It’s Tuesssssdeeeeee.

You are over the Monday blues…a.k.a. the “omg the weekend was so short and I wanted to do a million + 1 things but instead watched t.v. and never left the house on Sunday” blues.

But then…there’s Tuesday…which is like 3 days away from Friday and 1 day away from hump day, which is basically the middle of the week, so really you have less than 48 hours to the weekend…right?

You need a cookie…or cookie(s).

That’s where I come in.


Because I like to sneak healthy stuff into your cookies. Bet you didn’t know I put bananas up in there.


I hide it all with chocolate chips.


They are my secret weapon.


So are my black tights…which I used as a cookie back-drop.


Because no one said clothing wasn’t appropriate for camera props.


I make my own rules.


Wait…there are no rules.


Especially when there are chocolate chips involved.


Glad I could help.



Banana Oatmeal Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 36
Slightly crispy cookies chock full of hearty oats, sweet banana, and studded w/ chocolate chips. Gluten-free, refined sugar-free.
  • 2 ripe bananas, mashed
  • ⅓ c. all-natural, smooth almond butter
  • ⅓ c. extra-virgin olive oil
  • ¾ c. coconut sugar
  • 1 large egg
  • 1 t. pure vanilla extract
  • 3 c. gluten-free rolled oats
  • ¼ c. gluten-free oat flour
  • ¼ c. almond flour
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • 1 c. dark chocolate mini chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the bananas, almond butter, evoo, brown sugar, egg, and vanilla until combined.
  3. Stir in the oats, oat flour, almond flour, baking powder, baking soda, and salt.
  4. Fold in the chocolate chips.
  5. Drop the batter by rounded tablespoons onto the prepared baking sheet.
  6. Bake for 10-12 minutes, or until the cookies are lightly golden brown.
  7. Let cool for 5 minutes on the baking sheet.
  8. Devour.


Swap Meet.


who wants to give me a foot massage?


My feet are aching.

I love, love, love, my new job.

Sooooo…I guess the foot pain is minor compared to the rewards of my job.

But seriously.

I will pay you good money.

Oh, and chances are I will probably feed you too.

Lots of sweets.

About 2 Sunday’s ago, I took a little trip with my dad to a swap meet.

If you are not sure what a swap meet is…think classic car parts meet the “let’s empty everything out of our house + garage and sell it to people,” type of redneckish convention.

It’s actually one of my favorite past times.

My dad used to haul my seester and I to these things every weekend, mostly, just to look at classic cars and see if there were any car parts he could purchase.

My seester and I went for the beanie babies.

Yes, people, I was a beanie baby fantatic.

Don’t act like you don’t know what I am talking about.

My mom, well, she went for the food…more specifically, the freshly made kettle corn.

My dad and I didn’t find anything this swap meet, however; we did leave with some kettle corn for my mom.

The bag was huge.

Soooo…I got creative.


Let’s trash this up.


Let’s add some toasted coconut.


I mean…how can you go wrong?


I added almonds and tossed it all in a vanilla almond butter caramel-like sauce.


And that people…


is how you make ultimate snack food.




Like the ultimate movie food!


Somebody pass me the milk duds and let’s go to town!


Crunchy-town heaven.


Kettle corn is where it’s at, people.


Don’t worry.


You need not drive to a swap meet to get kettle corn…you can find ready to pop kettle corn at you’re local grocer.


Soooo…I guess you should go buy that stuff…

IMG_4143like now.


