Healthy Peanut Butter Chocolate Chip Cookies

Ready for the easiest guilt free cookies you will ever make?


1 Can (15oz) Chick Peas drained

1 Egg (Flax egg for vegan)

3/4 Cups All Natural Peanut Butter

1 Teaspoon Baking Soda

2 1/2 Teaspoons Vanilla Extract

1/2 Cup 72% Dark Chocolate Chips (Enjoy life for my vegan friends)

2 Teaspoons Stevia (optional)

Preheat oven to 350. Prepare baking sheet with parchment paper. Mix all the ingredients in a food processor. If you don’t have a food processor, I recommend blending the chick peas by themselves until you get them as smooth as you can. Then add them and remaining ingredients to a hand mixer or kitchen aid mixer. Mix well. 

Let cool in freezer for 20-30 mins or until dough firms up. 

Roll into 1 inch balls and press them down. I added a few extra chips to the tops of the cookies so they look nicer 🙂 

Bake for 12 mins. Let cool and enjoy! 

Adapted from

Clean French Toast with Sauteed Blueberries

These were so incredibly easy! Enjoy your perfectly clean and healthy breakfast 🙂


You will need:

3 Slices Grain Free/Gluten Free Bread (I used Ezekiel)

2 Organic Free Range Eggs

1/2 Teaspoon Cinnamon

2 Tablespoons Unsweetened Almond Milk 

1/2 Cup Blueberries

In a bowl whisk together the eggs, cinnamon and milk. Pour into a flat container big enough to dip your bread. Lay one slice of the grain free bread in the mixture and let sit for at least one minute on each side. While it’s soaking prepare your griddle with coconut oil and medium heat. 

Place the slices of break on the griddle and let them cook until they are golden brown!

Place the blueberries in a small sauce pan and add 2 -3 tablespoons of water. Turn on low heat and let simmer for a few minutes. Crush half of the berries in the pan. Once the water dissolves and all you have is blueberry sauce you can turn off the heat and let it sit until your toast is done. Drizzle over the top of the toast! Enjoy! 


Guilt Free Pizza (Almond Flour + Flax Seed Crust)

This was a last second, throw things together sort of pizza and it came out great! 🙂 I will definitely modify it a bit next time but this was a yummy pizza. The crust was a bit crunchy but I like my pizza’s like that 🙂 It’s like a giant, thick, cracker pizza!


Pizza Sauce:

1 can organic tomato paste (6oz)

6oz water

2 tablespoon extra virgin olive oil

1 tablespoon dried basil

1 tablespoon dried oregano 

1 tablespoon garlic powder

1/2 tablespoon balsamic vinegar

1/2 tablespoon onion powder

Mix all the ingredients together and it’s that simple.


1 Cup Almond Flour

1/2 Cup Flax Seed Meal

1 Egg

1 Tablespoon Extra Virgin Olive Oil

1 Teaspoon Oregano 

1 Teaspoon Rosemary

1/2 Teaspoon Sea Salt

1/2 Teaspoon Black Pepper

1/2 Teaspoon Basil

1 Teaspoon Baking Soda

Preheat the over to 350.

Mix all the crust ingredient together and roll into a ball. Place the ball on parchment paper brushed with Olive Oil. You can put another piece of parchment paper on top and use a roller or just use your hands to press it flat. 

Bake for 10 mins. Then add sauce, mozzarella cheese, parmesan cheese and toppings.

Bake for another 7-10 mins. or until golden brown.  

Zucchini Pizza Boats

Healthy pizza!!!! Yes, please! Super easy too!


All you need is:

1 Med-Large zucchini

1/4 cup mozzarella cheese

Toppings of choice (I used jalapeno and bell peppers)

Pizza sauce:

1 can organic tomato paste (6oz)

6oz water

2 tablespoon extra virgin olive oil

1 tablespoon dried basil

1 tablespoon dried oregano 

1 tablespoon garlic powder

1/2 tablespoon balsamic vinegar

1/2 tablespoon onion powder

Mix all the pizza sauce ingredients together and boom! Fresh pizza sauce that will stay good for up to 2 weeks refrigerated in an airtight jar.

Preheat oven to 375 degrees. Cut zucchinis in halves and spoon out half of the innards. Replace with however much mozzarella you desire and add your toppings. Bake 12 mins. Serve immediately. 



