Primal Raspberry Cupcakes


Before I get into this post, I just want to let you know that those of you that aren’t fans of paleo desserts don’t worry, I haven’t gone off the sweets deep end or anything. I’ve got a few recipes coming your way that have nothing to do with chocolate, maple syrup or dessert in general!

I don’t think I’ve talked about the great sweets debate before … So here’s my stance: why is it even a debate? Honestly if you do or don’t do sweets is a totally person thing and I don’t think there is a right or wrong to it. Obviously if you follow a certain protocol or are a fan of a particular school of Paleo thinking then you’re going to have a really strong opinion one way or the other. For myself personally I think they’re fun every now and again and don’t eat them every day or even every week. If you want to munch on a Maple Bacon Cookie, Mug Cake or these cupcakes every now and again I say go for it. Just remember to listen to your body because bar-none that is the most important indicator on whether or not you should be eating Paleo sweets!


And don’t look at me that way you — I swear I didn’t make these just to get you addicted to another dessert, I made them because most paleo cupcakes have 600 and 1 ingredients and I honestly never have half of them at home. So here’s a cupcake that hopefully you already have all the ingredients for. And if you don’t have raspberries but you have strawberries or blackberries or something like that just substitute it out for the raspberries.

And let me talk about the “frosting” now. It’s not really frosting so feel free to substitute it for your favorite frosting. All I did was melt half a bag of Enjoy Life Chocolate Chips {<– affiliate link} and add about half a tablespoon of unsalted butter and then let it cool down just a little so it wasn’t as runny as melted chocolate. Like I said — it’s not real frosting. It’s just yummy! Word to the wise — if you do use the Enjoy Life Chocolate Chips I find that it seizes alot easier than typical chocolate because it doesn’t have dairy in it so it’s missing that bit of fat content that it needs to melt properly. So if you want to add in half a teaspoon of Vanilla Extract make sure you add in extra butter or coconut oil to help it along!

And here’s a little trick for you — if you want to have more smooth / professional looking tops to your cupcakes, wet your fingers and smooth out the tops of the cupcakes when you put the batter in the tins. If you want a super homemade look to them then just leave as is!
And my second trick — pop these into the fridge if you frost them. It’ll make the chocolate hard so it’s kind of a fun play on textures! If you don’t want the frosting really hard, make sure to let them sit out on the counter for a few minutes before serving!


Ok — we don’t need me to babble much longer because you really just want to make these. And me? After I post this I’m going to go help myself to some yoga and then have a cupcake before dinner. Yay — that’s the bonus of being an adult, you can have dessert before dinner.

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Primal Raspberry Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 4 Eggs
  • 1 Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 2 Tbsp. Vanilla
  • 3 Tbsp. Melted Coconut or Butter {I used butter}
  • ¼ Cup Maple Syrup {use a good quality one!}
  • 1 Cup Frozen Raspberries + small sprinkling Almond Flour
  1. Pre-heat your oven to 375 {F}.
  2. Mix all your ingredients in a bowl except for your Frozen Raspberries + small sprinkling of Almond Flour.
  3. In a separate bowl add in your Frozen Raspberries and a small sprinkling of Almond Flour. The idea behind this is that it'll coat them a little bit which will help them from sinking to the bottom of the cupcakes! And if your Raspberries are whole instead of in pieces just use your finger or spoon to break them in half!
  4. Add your Raspberries to your batter and mix it all up.
  5. Scoop it into your cupcake tin -- I filled 8 cups out of my 12 -- don't skimp on the batter to make extra cupcakes because it won't taste as good!
  6. Bake in the oven for 15-20 minutes, until it's slightly golden brown and you can stick a tooth pick in the center and it comes out clean.
  7. Let them cool down for at least 15 minutes before frosting if so desired!


 Happy Saturday!

Untraditional Trail Mix


Before we get into trail mix — have you heard the song Harlem by New Politics? I can’t stop listening to it– I’m thinking it’ll be this summer’s song! I highly recommend checking it out … and that concludes today’s PSA.

And I know trail mix seems like the weirdest thing for me to talk about, and it is but I have a story for it I promise. You ready for it?

When I wrote my first book I had a snack I was obsessed with — Almond Butter, Apples and Grapes {or Raisins}. That was my go to when I wanted something to munch on while writing and watching yet another Lord of the Rings Marathon {don’t ask, I write better to LOTR — it’s totally cute right?}. Anyways, this book I wanted something different.

Why? Different book, different snack! Plus, Almond Butter is expensive and well, I want chocolate!


So I give you trail mix! I know, I know it’s so EASY — it’s sadly way easier than slicing up an apple and trying not to eat the entire container of almond butter while scooping out some it for the apples.

Few fun facts?
1. I like my trail mix cold — that’s right, I store it in the fridge, for some reason I end up eating it slower — which means I eat less of it so it lasts longer {sneaky I know ;)}
2. All ingredients are totally optional and you can add whatever  you’ve got floating around — I just happen to have an obsession with all these ingredients
3. I plan on battling for Middle of the Earth {aka watch Lord of the Rings} while I go into meal planning land and eat more of this trail mix
4. Raw nuts are the best option here — and I don’t like seeds because they’re a little messy and I’m just not a seed fan, but you could totally add in some pumpkin seeds!
5. If you eat a whole bowl container of this in one go — it’s not my fault! This stuff is addictive!
6. No, I don’t eat my trail mix in a pretty bowl like in the pictures. Normally I eat it straight out of a tupperware container because I’m lazy.


Ok — enough of my fun facts, I’m not putting measurements just parts {so 1 part instead of cups} because it’s an eyeball thing — and the ratios don’t really matter, just make it yummy {wow that was very Tim Gun of me from Project Runway}.

