Gluten-free Pigs in a Blanket Cake Pops

People, I present to you Pigs in a Blanket Cake Pops!

A pigs in a blanket that’s pop-able! This definitely was a good idea! I made 3 batches of these for batch-cooking, but my family hit them pretty hard, so we have a few less than I planned on for the week. My thought was to make them ahead of time for quick breakfasts, but they are so easy to make, I could easily make a batch in the morning, too, with prepped ingredients.

I used an entire bag of Pamela’s Gluten-free Baking & Pancake Mix to make approximately 72 cake pops. I make them at the beginning of the week and we eat them for quick fix breakfasts to dip in syrup, throw in a baggie for recess snack, or for a fun breakfast for lunch addition to a lunch box. These are a huge hit and they do not last long, do not let the size of this batch fool you. Your family will gobble these up fast.

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Gluten-free Pigs in a Blanket Cake Pops
Recipe type: Breakfast, Meal Prep
Serves: 72 cake pops/ 4 per serving
  • INGREDIENTS: (Makes 72 cake pops)
  • 1 22oz. pkg. Pamela’s Gluten-free Baking & Pancake Mix
  • 3 Burroughs Family Farms organic, pastured eggs
  • 2¼ c coconut milk (or cow, almond, etc)
  • 3 tbsp Burroughs Family Farms lemon olive oil
  • 2 tbsp coconut nectar or alternative sweetener
  • 1 tbsp raw honey, optional
  • 24 breakfast sausage links, each link cut into 3 equal parts, about ½″
  1. Generously grease cake pop pan, both the bottom and the top. I prefer to use coconut oil.
  2. Cook sausage, then cut each sausage into 3 equal pieces. Set aside.
  3. Add all remaining ingredients into a large pourable mixing bowl. Mix until all lumps are gone.
  4. Pour batter into one side of cake pop vessel. I like to fill them generously. Add one piece of sausage.
  5. Place top on cake pop pan, put brackets in place.
  6. Bake on 350 for 15-17 minutes, or until cake batter pops out the top.
  7. Cool for about 5 minutes, remove brackets, gently pull off top ( slide a knife between the top and bottom pan to make it easier to separate them). Using a small rubber spatula or spoon, gently ease the cake pops out, then cool on cooling rack.
  8. Store in a large glass rectangle glass container with each layer separated by wax paper.


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Gluten Free Ciabatta Breakfast Sandwich

Given my food allergies, I try hard to eat as well as I can. I often miss the things I used to eat though, like breads, bagels, sandwiches, etc, and the breakfast sandwich is no different. I really miss those things. It makes eating on-the-go tough, too, when I am on a road trip  with my family who all want to grab a breakfast sandwich at a drive-thru and I am reduced to just coffee. It really is true, people with food allergies do feel left out often, because they want to enjoy the same things as everyone else, especially if an egg mcmuffin use to be a favorite. Sad, but true.

It’s no secret that I have often not been a fan of many gluten-free breads, but I recently found a brand that does not disappoint. The Schar Gluten-Free Ciabatta bread is out of this world. And it is true, there are many gluten-free brands out there pumping out some mass-produced breads that do not live up to the hype. The jokes about cardboard tasting gluten free breads are all true, until you start asking around. Schar does an amazing job of making bread that is soft and spongy that compliments any sandwich really well. The ciabatta bread is a gluten free roll like no other and when I first tasted it, I immediately thought of breakfast sandwiches!

Paired with Burroughs Family Farms organic, pastured eggs and grass to gold Gouda, a little bacon, avocado or guac, and any other veggies you have on-hand, this breakfast sandwich will start your day right. This recipe is similar to my Omelet In A Cup  recipe. Making the eggs is similar, but if you don’t like using a microwave, you can scramble your eggs and add them to the sandwich with all the other goodies. But for those on the go and in a hurry, this speedy version will get you a great breakfast and out the door for your day in no time flat!

