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




Crispy Sweet Potato Fries


3 large sweet potatoes, peeled 

4 tbsp. coconut oil, melted 

3 tbsp. arrowroot flour 

1 tsp. onion powder

1 tsp. garlic powder 

salt and pepper, to preference

a pinch of cinnamon 


1. Preheat your oven to 400. Chop the ends off your sweet potatoes so they stand up and slice in half length wise. Lay each half face down and cut into thin strips. Then cut each strip into 1/4 inch frites.

2. Put the frites into a large mixing bowl and toss with coconut oil until evenly and substantially coated. 

3. In a small bowl, mix together arrowroot, onion powder, garlic powder, salt and pepper and cinnamon. 

4. Sprinkle over frites while turning to get them all evenly coated. They should be fairly oily still, if they are drier with more batter than oil, add a little bit extra oil until they don't look "flour-y." 

5. Using two baking sheets, place fries evenly without letting them touch. This part is important! If they are touching, the let out moisture keeping them soggy and mushy. Bake for 20 minutes, or until crispy golden brown. Enjoy served hot! 




Double Chocolate Protein Pancakes

Double Chocolate Protein Pancakes (Copyright 2017 Syanna Wand, NTP)

Double Chocolate Protein Pancakes (Copyright 2017 Syanna Wand, NTP)


1 cup Bob's Red Mill, Paleo Flour Blend

1 scoop chocolate whey protein (I used Super Vital Foods

2 tbsp. raw cacao powder 

3 eggs, whisked

3/4 cup canned coconut milk (save the coconut cream - the harder white butter on top - in a separate bowl for the "frosting") 

2 tsp. vanilla extract

2 tbsp. maple syrup 

1 tsp. baking soda 

pinch sea salt 

1 tbsp. honey

 Butter, to grease your pan


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

Step 2: In a medium mixing bowl, add all your dry ingredients and whisk together. In a smaller bowl, add all wet ingredients (except honey and 1 tsp. vanilla which you'll use for frosting later) and whisk together. 

Step 3: Combine wet and dry ingredients and mix well to avoid clumping. You can use a blender here if you'd like instead of stirring. 

Step 4: Put a spoonful of butter on the griddle and let melt. Spoon about 1/4 cup of batter into pancake rounds. As they begin to bubble, flip once and let cook for about 30 more seconds. 

Step 5: In the bowl with the coconut cream, add 1 tsp. vanilla extract and 1 tbsp. maple syrup or honey. Blend until smooth. 

Step 6: Remove pancakes from griddle as they cook. Top with bananas, almond butter, chocolate chips, coconut "frosting" or any other yummy pairing you can think of and enjoy! 




One-Skillet Taco Mix


1 lb. ground bison 

1 packet Southwest Taco Seasoning (I used Simply Organic

1 white onion, chopped 

1 red bell pepper, chopped 

1 orange bell pepper, chopped 

8 oz. can organic black olives 

8 oz. raw cheddar cheese, grated 

Green onion, to garnish, chopped 

Cilantro, to garnish, chopped

Heat your skillet to medium and add in onion and peppers with some avocado or coconut oil. Let saute until onions are translucent. Add in bison and taco seasoning and brown thoroughly. Remove from heat once meat is cooked through and add olives. Mix well. Next, sprinkle your cheese evenly on top and cover with a plate or another pan to melt. Once melted, evenly garnish with green onion and cilantro. Serve with a side of avocado or some plantain chips and enjoy! 






Prosciutto Wrapped Pears w/ A Maple-Balsamic Glaze and Mint Garnish


2 organic green pears 

1 pack Prosciutto - I used Applegate Farms brand 

1 cup balsamic vinegar 

3 tbsp. maple syrup 

Fresh mint, to garnish

For the Pears: 

Preheat your oven to a high broil. Cut pears into quarters removing the core and stems. Cut your prosciutto length wise and use those pieces to wrap around the center of your pears. Place on a baking sheet or dish and put on the top wrack to broil for approximately 3-5 minutes or until edges begin to brown and prosciutto begins to crackle. (I recommend leaving the oven door open and checking it frequently to prevent burning). 

For the Balsamic Reduction:

While your pears are cooking, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil, stirring the entire time. Reduce to a medium heat and let it reduce to about 50%. It can continue to bubble and boil slightly, just make sure you're stirring occasionally to prevent sticking and burning. This will take about 5-8 minutes. Once the vinegar begins to thicken slightly (when you tip your pan it will run slowly down the bottom), remove it from heat and let it thicken. To speed this process, you can put it in the freezer for 2-3 minutes. 

To put it all together:

To plate it, take several mint leaves from your fresh plant and spread them around evenly. Place your pears over the mint leaves. With a spoon, drizzle your reduction over the top of the pears in whatever creative design you would like. Don't think too hard about it! I recommend adding some raw cheese if you can tolerate it and a nice glass of dry white wine to combat the sweetness of the glaze. Enjoy! 



Game Day Avocado Fries


avocado or coconut oil, for frying

1 cup arrowroot flour 

2 avocados 

1 egg, whisked 

1 tsp. onion powder

1 tsp. garlic powder

1/4-1/2 tsp. sea salt 

black pepper, to taste 

cayenne pepper, to taste 

Set out two bowls, one for your egg and one for your flour mixture. Slice up two avocados, making sure not to go too thin or they will break a part. In your flour bowl, put arrowroot and all spices and sift thoroughly. In a medium skillet, add coconut or avocado oil and begin to heat. Wait 4-5 minutes until grease is hot. In the meantime, place each avocado slice in the egg and then flour until evenly coated. Drop into grease and cook for 1-2 minutes each side, or until golden brown. If grease gets too dirty, wash it out and start a new batch. These are best enjoyed fresh!  



Cinnamon and Maple Butternut Squash


1 butternut squash, peeled and cubed 

3 tbsp. butter, cubed 

3 tbsp. maple syrup 

Cinnamon, to preference 

Preheat your oven to 350. Peel your squash (raw), cut lengthwise, scoop out seeds and cube. Line baking dish with squash evenly. You may have to use two depending on their size. Do not overfill or it will cook unevenly. Place butter cubes throughout the squash. Drizzle on maple syrup and then sprinkle on as much cinnamon as you would like. I tend to go VERY heavy on the cinnamon, but to each their own! Cover with aluminum foil and bake for 5 minutes. Pull oven rack out slightly, remove foil and stir around melted butter mixture. Place back in the oven and bake for 35 minutes. Optional: at the end of your bake time, turn broiler on to high and broil for 3-4 minutes to caramelize the sugars in the squash. Soooo yummy. Enjoy! 



No Fuss Egg-Bake


8-10 eggs, depending on size (8 large, 10 medium)

2 small zucchini squash, cubed 

1/2 head broccoli, chopped 

1/2 white onion, chopped 

salt and pepper, to taste

Preheat oven to 350 and grease a baking dish with coconut oil or butter. Bake entire package of bacon on a baking sheet for 20 minutes. While your bacon is cooking, chop veggies and in a separate bowl whisk your eggs, salt and pepper. Remove bacon and let cool. Combine veggies and eggs in baking dish and bake for 15 minutes. While eggs are baking, crumble your bacon. At 15 minutes, slide dish out of oven and evenly sprinkle on bacon bits. Bake for another 10 minutes or until egg has set completely. Enjoy!