A little about me!

Thanks for joining me!

My name is Alyssa and I decided to start my blog as a way to combine my two favorite things, writing and cooking! My mom taught me how to cook when I was younger and ever since I have loved cooking for family and friends!  I wanted to share a little about myself so you can get to know me. 🙂 

I live in Southern California, I was born and raised here. I am a second year college student and I am studying education to become an elementary school teacher. I was diagnosed with non-celiac Gluten sensitivity a little over three years ago, so all my recipes are strictly gluten free! My diagnosis totally changed the way I eat. I went from the typical American diet, eating a lot of processed, gluten-filled foods to not knowing what I could and could not eat. My diagnosis was a big wake up call, I knew that I had to totally change my diet in order to feel better and live a healthy life. This is where my journey to living a healthy lifestyle began. There has been a lot of trial and errors, but I feel like I have finally figured it out. I feel my best when I eat very low sugar or unrefined sugars, as well as grain free, so many of my recipes are naturally gluten free and low sugar! I try to eat a lot of fruit and vegetables, but I do loveee sweets, so I try to health-ify some of my favorite recipes. However, sometimes you just gotta have that not so healthy, Gluten free brownie, ya know?

Some of my favorite things to do are going to the beach, working out, reading, spending time with family and friends, and cooking! There’s no better feeling than finishing a workout, you feel so accomplished! One of my favorite ways to work out is by going to the beach and running! It is a great way to destress and clear your mind! There is something about the ocean that I find so calming and serene. Some of my other favorite workouts include yoga, barre, or just a good old home workout. I will put a video on my tv and follow along. I love workouts by ToneItUp and PopSugar Fitness! Currently looking for a new book to read, so if you have any suggestions comment down below! Family and friends make life so much better, they always know how to cheer you up and make you laugh! They are the most important people in the world to me and I am so thankful for all the people in my life! I also have a miniature wiener dog named Bosco! If you have a dachshund you know how funny they are. He is so smart and clever, you can’t fool him! 

I hope you all enjoy my recipes! Let me know if you have any thing specific you want to see! 

-Alyssa

My Mom, Dad, brother, and I on our family vacation over the holidays!

Me, my brother, and our best friends on our annual trip in Havasu Springs last summer. So much fun!

Bosco the Weiner dog after he had a long walk!

Me and my best friend at Stagecoach 2018!

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Gluten Free Apple Crisp

I know it is technically not apple season right now, but I was at the grocery store and the apples looked and sounded too good for me to pass up the opportunity for me to make my apple crisp. This is a healthier spin on a dessert that goes perfectly with a dollop of coconut whipped cream and a cup of coffee. Hope you enjoy, let’s get cooking.

Ingredients

Apple Filling

• 6 Apples, pealed and sliced
• Juice of one lemon
• 2 Tablespoons coconut sugar
• 1 Tablespoon of cinnamon

Crisp Topping

• 2 Cups of gluten free rolled oat
• 1/2 Cup of softened butter, or coconut oil
• 1/2 Cup of gluten free all purpose flour
• 1/2 Cup of coconut sugar
• 1 Tablespoon cinnamon
• 1/2 Teaspoon of salt

Instructions

1. Preheat oven to 350°F.
2. Peel and slice the apples.
3. Mix apples, lemon juice, coconut sugar, and cinnamon.
4. Grease pan and place in apple mixture.
5. Mix together topping ingredients. The mixture should form a crumb mixture.
6. Spread topping on apples.
7. Bake for about an hour and thirty minutes.
8. Serve warm with whipped cream or ice cream, enjoy!

Paleo Carrot Cake Muffins

I really love spring time. The weather here in California is perfect. It isn’t too hot yet and there’s so many flowers blooming from the rain we’ve gotten this year. Seriously so beautiful. I was thinking that since it is the first couple days of spring that I need to make something very spring-y, and what is more prefect than carrot cake? Muffins to be exact! With delicious cream cheese frosting. Of course you can leave off the frosting if you want one of these for breakfast, but the frosting is so delish! These muffins are so simple to make, you can basically throw all the ingredients in one bowl! Not to mention, they’re packed full of good stuff! Let’s get cooking.

