Organic Marshmallows

Oh my word–these are GOOD! Seriously, these Marshmallows taste like the real deal, but have none of the bad and all of the good, including: gut healing gelatin, honey, sea salt, and vanilla. And bonus, they are really fun to make. When I was making them my husband kept hearing me go “oh wow!” and “awesome!”

My daughter was in bed already, so she missed out on the fun . Next time I make another batch I will make sure she can gets to join in on the fun. When you are whipping the marshmallow mixture it grows before your eyes like magic. So cool! With that said many people suggest using a candy thermometer while heating up the honey but (surprisingly) I don’t have one so I just timed it and used my kitchen intuition and it worked perfectly. I will include instructions for both ways.

You also really need either a stand mixer or a very strong hand mixer to whip these for 10 minutes on high. It would be hard to hold onto the hand mixer for the entire time, so either have a friend that can trade shifts with you or remember to take your vitamins the day you decide to make these.

Side Note–I tried to make bunnies out of these to have some healthy peeps for Easter, but it didn’t turn out so I will keep working on that and keep you posted!

Alright my friends, here we go!

1 cup filtered water, split into 2 half cups
3 tablespoons powdered gelatin (here is the one I use and love)
1 cup honey (I like a blackberry or wildflower honey. Clover and buckwheat may have too strong of taste)
1 teaspoon vanilla extract
¼ teaspoon sea salt


Start by combining 1/2 cup water and gelatin into the mixer bowl. Let that sit for about 10 or more minutes (while your honey mixture is cooking).IMG_2448

In a small to medium sized sauce pan heat the honey, extra 1/2 cup water, vanilla, and salt on medium high heat. Bring the honey mixture to a boil and if using a candy thermometer heat it to 240 (stirring frequently) or if you don’t have one, boil for 8 minutes (again, stirring frequently).IMG_2450

Once done heating, turn the mixer on low and slowly pour the honey mixture into the gelatin/water blend. Turn the mixer up to high and set a timer for 10 minutes. While it whips you will start to notice it thicken and grow. It will start to form peaks.

While that is whipping, line a 9×9 pyrex/baking dish with parchment paper so that all surfaces are covered. This stuff is seriously sticky and hard to work with until it sets.

Once the 10 minutes are done, using a spatula, pour the marshmallow mix into the baking dish. It is best to let this set out overnight. Don’t cover it. Don’t put it in the fridge. Just let it set out on the counter to firm up. If you cover or refrigerate it won’t set right because of the moisture.IMG_2464

Now for the fun. After it has set out overnight, remove your marshmallows from the baking dish and separate the parchment paper from the sides by slowly pulling away. You will notice the marshmallows stretching and returning to their shape as the pull away. Trim your marshmallows into squares and you are ready to enjoy! IMG_2493

Optional Step: I wanted to fancy these up for Easter so I made a coconut “sprinkle” that I rolled them in. Here is what I did:

1 cup shredded coconut
1 tbsp beet juice (for coloring)

In a small food processor or blender, blend the ingredients together for 20 seconds and place into a shallow bowl. After the marshmallows are cut, dip your fingers in a little bowl of water and coat each marshmallow lightly before rolling in the coconut.IMG_2468

How to store:
Lay them out onto a baking dish with no cover. These should keep on the counter for 2 weeks or so. I have also read reports that you can freeze these and they thaw well. If you put these in your fridge they will melt into what I’m guessing would be marshmallow fluff.IMG_2498

I am planning on testing these out as s’mores (minus the coconut sprinkles) this summer so I will keep you posted on how they do! Fingers crossed!

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Paleo Sugar Cookies

This gluten free sugar cookie is very versatile–it wears chocolate well, sprinkles look great on it, it can turn into an ice cream sandwich–pretty much there is no way to eat it wrong.

