Posted in Food

Sugar Free, Flourless Cheesecake Brownies


I was a little sceptical about these at first, but after trying them I was instantly addicted.  When I had my husband try them is only comment was “That’s sexy”, and this coming from someone who doesn’t care for chocolate.  Needless to say, this is getting a spot at the front of my goodies recipe list. Find the original recipe HERE.



  • 4 Eggs
  • 1/4 cup melted butter
  • 1/2 cup sour cream
  • 1/2 tsp vanilla extract
  • 20 drops (or 1 dropper full) Sweetleaf Chocolate Stevia
  • 1/4 cup Pyure Organic granulated sweetener
  • 1/2 tsp Baking Powder
  • Pinch of real salt

Cheesecake Topping:

  • 8 oz softened cream cheese
  • 1 Large Egg
  • 1 TBS Pyure Organic granulated sweetener
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees F.
  • Grease an 8×8 pan.
  • Whisk together eggs, melted butter and sour cream.  Add vanilla, sweeteners, baking powder and salt.  Mix until totally combined.
  • In a separate bowl, mix together cheesecake ingredients until smooth.
  • Pour brownie batter into 8×8 greased pan.
  • Gently pour cheesecake batter as evenly as possible over the top of the brownie mix. (Cheesecake will sink some, that’s okay.)
  • With a toothpick or knife swirl the cheesecake throughout the brownie mix.
  • Bake for 30-35 minutes.
  • Allow to cool completely before slicing.
Posted in Food

Coconut Flour Blueberry Muffins ( + Chocolate Version)

This recipe is so good!  The best one I have tried so far.  The original recipe was for blueberry muffins, but the base works well for other flavors.  I forgot I had this recipe until the other day when I was craving Costco muffins.  They might not be as big, but the definitely satisfied my want for a good blueberry and chocolate, chocolate chip muffins.  Also, I think the blueberry version would be really good with a streusel topping.


Blueberry Muffins


  • 8oz cream cheese, softened at room temperature
  • 3/4 cup butter, softened at room temperature
  • 8 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup Xylitol or Erythritol (or 2 TBS Pyure Stevia and Erythritol blend)
  • 20 drops English Toffee Stevia
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1-1 1/2 cups fresh blueberries

For half chocolate

  • 2 TBS unsweetened cocoa powder
  • 20 drops chocolate stevia*
  • 1-1 1/2 cup dark chocolate chips (I like Lilly’s)

*(Can sweeten to taste with a granulated sweetener)


  1. Preheat oven to 350
  2. Cream together cream cheese and butter, add sweeteners and vanilla. Slowly beat in eggs one at a time.
  3. In a separate bowl whisk together coconut flour and baking soda.
  4. Combine the wet and dry until everything is incorporated
  5. Add blueberries, or, divide the batter in half.
  6. Add blueberries to one half and the cocoa powder, extra sweetener and chocolate chips to the other half.
  7. Bake in a medium muffin tin (well greased or with paper liners) for 25-30 minutes or until a toothpick comes out clean.
  8. ENJOY!

Store in the refrigerator or freeze.

Posted in Food

Dairy Free Chocolate Ice Cream

This recipe is so creamy and rich!  I found the original recipe HERE, but I ran into a problem freezing in as it was REALLY thick and a little grainy because of the cashews (even so, it tasted SO GOOD). I changed the sweetener in my version to make it sugar free, I also did not add the espresso powder, since my two year old would be enjoying this with us.  Here is my sugar free, altered thickener, so espresso version.

Creamy, Dairy Free Chocolate Ice Cream


  • 1 cup Coconut Cream
  • 1/2 cup Coconut Milk
  • 1/4 cup Pyure Organic Stevia blend
  • 1 dropper full Liquid Chocolate Stevia
  • 2 TBS unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 1-2 oz dark chocolate (depending on how rich you want it)
  • 1/8 tsp Sea Salt
  • 1/4 tsp Xanthan Gum


Combine Cream, milk, stevia blend, stevia liquid, cocoa, extracts, and Sea Salt and Xanthan Gum in a high powered food processor.  Blend until well combined.

Pour into sauce pan and slowly heat until it reaches a light scold.  Add dark chocolate, stirring constantly until the chocolate melts and is totally incorporated (no chocolate specks, one solid color).

Allow to cool,  then pour into ice cream machine and churn according to manufactures instructions.

Store in an airtight container.  (Once stored for a long period in the freezer, it will need a few minutes to thaw to make it scoop-able.)


Posted in Food

Paleo Dinner Rolls

I was craving a warm roll with honey so I decided to try out these Paleo Dinner Rolls from Paleo Spirit. They are amazing!  Crusty on the outside, doughy in the middle.  They hit the spot perfectly.


The first time I made them I followed the original recipe and they were good, then I followed a tip from this blog and (plus made a couple changes of my own) and they were even better.

Here is the recipe I used with the tip and my own changes.  Enjoy!  I want to try making garlic and/or herb rolls with this next and try pull-a-part rolls.  Oh the possibilities.


1 cup tapioca starch (or arrowroot powder)
1/2 coconut flour
1/2 tsp salt
1/2 cup warm water
1/2 cup oil (liquid)(ex. olive, avocado, safflower)
1 large egg
1/2 tsp apple cider vinegar (optional: for a “sourdough” taste.)


