Coconut Collagen Matcha Latte

coconut collagen matcha latte 2

Did you know drinking matcha can actually improve your stress and anxiety levels?! Yeah, go figure. Matcha contains an amino acid called theanine which has been shown to reduce anxiety and calm the body. Amazing. I KNOW. And there are sooo so so many more health benefits to gain from it too which I talked about in my St. Patrick’s day Matcha pancakes post (which you should definitely try because they’re my new fave) so I won’t repeat myself here, but if you haven’t read about them you should definitely check it out!

So I’m usually more of a coffee drinker than a tea drinker, but lately I’ve been trying not to drink as much coffee to see if I notice any positive impacts that come from cutting down on it (mainly to my gut). But anyways, I had heard of matcha before and knew of its trendiness so I decided to give it a go.

Instant happiness. That’s all I have to say.

Oh. My. Gosh. SO freakin’ tasty!!! It literally got to a point where I would be excited for my day to end so I could go to sleep and start a new day just so I could try a new matcha drink. I’m still that excited about it, too, which is awesome because I find I get tired of having certain things everyday. But persimmons and matcha apparently I could have every day for the rest of my life and have zero complaints.

Another thing I enjoy about it? It’s pretttyyyyy. Hehe I just love the subtle green color. And you do eat with your eyes, after all, so the fact that it’s nice to look at just adds to the endless qualities I love about matcha.

OKAY. So this is a drink people, how much longer could I ramble on about it? (Trick question, I could ramble forever. But I won’t for your sake). Go get yourself some matcha powder already and join in on all this deliciousness!

Coconut Collagen Matcha Latte

  • Servings: 1
  • Difficulty: easy
  • Print



  1. In a small sauce pan, heat your cashew milk over medium heat, stirring occasionally, until it reaches your desired drinking temperature.
  2. Meanwhile, in a small bowl or the mug you’ll be using, combine the matcha powder and hot water and stir until the matcha is completely dissolved.
  3. Once your milk has reached your desired temperature, add it to a blender. Then, add your matcha/water mixture and the remaining ingredients.
  4. Pulse a couple of times until it becomes nice and foamy.
  5. Pour into a mug and enjoy!



Dairy-Free Broccoli Cheddar Spaghetti Squash with Chicken

broccoli cheddar spag squsah 2 (2)

I remember the first time I ever heard of nutritional yeast. I mean, say it out loud.




If you’ve never seen it before, you probably have no idea what to even picture when you say that. I’ll help you out. It’s like little crumbly yellow-y dried up flakes in a bag. And as if that’s not weird enough, it tastes like cheese.

So yes, I was a little hesitant to give it a try, but I kept hearing soooo many great things that I finally gave in, and THANK GOD I did. All I have to say is aaaaaaaaahhhh-mazing. As someone who has been forced to give up cheese due to a newfound dairy intolerance, I am completely and utterly thankful that nutritional yeast is a thing. It really does taste like cheese!

Some of my favorite uses for nutritional yeast:

  • sprinkled on top of pasta like a little Parmesan cheese would be
  • mixed in with pizza sauce in lieu of cheese on a pizza
  • made into a dairy-free cheese sauce

So in this case, we’re making an easy-peasy (or should I say easy-cheezy, ba dum chhhh) dairy-free healthy cheese sauce to mix in with our spaghetti squash, chicken (or tofu), and broccoli. YUM. This definitely helps fill the mac ‘n’ cheese void in my heart. And, the best part about nutritional yeast isn’t even the cheesy taste, it’s how good it is for you!

Nutritional yeast is absolutely PACKED with B vitamins, is considered to be a complete protein, contains folates, thiamine, riboflavin, zinc, and more! Anddddd, as if that wasn’t enough already, it’s low in sodium and fat AND is gluten free. Yayyy for all our gluten intolerant foodies too!!

So Bailey, what benefits am I going to see from all these nutrients? WELL. Let me tell you:

  • Improved immune system
  • Improved digestion
  • Antiviral and antibacterial properties
  • Is a source of complete protein which is a great replacement for protein that vegans and vegetarians normally wouldn’t be getting due to a lack of protein from meat
  • Improved metabolism
  • Improved hair, skin, and nails
  • Helps to have a healthy pregnancy

Sounds pretty good, right? And in case you forgot, IT TASTES LIKE CHEESE PEOPLE!!!! What’s not to love? So next time you’re craving a cheesy pasta cheat meal, trick your taste buds by making them think you’re cheating when really you’re just doing your body a favor with all the goodness you’re putting in it. Enjoy!

