ALL POSTS BY: Caroline

Hi! I'm Caroline - nutritionist, writer and photographer behind Colorful Eats! Thank you for stopping by - Pour yourself a cup of coffee and stay awhile!

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Grain and Nut Free Paleo Sandwich Bread

Crumbly. Crusty. Sweet. Savory. Whole Wheat. Seedy. Airy. Dense. Brown. White.

Loaf. Baguette. Rolls. Croissant. Toast. Dough. Sandwich. Butter. Bakery.

The idea of bread is ancient. It represents life, the essence of our humanity. Bread is a symbol that transcends all cultures, languages and centuries. The breaking of bread brings people together, gathering at the table to share, laugh and eat. Bread means fellowship. A food that brings comfort. Bread is something so essential that the thought of it not existing in life would change so much of our daily routines.

Grain and Nut Free Paleo Sandwich Bread

For many people, such as myself, bread is something I miss the most when changing to a grain free diet, due to my health. People always ask if this way of eating is difficult or restrictive, but to me, its not. It simply requires creativity and learning to enjoy my favorite foods from a new perspective. I choose to celebrate life at the table, recreating the foods I love with grain free ingredients. Food to me is not just a mundane activity, but rather a chance to nourish your heart and body, focusing on the spirit that abounds at the table—gathering with friends, family and even strangers to break bread together.

You may read the ingredients and start making this bread thinking it won’t work—but put it in the oven and be patient as it bakes because it rises, slices and tastes amazing! If you are looking at the ingredients thinking to yourself, psyllium husks? Psyllium is a fiber that expands and gels when exposed to liquids creating an airy inside, allowing the bread to hold together and not crumble. And for all those of you who are skeptical of coconut flour, this bread doesn’t taste like coconuts! I have served it to many people who don’t eat grain free or paleo and with a little butter or jam they loved it. Just slice, toast, butter and enjoy!

I put my heart into this recipe, testing, re-testing and making changes along the way. Creating a recipe, especially from a grain free perspective, it a process that takes time, commitment and lots of love!

To me, I want my table to be a genuine and safe place for those who comes to gather—serving healthy food that taste delicious but also bring joy to a person’s day. I have been testing this recipe for a while, making changes along the way, but I wanted it to be grain, nut and starch free for those with allergies or sensitivities to nuts or starches. This grain and nut free paleo sandwich bread is simple to make, requiring only a handful of ingredients. To me this bread is more than just a recipe, but a way to bring people together connecting over food.



“Food is the toffee-toasted mortar that binds people together, building stronger friendships that, when stacked sky high, create the most special of gatherings.”

— Kinfolk Table

I hope the smell of freshly baked bread brings joy to your kitchen today, passing the bread and butter around the table once again!


Grain and Nut Free Sandwich Bread

The perfect Paleo sandwich bread loaf with a slightly crusty outside and soft, airy center. A grain, gluten, nut and starch free sandwich bread that slices and holds together perfectly.


  • 6 eggs separated
  • 4 tbsp butter, melted
  • 1/2 cup whole fat, plain yogurt or coconut milk/cream for dairy free
  • 2 tsp apple cider vinegar or lemon juice
  • 1/2 cup coconut flour, sifted
  • 1/4 cup psyllium husk powder**
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
    **Update: you can substitute this for 2 tbsp psyllium husk powder plus 2 tbsp arrowroot flour.



  • Preheat oven to 350 degrees F. Line the bottom of a loaf pan (8.5×4.5 size) with parchment paper cut to fit.
  • Separate the eggs into two bowls dropping the whites in one and the yolks in another. Use a hand blender to whip the egg whites until soft, foamy peaks begin to form.
  • Add the yogurt and butter to yolks and blend till smooth.
  • Sift in the dry ingredients to the yolk mixture and blend again, scraping down the sides of the bowl so that all ingredients are incorporated. This will be dense. Pour in apple cider vinegar and blend one last time. (Make sure to use a spatula to get any sticky flour off the sides and bottom of bowl as you don’t want clumps in your bread).
  • Fold in the egg whites until bread batter is smooth. You don’t need to do this gently, just make sure it is well incorporated. The egg whites will fall as you mix, but this is fine.
  • Pour into loaf pan and use a spatula to gently smooth out the top.
  • Bake for 48-52 minutes. Cool in the pan for 10 minutes before removing.
  • Slice, butter, serve and enjoy!


This & That

  • Make sure to preheat your oven first as you want to put the bread into the oven immediately after mixing—once the baking soda is activated by the vinegar, its important to place in the oven.
  • Baking soda is activated by an acid (apple cider vinegar or lemon juice) and will start working once it hits the eggs, which is why I recommend adding it last.
  • Sifting and carefully measuring the coconut flour and psyllium husk powder is very important as these are dense and high in fiber therefore the wrong amount will greatly alter the recipe.
  • I recommend using psyllium husk powder, but if you have whole psyllium husk you can grind it to a powder in the coffee grinder (just make sure it is very finely ground).
  • Using a 8.5 x 4.5 loaf pan rather than a larger loaf pan will produce a good sized bread loaf.

