Salted Sunbutter Cups with Raw Chocolate {Paleo}

Sunbutter Cups Bite
Joy comes in a new, creamy, salty, sweet form.

Friends.  I’ve done the unthinkable.

I’ve given up refined Sugar for the summer.

No Salt & Straw.

No Petunia’s.

No sweet treats from Cascadia Bakery.

Because I have a problem.  Sugar means too much to me.  I can’t resist it right now.  I need to give it up for a while until I can use it responsibly.

Which might be never.  But I’m giving it until September, just to be sure. Because I don’t want the diabeetus.

One of my favorite treats is chocolate and peanut butter, but because of FPIES, we can’t keep peanuts in the house.  I love sunflower seed butter (aka sunbutter) as a substitute for peanut butter.  It’s safe for peanut and tree nut allergy peeps, and gives a comparable, creamy taste.  I don’t miss it peanut butter at all.  In fact, you can pretty much always find me with a spoonful of sunbutter in my hand when I get too busy and forget to feed myself.

I’m also pretty committed to using raw cacao nibs when possible.  Raw cacao is full of antioxidants, magnesium, potassium, fiber, and can help fight heart disease and lift your mood naturally.  With a little bit of coconut oil for good measure, these treats aren’t just freaking delicious, they’re also super healthy for you.

Sign me up.  Twice.

I shared these with some of my best friends who are also trying to leave that jerk, Sugar, behind.  The consensus? We can no longer live without them.

Sunbutter Mini Cups

Ingredients for Chocolate Layer:

  • 1/2 cup ground cacao nibs (I use my nutribullet, but a coffee grinder would work, too.)
  • 1/3 cup coconut oil, melted
  • 1-2 Tbsp raw honey, or erythritol
  • 1 tsp vanilla extract

Ingredients for Sunbutter Fudge Filling:

  • 3/4 cup sunbutter
  • 1/4 cup coconut oil
  • 2 Tbsp raw honey or erythritol
  • 1 tsp vanilla extract

Directions for Chocolate Layer:

  1. Whisk together all the ingredients until fully incorporated.
  2. Pour into lined cupcake or mini-cupcake molds, filling about 1/3 of the way.
  3. Pop in freezer for 15 minutes until solid.

Directions for Sunbutter Fudge:

  1. Whisk all ingredients together.
  2. Pour mixture on top of frozen chocolate.
  3. Freeze or refrigerate until firm.
  4. Remove from refrigerator or freezer for 3 minutes, add flake salt on top, and devour.

These stay good forever in the freezer, and several weeks in a sealed container in the refrigerator.  But good luck.  The sunbutter cups haven’t survived 24 hours in my house.  Maybe ever.

Open your heart and let the sunbutter in,


Star Anise Shortbread {Paleo}

Sometimes, you do crazy things to get a job.

Several years ago, I was feeling slightly disillusioned with the non-profit sector (which I had worked in for over a decade at that point) and really wanted to try something new.  I had mad administrative skills but I wanted to be in an environment where my skills were appreciated without the pressure of saving the world.  Okay, maybe that’s a TAD melodramatic.  But just a tad.

When an opportunity came for me to work for my favorite doctor, I jumped at the chance.  It was the single best professional decision I’ve ever made.  In this job, my confidence was restored, my skill set broadened, and my body healed right along with my heart.  It was the best kind of job.

When we decided to leave our city and have a new adventure in the Pacific North West, I was heart broken to leave my favorite job and my favorite doctor.  I had a glowing recommendation to carry with me along with my new skill set and healthy body.

After working in a job I wasn’t thrilled about for a few months, I began looking for other positions.  My friend and also my former boss connected me with a doctor who was looking for administrative help.  I was determined to woo him.

I went to his office.  I dropped off my resume with a batch of paleo shortbread cookies.

Three weeks later, I had a new job.  Coincidence?  I think not.

While I would love to think that I earned that job all on my own, I’m pretty sure these nifty little shortbread cookies had something to do with it.  Yep, I said NIFTY.  Because shortbread is classic and can handle words like “nifty” and “neato” and “groovy”.

I can’t guarantee your future employers will love these as much as I do. However, I can guarantee that, unless they have a nut or egg allergy, they will adore these treats.  And you probably will, too.

(If you are looking to cut back on sugar, you can substitute erythritol 1:1 in this recipe.)



  • 2 cups blanched almond flour
  • 1 egg
  • 1/2 cup coconut oil (or butter)
  • 1 cup coconut sugar or erythritol
  • 1 tsp baking powder
  • 1/2 tsp anise extract or 1 tsp finely ground star anise
  • 1/4 tsp almond extract, or 1 tsp vanilla extract
  • pinch of sea salt


  1. Combine flour, erythritol, and baking powder (and ground star anise if you use it)
  2. Combine egg, coconut oil, extracts, and stevia
  3. Add flour mixture to egg mixture and form into a log shape
  4. Wrap dough tightly in plastic wrap or foil and refrigerate for at least five hours (I chilled mine overnight and it was great)
  5. Once chilled, slice dough and place on a parchment paper-lined cookie sheet.  Sprinkle a TEENY bit of sea salt over the top.
  6. Bake at 325 degrees for 12-17 minutes, until just slightly browned around the edges.
  7. Allow to rest for a few minutes on the baking sheet. Transfer to a cooling rack and allow to cool completely before serving.

