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

Monday, March 30, 2015

Chocolate Peanut Butter Eggs

My weakness is peanut butter.  And dark chocolate...

The good news, these decadent chocolate peanut butter eggs are made without refined sugar, or harmful additives, and so you don't have to feel guilty or crummy after indulging in one (or three).  Made with the finest ingredients, they're the perfect way to treat yourself during the Easter season.


- 1/2 cup Arrowhead Mills peanut butter (read here why I choose this peanut butter), or substitute with any other nut or seed butter
- 2 1/2 tablespoons coconut flour (or more to achieve consistency)
- 1 teaspoon pure vanilla extract
- 1/2 cup Enjoy Life chocolate chips (or other high-quality dark chocolate chips)
- 1/2 tablespoon organic virgin coconut oil


1. Mix together the peanut butter, coconut flour, maple syrup and vanilla.  (The mixture needs to be easy to shape, so add a little more coconut flour if too runny.)

2. Line a dinner plate or 8x8 sized dish with parchment paper, and set aside.

3.  Using a tablespoon, scoop up mixture, and mold with your hands into egg shapes.  Set on prepared plate/dish.  Repeat until all the mixture is gone (about 9 or 10 eggs).  Place in freezer, and freeze for 10-20 minutes.

4.  Meanwhile, melt the chocolate chips and coconut oil in a small saucepan on low heat.  Once melted, pour into a small bowl or mug.

5.  Remove eggs from freezer, and dip into chocolate, using a toothpick.  Let chocolate drip off before placing the eggs back on the plate/dish.  Once all the eggs are done, place in the refrigerator for 10-20 minutes, before devouring.


Makes approximately 9-10 eggs

(store in refrigerator, in a covered container).

(Adapted recipe from here)

Friday, March 20, 2015

Creamy Sweet Potato Broccoli Soup

This is my daughter's new favorite soup right now.  She gobbles it up without question, while repeatedly telling me how I'm the best cook in the whole world. :)  It's also very easy to make, and oh so good for you!


- About 3 medium sweet potatoes (3 cups of mashed sweet potatoes; directions below)
- 2 teaspoons extra virgin coconut or olive oil
- 1 small onion (about 1/2 cup minced)
- 3 cloves garlic, minced
- 1 small head of broccoli (1 1/2 cups minced broccoli)
- 3 cups of organic chicken broth (homemade or this kind)
- 2 tablespoons coconut flour
- 2 teaspoons sea salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon nutmeg
- 1/4 teaspoon chili powder
- 1 tsp sage (I like using fresh, but dried rubbed sage can work)
- optional: 5 slices of nitrate-free bacon, cooked and crumbled
- optional: good quality sour cream
- optional: raw shredded cheese


1.  Peel the sweet potatoes, and carefully cut into thin rounds.  Place in a large stock pot, and cover with water, add a dash of salt and bring to a boil.  Turn down heat to medium-high and cook potatoes until fork tender, about 15 minutes.  Drain potatoes, and place in a large bowl, and mash with a potato masher.  Set aside.

2.  Put 2 teaspoons oil in a large sauce pan and heat over medium heat.  Place the diced onions and garlic into the pan and cook, stirring occasionally for 3 minutes.

3.  Add the minced broccoli to the pan, and cook for 4 minutes, stirring occasionally.

4.  Add the chicken broth to the pan, and boil for 2 minutes.  Put in the coconut flour, and coconut milk, and whisk while boiling for another 2 minutes.

5.  Add the salt, pepper, nutmeg, chili powder and sage.

6.  Now add the 3 cups of mashed sweet potato, and mix well, adding more chicken broth if needed, and taste test for salt level.

7. Serve with optional bacon crumbles, cheese and/or sour cream on top.


Approximately 4-6 servings

(Adapted recipe from here)

Monday, March 16, 2015

St. Patrick's Day Green Smoothie

Ok, so most of my smoothies are green in color, since it's such a great way to sneak some more immune-boosting greens into my diet, but this one I give it the name, well, mostly because tomorrow is St. Patrick's Day and it's very green in color, but mostly because of the large amount and variety of greens in this nutritious drink.

So ditch the artificial coloring this St. Patrick's Day, and enjoy this naturally green, high in vitamin K, fiber-rich smoothie.


Top o' the mornin' to ya!


- 1 ripe banana
- 1 large, organic apple, cored and roughly chopped
- 1 large organic orange, peeled and roughly chopped
- 1/2 cup of full-fat BPA-free canned coconut milk (add more to achieve desired consistency)
- 1/4 cup chia seed gel
- juice of half a large lemon
- 3 stalks celery, roughly chopped
- handful of kale leaves
- handful of romaine leaves
- optional: half an avocado
- optional: small handful ice cubes


1.  Add all ingredients to a high-speed blender, and blend until smooth, adding more coconut milk if needed.

2.  Serve immediately and enjoy!

Approximately 2 servings

(Adapted recipe from here)