Category: Treats

15 Mar 2021

Chocolate Pecan Chia Pudding

Chia pudding makes for a great breakfast or snack option.  It’s packed with healthy fats, vitamins, antioxidants and plenty of good fiber for our guts!  I love that you can make it ahead of time, put it in the refrigerator and it’s ready to eat when you are.  This recipe is one of my favorites but there are oodles of possibilities.  Create your favorite flavors by swapping out the fruits or the nuts for other options.  It really comes down to the ratio of chia seeds to the amount of liquid and liquid consistency in your recipe.  (i.e.,  full-fat coconut milk will have a thicker and richer consistency than a nut milk and some fruits will have a higher water content than others)

Note:  The chia mixture will appear a little runny but will thicken into a pudding texture after it is refrigerated and the chia seeds absorb the liquid.


  • 1 – 13 oz can of full-fat coconut milk (or almond or coconut milk from a carton)
  • 1/4- 1/3 cup chia seeds
  • 1/3 heaping cup pecans
  • 3 Tbsp cocoa powder
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp real salt
  • 1 medium-sized banana
  • 4-5 large frozen (about ½ cup) or fresh strawberries
  • 2 Tbsp cocoa nibs
  • 1-2 Tbsp maple syrup or other sweetener of choice (optional)
  • 1/4 cup water (adjust accordingly)



  1. Add all the ingredients except the cacao nibs to a blender.  Pulse for several minutes until well combined.  Add a small amount of water if mixture seems too thick.  Keep in mind the pudding will thicken after several hours in the refrigerator.
  2. Add the cacao nibs and pulse briefly.
  3. Divide evenly into 4 ramekins or small bowls.
  4. Cover and refrigerate for several hours or overnight until pudding has a thick consistency.
  5. Enjoy as is or top with your favorite fruit or nuts.
25 Jan 2021

Paleo Blueberry Banana Walnut Bars



These bars are gluten-free, grain-free, low in sugar, healthy, and delicious!!  They are not overly sweet but you certainly get plenty of natural sweetness from the blueberries, banana, and applesauce (not to mention that little kiss of maple syrup).  Because of this, they are perfect for breakfast, brunch, or dessert!   

Cut these beautiful bars and serve warm or at room temp.  Top with a drizzle of maple syrup or honey or enjoy as is!!

Notes:  Paleo flour is used in this recipe.  You can purchase paleo flour in most grocery stores/Amazon, or make your own from my recipe under “soups, salads, and sides”.



  • 1½ cup paleo flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 eggs
  • 1 large ripe banana, mashed
  • 1/3 cup unsweetened applesauce
  • 4 Tbsp grass-fed butter, melted
  • 3 Tbsp quality maple syrup 
  • 1 tsp vanilla
  • 1 cup fresh blueberries
  • ¾ cup walnuts, roughly chopped



  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, add all of the dry ingredients and whisk together.
  3. In a separate bowl, whisk the eggs and then add the banana, applesauce, melted butter, maple syrup, and vanilla.  Whisk together until well combined.
  4. Add the wet ingredients to the bowl with the dry ingredients and mix until everything is incorporated.  Don’t over-mix.
  5. Fold in the blueberries and walnuts (reserving a desired amount for the top of batter).
  6. Pour batter into a sprayed 8×8 baking pan and top with reserved blueberries and walnuts.
  7. Bake for 20-23 minutes. I usually do a touch test when getting close to the end of the baking time.  Should be springy to the touch in the center of the pan.  Be careful not to over bake or they will get dry.
  8. Allow to cool in pan before cutting. 



31 Aug 2020

Crunchy Almond Butter Chocolate Chip Cookies

What’s better than an almond butter and chocolate duo?  It happens to be one of my favorite combos!  This cookie recipe marries these two together in a delicious, soft cookie that melts in your mouth!  If you like a little extra crunch, adding the chopped almonds will do the trick.    



