Grain-Free Peanut Butter Banana Cookies



2.5 cups almond flour 

4 scoops collagen peptides (I used Vital Proteins) 

1 tsp. baking powder 

1/4 tsp. baking soda

1 tsp. tapioca starch 

1/2 tsp. sea salt

1/4 tsp. ground cinnamon

1/2 cup butter, softened 

1/2 cup coconut sugar

1/2 cup creamy, organic peanut butter 

1 medium banana, mashed

1 egg

1 tsp. vanilla extract 



1. Heat oven to 350. Link a baking sheet with parchment paper. 

2. In a medium bowl, mix almond flour, collage peptides, baking powder, baking soda, tapioca, salt and cinnamon and combine well. Set aside. 

3. In a food processor or stand mixer, cream butter and coconut sugar together. Then add egg, peanut butter, banana and vanilla until well combined. 

4. Fold in your dry ingredients and mix until just combined. Not too much. 

5. The dough will be sticky, but because of the collage it will still form. Roll dough into 1 inch balls and flatten with a fork or your fingers on the baking sheet. Bake for 8 minutes. 

6. Remove to cool on a wire rack and enjoy! 



Balsamic-Orange Caramelized Pork



2.5 lbs pasture-raised pork shoulder

1 yellow onion, chopped 

1 jalapeno, deseeded and chopped

2 tsp. sea salt 

1 tsp. black pepper

2 cloves garlic, minced 

2 oranges, juice and zest 

1 tbsp. dried oregano 

2 tsp. cumin

1 tbsp. avocado oil

1/2 cup balsamic vinegar 

1/4 cup coconut sugar

1/2 tsp. cinnamon 

Cilantro, for garnish 



1. Pat your pork shoulder dry and rub in salt, pepper, oregano and cumin. 

2. Place shoulder, fat side up, in the Instant Pot for a slow cook of 4 hours. Add in onion, jalapeño, garlic and juice of one orange on top, cover and seal. (if using a slow cooker, cook on low for 8 hours.) 

3. In a large skillet, add in shredded pork and a small amount of juice from the Instant Pot, and cook on medium-high heat until it begins to brown and caramelize. You may have to do this in two or three smaller batches. You will want the pork crispy, so don't be afraid to let some pieces slightly burn. 

4. While pork is cooking, add in vinegar, 1/2 orange juice and cinnamon and bring to a boil. Reduce heat to a medium-low and add in coconut sugar, stirring frequently to avoid burning. Let reduce for 5-7 minutes or until it coats the pan when swirled. Remove from heat. 

5. Transfer to a serving plate, garnish with cilantro and drizzle on balsamic glaze to serve. Enjoy! 



Dark Chocolate Pistachio Tart (grain and dairy free)


Ingredients for the Crust: 

1 cup almond flour 

1 cup tapioca starch 

1/2 tsp. baking soda

1/4 tsp. salt 

2 egg whites

1/2 cup coconut sugar

3 tbsp. butter, melted 

Directions for the Crust:

1. Preheat your oven to 350 and get out a 9 inch ceramic tart pan. In a small bowl, mix together flours, baking soda and salt. 

2. In a separate small bowl, mix together egg whites, butter and coconut sugar. 

3. Combine wet and dry ingredients and make into a sticky dough. Press dough into tart pan making it about 1/8 inch thick. You may have left over dough. 

4. Bake for 10 minutes to harden the shell. Remove from heat and cool. Drop oven temperature down to 325. 


Ingredients for filling: 

1 can full-fat, organic coconut milk

2 eggs

1 cup dark chocolate morsels (I used Enjoy Life) 

1/2 cup coconut sugar 

1/4 tsp. sea salt 

1/4 cup pistachios, roughly chopped 

Directions for filling: 

1. In a small double broiler (or small saucepan on top of a regular saute pan), heat your coconut milk to a simmer, then add in chocolate morsels to melt. Stir frequently until melted through. 

2. Remove from heat and stir in coconut sugar, eggs and salt. 

3. Pour filling into cooled tart crust and bake at 325 for 15 minutes. At 15 minutes, pull out rack and sprinkle on chopped pistachios, then cook for another 5-10 minutes, or until the filling is set and slightly shiny. If it starts to crack or bubble, remove immediately as it will be too done. 

