School is finally out for summer, which means that I can get back on my blogging AND cooking game. WOOO. Throughout the school year, there are always delicious goodies floating around school. I recently gave in and had to try these decadent looking chocolate coconut macaroons. It was a total WOW, this is absolutely amazing, moment. BUT,  it was most likely jacked up with dairy, butter and loads of other unhealthy ingredients. I began to ponder about how I could recreate this delicious treat in a healthy way. Well, let me tell you, I certainly did just that. All of the sugar in this recipe is completely natural which makes indulging into this treat  guilt free. (especially in time for summer!) It is an easy and quick treat that will certainly satisfy your sweet tooth, even during bikini season!

Ingredients:
-1 bag ( about 12 ounces) of unsweetened shredded coconut
-1 can of unsweetened condensed coconut milk (shake this baby up before you open it, you'll be glad you did)
-1 teaspoon of pure vanilla extract
-1 tablespoon of agave nectar ( I used the "light" version but feel free to do whatever you wish)
-2 large egg whites
-1/4 teaspoon kosher salt
-1 cup of enjoy life mini chips (these babies are dairy, nut AND soy free)

First, preheat your oven to 325 degrees Fahrenheit. Next, combine the shredded coconut, vanilla extract, agave nectar and coconut milk into a large mixing bowl. Stir until all ingredients are well combined. Set bowl to the side.

In a separate bowl, crack in both egg whites and add kosher salt. Now you will need your handy dandy electric mixer. If you don't have one, stretch and prepare to do a 20 minute arm work out.

Hopefully you do have an electric mixer so you can beat the eggs until they become white and firm. This process will take about 10 minutes. Just be patient! (This is also a really great task for kids! So get them cookin'!)

Next, fold the egg whites into the coconut mixture. This process has to be done verrrrrrrry gently so your macaroons will be fluffy and light. I would recommend using a spatula as seen in the picture below to ensure airy macaroons.

Now it is finally time for some chocolate. Add in 1 cup of chocolate chips and again, gently fold them into the coconut mixture until well-combined.

Next, use an ice cream scooper to measure out the macaroons into even sized balls. Lay them out on a cookie sheet layered with parchment paper. Pop them in the preheated oven for about 25-30 minutes until they are perfectly golden brown.

These treats are perfect for all occasions! Bring them to a summer BBQ, birthday party or just enjoy them at home. With all of the food allergies and sensitives nowadays, these treats will satisfy and accommodate everyone. So now that school is out, summer is a wonderful time to get your kids in the kitchen. Bond with them through cooking with them. Not only will you love this recipe, they will too. Happy Summer!


                                Worry less. Smile more. Eat Healthy.

As the weather starts to get colder and colder, there is truly nothing better than indulging in a warm batch of chocolate chip cookies. Who doesn't love chocolate chip cookies?! This recipe is completely paleo and completely delicious. Each bite is soft, chewy and oozing with gooey, warm chocolate. Let's be honest, that is EVERYTHING you always hope for in a chocolate chip cookie. This recipe will not disappoint!

Ingredients:
-1 and 1/2 cup of almond flour (I used Trader Joes brand)
-1/2 tsp of baking soda
-1/2 teaspoon of salt
-1/4 cup of melted coconut oil
-1/4 cup of maple syrup
-1 egg
-1 tsp of vanilla extract
-3/4 cup of enjoy life chocolate chips ( these are dairy, soy AND nut free)

Preheat oven to 375 degrees Fahrenheit.

First, combine almond flour, baking soda and salt in a medium sized mixing bowl. Set that bowl to the side.

In separate medium sized mixing bowl, add egg, maple syrup and vanilla extract. Use a hand mixer to blend the wet ingredients until well combined.

Then, slowly pour the dry ingredients into the wet ingredients while  using the hand mixer to blend all together. After a batter as formed, pour the melted coconut oil into the mixture and stir with a spoon until well combined (about 30 seconds)

Add in the chocolate chips into the batter and stir. Place about a tablespoon of cookie dough onto the baking sheet forming each cookie. Leave about a 1/2 inch space between each cookie. Bake for 10-11 minutes for gooey, soft and delicious chocolate chip cookies.

