Healthier Dark Chocolate Cookie Crumble Blizzard

Dark Chocolate Cookie Crumble Blizzard 2

Okay so you guys I’ve really outdone myself here. Like, this might be the best thing I’ve ever made. It’s so good that my boyfriend and I had one of these bowls three times each within 24 hours.

And it all started with a failed cookie recipe! Who woulda thunk.

I was attempting to re-create a coconut dark chocolate cookie recipe using no dairy, gluten, or refined sugar and in doing so I ended up creating a giant mega cookie that just crumbled apart as soon as you tried to pick it up. BUT, it still tasted magnificent so obviously I wasn’t just gonna throw it away.  No no no no no never would I throw it away. Obviously I was gonna use it as a topping because I am the Toppings Queen!!!! So now I just had to figure out what to put it on top of….

THEN I remembered I had brought back a bunch of Hershey’s Special Dark Cocoa from the States last time i was visiting my parents so duhhhhh dark chocolate cookie crumble healthified Blizzard time!!!!! And while this is so SO much like exponentially in a whole nother universe healthier than a normal Dairy Queen Blizzard, I’d say it tastes just as good if not BETTER (dare I say it, and I did). Aaaaaand it’s dairy, gluten, and refined sugar free. AND it’s made using real food, aka not full of chemicals and preservatives. So what is it made of exactly? Do you have any frozen bananas, coconut milk, and dark cocoa lying around? Oh good, then you’ve basically got the majority of stuff ya need here minus a few flavors here and there.


So instead of being lazy and driving through Dairy Queen for a blizzard that’ll set you back about 2389702938409234 calories, grab a blender and your fave cookies, crumble em up, and devour that delicious bowl of amazingness.


Healthier Dark Chocolate Cookie Crumble Blizzard

  • Servings: 1
  • Difficulty: easy
  • Print


  • 1 large or 2 small frozen bananas
  • 4 ice cubes
  • ¼ tsp vanilla extract
  • A drizzle of raw honey
  • 1 Tbsp of Hershey’s Special Dark Cocoa Powder
  • ¼ cup Silk Unsweetened Coconut Milk
  • Your favorite cookie(s) crumbled up (I use a dairy and gluten free coconut oat cookie which I will post the recipe to once it’s perfected)
  • Optional peanut butter drizzle


  1. Add all ingredients except for the cookie crumbles and peanut butter to a high-powered blender and blend until smooth, thick, and creamy. You may need to add a little additional milk to get things fully blended.
  2. Pour everything into a bowl and top with the cookie crumbles and peanut butter drizzle. Enjoy!


5-Minute Creamy Coconut Strawberry Oats

creamy coconut strawberry oats

Oooooooh baby I love your waayyyyy.

And that’s all I got. But I’m not kidding, these oats? OOOH BABY do I love their way! I just cannot get enough. Ever.


Are you a fellow oat lover too? (I’m assuming yes by the fact that you’re reading this post about oats). Oh goodie, we’re all on the same page here (literally). What could be better than a sweet, creamy, warm bowl of ooey-gooey oats to fill you up and keep you going on your longest of days? Okay, so maybe like a puppy BUT BASICALLY NOTHING. You can’t beat a puppy, like come on people.

And these oats come together in literally a snap of the fingers! Do you have 5 minutes? Then you’ve got time to make these. We all know oats are a fantastic way to start the day because they are high in carbs, iron, fiber, and protein (and more) and they are a slow burning energy source so that energy lasts all day and you feel fuller longer BUUUUTTTT pair those oats with coconut and they turn into….


Boom. On top of all the fantastic benefits of oats on their own, the addition of coconut to the party adds powerful amino acids and protein, more iron and fiber, and a bunch of folate and potassium! Your digestive system is going to be flying high after this, I promise you.

So what are you waiting for?! You’re five minutes away from total body euphoria!! Get going!!!!

