Wednesday, March 16, 2016

Vanilla, Coconut, Chocolate Muffins

Choc muffins

Lately I seem to be on a chocolate and coconut kick. I’ve been putting them in everything from yogurt to pancakes and now I tackled muffins. I’m not too much of a baker but it was a rainy dreary day, I decided to make these along with the lasagna I put in for the kids dinner. (Which by the way I subbed the Ricotta Cheese and used blended down Garbanzo beans to make a paste instead! Cuts out the bad fat, real with the good fat and still enjoy comfort foods with out all the guilt!!) So if you need a chocolate fix and one that doesn’t leave too much guilt. These are your muffins!!

Makes 20-24 muffins


  • 2 Organic eggs
  • 2 Cups Coconut flour
  • 3 Tbsp Cacao Powder
  • 1/2 Tsp Gluten-free baking soda
  • 1/3 Cup Coconut Sugar
  • 1/4 tsp Organic Vanilla Extract
  • 1/4 Cup unsweetened Coconut Milk (may need a little more if batter is too thick
  • 1/4 Cup unsweetened shredded coconut
  • Pinch of sea salt


  1. Pre-heat oven to 200 degrees.
  2. In a bowl mix all dry ingredients together.
  3. Add in milk, egg, vanilla extract.
  4. Mix well until combined
  5. Using cupcake liners, spoon in batter.
  6. Bake for 15-18 minutes.



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Sunday, March 6, 2016

Morning Yoga – Gentle Morning Sequence

Choosing to move and connect in the morning is one of the best things we can do for ourselves! This video is gentle practice for all levels a nice way to connect to the muscles and joints and clear the mental and emotional channels for the day ahead. Take your time and connect to the breathe. Notice how you feel and enjoy the art of noticing! Let me know how it goes and have an awesome day!

Read the full post Morning Yoga – Gentle Morning Sequence on YOME - .

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Wednesday, February 24, 2016

Gluten-Free Banana, Cacao, Chia & Coconut Pancakes

banana pancakesLately, I have been so sick of making the same things for dinner… chicken, pasta, bean tacos, fish on Fridays because it’s Lent, food limitations for the sake of the baby, no dairy for my little guy, it is starting to make cooking a bit of a drag lately. So I asked the kids what they wanted for dinner, they said cereal! I never let them have cereal for dinner unless someone is sick. They actually would rather eat “organic fiber o’s” for dinner, just because it’s breakfast foods.

So we mixed it up for a Monday night and  I dug through the pantry and yelled out what about pancakes! They were racing into the kitchen and fighting over who got to help cut the bananas and who got to add the coconut to the cakes so here’s our new recipe to share with you for those nights you need something fast and quick and something a little bit more sinful while mixing it up and making breakfast for dinner!

Ingredients: Makes about 10 medium sized thick pancakes

  • 1 1/2 C of Gluten-free pancake mix. (Trader Joe’s has a great one!) ( You can also make your own flour mixes, but a box already together is way faster and cheaper! Just read the label for good quality ingredients)
  • 2 eggs
  • 1/2 C of water (may need a little extra if it’s too thick)
  • 1/4 C of Coconut oil-melted down
  • 2 Tbsp Cacao Powder
  • 1 Banana sliced thinly
  • 1/2 C unsweetened coconut
  • 2 Tbsp Chia seeds
  • 2 Tbsp Cacao Nibs
  • Coconut oil or spray for the pan while cooking


  1. In a bowl add flour mix, eggs, water, cacao powder, coconut oil and mix well. Add more water if it seems too thick.
  2. Preheat and oil pan so pancakes will not stick. Keep heat on medium once the pan has warmed up.
  3. Scoop in pancake mix to the pan, whatever size you would like. Remember these will be thicker so make them a little smaller.
  4. Top with a pinch of chia seeds, coconut, and cacao nibs, and 2-3 slices of banana. Once the pancake begins to bubble you can flip them so they cook all the way through.
  5. Stack them high on a plate add some fresh berries to the side or top with a few more banana slices and a little syrup if you wish.
  6. Dig in and enjoy!

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Monday, February 22, 2016

Sea Salt & Smoky Paprika Roasted Chickpeas!

chickpeasSick of the same old snacks to munch on day in and day out? Winter time makes it tough on healthier options to chose from because vegetables and fruits are limited to their growing seasons. Loading up on greasy and fatty things like chips, cookies, candy, and binge watching your favorite tv series during these frigid dreary months can set the scale flying. Reach for these winter healthy snacks instead.


Sea Salt & Smoky Paprika Chickpeas:


  • 2 Tbsp olive oil
  • 2 cans chickpeas/Garbanzo beans-drained, rinsed, and patted dry
  • 2 Tbsp ground sea salt
  • 2 Tbsp smoky paprika


  1. In a baking pan, drizzle olive oil. Pre-heat oven 350 degrees
  2. Spread beans across the pan and cover with salt and paprika. Make sure to cover both sides
  3. Place in oven for 40-45 minutes. Make sure to stir them around a couple times to prevent burning.
  4. Once they crisp up, let them cool add more paprika and salt if needed.


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