Archives for March 2015

Macadamia Coconut Chocolate Chip Cookies

Sooooooo basically it’s summer here in Texas.

It’s barely even 80 degrees and I already have heat flashes while driving in the car.

I need a sunroof like yesterday.

We are going island-style of some chocolate chip cookies today.


We smashed some coconut and macadamia nuts up in there.


Something about this cookie just screams “Let’s go to Hawaii.”


All I need is one of those alcoholic drinks with an umbrella and my toes in the sand.


These babies are slightly crispy on the edges


with a chewy center.


Plus, those crunchy macadamia nuts up in there.


Plus, coconut…


you know how I feel about that.

Macadamia Coconut Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
Crispy edges, chewy center, packed full of coconut flakes, macadamia nuts, and dark chocolate chips. Gluten-free, paleo, flourless.
  • 1 c. macadamia nut butter (I made mine by blending 1½ c. roasted, unsalted macadamia nuts in a food processor, but you can use almond butter or any nut butter you prefer)
  • 1 cup coconut sugar
  • 1 large egg
  • ½ t. pure vanilla extract
  • ½ c. chopped macadamia nuts
  • ½ c. unsweetened, coconut flakes
  • ½ c. dark chocolate chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the butter, coconut sugar, egg, and vanilla until smooth.
  3. Fold in the nuts, coconut, and dark chocolate chips.
  4. Drop the dough by rounded tablespoons onto the prepared baking sheet and bake for 8-12 minutes or until lightly golden around the edges.


Peach Breakfast Crumble

I’ve been missing in action.

I know.

I think you know what has been occupying my time.

You know it.

It’s life.

There are so many great things to look forward.

Exciting things.

Like long afternoon walks with my pup, Coupe, taking in the fresh spring air, and dreaming of summer days where my diet consists of snow cones and barbecue.

Oh, and fresh produce.

Like peaches.

I was recently inspired by renowned vegan chef Tal Ronnen, who just created an out of this world vegan and vegetarian menu for every restaurant at The Wynn Las Vegas.

Of course, I jumped on the opportunity to re-create a dish on one of the menus because ya know…I don’t exactly live in Vegas.

I was so inspired by the menus, which have everything from savory items such as wild-mushroom risotto, to hearty vegan meatloaf.

But let’s be real…my sweet tooth always wins.

When I saw the peach pancakes w/ peach compote and honey butter I thought…peaches for breakfast…let’s do it.


So, I went all “dessert for breakfast” on you and made a Peach Breakfast Crumble.


It’s super breakfasty because helloooooo…fresh fruit?


Plus, the peaches are tossed w/ freshly squeeze orange juice, date puree, and cinnamon.


Yes, this is actually a healthy breakfast dessert.


Plus, I don’t even have words for this cashew topping.


Okay maybe one word…




Yes, it’s true.


Let me know if you’re in Vegas and get to hit up one of the Wynn restaurants


to try one of their new vegan/vegetarian dishes.


I promise to be super jealous…unless you hit the jackpot and send me some money 🙂

Peach Breakfast Crumble
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Freshly sliced peaches, topped with a nutty cashew crumble, sweetened only with dat e puree and baked until bubbly. Gluten-free, paleo, vegan, refined sugar-free.
  • 6 large Medjool dates, soaked overnight, drained of water
  • 1.5 cups of raw cashew pieces
  • 4 large, ripe peaches, sliced lengthwise into thin slices
  • ¾ c. granulated stevia
  • juice of 1 small orange
  • 2 tsp. ground cinnamon, divided
  • 1 T. coconut oil, melted
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In the bowl of a food processor or blender, process the dates on high until a smooth puree forms.
  3. In a separate blender, blend 1 cup of the cashew pieces on high until a flour-like consistency forms, this takes a couple of seconds. Reserve the remaining cashews for the topping.
  4. Place the peaches in a large mixing bowl, toss with ½ c. stevia, orange juice, 1 tablespoon of the date puree and 1 teaspoon of the cinnamon.
  5. Pour the peaches into the prepared pan.
  6. In a small bowl, combine the remaining 1 teaspoon of cinnamon, 1 tablespoon of the date puree, ground cashews, remaining ½ cup of cashews, remaining ¼ cup of stevia , and coconut oil until a coarse, crumbly texture forms.
  7. Spread the topping mixture out evenly over the peaches and bake in the oven for 30-35 minutes, or until the peaches are bubbling and the topping is lightly golden brown.
  8. Serve with coconut yogurt or a dollop of full-fat coconut milk.
  9. Enjoy!


Vanilla Date Zucchini Bread

It’s finally SPRING weather round’ these here parts!

I’ve waited all year for this.

Us Texan’s aren’t used to “cold” weather temps, sooooooo I naturally prefer the hotter months.

Not that I have anything against cold weather, it’s just I’d rather wear flip-flops, ya feel me?

Let’s talk zucchini bread.




this is my best zucchini bread work.


I’m serious.


This stuff is legit.


It’s chock full of vanilla beans and sweetened w/ dates.


Plus, it’s nut-free & paleo!



