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Chorizo Tacos with Radish-Jicama Slaw - Grain-free, Dairy-free, Paleo, Whole30

If you love chorizo, you will love these tacos! Radish-Jicama Slaw balances the richness and bold flavor of the chorizo perfectly, and it all stays wrapped up thanks to my grain-free Pliable Pumpkin Seed Tortillas. Packed with nutrients and flavor, yet grain-free, dairy-free, Paleo and Whole30 compliant, these Chorizo Tacos would be a fun and healthy way to enjoy breakfast, Taco Tuesday, or Cinco de Mayo!

Of all of the different types of sausages out there, chorizo might be my favorite. It's flavor is so robust that it elevates every dish it's part of. And yeah, I also like that it's greasy. But it's that bigger-than-life flavor that can also make cooking with chorizo challenging. What do you top it with? Of course, cheese and sour cream are excellent on chorizo, but what can you put on chorizo if you're aiming for dairy-free, Paleo or Whole30-compliant? Plop a glob of guacamole on chorizo and you find your taste buds in the middle of a flavor war. What's a chorizo-loving girl to do?
Well, I'm doing a little happy dance because I figured out the perfect solution. These Chorizo Tacos are topped with a Radish and Jicama Slaw that is lightly dressed with lime juice, scallions and cilantro. It's so light and refreshing, and it just happens to perfectly balance the richness and bold flavors of chorizo. In fact, it's such a perfect combination that you won't miss dairy on this taco one bit!

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, by Unknown

dairy-free

Easy Probiotic Rich Lacto-Fermented Dill Pickles - Vegan, Paleo, Whole30, AIP

This recipe for Lacto-Fermented Dill Pickles is so easy that it only requires three ingredients and five minutes to prepare! Once fermented, these Lacto Fermented Dill Pickles are so flavorful, crunchy and full of probiotics that they can and should be used everywhere you use store bought pickles, like as snacks and on sandwiches and charcuterie plates. They're better for your body and wallet!

I've heard and read about the importance of probiotic-rich foods countless times over the years, but just recently, I was reminded both of the benefit of lacto-fermented vegetables and of how easy they can be to make at home.I've made all sorts of excuses to myself over the years for not making my own lacto-fermented vegetables, my favorite being "I don't have time for that!" As a result, I would add "fermented vegetables" to my shopping list and dutifully spend a small fortune on them at my local health food store.But as I said, I was recently reminded of how easy it is to make lacto-fermented vegetables at home, so I dove into a Pinterest hole and began researching. After researching, I started fermenting, and let's just say that I'm thrilled with the results! These Lacto-Fermented Dill Pickles have great flavor and crunch, and they're friendly to just about every special diet out there, such as vegan, low-carb, keto, Paleo, Whole30 and AIP. These Lacto Fermented Dill Pickles could easily be used in place of store bought pickles on a sandwich or as part of a charcuterrie plate, or you could just eat them out of the jar, like I do. However you use them, these Lacto Fermented Dill pickles are so easy to make that there is really no reason not to use them in place of store bought pickles!

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, by Unknown

dairy-free

Pliable Nut-free Pumpkin Seed (Pepita) Tortillas - Grain-free, Paleo, Whole30, Vegan

These Pumpkin Seed (Pepita) Tortillas are just as pliable, nutritious and delicious as my original gluten-free tortillas / wraps, but ground pumpkin seeds instead of almond flour makes them nut-free as well as gluten-free, grain-free, vegan, Paleo and Whole30 compliant. They're also easy to make and only require four ingredients. Time to conquer taco night!