Toasted Coconut Almond Kettle Corn
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
Sweet kettle corn with toasted coconut + almonds tossed in a vanilla maple almond glaze and baked until crisp. Perfect for snacking. Gluten-free, vegan, refined sugar-free.
  • 5 c. of kettle corn, popped according to package directions, cooled
  • 1 c. toasted flaky coconut
  • 1 c. dry roasted, unsalted almonds
  • ½ t. salt
  • ½ c. pure maple syrup
  • ⅓ c. coconut sugar
  • ½ c. almond butter
  • ½ t. pure vanilla extract
  1. Preheat the oven to 200 degrees F.
  2. Place the cooled pop corn in a large mixing bowl almond w/ the toasted coconut and almond.
  3. In a small sauce pan, combine the maple syrup and sugar and bring to a boil.
  4. Let the mixture simmer for a few minutes, remove from the heat and stir in the almond butter until smooth.
  5. Then mix in the vanilla.
  6. Pour the glaze immediately over the pop corn mixture and toss until evenly coated.
  7. Place the popcorn in a 9x13 in. baking pan and spread evenly.
  8. Bake for 30 minutes, tossing every 10 minutes to avoid burning.
  9. Once finished baking, pour the popcorn out onto wax paper and allow to cool completely.


The Great Food Blogger Cookie Swap 2013


Some relief.

Some excitement.

It’s been a tough and rough past two days, but today makes my week totally better.

It patches my broken heart just that much more.

Only because today is all about the 2013 Great Food Blogger Cookie Swap.


Yes, it’s Christmas-time, so tis the season for cookie swaps.

What could be better than receiving amazingly delicious cookies from fellow food bloggers?

Not really anything, except that I got to bake and send my own cookie recipe to three of my fellow food bloggers.

I got some really, really, ridiculously delicious cookies this year, including Chocolate Peppermint Macaroons from Alyssa Rimmer at Queen of Quinoa, Dark Chocolate Lace Cookies and Cranberry Biscotti from Jacqueline at The Dusty Baker, and Gluten-Free Snickerdoodles from Cindy at A Sweet Simple Life.

I was in cookie heaven.

Thanks ladies!

Oh, and might I add the best reward of all: this is all done in the name of charity, proceeds are given to Cookies for Kids with Cancer.


All 3 of the ladies that I received for the cookie swap were gluten-free and/or vegan + a special lady that couldn’t have cinnamon.

No prob.

I got this.

Almond butter vanilla cookie dough.


Warm, soft and chewy cookies w/ a coconut butter vanilla glaze.


I mean, hello Christmas, how are ya?


This can’t get an easier.


These are definitely the type of cookies you leave out for Santa.



I totally felt like one of Santa’s little helpers


baking, packaging, and tying these up in pretty little red and white boxes.


Now, that’s how you do a cookie swap. 😉

5.0 from 1 reviews
Iced Vanilla Almond Butter Cookies
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Soft, chewy vanilla cookies made w/ almond butter and iced w/ a vanilla coconut butter glaze. Gluten-free, vegan, paleo, refined sugar-free.
  • For the cookies:
  • 1 c. unsalted, almond butter
  • ¾ c. + 2 T. coconut sugar
  • 1 flax egg (1 T. golden flaxseed meal + 3 T. water, let sit for 5 minutes)
  • ½ t. pure vanilla extract
  • ½ t. baking powder
  • ¼ t. salt
  • For the icing:
  • 1 c. coconut butter, melted (you can do this in 15 to 20 second intervals in the microwave)
  • 4 T. coconut oil, melted
  • 2 t. pure vanilla extract
  • seeds of 1 vanilla bean
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large mixing bowl, combine all of the cookie ingredients, mixing until a smooth dough forms.
  4. Roll the dough into 1-in balls using your hands and place on the baking sheet.
  5. Using the palm of your hand, lightly press down on the top of each cookie to flatten.
  6. Bake the cookies for 12-14 minutes, or until the edges of the cookies are light brown.
  7. Remove the cookies from the oven and let cool completely.
  8. To make 36 cookies, you are probably going to need to make 3 batches of this (that is what I did for the cookie swap, so just double up the recipe 🙂 )
  9. To make the icing, in a medium mixing bowl, melt the coconut butter and coconut oil together until just liquid.
  10. Stir in the vanilla extract and vanilla beans.
  11. To ice the cookies, you can either dip the tops of each cookie into the bowl of icing, or use a spoon to create a circular pattern around the tops of each cookie, filling in the entire top of each cookie w/ icing.
  12. Let the icing dry completely on the cookies before eating. You can speed up the drying process by putting them in the fridge to cool, but I just laid them out at room temperature for 30-45 minutes to cool.
  13. Devour.



