Archives for November 2013


 I’m pretty sure I have mentioned the cookie snobs snob that lives in my house.

His name is dad and yes, he’s a cookie snob.

And I wonder where I get it from.

I experiment ALOT with cookie recipes.

What can I say? I just love cookies.

Oh, and just because I make a cookie that you happen to dislike, well…what makes you think I made this cookie for you?

You don’t have to like it.

I’m pretty sure my dad thinks I have some kind magic cookie wand that just produces the cookies that he likes all day, every day.



Let me just wave my magic wand, Dad.

Oh, you like crispy cookies.

Well, here ya go.

I’ve never met a crispy cookie that I didn’t like.

Especially a crispy coconut cookie.


Oh my word, y’all…


this cookie is as crispy as it gets.


It’s made w/ the finest of shredded coconut + coconut sugar + coconut oil


it’s like a coconut extravaganza/trifecta/party ova hhhhhere.


Seriously…bout damn near blew my mind. I topped em’ w/ sea salt for some added fanciness.


My dad said they are the best cookies I’ve ever made…that’s saying ALOT! 🙂


5.0 from 1 reviews
Crispy Coconut Cookies w/ Sea Salt
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18-22
The only recipe for cripsy coconut cookies you will ever need. Gluten-free, paleo, refined sugar-free!
  • 3 T. coconut oil, melted
  • 2.5 c. unsweetened, shredded coconut
  • 2 large eggs, at room temperature
  • ⅔ c. coconut sugar
  • coarse seal salt, for sprinkling
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the coconut oil and coconut in a large mixing bowl, completely coating the coconut with the coconut oil.
  3. Beat in the eggs until just blended.
  4. Add the coconut sugar beat again until the mixture is fluffy.
  5. Drop the batter by rounded teaspoons onto the prepared baking sheet.
  6. Gently press down on the top of each cookie using the palm of your hand.
  7. Bake for 12-15 minutes, or until the cookies have slightly spread and the bottoms of the cookies are golden.
  8. Top each cookie immediately with a sprinkle of sea salt.
  9. Let cool for 5 minutes before moving to a wire rack to cool completely.
  10. Devour.
Nutrition Information
Serving size: 22 Calories: 77 Fat: 5.3g Saturated fat: 4.4g Unsaturated fat: 0.6g Carbohydrates: 7.2g Sugar: 6.4g Sodium: 8.3mg Fiber: 0.8g Protein: 0.9 Cholesterol: 16.9mg


Little Old Lady.

One of my favorite things to do on Saturday is go to my local farmer’s market .

I am basically obsessed w/ my “kombucha guy” there (not in that sort of way), but only because his kombucha is the best dang kombucha I’ve ever had.

Seriously, he mixes his blueberry/mint w/ his lemon/ginger for me and I’m in kombucha heaven.

I also have my kale/homemade apple cider butter lady.

She rocks.

So, this past Saturday I headed out to graze around at my local farmer’s market only to be greeted by a new vendor.

I was super excited.

Only because I saw a table covered w/ casserole dishes, fresh and piping hot from the oven, creating that amazing “something’s cooking” aroma…please tell me you know what I’m talking about.

The icing on the cake was that a little old lady was selling her baked goods…all gluten-free.

This old lady was a hoot…we will just say that she was of some turkish or mediterranean descent.

She had a thick accent and proceeded to describe everything on the table to me, veggie egg quiche, warm, fresh pizza w/ an array of bell peppers, onions, and garlic, and cookie bars as big as my head.

While she insisted that I buy everything, I settled on the quiche for a morning snack.

Oh my…I wish this lady was my third grandmother because she can definitely cook!

I scarfed that thing in 5 seconds.

I can’t wait for next Saturday.


Like I said…it’s crunch time people.

Let’s talk Thanksgiving.

My fave dish at Thanksgiving is cornbread or anything with cornbread in the title, this includes cornbread stuffing.

I just love cornbread in general.

Let’s make paleo cornbread.


Trust me…you won’t miss the cornmeal.

This one gets jacked up w/ caramelized apples.


I’ve come to the conclusion that this is the only way to eat apples.


Besides dipping them into a vat of peanut butter.


They’re all sweet, and tender, and juicy.


We put them at the bottom of a mini-skillet.


Then we top it w/ some “cornbread” batter.


Hand photo-op!


Then more apples on top and a bake-ity bake in the oven.




this stuff is crazy good.


The cake is super buttery and fluffy but not overly sweet because that is where the apples come in.


It’s like butt-ah.


You could totally flip it upside down


or leave it right side up for a pretty presentation.


