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
  • Print



  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!

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
  • Print



  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
  • Print


  • 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!

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!


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
  • Print



  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
  • Print


  • 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
  • Print


  • 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!

Pineapple Acai Smoothie Bowl

Acai bowl in a pineapple 1

Ahhhhh acai. What a berry.




I remember my first encounter with the little devils. I was shopping at Costco with my mom when I was in high school, probably about 7 years ago, when we came across the bags of Brookside dark chocolate covered acai blueberry bites. Ya know what I’m talking about? If not, I’ll link ’em in here cuz oh baby are they delicious! But anyways, after butchering the pronunciation of the stuff, we decided to grab a bag and test it out.


(yes, that was written in Borat’s voice)

Okay, whatever this ah-kay stuff was had to be straight up magic. Oh, and after several months of pronouncing it wrong, we were finally educated on the correct pronunciation: ah-sigh-ee. But what the heck even is acai? I had never in my life seen or heard of it before these little chocolate balls of magnificence. So I put my Googling detective skills to work.

The acai berry is a small, grape-looking berry that comes from palm trees native to the rain forests in South America. Okay, now at least I have a picture in my head. So what’s this little guy good for?


Okay not everything. But it is a superfood! It’s literally loaded with antioxidants and also contains electrolytes, minerals, amino acids, vitamins, fiber, and small amounts of essential fatty acids. So what do all those healthy sounding words mean for your body? All that means that these tiny berry beauties will help reduce inflammation, keep you healthy, contain MAJOR anti-aging benefits, help control your appetite, increase energy, help prevent heart disease, andddd improve your metabolism. So maybe they are good for pretty much everything!

Now that I knew the power of the acai berry, I knew I needed more than just the chocolate covered bites. So lucky for me, I stumbled into this cute, trendy new (at the time) place in Old Town Scottsdale called the Original Chop Shop. I had been wanting to try it for a while, and as soon as I walked in I knew I was in for a treat because the first thing I saw when I looked up at the menu? BAM. Acai bowl. I didn’t need to see anything else because I knew I was 100% ordering that. And then it came.

Life. Changed. Forever.

Several weeks and about 15 acai bowls later and I had become a full blown acai addict. But I was getting tired of the same bowl every time (since I didn’t know anywhere else I could get this allusive acai bowl), so again, I turned to Google. And this is when I discovered Sambazon! Sambazon is a company that just so happens to make frozen packets of acai. My life was now complete. I found it at my local Whole Foods Market (when I was living in the United States, now I get it from Planet Organic in Canada, but most organic markets should carry something similar) and began experimenting immediately.

Now I am about 7 years older, 7 years wiser, and 7 years better at making my very own acai bowl creations. I expect nothing but improvements in the future for my bowls, but for now I will share with you my all-time-fave acai bowl recipe. So use it well, my friends, as you embark on your own journey with acai bowls.

*mic drop*

Pineapple Acai Smoothie Bowl

  • Servings: 2
  • Difficulty: easy
  • Print



  1. Cut your pineapple in half lengthwise and remove the fruit from inside so both halves now resemble a bowl.
  2. To a high-powered blender, add: about ¼ to ½ cup fresh pineapple, Acai, your frozen fruit and veggies, peanut butter, and cashew milk. Blend until smooth and thick.
  3. Place your smoothie evenly in each pineapple bowl and top with honey, coconut, and fresh fruit. Enjoy!

Homemade Coconut Butter Stuffed Dates

Homemade Coconut Butter Stuffed Dates 1

Raise your hand if you love shopping at the high end organic markets for the coolest, healthiest stuff, but your wallet cringes just at the thought of it. Yeah, me too. Putting the highest quality foods into our bodies definitely comes at a price, but the feeling is worth it. And I’ve got some big news. I know how to make it just a little bit cheaper for you.

Say whaaaa? You’re gonna save me money?! Tell me how!

Okay. So here’s what I’ve come to realize from many years of wandering the aisles of organic markets and not buying things because of their price tag: organic label = jacked up price. While there are many items worth paying a little extra for because you can’t get it any other way, there are plenty of things you actually can get for cheaper!

Newssss flashhhh, almond butter should not cost $12.00. So how do you get things like this cheaper?


Yeah, you heard me. Make your own! From nut butters to flours to yogurt, with just a little elbow grease you can easily make your own for way cheaper! What I usually do is check out the ingredients on the label and then re-create my own version (which I do ALL the time, so there’ll be tons more of my re-made organic market recipes to come).

For the sake of this recipe, we’re talking homemade coconut butter. Yuuummmmmm.

*disclaimer* coconut butter is extremely delicious and addicting so make at your own risk.

And I challenge you to find something that doesn’t taste good stuffed in a date. Since I have a GINORMOUS sweet tooth, I eat a ton of dates. Their natural sweetness is unparalleled and does the job perfectly when I need to kick that sugar craving to the curb. And let’s not forget that dates are more than just nature’s candy. Dates are loaded with fiber, potassium, copper, and many other vital nutrients to keep your body running well.

