Pumpkin Mexican Pizza

One of my most request meals when I would come home from college was what my mom called Mexican Pizza.  You can make this delicious dish in so many different ways… but basically, it’s pizza made from cornbread, and stuffed/topped with Mexican goodness!

Although being in LA has not caused me to miss Oregon’s relentless rain, I do miss the foods that it produces. Especially during harvest season.  Pumpkins, squash, pears, apples, zucchini mmmmm. I love.

So I decided to add a twist to the Mexican Pizza, and make it with GF pumpkin cornbread instead!

And for the first time I had an egger helper;)

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I got my recipe for the GF Pumpkin cornbread here!

Cornbread Ingredients:

–  2 flax eggs (2 T ground flax mixed with 6 T water)

– 1 cup brown rice flour

– 1 cup yellow cornmeal

– 1 T baking powder

– 3/4 tsp xanthan gum

– 1/2 tsp sea salt

– 1/2 cup coconut palm sugar

– ½ cup pumpkin puree (applesauce and mashed banana also work)

– 1 cup unsweetened almond milk

Mexican Pizza Ingredients:

– 1 yellow onion

– 1 red pepper

– 1 carton of colorful Trader Joe’s cherry tomatoes

– A few green onion stems

– 1 can of black beans

– 1 cup corn

 – 1 zucchini (but I didn’t have any for this:( )

– 3 black bean chipotle burger patties

– 2 cups shredded Mexican cheese blend


– Preheat oven to 350

– Grease an 8 x 4 loaf pan with non-stick spray or coconut oil

– Blend flax eggs in a small bowl

– Combine cornmeal, brown rice flour, coconut palm sugar xanthan gum, baking powder and salt in a large bowl

– Add pumpkin, and almond milk to flax egg bowl

-Then mix the wet ingredients with the dry and set aside

– Sauté veggies on low until soft

– Grill the black bean chipotle burgers in a separate pan

– Then dump in veggies, beans, corn, and 1 and 1/2 cup shredded cheese into the cornbread mix and blend together with a fork

– Once the black bean burgers have cooled a little, break them into bit sized pieces and blend into the cornbread mix

– Poor mixture into a 9″12″ pyrx glass baking dish or pan

– Bake for 40-45 min

-remove from oven and spread 1/2 cup shredded cheese over the top and place back in oven on broil for 3 min or until cheese is melted and slightly crispy on top!

-remove and let cool


*Recommended to be served with salsa and sour cream and perhaps a marg;)

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Power Pancakes


Pancakes have to my one of my all time favorite foods to make, and eat.

My mom even got me a cake that looked like a stack of pancakes one year for my birthday. Growing up my dad would make pancakes before all my early morning big sporting events.   He would also always make them on early mornings before heading up to the mountain in the winter, or our on the boat during the summer

As I got older it became tradition in my group of friends to make pancakes after church on Saturday nights.

After I got diagnosed with an allergy to gluten, my pancakes no longer consisted of Bisquick and water.  I began coming up with my own variations, which to my surprise, tasted much better anyways!

I’ve made so many variations of these pancakes but here is one of my many recipes for Gluten-Free Dairy-Free Flourless Power Pancakes.

Ingredients (Guidelines)

  • 1 banana
  • 1 Tbsp ground flax
  • 2 tbsp ground chia seeds
  • 1 tsp vanilla extract
  • 2 tbsp coconut vanilla creamer
  • Egg Whites (roughly 2-3 eggs worth)
  • 1 tsp baking powder
  • Double-dash of cinnamon (1 Tbsp ish)
  • Optional: Blueberries (on top or in side)

Other variations (Note: By adding these ingredients the recipe is no longer dairy-free or flourless)

  • For thicker pancake consistency I have added ½ cup Bob’s Redmill GF pancake flour mix
  • For more protein try grinding up almonds in a Nutri-Bullet (or blender) and use the almond flour to thicken the pancakes
  • For more fluff and protein try ½ cup non-fat greek yogurt


  1. Throw all the ingredients, except the blueberries, in a Nutri-Bullet (or blender) and liquefy! (If you are going to use almond flour, grind the almonds by themselves first)
  2. Melt coconut oil on a griddle or nonstick pan and turn on to med-low heat
  3. Pour pancake mixture onto the pan and cook until the pancakes start to bubble (it’s better to cook on lower heat for longer otherwise the burn!)
  4. Sprinkle blueberries on top of the pancake and pour a little more pancake mixture over the top, so that the blueberries don’t burn on the pan when you flip!
  5. Flip the pancake and cook until golden brown on both sides.
  6. My favorite way to eat pancakes is with butter and honey, topped with blueberries, and enjoyed with a cup of coffee!

Also, if you blend bananas and egg whites with a tbsp of baking soda in the blender it makes pancakes too! You can add whatever else you want from the ingredients above in addition. These ones are way fluffier, but cook them on low heat for a long time otherwise they burn!

Making pancakes is an art! Have fun with it and don’t be afraid to try new things!

Homemade Lara Bars // Cranberry

Lara Bars have always been my bar of choice.  They are made from foods, rather than mysterious unpronounceable ingredients.  I trust what I’m putting into my body when I eat these, but they are still 2 bucks a pop… soooo I decided to make my own.  I have tried a variety of recipes but this one is the simplest, and it’s simply delicious.

IMG_4402 Ingredients:

  • Dry Roasted Almonds (I’ve also used raw almonds, but dry help make the bars less “sticky”)
  • Cranberries
  • Dates
  • Cinnamon
  • Optional: A tsp of honey
  • Optional:  Prunes (this makes the bars a lot sweeter)


  1. In a Nutri-Bullet (or blender) pour in 1 cup almonds and blend until dry and powdery consistency.
  2. Remove the pits from the dates, and dump in approx 12 dates, or enough to make the powdery consistency turn to a moldable consistency.  Blend the dates and almonds.
  3. Pour in 1/2 cup cranberries and a double-dash of cinnamon and blend again.
  4. Spread out the mixture from the blender onto a pan and pat down to about 1/2 inch think.
  5. Place in fridge for a few hours to harden, then cut into squares and and saran wrap and store in pantry (or fridge but I don’t like to eat them cold).
  6. Grab for on-the-go goodness!



These are also great with almond butter or peanut butter spread over the tops!