My favorites over the years!
Brunch
Apple Cinnamon Rolls
Ingredients:
🍎 half an apple, diced
🍎 2 tbsp butter – I like @kerrygoldusa grass fed
🍎 2 tsp cinnamon
🍎 1/2 tsp salt
🍎 1/2 tsp nutmeg
🍎 3 tbsp brown sugar, I like @swervesweetie
🍎 can of cinnamon rolls, I like @annieshomegrown or immaculate baking company brands for healthier options
🍎 about 1/2 cup heavy whipping cream or half and half, could also use coconut cream here
Directions:
- Preheat oven to 350.
- Heat skillet over medium heat, add butter, add apples and stir well. Add cinnamon, salt, nutmeg and brown sugar. Stir and let cook down about 7 minutes.
- Add cinnamon rolls to baking dish, pour cream around cinnamon rolls, top with apple mixture, pop in oven for 18-20 minutes until golden brown.
- Drizzle with icing packet.
Enjoy 🍎
Banana Split Parfait
Ingredients:
- 1 organic banana
- 1 cup grass fed greek yogurt
- Drizzle of honey
- 1/3 cup granola (I like @purely_elizabeth banana nut)
- 1 tbsp chocolate (I like @hukitchen chips or 1/8 of a bar, chopped). I used the hazelnut butter chocolate bar for this and omg 🤤
- 1 tsp hemp seeds
- sprinkle of ceylon cinnamon
- optional: 1 tsp chia seeds, pumpkin seeds, any chopped nuts of your choice, berries
Hemp Seed Crusted French Toast
my god y’all this was so good – the hemp seeds seared in butter in the pan, chia seed maple syrup and strawberries 🤤 it was the perfect amount of buttery crispyness and ooey gooey sweetness on the inside. Hemp seeds are super high in protein so this meal was 32g protein total. Also a great way to add eggs into your diet if you have an egg aversion. I used ezekiel bread to up the fiber content!
Ingredients for 2:
4 tbsp hemp seeds
2 slices ezekiel sprouted bread
1/4 cup milk of choice
1 egg
Dash of cinnamon, salt
1/2 tsp vanilla extract
1/2 tbsp grass fed butter or ghee
2 tbsp maple syrup
Optional: 1 tbsp chia seeds
Sliced strawberries
Directions:
- Heat skillet over medium heat, add butter.
- In small bowl mix egg, milk, cinnamon, salt, vanilla and whisk well.
- On small plate pour hemp seeds evenly out flat.
- Dredge bread in egg/milk mixture and gently lay into hemp seeds on both sides.
- Sear toast in pan for 3-4 mins per side.
- Optional: microwave syrup with chia seeds.
- Pour syrup over and top with strawberries.
Enjoy!
Overnight Breakfast Frittata & Spicy Potato Hash
Frittata:
this is simple to make the night before and pop in the oven the next morning. can also be popped in the oven right away. This is also a fun one for meal prep if you want to make into little muffins.
Serves 4 in a 9×9 Pie Dish, or 12 Muffins. Double the recipe and put in a larger baking dish for a bigger crowd.
Ingredients:
– 6 oz chorizo (or ground sausage of your choice)
– 12 eggs (I love pasture raised @vitalfarms)
– 2 tbsp flour (I like organic almond flour)
– 1/2 red bell pepper diced (or 1/3 cup roasted red peppers)
– 4 oz shredded Monterey Jack cheese
– 1 small can of diced green chilis
1. Saute chorizo over medium heat for about 10 mins until browned.
2. Pour into bottom of baking dish. Top with a can of diced green chiles.
3. Sprinkle with almond flour to help the frittata form. 4 Top with red pepper.
4. Sprinkle with cheese.
5. Whisk 12 eggs with salt and pepper, and cayenne for spice.
6. Pour whisked eggs over. Optional: refrigerate with plastic wrap over top. If immediately making, pop in oven.
7. Cook on 400 degrees for 30 minutes until cooked through in center. Can check by sticking a toothpick in the middle. Muffins will be closer to 10-15 minutes.
Potato Hash:
Ingredients for 2-3:
– 1 russet potato, diced into 1/2 inch cubes
– 2-3 mini sweet peppers, diced
– 1/3 white or yellow onion, diced
– 1 jalapeno, diced
– 1 garlic clove, minced
– 1/2 tsp: salt, pepper
– 1/4 tsp: cayenne, onion powder, garlic powder, oregano, rosemary
– 1 tbsp avocado or olive oil
– 1 tbsp butter
Directions:
1. Heat oil over medium high heat in cast iron skillet. Add onions & peppers, sauté 5ish minutes until soft & onions are translucent. Add garlic. Sauté 1-2 mins until fragrant.
