I have had this idea in my head for so long. Carrot cake baked oatmeal… carrot cake baked oatmeal.. I just couldn’t shake it! I typically make this simple baked oatmeal and we just switch up our toppings, but it was high time I got to experimenting with the recipe.

Before we move on, can we just say “Hello, gorgeous!” to that pour shot up there? I actually had a spare minute to get out my tripod, only to realize it wasn’t really working properly.. but somehow I got a pour shot in the midst of it all. I’m a happy food blogger today!

Food blogging is a funny thing. There’s so much that goes into each post that you guys don’t see! I’d invite you to come hang out with me here for a day to see what goes on, but I never actually know what day I’ll be working on “blog stuff.”

Take this oatmeal for instance.

The idea popped into my head months ago. I wrote it down while I was brainstorming blog ideas back in January. I finally got around to making it earlier this week. I waited until mid-day to make it so that I’d be able to photograph it in the afternoon light.. so we didn’t actually eat it for breakfast that day. I waited until the little one took her nap and the big one started his quiet time to start shooting.

I pulled our coffee table over by the window with the best light, grabbed all the toppings and tiny dishes and utensils and set up my shot. I fumbled with the tripod for a while, gave up, got my shots. I hooked up the camera to download and ate one of the servings of oatmeal from the shot. Then I started to clean up.. and ate the other one, ha! (Because, you know, one for me and one for baby. Totally logical.) I looked through the pictures quickly, then I didn’t actually get around to editing them or writing this post until a few days later. Now here we are!

Sometimes the process isn’t drawn out like that, but there’s usually something around here that gets in the way of productivity. Usually my own laziness.. or lack of natural light.

Anyways, loves, this oatmeal is top notch. I’m so happy to share it with you, even if it took months for me to do it.

It’s not complicated to replicate that classic carrot cake taste. The big players are (of course) carrots, cinnamon, nutmeg if you’re feeling funky, raisins, walnuts and coconut, if you’re into it. I will say right now that I am not into pineapple in my carrot cake.. I think adding pineapple makes it more like hummingbird cake (which is also delicious, but is not carrot cake).

But let’s not forget the most important part- the cream cheese. Oh, you have got to have the cream cheese. The cream cheese makes it perfect. (Unless you are dairy-free, but you can top it with this delicious cashew cream instead!) I didn’t want to slather it with frosting (I mean, I did.. but it IS supposed to be breakfast, people), so I spun up an easy cream cheese topping in the blender and it was the best idea EVER, no joke.

You guys, this cream cheese topping.. it just kills it. The picture below explains perfectly. On the left side, you’ll see an appropriate amount of the cream cheese drizzle and toppings. On the right, the obscene amount I drowned my portion with after I took a bite. Then I took another bite and thought, “WHAT THE WHAT?! This stuff is insane!”

Maybe I’m over-reacting about oatmeal? But really, I’m obsessed.  Don’t wait too long to try this one!

P.S. You can make right away, the night before, or days ahead. You can also cut into squares and freeze for later!

5.0 from 1 reviews

Carrot Cake Baked Oatmeal with Cream Cheese Topping

 

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Author: Oven Love

Recipe type: Breakfast, Brunch

Serves: 9

Ingredients

• 2 eggs, room temperature
• ¼ cup maple syrup
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 tablespoon cinnamon
• ½ teaspoon fresh grated nutmeg
• ¼ cup melted coconut oil or grass-fed butter
• ½ cup applesauce (you can substitute carrot puree for extra carrot flavor)
• 2 medium carrots, grated (you can add more if you like)
• 1¼ cup milk, dairy or non-dairy
• 3 cups oats, gluten-free if necessary
• ½ cup chopped walnuts or pecans
• ¼ cup raisins
• ¼ cup shredded coconut
• For the cream cheese topping: 4 ounces cream cheese at room temperature
• ¼ cup milk, room temperature (you may need a little more if you want the sauce thinner)
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons raw honey or maple syrup
• extras for serving- walnuts, raisins, shredded coconut or coconut chips, maple syrup

