Raw Cookie Dough


What is wrong with me!?

Seriously, all I do is dream about the ways I can make ‘bad for you food’ into ‘good for you food’. My friends are out clubbing on a Friday Night and I’m over here making cookie dough healthy. And when I say ‘healthy’ I mean no grains, granulated sugar, dairy, or flour. Also, I should probably advice you not to eat the entire batch in one sitting, this recipe makes four servings. That should last you about…four nights! 😉 

This is especially perfect for a late night snack after a mean leg day!!! Packed full of protein and carbs, good carbs though, like garbanzo beans and peanut butter. 

The calories per serving are just under 300. Considering all the beans and peanut butter, that’s not too bad. Alternatively, you can make this recipe with PB2 and that would literally cut it in half! If you do this, please email me and let me know how it taste! 😉



1 Can Organic Garbanzo Beans (Rinsed)

1/2 Cup Natural Peanut Butter (I used Justin’s Honey Peanut Butter) 

1 Tablespoon Raw Organic Agave 

1 Tablespoon Organic Raw Coconut Sugar 

1/12 Teaspoons Vanilla Extract

1 Tablespoon Unsweetened Almond Milk (or milk of choice)

1/4 Cup Enjoy Life Chocolate Chips or Extra Dark Chocolate Chips

1. Add the garbanzo beans to a food processor or blender and blend until fine

2. Add peanut butter and process until smooth

3. Add remaining ingredients and let process until smooth like cookie dough

4. Stir in chocolate chips

You can eat it right away or put it in the freezer and for a few hours. (I recommend freezing it before consuming) 



Homemade Nutella

This might be the easiest recipe of  your life. Just kidding, it definitely won’t be but it is super easy. 

Here it goes HOMEMADE NUTELLA! RAW! VEGAN! and just pure joy! ❤


  • 1 Cup Raw Hazelnuts
  • 3 Tablespoons Carob Powder
  • 3 Tablespoons Agave
  • 1 Tablespoon Coconut Sugar 
  • 1/8 Teaspoon Salt
  • 1 Tablespoon coconut oil
  • 1/2 Cup Almond Milk

Add your hazelnuts to your food processor and process until it’s as fine as you can get it. (my processor is dull so mine came out chunky but I like it like that) Then add agave and oil. Then add the rest and process until smooth or in my case – chunky 🙂 

Enjoy xo


Skinny Blondies with Espresso Chocolate Drizzle


You guyssss! 

These pictures just do not do these blondies justice.

I am obsessed.

They are so good, I have no words except, GARBANZO! 

Who ever thought of subbing flour with something healthy like beans, IS A GENIUS! I would like to buy them a drink and shake their hand!

Now take garbanzo beans, blend them up and add peanut butter! But wait, not just any peanut butter, JUSTIN’S HONEY PEANUT BUTTER! If you have never had it, you are doing yourself and unjust. Go to Whole Foods right now and buy a jar (I found them on sale last week for 3.99 at Whole Foods) On a side note, have you ever Google Image searched Justin from Justin’s Nut Butter? Go now! He’s a hottie! 

Here, I will just do it for you! 


You’re welcome! 🙂 

So back to the blondies, you can sub garbanzo beans for flour in just about any recipe. I made some delicious blondies this week and they satisfied every sweet craving I had!




  • 1 Can Organic Garbanzo Beans
  • 1/2 Cup Justin’s Honey Nut Butter (any natural peanut butter will work but seriously, Justin’s is legit)
  • 1/3 Cup Agave
  • 1/2 Teaspoon Baking Power and 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract

Chocolate Espresso Drizzle

  • 1/2 Cup Dark Chocolate Chips or for Vegan Enjoy Life Chocolate Chips
  • 1 Tablespoon Coconut Oil
  • 1 Packet Starbucks Instant Italian Roast Coffee (Or any instant Coffee but Starbucks is micro-ground and chemical free)


Preheat oven to 350. Depending on how thick you want your bars to be, prepare a small to large cake pan with parchment paper. (I used the medium size one so my could have thinner bars) 

Rinse beans thoroughly and blend them up in a food processor or blender. Add remaining ingredients. Before pouring the mix into the pan, take a spoonful and store it in the freezer to eat later, because seriously it taste like cookie dough :/

Pour mix into pan and bake for 14-20 mins. Depends how thin you made your blondies. Just check it with a toothpick and if it comes out clean it’s done. 🙂

While they cooling melt your chocolate and coconut oil in a double boiler. (small sauce pan on top of small pot of boiling water) add the instant coffee and stir well.

