Paleo Breakfast Cookies

First let me start by saying, we do not eat breakfast cookies very often for breakfast.  However, there are moments when we will be in a hurry and I’ll make a batch the road.  I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast.  I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo.  For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case.  My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.

The base to this recipe is a plantain.  If the plantain is green, it is more like a potato when cooking it…hard and lacking taste.  As it ripens and becomes brown, it takes on more of a sweet banana taste and texture.  The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you.  The darker the peel, the sweeter the plantain will be.  Plantains are a favorite in our house from chocolate chip cookies to pancakes.

Two things I want to make note on this recipe.  First, this recipe is egg free because of the gelatin.  However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process.  It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool.  Second, you will noticed I have listen organic raisins.  I pick and choose what I eat organic and there is a reason for everything.  I pick organic raisins because they are sulfate free.  That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.

Paleo Breakfast Cookies

Yields 12 cookies

1 brown plantain

3 tbsp organic raisins

3 tbsp hemp seeds

3 tbsp chocolate chips

1/2 cup almond flour

3 tbsp maple syrup

2 tsp vanilla

1 scoop Vital Proteins gelatin Continue reading

Black Cherry Pie

The blog has been a little quiet lately.  I have enjoyed my summer vacation and unplugged for a bit.  Let me bring you up to speed on what I have been up to and also share with you a Black Cherry Pie recipe (since a lot of my time in Michigan has been spent in the Northern area, I found this recipe fitting).

We packed up the dogs and headed over the Mighty Mac (my first time crossing it) and rented a very cute little cottage near Escanaba in northern Michigan.  If you are looking for a simple, this place is it.  We enjoyed swinging on the hammock, hikes, nightly bonfires and endless games of rumikube.  One huge feature we enjoyed here is the ability to leave all items at ‘home’ and walk into a ‘home’ and start our vacation.  That means no linens to take/wash,  endless kitchen utensils and no cell phone service/internet.  It felt rustic without the phone service, yet the cottage was just what we needed after wrapping up another school year.  If you are interested in visiting the Upper Pennisula and crossing the Mighty Mac, I highly recommend renting the little cabin we visited.  If you do, please tell James and Jules hello for us!

We then headed a little south to the Traverse City area to enjoy time with friends and family.  Needless to say, time was consumed with water sports, the Blue Angels, hikes, conversations, TRX classes and relaxation.  I need to give the instructors Liz and Stacy a shout out at Total Results Training…their classes are kick butt!  When you think you are going to die…they start jumping around and talking louder allowing you to push deeper and accomplish the goal.  Best part of my vacation is staying on track while enjoying endless fun!

Then we headed home for a week, celebrated the baptism of our God Daughter and packed the car up to head to the East Coast.  We visited the Cape Cod area.  Staying in a cute quiet B&B (fresh served cooked bacon daily) called SeaBreeze.  From there we traveled up to Boston and boarded a cruise ship to sail to Bermuda.  Bermuda has been on our bucket list, although we have crossed it off the list…we will be back soon!  I’ll post about my food sailing experience in another post!  All and all, we’ve had an amazing summer vacation which is slowly coming to an end.  However, Black Cherry Pie will always have a special spot in my heart and remind me of summer and our trips to Northern Michigan!  I hope you enjoy our favorite summer treat!

Black Cherry

1 gluten free pie crust

5-6 cups pitted black cherries

1 tsp vanilla

3 tsp Vital Proteins gelatin

3 tsp arrowroot starch

2 tbsp raw honey

1 tbsp water


  1.  Place cherries and water in a large pot over medium heat.  Cherries will begin to cook down after 10-15 minutes.  As the cherries cook down, some will split and become soft and others will keep their shape.  Once cherries are very soft, remove from heat.
  2. Add remaining ingredients and mix together, creating the cherry pie filling.
  3. Allow mixture to cool for about 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Pour cherry pie filling into the pie crust.
  6. Bake the pie for 25-30 minutes, until pie crust edges are light brown.
  7. Allow pie to cool prior to serving.

Paleo Garlic Cheese Biscuits

I know, you see the title of the recipe “Paleo Garlic Cheese Biscuits” and wonder how is cheese Paleo?  Well, it is.  And these biscuits do not have cheese, rather nutritional yeast which carries the taste of cheese.  Nutritional yeast is very high in vitamin B.