Glutenfree Breakfast Sandwich

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Glutenfree Ciabatta Breakfast Sandwich
Recipe type: breakfast
Serves: 6 sandwiches
This sandwich is great for an easy fix breakfast, meal prepping in bulk ahead of time, or for grabbing on the go. The combinations are endless, and whatever you have on hand works. You can cook your veggies into the eggs and cheese for added flair, or pile on the breakfast meats. Whatever you love about your favorite fast food breakfast sandwiches goes just the same here.
  • 6 Ramekins
  • Burroughs Family Farms organic olive oil to prep ramekins
  • 8 Burroughs Family Farms large eggs
  • ¼ c milk
  • 1 c Burroughs Family Farms grass to gold Gouda
  • Seasonings, to taste, i.e. salt, pepper, garlic salt, etc.
  • Hot sauce, to taste
  • 8 slices bacon
pkg Spicy Wholly Guacamole
  • Sliced tomato
  • 8 rolls of Schar Gluten Free Ciabatta Bread
  1. Grease 6 ramekins with olive oil, or in turn if you do not have enough to do all 6 at a time
  2. In a large mixing bowl, whisk eggs, milk, and seasonings
  3. Pour equally into 6 ramekins
  4. Divide cheese into 6 ramekins
  5. Microwave ramekins with egg, milk, cheese mix for 2-2.5 minutes. May take longer if cooking more than one at a time, depending on your microwave.
  6. Turn all ramekins over onto plates and allow to cook slightly.
  7. Dress ciabatta with guacamole, tomato, if desired.
  8. Add one egg to each bun.
  9. Top with bacon.
  10. Drizzle with desired hot sauce.
  11. Try not to eat them all at once.
If the microwave doesn't work for you, you can scramble your eggs and assemble sandwiches as directed.

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Waffle Toad In The Hole (grainfree, glutenfree, dairyfree, paleo)

I try to get my kids to eat as clean as possible, too, so I try to involve them as much as possible and, often, they come up with awesome ideas of their own.

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We absolutely love waffles, but sometimes, a waffle needs to be jazzed up a bit. This idea was from my 13 year old son, Aiden, who helped me talk through a last minute idea of how to make our dinner waffles more exciting. He based this on a version he had at summer camp a few years ago. He had been begging me to recreate it lately, but in toast. Here, we put the egg in the waffle holes instead, letting the yolk fill the waffle when broken, and used as a syrup alternative. I think he knocked it out of the park with this one. It was a huge hit.


The waffle recipe is completely grain-free, refined sugar-free, and dairy-free. It is very simple to make and can rescue any meal in no time flat. While waffles are a breakfast food, one of the things I love most is breakfast for dinner, so I hope you’ll try this for dinner, too.

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toad in the hole waffles

Waffle Toad In The Hole
What you need: a base waffle recipe, one egg for each waffle, and that is it. Your yolks will act as your waffle topping. It is heaven, just trust me. We serve it with the basic breakfast sides, which I always have on hand anyway, but that is for another post.
  • Ingredients
  • 3 eggs (I use Burroughs Family Farms)
  • 1 cup raw slivered almonds
  • ⅓ cup full-fat coconut milk (or any non-dairy milk)
  • 3 tablespoons raw honey or maple syrup
  • 3 tablespoons coconut oil, melted
  • ¼ teaspoon salt
  • ¾ teaspoons baking soda
  • 3 tablespoons coconut flour
  • dash of vanilla extract (I make my own: Bourbon Vanilla)
  1. Preheat your waffle iron.
  2. Combine the eggs, almonds, milk, honey, vanilla, and melted coconut oil in a food processor (I use a Breville Sous Chef food processor), not necessary although it will make the process easier. You will also yield more waffles if you blend it in a blender or food processor, of some kind. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
  3. Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
  4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
  6. Repeat until the batter has been used up.1. Preheat oven to 400F.
  7. Line up your waffles on a cookie sheet lined with parchment paper.
  8. Precook your waffle in the oven to crisp it up a tad more, 5 minutes in the oven.
  9. Here is the tricky part: Very slowly, crack your egg, and release the egg slowly over your waffle. This ensures that your yolks do not break into your waffles.
  10. Slowly add your pan to the oven, making sure that your eggs stay on your waffles.
  11. I like my eggs on the runnier side, so I bake mine for about 15-ish minutes. You will want to keep a close eye on them, if you like the yolks runny. If you cook too long, you won’t be able to use the yolk as your waffle topping.
  12. Enjoy and serve with any sides. I prefer bacon and fruit.


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Grainfree Glutenfree Pumpkin Bread

The perfect treat for Thanksgiving breakfast! Grainfree, glutenfree pumpkin bread.

The perfect treat for Thanksgiving breakfast! Grainfree, glutenfree pumpkin bread.

