Simple Sunbutter Chocolate Chip Cookies

Wellll heyyyy!! Here is a quick little post…upon request! 😊 I’ve made tons of different versions of a chocolate chip cookie..this one is the fluffiest, creamiest yet! It shocks me every time how a seed or nut butter can work so amazingly in baking!! I make my own Sunbutter.. which is just sunflower seeds. (Unlike store bought has sugar!!) I hope you make these right now!!!


Sunbutter Chocolate Chip Cookies

1/2 cup coconut palm sugar
1 egg
1 tsp baking soda
1 cup of Sunbutter (or almond butter)
1 cup of dark chocolate chips (60% or higher)

Preheat the oven to 350. Whisk all ingredients together except chocolate chips. Fold in chips until fully incorporated. Scoop out about 12 tbsp size (I use ice cream scoop) balls of dough & drop on a parchment lined baking sheet. Press down gently to flatten slightly. Bake about 10 minutes until golden and fluffy!

Now how easy was that?! 😊

2 Minute Mug Muffin!

Good morning!! I woke up this morning, to snow, crazy! Anyway, that promoted me to fulfill my carb-y craving! What’s better than a muffin? 😊 I was being selfish, so I only wanted to make for one. Mug cakes are perfect for this!!!! (It includes a microwave, I know…just close your eyes 😊)

Cranberry Almond Mug Cake:
Makes 1 large muffin
2 tbsp almond meal
2 tbsp coconut flour
1 egg, beaten
1 tbsp almond milk
1 tsp almond extract
2 tbsp honey
2 tbsp dried cranberries
2 tbsp sliced almonds (optional)

Place all ingredients in a large microwave safe mug. Heat on high for 2 minutes. (This should be enough, if not, microwave another 30 seconds) Let cool for a few minutes. You can enjoy it right in the mug like this:


Or like this: (my preferred method) 😊


Last but not least…smother with some grassfed butter. Mmm!!! ❀️

Easy Hardboiled (but not boiled) Eggs!

This will just be a quick post, but I had
To share! Literally my life has been changed. I make hard boiled eggs all of the time. They are a perfect paleo protein snack. I’m in love. What I am not in love with is spending 35 hours peeling them after I’ve boiled them! I’ve tried the salt, baking soda, vinegar, poking a hole, praying, swearing, etc! 😊 So anyway to the point….

You will need:
Steamer basket
Pot w/ lid

Fill your pot with just enough water to create steam, but not submerge the eggs. Put over med-high heat with eggs in the basket and covered! Steam for about 20 minutes. (Alittle less for softer boiled eggs!) (Also, I fit 9 eggs into my steamer basket) When they’re done, run them under cold water for a few minutes to stop cooking.

The magical part is when you peel them…the shell comes right off!!!!!!!! No swearing or praying (eek!) necessary! My life has officially been made better. That’s all for now!



Nut Milk!!!

Hey there!!! So, I normally always buy my almond or cashew milk in the store, unsweetened, but full of preservatives and other sketchy ingredients. This weekend I was inspired to make my own. And now I’m so sorry I didn’t start sooner! It couldn’t get any easier. Here’s how it happened!

1 cup raw almonds or cashews (I did both kinds at the same time)
Filtered Water
Nut milk bag or cheese cloth

(*Thats it! How amazing 😊 )

Start by putting 1 cup of almonds or cashews in a jar, cover completely with water. Now for the fun part…let them soak for 8-12 hours. Eek! I know it’s long, but so worth it for a creamy delicious milk.

After you have so patiently waited, rinse the nuts in a strainer. Add your nuts and 3 1/2 cups filtered water in a blender. Blend for about 4 minutes until creamy and completely blended.

With almond milk, you’ll have to pour milk into the nut milk bag and squeeze out all of the liquid. With the cashews you can normally just drink it the way it is after it’s blended!

Store in a jar for about 4 days to a week! It does go bad quickly! 😊

*Don’t throw away the leftover almond bits. Set your oven on its lowest setting, dehydrate for about 3 hrs until completely dry & you’ll have almond meal!!



Hemp Protein Fudge!!

Sooooooo…I’m all about the post wod protein business, BUT I don’t like all of the whey proteins or the other protein powders that have a crap load of junk in them!!!!!! It’s totally unnecessary! I prefer to go with hemp protein. It doesn’t mix as well or come in a fabulous array of flavors…BUT it does the job! I was craving a sweet treat, and had just finished my hemp protein with coconut water serving (so yummy!), but wanted more! So here we have Hemp Protein Fudge! Oh, better yet…NO BAKE! 😊 5 ingredients later, this is what we have!

