(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Tuesday, December 31, 2013

Healthy Queso Dip

My husband loves queso dip, but I'm not too willing to buy the generic brands for him because of the horrific ingredient content.  So I made it my mission to find a healthy queso dip recipe that'd still make my husband's taste buds tickle.

To our surprise, this dairy-free dip is not only delicious and full of B-vitamins, but it tastes so-oo similar to the popular brands out there, but without any of the processed garbage. 

So why not serve this at your next party, and smile while you nourish your guests without them even knowing it!


- 1 cup raw cashews, soaked in filtered water for 4 hours (no longer), and drain.
- 1/4 cup filtered water
- 1 teaspoon sea salt
- juice of half a lemon (about 1 1/2 tablespoons)
- 3 tablespoons nutritional yeast
- 1/8 teaspoon turmeric
- 14 oz. can diced tomatoes with green chiles (I use this kind)


1. In a high-speed blender or food processor, combine the first six ingredients, plus just the liquid from the can of diced tomatoes (about 1/4 cup of liquid).

2. Blend until smooth and creamy.

3. Transfer mixture to a medium bowl and add in the can of diced tomatoes (start with half the can, and add more if you like it extra 'tomatoey').

4. Store covered in fridge until ready to serve.  Just before serving, warm up in a small saucepan to make it more authentic tasting.

5. Serve with organic tortilla chips and/or fresh sliced veggies.


Makes about 2 1/2 cups

(Adapted recipe from here)

Friday, December 27, 2013

Dairy-Free Mac n' Cheese

Did you know that when you blend together cashews and nutritional yeast, magic happens?  It's nearly hard to believe that this pasta sauce isn't actually cheese, but an extremely healthy, dairy-free substitute instead.

Nutritional yeast is actually made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed and dried with heat to 'deactivate' it.  Because it's inactive, it doesn't froth or grow like baking yeast does.

Just like it's name, nutritional yeast is packed with nutrition, particularly B-vitamins, folic acid, selenium, zinc, and protein.  So not only is it packed with vitamins and minerals, but it's nutty and cheesy flavor makes a great addition when sprinkled on salads, vegetables and popcorn, or simply added into soups or pastas.

So here I give you the healthiest mac n' cheese ever!  It's gluten-free, dairy-free, and down-right amazing if you ask me.


- 1 1/2 cups raw cashews
- 3 tablespoons fresh lemon juice
- 3/4 cup water
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1 small garlic clove
- pinch of turmeric
- pinch of cayenne pepper
- 1/2 teaspoon good-quality mustard (dijon or yellow)

-8 oz. box of elbow, shell or pagodas Ancient Harvest Quinoa Pasta
-freshly ground black pepper and paprika, for garnish

*optional add-ins: roasted broccoli, sauteed mushrooms, wilted spinach, or any preferred vegetable


1. If you're wanting any optional add-ins, now would be the time to prepare that.

2. Bring a pot of water to a boil, and cook pasta according to package instructions.  Drain and return pasta to the pot.

3. In a high-speed blender, add the first ten ingredients, and blend until smooth and creamy.

4. Pour sauce over pasta and gently stir to incorporate.  Eat as is, or mix in any vegetables at this point.

5. Sprinkle with freshly ground black pepper, and paprika, and serve warm.


Optional baking instructions (if you prefer a more firm texture):

1. Once you've mixed everything together, pour the mac n' cheese into an 8x8 square dish and garnish with pepper, and paprika.  Bake in preheated oven at 350 degrees for 20 minutes.  Let cool for about 5 minutes before servings.

(Adapted recipe from here)

Thursday, December 26, 2013

Festive Pumpkin Bars

Pumpkin is a great source of vitamins A, C, K, and E, as well as lots of minerals such as, potassium, magnesium, and iron.

So not only are these grain-free pumpkin squares packed with nutrition, but they are seriously so-oo darn delicious!  Nothing excites me more than eating a 'treat' that's just as tasty as it is good for me.

This one's a winner for sure!


-1/2 cup pumpkin puree (homemade is definitely best, but this works too)
-1/2 cup raw almond butter
- 1/3 cup raw honey
- 2 eggs (preferably from pastured hens)
-1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves


1. Preheat oven to 350 degrees, and generously grease an 8"x 8" pan with coconut oil or butter.

2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

3. Transfer the batter to the greased pan, and bake for 20-25 minutes, or until the edges are golden brown, and the center is firm.

