Raw Chocolate Coconut Slice

February 1, 2019

“Beyond a wholesome discipline, be gentle with yourself. You are a child of the universe, no less than the trees and the stars; you have a right to be here. And whether or not it is clear to you, no doubt the universe is unfolding as it should.”

— Max Ehrmann

Raw. Vegan. Gluten Free. Chocolate. Slice.

I am like that bad partner who comes and goes as they please, throws a lot of nice stuff your way, then leaves again. I’m hoping that y’all will keep coming back for more, but maybe you won’t. Let’s hope I can shape up and be that girlfriend you love and miss so much!

Okay, now that you know how I’m feeling and that I’m truly working on this relationship, let’s get into it. Happy New Year! 2019! Yeah! Funny thing about me—I have this weird tick when it comes to numbers. Volume on the radio has to be at certain numbers, same with the tv. If I’m running, I can’t just stop my Garmin on any number, there are specific ones I like…so yes, I’ll keep going if I’m not comfortable with the number. Same goes with times of doing things, and here we are at 2019. NINETEEN is not a number I love. Nope, don’t love 1, don’t love 9, certainly am not a fan of 1-9! I like 20, but eh that 19 really is messing with me.

That being said, I think this year is going to be gooooddd. That self care has already started to kick in, mentally and physically I’m stronger, I’m quite a bit less stressed than usual (don’t get me wrong, I am still a stressed out lil lady, but we’re improving!), and I’m even finding my work to be chill sometimes. Like enjoying it. Minus the fact that Atlanta is now cold (eye roll) for the next month, I am oh so content! Did I mention that my rough and tough New England body can’t even handle the chilly mornings that are below 35˚?! I’ve turned soft.

This has turned silly and not even a life update, not even a recipe talk, just a cool ol’ Kitkat ramble!

Okay. This recipe.

I worked on it for a MINUTE. Like, woof, over a month on this bad boy and I love it so much. The whole dairy free life has really sparked creativity in me. Also, just the fact that I now am more in tune with my digestion, I know what to eat and avoid, how to eat certain things to make my tummy less gurgly, too. Listen. To. Your. Body. Yeah, Sarah’s Day reference, get at me!

The base of this raw/vegan/gf slice is dreamy. I would just snack on it alone. OH! Idea! Let’s make it into a granola-type next time. Taking note now.The blend of nuts and seeds with a touch of sweetness from the dates, mmmm yes. And a hint of peppermint, really just calms and soothes you. Oh, and cacao powder. Toasted coconut. Duh. What a lovely match!

Next is the MOOSE. Mousse. You can’t even taste the bananas. Blew my mind when I threw this together! I wanted a creamy, smooth, luxurious mousse, and ya girl has come out on top! It’s so smooth. Like body butter smooth. YUM. And to me, it’s a spoonful of health! Or like…healthier. And sprinkle the top with basically a blizzard of toasted coconut, you got yourself a ZERT!

Here you have it, my first pride and joy of 2019. Tummy ache free, delicious, has the goods, has the seeds, has the cacao, has the oils, has it ALL! It’s also been slowly enjoyed by my roommate and I this week… so I’d say the number 19 isn’t all that bad if it’s going to start like this!

base ingredients

Almonds—5 oz, or ¾ C

Pepitas—2 TBL

Dates—4

Toasted Coconut—1 oz, or 2/3 C

Chia Seeds—1 TBL

Maca powder—1 tsp

Flax Meal—1 TBL

Vanilla Powder—1 tsp

Pink Sea Salt—1 tsp

Cacao Powder—2 TBL

Coconut Oil—1.5 oz, or 3 TBL

Peppermint Extract—¼ tsp

process

Combine all of the ingredients in your blender or food processor and pulse until all ground and combined.

If you are having a tough time, add in a Tablespoon of coconut milk.

Press this into the bottom of a tart pan. You can also use a pie dish, cake pan, whatever you have that works best! The tart pan is nice because you can remove the sides.

