Tahini Cookies – Paleo/Vegan

Tahini Cookies

These cookies are a great egg-less snack that is both chewy and crispy. They can be whipped up in no time and kids love them! (Adults too)

All you need is a spatula, measuring cup and a mixing bowl to prepare and a cookie sheet with parchment paper.  You can play with the ingredients such as adding a table spoon of chia, flax or other seeds (or not using nuts/seeds at all).


  • ½ cups tahini
  • ¼ cup maple syrup
  • 2 tsp cinnamon
  • 1 C shredded coconut (unsweetend)
  • 2 Tbs. coconut flour
  • pinch of unrefined salt
  • ½ cup crushed walnuts or pecans


  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a mixing bowl, use a spatula and blend the tahini and maple syrup well.
  3. Then add the cinnamon and mix well.
  4. Then add the crushed nuts.
  5. The batter will be very sticky so use a spoon to scoop (and another to scrape off the batter) using 1-2 Tbs of the batter for each cookie; shape and flatten.
  6. Bake for about 10 minutes or until golden.
  7. Let cool 10 minutes before eating.

Paleo Cocoa Treats – Tastes Like Ferrero Rocher Chocolates!

Cocoa treats

I was craving chocolate the other day, so I decided to try out my new found base for deserts…homemade coconut butter and cocoa butter base, the ending result reminded me of those chocolate balls wrapped in light gold foil that appear around Christmas time….Ferrero Rocher Chocolates!

I think what did the trick was the toasted pecans I added. I’m so glad I was able to record the exact recipe because these are defiantly a keeper.


  • 1 C coconut butter, at room temp (I use homemade- just put coconut shreds in a food processor and blend about 10 minutes or until it turns to “butter”)
  • 1 Tbs cocoa powder
  • 4 Tbs maple syrup
  • 3 Tbs coconut oil or cocoa butter, melted
  • ½  tsp vanilla extract
  • ¼  tsp salt
  • 2 Tbs chia seed
  • 3 Tbs toasted pecans


  1. Place all ingredients except for the pecans in a food processor or in a mixing bowl and mix until combined, then mix in the pecans and pulse until combined or mix in if using a mixing bowl.
  2. Form into balls and place on a cookie sheet lined with parchment paper.
  3. Once the balls have hardened, transfer to a glass container with a lid where they can keep in the fridge  for about 10 days (maybe longer)


Healthy Alternative To Popcorn!

Healthy Popcorn Alternative

This may seem a little strange, but when you love munching on the occasional popcorn like I do, but then get a stomachache for the nest couple day, it’s nice to know there is something that can substitute that comfort. I accidentally made these yummy little bites of flavor that reminded me of popcorn. I was baking a tray of cauliflower and broccoli (at 350 for about 20 minutes) that I drizzled with olive oil and salt, and when I took it out and put it on my little ones plate, he said “no thanks”. I guess the florets were too big fro him, so I popped the little heads off, sprinkled with nutritional yeast and noticed how much they looked like popcorn, so I told him it was little popcorn cauliflower and he ate it all up, and then cleaned up what was left in the pan.

Next time I’ll bake the florets small, pour melted grass-fed butter on them and sprinkle with salt. Then dust them with nutritional yeast. I’ll have to try this one next time I sit down for a movie…could you just imagine someone in a movie theater offering a bucket of cauliflower to the person next to them?…”Excuse me, would you like some delicious organic cauliflower baked in grass-fed butter, sprinkled with Himalayan salt and topped with nutritional yeast, it’s a healthy alternative to popcorn?” HA.

This is one of those things that’s better off enjoyed at home, unless you are somewhere that other people are like minded.

Oh yeah, one more thing, dome jerky bits, that would be a nice addition in the bowl or on the side.

Grain-Free Zucchini “Hummus”

Vegetable Humus

Traditional hummus is made with garbanzo beans which are a NO No for Paleo folks. If you called this hummus in front of a Lebanese person, your likely to get a raised eyebrow. This dish would actually be called Mtabal Kusa (spiced zucchini) which is made the same way as the famous baba ghanoush (the eggplant dip found in Middle Eastern restaurants).

I still use garbanzos on occasion but I love using vegetables as replacements. I used the insides on light green squash that I had shelled out for making squash pancake fritters. Then I steamed them in a little water so I wasn’t using raw which can cause gas, zuchini is one of those vegetables that there is contovercy over eating it raw or cooked, I feel better eating it cooked so that’s what I choose. Then I made it just as I would hummus or babaghanoush (m’tabal).

I’ve also made this with steamed cauliflower, cabbage, roasted butternut squash and grilled eggplant. All tasted amazing! I think any squash or root vegetable such as beet, parsnip, turnip and so on would work too, as long as it is well cooked prior to use.

Feel free your to adjust to your liking such as more salt (like me), more lemon (like me), or more garlic.


  • 2 C zucchini, peeled and chopped
  • ¼  C fresh squeeze lemon juice
  • ½ tsp. unrefined salt, or to taste
  • 1 cloves garlic
  • ¼ C tahini
  • olive oil for garnish


  1. Steam or roast the zucchini or other vegetable until soft, then let cool to room temp/warm.
  2. In a food processor, place the fresh lemon juice, salt and garlic and blend well.
  3. Add the zuccini or other vegetable, and blend well until smooth.
  4. Take out and place in a mixing bowl, whip in the tahini with a fork.

Taste it to make sure it’s too your liking, add more of anything you think it needs. If you feel it’s too thick, add a little water or lemon juice. If too thin, add tahini.

For dipping tools, I love radish coins, carrot sticks, and celery. You can use any veggies you like for dipping!


Shared with Fat Tuesday

Get Ready For Fall…AMAZING Coconut, Apple-Cinnamon Treat!!


This recipe has become a family favorite around here. My little one called it coco-lishious when he took his first bite, so I took it a step further and called it coco-luscious! The name can be deceiving…This recipe does not have cocoa in it, it’s rather short for coco-nut…I felt compelled to share that for some reason 🙂

When I found this amazing recipe on PaleOMG, it was an instant favorite, I loved it, but I had to add a little sweetener and vanilla to my complete liking (if I must be honest). It really tastes like a fall treat and a wonderful snack when your craving something sweet, minus the guilt.

This recipe has opened my appetite to the flavors of possibilities 🙂


1 Tbs coconut oil for sautéing
2 green apples, cored, peeled and diced

1/2 C coconut butter (click here for homemade) softened
3 Tbs coconut oil, melted

1-2 Tbs maple syrup or local raw honey
1 tsp cinnamon
Pinch of unrefined sea salt


1. Sauté apples in 1 Tbs coconut oil for about 5 minutes or until soft, don’t let brown.
2. If coconut butter and/or oil is hard, place in a stainless steel mixing bowl and place over a pan of boiling water to soften/melt.
3. If your coconut butter and oil are already soft/ melted, place in a mixing bowl and add the ingredients in order – sweetener, cinnamon, salt, cooked apples – mixing with a fork each ingredient one by one well before adding the next.
4. When the ingredients at all blended, place in a greased muffin tin or cup cake paper and place in fridge for 20 minutes or until hard before eating.

These need to be kept cool or else they might melt.