Almond Flour Coconut Chocolate Chip Balls

When it comes to sweet or savory, I’m a savory fan all the way! Can anyone relate? Who else prefers a salty, snack to an indulgent, sweet treat?

I do like certain sweet combinations though, and coconut and chocolate is one of the best. These sweet no-bake balls are so easy and quick to stir together and you can make them and eat them, all in under an hour.

Almond Flour Coconut Chocolate Chip BallsAlmond Flour Coconut Chocolate Chip Balls

  • 1/4 cup almond meal/flour
  • 2 tablespoons coconut oil, melted
  • 1/4 cup coconut shavings
  • 2 tablespoons chocolate chips ( I use Enjoy Life (dairy-free and soy-free)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey (or Vegan alternative)

Mix the ingredients together and form into small balls. Place into a glass pan and refrigerate for 15 minutes.

These come together in no time and they are perfect for your sweet tooth. (I used butterscotch in half the recipe for my Hubby and he said those were awesome, too!)

Recipe makes about 8 balls.

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

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Crunchy Italian Garlic-Roasted Broccoli

Growing up, my mom made dinners from scratch and she was always trying new things in the kitchen. She even catered for a while and her food is still some of the best I’ve ever eaten.

I’m so thankful to have been grown and fed fruits, vegetables, bean soups and lean meats, and all kinds of delicious, healthy food. And my mom’s food is so full of flavor, everything tastes great, especially the healthy stuff.

I always aim to please at my dinner table and when recipes turn out amazing, I can never wait to share them. So, here it is. My newest broccoli creation. The topping is crunchy and yummy and the broccoli is full of garlic flavor and has a nutty, browned coating because it’s baked. Yum.

Crunchy Italian Garlic-Roasted Broccoli

  • 2 1/2 cups broccoli, cut into small bite-sized piecesCrunchy Italian Garlic-Roasted Broccoli
  • 1 teaspoon garlic powder
  • 3 tablespoons avocado oil
  • 1/4 cup gluten-free panko bread crumbs
  • salt and pepper

Mix the broccoli, garlic and 2 tablespoons avocado oil. Sprinkle salt and pepper and bake in the oven at 400 for 15 minutes.

In a separate bowl, add the rest of the almond oil and the bread crumbs. Sprinkle with salt and pepper and mix again. Remove the broccoli from the oven and pour the bread crumb mixture over top. Bake another 5 minutes and serve.

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

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Oatmeal Raisin Breakfast Cookies

Give the people what they want! This phrase rings true from business to family dinners, alike. My hubby loves these cookies, and so do my Facebook friends, and you will, too!

My breakfast cookies are easy to mix together and quick to bake. They’re also sugar-free, delicious, and such a healthy start (or snack!) Enjoy!

Oatmeal Raisin Breakfast Cookies

  • 2 cups oatmealoatmeal raisin breakfast cookies
  • 1 banana
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 3 tablespoons honey (or Vegan preference)
  • 1 cup raisins
  • 3 tablespoons water

Mix everything together in a bowl and heat the oven to 350 degrees. On a parchment-lined baking sheet, place the cookies and bake for 20 minutes. So good and so easy.

Recipe makes 12 cookies.

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

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Oven-Roasted Diced Potatoes

I like potatoes and I’ve been wanting a new roasted potato recipe for a while. I tried this recipe tonight and it was so yummy and came together in no time.

Use parchment paper for clean-up that’s easy and quick. With only six ingredients, most of which are likely in your pantry, you’re gonna love this dish.

Oven-Roasted Diced PotatoesOven-Roasted Diced Potatoes (2)

  • 3 small baking potatoes, cut into diced-sized pieces
  • 2 tablespoons avocado oil
  • 1/4 tablespoon salt
  • 1/4 tablespoon pepper
  • 1/4 tablespoon onion powder
  • 1/4 tablespoon garlic powder
  • 1/4 tablespoon dried parsley

Grease a baking sheet with one tablespoon avocado oil and preheat the oven to 400 degrees. In a separate bowl, combine one tablespoon almond oil, seasonings, and potatoes. Mix well to incorporate and pour the potatoes onto the baking sheet.

Bake for 30 minutes or until the potatoes begin to turn brown. Yum!

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

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BBQ Rub Baby Potatoes

I love to have lots of vegetable sides with my lunches and dinners (well, breakfast too!) I’m always testing new things and coming up with and mixing different flavors together. I have really been loving a BBQ dry rub with things like potatoes, on chicken and even in  homemade BBQ sauce.