Awhile back, a reader asked a question about my Gluten-free Tortillas / Wraps. She wondered if it was possible to make them nut-free due to a nut allergy. My original and enormously popular Gluten-free Tortillas / Wraps that were featured on The Feed Feed are made mostly from almond flour, so making them nut-free was an interesting request. Thankfully, I have a made a lot of recipes nut-free by substituting ground pumpkin or sunflower seeds for almond flour, so once I got through the holidays and two surgeries with our sweet new greyhound, I got to work on the recipe.
Folks, these pumpkin seed tortillas are amazing! They're gluten-free, grain-free, vegan (dairy-free and egg-free), Paleo and Whole30 compliant AND nut-free. Only four ingredients are required and they're easy to make. On top of all of that, these Pumpkin Seed Tortillas are delicious and super pliable, so just like my original grain-free tortillas, they won't fall apart. That's right, these tortillas will actually hold whatever fillings you put in them!
Health Benefits & Nutrition Info
Pumpkin Seeds, a.k.a. pepitas, make up the majority of this recipe and wow, are they good for you! Not only do pumpkin seeds provide protein and fiber, they contain impressive amounts of manganese, phosphorus, magnesium, copper, zinc, and iron. (source). These minerals are crucial for everything from making neurotransmitters that help us feel relaxed and happy to keeping our bones healthy and making red blood cells. Some of the minerals in pumpkin seeds even act as antioxidants or are used to make antioxidants in our bodies. So, yeah. Pumpkin seeds might be small, but they sure are mighty!

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, by Unknown

dairy-free

Mashed Cauliflower with Kale & Bacon a.k.a. Low Carb Irish Colcannon

This mouthwatering mashed cauliflower with kale and bacon is an allergy-friendly and low-carb twist on the traditional Irish Colcannon! Bacon and leeks add so much flavor that nobody would know that cauliflower has replaced potatoes or that it's gluten-free, dairy-free, nightshade-free, low-carb, keto friendly, Paleo and Whole30 compliant!

Of all the holidays, St Patrick's Day is one of my favorites. I mean, who could blame me? I'm part Irish and my husband is mostly Irish. Green is my favorite color, and I like to eat, drink and be merry, which is how St Patty's Day is celebrated. It's just my kind of holiday!
Since St Patty's Day is right around the corner, I'm planning to celebrate by doing what the Irish do and eating what the Irish eat. Corned beef and cabbage is on the menu in my house since it's my favorite Irish dish, but I also like other popular Irishes, in particular a dish called the Colcannon. The Colcannon is traditionally made by mixing mashed potatoes with cabbage or kale and butter, but additional ingredients are sometimes added, such as leeks, bacon or cheese. No matter how it's made, the Irish Colcannon is hearty and delicious!

The Colcannon, like so many Irish dishes, includes potatoes, which are not just starchy, potatoes are one of the vegetables in the nightshade family. Nightshades and starchy foods can both be problematic for some folks, so I made a low carb and nightshade-free Colcannon by sustituting my Mashed Cauliflower recipe for regular mashed potatoes. The result is a Colcannon that is not just nightshade-free, low-carb and keto diet-friendly, it can also be made dairy-free and therefore Paleo and Whole30 friendly!

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, by Unknown

dairy-free

Healthy Chocolate Chip Muffins - Grain-free, Vegan, Paleo

These Chocolate Chip Muffins are so good for you that you can't consider them a treat! Made mostly of almond flour, they're nutritious, lower in sugar and carbs than most muffins, free of most common allergens, Paleo and vegan. Treat yourself and nourish yourself with these grain-free chocolate chip muffins!

