Archives for June 2013


Okay Houston, we seriously have a problem.

By “we” I totally mean me.

You may not really see this as a problem.

Who am I kidding?

It’s a massive problem for me.

Well kind of.


Why am I talking about sweet potatoes in the middle of June?

It’s okay y’all.


We’ve got some coconut to round’ us out.

Because coconut totally equals summer.


And because coconut is a required baking ingredient in my house.


Cookies are no exception.


Sorry I’m not sorry coconut haters.


Coconut haters secretly love coconut.


They are just too cool to admit it. 😉


Yesterday my hair-stylist Olympia (I know cool name, right?) sprayed  my hair with this coconut mist…it smelt like the beach, on a hot summer day, with a pina colada in my hand.


I totally wanted to eat it.


Maybe I should tell you how these cookies are super healthy.


Vegan, gluten-free, refined sugar-free…ugh.

I love myself.


And you love me too.

Eat these for a cookie break/snack or breakfast.

You know you were thinking it. 🙂

Coconut Sweet Potato Cookies
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
Melt in your mouth cookies chock full of sweet potato, coconut, walnuts, and topped with chocolate chips. Vegan, refined sugar-free, and gluten-free!
  • 2 flax eggs (2 T. flaxseed + 5 T. water)
  • 1 medium sweet potato, mashed ( I roasted mine at 400 degrees for 1 hour)
  • ½ c. melted coconut butter (or your favorite nut butter)
  • 2 T. melted coconut oil
  • 3 T. pure Maple syrup
  • 1 t. pure vanilla extract
  • ½ c. almond flour
  • ½ c. gluten-free oat flour
  • 1½ c. gluten-free rolled oats
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. fine sea salt
  • ½ t. ground cinnamon
  • ½ c. unsweetened, shredded coconut
  • ½ c. chopped raw, unsalted walnuts
  • non dairy-chocolate chips, as needed
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the flaxseed and water in a small mixing bowl and let sit for 5 minutes to create an egg like consistency.
  3. In a large mixing bowl, combine the flax egg mixture, sweet potato, coconut butter, coconut oil, maple syrup, and vanilla.
  4. Add in the flours, oats, baking soda, baking powder, salt, and cinnamon.
  5. Fold in the coconut and walnuts.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  7. Gently press each scoop of cookie dough down flat using the palm of your hand.
  8. Add 4-5 chocolate chips to the top of each cookie, pressing them in very gently.
  9. Bake for 12-15 minutes or until slightly golden.
  10. Let cool for 2-3 minutes.

Nutritional Facts (per cookie (1/20th of recipe) ): Total Calories: 136, Total Fat: 9.8g (4.3 Saturated Fat), Total Carb: 11.5g, Dietary Fiber: 2.9g, Sugars: 3.1g, Protein: 2.7g


Sweet Heat.

Well, long time no chat strangers.

I feel like such a slacker.

It’s my last official week of school for this quick summer semester and I feel like I’m back in high school and have senior-itis all over again.

The only difference is that I can’t call my mom to tell her to get me out of class.

I was realllll good friends with the front office lady.

My senior-itis was so bad my last year of high school that she had my mom on speed dial.

I would just call my mom up, she and the office lady would chat, and then my friends in I would get our “get out of jail free cards.”

I remember the final weeks before graduation in high school and it was soooooo freaking hot.

If you know about the Texas heat, the one thing on your mind is a huge pool of water.

Or a snow-cone.

Snow-cones it was.

That is where I would go…my fave snow-cone stand as soon as I skipped class.

I mean, it’s not like I was skipping to go rob a convenience store.


If my snow-cone stand was located within a five mile radius of me today…you can bet I would skip class.

Only I have a test today so…yea, no.

I know it’s almost the end of June and all you want to see is ice cream and giant rinds of watermelon but…

let’s talk about sweet potatoes.


I know it’s summer and all but let’s make this summer-y.

We can do this!


You know I just love me some sweet potatoes.

So…..when I made four last week and ate two…4 minus 2…well, ya know.


I made some muffins and some other stuff with them.


And I added some lemon in/on them because summer…




The great thing about these things is that they are good warm or cold.


They are also supreme snackage food.


And we all know how I feel about snacks.


Did I mention it’s a furnace here?


I’m chopping cutting off an inch of my hair today


just so I don’t feel like I have to take a shower every five minutes.

