For the love of Chocolate and PB!


Who doesn't love chocolate and PB!? Well, even if you don't, there is hope ;) You can sub any kind of nut butter for the PB in these cookies. I made these to try something different than the usual brownies I make. They aren't as tempting for me (I go hog wild with gooey treats!!) but still satisfying and even a bit healthier! Let me know what you think! 

No Bake Oat and PB Cookies


1/4 c. cocoa powder

2 c. quick-cooking oats

1/2 c. pure maple syrup

1/2 c. organic, natural PB (or any other kind of nut butter)

1/2 c. organic, unrefined coconut oil


Combine all ingredients, except oats, in a small saucepan and melt on low heat, stirring often, until smooth and combined. Add oats to a medium bowl. Add the liquid mixture to the oats; stir well to combine. Drop by spoonfuls onto a parchment paper lined baking sheet. Freeze for 15-30 min or til hardened. Store in fridge or freezer! 

* I added salt to taste with mine :) 

Weekends & Energy Balls


Happy Mother's Day! I'm sitting here on Sunday night, munching on an apple with chocolate hummus, almond butter, and peanut butter. It was a beautiful weekend here in Minnesota with just about the perfect weather. I'll admit, I have eaten a little too many sweet treats lately. *gasp* So I decided to try out a new recipe so I can reach for a healthy choice rather than the chocolate. What better thing to nosh on than some healthy fats like peanut or almond butter?! So here's what I made. This is the Janae version. I tweaked it a little from the original. ;) Hope you enjoy!!

PB Oat Energy Balls


1 c. old fashioned oats (gluten free)

1/4 cup almond flour

1/4 tsp Celtic Sea Salt

3/4 cup natural, sugar free nut butter (I used a combination of peanut butter, almond butter, and cashew butter)

1/4 cup honey or pure maple syrup

2-3 T unsweetened almond milk

1 tsp pure vanilla extract


- Line a baking sheet with wax paper; set aside.

- In a bowl, combine the oats, almond meal, and salt.

- In a microwave-safe bowl or saucepan over medium heat, melt together the nut butter and honey/syrup until smooth.

- Remove from heat and add 2 T almond milk and vanilla. 

- Add the wet mixture to the dry and stir until combined. 

- Scoop out 1 T of dough and roll into balls; place on baking sheet. Refrigerate or freeze! ~ Enjoy in moderation ;) 

PB Cups



Chocolate Layer:

2/3 c creamy PB (or almond butter)

4 T organic, unrefined coconut oil, melted

2 tsp vanilla extract

6 T unsweetened cocoa powder

5 T organic maple syrup

PB Layer:

2/3 c creamy PB or almond butter

4 T organic, unrefined coconut oil, melted

2 tsp vanilla extract

4 T organic maple syrup


Combine the ingredients for the chocolate layer in a small bowl. Mix until smooth with no lumps. Distribute evenly in muffin tins (I use a silicone pan which works the best, because then you can pop them out easily without them breaking apart; you could try lining a regular one with foil).

Combine all the ingredients for the PB layer in a separate bowl; mix until smooth with no lumps. Pour evenly over the chocolate layer. You can swirl a little with a toothpick if you want :) Set in the freezer for about 30 min to harden. ENJOY! 


I used both PB and almond butter. Make sure it doesn't have any added sugar. I prefer Trader Joe's Organic Creamy Valencia PB and Costco creamy almond butter. For coconut oil, I use Trader Joe's Organic, Unrefined or Costco Unrefined. I also used less sweetener and used honey because I didn't have maple syrup. 

Blueberry Banana Breakfast Bake



1/4 c. rolled oats

2 T oat bran (opt., can add an extra 2 T oats)

2 T flour of choice (I used gf flour)

1/4 tsp baking powder

pinch salt

1/4 c unsweetened almond milk

1/2 medium ripe banana, mashed

1/2 T maple syrup or honey

1/2 tsp vanilla

1/4 c. blueberries


Preheat oven to 350. Grease or spray 16 oz ramekin. 

In medium bowl, combine oats, oat bran, flour, baking powder, and salt. Add almond milk, banana, maple syrup, and vanilla. Gently fold in blueberries.

Transfer to ramekin and top with a few more blueberries, if desired. Bake 20-25 min, depending on desired consistency. Let cool 5 min before digging in or topping with other toppings of choice. This can also be prepared the night before and reheated in the morning. 

