Chocolate Chip Pumpkin Bundt Cake!

For these bundt cakes, I used a silicone bundt pan and sprayed it first with coconut oil spray. This recipe makes 4 medium sized cakes. It’s refined sugar free, dairy free, paleo and gluten free!! So delish!!


– 1 cup canned pumpkin (look for bpa free cans!)

– 1/4 cup of pure maple syrup

– 1/4 cup of honey

– 2 eggs

– 1/2 cup coconut milk (must be canned, full fat only)

– 2 tablespoons cinnamon

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1/4 cup vegan cacao chocolate chips (optional)

Mix all ingredients by hand in a bowl only until incorporated. Don’t overmix – a little swirl of the pumpkin is magic! Add in the chocolate chips if preferred.

Bake in a preheated 375 degree oven for 35 minutes, or until a knife in the middle of the cake comes out clean.


– 1 cup of vegan cacao chocolate chips

– 1/2 cup of coconut milk (must be canned, full fat only)

– 1 teaspoon of vanilla

Bring a saucepan with about 2 inches of water to a boil. Place a large flat glass bowl over the saucepan (the bowl should sit on TOP of the saucepan, not touching the boiling water). Add the chocolate chips and stir until they start to melt. Add in the milk and vanilla and continue mixing until it becomes a melty chocolatey bowl of awesome.

I put the bowl of chocolate into the fridge to slightly cool. Once it’s firmed up a bit, spoon the chocolate into a ziplock bag and then cut the tip of the bag off. Gently squeeze and drizzle over the cake!!

Keep the cake in the fridge (the chocolate melts easily!!).




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Super moist brownies with chocolate ganache

Get ready for the best brownies you’ve had in a while, and pretty healthy for you too!

This brownie recipe is from Eat Drink Paleo, passed on from Canadian Karen. 🙂 The best part, they are made from sweet potatoes!


  • 1/2 cup coconut oil
  • 1/2 cup cacao powder
  • 1 tsp vanilla extract
  • 3 tablespoons honey

Fully melt the coconut oil. It has a very low melting point, so it just takes 10 seconds in the microwave. Add the cacao, vanilla and honey and mix well. Put into the fridge to set while the brownies are baking.

  • 1 medium sweet potato – 2-3 cups grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey (I cut down to 1/2 cup)
  • 2 teaspoons vanilla extract
  • ½ cup raw cacao powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour (I cut down to 1 tablespoon for extra moistness)
  • pinch of salt (I used Himalayan pink salt)
  • 1/4 cup pecans (optional)

Mix all ingredients in a bowl. Pour mix into a parchment paper lined brownie pan. Bake in a 365 degree preheated oven for 25 to 30 minutes. I fully cool the brownies, or if you’re in a rush, put the brownies in the refrigerator to cool before adding the chocolate ganache. The chocolate is very easily melted, so it helps if the brownies are not warm if you want them to hold. Enjoy!



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Poached eggs

At a young age, my parents taught me a skill that every kid should know – how to master the poached egg. 🙂 Add white vingar to the water, boil and lay the egg into already boiling water with a big ladle. Swirl the water around the egg in a circular motion to create a round poach. Fairly simple with a big of practice. But if you don’t have time for all that, you can use the greatest egg-vention ever created – the Cuisinart Egg Central machine!! Under 10 minutes to the perfect poach, you can’t mess it up. Worth every one of the $40 it costs.

Place the eggs in the machine, and by the time your bread is toasted, your eggs are ready. Peel and eat atop your favorite cheese and greens! In this dish, I used Heidi Ho’s vegetable based chia cheeze, which was definitely the best part of this breakfast!!


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Pumpkin pie bites

I adapted a recipe I found from the My Natural Family blog. Easy and delish!