Put in the freezer while you prep the mousse.

mousse ingredients

Banana—2

Coconut Milk—2 TBL

Coconut Oil—2 TBL

Cacao Powder—1.75 oz, or ½ C

Peppermint Extract—¾ tsp

Dark Chocolate—2 oz

Toasted Coconut—1 oz, or 2/3 C

process

In the same blender or food processor (don’t even think to clean it!), combine all of the ingredients except the toasted coconut.

Pulse until nice and smooth. You may add a splash more coconut milk if needed!

Spread this evenly over the base.

Cover with the remainder of the toasted coconut and freeze.

You may also put this in the fridge, but I prefer the ‘icebox’ bar better.

When ready to eat, remove from the freezer, slice a nice thick piece and enjoy!

Bon Appétit!

Peanut Butter Apple Crumb Pie

October 3, 2018

“You are enough”

This pie shows how truly impatient I am—I can’t even wait for the oven to preheat long enough for me to warm up a slice.

Okay. Let’s start at the beginning. We all know I freaking love fall. I’m a seasons gal, but UGH gimme those crunchy leaves on the ground and some crisp air and I am in heaven. I’m heading to Maine in a week to visit my family and I get so giddy every time my mom tells me it’s in the 50’s. Finally I can wear 3 sweaters, my jeans, some boots… I don’t care if it’s out of control!

This past week in Atlanta, it’s been in the 60’s when we wake up, which I can appreciate. I mean, I even wear a sweatshirt to walk the pup when it’s that cold here in the mornings, who have I become?! (Maine is going to kick my ass) Now I know the last recipe I posted was pumpkin, but anything apple has a special place in my heart now and forever. Apple picking, apple cider, apple donuts, apple butter, apple pie, apples! How can something be so perfect? HOW?! So, of course, I combined my husbands favorite dessert: apple pie, and my favorite snack: apples and peanut butter, to make this masterpiece.

There’s no way you can tell me that apples and pb was not a staple in your snack diet growing up, or even one now?! If you have a nut allergy—I am truly sorry—but subbing sunflower butter for this would be soooo damn good. Try it! I thought, why the hell haven’t I made this before?! It’s been staring me back at me for 25+ years, who am I? Et voila! This pie was born.

I jazzed up the crust a lil bit with way more spices, some maca (because hello health benefits + salty caramel flavor) and collagen (my skin is basically a wrinkle). The apples were no different: spiced. Heavily. And then the best part of it all, the peanut butter filling. As I can no longer enjoy dairy milk of any kind, I cracked open a can of coconut milk, threw in a little coconut sugar, and a booty ton of peanut butter turning it all into this thick, luscious sauce! Coated those apples in it, and YUM CHILDHOOD SNACK ON STEROIDS ALERT! Lastly, a crumb topping of all toppings. Oaty, nutty, spicy, salty—she a dream.

So, as I mentioned above, I am impatient. I literally can’t wait for anything. I can’t wait for the coffee to be finished brewing, I can’t wait for my husband to finish anything before I get in his way, I can’t be second in line to shower because I must do it the moment I want to … okay maybe I’m just a little rude? Who knows, patience has neverrrrr been my thing, but I’m working on it, I promise.

And, in conclusion, as my husband goes to preheat the oven to warm this pie up a bit, I say screw thatand eat it chilly from the fridge, and it’s still JUST as good. Although I do recommend heating it up, the melty peanut butter is unreal with dem apples.

So, please remove the spoon from your peanut butter jar long enough to make this pie. Then send me a thank you e-card!

crust ingredients

Flour—6.75 oz, or 1 ¼ C

Coconut Sugar—1 TBL

Salt—¾ tsp

Ginger—1 tsp

Cinnamon—½ TBL

Black Pepper—¼ tsp

Cloves—½ tsp

Nutmeg—½ tsp

Cardamom—¼ tsp

Maca Powder—½ tsp

Collagen—1 scoop

Butter, cold—4 oz, or ½ C (1 stick)

Water—4 oz, or ½ C

process

In a bowl, combine the flour, sugar, salt, spices and collagen.

