Fudgy Protein Brownies

Photo by hookmedia/iStock / Getty Images


  • 1 cup all-natural nut butter (peanut, almond, or sunbutter)
  • 4 bananas
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate protein powder 
  • 1/2 cup dark chocolate chips
  • 1/2 cup pecans, chopped


  • Preheat oven to 350. Line an 8x8 pan with parchment paper or slick with a little avocado oil.
  • In a small saucepan over low-medium heat, melt the nut butter.
  • In a mixing bowl, mash the bananas, cocoa powder, protein powder and nut butter until combined. Stir in chocolate chips.
  • Pour into pan, sprinkle with nuts and bake for 25 minutes. Remove from oven and let cool completely before serving.

Makes 16 2x2 brownies. Recipe modified by That Clean Life.

Pecan Pesto (Dairy-Free)

This Pesto is delicious with grilled veggies, meat, seafood, even on top of some beans. Set this out at a party and watch people go nuts. 

Photo by szefei/iStock / Getty Images


  • 2/3 cup toasted pecan halves or pieces
  • 2 cloves roasted garlic
  • 2 cups fresh basil
  • 1/2 cup fresh parsley
  • 1 teaspoon sea salt
  • 1/3 cup avocado oil (or more to taste)
  • Juice of 1/2 lemon
  • pinch of red pepper flakes (optional)


  • Drop in the garlic gloves first, followed by herbs, salt, and lemon juice. 
  • Next, add half the nuts and as they are blending, pour the oil in until smooth. 
  • Blend in the rest of the nuts processing to your desired consistency. 
  • Taste for seasoning and adjust as necessary. 
  • Garnish with red pepper flakes, a drizzle of oil and a few fresh basil leaves.

Green Bean Casserole

Photo by rudisill/iStock / Getty Images


For the Sauce & the Beans

  • 1 pound fresh green beans or haricot verts, rinsed and cut into halves or thirds.
  • 1.5 cups mushrooms, chopped (white button, baby portobello, or shitake-I prefer a mix!)
  • 2 cloves garlic
  • 2 tablespoons grass-fed butter or avocado oil
  • 2 tablespoons organic all-purpose flour (or try Bob's GF 1:1)
  • 1/4 teaspoon nutmeg
  • 1 cup organic chicken broth or mushroom broth (Try Pacific brand)
  • 1 cup whole milk or almond milk
  • 2 teaspoons pink salt or sea salt, divided
  • black pepper, to taste

For the Crispy Onion Topping (optional-but is it?)

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour or (GF flour)
  • 1 teaspoon pink salt or sea salt
  • 1/2 teaspoon avocado oil


  • Preheat the oven to 475 degrees F.
  • Combine the onions, flour, and salt in a large mixing bowl and toss to combine.
  • With a cloth or paper towel, rub the sheet pan with avocado oil and then evenly spread the onions on the pan.
  • Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.
  • Toss the onions 2 to 3 times during cooking.
  • Once done, remove from the oven and set aside until ready to use.
  • Turn the oven down to 400 degrees F.
  • While the onions are cooking, prepare the beans. Bring 6 cups of water and 1 teaspoon of salt to a boil in a 4-6-quart saucepan.
  • Add the beans and blanch for 5 minutes. 
  • Drain and set aside.
  • Melt the butter in a 12-inch skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
  • Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
  • Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
  • Whisk in the broth and simmer for 1 minute.
  • Decrease the heat to medium-low and add the milk.
  • Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. 
  • Taste for seasoning and adjust as needed. 
  • Remove from the heat and stir in 1/4 of the onions and all of the green beans.
  • Pour into a baking dish and top with the remaining onions.
  • Place into the oven and bake until bubbly, approximately 15 minutes.
  • Remove and serve immediately.

*Modified Recipe from Alton Brown

Mini Zucchini Muffins


  • 1 cup Bob's Red Mill 1:1 gluten-free baking flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons avocado oil
  • ½ cup pure maple syrup
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • ½ cup finely grated carrot
  • ½ cup golden raisins
  • ½ chopped nuts (optional)


  • Preheat oven to 350°F and place rack in the center of the oven. Coat a mini muffin pan with avocado oil (spray or use a towel to wipe it down.) Or, use baking cups or papers. 
  • Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
  • In a large mixing bowl, stir together the oil, maple syrup, egg, and vanilla extract.
  • Combine the flour mixture with the wet ingredients. 
  • Fold in zucchini, carrot, raisins, and nuts. 
  • Fill each cup in the mini muffin pan approximately ¾ full.
  • Bake for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes about 24 mini muffins

Use a regular muffin pan or bread pan for bread. 


