Dairy-free, Gluten-free Snickerdoodles

13339527_10209436983392524_9039730735184799754_nA few months ago, my husband and I transformed our home into a casita, or mini-retreat. We’ve met travelers from all over the world, each of them with unique preferences for food. But here’s one thing our travelers have in common: home-made COOKIES!

When our guests arrive, a plate of fresh cookies is waiting for them. Usually chocolate chunk cookies until recently when I had one guest who turned out to be gluten and dairy intolerant. Luckily, I had a go-to snickerdoodle recipe in my arsenal and swapped the butter for vegetable shortening and wheat flour for Bob’s Red Mill Gluten-free 1-to-1 baking flour. There was hardly any difference and the guests just LOVED IT!

Recipe yields 32 cookies

  • 1 cup vegetable shortening
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 2/3 cups AP gluten-free flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt

Cinnamon Sugar

  • 1 tbsp white sugar
  • 2 tsp ground cinnamon

Preheat oven to 350 degrees

Beat shortening with 1 1/2 cups of white sugar until blended. Beat in eggs one at a time, then vanilla. Blend in flour, cream of tartar, baking soda, and salt. Using a small cookie scoop to form cookie dough balls and set aside.

In a separate bowl, mix sugar with cinnamon. Roll cookie dough in mixture until covered completely and place on a nonstick baking sheet 2 inches apart. Bake 8-10 minutes. Cool cookies completely before serving.

*Leftover cookie dough can be stored for up to 6 months if stored in an airtight container in the freezer. When you’re ready to bake, allow the dough to reach room temperature for 15 minutes before baking in the oven.


Cinnabun Whoopie Pies

Guys, we’re only a day away from the weekend! REJOICE!

This morning I was craving for a cinnamon roll and decided to play around with some eggs, almond flour, and cinnamon and was so excited the final product came out so well.


I whisked some egg whites with cream of tartar until stiff peaks form and then added in a mixture of the remaining egg yolks, truvia, and cinnamon. I added the mixture to a piping bag and piped what mostly looked like a cinnamon roll. I baked it at 300ºF for 25 minutes and when it cooled completely, I topped it with some cream cheese and truvia frosting and VOILA! DELISH! With only 5g of net carbs, this recipe is tasty and healthy.

Makes 4 cinnabun whoopie pies

Whoopie pies:

  • 3 eggs, separated
  • 1/4 teaspoon of cream of tartar
  • 3/4 cup of almond meal
  • 2 packets of stevia sweetener
  • 1/2 teaspoon of cinnamon


  • 4 ounces of cream cheese
  • 1/2 teaspoon of cinnamon
  • 1 packet of stevia sweetener
  1. Set your oven to 300ºF. In a large bowl, whisk egg whites with cream of tartar until soft peaks form. In another bowl, mix the egg yolks, almond flour, cinnamon, and stevia. Combine the wet and dry ingredients and fold the mixture with a spatula until you get an even batter.
  2. Line a baking sheet with parchment. Add batter to piping bag and pipe a cinnamon bun swirl about 3 inches wide. Space each whoopie pie about 1 inch apart. Bake for 25 minutes and allow to cool.
  3. Mix the ingredients for the cream cheese icing and divide evenly between each whoopie pie sandwich. ENJOY!


Keto-friendly smoothies

Good afternoon! I am fully immersed in the Ketogenic diet and smoothies in the morning and lunch are so easy to do. Here are this week’s smoothie meals.


Strawberry Chia Pudding + Chocolate smoothie for breakfast

Mix 2 T chia seeds with 1/2 cup coconut milk, 2 T unsweetened cocoa, and allow seeds to bloom for 10 minutes.

Separately, blend 1 T goji berries, 1/2 cup frozen strawberries, a scoop of protein powder, and 1/2 cup coconut milk.


Spinach and Strawberry smoothie

Blend 1 cup fresh spinach, 1/4 cup frozen strawberries, 1/4 cup soft tofu, 1 T chia seeds, 1 cup coconut milk.


Strawberry Chia Pudding + Spinach Mango smoothie

Blend 1/4 cup strawberries with 1/2 cup coconut milk then stir in 3 T chia seeds and let bloom for 10 minutes.

Separately blend 1 cup spinach, 1/4 cup soft tofu, 1/2 cup coconut mimlk, 1/4 cup frozen mango chunks. Combine chia pudding and smoothie and boom!


Carrot Cake smoothie

Blend 1/4 cup raw carrots, 1/2 cup tofu, 1 T chia seeds, 1/2 an orange, 1 cup coconut milk, 2 heaping T coconut chips, 1 tsp vanilla extract, 1/2 t ground cinnamon, and a pinch of nutmeg.

Raspberry Coconut smoothie 

Blend 1 cup coconut milk with 1/4 cup frozen raspberries, 2 T coconut chips, 1/2 cup soft tofu, 1 T chia seeds, 1/2 t flax meal.


Strawberry smoothie bowl

Blend 1/4 cup frozen strawberries, 1/2 cup soft tofu, 1 cup coconut milk, 1 T chia seeds.

Happy New Yeeeeear!

Happy New Year everyone! May God bless you abundantly with health and good eatings throughout the year. As for me, I am making lots of changes in diet for health reasons. I made a great small investment when I purchased the Nutribullet so I’ve been on a smoothie kick as of late and it is so much fun and easy to create a healthy concoction that takes like 2 minutes and then I’m on the go. I live between 2 major cities and I’m always on the road and I realize this could really be something I can stick with. It’s easy, quick, and most importantly, super healthy. I have to share some smoothie recipes that I really love!