This recipe is one of my FAVORITE paleo recipes. After one bite, you will be thinking, "Wait..? These are ACTUALLY paleo?" yes. yes they are. and now you can all enjoy them :-)


Worry Less. Smile More. Eat Healthy.

Yes. You read the title right. It is gluten free, lactose-free, paleolithic, banana bread french toast. Two words: unbelievably DELICIOUS. The best part about this recipe is that it can be made for truly any meal of the day. Have breakfast for breakfast or breakfast for dinner! This recipe will not disappoint!

The recipe for the banana bread can be found in a later blog post, but I will post a quick version of the banana bread recipe below:

Ingredients:
-3 Ripe Bananas
-1 cup of cashew butter
-1 tsp of baking powder
-1 tsp of baking soda
-2 whisked eggs
-1/8  tsp of cinnamon
-1 cup of almond flour/meal

(Combine bananas and cashew butter to make a thick, creamy mixture. Then add the mixture to two whisked eggs. Add the rest of the dry ingredients to the wet ingredients. Bake at 375 for 28 minutes.)

Ingredients for Banana Bread French Toast:
-2 slices of Banana Bread  (listed above)
-1/2 cup of frozen mixed berries
-1 whole egg
-1 egg white
-Cooking spray ( I used coconut oil cooking spray to be super "paleo")
-1/4 tsp of cinnamon
-1 tsp of vanilla extract
-All natural grade B maple syrup

First combine 1 whole egg, 1 egg white, cinnamon and vanilla extract in a shallow dish. Whisk until well combined.

Next, dip each side of the banana bread into the egg mixture coating both sides of the bread.

Next spray the skillet with cooking spray and pre-heat under medium heat. Next, transfer the dipped banana bread onto the skillet.

Allow for each side to cook for about 2 minutes. Flip when one side has reached a delightful golden brown color.

While the second side is cooking, pop the frozen berries in a microwave safe dish for one minute.

Next, blend the berries in a food processor or a blender to create a smooth berry compote. (This is a much healthier alternative to Aunt Jemimah's processed sugary syrup!)

Next, drizzle the berry compote on top of the banana bread french toast. For a bit of extra added sweetness, you can drizzle some maple syrup on top also. Dig in and enjoy! Like i said before, this dish will NOT disappoint!

Worry Less. Smile More. Eat Healthy.

go crazy and have breakfast for dinner every once in a while :-)

I love snacks. Before meals, in between meals, and after meals. Snacks are a glorious thing. BUT it is important to make sure we snack mindfully in healthy ways so we aren't taking in loads of extra calories. This recipe is the perfect quick, easy and healthy snack. Grape pops are addicting in the same way pita chips are...but you will not feel guilty snacking on a bunch of these delicious and refreshing grape pops!

Ingredients:

-1 container of green grapes
-1 container of vanilla bean Greek yogurt
-1/2 cup of unsalted pistachios (crushed)
-toothpicks

First, place a toothpick in each grape so they look like little lollipops....but they are grape pops!

Then, place the vanilla bean yogurt in one dish and the crushed pistachios in a separate dish. First, take the grape pop and twirl it in the vanilla bean Greek yogurt coating the outside of the grape.

Then, twirl the yogurt coated grape pop in the crushed pistachios. The pistachios will stick to the yogurt and create the ultimate crunch to this delicious snack.

Refrigerate until desired temperature is accomplished. Enjoy these refreshing grape pops on a hot summer day. Remember, it is okay to keep going back for a few more.....or a lot more :-)

Worry Less. Smile More. Eat Healthy.
And always snack on healthy snickity-snacks!

I was never a breakfast person until  I went to college. This easy breakfast recipe is inspired by my very favorite breakfast dish at my very favorite breakfast joint in Rhode Island, where I attended college. They make an awesome Greek style omelette with spinach and feta and it hit the spot every single time! I re-created my favorite omelette into an easy, kid-friendly breakfast that will stay fresh in the fridge for the entire week.   Easy, healthy and delicious?! Breakfast for the entire week?! Yes please!  Before eating in the morning, pop them in the microwave for 30 seconds and they will be fresh and delicious. Not to mention, they are packed with protein and vitamins!

