One heck of a delicious cookie that’s HEALTHY!

My youngest son has a MAJOR sweet tooth and really loves cookies. Kids will be kids and kids love sweets especially cookies. I tried to figure out something I could make for him without him really knowing that it was healthy and taaaa daaaaa!  Please don’t make these expecting them to taste like a cookie that comes in a log roll sold at the grocery store.

These are hearty, healthy and full of good ingredients such as flax, chia and hemp seeds. NO sugar was added to these and they are gluten free. I did add some dark chocolate chips into the mix because hey who doesn’t love some chocolate in their cookie!

These are easily made vegan and feel free to change or adjust flavors or ingredients to your liking. I DO recommend that you allow these cookies to cool COMPLETELY before devouring. I tried one hot and it didn’t have much flavor but after it had cooled down I stuffed my face. True story.

Hope you enjoy them!

Sunbutter trail mix cookies!

Dry ingredients:

  • 1 1/2 cup almond flour
  • 1/2 cup gluten free oats —-> don’t want oats? Simple just use an extra 1/2 cup of almond flour or any other flour you desire
  • 1 tbsp chia seeds
  • 2 tbsp ground flax seeds
  • 1/4 cup hemp hearts (hemp seeds)
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup dark chocolate chunks (or any other chocolate you want to use)
  • 1/4 cup shredded coconut
  • 1/4 cup organic raisins

 Wet ingredients:

  • 1/4 cup ghee, coconut oil or organic butter, melted
  • 1/2 (heaping – that means a HUGE scoop) cup sunflower butter (may also substitute peanut butter or almond butter)
  • 1/4 – 1/2 cup pure maple syrup, raw honey or raw agave) these cookies are NOT overly sweet. If you desire a sweeter cookie just adjust the sweetener to your liking.)
  • 2 organic eggs for vegans use 2 flax eggs (1 tbsp ground flax seed + 3 tbsp water allow to sit 10 minutes and add to wet ingredients


  1. Pre heat oven to 350 and line a baking sheet with parchment paper.
  2.  In a large mixing bowl add all of the dry ingredients and mix well.
  3. In a separate bowl add all of the wet ingredients and fold into the dry ingredients.
  4. Using a medium sized cookie scoop out the dough and roll into balls keeping them as close to the same size as possible. Place on the cookie sheet and gently press down with a spoon. These cookies don’t spread so you need to press them down to help them cook evenly.
  5.  Bake for about 10 minutes or until they are starting to turn brown. Remove from the oven and allow to cool completely. Store in a sealed container for several days.
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Maple peanut butter pretzel sandwiches

Pretzels. Peanut butter. Peanut butter. Pretzels…..

Who isn’t a fan of this combo? I know I SURELY am and so is my family. I have wanted to make something like this for a long time and finally did. I’m almost kind of regretting it now. Kind of…….

These things in a word? ADDICTING!!!!!!!!!!!!!!!!!!!! So delicious even without the chocolate I found myself stuffing my face with them. Usually I would opt to use gluten free preztels since I try to avoid gluten but I could not find any during my grocery haul so I ended up with plain ordinary pretzels. The good thing about these little bites they are G.O.O.D. the bad part is that if you tell yourself you will only eat one maybe two you are completely lying to yourself. Just be warned.

Yield – A LOT! I got over 3 dozen from this recipe It will all depend on how big you roll the peanut butter balls for the filling.


  • A large bag of small sized pretzels (2 pretzels per bite)
  • 1 cup  maple flavored peanut butter (or plain all natural peanut butter)
  • 1/4 cup organic powdered sugar I did find this recipe for sugar free powdered sugar but I have not tried it. If you do let me know what your thoughts are!
  • 1 bag dairy free chocolate chips you can certainly use regular chocolate chips if you choose


In a bowl add the peanut butter and the powdered sugar. Using a hand mixer mix until the filling is smooth but stiff (you  need to be able to roll it into balls) If you find your peanut butter filling is still to sticky to roll add a little bit more powdered sugar.

with a very small spoon begin rolling the filling into small balls. I placed them all on a baking sheet lined with wax paper to keep them from sticking. Once you have rolled all of peanut butter balls start sandwiching them between two pretzels.

In a double boiler or in a microwave safe bowl add the chocolate chips and heat until melted. Dip each pretzel sandwich into the chocolate and place on the wax paper. I chilled mine for about 30 minutes until  the chocolate hardened.

Store in an airtight container in the refrigerator until ready to serve.