Chicken Noodle Soup


  • 1 tbsp avocado oil or ghee
  • 1 1/2 cups onion, chopped (about half an onion)
  • 1 1/3 cups carrot, sliced (about 3 carrots)
  • 1 cup celery, sliced (about 2 stalks)
  • 2-3 cloves of garlic 
  • 4 cups chicken broth (we prefer Pacific brand, organic)
  • 1 1/2 cups water
  • 1 Tbsp white miso
  • 2 cups cheese tortellini (or noodle of choice)
  • 2 cups shredded chicken
  • 1/3 cup chopped parsley (or try cilantro if you like it)
  • 2 pinches turmeric
  • 2 pinches dried thyme
  • sea salt and black pepper, to taste (Remember, miso is salty so go slow on the salt. Be sure to taste as you go. Black pepper increases the bioavailability of the turmeric.)


1. Heat oil in a 4-quart pot or dutch oven over medium heat.

2. Add onion, carrot, celery, and a pinch of salt. Saute for about 10 minutes, until veggies are tender.

3. Add stock, water, and garlic. Bring to a boil, cover and reduce to a simmer. Cook for 5 minutes.

4. Add pasta and cook until al dente. Stir in chicken, thyme, and turmeric. Cook 5 more minutes. 

5. Turn off heat. In a small bowl add miso and 1/4 cup of the hot broth from the soup pot. Stir to mix blend miso well. Add miso mixture to soup with parsley. Stir well, and taste for seasoning. Add black pepper and sea salt to taste. 

Blueberry Flax Muffins

These muffins were born out of re-creating ones that I was buying at the store ($5 for 4 muffins!). I used blueberries and banana as my flavor, but these are very adaptable to a wide variety of flavors and add-ins


  • 2/3 cup flax seeds 
  • 1 cup thick rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • pinch of fine sea salt
  • 2 eggs
  • 1 ripe banana, mashed (or any 1/2 cup of fruit puree)
  • 1/4 cup sugar
  • 2oz of avocado or coconut oil
  • 2oz of water
  • 1 cup frozen blueberries (keep in the freezer until ready to add to mix)


Preheat oven to 350.  Prepare your muffin tin, 

Grind the flax seeds in a coffee grinder (works best do in two batches).  I do not buy pre-ground flax seeds because of how fast the fats break down.  Add the flax flour to a large bowl and then add oats through sea salt. Mix together.

In a medium bowl, mash the peeled banana then add the two eggs and stir until eggs are just beaten.  Add sugar through water, stir to mix well.  

Add the wet ingredients to the dry ingredients, stir until just mixed together.  Now add the frozen blueberries. Gently fold into the mixture. 

Spoon in the mix into the muffin pan.

Bake for 22-28 minutes (check with a tooth pick for doneness at 22 minutes)

Makes 9 muffins


Gluten Free and Dairy free Goodness. Full of great Fats, fiber and protein

Gluten Free and Dairy free Goodness. Full of great Fats, fiber and protein

Roasted Okra Fries


  • 1 pound fresh okra
  • avocado oil
  • sea salt (or try smoked salt!)


  • Preheat oven to 375 degrees. If you have a convection setting, use it. 
  • Slice off the woody stem ends of the okra, then slice them lengthwise.
  • Place on a baking sheet and drizzle with oil. Toss them with your hands and spread them out so there is just a single layer on the pan. If you have too many, use two pans.
  • Sprinkle on the salt. It should take about a teaspoon. 
  • Bake for 30-45 minutes, or until edges are crispy. Check on them halfway and move them around if you notice uneven browning. They should brown lightly, avoid burning. 
  • Enjoy as a snack or a side dish.

