Raise your hand if you like doughnuts. I’m not sure I’ve ever met anyone who doesn’t. The only problem is that for those of us trying to avoid additives, allergens, and just try to keep the abuse to our gut to a minimum…doughnuts in the outside world, aren’t always a good fit.
If I’m going to indulge a little, I like to have control over my own ingredients. They aren’t perfectly healthy (someone figure out how to make a perfectly healthy doughnut with an avocado, and I’m there) but they are healthi-ER and are made with whole ingredients that everyone can recognize and pronounce.
I’d been staring at a few clementines in the fridge for a week. They needed to be eaten but why eat them plain when you can try to marry them with something amazing (like maple sugar) and eat them in the form of a doughnut?
I mean, live a little, will you?
If you haven’t tried maple sugar…oh my goodness, you are missing out. It’s purely made from maple syrup and it has an intense maple flavor. I’ve used it in several cookie recipes as well as candied nuts and it never disappoints. I wasn’t sure if clementine and maple were a good match but they turned out to be the perfect match.
Someday when I can eat oatmeal again, I’m going to put maple sugar all over it and I’m convinced trumpets will sound and angels will sing.
I think this recipe could end up being very versatile. We’ll see if I can come up with some other interesting flavors in the future…and of course the staple – chocolate with chocolate frosting.
See you soon! xo
Maple & Clementine Doughnuts
*Grain Free *Dairy Free
*Makes 14 doughnuts
For The Doughnuts:
1 Cup of Full Fat Coconut Milk
1 teaspoon of Apple Cider Vinegar
1/2 Cup of Maple Sugar
1/4 Cup of Coconut Sugar
1/2 Cup of Dairy Free Butter
2 Eggs, separated
2 teaspoons of Clementine Juice
2 teaspoons of Clementine Zest
1/2 teaspoon of Pure Orange Extract
1 Cup of Cassava Flour
1/2 Cup of Chestnut Flour
1 teaspoon of Double Acting Baking Powder
3/4 teaspoon of Baking Soda
1/2 teaspoon of Sea Salt
Preheat the oven to 350 degrees and spray two non stick doughnut pans with oil.
Measure the coconut milk and add the apple cider vinegar. Stir and set aside. Cream the sugars and butter in a mixer until fluffy. Add the clementine juice, zest, and extract and mix to combine.
In a medium bowl, whisk the flours, baking powder, baking soda, and salt. Set aside.
Separate the eggs (I put the yolks in the coconut milk mixture and beat with a fork), and beat the egg whites to stiff peak. Set aside.
Add the coconut milk mixture to the sugar and butter mixture and mix until combined. Add the flour mixture and mix on slow until combined, scraping down sides once or twice. Remove the bowl and fold in the egg whites.
With a small spoon, carefully fill the doughnut pan holes. Bake for 13 minutes. Cool in pan for 5 minutes, then flip the doughnuts (carefully) out onto a cooling rack. Cool completely before frosting.
For the Maple Orange Frosting:
2/3 Cup of Maple Sugar, blended to make powdered maple sugar (you could also just use regular powdered sugar but you will not have the maple flavor)
1/3 Cup of Dairy Free Butter
2 teaspoons of Pure Orange Extract
Pinch of Sea Salt
About 2 teaspoons of Coconut Milk
Whiz up the sugar in your blender and pour into a bowl. Add the butter and salt and mash with a fork until the mixture is smooth, add the extract, and continue mixing. Slowly add in a little bit of coconut milk at a time until you have a medium thick dipping/spreading consistency. You can either dip each doughnut (carefully, they are a bit fragile), or spoon frosting on each doughnut and spread it. **Next time, I think I would go for a bit thicker of a frosting and just spread it on each doughnut. That way it will set up faster and be easier to handle when eating with your hands.
I really like to have a few easy meals in my fridge and freezer for lunches and those nights I don’t feel like cooking a meal with a lot of steps and ingredients. I have found that homemade soups, sauces, tortillas, and now burritos are really helpful to have on hand.
I made these burritos with beef and veggies but the options are endless! You could go a completely traditional Mexican route, you could make breakfast burritos, make them vegan, use chicken or pork, shredded or diced, you could go completely veggie, Asian, Caribbean, you name it – as far as your imagination and skills will take you.
