Coconut Almond Banana Bread!


This has been a frequently made baked good in our household the last few months. Super easy to make and relatively healthy (especially if you leave out the chocolate chips but way less fun).

2 bananas
3 eggs
1/4 cup almond butter or any nut butter
3 tablespoons honey
2 cups blanched almond flour
1/2 cup unsweetened coconut shreds
3 teaspoon baking powder
1/2 teaspoon sea salt
1 cup dark chocolate chunks or mini chocolate chips



Preheat oven to 350F.

Mash the bananas in a large bowl.

Add the eggs, almond butter, and honey. If needed, microwave the almond butter for 15-30 seconds to loosen it up so everything can be mixed together properly.

In a separate bowl, combine the almond flour, unsweetened coconut shreds, baking powder, and sea salt.

Whisk the dry ingredients into the wet ingredients.

Then, fold the chocolate chunks into the batter, reserving some for the top.

Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.

Pour the batter into the lined pan, spreading it out evenly.

Press the remaining chunks into the top.

Pop it in the oven and bake for 30-35 or until the top is golden brown.

Remove the banana bread from the oven and pull on the edges of the parchment paper to remove it from the pan.

Place the banana bread (and parchment paper) on a cooling rack for at least 10 minutes before cutting into slices.



I am so pumped and excited to share that you can in fact make boba from scratch! And it’s not that hard. I used to LOVE the taro root flavored bubble tea with tapioca pearls but didn't love insane amount of sugar and crappy quality dairy that came along with it. Here's to a healthier spin on bubble tea!

Ingredients for aloe vera avo smoothie:
1/2 c unsweetened almond milk
3 tbsp hemp hearts
1/2 c @alodrink aloe vera wheatgrass flavor
Small handful of spinach
1/2 avocado, frozen if possible
1/2 banana, frozen if possible
Honey, to taste

Place milk and hemp hearts into a high speed blender and blend until smooth. Add remaining ingredients and blend again.

Ingredients for tapioca pearls:
1 cup tapioca starch
1/2 cup boiling water

Boil the water.
Add the tapioca starch to a bowl, followed by the boiling water. Work the water in little by little in case it isn't all needed. Kneading with your hands is the best way to incorporate the water and make a non-sticky dough.
Once you have a workable dough (this took me two times to master. I added too much water the first time so dough was a terrible sticky mess) the easiest way to make tapioca pearls is to roll the dough into long snakes of dough, cut them into small pieces and roll them into tiny balls.
To cook your homemade boba, boil at least twice as much water as the volume of tapioca pearls that you are going to cook.
Add your homemade boba to the boiling water. The boba should float to the top. When that happens, turn the heat down to medium. You'll notice that the boba begin to cook and get their chewy texture almost immediately. At any point after a few minutes, you can use the boba.
Remove the boba from hot water with slotted spoon, and transfer them to a bowl with some honey. The honey will help preserve them until you are ready to use them, slightly sweeten them, and keep them from sticking to each other.
Add boba to smoothie! They have the best texture when warm, so it's best to use them right away.

Recipe inspo from @diningwithdiana! 

#wellnessbylittle #homemadetapiocapearls #smoothierecipe


Lemon Zest Buttermilk Scones

Recipe from

Recipe from


  • 3 cups all-purpose flour or gluten free baking flour

  • 1/3 cup granulated sugar

  • 1 tsp salt

  • 2 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 cup unsalted organic butter, cold and cubed

  • 1 cup organic buttermilk

  • Lemon zest of 2 lemons


  • 3 tbsp powdered sugar

  • 1 tsp vanilla

  • 1/2 tsp lemon juice


  • Preheat oven to 400F. Lightly grease 2 baking pans and set aside.

  • In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.

  • Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).

  • Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add lemon zest.

  • Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.

  • Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).

  • Prepare frosting by mixing powdered sugar, vanilla extract and lemon juice together. Set aside.

  • Take scones out of the oven, drizzle with frosting mixture and serve warm with butter.

