Coconut Macaroons (dairy, gluten & wheat-free)

Hi friends! Are you having the best year yet? GOOD IM GLAD! 

I've been working on perfecting my coconut macaroon recipe (not the kind with the shell) and I FINALLY DID IT! Oh and... They're health-ified . And they still taste sinful. Does it get any better than that? They stay soft and slightly crunchy on the outside. 

This recipe makes about 25 golf ball sized macaroons. To store these, leave in an airtight container but leave the top slightly open so they stay a little crispy. 




2 Cups Unsweetened Shredded Coconut (I used medium Shredded from Whole Foods- the smaller the shreds, the better)

1/2 Cup Granulated Sugar (can be substituted with Coconut Sugar) 

3 Tablespoons Coconut Flour  

1/4 Cup Coconut Oil, melted

1 Whole Egg + 2 Egg Whites, room temp

1/4 Cup Coconut Cream (can be substituted with any dairy-free product) 

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract



1. Preheat your oven to 350F. Line a baking sheet with a Silpat or parchment paper. Set aside.  

2. In a large bowl or a stand mixer with a paddle attachment, mix together the shredded coconut, sugar, flour and salt until combined.  

3. In a separate bowl, mix together the coconut oil, eggs, coconut cream and vanilla. Add this wet mixture to the dry mixture and mix until smooth. 

4. With a spoon or a small cookie scoop, scoop up about 2 Tablespoon sized balls and place about 1 inch apart on the baking sheet. Bake for 15-18 minutes or until the macaroons are golden brown.  

Single Serve Paleo Blue(Berry Bliss) Crisp


It's almost the New Year and I'm SO excited for what this next year will bring! Good health has always been a priority of mine so I want to try to nourish my body in the best way possible. 

Lately, I've been craving tons of sweets which can be difficult around the holidays- COOKIES ARE EVERYWHERE!!  

So that's where my inspiration came from for this post. I wanted to create a single-serve treat that's guilt-free and filled with nutrients... So naturally I grabbed my Berry Bliss Superfood Powder and got to brainstorming.  

I'm happy with the outcome and I KNOW you will be too.  


1/2 Cup Fresh or Frozen Blueberries  

1 Teaspoon Berry Bliss  

For the topping: 

1+1/2 Tablespoon Almond Meal

1 Tablespoon Coconut Flour

1 Teaspoon Coconut Oil (Melted) 

1 Teaspoon Coconut Sugar (optional) 

A Pinch of Salt    




1. Preheat your oven to 375F.  

2. In a small bowl, toss the blueberries in the Berry Bliss Powder until they are evenly covered. Pour the blueberries into your ramekin. Set aside. 

3. In a separate small bowl, mix together the almond meal, coconut flour, coconut oil, coconut sugar and salt until combined. Place this mixture on top of the blueberries and slightly pat down with a fork, spoon or your fingers.  

4. Bake for 25-30 minutes or until the blueberries are bubbling and the crisp topping is golden brown. 

5. Once it's done, remove from oven and let cool for 5 minutes. ENJOY! 


Red Velvet Protein Whoopie Pies With A Healthy Cheesecake Filling

You guys.. I am so excited to share this with you.

As you may know, I have been experimenting with Protein Powder recipes (especially with my Cellucor Protein- YUM! Highly reccomend.) I have made tons of protein pancakes and a few other protein-packed treats but I was thinking about somehow adding it to a cookie- one of my favorite treats. I originally wanted these to be plain red velvet protein cookies but they came out very soft and sponge-y, just like a whoopie pie so, TA-DA! This is what I call a happy accident. Also, these little guys are made without any grains so they are not only grain-free but gluten-free!! Woohoo! And the "cheesecake filling" in the center is made with greek yogurt and a sugar-free cheesecake flavored pudding mix so there is no added sugar. All good in the neighborhood!

Recipe makes about 6 mini whoopie pies

P.S. Did you know you can pin a recipe onto Pinterest directly from my website? Just hover over any picture you'd like to pin and click the "Pin It" button. 


For the Whoopie Pies:

1 scoop Red Velvet Whey Protein (I used Cellucor) 

3/4 large ripe banana, mashed (about 1/2 cup) 

1 Tablespoon greek yogurt

1 egg white

2 Tablespoons sugar-free chocolate pudding mix  

1/2 teaspoon unsweetened cocoa powder (optional)

1/2 teaspoon baking powder


For the cheesecake filling:

1/3 Cup Greek yogurt

1 Tablespoon sugar-free Cheesecake pudding mix  



To make the Whoopie Pies

1. Preheat oven to 325F. Line a cookie sheet with parchment paper or a Silpat. Spray with a non-stick cooking spray and set aside. 

2. In a large mixing bowl, whisk together all of the ingredients until smooth. It helps if you mash the banana before hand, that way the end product is much smoother. 

3. Scoop a Tablespoon size amount of the batter and drop onto the baking sheet about 3 inches apart.  Bake for 10-12 minutes. When done, let cool completely before removing from the cookie sheet. Wow the whoopee pies are cooling, make the cheesecake filling.


To make the cheesecake filling

1. Mix together the Greek yogurt and putting mix until smooth. Spread about 1 Tablespoon of the yogurt in between two cooled whoopie pie pieces and press together to make a sandwich. Enjoy!! 

NOTE*** Best when eaten the day they are made. If you want to save them for a later date, assemble with the yogurt mix the day-of to avoid sogginess. 

Paleo Banana Pancakes

Hellooooo December!

Anyone else in LA enjoying this rain? I am in love with this weather. It inspires me to sit at home, read a book and write. Oh, and to make pancakes! I am a big fan of eating healthy, but I always laugh when the holidays come around because normally, thats the time when most people indulge in their favorite holiday treats (okay okay, I do too!) but I am extra encouraged to exercise more and to eat healthier. Why is this?! Does anyone else do that?

So I am starting off this month right with these Paleo Banana Pancakes. Don't you just want to sing "Banana Pancakes" by Jack Johnson while looking at these? There are 4 simple ingredients (if you exclude the love) so you can easily whip up these bad boys any time! These pancakes are incredibly fluffy and perfectly sweet. I was surprised with how fluffy they came out because I didn't use any oat flour or other type of flour. Woohoo! What is your favorite holiday treat??


1 ripe banana

2 egg whites

3 Tablespoons coconut flour

1 teaspoon baking powder



1. Blend together all of the ingredients and let sit for at LEAST 3 minutes. I like to use my Nutribullet but you can use a whisk or a regular blender. 

2. Heat a pan/griddle and melt a little butter on the pan. Then spoon a large amount onto your heated pan and cook until bubbles appear (about 4-5 minutes) Flip and cook for another 4-5 minutes on the other side. Make sure you cook them long enough!

3. Top with any topping of your choice (I used bananas and honey) and eat!!


NOTE** this serves 1 person. If you want to serve 2 or more, double the recipe!

Calories: 233

Fat: 3g

Carbs: 42

Sugar: 17g

Protein: 11g