4. Allow to cool completely in the pan before frosting with the Maple Pecan Glaze.

Maple Pecan Glaze Ingredients:

- 3/4 cups pecans (crispy pecans would be best)
- 1/4 cup pure maple syrup
- 2 tablespoons extra virgin coconut oil
- 1/4 cup filtered water
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt


Combine all of the ingredients in a high-speed blender or food processor, and blend until smooth and creamy.  Chill in the fridge for ten minutes or more before frosting pumpkin bars.

Optional: sprinkle chopped pecans on top.


(Adapted recipe from here)

Wednesday, December 18, 2013

Molasses Cookies

These deliciously soft and chewy gluten-free cookies are a perfect smash-up of some of my favorite flavors; molasses and ginger.  I was determined to find a healthier substitute for the holidays, and this recipe fits the bill.

With rich molasses flavor, and contrasting sweetness and spice, I think these molasses cookies are the ultimate festive treat!  I bet Santa would like them too.  Just sayin'.


- 2 cups almond flour
- 6 tablespoons coconut flour
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1 large egg, gently beaten
- 8 tablespoons butter or ghee, melted (but slightly cooled before adding)
- 1/3 cup raw honey
- coconut sugar or unrefined cane sugar for rolling in (coconut sugar will not be as sweet as the cane sugar, and it'll also result in a darker cookie like pictured above)


1. Preheat oven to 375 degrees and adjust rack to middle position.

2. Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl.

3. Stir in egg, melted butter, honey and molasses until combined.  let dough sit for 5 minutes.

4. Using a cookie scoop, scoop up dough and roll into a ball.  Drop it into a small bowl with your rolling sugar, and roll the cookie around to coat.

5. Set the dough ball on a baking sheet lined with parchment paper.  Continue with remaining dough.  Bake for about 10 minutes, or until nicely golden.  Cool for 10 minutes before devouring.

(These taste even better the next day).


Makes approximately 18-20 cookies

(Adapted recipe from here)

Monday, December 16, 2013

Loaded Baked Potato Soup

This rich and creamy soup will knock your socks off.  The flavor is exceptional, and it's such a cinch to make.  My husband especially loved this one!


- 2 cups celery, chopped
- 2 cups carrots, chopped
- 2 cups onion, chopped
- 1/2 cup butter or ghee, divided in half (I use this butter)
- 8 cups chicken broth, (this kind or homemade)
- 4 cups Yukon Gold potatoes, cut into 1 1/2" pieces
- 1 cup raw cream (you can substitute with 1/2 cup cashew milk if needed) (you can also substitute with regular cream, but please don't use homogenized!)
- 1 teaspoon sea salt (or more to taste)

Topping Options:

- good quality sour cream, creme fraiche or greek yogurt
- green onions
- freshly ground black pepper


1. Melt 4 tablespoons butter in large soup pot over medium heat.  Stir in celery, carrots and onions.  Cover the pot and reduce heat to low.  Let vegetables cook for 30 minutes.  Remove the lid and add potatoes and chicken stock, and bring to a boil.  Once boiling, turn down and simmer for 30 more minutes or until potatoes are tender.  Stir in cream and sea salt.

2. In a small saucepan melt remaining 4 tablespoons butter and add arrowroot, whisking while incorporating to avoid clumping.  Let the butter mixture cook for a couple of minutes while constantly stirring.  Add mixture to soup, and stir.

3.  Blend soup with a hand immersion blender or high-speed blender until desired creaminess (I like mine mildly chunky).  Add more salt if needed, and garnish with desired toppings.

Serve warm, and enjoy!

Approximately 6 servings

(Adapted recipe from here)

Sunday, December 8, 2013

Orange Julius

This wholesome variation of an orange julius recipe is the perfect way to enjoy the sweet, fresh oranges that are in season.

The frothiness and essential vitamins like A, D, E, K-2, B-6 and B-12 come from using raw egg yolks.   Cooked eggs are still a good source of nutrition, but eating them raw, or gently cooked, takes the nutrient-density to a whole new level.  Raw egg yolks are highly digestible and full of readily-available nutrients.  Just make sure you buy only true organic eggs from pastured hens.  Know your source!

