Category Archives: Recipes

40+ Easy & Healthy Recipes for College

40EasyHealthyRecipesForCollegeTime is going fast! Only a few more months before I graduate and I’ve begun to think about what recipes I am going to be able to make will I’m at college. The lists below have a few of my own selections but the rest have been compiled with the help of many amazing bloggers! They are all grain and dairy free also!








Eating food on campus? Here are 30+ Tips for Building a Healthy Meal at the Dining Hall

Looking for more resources? Here are three of my favorite bloggers who are also college students!

  • How We Flourish: Chole is a college student and real food, health, and environmental blogger.
  • Economies of Kale: Liz is a PhD student and shares her tips for eating well and saving money all while being a college student.
  • Empowered Sustenance: Lauren is a college age blogger who will be returning to campus next fall. She writes about healing your body and shares her gluten-free recipes.
  • Rubies & Radishes put together a 60+ Paleo Recipe Round Up and each has five or less ingredient.

This post is part of: Mostly Homemade Monday, Natural Living Monday, Tuned-In Tuesday

Roasted Salt Hamburgers


My family can eat a lot of meat. Like a lot a lot. This just means that we have had to get creative for how we cook meat, specifically hamburger. Normally it wouldn’t a big deal but because we can’t add ketchup to the hamburgers there needs to be plenty of flavor so the hamburger tastes good by itself.

I started adding roasted salt to the hamburgers and was amazed by how good they tasted! Roasted salt is salt that has been roasted to provide a distinct taste. Depending on the type of salt and the type of wood it has been roasted over, a variety of flavors can be created.

Salt is an essential part of our diets because it helps our muscles, memory, and heart function properly. It is important to be consuming a good source of salt though. There are three types of salt: rock, sea, and table salt. Rock and sea salt are unrefined, meaning that they still have their trace minerals like magnesium and potassium which help support nerve and muscle impulses and the regulation of the body’s water balance. Table salt on the other hand has been refined and is lacking these trace minerals.

As said in an article by Natural News

“The right kind [of salt] and the right amount could enhance the taste and healthfulness of the food. Otherwise, refined (and iodized) salt, like refined sugar is slow poison.”

Makes about 4 hamburger patties


  • 1 pound of hamburger
  • 1 1/2 tsp. of roasted salt (buy here)
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder



  1. Cut open the package of raw hamburger and place it into the bowl.
  2. Measure all the ingredients and put them into the bowl with the meat.
  3. Use your hands to mix the spices and meat together. Keep folding and mixing it until it seems some what evenly distributed.
  4. Turn the stove on to a medium heat and place the pan on the burner.
  5. Scoop a 1/2 cup of hamburger with the measuring cup.
  6. Place the 1/2 cup of hamburger into the the hamburger press.
  7. Repeat steps 5 and 6 until all the hamburger is gone and made into patties.
  8. Place the patties onto the pan.
  9. Flip each when they are cooked half way through.
  10. Take the patties off the stove when they are cooked the way you like on both sides.


*Affiliate Link

This post is part of: Fat Tuesday, Mostly Homemade Mondays , Natural Living Monday, Wellness Wednesday, Real Food Wednesdays, Paleo AIP RoundtableThe North Star

Cupcake, Frosting, and Ice Cream Recipe Round Up: Grain and Mostly Dairy Free


Happy birthday to me! Happy birthday to me!  I am now officially an adult- the big one eight! Whooohooo!

Birthdays meals and desserts have evolved in my home as our diets have. We have been grain-free for over a year and dairy-free for even longer. With the help of many wonderful bloggers, I have put together a round up of cupcake, frosting, and ice cream recipes that are all grain free and mostly dairy free in honor of my birthday. I say mostly dairy free because a few contain butter or ghee. Those containing butter or ghee are marked with a *.

Not all of these are GAPS recipes but I hope you can find one to eat and enjoy! Helpful tip, honey is a good substitute for maple syrup, which is in many ice cream recipes, making the recipes GAPS legal.

Please share which one is your favorite in the comments below!




~Looking for an ice cream machine? This one (affiliate link) is great!

