My name is Alyssa and I decided to start my blog as a way to combine my two favorite things, writing and cooking! My mom taught me how to cook when I was younger and ever since I have loved cooking for family and friends! I wanted to share a little about myself so you can get to know me. 🙂
I live in Southern California, I was born and raised here. I am a second year college student and I am studying education to become an elementary school teacher. I was diagnosed with non-celiac Gluten sensitivity a little over three years ago, so all my recipes are strictly gluten free! My diagnosis totally changed the way I eat. I went from the typical American diet, eating a lot of processed, gluten-filled foods to not knowing what I could and could not eat. My diagnosis was a big wake up call, I knew that I had to totally change my diet in order to feel better and live a healthy life. This is where my journey to living a healthy lifestyle began. There has been a lot of trial and errors, but I feel like I have finally figured it out. I feel my best when I eat very low sugar or unrefined sugars, as well as grain free, so many of my recipes are naturally gluten free and low sugar! I try to eat a lot of fruit and vegetables, but I do loveee sweets, so I try to health-ify some of my favorite recipes. However, sometimes you just gotta have that not so healthy, Gluten free brownie, ya know?
Some of my favorite things to do are going to the beach, working out, reading, spending time with family and friends, and cooking! There’s no better feeling than finishing a workout, you feel so accomplished! One of my favorite ways to work out is by going to the beach and running! It is a great way to destress and clear your mind! There is something about the ocean that I find so calming and serene. Some of my other favorite workouts include yoga, barre, or just a good old home workout. I will put a video on my tv and follow along. I love workouts by ToneItUp and PopSugar Fitness! Currently looking for a new book to read, so if you have any suggestions comment down below! Family and friends make life so much better, they always know how to cheer you up and make you laugh! They are the most important people in the world to me and I am so thankful for all the people in my life! I also have a miniature wiener dog named Bosco! If you have a dachshund you know how funny they are. He is so smart and clever, you can’t fool him!
I hope you all enjoy my recipes! Let me know if you have any thing specific you want to see!
One of my all time favorite desserts, hands down is nice cream. I could probably eat it every day! It is so creamy, but without all the cream and dairy of regular ice cream. There are so many nutrients in bananas so you can eat this dessert and know that you are feeding your body good food! It is so easy to make and requires only a few ingredients! It is naturally dairy and gluten free!
4 Frozen bananas
3 Dates, pitted
Handful of ice
About 1/4 cup of coconut milk
1 Teaspoon vanilla extract
1/2 Teaspoon salt
If you haven’t already, cut up four very brown, spotty bananas and freeze them until they are solid!
Place all the ingredients in the blender and blend on low until smooth. Add more coconut milk if needed.
Scoop into bowls and top with some of my favorite Enjoy Life semi-sweet chocolate chips and Enjoy!
This dessert is a favorite in my house! Perfect for Valentine’s Day or any day really! This dessert is light and summery, perfect for right now when it seems like winter will never end! It also reminds me of the strawberry shortcake ice cream bars I used to have when I was younger. This recipe is so easy! There are only three ingredients and there’s no cooking or baking involved! Just slice some strawberries and start layering!
1 Bag of Tates Bake Shop gluten free coconut cookies
1 Tub of Coco whip
1 whole container fresh strawberries
I have made this recipe many ways, you can use ramekins for an individual dessert or a baking dish for a dessert to share. You can even double the recipe if you want to serve a big group!
Put down the first layer of cookie, I typically use three to four cookies a layer, and I break them up pretty well so they are bite sized pieces.
Next goes the whipped cream. You want the coco whip to sit out of the freezer for a bit so it is easier to smooth over the cookies.
Next layer the sliced strawberries.
Repeat with the cookies, cream, and strawberries.
How many layers you want to do is up to you! The dish I used I was able to get three layers. I always leave the strawberries on top because they look so pretty!
Let sit in the freezer until you are ready to serve it!
SunButter and Jelly Cups are a perfect treat for Valentine’s Day coming up! Such a great alternative to most store bought candies, these are all natural ingredients and no gross stuff! These are really nice because you can alter them to what you like. If you want to use peanut butter or almond butter you can! You can use any kind of jelly or jam that you like, plus if you are short on time, you can use store bought jelly instead of making it! You can use mini muffin tins to make them bite size, or regular muffin tins, depending on your preference! These are a super easy, delicious, healthy dessert that the whole family will love! Let’s start cooking!
Melt 1/2 the chocolate chips with 1/2 Tsp of coconut oil either in the microwave or over the stove.
Line a muffin tin with liners. Once chocolate is melted coat the bottoms and sides of the muffin liners. You may need to half the recipe if you use a mini muffin tin, or just make more!
Place in freezer until solid.
While the chocolate is in the freezer you can start the jam.
