Archives for July 2013

My Life According To…


I apologize for the missing in action ordeal for the past week.

I’ve been in a sunny place…you may know it…

it’s called California.


I was there for work…not play…so unfortunately, I didn’t get to enjoy the beaches, restaurants, california life as much as I would have liked.


That’s my baby seester. Who…is actually my boss.

We work for Epic Bar.

We were out in L.A. area as vendors at the 2013 Cross fit Games.

Thinks big muscles, tire flipping, and lots of paleo food.

Oh, and a good ole’ sun burn/farmer’s tan on the first day.


I basically lived off of kale chips and peanut butter while I was there.


I also got in a good run while I was there along Huntington Beach…only one of my fave places in the world.


The last day of our trip was spent relaxing, which of course began with a ridiculously good cup of coffee.


A positive of traveling to California is that you have ridiculously good hair days.


I also got to catch up on some really good mag reading on my flights.


A peanut butter and jelly burger? Is this real life?


Slap me silly!


Up in the Air.

At the moment I am somewhere up in the air, possibly looking like a hot mess for an 8 a.m. flight w/ seester to California.

It’s work business.

But there’s also some vacation time.

I’m a big preparer.

I loooooove to plan ahead.

If I don’t…I most likely will have an anxiety attack.

When your extended family is full of procrastinators who basically wait until the week of a dang wedding to send out invitations, you can bet there are some arguments.

Okay, there have been some full blown knock down drag-outs.

Especially between me and my cousins.

I mean, is it too much to pick up the phone, call me, and say “hey, we are meeting for dinner at 7…be there.”

But noooooooo, they’d rather call me 30 minutes before and tell me to meet them in 15 minutes at the restaurant that is about 45 minutes aways from my house.

Did I mention I’m a planner?

You can bet I planned for this trip.

Well, snack wise.

With my little celiac seester in tow…


nourishment is top priority.

We are going to be on the go 100% so I thought it’d be nice to have some snacks to devour along the way.


I’m the queen of snacks.


Oh, oh…and bite-sized things. 🙂


Oh, oh, oh, and banana-coconut smash bang combos.


These are all of that good stuff.


Leeeeeetle bite-sized pieces of coconut banana bread.


What…you think I was going to try to hustle a 10 pound brick sized loaf of banana bread through airport security?


Psh…ya, you aren’t getting my banana bread Mr. TSA.


Don’t even try to tell me you are on a paleo diet.

5.0 from 1 reviews
Coconut Banana Bread Bites
Recipe type: Snack, cookies, bites
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-13
Bite sized pieces of banana bread made w/ almond butter, and chock full of coconut. Gluten-free, vegan, paleo, and refined sugar-free.
  • 2 small, ripe bananas, mashed
  • 1 T. melted coconut oil
  • 1 t. pure vanilla extract
  • 2 T. pure maple syrup
  • 1 T. all-natural, unsalted almond butter
  • 2 T. flaxseed meal
  • 1 T. coconut flour
  • 1 t. ground cinnamon
  • pinch of salt
  • 2-3 T. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine all of the ingredients until a dough begins to form.
  4. Drop the dough by rounded teaspoons onto the prepared baking sheet.
  5. Bake for 12-15 minutes, or until lightly golden.
  6. Top w/ extra almond butter or nut butter for a quick snack!

Nutritional Facts (per bite 1/13th of recipe): Total Calories: 63.8, Total Fat: 3.7g (Saturated Fat: 1.5g), Potassium: 72.6mg, Total Carb: 7.5g, Dietary Fiber: 1.5g, Sugars: 4.0g, Protein: 0.9g


Secret Recipe Club

Y’all…time for another Secret Recipe Club reveal.

Get pumped.

It’s Monday.

This should be the best day of your life.

Especially because I am sharing a cookie recipe. No, but really…

it’s only awesome because it comes from Julie, the amazing mother of two, and powerful voice behind White Lights on Wednesday.

I was super pumped (note to self: must find a better word for pumped) to receive Julie’s blog for my secret recipe reveal.

I love discovering new to me blogs, especially when the writer and I are complete and total opposites.

It really gives me a different perspective on life.

As I was reading Julie’s blog, I noticed that we share a common interest, a love for cookies…and chocolate chips!

