Cranberry Vanilla Energy Bites

I am passionate about snacks (in case you don’t already know this about me). I can blame it on blood sugar issues, but really, I love food. I also love creating new snacks that I can take with me, that taste good and are still good for me! Here’s the latest and I have to say, my new favorite flavor!


  • 6-7 pitted dates 
  • 1/2 cup dried cranberries (go for the no sugar added)
  • 1/2 cup cashews
  • 1/4 cup almonds
  • 1/4 cup pumpkin seeds (minus the shell)
  • 1/2 tsp vanilla
  • Pinch of sea salt

Blend all ingredients in a food processor until it is a sticky dough consistency. I use my little cookie dough scoop and for individual balls with it. You could also press the dough into a small pan and cut them into squares. 

Wa-la! That’s it! My new fav!


xoxo Jess

Coconut/Almond Flour Pumpkin Muffins

It’s that PUMPKIN time of year!! I LOVE it! I’ve been trying and tweaking lots of PALEO recipes since I’ve embarked upon my own PALEO journey. This is one I will for sure use again! I’ll tell you what…when my son loves it and it’s healthy…it’s a keeper!


  • 2 cups almond flour
  • 1 cup coconut flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 6 eggs, beaten
  • 2.5 cups pumpkin purée
  • 6 Tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup honey
  • slivered almonds, sunflower seeds. coconut flakes as an option for topping


Preheat oven to 350F and line muffin tin with muffin liners.

Combine all dry ingredients (aside from topping) in medium sized bowl. 

In large bowl combine all wet ingredients.  Gradually add dry ingredients to the bowl with wet ingredients and mix well until all ingredients are combined. 

Spoon muffin batter into individual muffin cups…each cup should be 3/4 full. I like to use a cookie dough scoop for this! Less messy and easier to evenly distribute batter. If desired: sprinkle your TOPPING of choice on top of batter.

Bake 20-25 minutes or until set. 

I set aside several muffins and, once they’ve cooled completely, I put the rest in the freezer for later in the week! They are delicious by themselves, with your coffee in the morning or with a little almond butter! 


Flourless Clean Eating Carrot Cake Muffins (that are truly delicious!)

If you know me even a little bit it is likely that you know that I can’t stand carrots *gag*. Cooked or raw…no. If they sneak in my salad by being in teeny tiny shredded pieces that are masked by all the other flavors of the salad…I’ll allow it. The other way I’ll allow it…CARROT CAKE! Heck yes! It’s my favorite! Some people thing that’s funny, but seriously, carrot cake does not taste like carrots! Right? Not one bit. There’s nothing like made-from-scratch (the from the box stuff just does NOT do it for me!), just made carrot cake with homemade cream cheese frosting ❤️ Mmmm!

Naturally, I needed to find a healthier version of my fav. We decided muffins would be a good idea (I’m all about breakfast you can take with you). Good thing, because muffins help keep you from eating wayyyyyy more than you should. Know what I mean? It’s one thing to say, ” I had one slice of cake” but everyone saw that that “piece” was 1/3 of the entire cake! But one muffin is one muffin (unless of course they are jumbo…but I digress…).

I don’t like putting a bunch of “substitute ingredients” in my recipes. I’d rather have what I want with minor adjustments and just eat less of it, instead of putting all sorts of things in something and choking it down but being able to say it’s “healthy”. So, in the name of staying close to the real thing, I just tweaked a recipe a bit without changing too much about it (remember when everyone used applesauce in recipes instead of butter?? Gag me. I did it too! It just never was the same. I’m happy that people are less afraid of healthy fats and that has, for the most part, gone by the wayside!).


  • 2 cups shredded carrots
  • 1 egg
  • 1/3 cup honey
  • 2 tsp vanilla
  • 1 tbsp coconut oil or butter
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk (whatever kind you prefer)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1.5 cups oat flour (I just blended old fashioned oats in the food processor until fine)


  • 8oz cottage cheese
  • 1/2 cup Plain Greek Yogurt
  • 2 tbsp honey
  • 1 tsp vanilla

Preheat oven to 350F & prepare muffin tins with liners or oil/butter (makes approx. 1 dozen).

Whisk together dry ingredients in medium mixing bowl. In separate, smaller bowl, whisk remaining ingredients. Combine mixture from small bowl with mixture in medium bowl and stir until ingredients are thoroughly mixed.

Divide mixture evenly between muffin liners and bake for 30 minutes or until set. Cool completely before adding topping.

For topping, blend cottage cheese alone in food processor until creamy. It is SO yummy like this. If it is grainy, keep blending! Should just take a minute or two. Once cream cheese is ready, add remaining ingredients and mix well.

We leave the topping in a separate, sealed container in the fridge and just add to our muffins as we eat them.


*WARNING: these are so tasty!! You might need to hide them 🤓


XOXO, Jess

Healthy Energy Bites

I’m all about healthy, bite sized, craving crushing, energy giving snacks! I love making stuff like this and putting them in the fridge or freezer and just grabbing them for on-the-go “treats” to help keep blood sugar levels stable and hunger at bay between meals. This is adapted from a beachbody recipe for carrot cake energy balls. I swapped out several ingredients, using chocolate rather than vanilla Shakeology was just one altered ingredient and I love it!! 

  • 1.5 scoops chocolate Shakeology
  • 1/2 cup old fashioned oats
  • 1/3 cup peanut butter
  • 6 dates
  • 1/4 cup chopped almonds
  • 3/4 cup shredded carrots
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger


Combine all ingredients in food processor and pulse until “dough” is mixed evenly.
Roll into 15 balls (I use a small cookie dough scoop)

Done! Enjoy!

Freeze or refrigerate the rest ❤️

xoxo, Jess

Mango Coconut bars

These guys are Larabar-like 🤓 So yummy…so easy! 

What I love about bars like this is that it’s just nuts and fruits mushed together. That’s. It. No weird chemicals and preservatives. No fillers. No SOY (I swear it’s in EVERYTHING)! Plus, how fun it is to play with different combinations 🤗 



  • 1 cup dried mangoes
  • 1.5 cups shredded, unsweetened coconut 
  • 1 cup almonds
  • 1 cup unsalted sunflower seeds

Blend all ingredients in food processor until they stick together and it is mixed well. 

Press mixture into an ungreases casserole dish. Refrigerate 1 hr to firm up a bit. Cut and enjoy!!

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