Pumpkin Hazelnut Bread

Honestly, I don’t think I’ve ever had a pumpkin bread I’ve liked so much.  The combination of pumpkin and hazelnut with a bit of maple syrup just really hit it off with me.  Not at all ashamed to say this loaf barely lasted a day!  It was just that good!


Besides the flavor, what I liked most about this Pumpkin Hazelnut Bread was the moistness of it.  If you haven’t caught on by now, I’m a lover of dense, moist baked goods – with a preference for undercooked rather than overcooked.  This bread satisfied that craving.  My recipe for Pumpkin Hazelnut Bread is gluten-free, grain-free, and Paleo-friendly. Read More


Baked Butternut Squash

The first “chilly” day of September (chilly being when you no longer need the AC pumping all day long in your home) always has me feeling like fall has arrived.  I love this time of year – it’s especially great for outdoor walks, bike rides and evenings on the patios (at least where I live).  Along with the cooler weather, fall brings a new season of food to enjoy…like squash!  I absolutely love squash, but it has to be properly baked for me to really enjoy it.  I prefer my squash crisp on the outside, but soft and buttery on the inside.  I think it tastes best with a simple seasoning of cinnamon and pink salt, but i’m not opposed to it plain either.


Today I’m going to share my recipe for Baked Butternut Squash.  It requires only 3 ingredients: butternut squash, cinnamon and pink Himalayan sea salt.  The hardest part about this recipe is waiting for the squash to bake.  But if you want it to be just right, then the bake time is worth the wait.
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Spiced Sesame Zoodles

Zoodles.  Have you heard of them?  If you are at all immersed in the “foodie” world, or have perhaps found yourself in need of a pasta alternative then I’m sure you’ve heard of them.  For those that don’t know, zoodles are basically noodles made out of zucchini.  All you have to do is spiralize a zucchini, saute it (or eat it raw if you prefer), spice it up and it’s ready to eat.  It’s an easy low-carb, gluten-free pasta alternative.


I have been eating a lot of zoodles this summer – it is my favorite way to eat zuchinni.  I have tried many zoodle variations but have a go-to seasoning that I like best.  So today I’m going to share my recipe for Spiced Sesame Zoodles. Read More

Cinnamon Raisin Plantain Muffins

I love plantain muffins.  They are like banana muffins, but better (IMO).  Plantains are sweet enough that added sugar/sweetener is unnecessary and the plantains create a batter that is thick and holds together well (unlike bananas).


I almost always make chocolate plantain muffins.  But the other day I was inspired to nix the chocolate and try something new; thus these Cinnamon Raisin Plantain Muffins were born.  This recipe is simple, requires only 4 ingredients and is gluten-free, vegan and paleo! Read More

Raw Revolution Organic Protein Bars

I am always on the lookout for a good protein bar because they are a great snack option for when you are on the go, or in a pinch to get in some quick, satiating fuel. There are many bars on the market to choose from, but they often contain a long list of ingredients; many of which are unrecognizable and/or questionable.  The main things I look for in a protein bar are:

  • A short list of ingredients
  • A low sugar content
  • A great flavor

Recently, I had the opportunity to try six (of the seven) flavors of Raw Revolution’s organic Raw Rev Glo bars and they did not disappoint.  Each bar has a short list of ingredients (all of which I recognize), a sugar content from only 2-5 grams per bar, and a great flavor.  The bars contain anywhere from 10-12 grams of protein and 170-190 calories, making them a great snack option.  They are also all non-GMO and gluten free.


Although I like nearly all of the flavors, I do have favorites!  For this product review, I will review each bar individually and give you my thoughts on the flavor, texture, pros and cons. Read More

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