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

Tuesday, May 28, 2013

Banana Coconut Cookies

These slightly sweet, high protein cookies are a fantastic snack for all ages.  They're crisp on the outside but soft and chewy on the inside, and of course very yummy.  I like to make up a batch of these and store them in the freezer, so that I'm always prepared 
for when my daughter (or I) need a quick and healthy treat.


Wet Ingredients:
- 1/3 cup mashed ripe banana (about 1 banana)
- 1/3 cup melted extra virgin coconut oil
- 2 tablespoons Grade B maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon organic almond flavoring

Dry Ingredients:
- 2 cups blanched almond flour (I use this kind)
- 1 cup unsweetened finely shredded coconut (I use this kind)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Optional: 1/4 cup mini enjoy life chocolate chips


1. Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.

2. In a medium-sized bowl, whisk together the wet ingredients.  Add the dry ingredients together in a separate medium-sized bowl, and mix.

3. Pour the dry ingredients into the wet and mix to combine.  Fold in optional chocolate chips.

4. Using a cookie scoop, scoop up dough and place onto cookie sheet.  

5. Flatten each cookie ball with the palm of your hand if desired, then bake for about 15 minutes, or until lightly browned.  Place on a wire rack to cool.  (Cookies will be soft straight out of the oven but will firm up once completely cooled).

Makes approximately 20 cookies

*These are best stored in the freezer, but they can be stored in the fridge for a couple of days.

(Adapted recipe from here)

Thursday, May 9, 2013

Banana Pancakes

I feel like I'm eating dessert when eating these, because they are seriously that good.  They are light, fluffy, and sweet, but with no added sweetener other than the bananas.  Awesome right?

Now go make some banana pancakes, and pretend like it's the weekend now.


- 1 1/4 cup blanched almond flour ( I use this kind)
- 1/4 cup coconut flour (I use this kind)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup full fat coconut milk (I use this BPA free canned coconut milk)
- 1 ripe banana, mashed (about 1/2 cup)
- 3 large eggs (preferably from pastured hens)
- 1 teaspoon pure vanilla extract
- coconut oil, butter, or ghee for frying the pancakes in
- Optional toppings: Grade B maple syrup, chopped fruit, etc.


1. Sift together the dry ingredients in a small bowl.

2. In a medium bowl, whisk together the coconut milk, mashed bananas, eggs and vanilla.

3. Add the dry ingredients into the wet ingredients and mix until well-combined.

4. Preheat a pan or griddle on medium heat and coat with a layer of coconut oil, butter, or ghee.

5. Pour 1/4 cup (or smaller) drops of batter onto the pan, and spread them out slightly.  (You don't want to make these too big, or else you'll have trouble flipping them).

6. Cook until bubbles begin to form (about 3 minutes), then flip, and cook for an additional 2-3 minutes.

7. Add more coconut oil, butter, or ghee each time you make new pancakes.


Approximately 3-4 servings

(Adapted recipe from here)

Tuesday, May 7, 2013

Oven Roasted Vegetables

I consider this dish my "feeling-too-lazy-to-make-dinner" kind of dish.  It's a matter of opening the fridge, assessing what veg I have, then roasting it up for a quick (but delicious) meal.

My husband especially loves it when I roast vegetables, and so I guess I should consider having more lazy days...


* I use a combination of just about any vegetable such as:

- approximately 1 head of broccoli, cut into florets
- approximately 5 carrots, peeled and sliced into rounds
- approximately 4 yukon gold or red potatoes, cubed
- approximately 3 parsnips, peeled and cut into rounds
- extra virgin olive oil, to taste
- balsamic vinegar, to taste
- sea salt, to taste
- freshly ground black pepper, to taste
- dried thyme, to taste

(All ingredients are approximate, because it's hard to over-do, or mess this one up).


1. Preheat oven to 405 degrees, then line a baking sheet with parchment paper.

2. Wash, and prepare preferred vegetables, enough to have one full layer on your baking sheet, but not overcrowded.

3. Drizzle vegetables with a good amount of olive oil, followed by a small drizzle of balsamic vinegar.

4.  Sprinkle a good amount of sea salt over top, followed by a sprinkling of freshly ground black pepper, and thyme.

5.  Give is a little toss with your (clean) hands, and then place in the oven.

6.  Roast for 15 minutes, stir the vegetables, then roast for another 15 minutes, or until fork inserted into the veg is just tender.

7.  Remove from oven, sprinkle with a bit more sea salt and pepper, and serve.


Approximately 2-5 servings (depending on if it's a main or side dish)

Friday, May 3, 2013

Coconut Key Lime Tarts

After coming across this recipe, I knew that I must make these little tarts immediately.  I'm crazy about avocados and coconut oil for many reasons, and knew that it'd make these cute and healthy-fat-loaded-tarts extra tasty.  But I must say, if you're not a fan of coconut (shame on you), then these might not be the treat for you.

And hopefully you know by now that fat does not make you fat.  Healthy fats, actually helps you lose weight, in addition to feeding your brain, stabilizing blood sugar, giving you energy, and making you happy.  Avocados and coconut oil are two of the best sources of these good fats, and their list of benefits are so extensive, that I'll let you google those benefits yourself. :)

But why not treat yourself to a dessert that will not only make your mouth happy, but your body as well!


For the Filling:
- 4 avocados
- 4 tablespoons lime juice
- 1 cup organic extra virgin coconut oil
- 4 tablespoons raw honey

For the Crust:
- 1 cup almond flour
- 1 cup pitted dates
- pinch of sea salt
- pinch of cayenne


1. Blend all of the filling ingredients in a high-speed blender, or food processor, and set aside.

2. For the crust, process the dates, almond flour, salt, and cayenne in a high-speed blender or food processor until smooth(ish).

3. Grease a muffin tin with coconut oil (all 12).

4. Spoon crust mixture into muffin spots (about 2 tablespoons for each tart), and press firmly and evenly, going up the sides about half way.

5. Now spoon in filling, about 3 tablespoons for each tart, or until all filling is evenly dispersed.

6.  Chill in the freezer for 1-2 hours.  Remove from freezer, and let sit for 5 minutes before devouring.
(These would also be great topped with fresh strawberries, or raspberries)

Makes 12 tarts

Please note:  Coconut oil can have a cleansing effect on the body (which is just one great thing about this oil), and since there is a large amount of coconut oil used for this recipe, it is possible that you'll experience some sort of cleansing action taking place).

(Adapted recipe from here)