Tis the season! The season for lots of treats and baking that is, especially sugar cookies! As a child, one of my favorite things to do during the holidays was bake sugar cookies. My favorite part was decorating them with frosting and intricately placing sprinkles to create an elaborate design. This is something I don’t want my son to miss out on this year (now that he’s old enough to partake). Since he is avoiding eggs and dairy for the time being, I needed to come up with an allergy-friendly recipe; thus these Vegan Sugar Cookies were born! (I have another sugar cookie recipe HERE that contains egg and dairy but is still gluten and refined sugar free.)
These Vegan Sugar Cookies are gluten-free, egg-free, dairy-free, and are only sweetened with maple syrup. A great healthy, holiday treat that most everyone can enjoy! Read More
Mug cakes have been a favorite of mine for years. They are super simple, require few dishes, minimal ingredients and are perfect for a healthy sweet tooth craving.
I typically make mug cakes using protein powder. This helps me get more protein in my diet and adds just enough sweetness that I don’t need any additional sugars or sweeteners.
The recipe I’m sharing with you today is just one of many possible variations. This Single Serving Chocolate Mug Cake only uses 6 ingredients: protein powder, cocoa, coconut flour, baking powder, egg whites and water. It is low carb and considered Paleo depending on the protein powder you use. Read More
I’ve already posted a recipe for plantain brownies (see Protein Plantain Brownies) and this one, although similar, is slightly different and actually better (IMO). But of course, adding chocolate chips to any recipe makes it better 😉
These Chocolate Chip Plantain Brownies are vegan, paleo-friendly and great for anyone with food allergies or sensitivities. Read More
The inspiration for this Mini Pumpkin Shortbread came from the November monthly flavor kit from RawSpiceBar. They offer freshly ground, globally inspired spice & flavor kits that change monthly. Their spice subscription includes 6 freshly ground spices & blends, shipped quarterly, with the option of a new kit each quarter (recipe ideas included). It is a great way to not only sample new spice combinations, but to try out different recipes as well!
This Mini Pumpkin Shortbread uses RawSpiceBar’s Unpumpkin Pie Spice. The spices in this flavor kit are: Ginger, Allspice, Cinnamon, Nutmeg, Black Peppercorns, Star Anise, Spices. This shortbread is grain-free, gluten-free, Paleo, & Vegan. Read More
We don’t really eat cereal over here. It definitely isn’t a breakfast staple, but every now and then I will buy a “healthy” box of cereal as a little treat that we eat as a snack or I make into a dessert. One of my favorite brands is Love Grown. They make gluten-free, non-GMO, organic cereal out of beans and rice. Read More
There’s nothing quite like a spoonful of nut butter to curb those sweet tooth cravings. And today, there are SO many different varieties of nut butter on the market. From the original peanut butter to almond butter, cashew butter, sunflower seed butter, hazelnut butter…the list is quite extensive. If it’s a nut, chances are it has been turned into a nut butter of some sort.
I recently had the chance to try a variety of Jem Raw Organics nut butters. The four flavors I sampled were: Cinnamon Red Maca, Cashew Cardamom, Hazelnut Raw Cacao, and Superberry Maqui Camu. Each of these nut butters are certified organic, gluten free, non-GMO and vegan. Jem Raw Organics is based out of Bend, Oregon where they handcraft organic and sprouted nut butters in small batches. Their nut butters are unlike any I’ve ever tasted: smooth, full of unique flavor, and have a high quality taste superior to other nut butters on the market. Read More
Chocolate cake. But not just any chocolate cake. Grain-free chocolate cake with a pumpkin coconut filling and whipped cream frosting, topped with dry-roasted almonds, pumpkin seeds and bee pollen.
I came up with this recipe when I was in search of a cake for my son’s birthday. I was browsing through gluten-free and Paleo cake recipes but couldn’t find one that I liked; the biggest reason being that many of those recipes require 8+ eggs! I didn’t want to spend a dozen eggs on a cake, so I decided to spontaneously make my own and to my surprise, it worked! I even re-created my son’s cake (pictured here) and it worked yet again.
I'm Katie - wife to a loving husband & mother to two sweet boys. I am a stay-at-home-mom with a passion for all things health & fitness. I believe in nourishment for the body, mind & soul through eating real food, practicing proper fitness & living without restriction. Join me in creating healthy recipes and learning to live a balanced, fulfilling life!