Fa m i ly Favo r i t e s

Delicious go-to recipes for your family to make and enjoy

 Contents

5 
Peanut Butter Banana Baked Oatmeal

6 
B est Waffles

9 
B est Chocolate Chip Banana Bread

10 
P istachio Chicken

13 Balsamic Slow Cooker Pot Roast

14 Black Bean Sweet Potato Tacos

17 Honey Roasted Carrots

18 Best Brookies

21 Chocolate Chip Skillet Cookie

22 Poppy Seed Cake

25 Healthy Fudgy Brownies

26 Paleo Chocolate Chip Cookies

29 Chocolate Date Energy Balls

30 Homemade Kettle Corn

33 Healthy Granola Recipe

2 3
 Peanut Butter
Banana Baked Oatmeal
Healthy Peanut Butter Banana Baked Oatmeal Recipe! PREP TIME 5 mins

The perfect make-ahead breakfast! Gluten-free, dairy-free, COOK TIME 30 mins

& vegan-friendly with no refined sugar! TOTAL TIME 35 mins

INGREDIENTS
1 ½ cups quick cooking oats
1 tsp baking powder
½ tsp sea salt
1 tsp ground cinnamon
2 overripe bananas mashed
¼ cup creamy peanut butter
1 tsp vanilla extract
SERVINGS 9 squares
COURSE Breakfast, Snack
1 large egg lightly beaten
(Vegan: 1 TBS ground chia seeds
mixed with 2 ½ TBS hot water)
¾ cup milk (whole milk, 2%
almond milk, etc).
Topping:

¼ cup pure maple syrup ¼ cup creamy peanut butter

melted

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease a 9x9” square baking pan

and set aside.
2. For Vegan Version: Mix 1 TBS ground chia seeds with 2 ½ TBS hot
water. Set aside.
A NOTE FROM LAURA:
3. In a small bowl mix together the quick cooking oats, baking
powder, sea salt and ground cinnamon. Set aside. I make a double batch of

4. In a large bowl mix mashed banana and peanut butter together this peanut butter banana
until combined. baked oatmeal every week (I
just double the ingredients
5. Add in the vanilla extract, maple syrup and chia seed mixture or
egg. Mix until combined. and bake it in a 9x13” pan).
My entire family loves to eat
6. Add the almond milk and stir until batter is homogeneous.
it warmed with a dollop of
7. Add dry ingredients to wet ingredients and mix thoroughly.
peanut butter on top. It’s so
8. Pour the mixture into a lightly greased 9x9” baking pan.
easy to make and so delicious,
9. Bake at 350 degrees for 25 minutes. Or until the top slightly it even freezes well!
springs back when touched and the edges are just barely brown!
10. Melt the extra peanut butter and drizzle on top!
11. Cut into squares and enjoy!
12. Store in refrigerator, reheat in microwave or enjoy cold!

