Kitchen Essentials + Two of My Favorite Breakfast Recipes

April 27, 2018

If you’ve been following along with my recipes for the last six months you know I’ve been doing my best to remove gluten and dairy from my diet as much as possible. It’s been such a learning experience when it comes to resetting cravings, making healthy choices and cooking and developing recipes without. Overall it has been such a great experience. I have felt more energized, my skin has been clearer (my main driver in making this adjustment) and I’ve had very few stomach issues.  

That being said, I knew when I started that I wouldn’t be cutting these things out forever. Fresh made pasta and cheese are probably two of my favorite things on any menu and I don’t want to have to always say no to dairy and gluten. To be totally honest, after so much travel last year, my body just needed a hard reset. I needed to readjust my thinking around food and put more intention behind what I was eating. Making these changes forced me to do just that. And now, after six months of mostly sticking to these rules I am slowly welcoming dairy and gluten back in moderation.

Having our own kitchen again is obviously essential in this process, and I feel like for the first time in our lives we have a real grown-up set of dinnerware, flatware and glassware which makes cooking and serving meals that much more enjoyable. If you read my post on our bath essentials you know we have partnered with Snowe and their complete home bundle to take care of the majority of our home essentials. Can I just tell you this investment is one of the best we’ve made in our new home? In previous homes I always compromised on quality kitchen essentials and paid the price. Snowe’s quality dinnerware is crafted in Portugal, their flatware is intentional and timeless in it’s design and their glassware is durable enough for even the most enthusiastic toasts (guilty).

These days our schedules are a little funky. Zack is out five nights a week doing comedy, often times leaving around 5pm which means our dinners can oftentimes be rushed and less personal. It’s fitting that as two breakfast enthusiasts that most mornings we actually make a larger breakfast and enjoy it together. We’ve learned that it’s the perfect way to start our day together so I thought I would give you guys a little peek into a morning in our household. Luckily, regardless if our meals are rushed or more lenient, Snowe has helped us establish a foundation that makes us look forward to any and all meal times. There’s just something about the quality and beauty of their porcelain and glassware that elevates even the simplest, quickest meals. 

For breakfast this particular morning I set the table with a homemade gluten-free quiche, dairy-free lemon blueberry muffins, fresh fruit, orange juice and coffee. The quiche recipe is one I shared here a while back, but the dairy-free lemon blueberry muffins are new and oh, so delicious! Snag the recipe below and see how you can easily make them gluten-free if you wish!



  • ½ cup avocado oil
  • 2 eggs
  • 1 cup sugar
  • Zest of 2 lemons
  • ½ cup vanilla almond milk
  • Juice of 2 lemons
  • 2 cups, 1 tablespoon flour divided (or substitute gluten-free flour if you wish!)
  • 2 teaspoons baking powder
  • Dash of salt
  • 1 cup frozen blueberries

Optional Glaze

  • Powdered sugar
  • Lemon juice



  • Preheat oven to 350.
  • Zest and juice your lemons; set aside.  
  • Reduce your lemon juice on the stove.
  • Cream together the avocado oil, sugar, and lemon zest.
  • Add in your eggs and combine.
  • Mix in your almond milk and lemon juice.
  • Add in your dry ingredients (flour, salt and baking powder).
  • Mix until incorporated.
  • In a small bowl combine one tablespoon of flour with your frozen blueberries.
  • Fold berries into your batter leaving any loose flour behind.
  • Spray your muffin tin and fill to about ¾ full.
  • Cook for about 30 minutes or until a toothpick comes out clean.
  • Let cool completely before applying your glaze (optional).  
  • Enjoy!

Photography by Amy Frances.

This post was sponsored by Snowe.

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