Archives for April 2015

Peanut Butter Cup Brownies for Two

You know I try to be all Paleo-ish round’ here, but truth is.

I’m a peanut butter type of gal.

Don’t try to come between us.

You will be unsuccessful.

Another truth.

Because we are always upfront and honest.

I’m not a chocolate fan…

unless it’s paired with peanut butter.


Thank goodness for Justin’s Peanut Butter Cups.


Let’s just say that they are the “no crap” version of Reese’s.


It’s genius…I know.


Let’s put it on top of a vegan brownie.


Basically, magic happens.


That’s all ya need to know.




Peanut Butter Cup Brownies for Two
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
A thick, fudge-like, brownie muffin topped w/ a peanut butter cup. Gluten-free, vegan-ish, grain-free.
  • 2 T. date puree (you could also use unsweetened applesauce or mashed banana)
  • 2 packets of granulated Truvia sweetener
  • 2 T. all-natural crunchy peanut butter (smooth is also fine)
  • 2 T. unsweetened, coconut milk
  • ½ t. pure vanilla extract
  • 2 T. unsweetened, cocoa powder
  • 2 T. coconut flour
  • ¼ t. baking powder
  • pinch of salt
  • 2 Justin's Peanut Butter Cups
  1. Preheat the oven to 350 degrees F. Grease 2 small ramekins with cooking spray.
  2. In a small mixing bowl, combine the date puree, truvia, peanut butter, coconut milk, and vanilla until smooth.
  3. Stir in the cocoa powder, coconut flour, baking soda, and salt.
  4. Divide the batter evenly into the ramekins.
  5. Top each brownie w/ 1 peanut butter cup, lightly pressing the cup into the brownie.
  6. Bake for 12-15 minutes, or until the batter is slightly darkened and the peanut butter cup is slightly melted.


Snap Kitchen

Y’all…I have been slacking on posts lately.

You know, life.

I’m back.


Let’s chat about my visit to Snap Kitchen.

Last Monday I was so excited to visit my faveeeeee healthy take-away store, Snap Kitchen.

I have been loving me some Snap Kitchen since it opened in Austin, Tx when I was living there for my first go round’ at college.

It’s only gotten better from there.

At Snap Kitchen, I had the honor of speaking with their amazing dietitian, Claire, who ran me through a list of their delicious menu items.

The best part was that she gave me a run-down of the seasonal menu changes, which incorporate new paleo dishes that I cannot wait to try!

Then it was go time.

I got to choose a couple of meals to take home and try.

It was like a dream.

Why I love Snap Kitchen: 1). Their menu uses fresh, quality ingredients 2). They focus on seasonal ingredients. Some of their dishes emphasize serving the best, most seasonal produce for that time of year 3). The meals are 100% healthy…no fillers, additives, preservatives, stuff you can’t pronounce. 100% clean eating meals, snacks, and drinks. Most of them are vegan, paleo, and/or gluten-free or grain-free friendly.

I absolutely looooooove it!

The great thing about Snap Kitchen is the diversity of their menu.

I had Grass Fed Beef Meatballs and Peppers


and was blown away by how flavorful the dish was. Just picture tender beef meatballs, seasoned to perfection, covered in a zesty tomato sauce, and placed over a bed of  sauteed bell peppers and onion.

If you love Italian…this is your dish.

And I mean, who doesn’t love Italian.

I was also really impressed with the breakfast dish that I chose.


I loved the idea of making an egg sandwich with two chicken sausage patties.


Plus, sweet potato fries for breakfast?


My favorite dishes were the Ginger Glazed Salmon and the Ginger Glazed Chicken.


Y’all. These dishes are addicting.


Of course you have your choice of succulent salmon, or juicy, tender chicken.


But then, perfectly seasoned fresh green beans AND MASHED KABOCHA SQUASH.

If you didn’t know, my addiction is kabocha squash.

I get depressed when it goes out of season.

The mash is slightly sweet, but with every bite, you experience this little heaven of a ginger glaze that is perfectly tangy and sweet.

I can’t even.

The good news is that if you live in Dallas, Austin, or Houston Texas, you should have a Snap Kitchen right around the corner.

Get to a location now and experience so of their fabulous, fresh, healthy dishes.

Then, come back here and tell me what you enjoyed most.

OR if you have already been, I would love to know your favorite dish!

Make sure to check out all the above links for menu information as well as ingredient and nutritional stats for each dish!


Nut-Free Chocolate Easter Eggs

 Little Peter Cotton Tail, hoppin’ around the bunny trail…hippity, hoppity, Easter’s on it’s way!

How’s my singing voice?

On point, I’m sure.

Happy Good Friday y’all.

I was out and about yesterday and a friend asked what I was doing for Easter.

I was suddenly transported back to Easter as a child.

My parent’s, sister, and I would all pile in the suburban, head to church, then rush back to the house where we would have a pool party/Easter egg hunt with my entire extended family.

I looooooved those days.

Now I’m pretty much like, church, brunch, nap, maybe a movie?

There’s one thing I can always count on around Easter.

Reese’s Peanut Butter Eggs.

Fist pump.

I swear, the bigger the egg, the more peanut butter.

We are making a paleo friendly version today.


Nuts have been giving me allergies lately, so I am trying to steer clear for a bit and see how my body adjusts.


Thankfully I have my beloved coconut butter, which makes up the filling in these suckers


 + dates!


Then we do a little magic chocolate covered shell dance and



IMG_0803Better for you Easter candy.

IMG_0804Hoppy Easter!

See what I did there? 😉

Nut-Free Chocolate Easter Eggs
Recipe type: Candy, Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 13
A nut-free version of the peanut butter egg, stuffed with a coconut butter/date filling and coated w/ a dark chocolate shell, drizzled w/ coconut butter. Gluten-free, vegan, paleo, refined sugar-free.
  • For the filling:
  • 10 large Medjool dates, pitted and soaked overnight in water
  • ½ c. coconut butter, slightly melted
  • 2 T. coconut flour
  • For the chocolate coating:
  • 3 T. unsweetened cocoa powder
  • 4 T. pure maple syrup
  • 3 T. melted coconut oil
  • For the drizzle:
  • coconut butter, melted
  1. For the filling, place the soaked dates along with their soaking water in a large food processor and process on high until smooth.
  2. Place 4 tablespoons of the date puree into a small mixing bowl and mix with the coconut butter and coconut flour until combined.
  3. Form the filling into egg shapes and place on a sheet of parchment paper.
  4. Place in the freezer for 45 minutes or until frozen.
  5. In a small mixing bowl, mix all of the ingredients for the chocolate coating together until smooth.
  6. Dip each frozen egg into the coating mixture until completely coated.
  7. Place the eggs back in the freezer until the chocolate is frozen.
  8. Take the eggs out of the freezer, drizzle each with melted coconut butter and let dry.
  9. Devour!