Healthier, No-Bake Chocolate Tart

This chocolate tart is for the chocolate lovers out there. It’s a quick one to prepare, but feels elegant and decadent at the same time. This recipe makes 6 individual servings (made in a muffin tin). You can always double the recipe and make it in a pie dish for a larger group.

Ingredients:

Crust:

• ¾ cups almond flour

• 2 tbsp unsweetened cocoa powder

• 1 tbsp maple syrup

• 2 tbsp melted coconut oil

• ½ tsp vanilla 

• ⅛ tsp sea salt

Filling:

• ¾ cup full fat coconut milk

• 1 ¼ cup dark chocolate chips

• 1 tsp vanilla

Directions:

• Line a muffin tin with 6 muffin liners.

• Stir the crust ingredients in a bowl until well combined. Spoon an even amount into each muffin liner and press firmly until there’s a relatively even layer. Set aside. (You might have some leftovers – you can crumble it on top of yogurt for a decadent snack).

• Next, whisk the can of coconut milk before measuring out ¾ cup. Then heat it in a small saucepan until simmering. Place your chocolate chips in a bowl and then pour the coconut milk on top. Wait one minute. Don’t skip this step!! Then slowly stir until smooth. Add in the vanilla extract and stir until combined.

• Spoon the chocolate filling into the muffin cups. Place in the refrigerator for about 2 hours or until firm. If it’s not firming up or you need it sooner, you can place in the freezer and then allow it to come to room temperature (or closer to it) before serving.

Some serving suggestions: top with flaky sea salt, berries, orange zest, crushed pistachios, or a dollop of whipped cream.

Orange "Creamsicle" Smoothie

This smoothie has the tangy sweetness of those creamsicle ice-cream bars I LOVED as a kid. It’s such a refreshing snack, dessert, or breakfast! If you want some extra “orange” flavor, you can always add the zest from an orange too!

Ingredients:

• One orange, peeled and seeds removed

• ½ banana

• ½ cup Plain Greek yogurt

• ½ tsp vanilla extract

• ¼ cup almond or coconut milk

• Handful of ice

Optional smoothie boosters: hemp, flax or chia seeds, frozen cauliflower, ginger, carrots

Directions:

• Add all ingredients to a blender and blend until smooth
  

Chocolate Hazelnut "Crunch" Bars

This nutty, chocolatey dessert really hits the spot for all those chocolate lovers out there. Not only is it easy to make, it’s full of protein and healthy fats from the walnuts and hazelnuts. It’s only lightly sweetened with some maple syrup, and so while it tastes decadent, it’s a much healthier dessert option. Finally, the best part is that one batch of these bars makes about 20 squares. Keep them in the freezer for when a sweet craving hits! For me, that’s after lunch and dinner basically every day! One or two of these does the trick :)

Ingredients:

• 1 1/2 cups roasted, unsalted hazlenuts

• 1 1/2 cups raw pecans

• 5 tbsp unsweetened cocoa powder

• 1/4 cup coconut oil, melted and cooled

• 1/4 cup maple syrup

• 1/4 tsp salt

• 3/4 cup chocolate chips

• Maldon sea salt for finishing

Directions:

• In a food processor, add hazelnuts, pecans, salt, and cocoa powder until you get a crumbly texture.

• Add in maple syrup and coconut oil and process until ingredients are well combined

• Line an 8x8 pan with parchment paper. Take the chocolate nut mixture and press evenly into the pan. Place in the freezer for 5-10 minutes to set.

• Meanwhile, melt the chocolate chips either in the microwave or on the stovetop over low heat. Top the chocolate nut mixture with an even layer of the melted chocolate. Add a few pinches of Maldon sea salt flakes to the top and then return to the freezer for 15-20 minutes.

• Remove the chocolate crunch bar from the freezer and cut into squares - small or large! Keep these stored in the freezer.

5 Ingredient Healthy Banana Chocolate Chip Cookies

These cookies are healthy and can be enjoyed guilt-free! They are made from just a few wholesome ingredients and are just sweet enough to satisfy your sweet tooth. Omit the maple syrup and chocolate chips and they’re a great breakfast or snack for your baby! You can get creative with the add-ins too. Try some peanut butter, walnuts, dried cranberries, vanilla extract, etc.. Enjoy!

