Morning Buns

Do you feel rushed in the mornings leaving little time for breakfast? I have the perfect solution: Morning Buns! These muffins are delicious, filling, and taste great topped with a little honey. Not to mention, these are much lower calorie and are healthier than any pastry you will find at Starbucks.


  • 2 bananas, mashed
  • 1 cup nut butter (Any nut butter will do – I used half almond butter and half peanut butter because that’s what I had on hand.)
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 2-3 tsp organic maple syrup ( or more if you want them sweeter)
  • 1 tsp baking soda 
  • 1/4 cup chopped walnuts 


  • Preheat oven to 400 degrees.
  • In a large bowl, combine the mashed bananas, nut butter, and eggs. Mix well until mixture is creamy (this may take a few minutes). 
  • Add in the remaining ingredients and mix. 
  • Pour mixture into greased muffin tins. Fill up about 3/4 of the way. 
  • Bake for about 15 minutes or until cooked all the way through. 

Makes about 9-10 morning buns. 


Peanut Butter Chocolate Chip Cookies


  • 3/4 cup natural peanut butter
  • 2/3 cup coconut sugar
  • 1 1/2 to 2 tsp vanilla 
  • 2 eggs
  • 2/3 cup gluten free oats
  • 1 tsp baking soda
  • 1 tbsp honey
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup mini chocolate chips 


  • Preheat oven to 350
  • In a medium bowl, whisk together the gluten free oats, baking soda, and unsweetened shredded coconut. Set aside. 
  • In a large bowl, add in the peanut butter, coconut sugar, vanilla, eggs, and honey. Mix thoroughly until mixture is creamy.
  • Add the dry ingredients to the wet ingredients slowly and make sure everything is fully mixed together. 
  • Mix in the chocolate chips. 
  • Scoop spoonfuls of the mixture into a greased baking sheet and bake for about 9 minutes. 


Easy Quinoa Salad


  • 1 cucumber, diced
  • 1 tomato, diced
  • 1/4 cup diced onion
  • 1/3 cup chopped cilantro 
  • 1 avocado, diced
  • 1 cup uncooked quinoa
  • 1 tbsp lime
  • 1tbsp olive oil
  • Salt
  • Pepper
  • Cumin
  • Garlic
  • Optional: Chicken, Black beans, Corn


  • The first step is to prepare your quinoa. I used white quinoa from trader joes. I measured out 1 cup quinoa and 2 cups water and brought it to a boil. Once it is boiling, cover and reduce to a simmer. Let cook for about 15 minutes. Always make sure to double check the instructions on the package of your quinoa in case yours is different. 
  • While your quinoa is cooking, chop up all of your veggies. 
  • Once your cucumber, tomato, cilantro, avocado, and onion are chopped, mix them all together in a large bowl until well combined. 
  • Add in the olive oil and lime to the veggies and mix.
  • Next, add the spices (salt, pepper, garlic and cumin). As I have said in previous posts, I do not measure my spices. I think that everyone has different taste preferences so I would suggest adding in spices a little bit at a time and tasting the mixture until you like the taste. 
  • Once the quinoa is fully cooked, add the quinoa to the veggie mixture and mix well. 

And that’s it! To add extra protein.I added in some chicken I already had prepared from the night before. My family members added in some black beans and corn. Get creative!


Kalamata Olive Hummus

If you’re anything like me, hummus is a staple in your diet. I love pairing hummus with veggies, crackers, tortilla chips, or even in wraps. When I have the time, I like to make my own hummus. It’s simple, delicious, and the best part is that it has very few ingredients! 


  • 2 cans of organic low-sodium garbanzo beans
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Lemon juice
  • 2 Tablespoons of water
  • 1/4 cup sliced Kalamata olives 
  • Salt
  • Pepper
  • Garlic powder
  • Note: Use as much or as little of the salt, pepper, and garlic as you would like! I never measure my spices, I just add them in until I reach my desired taste. 


  • In a food processor, add in the garbanzo beans, olive oil, lemon juice, and water.
  • Blend these ingredients until well combined and until it reaches a creamy consistency. 
  • Add in the kalamata olives, salt, pepper, and garlic powder.
  • Blend until all ingredients are well combined. 
  • Store in an air tight container in the refrigerator and enjoy!  

Chocolate Chip Zucchini Bread

Unsure of how to use your left over zucchini? Try making Zucchini bread! I love making this because it’s another easy way to add vegetables into your food. Plus, I love dessert and anything that involves chocolate, so I would say this recipe is a winner! I used the Chocolate Chip Zucchini Bread recipe from “Gluten Free on a shoestring” but made a few minor changes, and it turned out delicious! Here are the changes that I made:

  • I used Namaste Gluten-Free flour mix, therefore omitting xanthan gum since the mix already contains it
  • I used 1/3 cup Enjoy Life Mini Chips to make the mix dairy free (instead of the 2/3 cup chocolate chips) 
  • Replaced the 1/2 cup granulated sugar with 1/2 cup coconut sugar
  • Instead of using 1/2 cup brown sugar, I used 1/4 cup honey and 1/4 cup brown sugar (this make it a tad bit healthier). 
  • Instead of 2 1/8 cups zucchini, I did about 2 1/2 cups ( but I think it works either way!)
  • I used grapeseed oil 

I hope everyone loves this recipe as much as I did! The link to the recipe is below! 🙂