Archives for September 2014

Pumpkins here!

I told you there would be pumpkin.

I warned you that there might be a ton of pumpkin.

I stick to my word.

What can I say?

We have had small bouts of cooler weather here and there, but it’s still pretty hot.

I saw my first decorative pumpkin while out on my run this past Sunday, and my aunt already blinged out her backyard in Halloween decorations.

Soooooo, when I went to my aunt and uncles for pasta lunch on Sunday, I thought it only befitting to bring something with pumpkin.

Even if, technically, these are for breakfast.


These are the ULTIMATE pumpkin coffee cake muffins.


I mean, just look at that crumbly, crunchy, cashew topping!


Then ya know…I drizzled em’ with some coconut butter.


Ha, bet you thought that was a powdered sugar glaze.

IMG_0991Fooled ya!


Everyone said they were absolutely delicious…little did they know they were healthier 😉

IMG_0994I’m tricky like that.

5.0 from 1 reviews
Pumpkin Coffee Cake Muffins
Recipe type: Muffins, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
A slightly sweet, fluffy pumpkin muffin topped with a cashew coconut sugar streusel. Perfect for breakfast on a cool fall morning. Gluten-free, paleo, refined sugar-free.
  • For the muffins:
  • ¼ c. cashew butter
  • 1 c. unsweetened pure pumpkin
  • 1 large egg
  • 1 c. unsweetened, vanilla coconut milk
  • ½ c. granulated stevia
  • 2 T. pure maple syrup
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • 2½ t. baking powder
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • For the streusel:
  • ¼ c. coconut butter, at room temperature
  • 2 T. coconut sugar
  • 1 t. coconut flour
  • 1 t. ground cinnamon
  • ¼ c. chopped, raw, unsalted cashews
  • For topping, optional:
  • melted coconut butter
  1. For the muffins, preheat the oven to 350 degree F. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the cashew butter, pumpkin, egg, milk, stevia, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, baking powder, cinnamon, and salt.
  4. Fill each muffin cup ½ full with the muffin batter.
  5. In a small mixing bowl, combine the topping ingredients until a crumbly mixture forms.
  6. Sprinkle each muffin with a bit of the topping.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  8. Let the muffins cool slightly and drizzle each with melted coconut butter.


It’s back.

 It’s that time of year again…let pumpkin season roll in.

I always get super excited when I walk into the supermarket and see barrels upon barrels of assorted squash.

My brain goes wild.

I think pumpkin pie, pumpkin butter, yesterday I saw a pumpkin vinaigrette! Whaaaaaat?

I’m going to try and make my own version before purchasing the store bought version.

I like to challenge myself that way.

The weather here is slightly cooler this week and I am loooooving it.

Plus, my supermarket has a barrel of fresh cinnamon scented pone cones at the entrance and I love the sense of “fall” it brings.

I can’t wait to decorate for Christmas.

Too soon?


Let’s talk pumpkin.


I can’t believe that the pumpkin bread batter ever makes it to the actual pan. I put a banana in this one too!


Let’s take this one over the top with pumpkin whipped cream.


It’s made with coconut milk cream from the top of the can.


 I’ve been using it as coffee creamer…absolute heaven.


Oh yes, it’s serious.




Pumpkin Banana Bread with Pumpkin Whipped Cream
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A melt in your mouth, fluffy pumpkin bread, sweetened w/ banana, and topped w/ a pumpkin whipped cream. Gluten-free, paleo, nut-free.
  • For the bread:
  • 1 large, ripe banana, mashed
  • ¼ c. pure canned pumpkin
  • ¼ c. unsweetened coconut milk
  • ¼ c. extra-virgin olive oil (or melted coconut oil)
  • 4 large eggs
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • For the pumpkin whipped cream:
  • 1 can full-fat coconut milk, refrigerated
  • ¼ c. granulated stevia
  • 2 T. maple syrup
  • 2 T. pure canned pumpkin
  1. For the bread, preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the banana through the stevia, mixing until smooth.
  3. Stir in the coconut flour, cinnamon, and baking soda.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the bread cool completely, cut into 9 even squares.
  6. For the whipped cream:
  7. Open the can of coconut milk and scoop the "cream" off of the top of the can, discard the liquid of use for something else.
  8. Put the coconut cream in a small mixing bowl and whisk together with the remain ingredients until smooth. Chill in the refrigerator.
  9. Place a large dollop of fresh pumpkin whip on top of each square of pumpkin bread.