Ingredients:

• 2 large ripe bananas, mashed

• 1 ½ cups oats

• ½ tsp cinnamon

• 1 tbsp maple syrup

• ⅓ cup mini chocolate chips

Directions:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper

• Combine all ingredients in a bowl

• Make 10 rounded cookies and place them on baking sheet

• Bake for 12-15 minutes or until firm to touch at the center

Chocolate Almond Butter Banana Bites!

These frozen treats are the PERFECT post-dinner dessert. They are cold and refreshing, and the frozen banana has somewhat of an ice cream-y texture. They are nutty, chocolatey, and perfectly sweet! Make a batch and store them in the freezer for an easy sweet bite after a meal!

Ingredients:

(makes about 20 bites)

• 2 bananas

• 1/4 cup almond butter (or nut butter of choice)

• 1/3 cup dark chocolate chips

• 2 tsp coconut oil

• sprinkle of cinnamon (optional)

Directions:

• Line a large plate or baking sheet with parchment paper

• Peel and slice the banana into 1/4- 1/2 inch rounds

• Lay 1/2 of the bananas on the parchment paper. Spoon almond butter onto banana slices. Top with the remaining banana slices to make little “sandwiches”. Place in freezer for one hour.

• Melt chocolate and coconut oil on the stovetop over low heat, stirring constantly until melted together (or microwave). Remove from heat and stir in a sprinkle of cinnamon if desired.

• Take banana “sandwiches” and dip into the melted chocolate until covered halfway. Then place back in the freezer for a few minutes until fully frozen.

• Eat and enjoy!

Strawberry Banana Muffins

These strawberry banana muffins are such a treat! It’s hard to believe they are only sweetened with a dash of maple syrup! Strawberries are now in season, so when ripe, they add just the perfect amount of added sweetness! These are baby approved, and parents too!

Ingredients:

(Makes 12 muffins)

• 2 ripe bananas, mashed

• 3 eggs, whisked

• ¼ cup plain yogurt

• ¼ cup coconut oil, melted and cooled

• 1 tbsp maple syrup

• 1 tsp vanilla

• 2 cups almond flour

• 1 tsp baking soda

• 6-8 strawberries, diced

Directions:

• Preheat the oven to 350 degrees F

• In a large mixing bowl, add mashed bananas, whisked eggs, yogurt, coconut oil, maple syrup, and vanilla. Stir until well combined.

• In another mixing bowl, combine almond flour with baking soda, and then add in the wet ingredients. Then mix in the strawberries with a spatula. 

• Line a muffin tin with baking cups and then spoon the batter into the cups. It should make 12 muffins.

• Bake for 25 minutes or until cooked through

• Cool and then enjoy!

Frozen Peanut Butter Banana Snack Bars

These are the perfect snack or dessert for my fellow peanut butter lovers out there! They taste like such a decadent treat, but they are made from just a few simple and healthy ingredients! The peanut butter banana combo is tough to beat in my opinion. You can add in some chocolate chips if you want to make them feel a bit more special.

Ingredients:

For the crust:

• 1 cup almond flour

• ¼ cup ground flax

• ¼ cup maple syrup

• 3 tbsp coconut oil, melted

• 1 tbsp cinnamon

• ⅛ tsp salt

For the filling:

• 1 cup smooth peanut butter

• 1 ½ bananas

• ¾  cup water 

• 3 tbsp coconut oil

• 3 tbsp maple syrup

• 1 tsp cinnamon

• 1 tsp vanilla extract

• ⅛ tsp salt

Directions:

• Line an 8x8 baking dish with parchment paper

• Add all ingredients for the crust into a mixing bowl and combine with a spatula.

• Using the spatula or your hands, press the crust mixture into your baking dish creating an even layer.

• In a blender, combine all ingredients for the filling. Blend until smooth and pour on top of crust.

• Freeze for 3-4 hours or until set. Then cut into squares and enjoy! Store remaining bars in the freezer in an airtight container.