Believe it or not, these Healthy Chocolate Chip Muffins were inspired by Starbucks' chocolate chunk muffins. Hopefully I didn't lose any of you by making that confession. Stay with me, folks. I will explain, and I promise the recipe is worth it!The holidays and two months that followed were a blur. I was so busy that I could barely remember my first name and felt like a hot mess most of the time. I tried to stay on track with planning out healthy meals, grocery shopping and cooking nourishing meals for my family, but life doesn't always go as planned. More than once, I found myself in the Starbucks drive-thru desperate for coffee and something to feed my kids.Being desperate and sleep deprived, I didn't have the will power to say "no" when my son requested a chocolate chunk muffin. I knew it was loaded with gluten and sugar and didn't offer many nutrients for his growing body, but no mom is perfect. *sigh* At least I learned a couple of things from those muffins. One, that my son absolutely loves chocolate chip muffins! Two, the muffins confirmed that like me, a lot of gluten-containing foods give him a tummy ache. Knowing that my son loved chocolate chip muffins so much, I set out to develop a recipe for a chocolate chip muffin that my son could eat, one that was free of most food allergens and actually good for him. I nailed it! These Chocolate Chip Muffins are awesome and my kids absolutely love them. *happy dance*Not only are these Chocolate Chip Muffins loved by adults and kids alike, they're free of eggs, dairy, soy, corn, and gluten. Thanks to cassava flour, these Chocolate Chip Muffins are not only gluten-free, they're completely grain-free! But don't worry, these muffins aren't crumbly or gummy like most gluten-free and vegan baked goods. These Chocolate Chip Muffins are moist and have great texture and structure, all without xanthan or guar gum!
Hold on, it gets even better. This recipe also uses minimal amounts of natural sweeteners, meaning that they contain less sugar than most muffins and still fall under the Paleo-friendly category. Yippee!

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, by Unknown

egg-free

Spaghetti Squash with Parmesan, Pine Nuts, and Tarragon - Gluten-free, Low-carb and Keto

This flavor combination will blow you away! Buttery and fruity parmesan cheese (ideally Grana Padano) is the perfect companion for tarragon and pine nuts, and it's all mixed together in a healthy, gluten-free, low-carb and keto diet friendly spaghetti squash dish!

The first time I saw cooked spaghetti squash separate into noodle-like strands I was mesmerized. Us humans love noodles, and Nature somehow created a squash that looks like noodles! I mean, how cool is that?! My fascination with spaghetti squash has inspired me to try to perfect it. The truth is, though, cooking spaghetti squash can be tricky. Almost every recipe and tutorial out there calls for cooking it cut side down or even whole in the microwave or slow cooker. The problem with all of these methods is that they steam the spaghetti squash. While that can sometimes result in perfectly cooked spaghetti squash, it's not a fool proof method. Think about steaming vegetables. Cook them for the ideal amount of time, and you get perfectly al dente vegetables. Go even one minute over that "ideal" amount of time, and your vegetables get mushy. The same goes for spaghetti squash. Steaming it requires precision. Cook it too long, and you get a soggy mess instead of squash that magically looks like noodles.So what's the solution, you ask? Roasting. Again, think about what roasting does to vegetables (and most foods, for that matter). The excess water cooks out and the edges caramelize, resulting in great flavor and texture. The same thing happens with spaghetti squash. When it's roasted cut side up at a high temperature, the excess water cooks out and the spaghetti squash caramelizes, resulting in lots of flavor and squash "noodles" with enough texture to hold up to any sauce. A big thank you to Katie over at Chocolate Covered Katie for realizing this. You can check out her post on it here!With a fool-proof method for cooking spaghetti squash under my belt, I've been experimenting with all sorts of flavor profiles. Search Pinterest and you will find Italian, Mexican and Asian flavors. Spaghetti squash can be used as a healthy, low-carb substitute for all sorts of noodles! One of my favorite ways to eat spaghetti squash is with bacon, blue cheese and buffalo sauce, a recipe you can find here. In this recipe for Spaghetti Squash with Parmesan, Pine Nuts and Tarragon, I keep it simple. However, the flavors used in this dish are huge and come together as powerfully as Beethoven's 5th Symphony!

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, by Unknown

egg-free

Parmesan Crusted Italian Chicken - Egg-free, Grain-free, Low-carb, Keto

Getting a crispy, flavorful crust that stays on chicken without coating it in egg and frying it is tricky, but this recipe does it! Tapioca starch and oil help this gluten-free and grain-free coating stick while making this Parmesan Crusted Italian Chicken super juicy and flavorful, all without eggs!

