Birthday’s and Pancakes.

I love pancakes.

They are great on any day of the week.

Especially on birthdays.

You should treat your birthday like a national holiday.

It should feel like Christmas.

It should be a day where you sleep in until noon and have your significant other (or your mom 🙂 ) make you breakfast in bed.

Oh, and it better be pancakes.

Because pancakes and birthdays go together like peanut butter & jelly.

Well, at least in my family they do.

Today is my baby seester’s birthday.


Well, she’s not really a baby anymore being that she is now 24 years young, but you get me.

For as long as I can remember, breakfast was the most important part of any birthday we celebrated in my immediate family.

It all began when my dad started making my seester and I pancakes for our birthday breakfast.

I remember that they were of the Krusteaz buttermilk variety.

But hey, it was the thought that counted.

Or ya know, they could have totally been from scratch and I could be underestimating my dad’s pancaking skills right now.

He has some serious pancake skills.

He is just a bad-ass cook in general.

He would serve us up a stack of pancakes so fluffy and piled high that I couldn’t see what was behind them on the kitchen table.

They were so delicious.

I drowned mine in butter and Aunt Jemima’s pancake syrup.

Because high fructose corn syrup was a staple back then. 😉

My seester and I were enamored by the fact that we could blow out a candle placed diligently in our stack of pancakes.

Who needs a birthday cake when you have birthday pancakes?

My seester’s favorite cake is strawberry cream cake.

So, I smash banged her birthday cake + pancakes into one.

How do you like them apples, eh?


It all starts with those fluffy little vanilla pancakes up there.

But then comes this creamy, dreamy, strawberry sauce.


Say what?


Oh yes.


I just put your pancakes on a whole notha’ level.



Now that is what I am talking about.


These are birthday pancakes at their best.


Blow out your candles, sissy!


Make a wish!


Happy Birthday SEESTER!



5.0 from 1 reviews
Vanilla Birthday Pancakes w/ Strawberry Sauce
Recipe type: Breakfast, Brunch, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Fluffy, vanilla pancakes topped w/ a creamy strawberry sauce. Gluten-free, paleo, nut-free, refined sugar-free.
  • For the pancakes:
  • ¼ c. + 1 t. coconut flour
  • ½ t. baking powder
  • 1 T. granulated stevia
  • ½ c. liquid egg whites
  • ½ c. light coconut milk
  • 1 t. pure Mexican vanilla extract
  • For the strawberry sauce:
  • ½ c. + 2 T. coconut cream, i.e. the cream at the top of the can of full-fat coconut milk, you can also buy cans of coconut cream
  • 5 strawberries, hulled, and sliced in half
  • 2 t. pure maple syrup
  1. Heat a large non-stick skillet over medium heat and grease with cooking spray.
  2. In a large mixing bowl, combine the coconut flour, baking powder, and stevia.
  3. Stir in the egg whites, coconut milk, and vanilla until a even batter begins to form.
  4. Place the batter by two tablespoons full onto the skillet.
  5. Cook the pancake for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes or until lightly golden.
  6. Plate the pancakes and repeat with the remaining batter.
  7. For the sauce, place all of the ingredients into a small food processor and blend until smooth.
  8. Pour the sauce over the stack of pancakes and devour!
If using full-fat coconut milk, make sure that you chill the coconut milk in the can, upside down, overnight. That way, when you open the can, the coconut cream will be on top and be thick and creamy.


Model Food.


My model cousin is in town.

He’s a model but he’s totally not a model if you know what I’m saying.

He’s got the looks, but you’d never know.

I love him to the moon and back.

He’s the only one who really gets my peanut butter obsession.

That’s because he’s the guy version of me…at least when it comes to the peanut butter obsession.

We both know what it means to be in love with the beloved peanut butter.

This boy has jars upon jars of different flavors/brands of peanut butter in his pantry.

Seriously, if there was an episode of Hoarders entitled “I have a peanut butter addiction,” he’d be on it.

I’d probably be on it too.

I’ve got nothing to hide.

I have had an awful peanut butter tooth lately.




I’m selfish that way.