(Dr. Mercola reminds us that the salmonella risk is primarily heightened when the hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean spacious coops, have access to sunlight, and forage for their natural food.)

Now onto some frothy deliciousness...


- 3 large oranges, peeled and de-veined (you are not juicing the oranges)
- 1 cup of raw milk (or coconut milk for a dairy-free option)
- 3 egg yolks (from pastured hens)
- 1 teaspoon pure vanilla extract
- 2 tablespoons raw honey or coconut sugar
- Optional: dash of Pink Salt
- 1 1/2 cups of ice


1. Combine everything except the orange pieces and ice in a high-speed blender, and blend for 20  seconds to create a frothy cream.

2. Next, add the orange pieces, and blend for another 20 seconds.

3. Finally, add the ice and blend for another 10-20 seconds.

Serve immediately, and enjoy!

Approximately 2-4 servings

(Adapted recipe from here)

Friday, December 6, 2013

Black Bean, Sweet Potato and Chicken Chili

I've made this deliciously simple chili for many guests, and it's been a hit every time.  With tender chunks of chicken, warming spices, and yummy bites of sweet potato, I think it'll always be a winner.

And you might want to consider doubling the recipe to make it last for a couple of days, because the flavors just get more and more delicious as the days go on.


- 1 pound organic boneless chicken breasts, cooked and cubed into bite-sized pieces (I cook my chicken like this)
- 2 tablespoons extra virgin coconut, or olive oil
- 1 small onion, diced
- 1 small bell pepper, diced (I like to use a combination of colors)
- 3 cloves garlic, minced
- 2 cups cubed sweet potato (about 1 large potato)
- 2 cans (14.5 ounces) diced tomatoes with the juices (BPA-free is best)
- 1 can black beans, rinsed (BPA-free is best)
- 1 cup organic frozen corn
- 1 tablespoon chile powder
- 1 teaspoon ground cumin
- dash of red pepper flakes, optional (I omit for my toddler's sake)
- 1 teaspoon unrefined sea salt (or more to taste)
- 1/4 teaspoon freshly ground black pepper.
- 2 cups chicken broth (this kind, or homemade); add more or less depending on how thick you like your chili.


1. Cook chicken like this, and set aside.

2. Add oil to large soup pot set over medium heat, and cook the onion and pepper until tender, about 5 minutes.  Add the garlic and saute until fragrant, and season with a little salt and pepper.

3.  Add the sweet potatoes, tomatoes, black beans, and broth.  Season with chili powder, cumin, optional red pepper flakes, salt and pepper.

4. Add the cooked, cubed chicken to the pot and frozen corn.  Bring to a simmer and cook for about 35 minutes, stirring every so often until sweet potatoes are tender.

5. Add more salt if needed, and serve with good quality sour cream, organic corn chips, and shredded raw cheese.


Approximately 4-6 servings

(Adapted recipe from here)

Thursday, November 21, 2013

Sweet Potato Casserole

With Thanksgiving around the corner, I thought it was time to share this yummy sweet potato casserole with you.  Now don't get me wrong, the traditional marshmallow-topped sweet potatoes are pretty tasty, but why not get the same sweet tasting dish, just in a much healthier way!

Sweetened only with pure Grade-B maple syrup and freshly squeezed orange juice, and topped with crunchy pecans, you might just fool your kids into thinking they're eating pie (which in my case, this did in fact happen. Score!)

So why not avoid a sugar crash later, and pair this healthy side dish with your Thanksgiving feast this year!


For the filling:

- 4 large sweet potatoes
- 1/2 cup canned full-fat coconut milk (BPA-free is best)
- 1 tablespoon extra virgin coconut oil
- 2 tablespoons (or to taste) Grade-B maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- freshly squeezed juice of half an orange

Pecan Topping:

- 1 cup chopped pecans (definitely best if soaked and dehydrated before hand)
- 1 teaspoon cinnamon
- 1 tablespoon Grade-B maple syrup
- 1 teaspoon melted extra virgin coconut oil


1. Peel and cube sweet potatoes, and add to a large pot.  Add just enough water to cover.  Sprinkle with sea salt, and bring to a boil.  Once boiling, turn down to a simmer, cover, and cook until sweet potatoes are fork tender; about 10 minutes.

