Almond Butter Chocolate Chip Bread

Super moist, no extra sugar added, and the chocolate chips almost turn this loaf into a dessert dish in addition to eating this for breakfast. I hope you enjoy! We finished this loaf over the weekend – t’was that good ya’ll.

Almond Butter Chocolate Chip Bread

Yields: 1 9×5″ Loaf 


  • 1 – 1/2 overripe, dark brown, large plantains (peeled and cut into large chunks)
  • 1/2 cup coconut oil, melted
  • 2 large organic, free-range, hormone-free eggs
  • 1/2 cup unsweetened almond milk (carregean free)
  • 1 tsp vanilla extract (alcohol free)
  • 1/2 cup raw unsweetened almond butter
  • 1/2 cup almond flour
  • 1/2 cup tapioca starch
  • 1 tsp baking soda (aluminum free)
  • 1/2 tsp salt
  • 3/4 cup mini chocolate chips
  • Coconut or avocado oil spray for loaf pan


  1. Preheat oven to 350 degrees F
  2. Lightly grease a 9×5″ loaf pan or a 12-cavity muffin pan with your favorite Paleo friendly oil
  3. In a food processor, blend the plantains, eggs, melted coconut oil, almond milk and vanilla extract, and almond butter until fully incorporated.
  4. Add the remaining dry ingredients, and mix until fully combined. With a rubber spatula, fold chocolate chips into the batter.
  5. Pour batter into pre-greased loaf pan and place into the middle rack of the oven.
  6. Bake the loaf for about 50-60 mins, and test with a toothpick once cooking time is complete. The toothpick should come out clean and the edges of the bread will pull away from the pan when done baking.

Hearty Breakfast Bowl

I was told recently by my naturopath that I have a food sensitivity to dairy and eggs, and to avoid these ingredients, because I suffer from leaky gut. My soul was crushed, and I must admit that I panicked. I’m still kinda panicking, not so much with cutting out dairy, but cutting out eggs – it’s a breakfast staple in my home! Nonetheless, I’m finding creative ways to whip up breakfast sans eggs. I know. The idea of that sounds really sad. BUT! One must not fret. I take this as a challenge, and will be bringing more eggless breakfast recipes your way.

That said, here’s a dish that I call the HEARTY BREAKFAST BOWL. It’s full of nutrient dense ingredients including a blend of spinach, arugula, roasted sweet potatoes, avocados and sugar and nitrate-free bacon! And of course, it’s delicious, satisfying for the sweet and savory-tooth, and will give you energy throughout the day. Not to mention you can make this meal ahead of time. Happy cooking y’all!

DIET: Paleo, AIP, GF


Serves 4-6


  • 4 medium sweet potatoes, peeled and diced into 1/2″ cubes
  • 1/3 cup avocado oil or EVOO
  • 3 Tsp sea salt
  • 2 Tsp ground black pepper
  • 2 Tsp garlic powder
  • 6 slices bacon (sugar and nitrate-free)
  • 3 cups baby spinach and arugula (or whatever dark leafy greens you have on hand)
  • 1 medium avocado, sliced into cubes for garnish


  1. Pre-heat oven to 425 degrees F
  2. Line a large cookie sheet with parchment paper; add diced sweet potatoes and combine with avocado oil salt and pepper.
  3. Place sweet potatoes in the oven, and bake for 25-35 minutes until golden brown, and potatoes are fork tender. (This step can be made 1-2 days in advance, just store in an air tight container and refrigerate.)
  4. Dice bacon into 1/4″ pieces and fry over medium heat in a large skillet until bacon is golden brown. Once bacon is cooked remove half of the bacon fat and reserve in a ramekin for another time.
  5. Add sweet potatoes to the skillet and mix with bacon for about 4-5 minutes.
  6. Add spinach and arugula to the skillet and mix until the greens have wilted, about 2-3 minutes.
  7. Divide the dish into 4-6 bowls and top with diced avocado.

Easy, right? For those who can tolerate eggs, add a fried egg to the bowl and voila! Happiness in a bowl never tasted so good.

Filipino Chicken Adobo

There’s nothing quite like this Filipino comfort food dish – it’s sweet, sour, savory with a punch of umami. I made this dish along with sautéed  caulirice and greenbeans  in about 45 minutes. This version of chicken adobo is a hybrid between my mom and Aunt’s recipe, and is one of my favorite Filipino dishes. I hope you like it! 

