Paleo Pumpkin Muffins

This week I was remaking my favorite banana bread donut recipe when it dawned on me, ‘What would this recipe taste like with pumpkin?!’ And just like that, I was making the same recipe but pumpkin puree in place of the bananas! And because my donut tray was occupied by the banana bread donuts, I decided my pumpkin batter would be used  to make muffins!

What You Will Need:
1.5 C Almond Flour
3/4 C Pumpkin
1/4 Cup Maple Syrup
2 eggs
1 tsp baking soda
1 tsp vanilla
3T coconut oil
Dash of Salt

What You Will Do:
In a small bowl, combine almond flour, baking soda, salt and cinnamon (don’t be afraid to be generous with the cinnamon).
In a large bowl, combine pumpkin, eggs, vanilla, maple syrup, and coconut oil.
Pour your dry ingredients into the bowl of wet ingredients and stir until smooth.

Place muffin cups in a muffin pan, and add batter to the cups. Top with 2-3 paleo chocolate chips.
Cook at 350 for 18 minutes.

This recipe should make about 9-10 muffins! I also tried this recipe WITHOUT the maple syrup (I was doing a sugar-free week). The taste? So healthy and pure. But my sweet tooth was super happy to have the two bites of chocolate on top. If you’re looking for a sweeter muffin, more than just the two chips on top, definitely stick with the 1/4 Cup of added maple!

No Bake Chocolate Almond Bars

I first started making no-bake recipes because whenever I cook, I tend to eat half the batter before baking! And when a recipe has egg in it this isn’t the smartest idea. Does anyone else agree that the batter is the best part of a recipe?? With this No Bake Chocolate Almond Bar recipe you can indulge in the batter, guilt-free!

What You Will Need:
For the Almond Bake:
1 Cup Almond Butter
1/2 Cup Coconut Flour
1/4 Cup Coconut Sugar (or alternative natural sweetener)

For the Chocolate Spread:
1 Cup Vegan Chocolate Chips for melting
1/2 Cup Almond Butter

What You Will Do:
In a bowl, combine almond butter, coconut sugar, and coconut flour. Stir until totally mixed.
Line a 8″ square baking pan with parchment paper, and pour batter into the pan. Spread until the batter is even throughout.
Place in the refrigerator to cool.
In a separate bowl, melt your chocolate chips in the microwave. Add almond butter and mix!
Remove batter from the refrigerator, and pour chocolate over the batter. Spread evenly!
Place back in the refrigerator and cool for 1-2 hours before cutting.
Slice and serve!

For even firmer results, place in the freezer! You can also do a double chocolate layer and pour the chocolate spread under and on top of the almond batter.

Pumpkin Chia Pudding

It’s October, and as pumpkins line the grocery stores and homes on my street, it also fills my cabinets and refrigerator. I love making classic pumpkin dishes like roast pumpkin, pumpkin pie, and pumpkin bread, but it’s also fun to incorporate pumpkin into my everyday, year-round recipes! One of my favorite recipes to incorporate seasonal flavors into is my Chia Seed pudding! When you make the pudding parfait style you can play around with the different layers, and given the time of year, I figured a Pumpkin Chia Seed Pudding Parfait sounded just right.

What You Will Need:
2 C Unsweetened Vanilla Hemp Milk
6 T Chia Seeds
1T Maple Syrup
1/2 tsp Vanilla
1/2 C Pumpkin
Dash of Cinnamon
Handful of Enjoy Life Chocolate Chips

What You Will Do:
Pour maple syrup, chia seeds, and vanilla into your bowl of hemp milk and stir.
Place in a refrigerator for minimum 1-2 hours. I like making the recipe before I go to bed, and eating it in the morning!
When your pudding is done, pour half of the pudding in a jar. Add 1/4C pumpkin. Add the second half of the pudding, and the second half of the pumpkin. Top with chocolate chips!!
Mix it all together and eat up! Or, if you’re a purist like myself, eat it layer by layer!