2. Preheat oven to 350 degrees.

3. Drain potatoes, and place in large bowl.  Add all other filling ingredients, and blend to desired consistency with a hand mixer.  Add more coconut milk, syrup, or spices if needed.

4. Chop up the pecans, and place in a small bowl with all other topping ingredients.  Mix until pecans are well coated.

5. Place sweet potato mixture into an 8x8 casserole dish, or other baking dish comparable in size, and sprinkle with pecan mixture.

5. Bake for about 15 minutes, or until topping is nicely browned.  Serve warm.


Approximately 4-8 servings

(Adapted recipe from here)

Monday, November 18, 2013

Roasted Brussels Sprouts

Brussels sprouts don't seem to be a favorite veggie pick for many, and I've come to the conclusion that it's all in the preparation.  If cooked poorly, Brussels sprouts can be mushy and bitter, but if you make it the way I'm about to show you, it might be a game changer.

The trick is to roast at a high temperature to make the outside nice and crunchy (my toddler says, "mmm, they're like a chip"), and the inside perfectly tender, with lots of good quality salt.  If executed properly, I think Brussels sprouts will be making your menu much more often.

(Plus, Brussels sprouts are rich in many valuable nutrients.  Look it up and be amazed.)  


- 1 1/2 pounds Brussels sprouts 
- 3 tablespoons (or to taste) extra virgin olive oil
- 3/4 teaspoon (or to taste) unrefined sea salt (I use this kind)
- 1/2 teaspoon (or to taste) freshly ground black pepper


1. Preheat oven to 400 degrees.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a baking sheet lined with parchment paper, or just a glass casserole dish.

3. Roast for approximately 25-30 minutes, or until dark and crisp on the outside and fork-tender on the inside (being cautious not to overcook, making them mushy).  Shake the pan a few times during cooking process to help brown the sprouts evenly.  

4.  Remove from oven and sprinkle with more salt (I think they're best extra salty), and serve immediately. (Optional: drizzle with balsamic vinegar, or sprinkle with parmesan cheese once removed from the oven).


Approximately 4-6 servings

(Adapted recipe from here)

Sunday, October 20, 2013

Pumpkin Pie Clafoutis

I get extra excited when Autumn rolls around mostly for one reason, pumpkins!  I love all things pumpkin, (except traditional pies, because I'm not a fan of the crust).  This healthy, crustless pumpkin pie clafoutis is my favorite fall treat!  You can even eat this for breakfast, as a tasty snack, or dolled up with some honey-sweetened whipped cream for a festive dessert.

I love this, my toddler loves this, my husband loves it, and you're gonna love it too!


- 1/2 cup grass-fed butter (I like this kind; or you could try coconut oil or ghee for a dairy-free option)
- 1 & 3/4 cups pumpkin puree, (homemade is best, or I like this kind)
- 1/2 cup raw honey, or more to taste
- 4 eggs, preferably from pastured chickens
- 1/2 cup plain whole-milk yogurt, milk kefir (or use full-fat coconut milk for a dairy-free option)
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- pinch of nutmeg
- 1/4 teaspoon unrefined sea salt


1. Preheat oven to 325 degrees, and butter an 8x8 baking dish.

2. Melt the butter in a small pot over low heat.  Turn off heat and allow to cool slightly before combining it with the other ingredients.

3. Blend together all ingredients in a blender, (taste testing, and adding more honey if it's not sweet enough for you).

4. Pour mixture into prepared dish, and bake for 35-45 minutes, or until center is set.

5. Remove from oven and allow to cool.  Transfer to fridge.  (It's definitely best served cold, but it's still delicious warm).

*Please note:  If you substitute all coconut products for the dairy, you might want to add a bit more spices, as the coconut flavor may mute them.


Approximately 6-9 servings

(Adapted recipe from here)

Wednesday, September 25, 2013

Smothered Mushrooms and Greens

I love mushrooms, and I love greens.  Kale however is the only green that's a little bit hard for me to eat, so I have to find creative ways to prepare it.  This dish definitely fits the bill.  Packed full of nutrients, this can be a great side dish, or simply a quick and healthy lunch.

If you're not so keen on kale, try swapping it out for swiss chard.  The texture and flavor of swiss chard is much more subtle than kale, and even my toddler enjoys it!

