Oatmeal Banana Chocolate Chip Cookies (GF)

These cookies are decadent, slightly dense, sweet but not TOO sweet, and full of simple, hearty ingredients. I don't know about you, but something about the combination of banana and chocolate chips reminds me of childhood! Also, feel free to substitute cashew butter for almond butter or sunflower seed butter for nut allergy purposes! These cookies are also really, really easy to make. You won't need to worry about a food processor, in fact I used a mixing bowl and a fork- and they came together in a flash. This recipe makes approximately 12 small cookies, feel free to double the recipe for a bigger batch. Hope you love them!

As always be sure to send me any pictures of your own batch!

RECIPE:

  • 1 cup gluten free old fashioned oats
  • 1/4 cup blanched almond flour
  • 1 large ripe mashed banana
  • 1 large egg
  • 2 tablespoons cashew butter (or any other nut butter)
  • 1/4 cup dark chocolate chips
  • 1/4 tsp cinnamon
  • dash of sea salt

DIRECTIONS:

  1. Preheat oven to 350F and line a baking tray with parchment paper
  2. In a mixing bowl, combine all ingredients and mix until well combined
  3. Make balls using dough and place on baking sheet. Flatten balls to approximately 1 inch thickness.
  4. Bake for 10-12 minutes
  5. Allow to cool for 15 minutes and enjoy! 
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Mood-Boosting Macaroons

Tiffany Knapper and I proudly present our Mood Boosting Macaroons- A healthy, adaptogen macaroon that comes in baby blue and light pink! We filled these macaroons with real food ingredients, natural food coloring, healthy fats and a few mood-boosting superfoods. 

 Recipe:

·      3 cups dried finely shredded coconut

·      1/3 cup blanched almond flour

·      ½ cup melted coconut oil

·      2 tablespoons maple syrup

·      2-3 tablespoons dried coconut shreds (keep separate)

·      ¼ teaspoon Himalayan pink salt or sea salt

·      ¼ teaspoon teaspoon vanilla extract

·      2 scoops collagen peptides

·      1 teaspoon Tocos

·      ½ teaspoon Ashwaganda 

·      2 teaspoon blue-green algae powder (for blue)

·      2 teaspoon beet powder (for pink)

Directions:

1.) In a food processor, add 3 cups of dried coconut shreds, almond flour, and melted coconut oil. Add the maple syrup, beet or algae powder, vanilla extract and salt and pulse until well combined.

2.) Fold in additional 2-3 tablespoons of dried shredded coconut.

3.) Transfer dough into the fridge for 1 hour to let harden.

4.) Using a tablespoon, scoop in balls and place on a parchment lined baking sheet.

3.) Store in an air-tight container in the refrigerator up to one week.

 

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Cashew Caesar Dressing (V, GF, DF)

I've been obsessing over this dressing lately. I love a creamy dressing, and without cream it's hard to recreate! But that's where the magical cashew comes into play. Seriously, the most versatile nut! All you'll need is a few simple ingredients, and a high powered blender!

RECIPE:

  • 1/2 cup raw cashews
  • 1/4 cup filtered water
  • 3 tablespoons extra virgin olive oil 
  • 2-3 cloves of garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon sea salt
  • Dash of black pepper

DIRECTIONS:

  1. Add the cashews and all other ingredients into a high-speed blender, and blend on high until the dressing is smooth.
  2. If it isn't blending, add a splash or two of filtered water.
  3. Store in an airtight container in the fridge for up to one week.

No-Bake Brownies (V, GF)

Holy chocolate... These raw brownies are good. Made with just a few simple ingredients, but oh so decadent. Raw, Vegan and Gluten-free so that you can indulge in REAL FOOD!