Chocolate Dipped Coconut Macaroons

Recipe from @thetoastedpinenut

Recipe from @thetoastedpinenut

You will die over these healthier Chocolate Dipped Coconut Macaroons!! So fluffy and dense and perfectly delicious! They’re refined sugar free, low glycemic, gluten free, and paleo friendly!!


  • 4 egg whites

  • 1/4 teaspoon sea salt

  • 1/4 cup butter, melted (ghee works too)

  • 3 tablespoons agave (honey or maple syrup if you prefer)

  • 2 cups unsweetened shredded coconut

  • 1/2 cup 60% cacao dark chocolate chips, melted

  • 1 tablespoon refined coconut oil

  • sprinkle of sea salt


  1. Preheat oven to 350F.

  2. Whip the egg whites until it they start to bubble.

  3. Add the salt and melted butter.

  4. Continue to whip until fluffy and white and peaks are firm.

  5. Fold in the agave and shredded coconut.

  6. Form 12 round mounds on a lined baking sheet.

  7. Bake for 20 minutes, until golden brown.

  8. When finished baking, set aside on a cooling rack.

  9. Melt your chocolate in the microwave for about 1 minute and 30 seconds, stirring after the first minute.

  10. Add the coconut oil and warm the chocolate until smooth and drizzly.

  11. Dip the bottom of each macaroon into the bowl and place them on a piece of parchment paper.

  12. Once they are all dipped, drizzle the melted chocolate on top of each macaroon.

  13. Pinch a sprinkle of sea salt on top of each macaroon.

  14. Place in fridge or freezer for about 5 minutes to allow chocolate to harden.

Coconut Dusted Cocoa Balls

Screen Shot 2018-06-20 at 10.57.34 AM.png

These are quite possibly my new favorite! With the combo of sweet and salty that melts in your mouth you’ll keep going back for more. Made with all natural sweeteners. Dairy & gluten free. 

Makes 8 balls

1/2 cup almonds, finely chopped
1/2 cup walnuts, finely chopped
2 tsp almond meal
3 tsp cocoa powder
1 tbsp + 1 tsp melted coconut oil
2 tbsp maple syrup
1 tbsp raw honey
Pinch of sea salt
2 tbsp coconut flakes
Combine all ingredients except coconut flakes into bowl and mix well. Round into bite size balls and roll in coconut flakes. Allow to chill in fridge for at least an hour. 
#saturdayvibes #yummy#dessertforbreakfast

Mango Chaga Chia Seed Pudding

Screen Shot 2018-06-12 at 8.40.29 PM.png

I’ve been on a chia seed kick lately! Chia seeds are high in fiber, omega 3’s, protein and antioxidants so it’s hard not to love this nutritious little seed. The combination of sweet and creamy pudding mixed with the tart mango smoothie is quite an enjoyable food experience! Highly recommend giving this a try! 

Mango Chaga Chia Seed Pudding

Smoothie ingredients: 
1 mango
1 frozen banana
2 tbsp lemon juice
1 tsp chaga powder (optional) 
Splash of coconut water
3 ice cubes
Raspberries as garnish
Mint as garnish
Chia seed pudding ingredients: 
1/4 cup (4 tbsp) chia seeds
1 cup unsweetened almond milk
1 tsp vanilla extract
1 tbsp maple syrup

Combine all chia seed pudding ingredients in glass container and allow to chill 2hrs-overnight. 
Place all smoothie ingredients in blender and blend. Add smoothie to the top of refrigerated pudding and enjoy as a healthy breakfast, dessert or snack! 

#wellnessbylittle #food4thought #healthyeating

Chia Pudding Berry Parfait

Screen Shot 2018-06-12 at 8.38.10 PM.png

Found a little sunshine on this cloudy Friday 😋
Chia seed pudding parfait with a touch of Mt Hood 🍯 

1 cup @califiafarms unsweetened vanilla almond milk
4 tbsp chia seeds
1 tsp maple syrup
1/2 cup @ellenosyogurt plain greek yogurt
Handful of berries
1 tbsp granola (if preferred) 
1 tbsp honey
Mix almond milk, chia seeds and maple syrup together and set aside for 2 hr - overnight. Layer plain yogurt, berries, granola (if preferred), and drizzle honey over the top. 
Great as a breakfast, snack, dessert! 
#wellnessbylittle #fridaymood #breakfast

Superfood Mint Chip Shake

Screen Shot 2018-06-10 at 4.53.28 PM.png

Who doesn't love a healthy spin on a classic favorite! Enjoy this creamy mint chip shake as a healthy breakfast, mid day snack or dessert! 

