Almond Flour Cut Out Cookies


2 cups fine ground blanched almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons coconut oil, softened or liquid (or Ghee)
1/4 cup honey
1-2 tablespoons thick applesauce
1 tablespoon gluten free vanilla extract


  1. In a medium sized bowl, combine dry ingredients; mix together well. Then in a separate bowl, mix together the oil, honey, applesauce and vanilla.
  2. Add the liquid ingredients to the dry ingredients, mix until combined and form a smooth ball. Wrap the dough in parchment paper or plastic and chill the dough for at least one hour or longer (till firm enough to roll out)
  3. Preheat the oven to 325 degrees before baking.
  4. Roll the dough out between two sheets of parchment paper (using a very light sprinkling of coconut flour as bench flour to keep it from sticking. Just don’t overdo it or the dough will get tough. The dough should be rolled between 1/2 inch and 1/4 inch thick, depending on what you like. Thickness of the cookie will affect the baking time. Chill the dough as needed to keep it at a workable texture. It is also helpful to put the dough into the freezer for a few minutes once rolled out and on the cookie sheet. This will help with the cutting.
  5. When ready to cut out the cookies, dip the cutter in coconut flour and cut through the dough. Using a thin metal spatula, transfer the unbaked cookie to a parchment lined cookie sheet. The unbaked cookies are easiest to transfer when cold. For this reason I like to cut small batches at a time, storing half of the dough in the fridge until the next round of cutting. Once the sheet is full, chill the cutouts in the freezer again for a few minutes if needed. Chilled dough holds it form better as it bakes.
  6. Bake the cookies in a 325 degree oven for about 10-12 minutes (slightly longer for thicker cookies) or till slightly golden around the edges. Baking times will vary depending on the thickness/size of the cookie.
  7. Leave cookies on the cookie sheet until cool. They may seem fragile at first, but will firm up as they cool.

The amount of cookies yielded will vary depending on the size of cookie cutter you use and thickness of the cookie. These cookie are even better after being chilled in the fridge.

Healthy Protein Buckeyes


  • 1 cup drippy, all-natural peanut butter
  • 1 teaspoon vanilla extract
  • 2 scoops vanilla whey protein powder
  • 2 tablespoons honey, organic
  • 1 cup dark or dairy-free chocolate chips
  • 1 tablespoon coconut oil


  1. Combine peanut butter, vanilla, protein powder, and honey in a medium-size bowl. Mix until the texture is like cookie dough.
  2. Next, line a baking sheet with parchment paper. Using a 1 tablespoon cookie dough scooper, scoop dough into your hand. Roll into a ball and place on paper. Repeat.
  3. Place baking sheet in freezer for about 30 minutes, or long enough for the balls to settle and firm up a bit.
  4. While your balls are chilling. Place 1 cup chocolate chips in a small bowl. You want it to be big enough to fit the chocolate chips, but small enough so that you can dip the balls. Microwave for about 60 seconds. Then, add in coconut oil and mix.
  5. Once your balls have firmed up, it’s time to dip and place on a cookie drying rack to prevent any rings from forming. Place a ball on the end of a fork. Dip ball into chocolate, leaving a ring at the tip. Hold your fork with your left and and use your right hand to tap your wrist, so that any extra chocolate drips off. Finally, use a toothpick to slide the ball off the fork onto your drying rack. Repeat.
  6. Place cookie rack into the freezer to speed up the drying process.
  7. *Best eaten frozen!


Storage: will stay good in your freezer for up to 1 month.

Recipe Courtesy of FitFoodie Finds

Turkey White Bean Chili


  • 1 tablespoon olive oil
  • 2 cups diced yellow onion (about 2 medium)
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups chopped cooked turkey
  • 1/2 cup diced seeded plum tomato (about 1)
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 lime wedges (optional)


Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Step 2

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

Healthy Cranberry Cherry Sauce


  • 1 ½ cups fresh organic cranberries
  • 1 cup frozen organic sweet cherries (frozen is fine)
  • 1 medium-size organic apple, peeled and finely diced
  • Zest of organic orange
  • 1 organic orange, halved and juiced
  • 2 organic cinnamon sticks
  • ½ cup clover honey


  1. Wash the cranberries, apple and orange. Peel and finely dice the apple. Zest the orange with zester/standing grater zester. Cut orange in half to juice.
  2. Place the cranberries, frozen cherries, diced apple, orange zest, cinnamon sticks and honey in saucepan. Squeeze/juice the orange halves over the fruit, any pulp that falls into the saucepan is fine.
  3. Cover the saucepan and bring to a boil. Once it’s boiling, remove the lid and reduce the heat to a simmer and simmer for about 30-35 minutes or until the sauce has thickened. [Note: Sauce will thicken more when cooled/refrigerated.]
  4. If you prefer a chunkier cranberry sauce, remove the cinnamon sticks and leave as is. If you prefer a smoother sauce, remove the cinnamon sticks and add contents to a food processor – pulse to combine until smooth {or use an immersion blender}.
  5. Transfer the cranberry sauce to a glass storage dish, cover and refrigerate for later {you can serve immediately if you prefer a warm/hot cranberry sauce}. Store in the refrigerator.

Note: If you prefer a sweeter sauce, add another ¼ c honey.  Also, Valencia oranges tend to be sweeter than Navel oranges this time of year, they also tend to be juicier.  Use a sweeter apple, Fuji is usually the least expensive but any sweet apple would work fine.

Vegan-Option: Coconut palm sugar or organic maple syrup grade B could be substituted instead of honey.

Storage: Make this sauce the day before your holiday meal. It keeps well, up to 3 days, in the refrigerator and tastes even better the next day.

Roasted Cinnamon Sweet Potatoes with Cranberries


  • 6 cups chopped sweet potatoes
  • 8 oz bag of cranberries
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon salt


Preheat oven to 400 degrees. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper. Roast for 40 – 50 minutes for until a fork easily pierces through the sweet potatoes. Remove from oven and sprinkle with remaining 1/2 teaspoon of salt. Enjoy!