Granola that’s Bananas

 I’m yearning for fall weather.

But Sunday, it was absolutely gorgeous here, sunny, with temps in the low 90’s and a light breeze.

Given there was a bit of humidity, but it felt good.

I think summer was trying to tell me goodbye.

Especially when I arrived at the grocery store and looked at all the pale yellow colored rinds on the watermelon.

I wish I could bottle summer in a jar.

It would probably smell like the beach, coconut, and malibu rum…ha!

No, but seriously…I’m ready for some fall baking.

It’s just not the same during the summer, scorching hot temps outside don’t make baking a fun experience.

I want it to be cold, I want leaves falling, I want orange and red colors, I was pumpkin everything.

I want cozy food.

Let’s start early.

Now, you know I tout the paleo lifestyle all day every day, but really, if you think I can live without peanut butter…you are dead wrong.

It’s really about what is right for your body.

My body does great living the paleo lifestyle.

Buuuuuuutttt…it’s all about moderation.

If I want that Reese’s, I’m going to have it.

It’s how I feel about granola. Sometimes I just want a big batch of granola full of hearty oats, given they are certified gluten-free, but still…oats.

I’m going to show you what granola looks like banana bread-ified.

It totally exists.


It has actual bananas in it.


I mean, that’s got to be healthy, right?


Plus, I mean look at those clusters of cashews and pecans!


I mean, c’mon…




health food.


mhhhhhm 😉

Banana Bread Granola Clusters
Recipe type: Snack, Breakfast, Granola
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crunchy clusters of granola packed with oats, cashew butter, cashews, pecans, and sweetened with bananas for a banana bread spin on your favorite snack! Gluten-free, vegan.
  • 1 large, very ripe banana, mashed
  • ⅓ c. pure maple syrup
  • ¼ c. roasted, unsalted cashew butter
  • 2 T. melted coconut butter
  • 1 t. pure vanilla extract
  • 2 c. certified gluten-free rolled oats
  • ½ c. cashews
  • ¼ c. pecans
  • ¼ t. ground cinnamon
  • pinch of salt
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the banana, maple syrup, cashew butter, coconut butter, and vanilla until smooth.
  3. Stir in the oats, cashews, pecans, cinnamon, and salt.
  4. Spread mixture evenly onto the prepared baking sheet.
  5. Bake for 30 minutes, rotate the pan halfway through the baking process at the 15 minute mark.
  6. Make sure that you don't over bake the granola, it will start to brown quickly at the end.
  7. Let the granola cool completely to crisp, then break into clusters.


A Date w/ Carrot and Banana

 Hi, my name is Chelsy and I’m addicted to breakfast foods.

If you know me, you know that this statement is without a doubt, truth.

My fave breakfast is from my favorite breakfast place near my childhood neighborhood.

My dad and I still go there often to eat breakfast on the weekends.

The last time I ate breakfast there was a Monday, a rough Monday, the Monday that my pup Annabelle past away.

My dad and I were sooooo distraught, so we took sick days from work and headed to Frank’s for the ultimate veggie omelets and a stack of mile high hash brown’s…I love my hash brown’s crisp to perfection.

It was the perfect comfort food.

My dad is on a 3-month work trip internationally and these next 3 months I am going to miss without a trip to Frank’s.

It’s not the same going without him.

I almost feel like I’m cheating him.

So, with my mom and I here, I have to create my own comfort breakfast food.

Y’all know I’m a huge fan of banana bread.

So is my dad.

My mom is as well.

It’s a win-win-win situation in our house.

Soooooo…I made a health-ified version of banana bread…

and called it breakfast.


