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!

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!



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!

Yellow Curry Cauliflower Wings with Vegan Ranch Dipping Sauce

Yellow curry cauli wings 3

Being the hungry (and completely dog-obsessed) person that I am, I’ve noticed a trend on my social media accounts. I came to the realization that I follow more food and dog accounts than I do real people…

I’m not going to lie, this is preferred for me. How could you go wrong with food and dogs?! I don’t need to see Joann’s new shoes or that Devon went to a baseball game. No. What I do need to see? A mile high stack of pancakes covered with allllll the toppings. A bunch of puppies running at the camera in slow motion with their tails wagging and ears flopping like Dumbo. Oh yes, much better.

Due to the overwhelming number of food accounts that I follow, I notice a lot of food trends that are currently happening. Something I’ve been seeing over and over again are cauliflower wings and I’ve just been dying to try them! I got all excited about making them and was blabbering about them to my boyfriend who was a bit of a doubter. Cauliflower wings???? How could that ever compare to their chicken counterparts?! Sounds weird.

Then, he asked me to make healthy cheat night on Wednesdays because he has two practices that day and always comes home hungrier than a Survivor contestant after being on the show for 39 days. Hehe CHALLENGE ACCEPTED. So of course what better cheat night than pizza and wings?!!!!! I made these babies (along with a chickpea flour pizza which will be a post for another day) and they changed his mind about cauliflower wings real quick. Sure they’re not chicken, but they are DANG DELICIOUS. Crispy on the outside, tender on the inside, they almost melt in your mouth. Mmmmm, mmmm, mmmmm, so good.

Because I’d never made cauliflower wings before, I turned to some of my most trusted food bloggers for inspiration. I ended up making my own version of The Minimalist Baker’s cauliflower wings because they were one of the few recipes I came across using chickpea flour . I’m super pumped about chickpea flour right now because I recently discovered it, it’s such a good source of protein and nutrients while not being a grain (which I try to avoid) AND it’s cheap and easy to make. I make my own simply by buying dried chickpeas from a local Persian market, where I also get all of my dates from for super cheap. Then, all I do is stick them in my Vitamix and about 20 seconds later I’ve got myself a big jar of the good stuff, aka chickpea flour. Anddddd, why wouldn’t I want to add something that’s high in fibre, good for digestion, helps decrease inflammation, has a wide array of vitamins and minerals, and is gluten free to my recipes? It’s a win-win without a doubt.

I’ve been on the hunt for more chickpea flour recipes, so if anyone knows of any good ones I’d love to hear them! I’ve used it as the base in a dairy free cream of mushroom soup (which was BOMB), a chickpea flour pizza crust (also BOMB), and an attempt at chickpea flour tortillas (which were less bomb because they fell apart) but that’s where my trials trail off. It’s so versatile and nutritious it just makes me want to try it in everything!

Anyways, back to the reason we’re all here. These crazy good cauli wings. Next time you’re craving a good cheat meal, treat yo-self to these finger-lickin’ good yellow curry cauliflower wings and then make like 5 more batches and treat yourself to those too because that’s what inevitably is going to happen (it happened to us).

Yellow Curry Cauliflower Wings with Vegan Ranch Dipping Sauce

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 head of cauliflower cut into florets
  • 2 cups chickpea flour
  • 2 tsp yellow curry powder
  • ½ tsp of each: cumin, chili powder, garlic powder, salt, pepper, ground coriander
  • ¾ cup cashew milk
  • 3-5 Tbsp + ¼ cup water (or more if needed)
  • ½ cup yellow curry paste
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut oil
  • ½ cup Manitoba Harvest Hemp Hearts
  • ¼ cup dill
  • 1 tsp lemon juice
  • Pinch of salt and pepper
  • 1 clove garlic


