Archives for May 2015

Coconut Butter Chocolate Chip Blondies

Sometimes you can count on your family 100%.

I can rely on my immediate family 100%.

However, my extended family has their sketchy, unfaithful, stab you in the back group that I have let irk me for years!

No more!

I mean, I love my family to death.

But seriously, if you chat w/ me on the phone and say you can’t wait to see me when you get in town after being gone for a year, then you come in months early, tell everyone else, and manage to hang out w/ your friends and not even call your own blood…sorry don’t have time.

Thank goodness I can rant to you guys.

I mean, what are we…in the 2nd grade?

No, I didn’t even act like that when I was little or like…ever.

So, I’ve got some Fredo’s in my fam (um, Godfather ref).

I’m sure y’all have some too.

What’s even worse is I’m not surprised, actually expected it, and have been dealing with this crap my entire life.

Thank God for dessert.


Oh, and chocolate chips.


And I share these blondies w/ all you wonderful people.


Because we have a mutual “I got yo’ back” relationship.


I mean, you know if you needed me, I would come running w/ these blondies.


You knowwwww it.


I would never throw these in your face like I want to with a particular family member right now.


You would never be so busy to not freaking answer the damn phone or even call me back.


I mean, next time, I’ll just make an appointment with your secretary.


Oh ya, I forgot…I don’t give a sh*t.


Coconut Butter Chocolate Chip Blondies
Recipe type: Dessert, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Rich chocolate chip blondies sweetened w/ bananas and made w/ creamy coconut butter for a nut-free, vegan, paleo treat!
  • 2 large, very ripe bananas, mashed
  • ½ c. slightly melted coconut butter
  • ⅓ c. pure maple syrup
  • 2 t. pure vanilla extract
  • ¼ t. baking soda
  • ¼ t. baking powder
  • ½ t. fine sea salt
  • ¼ c. coconut flour
  • ½ c. vegan chocolate chips or dark chocolate chips made without any additives or milk
  1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking pan with cooking spray. Set aside.
  2. Put every thing except the chocolate chips in a food processor and process on high until a smooth batter forms. (Side note: best thing about this stuff is that it’s vegan, totally eat some of it raw…delish!)
  3. Fold in the chocolate chips.
  4. Spread batter evenly into the prepared pan.
  5. Bake for 30-35 minutes or until a toothpick inserted into the center of the bars comes out clean.
  6. Let cool completely, cut into even squares, and enjoy!
  7. Don’t forget a tall glass of almond milk goes amazingly well with these!


Oatmeal Cookie Granola

Hi there.

How goes it?

I am currently on a two week break from school before what is going to be known as the busiest summer of my life ensues.

I’m not even kidding.

In the meantime, I am getting a head start on some of my summer class work and prepping for my internship.

I’m an overachiever.

I know.

It’s just me.

I can’t not be busy, ya know?

I’m sure you are telling me to rack up some miles on my Netflix, throw those text books in the trash, and sleep until I can’t sleep anymore.

I hear ya.

At least we have snacks.

Let me tell you about this granola.


It tastes like an oatmeal cookie.


Yes, it’s genius, I know.


Now, I’m about to get real dietitian on y’all right now. Besides being packed with oats, pecans, raisins, and sweetened w/ date puree, I added a fun little spin.


I used almond flour in the granola batter.

Oh yes.

It give an extra nutty, extra crunchy factor to the granola.

Plus, almond flour is super nutritious.

Almond flour is high in protein, packed with antioxidants, heart healthy, and nutrient dense.


Ummmmm…hi, you want this.


While almond flour is filled with healthy monounsaturated fats, let’s not go overboard people…portion control is essential to being bikini ready for summer.


For more fun facts and delicious and NUTritious (see what I did there?) almond flour recipes, head on over and check out this page.




Plus, this recipe is vegan and gluten-free. I know you love me 😉

Oatmeal Cookie Granola
Recipe type: Granola, Breafast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Granola with all the flavors of oatmeal cookies! Gluten-free, vegan.
  • ¾ c. gluten-free rolled oats
  • ¼ c. almond flour
  • ¼ c. granulated stevia
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • ½ t. pure vanilla extract
  • ⅓ c. date puree (see notes)
  • 2 T. tahini
  • 2 T. melted coconut butter
  • ½ c. raisins
  • ½ c. raw pecan halves
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, almond flour, stevia, cinnamon, and sea salt.
  3. Stir in the vanilla, date puree, tahini, and coconut butter until a crumbly cookie dough forms.
  4. Fold in the raisins and pecans.
  5. Distribute the granola evenly onto the baking sheet.
  6. Bake for 25-35 minutes, stirring every 10 minutes to prevent burning. I also rotated the tray at the half minute mark once during baking.
  7. Let cool slightly and enjoy with your favorite yogurt, on top of ice cream, or with coconut milk!
To make the date puree, soak 6 pitted, Medjool dates in water overnight.
Blend the water and dates in a blender on high until smooth.


Lemon Poppy Seed Loaf

Good Monday morning y’all.

I’m pretty sure my Secret Recipe Club post snuck up on me this month.

I can’t believe its the middle of May.

I have two weeks off before school begins for the summer for me and I also landed an internship…so I will be super busy.

This month’s recipe comes from Melissa, the lovely lady behind the food blog,  Brooklyn Locavore.

I just love Melissa’s passion for the local food movement.

