sweet treats

Coconut Lemon Macaroons

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Makes about 12-15 cookies

Passover is just around the corner and these macaroons are not only melt-in-your-mouth delicious but they’re super healthy too!  The combo of healthy fat from the coconut with lemon is very healing for your liver’s immune system.  These are perfect to share with family, friends, include in lunchboxes or an anytime treat.  Gluten-free, dairy-free and KID APPROVED! 


  • 1 ½ cup shredded unsweetened coconut

  • ¼ cup almond flour

  • 2 tbsp. coconut oil

  • ¼ cup maple syrup

  • 1 tbsp. fresh lemon juice

  • Zest from 1 lemon

  • 1 tsp. vanilla extract

  • Pinch sea salt


  • Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silpat baking mat.

  • Add all the ingredients to a food processor and pulse until the mixture is combined well – about 30 seconds.  Coconut shreds are much smaller but can still be noticeable.

  • Using a cookie scoop or spoon, scoop out firmly packed balls of mixture and place on the baking sheet.  

  • Bake for about 12-15 minutes and until golden brown on the bottom.  Let cool for at least 10 minutes on baking sheets before transferring to wire rack or plate to cool completely.

  • Enjoy!

  • Cookies can be stored in an airtight container at room temperature for about 4 days, in the refrigerator for up to a week, and freezer for 6 months.

Chocolate Raspberry Valentines Day Cookies

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Makes about 20-24 cookies

Healthier cookies that are perfect for an on-the-go breakfast, snack or after dinner treat that you’ll love! My daughter wanted to make a “valentine cookie” during a snow day so these are a slightly adapted version of a recipe I found on www.thebakermama.com. Made with such simple ingredients and they came out so good! Chewy, rich, sweet and all around delicious! My kids and their friends gobbled them up in no time! Gluten-free, dairy-free and KID APPROVED! You can view the original recipe here.


  • 1 cup almond butter

  • ½ cup honey

  • 1 tsp. vanilla extract

  • 3 cups old fashioned oats

  • 1/3 cup ground flaxseed

  • 2 tsp. baking soda

  • ½ tsp. salt

  • 1 cup dark chocolate chips

  • 1 cup fresh raspberries


  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silpat baking mats.

  • In a large bowl, stir together the almond butter, honey and vanilla until smooth. Then add in the oatmeal, flaxseed, baking soda, and salt. Stir mixture very well. Finally stir in the chocolate chips and the raspberries until well distributed throughout. The mixture will moisten a little from the raspberries.

  • Form 2 tbsp. (approximately) of dough into balls and place a few inches apart on the baking sheet. Slightly flatten each cookie with the palm of your hand.

  • Bake for about 15 minutes or until golden brown. Let cool for at least 15 minutes on baking sheets before transferring to wire rack or plate to cool completely.

  • Enjoy!

  • Cookies can be stored in an airtight container at room temperature for about 4 days or in the refrigerator for up to a week.

Overnight Chocolate Chia Seed Pudding

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Makes 4 servings

Easy to make chocolate chia seed pudding packed with protein, fiber and essential fatty acids and is super hydrating.  Delicious and nutritious, perfect for breakfast, snack or a dessert that the whole family will love!


  • 1 ½ cup almond milk
  • 1/3 cup chia seeds
  • 2 heaping tbsp. unsweetened cacao powder
  • 3-4 tbsp. maple syrup
  • 1 pinch sea salt
  • ½ tsp. vanilla extract
  • ½ tsp. ground cinnamon (optional)
  • Toppings of your choice – I used raspberries, granola and shredded unsweetened coconut)


  • Add all ingredients except maple syrup and toppings to a mixing bowl and whisk vigorously to combine well.  
  • Add maple syrup and taste until desired sweetness.
  • Pour mixture into mason jars, cover and refrigerate overnight or at least 4 hours.
  • Remove cover, add desired toppings and enjoy!
  • Leftovers keep covered in the refrigerator for 5 days.

Homemade Mini Oat Bites

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12-14 bites

I made these delicious little snacks to help get my kids and me through the final stretch of the school year.  With all the end of the year parties, they wind up eating a lot of junk, so these little guys pack a lot of protein and nutrition, minus any of the processed sugars or other questionable ingredients.  Gluten and dairy-free and made with sunflower seed butter, they are the perfect snack for a nut-free school and taste like a chocolate chip cookie that just came out of the oven - crisp on the outside, soft and gooey in the middle.  Made with only a few ingredients, they are super easy to make!