Lemon Sweet Potato Muffins
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 15-20
Melt in your mouth sweet potato muffins, zested with fresh lemon, and topped with homemade coconut butter. Gluten-free, vegan, paleo, and refined sugar-free.
  • 1 medium sized cooked sweet potato, mashed (I roasted mine in the over at 400 F for 1 hour)
  • 1 c. unsweetened, vanilla almond milk
  • ¼ c. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • 2 T. pure Maple syrup
  • ¼ c. ground flaxseed meal
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • zest of one large lemon
  • melted coconut butter, for topping + extra lemon zest
  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 mixing bowl, combine all of the wet ingredients until smooth.
  3. Mix in the flaxseed, flour, cinnamon, and baking soda.
  4. Fold in the lemon zest.
  5. Drop the batter by rounded tablespoons into each muffin cup.
  6. Bake for 40-45 minutes or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let cool completely, top with melted coconut butter and lemon zest.

Nutritional Facts (1/20th of recipe, per muffin): Calories: 71.3, Total Fat: 4.2g (Saturated fat: 1.2g), Sodium: 54.0g, Total Carbs: 7.3g, Dietary Fiber: 2.9g, Sugars: 2.4g, Protein: 1.5g


My Life According To…

It’s Sunday.

Just finished my studying for the day.

Hopefully 😉

At any moment I could lose my mind and head straight for the books.

Seriously, I don’t think I can study any more…I feel like I’ve learned everything I can.

So the only thing left to do is relax 🙂

Probably bake, cook, and eat some stuff too. 🙂

These cookies.


Well, they are gone.


Barre 3 workouts are my life right now.


I have cut back on my running and am already starting to feel stronger with barre 3. Plus, its only $15/month for access to all of their online workouts.

They have everything from 10-60 minute workouts all tailored to any one and every one.

Def look into this if you are super busy and have no time to exercise…or just want a change of pace.

These chips.


Are cinnamon sugar heaven.

Like freaking cinnamon toast crunch on a crispy chip.

My life was meaningless before these.

They rock.

Almost as rockin’ as my mom’s 80’s hair-do.


What’s new in your world lately?

Try any new fitness routines? 🙂


Secret Recipe Club.

It’s Secret Recipe Club time.

Let’s chat about my roots though.

I have 100% Texas roots, I like to wear my cowboy boots, go rodeo-ing, and eat barbecue until the cows come home. Don’t challenge me to a barbecue eat-off…I will win, especially if there is pulled pork and coleslaw involved…preferrably over a slab of hot corn bread. Oh mah gaaaaah.

Let’s go back to that cowboy part. I love me some cowboys. Heck, the best part about going to the rodeo is trying to figure out which bull-rider isn’t wearing a wedding ring while you scope him out from the nosebleed section. But…who does that?

My Dad…he is definitely a cowboy. Now, he doesn’t go out back and scramble calf’s, heard cattle, or milk cows. Nope, he is more of your rodeo committee, button down wearing, fix anything broken, trench digging cowboy. Oh, yea…and he pulls off a cowboy hat and boots effortlessly.

A couple of weeks ago when I made these muffins, my dad, being the blunt man of the year voiced that he just didn’t really care for bananas or blueberries anymore. I told him that was perfectly fine seeing as those muffins weren’t intended for him to begin with. More for me :). Anyway, he hinted (like I don’t already know) that cookies w/ chocolate, nuts, coconut, etc. are the way to his heart. Sooooo…when I found out that my secret recipe blogger was Lynne from  365 Days of Baking , I knew I just haddddd to make her recipe for Laura Bush’s Cowboy Cookies. Lynne is a rock star wife and mom with one son and two daughters. Oh, yea, and she knows a thing or two about baking. I mean just check out her extensive, not to mention enticingly delicious, recipe index. Miss Indecisive (that’s me) wanted to try them all! But, really…come on…you just can’t go wrong with cookies.

Now, I could have really tried to make these vegan, or gluten-free, etc etc. But seriously……..these are cowboy cookies. Cowboys aren’t vegan or gluten-free…I mean, their main food staples practically involve a huge slice of toasted white bread smothered with some sort of barbecued brisket, topped high w/ pickles, onions, and any other fixin’ imaginable.

No, cowboys eat real food.

Like cookie dough.


You know how to tell if a cookie is going to be delicious?


If the cookie dough is out of this world delicious.


These are those type of cookies.


Seriously y’all, I could have eaten the cookie dough in one sitting.


But then the actual baked cookies…


are absolutely sinful.


I can’t even deal.


It’s one of those cookies that is chocolate-fied, crispy, chewy, crunchy, ooey, gooey,


and chock full of delicious things all in one.


