Healthy classic chocolate chip (+ “oatmeal” chocolate chip) cookies

Because it’s what we needed just before the holidays (:

Egg free + vegan + easy. I made one batch regular & added 1 c sliced tigernuts to the other (you could also add 1 c gf rolled oats instead) and danggg they turned out good. Served with ice cold homemade nut milk.

You’ll need:
2 c organic sprouted buckwheat flour (or 2 c blanched almond flour + 1/4 c arrowroot powder to keep them grain free)
1 t baking powder
1/4 t sea salt
1 t vanilla
8 T pure maple syrup (or lakanto maple syrup to keep these sugar-free)
2 T coconut oil, melted
1/4 c coconut milk (+ more if needed)
1/2 c chopped cacao paste or healthy chocolate chips of choice (I added a little more than this…cause chocolate)

How to:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients well, then whisk in melted coconut oil and syrup. Mix in milk & vanilla until combined well (adding a bit more milk if it is too dry). Fold in chocolate chips.

Roll into 12-16 balls and place on cookie sheet, flattening lightly into a cookie shape. Bake 12-15 minutes until golden.

roasted zucchini-herb hummus

saturday snack bowl loaded with nutrients, fiber, and healthy fats featuring:

roasted zucchini-herb hummus

(bean free)

-in an oven preheated to 400°F, roast 3 medium sliced zucchini tossed with avocado oil & s + p for 35 minutes. cool for 15 minutes, then add to a blender or food processor with:

2 t evooo

1/4 c raw organic tahini

2 t cumin

s + p to taste

2 cloves garlic

1 T acv

2-3 c packed herbs (i used basil, parsley, & cilantro)

-pulse to desired consistency. enjoy with crackers, on a sandwich, or with veggies! we also made chicken wraps with this hummus & sprouts in a coconut flour tortilla & it was delicious!

tip: you can water it down a bit + add more vinegar and use it as a yummy, creamy salad dressing!

3 ingredient coconut squares

...they’re kind of addicting and the yummiest snack:

3 c unsweetened shredded coconut

1 1/4 c coconut oil-melted & whisked with vanilla stevia to taste

-line an 8x8 pan with parchment. in a large bowl, mix ingredients well and press evenly into pan. freeze until firm, slice, and enjoy!

-bonus: before freezing, press dried fruit such as mulberries, cranberries, or pineapple into top of bars for an extra sweet treat!

-protein bonus: add in several tablespoons of grass fed collagen peptides to give this treat a protein upgrade.

caramelized sweet potato snack

wash a few sweet potatoes, slice in half and coat with organic vanilla bean ghee and sea salt. bake at 400°F for 50 minutes, flipping a few times throughout.

cool & top with creamy almond butter, coconut yogurt, cinnamon, a sprinkle of herb bomb & sea salt.

store leftovers in the fridge for real, good, fast food.

holiday hummus with persimmon-pomegranate fruit salad topping

(veggie based/bean free)

dreamiest fancy fall snack or side dish & so easy to make!

fruit topping:
1/2 c fresh pom arils
1/2 c gooey ripe persimmon, diced
1/4 c chopped parsley
1 T evooo
1/2 t sea salt
1/4 t black pepper
1 T sesame seeds

-combine all ingredients in a small bowl. 

hummus:
2 heads steamed cauliflower
3 cloves raw garlic
1/2 c raw organic tahini
3 T raw organic coconut butter
1/4 c evooo
1/2 t sea salt
2 T turmeric (i added turmeric for the bonus nutritional factor but it isn’t necessary)
1 T cumin
1/4 t black pepper
juice of 1 lemon
2 t acv

-place all ingredients in a blender or food processor and blend until smooth.