Pumpkin Banana Bread

Pumpkin bread and banana bread are two of my obsessions. I finally decided that I should try a bread that combines the two and WOW is it good! This bread is moist, flavorful, and addictive. We make this and it’s gone within a day - but as with all my baked goods, I know it’s made from wholesome and healthier ingredients so you can enjoy it guilt-free!

Ingredients:

• 1 ½ cups almond flour 

• 2 tbsp coconut flour

• ¼ cup coconut oil, melted and cooled

• ¼ cup maple syrup

• 1/2 cup pumpkin puree

• 1 large, ripe banana, mashed 

• 3 eggs, whisked

• 3 tsp pumpkin pie spice

• ½ tsp cinnamon

• 1 tsp baking soda

• 1 tsp vanilla extract

• ¼ tsp salt

Directions:

• Preheat your oven to 350ºF.

• In a large bowl, combine the masked banana, eggs, pumpkin puree, maple syrup and coconut oil.

• In a separate bowl, combine almond flour, coconut flour, baking soda, salt, pumpkin pie spice, and cinnamon.

• Add the wet ingredients to the dry ones and stir well.

• Pour the batter into a 9x5 loaf pan and bake for 50 minutes.

• Cool before serving.

Healthier Hot Chocolate!

Hot Chocolate is a staple in the winter months! I love having a steaming cup of hot chocolate by the fire on a winter day - nothing says cozier more than that in my opinion! The packaged hot chocolate mixes are full of sugar and unnecessary ingredients, which is why I made a healthier version so I can enjoy my treat and still feel great. Use whatever kind of milk that you prefer when making this recipe, and feel free to add a drop of peppermint or vanilla extract to make it extra special :)

Ingredients:

• 2 cups unsweetened vanilla almond milk (I use MALK or Three Trees)

• 2 tbsp maple syrup

• 2 tbsp unsweetened cocoa powder

Approved my these kiddos too (my nephews)!

Directions:

• Add all ingredients to a pot over and stir to combine over low heat.

• Serve plain or with marshmallows, a candy cane, or whatever you like!

Chocolate Peppermint Bark

Chocolate Peppermint Bark! This is the easiest holiday treat and it’s a lot healthier than some other holiday desserts out there. It takes 5 minutes to make and it feels so festive! This makes for a great homemade gift or it’s perfect to have around the house when you want a sweet treat :) You can also just melt dark chocolate chips, spread it on parchment paper and top it with whatever you like. I love topping it with toasted coconut or pistachios, dried cherries, and sea salt. YUM.

Ingredients:

• 1 cup dark chocolate chips

• 4 drops peppermint extract

• 1 candy cane, crushed

Directions:

• Line a sheet pan with parchment paper

• Melt chocolate either in the microwave or on the stovetop using a double boiler over simmering water

• Once melted, add in the peppermint extract and stir to combine

• Spread the chocolate in an even layer on parchment paper 

• Top with crushed candy canes

• Refrigerate for 15 minutes or until hardened

• Break apart the chocolate pieces and serve!
  

Chocolate Chip Banana Bread

This banana bread is such a treat. A small slice is a perfect addition to breakfast, but I personally enjoy this as an afternoon snack. Ever since I started breastfeeding, I’m always hungry and a quick slice of this bread seems to do the trick! And since it’s made from wholesome ingredients, I never feel guilty about indulging :)

Ingredients:

Made with my littlest helper!

• 3 ripe bananas, mashed

• ¼ cup coconut oil, melted and cooled

• ¼ cup maple syrup

• 3 eggs, beaten

• 1 1/2 cup almond flour

• 2 tbsp coconut flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon vanilla

• ¼ cup chocolate chips

Directions:

• Preheat the oven to 350 degrees. 

• In a mixing bowl, combine mashed bananas, coconut oil, eggs, maple syrup, and vanilla.