I can’t feel my face.

I’m sunburnt in November.

Yesterday, I spent half the day cheering on my little seester at her cyclo-cross event.

Think road bikes on an obstacle course.

Totally awesome.

The fact that my face is on fire and it hurts to wash it with cleanser, not so awesome :/

I guess I missed that whole Halloween candy thing on Thursday.

Let’s make up for it.


That is an almond butter/pumpkin smash bang in that little cup up there.




Then I topped it with coconut butter.


Yep, I bet you wish you had some of these right now.


Baby seester was in Paleo heaven this weekend.


What can I say?


I’m a huge suck-up.


Excuse me…


I’m off to bathe myself in calamine lotion and aloe vera. 😉

5.0 from 1 reviews
Pumpkin Almond Coconut Butter Cups
Recipe type: Dessert, Sweet Treat, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 15
Creamy pumpkin & nutty almond butter sweetened w/ a hint of maple syrup and spiced w/ pumpkin pie spice form the filling of these "candies", topped w/ a delicious coconut butter & refrigerated for the perfect healthy sweet treat. Gluten-free, vegan, paleo, reined sugar-free, 5 -ingredients!
  • ½ c. organic, canned pumpkin puree
  • ½ c. unsalted, raw almond butter
  • 1 T. pure maple syrup
  • 1 T. pumpkin pie spice
  • ½ c. slightly melted coconut butter (homemade or store bought)
  1. In a small mixing bowl, combine the pumpkin, almond butter, maple syrup, and pumpkin pie spice until smooth.
  2. Divide the mixture between 15 mini silicone muffin cups (about 1 teaspoon of filling per cup)
  3. Spoon the slightly melted coconut butter over each cup and freeze until set, about 45 minutes.
  4. Remove from silicone cups and enjoy!
Nutrition Information
Serving size: 15 Calories: 105 Fat: 9g Saturated fat: 4.7g Carbohydrates: 5g Sugar: 2g Sodium: 3mg Fiber: 3g Protein: 2g


Broken Oven.

 I’m pretty sure.

Nope, I’m positive that my oven is 100% broken.

Yep, electric piece of…

It came with the house so I mean, who knows how old it is.

Anyway, good thing I like to make things that don’t require an oven.

Even though I’m totally biting my tongue at the moment.

I’m convinced this won’t get me down.

Challenge accepted.



I love me some raw desserts/snacks…?


 Okay, I’m pretty sure these qualify as cookies.


Okay, they are TOTALLY cookies.


But they are totally healthy.


Practically calorie-free.


Who needs an oven when you’ve got these babies?


Not me.



Almond Butter Coconut Cookie Bites
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 14
No bake, raw almond butter cookies stuffed w/ coconut & cacao nibs for the perfect energizing snack. Gluten-free, paleo, vegan, refined sugar-free.
  • ¼ c. +1 t. unsalted, raw almond butter
  • ¼ c. coconut flour
  • ¼ c. ground flaxseed meal
  • ⅓ c. unsweetened, shredded coconut
  • 2 T. pure maple syrup
  • 1 t. coconut nectar
  • ½ t. vanilla extract
  • ¼ c. cocoa nibs, optional
  1. Place all of the ingredients in a large mixing bowl and stir using a spatula until thoroughly mixed.
  2. Refrigerate the dough for 1 hour to firm.
  3. Once chilled, roll the dough into small balls.
  4. Serve.

Nutritional Facts (1/14th of recipe): Calories: 63, Total Fat: 4g, Sodium: 1.2mg, Potassium; 51mg, Total Carb: 5.6g, Dietary Fiber: 2.1g, Sugars: 2.3g, Protein: 1.5g