If you’re short on time, you can also make the tortillas a day ahead or a few days ahead so you can split up the prep time although – these come together really quickly!
Speaking of the tortillas, that recipe also has endless options. You can add all kinds of herbs for flavor. You can also replace the spinach puree with pureed sweet potato, carrots, kale, collards… or beets or sun dried tomatoes, roasted garlic, a combination of different herbs and veggies, or anything your creative mind comes up with.
*Dairy Free *Grain Free *Egg Free
Beef & Veggie Burritos
*Makes 10 small/medium burritos
Double Batch of My Grain Free Spinach Tortillas
1 lb of Ground Beef
1 Cup of Chopped Red Onion
3 Cloves of Minced Garlic
1 Tablespoon of Oregano
1/4 teaspoon of Sea Salt
Few Grinds of Pepper
2 Cups of Chopped Red Cabbage
3/4 Cup of Chopped Broccoli Florets
1/4 Cup of Diced Celery
1/2 Cup of Diced Carrot
3/4 Cup of Diced Red Bell Pepper
1 3/4 Cups of Diced Cremini Mushrooms
2 Cups of Chopped (small) Baby Kale
3 Cloves of Minced Garlic
1 Tablespoon of Minced Fresh Rosemary
1 Tablespoon of Minced Fresh Thyme
1/4 teaspoon of Sea Salt
Few Grinds of Pepper
1 Tablespoon of Avocado Oil
1/4 Cup of Beef Broth
2 Cups of Daiya Cheddar Style Cheese (I like to buy the block and grate it, I think it tastes better and melts better)
Make tortillas and cool.
Saute the first block of ingredients and set aside. Then, saute the cabbage, broccoli, celery, carrots, bell pepper, mushrooms, kale, garlic, and herbs in the 1 Tablespoon of avocado oil. Season with salt and pepper, add the first block of sauteed ingredients and stir together. Add the 1/4 cup of beef broth and stir. (I use grass fed lower fat ground beef…if you are using a high fat ground beef, you may not need to add the beef broth for moisture).
**If you are making these to eat immediately, then you’ll want to quick heat your tortillas in a frying pan as you assemble the burritos. I just heat a frying pan on medium high and heat the tortillas for a minute or so on each side. Then, add the filling and top with cheese, fold it up and serve. You can use any type of pan to heat and crisp the tortilla and do not need oil.
**If you’re meal prepping these for the freezer, then you’ll want to cool the ingredients completely before assembling. Then, assemble one by one and wrap each in a piece of parchment, layering the burritos in a freezer bag.
To reheat you can either wrap them in foil for a softer burrito or leave them naked for a bit of a crunch on the outside. Preheat the oven to 375 degrees and bake for about 30-35 minutes turning once.
You will have a few plain tortillas left over. They store well in the fridge for a few days or for a month in the freezer. If freezing, place a piece of parchment between each tortilla and stack. Double bag and freeze.
I have always had a deep love for kitchen time and everything that goes along with it. Even washing dishes! Standing next to my mom or aunt dipping my hands into hot, sudsy water in my grandma’s kitchen (she of course didn’t have an electric dishwasher), and sitting at the kitchen island watching her cook, are some of my most relaxing and most cherished memories. The majority of my favorite family memories take place in my grandma’s house, with lots of family present and wonderful food. I wanted that same experience for my own family while our son was growing up and even now with only two of us, the kitchen is the heart of our home.
Of course, technology has come a long way since my childhood. We have an abundance of appliances and kitchen tools that make our lives easier and meal prep faster. I have a pantry and drawers full of gadgets! As I think back to my childhood, a large turkey roaster was the only “extra” fancy appliance I can remember my grandma having. She used it for roasting turkeys of course, but also for making huge batches of salty Chex mix during the holidays. Then, the “Fry Daddy & Fry Baby” hit the market, and her deep fried doughnuts were an absolute taste of heaven. Such good memories!
Below are some of my kitchen favorites. Any of them would make great gifts for your loved ones!
Such a simple way to make zucchini noodles and much more! It’s easy to clean and I really like that it suctions to the counter for safety.
Our son bought us this cheese grater for Christmas one year and we absolute love it! Comes with different blades for all of your needs, easy to clean, and suctions to the counter.
