Category Archives: Sweets

Super Power Hot Chocolate

This hot chocolate has super powers like immune boosting, blood sugar balancing, packed with omega 3’s to make you even more beautiful, antioxidants & flavonoids just to mention a few.20130119-145703.jpg

Needless to say I am an obvious health advocate and also shamelessly obsessed with Dr. Oz. Now I don’t live and breathe by everything he says but I do like watching his show to see if I can learn something new. The other day he had on Sanjay Gupta who I never knew he was a neurologist and shared one of his treats he has at the end of the day. He made a “milk” drink & warmed it up with a dash of turmeric, ginger and cinnamon which I thought was pretty interesting and surprised I hadn’t tried this yet considering I put those ingredients in everything. So today I had to try it but made it into a “secret” hot chocolate and I also added a few other of my favorite ingredients. Shockingly, it was good. Really good, and you don’t taste the turmeric or ginger like you would think.

Doesn’t this look like a heart? Maybe it’s saying something… 😉


Especially with all this “flu epidemic” going on I up the ante on my regular routine because personally I’m not a flu shot fan. So for a little extra nourishment, try this hot chocolate, it’s really comforting and delicious.

A teaspoon of turmeric helps the medicine go down! 😉


1 cup hemp milk ( or almond, coconut…)

1/2 tsp turmeric, cinnamon, ginger

dash cardamom

1 tbsp cocoa powder & dark cocoa powder

1 tsp maca powder

*optional 1/2 tsp matcha green tea powder

1 tsp vanilla extract

stevia to taste

Warm up on stove top or in the microwave. Top with a smidge of coconut cream for a little extra indulgence!



Ginger Snaps & a Diamond Ring!


So yes indeed it has been awhile since I’ve made an appearance.  For the record I have about 5 posts in draft right now and it is really just a matter of I am not proud of my photography so my motivation to post is lacking.  In the meantime, finals have come and gone, I survived and oh yeah, just got engaged! 🙂 Was a surprise needless to say, I thought it would happen on our 5 year anniversary in February but tada it happened last night! I absolutely love the ring, he did an amazing job picking it out.  It sparkles so much I can’t stop looking at it.

Actually the only time I have stopped looking it at is when I baked and then ate 3, 4, ok 5 of these ginger snaps.  No, unfortunately they are not healthy, they are not gluten free or dairy free, they are you regular run of the mill holiday cookies which is actually a gift for my step-father. All 35, 30 of them 😉

ginger cookieThis is my first time making ginger snaps and they turned out great! So easy to make and the perfect amount of sweet, spice and crisp!  I used this recipe and the only thing I did differently was use 2 tbsp ground ginger because my step-dad really loves a strong ginger flavor although I still did not find it overpowering.  I also rolled them in sugar & ground ginger before baking to really make sure he knew they are ginger cookies.  To make sure they have their snap cookie them at least 10 minutes, but as always when making cookies they burn fast so keep an eye.

I hope your holidays are going well and taste delicious!

Dark Chocolate Pancakes Topped with Cinnamon Apple & Almond Butter

Yes, Dark Chocolate HEALTHY Gluten Free Pancakes. And as you can tell by the title, the fun doesn’t end there. Slices of cinnamon dusted apple & roasted almond butter. For dinner.

Oh and do yourself a favor and leave your guilt at the door– because this is barely 300 calories. Scouts Honor.

Unfortunately I am not the genius who came up with this recipe- Katie is. I snagged from her Brownie Batter Pancakes which I have made many times, but this time I used buckwheat flour. (I’ll just tell you there is a reason she doesn’t use buckwheat flour for desserts…but I really like buckwheat and I needed to use it up).

I have been craving chocolate like my life depends on it lately and I generally don’t get strong cravings for things. So I had thought earlier today that I will satisfy my craving and find a 70%ish chocolate bar with minimal sugar to eat as a meal. That’s a perfectly good rationale right?