This recipe serves 2 people and although it may not seem like it, it totally fills you up! Enjoy!

Butternut Squash Smoothie

IT’S FALL! IT’S FALL! Which means it’s butternut squash and pumpkin season! Every September through November I go wild cooking all-things butternut squash and pumpkin, and given this year I’ve become a smoothie addict, I figured it only made sense to incorporate the veggie into my breakfast routine. Introducing my Butternut Squash Smoothie topped with cinnamon; it tastes like Fall!

What You Will Need:
1 Cup Butternut Squash: Steam then freeze
1 Scoop Vanilla Protein Powder (I use Aloha or Primal Kitchen Vanilla Coconut Collagen)
1T Flax Seeds
1 T Coconut Oil
1.5 C Coconut Milk (Vanilla Unsweetened)
Dash of Cinnamon
To Top: Purely Elizabeth Granola, Coconut Cult Probiotic Yogurt, Spread the Love Peanut Butter

What You Will Do:
Steam then freeze the butternut squash cubes.
Add all ingredients to a blender, starting with the nut milk base.
Blend until smooth.
Pour the smoothie into a jar or bowl, and top with your toppings!

Vegan Funfetti Cookies

Cookies are my favorite baked-good to make. Maybe it’s because they are pretty simple to make, or maybe it’s because I eat half the batter while doing so. I’m known for my gluten-free and vegan chocolate chip cookies, and I love that there are SO many different recipes out there that result in the same, but different delicious creation! This week, I opted for making vegan, GF sugar cookies, but made them a bit livelier by adding gluten-free sprinkles and vegan chocolate chips!

What You Need:

  • 1/4 cup plus 2T vegan or dairy butter
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 Chia egg
  • 1 cup Gluten-Free All-Purpose Flour
  • Handful vegan chocolate chips
  • Handful Gluten-Free sprinkles

What You Will Do: 

In a bowl, combine sugar, brown sugar, and all-purpose flour.

In a separate bowl, combine melted butter, vanilla, and egg.

Pour liquid ingredients into dry ingredients and mix.

Toss in chocolate chips and sprinkles!

Scoop up tablespoon-sized balls of dough and place on a pan.This recipe makes 8

Cook ~10 minutes on 350, or until you see a light golden brown color.

Take out of the oven, and let cool for 10 minutes.

That’s it! So easy!

Blue Banana Smoothie Bowl

Ever since ‘Unicorn Food’ became cool, I’ve admired how the different colors in the food were made. Beet for pink, matcha for green, and blue algae for blue. Yes, I said blue algae. You know, that thing you learn about in 3rd grade science class…! I bet you didn’t know that organic blue-green algae is one of the most nutrient dense foods on the planet! When I learned this, it was a no-brainer. I needed algae in my life, and smoothie bowls would be the perfect place to experiment.

What You Will Need:
1.5C Unsweetened Coconut Milk
1/2 Frozen Banana
1 Scoop Vanilla Protein Powder (I used Vanilla Aloha– Code NOBREAD20 gets you a discount!)
1.5 tsp Blue Spirulina (I used Blue Majik)
1T Chia or Flax Seeds
1T Coconut Oil
Optional: 1T Bulletproof Brain Octane

What You Will Do:
Add all items to a blender, starting with your nut milk.
Blend on high for 1 minute or until totally combined.
Pour into a bowl and add your toppings!
I added Purely Elizabeth granola, coconut butter, and blueberries!

The more Blue Majik you add, the more blue your smoothie bowl becomes! I settled on using a teaspoon and a half, and the taste of the spirulina wasn’t overpowering. I also only used a half banana, and you can totally use a full banana to add more creaminess and banana flavor. I didn’t add any veggies to this smoothie, but next time I plan to add 1C frozen cauliflower for added nutrients and texture!

Spiked Ice Cream with Stoli Crushed!

