Blog Archives

Strawberry Cheesecake Fat Bombs!

3/29/2019

I'm currently on a fat bomb kick, and these are my first try at fat bombs!

For me, Lyme disease makes it super difficult to gain weight, and so I'm currently on the lookout for any snack recipe that is full of healthy fats! This recipe is SUPER easy to make and only takes about 10 minutes of prep time! It's also organic, sugar-free, keto, paleo, and gluten-free! These babies are glorious little summer treats and taste like mini little cheesecake bites!

Delicious! Easy! And Beautiful! My favorite combination!

Keto Cheesecake Fat Bombs!

Ingredients:
6 oz. organic cream cheese
4-5 medium strawberries (fresh)
4 Tbs. salted butter
3 Tbs. powdered monkfruit sweetener
2 tsp. vanilla extract

Directions:

Let the cream cheese, butter, and strawberries sit at room temperature for about an hour to soften. (It's vital that you let your cream cheese and butter soften to room temperature before mixing together, as your mixture will be lumpy if you don't.)
Puree your strawberries using a small blender.
Beat cream cheese and butter together with a hand mixer.
Add strawberries, sweetener, and vanilla. Beat on high speed until well blended. (Mixture should be thick and creamy, not watery.)
Divide the batter into your silicone mold, or pour mixture into a 9x9 inch pan lined with parchment paper.
Freeze for about 3 hrs, or until fat bomb are solid.
Store in freezer and enjoy to your pleasing!

*Use organic ingredients when feasible

0 Comments

Vegan Fudge Cake

3/26/2019

0 Comments

Who doesn't LOVE chocolate!? I've always been a chocolate lover and when I was diagnosed with Lyme I thought I would have to give up chocolate for good! The good news is that I really only gave it up for a year, and I found healthy ways to eat chocolate in small proportions so it doesn't make me sick!

This chocolate cake was a hit for my whole family and it's completely organic, refined-sugar free, AND vegan! Yep, that's right! No animal products in this cake! I also have found in my healthy baking pursuit that it's really difficult to make healthy cakes that aren't super dry, but I've FINALLY mastered a refined sugar-free recipe that is super moist and very fudgy on the inside! Even the glaze is sugar free and it adds the final finishing touch to this beautiful cake! I also used cacao powder in this recipe instead of cocoa. Cacao is considered a super food and helps boost your mood and your immune system! Eating chocolate in the right amounts can be good for your body! What a relief!!

Vegan Fudge Cake!

Ingredients:
2 cups coconut milk
2 Tbs. apple cider vinegar
1/2 cup raw honey
1/2 organic maple syrup
2/3 cup organic grapeseed oil
2 Tbs. pure vanilla extract (Yes that's correct! Bring on the flavor!)
1 cup whole wheat pastry flour
2 cups whole wheat bread flour
2/3 cup cacao powder (sifted)
2 tsp. baking soda
1 1/4 tsp. salt

Chocolate Glaze:
2 Tbs. coconut oil, melted (or if you don't mind it not being vegan you can use organic butter)
1/4 cup powdered Lakanto sweetener
1 Tbs. cacao powder
2-3 Tbs. coconut milk
1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Prepare your bunt pan. The secret to a bunt cake that doesn't stick is using organic, grass-fed butter. But since we're going vegan here, you can also grease your pan with coconut oil, and the coat it in flour as well.
In a large glass measuring cup, mix milk and vinegar. Set it aside for about two minutes. This mixture makes vegan buttermilk!
Mix sweeteners, oil, and vanilla in a medium bowl, and whisk together by hand. Add your vegan buttermilk and whisk until well combined.
In a large bowl, combine flours, cacao powder, baking soda, and salt until combined.
Pour milk mixture over the top of your dry mixture and beat with a hand mixer until smooth.
Pour batter into bunt pan and bake for 30-35 minutes, or until toothpick inserted comes out clean.
Allow cake to cool for about 30 mins. Remove from bunt pan.
For the glaze, whisk all ingredients together and pour glaze over the top of a completely cooled cake.
Slice and enjoy!

*Use organic ingredients when feasible.

0 Comments

Winter Peach Cobbler

3/14/2019

0 Comments

I know what you're all thinking... "Why am I calling this WINTER peach cobbler?!" Well, because it's winter, and peaches are not in season in the winter time, and yet... here we are! The secret is that I just happen to have a brother that has a lot of peach trees that produce in the summer, and so we spent a lot of time slicing and freezing peaches this summer! The rewards of that are now being feasted upon! It's like having fresh peach cobbler in the winter! Yum!

This cobbler turned out delicious and is super easy to make! It's refined sugar-free and and made with organic whole wheat flour! It's also super versatile (most cobblers are), so it would be really easy to make this gluten free if you'd like that to be an option. Simply replace the whole wheat flour with almond flour and your have your gluten free winter treat! You can also top it with organic heavy whipping cream, or if you're dairy free you could top it with coconut cream for your finishing touch!

Winter Peach Cobbler!

