Peanut Butter Banana Oatmeal Breakfast Donuts

Peanut butter banana oatmeal donut

Looks good….. don-ut? Hehe. I know what you’re thinking: “Oh no, please Bailey, no more puns.” Well, I hate to break it to you guys, but there’s probably going to be at least 2 more corny puns in this post soooo if you hate my sense of humor, then just skip to the recipe now.

Oh phew, I’m glad you’re still here. Donut worry, my friends, there are only so many puns I can make in a day. But real talk here, HOW FREAKIN’ GOOD ARE DONUTS?! Or is it spelled doughnuts? Makes sense… because of the whole “dough” thing and all… but I think I’m going to stick with donuts for now because that’s less typing I have to do and maybe it’ll save me from getting carpal tunnel.

So back to donuts. We all know the sweet little highly addictive wonders that they are, but I’m going to share some sad news with you. Donuts are widely considered to be one of the worst foods you can put in your body. I’m talking gut rot, weight gain and just basically internal combustion. Ugh.

*Many tears*

Whyyyyyyyyyy donuts, WHYYYY?! Why can’t you be good AND good for you?!!!! Is that too much to ask for?

So now I’m going to share some happy news. The combination of my donut obsession and being a crazy health nut has sparked me to order my very own donut pans from Amazon (which surprisingly were waaay cheaper than I expected) and create my own secretly healthy donuts!

*And all the doughnuts just stood there in shock, with a glazed expression on their faces*

Okay that was the last one I promise. So my first attempt was coconut flour donuts, but I’m struggling to get them to rise. I will persevere, though, so keep an eye out for that recipe in the future. Then I got some new inspiration: my boyfriend is constantly needing quick grab-n-go breakfasts that are healthy and filling so why not make an oatmeal breakfast donut?! I had made oatmeal bakes before so I just made a few tweaks to one of my recipes and ta-daaaaa: delicious, beautiful breakfast donut. And a happy boyfriend. But I’m mostly pleased with the whole donut thing here because after all, it’s important to eat more HOLE foods.


So besides being a great on-the-go breakfast, these little cuties are gluten-free, dairy-free, refined sugar-free and are FULL of vitamins, nutrients, and minerals. And, because they’re made from ground up oats, you’re going to get all the health benefits that come with them too! Oats not only contain important vitamins and minerals, but also antioxidants and fiber which help to lower blood sugar levels, aid in weight loss, and help lower your risk of heart disease. Annnddddd, they also contain a surprising amount of protein, too! I can guarantee normal donuts won’t have that going for them.

So if you’re a crazy donut fanatic like me (which, let’s be honest, I know you are because you’re human and humans love donuts.. and becasue you’re reading this post about donuts) get to ordering your own donut pan and start healthifying your donuts ASAP!! Or, if you want to make this recipe still but can’t wait for your donut pan to arrive, throw it in a mini muffin tin and it’ll work just the same (you just won’t get the donut shape). Bam: easy, healthy breakfast.

Peanut Butter Banana Oatmeal Breakfast Donuts

  • Servings: 6 donuts
  • Difficulty: easy
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  1. Preheat the oven to 350 degrees F.
  2. Place all ingredients for donuts in your blender and blend until combined.
  3. Grease your doughnut pan (or muffin pan) and spoon in batter.
  4. Bake for 10 minutes or until a toothpick comes out dry.
  5. Meanwhile, make your glaze by combining the PB2 powder, Stevia powder, and water and mixing until smooth.
  6. Once your donuts have cooled, you can dip them in the glaze and then top with chopped banana, walnuts, and carob date syrup. Enjoy!

Liquid Gold Cashew Butter

Cashew Butter 1

Liquid Gold is a phrase that has been used to describe many things over time. Whether it be a cleaning product, an olive oil company, or a place to visit, there seems to be endless claims for what is actually “liquid gold.” Throughout my childhood I was quite the mac ‘n’ cheese connoisseur, so for me liquid gold meant that melty, creamy, cheese sauce cascading over a mountain of noodles.

Until now.

I now have a whole new love for liquid gold because I just made my own cashew butter.


Smooth. Creamy. Melt-in-your-mouth-delicious. It almost has the same consistency of condensed milk. Now I love making a good nut butter from scratch because it’s so easy (and way cheaper than store bought nut butters) and I know exactly what’s going into what I’ll be eating, but cashew butter puts all my other nut butters to shame. I’ve discovered my all-time favorite nut butter. Whether it’s spread on some sweet potato toast with bananas and honey, drizzled over a smoothie bowl, or baked in a cookie, your tongue will be rejoicing. Mmmmmm, excuse me while I drool on my laptop right now. And, it may even be the easiest of all the nut butters to make! Cashews are so soft that it just requires a few minutes of blending and BOOM liquid gold.