Ingredients

Carrot Cake

• 2 Eggs
• 1/4 Cup applesauce
• 1/3 Cup of coconut oil
• 1/4 Cup almond milk
• 1 Tablespoons apple cider vinegar
• 2 Teaspoons vanilla extract
• 1 1/4 Cups almond flour
• 1/4 Cup coconut flour
• 1/4 Cup tapioca flour
• 4 Tablespoons flax seed meal
• 1/4 Teaspoon of salt
• 1 Teaspoon baking soda
• 1 1/2 Tablespoons ground cinnamon
• 1/2 Teaspoons ground ginger
• 1/4 Teaspoon nutmeg
• 2 Cups of shredded carrots
• 3/4 Cup of raisins
• 1/2 Cup shredded coconut
• 1/2 Cup of crushed pineapple
• 1/4 Cup of walnuts

Frosting

• 4 oz. Cream cheese
• 1/2 Cup of butter, softened
• 1 Cup of powdered sugar

Instructions

1. Preheat oven to 350°F.
2. Mix together all the wet ingredients in a large bowl, not including the coconut oil.
3. Start by adding in the dry ingredients. After adding in the flours, spices, baking soda, and salt, mix the batter together.
4. Add in the melted coconut oil. Mix
5. Add in your carrots, raisins, coconut, pineapple, and walnuts. Mix well.
6. Fill lined muffin tins with the batter.
7. Bake for approximately 30-45 minutes, or until a tooth pick comes out clean.
8. While muffins are cooking, make frosting by creaming the butter, cream cheese and powdered sugar together. I know this isn’t technically paleo, but it is delicious and nice for a treat here and there. If you want to keep it refined sugar free, feel free to use maple syrup or honey instead!
9. Let cool, frost, and enjoy!

Paleo Vegan Banana Muffins

Who doesn’t love banana bread? I don’t think I have ever met someone who said they don’t like it. I love banana bread, especially when it has no added sugar, except maybe a few chocolate chips.. This recipe is so easy to throw together and so versatile. You can easily make this into a traditional banana bread by using a loaf pan and increasing the cooking time. I just find that muffins are easier when you are on the go! These are perfect for breakfast on the go or a mid-day snack that won’t spike your blood sugar and leave you feeling sluggish. Let’s get cooking!

Ingredients

• 3 Very ripe bananas
• 1/4 Cup unsweetened applesauce
• 1 Flax egg
• 1/4 Cup coconut flour
• 1/4 Cup almond flour
• 1/2 Teaspoon baking soda
• 1 Teaspoon vanilla
• 1 Teaspoon cinnamon
• 1/4 Teaspoon salt
• 3 Tablespoon coconut oil
• Optional add ins, chocolate chips and walnuts.

Instructions

1. Preheat the oven to 350°F.
2. Make flax egg by mixing one tablespoon flax meal and one and a halt tablespoons water, set aside.
3. In a large bowl, mash all three bananas together.
4. Add in the applesauce and flax eggs. Mix.
5. Mix in the remaining ingredients, besides the coconut oil.
6. Once the batter is thoroughly mixed, add in the coconut oil. Mix.
7. Optional, mix in add ins like chocolate chips and walnuts.
8. Scoop into lined muffin tins and bake in the oven for 30-45 minutes for muffins.
9. Let cool and enjoy!

5 Ingredient Paleo Peanut Butter Patties

I am so excited to share this recipe with you all! It turned out so delicious! They are approved by my dad who’s favorite candy is Reese’s! The best part about these is the sugar is totally natural! I only use dates to sweeten these babies! How awesome is that? Dates are nature’ candy and taste so much like caramel, but did you know they are packed with so many nutrients? They are high in polyphenols, these are an antioxidant compound that can protect the body from inflammation. Dates are high in fiber, 1/4 cup of dates provides 12% of a person’s daily fiber intake. They are also high in potassium. Potassium in an electrolyte that helps keep your heart healthy as well as build muscle and protein in the body, not to mention helps prevent muscle cramps! If you cannot have nuts, sunbather would be delicious in this recipe and you can substitute it with the same measurements. These treats are so easy to make and perfect to satisfy a sweet tooth. Gather your ingredients and let’s get cookin!

Ingredients

• 1/2 Cup of peanut butter
• 1/3 Cup of coconut flour
• 3 Pitted dates
• 1/2 Cup of semi-sweet chocolate chips
• 1 Teaspoon coconut oil

Instructions

1. In your food processor, add the peanut butter, coconut flour, and pitted dates.
2. Pulse until well combined. Dates should be finely ground, no big chunks.
3. Taste test! If your peanut butter is more runny you may need a tiny bit more coconut flour, it should be a thicker consistency, but it should not form a ball. If you would like it sweeter you can also add another date.
4. Form pb mix into patties and place on parchment paper in freezer for about 20-30 minutes, or until firm.
5. Melt coconut oil and chocolate chips in microwave on 30 second intervals, or use double boiler method.
6. Dip peanut butter patties into chocolate and place back in freezer until chocolate hardens.
7. Store in freezer and enjoy!