  • 2 cups paleo flour
  • ¾ cup Swerve brown sugar, cane sugar or monk fruit (or any combination)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • ½ cup grass-fed butter (softened)
  • 1 tsp vanilla
  • 1 cup crunchy almond butter
  • 2-3 Tbsp unsweetened applesauce (if you like a softer cookie)
  • ¾-1 cup Lily chocolate chips
  • ½ cup almonds, chopped (optional)



  1. Preheat oven to 350 degrees.
  2. Combine the flour, soda and salt in a medium sized bowl and whisk together.
  3. In a large mixing bowl, cream the butter and sugar(s) together with an electric mixer.
  4. Add the almond butter, egg, vanilla, (and applesauce, if using) and mix briefly.
  5. Stir in the dry ingredients, using the mixer or with a large spoon.
  6. Lastly, fold in the chocolate chips and extra almonds.
  7. Using a small scooper or spoon, place batter on to a silicone lined baking sheet.  Do not flatten.
  8. Bake for 7 minutes.  Cookies may look under-baked but trust me on this!
  9. Allow cookies to sit on the baking sheet for 1-2 minutes before transferring them to a cooling rack.
14 Apr 2020

Grain-Free, Sugar-Free Banana Nut Bread

When you taste this banana nut bread, you will find it difficult to believe it is both grain-free and sugar-free!  It is not overly sweet like most quick breads but instead has the perfect amount of sweetness.  The addition of the applesauce makes the bread so moist and of course, if you love chocolate, the chocolate chips are a must! (But not a deal breaker if you so choose.)

**My subpar photography skills makes the bread appear a little dry.  I can assure you, that is not the case!



  • 1½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 4 eggs, room temperature
  • 2-3 large bananas, mashed (about 1 cup)
  • 1/3 cup coconut oil, melted and cooled
  • 1/3 cup unsweetened applesauce (room temperature, otherwise it will cause the coconut oil to solidify)
  • ¼ cup Monkfruit sweetener
  • 2 tsp vanilla
  • 1 cup walnuts, roughly chopped
  • ½ cup of Lily’s chocolate chips (no sugar added) chocolate chips



  1. Preheat the oven to 350 degrees.
  2. Prepare a loaf pan with parchment paper.  (I usually put a bit of oil on the bottom of the pan to hold the paper in place.
  3. Add all of the dry ingredients to a sifter and sift into a medium-sized mixing bowl.  If you do not have a sifter, simply add the ingredients directly to the bowl.  Set aside.
  4. To a large mixing bowl, add the bananas, coconut oil, applesauce, vanilla and Monkfruit.  Mix together with an electric hand mixer.  Add the eggs and beat until incorporated.
  5. Add the dry ingredients and mix by hand or with the electric mixer.
  6. Fold in the walnuts and the chocolate chips.
  7. Pour the batter into the prepared loaf pan and spread out evenly.
  8. Bake for 50-55 minutes.  Ovens vary so check in on your bread occasionally.  If it appears to be getting to dark before it is done, place a sheet of foil lightly over the top.  (Almond flour tends to brown more quickly.)
05 Feb 2020

Paleo Chocolate Chip Cookies

I like the idea of having one “go to” cookie recipe that I know I can count on to turn out cookies that taste great and are a favorite of most.  This recipe is my choice for just that!  The big question however is, what kind of chocolate chip cookie texture do you prefer?  Is it flat and crispy or is it chewy in the middle and crispy around the edges?  In the pictures above, I show both.  The only difference is the flatter cookies have less almond flour.  So how do you like your chocolate chip cookies?    

Notes:  I used 2 different types of sugar, organic coconut sugar and Monkfruit.  The coconut sugar has a similar quality to brown sugar which is often found in traditional chocolate chip cookie recipes.  For the other half of my sweetener, I used Monkfruit which would replace white sugar in a non-Paleo recipe (you could also use an organic cane sugar).  Secondly, I gave a range for the almond flour for texture preferences, depending on how you like your cookies.  Start with the lesser amount.  You can always add more, if needed.  I will often do a bake test by baking a couple of cookies initially to see how they turn out.  If too flat for my liking, I add more flour and try again.



  • 1¾-2 cups almond flour  (For the best accuracy, spoon the flour into your measuring cup rather than scooping your measuring cup into the flour.)
  • 2/3 cup tapioca flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup coconut oil, softened but not melted
  • 1 egg, room temperature
  • 1/3 cup organic coconut sugar
  • 1/3 cup Monkfruit or Swerve
  • 2 tsp vanilla extract
  • ¾ cup dark chocolate chips (I use Lily’s.  You could also use Enjoy Life.)



