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

Monday, June 13, 2016

Chocolate Protein Smoothie

I don't typically enjoy smoothies unless they're full of stabilizing proteins, healthy fats, omega 3's and more!  This balanced Chocolate Protein Smoothie is just that, and then some!

Sunwarrior Protein powder is one of my favorite protein powders.  It's a plant-based protein powder that has a compete amino acid profile, as well as being raw, soy-free, gluten-free, non GMO, dairy-free and vegan.  There are no chemicals, fillers or artificial ingredients in this one!

This smoothie is a perfect way to start your day, or to refuel after a good work out.


- 3 perfectly ripe bananas
- 1 BPA-free can coconut milk (I use this kind)
- 1 avocado
- 2 tablespoons almond butter
- 1 tablespoons hemp seeds
- 1/4 cup chia-seed gel
- large handful of spinach
- handful of icecubes


1.  Place all ingredients into a high-speed blender, and blend until smooth and creamy.

2.  Serve immediately and enjoy!

Approximately 2 servings

Friday, June 3, 2016

Mini Donut Muffins

These delicious little muffins are gluten-free, nut-free and refined-sugar free, yet still have a wonderful texture and sweetness similar to a donut hole!

High in fiber, and low in carbs, these muffins are the perfect snack or treat for you or your little ones.


- 2/3 cup coconut flour
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
- 1/2 cup coconut sugar
- 4 eggs, preferably from pastured hens
- 1/2 cup good quality butter, (I like this kind)


- 1 1/2 tablespoons cinnamon
 - 1/3 cup coconut sugar
- 3 tablespoons extra virgin coconut oil, melted


1.  Preheat oven to 350 degrees, and lightly grease a mini muffin pan with coconut oil or butter.

2.  Combine all ingredients in a medium-sized mixing bowl.

3.  Use a cookie scoop, and scoop batter into prepared muffin pan.

4.  Place in oven, and bake for 10 minutes.  Remove from oven, and let cool for 10 minutes.

5.  Melt coconut oil, and place in shallow bowl.  Combine cinnamon and coconut sugar in another shallow bowl.

6.  Dip the very top of muffin gently in the coconut oil, then dip in cinnamon/sugar.  Repeat until all muffins are coated.

7.  Enjoy!

Makes approximately 18 muffins

(Adapted recipe from here)