Kiddie Snack Plates

As a parent, I know just how hard it can be to find healthy snacks for your ever-hungry toddler.  Especially when their taste is constantly changing!  One day my son likes the banana muffins I’ve baked and the next day he wont touch them…sound familiar to anyone? Read More

A Birth Story & Recovery

Hi everyone!  If you’ve been following me on Instagram, then you know that my son was born on Thursday, June 15.  He and I are both doing well and I’m loving every minute with this sweet new child of mine.  He has been such an easy baby so far (hoping that doesn’t jinx it)!

For today’s post, I’m going to share a brief version of his birth story and how my recovery/transition with 2 kids has been.  So here we go!

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Cauliflower & Asparagus Salad

I hope you are all liking my “Salad Series”.  This is another fun salad idea…and guess what?  There aren’t any leafy greens involved; so, perhaps some would argue that this isn’t an actual salad.  But if you’re feeling like it needs a few extra greens then be my guest to top this creation off with your favorite lettuce variety 😉 Read More

Cookie Dough Crust Ice Cream Cake

It was my husband’s 30th birthday last week and I made him this delicious 4 layered ice cream cake.  (You can see the one I made for his last birthday HERE.)  His all time favorite dessert is chocolate ice cream with cookie dough chunks, which is exactly what he gets every time we go out for froyo.  Keeping this in mind, I created a Cookie Dough Crust Ice Cream Cake: a raw, Vegan cookie dough crust, topped with two different types of chocolate ice cream and finished with a chocolate-coconut fudge.  I also added some flaked coconut, bee pollen and grated chocolate for decoration.


The two types of chocolate ice cream I used to make this cake were: Three Twins Organic Bittersweet Chocolate and Straus Family Creamery Organic Dutch Chocolate.  You can easily make this cake Vegan by using coconut or nut milk ice cream.

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Paleo Pumpkin Pancakes

It may not be that crazy pumpkin season (ahem fall), but I’m all for pumpkin any time of the year.  And thankfully, you can find canned pumpkin even in the hottest summer months.  These Paleo Pumpkin Pancakes filled a recent pumpkin craving that I had, plus I had a new flour to try and I knew this was the perfect recipe to test it out with.


I made these sweet, fluffy pancakes using Bob’s Red Mill Paleo Baking Flour.  This was my first time using this baking mix, and it was a complete success if I say so myself 😉  This Paleo Baking Flour contains a combination of almond flour, arrowroot starch, organic coconut flour and tapioca flour.  Besides the almond flour, I use all of these flours regularly in my baking.  The nice thing about this mixture is that it’s ready to go – there isn’t any guesswork needed in figuring out the quantities of each flour for a successful dough.


My recipe for these Paleo Pumpkin Pancakes requires only 8 ingredients and makes 6 soft, fluffy and perfectly sweet pancakes.

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Pregnancy Update: Week 40

Yep.  Still super pregnant over here.  If you read my last pregnancy update, you’ll remember that I was hoping, praying for it to be my last.  I really wanted this little guy to arrive a day or two before his due date.  But my wish wasn’t granted and I’m still here and pregnant and so ready to be done and meet my precious baby!  So here we go – my 40 week update… Read More

Figgy Cookie Cups

I first made these Figgy Cookie Cups for Easter to share at our family brunch.  They were a huge hit and I’ve been making them every few weeks since then for me and my boys.


They are a great treat to make in advance and keep in the freezer for when you need a quick snack (I’m thinking these will come in handy with a newborn).  These Figgy Cookie Cups are also no-bake and only require 5 ingredients.  You can make them Paleo and Vegan by substituting the whipped cream topping for a coconut whipped cream.


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Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie?  I’m a firm believer that there isn’t a “best” chocolate chip cookie out there.  Why?  Because I think it depends on your particular mood at the time and overall preference.  Some like extra sweet fluffy cookies with lots of chocolate, others like theirs dense and gooey with dark chocolate and just a touch of sweetness, or perhaps you like yours crumbly and with a good crunch – great for dunking into milk.  There are gluten-free cookies, Vegan cookies, Paleo cookies…SO many options to fit so many tastes and lifestyles.  See what I mean?  Finding the “perfect” chocolate chip cookie is just not possible!


These many not be everyone’s favorite chocolate chip cookie, but they sure are tasty, soft, moist and they are Vegan and allergy friendly: free of gluten, eggs, dairy, nuts and soy.  So completely acceptable as a healthy snack rather than a treat…right? 😉


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