• In another bowl, combine the almond flour, coconut flour, baking soda, and salt

• Mix the wet and dry ingredients together and then fold in the chocolate chip

• Transfer mixture to a bread loaf pan and bake 50-55 minutes

Apple Cinnamon Breakfast Bread

 I love fall and I love apples. Now that it’s September, we’re officially moving into some of my favorite months. I loved September/October on the east coast because you really can’t beat the crisp air, fall foliage, and enjoying some apple cider by the fire after an afternoon hike. On the west coast, fall is also pretty amazing because the sky is clear, the air is warm, and we’re outside on trails or at the beaches most days. So wherever you are, I hope you’re getting excited about the season ahead! And to help get you there, here is my Apple Cinnamon Breakfast Bread! We have gotten into a routine where we have some sort of breakfast bread most mornings to accompany our smoothies or oatmeal and this is my latest obsession!

Ingredients:

• 2 cups almond flour

• 1 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1/2 teaspoon all spice

• 1/4 teaspoon nutmeg

• 3 eggs

• 1/2 cup greek yogurt

• 1/4 cup coconut oil, melted and cooled

• 1/4 cup maple syrup

• 1 apple, peeled and diced

• 1/4 cup chopped walnuts (optional)

Directions:

• Preheat the oven to 350 degrees F

• In a mixing bowl, combine the eggs, coconut oil, greek yogurt, and maple syrup

• In another mixing bowl, combine the almond flour, baking soda, salt, all spice, cinnamon, and nutmeg

• Mix the wet and dry ingredients together. Fold in apples and walnuts (if using). 

• Bake for 40 minutes.

Serving ideas:

• Top with peanut or almond butter and a sprinkle of cinnamon

• Spread with butter or coconut oil and a sprinkle or cinnamon

Chocolate Coconut Granola

This chocolate coconut granola is a real treat! It’s free of refined sugars and is made from wholesome, unprocessed ingredients. I personally love having this on top of some yogurt for a healthier dessert option. Try adding in some banana or strawberry slices too! Feel free to get creative with this recipe - for example, add walnuts or almonds in place of pumpkin seeds if that’s your preference. Also, to make it even more decadent, once it’s cooled, add in some chocolate chips!

Ingredients:

• 2 1/4 cups rolled oats

• 1 cup shredded coconut (unsweetened)

• ⅓  cup pumpkin seeds

• ¼ cup of coconut oil

• ¼ cup maple syrup

• ¼ cup cacao powder (unsweetened)

• ½ tsp cinnamon

• ¼ tsp salt

• 1 tsp vanilla extract

Directions:

• Preheat the oven to 300 degrees F.

• In a mixing bowl, combine oats, coconut, pumpkin seeds, cinnamon, and salt. Stir to mix together.

• Over low heat, in a small saucepan, melt the coconut oil. Add in maple syrup, vanilla, and cocoa powder. Once combined, remove from heat.

• Add the chocolate mixture to the bowl with the oats. Stir to combine. Spread oat mixture onto a parchment-paper lined baking sheet and bake for 25 min.  Let cool.

Health Benefits of Coconut:

• They are an excellent source of healthy fats, which our body needs to support a healthy metabolism, brain health, hormone production, and vitamin absorption (for vitamins A, D, E, and K).

• Most of the fats in coconut are medium-chain triglycerides (MCTs), which are used by your body to produce energy.

• It is an excellent source of manganese, which is essential for brain and nervous system functioning.

• It’s a good source of insoluble fiber, helping to regularize bowel movements.

• Just remember, coconut is high in fat and in calorie-dense, so we don’t need a ton of it in our everyday diet!

Sources and additional reading:

• https://www.healthline.com/nutrition/coconut-nutrition#section

• https://www.healthline.com/nutrition/coconut-meat#downsides

Carrot Walnut Breakfast Loaf

We love having freshly baked breads as part of breakfast in my household, and we typically rotate between banana bread and pumpkin bread. Using what I had on hand this week, I created a carrot walnut bread that is so satisfying! I love the added crunch from the walnuts and the warming spices, like cinnamon, ginger, and nutmeg. Hope you enjoy it as much as I do!

Ingredients:

My favorite way to enjoy this bread - topped with an almond butter drizzle!

