Healthy + Easy Blender Pancakes (DF + GF + V Option)

I topped mine with my homemade raspberry chia seed jam and peanut butter!

These pancakes are seriously as easy as 1-2-3.

Healthy, easy, and delicious?! My three favorite words!

These pancakes have a slight cinnamon and vanilla taste but are plain enough to pair with any and everything!

Let’s get to the recipe so you can enjoy them too!

Healthy + Easy Blender Pancakes

Ingredients:

  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pink salt
  • 1 1/2 cup gluten-free oats
  • 1 tsp pure vanilla
  • 1 egg (can sub flax egg)
  • 1/4 cup agave
  • 2/3 cup unsweetened almond milk

How to make…

Step 1: Add all the ingredients into your blender, and blend on high until everything is completely combined. The batter will be on the thicker side, and that’s what you want.

Step 2: Place a non-stick pan on low-med heat and place batter on the pan in desired pancake sizes.

Step 3: Let the pancakes cook through completely, you’ll know this has happened if the pancakes start to create air bubbles. Flip the pancakes over, and allow the other side to cook completely and then you’re done!

Enjoy!!


No-Bake PB + J Cheesecakes (V + DF + GF)

A childhood favorite with a fun twist!

The smoothest creamiest cheesecake with a thick peanut butter crust covered in sweet raspberry chia seed jam.

Dreams do come true!

This cheesecake is the easiest most delicious no-bake treat.

Perfect for summer time!

No-Bake PB + J Cheesecakes

Ingredients:

Crust:

  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup peanuts
  • 1 1/2 tsp cinnamon
  • 1/4 cup all natural creamy peanut butter

Cheesecake Filling:

  • 2 tbsp lemon juice
  • 1/3 cup raw blue agave
  • 1/2 cup full fat coconut milk (canned)
  • 1/3 cup coconut oil
  • 1 1/2 cup raw cashews (quick soaked)
  • 2 tsp pure vanilla

Raspberry Chia Seed Jam:

  • 1/2 a recipe of my Raspberry Chia Seed Jam (you will have some left over jam that you can store in an airtight mason jar for a week or so.)

How to make…

Step 1: Grease a muffin tin with coconut oil (or any oil of choice).

Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30+ minutes. Set aside.

Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, peanuts, cinnamon, and peanut butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.

Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.

Step 5: Drain the cashews after about 30 minutes have passed. Make sure to rinse the cashews.

Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.

Step 7: Blend completely until it’s smooth and creamy!

Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.

Step 9: Top with the ‘Raspberry Chia Seed Jam’ and swirl in.

Step 10: Chill in the freezer for 2 + hours.

Notes:

  • To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
  • In an air tight container they keep in the freezer for 2-3 weeks.
  • If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.

Enjoy!!


Easy + Healthy Pasta Salad (DF + GF)

This might be arguably THE BEST summertime meal!

I mean really, what’s better??

It’s easy, healthy, cool, AND refreshing!

This pasta salad is made with chickpea pasta, Italian dressing, cucumbers, and rainbow cherry tomatoes.

Talk about simple and delicious!!

This chickpea pasta is my favorite!
This is the dressing I buy, it has very simple ingredients!

Easy + Healthy Pasta Salad

Ingredients:

  • 1 box chickpea pasta
  • 1 bottle Italian dressing
  • 1 cup rainbow cherry tomatoes
  • 1/2 cucumber

How to make…

Step 1: In a saucepan bring water to a boil cooking the chickpea pasta for about 8 minutes. Drain + rinse with cold water.

Step 2: Transfer the pasta to a large mixing bowl. Add in the Italian dressing. Set aside.

Step 3: Chop up all the veggies and add to the mixing bowl previously set aside. Combine completely.

Step 4: Chill in the fridge for at least one hour.

Notes:

  • Keep in an air tight container in the refrigerator for 1 week.
  • This recipe contains multiple servings.

Enjoy!!


S’more Cookies (DF + GF)

Everything you already love about s’mores in the form of a cookie!

S’MORE…COOKIES?!

Umm, yes, please!

It sounds like the best of both worlds if you ask me.

Melted chocolate, gooey marshmallows, and graham cracker flavor in every bite!

I don’t want anyone to miss out on this one. They’re just too good!

In order for nearly everyone to enjoy these cookies I made them with almond and coconut flour so they are gluten free. I also used coconut oil and dairy free chocolate chips so they dairy free as well! There is also a vegan option if you swap out the egg for a flax egg instead.

Let’s get to the recipe!

S’more Cookies

Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 tbsp coconut oil (room temp, not melted, not too hard)
  • 1 egg (you can sub flax egg to make these vegan)
  • 2 tsp pure vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 raw blue agave
  • 1/2 tsp pink salt
  • 1/2 cup dairy-free mini chocolate chips
  • 2/3 cup Dandies marshmallows

How to make…

Step 1: Preheat oven to 350 degrees and use a silicone mat, line, or oil a cookie sheet with any oil of your preference.

Step 2: In a large bowl mix together all the wet ingredients. This includes the coconut oil, agave, egg, and vanilla.

Step 3: In a medium bowl combine all the dry ingredients. This includes the almond flour, coconut flour, baking powder, baking soda, and salt.

Step 4: Add the dry to the wet ingredients and combine completely.

Step 5: Fold in the chocolate chips and marshmallows.

