Grain Free Coconut Flour Pancakes

  • 4 Eggs
  • 3 Tablespoons Coconut Flour 
  • Coconut Oil, for frying

1. In a large bowl whisk the eggs until smooth.
2. Mix in the coconut flour and stir until smooth and thick.
3. Heat the coconut oil in a large frying pan.
4. When hot, carefully drop tablespoons of the pancake batter onto the coconut oil.
5. When set, flip and cook the other side.
6. Once both sides are golden and cooked through, remove from the frying pan and enjoy!



Savory Bacon & Maple Meatballs

    • 1lb breakfast sausage
    • 1 sweet potato
    • 4oz button mushrooms
    • ½ yellow onion, peeled
    • 2 tablespoons maple syrup
    • 5-6 slices of bacon
    • 1 garlic clove, minced
    • salt and pepper, to tast

1. Preheat oven to 375 F
2. Place your bacon slices in a pan over medium heat. Cook on both sides until crispy, place on a paper towel to soak up the excess fat and cool, then dice up into small pieces that would fit well in meatballs. Duh.
3. Place your sweet potato in a food processor with the shredding attachment. Shred your sweet potato, remove contents, then shred it once more. You want it pretty fine.
4. Then shred your onion and mushrooms in the same container with the sweet potato that was shredded twice.
5. Add your sweet potato, mushrooms, and yellow onion to a bowl along with your breakfast sausage, maple syrup, garlic clove, diced bacon, and salt and pepper and mix well. Your hands are your best tools.
6. Place parchment paper on a baking sheet then start making your meatballs.
7. What is helpful is using an ice cream scoop so they are all the same size. Roll the scooped out balls in your hands and place on a baking sheet. Repeat until all your ingredients are gone.
8. Bake for 30-35 minutes until meatballs are golden brown and completely cooked through. Enjoy!

Egg Plant Pizza

  • 1 large eggplant, pealed and grated
  • 1 tbsp extra-virgin olive oil (for greasing if not using parchment paper)
  • 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 2 tbsp ground flaxseed
  • 1 organic egg
  • 1 tsp Mrs. Dash Italian seasoning
  • 1/2 tsp Himalayan sea salt
  • 1/2 tsp red pepper, more to taste
Toppings Ideas
  • Tomato sauce, pesto, grilled chicken, meatballs, roasted tomatoes, sautéed spinach, sautéed onions, bacon, fresh basil and fresh parmesan cheese
1. Preheat oven to 350

2. Peel and grate eggplant into a bowl- let sit for 10 minutes while preparing topping ingredients
3. Using a paper towel or cheese cloth, wrap grated eggplant and squeeze to remove excess water
4. Place eggplant back in bowl and combine the rest of the crust ingredients, mix well
5. On a greased (1 tbsp oil) baking sheet (or covered with parchment paper), place pizza
dough’ and roll out into your desired shape
6. Let bake for 15 minutes
7. Place a sheet of parchment paper or greased tin foil on top of the pizza and carefully flip it onto the new piece of paper/foil
8. Bake on the other side for 10 minutes
9. Add toppings of choice and place back into the oven
10. Broil on high for 5 minutes. Enjoy!

Cauliflower Rice

  • 4 tablespoons olive oil
  • 1 medium onion, diced
  • 1 cup celery, finely diced
  • 1 head cauliflower, trimmed and coarsely chopped
  • ¼ teaspoon celtic sea salt

1. In a large skillet, heat olive oil over medium heat
2. Saute onion over medium heat for 10 minutes, until soft
3. Add celery to skillet and saute for 5 minutes
4. Meanwhile, place cauliflower in a food processor with the “S” blade and process until the texture of rice
5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft, then add salt. Enjoy!


Simply Raw Chocolate Fudge

      • 1 cup of macadamias
      • 1 cup medjool dates, pitted
      • 1 tablespoon cacao or cocoa or carob

1. Place your ingredients into your food processor or blender and blend until smooth and coming together.
2. Press the mixture into a loaf tin or small container lined with baking paper hanging over the sides.
3. Freeze for several hours to set.
4. Eat straight from the freezer.