Around lunch time yesterday I wanted something quick and sweet.

Enter the no-bake peanut butter land.


No bake peanut butter and jelly thumbprint cookies, that is.


More of like these babies should be called pinky print cookies because they are so tiny I used my pinky to put a little indent in them instead of my thumb.


Seriously, it took me 5 minutes to make these.


My peanut butter tooth was on fire!


All peanut butter w/ a hint of sweetness from the strawberry jam.


This is my new fave sweet treat.

But don’t hold me to that…you know I have a five second rebound rate, then I’m on to the next favorite thing.

No Bake PB & J Thumbprint Cookies
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 8
No bake peanut butter thumbprint cookies filled w/ sweet strawberry jam. Gluten-free, vegan, and refined sugar-free.
  • ¼ c. roasted, unsalted peanut butter ( I used ¼ c. PB2 powdered peanut butter + 3 T. water and mixed)
  • ¼ c. granulated stevia (or you could use coconut sugar)
  • 1 T. + 1 t. coconut flour
  • ¼ t. pure vanilla extract
  • pinch of sea salt
  • strawberry jam, as needed to fill the cookies
  1. Place all of the ingredients in a large bowl and mix until a dough forms.
  2. Roll the dough into teaspoon sized balls, place on a flat surface, and using your pinky, make a small indentation on the top of each dough ball.
  3. Fill the indentation with a bit of strawberry jam.
  4. Devour.

Nutritional Facts (per cookie 1/8th of recipe): Calories: 27, Total Fat: 3g, Sodium: 23.5mg, Total Carb: 4.2g, Dietary Fiber: 1.2g, Sugars: 1.8g, Protein: 1.3g



It’s Friday.

First pump.

Round-off, flip-flop, back handspring, layout.

I was a gymnast in another life.

Fo sho.

I’m a member of Peanut Butter Addicts Anonymous and while I’d love to be 100% paleo, don’t come between me and my peanut butter.

It’s the only legume I’ll eat.

That, and green beans.

Not together.

However, I do try to put peanut butter on just about anything I can get my hands on.

My latest obsession: turkey burger patty w/ a mountain of peanut butter on it.

Don’t judge me.


My mom recently purchased a magic bullet.

Google it.

She told me that is what happens when you are sick in bed all day and subjected to watching infomercials.


I’m reaping the rewards of her infomercial obsession.


This powdered peanut butter stuff is perfect for using in smoothies.

It’s also life changing.

With 85% less fat than regular peanut butter, less sodium, and ummmmm…protein.



I make a smoothie once in a blue moon, but lately, this magic bullet has me feeling the smoothie fever.


PB & J smoothie…


for the win. 🙂


What’s not to love?

PB & J Smoothie
Recipe type: Smoothie, Breakfast, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 1
Creamy peanut butter and sweet strawberries blended together for the perfect smoothie. Gluten-free, vegan, and refined sugar-free.
  • 10 fresh strawberries, hulled
  • 2 T. powdered peanut butter (I suggest PB2 brand or Just Great Stuff)
  • 1 c. unsweetened, vanilla almond milk
  • 1 to 2 packets granulated stevia, optional
  • ground chia seeds, for topping, optional
  1. Place the strawberries, peanut butter, almond milk, and stevia if using, into a high powered blender and blend on high for 1 minute or until creamy.
  2. Pour into a glass and sprinkle w/ chia seeds.

Nutritional Facts (1 serving): Calories: 111, Total Fat: 4.5g (og Saturated Fat), Potassium: 259.2mg, Total Carb: 14.4g, Sugars: 7.3g, Dietary Fiber: 5.8g, Protein: 8.7g


Road Jamz.

It’s Friday.

Fist pump to the max.

I’m currently on a itty bitty road trip with my dad.

Me, my dad, and two pups.

I love taking road trips w/ my dad.

It’s truly a time that we can enjoy together and zen out.

I once drove a u-haul truck w/ him from Phoenix to Houston when he was moving back from Cali.

I’m pretty sure we drove through the night and were so completely exhausted that we had to pull over on the side of the road and take a cat-nap in San Antonio.

