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!


Cucumber Guacamole Wraps



This recipe is simple, refreshing and delicious! I made it as a side dish for dinner,  you could even make these for lunch or as a snack. The mix of cucumbers and guacamole is a perfect match,  a crisp outside and creamy inside.I have planted some cucumber plants in our garden this year and I can’t wait until I can start harvesting my own organic cucumbers.



  • 1 large cucumber
  • 3/4 cup guacamole (click to go to my fresh guacamole recipe)


  1. Thinly slice your cucumber.
  2. Lay your strips down.
  3. Add a small amount of guacamole to the top of the strips. You do not want too much guacamole or the cucumber strip will not roll up.
  4. Carefully roll the cucumber, put a toothpick through the middle to hold the cucumber roll together.
  5. Serve immediately and ENJOY!


Cilantro Lime Pesto


I can’t even begin to describe how much I LOVE this sauce! Even if you are not a cilantro fan, you will eat up anything this sauce in on. I made a chicken dish with this sauce for someone who does not like cilantro, and they LOVED it! Afterwards I told them what the sauce was made of, sometimes you just can’t let people know what’s inside you dishes until they eat it. 🙂

In our house we put it on everything, some of my favorites are chicken, fish, sauce for pizzas, marinades and a dressing for salads. The recipe takes less than 30 minted to prepare, and can be stored in an airtight container in the fridge for up to one week.


  • 1 cup fresh cilantro leaves (do not include stems)
  • 2 1/2 Tbsp extra virgin olive oil
  • 1/4 cup almonds or cashews (soaked for 4 hours)
  • 1 Tbsp balsamic vinegar
  • 3 tablespoons fresh garlic, chopped
  • 1 Tbsp lime juice
  • 1/2 cup shredded cheese ( I use Kerrygold cheese from grass-fed cows, but you could use any other type of cheese like Asiago, Parmesan or Romano. If you prefer the sauce dairy free, I would add another 1/2 cup of cashews.)
  • 1 1/2 tsp salt
  • 1/4 cup chicken or vegetable  broth


  1. Add all the ingredients to your food processor or blender and mix for 2-3 minutes.



Mason Jar Overnight Oatmeal

DSC_0012Do you struggle making breakfast in the morning because you are short on time? If so, these beauties are a great option to pre-make ahead. You can either make one the night before or make a bunch and store them in your pantry. You options for flavors are endless, use the ingredients that I have listed below or add you own flavors. The amount of time that it takes in the morning to prepare is less than 5 minutes. If you leave early for work and end up eating at work, you can bring one of these with you for breakfast. You can eat it cold or  if a microwave is available you can heat it up there.



  • 1  cup water or any kind of milk (dairy, almond or coconut)
  • 1-2 Tbsp honey, maple syrup or liquid stevia (If using stevia do not use 1-2 Tbsp, but use 10-12 drops)
  • 2 tbsp chia seed
  • 1 tbsp hemp seed or another seed like  flax, sesame or sunflower
  • 1/4 cup blueberries
  • 1 tsp pure vanilla
  • 2/3 cup gluten-free oatmeal
  • 2 Tbsp walnuts
  • 1 tsp cinnamon


  1. Mix all of the ingredients together in the mason jar, except for the water , blueberries, vanilla and honey, maple syrup or stevia.
  2. Store in pantry.
  3. When ready to soak mix in the water, blueberries, vanilla and honey. Leave the jar in the fridge for 5 hours or overnight. You might also want to had another 1/4 cup of water or milk if you like a thinner texture.
  4. Remove the jar from the fridge after it is done soaking.
  5. Place the jar in the microwave for 1-2 minutes. (remove lid)
  6. You can eat out of the mason jar or place oatmeal in a bowl.
  7. 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.


Quick and Easy Egg Muffins

Quick and Easy Egg Muffins


   These Quick and Easy Egg Muffins are a great option for those of you who need a quick breakfast option. You can make a bunch beforehand and keep them in the fridge or freezer. The toppings that you can add are endless, use whatever (healthy) ingredients you would like to add  flavor to your eggs. Total prep time is under 25 minutes for prepping and baking.


  1. Heat your stove to 350 degrees.
  2. Spray muffins tins or smear coconut oil in each tin.
  3. Place one egg inside each of the tins.
  4. Chopped spinach and spouts, and sprinkle on top.
  5. Season with salt and pepper.
  6. Cook 350 for 15 minutes.
  7. Store in airtight container in fridge or freezer.