Take out the chocolate cups and place about 1 teaspoon of SunButter in each cup, spread evenly over the bottom. Place back in freezer.
After the cups have been in the freezer about 15-20 minutes, take them out and add the jam layer. Place about 1 teaspoon of jam in each cup and spread. Make sure the jam is room temperature or cooler so it does not melt the chocolate.
Place back in the freezer for 30 minutes to an hour.
Melt the rest of the chocolate and coconut oil. Take the cups out of the freezer and top with melted chocolate until the jam layer is totally covered. Freeze until solid.
This Jam is so easy and delicious! You can use it on toast for breakfast, or my favorite, in my SB&J cups! Love this jam because there is no bad stuff in it like some other jellies and jams at the store. You can also switch out the strawberries for any other kind of berry you have!
1 Cup of fresh strawberries
1/4 Cup of maple syrup
Juice of half a lemon
1 Tbs chia seeds
Clean and cut the heads off of the strawberries. Dice into small pieces and place in sauce pan.
Add the lemon juice and maple syrup and turn heat on medium-low for about 10 minutes until strawberries start to break down.
Stir constantly so the jam does not burn.
Turn heat on low and stir for an addition 10 minutes until the berries are a jam-like consistency.
Let cool until room temperature then add the chia seeds.
This is the perfect recipe for Saturday morning breakfast with a cup of coffee, or an anytime snack! It is healthy and easy! I originally set out to make a traditional coffee cake, but things happened and it turned out even better than I thought it could! The cake is fluffy and moist, the cinnamon layer adds the classic cinnamon roll taste, and the top layer adds a little crisp. Seriously good coffee cake, it is even approved by the pickiest non-paleo, non-vegan eaters in my house! That’s how you know when it’s good ;).
Paleo Vegan Cinnamon Roll Coffee Cake
3/4 Cup coconut flour
1/2 Cup blanched almond flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon vanilla extract
2 Flax eggs (1 Tablespoon flax meal, 2.5 Tablespoons water per egg)
3/4 Cup almond milk, or favorite non-dairy milk
1/4 Cup applesauce
1/4 Cup maple syrup
4 Tablespoons coconut sugar
2 Teaspoons cinnamon
2 Tablespoons melted coconut oil
Preheat oven to 350° F.
Make flax eggs and set aside to set.
To make clean up easier, I use only one bowl for the cake mix. Mix all the dry ingredients together for the batter.
Add the wet ingredients to the dry ingredients, excluding the coconut oil. Mix. After the wet ingredients are incorporated, mix in the melted coconut oil. This is to ensure the oil does not harden up in the batter.
Grease a 9×11 cake pan and add about 2/3’s of the cake batter. It will be quite thick, so be sure to smooth it down.
Mix the ingredients for the filling in separate bowl.
Spread filling mix evenly on top of cake layer.
With the other 1/3 of the cake batter left, crumble on top of the filling layer.
Bake for approximately 30-45 minutes, or until golden brown on top.
Cool completely and enjoy with a big cup of coffee! Enjoy!
If this cold weather has you craving something warm then you have come to the right place! It’s even cold and raining here in California! Most people do not like the cold weather here, but I love it. This super easy chili recipe is perfect for cold days when you just want to curl up on the couch and binge watch Netflix!
1 Box of Carroll Shelby’s Chili Kit
1- 28 oz. Can of diced Tomatoes
2- 15 oz. cans of Chili beans
2- 15 oz. cans of kidney beans
2- 15 oz. cans of great northern/ white beans
1- 4 oz. Can of Hatch sliced jalapeños (Optional)
1-4 oz. Can of Hatch diced green chiles (Optional)
This recipe is nice because it can either be thrown into a pot and cooked on the stove for an hour or so, or you can prep everything and cook in in a crock pot while you go about your day! So easy, simple, and delicious.
Step One: Open all the cans and put them into the crock pot. The chiles and jalapeños are totally optional, but I like the added spice and flavor they add.
Step Two: Add in the spice mix. I love this because it is Gluten free and all natural. This is seriously the best because you can choose if you want the chili spicy or mild. I love spicy food, as does my family, so I add all the spice I can! It also makes it super easy and simple because you do not have to measure spices or buy a bunch of spices you don’t have/will only use once.
Step Three: Dice the onion and add in with the chili mixture
Step Four: Brown the ground turkey in a pan over the stove. This recipe also works well with ground beef or stew meat, or no meat at all if you are vegan/vegetarian! What ever you have available or what you prefer!
Step Five: Once the meat is browned, you can add it to the pot with the chili mixture. Give it all a stir. I typically eye ball the mix to see if it needs a little water to thin it out. After this you just turn the crock pot on low for about 6 to 8 hours. Serve hot and top with what you like! I love a little cheese, avocado, and chives! So delicious! I hope you all enjoy!