While all the recipes on Julie’s site looked absolutely scrumptious, you know I just had to make myself some cookies.

Not just any cookies, Julie’s Double Chocolate Cranberry Cookies.

It started w/ a bowl of good stuff.


You know I health-ified these cookies, and made them vegan, gf, paleo, and refined sugar free.


Instead of dried cranberries I added dried cherries because duh


it’s summer.

Oh, and I loooooooove cherries.


Like ALOT!


It’s that whole tart thing they have going on.


Combined w/ those ooey, gooey, chocolate chips.


Winner, winner


cookie dinner.

Not only are these cookies absolutely mouthwatering but the cookie dough


is out of this world!


I started to make actual cookies, then I started eating that dough so fast that I decided to just throw it all in a pan and make


cookie bars.

It also might* of had something to do with being too lazy to scoop out dough balls and place them on the cookie sheet.


Just maybe.

But seriously.

Y’all…these bars of super buttery, with a nutty flavor from the almond butter, and a consistency of a pecan sandie cookie. You know which ones I’m talking about…think Keebler elves.


Also, I will be in Los Angeles for one week starting on Tuesday for a work function…please let me know of any awesome restaurants/cafes/etc. that have gluten-free, vegan, and/or paleo meals/drinks.

That would be totally amazing!


5.0 from 1 reviews
Double Chocolate Cherry Cookies
Recipe type: Cookies, Bars
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
A deliciously buttery cookie or cookie bar stuffed w/ two kinds of chocolate and sweet, tart, dried cherries. If you can't find vegan chocolate, try using an intense dark chocolate w/ no milk in the ingredients. Vegan, gluten-free, paleo, refined sugar-free. Makes about 26 cookies, 12 bars.
  • 1 c. almond flour
  • ⅓ c. coconut flour
  • ½ t. fine sea salt
  • ½ t. baking powder
  • ¾ t. baking soda
  • ½ c. unsalted, unsweetened, almond butter
  • ¼ c. melted coconut oil
  • ⅓ c. raw coconut sugar (or pure Maple syrup)
  • 1 c. sweetened, dried cherries
  • ½ c. vegan dark chocolate chunks, roughly chopped
  • ½ c. vegan chocolate chips
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper or if wanting to make bars, grease an 8x8 in. square baking dish with cooking spray.
  3. In a large mixing bowl, sift together the almond flour through the baking soda.
  4. Mix in the almond butter, coconut oil, and sugar until a dough begins to form.
  5. Fold in the dried cherries, then fold in the chocolate.
  6. If making cookies, scoop the cookie dough by rounded tablespoons into you hands and roll into a ball. Place the cookie dough on the sheet and gently flatten using the palm of your hand. Bake for 10-12 minutes or until slightly golden.
  7. If making bars, pour the dough into the baking dish and press evenly into the dish. Bake for 20-25 minutes or until the edges are slightly golden brown.
  8. Let cool slightly, then cut into even squares if making bars.
  9. Serve with a big glass of cold almond milk.

Nutritional Facts: (per cookie: 1/26): Calories: 144, Total Fat: 9.7g (Saturated Fat: 2.5g), Sodium: 6.5mg, Potassium: 71.4mg, Total Carb: 14.4g, Dietary Fiber: 1.7g, Sugars: 9.8g, Protein: 1.9g

Nutritional Facts: (per cookie bar: 1/12th of recipe): Calories: 312, Total Fat: 21g (Saturated: 5.4g), Sodium: 14.1mg, Potassium: 154.7mg, Total Carb: 31.2g, Dietary Fiber: 3.8g, Sugars: 21.3g, Protein: 4.2g



My Life According To…


I am definitely not getting blogger of the year award any time soon.

So sorry for being M.I.A. that past couple of days.

Luckily, I shared a bomb cookie recipe w/ y’all earlier this week.


Then I got sick.



Not from the cookies though…so don’t worry. 🙂

Horrible stomach aches are no bueno. Why do women have it so hard?


It’s okay though. Heating pad, tylenol extra-strength, and A Little Princess (a.k.a. my favorite movie ever)


did the trick.

Good thing because Wed-Fri I was in San Antonio w/ my momma for a work conference she had.


It was on the river walk so I got to explore a bit. I just love old churches.

