Grain-Free Strawberry Scones


Rainy spring days and my husband out to sea for the week calls for lots of baking projects and books to read.  There is something about a warm pastry with melted butter that makes gloomy days cheerful—maybe its the delicious flavor or the smell of butter reminding me of the morning aroma of French patisseries.  Spring comes early in Hawaii and with that lots of juicy strawberries and fresh, colorful fruits!

Strawberries are naturally sweet and colorful, the perfect addition to your plate.


  • 2 1/4 cups almond flour
  • 2 eggs
  • 4 tbsp coconut flour
  • 4 tbsp kefir
  • 3 tbsp melted butter or ghee
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • dash of nutmeg
  • dash of salt
  • 10 strawberries


  • Combine all ingredients, except for the strawberries.
  • Mix thoroughly with an electric hand mixer for 1-2 minutes.
  • Slice strawberries into small cubes and fold into the dough
  • Scoop dough onto greased cookie sheet
  • Bake at 350 for 18 minutes**

**Depending on how juicy your strawberries are you will have to adjust the baking time appropriately.

I usually add raw honey to my baked goods, but strawberries are so juicy and sweet that I left out the honey.  Strawberries are the perfect fruit as they are low in sugar and will not spike your blood sugar.  If you want something a little sweeter, drizzle some raw honey on top when serving.  These scones are a great breakfast or snack as they are packed with protein!

Best when served warm with a pad of butter for a perfect snack or dessert!

Where to find the ingredients…


Rosemary Bacon Eggs and Grass-fed Meat


Its springtime, so cooking with herbs is always a must! This simple egg dish was inspired by the famous Hotel Sacher in Salzburg, Austria.  The hotel first opened in 1876 in Vienna and has been the rendez-vous location for foreign dignitaries and artisans throughout the years.  My mom and I toured Europe this past summer and fell in love with the Austria’s rich history, beautiful gardens, majestic mountains, and scrumptious food!  We enjoyed a late morning brunch at the classic hotel famous for their chocolate “Sacher torte.” They even have a boutique that just sells and ships the fancy chocolate cake!

Breakfast in Austria is bountiful and filled with hard cheeses, meats, muesli, fresh fruit and hot coffee.  Their coffee always comes in the cutest mini teapots with steamed milk!  On the menu was rosemary infused bacon, which we ordered and turned out to be a crispy, salty perfection!  This is my Austrian inspired creation for a delicious and satisfying breakfast.


  • butter
  • 2 eggs
  • 2 slices cooked grass-fed bacon, beef or pork
  • 1 tsp fresh rosemary
  • mixed spring greens to garnish


  • Melt a pad of butter in a heated pan.
  • Chop the pre-cooked bacon and sauté with fresh rosemary.
  • Divide the bacon mix into 2 small groupings.
  • Crack an egg over the bacon and rosemary.
  • Flip the eggs and serve over medium.  Garnish with a fresh, spring greens simple salad.


Grass-fed Meat and Your Health! 

Meat from pasture raised, grass-fed animals is rich in Omega 3 essential fatty acids, which are anti-inflammatory, cancer fighting and muscle building nutrients.  Cattle and other grazing animals were designed to feed off fresh grasses and shrubs that grow in the wild, rather than be confined to slaughter houses and feed pens.  Cows and ruminants have multiple stomachs designed to digest insoluble fiber in the form of grass, and leafy green plants.

Beef and pork from pasture raised animals contains the proper ratio of Omega 3 and 6 essential fatty acids.  The ratio of 3:6 is necessary for our body to inflame and anti-inflame to keep our heart healthy, muscles flexible, and immune system responsive.

Conventional, cheep, and poorly raised meat is full of toxins from pesticide sprayed grains to synthetic growth hormones.  Toxins naturally accumulate in the fatty tissue, thus quality of meat is vital!

At the end of the day, you are what you eat—choose quality over quantity!

US Wellness Meats is a great source to purchase quality grass-fed, pastured meat.  They even ship for free! Their bacon, beef and pork is thick and delicious.

Goat Cheese Omelet with Mushroom Cream Sauce


As I eat eggs in some form each morning, whether scrambled with sharp cheddar cheese or fried served with bacon and almond flour pancakes, I am always experimenting with ways to spice up the morning routine.

Eggs are the perfect food, containing all 9 of the essential amino acids and require virtually no digestion.  They are also high in cholin, necessary for brain functioning and memory, thus a great way to jump start your day!  The protein, good fat of the goat cheese, and leafy green combination of this dish with sustain you throughout the day.

This quick mushroom cream sauce is easy to make and simply delightful.  You can taste the buttery flavor, yet it is not too rich.  The bitter arugula greens provide a contrasting flavor.

Ingredients for 1 omelet:

2 eggs, beaten with a tablespoon of milk

goat cheese crumbles

2 mushrooms, thinly sliced

1 tsp bacon grease

1 tablespoon red onions, chopped

1 clove garlic, minced

1 tablespoon heavy cream

salt and pepper


Over medium heat, sauté mushrooms, garlic, & onions in bacon grease.  Allow the mushrooms to brown and become soft, about 3 minutes.  Add the cream and continue to sauté.

In a small round non-stick pan or omelet pan, cook eggs and crumble goat cheese in the middle.  Fold omelet in half and allow the goat cheese to melt.

Plate on a bed of arugula with mushroom cream sauce on top.  Bon appetite!