~This is my favorite coconut milk (affiliate link) because it is BPA-free.

This post is part of: Fat Tuesday, Mostly Homemade Mondays, Paleo AIP Recipe Roundtable 

Oven-Baked Pancakes (Grain, Dairy, & Nut Free!)

OvenBaked Pancakes

I love breakfast food, especially pancakes! Unfortunately, I don’t like the time that it takes to make them. The process of making the batter is fairly quick but  standing around and flipping the pancakes every few minutes can feel like forever. I also have noticed that coconut flour pancakes don’t flip well and have to be smaller. So what’s my solution? Bake the pancakes in the oven!

*These pancakes will be a little denser than regular pancakes though because they can’t be as runny to keep a shape in the oven. Also, they are a tad darker because of the cinnamon and vanilla. If you want them to be a little sweeter try adding extra vanilla, honey, or cinnamon.

Makes about 8 large or 10 medium sized pancakes.

Prep. Time: 15 minutes

Total Time: 30 minutes


  • 2 eggs
  • 1/3 cup melted coconut oil
  • 1/4 cup coconut milk
  • 2 T. vanilla
  • 3 T. honey
  • 1 tsp. baking soda
  • 1  tsp. cinnamon
  • 1/3 cup coconut flour
  • Pinch of salt


  • Blender or food processor
  • Spatula
  • Spoon
  • Bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment Paper


  1. Preheat the oven to 350°F.
  2. Measure and place all the wet ingredients into the blender.
  3. Blend the wet ingredients for several seconds until it is mixed.
  4. Measure and place all the dry ingredients into the blender.
  5. Blend the wet and dry ingredients together until it is mixed with no chunks.
  6. Keep the batter in the blender or pour it into a bowl.
  7. Let the batter sit for two minutes. Coconut flour is absorbent and  will become thicker.
  8. Tear a piece of parchment paper large enough to cover the baking sheet and place it on top of it.
  9. Scoop the batter out with the spoon and place it on to the baking sheet. Use the back of the spoon to spread it out to about 1/4 inch in thickness. Make sure they are spaced out because they will expand.
  10. Repeat until all the batter is gone.
  11. Put the pancakes into the oven.
  12. Bake for 15 minutes.
  13. Eat them hot out of the oven!


This post is part of: Natural Living Monday, Mostly Homemade Monday, Fat Tuesdays, Wellness WednesdayThe North Star

Coconut StrApple Bars


I am alway looking for a new snack recipe. Personally, I love to bake! I haven’t been able to for while though because of not being able to eat salicylates. Even when I could eat salicylates, I had to be careful about the amount of sugar I was eating because too much (one piece of fruit or a tablespoon of honey) would cause my cystic acne to flare up. As I have begun to reintroduce foods, I still have to be creative about ways to “bake” because I don’t eat eggs. This recipe is a great snack and it is easy pack. It can also be a heathy dessert because of how sweet it is.


  • 1 cup thawed strawberries
  • 2 cups shredded apples
  • 1 cup shredded coconut
  • 1/4 cup melted coconut oil*
  • 1 T.  honey* (optional)



  1. Thaw the strawberries.
  2. Melt the coconut oil.
  3. Peel and shred the apples.
  4. Place all the ingredients but the coconut oil into the food processor.
  5. Pour the coconut oil over the shredded coconut. The coconut will harden if in contact with the apples or strawberries too long without being mixed together.
  6. Mix all the ingredients together until all fruit chunks are gone. The flakes from the shredded coconut will still be there which is fine.
  7. Spread evenly on to a dehydrator pan, approximately 1/4 inch thick.
  8. Dehydrate at 135°F for 4 to 5 hours. It is done when it is hard enough to hold together but not be brittle.
  9. Cut into square portions and store in the refrigerator.


My friend, Mariah, recently took new pictures for this recipe and she did an amazing job! Check out her website to see more of her fantastic photography or like her Facebook page for new images almost every day.

Affiliate link

This recipe is a part of Fat Tuesdays, Tuned-in TuesdaysReal Food Wednesday, Paleo AIP Recipe Roundtable, Paleo Your LifeThe North Star