Instructions

1. Coat an 8×8 or 2 quart baking dish with butter or coconut oil.
2. In a large bowl, whisk together eggs, maple syrup, baking powder, vanilla, cinnamon, nutmeg, melted butter/coconut oil, applesauce and milk. Fold the oats, carrots nuts, raisins and coconut and combine well. Transfer the oat mixture into the baking dish and spread evenly around.
3. To bake right away: Preheat the oven to 375 degrees. Let oat mixture sit and soak for 20-30 minutes at room temperature while the oven is preheating. Bake at 375 degrees for 30 minutes or until oatmeal is set and edges are brown.
4. To bake later in the day or the next morning: Cover your dish tightly with plastic wrap, pressing the plastic directly on top of the oat mixture. Refrigerate overnight. In the morning, preheat oven to 375 degrees. Unwrap oatmeal and place in oven. Bake for 30 minutes or until oatmeal is set and edges are brown.
5. To make the cream cheese topping, combine the cream cheese, milk, honey and vanilla in a blender. Blend until smooth and creamy.
6. Serve hot with: cream cheese topping, maple syrup, raisins, walnuts and coconut.

#version#

It’s been a minute since I posted a savory recipe, hasn’t it? It’s been all juice concoctions and coffee cake and pancake stacks up in here lately.

It’s a lot easier to post things like fat pancakes and banana bread that  I can photograph during nap time than it is to catch a photo of what we’re actually eating for dinner. (All my food bloggers out there know what’s up.) I have lots of savory meals I’d love to share with you, I just have to figure out the logistics.

I have a bit of a thing with breakfast/breakfast-for-dinner foods. More specifically, baked eggs. The last savory item you saw here on Oven Love was Baked Eggs with Spinach and Bacon, which is a no-brainer combination that I had to share. If you haven’t tried those yet, add ’em to your list- you won’t be sorry.

Now here I am putting a whole skillet of baked eggs in your face. Can you blame me, though? I would eat a tree branch if it were covered with runny egg yolk. (Ugh, please, no one take me up on that.) Dippy eggs for life!

You guys this is a ONE DISH meal. All you need is the skillet. Hallelujah for less dishes! I am the queen of the giant, everlasting dish pile. If you’ve ever spent more than an hour or two at my house, you’ve seen it. You also might have seen it here.

It is also a FIVE-ingredient meal (if you don’t count the cooking fat, salt and pepper). Win.

By the way, I have been toying with the idea of writing an e-cookbook of five-ingredient meals. The recipes would be whole-food, grain-free and labeled as Paleo/GAPS/Whole 30/Blah-Blah-Blah.  Meals like this one that are simple, but not bland. Easy, but still interesting.

Is that something you guys would be into?

Because if you’re into it, I’m into it! I feel like I’ve gotten into a bit of a same-old-same-old rut with the blog and I need a new project to inspire me. If that idea sounds lame and you want me to just continue posting and keeping things normal, then I’m cool with that, too. I just want us all to be a big, happy family with full, happy bellies.

If you have any other cool ideas you think I should take on, share those with me, too! I’d love to hear about them.

Also, a few more things about this meal:

• You can swap out the salmon for any other hearty fish or meat (or even more veggies)
• You can substitute kale, spinach or another dark leafy green for the chard
• You can use pre-cooked salmon for a meal that comes together even faster
• You should probably smother this with mashed avocado, just to be safe

Salmon, Swiss Chard and Egg Skillet

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Oven Love

Recipe type: Main Dish

Serves: 4

Ingredients

• 4 tablespoons butter
• 12-16 ounces fresh salmon (or other hearty fish)
• 1 onion, sliced
• 1 bunch Swiss Chard, chopped (stems included if you like them)
• 1 clove garlic, minced or grated
• salt and pepper
• 4-6 eggs
• fresh herbs for garnish (optional; I used a bit of basil on top)

Instructions

1. Heat a cast iron skillet over medium heat and preheat your oven to 375 degrees.
2. When the skillet is warm, add the butter until it sizzles. Add the salmon and cook on both sides until it flakes easily with a fork, about 5 minutes per side (depending on how thick your salmon is). Set the salmon aside. **You could also use previously cooked salmon to make this an even faster dinner.**
3. Scrape any bits of salmon skin off of the pan and add more butter, if needed. Fry the onion in the butter until it begins to soften. Add the chard and continue cooking until it wilts. Then add the garlic and season with salt and pepper. Continue cooking until the vegetables are soft.
4. While the vegetables are cooking, flake the salmon into large chunks with a fork. After the veggies are cooked through, add the salmon to the skillet. Give it one gentle stir to incorporate.
5. Crack the eggs on top of the salmon mixture. Put the whole skillet in the preheated oven and cook until the eggs are set to your liking (anywhere from 5-15 minutes). Check them often so you don’t overcook and serve immediately out of the oven.

3.1.09

I think my kids are getting sick of bananas.

