Brownie Cacao Bites {Gluten free, Vegan, Paleo}


IMG_6633Who doesn’t love chocolate.


  • 3/4 C almond flour (if you don’t have almond flour, add ~1 cup almonds to your food processor and blend first)
  • 1 C Medjool dates
  • 1 heaping Tbsp. coconut oil (no need to melt)
  • 2 – 3 Tbsp. nut butter (I use Almond butter)
  • 4 tbsp. Cacao powder
  • Dash of salt



  1. Add almonds, dates, and coconut oil to food processor. (Tip: Make sure your dates are soft or you will have a tough time! If they aren’t, soak them in some warm water for 5 – 10 minutes first).
  2. Once combined, add the nut butter and cacao powder, and salt, to taste.
  3. Blend again. You should reach a sticky but doughy consistency.
  4. Wet your hands and roll into balls. Place in an airtight container and let set in the fridge for at least 1 hour.
  5. Keep in fridge or freezer in sealed container. Pop ’em for a kick of energy or to satisfy that chocolate sweet tooth!



Almond Flour Bread {Gluten-free, Paleo}

Calling all Kosher for Passover / Paleo / Gluten-Free bread lovers – this recipe is for you!!!


This recipe is very closely adapted from Talullah Alexandra’s Grain Free Almond Coconut bread, and I must give her all the credit!

IMG_6567 (3).JPG

Anyways, this bread is fantastic. My favorite part is how simple it was to make. I thought making a bread like this would take hours and many, convoluted steps; I could not have been more wrong. The recipe is simple, calls for mostly pantry staples, and takes less than an hour start to finish!


So let’s get to it. You will need:

  • 1.5 C Almond Flour*
  • 1/4 C ground flax seed
  • 2 Tbsp. coconut flour
  • 1.5 tsp. baking soda
  • 1/4 – 1/2 tsp Pink Himalayan salt
  • 5 large eggs
  • 1/4 C coconut oil, melted
  • 1 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. Maple Syrup
  • Seeds to top. I used Pumpkin and hemp seeds.

*If you don’t have almond flour, simply grind up some almonds in your food processor. Make sure you measure AFTER you have process into a flour!




  1. Preheat oven to 350 degrees and grease a loaf pan with coconut oil.
  2. Mix all dry ingredients together: almond flour, flax seed, coconut flour, baking soda, and salt.
  3. Add in eggs, coconut oil, ACV, and maple syrup.  If you have just melted the coconut oil, make sure it has come back to room temperature before adding – if its still hot, it may cook the eggs!
  4. Stir everything until just incorporated. Don’t overstir!
  5. Pour into loaf pan, top with 1 – 2 tbsp. of hemp seeds, pepitas, and seeds of choice. Bake for 38 minutes.
  6. Remove from oven, but do not try to eat just yet! Let the bread come to room temperate, then remove from pan, and slice into it and enjoy!




Kosher for Passover Recipes {Matzah-Less}

I always see people *dreading* Passover; they complain there is nothing to eat, and Matzah tastes like cardboard. I totally agree with the latter – it does taste pretty bland, but there are so many more options! If you simply take Matzah out of the equation, you can get creative with delicious recipes that are both Matzah-less and Chametz-less!

Without even realizing it, some of my favorite recipes of all time are also Kosher for Passover. These range from health-ified Nachos, to crepes, to granola.


Here are some of my favorites for you to try:

  1. Sweet Potato Nachos – These are a crazy delicious & healthy alternative to Nachos year round, and they become a staple over Passover. You can omit the beans if you refrain from legumes.
  2. Turkey Chia Seed Meatballs – Instead of binding these meatballs with breadcrumbs, magical CHIA seeds work their gelling magic to both bind these, and add a ton of Omega-3s and healthy fats.
  3. Single Serving Crepe  – This recipe is TOO good! Throw 4 pantry ingrediants into a blender, heat over a pan, and viola! You can make this crepe sweet or savory, depending on your mood.
  4. Grain-free Granola – I don’t know about you, but granola is one of my all-time favorite foods (hence the name of the blog!). Don’t let Passover stop you from following your dream: try this grain-free granola instead, so delicious you won’t even notice the missing oats!
  5. Carrot Ginger Soup – When you need something warm, because its still so cold in April. Add a Matzah ball to this one for bonus Passover points!
  6. BREAD – …but it’s not really “bread”, technically speaking. It’s also gluten-free, paleo, and dairy-free. And it’s SUPER simple.