Anyone who's ever tried it knows that it's really difficult to get breading to stick to chicken without using eggs. Take frying out of the equation, too, and it's quite a challenge to get any sort of crispy coating! Well I've been tinkering with this recipe for awhile, and I'm happy to say that I've figured it out. This Parmesan Crusted Italian Chicken is super juicy and coated in a flavorful, grain-free crust, all without eggs! Did you know that egg allergy or intolerance is actually somewhat common? Egg is one of the eight most common food allergens; the others include wheat, soy, milk, peanuts, tree nuts, fish and shellfish. Thankfully, I don't have a life-threatening allergy, but I found out that I was sensitive to eggs just after my son was born. It forced me to rethink most of my recipes. This Parmesan Crusted Italian Chicken is a perfect example.

The combination of tapioca starch and oil makes the "breading" stick and keeps the chicken incredibly moist, while the ground cashews add a nice crunch. The buttery flavor of the cashews along with the Italian seasoning and parmesan cheese together give this Parmesan Crusted Italian Chicken great flavor! The best part? No breadcrumbs are used in this recipe. That's right, no eggs and no breadcrumbs. No grains at all, actually, which makes this recipe gluten-free as well as egg-free, low-carb and keto diet-friendly!

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, by Unknown

dairy-free

1 Eating Habit, 6 Tips & Over 30 Recipes to Help You Improve Your Health This Year!

Popular diets differ in the amount of protein and fat they recommend, but all of the diets supported by research recommend one thing: plenty of low carb vegetables. That one eating habit really can improve your health! If that's one of your goals this year, set yourself up for success by checking out these six tips and over 30 recipes!

If only I had a dime for every diet that was ever popular. I would be rich! There have been more diets throughout the years than I can count, and new ones are making waves all the time. The newest diets I've heard of are the THM (Trim Healthy Mama) and Slimming World, but also popular right now is the vegan diet, raw diet, 21-day Fix, Paleo diet, Primal diet, low carb diet, keto diet, Banting diet, and South Beach diet. In the past, the Atkins diet was popular along with Weight Watchers and juicing, and the macro diet made an appearance. The Mediterranean and low fat diets are probably the most well known, and both along with the DASH diet are recommended by many doctors and dieticians. Trying to keep track of all of the diets out there makes my brain hurt!
I think the most confusing thing about all of these different diets is that most are supported by research showing that said diet aids in weight loss and improves blood pressure and cholesterol levels. How can this be when the amount of carbohydrates, fat and protein differs so drastically from one diet to another? Well, while the amount of macronutrients one should eat is often the source of contentious debate, all of these diets have one thing in common: they all recommend eating plenty of low carb vegetables. "While the amount of macronutrients one should eat is often the source of contentious debate, all of these diets have one thing in common: they all recommend eating plenty of low carb vegetables." The amount of macronutrients you eat will certainly impact your health, but I've read enough research to believe that much of the benefit from these diets comes from eating lots of low carb vegetables. Low carb vegetables are an incredibly rich source of vitamins, minerals and antioxidants that are needed to keep the body healthy. They also contain lots of fiber, which helps to stabilize blood sugar levels and keeps the digestive system moving as well as helping you to feel full. All of that together helps you lose weight and feel great!