Drizzle melted chocolate mixture over your blondies and place in the fridge to cool.

Enjoy 🙂 

Healthy Chocolate Glazed Donuts

I have sweet tooth all day, every day. There I said it! All day I dream about food, sorry lets be honest, DESSERTS! I dream about desserts and how I can make them healthy or guilt free.


I have tried so many donut recipes and can’t seem to find any that actually taste like a “real” donut, you know, the ones that are deep fried from one of those hole in the wall, 24 hour donut shops. But then I discovered this lovely blogger on instagram @fitseed. I adapted one of her donut recipes and it has now become my all time favorite “healthy” donut recipe! So thank you love blogger girl for rocking my donut world! 

Anyway, here’s the recipe I tried and they turned out beautiful and delicious! 



  • 1 very ripe Banana
  • 1/2 Cup Almond Flour
  • 3 Tablespoons Carob Powder
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Vanilla 
  • 3 Eggs or Flax Egg for my vegan friends
  • 1 Tablespoon Agave
  • 1 Teaspoon Coconut Oil (Melted)


  • 1/2 Cup Carob Powder
  • 1 Teaspoon Vanilla 
  • 1 Teaspoon Coconut Oil
  • 1/2 Scoop Vanilla Protein Powder
  • 1 Spoonful Almond Butter
  • 3 Tablespoons Almond Milk

DIRECTIONS: Preheat Oven to 350 and prep donut mold with coconut oil (or whatever non stick spray you prefer) mix all dry ingredients for the donuts together. In a separate bowl, mash the banana up with a fork. Add banana to dry ingredients a little at a time. Then add remaining ingredients. Mix very well and pour into donut molds. Bake for 12-18 mins. Mine took 13 mins and the original recipe from @fitseed said 30 mins, every oven is different. While baking prepare your glaze. In a small sauce pan melt almond butter and coconut oil. Add half of your almond milk and then add remaining ingredients. If consistency is what you desire, no need to add the rest of the milk, if not then add and let sit until donuts cool. Glaze and enjoy! I topped my donuts with shredded coconut, peanuts and cookies and cream quest bar!!



Skinny Pancakes Drizzled with Blueberry Sauce

Holy Mother of Pancakes!

These decadent cakes are so good and under 400 calories for the WHOLE STACK!!!! 


These will keep you full until lunch time and then some! So here is the ridiculously simple recipe! 

  • 1/2 Cup Old Fashion Oats or Oat Flour (glutenfree)
  • 1 Small Banana or half of a large banana
  • 3 Egg Whites whisked to fluffiness 
  • 1 Tsp Vanilla Extract
  • 1/2 cup blueberries (frozen or fresh I used frozen)

Prep a non stick pan with coconut oil and put it on medium heat. Put all your ingredients in a blender except the blueberries. Once all your ingredients are blended up, they are ready to be made into pancake joy! Just like every pancake recipe, pour desired amount into the pan and once bubbles rise on the batter, flip them jacks over to cook the other side. Repeat until you use all of your batter. 

To make the blueberries sauce, get a small pan and add 2 tablespoons of water. Turn the heat on high and once it starts to boil add the blueberries and let simmer for 3-4 mins. I popped most of my blueberries with the spatula while they were sauteing to get a juicier sauce.  

Pour the blueberries over the pancakes and enjoy!!! ❤ 

Any questions, feel free to send me an email! xo

Raw Pumpkin Pie Bars

***warning*** These bars are highly addictive! Seriously, I can’t get enough. Inspired by best friend, Bree. 🙂 She’s pregnant and is having a major pumpkin craving, so I just tossed some ingredients in a food processor and they turned out way better than I could have ever imagined 🙂 


Next time I would like to try and make a crust for them. If you have any raw/vegan crust ideas, please email me. I will try it out and report back 🙂

Okay, here’s my recipe! Enjoy!