  1. Preheat the oven to 450 degrees and place a piece of parchment paper on a baking sheet.
  2. Add chickpea flour, yellow curry powder, cumin, chili powder, garlic powder, salt, pepper, and ground coriander to a medium bowl and mix to combine thoroughly.
  3. Add ½ cup cashew milk to the dry ingredients and mix. Thin with water until the batter is thick enough to stay on the cauliflower but thin enough to work with.
  4. Dip each cauliflower floret in your batter and allow the excess to drain off. Put the dipped florets on your parchment paper lined baking sheet, making sure they have at least ½ an inch in between them.
  5. Place in the oven for 20-25 minutes.
  6. Meanwhile, make your sauce by combining yellow curry paste, maple syrup, and melted coconut oil. Add water until the sauce is thin enough to dip the wings in for coating.
  7. Once your florets are done, remove them from the oven and coat each “wing” in the sauce you’ve made, allowing the excess to drain before placing them back on your baking sheet and baking for another 15-25 minutes (depending on how crispy you like yours).
  8. While the cauli wings are in round two of baking, make your vegan “ranch dressing” by combining hemp hearts, dill, ¼ cup water, ¼ cup cashew milk, lemon juice, salt, pepper, and garlic clove in a blender. Blend until smooth.
  9. Remove the cauli wings from the oven when they’ve reached your desired level of crispiness, drizzle with the remaining sauce you dipped them in in step 7, and serve with the “ranch” dipping sauce. 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!

Quick and Easy Turkey Roll-Ups

Turkey roll ups
Even though I currently don’t have an actual real life adult job, I really work full-time. My job, you ask? Feeding the insatiably hungry man that I live with. Take a university student, throw in a hockey schedule, a big body frame, and add all that together with a metabolism that won’t quit, and you get my boyfriend.

Moving in together was a pretty big wake up call for me. I mean, I knew he was a hungry guy going into it, but when the monthly grocery bill went from $100 (when I lived on my own) to now $1000 a month, I thought to myself “holy crap this guy is a bottomless pit, how in the world am I going to keep him fed!?”

Challenge accepted.

I began brainstorming ways I could keep him full throughout his busy days, but it had to be simple enough to pack in a lunch and eat while he’s out and about. There has been constant experimentation with new recipes (thankfully he’s the best test subject ever), but one recipe I always go back to is this easy, quick, healthy turkey roll-up!

These guys take less than a minute to make and are so tasty and packed full of nutrients to help get him through his days. And not to mention they taste AMAZING. I’m always sneaking some for myself to eat too hehe. Hey, he doesn’t get to have all the goodness to himself!

One of my favorite parts about this recipe is the hummus. I love making Life Made Sweeter’s hummus recipe and to have on hand for a veggie dip when guests are over or so I can quickly throw it on as a spread like I do in this recipe. It’s great for those of you who (like me) get a bad stomach from tahini. AND hummus is so freakin’ good for you!!!

Hummus = chickpeas = magnificent little wonder balls of healthy deliciousness.

In my opinion, chickpeas are something that everyone should try to incorporate more of in their diets. They’re so versatile, tasty, and provide so many nutrients your body needs. I’m talking protein, fiber, manganese, folate, copper, phosphorus, iron, magnesium, and vitamins B6 and K. Need I continue?

And, as if you weren’t already blown away by these little cutie-peas, if you buy a can of chickpeas (or make your own cooked chickpeas) you may not even know that you’re basically getting a two-for-one! The liquid that the chickpeas are cooked in is called aquafaba (I’m doing some experimenting with my own aquafaba recipes to look forward to in the future on my blog) and it can be used in so many recipes! It’s a great vegan egg white substitute, or can be used to make whipped toppings, mousses, and so much more! So save that liquid and do your own experimenting with your aquafaba. It’s delicious, nutritious, and sounds like the name of a magical underwater supermodel, so you can’t go wrong here.

Okay sorry I got a little off topic. Back to the turkey roll-ups. They’re perfect for packed lunches, afternoon snacks, or just as appetizers to put out when company’s over! Or to munch on while you write blog posts about yummy food because writing about food makes you even hungrier than normal. Whatever works for you. So give ’em a try and enjoy every last bite, but don’t get too overzealous and forget about that toothpick (speaking from experience, it doesn’t taste or feel great in the mouth).