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A Valentine’s inspired treat! (vegan – gluten free)

One of my FAVEORITE things on Valentines Day is the enormous chocolate dipped strawberries my hubby finds for me. I could seriously just sit and eat every SINGLE one of them! (And maybe I have! Don’t judge!)

So with Valentine’s Day around the corner I thought I would try to put my love of this dessert into a simple slightly healthier recipe. While on a Trader Joe’s run I came across these freeze dried strawberries and decided to try them. They are quite tart since they have no added sugars but I thought they would be perfect in this recipe to balance out the sweetness.

This recipe is completely vegan and also gluten free because I try to avoid gluten as much as possible. Feel free to adjust or alter this recipe to your own personal liking it really is delicious!

It’s wonderful with a splash of almond milk, sprinkled over fruit or stirred into your favorite yogurt. Enjoy!

Yield: About 6 cups


  • 1/3 cup melted organic coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt (optional)
  • 1/4 -1/2 cup agave or maple syrup  (depending on desired sweetness) ** I have not tried stevia and personally don’t care for the flavor of stevia.**
  • 1/2 cup unsweetened cacao powder or you can use dark chocolate coco powder
  • 4 1/2 cups gluten free oats (I used Bob’s Red Mill brand)
  • 1/2 cup freeze dried strawberries (I used Trader Joe’s brand)
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  2.  In a large bowl add the melted coconut oil, vanilla extract, salt, agave and cacao powder mixing very well with a whisk.
  3.  Add in the oats and with two wooden spoons or spatulas begin to toss the ingredients together making sure the oats are coated evenly.
  4.  Pour the mixture onto the baking sheet spreading it out in a single layer.  Bake for 15 minutes then remove the granola and stir well. Bake for an additional 15 minutes and remove from the oven and allow to cool completely in the pan (don’t stir).
  5.  Once completely cool add to a large bowl and begin to break up the granola (or into bite sized pieces and add the freeze dried strawberries and the dark chocolate chips. Mix well and store in an airtight container. SO YUMMY!
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Pigs in the blanket holiday wreath

How adorable is this?!?!?! I don’t know about you but as a kid my mom ALWAYS made pigs in the blanket (and yes I have also made them for my kids) I think it’s one of those things that just never ever gets old no matter what your age is. I did this original article for Sheknow.com and in that recipe I listed using little smokies as the “hot dog” or sausage.

The part that makes me go hmmmm nowadays  when I hear pigs in the blanket is the hot dog/ sausage. We eat mainly vegetarian in our home (not 100%) but 99 % so if you find yourself saying what could I use in place of the little smokies just use your favorite veggie dogs! Just cut them into smaller  pieces and follow the directions. AND if you are vegan there are still so many vegan products on the market you can make these too! Just make sure to check the ingredients of whatever you would choose to wrap your little piggies in. ENJOY!

For this recipe click HERE

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Gluten free dark chocolate peppermint cupcakes

I love chocolate and I love cupcakes.  I honestly don’t have much of a sweet tooth buttttttttt it IS the holidays and well that brings lots of baking. I decided to make these cupcakes rather than cookies because when I do have a sweet tooth I LOVE cake!

One of my favorite drinks during the holidays is the peppermint mocha from a “certain” coffee chain. Instead of milk chocolate I turned these babies into a rich, slightly sweet, pepperminty treat. Now while I am not 100% gluten free I really really really feel SO MUCH BETTER when I do not eat anything with gluten. I saw this cake mix a while back on one of my shopping trips and it worked out great in this recipe. I made the cake as directed on the package however I did add in about a 1/2 cup dark chocolate chips to the batter.

This is the cake mix I used and I purchased it from Whole Foods :)

For the frosting I also wanted something other than milk chocolate since these cupcakes are RICH and deep in flavor. If you aren’t a fan of dark chocolate then you probably won’t like these. The frost is super easy and like i said pretty rich. A little goes a long way unless you are like me and only want the frosting :/

Dark chocolate frosting


  • 2 ½ – 3 cups powdered sugar
  • 1 cup dark chocolate coco powder
  • 1/2 cup heavy whipping cream
  • 1 stick organic unsalted butter, softened several hours at room temperature
  • 1 teaspoon peppermint extract
  • 6-8 small candy canes, crushed for topping
In a stand mixer I added 1/2 of the powdered sugar, the coco powder, the cream, the butter and peppermint extract. Beat the mixture on LOW (unless you want to wear most of it) and once mixed add in the remaining powdered sugar. The end result should be a thick and creamy dark chocolate frosting. Add the frosting to a pastry bag or use a spatula to frost the cupcakes. Garnish the tops with the crushed candy canes.
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