The food was totally amazing.

On the way in, I made my mom stop for barbecue at Joel’s in Flatonia.


I am a barbecue gal…all day erryday. Seriously, we have had barbecue take-out for the past two days since we have been back home.

It’s pure bliss.


This was my last meal. Probably the simplest, yet best meal I had while there. Grilled shrimp, roasted beets, and ricotta.

I was in heaven.

Also, giant coffee cups…FTW.


Been doing lots of Pilates lately.


It does a body good.

Oh, oh…did y’all see my new header for the blog up there?

Courtesy of the lovely Holly from The Healthy Everythingtarian.

She’s freaking awesome.

She listened to what I really wanted, and it was like she knew me…came up w/ that parm cheese graphic all on her own.

Soooooooo amazing!

Also, also…my seester and I are headed to Los Angeles to work at the Crossfit Games.

I would love to know of any healthy restaurants that serve gluten-free, vegan, and/or paleo meals, snacks, drinks, etc.

Also, any places for a good workout, outdoors/indoors, etc.

I just love Cali and am always looking for new places to try while I’m out there!






I think I did a rain dance in my sleep and boom!

Like magic…glorious rain fell this morning carrying with it a fun thunderstorm.

Love that.

On Saturday night around 11:30 I woke up from my slumber to two missed phone calls.

I didn’t recognize the 281 # because I was half asleep.

Then, the same number texted me and duh…it was my grandmother.

The Italian one.

I figured it was an emergency so I better call her back.

Oh, it was definitely an emergency.

She had some barbecue brisket to deliver and was parked right outside the house…at nearly midnight.

Y’all…food is always an emergency in my family.

Of course I was thrilled!

I was like a kid on Christmas morning.

I met her husband (I say her husband because she remarried after my grandpa passed)…if you saw my grandmother, you would know why, she’s an absolutely gorgeous person inside and out.

Anyway, do you know how good brisket tastes at midnight?

Especially when they drove all the way to Elgin during the day to have barbecue at one of my favorite hole in the wall barbecue meat markets.

It’s one of those “serve til’ they run out places.”

It’s called City Meat Market and it is totally legit Texas barbecue, served on big plasters of parchment paper.

Anyway, those tender pieces of brisket were pure bliss.

Like I said…food is always an emergency in my family.


Cookies and barbecue are kinda the same thing…right?


In terms of food emergencies, they definitely are.


Thank goodness I’m a cookie whiz.


I’m pretty sure I come up with cookie recipes in my sleep.


Sometimes I wake up from a dream and I ask myself “whoa, did that really just happen?”


But when I have food dreams I’m like…whoa, (jumps out of bed and rushed over to table to grab notepad and pen to jot down recipe).


Please tell me you do this too 😉

5.0 from 3 reviews
Double Almond Butter Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Big, soft, cookies with an intense almond butter flavor...chock full of chocolate chips. Gluten-free, vegan, and paleo.
  • 1 T. flaxseed meal + 3 T. water (to make 1 flax egg)
  • 1 c. coconut sugar
  • 1 c. unsalted, roasted almond butter
  • 1 t. pure vanilla extract
  • 1 t. instant espresso powder
  • 1 t. salt
  • ¼ c. coconut flour
  • 1 t. baking powder
  • ½ c. vegan chocolate chips (or dark chocolate chips)
  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the flax egg, coconut sugar, almond butter, vanilla, espresso powder, and salt, mixing until just combined.
  3. Stir in the coconut flour and baking powder until a dough begins to form.
  4. Fold in the chocolate chips.
  5. Roll the dough into heaping tablespoon sized balls. Place each piece of dough onto the prepared baking sheet and flatten slightly using the palm of your hand.
  6. Cover the tray with plastic wrap and refrigerate for 1 hour.
  7. Bake the cookies for 7-8 minutes, or until slightly golden brown.
  8. Let cool slightly before transferring to a wire rack to cool completely.

Nutritional Facts (per cookie): Total Calories: 146 Total Fat: 14.5g (1.9g unsaturated fat), Sodium: 164.5mg, Potassium: 105.7mg, Total Carb: 12.6g, Dietary Fiber: 3.1g, Sugars: 7.3g, Protein: 2.2g