I’m pretty sure these are by far THE BEST cookies.


You know that being the cookie monster that I am…


these cookies must be tha bomb!


Cowboys everywhere will unite to eat these.


These are the type of cookies that produce a marriage proposal.


Mrs. Laura Bush, you know your cookies, Lynne…you are a genius for reproducing this recipe!

5.0 from 2 reviews
Cowboy Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
A deliciously crispy, chewy, ooey, gooey cookie filled with hearty oats, coconut, walnuts, and chocolate chips.
  • ¾ c. (1.5 sticks) unsalted butter, at room temperature
  • ¾ c. granulated sugar
  • ¾ c. packed light brown sugar
  • 1½ large eggs
  • 1½ t. pure vanilla extract
  • 1.5 c. flour (if you want to make them gluten-free, you can use ¾ c. oat flour + ¾ c. all-purpose gluten-free flour)
  • 1½ t. baking powder
  • 1½ t. baking soda
  • ½ t. ground cinnamon
  • ½ t. salt
  • 1½ c. rolled oats (use certified gluten-free if making gf)
  • 1 c. sweetened, shredded coconut
  • 1 c. chopped pecans (I used chopped walnuts)
  • 1½ c. semi-sweet chocolate chips (I used a combo of semi-sweet, dark chocolate chips & chunks)
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter.
  3. Gradually add the sugars and continue beating til light and fluffy.
  4. Add half of the eggs and make sure they are well incorporated before adding the next half.
  5. Add the vanilla.
  6. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  7. With the mixer on low, gradually add the flour mixture to the butter mixture until just combined.
  8. Using a spatula, fold in the oats, coconut, nuts, and chocolate chips until evenly distributed.
  9. Drop the dough by rounded tablespoon fulls on to the prepared baking sheet.
  10. Bake for 15-18 minutes or until lightly golden.
  11. P.S. These cookies spread a little during baking and the result is huge, mondo sized cookies 🙂



Muffin Mood.

I should totally be studying right now.

I’m pretty sure I freaked on Saturday and over studied for a test I had yesterday.

Aced the test.

Piece of cake.


Never doing that again.

So, really I’m probably doing exactly what I should be doing right now…watching Real Housewives of the O.C. and talking to you lovely people.

I’ve been in a muffin kind of mood lately.

It rained all weekend…sooooooo obviously I had the baking itch.


Dark and stormy weather=perfect for muffin baking.

The only thing that would have made it better?


A Godfather movie marathon.


I totally lucked out on that one :/


Please tell me I’m not the only one who has movies chosen for each weather/season situation.


The Sandlot is probably one of my fave movies to watch during the summer.


Baseball, fireworks, Benny the Jet Rodriguez…I mean what more could you want?


I’m pretty sure I thought I was Wendy Peffercorn.


Blueberries are totally in season.


I’ve actually never been a fan of blueberries eaten by themselves.


Butttttt…in these muffins?


These muffins y’all…IMG_2312

are bursting with blueberries.


You know I put bananas and coconut up in them too.



Blueberry Banana Coconut Muffins
Recipe type: Muffins, Breakfast, Snack, Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
Melt in your mouth muffins chock full of bananas and coconut and bursting with sweet blueberries. Paleo and gluten-free!
  • 2-3 large, ripe bananas, mashed
  • ½ c. liquid egg whites
  • 2 large eggs
  • ¼ c. extra-virgin olive oil (or melted coconut oil, if using coconut oil, make sure eggs are at room temperature)
  • ¼ c. unsweetened, vanilla almond milk
  • 1 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • pinch of salt
  • 1 c. of fresh blueberries
  • ½ c. unsweetened, shredded coconut
  • melted coconut butter, for topping
  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the banana, egg whites, eggs, evoo, almond milk, honey and vanilla extract.
  3. Mix in the coconut flour, baking soda, and salt.
  4. Fold in the blueberries and coconut.
  5. Drop the batter by two to three heaping teaspoons full into each muffin cup.
  6. Bake for 30 minutes or until lightly golden and a toothpick inserted into each muffin comes out clean.
  7. Let the muffins cool slightly.
  8. Top with melted coconut butter if preferred.

Nutritional Facts (per muffin): Total Calories: 123, Total Fat: 7g (2.8g Saturated fat), Sodium: 89.6mg, Total Carb: 12.4g, Dietary Fiber: 4.1g, Sugars: 5.5g, Protein: 3.7g