Step 6: Roll cookie dough in balls that are about 2 tbsp in size. Place the cookies 1 inch away from each other on the baking sheet you previously greased. Flatten the cookies and make sure there are no cracks in the dough.

Step 7: Bake for 6-8 minutes or until golden brown.

Notes:

  • Keep cookies in an air tight container on the counter for up to 1 week.
  • I keep mine in the freezer so they stay good longer and just microwave them for 10-15 seconds when I want one.

Enjoy!!


Almond Butter S’more Blondies (DF + GF)

Summer is here, and that means everything S’MORES!

These blondies are dairy-free and gluten free without sacrificing any of the amazing s’more flavor you crave!

I don’t know about you, but anything s’more flavored in the summer time just sounds too good to pass up!

One of my all time favorite desserts is blondies, so almond butter s’more blondies?! It was really a no brainer for me.

Gimmie s’more please!

Almond Butter S’more Blondies

Ingredients:

  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp pink salt
  • 1 egg
  • 1/4 cup coconut oil (room temp)
  • 1/4 cup agave
  • 1/2 cup almond butter
  • 1 tsp pure vanilla
  • 1/2 cup Enjoy Life mini chocolate chips
  • 1 cup Dandies marshmallows

How to make…

Step 1: Preheat the oven to 350 degrees and grease an 8×8 pan with your oil of choice.

Step 2: In a medium bowl combine all the dry ingredients. This includes the almond flour, baking soda, and pink salt.

Step 3: In a large bowl combine all the wet ingredients. This includes the egg, coconut oil, agave, almond butter, and vanilla.

Step 4: Fold the dry ingredients into the wet ingredients. Combine completely.

Step 5: Add in the chocolate chips, and the marshmallows.

Step 6: Pour batter into the pan and smooth the top out so it bakes evenly.

Step 7: Bake for 20-25 minutes.

Step 8: Let cool and store in an air tight container for up to a week.

Notes:

  • I store mine in an air tight container in the freezer, and when I want one I just microwave it for 15-20 seconds.

Enjoy!!


Raspberry Chia Seed Jam

Healthy, delicious, and satisfying!

You’ll want to smother this jam on everything!

Toast, pancakes, waffles, biscuits, yogurt, you name it.

Trust me when I say you’ll never want to buy a store bought jam ever again!

I don’t know about you, but I don’t love all the extra sugar and additives that are in a typical store bought jam.

I prefer to have a sweet and tangy jam. One that’s packed with healthy fats, fiber, and fresh berries!

I made this a couple days ago and the jar is already half gone. I can’t get enough of it, and I’m sure you’ll feel the same way!

Let’s get to the recipe.

Raspberry Chia Seed Jam

Ingredients:

  • 3 cups fresh raspberries
  • 2 tbsp lemon juice
  • 3 tbsp water
  • 1 tsp pure vanilla
  • 6 tbsp chia seeds
  • 3 tbsp agave

How to make…

Step 1: In a saucepan on medium-low heat bring the raspberries, lemon juice, and water to a simmer. Allow it to simmer until all the berries are completely broken down. (Sometimes I help this process along by using a masher. I don’t know if that’s the technical term for it, but that’s what I call the instrument used to mash potatoes, or in this case, berries.) This process should take about 15-20 minutes.

Step 2: Add in the agave, vanilla, and chia seeds. Let simmer for 2 more minutes.

Step 3: Remove from heat and allow the jam to sit for 20 minutes. The longer it sits the thicker it will get.

Step 4: You can either use the jam immediately or store it in a mason jar to use for another day.

Notes:

  • Store the jam in an air-tight jar in the refrigerator for 1 1/2 weeks or 10 days.

Enjoy!!


Easy Air-Fried Spinach Falafel (V+ DF + GF)

This recipe was inspired by my experience at a local agriculture fair a few years ago. It was the first time I had ever tried falafel and I couldn’t get over how good it was! With that being said, it was most definitely deep fried. And when I say deep fried I mean DEEP FRIED. This thing was dripping with oil! But, it was so good I ate it anyways! I mean let’s be honest, what doesn’t taste good deep fried?

I wanted to see if I would be able to get the same great flavor without all the grease by making it at home and to my surprise, I did!

I don’t know about you, but when I’m craving something I want it immediately! Traditional falafel recipes will have you soak dry chickpeas and go through that whole process, but I just can’t wait for all that! When I want falafel, I want it in that moment and not a second later! It’s something I crave all the time now, and when I want it you better know I’m whipping it up in a jiffy! That’s why I use canned chickpeas over dry ones. Because honestly, who has time for all that?!

Just talking about falafel has me craving it… let’s get to the recipe already!

Easy Air-Fried Spinach Falafel

Ingredients:

  • 15 oz can unsalted chickpeas
  • 1/3 cup diced yellow or red onion
  • 1/2 cup spinach
  • 2 cloves minced garlic
  • 2 tbsp extra virgin olive oil
  • 1/3 cup fresh parsley
  • 1 tsp coriander
  • 1/2 tsp pink salt
  • 1 tsp cumin
  • 1 1/2 lemon juice
  • 4 tbsp gluten-free oat flour

How to make…

Step 1: In a food processor add the chickpeas, onion, spinach, garlic, olive oil, parsley, coriander, salt, cumin, and lemon juice.

Step 2: Coarse blend (there might be chunks of chickpeas, that’s what we want).

Step 3: Stir in the oat flour with a spoon, you don’t want to over process the mixture.

