I photographed this recipe with my iPhone…I couldn’t help but be torn between conflicting feelings of irritation and excitement.  As I explained in my last post, my camera is broken, yet again.

My feelings of irritation are probably obvious; my iPhone doesn’t quite hit the mark for food photography, something I’ve really learned to love and is equally as much a part of my blog as the recipes.

The excitement however, comes from the sweet, sweet, knowledge that my new camera will be arriving Friday. Yes, I ordered myself not only a new camera and lens kit, but a new, stronger, zoom lens.

The zoom lens isn’t for cooking, of course. Have I told you that New Hampshire has absolutely gorgeous birds? Just over the last few days we’ve had Blue Jays, Black Capped Chickadees, Dark Eyed Juncos, Red Breasted Nuthatch, and a breathtaking Cardinal visiting our bird feeders in the backyard. My neighbor informed me that we’ll be seeing at least 100 different species of birds throughout the year.

I love to watch birds. In fact, I could stand at the back windows and watch birds all day. I could cook all day, watch birds all day…not a bad life here in the granite state.

But alas, reality calls and a dusty house and laundry await me.

See you soon ~ April


Peanut Butter Maple Rolls with Streusel Topping

4 Tbsp. Earth Balance Soy Free Natural Butter Spread

1/2 Cup Sugar

1 Cup Almond Milk,warmed but not hot to the touch

2 Eggs

1/2 Cup Canola Oil

2 tsp. Pure Vanilla

1 1/2 Tbsp. Yeast, stirred gently into the warmed almond milk

1/2 Cup Buckwheat Flour

1/2 Cups Sorghum Flour

1/2 Cup Mama’s Almond All Purpose Almond Flour

1 3/4 Cups Potato Starch

3/4 Cup Tapioca Flour

4 tsp. Xanthan Gum

4 tsp. Baking Powder

1 Good Pinch of  Kosher Salt

1 16 0z. Jar of Organic Crunchy Peanut Butter

1 Cup Dark Brown Sugar, packed

1/4 Cup Pure Maple Syrup

Streusel Topping

1/4 Cup Earth Balance Soy Free Natural Butter Spread

1/4 Cup Granulated Sugar

1 Heaping Tablespoon Dark Brown Sugar

1/2 Cup Mama’s All Purpose Almond Flour

Pinch of Kosher Salt


Cream the butter and sugar in a mixer. Add the eggs, oil, and vanilla, and set aside (do not mix). Warm the almond milk and add yeast. Set aside.

In a large bowl add the buckwheat, sorghum, all purpose flour, tapioca flour, and potato starch. Whisk. Add the xanthan gum, baking powder, and kosher salt. Whisk again to combine.

Pour the almond milk yeast mixture into the bowl with the other wet ingredients. Mix, scraping down sides to combine thoroughly.

With the mixer on low, slowly add the dry ingredients until incorporated. Scrape down sides and mix on medium to high for 1 minute.

Flour parchment paper and place dough on parchment. Sprinkle with flour.


Pat out dough and roll out with a floured rolling pin to about a 1/4 inch thickness.


Spoon half of the peanut butter onto the dough. Carefully spread the peanut butter with the back of a spoon. Add the remaining peanut butter and connect “the dots” with the back of the spoon. Once the majority of the dough is covered, it will be easier to smooth.



Sprinkle the peanut butter with the dark brown sugar.


Carefully roll the dough.



Slice and place into a prepared 9×13 baking dish. Set aside.


Place all of the streusel ingredients in a medium bowl and crumble together with fingers quickly until it resembles course crumbs. Sprinkle over the top of the rolls. Cover the rolls with oiled plastic wrap and allow to rest in a warm place for 30 minutes.


Drizzle half of the pure maple syrup over the rolls.


Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Start checking at 25 minutes.


Remove from oven and drizzle with remaining maple syrup.