Serves 4-6 

Chili Lime Chicken Drumsticks with Zucchini


  • 1 lime (juiced)

  • 1 orange (juiced)

  • 1 tablespoon avocado oil (plus extra for veggies)

  • 1/2 sweet onion (finely diced)

  • 1 teaspoon sea salt

  • 1 tablespoon chili powder

  • 1 teaspoon black pepper

  • 1 teaspoon cumin

  • 2 lbs chicken drumsticks (look for level 2-4 at Whole Foods)

  • 4 zucchini, sliced in half lengthwise

  • sea salt & black pepper (to taste)


  • Combine the lime juice, orange juice, olive oil, onion, sea salt, chili powder, black pepper and cumin in a bowl. Mix well.
  • Add drumsticks to a large ziplock baggie or glass container. Add in the marinade. Seal the bag and shake well. Place in the fridge to marinade up to 24 hours.
  • Slice your zucchinis in half lengthwise. Toss in a splash of olive oil and season with sea salt and black pepper to taste. Set aside.
  • Preheat oven to 350 degrees. 
  • Add drumsticks to a baking sheet and roast for 30 minutes or until the thermometer reads 165 degrees.
  • Add the zucchini to the baking sheet at the halfway point.
  • Serve over a bed of mixed greens and garnish with herbs like chopped cilantro if you like. Enjoy!

Butternut Squash Pasta


  • 1 fresh, small, butternut squash, peeled and chopped

  • 2 tablespoons avocado oil, divided

  • ¾ cup unsweetened & unflavored almond milk (Try MALK)

  • 1 tablespoon arrowroot powder

  • 6 tablespoons nutritional yeast, or more to taste

  • 2 teaspoons Dijon mustard

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ tablespoon fresh lemon juice

  • 1 teaspoon sea salt & ground black pepper to taste

  • 2 cups brown rice pasta

  • 2 cups vegetables of choice (chopped kale, spinach, broccoli, or peas)


1. Preheat oven to 425F. Line a baking sheet with tin foil. Drizzle chopped squash with avocado oil, salt and pepper. Roast for about 40 minutes, uncovered, or until tender.

2. Meanwhile, prepare the “cheese” sauce in a pot on the stove top. Add avocado oil over low-medium heat. In a bowl, whisk together milk and arrowroot powder until clumps are gone. Add into pot and whisk. Stir in nutritional yeast, dijon, garlic powder, onion powder, lemon, sea salt & pepper. Whisk over low heat until thickened, about 5-7 minutes or so.

3. Cook your pasta according to package directions.

4. In a blender, blend the sauce with 1 cup of roasted squash. Be sure to leave ventilation at the top of the blender when blending warm ingredients. Place a kitchen towel over the vent and hold gently with your hand, starting on low speed, working your way up to speed.

5. Add cooked, drained, and rinsed pasta back into the pot, along with “cheese” sauce & veggies. Serve warm.

Serves 4

Recipe modified from Oh She Glows

This recipe is vegan & gluten free and can be modified however you like.

You will have leftover Butternut Squash. It makes a great side or addition to a fresh salad.



Brown Rice Treats


  • 3 cups brown rice crisp cereal, unsweetened

  • ¼ cup toasted almonds, coarsely chopped

  • 2/3 cup almond butter

  • 1 cup brown rice syrup

  • ½ teaspoon vanilla

  • ¼ teaspoon sea salt


  • Place brown rice cereal and toasted almonds in a big bowl
  • Heat brown rice syrup, and sea salt over medium heat for 5 minutes, stirring when it starts to bubble. Stir in almond butter until well-mixed. Remove from heat.  
  • Add vanilla extract
  • Add syrup mixture to dry ingredients and mix well
  • Press into oiled or parchment-lined 9 X 9-inch pan. Cool completely, cut, and serve

Makes 9 Servings

Recipe Modified from The Natural Epicurean



Cold Soba Noodle Salad


Photo by rjgrant/iStock / Getty Images
  • 1 8-10 oz package soba noodles 
  • 4 cups shredded cooked chicken 
  • 1 English cucumber, sliced thin
  • 1 red bell pepper, sliced into thin strips
  • 1 cup cilantro, chopped
  • 1/2 cup fresh mint, chopped
  • 1 tablespoon toasted sesame oil
  • 1/4 cup avocado oil
  • 1 tablespoon rice vinegar
  • juice of 1 lime 
  • 1/4 cup organic shoyu or tamari
  • 1 teaspoon sambal or garlic chili paste
  • 8 cups washed mixed greens for serving


