Easy Cinnamon Homemade Granola

Easy Cinnamon Homemade Granola

When you buy granola from the grocery store it’s usually filled with way too much sugar and although it might be labeled as a “healthy” snack its actually a bunch of rubbish. Making your own granola is fun, super easy, it’s lower in sugar, and you can totally customize it with your own mix-ins and spices. The other day I made a cinnamon granola filled with nuts, chia seeds and oats and it turned out so lovely and made my kitchen smell incredible. The best part about this recipe is that there are really no meaurements and you can change out any of the nuts you would like. You could also add in coconut flakes or dried fruit after the granola has cooked (don’t add it before because they will burn in the oven.



Raw pecans

Raw cashews

Pumpkin seeds

Chia seeds


Coconut oil




Preheat the oven to 350ºF. Then in a bowl combine your oats, nuts and seeds then drizzle over just enough melted coconut oil to lightly coat them. Add in honey to sweeten to your taste then mix until everything is well combined. Spread over a baking sheet lined with parchment paper and sprinkle with a tiny bit of salt and as much cinnamon as you prefer. Cook for 20-25 min or until nuts and oats have started to brown and crisp up. Remove from oven, cool completely and store in a glass jar.


*Note: if your granola does not cool completely before you put it in the jar it will not stay crunchy!*


Cinnamon Turmeric Pancakes

Cinnamon Turmeric Pancakes

Can’t go wrong adding cinnamon to your pancakes… and you also can’t go wrong adding turmeric for extra color and anti-inflamatory and antioxident properties. These pancakes are healthy, beautiful, and delicious!

1 banana
2 eggs
1 tbsp plain unsweetened almond milk
1 tbsp almond butter
1/2 tbsp coconut oil
1tbsp agave
3/4 c oat flour (or blended oats)
1 scoop vanilla protein
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp baking powder

Blend all of the wet ingredients in a blender until smooth. Then add dry ingredients and mix or blend until fully incorporated. Heat coconut oil in a pan on medium heat and pour or scoop the batter onto the pan and brown on both sides

**I topped mine with pecans, chopped nectarine, warm berries, and honey**


Mini Raw Vegan Cheesecakes

Mini Raw Vegan Cheesecakes

These vegan  cheesecakes are so creamy & have become a favorite treat in my house! There are tons of different variations you can make to the cheesecake filling with different fruits, nut butters, or spices and even fun toppings!

For the base:
1 c walnuts
1 c pitted dates
For the filling:
1 c cashews (soaked in hot water for 10 min)
2 tsp vanilla
1/2 c agave
1/2 c coconut oil
Juice from one lemon
Pinch of salt

**for the chocolate layer I added in chocolate hummus I found at my local HEB but you can find similar ones from Delighted by Hummus**

Blend base ingredients & filling ingredients separately, then press base mixture into the bottom of a cupcake pan. Pour filling mixture over base, add any optional toppings & freeze. Thaw for 8-10 minutes before eating.


Salted Almond Butter Pretzel Bark

Salted Almond Butter Pretzel Bark

Dark chocolate is just about the greatest thing on this planet… or maybe it’s avocado. Either way dark chocolate is really freakin’ good and you should definitely eat it with almond butter, crushed pretzels, nuts, and coconut because those things make freakin’ good, freakin’ amazing.

1 package dairy free chocolate chips
1 tbsp coconut oil
1/3 c almond butter
1/8 c chopped nuts (can use any you please)
1/4 c broken pretzel pieces (I used _____)
small handful of unsweetened finely shaved coconut
1 tsp himalayan pink salt

Melt chocolate chips with coconut oil in a double broiler or in a microwave (heating in 30 second increments). Spread the melted chocolate in a thin layer over parchment paper. Spoon almond butter onto the still melted chocolate and swirl using a toothpick. sprinkle over salt, chopped nuts, pretzel pieces, and coconut shavings. Freeze for 30 minutes then break apart into smaller pieces. Store in the freezer.


Creamy Cauliflower Soup

Creamy Cauliflower Soup

So my boyfriend’s dad has the most awesome backyard garden and a few months back he made a creamy cauliflower soup with fresh cauliflower he had grown. Fast forward to about a month ago when he sent over some fresh grown veggies (including some massive cauliflower) and I immediately thought to ask about the recipe for that amazing soup. I may or may not have made the recipe twice that same week and then again the next week so I could freeze some and keep it in my fridge… Here’s the recipe with a few healthier adjustments.