Step 4: Form the mixture into balls and place in the air fryer. (The mixture is going to be a little wet and that’s okay.)

Step 5: Bake in the air fryer at 400 degrees for 8-10 minutes (or until golden) and then flip the falafel over and bake again in the air fryer for another 8-10 minutes.

Notes:

  • Try pairing this falafel with my ‘Dairy-Free Tzatziki Sauce’.
  • Eat in a pita, a salad, on their own, the possibilities are endless!
  • I keep mine in an air tight container in the fridge for up to 7 days.

Enjoy!!


Dairy-Free Tzatziki Sauce

Creamy, cool, refreshing, and a hint of garlic.
This ‘Dairy-Free Tzatziki’ is the perfect addition to any summer meal!

A few weeks back I decided to try Dairy-Free Tzatziki from one of my all time favorite brands, and sadly, I was VERY disappointed.

I didn’t know if it was tzatziki I didn’t care for, or just the way they happened to make it.

So, I decided to give it another try and made it myself.

And boy oh boy am I glad I did!

I’ve been putting this tzatziki sauce on everythingggg!

Literally, EVERYTHING.

Let me explain, when it starts to get warmer out all I want to do is NOT cook.

It just feels like such a hassle in the summer, ya know?

This is the perfect addition to so many non cooked meals.

Sooo, I’ve been putting it on all of them.

Pitas, salads, sandwiches, the list goes on!

Just be sure that when you make tzatziki that the cucumber has been squeezed dry and drained of it’s water.

If you don’t it will be too runny and you don’t want that.

Let’s get to the recipe so you can put it on everything too!

Dairy-Free Tzatziki Sauce

Ingredients:

  • 1/2 cup finely grated cucumber (strained + dried)
  • 10.5 oz unsweetened plain coconut yogurt
  • 2 tbsp fresh dill
  • 1 1/2 tbsp lemon juice
  • 3 tsp extra virgin olive oil
  • 1 1/2 cloves minced garlic
  • 1/2 tsp pink salt
  • 1/4 tsp black pepper

How to make…

Step 1: In a medium size bowl combine all your ingredients, stir until everything is completely combined. *

Step 2: Cover the bowl and let sit for 1-2 hours in the fridge allowing the flavors to soak in.

Step 3: Put in an airtight container and store in the fridge.

Enjoy!!

Notes:

  • I store mine in an airtight container in the fridge for up to 7 days.

Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies

Ingredients:

  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!

Notes:

  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.

Enjoy!!


The BEST Dairy-Free Cinnamon Rolls

Ooey gooey cinnamon rolls, YESSS PLEASE!

When I was a child having cinnamon rolls for breakfast was such a treat, and they still are today!

What’s better than waking up to the smell of cinnamon sugar covered dough baking to perfection?

Nothing…the answer is nothing.

In all seriousness, cinnamon rolls have always had a special place in my heart and this is the specific recipe I use in my home. I wouldn’t say this recipe is healthy, but it sure is delicious!

Let’s get to the recipe.

The BEST Dairy-Free Cinnamon Rolls

Ingredients:

Dough:

  • 2 tsp dry yeast
  • 1/3 cup warm water
  • 1/3 cup coconut sugar
  • 1/3 almond milk
  • 2 tsp pure vanilla
  • 1 egg
  • 1/4 cup melted coconut oil
  • 2 tsp pink salt
  • 3 cups all-purpose white flour

Filling:

  • 2 tbsp cinnamon
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil

How to make…

Step 1: Preheat oven to 375 degrees and grease a cake pan or skillet with coconut oil or any oil of your preference.

Step 2: In a large mixing bowl combine the yeast and warm water.* Whisk until frothy and then let the mixture sit for 30 minutes.

Step 3: After 30 minutes has passed mix in the coconut sugar, pink salt, vanilla, egg, coconut oil, and almond milk.*

Step 4: Fold in 3 cups of flour until the mixture is completely combined and it starts to form a dough. (It’ll be flaky and that’s okay, don’t add anymore liquid or it will become too sticky to work with.)

Step 5: Cover the bowl of dough with a towel, bees wrap, or plastic wrap and allow it to sit on the counter for 30 minutes. Set aside.

Step 6: While the dough is covered in a separate smaller bowl mix together the 3/4 cup of coconut sugar, cinnamon, and the 1/4 cup coconut oil. It will be crumbly and that’s what you want. Set that aside.

Step 7: Uncover the dough you previously set aside and lightly flour a flat surface.

Step 8: Transfer the dough from the bowl to the floured surface and roll the dough out in a rectangle until the dough is about 1/4 inch thick.

Step 9: Cover the dough in the sugar mixture you set aside.

Step 10: Roll the dough upwards towards the other side of the dough.

Step 11: Use a knife to cut the dough into rolls about 1 inch thick.

Step 12: Put rolls in the pan closely together so they’re touching.

Step 13: Bake the cinnamon rolls for 20-25 minutes.

Step 14: Take the cinnamon rolls out, let cool slightly, and put the icing on if desired.

Enjoy!!

Dairy-Free Icing (Optional):

Ingredients:

  • 1 cup powdered sugar
  • 5 oz dairy-free yogurt (plain unsweetened)
  • 1/3 cup coconut oil (still hardened)

How to make…

Step 1: In a food processor or in a high speed blender combine all the ingredients until blended smooth.