This recipe was created around a restaurants flaky cheddar biscuits served at every table.  Those biscuits which taste amazing and give you a killer stomach ache an hour later because they are filled with gluten and dairy!  If that sounds like you, try my biscuits…you will be happy with the taste and your gut will thank you too!


Paleo Garlic Cheese Biscuits

Makes 6 muffins
1/3 cup coconut flour (sifted)
4 eggs
1/4 cup coconut oil
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
1/2 tsp dried parsley
3 tsp nutritional yeast

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Creamy Sun Dried Chicken Skillet

Are you ever looking for an easy meal to make with only one dish to clean?  If so, my Creamy Sun Dried Chicken Skillet is for you!  It’s easy to make and gets gobbled up in our house.  The key to this recipe is allowing the ingredients to simmer (step 8).  When we cook meals with chicken, we use dark meat.  This is because it is cheaper and also juicer.  However, you can make this recipe with breast meat and it will taste just as amazing!  Love when easy and yummy go hand in hand!  I’m also loving this meal because it does not heat up our house when it’s already HOT outside!  The less head I can provide, the better!!

Creamy Sun Dried Tomato


Yields: 6 servings

6 slices of bacon

1/2 cup chopped onions

3 cloves of garlic minced

1 lb chicken meat sliced into cubes

1 tsp dried basil

8 oz sun dried tomatoes

1 cup coconut milk (from can)

salt and pepper to taste


  1.  In a large skillet, pan fry bacon over medium heat until golden brown.
  2. Remove bacon from pan.
  3. Leave 2 tablespoons of bacon fat in the pan.
  4. Add in the onions, garlic and sun dried tomatoes.  Cook until onions become translucent, about 5-8 minutes.
  5. Add in the chicken cubes into the pot and cook until internal temperature reaches 160 degrees Fahrenheit, about 5-8 minutes.
  6. Sprinkle the basil over the pan and allow the heat from the pan to start releasing the flavor for a minute, prior to mixing the basil into the dish.
  7. Pour the coconut milk into the pan and mix in.
  8. Allow flavors to mix over low heat for 8-10 minutes.
  9. Crumble up the bacon.
  10. Sprinkle the bacon on top of the dish and serve warm.

Paleo Strawberry Rhubarb Pie

This past weekend I visited the farmers market and found two amazing Michigan grown items, strawberries from Green Garden Farms and rhubarb from Scobey’s.  Needless to say, as I’m browsing through the farmers market, I am thinking about how this pie was requested by my dad for his birthday.  Well, either a strawberry rhubarb pie or a rhubarb custard pie.  He never was the cake type, rather a pie/crisp treat type.  Today would mark his 69th birthday.  Although he may not be here to celebrate in person, his spirit and love for pie has lived on in me!  Needless to say, I’ve taken his favorite pie and created a ‘clean’ Paleo version and am celebrating in his honor without him!


Paleo Strawberry Rhubarb Pie


1 uncooked pie shell

1 pint strawberries

2 lbs rhubarb

1/3 cup maple syrup

1 tbsp vanilla

1 tbsp arrowroot flour

1 tsp cinnamon

2 scoops Vital Proteins gelatin Continue reading

Dark Chocolate Pineapple Bacon Lollipops

It’s starting to get warm around Michigan!!  That said, I love cold fruit on a hot day.  Now take some cold fruit and add chocolate you get me excited BUT add bacon to it too and I’m jumping over the moon!  That’s how my dark chocolate pineapple bacon lollipops were created.  As though I’m not getting enough exercise lately walking the dog daily and cross-fitting, I decided to start jumping over the moon too!  This recipe needs to be refrigerated from when you assemble it until when you serve it.  However, if you have a short drive to your destination and the humidity is not too high, they will survive and your friends will be jumping to the moon with you…nothing like a buddy system to hold you accountable for your daily exercise.

This recipe works best if the pineapple squares have been refrigerated.  This helps the chocolate shell to form when rolling the bacon onto it and harden quicker.  I’ve only done this recipe with cold pineapple because it comes out perfect and I have not wanted to mess with perfection!

Chocolate Pineapple Bacon Lollipops

Dark Chocolate Pineapple Bacon Lollipops


One pineapple cut into square pieces (refrigerate for one hour)

6 cooked bacon strips – crumbled


Chocolate Sauce Ingredients:

¾ cup raw cocoa

¼ cup coconut oil

2 tbsp. maple syrup

½ tsp vanilla

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