Archives for February 2015

Strawberry Carrot Banana Muffins

 Over the weekend I volunteered to teach a Girl Scout Cooking class.

Rewind…that was Sunday.

On Saturday, I promised myself not to give in to the Girl Scouts at the grocery store.

Butttt…on the way out, I found myself yelling “Do y’all take checks?”

3 for $12 and I’m sold!

Okay, back to the cooking class.

I would love to say that I the troop consisted of girls who were from pretty wealthy families.

Side note: I was never a Girl Scout.

Thank you parents because #1. I would have been obese #2. My parents never had that kind of money on top of all the money they were spending on Catholic education and soccer clubs.

Anyway, the girl’s had to go around in a circle and say what their favorite food was.

One girl answered creme brulee.

Seriously? I’ve never even tried that!

I think my favorite food as a kid was a tie between cinnamon sugar pop-tarts and french toast.

I was shocked when one girl answered “Split Pea Soup.”

C’mon! Where do these kids eat? The Four Seasons!?

One little girl finally answered that her favorite food was carrot cake.

I thought…well hello new best friend.

So, on Monday I was craving something sweet.


I know, you’re shocked.


So, I smash banged some strawberries up into a carrot banana muffin.


I’m pretty sure there is 1 serving of fruits in veggies in each muffin.


Take that Girl Scout cookies!


One of the snack we made with the Girl Scouts was hummus.


One little girl was terrified of hummus…stating that she had tried it a gazillion times and hated it.


I’m pretty she exaggerated a little much.


I just wanted to take her under my wing and show her all of the best hummus’ in the world.


She hasn’t lived.

5.0 from 1 reviews
Strawberry Carrot Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy muffins chock full of fresh strawberries and carrots, sweetened w/ bananas and dates. Gluten-free, paleo, nut-free.
  • 8 large Medjool dates, pitted, soaked overnight in water
  • 2 large bananas, mashed
  • 4 large eggs
  • 2 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour + 2 Tbs.
  • ½ t. baking soda
  • ¼ t. salt
  • 2 carrots, finely shredded
  • ½ c. fresh strawberries, chopped, plus extra slices for topping each muffin
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin liners and spray each liner w/ cooking spray.
  2. Place the drained dates in a large food processor and process until a paste forms.
  3. In a large mixing bowl, combine the dates, bananas, eggs, evoo, vanilla, and stevia.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Fold in the carrots and strawberries.
  6. Fill each muffin cup ¾ full and top each muffin w/ 1 slice of strawberry.
  7. Bake for 25-30 minutes, or until slightly golden.
  8. Enjoy!


Chocolate Swirled Peanut Butter Blondies

 I missed Fat Tuesday here on the food blog.

Let me make it up to you.

With dessert.



We’re making Chocolate Swirled Peanut Butter Blondies.


Emphasis on the “we’re”, only because after I finish my spew, you are going to go make these.


Plus, they are vegan and gluten-free, there’s peanut butter and chocolate,


oh, and I included a paleo option b/c that’s just me.


So, I don’t want to hear any excuses.


Did I mention there is peanut butter and chocolate in here?


Plus, the fudgy factor on these things is like 1 million!




Chocolate Swirled Peanut Butter Blondies
Recipe type: Dessert, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Thick, melt in your mouth peanut butter blondies, sweetened with bananas, and swirled with dark chocolate. Gluten-free, paleo option, vegan.
  • 2 ripe bananas, mashed
  • 1 cup creamy peanut butter (For a paleo version, use almond butter or nut butter of choice)
  • ¼ c. pure maple syrup
  • ¼ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • 4 oz. dark chocolate ( I used pure chocolate for vegan version)
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the bananas, peanut butter, and maple syrup until smooth.
  3. Stir in the coconut flour, baking soda, and salt.
  4. Pour the batter into the prepared baking dish.
  5. In a small mixing bowl, melt the chocolate in the microwave in 20 second intervals until completely melted.
  6. Drizzle the chocolate over the peanut butter mixture and using a toothpick, create a swirl-like pattern with the melted chocolate throughout the batter.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center of the blondies comes out clean.
  8. Let cool completely and slice into 9 squares.