But cashews aren’t just a pretty face, they came to play. Softness is great and all, but I’m talking nutrients, vitamins, minerals, and antioxidants. These guys have it all. Cashews are high in heart-healthy fats, fiber, and protein so they work wonders for your heart and can even lower your risk of cardiovascular disease.  Also, high levels of copper and iron in cashews help your red blood cells function properly, which in turn boosts your immune system and helps maintain healthy nerves and bones. It’s impossible to list all the health benefits, but just trust me on this, cashews will work wonders for your body.

So if you haven’t jumped on the DIY nut butter train, this is a beautiful recipe to start out with. Forget spending $10 for a minuscule jar of nut butter at the local grocery store, you just need a few simple ingredients, throw them in your blender, and you’ve got your own healthy jar of deliciousness in just a few minutes.

Liquid Gold Cashew Butter

  • Servings: about 2 cups
  • Difficulty: easy
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  • 2 cups unsalted cashews, lightly roasted
  • Pinch of sea salt
  • ½ tsp vanilla extract
  • ½ Tbsp coconut oil


  1. Place all ingredients in a high-powered blender (I use my Vitamix) and blend (while scraping the sides if necessary) until smooth and creamy. I find it usually takes about 2-3 minutes for me.

Date-Sweetened Cinnamon Coconut Protein Smoothie Bowl

Date Cinnamon Fig Smoothie Bowl 2

Growing up, my family always went on vacation in San Diego, California because it’s just over a 5 hour drive from where we lived in Scottsdale. So every summer, without fail, anytime the temperature was soaring to around 120 degrees, we’d load up the van and make the journey over to the cool relief of California.

There are two stops my family would make ritualistically during this drive, with stop 1 occurring only on the drive to California, and stop 2 occurring only on the drive home.

Stop 1: McDonald’s. My family wasn’t huge on Mcdonald’s growing up, but because we always left at the crack of dawn, my Dad would always get hangry for breakfast about an hour into the drive (exactly when there just so happened to be a 24/7 McDonald’s along our route). So we would drive through, grab a quick breakfast on the run, and hit the road and not stop again until we made it to San Diego.

Then, there was stop 2. Now as a child, I personally adored stop 1 because I was harboring so much excitement and couldn’t wait to get to California so munching on some pancakes in the backseat was a good way to distract myself and make the time go by faster (as I was a notoriously slow eater as a child). But stop 2 was a different story. During my younger years, I hated stop 2 with an undying passion. I would throw tantrum after tantrum to avoid it, but inevitably we would stop anyways. Plus it didn’t help that I was always cranky on the drive home because who wants to leave vacation ever? Not me! But anyways, stop 2 was always Dateland, Arizona. There’s a little shake shack there that serves “the best date shakes around” and my mom is a sucker for a good date shake, especially the best date shakes around. I never really liked the taste of dates when I was little, so I thought this stop was pointless. A waste of time.

But then I got a little bit older. You wouldn’t believe how good these date shakes are! I came to look forward more to the drive home from vacation more than the actual vacation (okay so maybe I’m exaggerating a little, but you get the point). If any of you out there reading this have never had a date shake, please do yourself a favor and get or make one ASAP. Your life will be changed forever. There’s just something about the perfect companionship of the sweet dates with the spicy cinnamon in a cool blend of creamy deliciousness that makes you forget any troubles you may be having and get lost in the euphoria your mouth is currently experiencing.

So now I only have date shakes once in a blue moon due to the unhealthiness and dairy level in them (but it is important to treat yourself every now and then) so I’ve tried to come up with a way to get my date shake fix without all the bad stuff. Then, it hit me. Smoothie bowl, duh???? You make these things literally every day of your life Bailey, why have you not thought of this before?! So I set off like a sprinter in the gold medal race in the Olympics to perfect a date shake smoothie bowl, and oh man I am not disappointed in the result.

Creamy coconut, spicy cinnamon, and deliciously sweet dates PLUS protein AND a serving of veg hiding in there?! You can’t be for real. Oh yes, baby, oh yes. Believe it. And not only are dates a great natural sweetener, but they’re also AMAZING for you! They are packed full of fiber, vitamins, minerals, oils, and many other nutrients that combine to make one powerful treat. Some of the benefits you’re going to get from eating these little natural wonders include: natural constipation relief, help maintaining a healthy digestive system, sexual dysfunction relief, healthy weight gain, healthy muscle development, and a healthy heart. Literally sweet little miracle bites. And dates (in my opinion) totally taste like candy. In fact, I would rather eat dates than candy. THEY TASTE SO FREAKIN’ GOOD!!!!!!