They used to eat them up non-stop, but not lately. No interest at all. Whole bunches used to disappear in a day or two, but now all my bananas are sad, neglected and brown. But that means I get the chance to give them a new life as banana bread, so really, I’m not complaining. I just think it’s weird. I mean, who gets sick of bananas? They are awesome.

Well actually, you know what? I vaguely remember my mom telling me that I used to love bananas as a child and then I refused to eat them again until I was like 19. So.. maybe they were doomed from the start? Oh, and I also hated coconut forever and always, until like 3 years ago when it became my BFF. If you asked my pre-2010-self to eat this bread, I would have definitely said no.

If you asked me to eat this bread right now, I stop you mid-question and help myself.

This banana bread is like a coconut triple threat- coconut oil, coconut flour and shredded coconut all in one place. Drink it with a glass of coconut milk, slathered with coconut butter and you might explode. Or you can just be a normal person and eat it plain. Or toasted with some yummy grass-fed butter. Do what you want, no one’s watchin’!

Are you guys fans of baking with coconut flour? It took some getting used to for me, but now it’s my go-to flour. I love that a little goes a REALLY long way. I mean.. that stuff can suck up some liquid!

Wait! Before you go, this thought just hit me- this bread would be great for cutting into cubes, toasting and then making a parfait with coconut whipped cream, and maybe some fresh pineapple or mango? How great does that sound? I will definitely be looking into that for you ASAP. I want that in my belly now.

Anyone else have an inspired banana-bread-related idea? I’m all ears.

4.8 from 33 reviews

Coconut Banana Bread (GAPS, Paleo, Grain-free)

 

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adapted from- http://nourishedandnurtured.blogspot.com/2011/04/banana-bread-gaps-legal-grain-and.html

Author: Oven Love

Serves: 12

Ingredients

• ½ cup coconut oil, melted and cooled (ghee can be used here as well)
• ½ cup raw honey
• ¾ teaspoon sea salt
• 6 eggs (room temperature is best)
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure almond extract (optional)
• ¾ cup coconut flour
• 2 bananas, mashed
• 2 tablespoons shredded or desiccated coconut

Instructions

1. Preheat the oven to 350 degrees. Prepare a standard loaf pan with coconut oil.
2. In a small bowl, combine the coconut oil and honey.
3. In a large bowl, whisk the salt, eggs, vanilla extract and almond extract. Whisk in the coconut oil and honey mixture. Next, whisk in the coconut flour until completely combined with no lumps. Lastly, stir in the mashed bananas.
4. Pour the batter into the prepared loaf pan and top with the shredded coconut.
5. Bake for 45-50 minutes or until a toothpick comes out clean. If your coconut topping is browning fast, tent some aluminum foil on top to prevent burning.
6. Let cool completely (or as long as you can wait!) before removing from the loaf pan and serving. Keep refrigerated.

#version#

I am pumped about these Red, White and Blueberry Pancake Stacks that I’m sharing at MPMK today. Seriously, I love them. I want to feed them to everyone. They are adorable, are they not? Perfect for 4th of July breakfast or any other patriotic holiday. Let’s celebrate ‘Merica with a short stack this year!

Best thing about these is how versatile they are- you can use your favorite pancake recipe (gluten-free, grain-free, paleo, vegan, whatever) and use dairy-free coconut whip if you need to. Adaptable to all diets- you know I love that! Go forth and eat pancakes, my friends.

A few weeks ago, I pinned this Fat Almond Pancake from Green Kitchen Stories and I knew I had to make one. (Definitely check out their blog, it’s gorgeous!) The original recipe wasn’t exactly grain-free, but I knew I could do some tweaking and make easily make it GAPS-friendly. I just loved the look and ease of it. And mainly, I just loved that it was called a fat pancake.

And so I hit the kitchen and came up with this beautiful thing. I mean, don’t you just want dig your spoon in there? You do. Trust me. We ate it hot and fresh from the oven for breakfast.. and then we ate it cold in the back of the car as we watched a freak rain storm.. then the kids finished it off during their bath time. So, yeah. We liked it.

Surprisingly, we all preferred to eat this cold. You can taste more of the almond flavor and the sweetness. I couldn’t tell you if it keeps well.. I imagine you’d want to eat it all in a day or two- let me know if it lasts that long in your house, I’d love to know how it keeps.

If you’re wondering, the fruit on top is a mix of strawberries, white peaches, blueberries and cherries. Any fresh summer fruit will do, but I love the look of the red, white and blue. Especially with the 4th coming up! This would be a perfect dish to whip up if you’re having company for the holiday.

