Pumpkin “Fauxnuts”

These pumpkin doughnuts or “fauxnuts” are not your typical doughnuts, but are definitely delicious. These are a healthy alternative to an otherwise fattening treat.

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1 small can Pumpkin Puree

1 cup Brown Rice Flour

1/4 cup Coconut flour

1/4 cup applesauce

1/4 cup stevia baking sugar

1 Egg

2 Egg Whites

2 teaspoons Cinnamon

1/2 teaspoon Nutmeg

1 teaspoon Baking Powder

Optional: chocolate chips or carob chips


Preheat the oven to 375. Mix all ingredients in a large bowl until smooth.  Grease doughnut pan , and fill each doughnut 3/4 the way full with batter. place in the oven and bake for 25-30 mins.

Protein Cookie Dough Bites

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for this recipe simply follow my Faux dough recipe.

  • Use the brown rice flour option
  • Oat flour instead or rolled oats
  • Add 2 scoops of vanilla protein powder.

Roll into bite sized balls, and store in the refrigerator

Chia Seed Pudding Breakfast Bowl

This was a random mix of ingredients I threw together that turned into something delicious. I made this bowl for breakfast using my Chia Seed Pudding recipe .This is a great breakfast bowl, packed with nutrients and protein.




1/4 cup rolled oats

1/2 a small apple- diced

a handful of pepita seeds.


Chia Seed Jam

Strawberry & Raspberry Chia Seed Jam.

This jam is so easy to make and tastes amazing! The chia seeds work as thickeners and also add a ton of great nutrients to the recipe. You can use whatever berries you prefer when making the jam!


Makes 1 Jar.


2 Cups fresh raspberries

1 Cup fresh strawberries

2 Tablespoons of chia seeds

*You can add 2 Tablespoons of agave or honey if you’d like, but i felt it was naturally sweet enough.


Add all ingredients expect for chia seeds into a medium pot and stir . Bring mixture to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes. Stir occasionally . When Berries are soft and tender, remove from heat and mash the mixture ( I use a fork or potato masher). Add chia seeds to mixture, stir well to avoid any clumps. Put in refrigerator and allow to thicken for at least a 2-3 hours ( the longer the better).

Can last up to 2 weeks in the refrigerator in an air tight container.

Homemade Granola

Healthy homemade granola, no oils and no corn syrup! All natural ingredients.

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2 cups chopped nuts (I used walnuts, pepitas, almonds, and pecans)

3 cups rolled oats

1/4 cup flax seed
1 cup dried fruit (I used raisins)
1/4 cup honey or agave
2 Tbsp. Truvia baking sugar
1 teaspoon salt
Preheat oven to 325 degrees. Mix all of the ingredients  (except dried fruit) in a large bowl.  Pour mixture evenly onto a baking sheet making a single flat layer to bake. Bake for 30 minutes or until golden brown. Stir granola around every 10 minutes. Allow to cool then add your dried fruit.

Tofu Scramble Breakfast Bowl

Rainbow bowl.

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1 package of extra firm tofu (pressed & drained)

1 tsp. turmeric

1 cup kale or spinach satueed

2 small bell peppers sliced

1/2 a small purple sweet potato

Salt and pepper to taste


After tofu is pressed & liquid is drained from it, use your hands or a fork to crumble into pieces. Cook tofu over medium heat on stove top and season with turmeric, salt and pepper. Cook for about 10 minutes, then set aside . Then on the stove top sautee your kale (or spinach) and bell peppers, drizzle with a little olive oil. Cook for about 10 mins or until veggies are limp. Wash your sweet potato and puncture with a fork multiple times , place in microwave for about 4 mins. to cook, then slice sweet potato into small rounds. Mix your tofu scramble, veggies, and sweet potato into a bowl & enjoy. You can enjoy this breakfast bowl with any condiment you would normally enjoy an egg scramble with ( ketchup, hot sauce, salsa)

Plantain Chips

Baked Plantain Chips

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3 Plantains

olive oil

sea salt


Preheat the oven to 375. Slice plantains into thin slices ( but not too thin or they will burn). Place the slices on a baking sheet, drizzle with olive oil, and season with salt. Cook for about 40 minutes, rotating the chips at least 2 or 3 times. Allow to cool and serve.

Overnight Oats

The best part of overnight oats is that there is no cooking involved. Super easy to make, and there are a ton of variations with ingredients and toppings.

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1 cup rolled oats

1/2 cup almond milk ( you can add more if you prefer your mixture less thick)

1 cup plain yogurt

1 tbsp chia seeds

cinnamon to taste

*some other variations might include a whole smashed banana, greek yogurt,  or any milk you might prefer.

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Stir everything together in a bowl, and place in fridge overnight allowing the oats to soak up liquid. In the morning simply add your choice of toppings. My 3 variations were, peanut butter & raisins, blueberries & hazelnuts, and strawberries.

Gluten Free Snickerdoodles

Grain free, no sugar added low fat snickerdoodle cookies.

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1/4 Cup coconut flour

1/4 Cup brown rice flour

1/4 cup baking Truvia

1/4 cup Splenda brown sugar

1/2 Cup non fat greek yogurt

1 egg white

For Snickerdoodle coating:

1/4 cup Truvia

3 Tablespoons of Cinnamon


Preheat the oven to 375. In a Large bowl mix together the sugars , egg white, and greek yogurt until smooth. Sift in coconut flour and brown rice flour, mix thoroughly . In a Small dish mix together truvia and cinnamon.  Form the dough into inch sized balls and roll each in truvia and cinnamon mixture. Place on a greased pan and cook for about 12-15 mins, or until golden.

Watermelon Slush

So simple & satisfying, great for a summer day or night!

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2 Cups diced watermelon

1 Cup Ice

1 Teaspoon truvia ( or any sweetener you prefer)


Put all ingredients in blender and mixed until slushy, if you over mix the drink will become too watery.