• 1 1/2 cups almond flour 

• 2 tbsp coconut flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 ½ tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp allspice

• 1 cup grated carrots

• 3 eggs

• 3 tablespoons maple syrup

• 2 tbsp coconut oil, melted and cooled

• 1 large banana, mashed

• ½ cup walnuts, roughly chopped

Directions:

• Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease with coconut oil.

• Whisk together almond flour, coconut flour, baking powder, salt, cinnamon, ginger, and allspice in a large bowl.

• In a separate bowl, mix together the banana, eggs, carrots, maple syrup, and coconut oil

• Combine the wet and dry ingredients and then fold in the walnuts.

• Pour batter into loaf pan and bake for about 45-50 minutes or until a toothpick comes out clean when inserted.

• Let cool before serving.

Health Benefits of Walnuts:

• Walnuts are an excellent source of Omega-3 fatty acids, an essential healthy fat. We need more Omega-3 fats in our diet to balance out the Omega-6’s in our diets.

• The Omega-3 in walnuts supports brain health, especially with memory and thought processing. 

• Higher amounts of Omega-3 in our diets is associated with more optimal mental health, and less depression, anxiety, and mood disorders

• The high Omega-3 content in walnuts is also beneficial to heart health by improving circulation, keeping arteries clear, and reducing inflammation

• Walnuts are also rich in a variety of minerals, including manganese, which is essential for reproductive health and to maintain a healthy metabolism.

Sources and Additional Reading:

• https://www.organicfacts.net/health-benefits/seed-and-nut/health-benefits-of-walnuts.html

• https://draxe.com/nutrition/walnuts-nutrition/

• https://www.news-medical.net/health/The-Health-Benefits-of-Walnuts.aspx

Chocolate Chip Oatmeal Cookies

I am definitely doing a lot of baking these days with so much more free time on my hands… and also, feel like I am just craving sweets a little more than usual! Here is my recipe for a classic chocolate chip cookie. I personally like my cookies a little oaty and rustic, and that’s exactly how these ones are. Hope you enjoy these delicious sweet treats as much as I do!

Ingredients:

(makes 12-15 cookies)

• 1 cup rolled oats 

• 1 cup and 2 tbsp oat flour (I make my own by blending oats)

• 1 tsp cinnamon

• ½ tsp baking soda

• ½ tsp salt

• ¼ cup coconut oil, melted and cooled

• ⅓ cup coconut sugar (maple syrup will also work)

• 1 ½ tsp vanilla

• 1 egg

• ⅓ cup dark chocolate chips

Directions:

• Preheat oven to 350 degrees F.

• In a large bowl, combine the oats, oat flour, cinnamon, baking soda, and salt.

• In a smaller mixing bowl, combine coconut oil, maple syrup, vanilla, and egg.  

• Add the dry ingredients to the wet ingredients and stir to combine. Stir in chocolate chunks.  Refrigerate for about 5-10 minutes, which will make the dough easier to form into cookies.

• Take dough out of the refrigerator, and make 12-15 cookies and place on a parchment-paper lined baking sheet. Flatten with the back of your hand.

• Bake cookies for 10-12 min

Chocolate Peanut Butter Date Balls

I love making treats that I can keep in the freezer and enjoy whenever I am craving something sweet, and these are no exception! You can feel free to make these your own by adding oats in place of or in combination with shredded coconut. You can use any nut butter you’d like in place of peanut butter. You can even sweeten this mixture with maple syrup or honey in place of dates! While most of us are not making regular trips to the grocery store at this time, with strict shelter-in-place regulations, we have to get creative in the kitchen and use the ingredients we have on hand!

Ingredients:

• 1 cup shredded coconut

• ¾ cups of Medjool dates, pitted

• ½ cup of creamy, all-natural peanut butter (unsalted)

• 2 tbsp ground flax seeds

• ¼ tsp salt

• ¼ cup dark chocolate chips

• 2 tsp coconut oil

Directions:

• Place dates in a food processor and pulse until broken down

• Add in peanut butter, shredded coconut, ground flax, and salt. Pulse until combined.

• Scoop out the dough and roll into balls. Place in freezer for 15 minutes.

