Coconut bars

It’s the weekend. Which means I have LOTS of time to spend on baking. Hooray! However…these coconut bars only take 10 minutes to make… so I even have time to post the recipe before I post the photo on my Instagram account :)

**For all of my instagram followers- I am trying my best to post the recipes as soon as I post the photo, but sometimes it may take a couple days for me to post the recipe. My apologies, I am working on getting better at that!**

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1 1/2 cup shredded coconut
1/4 cup maple syrup
1/4 teaspoon vanilla
2 tablespoons coconut oil
10-15 chocolate chips


Blend coconut, syrup, oil, and vanilla in food processor for 30 seconds (until well mixed)
Grease pan (I used coconut oil spray from Trader Joes)
Press mixture into pan (my pan was 7×4)
Press chocolate chips into the mixture
Place in freezer for 10-15 minutes

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Cut into pieces and enjoy!


Avocado Hummus

I’ve been on a hummus kick after I recently discovered how much better homemade hummus is compared to store bought. Because it’s summertime (even though it sometimes doesn’t feel like it in San Francisco) I’ve also been in the mood for fresh avocado…everyday. Today I decided to combine the two into an avocado hummus. Yum!

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One 15 oz can chickpeas
2 gloves garlic, minced
1 lime
2 medium avocados
3 tablespoons olive oil
1 tablespoon tahini (I’ve been having a hard time finding tahini, so I used tahini sauce from Trader Joes)
Dash of cumin
Dash of salt and pepper
Red pepper flakes, to garnish


Combine chickpeas, olive oil, salt, pepper, garlic, and tahini in food processor
Squeeze juice from lime into food processor
Blend for 2-3 minutes, until smooth
Add in avocado and cumin
Blend for an additional 3 minutes
Pour into bowl and add olive oil and red pepper flakes to garnish

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Serve with gluten free pretzels… Enjoy!

BBQ and Jalapeño Cauliflower Pizza

We have this pretty awesome pizza place in San Francisco that has a fabulous BBQ chicken pizza. I was really craving it tonight, however I also wanted to put my new photography skills to test after my first photography lesson yesterday. My solution: whip up my own version of a BBQ pizza!



1 head cauliflower, cut into florets
1 1/2 cup shredded mozzarella cheese
1/4 cup parmesan cheese
1 egg
1 teaspoon oregano
1/2 cup BBQ sauce
1/2 jalapeño, cut into slices and seeds removed
1/8 cup red onion, diced


“Rice” the cauliflower in a food processor
Preheat oven to 425 degrees
Microwave cauliflower for 7-8 minutes
Pat excess water out of cauliflower with paper towel
Combine cauliflower, egg, 1/2 cup mozzarella, parmesan and oregano
Place on greased baking sheet and flatten
Bake in oven for 15 minutes or until crust starts to brown
Add BBQ sauce and spread over cooked crust
Add the remaining mozzarella cheese
Add jalapeño and red onion
Place in oven for an additional 10-15 minutes until cheese starts to brown







Makes about 4 servings… Enjoy!




Cookie Dough Birthday Bites!

This healthy, gluten free version of cookie dough is great to whip up for a gluten free birthday! It only calls for 6 ingredients, and can be made in about 20 minutes!

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1 cup raw cashews
1/2 cup gluten free rolled oats
3 tablespoons honey
2 tablespoon maple syrup
15-20 chocolate chips
1 tablespoon sprinkles


Blend cashews and oats in food processor until mixture is fine
Add in honey and syrup and blend until a ball is formed
Place ball on parchment paper
Place in freezer for 15-20 minutes
Roll dough into bite sized balls
Press chocolate chips and sprinkles into dough balls

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Makes about 8 cookie dough balls… Enjoy!

Goat Cheese Tomato and Spinach Risotto

In the past year or so I’ve tried making about 15 different types of risotto: Asparagus risotto, spring veggie risotto, risotto with chicken, risotto with bacon, risotto cooked with champagne and many others! This is BY FAR my favorite :)

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1 tablespoon butter
1 cup dry white wine
1 cup arborio rice (dry)
2 large shallots, chopped
1 small red pepper, chopped
3 garlic cloves, minced
3 cups baby spinach
8 sun dried tomatoes, chopped
1 can (14 ounces) of diced tomatoes, drained
1 1/2 cup chicken broth
150 grams goat cheese
3/4 cup parmesan cheese


Heat butter in pot over medium heat
Add shallots and cook for 3-4 minutes until the shallots start to brown
Add in garlic and red pepper, cook for 2 minutes, stirring occasionally
Add in rice and stir until rice is mixed in with shallots, garlic and red pepper
Add in white wine and stir
When all of the liquid is absorbed, add in one cup of chicken broth, stirring occasionally for about 5 minutes
Add in sun dried tomatoes and parmesan cheese
When liquid is absorbed, add in remaining chicken broth and diced tomatoes
When all liquid is absorbed, add in spinach and crumbled goat cheese
Mix well and cover risotto for 3-5 minutes on low heat

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Makes 3-4 servings… Enjoy!





Garlic Mushroom Quinoa

Sorry for the lack of posting lately! It’s been a crazy month here in San Francisco, but I’m back and will be catching up on posting all of my recipes this week!

This garlic mushroom quinoa is the perfect meal if you are running a little short on time. It is quick and easy, and tastes delicious!

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1 cup quinoa, uncooked
1 tablespoon olive oil
6 cloves garlic, minced
1 1/2 cup mushrooms, sliced
2 tablespoons parmesan cheese, grated (optional)
Hot sauce, to taste


Cook quinoa according to instructions on package (usually with two cups water)
Heat olive oil in pan over medium heat
Add mushrooms and garlic and cook for 5 minutes, stirring occasionally
Season mushroom and garlic with salt and pepper
Stir in the cooked quinoa
Sprinkle with parmesan and/or hot sauce if desired

Makes about 2 servings… Enjoy!

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Chocolate Chip Blondies with Sea Salt

I’ve always been very hesitant to make baked goods with ingredients like chickpeas, black beans or other ingredients of this nature. I decided to give it a try (after a long time of debating) and WOW I am glad I did. These were the perfect treat after I ran my half marathon this month. I’ll definitely be making these again sometime soon…

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15 oz (one can) chickpeas
1/2 cup peanut butter
1/3 cup maple syrup
3 teaspoons vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon chocolate chips, and a pinch of sea salt to sprinkle on top


Preheat oven to 350 degrees and grease 8×8 inch or 7 inch circular pan
Add chickpeas, peanut butter, maple syrup, vanilla, baking soda and salt to food processor and blend until smooth
Stir in chocolate chips (1/3 cup) and pour batter into pan
Sprinkle additional chocolate chips and sea salt
Bake for 30-35 minutes (edges will be slightly browned)

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Makes about 12 bars… Enjoy!