Gluten Free Oatmeal Coconut Pancakes

Go Gluten Free With These Amazing Pancakes

These scrumptious gluten free oatmeal coconut pancakes are great for that craving you have for pancakes when you have cut wheat out of your lifestyle!

These oatmeal coconut pancakes are so easy and nothing special goes into them. You need a blender to make the oats and coconut into a flour consistency, that way you aren’t buying the expensive gluten free flours on the market today.


Oatmeal Coconut Pancakes Gluten Free
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 6-10
Delicious gluten free pancakes.
  • 1 cup gluten free oatmeal
  • ½ cup unsweetened coconut
  • 2 table spoons honey or a sugar substitute you like
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 egg
  • ¾ cup milk ( I love cashew milk in these)
  • 2 tablespoons vinegar (white or apple)
  • 2 tablespoons melted coconut oil
  1. Place oatmeal and coconut into a blender or food processor and blend till flour like. Place your milk In a bowl and add 2 tablespoons of vinegar let stand 5 minutes. Mix flour (oats & coconut) baking powder,baking soda ,salt in a separate bowl. Add to milk mixture egg, melted coconut oil, honey whisk together. Fold the dry ingredients into wet and stir till blended -do not over stir. Heat your griddle to medium and poor ¼ cup of badder or desired amount for pancake size you like. Wait for bubbles to form before flipping. Enjoy with maple syrup and fresh fruit.
Depending on size pancake you make this recipe makes 6-10 pancakes. It feeds me and my boyfriend very well and sustains us well into the afternoon!

Let us know if you like our gluten free oatmeal coconut pancakes. Join the discussion on Facebook.

Rich Creamy Carrot Soup

This Vegan soup recipe is so creamy you won’t believe not one drop of cream is used making this! Choosing more vegan recipes in 2015 has kept me out of dairy land and this one makes me feel like I’m not missing a thing!


Rich Creamy Carrot Soup
Recipe type: Vegan Soup
Serves: 5-6
Creamy Carrot Soup
  • 3 large carrots peeled
  • 1 sweet potato peeled
  • 2 red potatoes peeled
  • 5 stalks celery hearts
  • ½ yellow onion
  • 3 cloves garlic
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons olive oil
  • ½ tablespoon sea salt
  • 2 -2½ cups vegetable broth
  • Avocado for garnish
  1. Chop carrots , sweet potato ,red potatoes ,celery, and onion in bite sizes
  2. mince garlic
  3. grate fresh ginger
  4. In large saute pan or pot place vegetables and oil and saute for 10 minutes on medium heat
  5. add the 2 cups of vegetable broth and salt, bring to a simmering boil and reduce heat to medium low
  6. simmer till vegetables are tender about 15 minutes
  7. let cool about 15-20 minutes before processing as it can be dangerous to blend hot liquids! I found out the hard way when I was blending a squash soup once,ouch!
  8. Process in blender or food processor till creamy, add extra vegetable broth for desired consistency
  9. depending on vegetables water content. I almost always add another ½ cup in the winter months when veggies are not as fresh.
  10. You can leave it as my girls call it "baby food" consistency like in my pictures and garnish with avocado, salt and pepper to taste. I love it a bit thicker because it feels a little more substantial for a main course, and is very filling too!

Soft Serve Ice Cream Machines

Your Own Soft Serve Ice Cream Machine

When you look at that wonderful soft serve ice cream machine that is at McDonald’s and other places, you might wonder about how you can get those divine flavors at home. You can, actually. There are home soft serve machines. However, is it worth it to get a home machine? It’s not as simple as it first appears.


No question about it, the volume between a commercial ice cream machine and one designed for home use is going to be different. Even the smallest commercial soft-serve ice cream machine can produce 40 quarts an hour. That’s quite a lot for a single person to eat. Most home ice cream makers can only produce a quart at a time. That’s good for a single family, but if you’re planning on entertaining a crowd then that might not be enough.

