Single Serving “Healthy” Fudge

Screen Shot 2013-05-18 at 11.00.21 AMYou can treat yourself to this little taste of heaven, shared by the Detoxinista. Aside from being delicious, it contains only healthy ingredients and it’s vegan and paleo friendly! It’s one of Sam’s favorites for several reasons, but one being the quick prepare-to-eat time ratio. Because as we all know, when we want chocolate, we want it now!


1 tablespoon raw almond butter
1 teaspoon coconut oil, melted
1 teaspoon raw cacao powder
1 teaspoon pure maple syrup
1/8 teaspoon vanilla extract
pinch fine sea salt


In a small bowl combine all of the ingredients and mix well. Adjust flavor to taste, if necessary.


Chocolate Milkshake (with hidden spinach!)

Mcdonalds_Chocolate_Shake-1600X12001 banana sliced and frozen (I slice and put in the freezer the night before)
1 cup almond milk
Fistfull of baby spinach
1 tbsp almond butter (or peanut butter)
2 tbsp chia seeds
2 tbsp cacao powder
1 tbsp protein powder (optional, makes this an extra-filling snack or breakfast)

– Blend all ingredients until smooth. Drink immediately or let sit in freezer for 10 minutes if you like it extra cold and thick. So good, you’ll never know there is spinach inside!

Sometimes You Feel Like a Nut, Sometimes You Don’t!

Screen Shot 2013-02-01 at 9.12.31 PMThank you to my niece, Caileigh, for sharing these on her Facebook page from Detoxinista . I absolutely LOVE chocolate and coconut and especially having them together! These look easy, delicious and are not too bad for you. The top three, in my book! I wish I had some chocolate chips right now so I could make them, but sadly, I can’t keep them in the house because I will eat them straight from the bag :-(.  Enjoy yours with or without an almond on top,  depending on whether or not you feel like a nut!

Mounds Bar Truffles
makes 8 pieces


1/2 cup unsweetened shredded coconut
2 tablespoons coconut oil
1 tablespoon honey
1 tablespoon water
1/4 teaspoon vanilla extract
pinch of fine sea salt
1/2 cup dark chocolate chips (You can also substitute  carob chips)


In a medium bowl, combine the shredded coconut, coconut oil, honey, water, vanilla and salt, and mix well. Allow the mixture to rest for 5-10 minutes, so that the dried coconut will absorb some of the moisture.

Using a tablespoon or cookie scoop, drop the coconut mixture onto a plate lined with parchment paper, creating bite-sized mounds. (The mounds will be fragile at this point, but will firm up soon!)


Cinnamon Crumble Cake – Gluten-Sugar-Dairy Free!

Screen Shot 2013-01-29 at 10.44.55 AMThank you Sugar-free Mom for sharing this! Who says you can’t have anything delicious if you have dietary restrictions. This looks great for anyone, especially those with overnight guests who are picky eaters!


  • 6 eggs
  • 1/2 cup egg whites
  • 1 (13.5 ounce) can light coconut milk
  • 2 teaspoons ground cinnamon
  • 2 teaspoons liquid vanilla stevia
  • 2 teaspoons vanilla extract
  • 2 tablespoons ground flax seed
  • 5 cups or 10 slices cubed Gluten Free bread ( I used Udi’s Omega Flax & fiber)

Cinnamon Crumble

  • 1 cup quick oats
  • 1 cup shredded unsweetened coconut
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted


Preheat oven to 350 degrees (if cooking right away). Whisk together all ingredients except bread and crumble topping. Spray a baking dish with cooking spray. Place bread into dish, pour egg mixture over bread. In a large bowl, stir together topping ingredients. Sprinkle cinnamon crumble topping over top. Refrigerate overnight and bake in the morning or bake immediately. Bake uncovered for a good 45-50 minutes until center is not visibly liquidy. Serve with fresh berries and honey if desired.

Chocolate Peanut Butter Pretzel Bites!

Thank you for this yummy recipe adapted from Martha Stewart Living. I adapted it a bit more by using almond butter, GF pretzels and some sweetleaf stevia. I also adapted up  the serving size 😉


  • ½ cups Creamy Peanut Butter
  • 5 Tablespoons Confectioner’s Sugar
  • 1 Tablespoon Room Temperature, Unsalted Butter
  • 1 cup Pretzels, Crushed
  • 5 ounces, weight Melted Milk Chocolate

Preparation Instructions

In a medium-sized bowl, stir together peanut butter, confectioners’ sugar, unsalted butter and crushed pretzels.

Roll into 1″ balls and put them onto a tray. Freeze for 30 minutes, or until firm.

Melt chocolate in a saucepan over low heat. Dip balls into melted milk chocolate and put them onto a parchment paper lined tray. Refrigerate until set.

Depending on size, you will end up with about 12 balls. I recommend that you double this recipe!

Real Jello – Sugar-free & No Artifical Ingredients!

I am ALWAYS trying to find healthier versions of desserts and here’s one I especially like. It’s home made jello without the artificial colors, preservatives, and sugar. I follow the below recipe from The Splendid Table, but instead of using fruit juice which is high in sugar, I add flavored stevia drops, (my favorite is grape) and skip the additional sweetener. You just don’t seem to need it with the stevia. But remember all stevia is NOT the same – look for organic with NO added dextrose or other ingredients. Bedsides being bad for you, it tastes bitter. SweetLeaf is the one we recommend.

Full disclosure: It will be clear and not be purple and that’s a little weird initially. I experience the same thing with my root beer (root beer stevia drops and seltzer water), but you get used to it 🙂

  • 2 cups fresh or good-quality bottled fruit juice or puree
  • 1 envelope (1/4 ounce) unflavored gelatin
  • 2 to 3 teaspoons fresh lemon juice (optional)
  • Sugar, honey, maple syrup, or fructose to taste (optional)
  • 1. Pour 1/2 cup of the fruit juice into a medium glass bowl or measuring cup and sprinkle the gelatin over it. Let stand for 1 minute.
  • 2. In a medium saucepan, bring the remaining 1-1/2 cups fruit juice to a boil. Stir into the gelatin mixture until dissolved. Add the lemon juice and sweetener to taste, if desired. Pour into individual bowls or into one bowl. Let cool, then refrigerate for several hours, until set. You can prepare the “Jell-O” up to 5 days ahead.