So I think I’ve made a pretty convincing argument here as to why you need this smoothie bowl in your life like right now, so what are you waiting for?! All you have to do is blend and then you’ll be experiencing one of the greatest tastes you’ll ever have. Get going!

Date-Sweetened Cinnamon Coconut Protein Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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  1. Combine the frozen banana, cauliflower, dates, cinnamon, protein powder, coconut extract, and coconut milk (I generally start with a little less and add more as needed during blending) and blend together until a smooth, thick consistency has been reached.
  2. Transfer the smoothie to a bowl and top with your toppings of choice! I topped mine with granola, fresh banana, chopped figs, chopped dates, and cinnamon. Enjoy!

Dark Chocolate Covered Chickie Dough Cups

Chickie dough cups 1
When you were younger, did you ever decide to be rebellious and eat raw cookie dough only to have your mom yell at you not to because you’re going to get salmonella? And then you would think to yourself, “pshhhh, nobody even gets salmonella poisoning from raw cookie dough, that’s just an urban myth to scare kids away from eating all the cookie dough so the adults can have it all to themselves.”

Well, I can confirm for you that it’s not an urban myth. I was one of those kids that got salmonella poisoning from eating cookie dough. Yeah, two weeks in the hospital with an I.V. in my forehead taught me real well that salmonella poisoning wasn’t something to be messed around with. Woopsies.

You’d think I would be scarred for life after an incident like that, but have you ever tasted cookie dough? IT’S SO GOOD. I guess you could say I would die for cookie dough because I basically almost did. However after I grew up a bit, I thought it might be best to not tempt fate anymore. But how would I satisfy my cookie dough cravings without cookie dough?!


I know what you’re thinking. Chickpeas? Cookie dough? Girl, you crazy.

But I’m not crazy (at least not in this case). It’s actually mouth-watering-eat-the-whole-batch-in-one-sitting amazing. I’m absolutely obsessed! Now anytime I begin to crave cookie dough, I reach for my Vitamix and a can of chickpeas and a couple minutes later I’ve had my fix. Not to mention chickpea cookie dough is like 100 million times better for you health-wise than filling your body with a bunch of sugar, flour, and butter mixed with chocolate.

This recipe is dairy free, refined sugar-free, vegan, and only uses a small amount of coconut flour. I’m telling you that now because after you have a bite, you aren’t going to believe me. Not to mention chickpeas are a fantastic source of vitamins, minerals, and plant-based protein to help maintain blood sugar levels, improve muscle health, aid digestion, and help you feel fuller. Talk about one heck of a dessert!!

So take a couple minutes, raid your pantry for that can of chickpeas hiding in the back, and make your new favorite dessert/snack/meal! Oh, and good luck not eating all your chickie dough before your dipping chocolate melts, you’re going to need it.

Dark Chocolate Covered Chickie Dough Cups

  • Servings: about 25 cups
  • Difficulty: easy
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  • 1 can chickpeas, rinsed and dried
  • ¼ cup raw honey
  • 1 Tbsp coconut sugar
  • 2 Tbsp Pic’s Peanut Butter
  • ½ + ½ Tbsp coconut oil
  • 1 ½ tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • Pinch of salt
  • 2 Tbsp Bob’s Red Mill Coconut Flour
  • ½ cup carob chips
  • 1 cup dark chocolate chips


  1. Add chickpeas, honey, coconut sugar, peanut butter, ½ Tbsp coconut oil, vanilla, cinnamon, baking powder, salt, and coconut flour to a high-powered blender or food processor and blend until smooth.
  2. Fold in carob chips.
  3. Meanwhile, bring a small pot of water to a boil and then turn the heat down to low. Place a glass bowl over the pot and put your dark chocolate and other ½ Tbsp coconut oil in. Stir while it melts.
  4. Line mini muffin pans with muffin papers.
  5. Once the chocolate is fully melted, pour a small amount in each muffin well so the bottom of each muffin paper is covered. Put a small spoonful of chickie dough in next and then cover with more melted chocolate.
  6. Place in the fridge or freezer to set and then enjoy!

Lazy Sunday Stir Fry

Simple Stir Fry 2


My favorite day of the week. A day to do whatever you want. Saturdays may be “for the boys” but Sundays are for yourself. Every Sunday I find I’m in one of two possible moods: either I have tons of energy and want to make a lavish sit-down five course Sunday feast or I want to lay on the couch and have food fed into my mouth because I don’t feel like moving.

Today’s mood is 100 percent the latter of the two described above. It’s not very often my boyfriend has a weekend off during this time of year, so I couldn’t have been happier to have a rare Saturday night date night last night. We went to this incredible restaurant called Rge Rd that serves out of this world literally melt in your mouth locally sourced meat and stuffed ourselves before going out for a little fun on the town.