Chilling Process

One of the most popular soft serve ice cream machines on the market for residential use is the Cuisinart ICE-45 Soft Serve Ice Cream Maker. Instead of using a compressor to chill the ingredients, it uses a ‘mixing bowl’ technology. Basically, there is a dual layered bowl that you keep in the freezer to make your ice cream. After chilling and 20 minutes of processing, the soft serve is ready.

The commercial process of creating soft-serve ice cream requires a compressor. This is basically a mini refrigerator that keeps the mixing chamber cold. It’s the only way to go if you don’t plan on serving your soft serve immediately after creation. The quality of the final product will also be more consistent.


The parts which go into a home soft serve ice cream machine are not designed for heavy use. They’re only pushing through only a quart of product compared to many quarts in the commercial setting.

Thus, commercial soft serve ice cream machines use a lot of stainless steel, where the home version uses a lot of plastic. The stainless steel is a lot easier to clean by far. We would also wonder if the plastic would eventually pick up flavors or stain.

Record Keeping

With the commercial machines, a running count of how many ounces have been dispensed will be kept for maintenance purposes. That’s something that you’re not going to see with the home soft serve ice cream machine.


Here’s where the rubber meets the road. A mixing bowl style home soft serve ice cream machine is going to cost between $100 and $250.

The cost for a commercial soft-serve ice cream machine is well into the thousands, but you are paying for the heavy-duty construction as well as the certified parts which will make it run perfectly in the field. There really is no mid-volume soft-serve machine which has been developed yet.

Is it worth it to get your own home soft serve machine? Consider this: how many people do you know that still make ice cream at home? If you are one of the people who enjoy the process of making homemade ice cream more than just occasionally then a home soft serve machine could be a good purchase. If you don’t have the time or dedication you may just want to skip the hassle and find a shop that has the flavors you like.

Strawberry Ice Cream with Strawberries 01” by Lotus Head from Johannesburg, Gauteng, South Africa – Licensed under CC BY-SA 3.0 via Wikimedia Commons.

Groundhog Day Sunshine Smoothie

Breakfast Sunshine Smoothie

I am started February with a 10 day juice and smoothie detox. Today is my second day and its Groundhog day too, but I woke with a lack of caffeine headache and perhaps the winter weather is partly to blame.

I decided to make a smoothie this morning with the idea of warmer sunnier times in mind and this is what I came up with!

Groundhog Day Sunshine Smoothie
  • 1 banana
  • 1 orange
  • ½ avocado
  • 1 red bell pepper
  • Pinch sea salt
  • Dash of cayenne pepper
  1. Blend all ingredients together and enjoy!

I blended all these ingredients together and ding my headache is gone! The heat the cayenne pepper adds to the smoothie is just right. I would almost say this was like vegan Mexican scrambled eggs in a cup.

Day three is always the hardest for me from my past experience doing this so I am hoping I have the will power to keep it going so I can reap the rewards after 10 days.

We would love to know what your favorite smoothies or juice combinations are. Please let us know in the comment section below.


Mini Strawberry Basil Yogurt Bowls

Delicious Healthy Super Bowl Snacks

Are you looking for some great healthy Super Bowl snacks that are easy to make and relatively healthy? These Superbowl Mini Strawberry Basil Yogurt bowls are an easy pre-prepared refreshing treat for starters, mid-day snack or even as a finish to the game day.

Made with Chobani Greek Yogurt and the unique combination of fresh basil and fresh strawberries these little filled pastries will add a refreshing bite to your Super Bowl Sunday cuisine.

Mini Strawberry Basil Yogurt Bowls
Serves: 24
Mini Strawberry Basil Yogurt bowls.
  • 2 Cups Chobani Greek Yogurt Vanilla Blended
  • 1 Cup fresh Strawberries hulled and washed
  • 1 tablespoon of Fresh Basil leaves
  • 24 Puff Pastry mini Bowls (several brands available in freezer section)
  1. A day before or at least 4 hours before serving bake the mini pastry puff cups as package directs or if you have time and the desire prepare your own. Click on the link below for a great recipe on how to make it.
  2. In Blender combine 2 cups Chobani Greek Yogurt
  3. Add in Strawberries
  4. Add in Basil Blend till completely combined
  5. Fill each pastry puff bowl to brim, pop in freezer for an hour at least.
  6. To serve remove from the freezer 15 minute prior and let soften, garnish with a little dollop of Chobani Greek Yogurt on top. Enjoy the fresh taste with the extra creaminess the yogurt gives them!