Hemp Protein Fudge:
makes about 12-16 1 inch (ish) squares
1/4 cup hemp protein powder
1/4 cup unsweetened cocoa powder
2 tbsp coconut cream (optional)
1/4 cup maple syrup (or honey)
1/2 cup coconut oil, softened

Now here’s the fun part…mix everything in a food processor, pour into a small square or rectangular container lined with wax paper & freeze for at least 2 hours!! Then you can enjoy your tasty creamy protein-y treat! Store in the freezer. 😊


Our Paleo-ish Christmas!!!

It has taken me so long to put this together! Typing allΒ  of this up is a breeze…but actually creating my Christmas menu was insane!!! This year, we are hosting Christmas Eve ANDDDDDDDD Christmas Day! EEK! We don’t have many people, but I still freak out about having enough food & make a million things because I get nervous!!!! Some of these recipes are my own, some were borrowed & some dishes are being brought! (Phew!) So here is my menu, for some inspiration AND some recipes for replication!!!! I hope this round up gives you some ideas! Enjoy!

Traditionally, fish is the end all be all of Christmas Eve. I’m cool with that…but like always, I like options!! So here is a look into what we will be enjoying on Christmas Eve & Day! So from start to finish…here are some of the stars! **Keep in mind, this recipes are geared towards a group of about 10 people! Adjust as necessary!

Pomegranate Pear Spinach Salad:


3 5oz containers of baby spinach

Seeds from 2 pomegranates

about 3/4 cubed grass-fed cheddar, optional

1 small red onion, thinly sliced

3/4 cup chopped walnuts

2 small pears, cored & thinly sliced

Dressing of your choice! I will be using my favorite balsamic vinaigrette, which can be found here:

Layer each of the ingredients on top of the spinach. Toss with dressing or leave it on the side!

Mussels in a Garlic Tomato Broth:


3 2lb bags of mussels, scrubbed clean

about 1/3 cup EVOO

1 onion, finely chopped

8 garlic cloves minced

1/4 tsp red pepper flakes, adjust to your liking

4 tbsp chopped fresh parsley

2 28 oz cans crushed tomatoes

2 cups vegetable broth

S & P to taste

Heat the EVOO in a large pot, add the onion & garlic, stirring occasionally until translucent. Stir in the rest of the ingredients, except the mussels. Bring to a boil, then reduce heat & simmer for about 20 minutes. Now, to the mussels…be sure to scrub & rinse them VERY well. You don’t want any sand or other bits getting into your sauce! While you are looking through & babying your mussels….check for any shells that are cracked or open. These you will definitely want to discard, as they are dead & NOT EDIBLE! If they are slightly open, but close when lightly tapped, those little guys are fine to steam! Add the mussels to the pot & bring to a boil, covered. Cook for about 3-5 minutes until shells open wide. You may need to take out some sooner than others. Discard any mussels that do not open after that time period. Put cooked mussels into a large bowl, with sauce & serve with some of your favorite Paleo Garlic Bread!!!! Bread recipe can be found here: **With this recipe, I cut into pieces, brushed with a fresh garlic & butter blend & broiled for a few minutes until crispy & brown! This is going to be wonderful dipped into the tomato broth!

Shrimp & Quinoa Casserole: I’m winging this one!! Recipe will be posted after! Sorry folks :)

SautΓ©ed Green Beans with Almonds:


Serves about 9ish people

4lbs green beans, cleaned & trimmed

1 cup slivered almonds


This is probably the easiest side dish to make. Simply heat some olive oil in a large pot. Add the green beans & almond. You’ll only want to cook these until the almonds are toasted & the beans are slightly tender! They are good with a little crunch! Salt & pepper to taste!

Roasted Garlic Mushrooms:

4 packages portabella mushrooms (halved or quartered)

6 garlic cloves, minced

1/4-1/3 cup EVOO

S & P

1/4 cup balsamic vinegar

Combine all ingredients into a large bowl or a couple of ziploc bags. Make sure mushrooms are nicely coated with marinade, Let them marinate in the refrigerator for a couple of hours;

Cranberry Sauce:


see my earlier post…

Carrot Cake: see my earlier post…


Paleo Samoa Cheesecake:


1 1/2 cup almonds, roughly chopped in processor

1/2 cup pitted dates

1/4 cup unsweetened coconut

2 tbsp coconut oil, melted

pinch of sea salt

Add remaining ingredients to the processor with the almonds. Pulse until everything is combined. Press into a greased 9 inch springform pan.


