Maple Syrup Marshmallows

  • 1 cup water, divided
  • 3 tbsp gelatin
  • 1 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 1/4 cup arrowroot powder
  • Pour 1/2 cup of water into the bowl of a stand mixer and sprinkle the gelatin on top. Allow the gelatin to bloom for at least 10 minutes.
  • While the gelatin is blooming, add the remaining 1/2 cup water, maple syrup and salt to a small pot with a candy thermometer. Heat on medium-high and stir the mixture lightly. Do not stir again. Cook until the mixture reaches 240 degrees fahrenheit (the “soft ball” stage). This should take approximately 8-12 minutes.
  • Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the sugar mixture on top. Increase the speed to high and beat until the mixture has tripled in size. It should turn from brown to white and super fluffy. This should take approximately 6-8 minutes. Add the vanilla around the 4 minute mark.
  • Put a little powdered sugar in a 9×13.
  • As soon as you stop beating the marshmallow mixture, quickly pour the marshmallow onto the pan and quickly flatten the top with an offset spatula. Sprinkle some powdered sugar mix on top and allow to set a minimum of 6 hours or overnight.
  • cut them into squares after cooled and store in a bag coated with the remaining powdered sugar and arrowroot. Store in the refrigerator.

Oat and coconut flour biscuits


2 cups rolled oats, ground into flour

1/3 cup coconut flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3 Tbs butter or coconut oil

1 tsp apple cider vinegar

1 cup kefir, buttermilk, or nondairy milk (plus a few more Tbs if needed)

Mix all dry. Cut in butter. Pour in milk and vinegar. Split into 8 balls* and flatten lightly on a silpat into a biscuit shape. Bake at 400F for 15 minutes.

*They dont cut in half too well for sandwiches so I have also made 16 flatter ones and then just used 2 per sandwich for egg sandwiches.

Street Cart Chicken and Rice


Street cart chicken and rice

Chicken Marinade:

1.5 lbs chicken breast, cubed into bite sized pieces

2 Tbs lemon juice

3 cloves garlic, crushed

1/2 tsp coriander

1/2 tsp oregano

1/2 tsp paprika

1/8 tsp smoked paprika

3/4 tsp salt

1/8 tsp pepper

1 tsp olive oil


2 cups rice, white or brown

1/2 tsp salt

1/2 tsp pepper

1/2 tsp tumeric

1/2 tsp cumin

White Sauce/dressing:

1 cup greek yogurt

2 Tbs mayonaise

1 tsp white vinegar

1 tsp honey

1/4 tsp salt


head of iceburg, chopped

3 roma tomates, chopped

1 large cucumber, chopped

Night before or morning of…

Make marinade for chicken, coat the chicken in it, and set in the fridge all day or overnight.

Make sauce and let it sit in the fridge all day or overnight.

Soak rice overnight/all day in water to remove the arsenic if desired.

When ready to cook…

add olive oil to a cast iron, heat it up, and cook chicken.

Cook rice. chop up ingredients for the salad.

Layer rice on the bottom, chicken on top of the rice on one side, and the salad on the other side atop the rice. Top it all with a few Tbs of the white sauce.

Chocolate almond biscotti


Chocolate Almond Biscotti

3/4 cup almonds
1/2 cup flour (I used gluten free)
1/4 tsp baking powder
1/4 tsp salt
2 Tbs melted butter
1/4 cup maple syrup
1/4 tsp almond extract
1/4 cup chocolate chips, melted for the drizzle

Blend almonds in a high speed blender or food processor. Add flour, baking powder, and salt to ground almonds in a bowl. Add melted butter, syrup, almond extract. Mix into a stiff dough. Split in two and shape each into a rectangle about 3/4 inch high. Bake at 350 F for 15 minutes.
Lower oven to 300 F. Take out of oven, slice lengthwise into 1/2 inch thick slices, lay them down on their side and bake for 15 min. Flip to other side. Cook for another 15 minutes.
Melt the chocolate chips. Once biscotti are finished baking, drizzle chocolate on top. Let the chocolate harden before eating. I stuck mine in the freezer for about 10 minutes because i couldnt wait any longer to eat them!

Healthy Snowball Cookies


Healthy snowball cookies…

2 Tbs butter

2 Tbs applesauce

2 Tbs maple syrup

1/2 tsp vanilla

1/2 cup oat flour

1/4 cup sorgum flour (or other gluten free flour)

1/4 cup coconut flour

1/3 cup pecans, finely chopped

1/8 tsp salt

1/2 tsp baking powder

2 Tbs powdered sugar

Melt butter, stir in rest of the wet ingredients. Mix all the flours and pecans with the baking powder and salt. Stir dry into wet. Gently roll into 1 inch balls (dont pack them down too much). Roll in powdered sugar.

Bake in 325F for 20 minutes

Sesame chicken


Sesame chicken



1 egg

2 Tbs cornstarch

2 Tbs coconut oil



1/4 cup coconut aminos (or soy sauce)

1-2 Tbs coconut palm sugar (1 tbs more extra if using soy sauce)

1 Tbs rice wine vinegar

1 tsp grated ginger

2 cloves garlic, minced

1 Tbs sesame seeds

1/2 Tbs cornstarch


Prepare the sauce.