Follow this link to get the recipe for  Mini puff pastry cups.

Make sure to check out deliciousbowl on your favorite social media sites. We would love to know what your favorite Healthy Super Bowl snacks are.

Surprising Sauerkraut Salad

This is a surprising sauerkraut salad! Very easy to make and can be hanging out in your fridge for a week to indulge in throughout the week. I call it surprising salad because it has sauerkraut in it and it is surprisingly tasty! I am not a sauerkraut lover but I know the health benefits of sauerkraut so I tried this out and love it!


Surprising Salad
Recipe type: Appetizer
Serves: 10 servings
Delicious sauerkraut salad with vegetables, sugar and vinegar.
  • 2 cups well-drained sauerkraut
  • 2 cups shredded carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped green bell pepper
  • ½ cup chopped onion ( I prefer a more mellow onion like a vidalia)
  • ¼ cup chopped pimento
  • ½ cup raw sugar
  • ⅓ cup white vinegar
  • 1 teaspoon sea salt
  • dash of black pepper
  1. In a large mixing bowl, combine sauerkraut, carrots, celery, green pepper, onion and pimento.
  2. In a separate bowl, combine sugar, vinegar, salt and pepper: pour over sauerkraut mixture. Toss to mix. Refrigerate, covered , at least 4 hours before serving to allow flavors to combine. You can do this salad up a week before your event or the time you will serve it.

You may want to consider making your own sauerkraut too!

Some of the health benefits of sauerkraut include its ability to help your digestive health, boost circulation, aid in heart health by reducing bad cholesterol , offer quick energy, boost immune system, strengthen your bones, reduce inflammation, protect against certain cancers and even improve your vision and skin health.



Couscous Salad with Radishes and Pine Nuts

Healthy Couscous Salad Recipe

Happy Healthy Living couscous salad is a very refreshing salad, the combination of couscous, radishes and pine nuts, seasoned with orange juice and cilantro make this a very distinctive side dish that complements roasted or grilled meats poultry or fish. This festive looking salad is a unique holiday addition to your table. This couscous salad is packed full of vitamin C which we all need a shot of during the holidays too!

This makes 6 servings.

couscous salad ingredientsCouscous Salad Ingredients:

  • 1 cup chicken or vegetable stock
  • 1 1/2 cups water
  • 1/4  teaspoon sea salt
  • 1 1/2 cups uncooked couscous
  • 1 1/4 cups orange juice divided
  • 1 tablespoons grated orange peel
  • 1/2 cup chopped fresh cilantro
  • 1/4  cup olive oil
  • 1 cup thinly sliced radishes
  • 3/4 cups pine nuts (pignolia) toasted*
  • 2 tablespoons cider vinegar
  • Sea salt & fresh ground black pepper to taste

Couscous Salad Directions:

In a medium saucepan, bring chicken stock , water and salt to a boil. Add couscous in a slow and steady steam, stir until liquid has been absorbed. Turn off heat. Cover and let stand 2 minutes or until couscous is tender.

boiling couscous

Spread couscous on a 15 x 10 x 1 baking sheet or other large container. Let cool 10 to 15 minutes. Separate clumps of couscous into individual grains by rubbing them between your palms or with a spatula.

couscous on pan

When couscous is cool, transfer to a large bowl. Add 1 cup of orange juice, orange peel and cilantro, toss to blend. You can always do this ahead of time and refrigerate up to 1 day.

couscous salad recipe

Before serving add oil, radishes , toasted pine nuts or walnuts, vinegar and remaining 1/4 cup orange juice, mix well. Season with Salt and Pepper and serve immediately.

couscous salad in bowl


Couscous Salad Tips

* Fresh (and as local as you can) pine nuts should be used. If you are making this salad out of pine nut season be careful where your pine nuts come from. We learned this from experience from a pesto recipe I tried with pine nuts imported from overseas. They left a metallic taste in our mouths for days which is not a pleasant taste.

