Archives for August 2014

Good for You

Y’all…I’m pretty sure I out did myself on this one.

Get ready.

I’m about to blow your mind.

My intention was to bring these goodies to work with me, but then I would have gotten hate mail for weeks.

As a personal trainer, it’s not necessarily okay to eat something chocolate in front of your clients.

Buuuuuut…you can always eat them in the break room 🙂

Plus, these are totally healthier-ish muffins for you.

No, really.

I put veggies in em’.


Just pretend that those chocolate chips aren’t even there right now.


And since those chocolate chips don’t exist, then technically these muffins are calorie-free.


Plus, these are completely flour-less.


Annnnnnnd they have good for you ingredients(es) in them like


cashew & coconut butters + chia seeds!


I mean, chia seeds? These have got to be healthy!


Plus, you need those chocolate chips for good measure.


Just go with me on this one, okay?


Oh, and extra coconut butter is always a good idea.





Flour-less Chocolate Chip Zucchini Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tender, fluffy, melt in your mouth muffins stuffed w/ zucchini, sweet banana, and mini chocolate chips. Gluten-free, paleo, grain-free, nut-free option.
  • 1 small very ripe banana, mashed
  • ½ c. slightly melted coconut butter
  • ½ c. cashew butter (use more coconut butter if you want a nut-free muffin 🙂 )
  • ½ c. granulated stevia
  • ¼ c. unsweetened, vanilla, coconut milk
  • 1 t. apple cider vinegar
  • 1 t. pure vanilla extract
  • 1 large egg, at room temperature
  • ½ T. chia seeds
  • ½ t. baking soda
  • ¼ t. salt
  • ½ of a large zucchini, grated, about ½ c.
  • ¼ c. vegan mini chocolate chips, I used Enjoy Life brand
  1. Preheat the oven to 350 degrees F. Grease a muffin pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the banana, coconut butter, cashew butter, coconut milk, apple cider vinegar, vanilla, egg, chia seeds, baking soda, and salt until smooth.
  3. Fold in the grated zucchini and chocolate chips.
  4. Fill each muffin cup ½ full with batter.
  5. Bake for 18-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let cool slightly, remove from the pan and devour with a large glass of coconut milk.


Stuff on Hand

 I totally made you something pumpkin-ish this past weekend.

Y’all…it wasssssss sooooooooo good! I don’t even know how to begin the tell you.

But, alas…it isn’t pumpkin season.

I told myself that I will have to wait until September, at the very least, to share it with you.

I know, such a tease.

But today, today is about simplicity.

It’s about things that you create when you haven’t been to the grocery store in a few days and get creative with things you have on hand.

I usually have a can of garbanzo beans handy just in case my hummus craving kicks in.

This is usually ALL THE TIME.


I have been addicted to Hope Hummus lately…seriously…the original is where it’s at.

However, one week they had a roasted red pepper balsamic hummus that I fell in love with.

Of course, then it disappeared.

I’m pretty sure it’s a limited edition.

So, I decided, why not make my own spin on a balsamic hummus.


So, I roasted some tomatoes and garlic (I didn’t have red bell pepper on hand).


Oh mah gaaaaawd.


Best idea ever.


This stuff is everything I want in a hummus…


smooth, creamy, tangy, and


the perfect balance of salty and sweet.




I’m finished 😉

Roasted Tomato & Garlic Balsamic Hummus
Recipe type: Snack, Dip
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Roasted tomatoes & garlic give an Italian flair to this smooth, silky, creamy hummus with a hint of fig balsamic for a tangy sweetness. Gluten-free, vegan.
  • 4 campari tomatoes, sliced in half lengthwise
  • 2 large cloves of garlic
  • extra-virgin olive oil for drizzling
  • 1 15 oz. can no-salt added garbanzo beans, drained and rinsed
  • 2 T. fig balsamic vinegar
  • 2 T. tahini
  • ¼ t. coarse sea salt, plus extra for topping (optional)
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the tomatoes and garlic on the baking sheet, drizzle with the olive oil and bake for 20-25 minutes or until lightly golden and the tomatoes should have a little golden "crust" on them.
  4. Let them cool slightly on the sheet.
  5. In a large food processor, process all of the ingredients together until a smooth, creamy, hummus forms.
  6. Top w/ a sprinkle of sea salt if preferred.
  7. Serve w/ pita chips and/or raw veggies.



I’m pretty convinced that I have become absolutely ridiculous.


Or, some of my actions lately…completely ridiculous.

Insane, even.

It’s been a rather stormy and wet summer round’ these here parts.

Of course, I choose to be unprepared for any such weather involving rain.

Including when I’m at work.

So, naturally, it would decide to start POURING down rain at exactly the time I’m supposed to leave work on Tuesday.

There I stand, gazing out the window, thinking about my next move.

Do I race three blocks to my car &  ruin my perfectly styled  hair? Ummmm…no.

Do I use my jacket as an umbrella? Ummmmm let’s see…cars, traffic, roads, me not being able to see…ya…no.

So, I went into my company’s bookstore and purchased an umbrella…for a whopping TWENTY-SEVEN dollars!

I must be out of my mind.

Good thing we have more rain on the way. 😉

Now I can use my fancy umbrella.

I’ve also come to the conclusion that I’m ridiculously infatuated w/ all things coconut.


But you already knew that.


So, naturally, why wouldn’t I put all things coconut into a brownie?




You should probably know…


there is some protein powder up in here too.


Because my plan is to make you think these are health brownies.







Toasted Coconut Protein Brownie Bites
Recipe type: Dessert, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
Tiny, melt in your mouth cocoa brownie bites made w/ creamy coconut butter, protein powder, and topped w/ toasted coconut and extra coconut butter for the perfect snack. Gluten-free, paleo, vegan, nut-free.
  • ¼ c. sifted coconut flour
  • 2 T. unsweetened cocoa powder
  • 2 T. protein powder (I used coffee flavored Raw Protein but you can use unsweetened, vanilla, or chocolate)
  • 2 T. ground flaxseed meal
  • 1 t. baking powder
  • ½ t. baking soda
  • 1 c. semi-melted coconut butter, plus extra for topping
  • ½ c. full-fat coconut milk
  • ¼ c. maple syrup
  • 1 T. pure vanilla extract
  • ¼ c. toasted coconut flakes, for topping
  1. Preheat the oven to 325 degrees F. Grease an 8x8 in. square baking pan w/ cooking spray.
  2. In a large mixing bowl, combine the coconut flour, cocoa powder, protein powder, flax, baking powder, and baking soda.
  3. Mix in the coconut butter, coconut milk, maple syrup, and vanilla.
  4. Spread the batter into the prepared dish.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  6. Let cool, refrigerate the brownies, and then cut into tiny, bite-sized squares.
  7. Top w/ a drizzle of melted coconut butter and a sprinkle of toasted coconut.