Keto Sandwich Bread

I made this as a special request from my dad. He initially wanted to buy a loaf of keto bread, but when I looked at the ingredients there was a whole bunch of bad stuff and ingredients I couldn’t even say! So, I told him I would make him his own keto sandwich bread and I think it’s better than any bread you can buy at the store or online! It would be perfect toasted and topped with some avocado! The bread is pretty simple to make and does not require a lot of time! Just throw the ingredients together and bake in the oven.

Ingredients

• 2 Cups of almond flour
• 3 Tablespoons coconut flour
• 2 Tablespoons tapioca flour
• 1/4 Cup flax seed meal
• 1 Teaspoon baking soda
• 1/2 Teaspoon salt
• 4 Eggs
• 1/2 Cup of almond milk
• 2 Teaspoons apple cider vinegar
• 4 Tablespoons coconut oil

Instructions

1. Preheat oven to 350°F.
2. Mix together all the dry ingredients.
3. Start to add the wet ingredients into the bowl with the dry ingredients. Mix.
4. Add the coconut oil to the bread mixture last, so it does not harden and clump in the batter.
5. After all the ingredients are incorporated grease a loaf pan and pour batter in.
6. Add a little more oil on top of the bread and place in oven.
7. Bake for about an hour. Bread should look golden brown on top and a tooth pick will come out with no crumbs when done baking.
8. Let cool completely, then slice. Enjoy!

Paleo Lemon Chia Seed Scones

These scones turned out to be a happy accident! I originally set out to make lemon blueberry scones, but it turns out the big carton of blueberries sitting in my fridge had gone bad! SO disappointing, but it’s ok because these lemon chia seed scones turned out amazing! These scones went fast in my house! They are so light and fresh! Slightly sweet and tart, and packed with lots of lemon flavor! They are so delicious, perfect for an any time treat. Let’s get cooking!

Ingredients

Scones

• 2 1/2 Cups of almond flour
• 2 Tablespoons coconut flour
• 1/3 Cup of cold butter
• 1/2 Teaspoon of salt
• 1 Teaspoon baking powder
• 1 Teaspoon Vanilla
• Zest of one lemon
• Juice of Half a lemon
• 2 Tablespoons chia seeds

Icing

• Juice of half a lemon
• 1/4 Cup of powdered sugar (To make this paleo friendly, use maple syrup or your preferred sweetener)

Instructions

1. Place cold butter, almond flour, and coconut flour in the food processor and process until you get a fine crumb.
2. Add the rest of the dry ingredients and pulse for a few second.
   Add in egg, vanilla, and maple syrup to the food processor. Pulse until mixture has a dough like texture. If your scone batter is too wet, you can add a little more almond flour.
3. Add in lemon zest and juice, pulse until combined
4. Remove the processor blade, or transfer dough to another bowl and mix in chia seeds.
5. Separate dough into two even piles and roll into a ball. Wrap in parchment or wax paper and place in freezer for about 15-20 minutes.
6. Take the dough out and flatten into circles about 1/2-1 inch thick. Take a knife or pizza cutter and cut into 8 even triangles.
7. Grease cookie sheet and bake in the oven at 350°F for about 30 minutes or until edges are golden brown.
8. Let cool and drizzle icing on top.
9. Store in fridge or freezer and enjoy!

Paleo Chocolate Chip Scones

Scones make for a nice treat because they are not overly sweet. They go perfectly with tea or coffee and these little paleo goodies don’t have very much sugar in them so you can feel good about eating one… or three! They are so easy to make! All you have to do is throw the ingredients in the food processor. Let’s get cooking!

Ingredients

• 2 1/2 Cups of Almond flour or meal
• 2 Tablespoons of coconut flour
• 1/2 Teaspoon baking powder
• 1/3 Cup of cold butter
• 1/2 Teaspoon of salt
• 1 Teaspoon of vanilla
• 1/4 Cup of maple syrup
• Chocolate chips

Instructions

1. Place cold butter, almond flour, and coconut flour in the food processor and process until you get a fine crumb.
2. Add the rest of the dry ingredients and pulse for a few second.
3. Add in egg, vanilla, and maple syrup to the food processor. Pulse until mixture has a dough like texture. If your scone batter is too wet, you can add a little more almond flour.
4. Remove the processor blade, or transfer dough to another bowl and mix in chocolate chips.
5. Separate dough into two even piles and roll into a ball. Wrap in parchment or wax paper and place in freezer for about 15-20 minutes.
6. Take the dough out and flatten into circles about 1/2-1 inch thick. Take a knife or pizza cutter and cut into 8 even triangles. (Optional, sprinkle the tops with a little salt).
7. Grease cookie sheet and bake in the oven at 350°F for about 30 minutes or until edges are golden brown.
8. Let cool and enjoy!

