Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.



Anyone else love a good crispy potato latke? I know I do. Good thing these are up on the blog today, just in time for the last day of Hanukkah. Whenever Jonathan’s grandma is in town we go to @kennyandziggys and you better believe that these are what I get most excited for. So it was a no brainer that I would eventually test the waters with a Grain-Free, Dairy-Free, Sugar-Free rendition of the classic potato latkes with my honey-cinnamon applesauce. Let me tell y’all, these did not disappoint—whip these up next time you need pull out a show stopper to impress a crowd. Ready in 40 minutes, you won’t regret making these bad boys...or eating practically an entire batch (like me).


*Here’s the key to that CRISP—a salad spinner! It removes all the moisture from the potatoes and onions, allowing them to crisp perfectly. No one likes a soggy latke!


Yields: 12-16

Prep time: 15 minutes 

Cooking time: 25 minutes 

Total time: 40 minutes 



For the potato latkes:

  • 2 large russet potatoes, scrubbed, sliced into quarters length and widthwise (they will be shredded in a food processor) 

  • 1 onions, peeled, halved and quartered

  • 2 eggs 

  • 1/2 cup almond flour

  • 1 tablespoon arrowroot starch

  • 1 tsp fine sea salt

  • 1 tsp baking powder 

  • 1/2 tsp black pepper

  • Avocado oil, for frying

For the applesauce: 

  • 4 red gala apples, peeled, cored and roughly chopped

  • 3/4 cup water 

  • 1/4 cup honey

  • 1/2 tsp cinnamon 


For the latkes:

  1. Attach the grader to your food processor and shred the potatoes and onions. Place them in a salad spinner and spin until you’ve squeezed out as much liquid as possible. Transfer to a large mixing bowl. 

  2. Mix in the eggs, almond flour, arrowroot starch, sea salt, baking powder, black pepper until the potato mixture is well combined. 

  3. Heat a skillet over medium high heat with 1/4 inch of avocado oil. Using a tablespoon, take a heaping serving of the mixture and place it in the skillet, carefully-avoid burning yourself. Flatten the potatoes with a spatula and allow to cook for 4-5 minutes on each side (until they are lightly browned). Note: the longer you are frying, the shorter amount of time it will take when you are on batch 4 versus batch 1 because the oil has been heated for a longer time.

  4. Remove from oil and dry/drain oil by placing the latkes on a wire rack with a paper towel underneath. Serve with my homemade apple sauce! 

For the apple sauce: 

  1. Place the apples, water, honey, and cinnamon in a large saucepan. Heat over medium high heat, covered with a lid for 20-25 minutes or until the apples are soft and tender to the touch. Be sure to stir occasionally.

  2. Remove from heat and transfer the apples to a mixing bowl. Allow to cool for 10-15 minutes before mashing with a potato masher or a fork. Serve with the latkes or enjoy as a clean and nourishing snack! 

Enjoy XX

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