While I’m a firm believer in the motto “TREAT YOSELF,” I always find I’m a bit run down the day after I treat myself, so here I am laying on the couch not wanting to do anything while my anxiety levels are steadily rising knowing I will at some point have to get up and make dinner so I can feed our constantly hungry stomachs. But then I realized I have all the ingredients to make a stir fry.

Boom. Hasta la vista anxiety!

A quick, simple stir fry is my go-to when I’m not feeling up to cooking a gourmet meal but still want to get all the quality taste and fullness that a gourmet meal brings. It’s so easy. All you have to do is grab whatever veggies you have lying around and maybe throw in some meat if you please, chop everything up and throw it in a pan with some seasoning and ding ding ding! Dinner’s ready! It’s the perfect way to get ton’s of veggies in too on days when you haven’t had much. Gotta get those greens if ya know what I mean.

One thing I ALWAYS put in my stir fries is broccoli. Broccoli packs a punch when it comes to the health game so it’s good to sneak this guy in whenever you can. It’s super high in vitamins K and C, as well as chromium, folate, and fiber (among many, many other things). Broccoli is anti-inflammatory, anti-aging, aids in the natural detoxification process, and helps improve bone health! And, if that wasn’t enough, it looks like teeny little baby trees! Umm, can you say adorable!? I’m in love. And so is my body.

Andddddd, if you want to add a little extra crunch to your stir fry, chop up the broccoli stems and throw those guys in too! You might as well not waste anything, especially when it tastes so mighty fine. They’re a great little addition to the the texture, too.

So take a load off and stop stressing about dinner! Just round up all the veggies you’ve got and tonight you can trick everyone by making a delicious meal that they’ll think you slaved over, but really it was easy as chop, fry, serve. But don’t worry, your secret’s safe with me.

Lazy Sunday Stir Fry

  • Servings: 3-4
  • Difficulty: easy
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  • 2 boneless, skinless free-range chicken breasts cut into bite sized chunks (sub tofu for vegan option)
  • ¼ cup coconut aminos
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • 1 Tbsp rice wine vinegar
  • ½ tsp red pepper flakes
  • 2 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 3 large carrots, chopped
  • 1 red pepper, chopped
  • 1 head broccoli, separated into florets
  • 1 cup sliced cremini mushrooms
  • 2 cups brown rice
  • Green Onions and Sesame Seeds for garnish


  1. Whisk together the coconut aminos, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add the chicken chunks in and stir to coat and set aside.
  2. Add 4 cups water and 2 cups brown rice to a pot and bring to a boil. Cover and reduce to a simmer for 30 minutes.
  3. Meanwhile, heat 1 Tbsp coconut oil over medium-high heat in a large wok. Drain the chicken from the marinade and reserve it. Cook the chicken in the wok and then remove to a bowl.
  4. Add the remaining tablespoon of coconut oil to the wok. Add in the garlic and cook for 30 seconds. Add in the carrots, red pepper, broccoli, and mushrooms. Cook for about 3-5 minutes.
  5. Reduce the heat to low and add in the chicken and reserved marinade. Bring to a simmer and cook for about 3 minutes.
  6. Remove from heat and serve over the rice. Sprinkle with green onions and sesame seeds.

Raspberry Coconut Nice Cream with Date-Sweetened Dark Chocolate Syrup

Raspberry coconut nice cream.jpg

I feel like although I now live in Canada, my body is stuck in Arizona still because I CONSTANTLY crave ice cream. It could be practically Antarctica outside (which it is basically everyday) and still there my tasters are craving a big ole bowl of that good stuff. They say nothing warms you up like eating a bowl of frozen cream and sugar, right?

Not right.

Yet here I am, in the middle of frigid February, posting about ice cream. Or, nice cream in this case, which is far superior to regular old cream and sugar. Don’t get me wrong, old fashioned ice cream tastes out of this world, but afterwards I always feel so bloated, gassy, guilty, and just downright sick. So not worth it.

So I’ve come up with a solution!

Ba-buh-duh-bahhhh…… Introducing coconut nice cream!

“And the crowd goes wild!!!” Said the imaginary announcer inside of our heads.

Not only is this dairy free, but also refined sugar free (and gluten free) so no more sick tummies! Have your dessert and don’t feel any of the guilt that goes along with consuming your stereotypical junk food. What could be better than that? Well, the taste is better than that so I guess there is one thing better. Ohhhhh baby I could eat a gallon of this stuff straight and still be hungry for more.

Fun fact: the first night I made this, my boyfriend actually legitimately licked his bowl clean.