RECIPE:

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1/3 cup raw cacao powder
  • 1 cup pitted medjool dates
  • 3 tablespoons melted/cooled unrefined coconut oil
  • 1/4 teaspoon sea salt
  • For the frosting:
  • 1/4 cup full-fat coconut milk
  • 1 cup chopped dark chocolate (I use 100% cacao by Eating Evolved
  • 1/4 cup maple syrup
  • 1 tablespoon melted/cooled unrefined coconut oil
  • 1/4 teaspoon sea salt

DIRECTIONS:

  1. Place 1 cup walnuts and 1 cup pecans in food processor and pulse until ground
  2. Add the cacao powder, dates, and sea salt and pulse until a dough consistency is achieved. You may want to add the dates in slowly, instead of all at once. 
  3. Add the brownie mixture to a small parchment lined 8x8 dish. Then press down with hands until the dough is flat
  4. Place in freezer or fridge to chill for 10-15 minutes before cutting
  5. While the brownies are chilling, work on the frosting.
  6. Add coconut milk to a saucepan and heat until warm. 
  7. Add chocolate, salt, maple syrup and melted coconut oil and mix.
  8. Set in fridge for 10 minutes to thicken.
  9. Frost brownies and then top with additional nuts, bee pollen, cacao nibs (up to you!)
  10. Slice into even squares, and store in an airtight container in the fridge for up to one week
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Almond Butter Granola (GF, V)

Is anyone else sick and tired of buying small bags of overpriced granola at the store?! I know I am. Plus, most healthy granola brands still add some sort of natural sweetener- maple syrup, honey, dates or coconut sugar. Don't get me wrong, I have no problem with unrefined sweeteners, but I don't think granola needs it! My recipe is sweetener free and so delicious. However, if you prefer a sweeter granola you can add 1-2 tablespoons of maple syrup. 

RECIPE:

  • 1 cup Gluten-Free Oats (I used Bob's Red Mills Old Fashioned Gluten Free Oats)
  • 1/2 cup chopped raw pecans
  • 1/2 cup chopped raw walnuts
  • 1/4 cup finely shredded coconut 
  • 1/4 cup creamy unsalted almond butter
  • 1/4 cup chia seeds
  • 1 tablespoon melted coconut oil 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon vanilla extract 
  • Dash of sea salt

DIRECTIONS:

  1. Preheat oven to 325 degrees and line a baking tray with parchment paper
  2. In a small sauce pan, combine coconut oil, almond butter and vanilla extract and turn to medium heat stir the ingredients together as they melt
  3. In a large bowl, mix together oats, chia seeds, walnuts, pecans, shredded coconut, cinnamon and sea salt
  4. Pour wet mixture over the dry ingredients and evenly mix so the oats are coated 
  5. Pour onto baking tray and bake in oven for 25-30 minutes (shake the tray after 15 minutes or so to mix)
  6. Store in airtight container for a week!
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Almond Butter Bark (V, GF)

This stuff is basically crack. It's made with a few simple ingredients, and has no added sugar! It's full of healthy fats and is a delicious snack or dessert! Also, you don't need a food processor to make this!

RECIPE:

  • 1/3 cup melted coconut oil
  • 1/2 cup smooth almond butter
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons MCT oil (optional)
  • 1 tablespoon chia seeds (optional)
  • for the chocolate drizzle: 1/4 cup raw cacao powder + 2 tablespoons melted coconut oil
  • pinch of sea salt

DIRECTIONS:

  1. Melt coconut oil in a bowl, then mix remaining ingredients together
  2. Cover a baking tray with parchment paper and pour liquid mixture over the top
  3. Freeze for about 10 minutes, or refrigerate for 30 minutes, until the mixture has set
  4. In a sauce pan, add raw cacao powder and melted coconut oil together on low heat until melted. This should only take a few seconds.
  5. Let chocolate sauce cool and then drizzle on the bark. Garnish with shredded coconut if you like
  6. Freeze for another 20 minutes, remove from freezer and break into large pieces. Store in airtight container in the freezer.
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Keto Brain Bites (GF, Paleo)

I know what you're thinking! How are they so blue?! Well, I used Pearl Butter's Smarty Pantsuit (AKA Brain Butter) which is an adaptogenic coconut butter infused with Spirulina and Gingko. Spirulina's main bioactive is C-phycocyanin, a pigment-protein with powerful antioxidant, anti-inflammatory, and neuroprotective effects! In addition, Gingko is one of the most commonly taken herbs for brain health. So get ready to fuel your body with these gorgeous bites that taste like an absolute dream! They're made with minimal ingredients, and have no added sweeteners!

