October 25, 2016

Plantain Cookies (Paleo, Gluten Free, AIP, Dairy Free, Egg Free, Nut Free)

Hey friends. I have an amazing new recipe for you this week. Plantain Cookies!
But first, I have the best news ever.

I passed my rheumatology exams!
What does that mean? No more exams for me! Ever.

Let that sink in for just a second. I have been in post secondary training for the last 14 years. Yes 14 years. That is almost half my life (I am now 30 in case you were wondering). The thought of never having to study for another exam is a little unbelievable. But incredible at the same time. I have so many plans for what I am going to do with all that extra time. And a lot of it has to do with trying to grow this little blog of mine. Think more posts per week, more recipes, more health information, and more travel and wellness posts. Because the older I get the more and more I realize how much of overall health is related to overall wellness and the things that make you happy. For me that also includes exercise, fashion, spending time with friends and family, reading a good book and even watching a little TV or a movie once in a while. As a typical type-A driven person I often have a hard time focussing on just slowing down and relaxing, but that is something I am trying to work on.

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Speaking of wellness, most of you know that I just got back from Bali. If you want to see a preview of some of the beautiful photos I took while I was there please visit my Instagram account. I will do a full re-cap of my trip in the coming weeks, but I took so many photos there it will take me a bit of time to edit them all. 

That trip was exactly what I needed. A lot of rest, sunshine, amazing food, and a little adventure. I had always heard amazing things about Bali but couldn't have imagined just how beautiful it was until I saw it for myself. I took some pretty amazing photographs while I was there. I just wish I had had more time over there. Two weeks was definitely not enough. Oh well, it just means I will have to plan a return visit. Hopefully soon! 

But let's talk about this week's recipe shall we? Plantain Cookies. Yes friends you read that right. Cookies made from plantains. It is possible I promise. Possible and delicious. Plantains can be used to make almost anything. You may have already seen my plantain pancake and waffle recipes. If not you should try those too!

These cookies are paleo, gluten free, grain free, AIP, dairy free and can also be made egg free. So hopefully that means you can try them! I always try to make my recipes as versatile as possible so that no matter what your dietary restrictions are you can still enjoy delicious food.

Paleo Plantain Cookies 


2 plantains, pureed (~ 1 3/4 cups pureed) (I like to use green plantains or ones with just a little yellow)
1 cup full fat coconut milk (I like this brand
1/3 cup coconut oil (I use this brand)
2 TBSP maple syrup or honey
1 TBSP organic vanilla extract (omit for AIP)
1 TBSP organic apple cider vinegar (I use this kind)
2 eggs or substitute with 2 grassfed gelatin eggs - I recommend this brand of grassfed gelatin (use the red container) 
** To make a gelatin egg: combine 1 TBSP grassfed gelatin with 1 TBSP cold water and stir vigorously until the gelatin dissolves, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)

3/4 cup coconut flour (buy here
1/2 cup tapioca flour/ starch (I use this brand
1/2 tsp baking soda (buy here
1/4 tsp sea salt


1. Preheat your oven to 350F
2. Puree your plantains in your vitamix (I use this vitamix) or food processor (I use this food processor)
3. Transfer the pureed plantains to a large glass or ceramic bowl
4. Add the remaining wet ingredients and blend well
5. Add the dry ingredients and blend well with a pastry blender
6. Line 2 baking sheets with parchment paper
7. With your hands, form the dough into ~2- 2.5 inch round discs and place on the parchment paper
NOTE: leave a bit of room between each cookie as these do expand when they cook
8. Place the baking sheets in the oven
9. Bake for 25 minutes
10. Remove from the oven and let cool for 5-10 minutes
11. Serve and enjoy!

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October 17, 2016

Paleo Raspberry Coconut Oatmeal (Grain Free, Gluten Free, AIP, GAPS, Whole 30, SCD, Low FODMAP, Vegan)

If you follow me on Instagram you know that I am currently on vacation in Bali. It's amazing. If you haven't been to this beautiful country yet I highly suggest planning a trip. Like now. I will do a full re-cap of my experience once I am home and have had a chance to do some real photo editing. I am also now strongly considering writing a Paleo Indonesian/Balinese Cookbook. The food here is incredible! But there have been a few dishes I had to miss out on since they contained wheat, dairy or soy. Would any of you be interested in a Paleo Balinese cookbook? Think curries, sautes, coconut milk stews, coconut pancakes and so much more. My mouth is watering just thinking of everything I have been eating. In fact we just ordered room service and I am waiting for my grilled chicken in spiced coconut milk to arrive. Does that not sound amazing?

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The thought of coming back to snow and colder temperatures really does not make me happy. I personally hate winter. I think I might have said that once or twice on here before. But in case you missed it now you know. I. Hate. Winter. If I could permanently run away and live on a beach that would make me one happy girl. It might be possible... If I ever start making some reasonable money from this whole blogging thing.... But for now I will have to stick to planning as many beach vacations as I can. So if you have any suggestions for me please let me know! What beaches are your favourites? And which ones have you not loved? 

This week's recipe is being pulled out of the archives. I honestly don't even remember when I made and photographed this one. Probably last winter. When I was freezing and craving warm comfort foods like oatmeal. I wish I hadn't forgotten about this recipe because it is really tasty! So for all my friends back home who are starting to suffer through those winter temperatures, this week's recipe is for you. 

I remember when I first switched to a grain free diet, almost six years ago (wow time flies), oatmeal was one of the foods I missed the most. I used to have oatmeal for breakfast everyday. Literally everyday. I was brilliant at coming up with delicious oatmeal combinations. Peanut butter and cacao nibs, cashew butter with mixed berries, bananas and coconut butter... the possibilities were endless. Sometimes I would even have oatmeal again for dinner. It's no wonder my gut was suffering so much. I cringe to think of the damage that all those grains were doing to my body. Because remember, grains are not healthy! I have written an entire post dedicated to this topic before. And in case you missed it you can read it here

So while I totally avoid grains these days, that doesn't mean that I still don't love oatmeal. And since my whole goal is to help you (and me) eat better, while not having to miss out on the foods you love  I came up with this Raspberry Coconut Oatmeal recipe. This one is safe for the paleo, AIP, GAPS, Whole 30, SCD, low FODMAP and vegan diets. So basically everyone can eat it! And it's packed with one of my favourite superfoods, grassfed gelatin. Grassfed gelatin is one of the best ways to help your gut heal (and it's also great for skin and nails). I have written an entire post on the health benefits of grassfed gelatin before, which you can read here

As always I would be thrilled if you visited my social media pages on PinterestInstagram and Facebook!

Until next time everyone, happy eating! 

Paleo Raspberry Coconut Oatmeal Recipe


1 ripe banana
12 oz fresh raspberries
2 cups full fat coconut milk (I use this brand
1/3 cup coconut butter or manna (buy here)
pinch sea salt 

2 TBSP grassfed gelatin (This brand is my favourite) (omit for vegan) 

2 1/2-3 cups finely shredded coconut (depending on how thick you like your oatmeal) (I use this kind)


1. Place a medium pot on the stove on medium heat
2. Add all the ingredients, except the shredded coconut to the pot
3. Bring to a boil and stir well, breaking apart the banana and raspberries until you have a smooth consistency
4. Add the grassfed gelatin, one tablespoon at a time, stirring well until it dissolves
5. Turn off the heat and add the shredded coconut
6. Stir well to combine and place the lid on the pot (still on the warm burner)
7. Let the oatmeal sit for 10-15 minutes to allow the shredded coconut to soften
8. Serve and enjoy!

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