AND on top of all that good stuff, you’re getting all the benefits that go with the consumption of coconut  products and raspberries (since that’s basically the entirety of this recipe). I’m talking improved immune systems, slow-burning energy, anti-aging qualities due to the hindrance of free radical activity, hydration, improved digestion, and anti-inflammatory qualities due to the loads of antioxidants! So if you still had even the tiniest bit of guilt about this “dessert,” kiss it bu-bye right now because this stuff is GOOD.

And oh by the way, did you notice the combination of flavors we’ve got going on here?

Raspberry + Coconut + Dark Chocolate = Heaven in a bite

Seriously, tell me you’re not salivating uncontrollably after reading those words together. I sure am. So next time you’re craving a bowl of ice cream (even if it’s freezing outside), turn off the guilt switch, grab out your handy-dandy blender, and give this nice cream a whirl! MMMM, yeah, I’m going to go make some right now too. Until next time, my loves.

Raspberry Coconut Nice Cream with Date-Sweetened Dark Chocolate Syrup

  • Servings: 4
  • Difficulty: easy
  • Print



  1. Shake your can of coconut cream to make sure everything’s combined. Pour all the coconut cream into an ice cube tray and freeze.
  2. Once your cubes are frozen, remove them and place in a high-powered blender (my Vitamix works AMAZING for making ice cream) along with the rest of the ingredients for the nice cream besides your fresh raspberries.
  3. Blend until smooth and creamy.
  4. Place in the freezer to set while you make your chocolate syrup.
  5. Put all ingredients for the Date-Sweetened Dark Chocolate Syrup in a high-powered blender and blend for at least 3 minutes until your chocolate syrup is smooth and warm.
  6. Top your Raspberry Coconut Nice Cream with Chocolate Syrup and fresh raspberries. Enjoy!


Simple and Delicious Sweet Potato Toast

Sweet potato toast

I’m not gonna lie, when I first saw people were subbing in slices of sweet potato where toast would normally go, I was a bit skeptical. My tongue was confused. For one thing, sweet potatoes and toast do not taste the same. Not even close to the same. Their flavors are in entirely different solar systems. AND, the texture! Basically the only thing these two have in common are their shapes when sweet potatoes are sliced like bread. So needless to say, I was not impressed.

However, as I began to see more and more people out there hopping on the sweet potato toast train, it became less and less weird in my mind. And, being a bread-free household, I had to admit I really missed my avocado toast (or what my mom refers to as the “Brendan Special” because my boyfriend made it for her one time and now she thinks he invented it). Mom, if you’re reading this, Brendan did not invent avocado toast, sorry.

So inevitably I decided I was gonna do it. Sweet potato toast, it’s time to make you mine. I went to the store and bought the most even, toast-like sweet potatoes I could get my hands on, but I was feeling very intimidated. For some reason all the sweet potatoes at my store were the size of Terry Crews’ head, so it was going to take some serious strength to cut these babies. And my fears were confirmed when it came down to the slicing. Thankfully, I managed to get about 1 and a half decent toast-like slices, while the rest were more like really ugly, long, sweet potato fries cut at weird angles. Whatever, still edible, just not pretty. So my conclusion thus far is that skinnier sweet potatoes are probably a bit better in this instance. And also BE CAREFUL!!!!! I want no fingers amputated in the process of making sweet potato toast. (I’ve since began using a mandoline slicer which works fabulously, so if you don’t have one but are a frequent sweet potato toast eater, I highly recommend!)

Okay. Time to bake these thangs. I always cook my sweet potatoes in the oven at 400 degrees F so I set the oven to 400 and put my first batch in with an open mind and a hungry stomach. I had no idea how long to cook them for, so I just kept blindly poking them with a fork every so often until I thought the right level of done-ness had been achieved. After much more experimentation, I’d say the best level of done-ness occurs around 18-20 minutes. It’s important not to overcook them or else you’ll end up with a bit of a droopy toast which is not ideal.

*Side note: these toasts are magical if you’re into meal prepping! Make a sweet potato or two worth of toasts and stick them in a tupperware and store them in the fridge. Then, when you’re ready for a toast just grab one out and pop it in the toaster and presto testo, you’ve got yourself (almost) instant sweet potato toast for those busy mornings when you’re rushing to get out the door but still want a delicious and nutritious breakfast.

Okay now where was I? Oh yeah, my first toasts were just coming out of the oven. I had almost two decent toast-like sweet potato slices so I was going to get two different tastes here. I knew I wanted to start off with the classic avocado toast with an egg and then maybe finish things off with a dessert toast if the first toast went over well with my taste buds.

It was time. I took my first bite. And…

(as you probably can guess because here I am writing a blog post about sweet potato toast)


Man oh man had I been missing out. All this time I’d been thinking it was going to be weird when I could have been relishing in the greatness that was sweet potato toast. What a mistake!!! Well, at least now I knew. And I definitely made up for lost time. I had an entire Terry Crews sized sweet potato worth of toasts that first day and another one the day after.