  1. Preheat the oven to 350 degrees.
  2. In a medium sized mixing bowl, add almond flour, tapioca flour, baking soda, baking powder and salt.  Whisk together to combine and get out any lumps.  Set aside.
  3. Add the coconut oil, coconut sugar and Monkfruit to a large mixing bowl.  Beat with an electric mixer for about 2-3 minutes to ensure they are well incorporated.
  4. Add the egg and vanilla and beat until creamy.
  5. Combine the flour mixture with the wet ingredients and mix with a large spoon.
  6. Fold in the chocolate chips.
  7. Using a small scooper, place cookie dough balls onto a baking sheet lined with a silicone pad or parchment paper.
  8. Bake for 7-8 minutes or until a light golden brown.
  9. Remove from the oven and let cool briefly.
  10. Transfer the cookies to a baking rack and allow to cool completely.




18 Nov 2019

Apple Pie Crisp Bars

Any pie lovers out there?  I’m not raising my hand on this one because I will say, I’ve never been one myself.  I do however have very fond memories of growing up and watching (sometimes helping) my Mom make pies.  She was and at 96 years old, still is very good at it!  I remember she would take the leftover scraps of pie crust,  form little shapes, sprinkle sugar and cinnamon on them and bake them…Yum!!  Maybe that’s why to this day I still love the crust. 

I will admit that I have never made a pie on my own and really have no desire to.  However, I always feel a little sense of guilt at Thanksgiving time because it’s such a traditional dessert.  No worries though, these apple pie crisp bars fill in that gap.  They have that delicious, flaky shortbread crust with all the flavors of apple pie.  So whether you’re like me and can pass on that slice of pie or you love apple pie, I think you’ll give a thumbs up to these bars!  Bonus…crumble topping!!

Note:  I’ve made these bars several times and the pics on this post were taken at the most recent.  It also happens that I ran out of maple syrup by the time I got to the filling.  Oh well, sometimes you have to think on the fly!  So instead I used half honey and half blackstrap molasses.  I mention this only because the apple filling is darker in these pictures than it would be with the maple syrup.  



Shortbread Crust

  • 2 cups+2 Tbsp Paleo flour
  • 1/3 cup pecans
  • ¼ tsp Himalayan salt
  • 1 tsp cinnamon
  • 5 Tbsp grass-fed butter (room temperature)
  • ¼ cup maple syrup (Use a quality syrup as opposed to a conventional light variety.)
  • 1 tsp vanilla

Apple Filling

  • 2-3 apples, depending on size (about 2 cups), peeled and diced (I used Honey Crisp.)
  • 2 tsp fresh squeezed lemon juice
  • 1 Tbsp water
  • ¼ cup maple syrup
  • 2 Tbsp organic coconut sugar
  • 1 tsp vanilla
  • 2 Tbsp arrowroot flour
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp cardamon
  • ¼ tsp Himalayan salt

Crumble Topping

  • 1 cup pecans
  • 2 Tbsp almond or paleo flour
  • 2 Tbsp maple syrup
  • 1/8 tsp Himalayan salt
  • ½ cup gluten-free oats



  1. Preheat the oven to 350 degrees.  Prepare a 9×9 pan with parchment paper.  The paper will stay in place better if you spray a little oil on the pan first.
  2. Hint:  Prepare your apples first so they are ready to go when you start the filling.
  3. In a food processor, add all of the crust ingredients and process until mixture is well combined and forms a dough consistency.
  4. Transfer the dough to the baking pan and press it out evenly so that it covers the bottom of the pan.  Tip: do not clean your food processor, will use it again for the crumb topping.
  5. Bake the crust for 10-12 minutes or just until a light golden brown.  Remove from the oven.
  6. While the crust is baking, add all of the apple filling ingredients to a saucepan and place over medium heat.  Allow the mixture to heat.  It will begin to bubble and thicken.  Continue to stir the mixture during this process so it doesn’t stick to the bottom of the pan.  Once thickened (about 3 minutes), remove from the heat and set aside.
  7. In the food processor, add the crumble topping ingredients and pulse until they form a crumble consistency.
  8.  Lastly, pour the apple filling over the baked crust.  Spread the crumble topping evenly over the apple filling.
  9. Bake for 20-25 minutes or until crust becomes a golden brown and the apples are tender.
  10. Allow bars to cool before cutting.