2. Add potatoes and sauté 15 mins until getting golden brown. Add butter and seasonings and cover for 5 mins to help steam potatoes. Sauté another 5-10 mins until nice and crispy.
Ham & Cheese Frittata
Serves 4 in a 9×9 Pie Dish, or 12 Muffins. Double the recipe and put in a larger baking dish for a bigger crowd. Can assemble night before and pop in the oven in the morning.
Ingredients:
- 8 oz diced ham
- 8-12 eggs (I love pasture raised @vitalfarms)
- 2 tbsp flour (I like organic almond flour)
- 4 oz shredded sharp cheddar cheese (I love thick shreds like Tillamook)
- Optional: 1-2 tbsp diced green onion
Directions:
- Preheat oven to 400.
- Sprinkle bottom of dish with almond flour to help the frittata form.
- Top with ham & cheddar.
- Whisk 12 eggs with salt and pepper, and add optional green onion.
- Pour whisked eggs over. Optional: refrigerate with plastic wrap over top. If immediately making, pop in oven.
- Cook on 400 degrees for 30 minutes until cooked through in center. Can check by sticking a toothpick in the middle. Muffins will be closer to 10-15 minutes.
Breakfast Hash
ingredients for 4 people:
4 eggs (@vitalfarms pasture raised)
1 large potato, diced (sweet potato would be great!)
2 large sausage links, diced (I love @aidellssausage chicken apple sausage)
1/4 onion, diced
1/2 bell pepper, diced
1/2 avocado, diced
Avocado oil (higher smoke point than olive oil)
Butter (I love @kerrygoldusa grass fed)
Salt, pepper, cayenne
Directions:
- Dice sausage – I cut in half lengthwise, then in half again lengthwise, and then sliced into bite sized pieces.
- Heat cast iron pan over medium high heat, add 1/2 tbsp avocado oil and add sausage to pan. Cook about 7 minutes until crispy. Remove from pan.
- Add onion and bell pepper and cook about 3-5 mins until translucent. Add sweet potato – the smaller the dice the faster it will cook. Sauté for about 20 minutes, stirring every 5 mins or so. Stirring less frequently will help allow the potato to get a nice crispy sear on it. Season with salt, pepper and a dash of cayenne (more for more heat).
- Once potato is cooked through (can check with a fork to make sure it’s soft), add sausage back in. Crack eggs right on top, cover and let egg white cook through about 4 mins.
- Top with avocado and optional: hot sauce.
Enjoy!
Apps
Brie & Apple Tart
Ingredients: as an app this could feed 6-8, if splitting for a main course, 2-3.
- 1 puff pastry sheet, thawed
- 1 apple, thinly sliced (organic)
- 8 oz of Brie
- 2 tbsp olive oil
- 2 tbsp butter (I like @kerrygoldusa grass fed)
- 1 egg + 1 tbsp of water (beaten together for egg wash)
- 1/3 cup pomegranate seeds
- 1 tbsp hot honey or 1 tbsp honey + 1 tsp crushed red pepper flakes
- flakey salt, fresh cracked pepper
Directions:
- Heat oil and butter in large skillet over medium low heat. Add onions with big pinch of salt. Cook, stirring often, about 20-30 mins until onions are caramelized.
- Preheat oven to 425. Line baking sheet with parchment paper. Lay out puff pastry on parchment paper.
- Layer caramelized onions on puff pastry in an even layer. Slice Brie and layer on top. Top with apple slices. Sprinkle with salt and pepper. Brush edges of puff pastry with egg wash.
- Bake 20-25 mins until golden brown and puffed up. Drizzle with hot honey or honey + crushed red pepper, and sprinkle pomegranate seeds. Slice & enjoy!
Cream Cheese Board
Spreading cream cheese or even Brie on a board, topped with figs, candied walnuts, blackberries, rosemary, hot honey and Maldon salt.
Pigs in a Blanket
Ingredients (makes 24 pigs in blanket – double for larger gathering):
1 can crescent rolls
1 package little smokies
everything but the bagel seasoning
1 egg
1 tsp dijon mustard
Sauce: 2 tbsp ketchup, 1 tbsp mustard, 1 tbsp bbq sauce, 1/2 tbsp honey
Directions:
1. Preheat oven to 375.
2. Roll out each crescent roll triangle. Slice into even sized triangles (I used a pizza cutter). Roll each little smokie in the dough.