And did you know that mushrooms contain some of the most powerful natural medicines on the planet?  So pair some insanely healthy mushrooms with some vitamin-packed super greens and your body will certainly be thanking you!


- 2 tablespoons extra virgin olive oil
- 2 tablespoons good quality butter (I use this kind)
- (optional) 4 cloves garlic, chopped
- 1 1/2 cups chopped mushrooms (button, crimini, or portobello mushrooms)
- 1 bunch of kale or swiss chard, trimmed, stems removed, and chopped
- balsamic vinegar, to taste ( I use about 3 drizzles) ;)
- sea salt, and freshly ground pepper, to taste
- dash of nutmeg (make that a dash dash dash)


1. Heat a medium skillet with olive oil and butter over medium heat.  When fat is hot, add garlic and mushrooms, and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms.  Cook 7 to 8 minutes, stirring once.

2. Add chopped kale into the pan, turning it with tongs to combine with the mushrooms.  
Smother the greens with the lid for 1 to 2 minutes.

3. Add balsamic vinegar, sea salt, pepper and nutmeg, and stir to combine.

4.  Remove from heat, and serve, adding more salt if needed.


Approximately 2-4 servings (depending on if it's a main or side dish of course)

(Adapted recipe from here)

Thursday, August 15, 2013

Cinnamon Flatbread

I'm going to be honest here...the first time I ate this flatbread, I didn't love it.  The same goes for my daughter.  But then we found ourselves going back for seconds, and then thirds, and so on.  I then had to bake another batch just a couple days later, because I found myself craving this simple bread.  It's now something I make regularly, because we really enjoy it.  It's spongy, not very sweet, very satisfying, stabilizing, high in protein, and also very portable.

This is the perfect breakfast when you're in a hurry and need to grab and go.  Or it's a great mid-morning snack, or pre-workout treat.  They can be served plain, both warm or chilled, or they can be dolled up with some butter and syrup.

Why don't you go make them, and let me know if you enjoy them too!


- 8 eggs, separated
- 1 1/2 tablespoons ground cinnamon
- 1/3 cup full-fat coconut milk (BPA-free is best)
- 1/3 cup coconut flour, sifted


1. Preheat oven to 350 degrees.  Line a 9x13 baking dish with parchment or wax paper.  Lightly grease all sides of the pan with coconut oil.

2. Using a hand mixer, beat the egg whites until stiff peaks form. Set aside.

3. In a small bowl, combine egg yolks, maple syrup, cinnamon, coconut milk, and arrowroot starch.

4. Gently pour the yolk mixture into the egg whites.  Add about half of the sifted coconut flour.  Gently fold the mixtures together.  As they start to combine, add the rest of the coconut flour.  Fold until fully combined.

5. Pour batter into prepared baking dish and spread out evenly.  Dust the top with cinnamon, generously.  Bake for 18 minutes, until golden brown and spongy to the touch.

6.  Very shortly after removing from the oven, run knife around edges of flatbread.  Turn the whole pan over, and bread should fall out.  Slice into squares or strips, and enjoy warm or refrigerate for later.


(Adapted recipe from here)

Monday, August 12, 2013

Paleo Meatloaf

I wouldn't say I'm a meatloaf lover, but after making this bad boy I think I can say that I officially am.

This is not your typical dry, flavorless, ketchup-required kind of meatloaf.  This meatloaf is full of flavor, very nutritious, perfectly textured, and of course delicious.  My whole family really enjoys this one, so hope you will too!  (Even you sister; I'm pretty sure this is a meatloaf you'll actually like).


- 2 cups almond flour (I use this kind)
- 1/3 cup full-fat coconut milk (BPA-free is best)
- 1 tablespoon extra virgin coconut oil, plus more for greasing
- 1 small onion, finely chopped
- 2 medium-sized carrots, finely chopped
- 1 medium-sized zucchini, finely chopped
-  2 cloves garlic, minced
- 1 lb grass fed ground beef
- 1 egg, preferably from pastured hens
- 4 tablespoons Italian Seasoning
- 1 teaspoon sea salt
- 1 teaspoon black pepper


1. Preheat oven to 350 degrees, and grease a loaf pan with coconut oil.

2. Combine almond flour and coconut milk in a large bowl and mix well.  Set aside.

3. Heat a saucepan over medium heat and add coconut oil.  Saute the onions, carrots, and zucchini, stirring often, until slightly softened, (about 10 minutes).  With about 1 minute left of sauteing, add in the garlic.  Remove from heat, and let cool slightly.

