Paleo Pumpkin Chocolate Chip Cookies

FINALLY my first pumpkin recipe this fall! It may of taken me a little longer and quite a few interruptions, but still managed to get them done eventually! They’re delicious!


1/3 c. Creamy almond butter

1/2 c. Coconut sugar

1/2 c. Organic pumpkin

1 egg

2 c. Almond flour

1 tsp. Baking soda

1 tsp. Pumpkin pie spice

1 tsp. Cinnamon

1/2c. Enjoy Life Chocolate Chips


1. Preheat oven to 350.

2. Spray two cookie sheets with coconut oil or use parchment paper.

3. Whisk together almond butter, coconut sugar, egg, and pumpkin in mixing bowl.

4. Slowly add almond flour, baking soda, pumpkin pie spiced and cinnamon until combined.

5. Fold in chocolate chips.

6. Using a teaspoon or cookie dough scooper, form even round balls onto prepared baking sheet. Flatten if desired. Otherwise they will stay round as mine did.

7. Bake 350 for 12 mins.

8. Remove from oven and transfer to a cooking rack.

Makes 24–26 cookies

Gluten Free + Dairy Free Venison Stroganoff

Gluten free, Dairy Free Venison Stroganoff


1 medium red onion, sliced

2 tsp. Olive oil

24 Oz Baby Bella mushrooms, sliced (I buy the large organic container from Costco)

3 Tsp. Garlic, minced

1 tsp thyme

1/2c. Coconut cream (I use full fat canned coconut milk, placed in refrigerator overnight, scoop off cream from top of can)

2/3 c.-1 c. Chicken broth or vegetable broth

2 T. Coconut flour

1, 9oz box jovial Gluten-free egg noddles made with 100% organic brown rice (I buy mine from Whole Foods)

1 lb venison tenderloin or beef tenderloin

~1 tsp- 1T. Cornstarch (to thicken)

Makes ~4 servings


1. Sauté onion in pan with olive oil over medium heat until it begins to brown.

2. Add mushrooms, garlic, thyme and stir occasionally. The mushrooms may become watery, continue cooking until it becomes dry again.

3. Using a whisk add in coconut cream, broth and a sprinkle of corn starch. Mixture will begin to thicken. To increase thickness add more cornstarch as needed. Continue to stir and as it begins to thicken, turn down heat and let simmer over low heat.

4. In a separate pan cut tenderloins into small 1” pieces and cook in sprayed pan over medium heat until cooked to your preference.

5. While meat is cooking prepare noodles in large pot as directed.

6. Combine all ingredients and serve!

***To thin gravy, add more broth to thicken add SMALL amounts of cornstarch

Peanut Butter Bites

Peanut Butter Bites

I accidentally opened a can of coconut milk a few days ago waiting to use it and knew I had to make something out of it! These were only 5 ingredients and a perfect snack especially if you’re a peanut butter + chocolate lover! 🍫

3/4 c. Gluten free oats

8-10 medjool dates

3/4 c. Coconut cream (I used 1 can of full fat coconut, refrigerated and scooped out the cream…discarding the liquid)

1/4 c + 2 T. Organic creamy peanut butter

2 T. Pure maple syrup

1/2 c. Enjoy Life Dark Chocolate Chips


For the crust:

1. Blend oats and dates in food processor until combined.

2. Scoop a small amount into 12 lined muffin tins.

For the filling:

1. Place coconut cream, peanut butter, and maple syrup in food processor and blend until creamy.

2. Scoop into prepared muffin tins.

3. Melt chocolate chips over low heat in small sauce pan on stove. Using a small spoon swirl on top.

4. Place in freezer to harden.

I keep these stores in freezer as they tend to get really soft if stored in refrigerator. Remove from freezer a few minutes prior to eating and ENJOY!

Dairy-Free “Healthier” Hot Chocolate

Dairy-Free “Healthier” Hot Chocolate


1 c. Almond milk

2 T. Raw cocoa powder

1/2-1 T. Pure maple syrup (Adjust according to your desired sweetness level)

Sprinkle of cinnamon

Dairy-Free coconut whipped topping


1. Place almond milk in a small sauce pan over medium heat and bring to a boil.

2. Once boiling, whisk in cocoa powder and maple syrup until combined.

3. Remove from stove and pour into your favorite mug.

4. Top with coconut whipped cream and cinnamon.

Blueberry Crumble Muffins

Lately I have been on a baking kick as we prepare to welcome “Lil Heidt” into our family!

I made these to have as a healthy snack and store in the freezer, although Travis may eat all of them.


For the topping:

4 T. Almond flour

2 tsp. Cinnamon

3 T. coconut sugar

1 T. coconut oil, softened

For the muffins:

1 1/2c. Almond flour

1/2 c. Coconut flour

1/2c. Tapioca flour

6 T. coconut sugar

1 tsp. Baking soda

1 tsp. Cinnamon

4 eggs

1/4 c. Almond milk or coconut milk

3 T. coconut oil, melted

1 c. Fresh blueberries


1. Place topping ingredients in a small bowl and combine with a fork until it forms a crumbly mixture. Set aside.

2. In a medium bowl, combine all dry ingredients: almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, and cinnamon.

3. In a separate bowl, combine eggs, coconut oil, and milk with a whisk.

4. Slowly add wet to dry and combine using a spatula.

5. Fold in blueberries.

6. Using a spoon, scoop mixture into 12 muffins lined or sprayed muffin tins.

7. Top each one with crumb topping.

8. Bake 375 for 18-20 minutes. Remove from oven and keep in muffin tin for a few minutes before transferring to cooling rack.

9. Once cool, place in airtight container and store in refrigerator.