RECIPE:

  • 1 cup raw cashews
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup Pearl Butter (use my discount code 'lexiborr' at checkout for 20% off your first order)
  • 2 tablespoons unrefined coconut oil
  • 3 scoops of Further Foods Marine Collagen Peptides (use my discount code 'LEXIBORR10' for 10% off your first order)
  • 1 teaspoon vanilla extract
  • For the topping: 2 tablespoons of pearl butter + 1 tablespoon of MCT Oil (or melted coconut oil)

DIRECTIONS:

  1. Add all of the ingredients to the food processor and blend until completely smooth. The consistency should be quite loose. 
  2. Lay batter on a baking tray lined with parchment paper, and transfer to fridge for atleast 30 minutes.
  3. Mix together the pearl butter and MCT Oil for the topping in a bowl and top.
  4. After the topping layer is smoothly spread, transfer back to fridge for at least 30 minutes.
  5. Cut and serve!
  6. Store in fridge up to a week!

NOTES:

  • If you don't have Pearl Butter, regular coconut butter will work just fine. However, note that it won't have the same vibrant blue color! 
  • If you don't have Further Foods Collagen Powder, any collagen peptides would work.
  • If you want to make this recipe vegan, simply omit the collagen peptides altogether. 
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Keto Avocado Fudge Brownies (GF, PALEO)

You guys, I seriously cannot contain my excitement about these brownies! The combination of avocado and chocolate may seem strange, but I promise you- It is truly a match made in heaven. The creamy consistency of the avocado compliments the strong, rich flavor of raw cacao powder. You're going to want to make these grain-free, sweetener-free brownies as soon as possible!

RECIPE:

  • 1 cup blanched almond flour
  • 1/2 cup raw cacao powder
  • 2 large eggs
  • 1/3 cup creamy cashew butter
  • 1/4 cup melted coconut oil (I use Kamen Foods brand)
  • 1/4 cup unsweetened almond milk 
  • 1 large ripe avocado
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon sea salt 
  • For the topping: 1/4 cup cashew butter + 2 tablespoons of MCT Oil or plain melted coconut oil

INSTRUCTIONS:

  1. Mix all the ingredients besides the avocado together in a large bowl.

  2. Transfer to the food processor and add the avocado. Pulse until completely smooth. 

  3. Bake at 350F for 12 minutes.

  4.  Let brownies cool and mix together the cashew butter and MCT Oil for the topping and spread.

  5. I garnished mine with shredded coconut and they are absolutely delicious

  6.  Store in fridge up to one week!

Notes:

  • Please note that this recipe is Keto, meaning there is no added sweetener. However, if you are not strict Keto, feel free to add a few tablespoons of maple syrup or honey to taste. 
  • For the MCT Oil in the topping, I used Natural Force Emulsified Vanilla MCT Oil and it is absolutely delicious! 

 

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Soothing Chicken Bone Broth (GF, PALEO)

It's officially Bone Broth Season!

I could talk about the benefits of bone broth for days, but the main benefits of this mineral-rich bone broth are joint health, immune health, improved digestion and gut health. As the chicken bones cooks low and slow for 48 hours, health boosting vitamins and minerals are released into the broth. Combined with healing spices, apple cider vinegar, herbs and vegetables- this chicken bone broth can help fight colds and flu, can reduce joint pain, aids digestion, and is so good for hair, skin and nails! It’s also inexpensive and incredibly easy to make. I either use it in recipes for soups and stews, or sip it out of a mug for a warm, soothing drink! It may seem intimidating if you've never made bone broth before, but It really is such a simple way to add nutrients, help strengthen your digestive tract, and protect against the common cold and flu! Once you try homemade bone broth, it's going to be hard to go back to even your favorite store bought brands!