In the days of the food pyramid, the amount of vegetables to eat each day was a confusing topic. The USDA recommended a certain number of servings, and what constituted a serving varied from one vegetable to another and whether or not that vegetable was cooked. Perhaps confusing was an understatement? But you can take a deep breath because I'm here to tell you that it doesn't have to be that difficult! Truly. You don't need to compare your food to your fist or weight it or memorize what constitutes a serving. All you need to do is use your eyes: every time you eat, aim to fill half of your plate with low carb vegetables. That's it! "Every time you eat, aim to fill half of your plate with low carb vegetables."In order to make sure this simple, I'd like to take a minute and specify what low carb vegetables are. Low carb vegetables are vegetables that grow above ground. The one exception is winter squash (pumpkin, butternut and acorn squash), which contains more starch than other vegetables that grow above ground. Vegetables that grow below ground, such as tubers and root vegetables, contain more starch and are not considered low carb vegetables. Corn are peas are sometimes considered vegetables, but they're actually grains and legumes and also do not count towards your low carb vegetable goal.Now that you know that low carb vegetables are vegetables that grow above ground, it might be helpful to hear some examples. Leafy greens like spinach, kale and lettuce grow above ground, as do tomatoes, peppers, mushrooms, and eggplant. Summer squash like zucchini and yellow squash, cucumbers, and cruciferous vegetables, like broccoli, cauliflower and Brussels sprouts also grow above ground and are considered low carb vegetables. Onions and garlic are included in this list, too. There's quite a lot of low carb vegetables!Hopefully I've provided enough clarity as to what is considered a low carb vegetable. My goal is to make eating more vegetables as easy as possible for you! On that note, I've dedicated this post to telling you about six tips you can use to get more low carb vegetables in your diet and simple recipes to go with each. All of the recipes are gluten-free, and most also follow at least one of the diets I mentioned above. My hope is that you find some vegetable recipes that tickle your taste buds!

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, by Unknown

egg-free

Grain-free & Low-carb Copy Cat Red Lobster Cheddar Bay Drop Biscuits

These Cheddar Bay Drop Biscuits taste just like the biscuits at Red Lobster, but they're better for you! Clean, real food ingredients make them low-carb, keto diet-friendly, grain-free, gluten-free and egg-free, yet they're still super easy to make. Enjoy them for breakfast or dinner!

Red Lobster. My parents used to take me there as a kid, until I realized that the lobsters I cooed at in the tank ended up on a dinner plate. I was devastated when I made the connection and we never went back. Fast forward 30 years. My son, who is fascinated with sea creatures, asks to go to Red Lobster after seeing commercials on tv. He asked over, and over, and over. I finally gave in, thinking that I could surely find a somewhat healthy choice on the menu at a seafood restaurant. Or not. The food was not even as good as I remembered as a kid. In fact, it was pretty bad! But the Cheddar Bay biscuits were still tasty. I ate just one, knowing that it was full of processed crap, but grateful that I had the opportunity to remember the flavor. Oh yes, I thought, I can make a healthier version of these at home! After doing some research, I came up with this recipe. I think it tastes just like the cheddar bay biscuits at Red lobster, and my husband agrees! But even though they taste similar, they are distinctly different. Notice the ingredients of the Red Lobster Cheddar Bay Biscuits, and keep in mind that this does not include the wet ingredients or cheese:

Nutrition Facts for Red Lobster Cheddar Bay Biscuits Mix

Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, May Contain Enzymes, Ascorbic Acid), Palm Oil, Partially Hydrogenated Soybean and Cottonseed Oils. Contains 2% or Less of the Following: Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Whey, Salt, Dextrose, Soy Lecithin, Buttermilk, Soy Flour, Ascorbic Acid, Enzymes. Garlic Herb Blend: Garlic Powder, Maltodextrin, Salt, Onion Powder, Hydrolyzed Soy Protein, Torula Yeast, Dehydrated Parsley, Malic Acid, Sugar, Natural and Artificial Flavors (Maltodextrin, Butter Oil), Silicon Dioxide (Anti-Caking Agent). Contains wheat, milk and soy. Made on equipment that makes products containing eggs, tree nuts and fish.

So besides lots of carbs from bleached wheat flour, the Red Lobster Cheddar Bay Biscuits also contain partially hydrogenated soybean and/or cottonseed oil. That, folks, is trans fat. I know, I know, the label says that a 32.5 gram serving contains 0 grams of trans fat. But did you know that food manufacturers are allowed to round down to the nearest whole number? Partially hydrogenated oil is listed in the ingredients, so we know that the Red Lobster Cheddar Bay biscuits contain trans fat. But if each 32.5 gram serving contains less than half a gram, it can be rounded down to zero. Think about that. If each biscuit contains 0.49 grams and you eat two, you are getting 0.98 grams - nearly 1 gram - of trans fat. That's not zero grams of trans fat. I don't know about you, but it seems pretty misleading to me!

