Breads and Desserts

Quick and Healthy Banana Peanut Butter Cookies!


  • 1 and 1/2 ripe bananas
  • 1 tablespoon of cocoa powder
  • 1 cup of organic oats
  • 1/2 cup of dried, unsweetened, shredded coconut
  • 2 BIG tablespoons of organic peanut butter (no sugar added)
  • 1/3 cup melted coconut oil
  • about 15 small squares of dark chocolate (I usually buy a bag called "dark chocolate morsels). 


Pre-heat oven to 350 degrees. Mash up 1 and 1/2 RIPE bananas and set aside. Then, into a blender or a ninja, add in 1 tablespoon of cocoa powder (user organic if you can). Then add in 1 cup or organic oats, 1/2 cup of your dried coconut, and 2, big tablespoons of your organic peanut butter. Blend up all the ingredients (not too long, you want the mixture to still be coarse). Mix blended ingredients into a bowl with the mashed bananas AND your melted coconut oil, and mix together well. Then, get a cookie sheet and form mixture into about 15 cookies. You can place a small (small!) square of dark chocolate on the top for a little added sweetness! Bake for 15 minutes, let cool (or don't :D) and then enjoy!

Serves: 15 cookies

Sweet Potato Bread


  • 1 and 1/2 cups of well cooked (soft) sweet potatoes
  • 2 eggs
  • 1 tbs. orange juice concentrate
  • 1/4 cup melted, virgin coconut oil
  • 1/4 cup coconut flour
  • 1/4 cup almond meal/flour
  • 1 tbs. xanthan gum
  • 1 tsp. baking soda
  • 1/4 cup raisins or dried cranberry
  • 1 tbs. raw honey (optional)
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • Coconut oil for greasing pan


Preheat oven to 350 degrees. 

Put first 4  ingredients into a blender, blend until smooth and pour into large bowl. Add remaining ingredients and stir well. Use coconut oil to grease your loaf pan.  Place mixture into 1 large loaf pan or 2 small ones. Bake for 25 minutes or until the bread is completely cooked and middle is set.

No Guilt French Toast


1 tblsp coconut oil

2 eggs

1/3 cup milk reg or non dairy

1 tsp cinnamon

2 tblsp orange juice

4 slices organic bread or gluten free bread

1 tsp vanilla

4 tblsp  plain yogurt 

1 cup strawberries, stems removed and sliced


Put 1/2 of oil in a pan and meet over med. heat. in a large flat bowl. mix together, eggs, milk, cinnamon and orange juice. Place bread into egg mixture, flip and then place in pan. Do this with another piece of bread. Cook until browned on each side. Set aside and keep warm. Add removing oil into pan and melt. Put remaining 2 pieces of bread into egg mixture and put in pan and brown on both sides. Remove from pan and keep warm. In small saucepan place strawberries and cook covered until soft and juices are released. Add vanilla and yogurt and stir. Continue heating over low heat until warmed. Place french toast on 4 plates and top with strawberry and yogurt. 

Serves 4

Strawberry, Banana and Blueberry Bread Pudding


1 Tbsp Coconut Oil

5 Eggs

3/4 Cup Milk (I used cashew milk but reg. milk, almond milk or coconut milk will work too)

1 Tsp Cinnamon

2 Ripe Banana

4 Pieces Bread (I used Gluten-free Bread)

8 Large Strawberries

1/2 Cup Blueberries

6 Tbsp Plain Yogurt



Preheat oven to 350°. Put Coconut Oil in a 9" x 6" casserole dish and place in preheating oven until oil melts. Grease bottom of dish and sides with oil. In a blender add eggs, milk, cinnamon, bananas and blend until almost smooth. Cut bread in bite-size cubes and put in large bowl. Pour egg mixture over bread and stir well. Slice strawberries and place evenly along the bottom of casserole dish and then pour blueberries across bottom of the dish.