Ingredients:

-7 whole eggs
-3 egg whites
-2 cups of fresh chopped spinach
-1/3 cup of reduced fat feta cheese
- pinch of salt and pepper

* Pre-heat oven to 375 degrees Fahrenheit

First, whisk all of the eggs, egg whites, pinch of salt and pepper in a bowl until well combined and scrambled. Then add in the chopped spinach to the egg mixture.

Next, grease up your cupcake tin using either olive oil, Pam or grass-fed butter. I used Pam and it worked just perfect! You want to make sure that your egg muffins come out easily and do not stick to the pan!

Then, fill each cupcake tin about 3/4 full. They will rise so you want to make sure you have a little bit of room. Then sprinkle the top of the egg muffins with feta cheese (yum)

Bake in the oven for about 25-30 minutes. The egg muffins should be  cooked throughout.

You can chose to enjoy this delicious breakfast right away, or put into a sealed container to be placed in the fridge to enjoy as a meal in the morning for the whole week. The protein in this recipe will help keep you feeling full for longer while also providing you with necessary vitamins and nutrients to kick start your morning! Enjoy!


Worry Less. Smile More. Eat Healthy. (and make your mornings easier with these delicious egg muffins!)

Ice Cream. Basically one of the most delicious treats EVER. On a warm summer night after a long hot day, going out for ice-cream is definitely one of the first things on my mind! ( and I am sure it is on yours too!) This recipe is a fantastic alternative to the traditional ice cream treat. This recipe is qu don't even have to leave the house! Trust me, you will quickly fall in love with this delicious, 3 ingredient, healthy dessert!

Ingredients:
-2 whole bananas
-1/4 cup of dark chocolate chips
-2 TBS of cashew/almond butter (you can leave this ingredient out to make a nut-free dessert...It will still be delicious!)

Combine all ingredients in a food processor and blend until smooth. Transfer to a container and freeze for one hour.

Transfer the chilled banana ice cream to a serving dish, garnish with extra chocolate chips and fruit and enjoy! All natural, clean ingredient ice-cream...what could be better?!

Worry Less. Smile More. Eat Healthy
(and always make time for ice-cream nights....the healthy way!)

Protein pancakes...could breakfast ( or breakfast for dinner) get any better than this? This is the PERFECT post-workout breakfast because it will provide you all the energy and nutrients you need to tackle the rest of your day. Since it is packed with protein, it will replenish your body while also helping you keep full for much longer. These pancakes are definitely a crowd pleaser and they are super kid-friendly. I mean c'mon....who doesn't love pancakes?! And the best part is, these will leave you feeling completely guilt free because they are packed with clean, whole ingredients. Trust me, you will never go back to the Aunt Jemimah, "just add water" pancake mix ever again! ( thank gosh for that)

Ingredients:

-1 whole banana
-1 egg, 1 egg white
-4 TBSP of almond meal/flour ( substitute for oat flour or coconut flour for nut-free version)
-1/2 tsp of vanilla
-1 TBSP of protein powder
-1 tsp of unsweetened, all natural apple sauce
-1 tsp of baking powder
-1/2 cup of blueberries
-a dash of cinnamon
-a dash of salt
-1/2 cup of frozen mixed berries ( for the berry compote "syrup" on top)

(This recipe will make about 6-7 medium sized pancakes)

Combine all of the ingredients except for the blueberries and frozen mixed berries into a blender (or food processor.) By whipping up the ingredients in a blender, the pancakes will be super duper light and fluffy.

Pour the pancake batter into a bowl and use a spatula to fold in the blueberries. If you want your batter to be a little thicker, just add some more almond flour. But they will "puff up" as they cook!

Spray your cooking skillet with non-stick cooking spray and turn on your stove to medium heat. (You don't want your pan to be TOO hot or else the pancakes will burn on the outside and won't be cooked on the inside. If you have a strong flame, keep it on medium-low the entire time)

Spoon out pancake batter onto skillet to make medium sized pancakes.

After about 2 minutes or so, the pancakes will start to bubble. That means it is time to flip!

While the flip side of your pancakes are cooking, add your frozen berries along with a  handful of fresh blueberries into a microwave safe dish. Microwave for 1-2 minutes until your berries become a sweet and thick compote. (The perfect and healthy alternative to syrup!)

