Maple Cornbread Waffle BLT Sandwiches

maple cornbread waffle blt sandwiches

These Maple Cornbread Waffle BLT Sandwiches are out of this world! And I promise I'm not exaggerating... If you've perused any of my other recipes, you know I'm a big fan of the salty-sweet combo, and I definitely stayed true to form with these. Make them your own by adding additional toppings, or eat the Maple Cornbread Waffles on their own... either way, I promise you'll love them!

Maple Cornbread Waffle BLT Sandwiches

1 cup quick oats

1 cup polenta

2 1/2 tsp baking powder

1 tsp sea salt

2 eggs

1 cup whole milk

1/4 cup avocado oil

2-3 Tbsp maple syrup

Bacon, lettuce, sliced tomato

Maple Cornbread Waffle BLT Sandwiches

Combine the oats, polenta, baking powder, and salt, in a medium size bowl and whisk to combine. Add in the egg, milk, oil, and maple syrup. Stir until the batter is combined. Do not over stir. Pour your batter into a hot waffle iron and cook according to the waffle iron's instructions. (Note: you can also do these as pancakes, if you do not have a waffle iron.)

Once the waffles are done cooking, let them cool some on a wire rack. Next, assemble your sandwiches as desired adding in avocado, cheese, or other veggies if you'd like too!

Enjoy! The waffle batter makes 2 large Belgian waffles (enough for 4 sandwiches)!

maple cornbread waffle blt sandwiches

Vegan High Protein Fudge Brownies

vegan high protein fudge brownies

These Vegan High Protein Fudge Brownies are to die for! Fudgey, rich, and LOADED with nutrition. And you'll be shocked how good they taste when you learn the secret ingredient! Leave a comment below if you make them! They're delicious with a little bit of peppermint essential oil added as well!

vegan High Protein Fudge Brownies

Vegan High Protein Fudge Brownies

1 1/4 cup rolled oats

1 can low sodium black beans, rinsed and drained

1/4 cup avocado oil*

1 1/2 tsp vanilla extract

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup cacao powder

1/2 cup medjool date paste or maple syrup*

1/3 cup chocolate chips

Blend all ingredients (except chocolate chips) in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.

Once the batter is one consistency, remove the blade. Stir in the chocolate chips. Spread the batter into a loaf pan lined with parchment paper. Top with additional chocolate chips, if desired.  Bake at 350 degrees for 25 minutes. Let the brownies cool in the pan on a wire rack. Once they are cooled completely, cut them and store in an airtight container for up to 3 days... that is if there's any left! 

vegan high protein fudge brownies

Medjool Date Paste

6 Natural Delights pitted medjool dates

2 cups filtered water

Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.

Cranberry Quinoa Veggie Saute

cranberry quinoa veggie saute

What if I told you that you could have dinner ready in under 10 minutes, AND that you'd only get one pan dirty in the process? The only thing better than that would be someone ELSE taking ten minutes to prep dinner and dirty said pan. But if you're like me, and don't have a personal chef lying around, keep reading...

Believe it or not, with a little prep work and planning, it's pretty easy to get dinner ready in under 10 minutes. One-pan/pot dishes are the best for this... including this Cranberry Quinoa Veggie Saute. It's what I like to call, an "assembly only" dish. If you take a little time, and prep the following a few days ahead (or whenever you have a spare 20ish minutes), you really only have to assemble the ingredients in your saute pan the night of, heat for 10 minutes, and done!

So, here's what to prep ahead of time:

  • sautee some onions
  • brown your meat
  • cook your qunioa or rice

But, if you don't have time to prep these ahead of time, don't worry. This recipe only takes 30 minutes from start to finish if you're starting from scratch! Enjoy!

Cranberry Quinoa Veggie Saute

cranberry quinoa veggie saute

2 Tbsp avocado oil
1 small yellow onion, chopped
1 Tbsp minced garlic
1 pound ground chicken, turkey, or beef OR 3 shredded chicken breasts
1/3 cup unsweetened dried cranberries (or 2/3 cup fresh cranberries, with 2-3 Tbsp coconut sugar)
4 cups green vegetable of choice (kale, baby spinach, broccoli, etc.)
3 cups cooked quinoa (or brown rice)

Optional seasonings: Salt, Pepper, Garlic powder, italian seasoning, etc.

Optional toppings: feta cheese, toasted almonds, hemp hearts, toasted pumpkin seeds

Heat the avocado oil in a large pot over medium heat. Add the onions, and sauté with lid on until translucent (~10min).

Add the garlic, stir, and heat with the lid on for 5 min.

Add the ground meat, stir and heat until meat is fully cooked.

Add in the cranberries and green vegetable, stir and heat with lid on for 5 minutes.

Add your favorite seasonings to taste. I like to use garlic powder, salt, and pepper. Add in cooked quinoa. Stir until fully mixed, add toppings, and enjoy!

cranberry quinoa veggie saute

Cranberry Oatmeal Donuts with Coconut Date Icing

cranberry oatmeal donuts with coconut date icing

These Cranberry Oatmeal Donuts with Coconut Date Icing are a perfect pick me up to get you going in the morning. They are gluten free, and have almost no added sugar! You can make them as donuts or muffins... the instructions are the same either way!