Best part of that road trip…State Line Barbecue in El Paso and brushing my teeth at a truck stop.

There is just something so satisfying about a huge rack of pork ribs and a dense block of homemade cornbread after a long day of traveling.

For me…the food is actually the best part about traveling.


Remember that stuff I made yesterday?


I totally put that jam up in your muffins.


Yep, I swirled that delicious Double Berry Coconut Jam right into a banana muffin.


Ummmmmm ya, these are pretty legit.


You know what else is legit?


My obsession w/ Mariah Carey radio on Pandora.


I mean, she was pretty much my idol when I was 3.


Her, and Selen(as).


I’m 100% positive that I believed I was of Hispanic descent.


I still think I can sing Spanish songs pretty darn well.


It’s pretty pitiful I don’t know what they even mean.


Ummmm…eat these muffins. That’s all.

Double Berry Jam Banana Muffins
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
Fluffy and light banana muffins swirled with homemade jam made of strawberries, blackberries, and sweetened with coconut sugar. Perfect for breakfast or a snack. Gluten-free, paleo, refined sugar-free.
  • 1 batch of Double Berry Coconut Jam (see my recipe index for recipe)
  • 2 large, ripe bananas, mashed
  • ½ c. liquid egg whites
  • 2 large eggs
  • ¼ c. extra-virgin olive oil (or coconut oil)
  • ¼ c. unsweetened, vanilla almond milk
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, combine the bananas, egg whites, eggs, evoo, almond milk, honey and vanilla extract until smooth.
  3. Mix in the coconut flour, cinnamon, and baking soda until a batter forms.
  4. Drop the batter by two heaping teaspoons full into each muffin cup.
  5. Drop about one heaping teaspoon full of jam on top of each of the uncooked muffins.
  6. Bake for 30 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  7. Let the muffins cool completely before turning out.
  8. Serve topped with more jam.

Nutritional Facts (per 1/14th of recipe): Total Calories: 103.7, Total Fat: 5.2g (1.7g Saturated Fat), Sodium: 86.2mg, Potassium: 85.9mg, Total Carbs: 11.8g, Dietary Fiber: 3.6g, Sugars: 5.4g, Protein: 3.2g



I should be on vacation right now.

I say this because I am super jealous that my mom and seester are visiting family in Arizona.

I mean, seriously?

I couldn’t go b/c of prior responsibilities.

Just when I think being an adult means doing what I want, when I want, how I want, that big ole’ RESPONSIBILITY comes knocking.

My goal is to take a vacay this summer when I have time.

It will happen.

Throw out some suggestions.

In other news, I’m addicted to all things banana.

Oh, and Mariah Carey radio on Pandora.

More on that tomorrow.


Let’s chat about summer things.


Super summer food.

Let’s smash two berries together.


Blackberries + Strawberries


+ Coconut Sugar + Orange Juice


That’s pretty much 4 ingredients


to make one heck of an amazing jam.


It’s pretty much summer in a jar.


Sweet, juicy, tangy


and absolutely meant to be slathered on just about anything.


Might I suggest we start with toast.


Feel free to smear some peanut butter on that toast too!

Double Berry Coconut Jam
Recipe type: Jam, Spread, Snack, Fruit
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
A sweet, tangy, and juicy thick jam loaded with fresh blackberries and strawberries and sweetened w/ a coconut sugar. Gluten-free/vegan/paleo/refined sugar-free.
  • 1 c. fresh blackberries
  • 16 oz. fresh strawberries, stemmed, and sliced into fourths lengthwise
  • 1 c. raw coconut sugar
  • juice of 1 large orange
  1. Place all of the ingredients in a large sauce pan or dutch oven.
  2. Smash the berries using a potato masher just enough to slightly break them down.
  3. Bring the mixture to a boil on the stove, then lower the heat and let simmer 15 minutes.
  4. Turn the heat off on the stove and let the mixture cool completely.
  5. You can choose to slightly puree the jam using a blender or an immersion blender until you reach your desired consistency.
  6. Serve spread on toast, muffins, etc.