Cookies on Friday


It’s Friday.

That can only mean one thing.

Time for something sweet.

And maybe* some sort of alcoholic beverage.

Are you with me?

Yes, we need something chocolate.


An all chocolate cookie, preferably.


Your day is looking better already.


Plus, these are pretty much calorie-free.


Only because it’s Friday.


That one day of the week where calories are pretty much non-existent.


So bake some cookies, drink a glass of wine, and watch Netflix until you drop!

Nut-Free Chocolate Chunk Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Bite sized crispy, chewy cookie chock full of chocolate chunks and made w/ sunflower seed flour for a delicious allergy-free treat! Gluten-free, paleo, nut-free, vegan option.
  • 2 T. sunflower seed butter
  • 3 T. slightly melted coconut butter
  • ½ t. pure vanilla extract
  • 1 large egg (1 flax egg if vegan)
  • 3 T. pure honey (maple syrup if vegan)
  • 1¼ c. sunflower seed flour (i.e. raw sunflower seeds pulverized into a flour)
  • ¼ c. coconut sugar
  • 3 T. unsweetened cocoa powder
  • ½ t. ground cinnamon
  • pinch of salt
  • 2 oz. dark chocolate, chopped
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sunflower seed butter, coconut butter, vanilla, egg, and honey until smooth.
  3. Stir in the sunflower seed flour, coconut sugar, cocoa powder, cinnamon, and salt until combined.
  4. Fold in the chocolate chunks.
  5. Use a small cookie scoop to portion the dough out into small "mounds" onto the baking sheet.
  6. Bake for 12 minutes, or until slightly crisp looking.
  7. Let cool completely before removing from the pan.




It’s definitely summer.

Welcome back 90 degree weather.

Just in time for Memorial Day weekend.

Your breakfast should be summer themed.


Because I say so.

Oh, and it should be guilt free.

I put my all-time fave sugar substitute in it…Truvia.


Because we all want to fit into our bikinis for the beach.


This is my healthified version of zucchini bread + coffee cake.


You will love this smash-bang breakfast combo.

Plus, the Truvia gives the topping this extra crispy effect.


It’s freaking fantastic.

Zucchini Bread Coffee Cake
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Zucchini bread meets coffee cake with a crisp coconut butter/walnut topping. No sugar in this baby, only truvia! Gluten-free, vegan option.
  • 2 large eggs, or if vegan, ⅓ c. water + 2 T. ground flaxseed meal (let sit for 10 minutes)
  • 1 large zucchini, grated
  • 2 c. gluten-free rolled oats
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 2 c. unsweetened, vanilla coconut milk
  • ¼ c. granulated Truvia
  • ¼ c. chocolate sunflower seed butter, or any other nut butter that you prefer
  • 1 t. pure vanilla extract
  • For the topping:
  • ⅓ c. chopped walnuts, omit nuts if nut-free and use shredded coconut
  • 2 T. Truvia
  • 1 T. melted coconut butter
  • ½ t. ground cinnamon
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. In a large bowl, combine the eggs, zucchini, oats, baking powder, and cinnamon.
  3. Stir in the coconut milk, truvia, sunflower butter, and vanilla.
  4. Pour into the prepared pan.
  5. For the topping, combine all of the ingredients together until a crumbly mixture forms.
  6. Evenly distribute the mixture over the top of the batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  8. Let cool slightly, then cut into bars.


Arrivederci, Weekend!


It’s Monday morning.

I always dread Sunday because it means that I have less than 24 hours until work.

It also means that my weekend is far gone and I can’t relive the wedding I went to on Saturday.

Bummer city.

We can’t let Monday get the best of us tho (isn’t that the way all the cool kids are spelling it?).

My seester is probably gritting her teeth somewhere at my poor use of proper grammar.

What we need to start the week is a “good for you breakfast.”

I’m talking the kind that is portable.


You know, the kind of breakfast that you can eat with one hand, while using the other hand to steer the wheel of your car.


I’m talking baked oatmeal…in a square form…


chock full of sweet bananas, hearty oats, coconut, and crunchy pecans + walnuts.


Oh yes.


I may have even topped it w/ some homemade coconut butter.


But only because I’m awesome like that.


Oh, and because I need you to fit in that hot outfit that you wear to your next wedding shin-dig.

