Avo-Mayo, Egg-less/AIP

AIP_Paleo Avo_mayo

This recipe was an amazing find! I have been guiding one of my sisters through the auto-immune protocol (AIP), and she really needed a mayo replacement. I’ve tried a no-egg mayo and succeeded in the past but then failed and wasted so much oil!!!  So when I stumbled upon this recipe here, I was thrilled. Ok, at first I wasn’t when I saw the ingredient list, but then I made it and I was amazed at how much this tasted like mayo…crazy.

So here it goes, I am thankful that this recipe exists!!


  • 2 ripe avocados
  • ¼ C ACV (apple cider vinegar)
  • ¼ C extra virgin olive oil
  • 1½ Tbs. lemon juice
  • 1 tsp. unrefined salt


Place everything in a food processor and blend. (That was simple!)

Shared with Fat Tuesday 

Simple Guacamole


So simple and satisfying to eat, guacamole complements many dishes that I make. I love avocados as a side to almost any breakfast I make, but I usually loose ½ due to me being the only one who wants avocado all the time. So when I make guacamole, I use lemon so it can last a few days in the fridge…no waste.

Guacamole goes great with most any baked/grilled chicken dish, of course as a chip dip (and when I say chip I mean healthy chips such as homemade plantain chips…YUM!), I love to make eggs over easy and lay them on top of sautéed greens (with mushroom and garlic), then spread guacamole over the over-easy eggs and eat…one of my quick favorite breakfasts.

I have a few ideas to use guacamole:

Buckwheat Tacos With Shredded Beef Stuffed Acorn Squash With Avocado Salad IMG_6169 IMG_5707

IMG_5800 IMG_5377  IMG_5595  IMG_5594

How do you eat guac??


  • 1 clove of garlic, peeled
  • ¼ tsp. unrefined salt- or to taste
  • 3 ripe/soft avocados
  • 2 Tbs. fresh squeezed lemon juice
  • 1-2 Tbs. chopped cilantro (optional)


1. Place garlic and salt in a stainless steel bowl, then mash well.

IMG_6155 IMG_6159

2. Next add the avocado and mash with a fork.


3. Then add the rest of the ingredients and mash until the desired texture is achieved.


Paleo “Snickers”

Paleo Snickers

To be honest these are nothing like snickers, although that was the original plan. These yummy treats leave you feeling energized without the crash like the processed-packaged-goodies.

I’ve made these a few times now (each time a little different) and anyone who tries them can’t get enough and wants the recipe NOW! The problem is, there was such a process in making these that it was hard to make a recipe, but I did it!

This recipe might seem overwhelming, but it’s really simple as long as you have all the ingredients measured out and ready to go for each step prior to the assemble. Another thing is that this recipe is time consuming, but well worth it, especially since they last about a week in the fridge (that is IF they will last from being eaten!!)

The 1st layer here is going to be a base for a cheese cake I will attempt in the future. It is definitely has nice soft-chewy pie crust texture!


1st Layer:

  • 6 oz dark chocolate bar, broken in small pieces
  • 4 Tbs. natural sweetener; honey, maple syrup, coconut sugar, etc… (I use coconut palm sugar disks)
  • 2 Tbs. coconut oil or ghee


  1. Line a small, shallow dish with parchment paper.
  2. Melt the sweetener and coconut oil (or ghee) on low, when your natural sweetener has dissolved, add the chocolate bar pieces and fully melt.
  3. Then pour on the melted chocolate over the parchment paper. This is your first layer.
  4. Place your dish in the freezer until the chocolate semi-hardens (about 15 minutes).

2nd Layer:

  • ½ C coconut butter
  • ¼ C almond or other nut butter
  • 4 Tbs. liquid sweetener; honey, maple syrup, homemade simple sugar syrup (from coconut sugar), etc…
  • ½ vanilla extract
  • ¼ tsp. almond extract (optional)
  • Pinch unrefined salt


  1. Mix all together and spread evenly over the first layer of hardened chocolate. This is the second layer.
  2. Put back in the freezer for about 30 minutes or until it becomes semi-solid enough to spread the top layer.

3rd Layer:

  • ½ C sweet-pitted dates
  • 2 tsp. water
  • 2 Tbs. almond or other nut butter
  • 1 tsp. vanilla extract
  • ½ C crispy almonds (or other nut)


  1. Place all ingredients in a food processor except the crispy almonds; blend until a paste forms.
  2. Evenly spread the mixture over the semi-hardened 2nd
  3. Then sprinkle the crispy nuts over the top and place in the fridge for about 2 hours or until hardened.
  4. When ready, cut and enjoy!

Shared with Fat Tuesdays, Tell Em Tuedays, Tickle My Tastebuds Tuesday

4 Ingredient No-Bake Paleo Coconut Banana Cream Pie

Coconut_banana cream pie


I had been craving this pie for so long and I finally had the opportunity to try it out. I love creating healthy/Paleo treats that satisfy those cravings for foods I used to love.

