Cabbage Pad Thai

If you hadn’t noticed, I love dishes where you can really devour the whole thing and not only not feel bad, but feel really good afterwards! Ya feel me?

Anyhoo. This one took some developing, and I feel like I’ll still tinker with it here and there, but I finally felt like I got the flavors where I wanted them!

Also, I don’t usually make a habit of using those miracle noodles, but they are clutch here for the texture! Again, you could also use traditional rice noodles, too…

This is about as non traditional pad Thai as it gets, but the flavors were on point, IMHO 🤗.

And you can legit eat the whole pan and feel like you did something good for the ol bod! Pad Thai usually makes me feel sleepy and a little heavy, which is totally ok sometimes! But I’m the afternoons I rely on lunch for a pick me up… not a one way ticket to nap-town. I have 3 kiddos: 18mo, 3 and 6. Ain’t nobody got time for naps!

Anyhoo. Onto the recipe!


• 1 bag cole slaw. Unless you want to chop your own cabbage and stuff…

• 1/3c bone broth

• 1.5 tbsp Fish sauce

• 2 tsp braggs liquid aminos

• 1tbsp maple syrup

• optional: 1 tsp lemongrass paste and ginger paste*

* I really love the spicy tangy-ness these add, but they aren’t for everyone!

• 2tbsp coconut milk (weird, I know, but it really rounded out the flavor profile!)

• 1tsp chili garlic paste

• juice of 1/2 lime

• 3-4 tbsp peanut butter powder

• 1 pkg miracle noodles, any variety


1. Heat a sauté pan over med/high heat

2. Add bone broth, fish sauce, liquid aminos, maple syrup, coconut milk and chili garlic paste.

3. Stir that for a minute or so until all ingredients are incorporated

4. Add your cole-slaw and cook stirring occasionally to incorporate all the sauce into the cole slaw. It should look like this:

5. Sprinkle the cabbage with PB powder like this:

6. Add the miracle noodles on top and combine thoroughly. It should look like this:

7. Add siracha if you’re me and toasted sesame seeds and/or chopped peanuts and dive in!

Probiotic Coconut Yogurt

Not nearly as good as Coconut Cult, buuuuut it’ll fill the gaps I suppose. And it is still yummy! And I can eat more of it 🤤… I’m still only in the 2tbsp/day of the real Coconut Cult club!

Definitely copied Minimalist Bakers recipe for this one, with only one tweak and that’s because I couldn’t find the Whole Foods brand coconut milk, so I just made my own from a big ol’ coconut 🤣. Result was pretty delish and I now keep a jar on hand in the fridge for smoothies, parfaits and nibbles here and there.

To make the coconut milk, I just took a coconut. Poked a hole where the “eyes” are. Drank the water. Mmmmm.


Then I just baked it in a 350* oven for about 30 mintes. Took it out. Let it cool. Then let my 6 year old whack at it with a hammer until it broke open. Then I harvested the pieces. Put them in my blender. Added 2 cups of water. Blended on high for a HOT minute. And strained with a cheese cloth. It took a little doing, but it was mostly passive work. And my son had loads of fun cracking that thing open. Cooking+entertainment. Win win.

Oh! And I saved the shreddy bits and made coconut flour. So many uses, so little time. So many purposes, 1 little item. I also bake a couple at a time and freeze some of the meat for smoothies. But I digress.

After I had the milk made, I just added 2 renew Life (50billion) capsules, stirred, covered with a cheese cloth and let it sit for about 48 hours. Bam! Coconut yogurt.

I also tried this with the PB2 strains and got a decently thick yogurt, but in the fridge it transformed into more of a kefir like consistency.


I ate it plain, in smoothies, but by far my favorite way is atop these pancakes with figs!


