Strawberry Crumble (GF, DF, plant-based)

In celebration of Earth Day this year I partnered with my friends at One Degree Organics to bring you this amazing Strawberry Crumble!


We got the juiciest, sweetest strawberries from our local farm for the filling (thank goodness for strawberry szn!) For the base of the crumble we used our favorite gluten-free sprouted oats (better nutrient-absorption) from One Degree Organics.

One Degree Organics not only is an amazing company that practices sustainable plant-based farming techniques., but they also just got certified glyphosate-free! Glyphosate is the most used pesticide IN THE WORLD & is extremely toxic to our health. So it’s huge to be able to support companies making it a top-priority to attain this certification! On top of that, you can go on the One Degree Organic website & literally see where every single ingredient they source is from around the world, which is amazing!





2 cups chopped strawberries

1 tbsp pure organic maple syrup

1 tbsp coconut sugar

1 tbsp arrowroot powder

1 tbsp freshly squeezed orange juice


1/3 cup One Degree Organic’s GF sprouted oats

3 tbsp almond flour

2 tbsp arrowroot powder

3 tbsp coconut sugar

2 tbsp unsweetened coconut flakes

1/3 cup cold coconut oil 

1/2 baking powder

1/4 tsp pink salt

1/2 tsp ground cinnamon


Preheat your oven to 375. Spray two ramekins with avocado oil or coconut oil (I used size 4.8 x 0.8) Place on a baking sheet & set aside.

In a medium bowl mix together your filling ingredients.

In a separate medium-sized bowl, whisk together all your topping ingredients (except the coconut oil.) Once dry ingredients are well-combined, add in your cold coconut oil & combine until mixture forms into little pea-sized balls.

Fill your ramekins with the strawberry filling mixture. Crumble on the topping. Place entire baking sheet into oven (make sure you place ramekins on baking sheet incase the filling bubbles over.)

Let cook for 25-30 minutes. Remove from oven. Cool for 10-15 minutes & enjoy!

Hormone Balancing Maca Choco Milk

If you’re trying to cut caffeine, need a break from coffee or simply want to try something new, MACA CHOCO is for you!


For me, nothing beats this coffeeless-cup-o’-cozy every single morning. My Maca Choco’s have truly become an integral part of my morning routine over the past year & I love it. I haven’t had coffee in over 15 years because caffeine triggered panic attacks when I was younger. Also, PCOS + caffeine are definitely not a match made in heaven. BUT I’ve always envied that morning routine that coffee drinkers would have + that little burst of energy to start the day. So, this drink has definitely become that for me.

Benefits of this hormone balancing drink:

Raw Cacao Powder:

  • High in antioxidants, calcium, iron, + magnesium

  • Improves mood & balances mood swings

  • Improves digestion

  • Improves blood flow & brain function

Maca Powder:

  • Known for it’s fertility enhancing benefits

  • May improve mood

  • High in vitamins, minerals, & protein

  • Natural energy enhancer

Marine & Bovine Collagen:

  • Improves joint pain

  • Aids in anti-aging + skin elasticity

  • Strengthens nails & hair

  • Promotes better gut health

  • High in protein


6 oz unsweetened dairy-free milk + 6 oz water
2 tbsp raw cacao powder 
1 tsp maca powder
1 scoop Ox Nutrition collagen (you can use SHUTTHEFIGUP for $10 off your orders + free shipping)
1 tsp granulated monk fruit sweetener

add all ingredients to your high speed blender & blend for 30-45 seconds until frothy.

to enjoy hot: pour mixture in a small saucepan over medium heat until warm & enjoy!
to enjoy cold: simply pour mixture over ice & enjoy!

Skillet Chilaquiles (GF, DF)

If having chips for breakfast is wrong, I don’t want be right!

Matt basically has the same thing for breakfast every single morning: eggs. Eggs being something he consumes EVERY single day, I always make sure we’re buying quality-sourced organic free range eggs from chickens that are treated with care from Chino Valley Ranchers! Chino Valley’s hens have been treated with respect & care since the company started three generations ago, which says a lot about their mission & their family as a whole.

chilaquiles - chino valley.JPG

These chilaquiles are such a fun break from your everyday breakfast. Perfect for a brunch with friends, sharing, or eating all to yourself!

serves 1-2


3 cups of organic thick corn tortilla chips

1/2 an onion, diced

1 tbsp avocado oil

2 cups fresh red salsa

1 tbsp chipotle pepper paste

1 Chino Valley Ranchers organic free-range egg

Half an avocado

2 tbsp cilantro, chopped

1 green onion, chopped

1/4 pink salt

Pinch of pepper


Preheat oven to 400.

In a 6.5 inch cast iron skillet sauté onions in avocado oil over medium-high heat until starting to become translucent.

Stir in your chipotle pepper paste + salsa & simmer for 3-5 minutes.