Top each pancake layer with the berry compote making a tower of protein pancake deliciousness. Trust me, this recipe will keep you coming back for more and more. Cut into your protein pancake tower and enjoy!

Worry Less. Smile More. Eat Healthy.
(and please say goodbye to the fully processed "just add water" pancake mix that has been in your pantry for way too long)

This chocolate, banana, coffee protein shake is perfect for the morning because it's like breaking open two pinatas with one stick. You rev up your metabolism while enjoying your morning coffee...all at the same time! And it is fast, easy, nutritious and perfect for breakfast on the go.

 Ingredients:
-1 Frozen Banana ( pop the banana in the freezer the night before for a creamy consistency to your shake!)
-1/4 cup of unsweetened almond milk
-1/2 cup of your favorite iced coffee
-1 scoop of chocolate Designer Whey all natural premium protein powder

Combine all ingredients in a blender/nutri-bullet/food processor (whatever you usually use to make smoothies!) Blend until well mixed (usually 1-2 minutes)

Pour into a to-go cup and enjoy both your A.M. coffee and a protein packed breakfast on the go!

Worry Less. Smile More. Eat Healthy.
(and don't ever forget your A.M. cup of joe)

This recipe is inspired by the strong love that I have for wine and cheese. After a long day, indulging in a glass ( or 2.....) of wine, cheese, crackers and grapes is just what you need to relax and unwind. Yum. The good news is that this recipe is a much lighter and healthier way to indulge in something delicious and of course, nutritious!

The Cauliflower bruschetta recipe calls for the same recipe as the  cauliflower pizza crust found in the BBQ chicken pizza blog post. Follow the same exact steps in that recipe for the cauliflower bruschetta bites.

Ingredients in Cauliflower Bruschetta Bites:
-1 Head of Cauliflower
-1 egg
-1/2 TSP of Italian seasoning
-1/2 TSP of salt
-1/2 TSP of pepper

-Preheat oven to 450 Degrees Fahrenheit
-Spray a cupcake tin with your choice of non-stick cooking spray
-Place cauliflower bites in a cupcake tin ( I used a mini muffin tin for smaller bites)
-Bake for 30 minutes until golden brown and crispy ( about 20- ish minutes)

Bacon Grape Marmalade Ingredients:
-4 Slices of all natural, preservative free Bacon
-1 Large vidalia onion
-1/4 cup of sherry vinegar
-2 TBS of apple cider vinegar
-2 TBS of all natural honey
-1 cup of sliced red grapes
-1/2 cup of water
-1/2 tsp of kosher salt
-1/2 tsp of pepper

First, cook the bacon in a large frying pan until crispy.

While the bacon is cooking and getting all crispy and delicious, roughly chop the vidalia onion and measure out the 1/2 TSP of kosher salt.
(Helpful Tip: if your eyes start to tear and burn when you are chopping onions, run your wrists under ice cold water. Instantly, your eyes feel better. Thanks for the tip Grandma! )

Then, remove the cooked bacon on to a dish with a paper towel. This allows the excess fat to drain off of the bacon

Then, add the onions and kosher salt to the pan with the bacon fat. Reduce the heat to medium-low and allow the onions to cook and simmer until they become soft. ( About 15 minutes)

While the onions are cooking, slice the grapes, chop the bacon and measure out the water, sherry vinegar, apple cider vinegar, honey and pepper

After the onions are cooked, add all of the ingredients into the sauce pan. Give it a stir and let it simmer, uncovered for 1 hour

The liquid will start to thicken and reduce into a glorious marmalade. Quite honestly, you could put this marmalade on anything and it will be outrageous. (That is why I made sure you would have extra in this recipe!)

Then, slice up your favorite brand of brie cheese into bite sized pieces. Layer the brie cheese on top the cauliflower bites and spoon the warm bacon, grape marmalade onto the cheese. The cheese will become warm and start to melt. You can enjoy this dish as an appetizer or a meal, depending on how many you eat :-) Don't forget to pour yourself a nice, large glass of your favorite red wine and enjoy!

Worry Less. Smile More. Eat Healthy.
(and always make time to indulge in some wine and cheese!)