I’ve had this yogurt maker for years and it works great every time!
I make pesto in mine, chop nuts, grind meat for lettuce wraps, you name it – makes life so much easier!
We use ours at least three times a month. Perfect waffles every single time.
Our son bought me this wok one year for Christmas and I really like how versatile it is. Also love the easy clean up!
I think the value and quality of Lodge products is really impressive. Yes, you can buy LeCreuset if you have the budget but Lodge works just as well and comes in all kinds of beautiful colors shapes and sizes too. I use mine regularly and have never been disappointed!
I’m pretty sure everyone knows the value of the KitchenAid Mixer! It’s fabulous and has all kinds of cool attachments to meet your needs. I’ve had mine for many years and it’s still going strong. I also purchased the ice cream maker that goes with it and I love it!
I know that price tag is frightening, but I promise you that a Vitamix blender is worth every single penny. I can’t believe how many years we wasted money on cheap blenders that couldn’t handle the work. We make smoothies in it regularly as well as grinding groat seeds for buckwheat flour. So easy!
This is not the scary pressure cooker from your childhood! Simple to use and extremely versatile. Even though I’ve used ours many, many, times I am always amazed at what it can do and how quickly it can do it!
I am absolutely in love with this adorable retro kettle! I really dislike having a tea kettle on the stove. They get dirty and have to be moved to make room. Electric kettles have a base that plugs in so you can put it anywhere you want. The kettle releases from the base to fill and pour.
Another kitchen appliance that is worth its weight in gold! This masticating juicer removes every possible ounce of juice from your veggies and fruits. It’s not loud and obnoxious either and is easy to clean!
I love all of the different sizes! I use them for biscuits and cookies.
No more skimming fat off of soups, sauces, and gravies with a spoon. This makes it so simple. The fat settles at the top and you just pour it right off leaving what you want underneath.
These come in handy for more things than you would think.
More little gadgets that I find myself using all the time!
I’ve had mine for years and use it for making creamy soups and gravies and amazing fruit sauces. This one comes with all kinds of fun gadgets too!
This tool makes the lightest, fluffiest, potatoes you will every eat! You can leave the potatoes riced or you can rice them and then whip them up for creamy mashed potatoes. You can also rice cooked carrots, beets, whatever you like!
Sometimes the measuring in baking needs to be exact. This food scale is easy to use and works great!
At one point before we moved across the country, I had close to 100 cookbooks. I loved each and every one, but needed to downsize so I didn’t have 15 boxes of books that had to be hauled to the other side of the US. I kept my absolute favorites and donated the rest. Below are my top 10 favorites that yes, I own and use. Each have their own style, unique flavors and techniques.
Farm House Cookbook
Comfort food at its best from family farms across rural America.
Ready Or Not Nom Nom Paleo
150 Plus mouth watering recipes with step by step photos. Very visual, fun to read!
Gluten Free Artisan Bread In 5 Minutes A Day
Gorgeous, delicious, easy recipes for homemade gluten free breads.
Rose’s Christmas Cookies
Every delicious cookie you can imagine in one place.
Down South Paleo
Delicious southern recipes for gluten free and paleo eaters.
Every Last Crumb
She has some really interesting and delicious recipes with variations for people with multiple food allergies.
The Complete Mexican, South American, & Caribbean Cookbook
Full of fabulous recipes that I’ve used for dinner parties and gatherings. So flavorful!
Mouth watering, rustic, recipes that are full of flavor and even if you never try a single recipe, this cookbook is packed with wonderful stories, photos, and information.
Old Fashioned Home Baking
If I had to choose my top all time favorite baking cookbook, I think this would be it. Brings back memories of my grandma’s style of baking.
My Paleo Patisserie
This cookbook is absolutely stunning!! Both in the photos and the recipes. Two decades of traditional and modern patisserie baking that has been converted for the gluten free and paleo diet. A beautiful coffee table book that your guests will love thumbing through as well!