Step 2: Put the icing in the fridge to stiffen.

Step 3: Ice the cinnamon rolls!!

Nothing is better than a big ‘ole cinnamon roll with an even bigger cup of coffee in the morning!

Notes:

  • *Make sure the water is warm and not hot because if the water is too hot it can kill the bacteria in the yeast.
  • *Be sure the almond milk is room temperature, you don’t want it to be too cold.
  • The coconut oil should be melted but slightly cooled.

No-Bake Almond Butter Caramel Cheesecakes (V + DF + GF)

The CREAMIEST dairy-free cheesecake you will ever eat!

I LOVE cheesecake, I’ve loved it my whole life, it’s my all time favorite dessert!

If you asked any of my family or friends they would tell you without hesitation how much I love the original sweet treat.

The other day I was messing around in the kitchen trying to make a healthier version of my favorite dessert and came up with THIS!

When I took these out of the freezer I let the cheesecakes soften to room temperature and cut into them only to find out they had a texture just as creamy as the OG recipe! I broke through the crust and it was the most buttery crumbly crust you could ever imagine.

It instantly melted in my mouth.

If this cheesecake recipe passed my standards, I promise it will make your taste buds jump for joy!

Let’s get to the recipe!

No-Bake Almond Butter Caramel Cheesecakes

Ingredients:

Crust:

  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup raw unsalted almonds
  • 1 1/2 tsp cinnamon
  • 1/4 cup almond butter

Cheesecake Filling:

  • 2 tbsp lemon juice
  • 1/3 cup raw blue agave
  • 1/2 cup full fat coconut milk (canned)
  • 1/3 cup coconut oil
  • 1 1/2 cup raw cashews (quick soaked)
  • 2 tsp pure vanilla

Caramel Sauce:

  • 1 recipe of my ‘Healthy Caramel Sauce‘ (you will have left over sauce that you can keep in an air tight container in the fridge for a week.)

How to make…

Step 1: Grease a muffin tin with coconut oil (or any oil of choice).

Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30 minutes. Set aside.

Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, almonds, cinnamon, and almond butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.

Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.

Step 5: Drain the cashews after 30 minutes have passed.

Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.

Step 7: Blend completely until it’s smooth and creamy!

Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.

Step 9: Top with the ‘Healthy Caramel Sauce’ and swirl in.

Step 10: Chill in the freezer for 2 + hours.

Notes:

  • To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
  • In an air tight container they keep in the freezer for 2-3 weeks.
  • If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.
Caramel, cheesecake, and almond butter… is there anything better?!
I don’t think so!

Enjoy!!


Healthy Caramel Sauce (V, DF, GF)

Put on top of your favorite dessert, use it as a dip for fruit, eat it straight out of the jar, the possibilities are endless!

Healthy Caramel Sauce

Ingredients:

  • 14 dates (whole + pitted)
  • 1 tsp pink salt
  • 2 tsp pure vanilla extract
  • 1/2 cup (room temp) unsweetened almond milk
  • 1/4 cup coconut sugar

How to make…

Step 1 & Done: In a food processor blend all the ingredients on high until all the date pieces are completely blended and the sauce looks as smooth as caramel.

Notes:

  • Make sure the dates are soft. If not, you can soften them by soaking them in hot water for 10-15 minutes.
  • Keeps in an air tight container for 1 week in the refrigerator.

Enjoy!!


Coconut Flour Chocolate Chip Banana Muffins (DF + GF)

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are grain-free and dairy-free without sacrificing any of the flavor you love!

Ever wonder what you’re going to make with that coconut flour that’s been sitting in your cupboard for the past 3 months collecting dust?

I know that I’ve had terrible luck in the past baking with coconut flour. It’s an art that took me years to master, but I’ve finally perfected it!

My love of baked goods and healthy eating have come together to make this masterpiece, and it truly is a masterpiece.

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are so moist and full of flavor you’ll catch yourself wondering how in the world they’re so healthy!

A muffin recipe that is free from dairy as well as gluten, and are still arguably the best banana muffins out there?!

I’m pretty proud of this one!

Made with coconut flour, bananas, coconut oil, eggs, df vanilla yogurt, and sweetened with agave these muffins are perfectly sweet with chocolate chips in every bite.

Bananas and chocolate are a match made in heaven. Am I right?!

Coconut Flour Chocolate Chip Banana Muffins

Ingredients:

  • 1 cup coconut flour
  • 1/2 tsp pink salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 spotted bananas
  • 1/4 cup coconut oil (melted + cooled to room temp)
  • 2 tsp pure vanilla
  • 1/4 cup raw blue agave
  • 3 eggs
  • 5.3 oz container of vanilla dairy-free yogurt (I use SO delicious brand)
  • 1/2 cup enjoy life mini chocolate chips

How to make…

Step 1: Preheat oven to 350 degrees, and line muffin tin with paper cups or parchment paper.

Step 2: In a small bowl mix together all the dry ingredients. This includes the coconut flour, pink salt, baking powder, baking soda, and cinnamon.

Step 3: In a large bowl combine all the wet ingredients. This includes the bananas, coconut oil (make sure after it’s melted you wait to add it until it comes to room temperature), vanilla, agave, eggs, and yogurt. Beat together with a hand mixer until all the banana chunks are gone.

Step 4: Slowly add in the dry mixture until completely combined.

Step 5: Fold in the chocolate chips.

