6 years ago I made a batch of gluten-free, grain-free, and dairy-free banana nut muffins. I thought they were so pretty and delicious that the whole world needed to see them and make them!
I snapped a quick pic on my iPhone 7 and posted it to social media. . .
To my surprise, 34 friends liked the picture and starting following my allergy friendly food account “Eat it up Yum.”
What began as a creative outlet to help me through the postpartum phase of my second baby, became so much more. More friends began following along and I began to sharpen my focus and purpose of Eat it up Yum. Soon I had a collection of recipes, a website, a cookbook, an online course, and even started doing some coaching.
I love sharing delicious gluten-free, grain-free, and allergy-friendly food that you can feel good about with you and so many others! So, let’s take a minute to celebrate.
Here are 6 of my favorite recipes from 6 years of Eat it up Yum
Breakfast: Lime-Sherbet Smoothie (aka Grinch Ice Cream)
This Lime Sherbet Smoothie is silky and luscious, like a light mousse. And it’s really healthy. It’s easy to whip up and can even be made ahead of time. Yes, you can make it the night before and have it ready for breakfast in the morning.
Lunch: Harvest Bowls
This is my go-to meal when we have friends over. And it is my most requested recipe. Harvest bowls are one of my family’s favorite meals! They are simple, super satisfying, healthy, and delicious. We eat them for lunch or dinner (and sometimes even breakfast).
Appetizer: Happy Hour Guacamole
When the hangry strikes and I’m not quite excited to start cooking, I make a quick batch of “Happy Hour Guacamole.” As we gather around, snack, and chat the room fills with laughter and everyone’s mood turns happy.
Drink: Morning Mojito
This zero-proof mojito is refreshing, uplifting, and is our favorite drink. It’s not just for the morning; you can enjoy this drink anytime of the day!
Dinner: Chicken Verde Tacos
I’m pretty sure I made these tacos every week this summer. (And I am about to go make them for dinner right now.) These are the perfect tacos to serve to a crowd because this recipe makes so much chicken. Or, you can portion it out and use it for multiple meals throughout the week like tacos, taquitos, chicken tortilla soup, taco salad, and enchiladas.
I’m just going to call it like it is– this is the PERFECT Chocolate Chip Cookie. It is buttery, has a toffee-caramel like sweetness, is perfumed throughout with vanilla, the edges are crisp, the center is chewy, there are all these lovely ripples and crags, and it is loaded with puddles and puddles of chocolate.
I hope you join in celebrating with me by making one (or all) of these recipes.
Cheers to 6 years— and the years to come!