Chocolate Brownies with Almond MilkFor reals. This is one of my absolute favorite recipes I’ve created to date! I am SO excited to share these Almond Butter Cup Brownies with you! I was craving some homemade, healthier brownies recently so got in the kitchen to create a simple recipe…and these were born. It sometimes happens on the first try and it DID! I got the recipe down, and I really want to hear what you think if you bake them. I hope you love them! In addition to being totally delicious, they are gluten-free, grain-free, dairy-free (basically all the frees;) and are made with cacao powder, which is basically raw chocolate and a superfood. Yes, please! Cacao powder is full of magnesium, fiber and antioxidants. 

The almond butter provides protein and healthy fats, and also we’ve got some healthy fats from the coconut oil. Another ingredient I wanted to add is flaxseed. I love adding flaxseed to baked goods as an extra easy way to add in more fiber! 

Almond Butter Cup Brownies

Okay, here’s the recipe!! Enjoy, sweet friend! Makes: 16 brownies


  • 1 cup almond butter (I use the Whole Foods almond butter directly from the grinder; no sugar, salt or oils added)

  • ¾ cup coconut sugar 

  • ½ cup cacao powder

  • ½ cup almond flour

  • 1/3 cup unsweetened almond milk

  • 3 pasture raised eggs 3 tbsp coconut oil (melted)

  • 3 tbsp flaxseed

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • ¼ tsp Himalayan pink sea salt

  • ¼ tsp baking soda ½ – ¾ cup vegan chocolate chips

Baking Equipment:

Parchment paper 9 x 9 or 13 x 9 brownie baking pan


  1. Add all the dry ingredients – coconut sugar, cacao powder, almond flour, flaxseed, cinnamon, sea salt and baking soda – to large mixing bowl and mix together.

  2. In a blender, add almond milk, almond butter, two eggs, vanilla, and melted coconut oil. Blend well.

  3. Stir in the blended wet ingredients to the dry mix.

  4. Use a hand mixer to mix all the ingredients into a nice brownie batter.

  5. Add in the 3rd egg and continue mixing using the hand mixer.

  6. Continue to mix until a nice consistency.

  7. Fold in the chocolate chips.

  8. Before pouring batter into your baking pan, add parchment paper on the bottom and overhang on two sides to easily pull out once the brownies have cooled.

  9. Pour brownie batter into your brownie pan. I misplaced my smaller 9 x 9 brownie pan, however, used a 13 x 9 cake/brownie baking pan and just poured it in the middle of the pan, making it roughly into a square. It did just fine! Another option if you have a 13 x 9 pan is doubling this recipe to make more batter to fill the entire pan.

  10. Bake brownies at 350 degrees for 18-20 minutes. Oven times vary so make sure to keep a close eye on your brownies and do the clean toothpick test to make sure they are baked completely. I baked mine for approximately 18.5 minutes.

  11. Let brownies cool. Take the parchment paper sides to pull brownies out of pan.

  12. Cut into brownie squares & enjoy!

Stack of Chocolate Chip BrowniesBrownies with Almond Milk with Pink Background

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Recipes, Seasonal
Happy Christmas!  I’ve been baking up a storm these last couple of weeks, from making 
Gluten-Free Gingerbread Waffles, Mini Cranberry & Rosemary Quiches, Peppermint Chocolate Bark Donuts, and now this Cranberry Apple Christmas Pie.

I’m so excited to share this recipe with you! I wanted to make a pie full of Christmas-y flavors that was simple to make, healthier, and a beautiful option for your holiday dessert.  Made with sweet, crispy apples, fresh cranberries, a zest of orange, and lots of perfectly added holiday spices, this pie just sings, “Have a holly jolly Christmas, it’s the best time of the year”! 

Christmas cutouts with rolling pin

My husband and I actually worked on this pie together. He always makes the cranberry sauce for the holidays, and it’s always so delicious!  So, when I told him I wanted the pie filling to be more of a cranberry sauce, he was happy to help in perfecting the recipe.