So, I knew the flavor I was after and wanted to make it as simple as possible. The crust was so good, I think it makes a good base for energy balls with some other ingredients mixed in of course and a great all around pie crust (hmmm…upcoming recipe.)

The first time I made it, I used coconut palm sugar disks with a little water to melt them equaling ½ C sugar syrup; I also used store bought coconut butter, coconut shreds and bananas. The first time I made it, was my favorite! I think it was the coconut disks since they are sweeter.

I also tried coconut sugar with water to make a syrup, it was good, but made the whole thing so dark, but still tasted good.

Then I tried with dates, it was great as well especially if you’re trying to stay away from sugars. You can adjust the sweetness by simply adding more or leaving some out, especially since you don’t bake it, the flavors can be adjusted easily.

You could easily top this delicious pie with homemade coconut whipped cream.



  • 2 ½ C coconut shreds (unsweetened)
  • 1 C coconut butter (you can make your own easily, see instructions)
  • ½ C sweetener; coconut sugar syrup, maple syrup / OR 1-2 Cups (depending on sweetness desired) juicy pitted dates plus 3 Tbs. coconut oil and 1 Tbs water (put through a food processor until a paste forms)


  • 5 bananas, peeled
  • 2 C coconut butter
  • ½ C sweetener; coconut sugar syrup, maple syrup / OR 1-2 Cups (depending on sweetness desired) juicy pitted dates plus 3 Tbs. coconut oil and 1 Tbs water (put through a food processor until a paste forms) You could even leave the sweetener out if you want.
  • 1 tsp. vanilla extract (optional)


Before you begin, have your ingredients ready to make the process faster:

  • If you’re making your own coconut butter, put 9 Cups in a food processor and turn it on. About 5 minutes later it will be appox. 3 Cups of coconut butter. That’s it, set it aside and use for both crust and filling.
  • If you are making a sugar syrup, use ¼ the amount of water to sugar; ½ C coconut sugar to 1/8 C water. Set aside.
  • If you are making a date sweetener, run pitted dates, coconut oil and water through a food processor until a paste forms, set aside.

*If you want this desert to look pretty, line your cake/pie dish with parchment paper and when it’s ready, remove the whole thing and cut into slices (I didn’t have a camera when I tried that, but it was great.)

  1. In a shallow glass cake pan 9×13 or 2 pie pans, place the coconut shreds, coconut butter and your choice liquid sweetener (or date paste). Mix well with your hands and press down to form an even crust at the bottom of the pan.
  2. Next, place the filling ingredients in a food processor until well blended (about 30 seconds).
  3. Evenly spread the banana cream over the crust and sprinkle with coconut shreds if you’d like.
  4. Place the pan in the fridge for about 2 hours or until it sets and you are able to cut it with a knife. (The coconut butter will harden when refrigerated making the cream a semi-solid.)

Paleo Holiday Treats!! – Also Vegan!

Paleo Holiday Treats

These Paleo/Vegan treats are a perfect holiday treat to take to any gathering. I have a similar recipe that uses apples and another one that is made with cocoa and nuts for those who don’t want to use cranberries or they are out of season. This recipe calls for coconut butter which is simple to make at home, instructions included at the end of this page.

These multiply very well while simply double, triple or quadruple 🙂 Make approx. 20


  • 2 C coconut shreds, unsweetened
  • 3 Tbs. coconut oil, divided
  • 2 Cups cranberries
  • 4 Tbs. maple syrup or raw honey



  1. In a food processor, place the coconut shreds and turn on a medium speed until it becomes smooth and creamy (like creamy peanut butter), about 7 minutes. This is your coconut butter. (see below pics)
  2. While the coconut shreds are blending, put 1 Tbs. of the coconut oil in a saucepan with the cranberries and sauté for about 3-5 minutes, just enough to soften them a little and still allowing them to be plump. Remove pan from heat when done.
  3. When the coconut butter is complete, you will make a cream by transferring to a medium sized mixing bowl and add the remaining 2 Tbs. of coconut oil and sweetener; maple syrup or raw honey and blend well using a spatula.
  4. When the cream is all blended, fold in the cranberries along with any oil from the pan.
  5. Scoop 1 Tbs. of the mixture into small cupcake paper, then into a mini muffin pan (or on a plate) and place in the fridge until hard. (You could also use a cookie sheet lined with parchment paper and drop 1 Tbs. of the mixture then place in the fridge until hard.)

Store in an airtight container in the fridge for about a week.


Coconut Butter

To make coconut butter, you simply put 2 Cups of shredded coconut (unsweetened) in a food processor and blend until it looks creamy like peanut butter. This makes about 1/2 Cup of coconut butter. You can double the batch measuring out 4 Cups of shreds and will end up with around 1 Cup. (I haven’t tried more than that.)



Homemade Coconut butter, shreds Homemade Coconut butter