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.
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.
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
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.
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? 😉
Hi friends! Just stopping in to do a quick pregnancy update. I’m pretty sure this will be my last one, unless I happen to go well past 40 weeks…then perhaps I’ll consider doing another. But I’m being optimistic in thinking my little guy will arrive slightly early or just on time (June 6th is the due date).
So, here’s a quick 38 week update… Read More
A couple weeks ago I took the Pinnertest food intolerance test to see if I have any food intolerances, or in other words if my body is experiencing difficulty in digesting certain foods. In Part 1 of this blog series I provided a full explanation of the Pinnertest and why I decided to take the test even though I do not experience any digestive issues (pain/gas/bloating/etc).
My results came in Thursday of last week and today I’m going to share my results, as well as discuss the differences between this test and the food intolerance test results from the one I took in November 2016 (at my Chiropractor’s office). Read More
These cookie bars are a mixture of two recipe fails that I combined into one major recipe success! Originally, the base was going to be part of a raw blueberry cake, but the filling for that was all wrong. And the chocolate filling for this recipe was first meant to be a simple fudge with a pretzel crust, but that crust didn’t turn out quite as I’d hoped. Thus, the successful parts of two recipe fails were sewn together and these Chocolate & Vanilla Cookie Bars were born!
There are three layers to these Chocolate & Vanilla Cookie Bars: a vanilla cookie base, a creamy chocolate fudge filling and a dark chocolate drizzle. The drizzle is optional, but it takes these cookie bars from boring to beautiful!
My recipe is Paleo, Vegan and allergy-friendly (no eggs, nuts, dairy, grains, soy or refined sugar) so nearly anyone can enjoy these slightly sweet chocolate and vanilla treats. Plus, they’re raw, so no baking is involved!
I'm Katie - wife to a loving husband mother to an active toddler and currently pregnant with our second child. 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!