Slowly fold in your tortilla chips to the skillet. Making sure to cover each chip with the sauce.

Make a small well in the middle of the skillet & crack your egg into it. Cover skillet with foil & place in the oven for 5 minutes. Remove foil & cook for another 3-5 minutes or until yolk is set to your liking.

Take skillet out of the oven & garnish with avocado, cilantro & green onions. Enjoy!

Chewy paleo lemon cookies

chewy lemon cookies.jpg
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Chewy paleo lemon cookies
These cookies scream spring! They are the perfect balance of tart 'n sweet. The best part though: you only need 6 ingredients to throw these cookies together!
  • 1/2 cup melted coconut oil
  • 1/4 cup pure organic maple syrup
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp lemon zest
  • 2 cups almond flour
  • 1 tbsp grass fed gelatin (I used Vital Proteins)
  • 1 tsp baking soda
  • 1 tsp vanilla extract (optional)
  • 1/4 tsp pink salt
Preheat oven to 350 & line a baking sheet with parchment paper.Whisk all your wet ingredients in a medium sized bowl until well combined. In a large separate bowl, combine all dry ingredients. Pour the wet ingredients in with the dry & stir until it starts to form into dough.Roll your dough into 1 in balls & place on your pre-lined baking sheet, making sure to leave about 2-3 inches in between each ball. With the back of a spoon, flatten balls a bit (they won’t spread much in the oven) so try to get them close to cookie shape. Pop in the oven for 12-15 minutes or until golden brown. Once done cooking, remove from the oven & let rest on baking sheet until cooled! Store in an airtight container on the counter for 3-5 days or in the fridge for up to a week. Enjoy!
Prep time: Cook time: Total time: Yield: 12 cookies

Peppermint chocolate fat balls

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Peppermint chocolate fat balls
All I have to say is thin mints girl scout cookies. That's totally what these fat balls taste like - without all the junk, of course. Perfect pre/post workout treat, anytime of the day snack, or on-the-go bite!
  • 1/4 cup raw almonds
  • 1/3 cup raw brazil nuts
  • 1/3 cup macadamia nut
  • 1/3 cup raw pecans
  • 1/4 cup raw pistachios
  • 1/4 cup creamy almond butter
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut butter
  • 1/2 cup coconut oil, softened or melted
  • 1 100% cacao chocolate bar, chopped
  • 1/4 cup ground flax
  • 1/2 cup almond milk (more if needed)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp peppermint oil
  • 1/4 tsp pink salt
Add everything to a food processor & pulse until combined (scrapping down the sides every so often.) If the fat ball dough isn't blending together, just add a little bit more almond milk.Roll the dough into balls of desired thickness. Place on a tray lined with parchment paper & pop in the freezer to freeze their shape. Once hardened, place balls into an airtight container & store in the freezer. Enjoy!
Prep time: Cook time: Total time: Yield: 15-20 balls

Pecan pie bars

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Pecan pie bites
I make this recipe every Christmas & it is always a hit with EVERYONE. It’s gluten free, dairy free, paleo & vegan but you would never know! They are super decadent, sweet & crazy addicting!
  • For the shortbread crust:
  • 1 1/2 cups Blanched almond flour
  • 1/4 cup Tapioca starch
  • 1/4 cup Coconut flour
  • 1/2 tsp Baking soda
  • 1/4 cup Pure organic maple syrup
  • 1/3 cup Coconut oil, melted
  • For the filling:
  • 2 cups Raw pecans, chopped
  • 1/4 cup Full fat coconut milk (from a can)
  • 1/2 cup Coconut oil
  • 1 tsp Vanilla extract
  • 1 cup Coconut sugar
  • 1/4 cup Pure organic maple syrup
  • 1/4 tsp Pink salt
  • A pinch of sea salt (optional)
Preheat your oven to 325. Line a 9x9 in baking dish with parchment. Paper and set aside.In a medium sized bowl whisk together all your dry ingredients. Then mix in all your wet & stir until it starts to form a dough. Roll into a big ball with your hands & press into your prelined baking dish. Pop in the oven for 12-14 minutes or until sides start to get slightly golden brown.While crust is baking, in a large pot per medium-high heat, toss in all your filling ingredients except for the chopped pecans & sea salt. Stir constantly until mixture reaches a boil. Let bubble for one minute (while still constantly stirring.) Turn off the heat & fold in your chopped pecans.Once crust is finished baking, pour filling mixture over top & spread out evenly. Top with sea salt & pop in the oven for 25-30 minutes. Remove from the oven & let cool. Im not patient so once it’s slightly cooled I like to pop it in the freezer to harden for 20 minutes. This also makes it easy to chop into little bite sized pieces!Store in an airtight container on the counter or in the fridge for up to a week. These also freeze really well! Enjoy!
Prep time: Cook time: Total time: Yield: 25-30 bites