Lastly, this isn’t one of my original recipes, but I love making it all the time – a Cashew Butter Chocolate Chip Skillet Cookie from Rachael’s Good Eats! This thing is DELICIOUS, and I just realized its Kosher for Passover too!

Happy Holidays!

Sweet Potato Nachos {Gluten-free, Low-Carb, Vegetarian}

Who would’ve thought there could be a healthy alternative to Nachos? And not only healthy as in lower cholesterol, lower sodium, and none of those processed GMO chips  – these are actually full of good-for-you nutrients like beta-carotene and fiber!


The recipe is also super simple and calls for minimal, simple ingredients I always have on hand.

Except the cheese. I rarely eat cheese, but buy it as a special treat for these nachos! Buying good quality, full-fat cheese is important too. Don’t be fooled by “low-fat” or “low-sodium” options; those are often laden with sugar, sugar alcohols, and more processing & chemicals. Try to simply accept that cheese is a high-fat food, and enjoy it as such!




For the “chips”:

  • 1 whole sweet potato
  • 1 tsp each:
    • paprika
    • chili powder
    • salt
    • pepper
    • garlic powder
  • Avocado oil spray or roughly 1 tbsp.

For the toppings:

  • Full-fat cheese, shredded or cut into small pieces
  • 1/2 red onion
  • 1 whole pepper
  • 1/2 heaping cup black beans, rinsed and drained
  • Cilantro
  • 1/2 avocado
  • And a dollop of Greek Yogurt


  1. Preheat oven to 400 degrees.
  2. Cut the sweet potato into rounds, as thick or thin as you like.
  3. Mix all the spices together. Lay the sweet potato rounds onto a baking sheet, and add all the spices & avocado oil. Mix it all up and make sure each chip is nicely coated. Don’t be afraid to get your hands dirty!
  4. Put in the oven for 15 – 18 min (depends how thin you sliced them). Flip, and bake for 5 – 10 more minutes. Take care not to let them burn.
  5. Once the potatoes are cooked through, place a layer in a baking dish. Add some of the beans, some of the cheese, and some peppers & onions. Place a second layer of potatoes, and repeat.
  6. Place back in the oven to broil until cheese is melty, about 3 minutes.
  7. Top with cilantro, avocado, salsa, Greek yogurt (tastes like sour cream, but much healthier option).
  8. Enjoy!!!


*This recipe is extremely versatile per any person’s particular needs. Feel free to use different beans, omit any of the veggies, add additional toppings, etc!




4 Ingredient Single-Serving Crepe



These crepes are:

  • 4 clean ingredients
  • Paleo
  • High Protein
  • Low Carb
  • Sweet OR Savory
  • Single Serving


You won’t believe how easy. The 4 easy ingredients are:

  • 2 Tbsp. Almond Milk
  • 2 Tbsp. Almond flour/meal
  • 1 tsp ground flax seed
  • 2 eggs



  • Blend everything in a blender or with a hand blender.
  • Heat a pan over medium heat, and add some cocount oil
  • Pour the batter onto the pan. It should be thin enough that you don’t need to flip it. Wait 5 – 10 minutes. Watch it to make sure it doesn’t burn.
  • Fill with toppings of choice, fold over twice, and serve!

Here were my filling recommendations:

  • Savory: roasted asparagus and mushrooms, fresh Buffalo Mozzarella cheese
  • Sweet: Frozen blueberries, banana, almond butter, cinnamon, and a honey drizzle on top!