Walnuts can be substituted if fresh pine nuts are not available. In my images you can see I ended up with walnuts at the time of my posting. I toasted them for approximately 5 minutes at 350 degrees, just long enough to bring out the oils.


Red Potatoe Cabbage Casserole

Red Potato Cabbage Recipe

This red potato cabbage recipe is a great wholesome recipe. It does take a little work as it is a combination casserole, great mashed potatoes and sautéed cabbage. This recipe makes the most amazing left overs too so it is totally worth the effort.

I found it easier to make this like two separate dishes while preparing it. I followed the original recipe I found on but the directions were a bit over whelming to me and I did change a few things because I didn’t have them on hand. This is a great change up to plain ole mashed potatoes for the holiday dinners too! First gather your ingredients.

Red Potatoe Cabbage Casserole
  • 3 slices bacon, thick, coarsely chopped
  • 1 medium sweet onion, coarsely chopped
  • 1 garlic clove, organic, finely chopped
  • 1 large shallot, french, finely chopped
  • 1 small green cabbage, coarsely chopped
  • 1 granny smith apple, coarsely grated (I used a Bartlett pair)
  • ¼ cup chicken stock
  • ¼ cup apple cider (I used white wine)
  • 1½ teaspoons cider vinegar
  • 1 tablespoon brown sugar
  • 4 large potatoes, quartered, unpeeled (I used 8 med/small red potatoes)
  • ½ teaspoon salt
  • 2 tablespoons butter, cut into small pieces
  • ⅛ cup half-and-half
  • 1 large egg, lightly beaten
  • ⅛ cup fresh parsley, coarsely chopped
  • ½ teaspoon red pepper flakes
  1. Boil potatoes in salted water till fork tender , 14-16 minutes. Drain and place in bowl, mash adding the half & half, butter and lastly the beaten egg. Set aside.
  2. In a large sauté pan cook the bacon till crispy reserving the drippings, crumble it and put it in the potatoes.
  3. Sauté the onion, shallot, garlic, apple(or pear) and cabbage in the bacon drippings. 20 minutes .
  4. While the cabbage is sautéing mix apple cider vinegar,brown sugar, apple cider, and chicken stock together in a small bowl.
  5. Preheat oven to 400, grease pan
  6. Turn the heat up on the cabbage and add in the liquid stock cook 10 minutes stirring frequently until most of the liquid is gone.
  7. Toss the mashed potatoes, cabbage and parsley together mixing well. Add salt, pepper and red pepper to taste. Place in greased pan bake 20 minutes and enjoy !


Using substitute ingredients to make it lighter and healthier dish can very easily be done. Substitutes can include:

  • Butter = Olive Oil
  • Half & half = coconut milk cream or a non dairy milk
  • Omit bacon or use tofu or turkey bacon
  • Brown Sugar = honey or agave

Let us know if you like our Red Potato Cabbage Recipe in the comments below or follow us on Facebook.


Spiced up Cream of Vegetable Soup

Cream of Vegetable Soup With a Little Spice

This comfort vegetable soup is warm and creamy. I was near the end of the week with the amount of groceries left in the fridge and this is what I came up with. It was extremely simple and can bring together left over ingredients into a happy place.

The ingredient list can be switched out to things you have in your freezer to change up the look and taste. This was the list I followed for soup pictured in this post. Makes two large servings and pairs well with corn muffins. This is a gluten safe recipe. If you can use organic Non-GMO ingredients.

Spiced up Cream of Vegetable Soup
  • 2½ cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 large carrot diced
  • 1 stalk celery diced
  • 2 table spoons butter
  • ½ cup half & half cream
  • 1 tablespoon brown rice flour
  • ¾ cups shredded sharp cheddar cheese
  • ⅛ -1/4 teaspoon cayenne pepper (more if you can)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt & Pepper to taste
  1. Place the celery, carrot and butter in a pan and sauté till tender about 3-5 minutes
  2. Add in the corn, peas and brown rice flour
  3. Slowly add in cream and stir constantly as the sauce thickens add in cheese and broth
  4. Add your spices, cover and simmer for about 10 minutes.

