Wholesome Healing



paleo crisp
Please note: This recipe was adapted from one by BIG EATS… tiny kitchen. Go here to see the original.


1 1/2 cups green apples, peeled and diced
3 cups fresh strawberries, quartered (with stems removed)
1 tablespoon of maple syrup
1 tablespoon of fresh lemon juice
1/2 tablespoon of pure vanilla extract
3 tablespoons of arrowroot


1 cup of almond flour
1/4 teaspoon sea salt
1/8 teaspoon baking soda
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup finely chopped nuts (I used raw hazelnuts)
1/2 cup shredded unsweetened coconut


  1. Preheat oven to 350F. Spray an 8″ x 8″ baking dish with nonstick spray or rub with coconut oil. Set aside.
  2. In a medium bowl, combine filling ingredients. Place filling ingredients into 8″ x 8″ baking dish. Set aside.
  3. In a medium bowl, combine almond meal, salt, baking powder, melted coconut oil, and maple syrup. Mix in walnuts and shredded unsweetened coconut. Mixture will look like wet badder.
  4. Sprinkle or crumble topping over fruit filling.
  5. Bake at 350F for 35 to 40 minutes or until top is golden brown and filling is bubbling.
  6. Allow to cool for 5 minutes and then dig in.Optional: top with fresh homemade whipped cream, or dairy-free homemade whipped cream using chilled cream from coconut milk. (See the Whipped Cream section on my List of Substitutions.)




(serves 1)
1 cup of homemade organic coconut milk (or you can use canned full-fat organic coconut milk)
*1 – 1 & 1/2 scoops of chocolate protein powder (I use this one).
1 handful of unsweetened coconut flakes
5-6 ice cubes

*I use more or less powder, depending on how tough of a workout I had.

1. Place all ingredients into your blender and blend on high power until the ice has been completely blended.
2. Pour into a large glass and sprinkle with crushed coconut flakes. Enjoy!



(serves 4)

1 can full-fat coconut milk
2 cups roasted spaghetti squash noodles, diced into rice-length pieces
1/2 cup unsweetened shredded coconut
1/4 cup mashed banana (green-tipped, if you’re on the sugar detox)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Optional: a dash of whole milk or unsweetened almond milk and/or green apple slices


1. Warm the coconut milk, mashed banana, cinnamon, nutmeg, and vanilla over medium-high heat. Whisk together until hot and well incorporated.
2. Stir in the squash “rice” and shredded coconut. Cover and simmer for about 5 minutes, or until slightly thickened.
3. Turn off the heat and serve warm.
Optional: Serve with a dash of whole milk or unsweetened almond milk, a few green apple slices, and a sprinkle of cinnamon.



*2 ounces (or about 55 grams) of good dark chocolate (at least 70% cocoa)
1/2 cup of coconut oil
1/2 cup of coconut butter (or coconut manna)
1 handful of unsweetened coconut flakes
1 handful of slivered almonds
5 dates, chopped (you can also try a handful of raisins or unsweetened cranberries instead)
1 teaspoon of raw honey (you can omit this if you’d like)
a pinch of sea salt

*You may need a food scale to measure the chocolate.

weighing choc

Fill a large pot with a few inches of water. Take a smaller pot and place it inside the larger pot so that the water is underneath and around it. Bring the water to a simmer. Break or cut the chocolate into pieces, place it in the top pot, and let it begin to melt. In the meantime, chop up those dates! 🙂

melting choc

Once the chocolate is melted, remove the top pot from the water and place the jar of coconut butter into the hot water (top-side facing down). Turn off the heat.

melting coconut
Allow the jar to sit in the warm water for 2-3 minutes. During that time, stir coconut oil into the chocolate until it is melted.
Using a mit or towel, carefully remove the hot jar of coconut butter from the water. (It should now be soft enough to scoop out and measure).


Add coconut butter to the chocolate mixture and stir until melted. Add coconut, almonds, dates, and honey.

Pour the mixture into an 8×8 glass dish (or you can use a pan lined with parchment paper). Sprinkle the top with a small pinch of sea salt.

Place in the freezer for at least 30 minutes or until it’s very solid (the longer, the better). Cut the chocolate into squares and store in the freezer for the best taste. Enjoy!
Sunset Chocolate



1 cup of fresh cranberries (not frozen)
1 cup of sliced Fuji apples
2 cups of sliced Granny Smith apples
Juice of 1/2 a lemon
1 cup of almond flour
1/4 cup of chopped walnuts or macadamia nuts
1/4 cup of chopped dates
1/3 cup of melted coconut oil
3 tablespoons of maple syrup
1/2 teaspoon of cinnamon
1/4 teaspoon of sea salt


Preheat oven to 375* F.

Place the cranberries and sliced apples in a 9 inch x 9 inch baking dish and squeeze the juice from half of the lemon over them. Toss to coat.

In a medium sized bowl, combine the almond flour, chopped nuts, chopped dates, melted coconut oil, maple syrup, cinnamon, and salt. Mix with a large spoon until well combined.

Pour the ingredients from the bowl evenly over the cranberry and apple mixture. Bake for 40 minutes (or until the top is golden brown and the fruit is well cooked).

Allow to cool once removed from the oven. Top & serve with homemade whipped cream. Enjoy!

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