3. Line a cookie sheet with parchment paper. Place each pigs in a blanket on sheet.
4. In small bowl, whisk 1 egg + Dijon mustard. Use a pastry brush to brush mixture on all the pigs in a blanket. Sprinkle with EBTB seasoning.
5. Remove sauce bowl, bake 25-30 mins until golden brown.
6. Mix sauce in sauce bowl.
prosciutto wrapped cantelope
i had this combo for the first time over in Italy, and it is so so good. super easy to make!
🍈 slice cantelope in half, remove seeds, slice into slices, cut off skin with small paring knife.
🍈 wrap in prosciutto – I cut my prosciutto slices into thirds lengthwise, and wrapped around each slice.
🍈 drizzle with a good quality olive oil, and sprinkle with flakey sea salt like Maldon.
Can be refrigerated for a few hours beforehand.
Enjoy!
Crispy Heirloom Tomatoes
Lunch/Dinner
Apple Farro Walnut Arugula Salad
Ingredients for 6:
1 container arugula
1 bag organic farro, cooked
2 apples, diced
1/2 cup parm, shredded
1/4 cup olive oil
1 lemon juiced
1 tsp dijon
1/2 tbsp salt
1/2 tbsp pepper
3 tbsp apple cider vinegar
1/2 cup walnuts, chopped, lightly toasted (about 2-3 mins on 400)
Directions:
1. In large bowl combine arugula, farro, apple, walnuts and parm.
2. In small bowl mix remaining ingredients.
3. Toss dressing with salad when ready to serve.
Pink Pasta
Ingredients for 2:
– 4 oz pasta of choice (I love a fun noodle here like gemelli or fusilli)
– 4-5 beets (I bought pre cooked, can also peel and roast for 20 mins)
– 1/2 cup cottage cheese, I love good culture
~ 1/2 cup pasta water
– 1 tsp garlic powder
– 1 tbsp salt + 1 tsp salt
– 1 tsp pepper
– 1 tbsp feta (I love sheep’s milk)
– 1 tbsp basil, sliced
– optional: 1 tbsp toasted pine nuts
Directions:
1. Boil pasta water and salt heavily (1 tbsp). Cook according to directions. When straining, save 1/2 cup of pasta water. I usually strain my pasta over a measuring cup and allow the water to strain right into it.
2. In blender, blend beets, garlic powder, the remaining 1 tsp salt, pepper, cottage cheese and pasta water. Start with 1/4 cup of the pasta water and see how consistency is. Slowly add until it’s a thick-ish sauce.
3. Mix with pasta. Top with feta, basil and pine nuts.
Enjoy!
Massaged Kale Salad
Ingredients for 2:
– 4 cups kale, ribs & stems removed, chopped
– 1 avocado, sliced in half, pit removed
– 1/2 tsp salt, I love mineral salt like redmonds
– 1/2 tsp fresh cracked black pepper
– juice of half a lemon
– 2 tbsp – 1/4 cup pomegranate seeds
– 1/4 cup fresh shredded Parmesan
– 2 tbsp chopped shelled pistachios
Directions:
1. Remove all ribs and stems from kale. I buy organic pre bagged, and go through it and remove any remaining ribs and stems. I prefer smaller pieces of kale so feel free to do a rough chop through it, or even use scissors in your big bowl for a quick chopping hack.
2. Add lemon juice, avocado, salt and pepper. Use your hands to massage everything into the kale very well. I typically make this salad when entertaining, so you can definitely pop this in the fridge for a few hours and let it all marinate. The great thing about kale is that it doesn’t really wilt, so we even enjoyed this salad the next day too!
3. Top with pomegranate seeds, parm and pistachios and enjoy!
Harissa Salmon
Ingredients for 2:
– 8-12 oz wild caught salmon
– 2 tbsp harissa paste
Directions:
1. Preheat oven to 400.
2. You can either cube the salmon and put on skewers, or cut into two filets (or however many servings you’re making). Line a baking sheet with parchment paper & lightly grease with olive oil.
3. Brush salmon with harissa paste. I used mild but you could go spicier here if you’d like.
4. Bake for 10 mins. Option: broil for 2 mins at the end for a nice crispy top!
Enjoy!
