When health is absent, wisdom cannot reveal itself, art cannot manifest, strength cannot fight, wealth becomes useless, and intelligence cannot be applied.-Herophilus #healthyliving #livinghealthy

Grandma’s Oatmeal

Quinoa, toast, and Bulletproof coffee! ๐Ÿฒโ˜•๏ธ Recreating Grandmas Oatmeal! @kentuckymommma Growing up with a Grandma who was born and raised in Kentucky is a blessing! Especially when it’s time for a meal. The splendor of Grandma’s oatmeal brings back so many awesome memories. To recreate the pallet pleasing awesomeness I grew up on was a fun challenge. Of course being a southern woman, grandmas oatmeal consists of lots of brown sugar and butter๐Ÿ˜‹ SOOO MUCH SUGAR AND BUTTER. YUMMY!!

My recreation of Grandma’s recipe:

1/2 cup quinoa

1 cup water

Soak the uncooked quinoa overnight. 1/2 cup of soaked quinoa will plump up to 1 cup.

1 cup soaked quinoa

2 1/4 cups water

Bring water to a boil then add quinoa. Bring quinoa back to a boil then simmer for about 22 minutes.

When fully cooked scoop 2 cups of quinoa into a big bowl then add:

1 tsp grass fed butter

1 tsp coconut oil

1 dropper full of liquid stevia

1/2 tsp vanilla extract

Sprinkle of cinnamon

Sprinkle of nutmeg

Pinch of Celtic Sea Salt

serve with toast and coffee…BOOM!

***sidenote*** soaked quinoa has added vitamins, protein, and enzymes!!โœŒ๐Ÿฝ๏ธ

Vegan Macaroon?? Vegan Macaroon!!!!


Gluten free, vegan macaroon!๐Ÿ˜‹ I did not record the exact measurements as this was the result of me playing in the kitchen.๐Ÿ™ˆOh man, I wish I would have recorded my measurements but I was so excited about how it came out I just had to share anyway! ๐Ÿ˜ I started with melting about 2 Cups of coconut oil, then added a pinch of sea salt. Followed with half of a dropper full of liquid vanilla stevia and about 3 TBSP of cacao powder. Mixed carefully and efficiently. Then added about 2 Cups of shredded coconut (enough to soak up all the oil). I just left my coconut mixture in the small saute’ pan I used to melt my oil, then put it in the freezer for 5 minutes. The oil hardened up super quick so afterI took it out of the freezer I had to let it sit out of the freezer for at least 5 minutes before I could cut it. This was so good with coffee and as a night time sweet munchie! ๐Ÿ˜‹โœŒ๐Ÿฝ๏ธ

Plantain Chips…Yes Please!!!

Plantain chips!! Yes please!! ๐ŸŒ Super easy! Peel and slice a nicely ripe plantain. I like to use them when they’re yellow.๐Ÿ’› Toss a tablespoon of coconut oil in a frying pan on medium high heat, toss your plantain slices in, add a pinch of sea salt, crisp up your chips, enjoy! So yummy!

Serving Up Love

Breakfast plate for 2๐Ÿ’›๐Ÿ’‘๐Ÿ’› May sound corny but my guy and I often share from the same plate.๐Ÿด๐Ÿฒ๐Ÿด It started out as a convenience way to eat on the fly and turned into a fun ritual.๐Ÿ’—๐Ÿ’™ As a couple we love supporting the best of one another. One way we of showing love to each other is by choosing healthy foods for our individual selves. How does this choice for self reflect in our relationship? We each believe in self care so we can be well enough to give to our loved ones. Sharing a glutenfree organic sustainably cultivated homemade meal is a beautiful way to show your love and support for the wellness of your partner.๐Ÿ’›๐Ÿ’›

Banchan Inspired

Gluten free zucchini cakes!! Boom!!๐Ÿ˜‹๐ŸŒฑThis dish was inspired by one of my Korean Grandmas Banchan dishes.๐Ÿ‡ฐ๐Ÿ‡ทBanchan is the multitude of side dishes in a traditional Korean meal. I started by grating a big zucchini which I nabbed straight from the garden. 

In a big bowl I mixed:

4 cups of grated zucchini

1 sliced garden fresh jalapeรฑo 

4 pasture raised eggs (beaten)

1 TBSP sunflower seed oil

1 TBSP psyllium husk

1/2 cup almond flour

1/2 tsp sea salt

Cooked my zucchini cakes measuring 1 TBSP of batter per cake on medium heat in a frying pan. 

For my dipping sauce I mixed:

2TBSP Bragg’s Aminos

1TBSP Apple Cider Vinegar 

1TBSP Meyer Lemon Juice๐Ÿ‹

Super easy, prep and cooking time about 30 minutes. This recipe makes about 2 dozen zucchini cakes๐Ÿ˜‹๐ŸŒฑ 

This Is How I Do Breakfastย 


 A quick lesson on how I prepared this super yummy breakfast!!!!!๐Ÿ’š ๐Ÿ’›๐Ÿ’š ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐Ÿด๐Ÿณ๐Ÿณ๐Ÿณ๐Ÿžโ˜•๏ธ๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ What’s  on today’s menu โžก๏ธ

 3 fried pasture raised eggs over sautรฉed organic green beans served with gluten free toasted bread from Grindstone Bakery and freshly French pressed coffeeโ˜•๏ธ๐Ÿ˜๐Ÿ˜โ˜บ๏ธ

How I prepared this plate of yumminess โžก๏ธ

 I fried my eggs in unrefined coconut oil and a pinch of Celtic sea salt. The green beans which were leftover from dinner the night before, I sautรฉed in sunflower oil, coconut aminos, Celtic sea salt and black pepper. As for the toast, I melted a dollop of coconut oil in a frying pan on Medium heat then dipped both sides of the bread in the coconut oil and slowly toasted the bread in the pan. After I plated I sprinkled cayenne pepper over the entire dish.๐Ÿ”ฅ๐Ÿ‘ Soo yummy!!๐Ÿ˜๐ŸŒŸ๐Ÿ˜ 

*********A little advice on working with gluten free breads***********

Gluten free breads have a tendency to be crumbly and dry but with this method of pan frying it in oil or butter will keep your bread nice and chewy!