{If you like this bread recipe, try making it into my grain free & Paleo pumpkin spice French toast!}

Nutritional Value

I don’t normally calorie count, but so many people were asking for the carb and calorie count, so I did the math for you all! If you slice the loaf into 14 servings here is the nutritional value per slice:

  • 77 calories, 3.7g carbohydrate, 3.2g protein

Sesame Roasted Bacon Brussels Sprouts

It pretty much should be against the law to eat Brussels sprouts without bacon right?! Well, at least in my world!

Sometimes I get caught up in my creative brain and forget that some of my favorite dishes are usually the most simple. Fresh, colorful vegetables, good quality oils and salts and usually a boost of flavor from some bacon or prosciutto. Seriously, eating real food does not have to be that complicated!

I always say that all you need is fresh ingredients, good un-refined sea salt and a very sharp knife. I recently got this Zwilling prep knife in the mail and absolutely love it! In fact when my husband and I cook together, we always fight over who gets the prep knife. Confession, I only have about 3 knives, well now 4, because they are a lot of money to invest in and I would rather have only a few that truly work! This prep knife (oh & it’s on sale too!) is the perfect size and so easy to use. I found myself actually wanting to chop everything, just for fun 😉


I made a big batch of these crispy little sprouts and actually loved them best the next day topped with a fried egg. Boom, instant happiness!

PS—Don’t be weirded out by the fish sauce…I totally was at first, but this ingredient is so important to add that perfect umami flavor, especially when your not cooking with soy sauce. Don’t worry, your bacon will not be fishy!

Sesame Roasted Bacon Brussels Sprouts

serves 4-6

  • 2 tbsp toasted sesame oil
  • 1 tbsp coconut aminos
  • 2 tsp fish sauce
  • 2 tsp raw honey
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • fresh cracked black pepper
  • 1 lbs brussels sprouts
  • 1/2 lb cremni mushrooms
  • 6 slices sugar-free bacon


  • Preheat the oven to 375 degrees F and line a large rimmed baking sheet with parchment paper.
  • In a small mixing bowl, whisk together the sesame oil, coconut aminos, fish sauce, raw honey, ginger, sea salt and fresh cracked black pepper.
  • Chop the Brussels sprouts in quarters and the mushrooms in thick slices. Chop the bacon into bite-sized squares.
  • Add the veggies and bacon to the parchment lined baking sheet and drizzle the sauce on top. Use your hands to toss together so that all the veggies are coated.
  • Bake for 30-35 minutes, stirring once half way through, or until sprouts and bacon are crispy and golden brown.
benefits of canvas backpacks

What are the benefits of canvas backpacks

Are you thinking of buying a canvas backpack but wondering if you are making the right choice? If yes, then you have come to the right place. Canvas backpacks are simply backpacks made from a plain-woven fabric. These backpacks are one of the best-selling backpacks on the market today. But why do so many travelers like canvas backpacks? This article will answer this question by discussing the benefits of canvas backpacks.

They are incredibly durable

One of the reasons why canvas backpacks are loved by many travelers is because they are incredibly durable. If you are a hardcore traveler and you are looking for a backpack that will not disappoint you, then a canvas backpack is your best choice. The plain-woven fabric that they are made of can comfortably accommodate huge loads. In addition to that, this material is also adaptable, meaning it can stretch to accommodate your load. So, unlike other backpacks that get damaged when loaded beyond capacity, canvas backpacks will expand to accommodate the extra weight. This makes these backpacks extremely tough and durable. Find our range of best canvas backpacks here.

They are lightweight and comfortable

Most travelers like canvas backpacks because they are lightweight. This makes them easy to carry around. They are also very comfortable and can be carried for long periods of time without feeling tired.

They are stylish and attractive

Canvas backpacks will not only serve you for an extended period of time but will also complement your overall look. These backpacks are available in many different styles and colors. They are available in both classic and modern trendy designs. This means that you can find a canvas backpack that suits your taste and preference.

They are easy to maintain

Canvas backpacks are incredibly easy to maintain. They don’t need special cleaning tools or storage as is the case with other backpacks. You can toss it on your washing machine for quick cleanup or manual wash it using regular cleaning tools and detergents.

Paleo Salted Maple Blondies

Paleo Salted Maple Blondies

I pretty much am just the happiest right now—seeing review copies of my cookbook arriving on peoples’ front doors is just a dream too good to be true! I can’t wait for you all to get yours in just a few short days! This cookbook was a labor of love, and each page truly gives you a snapshot at daily life or celebrations gathered around the table. I have been so overwhelmed these past few weeks at the amazing emails and messages I have received in response to me sharing my Type 1 diabetes story. Thank you all for each and every word you have said! So to celebrate, I have a little gift for you all and a scrumptious recipe!

There are a few things that I am super passionate about—one is showing people how fun, simple and tasty a healthy lifestyle can be! So I created a handy, dandy resource for you “The Dinner Party Edition.” Filled with everything from drinks to appetizers, main entrees to desserts plus a complete list of preparations, these recipes will have you and your dinner guests reaching for seconds! There is a complete dinner for each season—spring, summer, fall and winter.