  • 1/3 cup maple syrup
  • ¼ cup sunbutter (or your favorite nut of seed butter)
  • ¼ cup freshly ground flaxseed
  • 1 cup gluten-free old fashioned oats
  • 1/8 tsp. salt
  • ½ tsp. cinnamon
  • ½ cup dark mini chocolate chips (optional)


  • Preheat oven to 350 degrees. 
  • In a medium bowl, whisk together the maple syrup, sunbutter, and ground flaxseed.
  • In a separate bowl, stir together the oats, salt and cinnamon.
  • Add the sunbutter mixture to the oat mixture and stir well to combine.
  • Using your hands, press the oat mixture firmly into each cup of a mini muffin pan.  I used a silicone one so they were easy to remove.  You can use a regular mini muffin pan but be sure to use coconut oil to coat the pan generously so they don’t stick.
  • Bake for 15 minutes and then allow the pan to cool for about 10 minutes before removing the oat bites from the pan to cool on a wire rack.
  • Store in an airtight container in the refrigerator for up to 1 week or freezer for up to 6 months.
  • Enjoy!!

Chocolate Coconut No-bake Cookies

Makes about 12 -14 cookies

Amazing, naturally sweetened no bake cookies to satisfy your sweet tooth in a healthy way!  They are decadent, delicious and so easy to make.  Give this simple recipe a try; your family and friends will devour them in no time!


  • 1/2 cup coconut sugar
  • 2 tbsp. almond milk (or any other milk you prefer)
  • 3 tbsp. coconut oil
  • 2 tbsp. unsweetened cocoa or cacao powder
  • 1/3 cup salted peanut butter, crunchy or creamy (can sub any other nut butter of your choice)
  • 1 cup rolled oats (I used gluten-free)
  • ½ cup unsweetened shredded coconut
  • ½ tsp. vanilla extract
  • Pinch sea salt
  • Crushed nuts or more shredded coconut for topping (optional)


  • Line a baking sheet with parchment or wax paper.
  • In a medium saucepan combine coconut sugar, cocoa or cacao powder, almond milk and coconut oil.  Bring to low boil over medium heat, stirring constantly until bubbling for 1 minute.
  • Remove from heat and add peanut butter, shredded coconut, oats, vanilla and salt.  Stir to fully incorporate all ingredients.
  • Using a small ice cream scooper or rounded spoon, drop heaping tablespoon amounts of the batter onto the prepared baking sheet.  Sprinkle with additional coconut or chopped nuts (optional).
  • Let sit at room temperature until cooled and firm – about 30 minutes and ENJOY!
  • Store leftovers in the refrigerator for up to 3 days.

Healthy Dark Chocolate Mousse

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Makes about 4 servings

Thick, rich, creamy, whipped, chocolatey goodness…so decadent, you’d never believe it’s healthy and beyond easy to throw together!  All you need are 10 minutes and a few simple ingredients to make this dairy-free, antioxidant packed mousse that’s the perfect treat to satisfy any sweet tooth!


  • 4 ounces dark chocolate, roughly chopped
  • Extra squares of dark chocolate, shaved, for garnish
  • 2 cans full-fat coconut milk, refrigerated overnight or placed in the freezer an hour before making
  • ¼ cup cocoa powder (unsweetened)
  • ¼ cup raw honey
  • Seeds from one fresh vanilla pod (or 1 tsp. vanilla extract)


  • Bring about an inch of water to a simmer in a small saucepan.  Place the chocolate in a heatproof bowl over the saucepan making sure the water doesn’t touch the bottom of the bowl.  Stir chocolate until melted, remove bowl from heat and set aside to cool slightly.
  • Scoop the solid thick cream on top out of the can of coconut milk, trying not to get any of the water and place in a medium bowl.  You can throw away cans with the water in them as you won’t need them anymore.  
  • Add honey.  Using a mixer beat on high until thick and creamy, about 2 minutes.  Reserve about 4-5 tablespoons of the whipped cream to use as a topping for the mousse.  Set aside.
  • Pour the melted chocolate, scraped vanilla seeds or vanilla extract and cocoa powder into the bowl.  Beat on low until smooth and thick.
  • Divide mousse between 4 glasses or bowls.  Top with whipped cream, shaved chocolate and berries. 
  • ENJOY!

The Best Healthy Chocolate Chip Cookies

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Makes about 12-15 cookies

I’m completely obsessed with these healthy and addictive chocolate chip cookies! They’re soft and chewy and perfect as an afterschool snack or to satisfy your sweet tooth anytime!  Gluten, dairy, and egg-free. 


