Viewing entries tagged
dairy free


Lemon Bars


These delicious bars have won over the hearts of many . . . even my citrus-disliking husband loves these lemon bars!  Please be forewarned they are deeeeeelicious most likely a results of their HIGH fat content.  Either way make with caution because you may just become obsessed.

This recipe is: Paleo and free of: gluten, grains, soy, dairy, processed sugars


Makes 16 small squares



1.5 cups almond meal

2 heaping tbsp coconut oil melted

2 tsp vanilla

2 tbsp maple syrup


1/2 cup fresh lemon juice

3 eggs

1/4 maple syrup 

1/2 tsp lemon zest

4 tbsp coconut oil


  1. For the crust mix the CRUST ingredients together in a bowl and push flat in a 9 by 9 greased pan and bake for 10-15 at 350.
  2. In a saucepan on low place eggs and maple syrup and zest and continuously stir until it begins to thicken (applesauce/yogurt consistency).
  3. Add 1 tbsp of coconut oil at a time, stirring and waiting till it melts, then adding the next tbsp of coconut oil. Lastly add lemon juice and stir till it thickens back up.
  4. Pour thickened lemon topping on top of baked crust and set in fridge for 1-2 hours.
  5. Cut 4x4 and Enjoy!

Nutrition Facts: 1 Serving 7.3g carbs, 11g Fat, 3.3g Protein




Valentines Day Heart Dessert


Valentines Day is here already!  Love is in the air and if you want to show your love by making a DELICIOUS yet healthy dessert this is the way.  This recipe was seriously approved by my husband, family members and friends . . . they're asking for more, BUT here is the recipe so now you and they can make it!

This recipe is vegan, gluten free and processed sugar free.


Makes 7 Crostatas


- 2 1/4 cups Bobs Red Mill 1to1 Baking flour

- 2 tbsp medium grind cornmeal

- 5 tbsp maple syrup

- 1/2 tsp baking powder

- 1/2 tsp pink himalyan salt

- 1 cup + 2.5tbsp Earth Balance Vegan Organic Whipped Butter (keep cold)

- 2.5 cups mixed berries rinsed and strawberries cut into quarters

Whipped Cream

- 1 can Thai Kitchen Full Fat coconut milk (chilled in fridge for 1+hr)

- 2 tbsp maple syrup

- 2 tsp vanilla


1. Preheat oven to 375 F.  Mix together in mixer flour, cornmeal, maple syrup, baking powder and salt.  Add cold butter that has been cut into cubes and mix until the butter has broken down into pea size chunks and is evenly distributed.

2. Move ingredients to a work service - start creating dough balls a little larger than a gold ball, or the size of a satsuma roughly.  Flatten each ball into a 6" disk.  You will then gently lay the disk into your baking tray molds or cupcake tins.  Make sure to butter the inside of your baking tray before.  Press the dough into the mold leaving it open to fill with 1/4 cup berries.  Then you will fold excess edges of dough slightly over berries.  

3.  Once you have done the above with all your molds you will bake at 375 F for 35 minutes.  While baking you can create the whipped cream.  

4.  Take the chilled canned coconut milk and remove only the solid (white) coconut milk into your mixing bowl.  Begin whipping on med-high while adding vanilla and maple syrup.  Whip for roughly 5 minutes till you see light fluffy peaks forming.

5. Remove crostatas from the oven and let cool before topping with coconut whipped cream, serve and enjoy!

Serving Size: 396 cals, 3.7g Protein, 26g Fat, 39g Carb




Roasted Brussels and Sweet Taters


This is great one for meal prepping as you can roast a large batch and a time and have enough for several days.  You can also do this with really ANY veggie or tuber so experiment away!


This recipe is: Gluten free, dairy free, sugar free, vegan, soy free, egg free, nut free



- 2-4 large sweet potatoes

- 28oz brussels sprouts

- 1/4 cup Olive oil

- 1/2 tsp Salt and pepper

- Rosemary or additional seasonings of your choice



1.  Preheat oven to 400 F.  Wash sweet potatoes, rinse brussels and remove outer leaves.  Dice sweet potatoes, trim stem of brussels and cut in half and place in LARGE mixing bowl.


2. Pour olive oil, salt, pepper and additional seasonings, tossing till all pieces are evenly coated.  Place seasoned sweet potatoes and brussels on a baking tray or two.  Place in oven baking for 15-20min then tossing and baking for another 15-20min.  (brussels may cook faster than sweet potatoes so feel free to pull those out early.


3. Let cool and enjoy with some Whole 30 Inspired Turkey Meat Balls!