The Perfect Protein Pancake (dairy-free/gluten-free)


Are you ready for a perfect, healthy, dairy-free, gluten-free breakfast that tastes like you're cheating??  


These pancakes are so simple to make and so delicious- and perfect for before or after a workout! 

I topped mine with Bananas and Nutella.  

Topping Ideas: 

Berries, Peanut Butter, PB2, Almond Butter, Sugar Free Syrup, Philosophies Cacao Magic, Jelly.. The possibilities are endless! 

This recipe is very forgiving- if you want peanut butter pancakes, add a Tablespoon of peanut butter to the batter. This goes for blueberries (add 1/4 Cup after blending) or any other mix-in! The batter will not change. Just don't forget to let it sit for a few minutes before you cook it.  


1 Ripe Banana, Mashed

1 Egg OR 2 Egg Whites  

1/2 Cup Gluten Free Oat Flour (or plain gluten-free flour)

1 Teaspoon-1 Tablespoon Protein Powder (I Used 1 Teaspoon Philosophies Cacao Magic Vegan Protein) (OPTIONAL)

1 Tablespoon Vanilla Unsweetend Almond Milk  (or Greek yogurt if you like dairy)

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt  



1. Blend all ingredients in a small blender or in a small bowl with a whisk until smooth. (I used my Nutribullet) 

2. LET BATTER SIT FOR AT LEAST 3 MINUTES! This step is very important!! If you pour the batter too fast, it will be runny and the pancakes will be thin. Letting it sit will allow the flour to absorb the liquid- thicker pancakes.  

3. While waiting, preheat your pan and spray with a non stick cooking spray. Pour 1/4 Cup -1/3 Cup of batter on the hot pan. Cook for 2-3 minutes or until edges look cooked. FLIP!

4. Cook for another 2 minutes on other side. Remove from pan and top with whatever you'd like. ENJOY!

Gluten Free Toasted Coconut Banana Nutella Muffins

It's the weekend!!! What better way to start off your Friday than with these delicious muffins?!  

I'll eat any treat with Banana and it and anything with Coconut in it so I thought... Why not try them together? THEN I had the mind-blowing idea that Nutella would be the perfect addition to this because... Well, Nutella makes everything better. 

So basically these muffins are taken from my Banana Bread Recipe which is the BEST EVER and then I added coconut to the mix. The coconut is great because it's not overpowering and when the top gets toasted, it's the perfect mix of crispy and sweet.   

Try them for yourself!! I have a feeling you'll love them!  



2 Large Ripe Bananas

2 Large Eggs, Room Temperature

1 Cup Granulated Sugar

1/3 Cup Canola Oil

1/2 Cup Unsweetened Apple Sauce

1 Teaspoon Coconut Extract

1+1/2 Cups Gluten Free Flour  

1 Tsp Baking Soda

1 Tsp Ground Cinnamon

1/2 Tsp Salt

3/4 Cup Sweetened Finely Shredded Coconut Plus More For Sprinkling On The Tops Of The Muffins

1 Jar Nutella



1. Preheat oven to 350F. Line a muffin tin with Individual muffin/cupcake liners (or you can just spray the muffin tin with a non-stick cooking spray) and set aside. 

2. In a stand mixer or in a large mixing bowl, mash bananas until smooth. It's okay if it's a bit lumpy! Add the eggs one at a time just until incorporated. Then add the sugar, oil, apple sauce and coconut extract and mix until smooth. 

3. In a separate bowl, mix together the gluten-free flour, baking soda, cinnamon and salt. Slowly add this dry mixture to the wet mixture and mix until smooth. Lastly, fold in your 3/4 Cups of coconut flakes until there are no lumps. Your batter is ready! 

4. Spoon some batter into each muffin liner about 1/3 full. Then either spoon some Nutella on top of the batter or put the Nutella in a small plastic bag, cut an edge of the baggy off and squeeze it onto the batter like I did. Both methods work great! THEN spoon more batter on top of the Nutella until the muffin liners are 2/3 full. Finally, sprinkle the tops with coconut flakes. Now they're ready for the oven!!  

5. Bake for 22-25 minutes or until a toothpick inserted comes out clean. Once they're done, remove them from the oven and let cool for 5-10 minutes. If you'd like, top with more Nutella! More Nutella never hurts ;)


NOTE** if you want to make these a bit healthier, substitute the oil for the same amount of applesauce OR Greek yogurt and replace the granulated sugar with coconut sugar.  