Due to their high fiber content, dates are digestive-health miracle workers. Besides their natural laxative qualities, fibrous dates also help boost your heart health to keep that ticker tickin’. And let’s talk about magnesium. Magnesium has awesome anti-inflammatory properties and helps lower blood pressure as well. And that’s just a couple of the benefits you get from eating dates!

Is your mind blown? It’s crazy that something that literally tastes like the best candy ever is so good for you at the same time., Go dates! And add the delicious, creamy coconut butter and you’ve got yourself a sneaky healthy sweet treat sure to please even the biggest healthy food doubters.

Homemade Coconut Butter Stuffed Dates

  • Servings: 20 stuffed dates
  • Difficulty: easy
  • Print



  1. In a high-powered blender or food processor, add your coconut flakes, coconut oil, coconut extract, and maple syrup. Blend on high for 7-9 minutes if using a blender and about 15 minutes if using a food processor.
  2. Meanwhile, make a slice lengthwise along the top of your dates and open them up to stuff.
  3. Stuff each date with about ½ Tbsp coconut butter.
  4. *You can store any remaining coconut butter in a jar and use in recipes in place of nut butters, as a spread on toast, and so much more!

Dairy and Sugar Free Coconut Nice Cream with Carob-Date Chocolate Syrup

Coconut nice cream w carob syrup 5

I’m going to go ahead and start this post off by letting you know that this recipe came together thanks to the wonderful and sometimes cruel game of Catan.

So how does a board game inspire coconut nice cream, you ask? Well you see it was all part of my game plan. I am quite the board gamer and have played many a games with the people I was planning on playing with. I knew they lived their lives equally as food oriented as I did. Thus sprouted my idea: what if I brought a dessert over that would distract them so much from the game that I could swoop in and BOOM victory would be mine. CATAN CHAMPION OF THE WORLD!!!!

Okay back to real life. I thought at first maybe cookies, but I’d made cookies before and I knew I needed something more. Banana nice cream is good, but I wanted something creamier. Better. What could be better… Then it hit me like a ton of bricks (hehe, a little Catan humor there if ya got that). I could make creamy, coco-nutty, comforting (and distracting) coconut nice cream. Yes!!! That was it! And I had a ton of dates and carob chips left over from earlier in the week, so I knew I could whip up a sweet syrup to top everything off with in my Vitamix.

For those of you who are like, “Carob? What the heck is this crazy girl talking about?!” Let me drop some knowledge on you. Carob happens to come from a tree that grows fruit that looks like little chocolate bean pods. These bean bods contain pulp and seeds which can be eaten as-is or dried and made into powders, syrups, chips, and other tasty treats.

So why am I topping nice cream with carob? I’m so glad you asked. Carob is a much healthier, sweeter-tasting alternative to chocolate! Carob contains twice the calcium of chocolate, won’t trigger migraines, is caffeine, gluten, and fat-free, and is loaded with fiber, antioxidants, vitamins, and even has some protein! So you’re saying it has all those healthy benefits AND it tastes amazing?! Sign me up!

Okay, enough of my ranting. There I was, on my way to game night armed with my secret weapon of deliciousness. Game on. We began the night with some chicken wings, veggies and hummus. I was not off to a hot start.

Once the munching began to dwindle, I broke out the dessert. While it was a crowd pleaser, I’m sad to report that I fell victim to my own scheme… So distracted by how much I was enjoying my own tasty treat, I let the game slip away from me. I lost. Oh well, at least my taste buds were victorious. And I had more nice cream left over at home, so let’s be honest, I was the real winner there. Until next time, Catan.

Regardless of whether or not you’re plotting the demise of some friends in a board game or just really enjoy a good dairy-free, refined sugar-free nice cream, this recipe is for you. So give her a try, maybe even double the recipe if you want nice cream for days like me hehe.

Coconut nice cream w carob syrup 3


Dairy and Sugar Free Coconut Nice Cream with Carob Date Chocolate Syrup

  • Servings: 4
  • Difficulty: easy
  • Print


    Dairy and Sugar Free Coconut Nice Cream
  • 1 can regular coconut milk
  • 1 can coconut cream
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 2-3 tsp liquid stevia
  • Chocolate chips / unsweetened shredded coconut for toppings (optional)
  • Carob Date Chocolate Syrup
  • 1 ½ cups Silk Unsweetened Original Cashew Milk
  • ½ cup cocoa powder
  • 1 cup pitted dates
  • 1 cup carob chips
  • 1 tsp vanilla extract


  1. Shake your cans of coconut cream and coconut milk to make sure everything’s combined. Pour all the coconut cream and half of the coconut milk into ice cube trays and freeze. Reserve the other half of coconut milk for later.
  2. Once your cubes are almost or completely frozen, remove them and place in a high-powered blender (my Vitamix works AMAZING for making ice cream) along with the other half can of coconut milk and the rest of the ingredients for the nice cream besides your toppings.
  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 Carob Date 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 Coconut Nice Cream with Chocolate Syrup and any other toppings you like. Enjoy!