  • 1 heaping cup pecans, walnuts or cashews (I used cashews for the pictured version)
  • ¼ cup almond flour
  • 8 soft pitted dates
  • ½ teaspoon cinnamon
  • pinch of salt (I used Himalayan pink salt)

Blitz all ingredients in a food processor until it starts clumping together (don’t overmix, you want the nuts to be a bit chunky). Press the mixture into molds. Spray your tin with a cooking spray (I use Trader Joe’s coconut oil spray). I put mine into a mini muffin tin, but you can use a cake tin or brownie pan. Make sure you really press the crust into the pan to make it firm. Place in the fridge.


  • 1 ½ cup canned pumpkin
  • 10-12 soft pitted dates
  • ½ cup coconut oil
  • ½ cup full fat coconut milk (canned)
  • 1 ½ teaspoon vanilla
  • 1 ½ tablespoon honey

Blitz all ingredients in a food processor until super creamy. Pour on top of the crusts and place in the fridge overnight. These are best cold, straight out of the fridge!!



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Avocado cream pasta with roasted veggies

Gluten free avocado cream pasta with organic roasted veggies.

I started by making the roasted veggies, they are so easy! Chop your favorite veggies into cubes or strips. I used 6 heirloom carrots sliced, 1 carton of white mushrooms sliced, 4 small beets diced, 1 zucchini sliced, 1 red bell pepper sliced and 1 yellow bell pepper sliced. In a bowl, mix all the veggies (except the beets) with  2 tablespoons of olive oil + 2 tablespoons balsamic vinegar + Himalayan pink salt + pepper. Add the beets in last so they don’t color the rest of your veggies. Pour them onto a baking sheet lined with parchment paper and bake in a preheated 400 degree oven for 20-25 minutes.

While those are roasting, I boiled the pasta. I used a brown rice pasta from Whole Foods, but any pasts will do. Boil in salted water until soft/aldente.

In a food processer, blitz 2 ripe avocados, garlic (I use a whole head of garlic because I’m crazy, but 4 or 5 cloves will do!), 2 tablespoons of freshly squeezed lemon juice, salt and pepper to taste. Once mixed into a creamy texture, add in 1/3 cup olive oil while mixing.

Drain the pasta and mix with the avocado sauce and sliced cherry or heirloom tomatoes. Serve with a side of roasted veggies! Enjoy!




Cinnamon banana bread

Made this bread for my favorite lil nephew Lennon! He’s 9 months and loved it. It would also work as kid snacks by filling mini muffin tins halfway with mix, perfect size for kids!


* 3/4 cup peanut or almond butter (I used crunchy all natural unsalted TJ’s almond butter)
* 1 cup of almond meal/flour – best if sifted first but will work great either way (Bob’s Red Mill blanched almond flour is awesome and less gritty than the regular almond flour)
* 3 eggs whisked
* 1/4 cup honey
* 1/3 cup room temp coconut oil
* 1 teaspoon baking powder
* 1/8 teaspoon sea salt
* pinch of cinnamon
* 1 ripe banana mashed for mix
* 1 ripe banana sliced for tops of muffins

Mix the wet and dry ingredients in separate bowls and then combine.

Pour mix into muffin tins or a bread pan and top with thin slices of banana and a pinch more cinnamon. For bread, I always line the pan with parchment paper first to make it easy to take out of the pan when done. For muffins, I coat the pan with a bit of coconut oil spray instead of using muffin papers. Bake in a preheated 350 degree oven for 15-20 minutes (for muffins) or 20-30 minutes (for bread). Run a butter knife around the edge of the pan when done to help loosen up the bread, and it will pop right out. These are great with butter, jam or both! I keep in the fridge to help it stay fresher longer.

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Blueberry cake shake

Blueberry cake shake! I added leftover crumbs from yesterday’s coffee cake to the top of this creamy organic blueberry shake this morning. Added super fresh soft dates for sweetness, and a bit of Trader Joe’s very green powder for a dose of greens (you can’t taste the greens with all the blueberry and date goodness!) #vegan #shake #blueberries #dates #cakeshake #organic


– 1/2 cup of blueberries (organic is best)

– 1 cup of almond milk (my favorite is Califia Farms unsweetened vanilla)

– handfull of ice

– 1 tablespoon of Very Green powder from Trader Joe’s (optinal)

– 3-4 fresh dates (pits removed)

– pinch of cinnamon

Blend all ingredients in a blender. If needed – add more ice to make it slushier, or add more milk to make it creamier. Top with coffee cake crumbs for added flavor and texture. Here’s the link to the #refinedsugarfree #paleo #grainfree coffee cake recipe!

