Gluten Free, Vegan Cookie Dough

It took me a while to get on the “make your own almond milk” bandwagon. I mean, lets face it, nuts are expensive…especially almonds! Then the whole process of blending and straining and storing it. I’ll admit, I was deterred. But once I made it myself, I never went back!

However, I was left with all that expensive pulp and I hate wasting things (my coworkers make sure to always use the duplex option — to print front and back, when printing). I felt bad throwing out the pulp, even if it was to my moms compost bin. There had to be something I could do with it! Luckily, this brilliant woman, The Detoxinista, had the same idea in mind and paved the way for all of us economical nut milk makers!

The answer? Cookie dough bites!

Hell yea! Milk and cookie dough? Thats a win-win in my book.

It is so easy too! You can kill two birds with one stone. Today I had the oven heating up while I was blending and straining. As I was straining the milk, I put the pulp in a glass baking dish, so as soon as the milking (lol) was done, I just popped that in the oven and BAM!

Disclaimer: After reading this recipe, you will officially have no reason to EVER throw out your almond milk pulp again!

Cookie Dough Bites

1 cup nut milk pulp

2 tbsp nut or seed butter

2 tsp coconut oil

capful of vanilla extract

2 pinches Himalayan sea salt

2 tbsp sweetener of your choice (stevia, maple syrup, raw honey, raw coconut crystals…etc)


1. Dry your pulp.  I put mine in the oven at 300 for an 30 minutes. It was barely damp when I took it out.

2. Mix in remaining ingredients. I used my hand to knead everything, and also tasted as I went. Add more of any ingredient if needed.

3. Shape how you like, this dough was very similar to actual cookie dough! If you are patient enough, you could freeze and then eat. But who is patient enough for food in this day and age? 🙂

This picture shows my snickerdoodle flavor, but I made a chocolate chip batch as well.


They are incredibly tasty and surprisingly light! Some variations I plan to make in the future are peanut butter, chocolate dipped, coconut crusted with chocolate (like a samoa)…the possibilities are endless.


My ghetto phone pictures don’t do them justice. Make these now!

cookiedoughbite3Eat me!

And I figured I would end this nutty post with a happy 4th of July from my nutty nutsack friend, the squirrel! (found him eating breakfast upside down today).




Coconut Pudding

Okay so we all know I love chocolate…but theres something I have to admit…


There I said it!

I love coconuts — young thai coconuts, dried coconuts, shredded coconut, coconut milk, coconut cream, coconut ice cream… I even love the word coconut. I might name my firstborn coconut.

Just kidding about the last part, I’m not that coo coo…

So you can imagine when young thai coconuts are on sale what my shopping cart looks like (“Uh, ma’am do you need a hand to your car?”). I’ve bought 20 coconuts in one go before…don’t judge. They were on sale!

What’s funnier is when I get home and my mom has bought just as many as I have. We are so related.

Well what do you do when you drink all the water and have the rest of the coconut left?

Make coconut pudding of course!

Coconut Pudding

Meat of 1-2 (or in my case 10-20…) young thai coconuts

3 tablespoons chia seeds

Capful of vanilla extract

Himalayan pink sea salt to taste

10 drops of liquid stevia, add more to taste


1. Blend!

2. Eat!!IMAG4402

Cookies n Cream-y


The only reason I added the chia seeds was to give it a cookies and cream effect. I used to love Hershey’s Cookies and Cream bar, so this satisfied my nostalgia of enjoying one. They are not necessary, so feel free to omit them! This is a very basic recipe. You could definitely dress this up and experiment with different flavors (I was thinking key lime pie for the next one?).

Then the next day I blended up some frozen berries and topped it with this coconut pudding to make a coconut berry parfait.


I thought this looked cool. Swirrlyyy



Homemade Creamy NOT Milk

Sorry dairy industry, the word is out: milk is just not that good for you.

This article highlights many of the reasons why milk is not as health generating as you may think. Simply put, the protein molecule (casein) in cows milk is 300 times larger than that of human milk, rendering them indigestible and causing acidity and mucus buildup in the body (ever notice how young kids often get runny noses, colds and ear infections?). Even worse is this milk is then homogenized (molecules are altered so milk doesn’t separate) and pasteurized, making it even more difficult to digest!

There’s tons of information out there, but you check out this short article with my most favorite author, Natalia Rose, this article and this website for tons more info.

I know its shocking at first. I mean my generation and I have been bombarded with Got Milk ads our whole lives! But once it settles in and you really think about it, do humans give their breast milk to kittens? And vice versa: would you drink cat milk? Or dog milk? So why cow’s milk??

But hey, good news to all the cow milk weaned bebehs, there’s a delicious alternative – almond milk! I’m sure you all have seen it more prominently on store shelves, I know I have. As simple as it is, I never tried making my own until now. And it makes a huuuge difference. After comparing the homemade version to a mainstream brand like Silk or Blue Diamond, the latter tastes gummy.


 Here is the version I made, but homemade almond milk is basically 1 part almonds to 4 parts water, blended and strained. That’s it!

Homemade Creamy NOT Milk 

1 cup almonds (if you have raw almonds, even better!)*

1/3 cup unsweetened coconut flakes (feel free to omit, I just used it because I prefer a richer, creamier, “whole milk” texture)

3 cups filtered water ( I did it for the creaminess, but add another cup if you normally like 2% 😉 )

1 medjool date, pitted

Sprinkle of sea salt

Splash of vanilla

*It is recommended to soak almonds for 4-6 hours. Almonds have enzyme inhibitors in their skin making them a bit difficult to digest. Soaking them not only releases these enzymes, but also makes them easier to digest, therefore increasing nutrient absorption!


