Dairy-Free Parfait


By Jenn Bruer

Serious yum factor here!


1 can of full-fat coconut milk
2 cups frozen fruit (e.g. blue berries, mango, banana, strawberries, raspberries)
1/2 tsp cinnamon
1 tsp vanilla
Optional: Living Grainlessly Banana Crunch Granola
Garnish with a sprig of fresh mint


  1. Place the can of coconut milk in the fridge over night or at least for a few hours so that it separates.
  2. Open the can and scoop out only the top “solid” portion of the can (save the liquid part for something else later or simply drink it)
  3. Place 1 cup of the fruit, the solid coconut milk, the vanilla, and the cinnamon into the blender and blend on high until smooth (if using frozen you may have to add a few tablespoons of the coconut liquid to get it moving)
  4. Now fold the remaining fruit into the creamy mixture. If using blueberries or raspberries, keep them whole. If using larger fruit cut into small bite size pieces.
  5. Layer the parfait in a tall parfait dish by adding cream, then a layer of granola…repeat. Top with fresh or frozen fruit and place in the fridge to “set” for a least an hour (especially if using frozen fruit).

Omit the granola if you want, it tastes great even without!

Creamy Mushroom Soup

mushroom soup

By Jenn Bruer

Here is an awesome soup. Serve it with sautéed mushrooms, bacon, and  a swirl of heavy cream on top!

3 tbsp ghee
1 large diced onion
1 cup sliced fresh crimini mushrooms
1 cup sliced fresh shitake mushrooms
1 cup sliced fresh portobello mushrooms
1 cup sliced fresh porcini mushrooms
1 cup sliced fresh button mushrooms
1 cup sliced fresh maitake mushrooms
2 cans full fat coconut milk (heavy cream would work too)
2 tablespoons arrowroot flour
2 cups cold beef broth
Salt and fresh ground pepper to taste


  1. Heat ghee in a large skillet, saute onions and mushrooms until soft
  2. Set aside one cup of the sauteed mushrooms and onions
  3. In a large blender add the mushrooms and onions, coconut milk, arrowroot flour, beef broth and blend until quite smooth
  4. Transfer to a saucepan and slowly bring to a boil until the soup thickens
  5. Stir in the remaining 1 cup of sauteed onion and mushrooms


  1. Use any combination of mushrooms you like
  2. If you want to use dehydrated mushrooms, just re-hydrate them in the fridge for 30 minutes and use the same measurements as fresh (don’t throw out the water, it’s an awesome broth)
  3. If you are sensitive to arrowroot you can omit it and still have a nice flavourful soup
  4. If you like a soup that is completely creamy you can add all the mushrooms to the blender (I like a little bit of chunkiness)

Apple Marinade Pork

By Jenn Bruer

4 pork cutlets (any boneless cut will do)
Pork cutlets 2 tbsp balsamic vinegar
1/4 cup apple juice
1 tsp dijon mustard
3 tbsp pure maple syrup
2 tsp dried oregano
1/4 tsp each of salt and pepper
1 tbsp coconut oil, ghee, or butter


  1. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
  2. In a small bowl, combine vinegar, apple juice, mustard, maple syrup, oregano, salt and pepper.
  3. Place pork chops and marinade in a container with a lid.
  4. Refrigerate a minimum of 2 hours (or over night is fine too).
  5. Heat oil in a skillet over medium-high heat.
  6. Add pork chops and cook on either side for 4 minutes, or until the chops reach an internal temperature of around 145 to 160.
  7. Remove pork from pan, allow to rest 3 minutes and serve*.

*Serve over a bed of grilled vegetables which can also be tossed with the same marinade before grilling.

Brussels Sprouts & BACON

Gebratene Kohlsprossen mit Speck

By Jenn Bruer

1 and 1/2 pounds of brussels sprouts
2 tbsp bacon fat
1 cup (real) bacon bits
1 sautéed onion
1/2 cup chopped, cooked mushrooms
Salt & pepper to taste


  1. Trim, wash, and cut the brussels sprouts in half
  2. Steam the brussels sprouts for 5 minutes (half cooked)
  3. Toss in a bowl with bacon fat, mushrooms, onions, and bacon bits
  4. Place under the broiler until crispy
  5. Top with salt and pepper to taste

Grainless Carrot Cake

Walnut Carrot Cake On A Fork

By Jenn Bruer

Cake Ingredients
3 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
5 eggs
½ cup honey
¼ cup coconut oil
3 cups grated carrots
1/2 cup chopped dates
1/2 cup chopped raisins
1 cup chopped pecans (or walnuts)
2 tbsp coconut sap

Frosting Ingredients
8oz cream cheese
1/2 cup softened butter
1/2 cup honey
1 tsp vanilla extract


  1. Preheat oven to 325
  2. Line two 9 inch cake pans with parchment
  3. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
  4. In a separate bowl, mix together eggs, honey and coconut oil
  5. Stir the dry and wet ingredients together until combined
  6. Fold in the carrot, dates, raisins, and pecans
  7. Place batter evenly into the two cake pans
  8. Bake at 325° for 35 to 40 minutes (or until a toothpick inserted in the center comes out clean)
  9. Place on cooling rack
  10. For the frosting, mix all of the ingredients on high speed until creamy and smooth
  11. Once the cake is FULLY cooled you can begin to ice it
  12. Before icing the bottom layer, pierce all over with a fork and spread on a thin layer of coconut sap
  13. Ice the bottom layer
  14. Carefully place the top layer, and ice