*I omitted the oat bran and didn't add extra oats in place of it and it turned out fine. I also baked in two small ramekins and it took 15 min to bake. 

Tips for Eating Out Healthy!


Eating out doesn't have to completely derail you from your progress and meal plan! With some planning and strategic tips, you can eat healthy and still enjoy eating out. 

Step By Step...

Keep your eyes on your own plate. Yes, don't compare what you're eating to what others are eating. Just remember your meal is a different kind of delicious, and it will leave you feeling lighter, more energized, and happier when you walk out of that restaurant. 

Know the menu before you go. This is KEY!!!!! I cannot stress this enough. Look up the menu and decide what you're going to order before you even go. 

Don't be afraid to special order. I do this ALL the time. More and more people are because of food allergies or intolerances. Just be nice about it ;) But be unapologetic and don't feel bad for ordering to meet your needs. YOU are the customer and deserve to make changes to your order. Ask for no bun, the sauce on the side, or for the gluten free menu. 

Ask for a to-go box. The portion sizes at restaurants are ridiculous. You can probably get 2-3 meals out of one! You can even ask for a box right away and box up half right from the start. There ya go- a meal for the next day. 

And finally... if you really want it, order it. This might sound counterintuitive, but it's ok to splurge now and then. Don't overindulge too often, but if you never do, you might crash harder at some point. Just listen to your body when it stays it's full, then STOP. 

Be mindful. Eat slow. Drink more water. Focus on WHO you're with rather than just the food. When I choose to see it as a social experience rather than a chance to stuff my face, I don't feel the need to binge. Be in tune with what your body wants and how it's feeling. Stop when you've had enough. 

Let me know how these work! I'd love to hear from you! 

In health & happiness,


Overnight Oats



1/2 cup old fashioned oats

1/2 cup unsweetened almond or cashew milk 



Peanut Butter

(or any other add-ins you prefer- pumpkin pie spice, vanilla extract, almond butter, etc)

Stir and make sure oats are completely covered. Cover and refrigerate overnight or at least 6-8 hours. You can eat them cold or reheat them in the morning! ~ Enjoy! :) 

Super Fudgy Frosted Chocolate Almond Butter Brownies




1/4 c. natural almond butter

1/4 c. plus 2 T coconut sugar

1/3 c. melted coconut oil

1/3 c. maple syrup

3/4 c. unsweetened cocoa powder

1 tsp. pure vanilla extract

1/4 tsp. salt

2 flax eggs (2 T. ground flax + 6 T. water, whisked and set for 15 min)

1/2 c. almond flour

3/4 c. chocolate chips


1/4 c. natural almond butter

2 T. pure maple syrup

2 T. unsweetened cocoa powder

2 T. water

Preheat oven to 325. Live 8" pan with parchment paper or spray. For brownies, stir together almond butter, coconut sugar, syrup, and coconut oil til it resembles caramel. Add cocoa in 1/4 c increments until well mixed. Stir in vanilla, salt, and flax eggs. Fold in almond flour until you get the consistency of soft dough. Bake for 28-36 min. Cool 2-3 hours. 

For frosting, whisk together all ingredients (don't let it sit or it will get too thick to spread). Immediately spread on brownies. Place in freezer til it hardens. (Can also lift the brownies out of the pan before frosting). 

*these brownies freeze well! 

Paleo Chocolate Chip Blondies



1/2 c. almond butter

1/4 c. coconut oil, melted

3/4 c. coconut sugar

1 large egg

1 T vanilla extract

1 c. almond flour

1 tsp. baking soda 

1/4 tsp. salt

4 oz. dark chocolate chunks

Preheat oven to 350. Line an 8" square baking pan with parchment paper or spray. Combine almond butter, coconut oil, coconut sugar, egg, and vanilla extra until smooth and combined. Stir in the almond flour, baking soda, and salt. Fold in chocolate chunks. Spread evenly in prepared pan and bake for about 20 min or til lightly browned. Cool and cut into 16 squares. 

Edible Cookie Dough



1/2 c. all-natural almond butter or PB

1/4 c. raw honey

2 1/2 scoops Vanilla shakeology

2 T mini chocolate chips


Combine almond butter (I like to warm it up first), honey, Shakeology, and chocolate chips in a medium sized bowl. Spoon dollops of dough onto a plate or roll into balls. 

Nutrition Facts

Calories: 125

Fat: 8 g

Saturated Fat: 4 g

Carbs: 12 g

Fiber: 1 g

Sugar: 8 

Protein: 5 g