4. Let cool completely before serving.

Optional toppings: Flake salt, caramel sauce 





Chewy Molasses Cookies



2 cups blanched almond flour 

1 tbsp. coconut flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. allspice 

1/2 tsp. ginger 

1/2 cup coconut sugar

1/4 cup blackstrap molasses 

1/2 cup butter, softened 


1. Preheat your oven to 350 and line a baking sheet with parchment paper. 

2. In a medium mixing bowl, add together your almond flour, coconut flour, baking soda, cinnamon, allspice and ginger and sift to combine. 

3. In separate smaller bowl, add your butter, coconut sugar and molasses and combine well. 

4. Add your wet ingredients to your dry ingredients and mix into a dough. It will be somewhat sticky, but not so much that you can't roll it into balls. 

5. Roll dough into small balls and press down on baking sheet. They won't expand much, so press them to size. 

6. Bake for 10 minutes, let cool and then sift powdered sugar over the top for garnish. 

7. Enjoy! 



Creamy Butternut and Sage Fettuccini



30 oz cubed butternut squash OR 1 squash, baked and deseeded. 

1 can full-fat, organic coconut milk

3/4 cube grass-fed butter (yes, almost the whole cube) 

1 tbsp. arrowroot starch

2 cloves garlic, minced 

1 tsp. onion powder 

1/4 tsp. dried oregano 

3 tbsp. fresh sage, chopped 

1/2 tsp. or several grinds of cracked white pepper. 

Sea salt, to taste 

2 packages Capellos Grain-Free Fettuccini 


1. In a large saucepan, add in 1 tbsp. of butter and chopped sage and saute until slightly browned.   Bring another large pot of 6 quarts water to a boil on a separate burner. 

2. Add in butternut cubes to the saucepan and the rest of the butter and saute until soft. 

3. Add in coconut milk, arrowroot starch and all spices and mix together. 

4. Pour all ingredients into a blender or food processor and blend until smooth. 

5. Once your water is boiling, add in pasta and cook for 2 minutes. Drain immediately in a colander. 

6. Add your pasta to the saucepan and pour sauce over the top to mix. Enjoy! 



Spicy Pumpkin Curry with Cauliflower Rice

 Copyright Syanna Wand, 2017

Copyright Syanna Wand, 2017

I love Fall. Not just because of pumpkin spice and all things nice, but because of the energy in the air and the feeling of calm it inspires within me. The last few weeks were a welcome change after the crazy, busy vibe of August, and I've really been taking some time to reflect and turn inward. Definitely feeling rested and rejuvenated after some down time, and, right on point, the creativity has started flowing again! 

Enter this AMAZING curry recipe that kind of came together in a pinch. I went to the store the other day and bought a pumpkin, simply because, well, it's fall, but hadn't fully planned on what I'd do with it yet. As I was pondering the idea, I got a craving for curry and thought, 'why not add those two favs together and see what happens!' 

This particularly curry is a bit spicy, but also a tad sweet, however, if spice isn't your thing you can always lower the red pepper flakes or leave them out all together. The robustness of the recipe won't suffer (too much ;)) and you'll still get all the fall-inspired, cinnamon-y goodness with every bite. 

So, with that said, enjoy! 

Curry Ingredients:

1 cup organic pumpkin puree 

1 can coconut milk

1   4 oz. can coconut cream 

2 lbs. chicken breast, cubed 

2 large carrots, chopped 

1 medium yellow onion, chopped large

3 tbsp. coconut sugar 

3-4 cloves garlic, minced 

1 tsp. onion powder

1 tbsp curry powder

1 tsp. ground turmeric 

1 tsp. ground cinnamon 

1 tsp. ground ginger 

1/4 tsp. pumpkin pie spice 

1 - 1/2 tsp. red pepper flakes 

1/2 tsp. sea salt

black pepper, to taste

Coconut oil, for pans 



1. In a medium skillet, add some coconut oil and chicken and saute until mostly cooked through. 

2. In large sauce pan, add in more coconut oil, carrots, onion and garlic and saute until onions are translucent. 

3. Once chicken is mostly done, add it to the veggies and stir in pumpkin, coconut milk, coconut cream, coconut sugar and spices. 

4. Cover with lid and let simmer for 30 minutes. 

5. Serve over cauliflower rice with optional toppings such as fresh lime juice and cilantro. 


Cauliflower Rice Ingredients: 

1 large head cauliflower, cut into florets

2 tbsp. butter or ghee



1. Add your cauliflower florets to a food processor or blender and pulse until they resemble small grains of rice. 

2. Heat up a skillet and add butter to melt. 

3. Once butter is melted, add in cauliflower rice and saute on medium heat until they are cooked through and slightly browned. 

