Flourless Pumpkin Pie Bites

Ok. So I am having fun (& sometimes some frustration) playing with PALEO recipes. Sometimes they are just big fat fails…such as the “apple crisp” I recently tried. Barf. 

So, being a muffin/cupcake girl who happens to LOVE pumpkin season, I HAD to try a recipe I ran across for some PALEO pumpkin cupcakes. I tried it, loved  the flavor but this was a FAR cry from a cupcake. So I doctored it up and here’s what I came up with. If you want to make it PALEO just change your flour to something like coconut or almond flour (I just happened to be out).


1.5 cups pumpkin purée

2 ripe bananas

2 eggs

1/2 cup coconut sugar

1 cup brown rice flour

1.5 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp sea salt


1 can full fat coconut milk

2 Tbsp maple syrup


Before you do anything, put your can of coconut milk in the fridge. Should stay there overnight. 

Preheat oven to 350F

Place wet ingredients in food processor and blend. Once smooth, add dry ingredients and blend until well mixed. 

Spoon batter into lines muffin tins (silicone might be the best option so it doesn’t stick as much). 

Bake 20-25 minutes

Cool completely before adding topping. 


Open refrigerated can of coconut milk. Scoop the fatty thick part out (will be a good 1/3 of the can or so) & place in mixing bowl with maple syrup. Whip the mixture into a cream and serve a dallop on top of each cupcake. 

Store any leftovers on the fridge.

Enjoy this yummy pumpkin-y treat!!!

Healthier Fruit Crisp 

A good fruit crisp is probably my favorite summertime dessert! I love how fruit tastes after it’s been baked and with cinnamon….mmmmmm! You can do a lot of different fruits in this. I just happened to have some apples and peaches that needed to be used up. But berries would be amazing. I love combining fruits like I did this time. 

Ingredients for fruit mixture:

  • 4 cups fruit of your choice. Cut/sliced up if needed.
  • 2 Tbsp honey 
  • 1/2 tsp cinnamon

Ingredients for topping:

  • 1 cup old fashioned oats
  • 2 Tbsp whole wheat flour (or flour of your choice)
  • 2 Tbsp butter, melted
  • 1 Tbsp honey
  • 1/2 tsp cinnamon


Preheat oven to 375F. 

Combine fruit, honey & cinnamon in medium mixing bowl. Mix together well and spread in medium sized casserole dish or pie plate. 

In a small bowl, combine oats, flour, butter, honey & cinnamon. Sprinkle on top of fruit mixture. Bake 20 minutes, or until golden on top. 

I put a dollop of vanilla Greek yogurt on mine 😍 It’s very crumbly as it has far less butter & sweetener than traditional recipes. So consider serving in a bowl. It’s pretty delicious! I would even say this would be an excellent breakfast dish!


xoxo, Jess

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

Clean Eating Crepes

My sidekick an I made some clean eating crepes and I was so impressed with how they turned out. The things that first come to mind to fill them with aren’t necessarily clean..but we filled ours with fresh raspberries that we heated up, thin sliced bananas and vanilla Greek yogurt.  Heavenly!

Clean Eating Crepes


  • 2 large whole eggs
  • 1/2 cup milk (I used coconut/almond milk)
  • 1/4 cup water
  • 1 tsp. vanilla extract
  • 1 tbsp. honey or maple syrup
  • 1/4 cup whole wheat pastry flour
  • 1 tbsp. oil (I used coconut oil)


  1. In a large mixing bowl, whisk everything together.
  2. They should be thin, like a tortilla…the batter will be runny.
  3. Ladle some batter slowly into an oiled, non-stick pan. Rotate the pan to get the batter to spread thinly over the entire base of the skillet.
  4. Cook on low to medium heat, flipping as needed until cooked.
  5. Place the cooked crepe on a plate, add your favorite fillings, and either roll them up like a burrito or fold them into quarters


Easy peasy <3 This recipe is great for a special breakfast or a healthy dessert.  SO many things you could put inside…berries, pears, peaches, bananas… mmmmm!


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

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