• Melt chocolate with coconut oil either in the microwave or on the stove top. Once melted, dip each peanut butter ball in chocolate.

• Freeze in an air tight container.

Optional: add the chocolate chips into the dough with a spatula (after all other ingredients are combined) if you’d rather have chocolate chips instead of dipped chocolate peanut butter balls. 

Banana Date Breakfast Cookies

I call these breakfast cookies because they are made with a few simple ingredients that you can feel good about having first thing in the morning. In reality, they are a little sweet (with both dates and bananas) so I typically enjoy one of these cookies when I need an energy boost in the afternoon! Dates are this week’s ingredient of the week and I love having them around! They  are deliciously sweet and are a great way to sweeten up a dish without using any refined and processed sugars. I sometimes throw one into a smoothie, add them so salads as a contrast to salty cheese or olives, and of course I enjoy baking with them!

Ingredients:

• 3 ripe bananas, mashed

• 2 cups rolled oats 

• ¾ cup pitted medjool dates, chopped finely

• ¼ cup coconut oil

• 1 teaspoon vanilla extract

• 1 ½ teaspoon cinnamon

• ½ tsp salt

Directions:

1. Preheat oven to 350 degrees. 

2. In a large bowl, add all ingredients and mix well to combine.

3. Use a large spoon to scoop the dough and place onto a parchment paper-lined baking sheet. Gently flatten the cookies with the back of your hand or a spoon so they’re flat.

4. Bake cookies for 20 minutes, or until they are golden brown. Let cool before serving.

NOTE: These store well in the freezer for a quick grab and go breakfast or snack! (best when heated back up)

Health Benefits of Dates:

• Dates are high in soluble fiber, helping to keep bowel movements regular

• They contain multiple antioxidants, which boost your immune system, help fight inflammation, and protect your cells from free radicals

• They are high in both phosphorus and calcium, which optimizes bones health

• Dates contain potassium, which provides our bodies with electrolytes and maintains water/salt balance

• They are known to promote cervical dilation and can even stimulate uterine contractions when had during the third trimester in pregnancy 

Sources and Additional Reading:

• https://draxe.com/nutrition/medjool-dates/

• https://www.healthline.com/nutrition/benefits-of-dates#section5

• https://www.mamanatural.com/dates-during-pregnancy/

Tart Cherry Sleep Smoothie

This smoothie is the perfect dessert or pre-bedtime snack! It’s full of healthy fats, protein, and complex carbs so it won’t spike your blood sugar before bed. Plus, the key ingredient is tart cherry juice!  Did you know tart cherry juice can improve the quality of your sleep and help you sleep longer? It has been shown to boost your body’s production of melatonin, the hormone that helps regulate the sleep-wake cycle. Read more about it here! Try about 4 tbsp of juice before bed or enjoy this sleepy time smoothie!

Ingredients:

• ¼ cup plain greek yogurt or coconut yogurt 

• ½  cup tart cherry juice

• ½ banana

• 1 tbsp almond butter

• Handful of ice cubes

Directions

• Blend until smooth and enjoy before bed

Olive Oil Almond Flour Cake

This cake is perfectly moist, decadent, fruity, and zesty. It’s a great way to end a meal, as it’s not overly sugary but it still satisfies that desire for a little something sweet. Plus, it’s simple to make and has olive oil as a key ingredient, which is known for its many health benefits. You can get creative with your cake and top it however you like. Here, I’ve topped it with coconut yogurt and organic berries. In the past, I've drizzled it with chocolate sauce (made with melted chocolate chips and a spoonful of coconut oil) and sliced strawberries. You can’t go wrong!