A recipe so easy and fun I can’t believe I didn’t think of it sooner! I’ve spiked everything from candy to fruit with Stoli Gluten Free, and I’ve even made Vodka ice pops! But I never thought to spike my ice-cream! Goodness I’m so happy I did. I love coconut everything and after finding two pints of Coconut Ice Cream in my freezer this afternoon, I knew exactly what it was time to do. Introducing my spiked Ice Cream made with Stoli Crushed!

What You Will Need:
2 Pints of your favorite Ice Cream! (I used So Delicious Coconut Milk Ice Cream)
3 oz Stoli Crushed Grapefruit
3 oz Stoli Crushed Pineapple

What You Will Do:
Pour first pint of softened ice cream into a blender. Add 3 oz of your first Stoli Crushed Vodka into the blender, and blend until totally incorporated! Pour into a bowl and freeze for ~5 hours before eating!
Repeat for your second pint and second Stoli Crushed Flavor!

Both the grapefruit and pineapple flavors paired so well with the coconut ice cream, and you can taste the fruit flavor and alcohol without it being too strong! Dessert is meant to be fun, and adding a little alcohol into the dessert itself is definitely the best way to get the fun started!

Apple Slice Toast with Enjoy Life Chocolate

I did it! I cored an apple without an apple corer, and didn’t cut off my fingers!!! The process was fairly simple, but I don’t recommend kids doing it! Anywho, I’ve been looking into healthier variations of (gluten-free) toasts, and recently I’ve seen a lot of people using apple slices as the base in place of toast! It’s pretty genius if you ask me. Apple and sunbutter/chocolate sauce are my go-to’s when I’m having fondue, so it was only logical to use the two as my ‘toast’ spreads. With a few bags of Enjoy Life Baking Chocolate and Mini Chips on hand, I knew exactly what I was going to do.

What You Will Need:
2 Apples
1 T Sunbutter
1/4 Bag Enjoy Life Mini Chocolates to melt
To Top: Enjoy Life Mini Chips, Baking Chocolate, Mini Sugar Cookies, Nut & Seed Mix

What You Will Do:
Core the Apple: 
To core the apple, first slice off a thin layer of the bottom of the apple so it sits flat on the surface.
With a knife, cut straight down into the apple, creating a square around the core. Trace your knife through the four marks to define the square.
Press your fingers on the stem of the apple, and push down. The core should come through the bottom!
Now rotate the apple on its side, and cut horizontal slices, making rings!!

The Fun Part:
Melt your Enjoy Life Baking Chocolate for 60 seconds in the microwave on high.
Spread your sunbutter or melted chocolate on the apple slices, and top with whichever toppings you’re in the mood for!

This is the ULTIMATE snack for kids, either while at school or when they are back home! They won’t even realize they are eating apples! And for the adults, this snack is great, too. I mean, adding nutrients without sacrificing flavor is a total win! Enjoy!

Paleo Banana Bread Donuts

What do you do when you have one overly ripe banana, a bunch of almond flour on hand, and thirty minutes to kill? Make Paleo Banana Bread donuts, of course! This recipe literally takes just 5 minutes to prepare and under 15 minutes to cook, and before you know it you will have 5 days worth of breakfast at your fingertips. Or one day of meal and snacks if you’re like me!

What You Will Need:
1 Cup Almond Flour
1 RIPE Bananas
1 Egg
1/4 Cup Coconut Sugar
Pinch Salt and cinnamon
1/2 tsp Baking Soda
1/2 tsp Vanilla
2T Coconut Oil
Optional: Paleo choc chips!

What You Will Do:
Preheat oven to 350 degrees.
In two separate bowls, mash your banana and whisk your egg.
Combine banana, egg, coconut oil (melted), and vanilla.
Add your dry ingredients! (Almond Flour, Baking Soda, salt, cinnamon)
Stir until totally incorporated. Mix your chocolate chips in the batter!

Spray a donut tray with coconut oil, and pour in your batter. You should be able to make 5 donuts! Top with more chocolate chips and place in the oven.