Filipino Chicken Adobo

Serves 4-6


2 Tblsp EVOO

6 Organic, free-range, chicken thighs (with skin)

3 Tsp ground pepper

2 Tsp sea salt

4 Dried bay leaves

1 Tsp chili flakes

6 Large garlic cloves, minced

½ medium yellow onion, finely diced

2 Tblsp Coconut nectar blossom syrup (or honey)

¼ Cup Raw apple cider vinegar

1/3 Cup Coconut aminos


1. In a large pot over medium heat, add EVOO and add chicken thighs to the pot skin side down.

2. Sprinkle top of chicken with 1 tsp pepper, and cook chicken for 5-7 mins until skin is golden brown, then flip sides and cook the other side for another 5-7 mins.

3. Remove chicken from the pot and place chicken on a plate.

4. In the same pot, add onions and garlic and saute for 1-2 minutes, until translucent.

5. Add the bay leaves and chili flakes and stir for another 1-2 minutes.

6. Add the chicken back into the pot (skin side up) and add coconut nectar blossom, apple cider vinegar, and coconut aminos.

7. Cover pot with lid, and allow chicken to simmer on medium-low heat for approximately 10 minutes. Flip chicken over and cook for another 10-15 minutes, until chicken is cooked through.

Pumpkin Spice Muffins

Happy Halloween weekend everyone! To jumpstart the Halloween festivities, I whipped up a batch of these super moist, light, fluffy, and mildly sweet pumpkin muffins. These bad boys are good for breky, lunch or dinner! And if serving for dessert, dip them in chocolate ganache or throw in a cup of chocolate chips. I literally just ate 3 muffins, and I don’t feel guilty. At all. So good. BEWARE! 

Pumpkin Spice Muffins

Makes 12-14 Muffins 


  • ½ + ⅔ cups organic pumpkin purée 
  • 2 large eggs
  • ⅓ cup raw organic honey 
  • 1 ½ tsp vanilla extract (alcohol free) 
  • 6 Tbs organic grass fed butter (melted)
  • 1 ½ cup blanched almond flour
  • ⅔ cup tapioca flour 
  • 1 tsp baking soda
  • 1 tsp baking powder 
  • 2 tsp pumpkin spice 
  • ¼ tsp salt


  1. Pre-heat oven to 350 degrees F
  2. Line 1 – 12 mold muffin tin with cupcake liners.
  3. In a medium bowl, mix all wet ingredients (pumpkin purée through melted butter).
  4. In a small bowl, sift all dry ingredients (almond flour through salt). 
  5. Using a whisk, slowly incorporate dry ingredients into wet ingredients bowl, and mix until fully combined. 
  6. Using a 2″ ice cream scooper, fill each cavity in the muffin tin until batter is about 3/4 full. 
  7. Place muffin tray in the middle rack of the oven, and bake for about 20 minutes until a toothpick inserted in muffin comes out clean. 
  8. Allow the Muffins to cool for 10-15 minutes.

Easy peasy right?! 


Butternut Squash, Okra & Pancetta (Parsnip) Risotto

Oh how I miss eating risotto. Thank God for Paleo food bloggers like The Paleo Mom and Nom Nom Paleo among many others on the interwebs who have found ways to recreate comfort food Paleo style. This dish was adapted and inspired by The Paleo Mom‘s Beef and Mushroom Parsnip Risotto recipe. It was a hit at home and even my 10-month old nephew approved! The pancetta, butternut squash and okra pair really well together, and when mixed with the parsnip risotto – it’s like another perfect comfort-in-a-bowl dish that’s appropriate to serve for fall and winter festivities. The best part? This recipe serves 8-10 people and/or leftovers can be stored in the freezer for up to a month. Happy weekend peeps!