In comparison, the ingredients in my Copy Cat Cheddar Bay Biscuits are honest and simple. They're egg-free (for those of you with an egg allergy), gluten-free, grain-free, low-carb and keto-friendly because they're made from real, nutritious ingredients!

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, by Unknown

cocktail

Reduced Sugar Cranberry-Citrus Morgan Mule

This Cranberry Citrus Morgan Mule is perfect for your holiday party or an evening in fuzzy socks! The combination of cranberry juice with ginger and spices is a perfectly festive flavor combination, yet this cocktail will help you make healthier choices this holiday season since it has less than half the sugar of most mule cocktails. Cheers to that!

The good part about doing a cocktail post is the mid-day drinking that I just had to do in order to taste test this recipe. The bad part about doing a cocktail post is the mid-day drinking I had to do in order to perfect this recipe. Tee hee! Let's just say I had a lot of fun with this one and move on, shall we? Anyways, today did it. I'm convinced that mules are the best cocktails ever. They're refreshing and easy to make, yet they have terrific flavor without being cloyingly sweet. Plus, there's a variation for everyone, from the traditional Moscow Mule made with vodka to the Irish Mule made with whiskey and the Mexican Mule made with tequila. All of those are enjoyable, and yes, I know from experience. Then there's the Cuban or Jamaican Mule made with rum, and don't forget about the Kentucky Mule made with bourbon, like this one that I posted a year ago. There's even a Morgan Mule made with Captain Morgan that I discovered recently, and I have to admit that it might be my favorite for the holidays. The spices in the rum are magical mixed with the spices in the ginger beer! What's even better about mule cocktails is that it's easy to add unique flavors. The Cranberry Morgan Mule is an example. It's a festive and attractive drink that's perfect for the holiday season. Captain Morgan posted a recipe for a Cranberry Morgan Mule and since then, several variations have popped up on Pinterest. But, like other mule cocktail recipes, they include a ton of sugar. Did you know that eight ounces of most ginger beers has an average of 35 grams of sugar? That's 8 teaspoons of sugar! And these cocktails are so good you probably won't stop at one. So what I'm trying to say is that all of that sugar would quickly add up to a whole heck of a lot. I am not interested in drinking my entire month's sugar allowance in one night, so I searched for ways to reduce the amount of sugar. Two things are important to do that:

using unsweetened cranberry juice instead of cranberry juice cocktail (which has 28 grams of sugar per 8 ounce serving), and
choosing a ginger beer with reduced sugar

This recipe for Holiday Cranberry Citrus Morgan Mules is unique because it uses light ginger brew that has less sugar and no artificial sweeteners. My favorite is Reed's Light Extra Ginger Brew, but Fevertree also makes a good ginger beer with less sugar. Q makes a particularly spicy ginger beer that is also lower in sugar than the average ginger beer. Find it on Vitacost here in a bottle or here in cans.What's the result? Each drink contains about 12 grams of sugar (not including the rum) instead of 27 grams of sugar. Less than half. Plus you get lots of great antioxidants from the cranberries. I guess that means you can have one more?! Not only is this Holiday Cranberry Citrus Morgan Mule made with low sugar ginger beer that has less calories than the average ginger beer, it also includes a splash of both lime and orange juice. The combination of lime and orange adds tartness and just a touch of sweetness. It's so good with the cranberry juice, ginger and spices! This is the perfect cocktail for a holiday party. It's quick and easy to make, festive, pretty, and really tasty! And since it's made with reduced sugar ginger beer and unsweetened cranberry juice, it has a fraction of the sugar of most mule cocktails. Keep scrolling down for the recipe. I hope you enjoy it!