Cut chicken into 1 inch cubes. Combine egg and cornstarch and coat chicken. Heat coconut oil in skillet. Add coated chicken into a single layer. After a few minutes, flip chicken. Cook until browned on both sides.

Add sauce ingredients and stir around. Turn off heat and stir again.


serve over rice with broccoli and garnish with more sesame seeds.

spiced oatmeal apple muffins


This recipe is a traditionally soaked muffin. It is more digestible and nutritous as it unlocks nutrients for your body to use. You also need a high speed blender or a way to grind your own grains.

This makes a double batch…half it if you only want 12 muffins.


Spice Oatmeal Apple Muffins

makes 18-24 muffins

3/4 cup white rice

3/4 cup whole buckwheat

1 cup rolled oats

1/2 cup arrowroot powder

1/2 cup coconut flour

1/2 cup kefir

1 1/2 cups warm water

4 tsp baking powder

3 eggs

3/4 tsp salt

1/3 cup coconut oil, melted

2 small apples or one large, shredded with skin on

1/3 cup maple syrup, fig paste, date paste, or coconut palm sugar

1 tsp ground cinnamon

pinch of each nutmeg, cloves, and allspice


Grind rice and buckwheat. Add to a bowl with oats, arrowroot, coconut flour, coconut oil, kefir, and warm water. Cover and let sit for 12-24 hours.

Add the rest of the ingredients right before cooking. Bake in silicone muffin tins at 400F for 22-25 minutes.

Chocolate Heartache Torte


Best way to use eggplant…you can’t taste it, promise!

Chocolate Heartache Torte

1 1-lb peeled eggplant

8 Dates or 1/3 cup maple syrup

1 banana

1/3 cup cacao powder

1/2 cup flour (I used a mix of different gluten free flours)

3 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Coconut oil, for greasing pan

3 Tbs sliced almonds, for garnish




  1. Heat your oven to 350F.
  2. Grease a cast iron skillet with coconut oil.
  3. slice the eggplant lengthwise. Place in cast iron and cook for 30 minutes, until very soft.
  4. Let the cooked eggplant cool to the touch. Add to a food processor, along with the dates, banana, and maple syrup. Puree until smooth.
  5. In a large mixing bowl, combine the cacao powder, flour, baking powder, baking soda and salt. Mix well, then spoon the eggplant puree into the dry ingredients and stir until just combined.
  6. Pour into the greased cast iron skillet. Sprinkle almond on top.
  7. bake at 350F for 30-40 minutes.
  8. Remove from the oven and let cool in the pan.
  9. Refrigerate for minimum one hour to set the cake
  10. Optional: drizzle with melted chocolate or dust with powdered sugar

Fudgy Sweet Potato Brownies

  • 1 cup sweet potato purée
  • 1/2-2/3 cup maple syrup depending on sweetness level desired
  • 1/2 cup almond butter
  • 1 tsp pure vanilla extract (no imitation vanilla)
  • 2 Tbs coffee (or almond milk) as needed
  • 1/2 cup cocoa powder 
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2/3 cup oat flour


Place a sweet potato in the oven at 400 and roast until tender (45 ish minutes depending on size). Redue temperature of oven to 350. Mash sweet potatoes well with a fork and then add the rest of the wet ingredients or if you want to make sure there are zero sweet potato chunks, put it in a food processor with the maple syrup, almond butter, vanilla, and coffee.

Mix together the salt, cocoa powder, baking soda, and oat flour. Stir into the wet.

Cook in a 350F oven for 27-30 minutes. Let cool 10 minutes before slicing.

Chicken and Cornbread waffles


Cornbread waffles

  • 1 1/4 cups flour (all purpose or gluten free both work)
  • 1 1/4 cup yellow cornmeal
  • 2 tsp coconut palm sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk or kefir
  • 1 cup warm water
  • 2 eggs
  • 2 Tbs butter

Mix dry, then wet and stir both together. Cook in waffle maker.

If you soak grains for more digestibility…Mix flour, cornmeal, kefir, and water. Cover and let sit for 7-9 hours. mix together sugar, baking powder, baking soda, salt. Mix together eggs and melted butter. Mix all into the soaked flour. Cook in waffle maker.


For the fried chicken:

  • 1 lb chicken breasts, sliced thinly or pounded flat
  • 1 egg
  • 1 slice bread (wheat or gluten free)
  • 1/4 cup flour (i use combinations of regular, gluten free, cassava..whatever i have on hand)
  • 2 tbs arrowroot powder
  • salt, pepper, and onion powder to taste

Heat griddle on stove with 2-3 Tbs avocado oil. Place bread, flour, arrowroot, and seasonings in a blender or food processor. Dip chicken in egg, then in breading, and place in hot oil. Cook for 2-3 minutes, flip, then cook a few minutes more until no longer pink in center.

Place chicken on top of waffle and top with a little pure maple syrup!