Untraditional Trail Mix
Prep time
Total time
Recipe type: Snack
  • 1 part raw cashews
  • 1 part sliced raw almonds
  • 1.5 parts raisins
  • ¾ part chocolate chips {I used Enjoy Life -- they're dairy, soy and nut free!}
  1. Dump everything into a bowl and mix it all around
  2. Keep it stored in a container w/ a lid in the fridge!


Happy Friday!


Beef + Broccoli |Egg, Nut + Dairy Free


If you were on Facebook earlier today with me you might have seen the whole “woohoo new office all set up” post — and I couldn’t decide if I should hide from the rest of my apartment or fix it up to be equally as pretty.

Well — I’ve made a decision — I’m blogging instead! At least until my kitchen magically becomes less scary. Same thing with my bedroom and living room. Where are those house elves again? Why can’t we been in Harry Potter and just swish a wand around and things are clean?!

And we’ll just </rant> here about my house. So let’s talk beef and broccoli instead!


I’ve never been a huge Beef and Broccoli fan or Broccoli and anything fan when it comes to Chinese food. But this recipe was almost a happy accident … kind of? I feel like most things I make are “happy accidents”. Anyways — this is cheap to make and easy. Easy is an understatement. I think the hardest part about this is deciding whether or not you want to share with everyone else.
And if you don’t have to share this when you make it then count me jealloouussssss {yes, it had to be that exaggerated, just because!}

If you don’t like beef you can sub it out for really whatever floats your boat, except I don’t recommend ground meat here because it’ll absorb too much of the sauce. But pieces of chicken, pork {ohh pork tenderloin would be great here!}, etc would totally work.

If you really want too you could even make cube steak or some kind of piece of steak and make the broccoli + other veggies part separate and top it. So don’t feel like you have to stick to the method I used to make it! It’s wicked flexible and customizable as always!

One last quick note — I used Coconut Aminos in this. It’s what a lot of people use instead of soy sauce, I actually love the flavor of this more than I ever did soy sauce. But if you’re more a Tamari fan use that — and if you don’t want to use either that’s also fine. Just know  that it won’t taste as “Chinese-Food-y” as it would with it. I made it optional just because Coconut Aminos can be expensive and hard to find — so please for the love of bacon don’t stress out over the coconut aminos. Just use what you have or leave it out completely! Paleo_Beef_and_Broccoli-3

Beef + Broccoli
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2-3
  • Fat of Choice {I used butter}
  • 1 medium onion, cut into thin slices
  • ½ 12oz pack of mushrooms, cleaned, de-stemmed and chopped
  • 2 stalks of celery, medium dice
  • 12oz of Broccoli, cooked and in bite size pieces {I used a steam fresh bag}
  • 1lb your favorite steak, cut into pieces
  • 1 Tbsp Apple Cider Vinegar
  • 1-2 tsp each of dried basil and dried oregano
  • 1-2 Tbsp Coconut Aminos {optional}
  • salt + pepper
  1. Get a big skillet heating with your fat of choice and start chopping your onion and mushroom up!
  2. Add those in a let them start to cook -- while it's cooking chop up your celery and set it aside {don't add it in the pan}
  3. Chop up your steak and add that into the pan, if it's looking a little dry in the pan add in a little bit more fat. Let it all cook together.
  4. When your steak is almost all the way cooked add in your coconut aminos, apple cider vinegar, basil, oregano, salt + pepper. Mix it all together and then add in your celery, mix again.
  5. When the steak is done to your preference, taste test and adjust seasoning as needed.
If you can tolerate nuts, chopping up some raw cashews or almonds and sprinkling on top is a great option!


Paleo Pancakes | Dairy Free


Paleo Pancakes! There should be a song and a dance that goes with this post — just because helloooo it’s pancakes! You know that staple breakfast item that everyone seems to think is part of a healthy-balanced breakfast. Well, these are healthier than your average SAD pancake {and way yummier} but they’re filling! So they’re really all you need for breakfast. Unless you want to add bacon, because you should always add bacon.


So why pancakes? It seems a bit out of the norm. for me — but really, what is the norm. around here? Exactly. I love pancakes and I have this obsession with maple syrup that I’ve developed recently. So any excuse to have it and blog about it — I’m there! These pancakes are So. Good — they have the right texture for a pancake and they’re easy to make. My favorite part about these is how quick they are to make. Seriously, 15 – 20 minutes and you can have a batch cooked up!

And I know there are chocolate chips in these guys, but feel free to just have them plain or mix in some fruit {hello blueberries!} or both!

Oh and isn’t the plate adorable? I spent some of my TJ Maxx Holiday gift card on some new blogging goodies and this plate screamed “take me home” and for $2.99 I was SO there! I’m in love and there’s a matching bowl! — which I’m sure you’ll see wicked soon!


Paleo Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12-16
  • 4 eggs
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ cup water
  • 2 tsp ground cinnamon
  • 1 Tbsp. vanilla extract
  • pinch of salt
  • ½ Chocolate Chips or favorite fruit {optional}
  • Fat of Choice {ghee, butter, bacon fat, etc.}
  1. Combine all of your ingredients except your fat of choice into a bowl.
  2. Heat a large skillet with your fat of choice.
  3. Once your pans heated use your tablespoon measure and scoop your pancakes into your pan {my pan holds 4 at a time}.
  4. Cook for a few minutes on one side -- you'll start to see a few bubbles on the top and if you lift the edge up with your spatula it should be a pretty golden brown color.
  5. Flip and finish cooking.
  6. Continue cooking until all of your batter is used up -- to keep your cooked pancakes warm, place a piece of aluminum foil over the top of them!
  7. Serve with your favorite toppings and enjoy!


Enjoy these and don’t forget — breakfast for dinner is the best dinner ever.