Caesar Brussels
Ingredients for 3-4:
– 10 oz bag of shaved Brussels (huge time saver!)
– 1 can chickpeas, drained
– 2-3 tbsp parmesan (I did a mix of shaved and shredded!)
– 2 tbsp primal kitchen Caesar dressing (favorite clean brand using avocado oil instead of seed / inflammatory oils). I also love making my own higher protein recipe with: 1/3 cup non fat greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 garlic clove, 1 tsp capers OR 1/2 tsp anchovy paste, black pepper; blend in small blender.
– juice of half a lemon
– lots of fresh cracked pepper
– 1 tsp salt, I like redmonds mineral salt (read my post on why most of us are mineral deficient! Easy swap to use this mineral salt when cooking to boost mineral consumption)
– 1 tsp garlic powder
– drizzle of avocado oil or olive oil (linked the ONLY avo oil I use – most tested for various oils mixed in, this one is 100% organic avocado oil)
Directions:
1. Preheat oven to 400. Line baking sheet with parchment paper.
2. Add brussels to one side, chickpeas to the other. Drizzle each with oil, season with salt, pepper, and garlic powder.
3. Roast for 20 mins, stirring every 10ish mins.
4. In small bowl, mix dressing + lemon juice. Shave / shred parm.
5. Add Brussels, chickpeas, parm to a bowl, drizzle with dressing and serve!
Tarragon Walnut Chicken Salad
Ingredients for 2:
- 8-12 oz pasture raised chicken
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp tarragon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- juice of half a lemon
- 1/3 cup mayo @primalkitchenfoods
- 1/4 cup dijon mustard
- 1/4 cup dried cranberries (look for no sugar added)
- 1 tbsp date syrup
- 2 tbsp parsley (& green onion if you have it!)
- 1 celery stalk, chopped
- 1/4 cup, chopped walnuts, toasted on low about 4 mins in a pan
Directions:
- Roast chicken with olive oil, tarragon, half of the: salt, pepper, garlic & onion powder, for about 25 mins on 375. Let cool & shred.
- In large bowl, mix – shredded chicken, mayo, mustard, cranberries, celery, walnuts, lemon, parsley/green onions, date syrup remaining seasonings.
- Optional – serve warm. Or let chill in the fridge about 20 mins.
I like enjoying on a salad, or on a wrap with romaine lettuce, or open face on a piece of sprouted toast or sourdough with romaine.
Avocado Egg Salad
egg salad without mayo! I amped up the protein by adding some Greek yogurt too.
Ingredients for 1:
- 3 hard boiled eggs, chopped @vitalfarms
- 1/2 avocado, mashed
- 1 tsp dijon mustard
- juice of half a lemon, about 1 tbsp
- 1/3 cup greek yogurt (love @stonyfield grass fed)
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/8 tsp cayenne
- 2 slices of bread, toasted (I like @foodforlifebaking Ezekiel sprouted bread, easier to digest)
- 2 pieces of romaine lettuce to lay on bread
- a few organic cherry/grape tomatoes sliced
- fresh basil, sliced
Directions:
- Combine eggs, avocado, lemon juice, greek yogurt, dijon, salt, pepper & cayenne in a medium bowl.
- Layer bread, lettuce, egg salad, tomato, a sprinkle of cayenne on top + basil.
Enjoy!
Lemon Herb Chicken
Ingredients for 2:
- 2 pasture raised chicken thighs @butcher_box
- 1 tsp avocado oil
- 1/2 tbsp grass fed butter @kerrygoldusa
- 1 small shallot, diced or 1/4 sweet onion, diced
- 3 garlic cloves, minced
- 2-3 sweet peppers or 1/3 red bell pepper, diced
- 1 cup sliced organic baby bella mushrooms
- 1/2 cup rice (white, jasmine, long grain or wild)
- 1 cup bone broth @kettleandfire
- 1-2 lemons, a few slices for the top, the rest for juice
- 1 tsp salt, 1 tsp black pepper, 1/2 tsp tarragon, 1/2 tsp Sage, 1/2 tsp rosemary
- fresh herbs (I used basil & parsley, but rosemary and/or thyme would be great too!)
- optional: asparagus on the side, + olive oil, salt & pepper
Directions:
- preheat oven to 400. Add 1 tsp Avo oil to large cast iron skillet over medium high heat. Pat chicken thighs down and season with salt and pepper, dried tarragon, rosemary, Sage & thyme. Sear on each side 4-5 mins, then remove and set aside.
