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Breakfast & Snacks

Delicious breakfasts and easy snacks

Home » Breakfast & Snacks » Page 4
fall pumpkin dessert

Pumpkin Con Miel (Paleo, Vegan friendly, and AIP Pumpkin Dessert)

Posted by By Sonora Lindsey November 20, 2021Posted inBreakfast & Snacks, Desserts
Anyone else looking for a pumpkin dessert for the fall season or you have no clue what to do with your mountain of leftover pumpkins? I have just the thing…
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Green Banana Fries

Green Banana Fries “tajadas” (AIP, Paleo, Whole 30, Vegan)

Posted by By Sonora Lindsey November 16, 2021Posted inBreakfast & Snacks, Main Dishes
Hold on to your skillets! What I am about to show you will change your life. I am serious. Are you ready to try something a little different, but totally…
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Allergy Friendly AIP appetizer, Sweet potato slider

Sweet Potato Sliders (Paleo and AIP Appetizer)

Posted by By Sonora Lindsey October 29, 2021Posted inBreakfast & Snacks, Main Dishes
The holidays are just around the corner, and you know what that means: office parties, family gatherings, friendsgivings, and other holiday festivities. As someone with food sensitivities, there is always…
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Banana Breakfast Cookies

Banana Snack Cookie (an easy Paleo and AIP Snack)

Posted by By Sonora Lindsey October 22, 2021Posted inBreakfast & Snacks, Desserts
Not sure what to do with your overripe bananas, or are you looking for an easy snack or breakfast? Look no further. Meet the banana snack cookies! I love these…
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Fall Harvest Hash, Roasted Butternut Squash (Egg Free Breakfast)

Fall Harvest Hash (An Egg Free Paleo and AIP breakfast)

Posted by By Sonora Lindsey October 15, 2021Posted inBreakfast & Snacks, Main Dishes
If you haven’t heard, I love fall. I love the colors, the smells, the weather, the sweaters, the feeling of it all. Butternut squash is a fall favorite for me…
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"Brown Sugar" Glazed Spice Cake

“Brown Sugar” Glazed Spice Cake (AIP, Paleo, Vegan fall dessert)

Posted by By Sonora Lindsey September 24, 2021Posted inBreakfast & Snacks, Desserts2 Comments
Wow, oh wow. I have been dreaming of fall for the whole year (ok, that might be a little bit of an exaggeration, but foodwise-- fall is my element). I…
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The Perfect AIP Granola (Paleo, Vegan, AIP)

The Perfect AIP Granola (Paleo, Vegan, AIP)

Posted by By Sonora Lindsey July 30, 2021Posted inBreakfast & Snacks
Cereal, probably one of the staples of an American breakfast. Growing up, one of my favorite cereals was always granola. I would eat it on its own, with fruit, or…
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Hey there, welcome to the blog!

I’m a food creative for whole foods and my goal is to help people with autoimmune issues eat well and live well. I love bold flavors, bold colors, bold ideas, and bold dreams. My mission is to share anti-inflammatory foods that are easy, healthy, and delicious. Read more…

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Welcome to busy mom sourdough from fresh milled an Welcome to busy mom sourdough from fresh milled ancient grain without a grain mill. Turns out you can in fact make wholesome bread, even if you don't have a grain mill. 

I love using ancient grains! Right now my favorite is einkorn and I really love getting it from @grandtetonfamily

450 grams Einkorn wheat berries (2 1/4 cups)
40 grams honey (2 Tablespoons)
10 grams salt (2 Teaspoons)
100 grams active starter (about 1/2 cup) 

PREP GRAIN:
Cover your grain in water and place a towel over it. Let it soak on your counter for 8-12 hours. Drain the water and let it sprout for another 8-12 hours. You will want to start this process the morning before you make your bread. 

MAKE DOUGH:
Add honey and salt to the grain and blend until a dough forms. You may need to do this in multiple batches, I find if I do about 1/3 of my grain with the honey it blends pretty easily and then I keep adding grain until it is all blended. This process can take some time (10-15 minutes). If you are having trouble you can add 1-2 Tablespoons of extra water to get a kick start. 

Add dough to a bowl and mix in the starter until well incorporated. Add the dough to a bread pan to rise.

PROOF DOUGH:
Cover dough with a damp tea towel and let rise for 5-8 hours. I find for my kitchen 5-6 hours is the sweet spot. If you let your dough ferment too long it'll get an acidic flavor, so you'll just need to experiment. If it comes out too sour, proof for less time the next time you make bread. 

BAKE:
set the oven to 425 and bake for 30-40 minutes. Let cool for about 30 minutes before cutting into it.
Just trying to raise her right💁🏻‍♀️ Just trying to raise her right💁🏻‍♀️
It's a little controversial in the health and well It's a little controversial in the health and wellness space, but have some good news and some better news, bread is good and God is too💁🏻‍♀️

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Healthy eating, whole grain, sourdough, gluten-free, homestead
Pigs in a pillow, pumpkin orzo, "PB&J" cookies, to Pigs in a pillow, pumpkin orzo, "PB&J" cookies, to name a few. Just a throw back to my grain free blogging days, because these recipes are still 🔥🔥🔥

Comment RECIPE and I'll send you the links to these fall favorites! 

What's your favorite fall inspired food? 
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Grain free, healthy baking, fall food, fall baking, aip, paleo
So now I'm thinking about dressing up like Charlie So now I'm thinking about dressing up like Charlie Brown or Rufus (Ron's naked mole rat) for Halloween... Still undecided. Cast your vote below. 
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Mom humor, postpartum, mom life, health blog
What are your thoughts on Barb's return to the run What are your thoughts on Barb's return to the runway? A total boss babe moment or is she missing the mission of motherhood? 
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Motherhood, postpartum, maternity leave, sahm, Barbara Palvin
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