Oh yes, I chocked that thing full of carrot and dried dates…


because you need something chewy, and slightly sweet for breakfast.




this stuff is like cake.


Like a breakfast carrot cake.


I love that I can cut right through it, one handed, with my fork.


That is just how tender it is.


Did I mention…


it’s vegan, gluten-free,


and paleo?


It just gets better & better 🙂

Carrot Banana Breakfast Bread
Recipe type: Bread, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Slightly sweet bread perfect for breakfast packed w/ chewy dried dates, sweet banana, and grated carrot. Gluten-free, paleo, vegan, refined sugar-free, flour-less.
  • 2 flax eggs (2 T. flaxseed meal + 6 T. warm water, mix let sit 10 minutes)
  • 2 large, ripe bananas, mashed
  • ½ c. slightly melted coconut butter
  • ½ c. cashew butter
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • ¼ c. dried dates, chopped
  • 1 large carrot, grated
  • melted coconut butter, for topping
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the flax egg, bananas, coconut butter, cashew butter, stevia, apple cider vinegar, vanilla, and baking soda until smooth.
  3. Fold in the dried dates and grated carrots.
  4. Pour the batter into the prepared pan and bake 25-30 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean.
  5. Let cool. Cut into 9 squares and drizzle w/ melted coconut butter if preferred.


Secret Recipe Club

 Happy Monday y’all!

I’ve been thinking a lot lately about what is super super important to me.

All I can come up with is family.

Just when I think I can’t love them enough, they do something to make me love them even more 🙂

So, that’s my little sentimental thought for the day.

Let’s talk about how awesome this Monday is.

It’s Secret Recipe Club Monday…duh 🙂

My recipe this month comes from Margaret, the cook/baker behind the blog Tea and Scones.

Perfect name, right?

I can almost never have a scone without a warm cup of tea, especially if it’s a glazed vanilla bean scone.

Tea and scones also brought up memories of my grandmother’s house where the scones are hot, stuffed w/ juicy plump raisins, sprinkled with cinnamon and sugar, and topped with butter.

The conversation isn’t half bad either.

Margaret is a simple blogger, I love her style, she is straight forward, she loves scones, she loves to bake and eat, and she loves to share her recipes with all of us lovely people.

Obviously, I could have gone for a scone recipe, but I was craving something chocolate.

Surprise, surprise.

Enter Margaret’s recipe for Whole Wheat Chocolate Zucchini Muffins .

I mean, since they have zucchini in them, they must be healthy, right?


Plus, the chocolate balances that zucchini out.

I want to have my cake and eat it too. 🙂


Plus, they are sneaky muffins with all that healthy zucchini in there.


These muffins are super melt in your mouth…if that makes sense.


Oh, and you know we do things paleo-style around here.


Yes, I made them paleo.


I’m sure you are just totally surprised 😉


Plus, I kept the chocolate chips.


So, obviously I get extra points for that, right?


You bet.


Plus, you just can’t go wrong with a coconut butter drizzle.



Chocolate Zucchini Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy muffins packed with zucchini and cocoa and topped with coconut butter for the perfect healthy snack!
  • ½ c. coconut flour
  • ¼ c. unsweetened cocoa powder
  • ⅓ c. coconut sugar
  • 1 t. baking powder
  • ½ t. baking soda
  • 2 large eggs, at room temperature
  • ½ c. coconut oil, melted
  • ¼ c. + 2 T. full-fat coconut milk
  • 1 medium zucchini, grated
  • ¼ c. mini chocolate chips, optional
  • coconut butter, for topping, optional
  1. Preheat the oven to 350 degrees F.
  2. Grease a 12 cup muffin tin with cooking spray.
  3. In a large mixing bowl, combine the coconut flour, cocoa powder, coconut sugar, baking powder, and baking soda.
  4. Stir in the eggs, coconut oil, and coconut milk and mix until smooth.
  5. Fold in the zucchini and chocolate chips, if using.
  6. Fill each muffin cup about ½ full and bake for 25-30 min, or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let cool slightly, turn out of the pans, and drizzle with slightly melted coconut butter.