  • 3 Tbs EVOO
  • 1.5 lbs organic butternut squash, peeled, seeded, and cut into 1″ cubes 
  • 1 lb organic okra, stemmed and cut into 1/2″ pieces 
  • 2 organic garlic cloves, peeled and finely minced 
  • 1/2 medium sized organic yellow onion finely diced 
  • 10 oz nitrate free pancetta, diced 
  • 2 lbs parsnips, peeled, cut and riced
  • 4 tsp salt
  • 2 tsp pepper 
  • 1 Tbs organic apple cider vinegar 
  • 1/2 cup organic coconut milk (full fat)
  • 2 cups organic, low-sodium chicken broth 
  • 1 Tbs parsley, finely minced 


  1. Peel and dice parsnips into 1/2″ slices and place (in 2 batches) into a food processor or blender
  2. Add 1 Tblsp water to food processor, and pulse ingredients until parsnip pieces resemble the size of a grain of rice (similar to caulirice if you’ve ever made from scratch or store bought); set aside in a medium sized mixing bowl
  3. On medium high heat, add EVOO in a large Dutch oven 
  4. Sautée diced pancetta until light medium brown, then add onion and garlic. Stir to combine. 
  5. Add butternut squash, coconut milk, and 1 cup chicken broth. 
  6. Add 1 tsp salt and 1 tsp pepper and stir to combine. 
  7. Simmer squash for about 7 minutes until fork tender. 
  8. Add parsnip risotto, 1 cup chicken broth, 3 tsp salt, 1 tsp pepper, apple cider vinegar, and mix until fully combined with squash mixture; cook for an additional 3-4 minutes and continue to stir until the risotto reaches a soft consistency
  9. Add the diced okra and mix to combine for 2-3 minutes 
  10. Serve with your choice of protein and garish with chopped parsley

Note: For all my vegetarian peeps, omit the pancetta and swap the chicken broth out for vegetable broth. You’re welcome. 

    Pumpkin Chai Donuts with Chocolate glaze 

    Happy FriYAY my peeps! It’s been a while since my last post, as there have been so many changes in my life lately (started school at the NTA, whilst consulting part time for 2 clients in the biotech industry, learning more about web development and food photography), that I haven’t had much downtime to cook and post new recipes. Not to fret, I’m honing in on balancing my schedule and am starting to feel less overwhelmed.

    Anyways, my 2 favorite holidays are coming up – Halloween and Thanksgiving! We love dressing up for Halloween and this year we decided to go all out with the Halloween decor at home. It’s the middle of October, and I’m still contemplating what to be for Halloween, although I do have a few ideas in mind. I’ll share photos of our halloween decor and costumes as we get closer to Halloweenie – SO EXCITED!

    To continue on with our celebration and love for all things pumpkin, today, I bring you these delicate, moist, not too sweet, must use fork-friendly pumpkin chai donuts with a spiced chocolate glaze. MMMHmmmm! I just ate 1 donut, and I’m contemplating on whether or not I should inhale another one as I write this post. These bad boys are DEEEELICIOUS. And the best part? They’re paleo, and free of grains, nuts, gluten, dairy and refined sugar! Who knew donuts could be this good and guilt free. Try it and let me know what you think!

    Pumpkin Chai Donuts 

    Makes 8-9 regular sized donuts


    For the donuts:

    For the chocolate glaze:

    • 1 cup semi-sweet chocolate chips
    • ⅓ cup coconut milk
    • ¼ tsp pumpkin spice
    • ⅛ tsp salt


    For the donuts:

    1. In high-powered blender, add plantains, eggs, pumpkin puree, avocado oil and vanilla extract; blend for 2-3 minutes until fully combined and a liquid consistency is formed
    2. Add the dry ingredients to the blender, and blend for an additional 2-3 minutes until fully combined; the batter should be the same consistency as pancake batter (on the thicker side)
    3. Spray the donut pan with non-stick spray; be sure to spray each cavity liberally and evenly to avoid donuts sticking to pan
    4. Pour the batter into a large piping bag or a gallon sized resealable bag; cut tip of piping bag (½”) or the corner of the resealable bag; pipe batter into donut pan and fill the cavity completely, but do not overfill
    5. Place donut pan on a cookie sheet (for easy transport) and bake in the middle rack of the oven for 14 minutes; to ensure the donuts are done, insert a wooden toothpick into one of the donuts, and the toothpick should come out clean; if not, bake for an additional 1-2 minutes
    6. Cool for 5-10 minutes in the donut pan, then remove each donut from the pan and place on the cooling rack;

    For the chocolate glaze: 

    1. In a glass bowl, combine all ingredients into the container, and use a rubber spatula to mix
    2. Microwave the mixture for 30 seconds; microwave for 1 additional minute in 30 – second intervals, stir to combine with a rubber spatula after each interval until the chocolate is fully melted (do not overheat as the chocolate will burn)
    3. Once the glaze is ready, dip the flat edge side of the donut into the glaze and place back on the cooling rack to set; for easy clean up, line a sheet of foil or parchment paper under the cooling rack

    Plantain Quick Bread

    Here’s a quick and easy plantain bread recipe that comes out moist and is satisfying for breakfast or afternoon tea. I was given a basket full of fresh figs, so I decided to make fig jam. The jam definitely compliments the plantain bread and should be served together. I hope you enjoy this recipe!