🌱 Superfood Mint Chip Shake 🌱

Serving Size: 1

1/2 avocado
2 tbsp cocoa nibs
2 tsp peppermint oil
1 tsp vanilla extract
Handful of spinach
1 tsp chia seeds
1 scoop @vitalfarms collagen peptides
1 tsp coconut oil
1 cup unsweetened vanilla almond milk
1 tsp Stevia
1 tsp honey

Blend all ingredients and enjoy! 

Chocolate Chia Seed Pudding

IMG_2210 (1).jpg

The texture of this chia seed pudding is perfectly thick and creamy and is a great option not only for breakfast but as a snack or dessert too! Chia seeds are packed with antioxidants, omega 3's and fiber plus it gives you that full feeling for hours after eating! 

Servings: 4
1 1/2 cups Califia unsweetened almond milk
1/3 cup chia seeds
1/4 cup cocoa powder
2-3 tbsp maple syrup
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional) 
2 tbsp coconut shreds
2 tbsp mini chocolate chips
2 tbsp almond flakes
Handful or raspberries 


  • Combine almond milk, chia seeds, cocoa powder, maple syrup and stir until cocoa powder is fully mixed.  
  • Place mixture in 4 separate containers and let chill for at least an hour but can be overnight.
  • Add coconut shreds, chocolate chips, almond flakes, and raspberries as a garnish and violà! 


White Chocolate Dipped Peppermint Chocolate Cookies

Screen Shot 2018-01-09 at 5.36.05 PM.png

Christmas Cookies are my favorite. Chocolate cookies with white chocolate and peppermint? Sign me up! This is a great gift to bring your neighbors and friends!

Recipe adapted from 


  • 1 2/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup unsalted butter, softened about halfway (it should be fairly firm still)
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 16 oz. white chocolate, broken or chopped
  • 1/2 cup finely crushed peppermint bits


  • Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.

  • In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.

  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 

  • Mix in eggs one at a time then blend in vanilla extract and peppermint extract.

  • With mixer set on low speed slowly add in flour mixture and mix just until combined.

  • Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).

  • Space on cookies sheets 2-inches apart. Flatten cookies slightly. 

  • Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked). 

  • Let cool on baking sheet several minutes then transfer to a wire rack to cool 5 minutes then transfer to an airtight container to fully cool. 

  • Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth. 

  • Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set about 10 minutes. 

  • Store cookies in an airtight container.


Gooey Chocolate Chip Brownie Bars

Who doesn't love brownies? The only thing that makes these taste even better is some good red wine. We paired with a bottle of 2012 Barrolo. Yea, it wasn't terrible :) These are gluten free and have the option to be made with natural sweetener, no peanuts and free of dairy.   

I made a few adjustments but recipe adapted from chocolatecoveredkatie!

1/3 cup applesauce
1 cup peanut butter or almond butter
1 tbsp vanilla extract
1/4 cup + 2 tbsp almond flour
2/3 cup cocoa powder
2/3 cup unrefined sugar or honey or maple syrup or agave (I went good old fashioned sugar)
1 1/2 tsp baking soda
1 tbsp sea salt
1 cup mini chocolate chips

Preheat oven to 350 degrees
Grease a 8x8 pan with canola oil
In a large mixing bowl stir applesauce, peanut butter and vanilla extract
Add all remaining ingredients and stir
Only if it's too dry add a very small amount of almond milk or whole milk until the desired texture is reached
Smooth into pan
Bake for 20 minutes
It will look undercooked but let it sit in pan for 15 minutes