Friday, June 27, 2014

Peanut Butter Banana Muffins (Paleo)

Dont mind me, Ill just be over here, snacking on delicious treats and sweets and healthy snacks. I found this particular recipe and it was healthy, paleo, and I had a hankering for some muffins. These are moist (because of the bananas), not too sweet, and a fantastic snack. They also combine two different flavors that you wouldn't always think would go together. But for this particular muffin, it totally works! I used crunchy peanut butter which actually gave it great texture and a little crunch :) The recipe doesn't seem like it would make a dozen muffins because there is only 1/4 cup of flour in it, but it really does make enough! My favorite part is they are gluten and dairy free! Always a plus. Try 'em out and comment and let me know how they turned out!


Peanut Butter Banana Muffins (Paleo)

Makes: 12 muffins

Total Time: 30 minutes


  • 1 Cup organic creamy or chunky peanut butter
  • 2 Ripe bananas (fresh or frozen, mashed)
  • 3 Eggs
  • 1/4 Cup + 3 Tablespoons sifted coconut flour
  • 1/4 Cup coconut sugar
  • 1/4 Cup + 1 Tablespoon almond milk (unsweetened and original flavored)
  • 3/4 Teaspoon baking soda
  • 1 Teaspoon 100% pure vanilla extract


1. Preheat oven to 350 degrees F. Line a muffin pan with muffins paper liners and set aside.

2. In a large bowl (or Kitchen Aid)  mix the bananas, eggs and peanut butter. Use a wire whisk to mix or use the whisk attachment for your Kitchen Aid.

3. Add the rest of the ingredients and mix well.

4. Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way.

5. Bake for 20-25 minutes or until slightly golden brown on top.

6. Remove from the baking pan and cool muffins on a wire rack until cool.

7. Store in an air tight container for 2-3 days or you can put them in the freezer and freeze as well.

Recipe adapted from: Eat Good 4 Life

Wednesday, June 18, 2014

Peach Lemonade Cocktail

Fourth of July is almost here my friends! One of my favorite holidays. We get to celebrate our country's freedom and independence with awesome food, great company, and magnificent fireworks. The food at parties or get togethers usually consist of cakes with american flag frosting, pie or BBQ food like burgers, hot dogs, and corn on the cob. Drinks come in the form of cheap beer, lemonade, or cocktails. Everyone likes a good ol' American BBQ! So this year instead of making a traditional 4th of July cake or pie (which I would normally do just because I love baking so much) I decided to branch out and make a cocktail! I'm not a huge drinker, I have an occasional drink when I go out to dinner. But I found this recipe called Roasted Peach Lemonade and the name caught my eye and it sounded so great, I decided to try it! I modified it, added a couple ingredients and boom, it was a refreshing and fruity cocktail. Of course you can leave the alcohol out and just have it be a lemonade mocktail and it tastes wonderful!


Peach Lemonade Cocktail 

Makes 2 12oz glasses


  • 4 Medium ripe peaches, pitted and sliced in half
  • 1-2 Tablespoons granulated sugar
  • About 3 cups fresh lemonade
  • 1 cup San Pellegrino sparkling mineral water
  • 1 shot of  your favorite non flavored vodka (optional)
  • Lemon wheel for garnish (optional)


1. Preheat the oven to 400 degrees F.

2. Place the peaches skin side down in a glass baking dish ( not oiled or anything) and sprinkle the tops with sugar. Roast (aka bake) the peaches for about 25 minutes or until the tops of the peaches are juicy and the skins are able to be easily peeled off.

3.Wait for the peaches to cool a bit. Remove the outside of the peach skins and throw away. Drop the roasted peaches into a blender. 

4. Pour in enough lemonade to cover the top of the peaches in the blender. Puree the peaches completely, until the liquid is a little frothy and foamy.

5. Pour the mixture into a pitcher. Add the lemonade, San Pellegrino, and the shot of vodka (or not). Stir.

6.  Chill. Be sure to stir up the lemonade before serving.

7. Drink up and enjoy!

Recipe inspired by:

Saturday, June 7, 2014

Coconut Raspberry Scones (Gluten and Dairy Free)

There are many reasons why I love food. But one of the main reasons why I love food is because it brings people together.  It creates community. It simply makes people happy! I love sharing my food with others and hearing that they enjoy it and are blessed by it. 
That being said, I also love baked goods. But, I especially like baked goods that you can eat for breakfast. Because it is basically an excuse to eat dessert for breakfast ;)  Donuts, bagels, croissants, scones, muffins, cinnamon rolls, you name it and I will eat it. So I found a great scone recipe and modified it a bit and came up with these! They are actually not too sweet, and taste amazing warmed up with a little bit of butter on top. A perfect breakfast treat. So pull up a chair, sit in the sunshine with a cup of joe, and let these Coconut Raspberry Scones melt in your mouth.


Raspberry Coconut Scones

  • 2 ½ cups gluten free flour
  • 1/4 cup golden flax seed meal
  • ½ cup sweetened, shredded coconut
  • ½ cup sugar (or sweetener of your choice)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1/3 cup coconut oil, melted
  • ¼ cup unsweetened original (not flavored) almond milk
  • ½ teaspoon 100% pure vanilla extract
  • 1 cup frozen raspberries
1. Preheat oven to 325 degrees F.
2. In a large bowl, mix together almond flour, flax seed meal, shredded coconut, sugar, baking powder and salt.
3. Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. I used a Kitchen Aid mixer and it worked well but you can also do it by hand.
4. Gently fold in frozen raspberries until well distributed. (Careful not to turn your mix too pink!)
5. Turn out dough onto a cookie sheet lined with parchment paper ( or if you dont have parchment paper, you can use shortening to coat it) and pat into a rough rectangle. Then cut dough into 12 triangular scones.
6. Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown.
7. Remove and let cool.
8. Enjoy!

Recipe adapted from: