Toasted Coconut Caramel Cookies

DSC_0015Chewy, Yummy Goodness!!! That should actually be the name of these cookies. They are crispy on the outside and gooey on the inside.


  • 1 cup unsalted cashew butter (see notes)
  • 1/2 cup unsweetened coconut shreds
  • 10 pitted dates (soaked in water for 30 minutes)
  • 2 Tbsp water
  • 1-2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt



  1. Pre-heat oven to 325 degrees.
  2. Spread out the coconut onto a lined baking sheet. Bake for about 5-7 minutes. Watch it carefully.
  3. Once the coconut is toasted, set it aside to cool for a minute.
  4. Turn the oven temp up to 350 degrees.
  5. In a food processor, combine the cashew butter, toasted coconut, vanilla, maple syrup and sea salt.
  6. Drain the water that the dates were soaking in and add them to a blender with 2 tablespoons new water. Pulse until you get a caramel.
  7. Add the caramel to the food processor and pulse a few times, until it is blended in the dough.
  8. Spoon cookies onto a lined baking sheet. – I used a cookie scoop for this.
  9. Bake for about 12-15 minutes.
  10. Let the cookies cool completely before removing them off the baking sheet. Otherwise, they may fall apart.
  11. Store in the fridge or freezer in an airtight container.

*You can find cashew butter at most health food stores, or you can also make it yourself. Just use 2 cups cashew pieces. Put them in the food processor and blend for 5-7 minutes.


Banana Nut Muffins


  • 1/2 cup almond flour
  • 1/2  coconut flour
  • 3/4 cup GF oats
  • 1 Tbsp Xanthan Gum (this is a natural thickener, you can also find this at any health food store)
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 3 ripe bananas, mashed
  • 1/2 c milk (almond, coconut, rice or cows)
  • 1/2 c xylitol (xylitol can be found at health stores. If you do not have xylitol you can use 1/3 cup honey or maple syrup)
  • 3/4 cup walnuts, chopped
  • optional – you can add some protein powder to give them a protein boost.


  1. Pre-heat your oven to 350 degrees.
  2. Mix all the dry ingredients into a large bowl until well blended.
  3. Mix all the wet ingredient into a smaller bowl until well blended.
  4. Add the wet ingredients into the large bowl with the dry ingredient, mix until well blended.
  5. Scoop the mix into muffins tins, filling the tin halfway.
  6. Cook the muffins for 10-12 minutes.
  7. Enjoy!


Healthy Nut Butter Breakfast Cookies

DSC_0010These breakfast cookies are delicious for breakfast, snacks or post-workout treat. They are moist with a bit of sweetness. My kids love these little cookies and they seems to eat them faster than I can make them. You can make a big batch and store them in an airtight container in your fridge or freezer.


  • 1 cup gluten-free rolled oats (If you choose not to use gluten-free, regular rolled oat is fine.)
  • 2 large over-ripe banana (mashed)
  • 1/2 cup nut butter of choice (I used natural peanut butter)
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/4 cup coconut or almond flour
  • 1/3 cup coconut oil
  • Stevia or honey to taste, depending on the amount of sweetness you like.
  • Optional ingredients — dried fruit, 70% dark chocolate chips, coconut shreds, nuts.


  1. Pre-heat oven to 350 degrees.
  2. Add all of the ingredients together in a large bowl and mix until well blended.
  3. Place parchment paper on cookie sheet.
  4. Roll small amounts of dough onto parchment paper.
  5. Cook 12-14 minutes.
  6. Eat and enjoy!


Banana Chia Seed Pudding

Banana Chia Seed Pudding


   This is one of my families favorite after dinner treat. I love making Chia Seed pudding in many different flavors, and this banana flavor is definitely a keeper.  This would also make a great option for a breakfast in the morning. You can make it the night before and have it ready by morning.


  • 1 1/2 cups of pure almond milk or pure coconut milk.
  • 1 medium banana
  • 1 tsp. a pure vanilla
  • Liquid Stevia to taste
  • 1/2 cup Chia Seed


  1. Blend milk, bananas, vanilla and stevia in the blender until completely smooth.
  2. Pour liquid in a jar or bowl.
  3. Add Chia Seeds to jar or bowl and mix well.
  4. Cover and place in refrigerator for a couple of hours or overnight.
  5. Add sliced bananas or fruit when serving.
  6. ENJOY!!!

Dark Chocolate Chip Peanut Butter Bars

Dark Chocolate Chip Peanut Butter Bars

DSC_0003    If you have ever tried and liked the brand LARA BARS, then you will love these yummy bars. They are very easy to make and delicious to eat. Anything with chocolate and peanut butter always seem to taste amazing to me. Lara Bars can also cost anywhere from $1.00 – $1.50, so making them on your own can save you some money. I usually make a big batch of multiple different flavors and store them in my freezer as a snack for my kids, or a sweet treat every once and awhile for me.

You can individually wrap them in plastic wrap and they will keep and the freezer for months. I store them in the freezer because my kids like the frozen hard texture better than the soft and chewy texture the bars have when they are stored in the fridge.


