Hey guys! So yesterday was my first Saturday off in FOREVER…so I got to spend the day hiking with my love! It was so much fun, and starting our day off with a great and healthy breakfast made it even better! I made a grain-free Lemon Poppy Seed Cake with a cream cheese frosting and cheesy Chipotle Garlic Eggs with my new Chipotle Flavor God Seasoning. The cheese that I topped my eggs with is to DIE for! It’s a Catamount Hills Cabot cheese, and it’s the only cheese that I have ever wanted to eat by the slice. Warning, it’s ADDICTING! And of course, no breakfast is complete without a perfectly steamed latte, am I right?

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Lemon Poppy Seed Cake 



  • 1 1/2 cups Cassava flour
  • 1/2 cup coconut flour
  • 1/2 cup coconut palm sugar
  • 1/4 cup xylitol
  • 1 T. baking powder
  • pinch sea salt
  • 1/4 cup poppy seeds
  • 3/4 cup + 2 T organic whole milk
  • 2 T lemon juice
  • 2 T lemon zest
  • 1 organic egg
  • 1 tsp vanilla extract
  • 3 T. coconut oil (melted)
  • 3 T. Kerrygold butter (melted)


  • organic cream cheese
  • 4 T. xylitol
  • pinch cinnamon
  • 1 tsp. lemon zest


  1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
  3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg. Pour into the dry mixture. Add the melted coconut oil and butter and mix very well until a batter is formed (may need to add a little milk if mixture is really thick).
  4. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
To make the frosting
  1. Allow cream cheese to sit at room temperature until it softens. Mix with xylitol, cinnamon, and lemon zest and then spread on top of cooled cake.

*Adapted from The Big Man’s World



Chipotle Garlic Eggs



  1. In a glass bowl, beat eggs, milk, salt/pepper, and Chipotle seasoning together. Set aside.
  2. In a non-stick pan, heat butter until melted on medium-high heat and then add garlic and saute.
  3. Add egg mixture to pan and scramble to preference.
  4. Sprinkle Cabot cheese on top with a little more of the Chipotle seasoning and serve with your Lemon Poppy Seed Cake and latte. Enjoy!