I hit up my local Farmer’s Market this past Saturday and every time I go, my appreciation for local vendors with fresh produce just skyrockets!

Plus, I got myself an organic wheat-free oatmeal raisin cookie that was off the chain.

It was practically calorie-free.


Everytime summer rolls around I get all up in a citrus groove. So naturally, when I saw Melissa’s Lemon Poppy Seed Loaf, I didn’t hesitate to get in the kitchen and start baking.



This bread is magical.


It’s super fluffy,


and so tender it practically melted in my mouth.


Plus, lemons are like a ray of sunshine in your mouth.


Such a burst of flavor.


My grandmother used to make lemon poppyseed bread all of the time and I remember her putting a special lemon glaze on it that was to die for.


I made a few adjustments to Melissa’s recipe to make it paleo friendly.


Oh, and I jazzed it up with a simple coconut butter glaze and lemon zest.


Thank you Melissa for sharing this fabulous recipe and reminding me about a little slice of my childhood 🙂


4.5 from 2 reviews
Lemon Poppy Seed Loaf
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fluffy, tender bread packed w/ poppy seeds and fresh lemon juice for a delicious snack! Gluten-free, paleo, nut-free.
  • ¼ c. coconut butter, slightly melted, but just enough so it is still soft, you don't want liquid
  • ½ c. granulate stevia
  • splash of vanilla
  • 2 large eggs, at room temperature
  • ¼ c. unsweetened apple sauce (I used date puree)
  • ½ c. unsweetened vanilla coconut milk yogurt
  • 1 meyer lemon, zested and juiced
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. salt
  • ¼ c. poppy seeds
  • coconut butter, melted, for topping
  • lemon zest, for topping
  1. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan or small square pan with cooking spray.
  2. In a large mixing bowl, combine the coconut butter and stevia until smooth.
  3. Stir in the vanilla, eggs, date puree, and coconut milk yogurt.
  4. Stir in the lemon zest and juice.
  5. Stir in the coconut flour, baking soda, salt, and poppy seeds until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden.
  6. Let cool slightly.
  7. Cut into squares or slices and drizzle w/ coconut butter and top w/ lemon zest.


Bacon Fat Chocolate Chip Cookies

We are taking some notes from grandmothers and great grandmothers everywhere today.

I remember my Mawmaw (my mom’s mom) telling me about my great-grandmother, who was Czech, and how she could make the best homemade kolaches in Texas.

I don’t doubt her.

I also remember her telling me about the vat of bacon grease that my great grandmother would use for cooking and baking.

If you think about it…it’s a genius idea.

Plus, it saves money with all of those butters/cooking oils you buy.

So…today we are being economically savvy.

Let’s put some bacon fat up into a chocolate chip cookie.




Oh yes, hunny.


These cookies are super fluffy with a slightly salty/sweet flavor combo.


I’m just super depressed that I wasn’t around to get to know my great grandmothers.


I’m sure I could have learned so much more about cooking and baking.



Bacon Fat Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Soft, chewy chocolate chip cookies made w/ bacon fat and sweetened w/ coconut sugar and date puree! Gluten-free, paleo, nut-free.
  • 3 T. bacon fat, cooled (from about 3-4 pieces of pan fried bacon)
  • ⅓ c. coconut sugar
  • 2 large eggs
  • 3 T. date puree (or maple syrup)
  • 1 t. pure vanilla extract
  • ¼ c. coconut flour
  • pinch of sea salt
  • 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 bacon fat and coconut sugar until smooth.
  3. Mix in the eggs, date puree, and vanilla.
  4. Stir in the coconut flour and sea salt until a dough forms.
  5. Fold in the chocolate chips.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet and bake until lightly golden, about 8-10 minutes.
  7. Let cool slightly and enjoy!


Blueberry Banana Coconut Blondies

Yo, let me tell you something about home ownership.

Not that I own a home.

But…maintenance absolutely bites the big one.

I witnessed my dad dig a hole to China in our backyard because of plumbing issues.

No worries, this is why God makes companies with people that are experts in this type of stuff.

Not that my dad isn’t an expert.

He has plumbed many a house.

But…I don’t have to listen to how the maintenance crew suffered the after affects of digging a 50 foot line in the yard.

Got nothing but love for ya dad.

I know you’re reading this.

Let’s talk blueberries.


I was never a fan until I discovered JUMBO blueberries.


Enter the realm of sweet, little bursting, blueberry happiness.



Then, I smashed banged it up with some bananas and layered on some coconut.




All I taste is heaven.




Blueberry Banana Coconut Blondies
Recipe type: Blondies, Bars
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 9
Flour-less blondies sweetened w/ bananas, stuffed w/ juicy blueberries, and topped w/ coconut. Gluten-free, paleo, vegan, and nut-free.
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water, mix and let sit 10 minutes)
  • 2 large, very ripe banana, mashed
  • 1 c. slightly melted coconut butter, plus extra for topping
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • 1 c. fresh blueberries
  • ½ c. unsweetened, shredded coconut
  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, mashed banana, coconut butter, stevia, apple cider vinegar, and baking soda until smooth.
  3. Fold in the blueberries.
  4. Pour the batter into the prepared pan.
  5. Bake for 20 minutes, take the pan out, sprinkle the coconut evenly on top of the blondies and bake for an additional 10 minutes, or until the top is lightly golden.
  6. Let cool slightly, cut into even squares and drizzle w/ melted coconut butter.