- Add shallot, garlic, peppers and mushrooms to same skillet. Saute a few mins til soft.
- Add rice to skillet, sauté with veggies until mixed well, add bone broth, juice of half a lemon (or more if you like extra lemon), butter, dried tarragon, Sage & rosemary, mix well.
- add chicken thighs back, add fresh parsley & basil (or other fresh herbs like rosemary, thyme). Cover & pop in the oven for 35 mins. Drizzle with more lemon.
Optional- with about 20 mins left on chicken, season asparagus with olive oil, salt & pepper and roast for 20 mins on 400.
🥦 high protein veggie pesto pasta 🥦
this recipe uses minimal ingredients, is great for meal prep, has 3 servings of veggies and 35g of protein.
Ingredients for 2 servings:
- 2 cups Lentil Pasta (I like @traderjoes with one ingredient)
- 1.5 cups Broccoli, chopped (can use frozen)
- 1/2 cup cherry tomatoes, halved (or diced roma tomatoes)
- 2 cups arugula
- 2 cloves garlic
- olive oil, salt, pepper, crushed red pepper
Pesto sauce ingredients:
- the key here is to add greek yogurt for extra protein, and add spinach for an extra serving of veggies.
- 2 cups spinach (I used a spinach/baby kale mix)
- 2/3 cup greek yogurt @stonyfield
- 2 tbsp basil
- 1 tbsp walnuts (cheaper than pine nuts, and great for brain health)
- 1 tbsp olive oil
- salt & pepper
- juice of half a lemon
- 2 tbsp parmesan cheese
Directions:
- Roast broccoli drizzled with olive oil, salt, pepper in oven on 400 for about 15 mins.
- While broccoli cooks, boil pasta water. Cook pasta, TJs lentil pasta takes 6 mins. Drain and keep a tablespoon or so of pasta water.
- Blend pesto sauce, adding in 1 tbsp of pasta water.
- Heat large pasta pot over medium heat, add 1 tbsp olive oil, garlic, sauté for 1-2 mins.
- Add broccoli, tomato, pasta, pesto sauce and mix well. Add arugula, season with salt, pepper & crushed red pepper.
Enjoy!
🍉 watermelon feta salad 🍉
this is the easiest summer salad ever – literally took me 3 minutes to throw it all together.
Ingredients:
🍉 big container of pre-cut watermelon, or 1 small watermelon cubed
🧀 1/2 cup feta
🍋 juice of 1 lime
🌿 small bunch of mint & basil, chopped
🫒 drizzle of olive oil, salt & pepper
🍃 1-2 cups arugula
Mix well & enjoy! Can be refrigerated a few hours before.
Sweet Roasted Carrots with Whipped Feta, Pomegranate and Pistachios
Ingredients for 4:
– 1 bunch of organic carrots, green tops trimmed
– 2 tbsp hot honey + more for drizzling (can also use regular honey with a dash of cayenne)
– 1 tbsp date syrup
– 1 tsp salt
– 1 tsp fresh cracked pepper
– 1/4 tsp dried thyme
– 1/2 tsp cumin
– 1/4 tsp dried ginger
– 1/2 tsp dried dill
– 1 tsp olive oil
– 2 tbsp pomegranate seeds
– 2 tbsp shelled pistachios, roughly chopped
– 4 oz sheep’s milk feta (creamier)
– 3 oz plain Greek yogurt
– fresh dill, chopped, for garnish
– 1 lemon, zested
Directions:
1. Preheat oven to 400.
2. Toss carrots in olive oil, 1 tbsp honey, date syrup, salt, pepper, thyme, cumin, ginger & dill.
3. Bake in oven 40-45 mins until tender (check with a fork to make sure they’re soft). You want them more charred. Can also cut down on time by microwaving carrots for 5 mins and then adding to oven on 450 for 20-25 mins, pop broiler on at the end for 2-3 mins.
4. Make whipped feta – add feta, Greek yogurt, 1 tbsp honey, dash of salt & pepper, zest of one lemon. Blend until creamy.
5. Spread whipped feta on serving platter, top with carrots, pomegranate, pistachios, drizzle of hot honey, & fresh dill.
Red Wine Braised Short Ribs
The short ribs take about 30 mins of prep and then cook in the oven for about 2 hours. So it’s definitely more of a special occasion dish but something that’s sure to please any guest.
