Things I've learned and recipes tried in my journey to get my health back!!! Here you will find tips, articles and healthy recipes that taste spectacular, yet contain nothing artificial, refined or processed!

Chocolate Coconut Cookies

Another base recipe tweaked to be healthy. The original called for Splenda, which for one is definitely NOT healthy, and frankly I think tastes like crap. I removed the Splenda and added healthy natural sweeteners. I removed all dairy products and replaced with healthy alternatives. The result is a nutritious sweet you can enjoy anytime!

5 Tablespoons coconut oil
½ cup chocolate chips
¼ cup coconut cream(when cool coconut cream floats to the top of the can of coconut milk)
1 ½ teaspoon pure vanilla
½ teaspoon sea salt
¼ cup Turbinado sugar
¼ cup agave nectar
3 eggs
½ cup coconut flour
½ cup unsweetened coconut

Preheat oven to 350 F.

1) Melt oil in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.

2)Whisk in cream, salt, vanilla, and sweeteners.

3)Taste. This is the point where you want to get the right amount of sweetener for your taste.

4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well, and let sit for 5 minutes. The coconut will absorb most of the liquid.

Side note: at this point add the chocolate chips or if you want to make them pretty, save them, and later melt them, then drizzle over cookies.

5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.

6) Drop batter by rounded teaspoons (batter will be about 1½ inches across).

7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.

8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

Makes three dozen cookies.

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Heatlhy Dairy Free and Vegan Smoothies. YUM.

Even my kids love these, and they are packed with healthy ingredients that are very satisfying and provide lasting energy, along with a nice helping of protein!

1/2 cup So Delicious strawberry kefir
1 very ripe banana
1 handful fresh spinach
3 TBS Nutiva hemp seeds
1 tsp agave nectar
1 1/2 cup So Delicious vanilla coconut milk

In a blender(or a large glass using a stick blender)add all ingredients, blend on high for about 1 minute. Pour into a large glass(if using regular blender) and enjoy!

I drink one of these every morning to start my day out right, and it keeps me full well into the afternoon. It's quick and easy to make which makes it very convenient for someone with a busy life. I hope you like this just as much as my kids and I do!

Add it to your tastyplanner here.

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whole wheat chocolate tomato muffins

I came up with this to utilize the TONS of tomatoes I have going bad in my garden. It sounds strange but you can’t even taste them and its a good way to get your veggies in…especially with picky eaters.

Prep time: 10 Min. Cook time: 40 Min. Serves: 24


1 cup whole wheat flour

1/2 cup wheat germ

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 cup Cocoa powder

1 tablespoon cinnamon

1 1/4 cup water

1 cup fresh tomato(pureed)

1.5 cups baby carrots peeled

1/2 cup extra virgin coconut oil

1 cup agave nectar

1 egg

1 teaspoon vanilla

1/2 cup coconut finely shredded

3/4 cup raw nut trail mix with berries(I got mine at vitamin cottage, they contain all organic...cashews, golden raisens, mulberries, pistachios, goji berries and cacao nibs)


preheat oven to 400 degrees.

in a food processor, puree your tomato with skin on and baby carrots, transfer to another bowl.

in same processor add flour, wheat germ, cinnamon, baking soda and baking powder. pulse to mix well.

re-add measured tomato puree, agave water, egg and vanilla mix well.

added trail mix and puree again until smooth. add coconut and pulse a few times until blended.

Measure out evenly into muffin cups and bake for 30-40 or until toothpick in center come out clean.

Number of Servings: 24

Recipe tags: baking bake bread muffins wholegrain whole-grain healthy Vegetarian
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Whole Wheat Oatmeal Chocolate Chip Cookies

Always on the search for healthy sweets, I was looking for a healthy oatmeal chocolate chip cookie. I found a good base recipe then modified to make them healthy. This is the result, and though the ingredients seem strange, my husband who is extremely picky wolfed them down!

2 Cups whole wheat flour
2 tsp baking soda
1 tsp sea salt
1 cup organic canned chickpeas, drained and ground fine in food processor
1/2 cup coconut oil
2 cups Sucanat or turbindo sugar
2 tsp pure vanilla extract
2 eggs
3 cups rolled oats
1/ 1/2 cups water
1 1/2 cups chocolate chips

Preheat oven to 375
In mixing bowl combine oil and sugar, mix well.
add all other ingredients except chocolate chips, and mix with hand mixer until well blended. Fold in chocolate chips. Drop by rounded spoonfuls onto well greased cookie sheet. Bake at 375 for 10-15 mins.

Makes approx. 40 cookies

P.S. If anyone makes these and likes to photograph food, I would love to have a picture of them! I've tried photographing food and I suck at it lol

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My Spanish Rice

I recently moved and can longer have my favorite spanish rice from a restaurant where I used to live, so I’ve been on a quest to find a rice similar. After many failed attemps I think I finally have it!

Prep time: 5 Min. Cook time: 60 Min. Serves: 6


1 tbsp. extra virgin olive oil

2 cups brown long grain rice

1 onion diced fine

4 cups chicken broth(or vegetable broth for vegan)

3 tbsp. tomato paste

1 tsp. oregano


Heat oil in large sauce pan on medium heat. Meanwhile rince rice in cold water until water runs clear(this helps keep it from sticking together). pour rice into pan and mix to coat well with oil. Cook over medium heat until rice turns golden brown. Add chopped onion and mix well, cook additional 2 mins. In seperate bowl mix the broth and the paste well, then add to rice. Cover and bring to boil, then turn down and simmer until rice is cooked through. Serve hot!

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