Cranberry apple pie filling
He also helped me with the lattice pie crust.  Whoa, that’s not easy.  Especially for your first time!  It was both of our first times making a lattice pie top, and together we made it work.  We plan to continue to improve our pie decorating efforts. Not too unhappy at the thought of continued pie-making practice either! After we made the lattice top, I then used the cutest holiday pie cutters I bought from Williams-Sonoma.  (Shop more fun holiday baking items at the end of the post!)  You could also skip the lattice top and just make a bunch of pie cut outs too.  I think that would be so pretty as well!

lattice top of pie with Williams-Sonoma holiday pie cutouts  
And then to top it off, I added the most beautiful flowers.  You can never go wrong with adding flowers to food.  Food + flowers is one of my absolute favorite combos.  You’ve probably noticed that by now!  I definitely encourage you to add flowers to your pie; your guests will love it and think you’re the next Martha Stewart;)

Flowers on a Cranberry apple pie

As I mentioned, this pie is healthier, made with fresh fruit, minimal ingredients, a gluten-free pie crust, and is refined sugar free.  I used coconut sugar, which is a natural sweetener.  I also added in some flaxseed for an extra dose of fiber, omega-3s and a little protein.

Cranberry Apple Christmas Pie

lattice top Christmas pie with holiday pie cutouts and flowersMakes 1 9” pie.



2 Wholly Wholesome gluten-free 9” frozen pie shells or your favorite homemade crust recipe


  • 1 cup coconut sugar 1 cup pure, filtered water
  • ¼ tsp all spice
  • ¼ tsp ground cloves
  • ½ tsp cinnamon
  • 2 tbsp flaxseed
  • 1 tsp vanilla
  • ¼ tsp sea salt
  • 1.5 – 2 large organic Honey Crisp apples
  • 1 12oz. bag fresh cranberries
  • Juice of ½ orange Dash of orange zest


  1. Add 1 cup water and 1 cup coconut sugar to saucepan over medium heat.  Stir until sugar dissolves.
  2. Add in fresh cranberries, stirring occasionally until berries start to pop and starts thickening.  This should take about 10 minutes.Cranberry Apple Christmas Pie with pie slice
  3. Add the fresh orange juice and stir into cranberry sauce.  Add a little orange zest and stir well.
  4. Add cranberry sauce to medium size mixing bowl.
  5. Place in fridge to cool sauce for 10-20 minutes.
  6. While cranberry sauce is cooling, peel and slice apples.
  7. Thaw pie shell for 10 minutes.  Preheat oven to 375 degrees.
  8. Poke pie shell sides and bottom with a fork.
  9. Bake unfilled pie shell for 10 minutes on 375.
  10. Take out cranberry sauce from fridge and add ground cloves, all spice, cinnamon, flaxseed, vanilla and salt and mix well.
  11. Fold in apple slices and mix really well.  Make sure apple slices are thoroughly coated with sauce.
  12. Fill pie shell with cranberry apple pie filling.
  13. Make lattice pie top or decorate pie however you’d like with the 2nd thawed pie shell.  You could skip the lattice and simply use the pie cutters.  Make it however you’d like!
  14. Cover crust edge with tin foil strips to prevent burning.
  15. Bake for 40-50 minutes at 350 degrees.  After about 30 minutes of baking, you’ll want to remove foil strips.  Baking times may vary, so make sure to keep checking on your pie.
  16. Let pie cool 10-15 minutes.
  17. Decorate with pretty flowers, small Christmas tree clippings, and/or fresh cranberries.
  18. Slice and enjoy!

Happy Holiday Baking!

xoxo signature-silver



Detail photo of Gluten-Free Zucchini Pizza BoatsI’ve seen this concept of zucchini pizza boats floating around, so thought I would try my hand at making them myself. I wanted to create a recipe that was super easy with fresh ingredients. I didn’t know how many tries it would take to make these just right – meaning not too soft (i.e. mushy) and also not undercooked (i.e. too crunchy). It had to be just perfect! Luckily, I got it right on the first try! Hopefully, you will agree. And if it’s not exactly to your liking, just know you can bake for less or more time, depending on what you’re going for. These Gluten-Free Zucchini Pizza Boats are the epitome of a healthy, clean, plant-based meal. They have only 5 ingredients and are an excellent source of folate, vitamin A, potassium, fiber, protein, Vitamin C, omega-3 fatty acids and zinc. 