4. Enjoy! 






Grain-Free Apple Cinnamon Muffins with a Brown Sugar Crumble


Today was chilly, and windy and full of dark clouds, and I loved every minute it. Fall is easily one of my favorite times of year and today she showed up in her best outfit ready to impress. So, I did what anyone with a food obsession would do and got to baking! 

I was feeling inspired by the stormy weather and craving something comforting. I had some green apples leftover from an Apple-Parsnip soup I'm working on and thought why not try to use them up? Aaaaand then these beautiful babies were born. 

They're soft and fluffy, but just heavy enough to soak up some delicious grass-fed butter and the sweetness is just right! Make them up for Sunday brunch or just as a sweet, grain-free treat for you and the fam. Even your non-healthy-food-lovers will adore them! 



2 cups blanched almond flour

1 tbsp ground cinnamon 

1 tsp baking powder 

1/4 tsp sea salt 

1/3 cup coconut sugar 

1/2 cup butter, melted 

1/2 cup unsweetened almond milk 

2 eggs, whisked

1 1/2 cup green apple, diced small (about 2 small apples) 

Organic brown sugar, for topping 



1. Preheat your oven to 350 and line a muffin sheet with liners. 

2. In a large mixing bowl, add your almond flour, cinnamon, baking powder and sea salt together and mix. 

3. In a smaller bowl, add your melted butter, eggs, almond milk, coconut sugar and apples and mix well. 

4. Add your dry and wet ingredients together in your larger bowl and combine well. 

5. Scoop batter to about 3/4 full in the liners and sprinkle with a little bit of brown sugar on each. Bake for 15-17 minutes, or until a knife comes out clean. 

6. Serve warm with butter or some nut-free milk and enjoy! 





Almond Butter Chia Cookies (From The Toasted Pine Nut)

So, I was feeling a bit off today - not quite on my game - when it came to me: I wanted to bake! So, aside from my client schedule, I cleared my schedule and set out to make some delicious, albeit relatively low-sugar, cookies and stumbled upon this recipe by Lindsay over at The Toasted Pine Nut. 

However, as I've been doing a bit of gut healing lately, I made one small addition that I'm super happy with, and I'm sure you will be too! Now, not only are these cookies low-sugar, high-fiber, gluten free AND tasty... they also have tons of gut-healthy collagen protein in them making them an all around win! 

With the blend of flax and chia giving them a subtle crunch, and the chocolate chips and coconut sugar sweetening them up, even your non-gf and paleo friends will find these melt-in-your-mouth cookies hard to stop eating. 

I've linked to the original recipe above and below as well, so if you're not feeling the collagen, you can just as easily make them that way. The last change I made is that I baked them for 9 minutes instead of 10, but again, with the original recipe, you can shoot for 10. 



  • 1 cup natural almond butter
  • ½ cup salted butter
  • 4 scoops Vital Proteins Collagen Peptides 
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • ¼ cup mini chocolate chips


  1. Preheat the oven to 350F.
  2. Combine the almond butter, butter (ghee or coconut oil should work), vanilla, and coconut sugar in your food processor.
  3. Process until completely creamy and combined.
  4. Add the eggs and process again to combine, just a few seconds. Make sure not to over-process it.
  5. Add the sea salt, baking soda, chia seeds, flax seeds, and mini chips.
  6. Process again until completely combined.
  7. Use an ice cream scooper to scoop the cookie dough out to a lined baking sheet.
  8. Bake for 9-10 minutes.
  9. Allow to cool for a couple minutes on the baking pan before you transfer to a cooling rack.
  10. Enjoy! 

Original Recipe:



Grilled Chicken and Artichoke Salad with Rosemary Pistachio Pesto

Grilled Chicken and Artichoke Salad with Rosemary Pesto

Ingredients for Rosemary Pistachio Pesto:

- 1/2 cup fresh cilantro
- 1/2 cup pistachios
- 4 sprigs fresh rosemary
- Sea salt to taste
- 1/4-1/2 cup olive oil (depending on how thick you like your pesto!)