4 5

PREP TIME 15 mins
COOK TIME 5 mins
TOTAL TIME 40 mins
SERVINGS 20 Waffles
COURSE Breakfast
A NOTE FROM LAURA:
This recipe is special to our
family because it’s the first
(and only) recipe that my
husband created on the
website. He created it after
we welcomed our 4th child
into the world and he made
“Waffle Saturdays” a weekend
tradition. Now he makes a
large batch every Saturday
and we freeze them to enjoy
all week long!
6 7
Best Waffles
The Best Waffle Recipe ever! These golden-brown, crispy, fluffy
homemade waffles turn out perfectly every time! They’re made
completely from scratch, are freezer-friendly, and are lightened
up by using applesauce in the batter! Plus this recipe makes a
huge batch, so you will definitely have leftovers to enjoy all
week long!
INGREDIENTS
4 cups all-purpose flour 3 ½ cups milk
2 TBS granulated sugar ½ cup butter melted
2 ½ TBS baking powder ½ cup unsweetened
½ tsp sea salt applesauce
½ tsp cinnamon 1 tsp vanilla extract
4 eggs separated
INSTRUCTIONS
1. In a medium bowl, mix together flour, sugar, baking powder, sea salt
and cinnamon. Set aside.
2. Preheat a waffle maker to medium heat (on our waffle maker we use “3”).
3. Separate egg whites from yolks (make sure to save both parts of the egg)!
4. Put whites in the bowl of your standing mixer and beat on high until
stiff peaks form.
5. Transfer beaten egg whites to a bowl and set aside in the refrigerator.
6. Add egg yolks and butter to the bowl of your standing mixer and mix
on medium speed until combined.
7. Add milk, applesauce and vanilla extract and beat until combined.
8. Add half of the dry ingredients and beat until combined.
9. Repeat with remaining dry ingredients.
10. Add beaten egg whites and fold into the batter by hand with a spatula.
11. Spray waffle maker lightly with non-stick spray and scoop 1 cup of
batter into the center of the waffle plates.
12. Cook on medium heat for 3-5 minutes or until the waffles are golden
brown.
13. Repeat with remaining batter until it has all been used.
14. To keep warm: preheat oven to “warm” setting and put each batch of
waffles on a large baking sheet in the warm oven until ready to serve.
15. Serve warm with maple syrup, whipped cream, fresh berries, etc.
 Best Chocolate Chip
Banana Bread
This chocolate chip banana bread recipe is moist with a perfect PREP TIME 5 mins

crumb! It’s loaded with bananas and chocolate chips! Plus, it COOK TIME 1 hr

only takes 5 minutes to mix up this banana chocolate chip bread! COOLING TIME 3 hrs

TOTAL TIME 4 hrs, 5 mins

INGREDIENTS
SERVINGS 12 slices

½ cup salted butter melted 1 ½ cups all-purpose flour

COURSE Bread, Breakfast,
3-4 overripe bananas–mashed 1 tsp baking soda Dessert
1 ½ cups ½ tsp baking powder
2 eggs beaten ½ tsp sea salt
2 tsp pure vanilla extract ½ tsp cinnamon
¾ cup granulated sugar 1 cup semisweet chocolate
¼ cup brown sugar chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Grease a 9x5” loaf pan, set aside.
3. In a large bowl mix together melted butter, bananas, eggs and
vanilla. Stir until combined.
4. Add granulated sugar and brown sugar. Stir until combined and
the mixture is smooth. A NOTE FROM LAURA:

5. Add flour, baking powder, baking soda, sea salt and cinnamon This chocolate chip banana
and stir until the mixture is smooth and uniform throughout. bread is the second recipe my
oldest daughter learned how
6. Add chocolate chips and stir until evenly distributed.
to make on her own (second
7. Pour batter into prepared loaf pan. If desired, sprinkle a few extra
only to our famous chocolate
chocolate chips on top.
chip cookies). She often bakes
8. Bake on the lowest rack in the preheated oven for 55-65 minutes,
this at night for the family to
or until the top is golden brown and a toothpick inserted in the
enjoy as a special breakfast
center of the banana bread comes out with just some moist
the next morning.
crumbs. (If the top starts browning too much before the toothpick
comes out clean, loosely tent the loaf with aluminum foil).
9. Cool in the baking pan on a wire rack for at least 2 hours, or
overnight.
10. Use a butter knife to release the sides of the bread from the pan if
necessary.
11. Put the banana bread on a cooling rack and let cool completely.