Have you ever done anything unorthodox to get a job?  What was it?  I want to know!

Your Favorite Paleo Cookie Monster,


Cauliflower Fried Rice {Grain Free}

CauliflowerRiceCornerI’m always looking for ways to get more vegetables.

You guys.  IT IS HARD.

While I don’t hate grains, (in fact, I adore them), I know my body doesn’t do well with a carbohydrate-heavy diet and I tend to feel uncomfortably full and bloated after eating them.  I also truly believe in a veggie-based diet, especially because I struggle with PCOS and endometriosis.  I have to keep my babymaker in good shape, and the best and first line of health for me is nutrition.  It’s part of an overall commitment to health and hormone balance.

When I can replace grains with veggies, I do. When I can replace grains and not miss them even a little bit, I absolutely do.

I’ve perused Pinterest and have seen the fried rice recipes with cauliflower.  I usually dismissed them because it’s typically so much prep work to get cauliflower to taste like something awesome. But with the fried cauliflower “rice”, it was a total breeze.

Are you ready for my secret weapon?


Yep, a cheese grater.

I’ve tried a food processor, blender, knife tricks, and dicing or mashing after steaming.  The cheese grater, though, was so easy to use (albeit messy).  I just plunked the grater in a deep bowl,  trimmed and quartered the head of cauliflower, then grated away.


The final result? A flavorful, slightly spicy dish that is wonderful as a standalone and completely filling and satisfying.  I didn’t miss the rice even a little.



  • 1 large head cauliflower, trimmed and grated
  • 1 12 oz bag of frozen mixed veggies (I prefer the California Blend)
  • 1 12 oz bag of frozen cut green beans
  • 12 oz of cooked protein of your choice (optional, but leftover meat works great!)
  • 1 head of garlic, minced or crushed
  • 1 small onion, minced
  • 2 Tbsp fresh ginger, grated or minced
  • Bragg’s Amino Acids, Tamrari, or organic soy sauce (I prefer Bragg’s)
  • 2 eggs
  • 3 Tbsp Avocado oil, ghee, or another high smoking point oil
  • 1 tsp red pepper flakes (optional)
  • Salt and Pepper


  1. In a large skillet, add frozen veggies and a tablespoon (or more) of Bragg’s.  If you want some extra spice, add red pepper flakes. Cook on medium high, stirring every five minutes until they are steaming hot.
  2. While vegetables are cooking, sauté onion in a large skillet or wok in 2 tablespoons of oil until translucent.  Add garlic and ginger and cook until soft and slightly golden.
  3. Add grated cauliflower to the garlic, onion, and ginger.  Add remaining oil, two tablespoons of Bragg’s, and mix thoroughly. Allow cauliflower to cook until tender.
  4. Once cauliflower is tender, push it to the sides, creating a hole in the middle of the pan.  A three inch circle of the pan should be exposed.  Crack eggs into the exposed circle, scrambling with a fork or spatula continuously.  The egg will cook into the cauliflower, and that’s okay.
  5. Once your eggs are scrambled, add protein and veggies (minus any liquid), to the cauliflower and mix thoroughly.  Add salt and pepper to taste and serve immediately.

I’m eating this today for lunch as leftovers.  It tastes so good without heating, but reheats like a dream in a skillet on the stove top.

This veggie thing.  It’s not THAT hard.


Strawberry Shortcake {Paleo and Vegan}

Remember Strawberry Shortcake? She was one of my childhood favorites, along with Shera, My Little Ponies, GI Joe, Star Wars, and Care Bears.  There was something so enticing about the faint chemical strawberry scent of her hair, her massive bobbleheadedness, and magical world where everything smelled and tasted delicious.  My friend had a Strawberry Shortcake bedspread and sheets and I was so envious.  I wanted to dream of Berry Bitty City and play with Strawberry and all of her friends, and I was pretty sure I could only do that if I was lulled to sleep under all those magical sheets and blankets.


I didn’t realize for a long time (really, way too long) that Strawberry Shortcake was a real thing.  I don’t even remember having actual strawberries until we moved to Texas when I was in elementary school.  And I definitely don’t remember eating strawberry shortcake until I was in second grade at the school Field Day.

That shortcake was…not amazing.  It was made with the store bought spongy, yellow mini-cakes baked into little flat-top basins to hold the strawberries and whipped cream.  The strawberries were glazed and tasted like my Strawberry Shortcake doll smelled. A spoonful of Cool Whip completed the dish and it was…not my favorite thing I’d ever had.  I really wanted it to be.