Other ingredients needed for the salad:

- 1 14oz can artichoke hearts, diced - 2 chicken breasts, cooked + diced

Directions for Pesto:
1. Put all ingredients for pesto except olive oil into a blender or food processor

2. Then, while the blender or food processor is blending on low, slowly add in the olive oil until you reach your desired consistency

3. Put pesto into a glass jar and set aside Directions to put together salad:

  1. Dice raw chicken breasts into1 inch pieces

  2. Season chicken breasts with sea salt and pepper

  3. Oil a grill pan (or heat up the grill!) and cook chicken until done

  4. Place cooked chicken into a large bowl with diced artichokes

  5. Pour about 1/4 cup pesto into the bowl and mix well (add more pesto if you’d like!)

  6. Season with more sea salt if needed

  7. Serve immediately warm or store in the fridge and eat it cold later! The pesto will harden in

the fridge a little since it’s made with olive oil, so when you’re ready to use it, just run the jar under warm water or let it sit out for a few minutes before digging in! 


Paleo "Potato" Pancakes


2 cups cauliflower florets, "rice"

2 cups broccoli florets, "rice"

2 cups carrot, shredded and chopped 

4 large eggs

1 tsp. garlic power

salt and pepper, to taste

Preheat a skillet or griddle to a low heat and add grease of choice. Add all ingredients into a large mixing bowl and combine well. Using a 1/4 measuring cup, drop pancake rounds onto skillet and cook for 2-3 minutes on each side or until golden brown. Serve hot and enjoy! 


Dark Chocolate Cherry Cookies


1/4 cup grass-fed butter 

1/4 cup coconut sugar

2 tbsp. raw honey 

1 egg

2 tsp. vanilla extract 

1.5 cups almond flour

2 tbsp. coconut flour 

1/2 tsp. baking soda

1/4 tsp. salt 

1/2 cup dark chocolate chunks 

1/2 cup dried cherries

Optional: Almond slices for topping


1. preheat your oven to 350 and line a baking sheet with parchment paper. 

2. Mix butter, coconut sugar, egg, honey and vanilla extract in the blender until smooth. 

3. Pour mixture into bowl and add in the rest almond flour, coconut flour, baking soda and salt to form a dough. 

4. Fold in chocolate and cherries. 

5. Place equal cookie rounds on baking sheet and bake for 8-10 minutes. Enjoy!



Protein Packed Peanut Butter Cookies


1 cup organic peanut butter 

1/2 cup coconut sugar 

4 scoops collagen peptides (I used Vital Proteins brand) 

2 eggs, whisked

1 tsp. vanilla extract

1/2 tsp. sea salt 

1 tsp. baking soda 


1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. 

2. Mix your peanut butter, eggs, vanilla extract and coconut sugar together. 

3. In a separate bowl mix your collagen peptides, salt and baking soda. Combine your wet and dry ingredients to form a sticky dough. 

4. Using a tablespoon or cookie-scoop to place even balls of dough on your baking sheet. The dough will be stickier than a normal cookie dough, so you may need to use a spatula to assist. 

5. Bake for 10-12 minutes and enjoy! 




Mexican Style Coleslaw


1/2 head cabbage 

1/2 red onion, diced 

1/2 bunch cilantro, minced 

Primal Kitchen Ranch, to preference 

1 lime, juiced 

Combine all ingredients by chopping and mixing. Add in lime juice and ranch dressing and mix well. Use as a side like coleslaw or as shown here with chips as a dip. Enjoy!! 



Spicy Chili-Lime Shrimp Tacos

 Recipe and Photography by Syanna Wand, NTP. Copyright 2017. 

Recipe and Photography by Syanna Wand, NTP. Copyright 2017. 


1 lb. deveined, steamed shrimp (wild-caught preferred) 

1 tbsp. grass-fed butter

3 cloves garlic, minced 

1/2 lime, juice

1 tsp. chili powder 

1/8 - 1/4 tsp. cayenne pepper 

Sea salt, pinch 

Optional toppings: avocado, cilantro, white onion, green cabbage. 


1. Heat up your butter and garlic in a medium skillet and saute for 2-3 minutes. 

2. Add in your shrimp, lime juice, chili powder, cayenne and sea salt and mix until evenly coated. 

3. Saute until shrimp begins to crisp, about 5-7 minutes. Remove from heat and serve over grain-free tortillas like Siete Foods or non-gmo corn tortillas if not sensitive to grains! 




Collagen Chocolate Smoothie Bowl

 Recipe and photography by Syanna Wand, Copyright 2017. 

Recipe and photography by Syanna Wand, Copyright 2017. 