5-Minute Creamy Coconut Strawberry Oats

  • Servings: 1
  • Difficulty: easy
  • Print


  • 1 cup water
  • ½ cup gluten-free rolled oats
  • ½ tsp coconut extract
  • 1-2 Tbsp Silk Unsweetened Coconut Milk
  • ½ Tbsp maple syrup
  • 1 Tbsp plus a little extra unsweetened shredded coconut
  • 3 chopped organic strawberries


  1. Bring 1 cup of water to a boil in a small pot.
  2. Add the oats to the boiling water, reduce heat to medium, and cook while stirring occasionally until the oats have absorbed the water and are fully cooked and creamy.
  3. Remove oats to a bowl and stir in the coconut extract, coconut milk (to your desired consistency), maple syrup, and 1 Tbsp shredded coconut.
  4. Top with your strawberries and remaining shredded coconut. Enjoy!

Sweet and Spicy Ground Chicken Meatball Veggie Bowl

Turkey Meatball Veggie Bowl

Have you ever gone to the grocery store on the hunt for ground turkey and then got home only to realize you messed up and got ground chicken on accident? Just me? Well TBH I do it all the freakin’ time so I’ve decided to just embrace my lack of attentiveness by channeling it into tasty ground chicken dishes.

Aaaaaand this is one of my faves. Ground chicken meatballs are super underrated. I feel like nobody ever really talks about ground chicken meatballs, it’s always ground beef or ground turkey. But ground chicken meatballs are SO good so I’m starting a ground chicken meatball bandwagon.


Anyways, this bowl is perfect for lunch, dinner, or even a snack, and it’s a meal prepper’s heaven (if you’re into that, which you should be if you’re not) because you can literally make a whole bunch of everything in advance and then heat it up whenever you have a craving for a delicious, nutritious meal. Also, talk about the perfect meal to pack for lunch at work! SO GREAT.

And besides being scrumptidlyumptious, this bowl is POWERFUL. You’ve got your protein, vitamins, minerals, fiber, healthy fats, anti-cancer properties, andddd gut health promotion! So give it a try next time you accidentally buy ground chicken by mistake. Or even if you buy it on purpose. You’ll thank me later. Enjoy, my peep!


Ground Chicken Meatball Veggie Bowl

  • Servings: 1
  • Difficulty: easy
  • Print


  • ¼ pound lean free range organic ground chicken
  • ½ tsp minced garlic
  • 2 tbsp diced yellow onion
  • 1 Tbsp chickpea flour
  • pinch of salt
  • ½ tbsp virgin organic coconut oil
  • ¼ cup sweet potato cut into chunks
  • 1 carrot, sliced
  • ¼ cup cremini mushrooms, sliced
  • 1 cup chopped kale
  • salt and pepper
  • 1 Tbsp maple syrup
  • 2 tsp Frank’s Red Hot Sauce


  1. Pre-heat your oven to 400 degrees F.
  2. In a bowl, combine the ground chicken, minced garlic, yellow onion, chickpea flour, and pinch of salt. Mix to combine.
  3. Form balls about 1 inch in diameter and place on a lined baking sheet.
  4. Put in the oven and bake for about 15-20 minutes (until the internal temperature reaches 165 degrees F).
  5. Meanwhile, toss the sweet potato chunks and carrot slices in half of the coconut oil, salt, and pepper. Transfer them to a lined baking sheet and place in the oven for about 15-20 minutes (until fork tender).
  6. While everything’s cooking in the oven, heat the remaining half of the coconut oil over medium heat in a pan. Once it’s hot, add the mushrooms and stir occasionally until they are tender.
  7. Mix together the maple syrup and hot sauce.
  8. Place kale in a bowl and top with the mushrooms, sweet potatoes, carrots, meatballs, and sauce. Enjoy!

Healthy Dairy and Gluten Free Maple Glazed Donuts

healthy maple glazed donuts

You guys.


Oh baby what a time to be alive!

I had originally intended on posting something else today, but I just FINALLY found some maple extract yesterday which I had been on the hunt for for what seems like 100 years now and had big plans for making health-ified maple glazed donuts today (my favorite donuts of all time by far). SO when I found out today just so happens to be National Donut Day I thought, “Screw it, I’ll give the people what they deserve. A healthy and damn delicious maple glazed donut with no guilt attached.”

SO here ya go. You’re welcome. Fun fact: donuts were recently rated the number one worst thing for you to eat. Yikes. Bye-bye favorite sweet treat, it’s been nice knowing you. It’s not me, it’s you.