Zucchini Oatmeal

I know what you’re thinking…. but before you chuck this idea, hear me out. Every chance you have to eat vegetables is a chance to better your body, your overall health, and keep you disease-free.

Zucchinis are a low-calorie vegtable with a TON of nutritional benefits, and not a ton of taste. By adding this green veggie to your oatmeal, you add:

  • Maganese (bone production, controls blood sugar levels)
  • Vitamin C (protects your cells, anti-inflammatory)
  • Magnesium (reduces heart diease + stroke)
  • Vitamin A
  • And so much more – feel free to do more research!

So, it seems like a no-brainer to me to add some zukes to your oatmeal, if you have any on hand!


How to: Simply grate up Zucchini and add to your oatmeal, and cook like you otherwise would.

This is how I personally like to do it:

  1. Add 1/3 C quick oats, 1/3 C almond milk, 1/3 C water, and 1/2 grated zucchini to a bowl.
  2. Mix and microwave for 1 minute.
  3. Add 1 T chia seeds, a sprinkle of cinnamon, and top with some almond or peanut butter. I also love to add coconut flakes.
  4. Mix it all up and enjoy your high-fiber, nutrient-dense, delicious breakfast!



Turkey-Chia Meatballs

Easy and delicious weeknight meal!

You can serve them over zucchini pasta, regular pasta, in lettuce wraps, or on their own!


  • 1 lb. ground turkey breast or chicken breast
  • 3 garlic cloves
  • 3 scallions/green onions (whites)
  • 1 zucchini, shredded
  • 1.5 tsp tamari or low sodium soy sauce
  • 1 tsp sesame oil
  • 2 tablespoon chia seeds





  • Mix all ingredients together until combined
  • Cover and refrigerate for 30 minutes;
  • Set the oven to 400 degrees at this time and spray a baking sheet with oil of choice
  • Wet your hands and roll the meat mixture into 1 inch balls, careful to handle them gently. You don’t want to pack them too tight or the meatballs will be too dense.
  • Set in the oven for 8 minutes, turn over and cook another 8 minutes or until done.
  • These go great in lettuce wraps, on top of pasta or zoodles, or on their own!






Grain-free Coconut Granola

This is one of my all-time favorite recipes! Robbie begs me to make it every week. He actually came up with the name for this blog, and he named it after this recipe.



It is crazy easy to throw together, and makes your whole house smell amazing. The recipe can be adapted for any nuts/seeds you prefer, as long as you keep the wet to dry ratio in tact.

I wouldn’t skip the Coconut flakes though. I know some people don’t like coconut flavor, but they like it in this granola – just trust me on this one!





  • 1/2 Cup of EACH:
    • slivered Almonds
    • Cashews
    • Sunflower Seeds
    • Pumpkin Seeds
    • Coconut flakes (HEAPING!)
  • 1/2 Cup ground flax seeds
  • 1 tsp. pink Himalayan salt
  • 2 tsp. cinnamon
  • 5 dates, chopped up


  • 2 – 3 tbsp. coconut oil, melted
  • 2 – 3 tbsp. maple syrup
  • 1 tsp pure vanilla extract



  1. Preheat oven to 325
  2. In a bowl, mix all dry ingredients, except the dates.
  3. In another bowl, mix together the coconut oil, maple syrup, and vanilla. Start with lesser amounts of each.
  4. Pour the wet mixture onto the dry, and mix around. Everything should be coated nicely. If the mixture seems too dry, add another 1/2 tbsp. of oil and/or maple syrup until everything is nicely coated.
  5. Pour the granola mixture onto a baking sheet. If you like large clumps, make sure everything is tightly packed, like one large granola “sheet”.
  6. Bake for 25 minutes. Turn off the oven and let the granola sit another 10 minutes inside.
  7. Remove from the oven and add chopped dates.
  8. Enjoy warm right away, or allow to cool and become crunchy (I prefer crunchy!)



Enjoy in your yogurt bowls all week long! (If this actually lasts you a week…)