1 frozen banana

1 cup frozen cauliflower 

2 scoops Vital Proteins Collagen Peptides 

1/2 cup coconut cream (make sure not to confuse this with coconut milk)

4 tbsp. almond or peanut butter 

2 tbsp. raw cacao powder 

1/2 cup almond milk 

Blend together and add optional toppings. Pictured: unsweetened dark chocolate chips, unsweetened shredded coconut, chia seeds and cashew butter hard-shell. To make the cashew butter shell simply add cashew butter with a tsp. or so of coconut oil and melt. Drizzle on top of frozen smoothie and it will harden. 



Pan-Seared Salmon with Mango Salsa and Butter-Fried Plantains

Recipe: Mango Salsa Makes: About 1 Cup

1 Mango

1⁄2 jalepeno pepper, finely chopped o 1⁄4 red onion, finely chopped

1⁄4 cup cilantro, finely chopped

1⁄2 lime, juiced

Optional crunch: 1⁄4 cup jicama (1⁄4” dice)

Chop and dice all ingredients.

Combine mango, jalapeno, red onion and cilantro in a small bowl and mix together. Add jicama if you are using it. Add in lime juice and mix once more. Let sit while you make your fish.

Recipe: Pan Seared Salmon Makes: 2


2 salmon fillets, about 6-8 oz. each
1 tbsp. coconut oil
1⁄4 cup coconut aminos (more on this great ingredient at the end of the recipe) 

Step 1: Roll or spatula the oil to evenly coat a cooking area of the pan large enough for both salmon fillets.Preheat oven to 400 degrees. In a medium cast-iron skillet, heat the coconut oil until it crackles.

Step 2: Add the salmon, face down (skin up) and sear for 2-3 minutes depending on the thickness of your fillets. While the fish sears, mix together the coconut aminos and garlic powder.

Step 3: Add your coconut amino mixture to the pan and transfer the entire skillet into the oven. Bake for another 2 minutes. Then, pull out your rack and flip the salmon so it’s now skin down. (optional: baste your salmon with the coconut amino mixture in the bottom of the skillet).

Step 4: Let bake for another 2-3 minutes, or until flaky and still slightly pink. Remove from oven and top with mango salsa and fresh lime juice to serve.

Recipe: Butter-Fried Plantains Makes: About 3 1⁄2 Cups


2 large yellow plantains (they should be yellow with brown spots, not green)

1-2 tbsp. butter from grass-fed cows

Step 1: Peel and slice your plantains into 1⁄2 inch rounds.
Preheat your skillet to medium high heat and add butter. Stir as butter melts and begins to cook.

Step 2: Once your butter begins to slightly brown, add in plantains and fry for 1-2 minutes on each side. They cook quickly, so take care to watch them. Remove from heat and serve hot!

Optional: Add a drizzle of raw honey for a sweeter version. 



Instant Pot Southwest Barbecue Chicken

 Recipe and Photography by Syanna Wand, NTP 

Recipe and Photography by Syanna Wand, NTP 


2 lbs. boneless chicken breast 

1 bottle gluten free BBQ sauce - I used Woodstock brand and feel great about their ingredients!

1 red onion, chopped

2 Jalapeños, seeded and diced

1 tbsp. avocado or olive oil

Cilantro, to garnish  

Optional: Paleo or grain-free tortillas - I used Siete Foods Almond Flour Tortillas 



Step 1: Put your chicken and Bbq sauce in your instant pot and set the timer to poultry setting. (you can use a slow cooker here as well, just do it in the morning so it will be ready by dinner time.) 

Step 2: While your chicken cooks (takes about 15 minutes), turn a medium skillet to medium-low heat and add avocado oil, onion and jalapeño and saute until nicely brown. 

Step 3: Once chicken is done, pour juices into a small sauce pan and reduce on a high heat for about 5 minutes. (simply bring to a boil then reduce to a simmer for the remaining time .This will thicken the sauce up since the instant pot adds a lot of moisture.)

Step 4: Add the chicken on top of tortillas, add onion mixture and garnish with cilantro. Enjoy! 



Curried Chicken Salad "Wraps"

 Recipe by Syanna Wand, Copyright 2017 Gym Jones, LLC 

Recipe by Syanna Wand, Copyright 2017 Gym Jones, LLC 

Makes: 6-8 servings


2 lbs. skinless chicken breast, baked (If time is short, a rotisserie chicken will work as well)

1⁄2 yellow onion, chopped (1/4” dice)

2 carrots, peeled and chopped (1/4” dice)

2 celery stalks, chopped (1/4” dice)

2 tbsp. curry powder (this is a great place to experiment!)