Nutella Oatmeal Cookie Sandwiches

I could not be more excited that Christmas is coming up. I see people ice skating at ice rinks, christmas trees are being sold, and the weather is... in the 70's. Oh, LA.

Well every year I make boxes and boxes of cookies to give away for family and friends just before Christmas. Throughout the year I experiment with TONS of cookie recipes that can potentially be put in these boxes and sent off to the bellies of loved ones. Therefore, I must have deeeelicious cookies to send out because I love my friends and I do not want them eating burnt or dry cookies. It's like, the rules of feminism.

  Here is one of my all-time favorite oatmeal cookie recipes. Stuffed with Nutella, of course. I have tried so many oatmeal cookie recipes and I was never truly happy with the outcome- until now! I had learned that you can get a very different texture when you use different types of oats. Did you know that? I tried everything from oat flour, instant oats, thick/thin old fashioned rolled oats until I was left with a cookie that made me swoon! These chewy and buttery-tasting cookies have the perfect flour-oat-sugar-butter ratio and the Nutella inside makes them to-die-for!

If you're making cookies for friends and family this year, I strongly suggest you try out these bad boys. 

Recipe makes 24 cookies or 12 cookie sandwiches. 


1 Cup (2 sticks) salted butter, room temperature

1+1/4 Cup dark brown sugar, packed

3/4 Cup granulated sugar  

2 large eggs, room temperature

1 teaspoon vanilla extract  

2 Cups all purpose flour

1/2 Cup old fashion rolled oats

1+1/2 Cup instant oatmeal  

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 jar Nutella (you will use about 1/2-3/4 cup total)  



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

2. In a stand mixer with a paddle attachment or in a large mixing bowl, cream together the butter and sugars until smooth. Add the egg and vanilla extract and mix until combined, scraping down the sides as needed. 

3. In a separate bowl, mix together all of the dry ingredients- flour, old fashion and instant oats, cinnamon, baking soda, baking powder and salt. Then, add the wet mixture into the dry mixture and mix until a dough is formed. 

4. Using an ice cream scoop, a spoon or your hands, shape the dough into small balls (about the size of a walnut: 1-2 heaping Tablespoons) depending on your preference. Place the balls 3 inches apart and bake for 8-10 minutes, depending your oven. They should be a very light golden brown around the edges and have puffed up completely. Then remove from the oven and let cool on the cookie sheet for at LEAST 5 minutes. These cookies are very soft and fragile when right out of the oven. They need time to firm up! Let cookies cool completely.


5. Using a spoon or a knife, spread about 1 Tablespoon of Nutella in between two oatmeal cookies to form a sandwich. Continue with the rest of the cookies- you should have about 12 cookie sandwiches in total. 

Gluten Free Nutella Stuffed Pumpkin Bread

It's fall and you know what that means: beach days, sunscreen and PSL's! Ahh, gotta love California. Fall is one of my favorite seasons of the year. Well, okay. Every season is my favorite season... But I am really hoping for some cooler weather this time around. Anyone else agree? I miss sitting at home on a rainy day and reading a good book and eating some delicious pumpkin bread- which is exactly what I made today! Except I made it gluten-free and with a little ribbon of Nutella. 


How good does this gluten-free pumpkin bread look? It's so moist and has the perfect amount of pumpkin where it's not overly sweet but not bland. The Nutella swirl gives it just the right touch of chocolatey sweetness. 


Try it out and tell me what you think!



1 1/2 Cup sugar 

1/2 cup vegetable oil

1/4 cup fat free Greek yogurt

2 eggs

1 2/3 cup gluten-free flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 of a 15oz can of pumpkin




1. Preheat oven to 350F. Grease the bottom of two 9X5X3-inch loaf pans; set aside.  

2. In a medium bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Set aside. 

3. In a stand mixer or a large mixing bowl, beat sugar, oil and greek yogurt on medium speed. Add eggs and beat well.  

4. Add flour mixture to the stand mixer and mix until combined. Beat in the pumpkin and scrape down the sides as needed. 

5. Pour half of the mixture into greased pans and spoon small amounts of nutella over the batter. Then pour the remaining batter on top. Bake until a toothpick inserted comes out clean: about 30-35 minutes. Note** time varies depending on oven. Let cool and enjoy!