Or you could just eat the entire thing yourself since it’s in a mini skillet. 😉

Caramelized Apple Skillet Cornbread
Recipe type: Bread, Cornbread, Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Juicy, tender caramelized apples fill the bottom and top this melt in your mouth buttery "cornbread." Paleo, gluten-free, nut-free, refined sugar-free.
  • For the apples:
  • 2 medium apples, cored, and sliced lengthwise into thin slices
  • 1 T. pure maple syrup
  • 1 T. extra-virgin olive oil
  • sprinkle of coconut
  • For the cornbread:
  • ¼ c. coconut flour
  • ¼ c. extra virgin olive oil
  • 6 T. liquid egg whites or 2 large eggs
  • 1 T. honey
  • 1 T. unsweetened apple sauce
  • 1 t. apple cider vinegar
  • ¼ t. baking powder
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Place the sliced apples on the baking sheet. Toss w/ the maple syrup, evoo, and cinnamon.
  3. Bake for 30-35 minutes or until slightly golden brown and tender.
  4. Set aside.
  5. Lower the oven temperature to 350 degrees F. Grease a mini cast-iron skillet w/ cooking spray.
  6. In a medium sized mixing bowl, whisk all of the ingredients together until smooth.
  7. Place half the apples in a spiralized pattern on the bottom of the skillet.
  8. Top the apples with the cornbread batter.
  9. Top the rest of the cornbread with the remaining apples, working in the same spiralized pattern.
  10. Bake for 20-25 minutes, or until lightly golden and a toothpick inserted into the center of the bread comes out clean.
  11. Let cool before removing the cornbread from the skillet. Slice into 2 large slices or 4 smaller triangular slices.
Nutrition Information
Serving size: 4 Calories: 279 Fat: 18g Saturated fat: 3.6 Unsaturated fat: 15g Carbohydrates: 24.2g Sodium: 41.7mg Fiber: 4.7g Protein: 4.3g



 Is it Thanksgiving yet?

I mean, seriously…I’m ready for Christmas already.

I’m ready to sing Christmas carols and watch Judy Garland movies while sipping hot cocoa by the fire.

I’m also ready for the cool front coming this week.

Hello, 30 degree temps…I love you.

I also love not sticking to the driver’s seat of my car because it’s 85 degrees in November.

On any given day of the week you can bet I’m baking something.

Most often it’s of the banana bread kind.


I’m pretty sure this stuff has Christmas written all over it.


This stuff is super melt in your mouth.


I mean, I stuffed it with fresh cranberries which are like


a requirement for the fall holidays.


It’s like a tart/sweet smash-bang!


Oh, and then I trashed it up w/ some walnuts


and coconut.


You totally should’ve seen that one coming.




Oh, and ya know I added some coconut butter on top.


Only because coconut butter


is my life.


 Crunch time people…Thanksgiving is less than 3 weeks away.

Cranberry Coconut Banana Bread
Recipe type: Breakfast, Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Melt in your mouth banana bread stuffed w/ fresh, tart cranberries, walnuts, and coconut. Paleo, gluten-free, refined sugar-free.
  • 3 overripe, mashed bananas
  • ¼ c. extra-virgin olive oil
  • 1 c. granulated stevia
  • 2 large eggs
  • ¼ c. + 2 T. coconut flour
  • ½ t. salt
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • 1.5 t. baking powder
  • 1 c. finely chopped fresh cranberries
  • ½ c. chopped walnuts
  • ½ c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, whisk together the bananas, evoo, stevia, and eggs until combined.
  3. Stir in the coconut flour, salt, cinnamon, baking soda, and baking powder until smooth.
  4. Fold in the cranberries, walnuts, and coconut.
  5. Spread the batter evenly into the prepared baking dish and bake for 40-45 minutes or until lightly golden and when a toothpick is inserted into the center of the bread, it comes out clean.
  6. Let cool slightly, slice into squares, and serve topped w/ melted coconut butter.
Nutrition Information
Serving size: 9 Calories: 180 Fat: 13g Saturated fat: 3g Unsaturated fat: 9.1g Carbohydrates: 14g Sugar: 5.4g Sodium: 298mg Fiber: 4g Protein: 4g Cholesterol: 0mg


Chai Spiced Banana Bread


I got super excited yesterday when I saw what I like to refer to as “holiday workers” lining the streets of my city w/ garland and twinkling lights.

I cannot wait to drive up and down the roads lit with Christmas lights.

It’s soooooo magical.

It reminds me of my many family escapades on cold, December nights to look at Christmas lights in one of Houston’s most prestigious neighborhoods.

I used to gawk in awe of the “white house” looking mansions decorated from top to bottom with Christmas lights, with giant holiday ornaments hanging from the oak trees in the front yard.

Is it Thanksgiving yet?


While I’m dreaming about turkey and stuffing, I am really stuffing my face w/ holiday-themed banana bread.


Chai-spiced banana bread is all the rage in my house.


Especially when it’s soaked in a coconut cream glaze.


Yea, if Christmas was a banana bread…


this would be it.


I mean…




This is every thaaaaaaang you want in a banana bread.


Plus, you know it’s vegan, gluten-free, paleo, and refined sugar-free.

