Autumn is right around the corner! Yikes, when did that happen!? The summer kind of breezed by in a way, but I’m excited for the fall - cooler weather (hopefully!), honeycrisp apples, winter squash, cozy nights, heavier blankets - all the good stuff.

Ames is heading into TK (transition to kindergarten), so not quite a kindergartener yet (his birthday is September 27th, which falls after the district’s September 1st cutoff), but he’ll be attending TK at our local elementary school which is both amazing, and completely insane to me. My little guy going off to big school! I don’t think I’ve wrapped my mind around how huge that is, but I’m just wishing it to be a wonderful experience for him.

One way I’m welcoming the new season both figuratively, and in life, is by making these delicious grilled cheese sandwiches. I’m using Little Northern Bakehouse’s wide slice whole grain gluten-free bread for these, because I wanted that traditional grilled cheese feel (most gluten-free bread is a bit more squatty in size). It’s basically a large format gluten-free bread! Like all of their products, the wide slice has a wonderful airy quality, while also having a great hearty texture and flavor. And my kids love that they get more sandwich compared to a regular sized piece of gluten-free bread. It’s really the perfect canvas for all things sandwiches, toasts, but especially grilled cheese sandwiches! The bread stands up wonderfully to being stuffed and grilled, and delivers such an amazing crunch!

We make a homemade spicy green harissa (I typically leave this off of the kids sandwiches, but if your kid likes spice, go for it!) to spread on the sandwich - it’s bright and herbaceous, and quite fiery. Then we blanch some broccoli rabe, and toss it with some vegan cheese shreds. We pile this high on our bread and fry it some vegan butter. I usually serve it with a soup, or vegetables on the side for the kids. This is my favorite cozy dinner meal, but it could totally stand to be just as awesome for lunch. I hope you get to make these :)

*This post was created in partnership with Little Northern Bakehouse. All thoughts and opinions, as always, are my own.

Broccoli Rabe Grilled Cheese w/ Green Harissa | gf & v

| Makes 2 Sandwiches |

Print recipe


  1. Make the green harissa. Combine all the ingredients, except the olive oil, in a food processor fitted with a metal “s” blade. With the motor running pour the olive oil through the pour spout, and blend. Stop the motor and scrape down the sides. Blend once more until everything is combined. Taste and adjust any seasonings. Pour into a small bowl, and set aside.

  2. Make the grilled cheese. Trim the bottom 1-inch off the ends of the broccoli rabe. Bring a salted pot of water to a boil. Toss the broccoli rabe in, and blanch for 1 minute, until bright green and wilted. Drain, and run under cold water. Wring out the broccoli rabe in a dish towel until dry.

  3. Roughly chop the broccoli rabe and add it to a bowl with the cheese shreds. Toss everything together, and season with salt and pepper to taste.

  4. Use 1 tablespoon of butter and butter one side of each slice of bread; place the bread on a work surface, butter side down. Spread the inside of the bread with about 2 teaspoons green harissa, and top with the broccoli rabe-cheese mixture.

  5. Heat your skillet over medium heat. Once hot, add half of the remaining butter, and place sandwich in. Cook each side for 1-2 minutes, until golden brown and cheese is melted. Repeat with remaining sandwich.

  6. Serve immediately, and enjoy!


Green Harissa (makes roughly 1/2 cup)

  • 1 1/2 cups packed cilantro

  • 1 1/2 cups packed parsley

  • 1 serrano pepper

  • 2 cloves garlic

  • 1 1/4 teaspoons fine salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 cup lemon juice

  • 1 teaspoon apple cider vinegar

  • 1/3 cup extra virgin olive oil

Grilled Cheese (makes 2 large sandwiches)

Hi! It’s been a while ;)

We’ve been putting summer blueberries to use over here! Blueberry galettes, blueberry pancakes, and these delightfully tender blueberry crumb muffins. I wanted an everyday, go-to recipe to have on-hand for summer fruit-filled-muffins. These are classic blueberry muffins, with hints of lemon zest and cinnamon, sweet blueberries in every bite, and a perfect crumb cluster to top them off. I really developed this recipe for my kids - low in sugar and big on muffin-y/baked good vibes. They’re always asking for a “treat’ so I wanted something portable, sturdy, and somewhat wholesome to eat. While they’re great for kids, they’re just as delicious for big people too ; )

These are quite literally an “all the frees” muffin. I tried to make these full of all the good substitutes - almond flour and coconut oil for good fats. Monkfruit sweetener to cut out all of the sugar (I do use a bit of maple syrup in the crumb, so if you’re wanting to avoid sugar don’t use the topping). They’ve got some protein in there too thanks to a few eggs and the almond flour. We use coconut, arrowroot and cassava flour, as well just to give them that tender, yet structured texture. From there, we make a super simple crumb topping, that isn’t totally necessary, but makes the muffins a bit more fun :)

I hope you get a chance to make these! xo!

