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


  • 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!



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



  • 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.


  • 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.


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


  • 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.


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


S’more Cookies (DF + GF)

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


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


  • 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.


  • 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.


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


  • 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.


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


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


  • 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.


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


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


  • 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.


  • 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.