-transfer to a serving dish & top with fruit mixture. drizzle with evooo + flaked sea salt & serve with your favorite crackers or dipping bread. celery + cucumbers are delicious too!

creamy vanilla tapioca pudding upgrade made with konjac rice

(info on this magic food found in my previous soup post!)

high in fiber, healthy fats, protein from vanilla grass fed collagen, tremella mushroom for glowing skin, and all the warming fall spices. devon loves this stuff & asks for it over & over. it also makes a great balanced breakfast!

how to:
rinse well one pack of konjac rice and strain.

in a pot, melt:

3 T coconut butter
3 T vanilla collagen powder
2 t vanilla bean ghee
cream from the top of 1 can full fat organic coconut milk

whisk well, then add in:

mushrooms/adaptogens as desired
to taste: cinnamon, nutmeg, cloves, cardamom, sea salt
(turmeric would also be a lovely anti-inflammatory addition!)
few drops of stevia to desired sweetness

mix well.
add rinsed konjac and simmer for 10 minutes, stirring occasionally. taste for flavor/sweetness & serve warm or chilled with fresh pom seeds/berries & any of your favorite toppings.

white chocolate macadamia bark with dried berries & floral notes

1/2 c gently melted raw organic cacao butter
2/3 c raw organic coconut butter
1/4 c raw organic macadamia nut butter
few drops of vanilla stevia to taste
pinch of vanilla bean powder, cardamom, & sea salt
(all adaptogens as desired. i recommend maca + ashwaganda with these flavors)

blend all ingredients until super smooth.

pour into silicone moulds or into a lined square dish & top with chopped mac nuts, flaked sea salt, organic dried golden & goji berries + dried flowers.

set in freezer until firm & store chilled.

sweet potato candy bowl

let me teach you...

wrap a medium (washed) sweet potato (any kind or color, just make sure it’s organic!) in foil (don’t poke holes!) and set in oven at 425°F for an hour.. or two... doesn’t really matter. the longer it goes the more it tastes like candy! take it out, let it cool a bit, cut it open and lather with an unhealthy amount of raw organic almond butter, cacao paste, dried mulberries, fresh berries, sea salt, nutmeg, and cinnamon. maybe some organic coconut yogurt or cream as well. eat it allllll.

no shame here.

sweet potato fudge cookies

healthy weekend treats are a must & mm these are so YUM. 

mildly sweet (the only “sugar” comes from the sweet potato!), gooey, & rich. plus they’re vegan, high in fiber, & very easy to make.

•wrap one large or two medium organic sweet potatoes in foil (don’t poke holes!) and bake at 425°F for an hour or so until super soft. cool, peel, and mash up the flesh in a large mixing bowl until super smooth (you’ll want about 2 c). turn oven down to 350°F.

•in a small bowl, mix 2 T ground organic flax seed with 6 T filtered water and set aside for 15 minutes to thicken.

•to your sweet potato mash, add: 1/2 t organic pure vanilla extract, 3 T melted organic vanilla bean ghee or evo coconut oil, generous pinch of sea salt, 3/4 c organic cacao powder, 1.5 t baking powder.

**important: if you aren’t a fan of super dark chocolate or want to make these more sweet (especially if making for kiddos), add 1/2 c organic coconut sugar or monk fruit**

•mix all ingredients well, then add flax mixture and mix until very smooth. the batter should be thick, not runny.

•with wet hands, roll into 1.5” balls and gently flatten on a parchment-lined baking sheet. option to add chopped organic cacao paste &/or nuts to the top. bake at 350°F for 20-25 min until they are dry on the outside but still very gooey inside. cool, eat with homemade nut milk and fresh berries. if you’re feeling extra, eat with a scoop of coconut yogurt on top.

•store in an air-tight container in fridge, or freeze for several months!

thickkkk mint chip smoothie

always hits the spot on a hot day.

1/4 c raw activated brazil nuts or cashews (soaked to keep it extra creamy)
handful of fresh mint leaves
2 handfuls of organic spinach
2 scoops vanilla coconut collagen creamer
pinch of sea salt
few drops of peppermint essential oil (to make it extra fresh!)
1 t maca
1 T mesquite
1/2 frozen banana (or 1/2 avocado + stevia if you don’t like banana)
handful of ice
splash of water to blend

-blend on high until super creamy & thick, then pulse in a small handful of cacao nibs. i topped with more raw cacao beans + vanilla bean coconut yogurt & ate with a spoon.

the quickest vegan + keto granola

simple tastes so good!

