Archives for May 2013

Road Jamz.

It’s Friday.

Fist pump to the max.

I’m currently on a itty bitty road trip with my dad.

Me, my dad, and two pups.

I love taking road trips w/ my dad.

It’s truly a time that we can enjoy together and zen out.

I once drove a u-haul truck w/ him from Phoenix to Houston when he was moving back from Cali.

I’m pretty sure we drove through the night and were so completely exhausted that we had to pull over on the side of the road and take a cat-nap in San Antonio.

Best part of that road trip…State Line Barbecue in El Paso and brushing my teeth at a truck stop.

There is just something so satisfying about a huge rack of pork ribs and a dense block of homemade cornbread after a long day of traveling.

For me…the food is actually the best part about traveling.


Remember that stuff I made yesterday?


I totally put that jam up in your muffins.


Yep, I swirled that delicious Double Berry Coconut Jam right into a banana muffin.


Ummmmmm ya, these are pretty legit.


You know what else is legit?


My obsession w/ Mariah Carey radio on Pandora.


I mean, she was pretty much my idol when I was 3.


Her, and Selen(as).


I’m 100% positive that I believed I was of Hispanic descent.


I still think I can sing Spanish songs pretty darn well.


It’s pretty pitiful I don’t know what they even mean.


Ummmm…eat these muffins. That’s all.

Double Berry Jam Banana Muffins
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
Fluffy and light banana muffins swirled with homemade jam made of strawberries, blackberries, and sweetened with coconut sugar. Perfect for breakfast or a snack. Gluten-free, paleo, refined sugar-free.
  • 1 batch of Double Berry Coconut Jam (see my recipe index for recipe)
  • 2 large, ripe bananas, mashed
  • ½ c. liquid egg whites
  • 2 large eggs
  • ¼ c. extra-virgin olive oil (or coconut oil)
  • ¼ c. unsweetened, vanilla almond milk
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, combine the bananas, egg whites, eggs, evoo, almond milk, honey and vanilla extract until smooth.
  3. Mix in the coconut flour, cinnamon, and baking soda until a batter forms.
  4. Drop the batter by two heaping teaspoons full into each muffin cup.
  5. Drop about one heaping teaspoon full of jam on top of each of the uncooked muffins.
  6. Bake for 30 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  7. Let the muffins cool completely before turning out.
  8. Serve topped with more jam.

Nutritional Facts (per 1/14th of recipe): Total Calories: 103.7, Total Fat: 5.2g (1.7g Saturated Fat), Sodium: 86.2mg, Potassium: 85.9mg, Total Carbs: 11.8g, Dietary Fiber: 3.6g, Sugars: 5.4g, Protein: 3.2g



I should be on vacation right now.

I say this because I am super jealous that my mom and seester are visiting family in Arizona.

I mean, seriously?

I couldn’t go b/c of prior responsibilities.

Just when I think being an adult means doing what I want, when I want, how I want, that big ole’ RESPONSIBILITY comes knocking.

My goal is to take a vacay this summer when I have time.

It will happen.

Throw out some suggestions.

In other news, I’m addicted to all things banana.

Oh, and Mariah Carey radio on Pandora.

More on that tomorrow.


Let’s chat about summer things.


Super summer food.

Let’s smash two berries together.


Blackberries + Strawberries


+ Coconut Sugar + Orange Juice


That’s pretty much 4 ingredients


to make one heck of an amazing jam.


It’s pretty much summer in a jar.


Sweet, juicy, tangy


and absolutely meant to be slathered on just about anything.


Might I suggest we start with toast.


Feel free to smear some peanut butter on that toast too!

Double Berry Coconut Jam
Recipe type: Jam, Spread, Snack, Fruit
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
A sweet, tangy, and juicy thick jam loaded with fresh blackberries and strawberries and sweetened w/ a coconut sugar. Gluten-free/vegan/paleo/refined sugar-free.
  • 1 c. fresh blackberries
  • 16 oz. fresh strawberries, stemmed, and sliced into fourths lengthwise
  • 1 c. raw coconut sugar
  • juice of 1 large orange
  1. Place all of the ingredients in a large sauce pan or dutch oven.
  2. Smash the berries using a potato masher just enough to slightly break them down.
  3. Bring the mixture to a boil on the stove, then lower the heat and let simmer 15 minutes.
  4. Turn the heat off on the stove and let the mixture cool completely.
  5. You can choose to slightly puree the jam using a blender or an immersion blender until you reach your desired consistency.
  6. Serve spread on toast, muffins, etc.



I’m pretty sure that there is something bittersweet about single serving sized snacks.

I mean, if you just want an itty bitty snack…I guess single serving size is up your alley.

Especially if you aren’t super hungry.

Then again, a single serving size is for a…single person.

Soooooo…what if you just want a huge bag of chips…one that has 3 servings…not just 1?

That’s how I feel.

I want the whole entire bag.

It’s kind of how I feel about single serving desserts at restaurants.

Just give me the whole dang cake…I don’t want a bite sized piece of cake stuffed into a shot glass with more whip cream than actual cake.

However…there are those single serving sized treats that are hefty enough to satisfy your hunger and you sweet tooth craving.

This is one of those.


You know it just wouldn’t be a dessert w/out toasted coconut.


It’s summer and I made us something tropical.