Olive oil is this week’s ingredient of the week! I have a little more to say on this ingredient than I typically do, so if you’re interested, read on! Olive oil is a staple in the diet of many of the healthiest civilizations, like those in the Blue Zones and those following the Mediterannean Diet. While it has many known health benefits, quality matters big time!! Extra virgin is the highest grade of olive oil, and it is made by cold pressing olives, without the use of chemicals or excessive heat. What’s a little scary is that the federal government doesn't closely regulate labeling of extra virgin olive oil, so you may not be getting extra virgin quality even if that’s what the label says. Sometimes they are laced with canola oil and other flavorings to cut costs. Some things to look for when buying olive oil:

1. Look for a label that says extra virgin and ideally cold-pressed.

2. Shop for oils that come in a dark glass bottle - this protects the oil from oxidation and becoming rancid.

3. Look for a harvest or ‘pressed on’ date - this usually means the source if of higher quality.

A few other things to keep in mind. Olive oil should be stored in a dark place, away from light and heat in order to prevent it from going rancid. My go-to brand for olive oil is California Olive Ranch because I think it’s the best bang for your buck. For a list of trusted olive oil brands, check out this link here! Also, extra virgin olive oil has a smoke point of 325-375 degrees F. The smoke point is the point when your oil starts to break down and can then release chemicals and free radicals which are harmful to your body when ingested. Therefore, I recommend cooking with high-heat oils when cooking at high temperatures, like ghee and avocado oil. Read more here.

Ingredients:

• 2 cups almond flour

• 4 eggs

• ¼ cup maple syrup 

• ¼ cup Greek yogurt

• ¼ cup extra-virgin olive oil

• ½ teaspoon baking soda

• ½ teaspoon fine-grain sea salt

• ¼ teaspoon ground cinnamon

• Zest from 1 lemon or orange

Directions:

• Preheat the oven to 325 degrees. Grease a 10-inch cast iron skillet (or round 10 inch cake pan) with coconut oil or olive oil.

• In a large mixing bowl, mix together the almond flour, baking soda, salt, and cinnamon.

• In another bowl, combine the eggs, maple syrup, greek yogurt, olive oil and the zest of your lemon (or orange). Use a whisk to mix well. Pour the wet ingredients into the dry. Stir until combined, and then pour the mixture into your skillet.

• Bake for 30 minutes.

• Let cake cool before serving.

Health Benefits of Olive Oil:

• Olive oil is made up of mostly monounsaturated fatty acids, which can lower LDL cholesterol (bad cholesterol) raise HDL cholesterol (good cholesterol)

• It has powerful antioxidants that are anti-inflammatory

• Healthy fats, like olive oil, helps keep blood sugar levels balanced and keep us at a healthy weight

• It supports brain health (like focus and memory) because our brain is made up of mostly fatty acids

• Olive oil can have anti-aging properties due to an antioxidant called secoiridoids, which helps reduce cellular stress.

Sources and additional reading:

• https://health.usnews.com/wellness/food/articles/what-is-the-healthiest-olive-oil

• https://draxe.com/nutrition/olive-oil-benefits/ 

• https://drhyman.com/blog/2016/03/17/is-your-olive-oil-really-olive-oil/

• https://blackwillowwinery.com/60-minutes-adulterated-olive-oil-featuring-tom-mueller/

Gluten-Free Chocolate Tahini Brownies

With Valentines Day right around the corner, I was inspired to bake something chocolatey and delicious! These brownies are so decadent, you wouldn’t believe that they are somewhat healthy! At least a whole lot healthier than most other brownie options out there!

Ingredients:

• 3/4 cup tahini

• 1/3 cup maple syrup

• 1 tbsp melted and cooled coconut oil

• 1 1/2 teaspoons vanilla extract

• 2 eggs

• 1/3 cup unsweetened cocoa powder

• 1 tablespoon coconut flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/3 cup chocolate chips (my preference)

Directions:

• Preheat the oven to 350 degrees F.

• In a large bowl, add the tahini, maple syrup, coconut oil, vanilla extract and eggs and mix until smooth 

• In a small bowl, mix together cocoa powder, coconut flour, salt and baking soda.

• Gently fold the dry ingredients into the wet ingredients until the batter is smooth. 

• Fold in 1/3 cup chocolate chips into the batter. 

• Spread batter evenly into a parchment-paper lined or greased 8x8 pan.

• Bake for 22 minutes or until knife inserted into the middle comes out clean.

• After brownies have cooled a few minutes, drizzle with tahini or almond butter and a pinch of sea salt (optional).