3 cups of raw cashews, soaked for at least 5 hours

3/4 cup honey or agave

3/4 cup coconut oil, melted

2 tbsp lemon juice

1 T vanilla

pinch of sea salt

Caramel Topping:

about 15 dates, pitted and soaked in water for an hour

5-6 tablespoons canned full fat coconut milk

3 tablespoons water

1 teaspoon vanilla extract

pinch of sea salt

Chocolate Drizzle & Coconut:

1/4 cup dark chocolate

about 3 tbsp coconut milk

2 tbsp coconut oil

couple TBSP of toasted coconut flakes

**For the chocolate, simply melt the chocolate & the coconut oil/milk over low heat on the stove. Let cool for a few minutes and drizzle over the caramel. Finish with coconut!


Once your cashews have soaked, put them & all of the other ingredients into a food processor. Puree until completely smooth with no lumps. Pour into the crust & freeze for a couple of hours until set. Then we’ll add the topping, after you dates have been soaked, put them into a food processor with a tbsp or 2 of the milk. Begin to puree & add the remaining ingredients. Pulse until you get a rich creamy caramel!! If you still think it’s too sticky and thick, more coconut milk can be added! Spread over the top of the cheesecake. Follow will a drizzle of dark chocolate & toasted coconut! Put back in the freezer for about 20 minutes, then store in the refrigerator at least an hour before serving. This seems like a project to make, but so so so simple! No baking required! YUM! You will be amazed at how much this resembles cheesecake! CRAZY!

Gluten Free Oatmeal Chocolate Chip Cookies:

2 1/4 cup gluten free oats (I like trader joes brand)

1 tbsp arrowroot powder

1/2 tsp baking powder

1/2 cup unsalted butter, softened..(NOT melted)

2/3 cup coconut palm sugar

1 large egg

1 tsp vanilla extract

1 cup dark chocolate (chopped or chips)

1/2 tsp sea salt

parchment paper

Preheat oven to 375. In a food processor, pulse 1 1/4 cups of the oats until finely ground. Put into a large bowl & add the arrowroot, baking powder & salt. In another bowl, use a hand mixer to cream together butter & sugar. Add the egg & vanilla to butter mixture. Combine the two bowls & mix to combine. Add in the remaining cup of oats & the dark chocolate. This should form about 24 TBSP size cookies. Drop onto parchment lined baking sheet & bake for about 12-15 minutes until golden brown.

and here are two of my favorites from Elana’s Pantry:

Chocolate Cream Pie (to die for…)

Chocolate Pecan Pie (oh em gee…)

Ok…..phew! So after alllllll that, I am making quite a few more dishes. I just couldn’t get around to finishing up a written recipe!! We’ll also be having, turkey, ham, paleo eggplant lasagna (Lynns Deli, Branford) & stuffed clams! OH EM GEE! Mouth=Watering… I am crossing my fingers & saying a prayer to the food gods that this all comes together for the holiday!!!!



Simple Cranberry Sauce!

Well well….here we are again! Thanksgiving already!!!! && I’m making a turkey for the first time this year, eek!! What goes better with turkey than cranberry sauce?! Nothing!! I never liked that canned cranberry jelly business, but this my friends…this is the real deal! Tart, Sweet, Saucy….mmmmmm!!!! Oh & super easy. Literally 5 minutes. Way faster to make this than go to the store and buy that dang can. Puuuuulease! 😊

1 bag of raw cranberries (12-16oz)
1 cup of organic no sugar added apple juice (or orange if you prefer more tang!)
1 cup of your favorite paleoish sweetener! I chose coconut palm sugar, just cuzzzz! 😊

Add in all of your ingredients into a medium size sauce pot. Bring to a boil over high heat and boil for about 5 minutes. You’re going to hear the cranberries start to pop. After a few minutes, (while frequently stirring) take a fork or potato masher and start to crush the berries. Remove from heat & cool!! Can be made a few days in advance and store in the fridge! Makes about 3 cups. Happy Turkey eating! ❀️