Chocolate Chip Sprinkle Cookies

Serves: 3 dozen cookies


  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon  vanilla extract
  • 2 1/2 cups chocolate chips
  • 1 1/2 cups sprinkles divided
  • Extra sea salt for sprinkling on cookies if desired


Preheat oven to 350 degrees F. Line a large baking sheet with a parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips. Gently fold in 3/4 cup of the sprinkles.

Form the cookie dough into balls, about 2 tablespoons of dough. Pour the remaining 3/4 cup of sprinkles in a small bowl. Roll the cookies in the sprinkles, covering the entire cookie dough ball. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.

Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

Banana PB Protein Muffins

Makes: 16


  • 2 C white whole wheat or all-purpose flour
  • 1/4 C Garden of Life vanilla protein powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • ¼ tsp salt
  • 1 1/2 C mashed ripe bananas
  • 1/2 C creamy peanut butter
  • 1/2 C real maple syrup
  • 1/4 C melted coconut oil
  • 2 eggs
  • 3/4 C Almond Milk or Buttermilk
  • 1/3 C flaked coconut
  • 1/2 C dark chocolate chips


Preheat oven to 375. Line muffin tin with cupcake liners or spray tin with non-stick cooking spray.

In a large bowl, whisk together flour, protein powder, baking soda, cinnamon, baking powder, and salt. Set aside.

In a separate large bowl, whisk together mashed bananas, peanut butter, maple syrup, coconut oil, and eggs until well-combined. Carefully stir in milk. Add wet ingredients to dry ingredients, add chocolate chips and coconut flakes and stir until just combined.

Pour batter into muffin tin, filling each cup about ¾ full. Sprinkle tops with flaked coconut. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.

Remove to a wire rack to cool. Store leftovers in an airtight container.

Nutrition Facts per muffin:

  • Calories: 235
  • Fat: 10 grams
  • Carbohydrates: 29 grams
  • Sugar: 12 grams
  • Fiber: 2 grams
  • Protein: 8 grams

‘Healthier’ Cashew Butter Cookies

Serves: 16

  • 1 egg
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup cashew butter (or sub any nut/seed butter)
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened almond milk
  • 1 1/4 cup+ 2 Tbsp almond flour, I use Bob’s Red Mill finely ground almond flour
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 dark chocolate bar, chopped (Use 100% cacao chocolate if wanting to limit sugar)
  • 1/4 tsp sea salt
  • 2 Tbsp cup collagen peptides


  1. Preheat oven to 325 degrees F.
  2. Whisk egg in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
  3. Stir in almond flour, baking soda, cinnamon, collagen and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
  4. Place parchment paper over a baking sheet and use a spoon and spatula to drop batter, dividing it into a dozen cookies. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for about 12 minutes on the center rack. Then turn the oven on broil and cook 1 additional minutes **keep a close eye on it because they can burn quickly!

Left-over Corned Beef Tacos


  • Left-over Corned Beef (Crock-pot Corned Beef – see previous post)
  • Taco Seasoning – To Taste
  • 1/8 tsp. Red Pepper
  • 1/2 tsp. Salt
  • 1/2 cup Red Cabbage, Thinly Diced
  • 1/2 cup Cilantro, Chopped
  • 1 Lime
  • 1 Avocado, Sliced
  • 1/2 cup Shredded Cheddar Cheese
  • 1 Pack Siete Cassava Flour Tortillas
  • Optional: Sour Cream (or sub Greek Yogurt)
  • Optional: Jalapenos


Heat frying pan over medium heat and add the cooked corned beef (I tossed the extra cabbage from the left-overs). Add the taco seasoning, salt, and red pepper. Cover and let cook, stirring occasionally. (About 10 minutes)

Meanwhile, thinly chop the cabbage and drizzle with lime juice of 1/2 time. Cut the other half into wedges for serving.

Chop the cilantro and avocado.

Warm the tortillas in another frying pan over low heat.

Assemble tacos and enjoy!

Irish Soda Bread

Serves 6


  • 3 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon coarse sea salt
  • 1 1/2 cup buttermilk
  • 1/2 cup golden raisins


  • Preheat oven to 425 degrees Fahrenheit. 
  • In large bowl whisk together your flour, baking soda and salt. Add in your buttermilk and stir until it just comes together. Add raisins and mix a little more.
  • Turn out onto lightly floured surface and knead until it forms a smooth ball. Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loaf. 
  • Bake in oven for 35 minutes or until golden brown. 

St. Patrick’s Day – A Day Late Crock-pot Corned Beef and Cabbage

Serves: 4


  • 2 lbs lean corned beef brisket, fat trimmed a little
  • 1 cup pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/2 tsp Salt
  • 1/2 tsp whole peppercorns


In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, salt, peppercorns and 3 cups of water. Cover and cook on high 4 hours. Add cabbage, cook on high 1 hour 20 minutes more.

