Easy French Toast with a Berry Compote


  • 2 slices of bread I used Food for Life’s Ezekiel sprouted whole grain bread 
  • 1 whole egg 
  • 2 tbsp almond milk (sub any kind)
  • A bunch of cinnamon 
  • 1 scoop collagen peptides (optional)


  • 1/2 c mixed frozen berries
  • Cinnamon
  • 1 tbsp pure maple syrup 

How it’s done:

  1. Heat a non stick skillet and spray with any kind of oil you’d like I used Ghee 
  2. Mix the egg milk cinnamon and collagen in a bowl
  3. Soak each slice on both sides until completely coved in mixture
  4. Cook in the skillet for about 3-5 minutes each side until nice and browned 
  5. For the compote heat a small sauce pan and cook the berries cinnamon and maple syrup for about 5 minutes.
  6. ENJOY! 

Chewy Chocolate Brownies

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  • 1 c creamy peanut butter (natural)
  • 3 tbsp cocoa powder
  • 2 tbsp chocolate protein powder
  • 6 tbsp organic coconut sugar
  • 1 tbsp pure maple syrup
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 c small dark chocolate chips

Frosting (optional): 

  • 1/2 c dark chocolate chips
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil
  • 3 tbsp almond milk (sub any kind)

How it’s done:

  1. Preheat an oven to 350 and line a 8×8 glass dish with parchment paper
  2. Mix all the brownie ingredients in a bowl ( batter will be really thick that’s ok!)
  3. Pour the batter into the lined baking sheet and even out the batter
  4. Bake for 15-20 minutes take out and cool
  5. While brownies are cooling in a small saucepan melt chocolate chips, peanut butter, and coconut oil over low heat.
  6. Stir until smooth and shiny. Take off heat and add in the milk
  7. Once brownies are cooled add the frosting on the top
  8. Serve right away or place in the fridge for the frosting to set.
  9. ENJOY!

Peanut Butter and Chocolate Swirl Cookies

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  • 3/4c almond flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • 2 tbsp peanut butter

How it’s done:

  1. Preheat oven to 350 and line a baking sheet with parchment paper
  2. Mix all the dry ingredients in a medium bowl besides the cocoa powder
  3. Add the coconut oil and cocoa powder to a sauce pan and whisk until it looks like melted chocolate, set aside
  4. In a small bowl mix the vanilla, honey, egg, and peanut butter and then mix into the dry ingredients
  5. Add the chocolate to the batter and mix *to get the swirl don’t over mix the chocolate in the batter
  6. Roll the batter into balls and bake for 10 minutes
  7. Topped mine off with a little coconut flakes (optional)
  8. ENJOY

Marble Whole Wheat Banana Bread 


  • 1 c rolled oats
  • 3 bananas
  • 1 c whole wheat flour
  • 1/2 Greek yogurt
  • 2 tbsp honey
  • 3 eggs
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 tbsp cacao powder

How it’s done:

  1. Preheat oven to 350 and line a bread tin with parchment paper
  2. All all ingredients to a blender besides the cacao powder
  3. Divide the batter evenly into two bowls
  4. Add the two tbsp of cacao to one of the bowls and whisk it in
  5. Pour the regular batter into the baking dish and then add the chocolate batter on top
  6. Swirl around with a knife to get the marbled look
  7. Bake for 35-40 minutes
  8. Take out and let cool
  9. Top with peanut butter, cream cheese(one of my favs) or more bananas!
  10. ENJOY!

Healthy Chocolate Chip Mini Muffins 


  • 3/4 almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 egg
  • 2 tbsp coconut oil
  • 2 tbsp raw honey
  • 1/2 tsp vanilla
  • 2 tbsp dark chocolate chips (can add more)

How it’s done:

  1. Preheat oven to 350
  2. Mix all dry ingredients in a bowl and the wet ingredients in a different bowl
  3. Slowly add the wet to the dry
  4. Add chocolate chips
  5. Pour batter into a mini muffin tin
  6. Bake for 10 minutes
  7. ENJOY!

Two Ingredient Protein Crepes



  • 1/2 scoop any flavor protein powder
  • 3 egg whites

How it’s done:

  1. Mix egg whites and protein powder
  2. Heat a pan on med low
  3. Spray with coconut oil
  4. Pour batter into pan (make sure its very thin)
  5. Cook for 2 minutes each side
  6. Fill and top with fresh fruits, nut butters, yogurt, Nutella, etc.
  7. ENJOY

Chocolate Chip Cookie Vegan Cheesecake



You my friend are the real MVP. Growing up one of my all time favorite desserts was cheesecake and to this day it is still one of my favorites. Cheesecake is so creamy and rich in flavor and this dairy free cheesecake is just as creamy as the original. The whole cheesecake crust and all is only 9 ingredients and comes together fairly easy. Seriously anyone can do it!




  • 1 box of Chocolate Chip cookies (I used Simple Mills can sub your favorite if not vegan)
  • 1 tbsp coconut oil
  • 1/2 tbsp maple syrup

Chocolate Cheesecake:

  • 1/2 c raw cashews (soaked in hot water for an hour)
  • 1 5oz can of coconut cream
  • 8 oz vegan cream cheese
  • 1/4 maple syrup
  • 1 tbsp coconut oil
  • 2 tbsp cocoa powder

How it’s done:

  1. Pre heat oven to 350 and pulse all of the crust ingredients in a food processor
  2. Dump the mixture into a springform pan and pat down with the bottom of a glass
  3. Bake for 10-12 minutes take the crust out and let it cool
  4. Drain the cashews and add all the ingredients into a blender
  5. Blend for 5-8minutes until the mixture is thick and creamy
  6. Pour the filling into the pan and bake for 40-45 minutes *The cheesecake is done when the edges have set but the middle still jiggles a little
  7. Take the cheesecake out and let it cool for 20 minutes
  8. Cover and place in the fridge for 2 hours or over night
  9. Take out, slice and enjoy!