This is an easy vegetable soup, with a homemade taste that doesn’t take a lot of time or effort. We really enjoy this soup for a quick meal and it can be changed up very easily with different types of frozen vegetables.

I encourage you to keep the carrot and celery fresh, it seems I always have those on hand and just those two fresh ingredients makes the homemade taste rich like you expect it to taste.

The healthy benefits of this recipe is in the cayenne pepper. Mostly this is a comfort soup but adding in the cayenne can really kick it up a notch not only in heat but also the nutrition.

Cayenne red pepper is extremely good for your heart. It helps to get your circulation flowing and opens up blood vessels and regulates your heart beat. Gives you a boost and activates the hormones that give you pleasure.

It aids with digestion also. It helps with muscle cramps, so if you have had a hard work out or its that time of month for comfort food add in the cayenne pepper. The list goes on and into more depth but this comfort soup is greatly improved by adding in that dash or spoonful of cayenne pepper! Spice up your comfort food!

3 Step Log Cabin Chili

Easy Chili Recipe

Today I am making a simple but hardy log cabin chili. I call this my easy chili recipe. Actually I started last night by washing, sorting and soaking the dry beans over night. This is a 3 step chili that is easy, vegan and filling. You can use canned beans but economically your better off with dried beans. Honestly it doesn’t really take that much work just a quick reminder from our trusty electronic devices can help us set aside that 5 minutes it takes to prepare the beans in step 1.

You won’t be disappointed with your savings and the satisfaction it gives you. I do soak the chick peas separately so that they keep their light color, otherwise the black beans darken them. If you really don’t care about the looks soak everything together.

3 Step Log Cabin Chili
  • 1½ cups dry kidney beans
  • 1 cup dry pinto beans
  • 1 cup dry black beans
  • 1½ cups dry chick peas (garbanzo beans)
  • 1 28 oz can of crushed tomatoes
  • 1 6 oz can of tomato paste
  • 1 cup of diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • ⅓ cup minced cilantro
  • ½ cup green pepper
  • 1 clove garlic
  • 1-2 dried chile chipotle peppers whole
  • 1½ teaspoons cumin
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1½ tablespoon chili powder
  • 1 - 2 cups frozen corn
  • 8 cups water
  1. Wash and sort through beans, place in large pan and cover with water so there is at least 3-4 inches of water above the bean level. The beans will absorb the water, double in size and you do not want them to dry out. This is done the night before or 8-10 hours before you want to start your chili. I do soak my chick peas separately. Drain beans and give them a quick rinse. I also mix together my dry spices now so if I am low or out of something I am aware before step 2.
  2. Place beans back into pot and add 8 cups water, add the onion, celery, carrots, green pepper, garlic, cilantro, chili chipotle peppers and ½ of the dry spices. Bring to a boil, reduce heat to simmer, cover and cook 2-3 hours till the beans are tender.
  3. Once beans are tender scoop out and remove chilies then add in your tomatoes, corn and the rest of the spice mix. Cook uncovered on low for another 30-40 minutes letting the chili thicken up nicely. Serving suggestions: corn bread, sour cream, tortilla chips, grated cheese, green onions and I love to put a good sprinkle of nutritional yeast on mine to keep it vegan.



One of the best things about this chili is its done in three simple steps and anything broken down into parts in life is easier to do.


  • You can get step one done and go onto doing something else like get your precious beauty sleep.
  • Part two can be done and you could actually put that part into the refrigerator up to 3 days and finish it another time if you wanted.
  • You could do part one and two on your day off and then save part three for a late day at the office when you come home and just want to order pizza but long behold 30 minutes on the stove and you have yourself a nice healthy dinner!

I would love to know what you think about this easy chili recipe and any other healthy recipes that you might have.