Step 6: Fill muffin cups about 3/4 full and bake for 20 minutes or until the tops are golden brown.

Enjoy!!


Nuts For Chocolate Granola Bars (DF, GF)

You can ALWAYS have chocolate for breakfast, especially when it looks this good!

Whoever said healthy food had to be boring?!

Well, whoever said it was very very wrong! You won’t find me eating anything bland or tasteless here.

If you’ve ever had a Kind Bar and/or a Chewy Quaker Granola Bar than you will be able to imagine combining those two flavors and getting THIS magnificent bar.

I’m truly nuts about these granola bars!

See what I did there… nuts.

Hahaha, sometimes I like to think I’m funny.

These bars are the perfect combination of chewy and crunchy, as well as sweet and salty. You can’t go wrong!

I mean come on…

Chewy chocolate granola bars with crunchy nuts and sweet honey?!

This granola bar is what dreams are made of!

Nuts For Chocolate Granola Bars

Ingredients:

  • 2 tbsp chia seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/3 cup pistachios
  • 1/2 cup almonds
  • 1 cup puffed rice cereal
  • 1 1/2 tsp cinnamon
  • 1/2 cup Enjoy Life chocolate chips
  • 1/3 cup dried cranberries
  • 1/2 cup gluten-free quick oats
  • 1 tbsp pure vanilla
  • 1/4 cup raw unfiltered honey
  • 1/2 cup brown rice syrup

How to make…

Step 1: In a large bowl combine all the dry ingredients. This includes the chia seeds, pumpkin seeds, cashews, sunflower seeds, pistachios, almonds, puffed rice cereal, cinnamon, dark chocolate chips, dried cranberries, and quick oats. Set aside.

Step 2: In a saucepan on high heat bring all wet ingredients to a boil. This includes the vanilla, honey, and brown rice syrup.

Step 3: Once the wet ingredients have come to a boil quickly remove it from the heat as it hardens quickly.

Step 4: Pour the hot mixture over the dry ingredients you set aside previously folding it in until all the dry ingredients are completely covered and the chocolate chips have mostly melted.

Step 5: Transfer the mixture into an 8×8 baking dish lined with parchment paper. You’ll want extra parchment paper hanging over the sides of the pan because this will make the bars easier to take out.

Step 6: Press the mixture down firmly and allow to cool for 40+ minutes at room temp or 25+ minutes in the fridge if you can’t wait!

Step 7: Remove the granola bar mixture by holding the parchment paper and placing on your counter top or any flat surface.

Step 8: Cut the mixture into whatever size granola bars you desire.

Enjoy!!

Grab a bar before they’re gone!

Almond Joy Energy Balls (DF, GF)

A chewy chocolaty bite sized snack that gives you energy for hours!

Ever get in that mid day slump?

Yeahh, me too.

Usually by 2 pm you can find me by the nearest coffee maker brewing my 2nd or 3rd cup of coffee. Not my best habit, I know.

But lately I’ve been really into making a quick snack and enjoying it with my afternoon cup of coffee.

This week I came up with THESE and I think it might be the best thing I’ve ever done.

ALMOND JOY ENERGY BALLS!

Chocolate, almonds, AND coconut.

Yes, please!

Almond Joy Energy Balls

Ingredients:

  • 1 cup unsalted almonds
  • 10 pitted medjool dates
  • 1/2 tsp pink salt
  • 2 tbsp ground flax seed
  • 3 tbsp 100% cacao
  • 1 tsp pure vanilla
  • 1 tbsp raw unfiltered honey
  • 1/2 cup unsweetened shredded coconut

How to make…

Step 1: In a food processor add the dates and almonds until finely chopped.

Step 2: Add in the remaining ingredients except the shredded coconut and blend until they’re completely combined.

Step 3: Refrigerate mixture for 20-30 minutes.

Step 4: Roll mixture into balls about 1 inch by 1 inch.

Step 5: Fill a small bowl with the shredded coconut and then cover the energy balls in the coconut.

Step 6: Keep in an airtight container in the fridge for 5-7 days.

Enjoy!!


Perfect Peanut Butter Cookies (V, DF, GF)

Pure peanut butter BLISS!

I finally got around to making one of my favorite childhood desserts and they do not disappoint.

PEANUT BUTTER COOKIES!

Um… YES, please!

My favorite thing about peanut butter cookies is how simple yet delicious they are.

Made with wholesome ingredients these cookies will satisfy every peanut butter craving you’ve ever had.

Soft, sweet, and salty. These cookies really are perfect!

All you’ll need is a glass of milk to go with them (almond for me, please)!

Perfect Peanut Butter Cookies

Ingredients:

  • 1 1/4 c all natural creamy peanut butter
  • 1 flax egg
  • 1/3 c agave
  • 2 tsp pure vanilla
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 2 tbsp coconut oil
  • 2 tbsp coconut sugar

How to make…

Step 1: Preheat the oven to 325 degrees.

Step 2: In a large bowl mix together the flax egg (1 tbsp ground flax seed + 2 tbsp water) let sit in the fridge for 5-8 minutes. Then in another small bowl combine the coconut flour, and baking powder, set aside.

Step 3: Take out the bowl from the refrigerator you made the flax egg in and combine all the other wet ingredients. This includes the peanut butter, agave, coconut oil, and vanilla.

Step 4: Slowly fold the dry mixture into the wet mixture until completely combined. The dough will still be sticky, that’s what you want.