    UPDATED RECIPE 9/26/16


    • Coconut or avocado oil spray for loaf pan
    • 2 overripe (dark brown) plantains
    • 1/2 cup coconut oil, melted
    • 2 large organic, free-range, hormone-free eggs
    • 1/2 cup unsweetened almond milk (carregean free)
    • 1 tsp vanilla extract (alcohol free)
    • 1 cup Otto’s Cassava flour – do not substitute for tapioca or potato starch
    • 1 tsp baking soda (aluminum free)
    • 1/2 tsp salt


    1. Preheat oven to 350 degrees F
    2. Lightly grease a 9×5″ loaf pan or a 12-cavity muffin pan with your favorite Paleo friendly oil
    3. Using a blender or food processor add the peeled plantains, eggs, melted coconut, almond milk and vanilla extract until fully incorporated.
    4. Add the remaining ingredients, and mix until fully combined.
    5. Pour batter into pre greased muffin or loaf pan and place into the middle rack of the oven.
    6. Bake the loaf for about 40-50 mins, or if making muffins, bake for 18 minutes and test with a toothpick once cooking time is complete. The toothpick should come out clean and the edges of the bread will pull away from the pan when done baking.
    7. Get your cup of coffee or tea ready while the bread is cooling!

    Thai Yellow Pumpkin Curry with Chicken & Okra

    This is one of my favorite comfort food dishes of all time. It’s a perfect dish to serve year round, but I felt it was appropriate to post now, since it’s officially fall, and I love all things pumpkin!

    The first time I tried this dish, I was on a date with my husband (boy friend at the time), and he took me to this restaurant called Marnee Thai in San Francisco, CA. We went back several times after and always ordered this dish. I purchased a signed copy of Chef Chai Siriyarn’s cookbook (from Marnee Thai) called Thai Cuisine Beyond Curry, as soon as I found out it was available for purchase. I make this dish quite often, and it’s always a hit with family and friends. And guess what? This recipe is Paleo! Happy cooking!

    Thai Pumpkin Yellow Curry with Chicken and Okra

    Adapted from Thai Cuisine Beyond Curry by Chef Chai Siriyarn Marnee Thai Restaurant

    Serves 4-6 people


    • 2 1/2 cups canned pure organic coconut milk
    • 1/3 cup yellow curry paste 
    • 1-2 Tblsp avocado oil or EVOO
    • 2 lbs organic free-range chicken thigh meat, chopped into 1/2″ strips
    • 3 Tblsp fish sauce
    • 1/2 tsp salt
    • 2 tsp coconut palm sugar
    • 3 cups pumpkin kabocha squash, pulp and seeds removed, and cut into large 1″ cubes
    • 1 cup low-sodium organic chicken  broth
    • 1/2 lb organic rinsed okra (french green beans or zucchini are other options)
    • 1-2 tsp chili oil
    • 1 red chili pepper chopped into thin slices (for garnish)
    • 4-6 kaffir lime leaves (for garnish)


    1. In a heavy medium sized non-stick pot, over medium heat, add 1/2 cup coconut milk and yellow curry paste. Mix to combine and saute for about 2-3 minutes, and continue to stir until the mixture becomes dry and fragrant. Tiny pockets of oil should start to surface at this point; if the oil does not surface, add 1-2 tablespoons of oil to the mixture and saute for another 2-3 minutes.
    2. Add the chicken, fish sauce, salt, and coconut palm sugar. Mix all ingredients thoroughly to combine to ensure an even consistency with the curry paste for about 3-4 minutes.
    3. Add kabocha squash, remaining coconut milk, and chicken broth into the pot and mix until ingredients are evenly distributed. Cover pot with lid and continue cooking chicken and squash for an additional 10-12 minutes to ensure chicken is cooked through and squash is tender.
    4. Add okra, and cook for another 2-3 minutes, until okra becomes fork tender. Do not overcook okra, as it will become mushy. No one wants soggy veggies!
    5. Add chili oil and chopped chili pepper (to desired level of heat), and garnish with kaffir lime leaves.
    6. Serve with coconut infused caulirice if you’re paleo or jasmine coconut rice if you’re gluten free.
    7. Prepare to impress your guests!