13 Nov 2019

Pumpkin Chocolate Chip Bread

This yummy bread is perfect for fall and would be a great addition to your Thanksgiving Day menu or to take as a hostess gift to your Thanksgiving dinner destination.  My family is not big on the traditional pumpkin pie fare, so I will be having several loaves of this bread on hand.  They freeze very well so you can make them ahead of time.  One less thing to worry about!  



  • 2 cups paleo flour
  • 1 tsp baking soda
  • ½ tsp Himalayan salt
  • 1 tsp cinnamon
  • 1 Tbsp pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 2 eggs (room temperature)
  • 1/3 cup softened coconut oil
  • ¼ cup maple syrup (I use the dark amber)
  • ¼ cup coconut sugar, Swerve or Monk fruit sweetener
  • 1 tsp vanilla
  • ½ cup dark chocolate chips (my go to chocolate chips are Lily’s sugar-free brand)
  • ½ cup chopped walnuts or pecans



  1. Preheat oven to 350 degrees.  Line loaf pans with parchment paper (I use 2 small).  Put small amount of coconut oil on bottom and sides of pan to hold the parchment paper in place.
  2. Add flour, baking soda, salt, cinnamon and pumpkin pie spice to a bowl.  Using a whisk, mix to combine ingredients.
  3. In a separate mixing bowl, add the eggs, pumpkin, oil, maple syrup, sugar and vanilla.  Beat until creamy.
  4. Add half of the dry ingredients and beat to combine.  Add the remainder of the dry ingredients and beat until incorporated together (don’t over mix).  Make sure to scrape down the sides of the bowl with a rubber spatula several times in between.
  5. Fold the chocolate chips and walnuts into the batter.  Set a small amount aside to sprinkle on top.
  6. Pour batter into prepared pans.  If using one larger pan, adjust baking time.
  7. Bake for 40-45 minutes.  I like to check doneness by pressing slightly on the middle of the bread.  It should not feel too soft.  I find that when I use a toothpick to check, it comes out clean even when it may not be completely done in the middle.
  8. Allow to cool in the pan for 10-15 minutes and then move to a cooling rack.
12 Jul 2019

Chocolate Avocado Banana Pudding

This pudding is rich, creamy, delicious and so NUTRITIOUS!!  It’s full of fiber, protein, healthy fats and antioxidants.  Topped with fresh organic berries and you really have it going on!  I prefer to serve mine as a dessert but it is healthy enough to eat for breakfast!! This makes approximately 3-4 servings.  Cover and refrigerate.  I think it will keep a few days in the fridge but it doesn’t last that long in my house so I’m not completely sure on that!!     


Ingredients:  3-4 servings

  • 1 ripe avocado
  • 1 small banana
  • 1 Tbsp virgin coconut oil
  • 2 Tbsp raw organic cacao powder
  • 1-1½ cup coconut, almond or pea protein milk (start with 1 cup and add more if needed)
  • 1 large scoop of whey or pea protein powder
  • xylitol or stevia to taste (or sweetener of choice)
  • pinch of Himalayan salt (optional)
  • 1-2 dashes of cinnamon
  • berries, unsweetened coconut flakes, hemp seeds or cacao nibs (for toppings)



  1. Add all the ingredients to a food processor.  (You could also use a blender or hand mixer.)
  2. Mix until smooth and creamy.  Scrap sides of container halfway between blending.
  3.  Serve in individual ramekins and add your favorite toppings.
16 May 2019

Chocolate Power Balls

Power balls are a tasty mouthful when you’re craving something sweet but are trying to stay clear of sugary treats.  With the combination of protein powder, nuts and coconut, they can serve as a healthy little snack.  But be forewarned, it is very easy to overindulge in these little guys!

