Category Archives: Healthy Recipe

Paleo Lazy Daisy Cake

The other day I was just craving lazy daisy cake, a nostalgic taste from my childhood.  I started hunting for a semi-healthy recipe and I couldn’t find what I was looking for, so I simply decided to come up with my own. I think I like this actually better than the original version!  I’m having serious trouble not eating my dear husband’s portion! I actually had to hide it in my own kitchen so I would stop nibbling on it. (I still know right where it is, but  you know, out of reach means sort of out of mind!)  It is just that good!


                                                 Paleo Lazy Daisy Cake

3/ 4 cup almond flour or any nut flour (I used cashew because that is what I had on hand.)

1/3 cup coconut flour

1/3 cup arrowroot

1/ 2 cup coconut sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt


Wet Ingredients

6 eggs

1 cup applesauce

1/4 cup honey

1 tablespoon vanilla extract

¼ – ½  teaspoon liquid vanilla stevia

1/3 cup melted coconut oil

Preheat  oven to 325°F. Mix wet ingredients, adding coconut oil last, and then stir in dry ingredients.  Nothing fancy here, you can sift if you want to, but I just throw it all in together. Pour into a greased 8×8 baking pan, a 9×9 will work just as well. Bake for 35-40 minutes. The middle will still seem a little soft when it is done.  You don’t want to over bake this. 

While cake is baking mix:

5 TBSP softened butter (for dairy free use coconut oil, I just LOVE the taste of butter!)

6 TBSP coconut sugar

1 1/ 2 cups coconut flakes (I know this is a paleo “no,no”, but I used the sweetened coconut flakes this time because I love their texture, taste and I also had them on hand. The unsweetened will work just as well.)

1/4  heavy cream or half and half (For dairy-free use coconut cream.)

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When cake is done, let it cool for ten minutes, and turn the oven to broil.  Then spread the flaked coconut mixture over cake and return to the oven to broil for 3-4 minutes, 4 inches from the top. Mine was done after 3 minutes.  Let cool for an hour – if you can, then enjoy with some milk! You may have to hide it too, to save some for your loved ones, if you’re like me!  🙂 

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Double Chocolate Avocado Cookies

You have to taste these cookies to believe how yummy they are!   Mashed avocado replaces butter for the fat, and the result is a smooth, creamy and absolutely delicious cookie!  These cookies are refined sugar-free, dairy-free, grain-free, and can easily be made without nuts.  I haven’t tried an egg replacement, but I believe it would work, making this an almost allergy free recipe.  There is no compromise on taste with these babies though, and this is one of our favorite cookie recipes that I’ve created.  Have fun baking and indulging!  🙂


Here’s the recipe:

4 extra ripe avocados

4 eggs

2 tsp vanilla

3/4 cup raw honey

2/3 cup coconut sugar

2 cups cocoa powder

1 1/2 tsp salt    2 tsp baking soda   2 tsp baking powder

2 cups chocolate chunks (I use the Enjoy Life brand)  

2 cups walnuts (optional)

Put eggs, avocados, honey, and vanilla together in blender and blend until perfectly smooth. Dump wet mixture back into a large mixing bowl and add remaining ingredients, mixing well. Drop onto cookie sheet, lined with parchment paper and bake @ 350 for 15 minutes.  Make sure you don’t under bake.  These are best stored in the freezer.  Enjoy!

Simply Great Guacamole

The 5th of May is past, but I still have to post one of my favorite Mexican creations.  Avocados have been a pregnancy weakness and this is the best way to eat them!    I love to use this guacamole mixed with yogurt or sour cream as a dressing on top of my Tex-Mex salads.   This is a great way to get those healthy fats, potassium, B vitamins, 11 different carotenoids,  vitamin E and fiber into your eating habits.   DSC_0404


2 large ripe avocados (or 3 medium)

1/4 cup finally chopped sweet onion

½ lime squeezed

½ tsp of sea salt

2 TBSP finally chopped fresh cilantro

½ cup diced Roma tomato (optional)

Mash avocados in a medium bowl then add remaining ingredients.  Serve right away with your favorite dippers!   Serves 4-6

Coconut Butter Candy Bark

Here’s another recipe that I created that I don’t feel at all guilty splurging on!   This is sure to be a snack that satisfies with the protein from coconut butter and walnuts, plus all the living enzymes from the raw honey.  You are getting a nourishing, healthy treat!  Indulge and enjoy!


Servings: 12
Preparation Time: 10 minutes

Mix all ingredients together until smooth. It helps to have everything room temperature.

Line an 8×8 pan with parchment paper and press dough into pan.

Tip: if you want to cut into bars do it now before you stick these in the freezer. Freeze for about 30 minutes. Then you can break this into serving sized pieces. Store in refrigerator. Enjoy!

Coconut Sugar No-Bake Cookies

Okay, I have a confession to make:  I eat these cookies for breakfast!   How else does a mom get going in the morning if she does’t drink coffee?   What I love about this recipe I came up with is that the predominant flavor here isn’t sugar or sweet.  These dark chocolate babies have such bold and complex flavors jumping out at you so that you won’t even miss their sugar-laden cousins.   These are sure to satisfy your deepest chocolate cravings and with only 1 cup of coconut sugar – making them low-glycemic and sugar-free!

Coconut Sugar No-Bake Cookies       Makes about 21 cookies



1 stick butter

½ cup organic milk

Pinch of salt

1 cup coconut sugar (I buy mine at Trader Joe’s)

1/3 cup cocoa powder

1/3 almond butter

1 TBSP vanilla

2 ½ cups unsweetened shredded coconut (you can also use quick oats, or sometimes I do 1 cup oats with 1 ½ cups shredded coconut)

Put first five ingredients into a 2 quart sauce pan and bring to a boil over medium heat.  Boil for 2 minutes then remove from heat.  Stir in the almond butter, vanilla and coconut (or oats).   Use cookies scoop to form balls and drop onto wax paper.  Allow to completely cool before serving.  I prefer to store these cookies in the refrigerator as they are a little gooey at room temperature. Eat and enjoy with a tall glass of raw milk!DSC_0413



Caroline’s Strawberry Jello Treat

This recipe is one my sister created as a healthy take-off on the beloved strawberry pretzel jello dessert.  I think this creation wins hands down as the better of the two! Yummy, my mouth is watering!
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Caroline’s Strawberry Jello Treat

First step is to make the crumb layer.  To cut down on the time of this recipe, make this the day before.

1 1/2 cups walnuts

1 Tbsp coconut oil

1 Tbsp raw honey

1/2 tsp Himalayan Salt

1/2 cup coconut flakes

Preheat oven to 400 degrees. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8×8 inch, glass pan. Bake for 8-10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

 For the Creamy layer:

1 3/4 cups coconut cream concentrate – divided (We like Trader Joe’s brand)

1 Tbsp raw honey

1 Tbsp grass-fed gelatin

1 tsp vanilla

Place 1 cup coconut cream in a small sauce pan over medium heat. Heat until considerably hot, but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In blender combine warm coconut cream with the remaining cream and honey. Blend. Cool to room temp.

For the Jello:

4 cups 100% juice, of your choice, 1/2 white grape and 1/2 strawberry is the ideal

3 Tbsp grass-fed gelatin

1 cup strawberries

In mixing bowl pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temp.

To assemble: Remove crumb layer from the freezer and spread the creamy layer over the chilled crust. Place in the refrigerator for at least 20 minutes.  When jello is room temperature and the creamy layer has chilled,  pour the jello on top. Chill until jello has set, or about 4-6 hours.

Serve and enjoy!