Chocolate really does have considerable health benefits consisting of antioxidants, ability to lower heart disease risk by increasing blood flow and increases your happy hormones 🙂 Luckily I did not impulsively dive for the first chocolate bar and went on through my day because I decided I didn’t want to start on a sugar spiral. Boy am I glad I did because this was WAY better than a chocolate bar. Plus, no sugar crash, no guilt, just a big happy grin at the end of my day. Oh yes, this was my dinner- and I’m not gonna lie I think it might happen again tomorrow.

I used Katie’s ratios for making the pancakes but I use

1/4 cup buckwheat flour

5 tbsp almond milk

1 tsp baking powder

1 tsp vanilla extract

1 secret tsp matcha green tea powder {it’s a secret from your taste buds ;)}

1 packet stevia

4-5 drops vanilla stevia

Then I just fry them up in a smidge of coconut oil as about 5 small or (you can do 2 large). If you stop there with the recipe it’s only about 130 calories. But why would you stop there?

In the past I have used her banana peanut butter to top these off but I am obsessed with all things apples lately- literally have to eat 1 everyday.

Oh and I’m really sorry if this is your first time hearing about Katie’s blog. Not only because you have been missing out on some seriously delicious eats, but now you probably won’t sleep tonight because you are reading all of her posts. Don’t worry we’ve all been there.

Now it’s time to indulge in a sinful but not sabotaging dinn-ert 😉

Raw Sweet and Salty Mocha Almond Cacao Truffles

Quite a wordy title eh? Well I could probably use another 1000 different adjectives and it still wouldn’t do these truffles justice. If you are a chocolate, sweet, salty, coconut, nutty, chewy, crunchy, mocha, did I mention chocolate?- Lover, then you are at the right place because these are insanely good. And easy, which can mean trouble. So if I’m referring you to- slim down this recipe to 1 serving {1/4 cup almonds and figure out the rest} But if your like me and you are attempting to test your will power by putting these in the freezing and repeatedly saying I will only eat 2 at a time, then by all means start making these!!

20121006-123736.jpgI rarely ever make treats like these for myself because they can be very high in calories, fat, carb, and sugar dense. But awhile back I bought raw cacao beans because I wanted to make my own raw treats and actually try what real chocolate taste like. Let me do a favor and tell you- it is the most bitter taste ever. Just the smell can blow you out of the water after grinding the beans into powder. But there are some really great health benefits to real raw chocolate, which you have probably heard 1000 times. Or if your like me it is my justification to eating a lot of bitter chocolate. {covered in honey might I add :)}
Oh and I apologize, I cannot figure out why it won’t let me un-italicize, wordpress just doesn’t like me today- maybe because it can’t eat truffles…;)
2 cups ground almonds
1 cup raw cacao powder
1/4 cup unrefined coconut oil
1/2 cup honey or agave
1/4 cup cold brewed coffee
3 dates
1/4 cup goji berries
1/2 cup coconut flakes
2-3 tbsp coconut sugar
1 tsp himalayn sea salt
-Soak goji berries & dates in hot water for 10 minutes to soften
– Grind almonds in food processor if whole to almost meal-like course
-Add everything else & pulse together till you get a sticky, rollable consistency.
-Grab a cookie sheet & cover with parchment paper
-Grab a small bowl & stir together your garnish
-Take 1 tbsp and roll into a ball with your hands (yes, it’s a messy and delicious job) and then roll in garnish. Place on cookie sheet & once finished place in freezer if your using within a few hours or leave them in the fridge in air tight container layered & lined with parchment. I would estimate they keep for a few weeks in the fridge but use your own disgression.

These bites are packed with MUFA’s from the almonds, lauric acid from the coconut oil, vitamin A & C from the goji berries and antioxidants from cacao!

I use mercola because he cites info from peer reviewed studies.  Now why is it not itializicing here?! Ahh techonology…

Gluten Free Pumpkin Donuts


I know it’s been forever since you’ve heard from me. School has taken all my attention and I’ve been keeping things simple for the most part. I should let you know that last weekend I was really excited to be making my first turkey chili with spicy turkey sausage in a crockpot and you know what happened?

it was awful!!