1/4 c water, vegetable stock or low sodium chicken stock
1 tbsp ghee
1 medium yellow onion, coarsely chopped
2 cloves of garlic, sliced
4 1/2 c vegetable or low sodium chicken stock
1 1/2 lbs cauliflower (about 1 whole head), coarsely chopped
1/4 cup plain, unsweetened cashew or almond milk
1 tsp salt 1/8 tsp pepper
chopped fresh parsley, dill, or chives (optional)

Heat 1/4 cup of water or stock and ghee in a soup pot over medium heat until the ghee has melted. Add in onion and garlic stirring occasionally and cook until tender, but not browned. Then add 4 1/2 c stock, wine, and chopped cauliflower and cook for 15-20 minutes until the cauliflower is tender and can easily be poked through with a fork. Puree with a blender or immersion blender and return to heat. Stir in milk, salt, and pepper and heat for a few more minutes then serve with parsley, dill, or chives.


Gluten Free, Egg Free, Dairy Free Chocolate Chip Cookies

Gluten Free, Egg Free, Dairy Free Chocolate Chip Cookies

img_9570All I’ve got to say about these cookies is DANG. So stinkin’ good y’all! It’s taken all of my will power not to INHALE the whole batch…

2 c almond flour
1 c gluten free oat flour
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground flax seed
1/2 c melted coconut oil
1 tsp vanilla
1/4 cup mini chocolate chips (I used enjoy life to make it dairy free!)
1/4 c honey

Mix dry ingredients in a bowl and gradually add wet ingredients until well incorporated. Bake at 325 for 15-20 min!

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread


By far my favorite baking recipe EVER. This pumpkin bread is a perfect seasonal treat although its so dang good I’ll definitely be making it year round. No regrets. Full of good fats like coconut oil, pecans, & almond flour this pumpkin loaf is made with real ingredients & is so easy to make!

3/4 c coconut sugar
1/2 c canned pumpkin
1/4 c coconut oil
1 egg
1 c almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1-2 tbsp water (if needed)
1/4 c pecans

Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl. Slowly add wet ingredients to dry ingredients mixing as you go. pour into a greased loaf pan & bake 18-20 min.


Quinoa Vegetable Fried Rice

Quinoa Vegetable Fried Rice

Screen Shot 2017-01-16 at 5.50.47 PM.png

‘Tis the season for vegging on your couch on a Monday night watching The Bachelor & what better way to celebrate than with a healthier version of your favorite Chinese takeout?? Quinoa fried rice is full of veggies & packed with protein.

1 c quinoa
1 c water
1 tbsp coconut oil
1/8 c chopped white onion
1 tsp garlic
2 eggs
1-1 1/2 c total mixed vegetables of your choice (peas, carrots, zucchini, broccoli, red peppers, green beans, mushrooms etc.)
(Optional: meat of your choice i.e. chicken or shrimp)
1 tbsp tamari

Cook 1 cup of quinoa in 1 cup of water & set aside. Add coconut oil to a stir fry pan & sauté onion & garlic on medium until golden brown. Add eggs to the pan & scramble them then add the rest of your vegetables & sauté. Once your vegetables have cooked down a bit reduce to low heat & add your quinoa to the pan drizzle tamari over the “fried rice” & mix thoroughly. Remove from heat & serve.

Protein Biscotti

Protein Biscotti

Processed with VSCO with c1 presetI’m still new to drinking coffee, but ever since I heard about adding ghee & collagen to your morning cup of joe I’ve been drinking coffee pretty much every day. These protein biscotti are perfect treat to enjoy with a hot coffee & they’re insanely easy to make. The best part about this recipe is that you can personalize them with your add in’s & spices I used cinnamon, mixed nuts & chocolate but you can use ginger, cardamom, nutmeg, allspice, dried fruit, or even add cacao to make a chocolate variation!

1 c almond flour
⅓ c vanilla protein powder
½ tsp baking powder
½ tsp cinnamon
⅛ tsp fine sea salt
1 large egg
1 large egg white
3 tbsp honey, maple syrup or agave nectar
1 tbsp unsalted butter or virgin coconut oil, melted
½ tsp vanilla extract
½ cup (total) of mix-ins (i.e. chopped dried fruit, chocolate chips, cacao nibs, nuts)

Whisk the flour, protein powder, baking powder, optional spice, & salt. In a separate bowl, whisk the egg, egg white, honey, melted butter, & vanilla until blended. Add the wet ingredients to the flour mixture & add any stir-ins. Transfer dough mixture to a cookie sheet lined with parchment paper. Using wet hands, press and shape dough to form into a log shape. Bake for 20 to 25 minutes, until the log is set & golden brown. Remove from oven and let cool 20 minutes. Reduce oven temperature to 300F. Slice biscotti about ¾-inch thick. Lay flat on the same cookie sheet & return to the oven for 12 to 15 minutes until lightly browned. Flip cookies & bake for another 12 to 15 minutes.