Pour egg mixture over fruit. Bake for about 35 minutes or until top is golden and cooked throughout. Slice 6 pieces and top with yogurt.

Servings: 6 

Almond Butter Smoothie Bowl


1/2 Cup Unsweetened Cashew Milk (almond milk)

2 Tblsp. Almond Butter (peanut butter) make sure no added sugar, just nuts and salt

1 Tsp Cocoa Powder

4 Dates (Pitted) 

1 Large Frozen Banana

1 Tblsp Chopped Pecans, Almonds or Walnuts


Put all ingredients, except chopped nuts, in blender and blend until smooth. Scoop into bowl and place in freezer for 30 min. Sprinkle nuts over top and enjoy!

Great for breakfast, dessert. Approximately 350 calories. 

Avocado, Tomato Toast


1  Slice Sprouted Wheat Toast (I love Ezekiel. Can substitute with gluten-free bread)

1/2 Avocado

4 Small Tomato Slices

Fresh Arugula or Basil Leaves

Salt and Pepper


Toast your bread. Put 1/2 avocado on toast and spread. Top with sliced tomatoes and arugula or basil. Add a little salt and pepper and enjoy!! 

Mango, Coconut, Chia Seed Pudding


Cashew Milk: 1.5 Cups

Coconut Milk: 1 Can (14 oz)

Vanilla: 1 Tsp

Frozen Organic Mango: 2 Cups Thawed or 2 Whole Mango Diced   

Chia Seeds: 1/2 Cup 


Put cashew milk,  coconut milk and vanilla in medium size pot. Blend mango until smooth and add to pot. Add Chia seeds and stir. Cover and cook over low heat for approximately 20 minutes, stirring often. 

Serve warm or cold. I like it over sliced banana or you can sprinkle toasted coconut over it!

Serves: 8

Chai Milk


12 oz. Cashew or Almond Milk**

1 Tsp. Honey

1/2 Tsp. Vanilla

1/2 Tsp. Cinnamon

1/4 Tsp. Ground Nutmeg


Mix all ingredients and warm in pan over stove or even better warm with milk steamer if possible. When milk is warm stir well, sprinkle with additional ground nutmeg and enjoy! 

** I really like the cashew milk because it is a bit creamier than almond milk. Regular cow's milk can be used too. If you use cashew milk you will get 65% of your recommended calcium in this one drink!!

Banana Chai Crepes with Strawberry Sauce



2 eggs

1/4 Cup Cashew or Almond Milk

1 Tblsp Honey

2 Tblsp. Ground Flax Seed

1/2 Cup Almond Flour

1/2 Tsp Vanilla

1 Tsp Cinnamon 

1/4 Tsp Ground Nutmeg

Stuffing and Sauce:

2 Bananas - Sliced

1 Cup Sliced Strawberries

1 Tblsp Pure Maple Syrup

1 Tblsp. Coconut Oil plus additional to coat pan


Mix together all ingredients for crepes and stir until smooth. Heat medium size frying pan and add a small amount of coconut oil. Coat pan with oil. Add batter and spread to smooth layer. Cook over medium heat for about 5 minutes, flip and cook for additional 3-4 minutes. Place crepe on plate, add 1/2 of a sliced banana to the center and roll. Continue doing this for additional crepes.  

For sauce add strawberries, maple syrup and 1 tblsp. coconut oil to small pan and cook over low/med. heat. When strawberries have softened and oil has melted use a fork to break up strawberries. 

Pour sauce over crepes and serve. 

Servings: 4 Crepes



Cooked Apples and Bacon


This great combination gives you a sweet yet smokey flavor. Great on top of pancakes (especially pumpkin pancakes - recipe). Also great with pork or chicken. 


2 Slices of Nitrate-Free Bacon Diced into 1" Pieces

4 Apples Sliced and Cored


Cook bacon until almost crisp. Add apples and 1/3 cup water and cover. Cook until apples are almost soft. Remove lid and cook until liquid evaporates, bacon is crisp and apples are soft.