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Hi, All! I’m excited to see all of you new followers to iwantwellness.co. I’m so glad you’re really enjoying my posts, yay! And as always, thanks for supporting me!

Did you know that you can subscribe to iwantwellness.co, and receive so much more? Subscribers will get weekly iwantwellness emails with all kinds of great tips, wellness Oven-Roasted Diced Potatoes (2)ideas, recipes, and more.

Also, just for subscribing, you’ll get a delicious gluten-free, soy-free meal plan sent right to your email. It even has a dairy-free option!

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Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one.

Gluten-Free Cranberry Apple Crisp

Cranberries have got to be the best Fall to Winter flavor ever. Can I get an amen?

Orange and cranberry is one of my favorite combinations. Another one is apple and cranberry.  And this crisp, you will love it.

For a last minute addition to your Thanksgiving table or a warm and delicious, healthy dessert throughout the cooler months, this will be your new go to.

Gluten-Free Cranberry Apple Crisp

  • 1 bag cranberries
  • 1 sweet apple, diced
  • 1/2 cup honey (or Vegan preference)
  • 1 cup orange juice
  • a pinch of salt

Add everything to a medium sauce pan on medium heat. Cook for 20 minutes. Turn the IMG_20171121_120649heat to medium-high or high heat and “boil” for about 5 minutes, or until the sauce thickens.

Topping

  • 1/3 cup of GF oats
  • 1/3 cup diced pecans
  • 1/4 teaspoon cinnamon
  • a pinch of salt
  • 1 tablespoon coconut oil

Combine everything together.

In a coconut oil greased pie pan, add in the cranberry apple mixture. Sprinkle the topping and drizzle with honey. Bake at 350 degrees for 15 minutes. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Honey Sweetened Skillet Pineapple

I’m starting to miss my own home cooking out here on the road! These pineapples in particular are an amazing fusion of sweet and spiced. Sliced, warmed, and flavored with cinnamon and honey, this skillet pineapple is great at breakfast, lunch, and dinner.

Honey Sweetened Skillet PineappleIMG_20170521_150728

  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • ½ teaspoon cinnamon
  • 1 pineapple, cored and speared
  • 2 tablespoons OJ

Core and cut the pineapple into strips/spears.

In a shallow skillet, warm coconut oil on medium heat until melted. Add the pineapple to the pan and brush or spoon on the honey. Shake the cinnamon evenly over top. Cook until warmed through and cooked, about 5 minutes.

Add the OJ to the pan and finish cooking an additional minute. You’ve got to try this recipe, it’s truly delicious.

Happy Cooking and Happy Monday!

Want more great recipes like these? Check out my books! For a paper copy, contact me or leave a comment=)

Lemon Coconut Oatmeal Bars

As a current southern FL resident, I find myself wanting light tart desserts more and more. The summer heat calls for cool, crisp citrus flavors and this dessert is it!

Lemon is such a “bright” flavor to me! It’s unique taste awakens your senses and refreshes your whole mouth. The crust is mainly oatmeal and banana, making this treat fresh yet wholesome.

Lemon Coconut Oatmeal Bars

Crust

  • 2 bananas (ripe)
  • 1 1/2 cups old fashioned oats
  • 1 scoop vanilla plant-based protein powder
  • 1 cup coconut flakes
  • 1/2 cup honey (or Vegan preference)

Add the bananas to a medium sized mixing bowl and mash them. Stir in the oats, protein powder, coconut flakes, and honey and mix until incorporated.

Press the mixture evenly into a 9×9 (coconut oil) greased pan and bake at 350 degrees for 20 minutes. Remove from the oven and set to the side.

Filling

  • 6 eggs
  • 1 cup lemon juice
  • 1/2 cup honey (or Vegan preference)
  • 1/2 cup coconut oil
  • dash of salt

Whisk the eggs in a bowl. Add the whisked eggs, lemon juice and honey to a medium sized sauce pan on medium heat. Begin to pour in the coconut oil and whisk, CONTINUOUSLY, until the mixture begins to thicken. Watch this mixture, it thickens fast and you should take it off the stove about a minute after it begins to thicken.

Add the filling on top of the crust base and let cool for about an hour. Eat these bars warm or chilled overnight (after letting cool for the initial hour) and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

4 Ingredient Homemade Orange Cranberry Sauce

Thanksgiving dinner is this time next week, can you even believe it? Turkey, delicious sides and sweets are the stuff of this feast and I love it.

These cranberries have only 4 ingredients, really letting the cranberry flavor shine through with just a hint of orange. Cook them up quickly and easily for a holiday side or a sidedish for a weeknight meal.

Cranberry Orange Sauce

  • 1 bag fresh cranberries
  • 1 cup orange juice
  • 1/2 cup honey (or Vegan preference)
  • pinch of salt

In a medium sauce pan on medium heat, add the ingredients and cook for about 20 minutes or until at least half of the cranberries have popped. Garnish with some mandarin oranges and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Easy, Quick and Delicious- Peach Crisp

Did you know that August is National Peach Month? Last weekend on the way home from a mini vaca, I just had to buy from the truck on the side of the road! Nuts would have been added to this recipe if I had some on hand. This peach filled dessert is fresh, tasty and will not disappoint!

 

Emmy’s Peach CobblerIMG_20160817_212801 (1)

  • 5 peaches, pitted and diced
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon

Place the peaches into the bottom of a pie pan. Drizzle the honey over the top as well as the cinnamon.

Topping

  • 4 tablespoons oatmeal
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • a pinch of salt

Mix the topping ingredients in a small bowl and sprinkle over the top of the peaches. Place the pie pan into the oven at 350 degrees for about 20 minutes or until heated through and turning brown on top. Enjoy!