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, by Unknown

dairy-free

Leftover turkey stuffed cajun sweet potatoes - Paleo & Whole30 Friendly

Leftover turkey. It's one of the best things about Thanksgiving, am I right? After all that effort you put into preparing a huge Thanksgiving feast, you can take it easy the next week feeding your family leftover turkey in the form of quick sandwiches and soup. Heck, I'm sure a reheated replica of your Thanksgiving feast even gets served up in the week following Thanksgiving, and who could blame you?I completely understand the need for easy meals using leftovers of that turkey you worked so hard on, so I have an easy recipe to share with you today: Cajun Sweet Potatoes stuffed with leftover turkey. They're nutritious and super satisfying as well as gluten-free, grain-free, dairy-free and easily made Paleo and Whole30 compliant. But even though they're healthy, they're not boring. These leftover Turkey Stuffed Cajun Sweet Potatoes have layers of flavor so bold that they're crazy delicious!

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, by Unknown

dairy-free

Individual Maple Pecan Pumpkin Pie Tarts - Grain-free, Vegan

These individual Maple Pecan Pumpkin Pie Tarts are the perfect size for each of your Thanksgiving guests, yet they're bursting with flavor thanks to the pecan crust, maple glaze and perfectly-spiced pumpkin pie filling! Since they are gluten-free, grain-free, egg-free and dairy-free (vegan), they can be enjoyed by just about all of your guests, even those with food allergies. Get out your muffin pan and give these a try!

I love pumpkin pie. Like, really love pumpkin pie. Forget the turkey, pumpkin pie is the Thanksgiving food I look forward to the most!
However, it has not always been a love affair with pumpkin pie. When my kids were babies and their sensitive little tummies required me to follow a restrictive diet, I found my beloved pumpkin pie on the chopping block. Gluten-free crust was easy enough, but pumpkin pie is a custard, after all, and I couldn't eat eggs! I also couldn't eat dairy while I was nursing, and the thought of pumpkin pie without a huge glob of whipped cream was...upsetting. I might as well skip the pumpkin pie completely! Yet, pumpkin pie is only on the menu (or should I say, accepted as part of the menu) once a year. So what's a girl to do?
Figure out a recipe for an egg-free pumpkin pie with a yummy maple glaze, that's what a girl should do! And figure it out, I did.

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About me

Lots of people think they are limited to tasteless food when they switch to a healthy or restricted diet. Well my name is Laura, and I started this blog to prove that wrong! I share all sorts of recipes here, from Paleo to vegan, Whole30 to AIP. All are gluten-free, low-glycemic, extra nutritious and delicious. If you have a craving for taste, it's my hope that you find something to satisfy it here!

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Chorizo Tacos with Radish-Jicama Slaw - Grain-free, Dairy-free, Paleo, Whole30

Easy Probiotic Rich Lacto-Fermented Dill Pickles - Vegan, Paleo, Whole30, AIP

Pliable Nut-free Pumpkin Seed (Pepita) Tortillas - Grain-free, Paleo, Whole30, Vegan

Mashed Cauliflower with Kale & Bacon a.k.a. Low Carb Irish Colcannon

Healthy Chocolate Chip Muffins - Grain-free, Vegan, Paleo

Spaghetti Squash with Parmesan, Pine Nuts, and Tarragon - Gluten-free, Low-carb and Keto

Parmesan Crusted Italian Chicken - Egg-free, Grain-free, Low-carb, Keto

1 Eating Habit, 6 Tips & Over 30 Recipes to Help You Improve Your Health This Year!

Grain-free & Low-carb Copy Cat Red Lobster Cheddar Bay Drop Biscuits

Reduced Sugar Cranberry-Citrus Morgan Mule

Leftover turkey stuffed cajun sweet potatoes - Paleo & Whole30 Friendly

Individual Maple Pecan Pumpkin Pie Tarts - Grain-free, Vegan

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Pliable Nut-free Pumpkin Seed (Pepita) Tortillas - Grain-free, Paleo, Whole30, Vegan