What else do you call a dense chocolatey morsel that's half fudge/half brownie?! I couldn't think of anything so Browdgie it is! They definitely started off trying to be just a brownie though 😬😬. C'est la vie

Ok. So for these,
Preheat oven to 375
Then, you will need:
1/2 baked butternut squash, cooled (probably around 2full cups)
2 eggs
1/4c honey
1/2c milk of choice (I've used whole, raw, unpasteurized and coconut)
3/4c 100% organic cacao powder
2tbsp coconut manna (could also use grassfed butter, coconut oil or could omit altogether)
1/4c oat flour

Optional add-ins that I used:
2 scoops chocolate protein of choice
1 tbsp chlorella
1tsp psyllium husk
1 scoop collagen Peptides
1 scoop beef gelatin

Blend first 5 ingredients until well incorporated. Add oat flour and any add ins.
*Note: seeds/nuts will NOT make good add ins for these. The texture really doesn't lend itself to that. Try these out and you'll see what I mean
**Note 2: if not using chocolate protein add in, add 1/4c more cacao and 1/4c more honey

Pour into a brownie dish (8X8 square pan). Bake at 375 for 45 min. Allow to cool. Once cool you can eat them, but definitely store these in the fridge! These are definitely better COLD! Trust me.

Healthified Copycat Twix Bars

Oh my goodness, I mean, what’s not to love here?! Cararamel, cookie, chocolate… all healthified by this awesome blogger I found called “So Much Yum.” Seriously good stuff on there! I’m going to try her PB truffles next! I made this recipe exactly as I found it on her blog, but am blogging it here because I had a little trouble texture wise with the cookie and the date caramel. So I wanted to document it for my own edification, annnd maybe a few others out there who are candy bar making noobs like me who need some help too! 

So here’s the recipe I followed. Again NOT MINE, but So Mucj Yum’s!! I just added the pictures to help me!



⅓ cup almond flour

⅓ cup coconut flour

¼ tsp salt

2 Tbsp pure maple syrup

½ tsp vanilla extract

⅓ cup coconut oil, soft (but not melted)


1 cup pitted dates, packed


12 oz. (~2 cups) chocolate chips

1 Tbsp coconut oil


First, make the shortbread cookies. 

Preheat oven to 350°F.

Whisk together the almond flour, coconut flour and salt. Add maple syrup and vanilla, and stir until a crumbly mixture forms.

Add coconut oil and continue to mix. Should be crumbly but should hold together when pressed between your fingers like this: (this is where I had a leeeeeetle trouble)

Press the dough together and transfer to parchment paper or clean, non-stick surface (I used a silpat). Form into a small rectangle about. Cut into cookies.

Bake for 10-11 minutes or until edges are lightly browned. Transfer parchment paper with cookies to wire rack and let cool completely.

Next, make the caramel. 

Use a food processor to process the dates into a sticky caramel. I had to pause it and scrape down the sides a lot.

Spread date caramel evenly onto cooled cookies. Place in freezer for 30 minutes to set the caramel.

This was good for me. Requires patience and attention to detail… which I’m not naturally good at.

After this I just melted the chocolate and coconut oil in a pot on the stove on SUPER low heat. Chocolate burns easily and then it’s just nasty.

Then I just dunked those bad boys in the chocolate! And voila! Twix Bars, healthified.

Coconut Pumpkin Granola

Seems odd, I know, but trust me, this is a delicious, seasonal, healthy granola! I love eating plain granola and granola in yogurt, but this tasted the best (for me) as a stand alone cereal with just a little milk. I love messing around with seasonal ingredients, especially pumpkin. It’s so versatile, I never cease to be amazed by all you can do with such a simple ingredient.

Make sure you have set aside a morning/afternoon/evening where you are home and can pay attention to the oven before you set out to make this. The wetness of the pumpkin gives this granola an unusually long cook time! And if you’ve ever made granola, you know you have to be pretty consistent with the stirring to ensure even cooking and more importantly, crunch!

2 cups quaker old fashioned oats
1/2 15 oz can pumpkin
3 tbsp coconut oil (heated to a liquid)
1/3 cup honey
1/3 cup pecans
1 tsp cinnamon
1/2 tsp nutmeg
dash allspice
pinch ground cloves
pinch salt

Preheat oven to 235* and line a baking sheet with parchment/wax paper.
Mix dry ingredients. In a separate bowl, mix wet ingredients. Mix wet into dry until well combined. Spread mixture in a thin layer on the baking sheet with parchment paper. Transfer baking sheet to oven and mix gently with a wooden spoon every 20-30 minutes for about 3.5-4 hours. I know, the time seems absurd, but I couldn’t figure out how to speed it up. If you heat the oven too high, it’s almost too crispy and there was always some that burned! And the amount of pumpkin granola amassing in my kitchen prompted me to quit this endeavor. Let me know if y’all find a way! I’d love to hear it.