8 9
 Pistachio Chicken
This pistachio chicken recipe is easy to make with 5
ingredients. Pistachio crusted chicken is a gluten-free,
PREP TIME 15 mins paleo and keto main dish that is loved by both adults
COOK TIME 15 mins and children!
TOTAL TIME 30 mins

SERVINGS 12
INGREDIENTS

2 pounds chicken breasts ½ tsp fine sea salt

COURSE Main
cut into strips (or chicken ¼ tsp black pepper
tenderloins) 8 oz dry roasted salted
Pure olive or avocado oil pistachios (270 g, 2 cups)
cooking spray

INSTRUCTIONS

1. Preheat oven to 425 degrees F.

2. Grease two large baking sheets–set aside.
3. Place pistachios in a food processor fitted with the “S” blade, or
in the container of a high-powered blender and process/blend
(pulse) until coarse crumbs form (be careful not to turn them into
a powder). Put the crushed pistachios in a shallow bowl.
4. Put chicken in a bowl and spray with cooking spray (or coat with
olive oil). Season lightly with salt and pepper and stir to combine.
A NOTE FROM LAURA:
5. Place chicken pieces 1 into the bowl with the pistachios and turn
This is one of my all-time
to coat.
favorite ways to enjoy chicken
6. Evenly place the coated chicken on the prepared baking sheets,
breasts. It’s made with 4
spray the tops with oil to seal the coating on.
ingredients but is so flavorful
7. *To prepare in advance: wrap the baking sheets with plastic
and delicious you’d never
wrap and store them in the refrigerator until ready to bake (up
guess how easy it is! This is on
to 3 hours). I prefer to let them sit in the fridge for at least 30-60
our regular dinner rotation.
minutes).
8. Bake in the preheated oven for 12-15 minutes or until internal
temperature reaches 160 degrees F. Baking time varies based on
the thickness of the chicken.
9. Serve immediately.

10 11
 Balsamic Slow
Cooker Pot Roast
This Balsamic Slow Cooker Pot Roast is an easy, healthy make- PREP TIME 5 mins

ahead main dish recipe that takes 5 minutes of prep time COOK TIME 12 hrs

(no browning required). This crock pot roast is my go-to TOTAL TIME 12 hrs, 5 mins

dish for holiday entertaining.

SERVINGS 10

INGREDIENTS COURSE Main

2 lbs boneless Chuck Roast Sauce:

1 TBS olive oil ½ cup high quality balsamic
Rub: vinegar
1 tsp garlic powder 2 TBS honey
½ tsp onion powder 1 TBS honey mustard
1 tsp sea salt 1 cup beef broth
½ tsp freshly ground black 1 TBS cornstarch (or arrowroot
pepper powder or tapioca starch)

INSTRUCTIONS

1. Generously grease the bowl of your slow cooker. Set aside

Make the rub:
1. In a small bowl, mix together garlic powder, onion powder, sea salt
and pepper. Set aside.
A NOTE FROM LAURA:
Make the sauce:
I make this pot roast every
1. In a medium bowl whisk together balsamic vinegar, honey, mustard Christmas Day and Easter.
and beef broth. Set aside. I love how simple it is to
Putting it together: prepare, and that I can cook
1. Coat the roast in 1 TBS olive oil (I spread it around with my hands). Set it overnight so it’s ready to
in your slow cooker. go the next day. This recipe is
2. Evenly sprinkle the roast with the rub, pressing it into the meat so it so special and delicious, and
sticks. saves time on holidays so I
3. Pour sauce over roast and turn your slow cooker onto low. can be present with my family

4. Cook on low for 8-10 hours, occasionally spooning more sauce over instead of spending all my
the roast, until it is very easily shredded with a fork. time in the kitchen.

5. Shred and continue cooking on low for another 1 hour.

6. Just before you are ready to serve, remove the meat from the sauce
and strain the sauce through a fine mesh strainer into a large bowl
(do not pour it down the drain)!
7. Transfer sauce to a saucepan and whisk in 1 TBS cornstarch.
8. Cook on medium heat until sauce becomes thick.
9. Pour ¼ of the thickened sauce over the meat and save the rest for
people to spoon on when you serve! Eat and enjoy!

