One Delicious Recipe A Day…. Or Not


Peanut Butter Chocolate Chip Cookies

I have been craving chocolate lately, but my sister wants peanut butter. So we decided we are going make peanut butter chocolate chip cookies. We have not made these yet, but are going to make them tonight. I will try to post a picture. Big thanks to Amira from

Edit: Ok we made these and they are great! We substituted the egg with flax and water.

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Chocolate Fudge Cookies

We made these cookies because we didn’t have any chocolate chips to make the peanut butter oatmeal chocolate chip cookies. They came out great! I might try adding a little water next time to make the batter a little thinner.

Chocolate Fudge Cookies


2 1/4 cups confectioners sugar

1/4 teaspoon salt

1 cup cocoa powder

3 egg whites

2 teaspoons vanilla extract


Stir together all of ingredients until the ingredients are smooth. (My batter was super thick, but the cookies came out great.) Scoop the batter on to oiled baking sheets. Bake the cookies for 8 minutes in a 350 degree oven. The cookies should look cracked and shiny.

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Gluten-Free Graham Crackers

I just came upon this recipe. We love magic cookie bars, and s’mores, but they are hard to make if you don’t have the graham crackers. I have not made these yet, but can’t wait to try.

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Tropical Smoothie

Here is my refreshing recipe. Smoothies are so awesome! You can have smoothies for breakfast, snack, or dessert. You can add all different kinds of fruits and vegetables to your smoothies. Here is my favorite:)

Tropical Smoothie


1/2 cup Water

1 Banana




1 tablespoon Flax Seed*


Put water and banana into the blender and combine. Then add strawberries, pineapple, mango, and flax seed to suit your taste then give the blender a whirl:) Enjoy!

*Flax seed is not necessary, but provides fiber.

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Coconut Mounds:)

Ok I know I have not been blogging many healthy recipes. What can I say? I love chocolate:) I will be posting a healthy refreshing recipe in a day or so. With out further ado are our copycat mounds. Thanks for the recipe Mom!

Coconut Mound


4 Tablespoons Agave

3 Cups Unsweetened Coconut

3 Tablespoon Coconut Oil

1-1 1/2 cups chocolate chips


1. Melt the chocolate chips in a sauce-pot with about a tablespoon of coconut oil. Line a mini muffin tin with mini cupcake papers. Coat the bottom and sides of the cupcake papers with melted chocolate.Freeze the chocolate until firm.While the chocolate is hardening, put the agave, unsweetened coconut, and 2 tablespoons of coconut oil in a food processor, and pulse until the coconut is chopped up fine. Take your muffin tin and, put about a teaspoon of coconut on top of the hardened chocolate. Then freeze until the coconut is hardened. Take your muffin tin and cover the coconut with chocolate. Freeze and enjoy. Store in a cool place. See pictures below. Not surprisingly I do not have a final product picture, because we ate all of them before I could get a picture:)

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Long Time No Recipe:)

So I have not had a delicious recipe a day:( Instead I have had a new recipe every few weeks. The truth is we have been so busy. I made these yesterday with my sisters, and they are sooo good!

Peanut Butter Cups

1/2 cup peanut butter

1/2 cup honey or agave

1/2  cup coconut oil

1 cup chocolate chips


Mix all ingredients except chocolate chips until smooth.Melt the chocolate chips in a double boiler.Put mini muffin papers in the mini muffin tin.Coat the bottom and sides of the muffin papers with chocolate. Then put the muffin tin in the freezer for a few minutes until the chocolate is hard. Then out some of the peanut butter filling in about 2/3 of the way up the paper. Then freeze again, until solid. Then cover the peanut butter layer with chocolate, and freeze until firm.Then enjoy! Store in refrigerator.