Step 5: Roll the dough into cookie sized balls placing them about an inch away from each other on the baking sheet.

Step 6: Sprinkle each cookie with coconut sugar.

Step 7: Press each cookie down with a fork first vertically and then horizontally.

Step 8: Bake for 10-12 minutes or until the bottoms are golden brown.

Step 9: Let sit and cool completely before eating. Store cookies in an airtight container.

Enjoy!!

I mean how PERFECT do these look?! *drooling*

Healthy PB Banana Bread Granola (DF, GF)

I make banana bread nearly every week so I decided to switch things up and make granola!

Well…pb banana bread granola.

I can’t resist the flavor combination!

But, who can?

Banana, walnuts, chocolate, peanut butter…there’s nothing better!

And can we just talk about these clusters?!

I think I’ve died and gone to heaven…oh nevermind, I’m just three handfuls in…

Healthy PB Banana Bread Granola

Ingredients:

PB granola base-

  • 2 1/2 cups gluten-free quick oats
  • 1 tsp cinnamon
  • 1/2 tsp pink salt
  • 2/3 cups all-natural peanut butter
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract

Banana Bread add in’s-

  • 3/4 cup walnuts
  • 3/4 cup dried banana slices or banana chips
  • 1/3 cup Enjoy Life chocolate chunks

How to make…

Step 1: Preheat the oven to 325 degrees.

Step 2: In a medium bowl combine the oats, cinnamon, and pink salt. Set aside.

Step 3: On low heat in a large saucepan mix together the peanut butter, maple syrup, and vanilla. Let melt until smooth. Remove from heat, and add the dry ingredients.

Step 4: Once all the wet and dry ingredients are combined firmly pat down the granola onto a greased (or lined) cookie sheet.

Step 5: Bake for 10 minutes. Take it out and gently stir/flip the granola over leaving some pieces in large clusters. Then bake for an additional 8-10 minutes until golden brown.

Step 6: Let cool for at least 30 minutes to allow the granola to harden.

Step 7: In a large mixing bowl combine the walnuts, chocolate, and dried banana slices. Add in the granola. (Gently mix together without breaking up the clusters.)

Make sure to store your PB Banana Bread Granola in an airtight container on your counter and enjoy!!


Jade Rolling 101

Do you want a spa-like experience every morning in the comfort of your own home and in your pajamas?

Good news, you CAN!


I’m a homebody through and through so leaving my house for anything other than coffee or food miiiight not go over that well.

I’m kidding.

Well, half kidding.

Jade rolling is everything I could ever want in a self care product.

You get a free facial massage every morning at home while supporting lymphatic drainage, combating signs of aging, and promoting overall wellness?!

Sign me up!

Why Use A Jade Roller?

Girl, there are so many reasons why jade rolling is effective.

  • increases blood circulation
  • reduces signs of aging
  • aids in lymphatic drainage (draining fluid and toxins built up under the skin)
  • helps complexion
  • reduces inflammation
  • reduces puffy eyes
  • jade stone is naturally cooling on the skin

Not gonna lie, knowing this makes me feel better about my mild obsession.

How To Use A Jade Roller?

  • In the morning.
  • After using a cleanser.
  • After using a serum.
  • Jade roll starting from the inside of your face to the outside. (i.e. You would start at the middle of your chin rolling to the outside of your face towards your jawline.)
  • Roll up the nose and middle of your forehead.
  • Roll down your neck.
  • Be gentle, don’t tug on the skin.

Tips + Tricks

  • Place your jade roller in the fridge for more of a cooling and rejuvenating experience.
  • Use the smaller side for near your eyes and breaking up tension in your jawline caused by clenching when you sleep.

“Self-care is a deliberate choice to gift yourself with people, places, things, events, and opportunities that recharge our personal battery and promote whole health – body, mind, and spirit.”

Laurie Buchanan

Easy Crock Pot Turkey Chili

There’s nothing better than a warm bowl of chili on a cold winter day.

Am I right?!

It’s such an easy well rounded meal I make it at least once a week during the cold months…

I live in Maine so that’s basically 80% of the year.

This turkey chili is mild but extremely flavorful and packed with fiber and protein!

If you’re in a pinch this recipe is perfect because you can set it and forget it!

Easy, healthy, and delicious?!

No wonder this recipes a staple in my house, it will be in yours too!

Easy Crock Pot Turkey Chili

Ingredients:

  • 16 oz frozen corn
  • 8 oz canned creamed corn
  • 6 oz tomato paste
  • (2) 14.5 oz diced tomato
  • 16 oz canned (reduced sodium) kidney beans
  • (2) 16 oz canned (reduced sodium) black beans
  • 2 tbsp stevia
  • 2 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 1/2 tsp cumin
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 diced sweet yellow onion
  • 16 oz cooked ground turkey

How to make…

Step 1: Turn the crock pot on and set it on low.

Step 2: Add all the ingredients into the crockpot.

Step 3: Cook for 6-8 hours stirring occasionally.

Step 4: Top with avocado, cheese, greek yogurt, sour cream, etc.

Enjoy!!


The BEST Homemade Brownies

Do you like fudge brownies? Cake brownies? Both?

I got you covered. These brownies are the best of both worlds!

Don’t tell me you still use that brownie mix from your grocery store…

This recipe is just as easy!

No, really! It’s fast, just as delicious (if not more), and uses ingredients you probably already have around the house.