This recipe was sponsored by Modern Oats. All thoughts and ideas are my own. 

Cranberry Oatmeal Donuts with Coconut Date Icing

cranberry oatmeal donuts with coconut date icing

3 containers Modern Oats 5 Berry Premium Oatmeal

3 tsp baking powder

1 tsp baking soda

2 Tbsp coconut sugar

1/3 cup plain Greek yogurt

1/3 cup unsweetened applesauce

1 egg

2/3 cup whole milk

1 tsp vanilla extract

1 Tbsp avocado oil


1/2 cup melted coconut butter

1/2 cup water

1 Tbsp medjool date paste

Add the oatmeal, baking powder, baking soda, and coconut sugar to a high powered blender or food processor and blend/process until finely ground. Add the remaining donut ingredients and process/blend until the batter is smooth. You may need to scrape down the sides of your blender or food processor once or twice. 

Set the batter aside. Preheat your oven to 375 degrees. (350 if using a convection oven.) Rub a donut or muffin pan with avocado oil. Lightly sprinkle a flour of choice (I just use my favorite gluten free flour blend) over the pan and shake/tilt the pan to coat each donut/muffin space with flour. Shake off any excess flour. 

Fill each donut or muffin space 2/3 full with batter. Bake for 15 minutes. (I tested both the muffins and donuts... 15 minutes works for both of them!)

While the donuts are cooking, melt your coconut butter over low heat on the stove. Add in the water and medjool date paste. (Check out my  high protein oatmeal chocolate chip cookies for my date paste recipe.) Stir until combined and leave it on the stove, over low heat, until the donuts are done baking. Once the donuts have cooled, spread about 1/2 Tbsp of "icing" on each donut and top with additional toppings if desired! Enjoy! Recipe makes about 12 donuts. (or muffins!)

Toasted Almond Snickerdoodle Cookies

toasted almond snickerdoodles

These Toasted Almond Snickerdoodle Cookies are the perfect holiday treat. You can't eat just one! I bust these out every Christmas and finally decided to get them up on the website for you guys! They're gluten free and dairy free, and sure to please everyone!

Toasted Almond Snickerdoodle Cookies

1 ½ cups coconut sugar
½ cup coconut oil, softened (you can also use butter if you don't need dairy free cookies)
1 tsp vanilla extract
½ tsp almond extract
2 eggs
2 ¾ cup flour (I use this gluten free blend)
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
2 Tbsp coconut sugar
1 Tbsp cinnamon

toasted almond snickerdoodle cookies

Preheat your oven to 400 degrees. In a large bowl beat 1 ½ cups coconut sugar and coconut oil until thoroughly mixed. Add the vanilla and eggs, and blend until combined.

Add the flour, cream of tartar, baking soda, and salt. Blend until well combined.

Form the dough into 1 inch balls (or use a cookie scoop). Roll the balls in a mixture of the remaining coconut sugar and cinnamon.

Place the dough balls 2 inches apart on a parchment lined baking sheet. Bake for 8-10 minutes until set. Remove the cookies from the baking sheet and cool on a wire rack. Enjoy!

This recipe makes about 36 cookies. 

Toasted Almond Snickerdoodle Cookies

Pistachio Almond Chocolate Bark

puffed quinoa chocolate almond bark pistachio

So, I'm not a big Valentine's Day fan.... but I AM a big chocolate fan! So, when I discovered this recipe for Puffed Quinoa Chocolate Bark over at 2 years ago, I knew I had to make it ASAP. It was so good, I filed it away to make again in the future. 

Fast forward, and I've made it again with my own little twist. This Pistachio Almond Chocolate Bark is the perfect gift for a loved one, friend, or co-worker any time of year! Customize it with your own favorite toppings, and be prepared to be loved!

Tip: I use Enjoy Life Foods semi sweet chocolate chips, or HEB Organics chocolate chips. both are dairy, soy, and nut free... and make for a good, clean, allergen friendly dessert.

Pistachio Almond Chocolate Bark

Puffed Quinoa Chocolate Almond Bark

1/2 cup uncooked puffed quinoa*
18oz. semi sweet or dark chocolate, melted
1/4 tsp almond extract
Pistachios (or other nuts and trail mixes)

Read the tutorial over at to puff your quinoa. 

Combine puffed quinoa, melted chocolate, and almond extract in a bowl and stir to combine. Spread evenly on a parchment lined baking sheet to desired thickness. I recommend 1/4 inch.

Add pistachios (or other toppings), and press lightly with hands or the back of a spoon to ensure they stick to the chocolate. Place in refrigerator for one hour. Remove from refrigerator and break into pieces. Place in an airtight container and store in refrigerator for up to one month.