Let’s be real. You may at first think, no way that’s not pizza, I want the real deal. And I hear ya! I love pizza and make homemade pizza often with my hubs. We like to make our own crust or we also sometimes buy the organic crusts at Whole Foods to save some time. This recipe is not a permanent substitute for pizza! Rest assured all you pizza lovers. But, this is a great option to add in if you’re trying to cut down on carbs, gluten and want to add in more plant-based meals. It’s great to add into the pizza rotation. And the crazy thing is…it does satisfy that delicious pizza craving. With the melted cheese, tomatoes and sauce, you get that flavor you’re looking for. No guilt, no heavy feeling, and it’s a great option if you’re trying to lose weight because it helps you feel full and satisfied. Plus, zucchini are great in general for weight loss.

Zucchini Pizza BoatsOverhead Photo of Gluten-Free Zucchini Pizza Boats

Gluten-Free Zucchini Pizza Boats Recipe


  • 3 zucchini
  • 1 large handful mixed cherry & grape tomatoes
  • organic shredded cheese
  • olive oil
  • fresh basil


  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper.
  3. Slice zucchini vertically in half and place on parchment paper.
  4. Drizzle olive oil over top of zucchini boats. With a paper towel or spoon, spread oil evenly.
  5. Blend tomatoes in blender to make a fresh + simple tomato sauce.
  6. Scoop tomato sauce and spread onto each zucchini boat.
  7. Sprinkle on desired amount of cheese.
  8. Add sliced tomatoes.
  9. Bake at 400 degrees for approximately 12 minutes. Cooking times may vary due to oven and due to your preference. I found 12 minutes to be perfect to my liking!
  10. Add fresh chopped basil.
  11. You can eat it with a knife and fork or you can pick it up and eat it like a pizza slice! Enjoy!

I’m a big fan of tacos and salads, so why not bring that love together to create a simple and delicious taco salad! I chose to make this taco salad vegan to give you the perfect Meatless Monday meal, and to provide a dinner or lunch option for those of you who either are vegan or who eat meat but would like to add in more plant-based meals. This Vegan Taco Salad with Creamy Cilantro Lime Dressing is not only vegan, but also gluten-free, dairy-free and has no added sugar. It’s full of clean plant-based protein, fiber, healthy fats, antioxidants and vitamins A, C & K. 

I’m really happy with how this salad turned out, and I hope you love it too!

Vegan Taco Salad Detail Photo Vegan Taco Salad Photo with cilantro

Vegan Taco Salad Recipe


  • 3/4 bag organic arugula
  • ½ 15.25oz can organic corn (no sugar added)
  • ½ 15oz can organic black beans (here’s my favorite brand)
  • ½ 3.8oz can sliced black olives
  • 1 large handful sliced organic mixed tomatoes
  • 1 cubed avocado
  • 1 almond flour tortilla (these are what I use and they’re amaze! You can pick them up at Whole Foods)

Creamy Cilantro Lime Dressing

ICreamy Cilantro Lime Dressingngredients:

  • 1 cup soaked cashews
  • 3½ tbsp olive oil
  • 1 lime
  • 3 tbsp pure water
  • ½ tbsp cilantro leaves
  • 1/8 tsp sea salt pinch of black pepper


  1. Soak cashews for 24 hours or at least overnight.
  2. To make dressing, blend cashews, olive oil, juice of lime, water, cilantro, sea salt, and pepper together in high-powered blender.
  3. Using a pizza cutter, slice tortilla into small strips and bake in oven at 350 degrees for approx. 3-5 minutes. Keep an eye on it because it does get crispy fast.
  4. Add arugula to large mixing bowl.
  5. Add corn, beans, olives, tomatoes, and avocado.
  6. Top with crunchy tortilla strips and approx. 2 tbsp dressing. Mix together well.
  7. Note: You will have plenty of dressing left over, so make sure to save in a small jar with a lid, refrigerate and use for future tasty salads!
  8. Enjoy!
Vegan Taco Salad with Cilantro and Lime Vegan Taco Salad with tortilla strips  IMG_2798
xoxo signature-silver