Protein Packed Banana Bread

      • 3 ripe bananas
      • 8 medjool dates, seeds removed
      • 3 tablespoons of nut/seed butter of your choice
      • juice of 1/2 a lemon
      • 2 teaspoons cinnamon
      • 1/2 cup coconut flour, sifted
      • 1 teaspoon bicarb soda
      • 4 – 6 eggs
      • pinch of salt

1. Preheat your oven to 350 degrees. Grease and line your loaf tin.
2. Blend the bananas and dates together until smooth.
3. Add the remaining ingredients and mix until well combined.
4. Pour mixture into the prepared tin.
5. Bake for 45 minutes or until an inserted skewer comes out cleanly. Enjoy!

Cinnamon Vanilla Almond Butter Banana Pops

      • 2 bananas
      • 1/3 cup almond butter
      • ½ tsp vanilla
      • ¼ tsp cinnamon
      • 1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)
      • 1 T coconut oil
      • popsicle sticks or bamboo skewers

1. Mix almond butter, vanilla, and cinnamon together until well mixed.
2. Peel and cut bananas in half. Slice the halves vertically in half.
3. Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.
4. Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
5. Place the banana pops in the freezer and freeze until firm.
6. When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.
7. Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. Enjoy!

Paleo Dark Chocolate Chip Walnut Cookies

      • 3 cups Sifted Almond Meal
      • 1 cup Dark Chocolate Chips
      • 1 cup Chopped Walnuts
      • ¼ tsp Kosher Salt
      • ½ tsp Baking Soda
      • 1/3 cup Honey
      • 2 Tbl Virgin Coconut Oil (melted)
      • ½ tsp Vanilla Extract
      • 1 Egg

1. Preheat oven to 350 F.
2. Line a baking sheet with parchment paper (or aluminum foil).
3. In a large bowl, thoroughly mix the dry ingredients together with a fork. Includes: almond meal, salt, and baking soda.
4. Add the chocolate chips and chopped walnuts to the dry mixture and stir evenly.
5. In a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg). You may need to heat the honey and oil in order to liquefy them. 30 seconds in the microwave will do. Be sure to heat BEFORE you add the egg.
6. Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
7. Stir the wet ingredients into the dry until evenly mixed.
8. Using a 1 Tbl scoop or a spoon, spoon out balls of the dough and align them on the baking sheet.
9. Using either the palm of your hand or the back of a spoon greased with a little coconut oil, smash the balls of cookie dough down. Because the cookies don’t expand much during baking, the shape you make will stick.
10 Bake for 15 minutes then let cool for at least 5 minutes. Enjoy!

Paleo Coffee Cake

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup raw honey, plus a bit more for a drizzle on top
  • 1 tbsp vanilla
  • 4 eggs
  • 2 tbsp cinnamon
  • 2 cups brewed coffee {cooled}
  • 1/2 tbsp grain free baking powder
  • 1/2 cup coconut oil {melted}

1. Preheat your oven to 350F.
2. In a large bowl, whisk the eggs, and mix in the coffee, the honey {until creamy}, the cinnamon, the vanilla, and the coconut oil, in that order.
3. In a separate bowl, sift together your coconut & almond flour, along with the baking powder.
4. Mix the two together slowly, stirring well between so that everything is combined. Let the mixture set out for a few minutes – it will thicken up. It should be about as thick as waffle batter.
5. Pour mixture into a greased or lined baking dish {mine is a strange looking casserole dish, so I don’t have exact measurements}. They rise a bit, but not much.
6. Bake for about 35 minutes.
7. When the center is firm and you have about 10 minutes left on the clock, mix the remaining honey & a dash of cinnamon up in a little bowl, and drizzle on top. Enjoy!

Paleo Brownies

  • 1 cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 4 ounces baking chocolate (100% cacao)
  • 7 Medjool dates (1/2-2/3 cup) pits removed
  • 3 large eggs
  • ½ cup coconut oil, melted
  • ½ teaspoon vanilla stevia

1. In a food processor, pulse together almond flour, salt and baking soda
2. Pulse in squares of dark chocolate until the texture of coarse sand
3. Pulse in dates until the texture of coarse sand
4. Pulse in eggs
5. Pulse in coconut oil and stevia until mixture is smooth
6. Transfer mixture to a greased 8 x 8 inch baking dish
7. Mixture will be very thick, smooth with a spatula
8. Bake at 350° for 18-22 minutes
9. Cool for 2 hours, then enjoy!