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Orange Marmalade Chicken

Tonight for dinner we had orange marmalade chicken. It was a hit. We ate it before I could get a picture:)

Orange Marmalade Chicken

4 breasts chicken

2 Tablespoons cornstarch

1/4 cup water

 1/3 cup soy sauce

1/3 cup orange marmalade

1/2 cup water

1/4 cup honey

1 Tablespoon rice wine

2 Teaspoons ginger

3 Teaspoons garlic


Cut chicken into little pieces. Then brown the chicken in a pan until they are done. Put aside.

In a small pot combine the 1/4 cup of water with the cornstarch. Then add the other ingredients. Bring the sauce to boil on medium heat. Boil until it thickens.

Coat the chicken with the sauce.

Serve with rice,and broccoli.

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Best Ganache/Mousse EVER!

This ganache is amazing on a spoon.


1 15 oz can of coconut milk

2 cups of chocolate chips

1/2 teaspoon vanilla


Put coconut milk in a small pot and heat until it starts to steam.

Coconut Milk







Then pour over chocolate chips.

Chocolate Chips








Stir for 2-3 minutes. It takes a few stirs to see chocolate.








The ganache should thicken slightly, and should look glossy. Put in refrigerator until it becomes firm.



Coconut Macaroons

Coconut Macaroons

6 egg whites

¼ teaspoon salt

½ cup agave nectar

1 tablespoon vanilla extract

3 ½ cups unsweetened shredded coconut


In a mixing bowl whisk egg whites and salt until stiff.

Fold in agave, vanilla and coconut.

Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time

Bake at 350° for 10-15 minutes, until lightly browned

Dip  in chocolate for chocolate macaroons.

Makes 48 macaroons

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Peanut Butter Jumbos

Made peanut butter jumbos on Tuesday. We made them in a 9 x 13. Had to cook them a little longer but they tasted great.


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These sound so good! They are gluten-free. I have a feeling that you can replace the gluten-free flour with all-purpose flour if you are not gluten-free. Thanks to Heather who inspired me to find a gluten-free recipe, and to Betsy who has the gluten-free recipe.

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No Bake Fudge Cookies

No Bake Fudge Cookies



2 cups of sugar

½ cup cocoa

½ cup milk

½ cup butter

3 cups oats

1 cup coconut flakes

1 teaspoon vanilla



1. Combine sugar, cocoa, milk, and butter in a 4-quart pan on stove stir on medium heat until it comes to a rolling boil. Boil for 2 minutes.

2. Add the oats, coconut flakes, and vanilla to the pot. Stir. Drop by spoonfuls on wax paper. Freeze for about 2 hours.

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Coconut Ice Cream

This is a great dairy free option. We have not made this exact recipe yet, but it sounds great!  Can’t wait to try it.


4 cups coconut milk

1/2 – 3/4 cup agave

3/4 cup cocoa powder

1 Tbsp arrowroot (or cornstarch)

1 tsp vanilla

3/4 cup chocolate chips


1. Add coconut milk, agave, cocoa powder, arrowroot, vanilla. Mix well.

2. Add mixture to ice cream maker and process following manufacturer’s instructions.

3. When mixture starts to thicken, chocolate chips and any other toppings.

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Chocolate Zucchini muffins


2 cups sorghum flour (or all purpose GF mix)

1 1/2 teaspoons xanthan gum (don’t add gum if using a GF flour mix that contains xanthan gum or guar gum)

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1/2 cup unsweetened cocoa powder

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs

1/2 cup canola oil OR light olive oil

1 teaspoon vanilla extract

1/2 cup applesauce

3 cups shredded unpeeled zucchini

3/4 cup gluten-free semi-sweet chocolate chips



Preheat oven to 350° F / 176° C

Oil two 8-inch loaf pans OR two 12-cup muffin tins with coconut oil or olive oil. Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in applesauce and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.

Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean. Makes about 24 cupcakes.

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Magic Cookie Bars

Magic Cookie Bars



1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1 (14 oz.) can  Sweetened Condensed Milk

2 cups (12 oz. pkg.) semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup chopped nuts (optional)



1. HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray or butter.

2. COMBINE graham cracker crumbs and butter in small bowl. Press into

bottom of prepared pan.

3.POUR sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars.


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