  • 1 & ¼ cups Almond Flour
  • ¼ tsp. baking soda
  • ¼ tsp. sea salt
  • 1 ½ tbsp. Chia Seeds
  • 1 ½ tbsp. Hemp Seeds
  • 1 tbsp. Flax Seeds
  • ¼ cup Coconut Oil, softened (not melted)
  • ¼ cup honey
  • 1 tsp. vanilla extract
  • ½ cup dark chocolate chips (I used dairy-free Enjoy Life Dark Chocolate Chips)


  • Preheat oven to 350 degrees.
  • In a bowl combine the almond flour, salt, baking soda, chia, flax and hemp seeds.
  • In a separate bowl mix the coconut oil, honey and vanilla.  Do not melt the coconut oil.  It should just be soft.  If you do melt it you will need to refrigerate the dough for about 30 minutes before baking. 
  • Pour the wet ingredients in with the dry and blend together.  Taste the batter and add a drop more honey if you prefer your cookies sweeter.
  • Fold in the chocolate chips.
  • Line a baking sheet with parchment paper and scoop small spoonful’s of dough onto the sheet about 1 inch apart
  • Bake for 10-12 minutes.  
  • If the cookies don’t seem done you may need to leave them in for a minute or two longer. 
  • Let cool and enjoy!

Healthy Rice Crispy Treats

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Makes about 12 - 14

These healthy rice crispy treats made with peanut butter and honey are soft, chewy and so delicious!  This wholesome, made-over version of the classic is a fun and easy recipe to make with kids and is guaranteed to hit the spot for you too!


  • 2 cups organic crispy rice cereal (I used half brown and half white rice cereal)
  • ½ cup peanut butter (you can substitute with any nut butter of your choice)
  • ½ cup of raw honey


  • Line a baking tray with parchment paper and set aside.
  • Put the crispy rice cereal in a large bowl.
  • Melt the peanut butter with the honey in a small saucepan on the stove and then pour the mixture into the crispy rice cereal and combine well. (The peanut butter I used was very soft so I didn’t need to melt first.)
  • Pour mixture onto the parchment paper and press firmly into place. 
  • Refrigerate or freeze for at least 30 minutes to firm up.  Using a sharp knife, cut into squares and serve.
  • Store in the refrigerator or freezer.

Homemade Fruit Leather

Fruit leather/roll ups are a kid favorite at our house! I love to pack it as a snack because it’s delicious and nutritious and doesn’t need to be refrigerated.  Made with only 3 ingredients, without the artificial everything in the store bought versions and so simple that kids of any age can help make!


  • 3 cups organic berries (I used half frozen strawberries and half fresh raspberries)
  • 1-2 tablespoons honey
  • 2 tablespoons lemon juice


  • Preheat oven to 200 degrees.
  • Blend fruit, honey and lemon juice in a blender or food processor until smooth.  
  • Line a baking sheet with parchment paper, silicon baking mat or plastic wrap.
  • Pour and spread mixture evenly (1/8 to ¼ inch thick) onto baking sheet.  Mixture should be pourable but not thin enough to run off the baking sheet.
  • Bake for about 3-4 hours or until the center is firm and no longer sticky to the touch.
  • Remove from oven and let cool.
  • Cut into strips and roll up.  Can be stored for up to a month in a covered container.  
  • Enjoy!

Dark Chocolate Chip Quinoa Muffins

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Makes 10-12 muffins

These decadent dark chocolate chip muffins are so rich and delicious you’ll never guess they’re good for you too!  Made with quinoa flakes so they’re gluten-free, high in plant-based protein and full of fiber.  They’re also dairy and nut-free making them perfect for a nut-free school snack.  Store in the refrigerator or freezer, and pop in the toaster to warm up for breakfast or a healthy treat anytime!


  • 2 very ripe bananas
  • 1 egg
  • 1 cup quinoa flakes
  • ¼ cup coconut oil
  • 1/3 cup non-dairy milk (I used almond milk)
  • ½ cup raw cacao powder
  • 5 tbsp. coconut sugar
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • pinch of sea salt
  • 1/3 cup dark chocolate chips (I like Enjoy Life Foods – dairy, nut and soy free)


  • Preheat oven to 425 degrees.
  • Lightly grease muffin tins.
  • In a large bowl combine mashed bananas, egg, coconut oil and milk.  Stir until well combined.
  • Add quinoa flakes, cacao powder, baking soda, baking powder, sea salt and coconut sugar.  Stir until batter forms.  
  • Fold in chocolate chips. 
  • Spoon batter into prepared muffin tray.  Top each muffin with a few chocolate chips or sprinkle with extra quinoa flakes.  
  • Bake for 10-12 minutes.  To check if done, stick a toothpick into a muffin and if it comes out clean with small crumbly bits then it’s ready.  Top of the muffins should be firm to the touch too. 
  • Let cool and enjoy!  
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious breakfast or anytime healthy snack!