Baked Banana Oatmeal
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Baked oatmeal bars chock full of sweet bananas, coconut, hearty oats, walnuts + pecans. Gluten-free, refined sugar-free, vegan option.
  • 1 very ripe banana, mashed
  • ½ c. coconut milk yogurt
  • 1 large egg (or 1 flax egg)
  • 2 T. pure maple syrup
  • 2 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • 1.5 c. gluten-free rolled oats
  • ¼ c. almond flour
  • ½ T. ground cinnamon
  • ½ t. baking powder
  • ½ c. unsweetened, shredded coconut
  • ½ c. chopped walnuts
  • ½ c. chopped pecans
  • slightly melted coconut butter, for topping
  1. Grease an 8 in. square pans with cooking spray.
  2. In a large mixing bowl, combine the banana, yogurt, egg, maple syrup, evoo, and vanilla.
  3. Stir in the oats, almond flour, cinnamon, and baking powder.
  4. Fold in the coconut, walnuts, and pecans.
  5. Let the batter sit overnight to let the oats soak.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes in a preheated 350 degree oven, or until a toothpick inserted into the center of the oatmeal comes out clean.
  7. Cut into 9 square bars.
  8. Top with coconut butter and extra chopped walnuts + pecans if you wish.


Love Bites.

It’s official.

I have a job.

How do I know this?

I have shin splints after a week and a half of work.

Yes, shin splints.

This occurs when I am on my feet 24/7/365…on occasion.

No, I’m not complaining.

I actually LOVE my new job and I just take this as a sign.

I sign that I’m a bad-ass at my job…haha!

There is this thing on Friday.

You know, that day where you are supposed to send flowers to your significant other, a box of chocolates to your b.f.f., and a cookie bouquet to your mom.

Duh…Valentines Day.

As you may have heard…I am sans boy frannnnnnd currently, unless you want to give me Juan Pablo’s number…you can find me on the couch, feet up, in my p.j.’s watching a series of sappy love story movies.

Yep, this is my life.

You know you want to be on my level.

Whatever you do…involve chocolate in the mix.

Specifically, this bread.


Y’all….this bread is INTENSE!




It’s super-duper melt in your mouth with a wow-za chocolate flavor that will blow your mind!


Plus, it’s covered in an amazing chocolate glaze.


This stuff screams Valentine’s Day.


I mean serrrrrrrriously?


Would I present you with anything less than delicious?


Did I mention this bread is stuffed w/ mini chocolate chips?


Ya…that pretty much guarantees chocolate in every bite.


That’s really all you need.


Excuse me…I’m off to fatten up my co-workers 😉

Double Chocolate Chip Bread
Recipe type: Quick Bread, Bread, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Intensely chocolate bread stuffed w/ mini chocolate chips & topped w/ a dark chocolate glaze. Gluten-free, paleo, refined sugar-free, vegan option.
  • For the bread:
  • 1 c. almond butter
  • 2 T. unsweetened, cocoa powder
  • 2 large eggs (or 2 flax eggs if vegan)
  • 3 T. pure maple syrup
  • 1 T. pure vanilla extract
  • 1 t. apple cider vinegar
  • ½ t. baking soda
  • ⅛ t. salt
  • ½ c. vegan mini chocolate chips
  • For the glaze:
  • 2 T. vegan mini chocolate chips, melted
  • 1 T. almond butter
  • 2 T. maple syrup
  • 1 T. coconut milk
  1. For the bread, preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray.
  2. In a large mixing bowl, combine the almond butter, cocoa, eggs, maple syrup, vanilla and apple cider vinegar.
  3. Stir in the baking soda, salt, and chocolate chips until smooth.
  4. Pour the batter into the prepared pan.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. Let the bread cool completely.
  7. For the glaze, combine all ingredients in a small mixing bowl until smooth.
  8. Drizzle the glaze over the bread and slice.



Sometimes things just need to be simple.

Like a rainy day that requires no make-up, a top knot bun, a hoodie, sweat pants, and maybe some chuck taylor’s (that is, if I decide to get out of my house shoes).

Yesterday was a simple day.

It was raining.

Sunday was meant for rain.

To me, rain on Sunday signifies a mourning to the end of the weekend, as though the sky were crying out for just a few more hours of relaxation.

Wow, that’s depressing 😉

 But then again, I have TONS of good Sunday memories: family pasta gatherings, sounds of laughter, my mamaw’s buttermilk biscuits, my grandfather’s feet squeaking across the floor in the wee hours of the morning to check on his sauce, and mountains of freshly grated snow white parmesan cheese on a bowl of angel hair pasta.

Yep. That’s what Sunday’s are made for.


This dip can’t get any more simple.


Tahini a.k.a. sesame seed butter, honey, and Greek yogurt.


3 ingredients(es) people!


Things are simpler in 2014.




I suggest you dunk some fruit up in this.


Apples, maybe?




Honey Tahini Yogurt Dip
Recipe type: Appetizer, Snack, Dip
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6
Rich, buttery, smooth dip made w/ tahini, yogurt, and honey for a touch of sweetness. Perfect for dipping fruit. Gluten-free, paleo option, refined sugar-free, vegan option.
  • ¼ c. tahini
  • ¼ c. non-fat Greek yogurt (use coconut yogurt or another vegan yogurt for vegan option and paleo option)
  • ¼ c. pure honey (use agave nectar or maple syrup for vegan option)
  1. Place all ingredients in a small bowl and whisk until smooth.
  2. Serve w/ sliced apples or any other fruit.