Super Easy, Healthy Blondies For Girls Who Can't Bake


Have I mentioned how I can’t bake to save my life? It's true. 🤦🏻‍♀️ I have a couple of foolproof recipes that I can make and nail it each time. Now, I can say three, if you include this one. So, as you can probably imagine (and maybe even relate) when the baking gods are on my side, and things turn out great, I sort of expect someone to walk in with a medal or trophy. I'm totally kidding, but you know what I mean!

These are downright delicious, and surprisingly, healthy(ish) as far as desserts go. They are also everything free (aka soy-free, gluten-free, dairy-free, egg-free) because I'm one of those people and have an intolerance to those ingredients. The secret ingredient that makes these super-duper healthy, packed with protein and fiber? Garbanzo beans! Don't worry... you can't even taste it and wouldn't even know they were in it.

What You'll Need

1 tbsp coconut oil,
2 cups garbanzo beans (or 1 can, rinsed and drained)
1/2 cup sunbutter (I used Wild Friends honey sunflower butter)
2 tsp vanilla, 1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
8-10 drops stevia
1/4 cup cashew or almond milk, unsweetened
1/8 tsp sea salt
1 scoop vanilla collagen peptides
1/3 cup dark chocolate chips (I used Lily's brand), for the mix
1/2 cup dark chocolate chips, for melting
fleur de sel

What You'll Need To Know

1. Preheat oven to 350F and coat 8x8 inch pan with coconut cooking spray.

2. In a food processor, add 1 tbsp coconut oil, 2 cups garbanzo beans (or 1 can, rinsed and drained), 1/2 cup sunbutter, 2 tsp vanilla, 1/2 tsp salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon stevia, 1/4 cup cashew or almond milk, 1/8 tsp sea salt, 1 scoop vanilla collagen peptides and process until batter is smoooooooth.

3. Fold in 1/3 cup dark chocolate chips and spread batter evenly in prepared pan. pop in the oven and bake for 20-25 min or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out.

4. Cool pan for 20 min on wire rack.

5. Melt the dark chocolate chips in a bowl and microwave it, stirring every 15-20 seconds so you don't burn it. Spread it over and sprinkle with fleur de sel. Pop it in the freezer for about 60 seconds until the chocolate is hardened. Cut into squares and enjoy!

Recipe makes 12 servings. Each serving has 125 calories.

Tasty AF Chicken Balanced Bowl With Cauli-Rice + Roasted Veggies


Creating a balanced meal in a hurry can be a bit of a challenge. I have the perfect solution: The Balance Bowl.  It's super simple to make and it's tasty AF!

Mondays and Wednesdays tend to be my tough workout days with killer MegaFormer session at Megaburn Fitness then death-by-boxing (aka Team Quest boxing class.) These are my two days of major sweaty AF cardio! 😅 So, as you can imagine, fueling up is key. This bowl right here, is the perfect meal. It's got the perfect balance of healthy fats, proteins, and carbs.

What You'll Need

Sweet Potato:
1 sweet potato (roughly 150g)
1 tsp coconut oil
sea salt, to taste
11 tsp dried oregano
Mixed Greens:
2 cup mixed spring greens
2 tsp coconut aminos
1/4 cup purple cabbage
2 tsp green onions tops
1/2 head cauliflower
1/4 tbsp coconut oil
1 tsp dried oregano
sea salt, to taste
1 orange bell pepper, sliced
2 - 3-4oz chicken breasts
2 tsp smoked paprika
1 tsp dried oregano
sea salt, to taste
1/2 tsp coconut oil, melted
1/4 Avocado
Chia seeds (sprinkled on avocado)

What You'll Need To Know

Sweet Potato:
Pre heat oven to 400F. Slice 1 sweet potato into medallions, and place in a baking dish and coat with coconut oil and season with sea salt and dried oregano. Place in the oven and bake for 15-20 minutes, until soft and slightly browned.
Rub chicken breasts with coconut oil and sprinkle both sides with salt, smoked paprika and oregano. Place chicken in a broiler pan.
Bake in oven for 10 minutes. Flip chicken and cook until it is no longer pink in the center and the juices run clear, about 15 minutes more. Remove chicken from pan and let it cool, then cut into cubes. Note: place chicken pan next to sweet potato baking dish.
Mixed Greens:
Mix together 2 cup mixed spring greens, green onion tops, and purple cabbage and toss with coconut aminos and set aside.
Note: If you are meal prepping, don’t add coconut aminos until ready to eat to avoid wilting!
In a food processor, add 1/2 head of cauliflower and pulse about 5-6 times until a “rice” consistency forms. Over a medium heat, melt coconut oil and add in cauli-rice and orange bell pepper and season with dried oregano and sea salt. Cook for about 8-10 minutes, until the bell pepper is soft.
When everything is ready, plate with cauli-rice, mixed greens, sweet potato medallions, and chicken cubes. Top with sliced avocado and chia seeds spoiled on avocado.

Recipe makes 2 servings.

Tuna Poke Bowl with Coconut-Sesame Sauce (Paleo, Whole30, Gluten + Soy Free)


The Hawaiian raw seafood trend has been popping up everywhere across the country, and this is one recipe you'll be able to make at home. It's gluten and soy free! You are going to love the combination of tuna with refreshing cucumber, creamy avocado and a little kick of chili flakes! Not “poke” like the perpetually awkward Facebook feature, but “POH-keh” — cubed raw fish, seasoned any way you want it.

Trendy? Not really. It seems like it, though. This straightforward and downright delicious Hawaiian dish has been around for centuries. It’s basically Hawaii’s favorite food and for a good reason: healthy, delicious and unique,.

What makes a good poke bowl?

Fresh fish; fluffy, well-cooked rice; and an even flavor profile, the elements often as simple as shoyu and sesame oil. This recipe is pretty simple to make and is over a bed of salad, instead of rice, and coconut aminos instead of soy-based shoyu. I developed this recipe for g8nola's #thegr8cleanse!

Tuna Poke Bowl with Coconut-Sesame Sauce (Gluten + Soy Free)
Tuna Poke Bowl with Coconut-Sesame Sauce (Gluten + Soy Free)

What You'll Need

3.5 oz sushi grade tuna, cubed
2 cups mixed spring greens
? cup sweet onion, sliced
¼ cup sliced cucumber
¼ avocado, cubed
1 tbsp ogo seaweed
½ tsp black and white sesame seeds
Sea salt to taste
2 tsp coconut aminos
1 tsp sesame seed oil
Optional: 1 tsp red chilli flakes

What You'll Need To Know

1. In a bowl, add poke bowl ingredients (except avocado) and toss together. Tossing the salad and letting it rest for just a few minutes before serving maximizes flavor development while retaining texture. When ready to eat, top with avocado!


  • Ogo seaweed: This can be found at most grocery stores in the Asian food section or at Asian markets.
  • Sushi Grade Tuna: This can be found at most grocery stores like Whole Foods, simply ask the fishmonger for sushi grade tuna. Alternatively, you can find this at most Asian markets specializing in Japanese products.

Recipe makes 1 serving.