RECIPE:

  • 2 organic roasted chicken carcasses, include any skin or leftover scraps 
  • 1 head of garlic
  • 2-3 carrots, chopped
  • fresh rosemary, dill, parsley (any fresh herbs you like)
  • 2 tablespoons apple cider vinegar
  • 2 quarts water
  • a few pieces of sliced ginger root or turmeric root
  • any other vegetables you have on hand (for this batch I used half a red beet, radish greens, and rainbow swiss chard stems)
  • salt, pepper, turmeric, paprika to taste

INSTRUCTIONS:

  1. Add all of the ingredients to a large pot
  2.  Once it comes to a boil, cover and let simmer for 24-48 hours
  3. Pour through a wire mesh strainer or cheese cloth to strain and remove the bones and vegetable bits.
  4. Store in jars or containers in the fridge for up to one week.
  5. For longer storage, it can be frozen and defrosted for use!

NOTES:

  • You want to make sure the chicken is organic and high quality to ensure it will provide the broth with a full range of nutrients.
  • You can use this recipe with one chicken carcass if you prefer, and use half of the remaining ingredients in the recipe.
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Golden Beet Salad with Toasted Pine Nuts and Crumbled Goat Cheese (GF)

If you’re skeptical about beets, I get it! However, red beets are a definitely more pungent in flavor then golden beets. So if you don’t like red beets, I encourage you to give golden beets a chance. The root vegetable is naturally sweet, packed with vitamins and minerals, and add such a incredible earthy flavor to this arugula salad!

If you are vegan or choose not to eat dairy, feel free to omit the goat cheese all together, or add a nut based cheese! There are so many impressive dairy-free cheeses out there today, one of my favorite brands is Kite Hill! I chose to use goat cheese because I love the taste, and I have no problem with small amounts of high quality cheese! Hope you guys love this recipe, keep it in your back pocket over the holidays for an appetizer or fun side dish! 

Serves: 4 servings

SALAD INGREDIENTS: 

  • 4-5 Medium Golden Beets
  • 5 cups fresh arugula
  • 1/3 cup Pine Nuts, Toasted
  • 1-3 cup crumbled goat cheese
  • 3 tablespoons fresh dill 

DRESSING INGREDIENTS:

  • 1 orange, juiced
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 2 cloves of garlic, minced
  • 2 tsp dijon mustard
  • Sea salt and pepper to taste
  • 1 tsp honey

INSTRUCTIONS:

  1. Preheat oven to 400F. Scrub the beets to remove any dirt, and wrap each beet in aluminum foil. Place on a baking sheet and bake for about an hour, or until the beets are tender all the way through.
  2. Let beets cool, remove skin, and cut into wedges.
  3. Toast the pine nuts in a pan over medium heat until they are golden brown.
  4. Crumble the goat cheese, pick the dill, and add all to the bowl with the beets and arugula.
  5. For the dressing, combine all ingredients in a bowl and mix until well combined. Taste, and add a bit more salt, pepper, vinegar, or honey if needed!
  6. Serve at room temperate! 
  7. Enjoy!
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Keto Beauty Bites (GF, Paleo)

Not only are these Keto Beauty Bites gorgeous, but they are absolutely delicious and packed with some of the most nutrient dense ingredients around! They are low in sugar, and high in healthy fat- making them the perfect snack! My boyfriend is a tough critic, and he says these are the best treats i've made (and he is not a fan of Keto because that man likes his sugar). I used Vital Proteins marine collagen peptides, which is a protein that is amazing for you hair, skin, nails, joints, and immune system. I also used Pearl Butter Beauty Butter (which is where the pink color comes from) which is an adaptogenic coconut butter. It has activated pearl, and shavegrass (one of the richest plant sources of silica) for glowing, healthy skin! Who doesn't want beautiful skin?! I hope you guys enjoy!