Dairy Free Broccoli Cheddar Spaghetti Squash with Chicken

  • Servings: 2-4
  • Difficulty: easy
  • Print



  • 1 medium sized spaghetti squash
  • ½ Tbsp EVOO
  • Broccoli

  • 1 large head of broccoli, separated into florets
  • Chicken

  • 1 pound lean ground chicken
  • ¼ tsp of each of the following: turmeric, salt, garlic powder, and paprika
  • Sauce

  • ½ Tbsp lemon juice
  • 1 Tbsp EVOO
  • 1 clove garlic, minced
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • ¾ cup water
  • ½ cup Bob’s Red Mill Nutritional Yeast
  • tsp xantham gum
  • ½ tsp sea salt
  • ¾ cup Silk Unsweetened Cashew Milk
  • ½ Tbsp tahini


  1. Pre-heat oven to 400 degrees F.
  2. Cut your spaghetti squash in half lengthwise, scoop out the seeds, and rub ½ Tbsp EVOO on the inside.
  3. Place cut side down on a lined baking sheet (I use a silicon mat, but you could use foil or parchment paper) and bake until tender, about 45 minutes.
  4. Meanwhile, heat a skillet over medium-low heat and add your ground chicken and spices once hot.
  5. Cook until the chicken is cooked all the way through, drain, and set aside.
  6. Steam your broccoli florets for about 3 minutes (until they’re tender), drain, and set aside.
  7. Place all ingredients for the sauce in a high-powered blender and blend for at least 2 minutes to get the sauce nice and warm and thick.
  8. Once your spaghetti squash is tender, remove it from the oven and allow to cool for about 10 minutes (or until you’re comfortable handling it).
  9. Use a fork to scrape out the stringy insides to a large bowl. Add the chicken, broccoli, and sauce and mix everything together.
  10. Serve in a bowl, or if you’re feeling fancy you can scoop everything back in to the spaghetti squash shells and serve in that! But be careful as they can be very flimsy.
  11. * For vegan option, just remove the chicken from the recipe! Or add in tofu if you’d like.

Low Carb Dark Chocolate Stuffed Coconut Flour Cookies

dark choc stuffed coconut flour cookies

Okay I’m not gonna lie guys, these cookies are SO GOOD. I don’t know why I never thought to stuff chocolate inside a cookie before? Like, what could be better?

Picture this:

You take a bite of a chocolate chip cookie. It’s soft. Warm. Gooey. Then, it hits you. Oozing melty dark chocolately heaven smack dab in the middle of that delicious cookie.

The best ever.

And I’m not gonna say these are super amazingly healthy for you, but they’re definitely way healthier than most cookies are. And WAY healthier than they taste.

I mean, how often do you bite into a chocolatey, gooey, delicious cookie and know you don’t have to feel guilty because it’s low carb, dairy-free, gluten-free, refined sugar-free, and grain-free? PLUS you can’t even tell because it’s so freakin’ tasty!!! Never. Until now.

So treat yo self to a little lazy Sunday dessert and get your next week off on the right foot!

Low Carb Dark Chocolate Stuffed Coconut Flour Cookies

  • Servings: 5 cookies
  • Difficulty: easy
  • Print


  • ¼ cup cashew butter
  • 1 Tbsp coconut oil, melted
  • 3 Tbsp raw honey
  • 1 egg
  • ¼ tsp vanilla extract
  • 3 ½ Tbsp coconut flour
  • Pinch of salt
  • ¼ tsp baking soda
  • 2 Tbsp dark chocolate chips
  • 5 large pieces of an Eating Evolved dark chocolate bar


  1. Preheat the oven to 350 degrees F.
  2. In a food processor, blend the cashew butter, coconut oil, and honey until well mixed.
  3. Add the egg and vanilla and blend again until combined.
  4. Add the coconut flour, salt, and baking soda and blend until completely combined.
  5. Mix in the dark chocolate chips.
  6. Line a baking sheet with parchment paper and scoop out heaping tablespoon sized balls of your cookie dough and allow about 2 inches of room between each scoop.
  7. Stuff a piece of dark chocolate inside each of your dough scoops.
  8. Bake for about 10-12 minutes, until they begin to become golden brown on top.
  9. Remove and allow to cool for at least 5 minutes before eating. Enjoy!

Green Mango Avocado Smoothie Bowl

Green Smoothie Bowl St patricks day

I hope you’re all wearing green out there while reading this because I have to warn you, I’m one of those annoying people who pinch others on St. Patrick’s day. I mean, why not? Especially if you’re on my bad side I now have the perfect excuse to pinch you without being the weirdo who randomly pinches people for no reason.

Okay ANYWAYS, now that my pinching rant is over, HAPPY ST. PATRICK’S DAY EVERYBODY! And I’m readyyyyyyyyy, to parrrrtayyyyyyy (this is a Bridesmaids reference for all my movie buffs out there). Except if you know me you know I’m just kidding because my partying today will consist of some stair running, beeb’s hockey game, and then maybe a bubble bath with a green bath bomb because I’m festive as hell.

Oh, and it will consist of this super festive and delicious and nutritious and amazing GREEN SMOOTHIE BOWL!!!! Woooot wooottttt. Yes people. This baby has it all. Everything you could possibly need to survive  a day/night of actual partying (which although I won’t be doing, I would be perfectly prepared for it). I’m talking mango, avocado, spinach, banana, and coconut milk with all the toppings, of course. And ya know what you get from all those beautiful ingredients mixed into one delicious package? HEALTH. You get health. In many ways, shapes, and forms. I’ll expand.