And, if you know me well you know I love my toppings. Well let me tell you what, the toppings game for sweet potato toasts are endless!!! You’ve got your classic avocado and egg, or what I made for my second toast which was peanut butter, banana, and honey. You could also do a jam and fruit, a different nut butter and fruit, hummus and balsamic, cream cheese, literally I could go on forever. IT ALL TASTES GOOD.

And not only does it taste good, but you’re getting rid of a carby, grainy, potentially gluten-filled processed food and replacing it which a whole food! Yay for plant-based eating!! Your body will be screaming hallelujah. And this is one whole food with some mighty good health benefits, might I add. Sweet potatoes are one of the best sources of beta-carotene and vitamin A which help fight the aging process while also being high in vitamin C, vitamin B, and nutrients such as manganese, copper, biotin, potassium, and fiber. So you’re going to be reaping a whole herd of health benefits (like anti-inflammatory effects and blood sugar regulation, just to name a couple) from simply replacing your toast with a slice of sweet potato! Boo-to-the-yah.

So here I am, living in a completely new world thanks to the wonders of sweet potato toast, adding to the countless testimonies preaching about how amazingly wonderful and nutritious sweet potato toast is. So if you were skeptical like me, I just wanted to let you know that this is trending for a reason. It’s freakin’ bomb. So give in to the hype and just try it. For me. And then you’ll know.

Simple and Delicious Sweet Potato Toast

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



  1. Pre-heat your oven to 400 degrees F.
  2. While the oven is heating up, slice your sweet potato into slices a little less than ½ inch thick, being very careful not to slice yourself. I use a mandoline to make my slices.
  3. Put your sweet potato toasts on a parchment paper lined baking sheet and cook for about 18-20 minutes, or until they are fork tender.
  4. Poach your eggs. I poach mine in the microwave one at a time by putting an egg in a mug half full of water and 1 tbsp white vinegar and covering it with a microwave safe plate. Then I microwave it for about a minute and a half and repeat for the rest of my eggs.
  5. For the avocado sweet potato toast, I mash ¼ of an avocado and spread it on the sweet potato slice. Then I top it with an egg, salt, pepper, and a sprinkling of hemp hearts.
  6. For the dessert toast, I spread peanut butter on the sweet potato slice and top it with banana slices and a drizzle of honey.
  7. * Remember, this is your sweet potato toast so feel free to nix the toppings I’ve suggested and go with your own! Any fruit/jam/nut butter combo tastes spectacular. Please share what your favorite sweet potato toast toppings are using #bitesbybai, tagging me on Instagram or facebook, or commenting below, I’d love to try them!



Dairy, Gluten, and Refined Sugar-Free Beet Red Velvet Cupcakes with Healthier “Cream Cheese” Frosting

beet red velvet cupcake

Love Valentine’s day but hate feeling guilty about all the junk food society is trying to force you to eat today? Time to tell all those boxes of sugary chocolate to BEET IT. Hehe, see what I did there? Ohhhh so many beet puns to be made, so little time. Okay time to stop BEETing around the bush and get to it.


Okay seriously I’ll stop now.

Whether you’re having a cozy night in by yourself, enjoying a date with your boo, or having a gal-entines get-together, I have the PERFECT treat for you. Beet red velvet cupcakes with “cream cheese” frosting, of course!!!! And I’ll let you in on a secret that nobody else will ever know (unless you tell them): these babies are healthy for you! And they’re also dairy-free, gluten-free, refined sugar-free, guilt-free, and INSANELY DELICIOUS.

Whatttttt?! Bailey, is this a Valentine’s Day miracle? Could this be for real? Oh, it’s real alright!

I spent many a trials (some good, some not so good) and FINALLY came up with a delicious recipe that’s lick-the-bowl-clean-then-eat-the-entire-batch-yourself good. Thankfully I portioned the recipe so what you see below is only good for 4 cupcakes AKA when you inevitably eat the entire batch, you won’t feel as guilty as if there had been 12 cupcakes.

I decided this Valentine’s Day to go for red velvet cupcakes for the obvious reason, because they’re red. Why is red considered a romantic color? Hmmm. But more importantly, why are red velvet cupcakes red? A lot of people are lazy nowadays and color their red velvets with red food coloring, however did you know that traditionally they get their red coloring from beets? (Probably not the biggest shock since I’ve been yammering about beets this whole time). So naturally, being the plant-based anti-artificial flavoring foodie that I am, obviously I’m going for beets in my cupcakes! My only tip is to make sure your beets are fully cooked before pureeing them because you will definitely get a more earthy flavor if they aren’t cooked all the way through. But with well-cooked beets in there, WOWZA. Hang on, I’ve gotta take a break before I start drooling on my keyboard.