  • Cook the soba noodles per package instructions. 
  • While noodles are cooking, combine oil, vinegar, lime juice, sambal, and shoyu. 
  • Drain and rinse cooked soba noodles in cold water until cooled, drain well. 
  • Add noodles to a large bowl and toss with half the dressing. 
  • Add chicken, cucumber, radishes, and herbs. 
  • Add remaining dressing, toss again. 
  • Season to taste. 
  • Serve the noodle salad over mixed greens.

Makes 4-6 servings

Baked General Tso's Cauliflower


Baked General Tso Cauliflower over Purple Rice

Baked General Tso Cauliflower over Purple Rice

  • 1 head cauliflower, cut into florets 
  • 1 red bell pepper, diced
  • 3-4 green onions, chopped, whites and greens divided.
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons avocado oil
  • 1/3 cup broth
  • 1/3 cup shoyu or tamari
  • 1/2 teaspoon chili paste (add more if you like it hot)
  • 1 teaspoon rice vinegar
  • 1 teaspoon pure cane sugar
  • 1 cup + 1 tablespoon arrowroot starch 
  • 1 tablespoon black and white sesame seeds, for garnish


  • Preheat oven to 400
  • In a large bowl toss cauliflower with avocado oil and salt.
  • Add arrowroot start to the bowl and toss cauliflower to coat. 
  • Spread cauliflower in a single layer on a sheet pan and bake for 20-30 minutes until slightly browned. 
  • While cauliflower is baking, make the sauce. 
  • In a large saute pan, over medium heat, add sesame oil, garlic, and ginger. Be careful not to burn ingredients. 
  • Add red bell pepper and the whites of the onion. Cook for about 5 minutes. 
  • In a small bowl whisk together 1 tablespoons arrowroot starch, chili paste, shoyu, vinegar, sugar, and broth.
  • Add liquid to the saute pan and bring to a simmer, stiring often.
  • Add cooked cauliflower to the pan of sauce and toss to coat. 
  • To serve, top with green onion tops, and sesame seeds. Serve over rice is optional. Pictured is purple rice. 

Note: For those feeling weird about the added sugar, keep in mind that store-bought sauces and take-out have a higher quantity and lower quality of sugar in them. If you prefer, leave it out or sub it for something you feel more comfortable with. It is the combination of sweet, sour, salty, and spicy that makes it legit. However, we know watching your sugar is important. So, you do you. It's all good!

Bean + Veggie Patties


  • 1 can beans, drained, rinsed (any bean or lentil will work!)
  • 1 egg 
  • 1/2 cup onion, quartered 
  • 1 clove garlic
  • 3 cups veggies of choice, roughly chopped small enough to fit in the food processor. (we like to make veggie combos) - try broccoli, carrot, and zucchini or spinach, artichoke, and mushroom. 
  • 2 teaspoons avocado oil 
  • 1 teaspoon sea salt 
  • Seasoning: 2 teaspoons fresh herbs and spices (to taste) Try Italian seasoning, Path Spice Mix, smoked sweet paprika, five spice, lemon pepper, etc) OR try 2 tablespoons pesto or harissa. You can flavor them however you like. Get creative!
  • 1 cup dry base ingredient, aka flour (Try Bob's Red-Mill baking 1:1 flour, Bob's All Purpose, or Almond Meal) 
  • 1/2 cup chopped walnuts - for crunch- optional 


• Heat 1 teaspoons oil in a pan over medium heat. Cook the veggies until softened, about 5 minutes.

• Transfer to a food processor and pulse with beans, optional flavor enhancers, salt until combined. If you prefer some veggie chunks for texture go for it, or you can mince fully, especially for kids.

• Move veggie mixture to a bowl. Mix in nuts if using. Add flour 1/4 cup at a time, mixing until firm enough to create patties. It should be firm enough to hold on to but not appear dry or crumble. 

• Form into golf ball size balls and flatten into patties.

• Heat 1 teaspoon oil over medium-high heat.

• Fry patties 2-3 minutes per side until browned and heated through.

