Superfood Coconut Chocolate Bars

Seriously, this really hits the spot 🙂 Try this!


The Cocoa and Coconut that make up this incredibly satisfying and ridiculously tasty treat are among the list of superfoods: foods that contain numerous health benefits and medicinal properties.  You’ll never know you’re doing something good for yourself when you eat these Coconut Chocolate Bars, because they are oh, so good.

Superfood Coconut Chocolate Bars Superfood Coconut Chocolate Bars

This recipe is adapted from a Trim Healthy Mama recipe, called Skinny Chocolate.  I made it my own by using xylitol in place of the stevia blend, and adding flaked, unsweetened coconut.

About the Ingredients:

The coconut is probably one of the most amazing living things on this planet.  All of its parts are usable and delicious; think coconut oil, coconut water, coconut milk, coconut cream, coconut flesh, coconut bras (haha).  What makes it even more wondrous is how good it is for you.  Coconut oil, in particular with its numerous uses…

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Roasted Garlic Mashed Potatoes

The other night I was in a garlic-y mood for supper and I decided to whip up some Roasted Garlic Mashed Potatoes. Sounds fancy, doesn’t it?

Well, it’s not. It’s super easy and super delicious! In other words, it’s a win-win!

What You Need:

  • Potatoes
  • Milk
  • Butter
  • 6-8 cloves of roasted garlic (find out how to make your own here)

What You Need To Do;

  • Boil potatoes as usually until cooked.
  • Once cooked, mash them with a bit of butter and milk (or substitute as needed if you need to make it vegan or paleo).
  • Once mashed, throw in as many cloves as desired until its suits your palate

See, told you it’s easy! Now go make it! Delicious, isn’t it!?

One Lovely Blog Award <3


I am so excited to announce that I have been nominated for the One Lovely Blog Award! A big thanks goes out to Fit Farmer for nominating me! I’m so happy that you enjoy reading my posts just as much I enjoy reading yourself! Your recipes that you posts are always so fresh and healthy; just my cup of tea!

The Rules

Thank the person who nominated you for the award

Display the banner/sticker/logo on your blog

Share 7 facts or things about yourself

Nominate 15 bloggers that you admire and inform nominees by commenting on their blog

7 facts about me

  1. I’m a Christian. I live for God, He is my Rock and my Saviour. I do my best to follow the life of Jesus Christ each and every day and pray that others see something different about me and I hope that difference that they see if Jesus.
  2. I’m a Youth Pastor. I have dedicated my life to ministry. My husband and I are team Youth Pastors at a local church, which we absolutely love. All the teens we work with feel like they are our own and it is our prayer that during the time God has us at this church, they will see Jesus through us and come to believe in Him.
  3. I’m a Seminary student. I’m almost halfway through a Master of Divinity. I honestly do not know where God is going to take me with this degree but He knows and has led me here so I am trusting in Him knowing He will lead me wherever He wants me to be.
  4. I’m married to a wonderful, handsome, God-loving, compassionate, caring, loving (the list could go on and on) man. He is my best friend, we are a team, we lean on each other; my weaknesses are his strengths and my strengths are his weaknesses, we are soul mates…I honestly don’t know what I would do with him. I’m in love with him ❤ If soul mates exist, he’s mine.
  5. I love cooking. More specifically, Evan and I love cooking together. It’s a hobby that we do together because we both love food and we both love trying new things. But we make sure the food we cook and eat is REAL food, not chemically based fake food. Gross. Food is one of God’s greatest creations.
  6. I’m a DIYer. If I can make something or create something instead of buying it, to either save money or avoid things made with chemicals, I am all over that! I love making my own things, it brings me joy J
  7. I love my family with all my heart ❤ I’m definitely a family-oriented person and have learned to cherish each moment I spend with my family because you never know what tomorrow will bring ❤

My 15 nominees:

  1. Fit Farmer
  2. Cooking Without Limits
  3. Cooking With A Wallflower
  4. His Grace. My Growth.
  5. Making It With Danielle
  6. Meals With My Man
  7. modHOMEmade
  8. Pray Like a Gormet!
  9. Prayerbits
  10. Southern Blonde Vegan
  11. The Herbal Healing Mama
  12. The Paleo Pastor 
  13. The Life Project
  14. Amazing Grace
  15. Happy Healthy Fitness 

Banana Oat Pancakes

When you have overripe bananas on hand, what do you do? You make banana oat pancakes!

Source: Texanerian

What You Need:

  • 3 small or 2 medium overly ripe bananas, mashed
  • 2 tablespoons coconut oil or butter, melted
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

What You Need To Do:

  • In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
  • In a medium bowl, mix together the remaining ingredients.
  • Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
  • Let the mixture sit for 10 minutes.
  • Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
  • Pour ¼ cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
  • Flip it and cook for another 90 seconds or until golden brown on the bottom.
  • Continue with the remaining batter and serve the pancakes immediately.
  • Cover and refrigerate any leftovers for up to 4 days.

(* To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.)

I bet you’ll make them again!

Cauliflower Pizza Crust

I have one word for you. Wow. That’s it.

Cauliflower pizza crust does not sound appealing but you know what they says, “don’t judge until you’ve walked in a person’s shoes.” How can you judge before you try? It’s absolutely delicious. I wasn’t sure how Evan was going to react to the idea of “cauliflower” being the base of pizza but thankfully he’s open to trying new things and he loved it! Score 🙂

Source: Dear Crissy

What You Need:

  • 1 cup cooked, riced cauliflower
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
1 egg, beaten
  • 1 tsp italian seasonings
1/2 tsp crushed garlic
  • 1/2 tsp salt
pizza sauce
  • toppings of your choice

What You Need to Do

To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process or else it will turn to mush.

Microwave the riced cauliflower in a bowl for 5-8 minutes. If you don’t have a microwave (like me) spread the cauliflower onto a baking sheet for about 10-15 minutes on 400. But keep a close eye on it as it can turn dark very quickly. Remove from microwave or oven and let cool.

To make the crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat out a 9″ round. Be sure not to press it too thin as it’s easy to create holes.

Bake your dough at 450 degrees for 15 minutes.

Remove from oven. Add sauce, cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!

I modified this recipe a tad by using only parmesan cheese and I only uses oregano as a herb.

Seriously, give this recipe a shot. You will not regret it. Its booming with flavour!


Homemade Café Mocha

The other night, Evan and I were craving something sweet but at the same time, we both wanted coffee. So I thought, “why not combine the two?”

What You Need:

  • A cup of coffee
  • 1 Tbsp Cocoa
  • 1Tbsp Honey or Brown Sugar

What You Need to Do:

  • Pour your coffee, and put the cocoa and honey into the coffee. Mix well, and enjoy!

Don’t you just love it when you make something up yourself and it actually works! Me too J This is one of those simple recipes where you think to yourself, “this was really easy, why havn’t I thought of this before?”

Evan has been making this himself every since we experimented with making our own café mocha which tells me, this lovely drink is a keeper!

Savoury Chicken and Vegetable Soup

I saw this recipe on Against All Grain and I had to make it! Pretty much because it has squash in it 🙂 I am happy to report, it is delicious!

What You Need:

  • 2 garlic cloves, minced
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed*
  • ½ yellow onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock, store-bought or homemade
  • 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups baby spinach

What You Need to Do:

  • Preheat oven to 425 degrees F.
  • Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  • Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  • Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  • Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
  • Adjust seasonings to your taste.

Go ahead, you know you want to make it…you won’t be disappointed 🙂