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Diana McKenzie

Breakfast and Snacks


Insurance Liason


Grain –Free Pancakes 


You can still have the foods you enjoy, simply substitute healthy ingredients for unhealthy ones.

3 eggs

3 tablespoons butter or coconut oil, melted (plus extra butter or coconut oil for cooking the pancakes)

3 tablespoons coconut milk or whole milk

½ teaspoons stevia or xylitol

1/8 teaspoon sea salt

2-4 drops pure vanilla

3 tablespoons coconut flour

½ teaspoon baking powder


Using a wire whisk, mix together eggs, melted butter, milk, stevia, sea salt, and vanilla.  Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.  Heat 1 tablespoon of butter(or coconut oil) in a skillet on a medium flame.  Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.  Sprinkle with blueberries if desired.  Flip when pancakes start to form bubbles around the edges. 

Optional:  blueberries, strawberry sauce

Almond Power Bars                                                     

Servings: 8-10 slices

2 cups raw almonds

½ cup flaxseed meal

½ cup unsweetened shredded coconut

2 scoops flavored whey protein powder

½ cup raw almond butter

½ tsp kosher salt

½ cup coconut oil

8 drops liquid stevia, or ¾ tsp stevia powder

1 tbs pure vanilla extract (No sugar- check the label)

8 squares unsweetened chocolate, melted and sweetened to taste with stevia and cinnamon (optional)


Place almonds, flax meal, shredded coconut, whey powder, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small sauce pan, melt coconut oil over very low hear. Remove coconut oil from stove; stir stevia and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8x8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens. In a double boiler, melt chocolate, stirring in stevia and cinnamon. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars, and serve.  You may also skip the chocolate coating if you prefer. 

Grainless Granola                                                     

Servings:  4

¼ cup whole flaxseeds

¼ cup raw sunflower seeds

¼ raw organic almonds or walnuts

¼ cup raw dehydrated coconut flakes, unsweetened

½ can child coconut milk

¼ teaspoon cinnamon


In a dry blender or food processor, pour flaxseeds, almonds, and coconuts flakes through opening in top cover. Replace removable cap and continue processing until ingredients are reduced to a chunky, grain-like consistency, about 1 minute.

Stop mote, scrape down to loosen mixture in bottom of blender or work bowl, if necessary. Add cinnamon and process a few more bursts until blended.

Scoop out ½ cup mixture per serving. Pour roughly equal amounts of coconut or almond milk over cereal and enjoy. 

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