Cook for 15 minutes or until a toothpick can be stuck in and come out clean.
Plate and serve!

These donuts are super fluffy thanks to the egg ! But the recipe turns out just as well if you sub the egg for a chia egg and make it vegan. Enjoy!

Peanut Butter Zucchini Smoothie

I had a hard enough time wrapping my head around adding cauliflower to a smoothie for added creaminess so you can imagine how hard it was for me to accept adding zucchini! But now that I did, and absolutely loved it, I may even add both cauliflower AND zucchini next time! The zucchini did what I was told it would do, add nutrients while adding thickness! I steam and then freeze my zucchini for the sake of digestion, but you can totally add it raw/frozen!

What You Will Need:
2C Unsweetened Coconut Milk (or alternate dairy-free unsweetened nut milk)
1 Scoop Vanilla Protein
1T Peanut Butter
1/2 T Chia Seeds
1 T Bulletproof Brain Octane
½ Frozen Zucchini

What You Will Do:
Add all ingredients to a blender or Vitamix, starting with the Coconut Milk, and blend until smooth!
Top with toppings of your choosing. I added peanut butter, coconut flakes, and more chia seeds! !

Grapefruit Avocado Salad with Grapefruit Stoli Crushed!

It’s going to be a hot one in Malibu today… and a fun one! And I’ve been tasked with bringing healthy snacks and cocktails! Introducing my go-to summer salad. It’s light and refreshing and pairs perfectly with cocktails, especially the new Stoli Crushed in Grapefruit!!

What You Will Need:
For the Salad:
2 Avocados
2 Grapefruits
Lettuce of your choosing

For the Citrus Vinaigrette:
1T Minced Shallot
1 1/2 tsp chopped fresh oregano
1 1/2 teaspoons lime zest
3 lime juice
1/2 cup light olive oil
1/4 teaspoon kosher salt

What You Will Do:
Peel and segment your grapefruits.
*To do this, first cut your grapefruit in half and then slice off the outer shell. Peel off what remains of the shell after slicing! Then segment the grapefruit along its natural splits.
Cut your avocados in half, remove the shells and pit, and slice the avocado in similar shapes as the grapefruit.
Place the grapefruit and avocado on top of a bed of lettuce, rotating the grapefruit and avocado.
Drizzle your citrus vinaigrette over the salad!
Serve alongside a Grapefruit Stoli Crushed on Ice or mixed with club soda.

Just like that you have the most refreshing summer lunch or appetizer. This dish and cocktail combo is SUCH a hit at summer BBQ’s…. I’m can’t wait to bring it to mine today!!

Maple Balsamic Roasted Brussels Sprouts

I am totally appalled at myself and apologize to all the brussels sprout lovers out there. My go-to Brussels recipe, which I’ve spoken about for YEARS, isn’t on my website?! WHAT?! A follower pointed this out to me and thank goodness she did!! I won’t waste any more of your time with reading this little intro. Let’s get to it!!

What You Will Need:
1 lb Raw Brussels Sprouts
2 T Melted Coconut Oil
1 T Maple Syrup
1T Balsamic Vinaigrette
Salt & Pepper

What You Will Do:
Preheat your oven to 350 degrees.
Wash your sprouts!
With a knife, cut off the stem of the sprout and peel off the outer leaf. (I do this to get rid of any bacteria or dirt that may have accumulated on the outside).

Cut your sprouts in half and place them on a baking sheet.
In a small bowl, combine melted coconut oil, maple syrup, and balsamic vinaigrette.
Pour dressing over the sprouts, and add a dash of salt and pepper, too!

Mix the sprouts around on the pan so they are all covered evenly!
Place in the over for 20 minutes. Remove and flip your sprouts. Crank the oven up to 400 and cook for another 5 minutes!

I like to top my Brussels Sprouts with fried eggs for the ultimate brunch dish, or you can serve alongside your favorite protein!

For a step-by-step video, check my YouTube here!