GF, Vegan Veggie Stir-Fry

I love stir-fries because they are so easy and you can change the recipe to include your favorite veggies! After eating a lot of sugar and processed foods this past weekend, I felt like I needed a detox! This recipe is packed full of veggies and nutrients that are sure to make you feel your best! So easy and nutritious! I used cauliflower rice in the bowl and no one could even tell that it was not real rice! But if cauli rice isn’t your thing, you can totally use white rice, brown rice, quinoa, whatever you prefer! This recipe can also be altered to you if you want to add protein to it! You know what works best for your body, so if you need the rice or protein, go for it! I am big on using things you already have and changing ingredients to the ones that you love in meals like this! If you are short on time you could also use frozen veggies and just heat them up in a skillet. Let’s get cooking!

Ingredients

• 2 Heads of broccoli, cut into florets
• 3 Large carrots, chopped in halves or quarters
• 1 Cup of sugar snap peas
• 1 Red onion, chopped
• 2 Zucchini squashes, chopped
• 2 Bags of frozen cauliflower rice
• Your favorite gluten free teriyaki sauce

Directions

1. Wash and cut all the veggies.
2. Place all the vegetables in a pan sprayed with cooking oil, I used avocado oil. Cover and let steam until tender.
3. While the vegetables are cooking place the cauliflower rice in another pan and cook about 15 minutes. You know it is done when it begins to turn golden.
4. That’s it! So easy. Serve the veggies on top of your rice and top with gluten free teriyaki! Enjoy!

Gluten Free Eggplant Parmesan

Eggplant Parmesan is one of my favorite dishes! Unfortunately, when I had to go gluten free, I could no longer eat it because every restaurant breads and fries the eggplant. I had this idea that eggplant parmesan was too difficult and too time consuming to make, but I’m going to let you in on a little secret, it is pretty easy! It is actually simple to make and the only thing that is difficult about this recipe is waiting for it to cook in the oven! Gather your ingredients and let’s start cooking!

Ingredients

• 2 Medium sized eggplants
• 1 Cup gluten free bread crumbs
• 1 Cup of almond flour
• 1/2 Cup grated parmesan
• 2 eggs
• 1/2 Teaspoon dried oregano
• 1/2 Teaspoon garlic powder
• Couple sprigs of fresh basil, chopped
• Salt and pepper to taste
• Jar of your favorite pasta sauce
• Shredded mozzarella and parmesan

Instructions

1. Wash and cut the eggplant into slices about 1/2 inch thick.
2. Mix together the almond flour, GF breadcrumbs, parmesan, dried oregano, garlic powder, and salt and pepper together.
3. In a separate bowl beat the eggs.
4. Spray a 9×13 baking dish with avocado oil and put a little pasta sauce on the bottom before you begin layering the eggplant.
5. Dip the eggplant slice into the egg then into the breadcrumb mixture. Place into dish. Layer with pasta sauce and fresh basil. Repeat until all the eggplant slices are coated.
6. Layer remaining eggplant with pasta sauce and fresh basil.
7. Top with grated parmesan and shredded mozzarella.
8. Bake for about 1 hour in a 375°F oven.
9. The eggplant parmesan should be golden brown on top, you can check to see if the inside it done by sticking a fork through, If it goes through the eggplant easily it is done.
10. Take out of oven and let rest for 5-10 minutes before serving
11. Serve with your favorite Gluten Free pasta! Enjoy!

Salted Caramel Nice Cream

One of my all time favorite desserts, hands down is nice cream. I could probably eat it every day! It is so creamy, but without all the cream and dairy of regular ice cream. There are so many nutrients in bananas so you can eat this dessert and know that you are feeding your body good food! It is so easy to make and requires only a few ingredients! It is naturally dairy and gluten free!

Ingredients

• 4 Frozen bananas
• 3 Dates, pitted
• Handful of ice
• About 1/4 cup of coconut milk
• 1 Teaspoon vanilla extract
• 1/2 Teaspoon salt

Instructions

1. If you haven’t already, cut up four very brown, spotty bananas and freeze them until they are solid!
2. Place all the ingredients in the blender and blend on low until smooth. Add more coconut milk if needed.
3. Scoop into bowls and top with some of my favorite Enjoy Life semi-sweet chocolate chips and Enjoy!