. Mhhhhm. 🙂

5.0 from 1 reviews
Chai-Spiced Banana Bread
Recipe type: Breakfast, Bread, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Melt in your mouth banana bread flavored w/ fragrant chai spices and topped w/ a creamy coconut glaze. Gluten-free, vegan, paleo, nut-free, refined sugar-free, & made for two!
  • For the bread:
  • ½ flax egg (1/2 T. golden flaxseed meal + 1 T. water, mix and let sit 3 minutes)
  • 1 overripe mashed banana
  • ¼ c. unsweetened, coconut milk ( the kind in a carton, not a can)
  • 1 t. pure maple syrup
  • ½ t. pure vanilla extract
  • ½ t. ground cinnamon
  • ¼ t. ground cardamon
  • ¼ t. ground ginger
  • ¼ t. ground nutmeg
  • ¼ t. ground clove
  • ½ t. baking soda
  • ¼ c. coconut flour
  • For the coconut glaze:
  • 1 T. melted coconut butter
  • 2 T. coconut milk creamer, warmed
  1. Preheat the oven to 350 degrees F. Grease 2 small ramekins, or heart shaped baking pans w/ cooking spray.
  2. In a medium sized mixing bowl, combine the flax egg, banana, coconut milk, maple syrup, and vanilla.
  3. Stir in the spices, baking soda, and coconut flour and mix until smooth.
  4. Divide the batter evenly into the two prepared pans.
  5. Bake for 20-25 minutes or until lightly golden.
  6. To make the glaze, in a small bowl, whisk both ingredients together until smooth.
  7. Let the breads cool before glazing.
  8. Devour!
Nutrition Information
Serving size: 2 Calories: 180 Fat: 10g Saturated fat: 3g Unsaturated fat: 7g Trans fat: 0g Carbohydrates: 21g Sugar: 8g Sodium: 51mg Fiber: 3g Protein: 3g Cholesterol: 0mg



I’m pretty much obsessed w/ all things fall lately.

I cannot wait for tomorrow because we are supposed to get a pretty awesome cold front.

This means I will be able to sip on my coffee a little bit longer in the morning instead of chugging it in 3 seconds to avoid combining the taste of hot coffee w/ the feeling of humidity in the air.

These are only Texas problems.

Plus, cold fronts make for awesome hair weather here.

The other 99.9% of the time I look like I stepped out of a sauna.

Back to fall obsessions: pumpkin everything, orange and yellow colored leaves, espresso scented candles, crisp, cold runs in the morning, mid-day breezy walks w/ Annabelle, cozy nights watching Real Housewives of anything and everything in my robe and fuzzy slipper socks.

This is my life.

Don’t be jealous.

Favorite fall obsession: warm fruit crumbles.

I’m channeling my inner Greek grandmother this week.

It’s all about the apple and sesame seed smash bang.


Are ya feeling me?


We are making our own sesame seed flour: sesame seeds + blender = sesame seed powder.


Then we add some tahini up in thur.


Welcome to fall 2013.


Ooey, gooey, apple filling


+ crispy, buttery, tahini, sesame seed topping.


Your life is complete now.


Before, it served no purpose 😉


This serves two people but ya know…


I’m envisioning eating this whole thing by myself, w/ a scoop of ice cream on top. Duh, it’s made in a mini cast iron-skillet so it’s practically free game.


There are some things in life that you just have to be selfish with 🙂

Skillet Apple Sesame Crumble
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Apples tossed w/ cinnamon, nutmeg, cardamon and a hint of maple syrup, and topped w/ a crispy sesame seed tahini crumble. Baked until golden! Gluten-free, paleo, vegan, refined sugar-free, nut-free.
  • For the apples:
  • 1 small apple, peeled, cored, and diced into small chunks (I used pink lady)
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. ground cardamon
  • ½ T. pure maple syrup
  • pinch of salt
  • For the crumble:
  • ¼ c. white sesame seeds, ground in a blender until they reach a flour consistency
  • ½ t. ground cinnamon
  • 1 T. tahini (a.k.a. sesame seed butter, you should be able to find at the grocery store or international markets)
  • ½ T. maple syrup
  • 1.5 t. white sesame seeds
  • 1 T. unsweetened, shredded coconut
  • pinch of salt
  1. Preheat the oven to 350 degrees F.
  2. In a small mixing bowl, combine all of the apple ingredients, making sure that the apples are evenly coated w/ the spices and maple syrup.
  3. Put the apple mixture into a small cast-iron skillet
  4. In a separate mixing bowl, combine all of the crumble ingredients using your hands until a crumbly consistency is reached.
  5. Top the apple mixture w/ the crumble mixture.
  6. Bake for 45 to 50 minutes or until lightly golden.
Nutrition Information
Serving size: 2 Calories: 290 Fat: 21.7g Saturated fat: 8.7g Unsaturated fat: 12g Carbohydrates: 23g Sugar: 12.2g Sodium: 16.8mg Fiber: 6.2g Protein: 6g Cholesterol: 0mg