  • 2 cups pitted dates
  • 3/4 cup of natural peanut butter
  • 1/2 cup raw cashews
  • 1 tsp. natural vanilla
  • pinch of salt
  • 1/2 cup of dark chocolate chips (70 %)


  1. Put everything into the food processor except for dark chocolate chips and blend until it forms into a dough like substance.
  2. Add the chocolate chips and pulse  multiple times until they are mixed in.
  3. Remove dough from processor.
  4. Place individual mounts of dough on plastic wrap and form into bars.
  5. Individually wrap the bars with plastic wrap and store in the freezer or fridge.


Yogurt Covered Blueberries

 Yogurt Covered Blueberries 

Do you get those sweet cravings mid-day or in the evening? If so, try not reach for the candy bar, but make these ahead of time and keep them in your freezer for those moments when you crave some sweets.


  •  2 ½ cups of organic blueberries frozen or fresh.
  • 1 cup of organic plain yogurt. (I like using The Brown Cow brand.) You can also use Coconut or Almond Milk yogurt.
  • 2 Tbsp. Honey
  • 2 Tbsp. Chia seed (optional)


  1. Mix the Greek yogurt, honey and Chia seeds together in a separate bowl.
  2. Using a toothpick stick the blueberries in the yogurt, cover the blueberry completely.
  3. With a second toothpick use it to push the blueberry off onto a cookie sheet.
  4. After you have covered all the blueberries put your cookie sheet in the freezer.
  5. Once they have frozen take the berries out and store the berries in a zip-lock bag.
  6. You must keep these in the freezer to keep them hard.

These also make a great snack option for your kids!

Chocolate Avocado Pudding

Avocado Chocolate Pudding


  • 1 avocado, soft and ripe
  • 1 tsp. vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup raw honey or pure maple syrup
  • 1/4 cup coconut milk
  • 2 Tbsp. coconut cream


  1. Cut the avocado in half and remove pit. Scoop out the flesh and put it in the blender or food processor along with the remaining ingredients.
  2. Process until smooth, occasionally scraping down sides.
  3. You can either serve immediately or put it in the refrigerator until you are ready to serve.
  4. ENJOY!



I love pumpkin and any time I can a find a recipe to add it into, I’m delighted to try it out. This one was a win! I ended putting half of it into a small bowl for the fridge and the rest I froze into ice cube trays for snacks later on. You could eat a small spoonful as a snack or make it as a weekend treat to share.
  • 2 cups almonds ( you can either roast them, leave them raw or soak them for 3 hours)
  • ⅔ cup canned pumpkin
  • 2 Tbsp of coconut butter
  • 2 Tbsp chia seeds 
  • 1 Tbsp cinnamon
  • 1-2 tsp pumpkin pie spice
  • 1 tsp raw honey
  • ¼ tsp sea salt
  • 2 Tbsp honey or 10 drops liquid stevia (make sure you use liquid, not the powder kind)
  1. Place almonds in a large food processor and process until they turn into almond butter, turning off the processor and scraping down the sides of the bowl as needed. This will take between 12-15 minutes. 
  2. Add remaining ingredients and process until smooth, another 5 minutes or so. 
  3. Place pumpkin almond butter into a storage container and store in the fridge for up to one week or fill ice cube trays with it, freeze  it and then store in a zip lock back in the freezer. 


Cinnamon Coconut Green Smoothie

Cinnamon Coconut Green Smoothie

This delicious green goodness is a great option for any meal during the day or as a filling snack. Avocados are actually a surprising addition to any smoothie. They add a unique rich taste that gives your smoothie a creamy texture. 


  • 1 BIG handful spinach (I used a mix of Kale, Spinach and Chard)
  • 1 frozen banana
  • 1/2 small avocado
  • 1/3 cup unsweetened coconut milk
  • 1/2 tsp pure vanilla
  • 1 tsp cinnamon

Blend until creamy and smooth!

Note: I use a Vitamix which has a high powered blender. If you do not have a high powered blender I would add 1/4 – 1/2 cup of coconut milk. 



Energy Chia Bars

These bars would be a nutrition and filling option before a workout, as a snack or as a treat for your kids. 
Energy Chia Bars
Recipe –
  • 1/2 cup Raw Almonds
  • 1/2 cup Raw Cashews
  • 1/2 cup Dates
  • 1 tsp. Pure Vanilla Extract
  • 1 1/2 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 1/4 tsp. sea salt
  • 1/2 cup Quinoa (raw not cooked)
  • 1/2 Chia Seeds
  • 1/4 cup Coconut Oil (melted)
  • 1/2 Almond Butter
  • 1/4 cup Coconut Flour
  • 1 TSPS. Honey
  1. Add the almonds and cashews to the food processor,  blend for 2-3 minutes or until it turns into a flour.
  2. Add the dates into the food processor and mix until well blended and turns into a paste.
  3. Remove the nuts and dates from the processor a

  4. nd put into a big bowl.
  5. Add the rest of the ingredients and mix with wooden spoon or hands until well blended.
  6. pack it down into a 8×8 inch pan and put into the freezer for 15 minutes.
  7. Take the bars out of the freezer and cut into squares.
  8. Wrap each bar with plastic wrap.
  9. Keep in the freezer or refrigerator.
  10. ENJOY!