Favorite Recipes

Here are some of my favorite feel-good recipes

Oatmeal Everything Cookies, inspired by Ree Drummond's Food Network recipe

I've adapted Ree Drummond's recipe to make a paleo-friendly option that is lower in sugar, gluten-free, dairy-free, and still very satisfying 

In a large bowl, combine:

1 1/2 cups ghee (and/or coconut oil or vegan butter)

• make sure to melt your ghee, coconut oil or vegan butter in a microwave first so easier to combine with sugars and eggs

2 cups coconut sugar (unsweetened)

1/2 cup monk fruit sugar (or less depending on your preferred sweetness level)

1 cup maple syrup (or close to 1 cup depending on sweetness level you like)

2 tsp vanilla extract 

4 whole eggs

• mix all wet ingredients together 1st and set aside, stirring occasionally. The consistency should be similar to runny caramel

In a second large bowl, combine:

4 cups gluten-free flour 

4 tsp baking soda

1 tsp salt

1/4 tsp pumpkin pie spice

• or create your own blend with 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cardamom

Combine your wet and dry ingredients into one large bowl. I like to pour my dry ingredients into the wet, mixing as I combine.

Once fully mixed and incorporated, add your oats and mix until well incorporated, then add your other dry ingredients like granola, dried fruits, nuts, chocolate, etc.

2 - 4 cups gluten-free oats (depending on how "oaty" you like your cookies)

2 cups paleo granola

2 cups dried fruit (raisins, cranberries, mangoes, cherries, etc)

2 cups nuts (mixed- pecans, almonds, walnuts, pecans, cashews, etc)

1 cup dark chocolate chips (I highly recommend Guittard Extra Dark)

1/2 cup unsweetened chopped coconut

I like to refrigerate my cookie dough for 15-30 mins prior to placing on a cookie sheet and placing in the oven as this helps the cookies to keep their form and prevents spreading

Bake at 375 F for 12-14 mins

• Recipe can easily be divided by half for a smaller batch

Overnight Oats

In a small reusable container or jar, combine:

1/2 cup gluten-free oats (I like Bob's Redmill)

1 scoop protein powder (I like Four Sigmatic, Sweet Vanilla Organic Plant Protein Powder)

2-3 dashes of cinnamon

1 dash nutmeg

1 dash cardamon

• mix together well until oats are coated

Add 1 tbsp chia seeds

1 tsp flax seeds

1 tsp hemp seeds

1/4 cup shredded coconut (unsweetened)

• mix together well

Add 1 cup milk of choice (I like oat milk, soy milk or almond milk)

• you can always add another 1/4 cup milk, depending on how thick/thin you like your overnight oats

Finally, add 1 tsp maple syrup (or more) depending on your preferred sweetness level

Stir well until combined

Pop into the fridge and allow to come together overnight

The next morning, enjoy with your favorite frozen or fresh fruit - I like frozen organic blueberries, or sliced banana, or fresh berries

• You can also add granola, chocolate chips, pumpkin seeds, nuts or dried fruits to your liking

Bananas Foster Smoothie

Place all ingredients in a blender or food processor

1-2 cups milk of choice (dairy free options are my favorite, either oat milk, soy milk or almond milk)

1 scoop Vanilla protein powder (I like Four Sigmatic, Sweet Vanilla Organic Plant Protein Powder)

4 whole medjool dates (pitted)

2 frozen bananas, lightly thawed so easy to blend

1/4 cup shredded coconut (unsweetened)

1 thumbnail size piece of fresh ginger 

small handful of nuts (Cashews, Walnuts, Almonds or nut of your choice)

3 dashes of cinnamon (to taste)

1 tsp Flaxseed 

1 tsp Chia seeds 

1 cup Ice (crushed)

• you're also welcome to add any preferred supplements or adaptogens (collagen, ginseng, ashwagandha, etc.)

• Blend until well combined

Paleo Pecan Pie by The Healthy Foodie

Vegan Brownie Date Bites inspired by Helen Ridgeway

I've adapted Helen Ridgeway's recipe slightly to include a really delicious chocolate-topping layer using Guittard extra dark chocolate chips

In your Cuisinart or Food Processor, combine the following ingredients:

1.5 cups of mixed nuts (I like to toast them for five minutes first to draw out their nutty flavor)

12-13 large, soft Medjool dates, pitted

1/2 cup peanut butter (or nut or seed butter of your preference)

3 tbsp raw cocao powder

pinch of sea salt or kosher salt

1-2 tbsp of maple syrup (for added sweetness & moisture) or water

• blend well until combined (only adding maple syrup or water to help bring to a doughy texture, making sure not to add too much moisture)

• Press dough down firmly into a parchment lined muffin tin or flat-bottomed container that can easily go into the refrigerator or freezer. Place the compressed date dough and container in the freezer for 10-15 minutes to firm.

Making the chocolate topping:

• While the dough is cooling and firming, melt a half-cup of Guittard extra dark chocolate chips (either in a bain-marie double broiler on the stove top, or I like to pop into the microwave in a microwave safe container and slowly warm up until melting)

• To create a creamy ganache, I add 1/4 cup oat milk to the melted chocolate chips and stir well to combine, ensuring not to break the chocolate by over-mixing or adding too much milk.

• Once the desired consistency is achieved, take out the date dough from the freezer and pour the chocolate ganache over the entire base.

• Once the chocolate cools slightly, you can add your favorite toppings on top. I like to add chopped toasted nuts, seeds, unsweetened coconut flakes or a pinch of sea salt.

  
  

No-Bake Tahini Chocolate Granola Bites inspired by Olivia Adriance

I've adapted Olivia Adriance's recipe slightly to include a really delicious chocolate-topping layer using Guittard extra dark chocolate chips.

In a bowl, combine the following ingredients:

1/2 cup tahini

1/4 cup maple syrup

2 tbsp melted coconut oil, or ghee, or butter

1/4 tsp sea salt or kosher salt

1/2 tsp vanilla extract

1/4 tsp cinnamon (and/or any other baking spices you enjoy like nutmeg, cardamom, ginger, etc.)

1 cup gluten-free rolled oats (I like Bob's Red Mill Gluten Free Quick Cooking Rolled Oats)

1/3 cup pumpkin seeds

3 tbsp hemp hearts

1 tbsp whole or ground flax seeds

1 tbsp chia seeds

2 tbsp unsweetened shredded coconut

2 tbsp chocolate chips (I like Guittard extra dark chocolate chips)

• stir together wet ingredients until well combined, then add in the oats, pumpkin seeds, hemp hearts, flaxseed, chia seeds and shredded coconut, and combine everything. Fold in chocolate chips after everything else is well incorporated.

• Press dough mixture down firmly into a parchment lined muffin tin or flat-bottomed container that can easily go into the refrigerator or freezer.

• Place the compressed dough container in the freezer for 10-15 minutes to firm.

Making the chocolate topping:

• While the dough is cooling and firming, melt a half-cup of Guittard extra dark chocolate chips (either in a bain-marie double broiler on the stove top, or I like to pop into the microwave in a microwave safe container and slowly warm up and stir regularly until melting)

• To create a creamy ganache, I add 1/4 cup oat milk (or dairy-free milk) to the melted chocolate chips and stir well to combine, ensuring not to break the chocolate by over-mixing or adding too much milk.

• Once the desired consistency is achieved, take out the dough from the freezer and pour the chocolate ganache over the entire batch. Or, you can drizzle slowly across for a lighter chocolate topping.

• Once the chocolate cools slightly, you can add your favorite toppings on top. I like to add chopped toasted nuts, seeds, unsweetened coconut flakes or a pinch of sea salt.