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Paleo Gingerbread Pancakes

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These grain free and Paleo Gingerbread Pancakes are a dreamy and healthy holiday brunch item that your whole family will love! Oh man, guys… I have the perfect Christmas brunch recipe for you and I’ve made it 3 times already since last week because it’s that good. That’s saying a lot because I always choose savory breakfast items over sweet and these Paleo Gingerbread Pancakes are just next level. INGREDIENTS: 1 ripe banana cut into chunks 2 large eggs 1 tbsp molasses 1/4 tsp vanilla extract 2 tbsp coconut flour 1/4 tsp baking powder 1/8 tsp baking soda 1/8 tsp sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger Coconut oil for frying INSTRUCTIONS: Place all ingredients, except coconut oil, in a blender and blend until smooth. Let the batter sit for 5 minutes so it can thicken. Heat some coconut oil in a skillet over medium low heat. Pour the pancake batter on the skillet to make 3-4 inch pancakes. Cook for 3 minutes, then flip and cook for 2-3 more minutes until browned and cooked th...
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Crispy Fried Pickles In The Air Fryer Or Skillet

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Move over, onion dip. Fried pickles need some room on the snack table. They are coated in beer batter, and finished with panko bread crumbs. Vegan & ready in under 30 minutes. They can be made in a skillet or “fried” in an air fryer. I have directions for both in the recipe below. This recipe turns briny dill pickles into the ultimate comfort food. They are coated in beer batter, finished with panko for maximum crispiness, and then fried in a skillet or air fryer. Serve with vegan ranch dressing for an appetizer that your guests will love. INGREDIENTS: 14 thickly cut dill pickle slices (Crunchy refrigerated pickles are best.*) 1/4 cup all purpose flour 1/8 teaspoon baking powder 3 Tablespoons dark beer (All German beer is vegan.) Pinch of salt 2 to 3 Tablespoons water 2 Tablespoons cornstarch 6 Tablespoons panko bread crumbs 1/2 teaspoon paprika Pinch of cayenne pepper Oil spray (for air frying) or organic canola oil (for frying in skillet) 1/4 to 1/2 cup vegan ranch dressing (Foll...
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SLOW COOKER CHICKEN FAJITA SOUP

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Today I am sharing with you a quick and easy slow cooker soup from Six Sisters’ newest cookbook the 12 days of Christmas.  I have become friends with the Six Sisters through blogging and conferences.  They continue to amaze me with all that they do and I love how they put an importance on family and traditions.  They started blogging as a way to keep in touch with all six sisters and it has grown into something incredible.  This is now their third cookbook that they have published.  They have such delicious and easy family friendly recipes.  I couldn’t wait to look through their newest cookbook and choose something yummy to make! INGREDIENTS: 1 pound boneless, skinless chicken breasts 2 (10.75 ounce) cans condensed cream of chicken soup 1 cup salsa 2 cups frozen corn 1 (15 ounce) can black beans, drained and rinsed 1½ cups water 1 teaspoon ground cumin ½ teaspoon dried cilantro 1 cup shredded cheddar cheese Optional Toppings: sour cream diced tomatoes green...
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