Recipe:

  1. 1 cup raw cashews
  2. 1/2 cup shredded unsweetened coconut 
  3. 1/4 cup Pearl Butter Beauty Butter (if you don't have access to this, regular coconut butter will work just fine. However, note that they won't have the same pink color).
  4. 2 tablespoons coconut oil (I use Kamen Foods)
  5. 2 scoops of Marine Collagen Peptides (I use Vital Proteins
  6. 1 teaspoon vanilla extract 

Directions:

  1. Blend everything together in the food processor until a batter consistency forms (it will be wet/liquid at room temperature).
  2. Add the batter to an a baking tray lined with parchment paper, or add to silicon ice cube molds.
  3. Freeze for 30 minutes until solid.
  4. Store in the fridge or freezer for up to 1 month. 
  5. For a garnish, melt coconut butter or beauty butter and drizzle on top. Or, garnish with more shredded coconut or fresh fruit!

Notes:

  • If you want to make these vegan, no problem! Just omit the collagen peptides. 
  • If you don't have access to beauty butter, regular coconut butter will work just fine.
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Maple Cinnamon Roasted Nuts

One of my all time favorite combinations is maple cinnamon! I set out to capture the smell and flavor of warm, sweet, comforting MAPLE CINNAMON ROASTED NUTS, the kind you get at a farmers market that are coated with cinnamon and sugar. These candied nuts turned out just as delicious without all of the added refined sugar! I plan to make a few more batches of these candied nuts, package them in mini mason jars and give them out as gifts around the holidays! They're the perfect gift but they'd also be delicious tossed in an arugula salad and beets and goat cheese! However, you eat them, they are incredibly delicious, here’s what you have to do!

RECIPE:

  1. 1 1/2 cups raw pecans
  2. 1 1/2 cups raw almonds
  3. 3-4 tablespoons maple syrup (I used Organic Vermont Maple Syrup from Square Deal Farm)
  4. 2 tablespoons melted and cooled coconut oil (I used Kamen Foods brand)
  5. 1/2 teaspoon cinnamon
  6. 1/4 teaspoon salt (I used Redmond's Real Salt)

DIRECTIONS:

  1. In a large bowl, whisk together maple syrup, coconut oil, cinnamon and salt

  2. Add nuts to bowl, and stir until they are completely coated

  3. Pour nuts evenly onto baking sheet lined with parchment paper and bake at 325F for 10 minutes, or until toasted but not burnt!!

  4. Stir halfway through. Allow to cool for 1 hour, and enjoy!

  • Square Deal Farms Maple Syrup and Kamen Foods coconut oil are both available on Treatmo iOS app - fresh and natural food in a tap. And you can earn rewards with each purchase through the app. Link: treatmo.com/yourlocal 
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Chocolate Fudge Keto Bites (GF, V)

Where are all my snackers at?! This high fat, low sugar treat that tastes like FUDGE will satisfy your sweet tooth, while keeping you full and full of energy!

RECIPE:

  1. 1 cup coconut butter
  2. 1/4 cup coconut oil
  3. 1/2 cup cashews
  4. 1/4 cup raw cacao powder
  5. 1/2 teaspoon vanilla extract 
  6. Cacao nibs or coconut shreds for garnish

DIRECTIONS:

  1. Add all ingredients to a food processor and blend until smooth. The consistency should be loose like a pudding. 
  2. Add the batter to an a baking tray lined with parchment paper, or add to silicon ice cube molds
  3. Freeze for 30 minutes until solid.
  4. Store in the fridge or freezer for up to 1 month

 

 

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Blueberry Keto Bites (V, GF)

Are you even keto, bro?

I’m just kidding, but seriously, keto is all the rage right now! If you’re not familiar with the ketogenic diet, ketosis is a metabolic state when your body switches from burning carbs and fat for energy to burning ONLY fat and ketones. The Keto diet teaches your body to burn fat more efficiently by entering a metabolic state called ketosis. This diet is used to lower blood sugar, lose weight, reduce inflammation, and so much more. I’m not keto, but I’ve never said no to something that looks and tastes as good as these Blueberry Keto Bites! These are the perfect snack that will leave you feeling full, satisfied, and FULL of energy. The only ingredients are coconut butter, coconut oil, vanilla extract, lemon juice, and blueberries!