Crumbly coffee cake

Crumbly soft and moist coffee cake! The crunchy cinnamon topping is dreamy. I took a coffee cake recipe from one of my favorites – @ellaclaireblog – and made it all #glutenfree #paleo and #refinedsugarfree. Recipe on the website!


* 3 tablespoons melted or room temp coconut oil
* 1 egg
* 1/2 cup almond milk
* 1/4 cup unsweetened applesauce
* 2 tablespoons honey
* 1 tsp vanilla
* 1.5 cups almond flour sifted (@bobsredmill blanched is best!)
* 2 tsp baking powder
* 1/4 tsp salt
* 3/4 cup chopped apples (firmer the better)


* 1 tablespoon honey
* 3 tablespoons almond flour (I used the coarse bits left over after sifting for the cake above)
* 2 tsp cinnamon
* 1 tablespoon ghee
* 1/2 cup walnuts

Mix wet and dry ingredients separately by hand just until combined (don’t over mix). Combine both and add in the chopped apples. Add to a bread pan or silicone cake molds. In a food processor, blend the cinnamon topping ingredients until they start to stick together. Add the topping to the top of the bread/cakes. Press down a bit, so the topping sinks halfway to the middle of the cake. Bake for 25 mins in a preheated 375 degree oven. Super important – make sure the cake is fully baked when you take it out of the pan/molds. This mix is very moist, so if needed, put the cakes back in the oven (out of the pan/molds) for another 5-10 until baked through. I store these in the fridge and have with my morning coffee and a bit of jam, so good!

fudgey crunchy chocolatey tarts (raw, vegan, refined sugar free!)

The perfect mix of fudgey, chocolatey, crunchy, guilt free goodness. This recipe came from @thebarefoothousewife and are big huge crowd pleasers! I changed a few things in the recipe:


* 1 cup of medjool dates (approx 6-8)

* 1/2 cup raw almonds

* 1/2 cup activated buckwheat (I subbed with 1/4 cup almond flour + 1/4 cup ground flax)

* 3 tablespoons raw cacao powder



* 1 cup of washed and drained cashews that have been soaked overnight
* 1 very ripe banana
* 3 medjool dates
* 3 tablespoons room temp or liquid coconut oil
* 2 tablespoons peanut butter (I used crunch all natural almond butter)
* 2 tablespoons raw cacao powder
* pinch of salt (I used Himilayan pink salt)

Pulse the crust ingredients for a few minutes until everything starts sticking together. Coat a few tart tins with a tiny bit of coconut oil. Press the crust into the tins (about a half inch crust for each) and place into the freezer while making the filling.

Pulse the filling ingredients on high until smooth and creamy. Pour into the tart tins and place back in the freezer until firm.

I didn’t have tart tins, so I used mini ramekins which work if you let them sit in the refrigerator for a bit before serving because mine got stuck in the ramekins straight out of the freezer.

Original recipe can be found here:



skillet baked sweet potato eggs

Breakfast for lunch!

In the food processor:

– 4 large mushroom

– 1/4 an onion

– 1/2 head of garlic

– 6 slices of Jalapeño

Preheat about 1 tablespoon of ghee on a medium/high heat cast iron skillet. Add the mushroom mixture as well as two servings of shredded sweet potato (thinly shred) and stir. Once browned (about 15 mins), crack two eggs on top and put the whole pan in a preheated 350 degree oven for about 15 mins, or until eggs are to desired temp. I like my eggs medium like in this photo. Add salt and avocado. I also like this with a little sriracha on top! Inspired by Civilized Caveman’s sweet potato breakfast skillet.

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