There are so many different variations of power balls which makes it a perfect opportunity to mix and match according to what you have in your pantry.  I will usually start with the same foundational ingredients and then start adding whatever I have on hand and they always turn out yummy.  With that being said, I had to somehow put something down in writing in order to post this recipe but there is no need to be locked into these ingredients.  The key is getting the right consistency to be able to roll the mixture into balls.  This is easy to do at any stage of the process by simply adding more dry ingredients or a little extra liquid. 

Note:  This does make a big batch, so I will usually keep half in the refrigerate and the other half in the freezer for later.  


Ingredients (makes about 24 large balls)

  • 10-12 dates, softened and pitted
  • 1/2 cup unsweetened coconut flakes
  • 1½ cups any combination of nuts (almonds, walnuts, pecans, cashews)
  • 1/2 cup almond butter or other nut butter (no sugar or oil added)
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1/4 cup date water or other liquid of choice (may need more if mixture is too dry)
  • 1/2 cup collagen powder and/or quality protein powder (could substitute with flaxseed meal)
  • 1/4 cup hemp seeds/chia seeds
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons cacao powder
  • 1/4-1/2 cup cacao nibs
  • small amount of coconut oil for rolling



  1. To soften dates, place in a microwave safe bowl and cover with water.  Microwave for 2 minutes and allow to cool slightly.  Remove the pits and reserve the water for later use.
  2. Add nuts, dates, coconut flakes and 1/4 cup date water to a food processor.  Process on high until mixture is finely chopped and begins to form a paste.  You can continue to mix in the processor or transfer the mixture to a large mixing bowl.
  3. Add almond butter, vanilla, coconut oil and salt.  Mix well.
  4. Add protein powder, hemp seeds, and cacao powder.  Mix until well combined.
  5. The mixture should be somewhat sticky but also thick enough to roll into balls.  If too crumbly, add a small amount of liquid (water, almond milk).  If not thick enough or too sticky, add a small amount of collagen powder, hemp seeds.
  6. Mix in the cacao nibs
  7. Cover bowl and chill in the refrigerator for at least an hour or until mixture can more easily be formed into balls.
  8. To roll into balls, have some coconut oil or coconut spray handy.  Spread a small amount on your hands and in a small scooper or spoon (this is the messy part).
  9. Fill the scooper with desired amount and roll between palms of hand.  Place on a parchment-lined sheet pan.
  10. Continue this process until all the balls are made.  Put the sheet pan in freezer for 10 minutes so the balls are easier to handle.
  11. Place protein balls in a container and refrigerate (I usually put half in the freezer for later).
24 Apr 2019

Easy Gluten-Free Carrot Cake Cookies

As you may have noticed, these carrot cake cookies are gluten-free but not grain-free.  Normally all my recipes are both but I decided to add some gluten-free oatmeal for a little extra texture.  Therefore, they are technically not grain-free but could easily be converted by omitting the oats and adding additional almond  flour.  I honestly didn’t even use exact measurements.  That’s how easy these are! Look for a nice cookie dough consistency that’s not too stiff.  Do a trial run with just a few cookies to get the cookie texture you’re looking for.



  • 1/2 cup almond flour
  • 3 Tbsp coconut flour
  • 1/2 cup gluten-free oatmeal
  • 3 Tbsp arrowroot flour
  • 1-2 scoops collagen/vanilla protein powder
  • 1 tsp baking soda
  • 1/2 t Himalayan pink salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 cup maple syrup
  • 1/4 cup Swerve (or other approved sugar)
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1/4 cup coconut oil, melted
  • 3/4 cup grated carrots
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup Lily chocolate chips (these are sugar-free, sweetened with stevia)



  1. Preheat oven to 350 degrees
  2. In a medium sized mixing bowl, add all the dry ingredients and whisk together.
  3. Add eggs, oil, vanilla, sugar and maple syrup.  Mix with a large spoon until well blended.
  4. Add carrots, walnuts and chocolate chips.  Fold into batter until evenly incorporated.
  5. Line a baking sheet with a silicone pad or parchment paper.  Scoop batter onto baking sheet.  Do not flatten.
  6. Bake for about 12 minutes or until golden brown.
  7. Allow to sit on baking sheet for 2-3 minutes and transfer to a cooling rack.