I just love avocados! Because of their delicious taste and many health benefits. They’re a great source of fiber, heart-healthy fats, vitamins K & C, and are packed with potassium {more than a banana!}. They really are one of the healthiest foods you can eat! I’m all about light lunches and simple dinners {and avocados!}.  That’s why I’m super excited to share these Stuffed Avocados 6 Different Ways with you. These stuffed avocados are what clean eating dreams are made of, full of whole foods and primarily plant-based. Many are great for vegan options, and then we have one for cheese lovers, one for shrimp lovers and one for those who like their eggs and {turkey} bacon! I wanted to include something for everyone and a good variety. 

They are super easy and quick to make with simple directions. My fav! They are perfect to make for a healthy lunch or dinner, a summer BBQ, or any summer soiree! And the egg and turkey bacon avocado is perfect for breakfast too. Fun random fact: avocados are also called alligator pears!

Stuffed Avocados 6 Different Ways

Baked Avocado Egg + Turkey Bacon

Crack egg and put yolk and some of the white into the hole of the avocado. Place on baking sheet and bake in oven for 10-15 minutes on 400 degrees. Keep a close eye on it so it doesn’t over cook as ovens may vary. Add sprinkles of chili flakes and a slice of organic turkey bacon. Perfect for breakfast or brunch!

Baked Avocado Egg + Turkey Bacon

Mango + Shrimp Avocado with Mint

Just add cooked wild-caught shrimp, mango cubes and some fresh mint to your avocado!

Mango + Shrimp Avocado with Mint

Beet Hummus Avocado with Kale Microgreens

First, make your beet hummus. Blend 1 BPA-free can of organic chickpeas, the juice of ½ lemon, 2 tbsp olive oil, 3-4 steamed and peeled baby beets (I get them from Trader Joe’s), and 1/8 tsp sea salt in blender and blend well. If you need a little more liquid to help blend everything together, use a little of the chickpea water in the can. Scoop hummus into avocado hole and top with kale microgreens. I just love microgreens – for being so cute and little, and for being a nutritional powerhouse full of vitamins, minerals and antioxidants.

Beet Hummus Avocado with Kale Microgreens

Spicy Quinoa Stuffed Avocado

First, cook your quinoa. You need 1 cup quinoa and 2 cups water. Make sure to rinse your quinoa with cool water before cooking. Combine quinoa and water in a saucepan. Cover and bring to a boil. Then, reduce heat to a simmer and continue to cook covered for approx. 15 minutes or until all water has been absorbed. Remove from stove and let stand for 5 minutes covered. Scoop quinoa into a bowl and let it cool a bit. Then mix in your favorite salsa. Opt for salsa that is organic and has no sugar added. Then scoop this spicy quinoa mix into avocado hole and top with chives and blue corn tortilla chips. Here is my favorite brand that is non-gmo.

Spicy Quinoa Stuffed Avocado

Arugula + Berry Salad Avocado

Fill avocado hole with arugula, fresh blueberries and strawberries, and top with crushed raw pistachios.

Arugula + Berry Salad Avocado

Fresh Caprese Avocado

Fill avocado hole with sliced cherry tomatoes, fresh mozzarella ciliegine slices, a little balsamic drizzle and fresh basil.

Fresh Caprese Avocado
Enjoy!! xoxo signature-silver

If you’ve been reading along for a bit or following me on instagram, it’s probably pretty clear that: 1. I love breakfast foods + desserts. 2. I love chia seed pudding {which can be either a breakfast or a dessert!}. 3. I love blood oranges. I play around a lot with different flavors of chia pudding and different fun toppings, and I encourage you to do the same! It’s a great way to experiment and figure out your favorite combos. I have several favorites, like my Blackberry Vanilla Chia Seed Pudding and now this pretty Blood Orange Chia Seed Pudding. 