12 13

PREP TIME 10 mins
COOK TIME 40 mins
TOTAL TIME 50 mins
SERVINGS 8
COURSE Main
A NOTE FROM LAURA:
This is my go-to recipe
every time we are hosting
friends for dinner. I make
ground beef tacos as well as
these sweet potato tacos so
that there’s something for
everyone (whether they eat
meat or not) to enjoy! This is
my favorite filling for tacos,
and even my babies love to
eat this recipe.
14
Black Bean Sweet
Potato Tacos
These healthy black bean sweet potato tacos are the best vegetarian
tacos ever. Sweet potatoes and vegetables are perfectly spiced and
roasted, then tossed with a honey, lime cilantro mixture for the most
flavorful and delicious tacos. Taco night isn’t complete without this
sweet potato taco recipe!
INGREDIENTS
Sweet Potato, Black Bean & 1 cup red pepper (1 medium pepper),
Vegetable Filling: cut into 1” pieces
1 ½ lbs. sweet potatoes (about 6 cups), 1 can (14.5 oz) black beans (rinsed and
cut into 1” cubes drained)
4 TBS olive oil, divided ½ cup frozen yellow corn thawed and
1 tsp ground cumin drained
1 tsp paprika Honey, Cilantro Lime Sauce:
1 tsp garlic powder 3 TBS honey (maple syrup for vegan)
½ tsp onion powder 3 TBS lime juice
¼ tsp ground coriander 3 TBS fresh cilantro chopped
1 tsp sea salt For Serving:
¼ tsp pepper Corn or flour tortillas
1 ½ cups green pepper (2 medium Guacamole, salsa, sour cream,
peppers), cut into 1” pieces cheese, etc.
INSTRUCTIONS
1. Preheat oven to 425 degrees F. Generously grease a large baking sheet.
2. Mix spices together in a small bowl, set aside.
3. 
Put sweet potatoes in a large bowl and add 3 TBS olive oil. Stir until potatoes are
evenly coated.
4. Sprinkle spices on sweet potatoes and stir until the sweet potatoes are evenly coated
with the spice mixture.
5. B
 ake in preheated oven for 20 minutes, or until they just start to brown, stirring
halfway through.
6. While sweet potatoes are baking, add peppers to the large bowl that the sweet potatoes
were mixed in. Add 1 TBS olive oil and a little extra salt and pepper. Stir until evenly coated.
7. After 20 minutes, or once sweet potatoes are slightly browned, remove the pan from
oven and add peppers. Stir until combined.
8. Return to oven for 20 more minutes, stirring halfway through.
9. While pan is in the oven, mix honey, lime juice and cilantro together in a small bowl and
stir to combine.
10. Once sweet potatoes and peppers are looking nice and roasted, add corn and black
beans and stir to combine.
11. Drizzle honey lime cilantro sauce over all the veggies on the pan and stir until
everything is evenly mixed/coated.
12. Return to the oven for 10-15 minutes, stirring halfway through. Until corn is slightly
browned and the sauce has stuck to the veggies!
13. Remove from oven and serve immediately in tortillas or over salad greens, topped with
your favorite taco toppings (guacamole, salsa, etc).
15
 Honey Roasted
Carrots
This honey roasted carrots recipe is made with 5 ingredients in PREP TIME 10 mins

30 minutes. Honey glazed carrots are so delicious they taste like COOK TIME 40 hrs

vegetable candy, so even picky eaters enjoy them. TOTAL TIME 50 mins

SERVINGS 8
INGREDIENTS
COURSE Side Dish

2 pounds carrots peeled

1 tablespoon olive oil
1 tablespoon butter melted (or
coconut oil)
1 teaspoon fine sea salt
2 tablespoons honey

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Lightly grease a large baking pan.