Pumpkin Layer:

1 Cup 100% Pumpkin Puree (be careful, there are a lot imitations out there, making your own is always the best way to go)

8 Pitted Majool Dates

1/2 Cup Almond Flour 

1/2 Cup Coconut Flour

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

Chocolate Layer:

1/4 Cup Coconut Oil

1 Cup Enjoylife Chocolate Chips

What to do now:

Put all your dates in a food processor and pulse until you have date paste. In a separate bowl mix your dry ingredients together then add with the date paste in the food processor. Pulse until combined. Add pumpkin and vanilla, pulse until combined. Once you have a smooth, thick pumpkin base (you can add more coconut flour if you would like it thicker) pour into an 8×8 pan lined with parchment paper. 

Put your chocolate chips in a bowl while your coconut oil is heating in a small sauce pan. When the coconut oil is completely melted, pour over chocolate chips and let sit for 1-2 mins. Whisk until combined. (If you have trouble with this you can just warm the chocolate chips and coconut oil in the sauce pan on very little heat, continually whisking until melted.) 

Pour your chocolate sauce evenly over the pumpkin base. Place in the freezer over night or at least 5 hours. Eat directly out of freezer! 🙂 



Chocolate Chip Cookie Bites

Chocolate Chip Cookie Bites (big bites)

These little gems are super clean with no added sugar! 🙂 NOMS! 

I just made this recipe up as I went so it’s still being perfected. Bare with me…if you have ANY suggestions, please feel free to email me! I would to hear them! Either way these were still delicious and I ate every last last one! 🙂


1/2 Cup Oatmeal Flour

3/4 Cup Peanuts (mine were dry roasted with no salt)

1/4 Cup Date Paste

1 Egg or Flax egg for my vegan friends 🙂

3/4 Teaspoon Baking Soda

1 Teaspoon Vanilla Extract

1/4 Cup Coconut Oil

1/4 Cup Dark Chocolate Chips (Enjoy Life for Vegan)

Preheat oven to 350. Prepare a small 8×8 pan with coconut oil. Put your dates in the food processor and pulse until it becomes date paste. Add peanuts and pulse until blended (mine was still a little chunky) then add the rest of the ingredients except chocolate chips and pulse until mixed. Stir in chocolate chips. Pour evenly into pan top with chopped chocolate chips and peanuts. Bake for 15-19 mins. Every oven varies… 

Let cool and cut into bite sized pieces! Enjoy 🙂 


Over Night Oats! (Perfect for meal prepping)

I recently discovered my love for cold oatmeal (aka Overnight Oats) and I am hooked! I can’t get enough! 


Isn’t it beautiful?? 🙂 So here’s the recipe! Don’t over think it! So easy!

1/2 Cup Old Fashion Oats

1/2 Cup Unsweetened Almond Milk 

2 Tablespoons PB2 plus 2 Tablespoons Water (You can use natural peanut butter or almond butter if you don’t have PB2)

1 Packet of Stevia

1 Teaspoon Vanilla Extract

Mix all the ingredients together and let sit in an air tight container over night. Top with bananas and Quest Nutrition Bar (optional) ;P


Protein Donuts

Vanilla and Blueberry Protein Donuts

These are perfect for a pre or post workout snack. SO MUCH PROTEIN! 


Donut Ingredients:

3 Eggs

1/2 Scoop Vanilla Protein Powder 

1/2 Cup Rolled Oats

2 Teaspoon Stevia (optional)

Frosting Ingredients:

1/2 Cup 0% Greek Yogurt

1/2 Scoop Vanilla Protein Powder

1 Teaspoon Stevia


Pre-Heat oven to 350. Put all of your donut ingredients in a blender or food processor the pour into a prepared donut baking pan. 

Bake for 9-12 mins depending on oven. Mine was 11 mins. 

In a blender mix all the frosting ingredients. (Vanilla Frosting exclude blueberries) 

Once the donuts cool frost and enjoy! 

I topped mine with organic sprinkles from Whole Foods! NOMS!



Brownie Amaze-BALLS!

These yummy little bites are Paleo-Glutenfree-Vegan-Raw-Dairyfree-Grainfree and just simply perfect! 🙂


So simple! Ready?

1/2 Cup of Gluten Free rolled oat or oat flour

7 Pitted Organic Dates

1/2 Cup of Raw Almonds

1 Tablespoon Natural Peanut Butter

1 Tablespoon organic coco powder

Shredded Coconut (optional for rolling)

Put everything in the Food Processor and pulse until mixed.

Roll into bite sized balls then dip in a bowl of shredded coconut!

Boom! That easy! Ready to eat!

Store in an airtight container 🙂