EHW Chocolate Chip cookies

  • -1/3 cup butter, softened (grass fed)

    -3/4 cup coconut sugar

    -2 cups almond flour

    -1 egg (pasture raised organic)

    -1 tsp almond milk

    -1 tsp vanilla extract

    -½ tsp salt

    -½ tsp baking soda

    -3/4 cup chocolate chips (dark chocolate refined sugar free)

  • I normally double the recipe because these cookies fly in my house! I also make them pretty big, like 4-5 tbsp sized.

    -Preheat oven to 350

    -Single recipe: bake 10 min/ Doubled recipe: bake 20 min (until golden brown)

    -mix butter and sugar

    -add remaining ingredients

    -option to top with flaky salt for the perfect sweet and salty combo.

    MY INGREDIENT CHOICES:

    -Almond milk: Malk, Three Trees, Organic Califia Farms

    -Chocolate Chips: HU Kitchen, Evolve, Just Date

    Take a picture and send my way if you make them :)

Trail Mix

  • -1 cup almonds (sprouted organic)

    -1/4 cup coconut (unsweetened)

    -1/4 cup chocolate chips (HU Kitchen)

    -1/4 cup pumpkin Seeds

    -5 figs

  • Combine all ingredients! It’s that simple. No reason to over complicate a snack,

Flourless Choc PB Cookies

  • -2 eggs (pasture raised organic)

    -1 cup peanut butter (single ingredient)

    -2/3 cup coconut sugar

    -2 tbsp coconut oil

    -1/2 tsp vanilla extract

    -¼ cup cocoa powder

    -1 tsp baking soda

    -sprinkle of salt

    -3/4 cup unsweetened chocolate chips

  • -Preheat oven to 350

    -Bake for 15 min

    -mix butter and sugar

    -combine butter and sugar mixture with remaining ingredients

    -form cookies with 4-5tbp of dough

Take me on a date first!

  • -medjool dates

    -nut butter

    -chocolate

    -salt

  • Think a snickers… but better

    -Pit and slice open dates (or buy pitted) - I recommend to check dates for mold and bugs!

    -Fill inside of date with nut butter of choice (I prefer all natural almond or peanut butter)

    -add chocolate chips inside or do a chocolate drizzle

    -sprinkle with sea salt

    -store in freezer

Cereal Bars

  • -1/2 cup almond butter

    -1/2 cup honey

    -3.5 cups Lovebird Cereal

    -1.5 cups HU gems

    -1tbsp coconut oil

  • -in a saucepan, combine almond butter and honey on low heat and stir until combined

    -remove from heat and stir in cereal

    -use spatula to flatten out cereal mixture onto rectangular cookie sheet or in a pyrex

    -melt chocolate with 1tbsp coconut oil with a double boiler

    -drizzle chocolate over cereal

    -freeze for 30 min

    -store in fridge

Almond Butter Oat Balls

  • -1 cup oats

    -1/2 cup almond butter

    -1/3 cup honey

    -1/2 tsp vanilla extract

    -dash of salt

    -1/2 cup chocolate chips

  • I dream about the Pura Vida Almond Butter Chocolate Chip Oat balls so here my take…

    -Blend 1 cup oats (opt for Glyphosate free)

    -combine all ingredients

    -roll into balls

    -keep in fridge

    MY INGREDIENT CHOICES:

    -Oats: one degree organic

    -Chocolate Chips: HU Kitchen, Evolve, Just Date

    -Almond Butter: Artisana Organics

Japanese Extra Sweet Sweet Potato

  • -Japanese Sweet Potato

    -Honey

    -Almond butter

    -cinnamon

    -salt

  • Just trust me on this one… I was skeptical at first, but now I crave this combo all the time.

    -Slice potato in half

    -Bake for ~60 min on 400 (until soft)

    -Layer with almond butter (I do 2 tbsp)

    -drizzle with honey

    -sprinkle with cinnamon and sea salt

Double Chocolate Protein Balls

  • -1.5 cups cashews (organic)

    -1.5 cups medjool dates (organic)

    -1/3 cup maple syrup

    -1/3 cup flax seeds

    -1/3 cup hemp seeds

    -1/4 cup cacao powder

    -1/2 cup chocolate chips (dark chocolate, refined sugar free)

  • -soak dates in warm water for 5 min to soften

    -combine all ingredients aside from chocolate chips in food processor

    -add in chocolate chips

    -form into balls (if super sticky, add coconut oil to your hands)

    -store in fridge

Vegan Burrito Bowl

  • -Abbot’s vegan meat

    -Fillo’s black beans

    -Purple Rice

    -Red Pepper

    -Onion

    -Salt

    -Balsamic vinegar

    -Yellowbird hot sauce

    -Avocado

  • -cook vegan meat on frying pan until browned

    -add beans and cook for a few minutes

    -remove from pan

    -cook peppers and onions until browned and softened with 1 tbsp balsamic (adds tang)

    -combine all cooked ingredients and serve over rice for a carb and top with avocado for a healthy fat, cilantro for fresh herbs and hot sauce for some spice

Spicy & Crunchy Red Pepper Chili Oil

  • -1/4 cup extra virgin olive oil (I used Kosterina Spicy oil)

    -2tbsp red pepper flakes

    -1tbsp dried onion flakes

    -1tbsp dried garlic flakes

    -sprinkle of paprika

    -sprinkle of cayenne pepper

    -sprinkle of salt

  • -Combine all ingredients and store in cool dark place

I love you so matcha!

  • -1tsp Pique Life ceremonial grade matcha

    -8oz hot water

    -3oz frothed nut milk (I used Three Trees)

    -sprinkle of ceylon cinnamon

    -sprinkle of tumeric

    -8 drops of Sweet Leaf Stevia

    -Shilajit

  • -add matcha to hot water

    -mix in frothed milk

    -add spices, sweetner, and shilajit

    -froth to mix everything together

Rice Crispy Treats

  • -4 cups brown rice puff cereal (I used one degree organic brand)
    -1/3 cup honey
    -1/2 cup PB or almond butter (I used One Trick Pony smooth PB w/ no added sugar or oils)
    -1tbsp cinnamon (I prefer Ceylon cinnamon which has anti-inflammatory properties)
    -sprinkle of salt
    -splash of vanilla extract
    -1/4-1/2 cup chocolate chips (hu are my fav)
    -1 tbsp coconut oil (optional)


  • -combine cereal, honey, nut butter, salt, cinnamon and vanilla
    -mix well
    -Flatten into a large rectangle in a Pyrex (use silicon spatula to make it easier)
    -melt chocolate (and coconut oil- optional to help with melt) over double broiler or in microwave
    -drizzle chocolate over rice crispy bars
    -store in freezer
    -cut into squares and serve!