2. Cut carrots into the shape and size of your choosing. Note: I
suggest using carrots cut into 1-2” long pieces. If using whole
carrots, you will need to roast longer.
3. In a small bowl, mix together olive oil and melted butter.
4. Put carrots in a large mixing bowl and toss with the olive oil/
butter mixture until all the carrots are coated. A NOTE FROM LAURA:
5. Add salt and stir until it’s evenly distributed. If you have trouble getting
6. Spread in an even layer on the prepared baking sheet and roast your kids to eat veggies, I
suggest trying this recipe.
in the preheated oven for 10-20 minutes (depending on the size
The carrots taste like
of your carrots) or until carrots just begin to brown, stirring once
vegetable candy, and are the
halfway through.
perfect side dish to pair with
7. Remove the carrots from the oven and drizzle with honey, then your favorite mains!
stir until the honey is evenly distributed.
8. Return the carrots back to the oven and roast for an additional 10-
15 minutes or until carrots are just golden-brown.
9. Serve immediately garnished with chopped carrot top greens or
your favorite fresh herbs (parsley, rosemary, thyme, etc.)

16 17

PREP TIME 25 mins
COOK TIME 25 mins
COOLING TIME 25 mins
TOTAL TIME 1 hr, 50 mins
SERVINGS 16
COURSE Dessert
A NOTE FROM LAURA:
This brookie recipe was born
out of my indecisiveness.
I couldn’t decide between
baking cookies or brownies,
and then had the epiphany
that I didn’t have to! They’re
gooey, irresistibly delicious,
and a perfect special
occasion dessert.
18
Best Brookies
Brookies are the ultimate dessert for the indecisive eater. A fudgy
chocolate brownie layer sits atop a gooey chocolate chip cookie layer–
both made from scratch. There’s no need to choose between a cookie
or a brownie, because you get both in this brookie recipe!
INGREDIENTS
Cookie layer: Brownie Layer:
½ cup salted butter softened ⅓ cup all-purpose flour
½ cup granulated sugar 2 TBS cocoa powder
½ cup light brown sugar packed ½ tsp sea salt
1 large egg ¾ cup semisweet chocolate
1 tsp pure vanilla extract 4 TBS salted butter
1 ½ cups all-purpose flour ½ cup granulated sugar
½ tsp baking soda 1 tsp pure vanilla extract
¼ tsp baking powder 2 large eggs
½ tsp fine sea salt ½ cup chocolate chips
1 cup chocolate chips
INSTRUCTIONS
1. Preheat oven to 350 degrees F.
2. Line an 8x8” or 9x9” square baking pan with parchment paper and lightly grease. Set aside.
Make the cookie layer:
1. In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
2. In the bowl of a standing mixer (or in a large bowl with a hand-held mixer), cream
together butter, light brown sugar and granulated sugar until well combined.
3. Add egg and vanilla to the butter/sugar mixture and beat until smooth.
4. Add dry ingredients and beat until all the ingredients are thoroughly combined.
5. Add chocolate chips and mix until evenly distributed.
6. Press the cookie dough into the bottom of the prepared baking pan.
Make the brownie layer:
1. Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
2. Melt chocolate and butter together in a microwave safe bowl, or on the stove-top over
low heat. Stir until smooth and glossy. Set aside to cool slightly.
3. In the bowl of a standing mixer (or in a large bowl with a hand-held mixer), beat eggs for
30-60 seconds, or until pale and thick.
4. Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
5. Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
6. Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
7. Stir in chocolate chips.
8. Pour the brownie batter into the prepared pan and spread it evenly over the chocolate
chip cookie layer.
9. Bake on the lower rack in the preheated oven until the top is set and the brownies are
only very slightly “jiggly”, 25-35 minutes.
10. Place pan on a wire cooling rack to cool completely.
11. Cut into squares and serve.
19
 CHOCOLATE CHIP
SKILLET COOKIE
The best Chocolate Chip Skillet Cookie recipe! This ooey gooey, PREP TIME 5 mins

warm & melty skillet cookie (Pizookie) is completely irresistible. COOK TIME 15 mins

It’s like eating warm cookie dough topped with vanilla ice cream, TOTAL TIME 20 mins

better than any restaurant version you’ve ever had! Plus it’s easy
to make & comes together in one bowl in 20 minutes flat! SERVINGS 10