Cut up your cold butter into small cubes and add to the flour mixture.

Using your hands, coat all of the butter with the flour, making each little cube about pea sized.

Add the water.

Mix with your hands until a dough forms that is not overly sticky or too dry.

*Note: you should add the water slowly to your dry, as you may not need to use all of it. If you believe the dough is either too wet/too dry, then you may add more liquid or more flour.*

Wrap the dough in plastic and allow to chill for at least 2 hours.

apple filling

Apples, peeled and sliced—5 large

Coconut Sugar—2 oz, or 1/3 C

Almond Flour—1 oz, or ¼ C

Lemon Juice—1 lemon

Cinnamon—2 tsp

Nutmeg—¼ tsp

Cardamom—¼ tsp

Almond Extract—½ tsp

process

Peel and slice the apples. I like them about ¼“ thick, allows for them to have a slight crunch after the pie is baked.

Add lemon juice + extract and mix.

In a small bowl, combine all of the spices.

Add to the apples, mix to coat.

Set aside until ready to use.

pb filling

Coconut Milk—4.5 oz, or ½ C

Coconut Sugar—2 oz, or 1/3 C

Peanut Butter—5.75 oz, or 2/3 C

process

In a small saucepan, melt together the coconut milk, sugar and peanut butter.

Pour over the spiced apples to combine.

Set aside until ready to use.

oat crumb topping

Coconut Sugar—2.5 oz, or ½ C

Almond Flour—3 oz, or ¾ C

Oats—2 oz, or ½ C

Butter—4 oz, or ½ C (1 stick)

Peanuts—3 oz, or ½ C

Cinnamon—2 tsp

Salt—1 tsp

process

In either a food processor or with your hands, combine all ingredients together.

Pulse until the butter is in tiny pea-sized bits and everything is combined.

Set aside until ready to use.

baking

When you are ready to bake your pie, preheat your oven to 425˚ F.

On a floured surface, roll the dough out into a circle that is 2" larger than your pie plate.

Gently place the crust into the dish, making sure that you get it in all of the creases.

Put the filling in the dish.

Press down the apples to make sure that there are no open spaces or air pockets in the pie.

Top the pie with the crumb that you have made, making sure it is evenly spread across entire top of the pie.

Put the pie into the fridge for 15-20 minutes to chill.

Bake at 425˚F for 15 minutes, until the top begins to become brown.

Turn the oven down to 375˚F and finish baking for 30-40 minutes until the top is brown and delicious!

Bon Appétit!

Spicy Pumpkin Cookies

September 11, 2018

“Under the light of awareness, the energy of irritation can be transformed into an energy which nourishes.”

— Thich Nhat Hahn

One of the greatest jokes ever played on me was fall in the south. We’re almost halfway through September, and it’s still 90˚. No, not a heat wave, not a nice toasty day to finish off summer – this is just how it will be for at least another month and a half …

But hey, this girl won’t be complaining any longer! Even though it’s hot AF outside, I can’t break out my absurd sweater collection just yet, and a hot cup of tea makes me sweat, at least I’m still working out in leggings + a sports bra, and can bake all of the fall things in my house! No one will stop me!

If you’re new to these little rants, then you must know I love every season. There’s something spectacular about each one, something that just makes me feel so fresh and renewed! But, if I had to pick a favorite child, fall will win every time. The best flavors, the best smells, the best crunchy leaves, the best wardrobe, the best movies, the best baked goods. Must I go on? Don’t get me wrong, give me a bikini and throw me on the beach, I’ll be annoyingly happy. Put on Elf and place a cup of cocoa with mallows in my hand, I’m a giddy child. Throw me into a field of wildflowers in the rain, this spring baby is OH so happy. BUT.The moment I see some leaves changing colors, smell cider on the stove, see the word September, I look and act literally like a gal whose crush just smiled at her.