Apparently I am crockpot challenged and now I think it will stay in hiding forever. Plus it took the fun our of cooking for me. No sautéing, no tasting, no stirring? What’s the fun in that? I have learned my lesson and from now on I will stick with what I know- especially since my vegetarian chili recipe is banging 😉

Lately I have been drooling over all the pumpkin fever going around the blog world right now and I just had to have some. So pumpkin donuts isn’t a bad place to start right? I grabbed the recipe from Purely Twins because I loved how my apple cinnamon donuts turned out using their recipe. The only thing I did differently was add a little vanilla extract and instead of frosting I have been honey obsessed. I also cut the sugar to 1/4 cup because don’t like super sweet treats. So just a drizzle of honey and sprinkle of cinnamon and before I knew it 2 were gone. 😉

So check out Purely Twins Gluten free Pumpkin Donuts for a delicious way to kick off fall!

Coconut Mocha Mint Zucchini Muffins

I think it’s that time of year when those who garden are starting to realize, what am I going to do with all of these zucchinis? Now I don’t have a garden but after purchasing 3 zucchinis to make raw wraps my mom brings over a huge zucchini from her garden that I couldn’t turn down. So now with this abundance of green delciousness I am suddenly stumped on how to use them up. Then it occurred to me to start preparing meals/snacks for school (which starts in only 4 weeks- eek)

After researching 100+ recipes with zucchini bread/zucchini muffin/gluten free zucchini bake… I finally came across this recipe which I had to try. I wanted something grab and go, low sugar and that needed a lot of zucchini. This recipe calls for 3 cups and packs that into 24 muffins! Well I tweaked this a bit and made it even healthier but I ended up with 12 large muffins and around 10 mini muffins.

While mixing the ingredients together, I had some Endangered Species dark chocolate mint staring at me saying,

“Why haven’t you eaten me yet?? It’s been almost 5 days and I am only 1/3 gone. Are you ill?”

So then I had a lovely aha moment and thought I will make these chocolate minty flavored. But that still wasn’t enough. Then I glanced over at the coffee machine, fingers crossed and… YES, just a splash of coffee enough to add a mocha essence 😉

So after a splash a coffee, a drop of mint extract and almost an entire bar of mint dark chocolate, I impatiently awaited my timer to go off so I could taste inhale 1, 2, 3 mini muffins

20120805-114144.jpg They had all the coconutty, minty, chocolate flavor I had hoped with little specs of green throughout. I love healthy, sweet treats and they will be perfect for those stressful school mornings, late night study sessions and everything in between! So go grab your overfollowing stock of zucchinis and get baking!

Go here for original recipe:

My Tweaked Version:
1/2 cup coconut flour, may need a bit more depending on water content of zucchinis
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3 tbsp cocoa powder
4 eggs
1/4 cup coconut oil
2-4 tbsp cold brewed coffee
1/4 cup apple sauce
1/4 cup coconut sugar
3 cups grated zucchini
1 tsp mint extract
1 tsp vanilla extract (we are inseparable)
1 bar mint dark chocolate chopped

Directions: Preheat oven to 350 degrees, grease 2 muffin tins
-Mix all dry ingredients except sugar with whisk to remove any clumps.
-Add eggs one at a time, then sugar and then beat in the rest of ingredients except zucchinis and chocolate.
-Hand stir in zucchini and chocolate. Add coconut flour if it seems too wet.
-Evenly distribute in muffin tins and bake for 20 mins. Allow to cool for 5-10, pop them out and allow to cool completely if you are freezing like me. Otherwise attempt not to gobble up your super low carb, low sugar and still super yummy mint mocha muffin!

These would be a great sneaky snack for picky kids who don’t like their greens!