Because it has banana, coconut, & pineapple.




I mean, duh.


This is what I call a snack.


More than a mouthful.

Banana Pineapple Coconut Protein Souffle Muffin
Recipe type: Snack, Muffin, Souffle, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A light and fluffy banana souffle with toasted coconut and sweet, fresh pineapple. Gluten-free and paleo! 8g of protein for 1 serving!
  • ¼ c. unsweetened, shredded coconut, divided
  • ½ of a small, very ripe banana, mashed
  • ¼ t. ground cinnamon
  • 1 T. coconut flour
  • ¼ c. liquid egg whites (or 1 large egg)
  • ¼ c. unsweetened, vanilla almond milk
  • 1 T. pineapple juice
  • ½ t. pure vanilla extract
  • optional toppings: banana slices, pineapple slices, melted coconut butter
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the coconut out evenly over the baking sheet.
  3. Bake for 3-5 minutes, or until lightly golden.
  4. Place 2 tablespoons of the toasted coconut in a large mixing bowl along with the remaining ingredients.
  5. Whisk well until smooth.
  6. Grease a small ramekin with cooking spray.
  7. Pour the batter into the prepared ramekin and bake for 30 minutes, or until the souffle has risen and a toothpick inserted into the center comes out clean.
  8. Let the souffle cool completely before removing from the ramekin.
  9. Top with additional banana slices, the remaining 2 tablespoons of toasted coconut, chopped fresh pineapple, and a drizzle of melted coconut butter.

Nutritional Facts (single serving, calculated w/out shredded coconut): Total Calories: 167.8, Total Fat: 3g (0.1g saturated fat), Sodium: 138.7mg, Potassium: 354.4mg, Total Carb: 24.8g, Dietary Fiber: 7.6g, Sugars: 8.6g, Protein: 8g


My Life According To…

Happy Memorial Day y’all!

Let me just say thank you to all the veterans, as well as current men and women who have/are still fighting for our freedom. Thank you for all that you do!

For the most part, I’ve been resting easy this past week.

Yesterday was super fun.

My cousin is in town with her husband and children from Arizona and I was thrilled to get to hang out with them yesterday.

We all met at my uncle’s house on the bay.


It was seriously the most peaceful way to enjoy Sunday.


This is my newest baby cousin Hayden Grace with her great grandparents.

Hayden and I became instant bff’s.


I seriously wanted to take her home with me.

Of course I brought a delicious fruit crisp to the bbq.


I said good bye to my great uncle at the beginning of the week.


I know he is watching over me from the heavens.


This is my younger cousin and I.

Pretty sure I was a freshmen in high school.

We were on our way to San Marcos to float the river.

It’s definitely one of my fave summe past-times.

Flash back.


My cousin and our friend since Pre-K…last day of high school.

We are still pretty awesome.


Just finished off this gigantic pancake today.

So so sad.

Pretty sure I smeared some of this stuff over it.


Maybe once or twice.


Pretty sure I stuffed that stuff into a whole bunch of stuff this week.


Make this gigantic cookie today.


I dare you.




Fist pump.

Real talk.

Yesterday I purchased my first sundress for $24 at Target a.k.a. Mecca.

This is so not like me seeing as I absolutely cannot stand to spend money.

Seriously, I think I’ve been wearing the same sweatpants every day for the past 5 months.

Change is good.

Especially for cute sundresses.

In other news, I have to wash my hair like every day b/c of this nasty, sweaty heat outside.

Usually I can go about 2-3 days because I’m pretty cool like that.

Summer isn’t even here and it’s already b*smacked me right in the forehead.

That Nutella I made…


all gone.


Don’t fret.


I drop-kicked it into some cookie dough for ya.


Because I’m sneaky like that.


I mean, you better watch out.


I could probably sneak some carrots into this stuff and you would never know.


Who am I kidding?


You’re too smart for my tricks.


Did I mention that these cookies are gluten-free,




and vegan?


You know you love me 🙂

5.0 from 1 reviews
Chocolate Chunk Nutella Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 26
A delicious cookie stuffed w/ homemade nutella and chunks of dark chocolate. Gluten-free, vegan, paleo, and refined sugar-free!
  • 1 c. almond flour
  • ⅓ c. coconut flour
  • ½ t. fine sea salt
  • ½ t. baking powder
  • ¾ t. baking soda
  • ½ c. homemade Nutella (see my recipe index) or store bought is fine
  • ¼ c. extra-virgin olive oil
  • ⅓ c. pure Maple syrup
  • 1 c. vegan chocolate chunks (like Enjoy life), or 100% cacao dark chocolate, roughly chopped
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, sift together the flours, salt, baking powder, and baking soda.
  3. Mix in the nutella, evoo, and maple syrup until evenly distributed.
  4. Fold in the chocolate.
  5. Scoop the cookie dough by rounded teaspoons into your hands, roll into a small ball, place on the cookie sheet and use the back of your palm to gently flatten the cookie.
  6. Bake for 10-12 minutes.
  7. Let cool for about 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.
  8. Serve with a big glass of milk.

Nutritional Facts (per 1 cookie): Calories: 129.4, Total Fat: 8.8g (Saturated Fat: 2.8g), Sodium: 97.5mg, Total Carb: 12.8g, Sugars: 10g, Protein: 1.6g