Homemade Frozen Yogurt Popsicles

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Makes 8 pops

Let your kids pick out their favorite fruit and make homemade yogurt popsicles!  We made these with only 4 ingredients but the sky is the limit when it comes to making yogurt pops.  Use your imagination and create your own delicious flavors to enjoy whenever you want!


  • Silicon muffin cups
  • 1 1/4 cup Organic plain or vanilla Greek Yogurt
  • 1 ½  medium bananas 
  • 2 cups frozen mixed  berries (I used Strawberries, Blueberries and Raspberries)
  • 3-4 tbsp. Raw Honey
  • Silicon or paper muffin cups
  • Wooden popsicle sticks


  • Cut the ½ banana into slices and place one at the bottom of each muffin cup.
  • Toss the rest of the ingredients into a high-powered blender and puree.  Divide mixture evenly among the cups.  Put a popsicle stick in the middle of each cup and into the banana to hold the stick up.  Place in freezer for 5 hours or until solid.
  • Enjoy!

Frozen Yogurt Covered Grapes with Hemp and Chia Seeds

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Transform grapes into delicious frozen Greek Yogurt popsicles dipped in hemp and chia seeds!  Fiber, omega-3’s and protein make these adorable, easy-to-make and naturally sweet treats a healthy snack that you and your kids will love indulging in! 


  • Red grapes, washed and dried
  • Organic plain or vanilla Greek Yogurt
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds


  • Combine hemp and chia seeds and place in a small bowl.
  • Pour ½ cup of yogurt into a small bowl and stir until smooth and free of any lumps.
  • Poke each grape with a toothpick, opposite the end with the hole that was attached to the stem.
  • Line baking sheet with parchment paper.
  • Dip the grape into the yogurt, then twirl it in the seeds and place it on the parchment paper. 
  • Repeat this process for all the grapes.
  • Place in the freezer for 2-3 hours or longer and enjoy!!
  • Can be stored in the freezer in a plastic bag for up to one month.

Spiced Apple and Pear Crumble

Makes 2 servings

I made this crumble as an afterschool snack for my kids on a day that they both had sports until 7:30pm, which meant they wouldn’t be eating dinner until late.  I wanted something that had protein and healthy fats to give them energy and keep them satisfied until dinner.  Not only did my kids devour it, but my son’s high school tutor tried it and absolutely loved it saying it was exactly the kind of snack she and all her friends would make (or have their mom’s make)!  
It’s also the perfect way to indulge our own sweet tooth.  It’s plenty sweet without adding any sugar, and the spices give it a delicious taste that you’ll love!


  • 1 tbsp coconut oil
  • 1 tbsp organic grass-fed butter or ghee
  • 1 apple cut up (I used pink lady but use whatever type you like)
  • 1 pear cut up
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup gluten-free rolled oats
  • ¼ cup chopped almonds
  • 1/4 tsp organic raw honey for drizzling (optional)


  • In a sauté pan, heat coconut oil and ghee and add the chopped apple, pear, cinnamon and nutmeg.  Cook until fruit is tender, about 7-10 min.   
  • Add oats and cook for another couple of minutes to toast the oats.
  • Next, add the almonds, cook for 1 minute and remove from heat.
  • Spoon mixture into 2 bowls and top with a few extra oats and almonds and sprinkle with a little more cinnamon.
  • Drizzle honey (optional)
  • Enjoy!

Healthy and Delicious Rice Pudding

Makes 4 servings

This version of brown rice pudding makes for a delicious and healthy treat.  Rich and creamy and made with just 5 ingredients - no preservatives, artificial flavors and colors.  Not only is this the perfect comfort food, but the brown rice also gives you the added benefits of fiber, selenium, manganese and anti-oxidants - all which help to prevent damage to your body!  Not only will you love it, but even your kiddies will be so happy to have this treat as an after school snack!