“Oh hey there, moist, chocolate minty delight!” 🙂

Ridiculously Amazing Brownie Batter Bowl


I know it’s been awhile since I’ve come up with something amazing, but I think I may have just redeemed myself. This bowl of BEANLESS brownie batter goodness is so ridiculously, sinfully and effortlessly satisfying, you might need to pinch yourself after you taste it. That’s because it’s not even 150 calories, has only healthy MUFAs and is nut/dairy/soy/sugar free. And not that I have anything against bean dips, I actually really enjoy it but they usually require dates which are high in sugar.

The funny thing about this little concoction is that I made it on accident. A few nights ago I had planned to have some cold cocoa so I stirred together some flax milk and cocoa powder. Then I thought maybe I’ll make a chia pudding since I’m putting it in the fridge for an hour-ish. So I threw in some chia meal, (I prefer that to seeds right now) and I didn’t feel like dirtying my magic bullet cup so I just left everything all chunky in the cup as anyone who has tried to stir cocoa powder into something cold knows. Then when I came back and opened it up I realized something spectacular happened

I made healthy brownie batter!!

One of my favorite things to eat as a child, I easily preferred the batter to the brownie, (well I wouldn’t pass one up if it came my way…) and now it seems perfectly off limits seeing all the sugar, carbs…etc. I really can’t even describe to you how similar this is to the real thing and how bad it feels 😉

I don’t remember where along the way some coconut flour entered the picture, I think I just stirred it in after but now I do it before to make for a “firmer” batter. Plus then you get a bite of “cookie dough” type texture.

This is so easy to make, and requires very little ingredients so I don’t want any excuses.

1 cup unsweetened flax/almond/coconut milk
3 tbsp cocoa powder (I prefer dark)
1/2 tbsp chia meal
1-2 tbsp coconut flour, more will give you thicker batter
Sweetener to taste, I used 5 stevia drops

Mix your dry ingredients in cup or bowl you plan to eat out of (dish smart). Add your milk and sweetener and stir. If you want thick batter stir less and use 2 max coconut flour. Allow it to chill in the fridge at least 15 minutes and 2 hours for very thick batter. It will firm up especially on the top so just stir and add any additional toppings you want! I plan to get some sprinkles and I’m sure some peanut butter sauce will find its way on there at some point!

I may have added some coffee powder to it today- needless to say it was the best mocha pick me up ever!

Blueberry Buckwheat Donut Flop

Unfortunately for me, looks can be deceiving.

This was supposed to be a post to support celiac awareness month.  Although it still is somewhat, it is also one for all the other gluten free bakers out there who feel my pain- a gummy result yick!

Needless to say I was really disappointed after having this recipe bookmarked for 2 months.  I finally thought I had all the ingredients and decided last night at 9:00pm would be a good time to make these.  Ah I think it was my flax eggs that took me down in the end.  Although it could have been the banana for the sugar and the tapioca flour instead of arrowroot flour- shucks.

So even though I failed at my blueberry buckwheat donuts {I will still be eating them} I wanted to post them for everyone to follow the Original recipe.  The trials and tribulations of gluten free baking is always a temperamental thing but hopefully soon I can redeem myself and try these again!

Apple Cinnamon Donuts with Coconut Almond Glaze, GF, Vegan

Donuts.  Not something I get to have everyday- or anyday if it is from any local store.  This is because there is no such thing as a gluten free donut at the common chains.  It is such a shame because they are ridiculously easy to make and they are many variations.

These beauties barely took 40 minutes from mixing to tasting.  Ok it was more from mixing to divide and conquer.  For being my first attempt, I wasn’t disappointed.  They turned out super sweet like you want your donuts, {but how there is only 1.5g sugar in each donut?}  Well I did a little cheating and used a sugar alcohol called Erythritol.  Sugar alcohols occur naturally in plants and fruits so they are nothing to be afraid of.  Erythritol is similar to commonly seen Xylitol but it doesn’t have the digestion side effects that sometimes come with it.  It has practically no calories and personally I find that it doesn’t actually stimulate my sweet tooth the way splenda can.   It also doesn’t contribute to tooth decay.