Fat pancakes! It’s a thing.

3.5 from 2 reviews

Fat Almond Pancake (Grain-Free, GAPS, Paleo)

 

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Author: Oven Love

Serves: 6

Ingredients

• 5 eggs
• 2 cups milk (cow’s, coconut, almond.. etc)
• ½ cup pureed squash, apple or pear (or more milk, if you like)
• 2 tbsp honey or maple syrup
• 1 tsp sea salt
• 1 cup plus 2 tablespoons almond flour
• 2 tbsp organic butter or coconut oil
• chopped fresh fruit, mint, yogurt, honey and coconut chips for serving

Instructions

1. Preheat the oven to 450 degrees. Place a 8×11 casserole dish in the oven to warm up.
2. While your dish is warming, whisk eggs, milk, squash and honey in a large bowl. (To make sure your honey is well incorporated, keep your ingredients at room temperature or whisk vigorously as you add the honey.) Make sure you have no lumps in your almond flour and add it to the liquid ingredients along with the salt.
3. Take the pan out of the oven and add the butter or coconut oil and swirl it around as it melts. Add the batter to the pan.
4. Bake in the oven for 20-25 minutes or until the pancake is set and golden brown. Top with chopped fruit, honey, mint and coconut chips; then serve in bowls with yogurt.

#version#

The scene in my kitchen at 6:30AM this morning:

Two half-dressed kids are clamoring at my feet for their milk cups to be filled. Three-year-old Elliott climbs up into the helper tower, discovers the pan of coffee cake and yells, “LUCY! CAKE FOR BREAKFAST!” She squeals and nods her head to tell us she’s on board. I cut them each a small piece, they chomp away quietly, and then stick out their little hands for more. And so the day begins.

I think one of the best mom tricks for getting your kids to eat a little healthier is to give their food cool names. This definitely isn’t “cake” in the normal, American sense of the word, but in our house right now, it’s a treat. Especially at 6:30 AM. I feel good about all the ingredients, so I’ve got no problem serving them this kind of cake for breakfast.

The cake’s main ingredients are coconut flour, eggs, coconut oil, squash puree, a little honey and some spices. I get my coconut flour and oil from Tropical Traditions. On top is a “crumb” topping of chopped nuts, coconut oil, cinnamon and some coconut sugar. This is a lovely cake for snacking- it’s moist, but sturdy- it’ll hold up well in lunch bags or stuffed quickly into your purse when you’re on the go. It’s great with some fruit and yogurt in the morning, or on your brunch table; the perfect match for your afternoon tea or as a late-night snack without the guilt.

I have missed cake since I’ve been on GAPS. I know there are GAPS-legal cake recipes out there.. but it’s not like I can be eating cake all the time just because it’s technically legal. So a little coffee cake like this is just what the doctor (nutritionist?) ordered for me this week. I just have to work on my self-control and try not to eat more than one (or two) pieces a day.

I guess I can always call in my little people to help out with that. Cake for breakfast!

Coffee Cake (grain-free, gluten-free, paleo, GAPS)

 

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Author: Oven Love

Recipe type: dessert, breakfast

Serves: 16

Ingredients

• ½ cup coconut flour, sifted or lumps removed with a fork
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• ½ teaspoon fresh grated nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• 6 eggs at room temperature
• ¼ cup coconut oil, melted and cooled or very soft
• ½ cup honey
• ½ cup squash puree (any squash will do; summer or winter. I used acorn squash that I had frozen. You could also use pumpkin, carrot, apple, pear, etc.)
• 1 teaspoon pure vanilla extract
• ½ cup nuts, chopped (I used walnuts and pecans)
• 2 tablespoons coconut or date sugar (you can substitute honey to be 100% GAPS legal, but the topping will be a little stickier)
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees. Prepare an 8×8 baking dish with parchment paper.
2. In a large bowl, combine coconut flour, baking soda, sea salt and spices. Make sure there are no large lumps of coconut flour.
3. In a medium bowl, whisk eggs, coconut oil, honey, squash puree and vanilla extract until well combined.
4. Pour the liquid slowly into the dry ingredients, whisking well. Continue to whisk until the mixture begins to thicken up. Pour the batter into the prepared pan.
5. In a small bowl, mix the nuts, coconut sugar, coconut oil and cinnamon. This is your topping. Sprinkle evenly over the batter in the pan.
6. Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Cool before serving and keep in an airtight container.