WHAT YOU WILL NEED:

  1. 1 cup coconut butter 
  2. 1/3 cup unrefined coconut oil (I used Kämen brand and it's amazing!
  3. 1/2 cup blueberries (fresh or frozen)
  4. 1/2 cup raw cashews
  5. 1 tablespoon fresh lemon juice
  6. 1/2 teaspoon vanilla extract

DIRECTIONS:

  1. Place coconut butter, cashews, coconut oil and blueberries (if blueberries are frozen let thaw or defrost over stove) in the food processor and pulse until smooth. 

  2. Add the lemon juice, vanilla extract.

  3. Spread out into a small pan lined with parchment paper or in mini muffin pan 

  4. Refrigerate one hour or until batter has hardened

  5. Remove and cut into squares!

  6. Store covered in the refrigerator or freezer

  7. Get your keto on!

 

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DIY Natural Sports Drink

If i’m putting something in my body, I want it to be completely natural! I played tennis competitively all the way through college, and water was the only thing you’d find on my court. My college tennis coaches and trainers would try and force me to drink neon colored sports drinks and other weird powders with all sorts of refined sugars, preservatives, and artificial ingredients, but I refused (and I stand by that decision)! As a nutrition student now, I’m learning just how important proper hydration is! So I came up with my own recipe for a DIY sports drink packed with electrolytes and hydrating ingredients that will power you through your workout!

WHAT YOU WILL NEED:

  1. 3 cups filtered water
  2. 2 cups 100% coconut water
  3. 1/2 cup fresh lemon juice
  4. 2 tablespoons apple cider vinegar (I use Bragg's brand)
  5. 1-2 tablespoons makuna honey 
  6. 2 teaspoons magnesium calcium powder (I use Natural Vitality brand, you can find it at Whole Foods or on Amazon).
  7. 1/4 teaspoon high quality salt (I use Redmond Real Salt). 

DIRECTIONS:

  1. Combine filtered water and coconut oil
  2. Add magnesium calcium powder, and your high quality salt
  3. Add lemon juice, apple cider vinegar and honey and mix well
  4. Store in fridge
  5. Drink during your workouts, or when you need a boost of hydration!
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Paleo Pumpkin Muffins (GF)

Whether you are paleo, grain free, gluten free, or dairy free these muffins are so worth making! They contain healthy fats, fiber, and protein and they are so tasty. They are made with real, wholesome ingredients, making them the perfect snack anytime of day! I love to have one with breakfast with a nice warm cup of coffee!

WHAT YOU WILL NEED:

  1. 3 eggs, lightly beaten
  2. 3/4 cup pumpkin puree 
  3. 1/4 cup maple syrup
  4. 1/4 cup creamy almond butter
  5. 2 tablespoons pumpkin seed butter (I use Fervor Nut Butter's brand and it is amazing! But if you don't have pumpkin seed butter you can replace it with almond butter)
  6. 2 tablespoons coconut oil, melted/cooled
  7. 1 teaspoon vanilla extract
  8. 2 cups almond flour
  9. 1 teaspoon baking soda 
  10. 1 teaspoon pumpkin pie spice or cinnamon

DIRECTIONS:

  1. Preheat oven to 350F. Line 10 muffin cups with parchment liners.
  2. In a mixing bowl, whisk together almond flour, baking soda and spices
  3. Add the eggs, pumpkin puree, almond butter, pumpkin seed butter, coconut oil, vanilla, and maple syrup. Mix until combined.
  4. Transfer batter into muffin cups and sprinkle toppings of your choice (chocolate chips, walnuts, pecans, go crazy!)
  5. Bake for around minutes or until a toothpick comes out clean from center of muffin
  6. Let cool for at least one hour 
  7. Store in the fridge for up to a week! 
  • Fervor Nut Butters is available on Treatmo iOS app - fresh and natural food in a tap. And you can earn rewards with each purchase through the app. Link: treatmo.com/yourlocal 
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Curry Roasted Chickpeas (V, GF)

These little crunchy roasted chickpeas are a great way to spice up any meal, and they also make a tasty snack as is! They’re full of protein and fiber, and SO easy to make. All you need is chickpeas, avocado oil, and your favorite blend of curry. I love adding them to my salads for some extra nutrition, spice and texture. 