When this turned out to be delicious, I was excited but not surprised. The flavor reminds me of summer and is easy and quick to prep, and cook.

BBQ Rub Baby Potatoes

  • 2 1/2 cups baby potatoes, halved
  • 3 teaspoons dry BBQ rub
  • 1 tablespoon olive oil

Mix everything together in a bowl and transfer to a parchment-lined cookie sheet. Bake at 400 degrees for 25 minutes and enjoy!

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Gluten-Free Honey Maple BBQ Sauce

My favorite burger is topped with bacon, pickles, ketchup, mustard, and BBQ sauce. Yum, my mouth is nearly watering just thinking about it.

But you know what I don’t love? All the preservatives, chemicals, and additive extras found in conventional condiments these days. Sigh.

So, being me, I make my own! Not only do homemade condiments taste better because they’re fresh, but they are also full of goodness and nutrition!

This recipe for my Honey Maple BBQ Sauce can be made and eaten in the same day. And better yet, if you store it in a large mason jar, it will be ready to grab from the fridge for use any day!

Honey Maple BBQ Sauce

  • 1 can tomato sauce (15 ounces)
  • 1/2 can tomato paste (3 ounces)garlic
  • 1/8 cup molasses
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1/2 cup honey
  • 1/2 cup maple syrup
  • 1/2 teaspoon liquid smoke

Combine in a sauce pan over medium low heat and simmer for about 20 minutes.

This sauce is a hit with a little bit of heat and a little bit of sweet! Let me know what you think and enjoy!

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

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Everything That’s Great About an Afternoon Tea

Is an afternoon tea the stuff of old movies and royalty? Or has it been perfected just for our fast-paced, caffeine-loving generation?

I love the extra pep a cup of tea gives you and all the vari-teas. (Haha, clever huh?) And drinking tea is super healthful, too.

Reasons to Drink More Tea

  • Tea is full of antioxidants, and keeps you young, from the inside out. Antioxidants also help protect against pollutants.
  • Tea is a hydrating drink. Did you know that? The common thought that tea dehydrates you has been debunked.
  • Tea is naturally calorie-free. Not only is it full of great stuff for you, it’s not full of empty calories. Win-win!
  • Herbal tea is naturally caffeine-free. Especially at night time, this tea provides the antioxidants you love, sans caffeine.
  • Other teas contain caffeine. But in comparison to coffees 95mg of caffeine per cup, tea has only 26 mg.

Tea Tips:

  • Teas, coffee, and spices are all of the heaviest fertilized products. The healthiest tea is organic tea.
  • Steep according to directions to avoid a bitter taste.
  • If you drink tea with caffeine, limit your consumption to five (1-cup) servings a day. However, with caffeine-free tea, you can feel free to indulge in six to eight cups a day.
  • And of course, here’s one of my favorite tea recipes, it a reci-tea!

Black Spiced Tea

  • 1 black tea bag
  • 6-8 ounces hot water
  • a large pinch of cinnamon powder
  • a large pinch of cayenne pepper
  • 1 tablespoons honey (or Vegan preference)
  • a squeeze of fresh lemon/lime

To a mug, add water and steep the tea bag according to package directions. Honey is heat sensitive, so let your tea cool a bit before you add it. Then finish with the lemon, cinnamon, and cayenne pepper.

This recipe is from my first book, Everything’s Better with Cayenne Pepper. Check out my other books, too, and watch for more to come!

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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!

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Spaghetti Squash Spaghetti Dinner

Have you ever had spaghetti squash? I love how easy it is and how great it absorbs sauces. Spaghetti sauce compliments spaghetti squash both because of the similar look but also because of the similar “feel.”

The best part is you can harvest them now, in the Fall, and they can last a month or more, and into the winter. (Keep at room temperature.)

How to Make Spaghetti Squash

Spaghetti Squash

IMG_20171015_141249
Whole spaghetti squash
  • 1 spaghetti squash
  • 1/4 inch water (for the bottom of the glass dish)

1. First step, slice the spaghetti squash the long way.
IMG_20171015_141320

 

 

 

 

 

 

IMG_20171015_141624

 

2. Much like other squash, scoop out the insides.

3. Bake at 400 degrees for 30 minutes.

IMG_20171015_141655 (1)

4. Remove from the oven and grab a fork. Scrap at the sides until you get the “spaghetti” out.

IMG_20171015_145832

That’s it! Top with spaghetti sauce, garlic and oil, pesto or whatever you like!

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

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