Good news is that if you pre-ordered or pre-order my print cookbook by Oct 5 at midnight, I will send you a coupon code for the Dinner Party Edition ebook as a thank you for your endless support as I seriously am so grateful for each and everyone of you!

So to celebrate, I give you these gluten-free and Paleo-friendly salted maple blondies to make all your cozy fall dreams come true! These seriously are so buttery and delicious and like all my desserts and sweets, they are not overly sweet so you can eat one and still feel fabulous! And they taste great warmed up with extra butter and a cup of coffee for breakfast, not like I am speaking from experience or anything!

I absolutely love sweet and salty desserts and these blondies are made grain free and gluten free with cashews which have a mellow flavor you won’t notice they are made with nuts, so this recipe is perfect for entertaining!

So be sure you pre-order my print cookbook, All American Paleo Table, and check out the Dinner Party Edition so that you an get all these scrumptious recipes! Oh and then go make these blondies now, because I promise you will love them!

Paleo Salted Maple Blondies

These little blondies will have you reaching for seconds and I am sure they will become a staple in your house like mine! With just the perfect amount of sweetness for a treat without being too heavy and the sprinkle of sea salt is the perfect sweet and salty compliment!

Recipe from All American Paleo Table: The Dinner Party Edition



  • 3 cups raw cashew pieces*
  • 6 tbsp butter, melted or use browned butter ghee for Paleo
  • 1/2 cup maple syrup
  • 3 eggs
  • 1/4 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/4 cup pecan pieces, chopped
  • 1 tbsp maple sugar
  • 1/4 tsp sea salt flakes
  • *I chose to use raw cashew pieces as they are generally much less expensive than whole cashews.



  • Preheat the oven to 350 degrees F and arrange the baking rack to the lower position. Generously brush an 8 by 8 baking pan with coconut oil and set aside.
  • Add the cashew pieces to the bowl of a food processor and blend for about 30 seconds or until the mixture begins to resemble a clumpy flour like texture.
  • Add in the melted butter and blend again for about 30 seconds or until the mixture begins to look like a clumpy nut butter like consistency.
  • Add in the remaining ingredients: the maple syrup, eggs, baking soda and vinegar. Blend until completely smooth. Pour into the greased pan.
  • Top with a sprinkle of pecan pieces, maple sugar and sea salt flakes.
  • Bake for 20-22 minutes or just until the middle is set, keep in mind that you want these more on the gooey side and they will continue to cook even after removed from the oven.
  • Wait 5-10 minutes before slicing and serving.
Paleo Indian Chicken Curry

Paleo Indian Chicken Curry

Ok, I am totally obsessed with this curry—well pretty much any Indian curry. Indian curry is ultimate comfort food to me!

But, I have always been skeptical of trying to make it on my own—I mean for starters, try googling curry and you get like a million different answers for how to make it. So, I did a lot of research and then ultimately just started playing in the kitchen, which is ultimately my favorite form of research. It took a few tries, but I am SO happy with this end result!

I wanted to create a curry recipe that was simple, something anyone could make without having to get a lot of specialty items, so here you have it! And, I highly recommend making triple or more of the spices, portioning it out into individual little bowls and then storing in a small mason jar or sealable bag—that way, you can just take out the pre-measured spices and mix and dinner is done!

I served this with cauliflower rice, but if regular white rice is something you include in your diet occasionally, I am sure it would be extra delicious! This recipe is squeaky clean healthy but absolutely scrumptious!

Paleo Indian Chicken Curry

Paleo Indian Chicken Curry by Colorful Eats

Paleo Indian Chicken Curry


  • 1 tbsp curry powder
  • 1 tsp ginger
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 cayenne
  • 1/2 turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 2 tsp salt
  • about 20 hand twists, fresh cracked pepper
  • 1 (13.6 oz) can full-fat, unsweetened coconut milk
  • 3 cloves garlic, crushed
  • 3 lbs boneless, skinless chicken thighs
  • 4 tbsp butter, ghee or olive oil
  • serve over cauliflower rice
  • garnish with pomegranate seeds and fresh basil (don’t forget that!)


  • Mix together all the spices and place in a large mixing bowl. Add in the coconut milk and stir until you have created your marinade.
  • Cut the chicken into bite sized pieces and then add to the coconut milk curry mixture, stirring so that all the chicken pieces are coated. Cover and refrigerate for 4-24 hours.
  • Warm a very large skillet to medium heat. Melt you fat in the pan and warm.
  • Add the chicken without sitting for a few minutes so that one side can brown a bit. Flip and allow the other side of the chicken to brown a bit—this is not necessary but I love the texture. Stir and simmer for 10-15 minutes or until the chicken is completely cooked.
  • Serve over cauliflower rice and garnish with pomegranate seeds and fresh basil.

Make Ahead/Freezer Option

  • As this might become one of your go to favorite weeknight dinners, I highly recommend either measuring out the curry mix and placing in a jar (I did this with 3 extra mixings) or make the entire dish without cooking and freeze it in a ziplock freezer bag.