Root Veggie Burgers

A couple weeks ago I made Stacy’s Gluten Free Chili Sweet Potato Tots, which you can see on my Instagram.  Her recipe inspired me to use sweet potatoes as a base for making my own grain-free veggie burgers.  Now, don’t get me wrong, I am a meat eater and I love organic, grass-fed beef burgers, but I also LOVE vegetables!  And I am also a fan of finding creative ways to get my boys to eat more vegetables (they do pretty well, but are definitely pickier than me).


These Root Veggie Burgers make a great main course or side dish, depending on your nutritional needs and preferences.  They are perfect on top of salads, in a bun or simply eaten alone.  Really, you cannot go wrong with a pink-colored, sweet potato filled burger; that is, unless you do not like sweet potato!   Read More


Raw Chocolate Coconut Cream Cake

For my birthday this year, I knew I wanted to experiment in the kitchen and make my own cake.  Thankfully, my experiment was a success and this was the end result: a raw chocolate coconut cream cake.  Perfect for an August birthday since it doesn’t require any baking.


This cake, although indulgent, is made with healthy ingredients and topped with a handful of super-foods.  Can I get an Amen?!  Nutritious treats for the win! 😉 Read More

All About Me


So, it’s my birthday!  I turn 28 today.  I have no problem with getting older, it has never been something I feared or even longed for when I was young; I just see it as something that happens.  Time passes, we age, we grow, we become who we were meant to be and make the best of it!

I don’t often share personal facts about myself on my blog or my Instagram account, but I thought today would be a great day to do so.  In honor of my 28th birthday, I will be sharing 28 random facts about myself.  So…here we go! Read More

Golden Beet Noodles

I am not a fan of pasta, or any grain-made noodle to be exact.  As a child, I was never a huge fan of spaghetti or mac’n cheese (unlike many kids) and still don’t have any interest in eating those foods to this day.  One type of noodle that I do love: veggie noodles.  Give me zoodles, spiralized carrots or beets and I am one happy girl!  I still have yet to try spiralized squash or broccoli, but that’s at the top of my to-do list.


The recipe I am sharing with you today was inspired by Lindsay, from The Toasted Pine Nut.  She posted a beautiful bowl of spiralized golden beet on her Instagram and right away I knew I needed to get myself a golden beet!

Although you can consume raw beets, I prefer my cooked.  This recipe calls for sauteeing your spiralized beet in a little avocado oil, apple cider vinegar and spices, just enough so that the beet loses a little bit of its crunch and earthy flavor. Read More

Honey Nut Cookies

These Honey Nut Cookies were inspired by Wedderspoon’s Manuka Honey, which I received in the mail just last week.  I’m usually not a huge honey fan; I bake with it occasionally, but prefer using maple syrup.  However, things may change around here with this new honey I have on my hands.  In all honesty, I have never tasted a honey with such rich flavor and a thick, viscous texture – it is pure magic to the taste buds.

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Dark Chocolate Paleo Bark

I have always been a fan of making my own dark chocolate because it is simple and versatile.  When I am not creating my own chocolate recipes, my go-to brands/flavors are Lindt 90% supreme dark chocolate and Eating Evolved Midnight Coconut Primal Chocolate.  I don’t know many people that like chocolate this rich/bitter, but I think these particular brands do a good job of balancing the rich cocoa flavors.  I also find these to have a smooth, creamy texture that you don’t find in many extra dark flavors.


My biggest complaint with store-bought chocolate is that there aren’t many extra dark (85%-99% cocoa) flavors to choose from; which is why I like making my own.  By producing my own chocolate, I can add as much, or as little, sugar as I desire.  I can create various textures and flavors by using different ingredients such as nuts, seeds, and dried fruits.  Which brings me to this Dark Chocolate Paleo Bark!  My recipe uses goji berries and dried figs for a touch of sweetness and pumpkin seeds for a little crunch. Read More

Vegan Seed Brownies

I introduce you today to my take on the “typical” Vegan chickpea brownie.  These healthy treats are nut-free, gluten-free, grain-free, egg-free and dairy-free.  So, basically free from everything but: chickpeas, seeds, maple syrup, cocoa, vanilla extract, almond milk and salt.  These Vegan Seed Brownies are super simple to throw together, quick to bake and deliciously moist!  Definitely a treat that will be on repeat at my house.

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Carrot & Apricot Crackers

Honestly, I had no clue how this flavor combination was going to turn out.  Apricots and carrots in a cracker?  I don’t even particularly like apricots… But wow, these turned out great!  The flavors do work, so well that It’s hard to keep my hands off of these sweet crackers.  They are like a nutty graham cracker with a very subtle apricot taste.  As for the carrots, they are unrecognizable but offer a slightly rusty color and provide a few extra nutrients, which is always a bonus in my opinion.

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