Caffeinated Hot Chocolate

I developed this recipe for Caffeinated Hot Chocolate after we found out my husband has a food intolerance to coffee. (Read more about that here.) One sip of this, and he hasn't missed coffee since!

This recipe was sponsored by Pinnertest. All thoughts and ideas are my own.

Caffeinated Hot Chocolate

Caffeinated Hot Chocolate

6 fl oz. water

1 tea bag*

3/4 cup whole milk

2 tsp cacao powder

2 tsp maple syrup (or other liquid sweetener)

*You can use any flavor you like. Some great ideas are orange (or other citrus flavors), green tea, peppermint tea, or plain black tea. 

Bring your water almost to a boil, either on the stove top or in the microwave. Place the tea bag in the water and let it steep for 3-4 minutes. 

In the bottom of a large coffee mug, combine the maple syrup and cacao powder. Stir thoroughly using a fork. Gradually pour in the tea and stir thoroughly again.

Warm the milk in a separate coffee mug or other microwave safe cup. (Not boiling, but just enough to get it good and warm. Slowly add the milk to the tea and cacao mixture, and enjoy!

30-minute Fish Tacos with Lemon Avocado Cream Sauce

I developed this recipe for 30-minute Fish Tacos with Lemon Avocado Cream Sauce after we found out I have a food intolerance to chicken and shrimp. (Read more about that here.) These tacos are super simple to make, and so delicious!

This recipe was sponsored by Pinnertest. All thoughts and ideas are my own.

30-minute Fish Tacos with Lemon Avocado Cream Sauce

30-minute Fish Tacos with Lemon Avocado Cream Sauce

2 snapper filets, or other white fish of choice (I get our fish from here)

Avocado oil

Salt and pepper

1 large avocado

Juice from 1 lemon

1/4 cup plain yogurt

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp sea salt


Shredded lettuce/greens/slaw

Shredded carrots

If frozen, defrost snapper filets, rinse, and pat dry. Season with salt and pepper. Heat 1-2 Tbsp avocado oil in a cast iron skillet over medium high heat. Once the skillet is nice and hot, add the snapper filets and cook for 4-5 minutes on each side. Set aside.

In a medium bowl, mix the avocado, lemon juice, yogurt, and spices until well blended. 

Lay our tortillas/taco shells and fill as desired with snapper, lemon avocado cream sauce, lettuce, and carrots. Enjoy!

30-minute Fish Tacos with Lemon Avocado Cream Sauce

Maple Walnut Sweet Potatoes

Photo Nov 06, 12 46 01 PM.jpg

Ready or not, Thanksgiving is around the corner, and whether you're hosting the whole meal, or just responsible for a side dish, you NEED these Maple Walnut Sweet Potatoes in your life! The flavor and texture combine for the perfect holiday side dish, without all the typical junk in sweet potato holiday dishes... think: processed OJ, and marshmallows. 

AND, not to mention, the spices going on in this dish are out of this world. I like to stock up whenever Sprouts Farmer's Market is having a sale on all their organic spices and baking essentials. This specific recipe uses vanilla extract, cinnamon, and allspice, but there are so many more options as well. It's hard to find quality spices at a decent price, so make sure to check out your local Sprouts!

maple walnut sweet potatoes

This recipe was sponsored by Sprouts Farmer's Market. All idea and thoughts are my own. 

maple walnut sweet potatoes

Maple Walnut Sweet Potatoes

3 pounds sweet potatoes, cubed

1/4 cup whole milk

3 Tbsp avocado oil

1/3 cup maple syrup

1 tsp sea salt

1/2 tsp Sprouts Organic Vanilla Extract

1/4 tsp Sprouts Organic Cinnamon Powder

1/8 tsp Sprouts Organic Allspice

1 egg

1 Tbsp ghee or butter

2 Tbsp maple syrup

3/4 cup chopped walnuts

Add cubed sweet potatoes to a large stock pot and cover with water. Bring them to a boil, and let cook for 15-20 minutes... until they can easily be pierced with a fork.

Pre-heat your oven to 375 degrees. Once the sweet potatoes are cooked, drain the potatoes and transfer them to the bowl of a stand mixer. On low speed, using the paddle attachment, mix the potatoes for 2-3 minutes. 

Next, remove the paddle attachment, and attach the whisk. Add the next 8 ingredients to the bowl (whole milk through egg) and process with the whisk attachment for 2-3 minutes. 

Transfer the sweet potato mixture to a greased 9x13 baking dish. Bake for 20 minutes.

maple walnut sweet potatoes

While the sweet potatoes are baking, add the ghee/butter, maple syrup, and walnuts to a skillet over medium heat on the stove. Stirring continually, cook until the maple syrup and ghee/butter have thickened up some... (about 10 minutes). Remove from the heat as soon as you see it start to thicken to avoid burning.  

After 20 minutes in the oven, remove the sweet potatoes and top with maple walnuts. Return the pan to the oven for an additional 10 minutes. Serve immediately. Enjoy!

maple walnut sweet potatoes