Nutty Fruit Bars

        • 1/4 cup orange juice
        • 1/4 cup dried dates, pitted and roughly chopped
        • 1/2 cup almonds
        • 1/2 cup walnuts
        • 1/4 cup dried apricots, roughly chopped
        • 1/4 cup dried figs, roughly chopped
        • 1/4 cup dried cranberries
        • 1/4 cup pumpkin seeds
        • 1/2 cup sunflower seeds
        • 1/4 cup desiccated coconut

1. Preheat oven to 300 degrees F. Prepare a baking sheet with parchment paper.
2. Pour fruit juice over dates and let soak for 10 minutes.
3. Place nuts, apricots, and figs in a food processor and pulse a few times until coarsely chopped. Add dates with orange juice and pulse until mixture starts to stick together. Transfer the mixture to a bowl. Add cranberries, coconut and seeds, kneading the batter until all is well incorporated.
4. Use the prepared baking sheet as surface and fill large cookie cutters with the batter. Gently remove the cutter to keep the bars in shape. Repeat until all batter is used up.
5. Bake 10-12 minutes. Using a heatproof spatula, gently turn bars over and bake another 10-12 minutes, or until nuts are toasted (but before fruit begins to burn). Let cool completely before storing in an airtight container.

Protein Pumpkin Pie Chia Pudding

      • 1.5 cups almond milk
      • ½ cup pumpkin puree
      • 1 scoop Protein (30 grams)*
      • 2 tablespoons almond butter (or other nut or seed butter)
      • 1 tablespoon raw honey
      • 1 teaspoon vanilla extract
      • 1 teaspoon cinnamon
      • ¼ teaspoon nutmeg
      • ⅛ teaspoon ground ginger
      • ⅛ teaspoon ground cloves
      • pinch of salt
      • ¼ cup chia seeds
      • extra almond milk for topping

1. Blend all ingredients, except chia seeds, until smooth.
2. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.
3. Place in refrigerator overnight or for at least 3+ hours. I shook my jars once in between to make sure they didn’t become too gelatinous.
4. Pour some extra almond milk on top and eat up. Breakfast, snack or post workout recovery is served! Enjoy!
(*Protein powder is optional. Recipe still works without it.)

Seedy Snacks

      • 1/2 cup chia seeds
      • 1/2 cup flax seeds
      • 1/2 cup sunflower seeds
      • 1/2 cup pumpkin seeds
      • 1 teaspoons salt
      • 1 teaspoon spice of your choice*
      • 1 cup of coconut water** or water

1. Preheat your oven to 175 Degrees Celsius or 350 F
2. Place the seeds, salt and spice into your blender or food processor, pulse quickly to roughly break up the pumpkin and sunflower seeds.
3. With the mixture still gently turning add in the water. Leave the mixture gently stirring while you line a large oven tray with baking paper. By this time the mixture will have thickened.
4. Pour the mixture onto the tray lined with baking paper. Place another piece of baking paper over the top, using your hands spread the mixture out until you have reached your desired thickness.
5. Bake for 30 minutes. Remove from the oven, turn onto a chopping board and cut into squares. Allow to cool and enjoy!

Chips & Dip


  • 3 sweet potatoes
  • 3 tablespoons coconut oil
  • Salt

1. Preheat your oven to 225 degrees Celsius or 435 degrees Fahrenheit.
2. Line a large tray with baking paper.
3. Wash your potatoes.
4. Fill your sink with cold water.
5. Put your coconut oil into a small oven safe dish and place it in the oven to melt.
6. Chop the potatoes into wedges, popping the wedges into the sink of cold water as you go along. This is especially important when using the white flesh potatoes as they discolour quickly.
7. Drain the water from your sink and shake your potatoes around with your hands to remove excess water.
8. Place the wedges into a large bowl, pour over the coconut oil and again stir it around with your hands. Spread the wedges onto your lined oven tray and sprinkle with salt.
9. Bake for 20 minutes, gently turn and bake for another 15 minutes. Remove from the oven, allow to cool slightly and enjoy!


  • 1 tomato
  • 1 medjool date, seed removed
  • 1 ripe avocado
  • Juice of half a lemon
  • Generous pinch of salt

1. Blend the ingredients until you reach your desired consistency. Serve with your chips.