Blood Orange Chia Seed Pudding with coconut and pomegranate seeds

Adding blood oranges to anything brings your dish to a whole other level, and adding them to a chia pudding makes this treat beautiful, classy and sophisticated. Aside from being pretty, it’s also healthy! Yay for healthy and beautiful foods! Blood oranges are high in antioxidants, vitamin C, potassium and fiber. Eating these boosts your immune system, reduces cancer risk, and assists your body in absorbing iron. Not to mention how great vitamin C is for our skin, keeping it clear, young and glowing.

Blood Orange Chia Seed Pudding with pomegranate seeds

Okay, so here’s the not so great news – blood oranges can be difficult to find. I usually find them at Whole Foods. So, make sure to keep an eye out for these and snag them when you can! Here’s the good news though – they are still in season until May! If it’s too difficult to find them, you can use regular oranges to still get that sweet, citrus taste. This chia pudding is full of healthy fats, vitamins, minerals and fiber.  It’s a perfect breakfast to keep you full and give you plenty of energy!  It’s also dairy-free, gluten-free and vegan.

Blood Oranges with flowers on Chia Seed Pudding

Blood Orange Chia Seed Pudding Recipe


  • 1 cup unsweetened almond milk {Here is my favorite brand!}
  • 1/4 cup chia seeds
  • 1 heaping teaspoon pure vanilla extract
  • 1-1.5 tablespoons pure maple syrup grade B
  • 1 blood orange


  • Extra fresh blood orange juice
  • Blood orange slices
  • Coconut flakes
  • Pomegranate seeds
* * You may not be able to find pomegranates now, so top with any of your favorite berries or fruit.

Blood Orange Chia Seed Pudding Detail photo


  1. Combine almond milk, chia seeds, vanilla and maple syrup into a mixing bowl and stir well.
  2. Juice blood orange in juicer or use a handheld juicer.
  3. Stir in orange juice.
  4. Cover the bowl with Saran Wrap.
  5. Place in the refrigerator overnight.
  6. In the morning, take out your chia pudding and top with a little extra fresh blood orange juice (I just hand squeezed several drops), orange slices, coconut flakes and pomegranate seeds.
Blood Orange, Pomegranate, coconut flakes on  Chia Seed Pudding xoxo signature-silver

Recipes, Seasonal
Raspberry Lemon Superfood Muffins Yay, it’s officially spring! Which means time to share lots of fresh spring recipes! Starting with these favorites I made for Easter last year. These Raspberry Lemon Superfood Muffins were a huge hit so I decided I must share them on my blog this year. The berry-citrus combination of raspberries and lemon makes these beyond delicious and taste just like spring in a muffin.  keep reading

Persimmon Pineapple Smoothie Dear Persimmon, oh how I love you. I tasted my first persimmon about two years ago. Wish I had sooner! I fell in love with the taste, the golden orange color, and the beautiful star shape it makes when sliced. They’re in season from October – February BUT they are still in the markets as I type. So, if you want to try this Persimmon Pineapple Smoothie or experiment with a persimmon on avocado toast;) {it’s so good!} you must run out asap before they are all gone.  keep reading

Recipes, Seasonal
Gluten-Free Biscuit + Jam Valentine Cookies It kind of seems unfair that just a month after the beginning of the New Year, which typically involves resolutions for a healthier year, that Valentine’s Day arrives. A day that centers around love, but also lots of chocolate and candy. But, no need to worry! There are plenty of tasty ways to still enjoy this holiday without the sugar coma or bloating or breakouts that often come with too much sugar. I’ve been recipe testing different recipes to share this Valentine’s Day, and this one I have to say I L.O.V.E! Honestly, though, the first batch I made I didn’t like at all. They had way too much coconut flour or almond meal or both. So, I got back in the kitchen the next day and tried again…this time with different measurements and guess what…I approve!  And so does my husband and my mom who I had taste them as well. Only the best recipes for you!  keep reading

Chunky Monkey Smoothie This smoothie has seriously been on repeat every morning for breakfast. I wake up craving it, so I figured it deserved a special dedicated blog post! Let’s just say this is the superfood, super delicious spin on that popular banana ice cream with fudge chunks & nuts!  keep reading