3/4 cup Primal Kitchen mayo (or other “paleo” type mayo)

2 tbsp. raw, unfiltered honey (if crystalized, gently heat so that it’s in a liquid state)

1 lime, juiced 


Napa cabbage leaves, as many as you’d like

Sea salt and black pepper, to preference

Chili flakes, if you like the heat

Green onion or cilantro, for garnish 


Step 1: Begin by preheating your oven to 400 and preparing your chicken breasts in a baking dish. You can season them lightly with salt and pepper, or leave them plain. Bake for 30-40 minutes. *Covering your dish with aluminum foil will help to lock in moisture.

Step 2: After you’ve pulled out your chicken, let it cool while you prepare the rest of your ingredients. Begin by chopping your onion, carrot and celery. Place them into a large mixing bowl and set aside.

Step 3: In a smaller bowl, add your mayo, honey, lime juice, curry powder and salt and pepper (add chili flakes if you like it spicy). Mix well until a sauce is formed.

Step 4: Cube your chicken (or if using rotisserie chicken, pull meat off the bones and chop into smaller bite sizes) and add to the bowl with your chopped veggies.

Step 5: Using a rubber spatula, spoon the mayo mixture into the larger mixing bowl and mix thoroughly until completely combined.

Step 6: Pull off and wash enough cabbage leaves for the amount of people eating. Dry the leaves and cut off the hard core at the bottom of the leaf. Place on your plate and scoop curry mixture into each leaf, making a sort of “taco” arrangement.

Step 7: Squeeze a bit of extra lime juice if desired and garnish with either green onion, cilantro or both. Enjoy with a side of sweet potato fries, or even with regular wraps for a more carbohydrate-rich meal. 



Paleo-Friendly Thin Mints

A social-media friend of mine created this delicious recipe, and I couldn't wait to share it with you guys. Her name is Rheanna, and her handle is @healthie_hippie for those of you who want to follow along her journey and get more amazing recipes like this one! I ended up using Bob's Red Mill Paleo Flour for the recipe because that's all I had handy, but her's call for almond flour. I'll put directions for both. 

Ingredients: For the cookies 

2 cups almond flour 

1/8 cup cacao powder 

1/2 cup coconut sugar, divided into 1/4 cups 

1 tsp. baking soda

1/4 tsp. sea salt 

1 large egg, whisked

2 tbsp. coconut oil, melted 

1/2 tsp. vanilla extract 

Ingredients: For the chocolate coating 

3 tbsp. coconut oil

8 oz. chocolate chips, I used Enjoy Life 

1 tsp. peppermint oil or 2-3 tsp. peppermint extract 


1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. 

2. Mix together almond flour, cacao powder, 1/4 cup coconut sugar and baking soda. Once combined, add in egg, coconut oil, vanilla and left over coconut sugar. Mix well.

3. Put two sheets of parchment paper out and roll out dough in between them until thinned, about 1/8 inch. 

4. Cut out 1-2 inch rounds (I used the 1/4 cup upside down) and place on your prepared baking sheet. Bake for about 20 minutes, or until cookies are firm to the touch. This makes them crispy and crunchy. 

5. While the cookies are cooling, prepare your coating by melting your chocolate and coconut oil in a double broiler. For a makeshift one, simply put water in the bottom of a large pan and place a smaller pan inside where you'll put your ingredients. Stir often to make sure your chocolate doesn't burn. 

6. Once melted, remove from heat and add in peppermint oil or extract and mix well. 

7. Dip each cookie into melted chocolate, let drip and then place on a parchment paper. You can use a fork to dip and drain the cookies. 

8. Place in freezer or fridge to set and enjoy after 30 minutes to one hour! 




Vanilla Protein Pancakes


1 cup Bob's Red Mill Paleo Flour 

1 Scoop Vanilla Protein Powder (I used Super Vital Foods)

1 tsp. baking soda

pinch sea salt

3/4 cup coconut milk 

2 eggs, whisked 

1 tsp. vanilla 

2 tbsp. maple syrup or honey 

Step 1: Preheat a skillet or griddle to a medium-low temp or about 325. 

Step 2: In a medium mixing bowl, whisk all your dry ingredients together. In a smaller bowl, add all wet ingredients together and whisk. 

Step 3: Combine wet and and dry ingredients and mix well to avoid clumping. 

Step 4: Put about a tsp. of butter onto your skillet and spoon about 1/4 cup of batter into pancake rounds. They will cook slow. As they begin to bubble, flip for about 10-20 seconds. 

Step 5: To make the coconut cream frosting shown above, head to the recipe here