Kindle $9.99 / Hardcover $35.46
Christmas is right around the corner! Do you have your lists prepared, wrapping ready, and your holiday baking list all ready to go? Me either, but I’m getting closer. I do love to be organized so I can enjoy the holidays without feeling stressed and rushed. So today is the day I will sit down with my holiday notebook and map it all out! I write down meal plans, grocery lists, gift lists, baking lists and recipes, and gift ideas I run across that I think might be a good fit for the people on my giving list.
I love a good gift idea list! It’s always nice to get some fresh ideas and integrate them where you can. I often get asked about my favorite products. So I thought I’d start with my favorite store-bought skin care products that can fit very nicely under the tree and in your favorite someone’s stocking. If you’d like some ideas for homemade skin care products you can go to my holiday list for Healthy Homemade Body Products.
~~~~ For The Bath and Shower ~~~~
Dry brushing should be done before a bath or shower and is wonderful for lymphatic circulation, skin elasticity, and for preparing your skin to absorb moisture.
.Epsom salt baths are a healthy way to absorb magnesium, relax, and get your lymph moving. It’s also great for soaking aches and pains, scratches, and shingles. You can find them at any drug store, pricing varies
These soaking salts are heavenly and come in Aveda’s fabulous signature scent. If you are a Pure Privileged Reward Member at Aveda (you don’t have to purchase much to earn points) you can often get this $42 value for FREE! They are very generous with their free points products and often give full size products.
I’ve tried all kinds of different types of soaps. Organic, natural, essential oil, herbal, bar, liquid…you name it. I always keep coming back to Dove. It’s gluten-free, inexpensive, doesn’t upset my more delicate areas, and leaves my skin feeling soft and moisturized.
We absolutely LOVE this product! First of all the smell…invigorating and healthy! I use it on my body and my husband uses it all over. The best part is that one 33oz bottle lasted both of us an entire year. You can buy it on their website or Nordstrom (they carry they whole Jack Black line).
~~~~ For Moisturizing The Body ~~~~
Hands down my absolute favorite shea butter! It differs in texture from the more popular sold shea that originates in West Africa. This East African shea has a mild aroma and is naturally rich in vitamins A, E, and F. It is smooth as silk and when you combine it with the Shea Moisture body lotion below, it will cure you of ever having dry skin again! I love to mix a dollop of each after I towel off from the shower. Leaves your skin moisturized and fabulous.
This lotion mixed with a dollop of the shea butter above, is your cure-all for parched alligator skin, chapped hands, and any other area of your skin that may need a healthy dose of TLC. All Shea products are free of parabens, phthalates, mineral oil, DEA, petroleum, formaldehyde, and propylene. They are also natural, organic, and sustainably produced. The best part though…they ARE AFFORDABLE! You can find their hair and body products at almost all pharmacy stores and Target.
If you’re looking for a lighter body lotion, this goes on like silk and smells fantastic (but not too strong).
I keep this on my bedside table and use it on my feet, hands, and elbows at night. It’s rather pricey and luxurious so I don’t use it on my whole body. It has a light frankincense scent and makes your hands, feet, and elbows feel very pampered!
When inhaled, frankincense has been shown to reduce heart rate and high blood pressure. It’s anti inflammatory, antibacterial, strengthens and improves skin tone, acts as a sleep aid, and helps reduce pain.
~~~~ For The Face, Neck, & Lips ~~~~
A bit on the pricey side (although this is the less expensive Clarisonic choice). However, I’ve had mine for almost 7 years and have never had one issue and have only had to order a replacement brush once. You can order different types of brushes to fit your skin’s needs. They can also be used in the shower!
I’ve been using this jojoba oil (they are not all created equal!) to remove my waterproof mascara for many years. It leaves my lashes nourished and keeps them healthy and thick. It can also be rubbed between your hands and pulled through dry hair as an extra moisturizer, and you can use it as a shower oil or just rub a little on elbows and hands. Very versatile.
Gentle enough to use every day, leaves skin feeling soft and moisturized, and is affordable! I even use it with my Clarisonic.
Jack Black is a men’s skin care line…but I have hijacked it and use it for myself! I love the scents they use, they’re healthy, and their products work really well and don’t upset my skin. I use this face buff 3x a week in the shower and it leaves my skin feeling smooth and invigorated!
Another fantastic product from Jack Black! My husband received a free facial at Nordstrom with all the Jack Black products and I could not believe the difference in his skin after that one visit. I use these Power Peel pads at least 4 nights a week before applying my moisturizer.