WHAT YOU WILL NEED:

  1. 1 1/2 cups chickpeas, or 1 can (drained/rinsed)
  2. 2 tablespoons avocado oil 
  3. 1 tablespoon curry powder
  4. dash of garlic powder
  5. dash of sea salt

DIRECTIONS: 

  1. Preheat oven to 400F
  2. Place all ingredients in a mixing bowl and combine well
  3. Place on a baking pan lined with parchment paper or greased with non-stick cooking spray
  4. Bake for about 30 minutes mixing them around every 15 minutes or so
  5. Broil for 5 minutes or until chickpeas look nice and crispy! 
  6. Let cool for 10 minutes, and enjoy!

 

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Black Tahini Chocolate Fudge Brownie (GF)

These paleo, gluten free and grain free brownies are possibly the best thing I’ve ever created. If you’re not familiar with tahini, it’s just sesame seed butter! I used Fervor Nut Butter's black tahini, made from stone ground organic black sesame seeds. Typically it’s added to savory dishes like hummus, but adding it to these brownies was a total game changer! Don’t worry, they don’t taste like hummus, they’re rich, moist and SO fudgy. The tahini actually really brings out the sweetness of the brownie. No refined sugar needed! My boyfriend says these are the best thing I've ever made and he is a tough critic of healthified sweets... JUST SAYING!

WHAT YOU WILL NEED: 

  1. 2 eggs
  2. 1/4 cup black tahini (I use Fervor Nut Butters and it is AMAZING. However, any tahini will do. If you don't have tahini on hand, any nut butter will work in place of tahini.)
  3. 1/4 cup creamy almond butter 
  4. 1/4 cup maple syrup
  5. 2 tablespoons melted/cooled unrefined coconut oil
  6. 1 teaspoon vanilla extract 
  7. 1/3 cup raw cacao powder
  8. 1 tablespoon almond flour
  9. 1/2 teaspoon baking soda
  10. Dash of sea salt 
  11. Toppings of your choice! (Chocolate chips, cacao chunks, coconut flakes, berries)

DIRECTIONS:

  1. Preheat oven to 325F
  2.  Line a 9x9 inch baking pan with parchment paper, or grease pan with coconut oil spray
  3. In a mixing bowl, combine eggs, tahini, almond butter, maple syrup, vanilla extract and melted coconut oil until smooth
  4. Fold in cacao powder, almond flour, salt and baking soda
  5. Bake for 20 minutes
  6. Let brownies cool for 1 hour and then cut and serve! 
  • Fervor Nut Butters is available on Treatmo iOS app - fresh and natural food in a tap. And you can earn rewards with each purchase through the app. Link: treatmo.com/yourlocal 
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Banana Bread Truffles (V, GF)

3 words: Banana. Bread. Truffles. I used Eat Nuttzo 7 Nut & Seed Butter, but any nut butter would work just fine! These are raw, vegan, gluten free, grain free, and have no refined sugar. I eat a ball or two before a workout to help me feel energized! Then I get home and have a few more. I hope you love this recipe! 

WHAT YOU WILL NEED:

  1. 1 medium sized ripe banana
  2. 1/3 cup of nut butter of your choice
  3. 2-3 pitted dates
  4. 1 cup almond flour
  5. 1/4 cup pecans
  6. 1/2 tsp vanilla extract
  7. Dash of cinnamon + sea salt

DIRECTIONS:

  1. Add banana, nut butter, dates, and vanilla extract into food processor. 
  2. Slowly add in the almond flour until a dough like consistency forms
  3. Add the pecans in last for texture 
  4. Roll into balls (you may have to rinse your hands periodically if they get too sticky)
  5. I like to coat them with cinnamon and vital proteins collagen peptides (optional)
  6. Freeze for 30 minutes before you dig in
  7. Keep refrigerated for up to a week!

 

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