2 and 1/2 cups almond flour
1 cup room temperature butter
1 cup coconut palm sugar
1/2 cup tapioca flour
1 egg
1 tsp baking soda
1/2 tsp sea salt
3 tbsp full fat coconut milk
1 tbsp vanilla

Preheat the oven to 400 degrees. Using your hand held or stand mixer whip together the butter, sugar, coconut milk, and vanilla.

In a separate bowl, mix together the dry ingredients (almond flour, tapioca flour, baking soda, and sea salt). Add the dry ingredients into the wet. Once mixed and incorporated, spoon out the batter onto parchment lined cookie sheets 1 tbsp of batter per cookie.

Flatten the cookies gently with your hand or bottom of a glass (it helps to have your hand slightly wet so the dough doesn’t stick to you). Bake for 13-15 minutes. Let cool and decorate (or just eat). FYI I like to use organic sprinkles- click here to find them.

IMG_2239Store in a baking dish with parchment paper in between each layer of cookies to avoid them sticking together.  Makes about 30 cookies 

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Salted Chocolate Coconut Macaroons

IMG_2225Coconut + chocolate + maple syrup = heaven.  These salted chocolate coconut treats are little bursts of delight in your mouth and taste like a Mounds bar minus the high fructose corn syrup.  And they are so easy to make!  In honor of Easter I chose to use silicon Easter egg molds for these little guys. Because the most time consuming part of making these is letting the chocolate and filling set in the freezer, I recommend using several molds to help speed the process along.  Enjoy!


Chocolate Shell:
1 and 1/2 cups chocolate chips ( I like to use SunSpire)
1 tbsp palm oil

3/4 cups coconut shreds
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla
1/8 tsp sea salt

Using a double broiler melt your chocolate chips and palm oil over a medium low setting, stirring frequently. While the chocolate is melting mix together your filling.  Place all of the filling ingredients in a small bowl (it is not necessary to melt the coconut oil first) and mix together by hand and set aside. Next, using a small brush, coat the insides of the candy mold. Place in the freezer for 5 minutes to set.IMG_2208

Add the filling into each mold, filling 3/4’s of the way. Freeze again for 5-10 minutes to set. IMG_2212Once done paint the final coat of chocolate to seal in the filling. Freeze again for 5 minutes.IMG_2219 Once done, pop out the candies into a sealable container (I use a pyrex glass bowl) and store in the refrigerator until you’re ready to eat/serve. So, so good!

Makes about 50 chocolates

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Gluten Free Bread

IMG_2185If you are making the choice to go gluten free and/or paleo you need to have a great bread recipe that is versatile and holds up under pressure (and by that I mean can stick together when your BLT is a little heavy on the B).

This bread has a great texture, taste, and fluffiness.  And better yet, you mix all your ingredients together in the food processor so you’ll have less to wash after you bake. Enjoy!


2 and 1/2 cups almond flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp sea salt

1 cup almond butter
1/2 cup full fat coconut milk
1/4 cup oil (I used avocado)
6 eggs
1 tbsp Apple Cider Vinegar
1 tbsp honey

Preheat your oven to 350 degrees.

Add all of your dry ingredients to the food processor and blend for 30 seconds.  Add the wet ingredients and blend until the batter is fully mixed and smooth.

Using a 9”x5” loaf pan, lightly coat it with coconut oil or shortening and add the batter. Bake for 60-70 minutes or until a toothpick comes out clean. Let cool for 10 minutes.

Remove from the bread pan by running a knife around the edge (between the bread and the pan) and turning it upside down over a cooling rack. Give it a gentle shake and the bread should fall out easily.

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Crockpot Paprika Stew


Enough said.

This recipe was inspired by every bowl of hearty stew I have ever eaten. Ever. I used white sweet potatoes, carrots, and kale for my veggies–the different tastes and textures compliment each other well. If you like your stew with a traditional red meat, substitute it with the chicken and let me know how it comes out. Enjoy!IMG_2089

1 1/2 to 2 lbs chicken
4 cups white sweet potatoes
2 cups carrots
6 stalks kale

Broth Base:
2 cups chicken stock
1 can whole fat coconut milk
1/4 cup melted butter
1 tbsp cumin
3 tbsp paprika
1 tsp sea salt
1 tsp garlic powder
1 tsp dried onion (flakes or powder)
1/4 tsp black pepper

Start preparing the stew by chopping up the vegetables and chicken into bite sized pieces (about 1-2 inch cubes). Place them into your crock pot.