🍖Short ribs🍖
1. I used about 2 lbs for 4 people. Season each side w/ salt and pepper and sear in a large cast iron pan or Dutch oven over medium high heat, about 8 mins per side. Remove from pan.
2. Sauté 1 onion diced, 2 large carrots diced, 1 celery stalk diced until translucent, about 5 minutes. Then add 1 tbsp tomato paste, 2 tbsp almond flour (or flour of choice), & stir until fully mixed into veggies. Then add 1/2 bottle of red wine, stir until mixed through, add short ribs back to pan. Bring to boil, cover and reduce heat to low. Let simmer for 25 mins until wine is reduced by half.
3. Add 2 cups beef stock, 3-4 cloves of garlic chopped, parsley, thyme, oregano, rosemary (a lot of each), season w/ a little more pepper & touch of salt. We use unsalted stock so if you use regular don’t add extra salt here.
4. Bring to boil &cover, put in oven on 350 degrees for 2-2.5 hours.
Serve over parsnip mash w/ a short rib and jus from the pan.
Dessert
Banana Cream Pie with Granola Crust (Dairy Free)
🍌 banana cream pie w granola crust & coconut whipped cream 🍌
fun tip: make crust from granola + coconut oil 🥜
🍌 blend 2 cups granola (I used @purely_elizabeth) + 1/2 cup liquid coconut oil (if you don’t have liquid just melt regular coconut oil down a little bit before mixing). Don’t overblend, you still want it to be slightly crunchy. Press into a pie dish and pop in the freezer.
🍌 mix 2 egg yolks with 1.5 cups almond milk. Add 1/3 cup coconut sugar (or regular) with 3 tbsp almond flour to sauté pan and mix, then turn heat to medium, add egg + milk mixture and whisk a bunch until it thickens a bit.
🍌 microwave 2 tbsp water for about 45 seconds until bubbly, add a packet of gelatin and whisk well until gelatin is fully dissolved. Add 1 tsp vanilla extract.
🍌 once sauce is thick in pan, add gelatin mixture, turn off heat, mix well.
🍌 slice 2 bananas and spread out evenly on pie crust. Add sauce from pan. Put in fridge for 3 hours.
🍌 top with @so_delicious coco whip & 1 more banana sliced on top. You can also make your own whipped cream with a can of coconut cream – which is the top part of the coconut milk in the can when left in the fridge overnight – blended with 1/4 cup @swervesweetie powdered sugar and 1 tsp vanilla).
Serve cold. Enjoy!
Bread Pudding
Ingredients for 3-4:
1 cup milk
1 tbsp butter, plus more for greasing pan
1 tsp vanilla extract
1/4 cup granulated sugar (I like swerve)
Pinch salt
2-3 Challah or brioche, cut into 2-inch cubes
1 egg, beaten
Directions:
1. Preheat oven to 350. In small saucepan, heat milk, vanilla, sugar and salt over low heat.
2. Butter a baking dish and add bread to it.
3. Remove milk mixture from heat and whisk in egg. Pour mixture over bread.
4. Bake for 30-45 minutes until middle is set, but a little wobbly and edge
🍋 lavender lemon loaf 🍋
I LOVE lemon in desserts y’all. And you already know I’m obsessed with lavender. What better combo for spring?
Ingredients:
2 cups almond flour
1/2 tbsp dried lavender
1/3 cup coconut sugar or date sugar
1 tbsp baking powder
1/2 tsp salt
2/3 cup grass fed greek yogurt @stonyfield
1/4 cup lemon juice (juice from about 1 large lemon or 2 small lemons)
3 pasture raised eggs @vitalfarms
1 tbsp lemon zest (from 1 large organic lemon)
Optional for frosting:
1 tbsp cream cheese
1 tsp milk or almond milk
1 tsp lemon juice
1 tsp date syrup or 1/2 tsp coconut sugar
1/4 tsp vanilla extract
Directions:
- Preheat oven to 325. Grease a loaf pan (I used avocado oil and used a paper towel to spread it around).
- Mix all loaf ingredients together. Pour into loaf pan. Bake for 45-50 minutes or until toothpick stuck in the middle comes out clean.
- Optional: mix frosting ingredients in small bowl. Spread on top of cake as soon as it comes out of the oven.
- Let cool completely before using a knife around the edges and carefully slide out. Cut into 1 inch thick slices.
Refrigerate for up to 5 days. Enjoy!