COURSE Dessert
INGREDIENTS

½ cup butter softened 1 ¼ cups all-purpose flour

½ cup brown sugar ¼ tsp sea salt
½ cup granulated sugar ½ tsp baking soda
1 egg room temperature ¼ tsp baking powder
1 tsp pure vanilla extract 1 cup chocolate chips plus extra
2 TBS milk room temperature for the top

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Lightly grease a 10” cast iron skillet. Set aside.
3. Cream together butter, brown sugar and granulated sugar in the
bowl of a standing mixer fitted with the paddle attachment, or in
a large mixing bowl with a hand-held mixer. A NOTE FROM LAURA:
4. Add egg, milk and vanilla and beat until combined. This skillet cookie is the
5. Add flour, sea salt, baking soda and baking powder. Beat, starting best dessert to make
when you’re short on
on low speed and increasing to high as the dry ingredients get
time and need to make
incorporated. Beat until a slightly sticky dough forms.
an impressive dessert,
6. Add chocolate chips and stir in by hand. fast. Serve it warm with
7. Pour batter into the prepared cast iron skillet. vanilla ice cream and eat
it right out of the skillet
8. Use a greased spatula to evenly spread out the cookie dough in
with a spoon!
the skillet.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. Bake for 15 minutes, or until the sides are just browning/set
and the middle is still slightly jiggly. Please do NOT over bake.
Remember the skillet cookie will continue to bake after it is
removed from the oven.
11. Let cool 5-10 minutes.
12. Serve warm with ice cream and a drizzle of chocolate sauce!

20 21

PREP TIME 5 mins
COOK TIME 35 mins
TOTAL TIME 40 mins
SERVINGS 16
COURSE Cake, Dessert
A NOTE FROM LAURA:
Whenever I make this poppy
seed cake I’m transported
back to my childhood. My
elderly neighbor used to
make this cake for us every
time my dad cleared her
snowy driveway for her in the
winter. I always got so excited
when she brought it over,
and I’m grateful she shared
her recipe with me so that
her memory can live on in
my kitchen.
22
Poppy Seed Cake
This poppy seed cake is moist, and sweet and easy to make in one
bowl! It’s an old, tried and tested recipe–topped with a simple glaze.
It is the best poppyseed cake ever.
INGREDIENTS
Poppy Seed Cake ½ tsp pure vanilla extract
2 cups all-purpose flour 2 eggs
1 tsp fine sea salt 3 TBS poppy seeds
2 tsp baking powder Glaze
1 cup granulated sugar ½ cup powdered sugar
1 cup canola oil 1 TBS whole milk
12 oz evaporated milk (1 ½ cups) ½ tsp vanilla extract
INSTRUCTIONS
Make the Poppy Seed Cake
1. Preheat oven to 350 degrees F.
2. Very lightly grease an angel food cake pan, set aside.
3. In a small bowl, combine flour, salt and baking powder, set aside
4. In a large bowl, whisk together sugar, canola oil, evaporated milk,
vanilla and eggs until mixture is smooth.
5. Add dry ingredients and stir to combine.
6. Add poppy seeds and stir until evenly distributed.
7. Pour mixture into prepared angel food cake pan and bake in
preheated oven for 30-35 minutes , or until the top is just barely set
and a cake tester inserted in the center comes out clean or with a few
wet crumbs (it will look wet, test the cake at 30 minutes to ensure you
don’t over bake).
8. Set the poppyseed cake in the pan on a wire rack to cool for 30
minutes. Gently run a knife around the edges and the inside (all parts
touching the pan) to release.
9. After 30 minutes carefully remove cake and let cool completely on
the wire rack.
Make the glaze:
1. In a small bowl, whisk together powdered sugar, milk and vanilla until
smooth.
2. Immediately pour it over the cooled cake.
3. Let sit at room temperature until hardened (about 30-60 minutes).
4. Serve at room temperature.
23
 Healthy fudgy brownies
Exclusive E-Book Recipe!