Yep. That’s it. I’m hardcore crushin’ on autumn, it’s just the best love story of all time. Hell, I mean even my wedding anniversary is at the end of September!

Now that we’re on the same page, lets talk cookies. I’m pretty sure that I have more cookie recipes on this blog than anything else—they’re just so damn versatile and I also fckin love cookie dough, so why wouldn’t I be making them all of the time?

My goal for these cookies was to figure out how to add about as little sugar as possible, how to make them super moist while not loading these up with lots of butter, and to shove as many spices as possible into these lil babies!

Annndddd, I’m pretty sure I’ve accomplished all of it.

Even though there’s only a fraction of the amount of butter in these than my usual chocolate chip cookies and the rest was replaced with pumpkin purée, you honestly cannot tell the difference. I added the smallest amount of coconut sugar as I could, only ¼ cup, which definitely goes a long way. I wanted the true pumpkin flavor to come out, as well as ALL of the spices I threw in here—turmeric and black pepper being the most pleasant surprise of them all!

Ohhhh these are so good, and make the entire house smell like an autumn dream. AUTUMN. DREAM. Yeah, tell me how you’re going to turn that down!?

Okay, I’m done. Go do your thing in the kitchen, fall it up in there, I mean have I ever led you wrong here?!

ingredients

Pumpkin Purée—9 oz, or 1 cup

Butter—2.5 oz, or 5 TBL

Coconut Sugar—1.15 oz, or ¼ cup

Vanilla Extract—2 tsp

Eggs—2

Almond Flour—3.5 oz, or 1 cup

All Purpose Flour—8.5 oz, or 1 ½ cup

Oats—3.5 oz, or 1 cup

Baking Soda—1 tsp

Salt—¾ tsp

Maca Powder—1 tsp

Cinnamon—1 TBL

Nutmeg—1 tsp

Ginger—1 tsp

Black Pepper—½ tsp

Turmeric—½ tsp

Chocolate Chips—6 oz, or 1 cup

Coconut Flakes, unsweetened—1.25 oz, or ½ cup

process

In the bowl of your mixer, cream together the purée, butter and coconut sugar until smooth.

Add in vanilla, mix.

Add in eggs, 1 at a time, mix.

At this point, your dough will be veryrunny, do not worry!

Add together the flours, oats, baking soda, salt and spices in a separate bowl. Mix with your hands to combine.

With the mixer on low, slowly add in the dry ingredients until just combined.

Fold in the chocolate chips and coconut flakes.

Cover and refrigerate your dough for at least a few hours, so the dough can stiffen up a bit – as you will notice that it is quite a soft cookie dough!

When you are ready to bake, preheat your oven to 350˚F.

Roll your cookies into 2 oz balls, or a heaping tablespoon, and bake for 12 minutes, rotating, 4 minutes.

Allow to cool on a rack slightly, so you won’t burn your tongue like I did!

Bon Appétit!

Coconut Chocolate Tart

August 9, 2018

“When you get to a place where you understand that love and belonging, your worthiness, is a birthright and not something you have to earn, anything is possible”

— Brené Brown

I believe I say this with each recipe, but dang, this gf/df coconut chocolate tart is making mama proud this week!

As I (think?) mentioned, your girl has joined the dairy free club! I always insisted that I just ate too much whenever I was getting sick from ice cream, pizza, lattes ... but guess what? I stopped consuming dairy and BOOM! my stomach issues are almost nonexistent!

I'm sure that story was so whatever to y'all, but sometimes I just need a disclaimer, okay?!