Serve with Soda Bread and salad of choice. *See Soda Bread Recipe

Copy-Cat Inside Out Quinoa Burger (True Foods)

Makes about 8 patties (depending on size)


For patties:

  • 3 cups cooked* multi-colored quinoa, divided into 2 cups and 1 cup
  • 6 cups broth – to cook the quinoa in
  • 1 egg
  • 1/4 cup flour of choice
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons tahini
  • 1 teaspoon of Bragg’s Aminos
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1/2 medium cucumber, deseeded and shredded
  • 1 tablespoon lemon juice
  • Zest of ½ lemon
  • 2 teaspoons fresh dill, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Hummus:

  • 2 (15 oz.) cans garbanzo beans, rinsed and drained
  • 1 large garlic clove, put through a press
  • 1 small jalapeno, seeded and diced
  • 2 tablespoons plus 1 1/2 teaspoons tahini
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 teaspoons ground cumin
  • pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 1/3 cup olive oil


  • Lettuce
  • Avocado slices
  • Red onion slices
  • Tomato slices
  • Feta cheese


For the Patties:

Heat oven to 375 degrees.

Using a food processor, combine the garbanzo beans, 2 cups quinoa, egg, flour, cilantro, tahini, soy sauce, thyme, cumin, paprika, garlic powder, coriander, salt, and pepper. Place the mixture in a bowl and stir in 1 cup of quinoa.

Cover and place in the refrigerator for an hour. (This step can be skipped, it just makes it a bit easier to handle.)

Line a baking sheet with parchment paper. 

Use 1/3 of a cup dough for 8 smaller ones.  Place each patty on the baking sheet. To give them an even more uniform shape, put a ball jar lid ring over the top of each patty and using a rubber spatula, smooth out the top. Then, carefully remove the ring.  

Place in the oven and bake for 30 minutes, gently turning once at 15 minutes.

While they are baking make the hummus and tzatziki sauce.

For the Tzatziki:

Put the Greek yogurt in a mixing bowl. Slice the ends off the cucumber, cut into half lengthwise, and remove the seeds. Grate the cucumber pieces, skin and all, and add them to the yogurt. Press the garlic. Then add the garlic, lemon juice, dill, salt, and pepper to the bowl. Combine well, transfer to a serving bowl, and refrigerate until serving time.

For the Hummus:

Combine the beans, garlic, jalapeno, tahini, lemon juice, cilantro, cumin, cayenne, and salt in a food processor and blend well. Slowly pour in the olive oil as the mixture is processing until the mixture is smooth. Transfer to a bowl and refrigerate until ready to serve.

*If you are rushed you can buy plain hummus and add jalapeños, garlic, and cilantro to it.

Serve with the hummus, tzatziki sauce, lettuce, avocado slices, tomato slices, red onion and crumbled feta cheese.  These can be eaten just like a burger with a bun, or presented as the top and bottom buns with the lettuce, avocado, and red onion in the middle as True Food Kitchen does. Just put 2 tablespoons hummus on the bottom patty, then veggies in the middle, cover with 2 tablespoons tzatziki sauce, sprinkle with 2 tablespoons crumbled feta, and top with a second patty.

Nutty Maple Granola

Makes: 8 cups


  • 4 cups old-fashioned rolled oats
  • 1 ½ cup raw nuts/seeds (I used 1/2 cup chopped pecans, 1/2 cup pistachios and 1/2 cup pepitas)
  • 1 teaspoon fine-grain sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup melted coconut oil or olive oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened coconut flakes
  • ⅔ cup dried fruit, chopped if large (I used dried cranberries)
  • Totally optional additional mix-ins: ½ cup dark chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, nuts/seeds, coconut flakes, salt and cinnamon. Stir to blend.
  3. Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway. The granola will further crisp up as it cools.
  5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using).
  6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

Date Almond Protein Bites

Makes: 16


  • 1 ¼ cups raw almonds
  • 2 Tbsp chia seeds
  • ¼ cup flaxseeds
  • ¼ cup hemp seeds
  • 2 ½ cups Medjool dates (pitted)
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • ½ tsp salt
  • ½ cup coconut flakes (optional)
  • 1 scoop protein powder or choice (optional)


Combine almonds and Protein Powder in a food processor. Pulse until the almonds are coarsely ground.

Add the pitted Medjool dates, coconut, cocoa powder, flax seeds, chia seeds, hemp seeds, cinnamon, vanilla and sea salt to the food processor.

Pulse to combine, then use a rubber spatula to scrape down the sides. Continue to blend the mixture for a minute or two, until the mixture is sticky and blended.

Use a 2 tablespoon sized cookie scoop to measure and roll each scoop into a smooth ball.

Garnish with a small sprinkle of the cocoa.

Serve and store in the refrigerator.

Per Serving (1 each)

Calories: 174 

Protein: 7g   |   Carbohydrates: 25g   |   Fats: 7g   |   Fiber: 6g