• Top with sauce or condiment of choice, fried egg, avocado, and greens. Or, use as veggie burger patties! These are very versatile. You can eat them for any meal or as a snack. Refrigerate or freeze leftovers. Makes 4-6 servings.

Costa Rican Apple Salad

This salad is super refreshing and easy to make. 


  • 2 organic red apples, cored and sliced thin
  • 6 small-medium red radishes, sliced thin
  • 1 cup hearts of palm (fresh, canned, or jarred), sliced about 1 inch thick
  • 2 cups micro greens or sunflower sprouts
  • Juice of 2 limes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt


  • Combine lime juice, extra virgin olive oil and sea salt in a bowl. Adjust to taste. 
  • Slice apples last so they don't brown. 
  • Toss all produce with dressing and serve immediately.

Makes 2 large salads or 4 side salads. Goes excellent with any protein of choice.

Coconut Mung Dal

IMG_0782 (1).JPG


  • 1 cup mung beans
  • 3 cups water
  • ½ can coconut milk
  • 1½ tsp ghee (or butter) 
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • ½ tsp coriander
  • ½ tsp fennel seeds
  • ¾ tsp sea salt
  • 1 lime, juiced or cut into wedges 
  • 4-6 cups chopped vegetables (try at least 3 of the following- kale, collards, cauliflower, celery, carrots, peas, green beans, zucchini, etc)


  • Wash the mung beans and look for any rocks or other irregular pieces.  
  • Add rinsed mung beans and water to medium sized pot and bring to a boil.  Skim off any foam that rises to the surface.  
  • Reduce heat to a low boil and cook for about 30-45 minutes.
  • Chop and prep your veggies while beans are cooking.
  • When beans are almost cooked, it will look like it is falling apart and becoming soft.  
  • At that point, add the salt, coconut milk, and veggies.  Let it simmer while you heat the ghee in a separate small pan. 
  • Sauté the fennel seeds in ghee until they begin to pop, about 30-45 seconds, careful not to burn.
  • Then add cumin, turmeric, and coriander and sauté about 45 seconds.   
  • Add the ghee spice mixture to the mung beans and simmer for another 5 minutes.  
  • Add the lime juice just before serving, or if preferred, serve lime wedges with individual bowls. 
  • Serve with organic jasmine or basmati rice. 


Miso Baked Pears

Try these for dessert, as a snack, or serve on top of salad. The sweet white miso mimics the tangy and salty blue cheeses often paired with pears. You can find miso in the refrigerated/dairy section at Whole Foods or Central Market.


  • Asian Pears - nice and ripe

  • Sweet White Miso 

  • Fine Sea Salt



  • Preheat oven to 350

  • Cut pears in half and scoop out the core and seeds

  • Place a dollop of sweet white miso in the area scooped out

  • Sprinkle the pear halves with a pinch of sea salt

  • Bake for 15-20 minutes


Pulled Pork & Cauliflower Tacos

I wanted to call these leftover tacos but then I realized you may be seeing a few varieties of leftover tacos so I'm being more specific. I like to make a larger piece of protein and a big batch of veggies I can pick on during the week for meals. Having SOME prep is KEY to creating balanced meals during the week. Last night I made a braised pork loin and a big batch of roasted cauliflower. So naturally, I turned the leftovers into tacos for lunch. If you are from Austin, you know you can legally turn anything into a taco. This flavor profile is not traditional but I think you will find it super tasty. 

First Prep Pork and Cauliflower:

It looks like a tostada but it folds, I promise.

It looks like a tostada but it folds, I promise.



  • 1 pork loin roast (or a full pork shoulder)
  • 3 cups broth (veggie or bone)
  • sea salt and pepper


  • Preheat oven to 275 degrees
  • Season roast with salt and pepper
  • In a heavy pot (dutch oven) brown pork on both sides. (There should be enough fat on the meat, but if it is really lean add 1 teaspoon oil to sear)
  • Add liquid and cover. 
  • Cook for 3 hours or until pork pulls apart. 