I'm currently transitioning my life to a place that I want, not what annnyyyyone else wants, and it feels SO damn good. See that quote up at the top? Yeah, we're all worthy of every single happiness and we need to stop tricking our minds to think otherwise. It breaks my heart that I was really self-sabotaging, I was telling myself I had to do x, try y, be z all for every. one. else. Then these past few months I said screw that, get your booty back into school because you want to, make a decision for your career that's going to make you happy, join that kickboxing gym you've had your eye on for months because it'll make you feel like a badass (and hopefully become one soon enough!). I was tired of letting my anxiety control my life - no one's letting that happen but me!

Et voilá! My (soon to be) M.S. in Nutrition + my degree in baking + my LOVE for sugar has all brought me here. All brought y'all this recipe! I'm honestly so in love. Like a few notches below my love for my pup and husband (...yes, you see who I put first there, oops!). First off, we all love a good graham cracker crust. This one happens to have some coconut sugar, maca powder (hellloooo salted caramel taste and energy boost) and it's all combined with coconut oil! How could it not be a winner? And what else - uhh how about a layer of toasted coconut then topped with a dairy free chocolate filling. AH I need a slice right now, please. The filling is so dang simple: coconut milk + 70-80% dark chocolate + coconut oil. Add some coarse salt after it has set and THERE YOU HAVE IT! Something so beautiful.

With the help of my amazing husband, who tried everything I asked/begged him to, the perfect gluten free/dairy free coconut chocolate tart was born! Ohhhh and is it a beauty. It is just one of those desserts that I know will become a staple because 1. it's quick, 2. minimal and clean ingredients, 3. it will satisfy all of those dietary restrictions, and 4. IT'S SO FREAKING GOOD! I'm not kidding. I mean I just screamed that at you, didn't I?!

Decided to go light on the rambling today because, I mean, you need to just get to the photos, to the recipe, get yourself a bit covered in coconut and chocolate, and have yourself a sweet evening! You can thank me in about 4 hours when the tart is finished and you're on your third piece ;)

crust ingredients

Graham Cracker Crumbs—5.5 oz, or 1 ½ C

Coconut Sugar—1.75 oz, or 1/3 C

Coconut Oil, melted—5.5 oz, or ½ C

Maca Powder—1 tsp

Coconut, toasted—1 oz, or 1/3 C

process

Preheat your oven to 350˚F.

Spread the coconut onto a sheet tray and toast for ~10 minutes.

You want the coconut to be a nice, golden brown.

While coconut is toasting, combine the crumbs, coconut sugar and maca powder (optional!) in a medium bowl.

Melt the coconut oil over low heat. Once melted, pour over the crumb mixture.

Mix to combine.

This should be a wet-like-sand consistency.

Press the crust into a tart shell—pie shell also works fine!

Bake in the already preheated oven for 8-12 minutes, until slightly more golden.

Allow to cool completely before sprinkling the coconut flakes evenly in the bottom of the crust.

Store wrapped in freezer until ready to use.

tart filling ingredients

Coconut Milk—10 oz, or 1 ¼ C

Chocolate, 70%—5 oz

Coconut Oil, melted—2.75 oz, or ¼ C

process

Scale out all of your ingredients separately.

Melt the coconut milk over low-medium heat.

Once it begins to simmer, pour over your chocolate (chopped, in a heat proof bowl).

Allow to sit for 5-10 minutes.

Stir with a spatula or wooden spoon until the milk/chocolate mixture is homogenous and smooth.

Add in the coconut oil, stir.

Once all of the ingredients are completely combined and smooth, pour into your prepped graham crust shell.

Place in refrigerator for at least 3 hours so the chocolate filling can set.

Once set, sprinkle some coarse salt on top, slice and enjoy!

Bon Appétit!

Toasted Oat Granola Bars

July 26, 2018

Indecision steals many years from many people who wind up wishing they'd just had the courage to leap - Doe Zantamada

Some big changes have happened in the last few months and I am LIVING for them! Between traveling, work, this beautifully hot summer, going back to school (whaattt?!!), and just life in general, this girl has been oh so busy but just oh so happy! What’s with these changes? Well I decided to stop being so. damn. indecisive. The meditation quote at the top is honestly something that hit me so hard, something that truly resonated with me, and I’m not going to forget it!