Everyday Blueberry Crumb Muffins

| gluten-grain-and-dairy-free |

Print the recipe


  • 1 cup almond flour

  • 1/2 cup cassava flour

  • 1/4 cup arrowroot flour

  • 2 tablespoons coconut flour

  • 1 teaspoon ground cinnamon

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/3 cup monkfruit sweetener (or coconut sugar, or granulated sugar)

  • zest from 1 lemon

  • 3 tablespoons melted (and cooled) coconut oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3/4 cup unsweetened applesauce

  • 1 cup blueberries

  • Powdered monkfruit sweetener

crumb topping

  • 1 cup almond flour

  • 1/2 cup chopped walnuts

  • 1/4 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 3 tablespoons melted (and cooled) coconut oil

  • 2 1/2 tablespoons maple syrup


  1. Preheat oven to 350° and line a 12-cup muffin tin.

  2. In a large bowl, whisk together the flours, cinnamon, baking powder, baking soda, and salt.

  3. In another large bowl, rub the monkfruit sweetener and zest between your fingers to release the citrus oil. Whisk in the oil, eggs, vanilla, and applesauce. Mix the dry ingredients into the wet, then fold in the blueberries, reserving about 1/4 cup.

  4. To make the crumb topping, whisk together the almond flour, walnuts, salt and cinnamon. Mix in the coconut oil, and maple syrup until everything looks wet and clumpy.

  5. Divide the batter between the muffin cups. Top with remaining blueberries, and sprinkle evenly with the crumb topping.

  6. Bake for 25 minutes. Turn oven off, and leave muffins in for an additional 5 minutes. Remove and let the muffins cool on a rack completely before serving. Dust with some powdered monkfruit sweetener and enjoy :)

We’re still settling in to life in the new house. It’s a larger space than the apartments we’ve always lived in, so it’s a welcome adjustment. We also have a pretty spacious backyard that I’m looking forward to setting up, and hopefully having friends and family over when it’s safe. Warmer weather, more and more vaccinations everyday, it seems like things are finally inching towards a new day. With that in mind, I can’t help but want to make brunch food. A DIY bagel bar, a make-you-own-toast station, all the pancakes and waffles one could imagine, and a big pot of shakshuka. These are things that run through my head regularly.

In that vein, I thought a combination of a few of those ideas sounded super fun. So here we have it, Shakshuka Toast! Shakshuka is a staple in North African and Middle Eastern cuisine, which consists of: onions, pepper, garlic, spices (I like adding harissa paste, but it’s not a deal breaker), canned tomatoes, and in this vegan variation we use butter beans instead of eggs. We pan-fry some toast with olive oil, rub it with some garlic, sprinkle it with some flaky salt, then on goes the shakshuka sauce. We serve it warm with some chopped radishes, maybe some herbs - you could also top it with a dollop of plant-based yogurt as well. This kind of meal is made for a family style meal, and I actually love that with making this version vegan, here isn’t the pressure to poach the eggs perfectly. Super low maintenance, which is something to love.

We’re using Little Northern Bakehouse Sprouted gluten-free bread here. They sent me some try to a few weeks ago, and my kids and I love it. It does double duty as an everyday sandwich bread, while also being great to jazz up for a fancy toast brunch situation. It has an airy quality, but also has great texture and flavor (if you’re gluten-free, then I’m sure you know that’s a hard thing to come by!). I especially love using their sprouted bread for all these reasons, and also because the sprouting process makes nutrients more accessible and more easily digestible. It stands up great to the shakshuka here (but don’t let it sit too long, like with any bread, it will get soggy), adding a wonderful crunchy texture.

*This post was sponsored by Little Northern Bakehouse, as always all the thoughts and opinions are my own.


| makes 8 toasts |

print the recipe


  • 2 tablespoons extra virgin olive oil, plus more for frying the bread

  • 1 medium onion, finely chopped

  • 1 red bell pepper, seeded and finely chopped

  • 3 garlic cloves, minced

  •  1-2 tablespoons prepared harissa paste (depending on how spicy you want it)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon coconut sugar

  • 1 (28 ounce) can whole San Marzano tomatoes, crushed with a masher or your hands

  • 1 teaspoon fine salt

  • Fresh ground pepper, to taste

  • 1 15-ounce can butter beans, drained and rinsed

  • Spray oil (preferably high-heat oil like avocado)

  • 8 pieces Fancyes Electric Musical Stuffed Skull Doll - Singing and Dancin

  • 1 clove garlic, sliced in half

  • Flaky salt

  • Sliced radishes, for serving

  • Fresh dill, for serving


  1. Heat the oil in a large skillet over medium-low. Add onion and pepper, cook, stirring every so often until soft; about 15-20 minutes. Add garlic and cook until tender and fragrant, about 30 seconds. Add in the harissa, cumin, coriander, turmeric, and sugar. Stir, and cook for another minute. Pour in the tomatoes, salt, and pepper. Bring everything to a simmer, cover and cook for about 30 minutes, until the sauce has thickened.

  2. Fold in the beans. Taste and adjust any seasonings, adding more salt or spices if necessary. Remove from heat and cover.

  3. Heat a small skillet over medium heat. Once hot, spray with oil, place bread in the pan, and spray the other side of the bread. Cook for 1-2 minutes per side, until toasted. Remove from the pan and rub one side of the toast with the cut side of the garlic. Top with flaky salt, and repeat with remaining pieces of toast.

  4. Serve toasts with a heaping serving of the shakshuka. Top with sliced radishes, fresh dill, and more flaky salt. Serve immediately.

similar recipes:

miso-tahini avocado toasts w/ black sesame gomasio

Cilantro & hemp salad on tahini yogurt toast

yogurt-tahini israeli toasts