Random coconut-iness


  1. Put all ingredients in a blender.
  2. Blend til you cant blend no mo’ !
  3. Just kidding, but really you should blend until all the ingredients are liquefied.
  4. Using a nut milk bag, paint strainer, or a fine mesh strainer (which I used), strain mixture. If you are using a fine mesh strainer it could get a bit messy…




Delicious globs..


It gets better


 and messier..


But then you have the final result! So pretty and SO worth the effort. Creamy, frothy, almond milk. Pairs deeelish-ously with Flourless Chocolate Cake!


And don’t forget to make your corniest cliché “Got Milk?” face.


Flourless Chocolate Cake

Hey strangers!

It has been so busy lately with the spring semester coming to an end. Only 3 weeks left…and 3 semesters left til graduation! It can’t come soon enough. I feel like as soon as I finish studying for one test, another one pops up. They are like little monsters…

Anyways, today I said screw it…I’m not doing anything scholarly related! (And hoped my homework did itself).

I know its so stereotypical, but I love being in the kitchen. Its just so fun experimenting! I feel like it gets my creativity going, even though painting or learning a new language involves way less calories…

But who cares. So I made a cake!


I went all out — well sorta. Over the past few weeks I’ve been gradually phasing out grains and processed sugar. A coworker and I decided to do a green smoothie diet, for a month! I can’t say I didn’t have a few cheat days, but that makes it sustainable, right? It’s lot easier than you would think. The diet basically goes: green smoothie for breakfast, raw vegetables at every meal, emphasizing the vegetables and eliminating the processed grains, red meat, soy, refined sugar, and junk. Best part? No calorie counting! However, since I’ve always been a sweet tooth, I wanted something a little more than a green smoothie today. Don’t worry… these desserts fall within the diet!

I don’t use measuring tools and I tend to eyeball, so the measurements are approximate!


Flourless Chocolate Cake with Chocolate Ganache (Grain-free and no refined sugar)

For the Cake:

½ cup 100% chocolate squares*

3 tbsp coconut oil

1 tbsp raw honey + more to taste, if needed

¾ cup raw coconut nectar (you could probably use maple syrup, stevia or more raw honey to sweeten it)

3 organic, free range eggs

1 tsp vanilla

Cocoa powder (for dusting the pan)

For the Ganache:

¼ cup of coconut milk

1 tsp coconut oil

1/3 cup of 100% chocolate squares*

1 tbsp raw honey + more to taste, if needed

(*I just used 100% cacao because I wanted to be in control of how much sweetener I put in it, but feel free to use semi-sweet or dark chocolate baking chips or bars!)

  1. Preheat oven to 300 degrees.
  2. Using a double boiler, (or just boiling water and putting a glass bowl over the steam) melt chocolate squares, coconut oil and raw honey. Keep mixing until it is all melted together evenly. Take off stove and let it cool for 5-10 minutes while you prepare step 2.
  3. Mix eggs, raw coconut nectar, and vanilla. Once chocolate mixture is cooled off enough (make sure it is definitely cool enough so the eggs don’t cook in the chocolate mixture!), slowly stir in egg mixture. Beat it up until it is all incorporated. It should be a smooth, velvety texture.
  4. Line a baking pan (I actually only had a cast iron skillet on hand, so I suppose you could use whatever) with cocoa powder. Pour in mixture.
  5. Place in oven and bake for about 20 minutes, or until the center can be poked with a fork and comes out clean.
  6. IMAG4462When cake is finished, start making the ganache using the same method you did in step 2 (double boiler or glass bowl over boiling water).
  7. Melt chocolate, coconut oil and honey. When it is all melted, slowly add in coconut milk. Stir until it is all evenly incorporated.
  8. You may keep the cake in the pan you used to bake it in, but I transferred mine to a plate. Then pour the ganache over the cake, using a spoon or spatula to evenly spread it over.


Although it tastes a lot better letting it chill in the fridge for an hour or two, I just had to try it immediately (it was quality control okay?).  It is sooo rich and decadent, its actually hard to overeat! I put half of the cake in the freezer so I could have something to look forward to for weeks to come.


To all my fellow students, I encourage you to reward your efforts with this cake. To everyone else, enjoy!


Oh, and don’t forget to smile 🙂


Sexy Green Shake

What makes this shake so sexy? (Besides the fact that its dribbling down my chin oh so seductively…)

 spinach green tea 2

The awesome ingredients! I’ve been drinking a green drink every day for the past week or so and am feeling amazing! My energy is a lot more sustainable and it keeps me satisfied for hours. Yesterday it was all I had until 8 pm at night, and I was still able to go to class, lacrosse practice and a two mile run!

 spinach green tea 4

Normally when I make my green shakes it is fruit + greens. But one day I ran out of fruit! So I had to get resourceful and scoured my kitchen for something I could throw in the blender with my lonely spinach. Then I came across my green matcha tea powder and remembered how much I used to love those green tea frappucinos that Starbucks has.

 spinach green tea 3

And alas! The sexy green shake was born.

I decided to add sunflower seed butter because I like how it adds a rich, creamy, consistency to the shake, but feel free to omit it! (PS – Sunflower seed butter is delicious and a great peanut butter substitute if you are looking for one. You can barely taste the difference between the two!)

 spinach green tea


1 cup almond milk

1 cup ice

1 tbsp sunflower seed butter

1 glorious handful of baby spinach

1 tbsp green matcha tea powder (I used the Gotcha Matcha brand, very good quality)

Pinch sea salt or pink himalayan salt

2 pinches of stevia powder (I recommend NuNaturals)

Blend all ingredients until you have reached your desired consistency!


Reader Feedback: Is there a food you eat daily that makes you feel truly great, satisfied, and sexy?