Cauliflower Pizza Bites


Pizza Sauce:

1 can organic tomato paste (6oz)

6oz water

2 tablespoon extra virgin olive oil

1 tablespoon dried basil

1 tablespoon dried oregano 

1 tablespoon garlic powder

1/2 tablespoon balsamic vinegar

1/Mi2 tablespoon onion powder

Mix all the ingredients together and it’s that simple 🙂

Cauliflower Crust:

1 medium-large cauliflower head

1/2 cup Parmesan cheese (grated)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1 egg


1/2 cup mozzarella cheese

chopped bell peppers

chopped tomatoes

chopped jalapeno


chopped zucchini


Preheat over to 450. Cut all the florets off and chop them up in small pieces. Put them in a food processor or blender until it looks like rice. 

Put the cauliflower in a microwave safe bowl and cover. Microwave on high for 4 mins. 

This part is tricky if you don’t have the correct straining bag, so when I took the cauliflower out of the microwave I laid a kitchen cloth and some paper towels down. Dump the cauliflower on it and let cool for a couple of mins. 

Once cooled I wrapped the cauliflower in the paper towel and squeezed as much water as I could out of it. I repeated this a few times, every time with dry paper towels. 

In a bowl, mix the cheese and herbs. Add cauliflower and egg. 

Prepare baking sheet with parchment paper and brush with olive oil.

Roll cauliflower into 1 1/2 inch balls and flatten to make mini pizza sized bites. 

Bake for 7 minutes then add sauce and toppings. 

Bake for 6-8 more minutes. 









Paleo Carrot Banana Loaf

 I adapted this recipe from and it was amazing! This isn’t the kind of dessert for your boyfriend who lives off of chocolate cupcakes and bagels. I mean, you taste the healthiness in this loaf! 🙂




1 Banana

2 Medium to Large carrots (grated)

2 Eggs or Flax eggs for my vegan friends 

1/3 Cup Organic Agave

2 Teaspoons Vanilla Extract

2 Teaspoons Stevia (optional)

Preheat oven to 350. Mix all ingredients in a blender or food processor. Pour into a loaf pan bake for 30 mins. 

I topped my loaf with coconut whip cream. It’s the easiest thing to make. Just take a can of full fat coconut milk and mix it with an electric mixer for a few minutes until it fluffs up. You can honey or vanilla extract if you like but it tastes grate all on its own 🙂 Enjoy


Paleo and never felt better!

I jumped on the paleo band wagon and I have never felt better! Paleo is so basic and so easy once you get the hang of it. 

NOTHING PROCESSED is a good place to start. This means NO GRAINS, NO SUGAR, NO FLOUR-PRIMAL!

That sounded terrifying and way too disciplined but I surprised myself. Turns out I freaking love it! And the I can still have brownies, cookies, cake, pie, bread, crackers, you name it and there is a paleo way to do it! 

Anyway, I am paleo for life! Of course, I have an occasional “processed” cookie. But as long as I keep my sweet tooth under control with some of the recipes I’ve posted, those slip ups are minimal.



Nom Nom Noms….


Grilled Chocolate-Peanut-Butter-Banana-Blueberry Sandwiches! HEALTHAFIED!


I knew chocolate peanut butter was destined for greatness but this sandwich? I just can’t. It’s too good! 

Chocolate Peanut Butter Ingredients:

2 tablespoons PB2 (Peanut Butter 2 and add water until it’s peanut butter consistency) or natural peanut butter

1 teaspoon Cocoa Powder

1/4 teaspoon Vanilla Extract

1/2 teaspoon Stevia (optional)

Mix all the ingredients together. Brush coconut oil on one side and spread the paste on the other side of Ezikiel Bread (or any flourless, sprouted bread) Heat griddle or frying pan. Add blueberries and bananas and grill until golden brown! Nom Nom Nom… Enjoy! xo


Pre-Workout snack (low fat and no carbs)


No bad carbs that is… 

This super easy and quick snack is perfect for your pre-workout. 

I used P2 (powdered peanut butter without all the fat, add some water and bam! you have low fat peanut butter!) 

Next add some cocoa powder to taste (I used about a teaspoon) 

Add a 1/2 teaspoon stevia and 1/2 teaspoon vanilla extract. 

Mix together and spread over your favorite flourless bread (I used Ezekiel)

Top with berries or bananas!