Viewing entries tagged


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




POWER Cookies

OMG these are freaking amazing and my husband and all his co-workers are obsessed and quite surprised when they realize there is no flour involved.  I discovered this recipe while messing around with my original peanut butter cookie recipe and used it as a base and just added in some extra goodies.

TIME TO CONSUME: These cookies pack a good combo of macronutrients for intra training fueling snacks or as a post training carb recovery source.  Be cautious if you tend to have GI issues while training as the fats present may cause GI issues in some.


Makes 12-14 cookies



- 1/2 cup soft peanut butter

- 1/2 cup maple syrup

- 2 whole eggs

- 1 cup gluten free oats

- 1 cup Thompson raisins

- 1tsp cinnamon

- 1 tsp vanilla



1. Preheat oven to 350F

2.  In a medium bowl mix peanut butter, maple syrup and eggs and vanilla until well combined.

3.  Slowly add in your solids (oats, raisins, cinnamon)

4.  Cookie mix should be somewhat holding together (I find sometimes it can be a bit runny, but don't worry it still bakes beautifully), using a spoon or even a 1/4 cup measuring scoop scoop onto baking sheet.

5. Bake at 350F for 15-18min.  Let cool and enjoy!


Nutrition Facts: Serving Size 1 cookie - 127 cals, 18.5gCarbs, 4.4gFats, 3.4gProtein