Vanilla Date Zucchini Bread
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Thick, hearty squares of zucchini bread sweetened w/ date puree and spiced w/ vanilla beans. Gluten-free, paleo, nut-free, refined sugar-free, naturally sweetened.
  • For the bread:
  • 12 Medjool dates, pitted, soaked in a bowl of water overnight, drained
  • 2 large eggs
  • ½ c. liquid egg whites (or measurement used for two eggs, some brands are different)
  • 1 T. coconut oil
  • ½ c. coconut flour
  • ¾ t. baking soda
  • ¼ t. salt
  • 1 t. pure vanilla extract
  • seeds of 1 vanilla bean
  • 1 small zucchini, shredded
  • For the glaze:
  • ½ c. melted coconut butter
  • seeds of 1 vanilla bean
  1. Preheat the oven to 35 degrees F. Grease a loaf pan or 8x8 inch baking dish w/ cooking spray.
  2. Place the dates in a large food processor and process until smooth.
  3. In a large mixing bowl, combine the date puree, eggs, egg whites, and coconut oil. Add in the coconut flour, baking soda, salt, vanilla, and vanilla bean.
  4. Fold in the shredded zucchini.
  5. Pour the batter into the prepared dish and bake for 30-35 minutes or until lightly golden and a toothpick inserted into the center of the bread comes out clean.
  6. Allow the bread to cool.
  7. Cut into large squares.
  8. In a small bowl, combine the glaze ingredients until smooth.
  9. Drizzle the glaze over each piece of bread.
  10. Enjoy!


Secret Recipe Club

This past weekend I attended one of my childhood best friend’s wedding.

I actually grew up with both the bride and groom and know their families pretty well.

I was a bit nervous going into it because I hadn’t seen these people in about 8 years.

However, it turned out awesome…like one big high school reunion.

It was so great to see everyone and dance the night away.

Yo, let’s talk about food.

It’s Secret Recipe Club Monday.

This month’s recipe comes from Kara, the lovely wife, mother, and voice behind the blog, Happy Go Lucky.

I have been trying to find extra ways to incorporate protein into my diet, so when I saw Kara’s recipe for Peanut Butter and Banana Protein Pancakes…I was sold!

I mean, hello…peanut butter + banana.


You can’t go wrong.


Plus, they have protein!


Plus, they are super healthy!




Plus, if you are a weirdo and just don’t like peanut butter or you are allergic to peanut butter…


you can always use your favorite nut or seed butter.


Pancakes all day every day.












5.0 from 1 reviews
Peanut Butter & Banana Protein Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy pancakes sweetened w/ banana, stuffed w/ peanut butter, and packed w/ cottage cheese for added protein! Gluten-free.
  • 1 large, very ripe banana
  • 1 c. gluten-free rolled oats
  • 1 c. cottage cheese
  • ½ c. egg whites
  • 4 T. peanut butter
  • 2 t. ground cinnamon
  1. Mix all ingredients in a blender until smooth.
  2. Grease a large, non-stick skillet with cooking spray and place over medium heat on the stove.
  3. Flip pancakes over when the edges are cooked and the tops are covered with bubbles.
  4. Serve warm topped with extra peanut butter and sliced banana.


PB & J Banana Baked Oatmeal

 When my mom got back from visiting my dad in Korea, she got sick.


So, of course I, being the amazing daughter that I am made sure that she was sticked w/ cough drops, meds, and sick food.

I am telling you. My mom rarely eats breakfast. She usually grabs an advocare spark or maybe a granola bar.

However, when she was in Korea, my dad and her enjoyed breakfast every morning together.

Ever since she’s been back, I have been thrilled to see her taking more time for herself by eating a good breakfast.

This usually consists of toast w/ pb and j, or oatmeal w/ honey and walnuts.

Girl eats oatmeal on the daily.

So, I got creative.

She loooooveeeeed it.

I made her a baked banana oatmeal with peanut butter, swirled with apple butter jam.


Y’all. This stuff is a perfect make ahead breakfast.


It’s totally vegan and gluten-free too!


Plus, I mean, ya can’t go wrong w/ pb and j.


Am I right?


This is like dessert


for breakfast.



PB & J Banana Baked Oatmeal
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Warm, oatmeal, sweetened w/ bananas, made w/ creamy peanut butter and swirled w/ your favorite jam! Gluten-free, vegan.
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water)
  • 2 small, very ripe bananas
  • 4 T. unsweetened, coconut milk
  • 1 T. date puree ( you could also use unsweetened applesauce)
  • 4 T. granulated stevia
  • 2 T. creamy, natural peanut butter, plus more for topping
  • ½ c. quick cooking gluten-free oats
  • 1 T. coconut flour
  • ½ t. baking soda
  • 2 T. of your favorite jam/preserves (I used a apple butter), plus more for topping
  1. Preheat the oven to 350 degrees F. Grease two ceramic oval, baking dishes with cooking spray.
  2. In a small mixing bowl, combine the flax egg ingredients and let sit for 10 minutes to thicken.
  3. In a large mixing bowl, combine the bananas, coconut milk, date puree, stevia, and peanut butter.
  4. Add in the flax egg mixture and mix well.
  5. Stir in the oats, coconut flour, and baking soda.
  6. Divide the batter between the two prepared dishes.
  7. Place 1 T. of jam on top of each dish and use a knife to swirl the jam throughout.
  8. Bake for 15-20 minutes, or until the oatmeals are set. They should be only slightly "jiggly" in the middle and lightly golden in color.
  9. Let cool slightly.
  10. Top with extra peanut butter and jam.
  11. Enjoy!