Sunday, February 23, 2014

Perfectly Nourished Recipes

I'm in the process of giving my website a "face lift", and one of those changes was to get rid of the existing recipe page that I found to be clunky and difficult to navigate.  Going forward any new recipes will have their own individual post with instruction on how to prepare.  That said, many of my previous recipes are now homeless!

Rather than deleting forever, I decided to create this post to be a comprehensive repository for those recipes.  Keep scrolling to find the recipe you linked on over to review!

Banana Chocolate Chunk Cookies

Grain-free, gluten-free chocolate chip cookies

  • 2 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/3 cup melted coconut oil
  • 1/4 cup organic maple syrup (can replace with honey, but will not have golden brown color)
  • 2 large eggs
  • 1 cup coarsely chopped dark chocolate (at least 70% cacao content)
  • 1-2 bananas (depending on how thick you'd like the mixture)
  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper (may need two).
  • In a large bowl combine the almond flour and baking soda. Mix well. In a medium bowl, whisk together the eggs, coconut oil, and maple syrup. Add the wet ingredients to the dry ingredients and mix well. Coarsely chop the chocolate until it is in bite-sized chunks. Measure one cup. Slowly fold in the chocolate chunks to the batter. Chop your banana into small pieces. Fold carefully into the mixture. Drop the batter on to the prepared cookie sheet(s), careful to leave enough room in between.
  • Bake for 15 minutes until golden brown. Make sure to not over-bake. Let cool for at least 20 minutes prior to serving.

Cinnamon-Apple Grain Free Muffins

Grain-Free, Gluten-Free Fall Muffins
  • 2 cups almond flour
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup coconut oil
  • 1/3 cup raw, local honey or maple syrup
  • 1 large egg (pastured)
  • 1 tablespoon vanilla extract
  • 2 organic apples peeled, cored, and diced.
  • Preheat oven to 350 F. Prepare muffin tin with 8 muffin liners.
  • In a large bowl combine the dry ingredients. In a medium bowl whisk together the wet ingredients. Keep diced apples separate. Stir the wet ingredients into the almond flour mixture and make sure everything is thoroughly combined. Fold in the apples. Spoon the mixture into the muffin liners.
  • Bake for 25 minutes. Be mindful of your oven, however. Almond flour has a tendency to cook quickly so you may need to slightly adjust the cooking time. Toothpick should come out clean. Let muffins cool, then serve!
  • ** Note - when measuring your coconut oil, make sure it is in its liquid state and not solid. Measuring in the solid state will not yield the proper amount of oil.

Vegan Cinnamon Oat Muffins

Vegan Muffins

  • 1 cup organic (non-sweetened) apple sauce
  • 1 teaspoon coconut oil
  • 1/3 cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • 1/4 - 1/2 teaspoon cinnamon
  • 3/4 cup oat flour
  • 1/3 cup raw cacao powder (unsweetened cocoa powder will do in a pinch)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup organic dark chocolate chips (or bar chopped into chunks
  • Preheat oven to 350 F. Line muffin tin with paper muffin cups. Combine applesauce, coconut oil, coconut palm sugar, vanilla extract, and cinnamon. In a separate bowl thoroughly combine the oat flour, raw cacao powder, baking powder and baking soda. Add oat mixture to applesauce mixture. Mix until blended. Fold in chocolate chips.
  • Spoon batter into muffin cups. Bake 20-22 minutes rotating the pan 1/2 turn after 10 minutes (to ensure even cooking). Muffins are done when tops are firm to the touch.

Banana Blueberry Grain-Free Muffins

Paleo Muffins

  • 3 cups almond flour
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons coconut oil
  • 3 large eggs (pastured)
  • 4-5 mashed ripe bananas
  • 1-2 cups organic blueberries (adjust to your liking, I like a lot of blueberries)
  • preheat oven to 350 degrees F. Line 12 (8) muffin cups with paper liners. In a large bowl combine almond flour and baking soda. In a medium bowl whisk together the coconut oil and the eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  • Stir the mashed bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups. Bake for 25 - 30 minutes.
  • optional: for more of a dessert, add a 1/2 cup of dark chocolate chips (70% cacao mass) to the recipe.

Avocado-Style Deviled Eggs

Avocado Deviled Eggs

  • 3 Organic Free Range Eggs
  • 1 Ripe Avocado
  • 2 scallions (or 1/8th white onion)
  • 1 tsp ground mustard powder (or 1/2 tsp dijon mustard - add more to taste)
  • Sea Salt to taste
  • Paprika
  • Boil the eggs for approximately 12 minutes. Remove from heat and cool in ice water bath. After sufficiently cooled, remove shells. Slice eggs lengthwise (horizontally). Remove yolk and place in separate bowl. (I recommend utilizing 2 of the yolks and not using the third. Full of fat-soluble vitamins and good cholesterol, you can save it later for a snack!)
  • With fork, mash yolks. Slice the avocado and scoop the meat into the bowl. Mix together with yolks. Add in the scallions (or white onion) and the ground mustard powder. Once the consistency is creamy, add sea salt to taste. Scoop the mixture into the egg whites. Place on serving dish and sprinkle with paprika.

Enjoy!!!!  I hope you like the new website.

Be well,



  1. I can hardly wait to try a recipe using coconut oil. I just got some and these recipes sound delish!

    1. Once you try it, you won't go back! Thanks for the comment.