All I’m sayin’ is your classic brownie recipe just got an upgrade.

Let’s get to the recipe!

Ingredients:

  • 1/2 cup cacao powder
  • 1 1/2 cups all purpose white flour
  • 1 tsp pink salt
  • 1/2 tsp baking soda
  • 1 cup coconut sugar
  • 1/4 cup ghee
  • 1/3 maple syrup
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 3/4 Enjoy Life chocolate chips

How to make…

Step 1: Preheat the oven to 325 degrees and grease an 8×8 pan with ghee or coconut oil.

Step 2: In a medium bowl mix together all your dry ingredients. This includes the all-purpose white flour, pink salt, baking soda, coconut sugar, and cacao powder.

Step 3: In a separate larger bowl beat together the ghee, maple syrup, pure vanilla extract, and eggs.

Step 4: Now add the dry mixture a little at a time folding it into your wet ingredients.

When combined it should look as pictured below.

Step 5: Take your greased 8×8 baking pan and add the batter to it. (The batter will be thick, that’s what you want.) Make sure you take the back of a spoon to level out the batter or your brownies won’t bake correctly.

Step 6: Lastly, sprinkle the chocolate chips on top of the batter before putting the brownies into the oven. Bake them for 30-35 minutes (less if you like them more on the fudgy side) or until a toothpick comes out clean. Take them out and allow them to cool completely.

Enjoy!!


Chocolate Chip Banana Bread

The combination of chocolate and banana are like the combination of chocolate and peanut butter… you can’t go wrong!

I make this exact recipe EVERY week so I never have to go without it.

I wish I was kidding, but it’s just too good not to have!

If you want a moist and filling banana bread with a decadent chocolate chip topping that will leave you wanting more with every bite you take, you’re in the right place. This recipe is made with wholesome ingredients so you’ll be left satisfied with how it tastes and how it makes you feel.

Let’s get to the recipe!

Ingredients:

  • 3 ripe bananas
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1/3 cup ghee
  • 3/4 cup coconut sugar
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 1 1/2 cups all-purpose white flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup Enjoy Life chocolate chips
  • *optional* 2 scoops unflavored collagen powder
  • *optional* a sprinkle of old fashioned oats on top (garnish)

How to make…

Step 1: Preheat your oven to 325 degrees and grease a loaf pan with ghee or coconut oil.

Step 2: In a bowl cream together the ghee and coconut sugar.

Step 3: In another bowl beat or mash the bananas until there are no clumps.

Step 4: Once there are no clumps stir the bananas into the butter and sugar mixture.

Step 5: Add in the egg and vanilla.

Step 6: In a separate bowl stir together the flour, baking soda, baking powder, pink salt, and cinnamon. (If you want to add the collagen this would be when you add it.)

Step 7: Slowly fold your dry ingredients into the wet ingredients until they’re completely combined.

Step 8: Pour the batter into the previously greased loaf pan topping with the chocolate chips and a sprinkle of oats (if desired).

Step 9: Bake for 40-45 minutes.

Enjoy!!


What Should You Purchase Organic?

Have you ever walked into the grocery store wondering what you should buy organic and what’s okay to skip out on? Buying organic can get expensive so I find it helpful to only buy organic when it’s most necessary.

Have you been there? If you have, I’m here to help!

Something I’d like to mention is that when I’m shopping for food I always bring a list with me. This helps me not only remember everything I need but also helps me save a lot of time and money. Beside my produce items, I write an ‘O’ so I remember to buy it organic, or a ‘G’ so I know I can buy it generic. 

How do I know what to buy organic? 

I use a list called the “Dirty Dozen.” The Dirty Dozen is a list of 12 fruits and vegetables that contain the highest amount of pesticides. This is why they should be purchased organic.  

Below I have listed the “Dirty Dozen” in the order of their pesticide content. 1 containing the most pesticides and 12 having the least. 

  1. Strawberries
  2. Spinach
  3. Nectarines
  4. Apples
  5. Grapes
  6. Peaches
  7. Cherries 
  8. Pears
  9. Tomatoes 
  10. Celery
  11. Potatoes 
  12. Sweet Bell Peppers

The EWG (Environmental Working Group) puts out an updated list every year with the top 12 fruits and vegetables that are swimming in pesticides, and this was 2018’s. 

To stay up to date you can go to the EWG’s website

I hope this helps you prioritize buying these particular produce items organic, while also being able to feel good about buying other produce generic if you please. 

Thanks for stopping by!


My Food Philosophy

Hi babes! 

So, what’s my food philosophy? 

If you would have asked me this 10 different times over the past ten years my answer would have been different every single time. 

I am finally at a point in my life where I have made peace with food. 

You may be thinking, what do you mean? Peace with food…? It’s just food? 

Well, for many years that wasn’t the case for me. Food was attached to my self-worth. I thought that labeling what I was eating, how I was eating, or how much I was eating determined what kind of person I was. Of course, that wasn’t and isn’t at all correct, but that’s the state of mind I was in. 

I will get into more detail regarding my journey with food at another time.

If you can imagine my headspace back then compared to my head space now, it’s really night and day. 

How did I get to this point? I found intuitive eating. Intuitive eating is a large determinant of how I made peace with food and is now the core of my food philosophy. 

What is intuitive eating?

