There's honestly never a time in which I don't stop thinking about food. Simple food, that is.

Simple is always better. Especially when I’m incredibly lazy on the weekend. Seriously lazy. I mean, I still always move my body and am out running errands, but then, I tend to not want to do anything else. So my cooking is extremely simple on the weekends. I make lots of eggs, and sometimes I even make these delicious protein pancakes...



Serving: Makes about 6 pancakes


2 eggs (substitute with vegan egg if you like)
2 bananas
2 scoops protein powder of choice (about 16g grams)
2 tablespoons coconut flour, sifted
1 teaspoon baking powder
Optional: Vanilla extract
Optional: 1/4 teaspoon cinnamon
Optional: Organic strawberries


  1. Mash banana in a medium mixing bowl. *You can also blend the banana in a high-speed blender to make these extra fluffy.
  2. Add the rest of the ingredients to the medium mixing bowl and whisk until no lumps remain. Add additional add-ins of choice.
  3. Heat butter or avocado oil in a medium skillet over medium-high heat. Once the butter melts, turn down heat to low and pour in batter. Cover and let cook for 3-4 minutes. Flip, and cook for another 3-4 minutes or until golden brown on each side.
  4. Serve warm with maple syrup, or additional toppings of choice!

Raspberry JAM


Jammin' 'til the jam is through... I hope you like jammin' too 🎼

The great thing about this jam is it can be made with fresh or frozen berries. And it’s a grand total of four ingredients, so it’s super-simple. ❤️ Hoping you like this berry much as much as I do. 🙏🏻


Serving: Makes a little over 1 cup


1 lb of fresh or frozen raspberries
Juice from half a lemon
1/2 cup of raw honey
2 tsp. grass fed gelatin (optional) 


  1. In a saucepan over medium-high heat, stir in the berries and lemon juice
  2. Cook for 15 minutes, stirring occasionally
  3. Add the honey, stir and reduce heat to medium-low
  4. Continue cooking for about 10 minutes
  5. Now add gelatin and dissolve completely. The mixture will thicken into a jam-like consistency as it cools
  6. Can be stored in fridge for about a week, or frozen in a sealed glass container (such as a mason jar) for a few months

How to Make Sweet Potato Toast


Let me introduce you to my new favorite grain-free and plant-based breakfast or snack: Sweet Potato Toast! This healthy, gluten-free “toast” is ridiculously easy to prepare!

To be honest, I didn't think “Sweet Potato Toast” sounded very good in the beginning. I was in the middle of working through my Autoimmune Paleo Protocol, trying to heal myself and trying to get down to the bottom of which foods were inflammatory or not to my system. Grains were a huge no so I couldn't have bread but luckily, sweet potato toast saved the day! 

Of course, sweet potato “toast” isn’t crunchy like real toast and it’s not going to fool anyone into thinking that they’re eating bread, but it’s totally satisfying in its own way. Really, it’s just large sweet potato slices that are cooked until tender, but not mushy, so that they are sturdy enough to hold your favorite toast toppings.

How Thick Do You Slice Sweet Potatoes for Toast?

When preparing your sweet potatoes, wash them with a veggie scrubber. Then, I suggest you trim off the ends with a good chef's knife and then cut each slice in roughly 1/2 inch thick slices. You want something sturdy to be able to hold your toppings. 

How to Make Sweet Potato Toast in the Toaster

Raw sweet potato does NOT cook in the toaster in just one round of toasting… it’s more like 5 or 6 rounds of toasting, which kind of defeats the point if you ask me. If you don’t mind waiting by your toaster for 15 minutes or so, by all means, you can cook it in your toaster.

How to Make Sweet Potato Toast in the Oven

I’ve found that it’s much easier to simply bake a bunch of sweet potato toast slices in the oven all at once, and then you can store them in the fridge and pop them in the toaster to reheat them each morning.

It’s an easy make-ahead breakfast! Just prepare them over the weekend, and enjoy healthy, delicious, and warm “toast” all week long.

Sweet Potato Toast

Prep Time 5 mins, Cook Time 20 mins, Total Time 25 mins


  • 1 large sweet potato


  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper to help prevent sticking. 

  2. Slice the ends of the sweet potato off, then cut it lengthwise into 1/2-inch thick slices. Arrange the slices in a single layer on the baking sheet. (No oil needed!)

  3. Bake until the slices are tender and easily pierced with a fork, about 20 minutes. Serve warm with your favorite toast toppings. 

  4. Store any leftover sweet potato slices in an airtight container in the fridge for up to a week. To reheat for an easy breakfast, simply pop them in the toaster! (I use a 3 out of 5 setting on my toaster.) Top and enjoy again!

Chicory Root Coffee


I miss coffee. Becoming autoimmune, caffeine isn't necessarily the best thing for you. Thus, transitioning from very caffeine heavy driven to being caffeine-free has been an interesting journey so far. Caffeine-free substances like Chicory root "coffee"tastes similar to coffee when brewed. It is used as both a coffee additive and a coffee substitute. Add some coconut concentrate to it and I am in heaven!

Now, how does one make such a thing?

  1. Get some chicory root. You can buy the root whole from a local grocery store or spice market, or you can also dig up the plant in the wild. Chicory is a beautiful purple flower that grows in empty lots and beside the road in North America. Though, to play it safe; you can also purchase ground chicory root too: Chicory Root Granules.
  2. To prepare for coffee, wash the roots until all the dirt is off. Dry the whole root on a towel in the sun.
  3. The chicory plant flowers from July to October. The flowers only open on sunny days. The roots, however, are best to pick between fall and spring.
  4. The leaves and root of the plant are the bits that most people eat. The flower itself is technically edible, but it has a bitter taste.
  5. Mince the roots with a sharp knife. The bits should be no longer than one inch each. Make sure that they are small enough that they will roast quickly, but not so small that they will burn through. You don't need to worry about peeling the root.
  6. Toast the chicory root. Arrange the root pieces on a baking sheet, then cook at 350 degrees until golden brown. You should smell a rich, coffee-like aroma. Remove the baking sheet from the oven and let the chicory cool.
  7. Grind the chicory root. Use a coffee grinder to reduce the root to a fine powder. If you intend to mix the chicory root with coffee grounds, then you should try to grind your chicory to about the same coarseness as your coffee.
    • If you don't have a coffee grinder, try mincing the root very finely. Try using a mortar and pestle to crush the toasted root.
  8. Brew it however you like. I like using a french press with ground chicory root. Chicory is not is caffeinated, and chicory is not. Chicory is usually somewhat more acidic than coffee, and I personally prefer the taste. Consider drinking a mostly-chicory blend.


Chicory Root "Coffee"

  • 1 tsp roasted chicory root
  • 16 oz boiling water
  • 1 tbsp coconut concentrate (coconut manna or use Vital Proteins Collagen Coconut Creamer)
  • 1 tbsp coconut oil
  1. Place the chicory root in the bottom of a french press or other container and cover with boiling water. Let steep for 4 minutes before plunging with the press or straining.

  2. Place the coconut concentrate, coconut oil, and “coffee” into a blender, making sure to lid tightly and place a kitchen towel over top to protect your hand. Blend for 30 seconds on high, until creamy and frothy. Enjoy!