Secret Recipe Club and Carrot Cake Cookies

Secret Recipe Club Monday!

I’m running around my house with my hands up in the air.

Can you tell I’ve had my coffee this morning?


Here’s a little insight to my life lately.

I am trying to become a registered dietician.

To say that I love my classes is an understatement.

One class in particular is full of awesome projects, where I get to design my own menus/dinner parties/ and create recipes…with pictures!

I mean, do they know I’m a food blogger?

This is right up my alley.

Anyway, I spent all weekend “studying,” errrr…baking.

Am I really going to school for this?


I was extra excited about my recipe which comes from Heather, the lovely blogger behind Join Us, Pull Up a Chair.

I just love Heather’s blog, which is all about her adventures in the kitchen with her kids.

She has a huge variety of recipes to choose from, soooooo you can imagine that I was stuck having to choose only one!

Then, I found it.

Now, y’all know one of my favorite cakes is Carrot Cake…so Heather’s Carrot Cake Cookies have got to be the best thing ever invented.

I can’t even.

Y’all…the best thing is that these are healthier carrot cake cookies.

But you’d never know!


It’s like Heather knows me…she stuffed these with coconut.


I mean, come on!


I made a few changes to the cookies because I have been having some issues with almonds lately.


So, I simply substituted coconut flour for the almond flour.


Because coconut flour has a thicker consistency I added 2 eggs.


Because I’m a coconut freak I topped each cookie w/ drizzled coconut butter.


Y’all…these cookies taste just like carrot cake.


They are super soft and chewy too!


All I need now is a good cup of coffee.


Maybe a good book or


a marathon of real housewives of whatever.



5.0 from 1 reviews
Carrot Cake Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Soft, cake-like cookies chock full of carrots and coconut with all the flavors of a traditional carrot cake. Top w/ coconut butter for extra delicious-ness! Gluten-free, paleo, nut-free, refined sugar-free.
  • 2 large eggs, at room temperature
  • 6 T. melted coconut oil
  • ¼ c. pure maple syrup
  • ½ tsp. pure vanilla extract
  • 6 T. coconut flour
  • 1 t. ground cinnamon
  • ¼ t. baking soda
  • ¼ t. salt
  • 1 cup carrots, finely shredded
  • ½ c. unsweetened, shredded coconut
  • coconut butter, melted, for drizzling
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the eggs, coconut oil, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, cinnamon, baking soda, and salt until a cookie dough forms.
  4. Fold in the carrots and coconut.
  5. Drop the dough by rounded tablespoons on to the cookie sheet. I used 2 tablespoons per cookie. Then, use the palm of your hand to slightly press down on the top of each cookie. These cookies will not spread.
  6. Bake for 10-12 minutes, or until slightly golden.
  7. Let cool completely and drizzle with melted coconut butter.


Frosted Valentine’s Day Sugar Cookies

If you’ve been to your local convenience/grocery store or live anywhere near a Target…you know that Saturday is Valentine’s Day.

I mean, how could you not with aisles overflowing with chocolate candy wrapped in pink and red alongside giant stuffed teddy bears?

I don’t think I’ve ever had a valentine.


Well, I have if my mom counts as a valentine.

She always comes through.

Go mom.

I loved writing valentine’s cards as a child for all of my classmates, and saving those special cards for my secret crush.


Now I’m just like give me a box of Reese’s PB Cup hearts and every romantic movie in the book and I’m good.

But Valentine’s Day is all about the dessert.

There really is no love.


That’s why we make cookies.


Ummmm…then we cover em’ in cute pink/red & white frosting.


Did you know Valentine’s Day was started in the time of the Roman empire?

It makes sense that us Italians (the people who invented love..duh) would invent a day for love!




So, mi amor’s whatever your plans are this valentine’s day…


include dessert.


Because hello…..Valentine’s Day.