#version#

We like eggs.

You might already know that. (The backyard chickens are a dead giveaway, no?)

Since we’re moving, we said our goodbyes to the chickies a few weeks ago and they moved in with our friends across town. We no longer have eggs 24/7, which feels really weird. And it means I have to BUY eggs, just like everyone else. Not only do I have to buy them, but I have to buy them in flats (2 1/2 doz) instead of dozens because we can seriously tear. up. some. eggs.

Sometimes I get two flats at a time. And they disappear. Because we really like eggs.

My personal preference is a runny yolk, but not too runny. I like it where it just oozes slowly down your plate and you can dip stuff into it. YUM. Baked eggs are a perfect way to get my fix in this department (although I cooked them just a bit harder than I like in the ones pictured).

You can’t see it too well in the photos, but there’s spinach and bacon hiding underneath those eggs. An awesome surprise to find at the bottom of your breakfast dish. Or lunch or dinner.. or brunch, or midnight snack.

Eggs for President!

One of these dishes was filling enough for one person, but if you’re serving it alongside something else, I’d suggest splitting it up into 4 smaller ramekins. Add some toast/fruit/yogurt/salad and you can spread that meal a little further.

And let’s not forget to mention the cheese. I used raw cheddar, but I think fontina, havarti (GAPS-friendly), parmesan or gruyere would all be excellent choices. You can also skip the cheese entirely, if that’s your thing. The eggs can hold their own.

5.0 from 1 reviews

Baked Eggs with Spinach and Bacon

 

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Author: Oven Love

Recipe type: Breakfast, Brunch

Serves: 2-4

Ingredients

• 4 slices of bacon
• 4 cups fresh spinach
• 1 cup of shredded cheese (I chose raw cheddar)
• 4 eggs
• ¼ cup heavy cream or coconut milk (optional)
• chopped fresh parsley, for serving

Instructions

1. Preheat oven to 400 degrees and butter 2-4 small oven-safe dishes.
2. In a hot skillet, cook bacon until crisp. Set aside. In the same skillet, wilt the fresh spinach.
3. Fill the dishes with the spinach, then top with the bacon (I suggest crumbling the bacon a bit- I left mine in small strips and I would have rather had it crumbled or chopped). Add a bit of the cheese (reserving some to top the eggs), then add the eggs on top of that. Pour a bit of cream on top of the eggs, then add the remaining cheese. Season with salt and pepper.
4. Bake for 15-20 minutes, depending on how set you like your egg yolks. I would check them around 10 minutes (especially if you like your eggs runny).
5. Top with the parsley and serve immediately.

#version#

What did I eat on Stage 3?

Hooray for Stage 3! Eggs and avocado are back!!

• Scrambled Eggs in Tallow (so glad to have my whole eggs back!)
• More meatballs.
• Cauliflower Soup, Squash Soup
• Beef and Broccoli Soup
• Beef Vegetable Soup
• Swirly Crustless Quiche (pictured above, recipe via Practical Paleo)
• Crockpot Cilantro Chicken with Onions, Green Beans and Avocado (pictured below, recipe below)
• Pancakes (made with squash, eggs and homemade walnut butter)
• Poached Salmon with Celery Roots/Cauliflower/Onion Mash
• Lots of Bone Broth and Tallow and Salt and Garlic and Sauerkraut

Did I see any changes or patterns in my symptoms?

I started taking some supplements this week for support. I was already taking my pre/probiotic and fermented cod liver oil, but I added some digestive enzymes, some hydrochloric acid and some Gastrazyme for extra support. I have seen a difference and I’m hoping the trend continues! I really think my gut lining needs help healing before the pain will disappear, but I was only ready to tackle all of the supplements after I had a few weeks of solid foundation on the diet.

Any practical advice from Stage 3?

Take your time adding in the new foods. It is really exciting that in Stage 3 you get to add whole eggs, pancakes made with nut butter and avocado- but you don’t want to go overboard or try them all on the same day. Slow and steady is best- try scrambling 1-2 eggs or mashing just 1-2 tablespoons of avocado and eating it with your soup; or try just adding one pancake until you’re sure you can tolerate them.

Also, don’t forget to keep up your bone broth! I have gone a little slack with it since I’ve been adding foods. Make sure it stays a central part of every meal!

Any encouragement for people in Stage 3?

You are strong, you can do this! Don’t be discouraged if this stage takes a little longer as you work to introduce new foods to your diet. It may be the first time that you try a food that doesn’t work for you- that is okay! Every person is different- what you are trying to do is find out what works best for your body. Keep at it, day by day.