I like to keep these handy for puffy eye days or to use on self-care spa days when my skin needs a little pampering. You can also keep them in the fridge. They feel fabulous and will leave your under eyes de-puffed and nourished.
I use this after I use the Power Peel Pads. My skin loves it and it’s gentle enough to use twice a day if you’d like.
Another great product from Shea Moisture! I use this in my morning regimen. Smells fabulous and leaves my skin silky soft. On days where I feel like my skin needs a bit of extra moisture, I combine this with a tiny dollop of Wise Owl Organics Shea Butter. Keeps my skin moisturized and glowing all day long.
I use this moisturizer at night and combined with the Power Peel Pads & the Vitamin C Serum, I really notice a difference in my skin texture and notice my age spots disappearing.
This oil is just pure bliss! I was able to get the oil free with my points and then purchased the brush, but you can buy the kit all in one. The oil smells absolutely heavenly and I’ve used it all different kinds of ways! Sometimes I layer it on in a hot shower after I do the Jack Black Face Buff and just let it sit for a few minutes while I’m washing up and shaving. Other times I’ve used it in the mornings on a clean, dry, face with the brush and it leaves my skin rosy and healthy and nourished. I’ve also used it as a cuticle oil and a hair oil!
I use this about once a month. It draws out all the yucky toxins from your skin wherever you put it! Just mix a bit of the powder with a little warm water (using a non-metal utensil), pat it on, let it dry, and wash off. Leaves the face with a rosy glow and a healthy little tingle. Because it draws out impurities, I’ve also used it on mosquito bites and other bug bites.
I use this mask about once a week! I love the way it leaves my skin feeling super clean and moisturized.
Once you use these, you’ll never go back to any other lip balm. They. Are. Heavenly.
Stay Tuned For My Next Holiday Post with My Favorite Kitchen Tools!
This gingerbread is FABULOUS! It’s full of flavor, versatile, freezes well, will make your house smell wonderful, and your guests will be in awe when they figure out it’s grain free and dairy free. Well…that is if you tell them!
You can serve it with coconut milk whipped cream and a little sprinkle of cinnamon like I did here, or you can warm the gingerbread and serve it with dairy free vanilla ice cream (my favorite brand is Coconut Bliss Vanilla Island).
You can also just sprinkle it with powdered sugar, or if you’re looking for a dessert to serve after a holiday dinner, you can incorporate the gingerbread into my individual Gingerbread Trifles.
It’s very versatile, and because it can be made ahead and stores well in the freezer, it’s nice to have on hand during the busy holidays when people tend to stop by unannounced. I also like to keep a couple of boxes of chilled coconut milk in my fridge and have powdered sugar and pure vanilla extract on hand so I can whip up some cream on a moments notice.
Grain Free & Dairy Free Gingerbread
**This is best when served on day two or three – when the flavors have a chance to mingle and the gingerbread becomes more moist and dense. Or, you can freeze it up to a month and then defrost and serve**
1 1/4 Cups of Coconut Flour
3/4 Cup of Sweet Potato Flour
1 1/2 Cups of Coconut Sugar
2 teaspoons of Double Acting Baking Powder
2 teaspoons of Baking Soda
1/8 teaspoon of Sea Salt
2 teaspoons of Ceylon Cinnamon
1 1/2 teaspoons of Ground Ginger
1 teaspoon of Ground Cloves
1/2 Cup of Dairy Free Soy Free Butter
2 Tablespoons of Pure Vanilla Extract
1 Cup of Unsulphured Molasses
1 Cups of Full Fat Coconut Milk
*Preheat oven to 350 degrees (I use convection so cooking time may vary) Spray two 8×8 square pans with non stick spray and set aside. This can also be made in one 8 1/2 x 11 pan or two 8-9 inch round pans.
Measure the dry ingredients in a bowl and whisk to combine. Add the butter (cool but not cold) and the remaining wet ingredients. Whisk thoroughly until fluffy and combined.
Divide evenly among pans and bake for 25-30 minutes. *Cool and cover with plastic wrap. Serve on day 2 or 3 or cool and cover with plastic wrap and tinfoil and freeze up to 30 days.*