Sooo let’s just get into a quick recap, and then why you’re all really here, for those drop dead gorgeous granola bars, which I cannot stop eating, but guess who doesn’t feel bad about it? ME!

Family trip to Costa Rica in July? AMAZING. I believe this was my first “guilt free” trip, aka I was okay that I didn’t work out everyday, I was fine eating all of the tacos and drinking all of the piña coladas, and I was loving floating in the ocean for a week! Boom. That’s growth right there ladies and gents. And now it’s hot AF in Atlanta, but who’s surprised there, pushing me to embrace the sports bra and shorts running life, which I’m also truly enjoying! Never in a million years would I have even dreamed of doing that, but look at me go! …in all honesty, it’s less laundry to wash that way, so maybe it’s just a life hack for you!

Onto my training. I’ve been in race training mode since the spring of 2017. That’s over a year of nonstop training, which helps busy my mind and keep me on a tight schedule, which I’m all about. Between June 2017-July 2018, I ran a 10k, 2 half marathons, 1 marathon, and a shit ton of miles, which may not seem like anything crazy to runners, but between working 2 jobs, trying to sleep, actually see my husband and have a social life, it was a LOT. I never gave myself more than a week of a “break,” and as of now, it’s been 3 weekssince the 10k on July 4th(oh heyyyy best race everrrr!) and I’m okay with it! I love a schedule, I mean come check out my daily to-do planner, but running whatever miles my body is in the mood for – whether it’s 2 or 10 – has been beautiful. Am I itching to sign up for a fall/winter half? Abso-freaking-lutely. Will I? …probably! But hey, loving this moment I’m in right now!

Okay, so also, KICKBOXING – what is UP. Just started, and shout out to Vesta Movement for kicking my behind. I’m obsessed. Like to the point where I just want to be hella strong like the women at this gym, want to get a bag for our house and practice all. day. long. Watch out running, you have huge competition here! Runner’s high is something unreal, but the power you feel after an hour of kickboxing and strength training is insane! Try it. Seriously!

And lastly, school. After over a year+ of going back and forth,errr being indecisive,I’ll be going back to school in the fall for my Master’s in Human Nutrition! I tried it once in college, and partying took priority then, but now that I’m slightly more mature and focused, I’m doin’ it! Ohhh the dream, back to school at 28! But the day that I am a nutritionist that bakes kick ass healthy pastries, girl, I’ll be living! Just wait, my friends ;)

AND NOW! This recipe. I’ve been trying to create this for soooo dang long! A no bake, simple ingredient, tasty AF, healthy, filling bar. I’ve been so pleased with my last few recipes, and this isn’t any different! It’s such a killer snack, and I mean, your girl is the #queenofsnacking. My recent food sensitivities have really screwed with me, so having to get a touch creative while sticking to my simple ingredients has been a ride! Nut allergy? Try sunflower butter!It’s also GF, (almost) raw, packed with protein and so insanely good that I have made these bars once/week. Yeah, my husband and I are in love … with each other, but mainly with these granola bars. YUM. It’ll take you a total of 5 minutes to make once the oats are toasted, and then let them chill for ~1 hour and then snack time! Crumbling them up a bit and putting on top of my smoothies has been a dream—and after an hour long session of punching and kicking a bag, doing burpees, lunges, and even a nice hilly run, these satisfy every craving you’ll have! They also give you a bit of energy with the maca powder (optional!), refuel with that protein and any sweet cravings you’re having, the dates + raisins + coconut sugar are there for you.

If you read all of this, THANK YOU! Life has been a beautiful thing recently, just took me realizing how my indecisiveness, lack of chill and overall worrying about everything contribute to the crazy anxiety in my life! But hey, y’all got a bomb ass recipe out of this, so you’re welcome, and enjoy it, babes!!