Fact: I will never get bored of breakfast cookies. Not a chance. Zero. Null. (Disclaimer: at one point in my life; I wasn’t eating breakfast cookies, I was just eating cookies for breakfast). Thankfully, I’ve come a long way! Here’s a healthy cookie recipe everyone will enjoy! It’s vegan, dairy-free, gluten-free, and refined-sugar free. Oh…… Continue reading Blueberry Banana Muffin Top Breakfast Cookies!
Picture warm and frothy hot chocolate made without any preservatives, corn syrup, white sugar or processed cocoa. Instead of regular milk; this recipe calls for oat milk, almond milk, or cashew milk. In lieu of white sugar, this recipe calls for pure maple or 1-2 soaked medjool dates, pitted. You blend it all up, then you warm it all up. C’est tout! And if you use pure maple syrup- you don’t need to blend anything. Just warm up over the stove using a whisker to mix well.
Who doesn’t enjoy jammy cookies? Like, seriously. Soft and slightly chewy- they melt-in-your-mouth and make you quickly engulf the edges so you can get to the joyous jam-filled middle. And here’s the best part; the jam-filled middle is highly customizable; I filled mine sticky and sweet bumbleberry jam- AKA just a fancy name for a combination of strawberries, blueberries and raspberries. But it’s oh so good!
With muffins, you get what you put in. These are healthy, wholesome- but don’t taste it one bit. That’s the best kind of baked good situation. That’s exactly the kind of baked good situation you want to be in. They’re made with all good things like; certified gluten-free oats, organic pumpkin puree, dairy free chocolate chips, pasture raised eggs etc. But hey, the finished product tastes both; decadent and enjoyable. You want a second one the moment you take a bite off the first.
Butter tarts, pecan tarts, anything tarts- they all have a place in ma’ heart. I definitely don’t discriminate. Most importantly; I have a well-known penchant for so-called “Fall Treats”. You see, Fall Treats sort of exist in a league of their own. A-L-S-O, they have pretty distinct ingredients like; apples, pecans, pumpkin, maple, & caramel.… Continue reading Maple Pecan Pie Bars
These brownies are unapologetically good. Personally, I consider chocolate and peanut butter to be major food groups. Sooooo…. if you can think of anything better than these fudgy + swirly peanut butter brownies that taste of crunchy PB cups in every bite- let me know, OK? Thanks!
This summer, you’ll want to cool down and hydrate with these 3-ingredient, deliciously refreshing popsicles! I mean, who doesn’t want to beat the heat with a creamy + cold tropical treat that’s: • homemade + made with all good things • has minimal ingredients • is packed with some of your favorite fruits; thick chunks… Continue reading Peachy Vegan Popsicles
Sometimes you just want an old-fashioned (read: buttery, chewy, doughy) chocolate chip cookie. You know exactly what I mean by that; the incomparable taste & feel of a traditional version of said cookie. Warm, gooey, melty goodness. I like the edges firm and crispy, but the center to remain soft and chewy. Well then, here’s a little recipe with gluten, dairy and refined-sugar free alternatives.
Sweet Potato Toasties for that sweet tooth. Sliced sweet potato doubling up as toast, lathered with all-natural almond butter and topped with fresh raspberries, cacao nibs, granola & coconut chips. You won’t want to miss this easy and delicious breakfast or snack idea!