Super low carb Tofu-Strawberry smoooothie bowl.

Blend 1/4 cup frozen strawberries, 1/2 cup soft tofu, 1 cup coconut milk, 1 T chia


Green avocado & chia berry breakfast bowl

Blend 1/2 kiwi, 1/2 avocado, 1 cup fresh spinach, and 1/4 cup frozen pineapples. Separately blend 1 tsp chia seeds, 1/4 cup frozen raspberries, 4 frozen strawberries, splash of pomegranate juice. Mix 2 smoothies in bowl and add toppings.


Coconut Spinach Chia pudding and Triple Berry smoothie bowl.

Blend 1/2 cup baby spinach and 1/2 cup coconut milk and 1 tsp of agave. Stir 3 T of chia seeds in and allow to bloom for 10-20 min. Separately blend the following frozen fruit 1/4 cup each: blackberries, raspberries, blueberries, pomegranate seeds, and 1/4 cup pomegranate juice. Combine chia pudding and smoothie and go crazy with toppings.


Strawberry Piña Colada smoothie bowl with Coconut Chia pudding.

I topped it with toasted coconut chips and GF berry granola. Blend 1/2 cup frozen strawberries, 1/2 cup frozen pineapples, a handful of coconut chips and 1 cup coconut milk. Separately, mix 1 T chia with 1/3 cup coconut milk and allow seeds to bloom for 10 minutes then add a little agave. Add pudding and smoothie to bowl and add your favorite toppings.


Creamy CHOCOLATEY strawberry chocolate chip bowl (dessert smoothie)

Blend 1 cup frozen strawberries, 2 T semisweet chocolate chips, 2 tsp cocoa or cacao powder, 1/4 cup walnuts, 1 cup coconut milk. Boom and done!



Pumpkin Chia pudding and Berry smoothie

Stir together 1/2 cup coconut milk with 2 T chia seeds, 1 tsp agave, and 2 T pumpkin puree and let bloom for 10-20 min. Separately blend 2/3 cups frozen blueberries, 1/4 cup frozen peaches, 3 frozen strawberries, 1 tsp flax meal, and 1/2 cup pomegranate juice. Top smoothie over chia pumpkin pudding and enjoy!

No-churn Chai Banana Ice Cream

I’ve been wanting to make homemade ice cream but I didn’t want to add another bulky appliance to my very small kitchen. I read a few recipes online for some basic no-churn recipes but I really wanted to experiment with unusual flavors that I think could go well (see my crazy list below). I wish I’d known about this method earlier. It’s super easy to make. The only difficult part is waiting until you can eat it!



No-churn Chai Banana Ice cream

No-churn Chai Banana Ice cream

Chai Banana is the first no-churn ice cream that Daniel and I made. We steeped chai tea bags in hot milk and folded in whipped cream and pureed bananas. Then we froze the mixture for 6 hours before eating. The taste was awesome! You can definitely taste the spices in the tea and the condensed milk added the perfect amount of sweetness. I’d totally make this again.

  • 1/2 cup milk
  • 4 chai tea bags
  • 2 recipe bananas
  • 1/2 can sweetened condensed milk
  • 1 cup heavy whipping cream
  1. Bring 1/2 cup of milk to a simmering boil and steep chai tea bags for 5 minutes and cool. Puree bananas in food processor and mix in 1/2 can sweetened condensed milk.
  2. Whisk heavy whipping cream until soft peaks form. Fold in chai tea mixture and pureed bananas so that no streaks remain and the mixture looks uniform throughout.
  3. Move to a large tupperware container, cover, and freeze for 6 hours before consuming.

Banana Cupcakes + Chocolate Avocado Ganache

Banana Cupcakes + Chocolate Avocado Ganache has got to be one of the strangest desserts I’ve ever made yet it is so satisfying, gluten-free, and chocolatey.

Banana cupcakes + avocado ganache

Banana cupcakes + avocado ganache

Yields 12 cupcakes

  • 1/2 cup oatmeal flour
  • 1/2 cup brown rice flour
  • 1/4 cup unsweetened grated coconut flakes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 2 very ripe bananas
  • 1/3 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons apple cider vinegar
  • 3/4 cup coconut milk
  • 1 tablespoon of flax meal
  • 3 tablespoons hot water
  1. Preheat oven to 325˚F.
  2. Mix flax meal and 3 tablespoons of hot water in a small bowl. Let sit for 5 minutes to thicken. This will be your egg replacement.
  3. In your mixer using a wire whisk, mix bananas, brown sugar, vinegar, and vanilla for 3 minutes. Turn mixer off and combine the rest of the ingredients. Mix well.
  4. Line a 12 muffin pan with cupcake liners and spoon batter up to 3/4 the way to top. Bake for 20 minutes. (Low and slow will guarantee a moist cupcake!)



  • 1 large hass avocado, pit and skin removed
  • 2 teaspoons Dutch cocoa powder
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

In another mixing bowl, beat avocado pulp until very mushy. Slowly add cocoa powder, powdered sugar, and vanilla. Beat for a good 5 minutes. Allow to cool in the fridge so that the icing can thicken. When the icing is ready, you can add it to a piping bag and swirl it on top of each cupcake. Enjoy!

136 calories 24g carbs 4g fat 2g protein 2g fiber 13g sugar per cupcake