Grainfree Glutenfree Pumpkin Bread
Serves: 8
  • ¾ cupghee or butter
  • 1¼ cup coconut sugar
  • 2¾ cups Otto's Naturals - Cassava Flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon nutmeg
  • ⅓ cup Ginger People crystallized ginger, minced
  • 3 large Burroughs Family Farms organic eggs
  • 2 tablespoons dark molasses
  • 2 C pumpkin purée
  1. Blend ghee and sugar in large bowl using spoon.
  2. Add dry ingredients. Blend. Will be lumpy.
  3. Add ginger.
  4. Add eggs, molasses, blend.
  5. Lastly, add pumpkin purée. Mix together thoroughly.
  6. Add to two greased loaf pans.
  7. Bake on 350F for 55 minutes.
  8. Devour.


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Spicy Avocado Ranch and Taco Tuesday Burrito Bowls

I absolutely adore taco night, but as we move further and further into eating gluten free, I am striving for new ways to rethink our favorites. And thanks to the Lego Movie, Taco Tuesday is now a regular thing my kids rely on, so I am recreating tacos in a new way each week. Thankfully, my kids are into salads which means taco salads, lettuce wrapped tacos, and burrito bowls are something I can make that we will all eat, making Taco Tuesday a bit easier. All I really have to do is choose a different protein option each week and it’s just as simple as that. As long as I am always in supply of great options, plus a store of veggies, I can make a fast Taco Tueday happen in no time that pleases everyone.

And while we are on the subject of salads, making your own salad dressings is a great way to add zest to your meals without all the bad ingredients found in store-bought dressings, which can contain allergens like soy and canola, along with MSG, alarming amounts of sodium, and a list of chemicals and additives you can’t pronounce, let alone know what they are. I used to be afraid of making my own dressings, but once I figured out how fast and easy it is, I haven’t bought dressing since. I love the ease of making exactly what I want in mere minutes, and I love being able to control my ingredients list even more. Using fresh ingredients like Burroughs Family Farms eggs and olive oils, a homemade salad dressing is easily the star of your dish, if not your newest favorite thing.

This recipe for Spicy Avocado Ranch is surprisingly fast and a real crowd pleaser that everyone in the family will enjoy. You can control the level of spicy by removing some of the spices and still have a great base of the avocado ranch, if spicy is not your thing. It’s great for tacos, taco salad, and burrito bowls alike, and I promise once you try this, it will be a regular in your weekly meal planning rotation.

Spicy Avocado Ranch

As for how to achieve burrito bowl greatness, as pictured, all you need is a little bit of everything but the kitchen sink. The more variety of the better and for my family, we like to set out all the ingredients so that it’s a Make-Your-Own kind of night. When I started doing this method a couple of years ago, my kids would skip over a lot of veggies, but as I repeated the practice, my kids started to reach out and try new things. Now, they eat quite a variety in their salads and burrito bowls, enough to make me a happy veggie mama at the end of the meal. By empowering my kids to make some of their own food choices, even though I am controlling the ingredients, my kids have become more adventurous, while feeling a bit in control about their plate and their own likes.

Burrito Bowl How-To

Burrito Bowl How-To:

Protein: ground beef, steak, carnitas, chicken, fish, shrimp, eggs, and avocado make great choices.

Veggies: lettuce, spinach, carrots, onions, chives, cabbage, cilantro, tomatoes, peppers, to name a few. These are all great raw, as well as adding in a few sautéed for variety.

Toppings: Burroughs Family Farms Grass to Gold Gouda, Spanish rice, plantain chips, tortilla chips, beans.

Dressings: Spicy Avocado Ranch, Dump Ranch, olive oils, vinegar, salsa, guacamole, lemon juice.

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Spicy Avocado Ranch and Taco Tuesday Burrito Bowls
Recipe type: Salad Dressing
Cuisine: Mexican-American
Serves: 16 ozs.
  • 1 room temp Burroughs Family Farms organic, pastured egg
  • ¾ C Burroughs Family Farms Extra Virgin Olive Oil
  • ½ C Almond milk
  • 1 tsp garlic mustard
  • ½ tsp FlavorGod Dynamite (or cayenne)
  • Pinch salt and pepper
  • ¼ C chopped cilantro
  • 2 small Serrano chiles, deseeded
  • 1 avocado
  1. Add all ingredients to a wide mouth mason jar and blend with an immersion blender.
  2. Burrito Bowl How-To: Organic grassfed ground beef beef with taco seasoning, Spanish rice, cilantro, cabbage, carrots, grape tomatoes, peppers, onions, plantain chips, and Spicy Avocado Ranch.

Burrito Bowl

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