It’s not a diet or a certain way of eating. It’s in the simplest terms listening to your body, and eating like you did when you were a child. When you were a child you didn’t second guess when you were hungry, you just ate. When you were full, you stopped. When you wanted a cookie, you had it. When you wanted carrots, you ate them. When I think of my food philosophy I think of going back to my roots. I think of myself as a whole being, and honoring my mind, body, and soul. I believe that as humans we experience life in very unique ways and that the food we eat is part of our human experience. 

Intuitive eating is important if you want to break free from the constant dieting cycle like I did. 

There are 10 steps to help guide you on your journey to intuitive eating, and these are all steps I implemented in my personal journey. When you read these steps, keep in mind that breaking up with dieting can and will be just as messy as dieting. When you decide to stop dieting and stop trying to make yourself smaller you start going against everything society is telling you to do. You’re going to be on the outside looking in, and it’s going to feel messy and confusing. Everyone is dieting, wants to diet, wants to change their body in some way, or participates in body shaming themselves and/or others. When you decide to do the opposite it might feel strange, and that’s okay. Give yourself grace. This is a journey. These steps may not occur in order for you, but they’re all important. 

  1. Reject the diet mentality. The diet mentality won’t benefit you, ever. Diets are made to fail, in fact, 95% of diets fail. Diets make you feel restricted and can cause mental & physical exhaustion. When rejecting the diet mentality it’s important that you’re surrounding yourself with social media accounts, books, and friends that make you feel good about yourself and remove yourself from situations that no longer serve you. 
  2. Honor your hunger. Realize it’s normal to be hungry. You need food to survive just like you need water and oxygen. It’s a biological need that has to be met. If you’re hungry, eat something.
  3. Make peace with food. This is when you have to change your dialogue around food. There are no good or bad foods. You are neither good nor bad for eating a certain food. Food is just food. When making peace with food it’s also important to discuss the scarcity versus abundant mindset when it comes to food. When a person is experiencing scarcity their body believes its the last time they will be able to have a certain food, so they overeat. This happens often with dieters and can also lead to the “getting back on track” train which additionally comes with guilt for what they ate. It’s quite a terrible mindset to be stuck in. However, when a person has an abundant mindset around food they believe that those foods will always be there. If they want some they can have what they please until they’re satisfied and then move on. They also believe that they don’t have to have that food in that given moment because it’s not going to go anywhere. 
  4. Challenge the food police. The food police can be social pressures, family/friends, magazines, or social media. The food police are everywhere and it’s crucial to challenge them. The food police may even be the thoughts in your head about food being “bad” or “good.” That also goes back to why you feel that way and often times it’s because of society’s obsession with shrinking yourself and dieting. The food police will try to tell you that the cinnamon roll is bad, and the salad is good but the truth is they’re both food and either one is fine. 
  5. Feel your fullness. This is when the hunger-fullness scale can really help you. If you don’t know what the hunger-fullness scale is it’s a scale from 1-10 on levels of hunger and fullness. 1 being the most hungry and 10 being the most full. Tuning into how full you are is just as important to tuning into how hungry you are. Diet culture has engraved into our minds things that aren’t important like meal timing. If you aren’t hungry why eat more than comfortable? If your body is telling you it’s full, listen. If you’re having a hard time telling if you’re full or not, in the beginning, it can be helpful to take breaks while eating to check in with yourself. How are you feeling? Are you enjoying the food? How does it taste? Are you still hungry? Are you full? Checking in with yourself is so helpful when discovering your fullness levels. 
  6. Discover the satisfaction factor. This is such a beautiful part of intuitive eating when food is enjoyed simply to be enjoyed. Like I said before, food is a huge part of the human experience and I believe it’s one of the great joys of life. Food can be so gratifying. You don’t want to eat a meal just because it’s “fuel” for your body, you also want to enjoy it and feel satiated. If you eat food simply for nutrients you will likely want more food to leave you feeling satisfied and that can cause overeating. 
  7. Cope with your emotions without using food. I feel like this one is tricky. While I believe it’s important to deal with your emotions without food, I also think it’s incredibly normal and okay to find comfort in food. First, implement forms of self-care that make you feel good that don’t involve food. But if you still want the ice cream and it makes you feel better, I think that’s okay too. Give yourself grace, but also realize it’s important not to solely rely on food to be your source of comfort.
  8. Respect your body. This is often where I find it to be the most difficult. It’s easy to give this advice, but not as easy to take it yourself. I found that respecting my body and accepting my body was easier said than done. I had to let go of the perfectionist mindset, let myself be human and have flaws, and speak to myself and about my body the way I would speak to a dear friend. I found that I would never speak to a friend the way I spoke to myself, so why was I? 
  9. Exercise-feel the difference. This has changed my life. Instead of exercising in a way you feel you should be, or in a way that you always have, try exercising just to feel good. Exercise in a way you truly enjoy. Step away from why you’re doing it aesthetically, how many calories you’re burning, etc and just focus on movement that makes you feel good. 
  10. Honor your health with gentle nutrition. This is what I like to call mindful eating. I would urge this to be your last step when becoming an intuitive eater because I think it organically occurs after all the other steps have been worked on. Gentle nutrition is listening to your body but also being aware of what you have eaten and making sure you’re giving your body enough nutrients.

I practice intuitive eating and mindful eating on a day to day basis. I’m constantly checking in with my body, honoring myself as a whole, and making sure I have balanced and delicious meals/snacks whenever I’m hungry. That is my food philosophy.