  • 1 cup organic short grain brown rice (cleaned, see below for instructions)
  • 3 cups almond or other nut milk of choice + 1 another cup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2-3 tablespoons organic coconut sugar
  • Chopped walnuts, almonds, pumpkin seeds, strawberries, blueberries or any other topping you like (optional)


  • If you have the time, soak your rice in a container with double the amount of water for anywhere between 8-24 hours.  Drain in a colander and then rinse under running water and drain again.  Or for a fast wash you can put the rice into a pot and rinse well until the rinsing water runs clear.
  • Next, bring 1 cup of rice, 3 cups of milk, coconut sugar, vanilla and cinnamon to a rolling boil.
  • Turn to low, cover and let simmer until all liquid has absorbed which will take anywhere from 45 to 60 minutes.  
  • Finally add additional cup of milk, sprinkle with a dash of cinnamon and add toppings if desired!
  • Enjoy!
  • Store leftovers in glass containers (I like to use small glass mason jars) in the refrigerator.

Salted Caramel Dark Chocolate Matzo Bark

Makes 4 sheets

Light and crispy matzo topped with salted date caramel and dark chocolate makes for a delicious and healthier treat on Passover!  Recipe is a slightly adapted version from Making Thyme For Health.  You can view the original recipe here.


  • 4 sheets matzo (I used gluten-free but you can use whatever kind of matzo you prefer)
  • 15 Mejdool dates, pitted
  • 12 ounces dark chocolate
  • 1-2 tablespoons coconut oil
  • Juice of 1 lemon
  • Pinch of sea salt
  • Desired toppings such as pistachios, craisins, almonds, sea salt, etc.


  • Begin making the date caramel by covering the dates with a few inches of water in a small saucepan over medium heat.  Bring to boil and then remove from heat and set aside until dates are soft, about 5 minutes.  Transfer to a blender or food processor along with the lemon juice, salt and 5 tablespoons of the date cooking water.  Blend on high until smooth.  Add more water if needed.  You may also need to stir it by hand in between blending to get it smooth.
  • Next, put chocolate and coconut oil into another small saucepan over low heat and stir continuously until it is entirely melted and smooth.  Let sit over a low heat.
  • Place matzo sheets on baking sheets without overlapping them.  Spread date caramel on top of each matzo sheet.  Then pour the chocolate on top and spread toward the edges using the back of a spoon.  Sprinkle with desired toppings then transfer the baking sheets to the freezer and allow to set for at least 20 minutes.
  • Break each sheet into separate pieces and serve or store in an airtight container or Ziploc bag in the refrigerator until ready to eat.


Easy Gluten-Free Blueberry Muffins

Makes 15-18 muffins

My family loves a blueberry muffin.  They eat them for breakfast, as an afternoon snack and even for a post dinner treat, so I make sure I make muffins that are healthy enough for breakfast and sweet enough for dessert.  I made these on a snowed-in day when I didn’t have all the ingredients to make my usual blueberry chia seed muffins and they came out light, fluffy and absolutely delicious!  They are a slightly adapted version of Dr. Axe’s Gluten-Free Blueberry muffins.  They’re made with only a few simple ingredients and couldn’t be easier to make! You can view the original recipe here: 


  • 4 cups almond flour
  • 6 eggs
  • 1/2-cup honey
  • 1-teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • Pinch of sea salt
  • 10 tablespoons coconut oil or ghee, melted
  • 2 cups blueberries (fresh or frozen)


  • Preheat oven to 350 degrees.
  • In a small saucepan over low-med heat melt the coconut oil or ghee and then allow it to cool for a few minutes.
  • Meanwhile in a medium bowl mix the almond flour, baking soda, baking powder, sea salt and cinnamon.
  • In another bowl, combine the eggs, honey, vanilla and melted coconut oil or ghee. 
  • Pour wet ingredients into the dry and mix well.  Stir the blueberries into the mixture.
  • Spoon batter into muffin tins or silicon cups and bake for 25-30 min.  Edges should be just turning brown and firm to the touch. 
  • Let cool and enjoy!  
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!