  • Preheat oven to 360ºF
  • Mix the dry ingredients with HALF the coconut flour
  • Mix the wet
  • Combine the wet and dry ingredients, slowly added the rest of the coconut flour until you have a wet but non sticky dough.
  • Roll dough balls into desired shape and size (they will not rise in the oven) and place on a parchment papered baking pan.
  • Bake for 25-35 minutes until the start to turn golden brown.

(Note: Try an egg wash before baking for well browned rolls, or brushing with butter or coconut oil as soon as they come out of the oven.)

I recommend storing in a sealed bag or container.  If it’s more than a couple of days I also recommend storing them in the fridge.

The outside did soften after being stored in a bag overnight, but the inside was still doughy and the rolls themselves were still very moist.

Posted in Food

Paleo Banana Muffins

These are so yummy.  Perfect for breakfast or a snack.  My daughter loves them and they are very easy to make.

These are delicious with added chocolate chips are any nut of choice.


3/4 cup almond flour
1/4 cup coconut flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon (optional)
2 TBS melted coconut oil
2 large eggs
1 tsp vanilla extract
1/4 cup maple syrup (for zero glycemic use 1-2 droppers of SweetLeaf English Toffee Stevia) 
2 very ripe mashed bananas

Preheat oven to 350 and prepare a muffin tin with cupcake papers.
Mix together dry ingredients and set aside.
Mix together wet ingredients until smooth.
Add dry to wet and mix until well combined.
Divide into 12 muffin cup tin (about an ice cream scoop worth).
Bake for 20-25 minutes until tops are just browning and a cake tester comes out clean.

Yields 12 medium muffins.

This makes a great loaf of banana bread too!  Just bake in a bread pan for 45-55 minutes.

Posted in Food

Quinoa, Coconut Flour Pancakes


My new favorite pancake recipe. Been playing with this for a few months and it’s finally just right. Hope you enjoy!

quinoa, coconut flour pancakes

  • Servings: about 12 pancakes
  • Difficulty: easy
  • Print


5 eggs
3 TBS melted coconut oil (or butter)
1/2 tsp Xylitol or Erythritol
20 drops (SweetLeaf) English Toffee Stevia
1/2 tsp baking soda
1/2 tsp vanilla extract
3/4 cup coconut milk (or milk of choice)
1/2 tsp Xanthum Gum
1/2 cup quinoa flour
1/3 cup coconut flour


Beat eggs. Add all other ingredients except the flours. Mix well. Slowly fold in quinoa flour, then sift in coconut flour. Let mixture sit. If the mix is a little thick add coconut milk accordingly.

Using a 1/4 cup measure, scoop mixture and pour on a heated and greased griddle or frying pan. Pancake is ready to turn when bubbles pop on top and leave craters. (Note: there will not be as meny bubbles as with gluten pancakes.)


Enjoy with fruit, or your favorite sugar free topping! These pankcakes reheat well in a toaster or toaster oven. They also work with blueberries or sugar free chococlate chips!

Posted in Food

Zucchini Lasagna

This has been added to our list of favorite recipes.  Even my 14 month old went crazy for the meat sauce!  Writing this one down was fun because I used two different recipes as guidelines, but mostly just did my own thing.  It turned out SO GOOD!  This is definitely a keeper.

My husband commented you couldn’t taste the zucchini, it just tasted like noodles.  He also said that some alternate versions of dishes he’s had made him crave the original version, but not this one!  Success.

Zucchini Lasagna

  • Difficulty: intermediate
  • Print

I never actually figured out how long this took me, but it felt like hours. My advices right now, don’t try making this unless you have plenty of time for every step. So far I have only made this once. Next time I will pay attention to time and update.

cheese filling ingredients

(Note: for those who like their lasagna extra cheesy, or for a 9×12 pan, double the filling.)

1 cup ricotta cheese (feta works in a pinch)
1/2 cup cottage cheese
2 TBS dried parsley
1 TBS dried basil
1/4 tsp garlic powder
1/2 tsp salt (omit if using feta)
black pepper to taste

cheese filling directions

Mix all ingredients until smooth. (You can do it by hand, but the easiest way to do it is in a food processes.)

meat sauce ingredients

1 lb ground beef (or beef sausage, or half and half)

1 TBS oil or butter
1/2 chopped yellow onion
1 tsp salt, basil, oregano and sage (omit sage if using sausage)
1/2 tsp onion powder and black pepper
1 15oz can diced tomatoes
1 6oz can tomato paste

zucchini, assemble and bake

4-5 zucchini (depending on size)
1 cup shredded mozzarella

Wash and cut ends off zucchini. Slice length wise into long strips.
Cook on a greased grill or in a sauce pan until strips are soft enough they bend easily.
Preheat oven to 375 F.
Grease a 9×9 casserole pan.
Layers, meat sauce, zucchini (can double zucchini layers), cheese filling, zucchini, meat sauce, cheese filling, zucchini, meat sauce, shredded mozzarella
Bake for 20-25 minutes, or until mozzarella starts to brown and lasagna is bubbling.


Set aside

Meat Sauce:
(This is a “meat lovers” sauce, we like our protein.)