Chickpea “Meatloaf”

Move over meaty and greasy meatloaf! There’s a new player in town :) Tickle your tastebuds with this Chickpea based “meatloaf”, it’s filling, nutritious and delicious! I do eat meat but it’s nice to make a hearty meal that doesn’t have any meat in it too. I love chickpeas and grew up eating hummus but there are more ways to use chickpeas than in hummus, this loaf proves just that!

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2 cans chickpeas, reserve chickpea liquid (called aguafaba)

¼ cup chickpea liquid (aguafaba)

⅓ cup quick oats

1 small shallot, peeled and roughly chopped

⅓ cup carrot, cut into 1” pieces

⅓ cup celery, cut into 1” pieces

¼ cup organic ketchup


½ tsp each pink salt and ground cumin

¼ tsp each black pepper, garlic powder, oregano

Coconut oil spray to grease pan



  1. Preheat oven to 375.
  2. Pulse in food process shallots, carrots, celery.
  3. Drained chickpeas, reserve liquid.
  4. Add chickpeas, liquid, and remaining ingredients into food processor.
  5. Pulse to combine but do not puree.
  6. Spray bread pan with coconut oil.
  7. Spread chickpea meatloaf evenly in baking pan.
  8. Bake at 375 35-40 minutes until edges brown. Will be soft in the middle.
  9. Slice and serve warm.


Yield: 6 slices

Happy Healthy New Year!


Happy New Year!! I hope your holidays were warm and filled with lots of family time to fill your heart with JOY! I know it’s also a very busy and stressful time as our to-do lists get piled up with all the holiday extras so my wish for you is to enjoy life as much as possible in 2018 and make time for what brings you the most joy outside of regular obligations.

January we all talk about resolutions and what we want to do differently! Eat better and exercise are at the top of the list right?? So we have a brand new program launching January 15th called 80 Day Obsession.

Check out the YouTube intro video for details:

Summer abs are made in the winter! It takes time to tone and sculpt your body, there is no quick fix. For those of you ready to shed winter and holiday fluff this program is for you and you get me to coach you along with way so you can meet and exceed your goals!!


Check out the incredible 80 Day Obsession Results

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Real Results from Real People like YOU my friends!! 

Real people in the test group getting amazing results!!
Yes they did the workouts and followed the nutrition plan, you have to put in the work to get results. They did this while working, raising babies, having families and living their busy lives.
You can do it too!!
But How?
I’m here to help, plugging you into my accountability group online with other mommas and like-minded women who are #empowered2change
Let’s do this together and make 2018 your best year yet!!

Are you ready? Please share your goals with me here (or reply to this email) and I’ll be in touch!!

Do you know any mom’s who could benefit, please forward this info to them. Sharing is caring!

Gingerbread Cake Bites with Orange-Molasses Glaze

Gingerbread cake bites

Holidays call for fancy looking and fancy tasting desserts! Gingerbread is perfect for the holiday season and the orange glaze adds a nice pop to this yummy cake.

Gingerbread cake bites

Dry Ingredients:

2 cups gluten free baking flour

½ tsp pink salt

1 tsp. Baking powder

1 ½ tsp. ground ginger

¾ tsp. ground cinnamon

¼ tsp. allspice

¼ tsp. ground nutmeg

Wet Ingredients:

2 T.  neat egg powder or 1 whole egg

2 T. ground flaxseed meal

½ cup water

½ cup coconut oil

½ cup plus 1 T. maple syrup

¼ cup molasses (not blackstrap)



  1. Preheat oven to 375. Grease cake bites pan with coconut oil spray. I used a fall decorative pan or a muffin pan would work great too.
  2. Stir together dry ingredients in a medium mixing bowl.
  3. Mix together wet ingredients and pour into dry ingredients bowl and stir to combine.
  4. Scoop 1/4 cup batter into baking pan per mini cake.
  5. Bake 20-25 minutes until toothpick comes out clean and mini cakes are golden brown.
  6. Set aside to cool at least 30 minutes then carefully flip mini cakes onto a decorative platter.

Yield: 16 cake bites

To make orange-molasses glaze:

½ cup full fat coconut milk (put can in fridge overnight to separate liquid from the fat.) or culinary coconut milk

3 T. maple syrup

1 T. molasses

1 tsp orange zest

1-2 T. juice from an orange


  1. Whisk together glaze ingredients. Sweeten to taste.
  2. Add more orange juice for a thinner consistency.
  3. glaze each mini cake before serving.

Yield: 1 cup glaze


This recipe is adapted from my original recipe available on

3-Ingredient Chili!


Three ingredient chili, yes that’s right I said 3!! Woohoo dinner will be done in no time and I can’t tell you how many times this meal saved the day err dinner 😉



1# ground beef or turkey (organic if possible)

1 jar your favorite salsa

1 can beans (pinto or black bean) pour out a little liquid but don’t completely drain (BPA free can)

optional: 1/2 tsp each ground cumin and pink salt


  1. Cook meat on medium-high in a medium size pot.
  2. once meat is cooked, move meat to one side of pot and tip pot to drain the fat by absorbing with paper towels. set the grease soaked paper towels in a bowl to cool off before putting into garbage.
  3. turn heat to medium and add salsa, beans, and season to taste with spices if needed.
  4. cover and simmer on low 20 minutes.

Serve with tortilla chips and sliced avocado.

Yield: 2 servings



Honor’s Cookie Bites

I make these for my daughter, a healthy snack but she calls them cookies! :) I break them into bite size pieces for her, at first she ate 1 and now she can eat about 3! Store in the fridge about 2 weeks if they last that long! These are customizable to your tastes, changes out the seeds, use your favorite dried fruits-we love blueberries.
1 cup pumpkin seeds
1/2 cup coconut flakes (unsweet)
Grind in food processor
Then add 2 T. dried fruit (soaked in hot water for 5min to soften)
2 T. honey (or agave or maple syrup)
1 T. coconut oil
2 T. mini chocolate chips
1 T. water (at the end if needed)
Since these are for baby make sure there are no big chunks that is why I grind the seeds and coconut first.
Make sure they are no chunks of dried fruit or chocolate either so they won’t get stuck in baby’s teeth. We always brush Honor’s teeth right after this snack too!
Process until combined then scoop by the Tablespoon and roll into balls (sometimes I skip rolling and just scoop by the Tablespoon and put in container.
Cover and put in fridge and they will get firm from the coconut oil. Cut into small bites for baby to eat!
Beware, chocolate everywhere 🙂
Yield: 10-11