Frosted Valentine's Day Sugar Cookies
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
Crispy on the edges, chewy in the center coconut sugar cookies topped with a sweet, naturally dyed, coconut butter frosting. Paleo, gluten-free, nut-free option.
  • For the cookies:
  • 1 c. cashew butter (you could also use almond butter, or if you want a nut-free version, coconut butter, slightly melted)
  • 1 large egg
  • 1 c. coconut sugar (made superfine by processing on high in the food processor)
  • 6 Tbs. coconut flour
  • For the frosting:
  • ½ c. coconut butter, melted
  • ¼ c. honey
  • couple of drops of natural-colored red food dye( you can usually find this at your local health food store, if not just use regular)
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine the cashew butter, egg, and coconut sugar until smooth.
  4. Stir in the coconut flour until a thick, firm dough forms.
  5. Use a rolling pin, dusted with extra coconut flour, to roll the dough out onto a flat surface. Cookies should be ½ in. thick each, not too thin or they will burn during baking.
  6. Use a small heart shaped cookie cutter to cut out individual cookies.
  7. Place each cookie on the prepared baking sheet.
  8. Bake for 10 minutes or until slightly golden. Let cool completely.
  9. In a small mixing bowl, combine all of the frosting ingredients until smooth.
  10. Spread the frosting evenly onto the top of each cookie.
  11. Let the frosting dry and devour!


Toasted Coconut Banana Bread Donuts

On Saturday a mariachi band sang Happy Birthday to me.

I celebrate my birthday every year with Mexican food.

I’m pretty sure if I could have an I.V. with Mexican food stuck in me…I wouldn’t hesitate to be all about that!

Today is mahhhhh real birthday, and even though I’m not 21 (like the mariachi’s assumed), I’m 27 and I feel great about it!

I love my birthday month.

I can always count on my birthday landing in the same week as the Grammy’s and purchasing my favorite Reese’s PB Cups in heart Shape form because Valentine’s Day is in the same week.

It’s a birthday fest!

On a side note: I usually get frustrated watching the Grammy’s and start yelling obscenities at the television like, “Really!? That’s not freaking music!”

My dad would always make me birthday pancakes when I was little, but since he’s not here, and it’s just not the same, I’ve made myself some birthday donuts.


Ummmm…Banana Bread Donuts


with Toasted Coconut Glaze.


Oh yes.


This is fancy adult birthday food.


Because birthday’s are about doing what you want.




For reaaaalz.


I’m getting a massage today and tonight I will be eating a rotisserie chicken, birthday cake, and watching The Bachelor…

in my pajamas.


Toasted Coconut Banana Bread Donuts
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fluffy, baked donuts with sweet bananas, topped w/ a toasted coconut butter glaze. Gluten-free, paleo, nut-free, refined sugar-free.
  • 2 c. unsweetened, shredded coconut flakes, toasted
  • 1 large, very ripe banana, mashed
  • ½ c. granulated stevia
  • 3 large eggs
  • 1 tsp. date puree or unsweetened apple sauce
  • ½ t. pure vanilla extract
  • 5 T. coconut flour
  • 1 t. ground cinnamon
  • ¼ t. baking soda
  1. Preheat the oven to 350 degrees F. Grease a donut pan with cooking spray.
  2. Place 1½ cups of the toasted coconut in a large food processor and process until a smooth, creamy, coconut butter forms. The consistency will be pretty drippy. This takes about 4-5 minutes. Scrape down the sides of the bowl as you go.
  3. This is going to be your glaze. Reserve the remaining ½ c. of toasted coconut for topping.
  4. In a large mixing bowl, combine the banana, stevia, eggs, date puree, and vanilla until smooth.
  5. Stir in the coconut flour, cinnamon, and baking soda until combined.
  6. Pour the dough into each donut pan cup.
  7. Bake for 15-18 minutes, or until the donuts have risen and are slightly golden.
  8. Let cool slightly.
  9. Dip the top of each donut into the glaze and cover with toasted coconut.
  10. Enjoy!