(You can also do this in a crock pot, but I feel it dries out a little more in the crock pot)



  • 1 head of cauliflower
  • 1/2 cup Texas Olive Ranch Garden Herb Olive Oil (A special olive oil adds flavor and makes all the difference)
  • 1 egg yolk
  • 1 cup parsley, chopped
  • sea salt to taste


  • Whisk egg yolk, sea salt, parsley and oil in a large bowl until well combined. Set aside.
  • To prep the cauliflower cut into quarters, remove the stem. Then cut each quarter into 6-8 pieces. 
  • Toss cauliflower in the oil mix. 
  • Spread on a baking sheet and roast at 350 degrees for 30-45 minutes, until lightly browned. Stir the cauliflower half way through cooking time. 

*Serve pulled pork and cauliflower with a nice big salad and any condiments of your choice for dinner. 

LEFTOVER TACOS (The real reason you are here!)


  • 1 cup pulled pork
  • 1 cup cauliflower (chopped small)
  • Daiya mozzarella cheese (or regular jack cheese)
  • 10 leaves of fresh mint, chopped (don't count...just go with your gut)
  • 2 red radishes, sliced thin
  • 2 almond tortillas (or regular...do what you want)
  • salsa of choice, optional


  • Reheat pork and cauliflower in a pan. 
  • Meanwhile, start warming tortillas with cheese, like you are making a quesadilla. 
  • Layer on warm pork and cauliflower. 
  • Top with radishes and mint
  • Serve with your favorite salsa 
  • It looks like a tostada but it folds, I promise. 

Taco recipe makes 2 tacos, but you will have plenty leftovers to use. 




Carrot Bread

On this rainy day, we wanted a little comfort food for breakfast. WARNING: This recipe contains sugar. (gasp!) Sweet is one of the 6 tastes according to Ayurveda, an ancient medicinal practice. In the right dose, sweetness promotes happiness, contentment, calmness, cheerfulness and love. Are we saying eat sugar every day? No, of course not. Let's not overthink this too much, OK. As always use the best ingredients you can afford and find. This recipe is delicious with a cup of tea and a good book. 


  • 1/3 cup organic brown sugar
  • 2/3 cup organic cane sugar
  • 2 cups all-purpose gluten-free flour
  • 1 cup shredded carrots (we used carrots from Farmhouse Delivery)
  • 3/4 cup coconut oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 pasture raised eggs 
  • 1/2 cup chopped cashews
  • 1 teaspoon vanilla
  • pinch of salt


  • Combine sugar, eggs, oil, and vanilla in a bowl. Whisk until well combined. 
  • Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 
  • Mix in carrots and nuts. 
  • Pour into bread pans and bake at 350 degrees for about 45-55 minutes. 

Hybrid Pancake

Sometimes you just want pancakes but you also want to eat something nourishing. I call this the hybrid pancake because it combines classic and clean elements. It is a good first step on a clean eating journey. These are higher in fiber and protein than a classic pancake. 


  • 2 organic, pasture raised eggs
  • 2 tablespoons melted grass fed butter or coconut oil 
  • 1 ½ cups milk (can be with whole milk or non-dairy milk of choice such as coconut or almond)
  • 1 teaspoon maple syrup
  • ½ teaspoon salt
  • ½ cup organic coconut flour (sifted)
  • ½ cup gluten-free all purpose flour (can be substituted with all-purpose flour)
  • ¼ tsp baking powder
  • 1 cup fruit of choice, diced (apples, bananas, blueberries etc)


  • In a large bowl, whisk together eggs, oil, milk, syrup and salt.
  • Whisk in coconut flour, all-purpose flour, and baking powder.
  • Thoroughly whisk until smooth. The coconut flour tends to be sticky. If you think it needs a touch more milk then go for it. 
  • Add one cup of fruit into batter (or you can save it and add on top later...or BOTH...there are no rules here)
  • Heat 1 teaspoon of oil in a skillet.
  • Spoon batter onto hot skillet making pancakes about 4-5" in diameter. 
  • Continue process until all the batter is used.
  • Serve with the real deal, legit from a tree, maple syrup, and some grass-fed butter. A little syrup goes a long way. 


The ratio of liquid to flour is different than a classic recipe. The high fiber content of the coconut flour causes it to absorb a lot of liquid. 

2 Pancakes (in cards) = 1 Protein, 1.5 Fat, 1 Grain, 1 Fruit...and the maple is extra. 


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