But lately I’ve just been having an intense craving for a sweet, doughy, warm, maple long-john and since I refuuuuuse to give in and put that refined, processed, sugary deathtrap in my body, I figured I’d make my own version that won’t kill me from the inside out. (Yes, I know I’m being dramatic, but I need to convince myself of these things so I don’t give in to my cravings).

Enter this beauty of a donut.

Just look at it. You drooling yet? And what if I told you it tastes just as good as it looks? Seemingly impossible, but oh is it true. And it’s made with oat flour, contains only natural sources of sweetness, and it won’t make your insides hate your guts (ba-dum-chhh)! How nice does that sound?! So do donut day a justice and do-nut eat any more store-bought processed donuts! Just make these instead. Simple. And Enjoy your weekend my loves!


Healthy Dairy and Gluten Free Maple Glazed Donuts

  • Servings: 10 donuts
  • Difficulty: easy
  • Print



  • ¼ cup unsweetened applesauce
  • ½ cup date sugar (or granulated sweetener of your choice)
  • 1 large organic free-range egg
  • ½ tsp vanilla extract
  • 1 ½ cups gluten-free oat flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ cup Silk Unsweetened Cashew Milk

    Maple Glaze

  • 1/3 cup maple syrup
  • ¾ cup raw unsalted cashews
  • 3 Tbsp water
  • 2 Tbsp organic virgin coconut oil
  • ¼ tsp maple extract
  • pinch salt


  1. Pre-heat your oven to 350 degrees F and grease your donut pans (I use coconut oil spray).
  2. Combine the applesauce and sugar in a bowl until thoroughly combined.
  3. Add the egg and vanilla extract and stir to combine.
  4. In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
  6. Add in the milk and mix until combined.
  7. Fill your greased donut tins until they’re about 2/3 full and bake for about 11-13 minutes (until a toothpick is inserted and comes out clean).
  8. Remove from the oven and allow to cool.
  9. Meanwhile, while the donuts are baking add all the ingredients for the maple glaze to a high-powered blender and blend until thick and creamy. Allow to chill in the fridge (this will cause it to thicken a little further) until the donuts are cool enough to handle.
  10. Dip the donuts in the maple glaze and enjoy!









Maple Pecan Protein Bars by Spin and Spice

Spin and Spice Maple Pecan Protein Bars 2

Ever since I was a wee little babe I have been completely obsessed with maple flavored everything. More specifically maple flavored donuts, but those are now a thing of the past since they’re probably one of the worst things you could put into your body (sigh). So now I have found found new outlets in which to exercise my maple sweet tooth in healthier ways, and one way that I’ve found is pretty common is a maple flavored protein bar!

I’m absolutely lovin’ this Maple Pecan Protein Bar by the lovely Spin and Spice so I though I’d share it with y’all on this lovely day. It’s so simple to make with just 6 ingredients (plus water), it’s DE-LISH, and it takes basically no time at all so I don’t know why we aren’t all making our own protein bars that are: 1. healthier 2. less processed and 3. SO MUCH CHEAPER. The link to the original recipe by Spin and Spice can be found here and the recipe with my modifications is below. Enjoy, my peeps!

Maple Pecan Protein Bars by Spin and Spice

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 8 Pitted dates (I used Medjool dates)
  • 2.5 servings MRM Natural Vanilla Whey Protein Powder (I used 2 scoops Vega Vanilla Protein and Greens to make the recipe dairy free)
  • 1 Tbsp coconut flour
  • 1 Tbsp maple syrup
  • 1 Tbsp water
  • 1 ¼ tsp Maple flavoring (I only ended up using about a teaspoon)
  • ¼ cup chopped pecans


  1. Add all ingredients except for the pecans to a food processor or high-powered blender and blend until a dough forms. If things are looking too dry, add a little extra water until a dough forms.
  2. Add the chopped pecans and pulse to combine with the dough.
  3. Remove the dough and press it into a wax paper lined Tupperware, baking sheet, or whatever you have on hand.
  4. Cut into 4-6 bars (depending how big you like your bars, I cut mine into 6 but Kendra originally cuts them into 4) and enjoy!