4. Pour the sauteed vegetables into the almond flour/coconut milk mixture, and combine.

5. Add in the ground beef, egg, Italian Seasoning, and salt & pepper, and mix to combine (I use my clean hands for this).

6.  Place your mixture evenly into greased loaf pan, and bake for 50 minutes.

Enjoy warm, with sunny-side-up fried egg on top.  Yum!

Approximately 4-6 servings

(Adapted recipe from here)

Friday, August 2, 2013


I love love love hummus; always have, and always will.  Growing up my mom would make the absolute tastiest hummus, and so now whenever I visit home, I like to send hints to her in hopes that she'll whip some up. ;)

It's so important to properly soak your garbanzo beans before making this simple dip.  It'll remove unwanted phytic acid, aid in better digestion, and increase mineral absorption.  This is a crucial step before consuming all beans, grains, nuts, and seeds.  It's not a hard step, it just needs to be thought of a day or two in advance.

Read more on soaking here.

This dip is one of the best ways that I've found to get my daughter to eat some raw veggies.  She absolutely loves it!


- 1 cup of dried garbanzo beans/chick peas
- 2 tablespoons acidic medium: vinegar, lemon juice, whey, or baking soda (for soaking water)
- 1/2 teaspoon baking soda 
- 3 to 4 tablespoons of freshly squeezed lemon juice, or to taste
- 2 cloves of garlic
- 3 tablespoons extra virgin olive, plus more if desired
- 3 tablespoons tahini
- 1 teaspoon unrefined sea salt, or to taste
- 1/2 teaspoon paprika (just to sprinkle of top for looks)


1. check garbanzo beans for any stones.  Put in a glass bowl (must be glass), and cover with very warm (not boiling), filtered water.  Add 2 tablespoons of desired acidic medium to the water.  Soak for 12-24 hours (the longer the better), adding more warm water if water level gets too low during soaking.

2. Drain beans, and rinse with filtered water.  Place beans in a saucepan and cover with filtered water, bring to boil, and then boil for 10 minutes, scooping off the foam that rises to the top.

3. Then reduce to medium low, add 1/2 teaspoon of baking soda, and cook until soft (approximately 30 minutes).

4. Drain beans, but reserve cooking liquid.

5. Place everything in a food processor or high-speed blender, and blend until desired consistency adding as much of the reserved liquid as needed (about 1/4 cup).

6.  Spoon hummus into a serving dish, drizzle top with olive oil and a sprinkle of paprika.

Serve warm, or chilled and enjoy!

(Store covered in the fridge for a few days, or in the freezer for extended life).

Friday, July 26, 2013

Chocolate Chip Cookies

Look no further for a chocolate chip cookie recipe, because I've got you covered!  These ooey-gooey, grain-free and delicious cookies are made with just a few simple and healthy ingredients.  This is definitely a treat you can feel good about, so good luck using any kind of self control on these babies.   I know I couldn't.

(And feel free to treat yourself to a spoonful or two of the batter as well!)


- 1 3/4 cup almond flour (I use this kind)
- 1/4 cup raw honey
- 1 teaspoon pure vanilla extract
- 1/4 cup Kerrygold Irish Butter (melted), or extra virgin coconut oil (melted)
- 1/4 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 1/4 to 1/2 cup mini chocolate chips (I use this kind)


1. Preheat oven to 350 degrees.

2. Line cookie sheet with parchment paper.

3. Mix all ingredients (except the chocolate chips) together in a medium bowl.

3. Gently stir in chocolate chips.

4. Using a cookie scoop, scoop out dough and place on cookie sheet.  Keep 3 inches of space between each cookie.  
Optional: For a flatter cookie, press down slightly.

5. Bake for 6-10 minutes.  The cookie should just be a slightly browned.  Do not over bake!

6. Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up).  These cookies will  be nice and soft once cooled.


Makes approximately 1 dozen cookies.

(Store leftovers in a sealed container for 1 week, or in the fridge for a couple of weeks).

(Recipe adapted from here)