Okay so besides just adding a red color, beets are full of fantastic health benefits too! Scorreeeeee. Beets are high in vitamin C to give your immunity a boost, high in fiber to aid your digestive system, and full of tons of minerals like potassium, magnesium, manganese, iron, and copper which help to maintain healthy nerve and muscle function, are beneficial to your bones, liver, kidneys, and pancreas, and so much more!

One cool thing I love about beets as well is they’re said to improve stamina due to something they contain called nitrates. These nitrates boost your endurance by improving your oxygen and blood flow to muscles. Studies have shown that peak nitrate levels are in your system 2-3 hours after consumption so give it a try a few hours before your next workout and you’ll see what I’m talking about! I always make my boyfriend some good ole’ beet juice a few hours before his hockey games and he swears by it. This improved blood and oxygen flow isn’t just good for your cardiovascular health, though, it also improves your brain function! Yay for fitness and brain health!

So basically beets are just amazing and you should eat these cupcakes because they have beets in them and they’re delicious and I could name like a million more reasons but I won’t for the sake of hunger. So hurry, before you run out of time! Get the beet-cupcake train rolling!

Dairy, Gluten, and Refined Sugar Free Beet Red Velvet Cupcakes with Healthier “Cream Cheese” Frosting

  • Servings: 4 cupcakes
  • Difficulty: easy
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  1. Preheat oven to 350 degrees F.
  2. Combine coconut flour, oat flour, cocoa powder, baking powder, and salt in a large bowl and whisk to combine.
  3. Combine beet puree, coconut oil, egg, yogurt, lemon juice, maple syrup, and vanilla in a separate bowl and mix until combined.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Grease muffin tins and add your batter to each tin until it’s just below the brim.
  6. Bake for 20-25 minutes until a toothpick comes out dry.
  7. Meanwhile, combine all the ingredients for your frosting in a bowl and beat with an electric mixer until thoroughly combined and fluffy. Please note that this will be a little runnier than normal cream cheese frosting, so be aware of that when frosting your cupcakes.
  8. Put your frosting in a piping bag (or Ziploc bag with the corner cut off) and place in the fridge until your cupcakes are ready.
  9. Once the cupcakes are done, remove them from the oven and allow to cool. Then, use a knife to go around the sides to loosen the cupcakes from the pan. Carefully remove them from the pan and transfer to a wire cooling rack to cool completely.
  10. Once completely cooled, frost your cupcakes and enjoy!



Banana Pancake Tacos

Banana Pancake Tacos 3

Anyone know what time it is?

Oh yeah, it’s…..

TACO TIME!!! Woop woop!!! Who says tacos are strictly a dinner thing? Naaaaaa, not for me. Tacos should be for every meal. Shoot, breakfast tacos, dessert tacos, the possible creations are endless. Tacos are glorious, versatile works of art that should be utilized more often than they are. So that’s why I’m going to take this time to preach to you about breakfast tacos.

Are you a toppings person? For meeeeee, I live and die for toppings. All the toppings. But I always struggle getting all my toppings with my pancake in one bite. That is, until I started making pancakes tacos! What could be better than stuffing a pancake with your favorite toppings and then picking it up and getting all that amazing delicious goodness in one bite?! I’ll letcha know right now, the answer is nothing.

Anddddd, let me give you a situation. Say you have a stack of pancakes sitting in front of you. You only have one pancake to put toppings on. What this means is you’re stuck having your pancakes with whatever you choose to top that stack with. But this is not the case with pancake tacos! No, no my friends. Each pancake taco can have whatever toppings you darn well please! So each pancake is a new adventure for your taste buds. I personally like to go for one berry-filled taco with some coconut cream and then mix in one with maybe some peanut butter, banana, and carob chip action, and then another with some dairy free cream cheese and fruit or just another nut butter one! Really the combinations are endless.

Now normally once you’ve stuck with me to this point in my rambling, I would begin to go into the health benefits of something in the recipe. But I’m feeling feisty today so I’m going to switch things up. Instead of going into the health value of something IN this recipe, I’m going to talk about this recipe as a whole. There’s nothing extra special about this pancake recipe except that I made it. From scratch. (And it’s pretty great that it’s dairy-free, gluten-free, and refined sugar-free, but that’s besides the point for now).

I don’t like buying pancake batters from the store because you never know what potentially unhealthy extra ingredients companies are sneaking in to make it taste better. Like, what’s that extra thing at the end of the ingredient list that’s 100 letters long and sounds like some chemical from Mars? I don’t want to be putting whatever xylitonamipherololipherin is into my body. That just doesn’t sound good. And sure, there are definitely some mixes that are completely good for you and don’t have crazy added ingredients in them, but it’s just more preferable for me to make my own and know every single ingredient that I’m putting into my body. Hey, you only get one body, you might as well treat it right! It’ll treat you well in return, I promise.