These have become my go-to healthy dessert. These fudgy PREP TIME 5 mins

brownies are made with 8 nutritious ingredients and are ready COOK TIME 25 mins

from start to finish in 30 minutes! TOTAL TIME 30 mins

SERVINGS 16
INGREDIENTS
COURSE Healthy Dessert
1 cup tahini ¼ cup cocoa powder
½ cup maple syrup ½ tsp baking powder
2 tsp vanilla extract ¼ tsp sea salt
2 eggs ½ cup chocolate chips
¼ cup coconut sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease an 8x8” baking pan,

set aside.
2. In a large bowl, whisk together tahini, maple syrup, vanilla
extract, eggs, and coconut sugar until the mixture is smooth.
3. Add cocoa powder, sea salt and baking powder and stir until
mixture is smooth.
4. Stir in the chocolate chips until evenly distributed throughout
the batter. A NOTE FROM LAURA:
5. Bake for 25-27 minutes or until top is set. I bake these at least twice
6. Remove from oven and let cool before cutting into 9 or 16 a month because they
are so easy, fudgy and
squares.
delicious! This recipe isn’t
7. Serve. even on my website–it is
exclusive to you as a thank
you for your support!

24 25

PREP TIME 5 mins
COOK TIME 9 mins
TOTAL TIME 15 mins
SERVINGS 12
COURSE Cookie, Dessert
A NOTE FROM LAURA:
This is another easy,
healthy recipe that I love
making when we have a
cookie craving but want
something a little healthier.
These are gluten and grain
free so they’re perfect to
make for friends with food
sensitivities.
26
Paleo Chocolate
Chip Cookies
These paleo chocolate chip cookies are easy to make in under 20
minutes! They are perfectly soft & chewy, slightly crisp, and are
seriously the best paleo cookies you’ll ever try!
INGREDIENTS
1 cup almond flour ½ cup coconut sugar
¼ cup coconut flour 2 TBS honey (or maple syrup)
½ tsp baking soda 1 egg
½ tsp fine sea salt 1 tsp pure vanilla extract
¼ tsp ground cinnamon ½ cup paleo chocolate chips
2 TBS coconut oil melted
2 TBS cashew butter (or almond
butter)
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment
paper and set aside.
2. In a medium-sized bowl, mix together almond flour, coconut flour,
baking soda, salt and cinnamon. Set aside.
3. In a microwave safe bowl, melt together coconut oil, cashew butter
and honey. Cool completely.
4. Mix in coconut sugar until dissolved.
5. Add egg and vanilla and stir until combined.
6. Add dry ingredients and stir until combined.
7. Fold in chocolate chips.
8. Use a 1 ½ TBS cookie scoop to portion out dough, roll it into balls
and place evenly spaced on a large cookie sheet.
9. Bake for 8-9 minutes until cookies are slightly browned.
10. Remove from oven. Gently tap the cookie sheet on the counter
2 times. Let the cookies cool on the pan for 15 minutes before
transferring them to a wire rack to cool completely.
27
 Chocolate Date
Energy Balls
These healthy energy balls are made in 5 minutes with 8 PREP TIME 5 mins

ingredients and they taste like brownie bites! They are vegan, COOK TIME 10 mins

paleo, gluten-free and have no refined sugar, but you’d never TOTAL TIME 15 mins

know it! They’re also freezer-friendly!

SERVINGS 20 Energy Bites

INGREDIENTS COURSE Dessert, Snack

2 cups pitted dates 2 TBS almond butter

½ cup raw pecans 1 TBS unsweetened
½ cup raw cashews almond milk
2 TBS cocoa powder ½ tsp vanilla
½ tsp salt*