Mangos: antioxidants, fiber, vitamin C, vitamin A, vitamin E, and alkalizing acids.

Avocados: contain almost 20 vitamins and minerals, fiber, folate, beta-carotene, and omega-3 fatty acids (healthy fats).

Raw Spinach: niacin, zinc, folate, calcium, iron, potassium, protein, and vitamins A, C, E, and K.

Bananas: fiber, vitamin B6, potassium, calcium, manganese, magnesium, folate, and iron.

Coconut Milk: lauric acid (healthy fat), manganese, protein, copper, phosphorus, magnesium, iron, and potassium.

Chia Seeds: protein, omega-3 fatty acids, calcium, iron, phosphorus, potassium, and small amounts of other vitamins and minerals.

SO. This is one kick-butt smoothie bowl in the health and taste departments. It pretty much has it all folks. So give your body a little health boost now so it can prepare itself for the damage about to be done later when the partying begins. Oh, and ENJOY YOURSELVES!!!! Happy St. Patty’s Day!!!!

Green Mango Avocado Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
  • Print


  • ¼ cup frozen mango
  • ½ avocado
  • 1 small frozen banana
  • ¼ cup frozen cauliflower
  • 1 handful of spinach
  • ¼ to ½ cup Silk Unsweetened Coconut Milk
  • Toppings: fresh strawberries, mangos, chia seeds, granola, honey, etc.


  1. Combine all your ingredients (except toppings) in a high-powered blender and blend until smooth and thick.
  2. Pour into your bowl and top with whatever toppings you would like. Enjoy!

Green(ish) St. Patty’s Day Matcha Pancakes

St pattys day matcha pancakes 1

Fun fact: I’m a ridiculous holiday person. Like, I consistently make a fool out of myself to celebrate most holidays. HOWEVER, St. Patrick’s day has never really been my thang. I’m not sure why, it just never really resonated with me I guess. Maybe because I’m not a big drinker. But this year, I’ve decided to switch things up.

There is one thing I’ve always had in common with St. Patrick’s day, and that is a love for the color green. The best of all the colors, if you ask me (Bailey you weirdo). So what’s a healthy foodie who loves the color green to do on St. Patrick’s day to celebrate?

MAKE GREEN PANCAKES OF COURSE! (Well, they have a green-ish tint.)

Brilliant!!!! But how? What could I use to naturally color pancakes green?

Ahh yes, matcha. How convenient that I just got into the delicious green drink so I have some matcha powder on hand. Let me give you a lil matcha backstory so you can begin your matcha obsession as well.

Matcha is actually the powdered version of green tea leaves, so when you drink matcha (or consume the powder in other ways, like in pancakes) you are actually consuming the entire tea leaf as opposed to when you drink regular green tea where you’re just consuming the leaf-infused water. So why’s that matter? WELL, let me tell you.

When you discard the green tea leaves, you’re in turn discarding tons of antioxidants that you could be drinking in! Matcha is FULL of like a bajillion antioxidants to help the body fight aging and chronic diseases. One particular antioxidant which is found in matcha is EGCG, which stimulates thermogenesis (when fat in the body is burned to produce energy). OKAY score.

But while you may be convinced to try matcha already at this point, there’s still so much more to gain from it! Matcha also:

  • is a natural detoxifying agent
  • relaxes the mind and body
  • contains chlorophyll and vitamins
  • boosts your mood and concentration

SO, if you weren’t convinced before, I bet I’ve got you to hop on the matcha train now!!! And if not, you probably shouldn’t be following my blog because you clearly don’t care about your body (ooh, harsh). But anyways, I’ve gotten off topic.


And they’re healthy!!! Time to get festive and put fun colorful nutrients in yo body instead of fun colorful beer! Or, at least before you put the fun colorful beer in. Happy St. Patty’s Day, my peeps.

Green St. Patty’s Day Matcha Pancakes

  • Servings: 5 pancakes
  • Difficulty: easy
  • Print


  • 3 Tbsp Matcha Ninja powder
  • ½ cup oat flour
  • 3 Tbsp coconut flour
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • Pinch salt
  • 1 Tbsp date sugar
  • 2 eggs
  • ¼ cup Silk Unsweetened Coconut Milk
  • ½ tsp vanilla extract
  • ¼ tsp coconut extract
  • Coconut oil to grease griddle
  • Fresh coconut and maple syrup for toppings


  1. Heat a griddle to medium heat and grease with coconut oil.
  2. In a large bowl, combine matcha powder, oat flour, coconut flour, cinnamon, baking powder, salt, and date sugar. Whisk to combine all ingredients and then make a well in the center.
  3. In a separate bowl, combine eggs, coconut milk, vanilla extract, and coconut extract.
  4. Add your wet ingredients to the well in your dry ingredients and mix until just combined.
  5. Pour about 1/3 cup batter onto the griddle to form each pancake until all the batter has been used up.
  6. Cook until you begin to see bubbles on top (about 2 minutes) and then flip and cook for another 1-2 minutes until cooked through.
  7. Serve topped with maple syrup and fresh coconut.