Eventually, I outgrew my love of Strawberry Shortcake and her friends and mostly avoided the dessert for many years after that.  It wasn’t until college that I tried it again at a swanky resturant at the urging of my best friend.

Holy moly.

It was one of the most mind-blowingly delicious things I had ever tasted.  The shortcake was more like a biscuit, and everything was fresh and texturally spot on.

I’m not exaggerating when I say I’ve spent ten years trying to recreate that shortcake.

This is the closest I’ve come.  I didn’t realize until I eliminated gluten from my diet that the shortcake I had tried so hard to replicate most likely was made using almond flour.  Once I unlocked that piece, the rest was a breeze.

Strawberry Shortcake


  • 2 cups sliced strawberries
  • 2 cups blanched almond flour (I use Bob’s Red Mill)
  • 2 eggs*
  • 3/4 cup butter, cold and cubed, or melted coconut or avocado oil
  • 1 scant cup cassava flour (wheat flour can be substituted)
  • 2 Tbsp raw honey, or other sweetener
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp nutmeg


  1. Combine the almond flour, cassava flour, baking soda, salt, and nutmeg in a medium mixing bowl.
  2. Add butter to the flour mixture and cut into flour until the butter is in tiny pieces.
  3. In a small bowl, combine eggs, vanilla extract, apple cider vinegar, and honey.  Whisk until fully incorporated.
  4. Add egg mixture to flour mixture and stir until barely combined.
  5. Spoon mixture onto a parchment paper-lined baking sheet, or bake in lined muffin tins.
  6. Bake at 350 degrees for 15-20 minutes.
  7. Pile with strawberries and whipped topping of your choice.

*If you want to make this egg-free, go for it!  To replace two eggs, I used 2 Tbsp ground flax seeds, 3 Tbsp water, 1 Tbsp apple cider vinegar.

Now that I know what strawberry shortcake can be, I’ll never go back.  I still miss my Strawberry Shortcake doll, though, and secretly wish for a daughter so I can justify buying all the Strawberry Swag.





Creamy Avocado Zoodles {Paleo Vegan Raw}

My friend, Feather, is hilarious.  She’s also kind of a genius.

We met when our babies were still safe little blueberries, growing fast in our bellies.  I offered Feather my drink tickets at my husband’s office Christmas party.  She declined, telling me she was pregnant.  Then I got (too) excited and exclaimed “Me, too!” and thus a friendship was born. And then our babies were born shortly after.

Our kids, E and Rosebud, were born exactly one week apart and Feather and I have been able to support and love each other on every part of this parenting journey.  We are often grateful that our babies conspired to bring us together, because everyone knows babies are magic and can totally do that.  E and Rosebud knew we would need each other.  They were right.  Because Magic.

One day, when our babies were about 6 months old, Feather texted me about a new product she had purchased called the “Vegetti”.  We giggled and turned into 14 year-olds immediately, and then spent an afternoon volleying inappropriate jokes back and forth between diaper changes and bottle feedings.  Because new moms need lots of distraction and laughter, even if it involves bathroom humor.  Maybe especially if it does.

Of course, I had to buy a Vegetti immediately. The Vegetti is a vegetable spiralizer and uses fresh vegetables, like carrots and zucchini, to make noodles.  I experimented and played with it, and came up with a really yummy dish (and several more jokes) that satisfied me for several hours. It also provided a big boost of healthy fat and nutrient dense veggies, which I desperately needed.  It was a fast, healthy lunch, and with a handful of cashews or some uncured ham, it was a complete meal for me.


*If you don’t have a spiralizer or don’t want to invest in one, you can use a carrot peeler and make wider noodles. It will work just as well, and create a slightly different texture.  You can also add some shredded parmesan to add depth and a hint of buttery flavor.

  • 1 large zucchini, spiralized, shredded or peeled
  • 1 medium avocado
  • 8-10 cherry or grape tomatoes, halved
  • 3-4 leaves of fresh basil, chopped or ribboned
  • 1 Tbsp fresh lemon juice
  • sea salt and pepper


  1. Put noodles and basil in a medium mixing bowl.
  2. Mash avocado, adding salt and pepper and lemon juice.
  3. Add mashed avocado to the zucchini, and mix thoroughly.
  4. Add tomatoes and stir until they are coated in avocado and well incorporated.
  5. Serve immediately with fresh cracked pepper and a little extra basil on top.

Feather and I are still making jokes, supporting each other in the middle of our crazy times, and raising our babies together.  We even had a mommy getaway last year and Cannon Beach gave us this amazing moment because it somehow knew we needed it. Or maybe our babies knew we needed it and arranged it with their Baby Magic. Who knows?  But we definitely loved our wine and beach sunset. Kind of like you will love the zoodles.


Vegging and Vegetti-ing,