INSTRUCTIONS

1. Line a baking pan with wax paper, set aside. (You will not be
baking these, you just need a place to set your rolled bites as
you make them).
2. Put dates, pecans and cashews in your food processor fitted
with an “S” blade or in your Vitamix. Process until mixture is
fine and homogeneous.
3. Add the rest of the ingredients in the order listed (cocoa
A NOTE FROM LAURA:
powder, salt, almond butter, almond milk, & vanilla) to your
It’s no secret that I
food processor and process until mixture just starts to clump
absolutely love being
together. pregnant (hence why
4. Roll 1 TBS portions of your “dough” into balls and place them I have 6 children).
on your prepared baking sheet. And dates (the main
ingredient in this recipe)
5. Put them in the fridge or freezer until they harden.
are known to help prepare
6. Transfer to an airtight container to save for later. These can be your body for labor. So, I
stored at room temperature, but will last longer when kept in made and ate these from
the fridge or freezer. I think they taste the best cold/frozen! 34 weeks on with all 6 of
my pregnancies. They are
one of my favorite sweet
and healthy snacks, and
my kids love them too!

28 29

PREP TIME 1 min
COOK TIME 4 mins
TOTAL TIME 5 mins
SERVINGS 12 Cups
COURSE Appetizer,
Dessert, Snack
A NOTE FROM LAURA:
In the winter we have family
movie nights every Sunday,
and this is our go-to movie-
watching snack. It’s easy to
make in less than 10 minutes
and we all love it!
30
Homemade Kettle Corn
This easy homemade Kettle Corn Recipe is made with 4
ingredients, in less than 5 minutes on the stove-top. Better than
the kettle corn at the fair! It’s gluten-free and dairy-free!
INGREDIENTS
½ cup popcorn kernels
1 TBS coconut oil (or canola oil)
¼ cup sugar
Popcorn Salt to taste
INSTRUCTIONS
1. Put 1 TBS oil and 3 kernels of popcorn into a stove-top popcorn maker
(like the whirly pop). Place the popcorn maker over medium heat and
stir with the lid closed.
2. Once the three kernels pop, add the rest of the popcorn kernels and
the sugar and stir vigorously to combine with the lid on.
3. Stir continuously as the popcorn begins to pop.
4. When the popping slows down, turn off the heat and continue
stirring until you do not hear any more popping.
5. Immediately pour half of the kettle corn into a large bowl. Sprinkle
with popcorn salt. Repeat with the second half. Toss to combine.
6. Enjoy!
31
 Healthy Granola
This healthy homemade granola recipe is easy to make with only
8 ingredients in 30 minutes! It’s gluten-free, dairy-free vegan and
PREP TIME 5 mins
has no refined sugar! A delicious healthy breakfast or snack!
COOK TIME 35 mins

TOTAL TIME 40 mins

INGREDIENTS
¼ cup coconut oil
¼ cup honey or pure maple syrup
for vegan option
½ tsp pure vanilla extract
2 cups old-fashioned oats
SERVINGS 12
½ cup unsweetened shredded
coconut
COURSE Breakfast, Snack
½ cup raw pecans chopped
2 tsp ground cinnamon
½ tsp sea salt

INSTRUCTIONS

1. Preheat oven to 300 degrees F. Lightly grease a baking sheet,

set aside.
2. In a large bowl mix together oats, coconut, cinnamon, salt and
pecans. Set aside.
3. Melt honey and coconut oil together in the microwave or on the
stove-top over low heat until smooth.
4. Remove from heat and add vanilla to warm coconut oil/honey
mixture. Stir until combined.
5. Mix wet ingredients into dry ingredients until all dry ingredients are
evenly coated. A NOTE FROM LAURA:

6. Spread on prepared baking sheet. Granola is something I

just cannot buy from the
7. Bake for 30 minutes or until golden brown, stirring the granola half
store because it has too
way through baking time. It may feel soft when you remove it from much sugar and other
the oven, but it gets harder and crunchier as it cools so please be undesirable ingredients.
careful and do not over bake! So, I created this healthy
8. Allow the granola to cool and eat it with your favorite yogurt or milk! granola recipe and
Store in an airtight container at room temperature. make it often. We eat it
on top of yogurt, with
milk, or just plain as an
afternoon snack!

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