    Vanilla Chia Parfait 

    Most of us are way too busy in the morning to prepare breakfast – I get it. I’m here to show you that there are several easy recipes where you can plan and make ahead for the week. Here’s the first easy recipe – vanilla chia parfait. This can be topped with just about any fruit of your choice along with your favorite dairy or non-dairy yogurt. This parfait will keep you satiated for hours, not to mention its full of Omega 3’s and protein! Assembling and storing the parfait in mason jars makes it that much easier to transport and eat when you’re on the go. Now go get your chia on! 

    Vanilla Chia Parfait

    Serves 4 


    For the chia pudding

    • 2 cups almond milk 
    • 1 tsp vanilla extract (alcohol free) 
    • 2 Tbslp almond butter 
    • 1/2 cup organic chia seeds 
    • 1 Tblsp coconut palm sugar 
    • 1 pinch of salt 

    For the parfait:

    • 3/4 cup of fresh organic mixed berries, rinsed
    • 1/2 banana, sliced 
    • 2 Tblsp slivered almonds 
    • 2 tsp coconut nectar blossom or maple syrup 
    • Whole plain goat milk yogurt (or your favorite non-dairy yogurt) 


    1. In a small sauce pan over medium heat, pour all wet ingredients including almond butter, and mix until thoroughly combined and almond butter has melted (about 3-4 minutes).
    2. Allow milk to come to a low simmer, but do not boil.
    3. Whisk in the dry ingredients for another 3-4 minutes until all the liquid is absorbed and the chia seeds bloom, then turn off the stove.
    4. Using 4 – 8oz mason jars, distribute chia pudding in each jar evenly, about 3/4 full. 
    5. Once the pudding has cooled (15-20 mins) layer each jar with 3 tablespoons of yogurt, drizzle 1/2 tsp of coconut blossom nectar, and top with fruit and sliced almonds.
    6. Cover with mason jar lid and store in the refrigerator for up to 5 days. 

    Chocolate Chia Pudding with Coconut “Whipped” Cream

    CH-CH-CH-CHIA! Want a quick dessert to satisfy your after dinner sweet tooth? Here’s an easy chocolate pudding recipe that’s Paleo friendly and gluten free and will satisfy any chocoholic. It should only take you 10-15 minutes to prepare and assemble. Go ahead, try it! 

    Chocolate Chia Pudding with Coconut Whipped Cream 

    Makes 4 servings 


    For the chocolate chia pudding

    • 2 1/2 cups almond milk 
    • 1 tsp vanilla extract (alcohol free) 
    • 2 Tblsp coconut palm sugar 
    • 1 tsp salt 
    • 1/4 cup unsweetened cocoa powder 
    • 1/2 cup chia seeds 

    For the coconut whipped cream

    • 1 can canned coconut cream (refrigerated overnight) 
    • 1 Tblsp raw honey or maple syrup 


    1. Place a small sauce pan over the stovetop on medium heat 
    2. For the chia pudding, pour all wet ingredients in the sauce pan, mix wet ingredients with a whisk, and allow the milk to simmer (do not allow the milk to boil over) for about 3-5 minutes 
    3. When the milk starts to simmer, add sugar, salt and cocoa powder and mix until thoroughly combined 
    4. Lastly, add the chia seeds to the pot stirring constantly with a whisk until seeds plump up and milk is absorbed 
    5. Once milk is fully absorbed, the consistency should be a thick pudding consistency
    6. For the coconut whipped cream, scoop the cream out of the can and into a small bowl. Save the coconut juice at the bottom of the can for another recipe. 
    7. Add your sweetener of choice to the whipped cream and whisk until combined. 
    8. Next assemble the chia pudding into 4 small glass cups or mason jars and top with coconut cream, and fresh fruit of your choice.