Smoky Sweet Potato Wedges with Mashed Avocado


Serves 2

3 sweet potatoes, unpeeled, well rinsed, cut into wedges
1 tsp smoked paprika
1/2 tsp ground ginger
1/2 tsp ground garlic
1 tsp dried mint 
1/2 tsp sea salt
1 tsp turmeric
2 tbsp cornmeal
1 tbsp coconut oil
Freshly ground black pepper
1/4 cup goat cheese (or cheese of choice), crumbled 
Handful fresh mint leaves, chopped, to garnish
1 ripe avocado, peeled, pitted, cut into cubes
1/2 lemon, juice only

Preheat the oven to 180 °C/356°F.
Line a baking sheet with parchment paper and add the sweet potatoes wedges.
Add all the spices and cornmeal, drizzle with coconut oil, season with salt and pepper and give them a good toss to coat evenly.
Arrange them in a single layer on the baking sheet and roast for 30 minutes, or until crispy.
While the wedges are roasting, smash the avocado with a fork into a medium ball, add the lemon juice and make a puree.
Serve the wedges warm, garnished with fresh mint and next to the avocado mash.

Gluten Free Super Moist Banana Bread With Cranberries


  • 2 bananas

  • 2 eggs

  • 1/3 cup coconut oil

  • 1 cup almond milk

  • 1 teaspoon vanilla

  • 2 cups gluten free flour blend

  • 1/2 cup almond flour

  • 1/4 cup flaxseed meal

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1/3 cup walnuts

  • 1 cup fresh cranberries

  • 1 cup sugar, coconut or brown sugar is fine too

Gluten-Free-Cranberry-Walnut-Bread-sliced (1).jpg


  1. Preheat the oven to 350F degrees.

  2. In a large bowl, add the dry ingredients and whisk to blend.

  3. In a medium-sized bowl, add the wet ingredients and mix.

  4. Pour the wet ingredients into the dry ingredients. Add the fresh cranberries and walnuts.

  5. Mix together and pour the batter into a greased bread loaf tin.

  6. Bake for 30 minutes until done.

4 Ingredient Banana Peanut Butter Swirl Ice Cream



4 Ingredient Banana Peanut Butter Swirl Ice Cream (V, GF): an easy, no churn recipe for delightfully sweet and creamy healthy vegan ice cream bursting with peanut butter flavor! Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free.


Peanut Butter Ice Cream

  • 3 medium bananas, sliced and frozen

  • ¼ cup + 2 tablespoons coconut cream

  • ½ cup unsalted, natural creamy peanut butter

  • 3 tablespoons pure maple syrup

  • 1 teaspoon pure vanilla extract (optional)

Peanut Butter Swirl

  • ¼ cup unsalted, natural creamy peanut butter


  1. Add bananas to a food processor (preferred) or blender. Blend until crumbly. Add coconut cream and blend until somewhat smooth. If coconut cream is firm, try melting in the microwave for about 8 seconds to liquify (this will prevent coconut chips from forming, but isn’t necessary).

  2. Add ½ cup peanut butter, maple syrup and vanilla. Blend until smooth, scraping down the sides of the processor as needed.

  3. Pour half of the mixture into a freezer-friendly, airtight container. Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of peanut butter over this layer of ice cream in a large zigzag pattern, creating big pockets of peanut butter. Keep it uneven for more chunky swirls!

  4. Pour the remaining half of the ice cream mixture over the peanut butter swirl. Drizzle the remaining 2 tablespoons of peanut butter over the ice cream. Dip a butter knife straight down into the ice cream, almost hitting the bottom of the container. Gently swirl the knife around the ice cream in a clockwise motion–starting near the edge of the container and ending in the center, creating pretty peanut butter swirls. Do not over-stir, as that will fully mix the peanut butter into the ice cream and remove swirls.

  5. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-20 minutes before scooping. Enjoy!

Chocolate Covered Strawberry Pie


Prep Time: 10 minutes

Cook Time: 12 minutes



  • 1 1/2 cups almond flour

  • 3 Tbs coconut oil

  • 1 1/2 Tbs maple syrup (or coconut milk + stevia) to taste

  • 1 Tbs ground flaxseed

  • 1 Tbs water

  • Pinch of pink salt

Chocolate Ganache

  • 1 13.6 oz can Thai Kitchen coconut milk solid cream only

  • 3/4 cup dark chocolate, chopped  6 oz (use Lily's for sugar-free)

  • 1 1/2 Tbs maple syrup (or coconut milk + stevia) to taste


  • 1 cup strawberry slices for pie filling

  • 1/3 cup strawberries for decoration


To make the crust:

  1. Preheat oven to 375. Mix almond flour and salt in a large mixing bowl.

  2. Melt coconut oil in a glass bowl. Whisk in maple syrup, flax and water. Let stand for 2 minutes to thicken.

  3. Pour wet over dry and mix well.

  4. Press into 7" springform pan (or small pie plate) lined with parchment. (see notes)

  5. Bake for approximately 12 min, until lightly golden. Set aside to cool completely. 

To make the chocolate ganache:

  1. Chop chocolate into small pieces and place in a small mixing bowl. Set aside.

  2. {Use a can of coconut milk that has been refrigerated overnight} Scoop out the solid white cream into a glass cup or small saucepan.

  3. Heat milk to a simmer (just to a gentle bubble) and pour over chocolate. Do not stir yet. Cover and let the mixture sit undisturbed for 5 minutes to melt the chocolate. Then mix and stir in sweetener to taste.

To assemble:

  1. Pour 1/3 of the chocolate over crust.

  2. Decorate with a layer of strawberry slices. Pour over all remaining chocolate (except 2-3 Tbs for drizzling). Add another layer of strawberries.

  3. Chill for 1-2 hours to set. Slice and drizzle with remaining chocolate or add whipped coconut cream. Enjoy!

To store: keep refrigerated for about 3-5 days. Do not freeze or the strawberries will turn mushy when thawed.