In a separate bowl, whisk together the chicken stock, coconut milk, and melted butter. Once mixed together add in the seasonings (cumin, paprika, sea salt, garlic, onion, and black pepper).


Pour over the top of the meat and veggies. Cook on high for 4-6 hours.

Makes 4-6 servings


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St. Patty’s Day Cookies

IMG_2038These cookies look like regular old chocolate chip cookies until you take a bite and see what’s inside! They make every day fun but especially on St. Patty’s Day. The sunflower seed butter used in the batter reacts with the baking soda in the baking process to make a vivid green color. These cookies have it all- they are tasty, gluten free, have chocolate chips, and a fun surprise in the center. Your kids will thank you for making these!

1 cup sunflower seed butter (make sure it is pure sunflower seed- click here to find the one I use)
2 eggs
1/4 cup palm shortening
1/3 cup maple syrup
1 tbsp vanilla

1/2 cup almond flour
2 tbsp coconut flour
1 tsp baking soda
1 tsp sea salt
1/3 cup chocolate chips (click here to find the ones I use)

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Begin by mixing the sunflower seed butter and palm shortening with a hand held mixer/stand mixer using a large bowl.IMG_2000

Once the two are creamed together, mix in the maple syrup and vanilla. Whisk the 2 eggs in a separate bowl and add them into the batter. Turn up the speed on the mixer to high to help incorporate the eggs- it will look like a hot mess but it will cream back together after about 15 seconds.

In a separate small bowl mix together all the dry ingredients (minus the chocolate chips). Add to the batter and mix together for another 30 seconds. Once completely incorporated, add in the chocolate chips. It is completely normal for the shortening to not fully break down–you will see small white dots in the batter. It will melt down as it cooks.

Using a measuring spoon drop 1 heaping tablespoon of cookie dough out per cookie.IMG_2006

Bake for 15 minutes.  Makes 2 dozen cookies–with a twist. IMG_2032

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Coffee Crumble Banana Bread

IMG_1928This gluten free delight is where coffee cake meets banana bread and they become besties. The walnut cinnamon topping has a hint of almond extract reminiscent of the traditional coffee cake flavor while the bread has a classic sweet vanilla-banana taste to it. Together they make magic. What makes this so amazing? This is a Paleo bread that is sweet enough to be served as a dessert but healthy enough to be eaten with breakfast. You can enjoy it any time of day (multiple times if you like–I won’t tell!).


3 cups almond flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt

4 eggs
1/3 cup maple syrup
1/4 cup oil (I used avocado)
1 tbsp vanilla
3 very ripe bananas

1/2 cup walnut pieces
1/4 cup maple syrup
1 tsp cinnamon
1/4 tsp almond extract
1/8 tsp sea salt

Move your oven rack to one of the last 2 bottom slots. Preheat the oven to 350 degrees. In a large food processor add your dry ingredients together and blend for 30 seconds. Scrape down the sides and add all the wet ingredients.IMG_1893

Blend for 30-45 seconds.IMG_1900

Using a 9”x5” bread pan, lightly coat it with either coconut oil or coconut palm oil. Pour the batter into the pan. It should fill up about 3/4 of the way. In a separate small bowl mix together the topping by whisking the maple syrup, cinnamon, almond extract, and sea salt. Once combined add in the walnut pieces.IMG_1907

Pour over the batter and using a very light hand, gently spread it evenly over the top.IMG_1913

Bake for 60 minutes. Let cool for 15 minutes and remove from the bread pan by gently running a knife around the sides of the bread and tipping it upside down over a dinner plate. The bread will fall away from the pan and onto the dish. Enjoy!!!IMG_1925

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