Ingredients:

Filling:
4 cups frozen peaches
1/4 cup organic maple syrup
2 tsp. vanilla extract
1-2 tsp. cinnamon (depending on how cinnamon-y you like it)
1/2 tsp. nutmeg
1/4 tsp. clove
1 Tbs. organic corn starch
2 Tbs. water

Cobbler:
1/2 cup butter, melted (organic and grass-fed)
2 cups whole wheat flour
1/2 cup organic maple syrup
1/2 tsp. salt
1 tsp. vanilla

Directions:

Preheat oven to 350° and grease a 9x13 inch pan with a generous layer of organic, grass-fed butter. Set aside.
For the filling, place your frozen peaches in a large saucepan and SLOWLY let it thaw on medium heat, stirring occasionally. (Do not mutilate your frozen peaches by over-stirring or forcing them to break apart).
Once peaches are mostly thawed, add your maple syrup, vanilla, cinnamon, nutmeg, and clove. Stir until mixed in.
Bring peach mixture to a boil and in a small glass mix cornstarch and water. Add cornstarch mixture and stir gently until thickened. Once thickened, remove from heat, and let sit while you make your dough.
For the dough, combine flour, butter, maple syrup, salt, and vanilla, and mix until well combined. (Mixture will be kind of sticky.)
Pour peaches into your prepared pan. Drop dough on top of peach mixture, and spread as evenly as you can.
Bake at 350°F for about 40-45 mins. or until top of cobbler is golden brown.
Store in fridge.

*Use organic ingredients when feasible.

0 Comments

Healthy Cinnamon Rolls!

3/7/2019

2 Comments

Did you know that cinnamon can actually be used as a medicinal herb? It can be used as an anti-bacterial, and it's also known to kill stealth bacteria in our bodies like micoplasma! Who knew?!

I have a lot of healthy recipes I've been trying lately that are going to go up on here soon, but I had to postpone all of those because this recent recipe I just made was ABSOLUTELY AMAZING! This recipe taught me so much about clean eating and how you don't have to eat bad tasting food to eat clean. These cinnamon rolls look, taste, smell, and make you feel amazing!

I don't know why anybody would feel like they need processed sugars and other processed food in their lives when they can eat something this delicious and nourish their body with proper nutrients at the same time! These rolls are made with organic, whole wheat flour, and they're about 98% sugar free, and 100% refined-sugar free! The only refined sugar in these babies is a little bit of raw honey in the dough, and then the filling and frosting is sweetened with Lakanto sweetener which is not processed in your body the same way sugar is. Lakanto is an amazing sweetener that is made with Monk fruit which is a super food and filled with nutrients!

You can purchase Lakanto here and you can also find it on Amazon!

The BEST Healthy Cinnamon Rolls!

Ingredients:

Dough:
1 cup warm coconut milk (110° F)
2 eggs
1/3 cup butter (melted)
4 1/2 cups organic whole wheat bread flour
1 tsp. salt
1/4 cup raw honey
2 1/2 tsp. yeast (do not use instant yeast! Instant yeast is highly processed)

Filling:
1/2 cup golden Lakanto sweetener
2 1/2 Tbs. ground cinnamon
1/3 cup butter (melted)

Frosting:
1 (8 oz.) package organic cream cheese
1/4 cup butter (softened)
1/2 cup powdered Lakanto sweetener
2 tsp. vanilla extract
1 pinch of salt

Directions:

Dissolve the yeast in the warm coconut milk in a large glass measuring cup. Mix the honey, butter, salt, and eggs in a large stand mixer. Add your milk and yeast mixture and whisk together on low until well combined.
Add flour and mix well. Knead your dough using your dough hook attachment. Knead for about 4-5 minutes on medium speed. (When you poke your dough with your finger and it pops back at you, that's when you now it's ready to rise.)
Grease a large glass bowl with a light layer of butter, and with lightly floured hands place your dough in the bowl, cover with parchment paper, and let rise for about 2 hours (or until the dough has doubled in size) in a warm environment.
After the dough has doubled, turn it out onto a lightly floured surface, cover, and let rest for 10 mins.
In a small bowl, combine combine your golden sweetener and cinnamon.
Roll dough into a 16x21 inch rectangle. Brush your dough with melted butter, then sprinkle your cinnamon mixture over the top. Roll up dough, starting along the long side.
Cut into 12-18 rolls. (Or you can use the simple trick of taking a clean piece of white thread, sliding it underneath your dough where you'd like to cut, and crossing the two ends of the thread over each other to cut the dough. This makes for a clean cut, and doesn't mutilate your rolls so much.)
Place rolls on a lightly greased baking sheet. Cover and let rise until doubled. (It took mine about 1 hour.)
Preheat oven to 350°F.
Bake rolls for about 20 minutes, or until golden brown.
To make the frosting, simply cream your butter and cream cheese together with a hand mixer, add your other ingredients, and then cream together until smooth. Spread evenly on each roll.

*These rolls stay super fresh for about five days if you store them in the fridge! Then when you're ready to eat them you can either warm them in your warming drawer on high for 10 mins. Or you can preheat your oven to 350°, turn it off once it's fully preheated, and place your rolls inside for about 10 mins. Then when you take them out it will be like having a freshly baked cinnamon roll!
*Use organic ingredients when feasible.