Homemade Peanut Butter M&M's

 Makes about 50 M&M’s

These homemade peanut butter M&M’s are made with pure goodness!  They are sweet, salty, slightly crunchy and WAY better than the original!  Go ahead and indulge in these delicious treats, you and your family will love them! This slightly adapted recipe is courtesy of Minimalist Baker.  You can see the original recipe here: http://minimalistbaker.com/homemade-peanut-butter-mms/


  • ¼ cup rolled oats (I used gluten free oats)
  • 2 pitted Medjool dates
  • ½ cup raw almonds
  • ½ cup roasted peanuts
  • ½ cup roasted, salted peanut butter
  • 1 cup (8 ounces) dark chocolate 


  • Line a large cookie sheet with parchment paper.
  • Mix oats in food processor until small pieces remain.  Add dates to the oats and mix until all pieces are small.  Remove mixture from food processor and set aside.
  • Next add the peanuts and almonds to food processor and mix until they turn to meal consistency.  Then add the peanut butter to the nut meal and pulse until well combined.  Next add date and oat mixture and process until it forms into a loose dough.  If it seems too wet to handle, add more oats.  If it seems too dry, add a couple more dates.
  • Scoop out the dough and form into small round balls -- about ½ teaspoon each.  Place on the parchment-lined cookie sheet and pop in the freezer to harden for about 30 minutes.
  • After 30 minutes, melt the dark chocolate over a double boiler.  Then take dough balls out of freezer and work in small batches to coat the balls.
  • To coat, dip a few balls into the chocolate at a time, flip until coated and then pick up with a fork and tap on the rim of the bowl to remove excess chocolate.  Place the balls back on the parchment-lined cookie sheet and put back into the freezer to set.
  • Repeat until all peanut butter balls are dipped and coated.  If the chocolate becomes too firm just re-warm it as needed .
  • When set, remove peanut butter M&M’s from freezer and store in an air-tight container.
  • Enjoy!

Red White and Blueberry Popsicles

Makes 10 Popsicles

These deliciously healthy popsicles are perfect to celebrate July 4th or to beat the heat on any summer day!  These no sugar added, dairy-free treats are made with organic berries, coconut milk and honey and are a cinch to make! This recipe is courtesy of Elena’s Pantry.  You can see the original recipe here: https://elanaspantry.com/red-white-and-blueberry-popsicles/


  • 1 cup Frozen Strawberries
  • 1/2 cup Water
  • 1 teaspoon Honey
  • 1/2 cut Coconut Milk
  • 1 teaspoon Honey
  • 1 cup Frozen Blueberries
  • 1/2 cup Water
  • 1 teaspoon Honey


  • In a vitamix or blender, blend strawberries, water and honey.
  • Pour mixture to fill 1/3 popsicle mold.
  • Freeze popsicles for about 40 minutes.
  • Blend coconut milk and honey.
  • Remove popsicles from freezer; pour coconut mixture to fill next 1/3 of mold.
  • Freeze popsicles for another 40 minutes.
  • Blend blueberries, water and honey.
  • Remove popsicles from freezer; pour blueberry mixture to fill remainder of popsicle molds.   
  • Insert popsicle sticks and freeze for at least 1 hour.
  • Enjoy!

Gluten-Free Peanut Butter Chocolate Chip Cookies

Makes about 12-15 cookies

This just might be the easiest cookie recipe anyone could ever make! With just a few ingredients that you probably already have in your kitchen and less than 15 minutes to bake, you have a high protein cookie that’s delicious, grain-free and naturally sweetened.


  • 1 cup Smooth Organic Peanut Butter
  • ½ cup Coconut Sugar
  • ¼ cup Dark Chocolate Chips
  • 2 teaspoons Vanilla Extract
  • 1 large Egg
  • 1 tsp Baking Soda
  • ½ teaspoon Sea Salt


  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper.  
  • In a medium sized bowl mix all the ingredients except chocolate chips together until stiff dough is formed.
  • Gently fold in chocolate chips.
  • Roll the dough into balls and flatten with a fork, making a crosshatch pattern.
  • Bake about 1 inch apart until golden brown, about 12-15 minutes. 
  • Since cookies are flourless, they’re very tender so let them cool for a little while before serving.
  • Enjoy!

Frozen Yogurt Blueberries

You and your family will LOVE enjoying these delicious, fiber-filled treats!  Blueberries are packed with antioxidants and the protein from the Greek yogurt makes them the perfect summer or anytime snack!


  • 2 cups Organic Blueberries
  • 1 cup Organic Plain Whole-Milk Greek Yogurt
  • 3-4 tablespoons of Honey or 1 tablespoon Stevia


  • Line a baking sheet with parchment paper.  
  •  In a medium sized bowl, stir together the yogurt and the honey or stevia.
  • Gently fold in the blueberries to coat in the yogurt in small batches.  Scoop them up with a fork and tap the excess yogurt off. 
  • Place blueberries on baking sheet, being careful not to have them touch. 
  • Freeze the baking sheet until the blueberries are frozen, about 1 hour.
  • Store leftovers in an airtight container in the freezer.
  • Enjoy!