Crockpot Cilantro Chicken with Onions, Green Beans and Avocado

 

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Prep time

10 mins

Cook time

6 hours

Total time

6 hours 10 mins

 

Author: Oven Love

Recipe type: Main Dish, Crockpot

Serves: 4

Ingredients

• 4 large onions, sliced
• 4 cloves of garlic, minced
• a handful of cilantro, chopped
• 8-10 chicken bone-in chicken pieces (I used thighs, but bone-in breast and drumsticks would be great, too)
• 2 cups chicken broth
• salt and pepper to taste
• 1 lb green beans, trimmed
• 1-2 avocados, mashed or pureed
• more cilantro, for serving

Instructions

1. Combine onions, garlic and cilantro in a slow cooker and top with the chicken pieces. Pour broth over top and add salt and pepper to taste.
2. Cook on high for 4-6 hours or until chicken is tender and onions are soft.
3. About 30 minutes before you’re ready to eat, cook the green beans- if the liquid in the crockpot is boiling, you can add them to the crockpot. If not, steam them or boil them in broth and then add to the plate afterwards.
4. To serve, spoon the onions and chicken into a shallow bowl, add the green beans and top with the avocado and more fresh cilantro.

3.1.09

Good morning! Join me at Modern Parents Messy Kids today with five ways to make overnight oats: traditional soaking, grab-and-go baked oatmeal, DIY oatmeal packets, crockpot oats and refrigerator oats. There’s certainly something for everyone (unless you are grain-free or you don’t like oats.. then you’re out of luck.) What’s your favorite way to eat oatmeal?

I might need a Paleo baking intervention. I’ve gotten the hang of it now and the treats are flowing freely again in this house.. but my tummy troubles have not disappeared. (They are still undiagnosed.. go here for more of my story.) Now my wheels are turning again, trying to figure out why.

I thought that changing things around, doing things the Paleo/gluten-free/lots-of-other-stuff-free way that things might work themselves out. And now, I’m thinking maybe I need to go further.. more drastic.. start from scratch and heal (aka GAPS or something similar). I’m trying to figure out what more I can do.

But I’m realizing now that I can’t do it.

I can’t heal myself. I can’t do this in my own power. I believe in a God who heals. The God who came to earth and died for me, who goes before me and stands beside me. The God who changed my heart- I certainly didn’t change it myself. So why am I believing that I can change myself now?

“Agree with God and be at peace; thereby good will come to you. Receive instruction from his mouth, and lay up his words in your heart. If you return to the Almighty you will be built up; if you remove justice far from your tents, if you lay gold in the dust … then the Almighty will be your gold and your precious silver. For then you will delight yourself in the Almighty and lift your face up to God. You will make your prayer to him and he will hear you, and you will pay your vows. You will decide on a matter and it will be established for you and light will shine on your ways.” Job 22:21-28

It is easy to get bogged down in the day-to-day issues of life and believe that if we just tried harder, if we just planned better, if we were just better people that things would go our way. But the truth is that God is the perfect planner and his perfect plan for us has been in motion since before there was time. He is good and his plan is good, even if we can’t see it (or if we have a different definition of the word ‘good’). His word says that if we agree with him, good will come to us- but it doesn’t say when. Maybe it won’t be until Heaven, but it will come; so long as we believe in him and his promises.

So maybe I will try another approach to healing, maybe I won’t. I don’t know now. But I know I will be spending time with the Lord, talking and listening. Trusting in the one who knows suffering better than any man. And rejoicing because I know the end of the story (spoiler alert: it’s a happy one. :))

Apple Cinnamon Muffins (Gluten-Free, Grain-Free, Paleo)

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

original recipe here at Delighted Momma- http://www.delightedmomma.com/2013/01/flourless-apple-cinnamon-muffins.html

Author: via Delighted Momma

Recipe type: Baked Goods

Serves: 12

Ingredients

• 2 cups of almond meal
• 3 eggs
• 1 cup of unsweetened applesauce
• ¼ cup of maple syrup
• 1 tbs of cinnamon
• 1 tsp of baking powder
• 1 tsp of baking soda
• 2 tsp of vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Blend the eggs together in a separate small bowl.
3. Mix together all the above ingredients and slowly stir in the blended eggs.
4. Pour the batter evenly into 12 muffin baking cups.
5. Cook 20-25 minutes until the tops are golden brown.

3.1.09