INGREDIENTS: (makes 3 sandwiches)

(If you’d like to see the recipe video – it is linked here)

  • 6 Boudin sourdough slices 
  • 4 cups washed and chopped spinach
  • 1/3 cup frozen corn
  • Goat Cheese (as much as your heart desires) 
  • 2 tbsps oil 
  • butter for toasting 
  • Salt to taste 
  • 1 tsp black pepper 


  • In a pan, heat oil on a medium flame. Then add corn, and spinach. Let it wilt. (linking my IG reel here I made of the recipe )
  • Turn off the flame once spinach is soft. Now add salt, pepper, and goat cheese.
  • Heat the griddle, add 1/2 tbsp of butter, lay the sourdough bread and spread the spinach corn cheese mix. Lay another slice of bread and put 1/2 tbsp of butter on top. Flip the sandwich and let it cook until its golden brown on both sides. 
  • Serve hot with ketchup or a dip of your choice. 
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



This cake is refined sugar free, gluten free and so rich in flavor. To add more to the flavor profile – lemons take it up a notch and cardamom + poppy seeds give it a grounding feeling. I did a super light frosting of lemon juice, whipped cream and maple syrup. But you can go for a classic cream cheese frosting over lemon cake. I just wanted to keep the calories down 😅 I drizzled it over the top while the cake loaf was hot so it can get absorbed quickly 🧡 Also, made a reel if you’d like to check out behind the scenes.

Ingredients – (NOTE – all ingredients need to be at room temperature)

  • 3/4 cup soft organic coconut oil
  • 1/4 cup full fat yogurt
  • 6 organic eggs
  • 2 tsps black poppy seeds
  • 1 tbsp cardamom powder
  • juice of 1 large lemon (or 2 medium sized lemons)
  • zest of 1 lemon
  • 3 cups organic blanched almond flour
  • dash of vanilla extract
  • 1/4 cup maple syrup (give it taste test – add more if you’d like the cake to be sweeter)
  • 1 tbsp baking powder
  • 1 tsp sea salt (or regular salt of you don’t have it)

Method –

  • Preheat your oven to 350F and like the loaf pan with parchment paper
  • In a deep bowl, combine – coconut oil, cardamom powder, yogurt, poppy seeds and eggs. Always whisk in one direction only until combined.
  • Then add, vanilla extract, maple syrup, lemon juice, lemon zest, salt and give another whisk. (remember the direction you are whisking).
  • Now add 1 cup almond flour at a time to thoroughly combine with egg mix so there are no lumps remaining.
  • Lastly, add the sifted baking powder and combine with a spatula.
  • Pour the batter in the loaf pan lined with parchment. Bake the cake for 65 minutes (1 hour and 5 minutes). Check with a toothpick if its cooked in the middle – remember it should come out clean.
  • Let the cake cool. In the meantime let’s make a drizzle.
  • In a bowl – add heavy cream, lemon juice and maple syrup. whisk to combine and use spoon to drizzle on the cake while its hot or so it gets absorbed quickly.
  • Cut it into slices and serve as is or with ice cream if you like.
  • Bon Appetit! 

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!