These donuts are more dense than your typical donut and feel slightly more like a muffin.  I like this though because it slows you down as you eat it and makes you enjoy it more.  Then the glaze makes it all that much more amazing.  It has a bit of a crystallized bite which makes it really feel bad– I might have just broken down and eaten one…. yummm 🙂

Oh and of course these make a perfectly healthy breakfast.  They are 200 calories a pop with the frosting with only 1.5g sugar- does that even count?  Plus they have a whopping 10g of fiber making quite a filling compact breakfast on the go.   Who would have thought you can lose weight when eating donuts for breakfast? 😉  They also have some protein and iron for those vegetarians and vegans!

Investing the $10 in a donut pan was probably the best decision I have made in awhile.  After making these and loving the result, I don’t think there will come a time when I won’t have donuts on the table!  They are way too easy to make, taste way to good, and don’t come with grief!

Ingredientsrecipe adapted from Pure 2 Raw

2 tbsp coconut flour

1 cup gluten free flour blend (see recipe below)

2.5 tsp baking powder

2 tbsp flax meal

1/3 cup erythritol

1/2 cup apple sauce

2 tsp cinnamon

*optional few sprinkles of allspice

1/2 cup coconut milk mixed with 1 tbsp apple cider vinegar for 10 mins

3 tbsp coconut oil

-Mix dry then add wet.  Place evenly in donut pan (I use 6 hole) and bake on 350 for 15-20 minutes.

Gluten Free Flour Blend:

1 cup sorghum

1 cup tapioca starch

1/2 cup buckwheat flour

1 tsp xanthum gum

Coconut Almond Glaze:

Take 1 tbsp coconut almond butter (or make your own in magic bullet with 1 tbsp coconut flakes with 1/8 cup almonds)  and mix with 2 tbsp (or more needed to make good consistency) almond or coconut milk and 2 tbsp erythritol.  Warm slightly in the microwave to dissolve the sugar.  Pour on donuts once they are cool.


Nutrition Facts & add 18 calories for frosting per donut

Dark Cocoa Hazelnut Brownies with Peanut Butter Chips, GF

Brownies.  Dark Cocoa Brownies.  That are Nutty and Sweet and Coconutty and a smidge of Peanut Butter.  Can you think of a better brownie?  Oh and maybe they are under 100 calories a pop?  Oh yeah I did.  Actually she did originally {her website is amazing!!!}, and I made a few tiny changes.

And I might have had this for breakfast.

Ok maybe 2.

With a banana.

And just a splash of maple syrup.

Yeah that’s what I call good pre-workout food. 😉

These are so fast to prepare and the result is divine. It is not often at all I make brownies- especially since going gluten free, but these might be happening more often.  They don’t have added refine sugar, just honey and the chips.  They are perfectly fudgey and dense the way a brownie should be, with just a bit of delicacy from the hazelnut meal, but not crumbly.   And then there is those wonderful peanut butter chips that deliver you to heaven.  These are the perfect way to satisfy your sweet tooth without busting any seams 😉

Adapted from The Spunky Coconut


1 cup hazlenut meal

3 tbsp coconut flour

1/8 cup cocoa powder

1/8 cup dark cocoa powder

1/4 cup honey

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/8 tsp xanthum gum mixed well with 1/2 + 2 tbsp water

1/4 cup reeses peanut butter baking chips


Mix xanthum gum and water well (I did in magic bullet)

Mix dry ingredients well-no chunks.  Add the wet.  Pour into 8×8 pan, bake 25-30 mins on 325 degrees.  Try not to eat the whole thing 😉

Nutrition Information

Oh and I have to tell you because I am so super excited, I just bought one Klean Kanteen to bring some Crazy Green Smoothies and other yummy things with my on my travels to school- these things sound amazing!!  They are not aluminium or plastic and they are BPA free!  I even found a coupon code HCHW20DWV and got 5$ off!  The reviews on this says that it really keeps things cold for 24 hours!!  I’ll let you know what I think after I do a trial run 🙂Product Preview

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