Eating Healthy in College

Eating Healthy in College

When you’re busy, on a budget, & living alone for the first time it may be really hard to find the right direction when it comes to your health. While exercise is important, the most important thing you can do for your body is fuel it properly with healthy food.

I’m going to walk you through my grocery list & the staples that I keep in my apartment to make sure that I have good food that’s easy to prepare. I’ll talk about each one of my categories & give you ideas of the things you could make with these foods, then I’ll give you my tips for making healthy eating easy.

Typical Grocery List:
(Fresh Foods)
Apples– CHEAP! with PB& granola
Bananas– CHEAP! Top yogurt/smoothie bowls, eat with PB & granola, freeze to make smoothies, banana bread
Fruit– I generalize fruit on my list because the key is to BUY IN SEASON
Cauliflower– dip in hummus, mashed cauliflower, oven roasted cauliflower
Carrots-dipping in hummus
Head of lettuce– Salads, sandwiches
Tomato-salads, sandwiches, quinoa bowls, personal pizzas
Squash/Zucchini– CHEAP! Sauté or grill & add to quinoa “fried rice”, quinoa bowls,
Sweet Potato– Baked fries, mashed, sweet potato bowls, quinoa bowls
Avocado– Avocado toast, guacamole, salads, sandwiches, quinoa bowl
Vegetables-I also generalize veggies on my list because again, the key is to BUY IN SEASON
Greek Yogurt/Siggis– with granola & fruit, sweet potato bowls, spread on toast
Unsweetened Vanilla Almond or Cashew Milk– smoothies, pancakes, baking
Frozen Chicken, Turkey Sausage, Ground Turkey– main dish, salads, sandwiches, turkey burgers, turkey meatballs, turkey meat sauce with spaghetti, personal pizzas
Eggs– breakfast, quinoa “fried rice”, baking, on top of avocado toast

Popcorn- (SkinnyPop is my favorite)
Granola– (Purely Elizabeth, KIND, or homemade) yogurt, sweet potato bowls, smoothie bowls, apples & PB, by itself
Nut butter– Put it on EVERYTHING
Old Fashioned Oats– blend into oat flour for baking, oatmeal, granola
Whole Wheat Tortillas– wraps, personal pizzas
Whole Wheat Bagel Thins– sandwiches, turkey burgers
Whole Wheat/Sprouted Grain Bread– Toast (AVO TOAST!!!), sandwiches
Canned Black Beans– add to quinoa bowls, Mexican style salad with romaine, chicken, corn
Canned Chickpeas– DIY hummus, chickpea blondies, oven roasted chickpeas, quinoa bowls

Favorite Grab n’ Go Snacks:
That’s it Fruit bars– only ingredients are fruit!
Squarebars– organic & chocolately protein bars… need I say more?
RXBars– natural ingredients & 12g protein per bar
GoMacro bars– vegan, gluten free, whole ingredients

Sweet Treats:
Dark Chocolate– 70% cocoa or higher is best

If you want to make eating healthy a lifestyle you need to make it easier for yourself to prepare good food & get yourself inspired to crave good food. If you’ve never craved vegetables a day in your life, thats okay! But here are my tips on how to get you there.

1. Follow Accounts that give you healthy inspiration– some of my favorites are:
2. Prepare ahead of time– if you know you have a busy week ahead of you, prep your meals & reheat them later, overnight oats are so easy to make throw them in the fridge the night before & grab n’ go before class in the morning
3. Keep healthy snacks in your bag– keeping a healthy snack with you in case you get hungry helps keep you from crashing & possibly overeating or eating something unhealthy later
4. Make a list– making a grocery list helps to keep you on track & can help prevent you from buying things that are unhealthy that are not on your list
5. Find healthy ways to treat yourself– keeping treats made from whole food around makes it easier to feel like your satisfying your cravings. Because I have a sweet tooth, I try to keep chocolate protein balls, chickpea blondies, banana bread, vegan cheesecakes, or oatmeal chocolate chip cookies around!