So that’s my spiel about the magnificent creation that is a pancake taco, I hope you enjoyed it. Now, did I mention it’s taco time?! What’re you still doing here!!

Banana Pancake Tacos

  • Servings: About 6 pancakes
  • Difficulty: easy
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  • 4 free range eggs
  • 2 ½ small bananas
  • 1 ½ cups Bob’s Red Mill gluten-free rolled oats
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • Coconut oil to grease the griddle
  • Toppings

  • Pic’s Peanut butter
  • Homemade chocolate coco-nut butter (roasted mixed nuts, cocoa powder, coconut oil, cinnamon)
  • Fresh fruit (I used bananas, raspberries, blueberries, strawberries, and blackberries)
  • Carob chips
  • Unsweetened shredded coconut
  • Vegan coconut whip (coconut cream, maple syrup, vanilla extract whipped together)


  1. Combine all ingredients for the pancakes (except coconut oil) in a high-powered blender and blend until smooth.
  2. Turn your griddle (or pan) to medium heat and grease with coconut oil. Once it’s hot, pour your pancake batter on and cook until bubbles appear on the surface. Flip pancakes and cook for another 1 to 2 minutes on the other side.
  3. Remove the pancakes once they are fully cooked and allow to cool slightly. Arrange on a plate and add your toppings. Fold up and eat like a taco.

Peanut Butter Berry Snack Cups

PB oat fruit snack cups

I’m not sure about you guys, but I’m obsessed with small things. Maybe it’s because I’m a small human, or maybe it’s just because tiny things are like 100 million times cuter than normal sized things. I’m gonna go with the latter.  Don’t believe me? Okay close your eyes right now and think about all your favorite things. For me, I’m picturing dogs, my  coconut bowls spoon, and succulents. Okay now picture your favorite things, but tiny.

Dogs are freakin’ cute, but tiny dogs?!?!?!?!!!

*can’t type due to high pitched shrieking and little pinching motions being made with my hands*

The cutest. Ever.

And tiny spoons? I’m not sure if this is a me thing, but I adore tiny utensils. Not just to look at, but also functionally. I feel like using smaller utensils make me eat slower and allows me to digest my food properly. So yeah, sometimes I eat with baby spoons, maybe I’m weird.

AND yeah succulents are hip and trendy but like have you ever seen a teeny little beeb succulent that’s just budding off it’s succulent mama? ADORABLE OVERLOAD.

So moral of my story here, pretty much everything is cuter when it’s tiny, in my opinion. So what could be cuter than these little mini muffin oat snack cups?! I mean look at them. I just want to pinch them they’re so cute. But then I remember how good they taste and the hunger overtakes the love for cuteness and I eat them.

Seriously, besides how cute they are, what could be a better combo than the smooth, richness of peanut butter combined with sweet, juicy berries. Brb, my taste buds are crying tears of joy. And peanut butter is sneaky good for you! With the combination of fiber and protein, it actually helps you feel fuller longer and therefore not overeat throughout the day! Not to mention the benefits protein and fiber have for your digestive and muscular health on their own. Peanut butter also has vitamin E, vitamin B6, magnesium, and potassium which can help to lower your risk of heart disease and diabetes. So yeah, peanut butter is more than just a pretty face.

So whether you’re looking for a cute little sure-to-please snack for your valentine, or you’re just hungry and want to make your taste buds happy, these little cuties are for you! Now stop reading this and 15 minutes from now you’ll be biting into pure happiness. Enjoy, my loves.

Peanut Butter Berry Snack Cups

  • Servings: 9 cups
  • Difficulty: easy
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  • ¼ cup + a little extra peanut butter
  • ½ cup rolled oats
  • 2 Tbsp maple syrup
  • 1 Tbsp Silk Unsweetened Cashew Milk
  • 1 Tbsp oat flour
  • 1 cup of your favorite berries of choice (I used blueberries, strawberries, and raspberries)


  1. Preheat your oven to 350 degrees F.
  2. In a bowl, mix ¼ cup peanut butter, rolled oats, maple syrup, cashew milk, and oat flour.
  3. Grease a mini muffin tin and scoop about 1 tablespoon of your mixture into each muffin cup. Use your fingers to press it into the cup so it’s pressed against all the edges of the cup with a well in the center.
  4. Bake for 10 minutes and then remove from the oven and allow to cool.
  5. Use a knife to loosen the edges of each peanut butter cup from the pan and then remove them completely.
  6. Put a little drop of peanut butter in the bottom of each well and then fill with berries. Enjoy!