Quick and Easy Turkey Roll-Ups

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 package of organic sliced turkey with no additives
  • 1 yellow pepper, thinly sliced
  • ½ cup spinach
  • ¼ cup sliced purple cabbage
  • 1 carrot, thinly sliced
  • ¼ – ½ cup hummus
  • Balsamic vinegar to drizzle
  • Salt and pepper to taste
  • Toothpicks


  1. Place one piece of turkey down and spread a layer of hummus onto it.
  2. Add a layer of spinach and then top with a small amount of sliced pepper, cabbage, and carrot.
  3. Drizzle on some balsamic vinegar and sprinkle with salt and pepper.
  4. Roll everything up and stick a toothpick in so it stays together.
  5. Enjoy!

Healthy Avocado Deviled Eggs

Avocado Deviled Eggs

Okay. So I’m a prettyyyyy big fan of deviled eggs. Like, big fan as in I can and will eat an entire platter of them. Unfortunately, the tummy isn’t a big fan of mayonnaise sooo I’m generally seriously ill after I devour the platter. BUT great news, my friends. You can make deviled eggs with…

Drum roll please…


Wow, is there anything these magnificent little green babies can’t do?!

Fun fact of the day: did you know an avocado is actually considered to be a berry? Yep. Weird, huh?

MMMMMM. I think I like these even better than traditional deviled eggs! And wanna know another reason why I’m such a huge fan of these guys? Replacing mayo with avo = huge health boost. Can I get a boo-yah? BOOO-YAHHHHHH.

People are scared of avocados sometimes. They hear that they’re basically entirely fat and think, “Fat? Oh no I’ve got enough of that already, I’ll pass.” WRONG-O. Avocados contain healthyyyy fats which are super important for maintaining a healthy body! Consuming these types of fats actually signals your brain to turn off your “hunger,” essentially. This means it helps you feel full and stay feeling full longer than, say if you consumed sugar, which signals your brain to keep eating even if you’re actually full. This also helps to slow down the digestion of carbohydrates, which keeps your blood sugar levels stable instead of spiking like crazy.

Another amazing avocado-to-the-rescue benefit is that it does a great job at boosting cell health in your body! This supports healthy skin, boosts your immune system, and helps your body to absorb fat-soluble nutrients.

Oh, and did I mention all the vitamins, minerals, and other nutrients that are packed inside?! I’m talking vitamins C, E, K, and B-6 plus tons of minerals, beta-carotene, omega-3 fatty acids, beta-sitosterol, folate and fiber. Holy moly, all that from an avocado?! No wonder all us millennials are devouring these things like crazy! Or is that because we just like taking pictures of avocado toast? It’s a bit of both.

I know the Superbowl is coming up here this weekend and I think everybody could use a break from all the junk food that’s going to be out at the party. So do everyone a favor and whip out some of these beautiful bites of heaven and you’ll be a bigger hit than the hits in the game!

Healthy Avocado Deviled Eggs

  • Servings: 24 deviled eggs
  • Difficulty: easy
  • Print


  • 12 large eggs
  • 1 large avocado
  • Juice and zest of 1 lemon
  • Salt and pepper, to taste
  • ½ to 1 tsp paprika for garnishing
  • Chopped chives for garnishing


  1. Bring a large pot of water to a boil. Lower the heat to medium-low so the water is gently boiling. Delicately place your eggs in the water and boil for 10 minutes. Then, remove the eggs to an ice bath to cool.
  2. Once the eggs are cool enough to handle, peel them and slice them in half lengthwise. Remove the yolk and place it in a food processor. Dice up your avocado and put that in the food processor as well as the lemon juice, salt, pepper, and most of your lemon zest (saving some to sprinkle on top at the end. Process until smooth.
  3. Arrange your egg whites on a plate with the hole on top. Place your avocado-yolk filling in either a piping bag, or if you don’t own a piping bag (which I don’t) you can always just put it in a Ziploc bag and cut one of the tips off.
  4. Pipe equal amounts of filling in a spiral motion onto each of your egg whites. Garnish with paprika, lemon zest, and chopped chives. Enjoy!
  5. * Also, keep in mind that due to the oxidation of the avocado, it will begin to turn brown after an extended period of time so it’s best to eat these within a day or so of making them.