2 c chopped organic sprouted nuts of choice (i used walnuts)
2 c sprouted pumpkin or sunflower seeds
2 c shredded organic unsweetened coconut
1 t sea salt
1/2 c melted evo coconut oil mixed with a few drops of vanilla stevia
i also threw in vanilla bean, nutmeg, cinnamon, & cloves to taste

•preheat oven to 350°F. in a large bowl, mix all ingredients well & spread out evenly on a parchment-lined baking sheet.
•bake for 10 minutes, stir well, & bake another 10-15 minutes until golden. cool & store in an airtight container in fridge or freezer. enjoy with fresh berries, coconut yogurt, or homemade nut milk.

white chocolate coconut strawberries ++ creamy chocolate covered strawberries

white chocolate coconut strawberries
or
creamy chocolate covered strawberries
???
really can’t go wrong either way cause they’re both EASY, healthy, and delicious!!
raw, vegan, keto, organic, etc... & best part is you can mix in any and all adaptogens, mushrooms, or libido enhancing herbs.
♡
for white:
1/2 c gently melted coconut butter
1/4 c gently melted cacao butter
pinch of: sea salt & vanilla bean powder
few drops of stevia to taste
-mix well, dunk, sprinkle with unsweetened coconut, store in fridge!
♡
for dark:
1/2 c gently melted raw organic cacao paste
2 T gently melted coconut butter
pinch of: sea salt & vanilla bean powder
few drops of stevia to taste
-mix well, dunk, sprinkle with unsweetened coconut or organic dried edible flower petals & store in fridge.
♡
optional add ins (a teaspoon or so of your choice):
maca
lucuma
mesquite
ashwagandga
schizandra
chaga
cordyceps
reishi
lions mane
rhodiola
amalaki
♡

sprouted buckwheat porridge with roasted kabocha squash, mulberries, almond butter, and fresh pom

this bowl!!? warm + nourishing on a chilly winter day!

soak 1/2 c sprouted organic buckwheat groats in water overnight in fridge. drain and rinse, then add to a saucepan with 1/4 c homemade nut milk + 1/4 c dried mulberries and simmer until soft and liquid is absorbed. stir in loooots of cinnamon, cardamom, vanilla bean powder, & nutmeg, 1 T raw organic almond butter, pinch of sea salt, & any and all of your favorite adaptogens.

top with more raw almond butter, dried or fresh berries/pom, roasted squash, and eat hot!

creamy turmeric latte heaven

a biiig cup of this is just DOING IT for me today.

gut lovin’. brain boostin’. hormone supportin’.

(:

1.5 c brewed dandelion + nettle tea
1 T turmeric
pinch of black pepper
1/8 t ginger
1/8 t cardamom
1/8 t cinnamon + more to top
2 T vanilla collagen creamer
2 T coconut butter
1 t vanilla bean ghee
2 t mesquite powder
1 t gelatinized maca
stevia if needed - to taste

-blend until frothy and smooth.

**buy organic**

grain free sweet & spicy toasted nori granola with hints of sesame + orange peel

seaweed for breakfast? 

this adds the perfect amount of salty goodness to your morning or afternoon treat. so satisfying! serve it up with some homemade nut/seed milk & your favorite fruit. mango + fresh blueberries has been my go-to combo on top of this goodness!

sprouted + sugarless for the gut.

1 c raw walnuts
1 c raw activated almonds
1/2 c raw sesame seeds (i used black)
1 c finely shredded unsweetened organic coconut
1 c unsweetened organic coconut flakes
1 T dried orange peel
1/2 t organic ginger powder
1/4 t vanilla bean powder
pinch of cayenne
sea salt + black pepper to taste
1/2 c organic dried mulberries
1/4 c finely sliced organic nori

-mix together well in a large bowl.

-in a small bowl mix well:

1/4 c melted vanilla bean ghee
2 T raw organic tahini
few drops of orange essential oil
few drops of vanilla stevia (to taste)
optional: 2 t cordyceps

-mix wet with dry thoroughly. spread out evenly on a parchment lined baking sheet and bake at 325F, stirring every 10 minutes until done to your liking.

your house will smell like heaven.