Lemon Oat Bars


  • 2 TB butter
  • 2 TB almond butter
  • 4 TB coconut sugar
  • 1 TB maple syrup
  • 1 tsp vanilla
  • 1/2 lemon, juice and zest
  • 1 egg
  • 3/4 cup milk (I used coconut milk this time)
  • 1/2 cup oat flour
  • 1/2 cup oats
  • 1/2 cup almond flour
  • 1/2 cup cassava
  • 1/2 cup arrowroot
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup flax seeds


  • 2 TB butter
  • 1 TB honey
  • 1 TB + 2 tsp coconut sugar
  • 1 lemon, juice and zest
  • Small pinch sea salt

Set the oven to 325 degrees. Grease a __ baking dish


Brown the butter in a saucepan over medium low heat. Once browned, add to a bowl with the almond butter. Whisk to combine. Add the coconut sugar, maple syrup, vanilla and lemon. Whisk to combine. Allow to come to room temperature. Whisk in the egg. Whisk in the milk in two additions.

To make oat flour, grind oats in a blender or food processor. Whisk the dry ingredients together. Add the wet ingredients to the dry ingredients in two additions, folding with a spatula to combine.

Pour the batter into the greased baking dish and bake about ____ minutes, until the center is set.


Brown the butter in a saucepan over medium low heat. Once browned, pour the butter into a bowl and add the honey, coconut sugar and lemon. Whisk to combine. Pour the glaze over the warm Lemon Oat Bars. Enjoy!

Iced Mocha

Fill coffee cup 2/3 of the way with room temperature coffee. Add a few ice cubes and pour Quick Chocolate Almond Milk over coffee. Stir to combine. Enjoy!

Quick Chocolate Almond Milk

  • 3 TB almond butter
  • 3 cups water
  • 1 tsp vanilla
  • A small pinch sea salt
  • 2 TB maple syrup
  • 1 TB cacao powder

Blend almond butter and water in a blender until very well combined. Pour almond milk through a strainer. Rinse the blender out with water and discard the pulp. Pour the almond milk into the blender and add the vanilla, salt, maple syrup and cacao. Blend until combined and enjoy!

Simple Mills Artisan Rolls Mix

Usually I like to make my own doughs from scratch, but sometimes I need something super quick. This is the best gluten free bread mix that I have found.

Of course, that doesn’t stop me from dressing it up a bit…

I followed the recipe and added the wet ingredients listed under loaf. I used extra virgin olive oil, homemade cashew and hemp milk (instead of water), a super high quality vinegar and eggs. I whisked together the wet ingredients and then folded them into the dry ingredients (I added a pinch of flaky sea salt to the dry ingredients). Then I folded in 2/3 cup of cassava flour to achieve a more dough like texture. I divided the dough into 8 individual size portions and arranged them up on a parchment lined baking sheet. I baked the rolls at 375 for 20 minutes.

These were so yum! Adding some minced garlic and/or rosemary would be awesome too!


I made some coffee using my French press (Purity Coffee with reishi mushroom). I added ice to my glass and poured some vanilla extract over it. I poured the coffee over the vanilla ice and topped it with some slushy blue almond milk. To make the slushy milk, I used Real Good Juice Co blue almond milk and blended it with some ice. ❤️☕️🍄🧊💙🥛

Eats: Breakfasts and Lunches

Roasted potatoes (potatoes, Brightland chili extra virgin olive oil, sea salt, pepper and butter) tossed with some parsley pesto (parsley, garlic, lemon juice and zest, sea salt, pepper, pine nuts, Parmesan cheese and Brightland chili extra virgin olive oil) and topped with eggs. So yum!

Beef meatballs (ground beef, brown rice flour, eggs, Parmesan cheese, sea salt, black pepper, garlic) and roasted cabbage (roasted in chili extra virgin olive, sea salt and pepper. Topped with lemon juice and Parmesan cheese) with a crumbled basil and hemp topping (basil, lemon juice, hemp seeds, Parmesan cheese, garlic, chili extra virgin olive oil). I served this with a small chard salad dressed in sea salt, extra virgin olive oil and lemon juice.

This lemon bread was fantastic and I am currently developing the recipe- coming soon! Lemon bread made with browned butter, almond butter, coconut sugar, maple syrup, vanilla, lemon juice and zest, hemp milk, oats, almond flour, cassava, arrowroot, baking soda, sea salt and flax seeds. I glazed the bread (and poured a layer of glaze in the middle of the batter drool 🤤). Glaze was made with browned butter, honey, coconut sugar, sea salt, lemon juice and zest.

A quick savory biscuit type bread (cassava, almond flour, arrowroot, brown rice flour, baking soda, baking powder, sea salt, garlic, rosemary, egg, lemon, coconut milk, butter) topped with parsley pesto (parsley, garlic, lemon juice and zest, Parmesan cheese, pine nuts, sea salt, black pepper and extra virgin olive oil)roasted chicken (extra virgin olive oil, sea salt and black pepper). I served this with some chard tossed with sea salt, lemon juice and extra virgin olive oil. So yum!

Rosemary Butter Cubes

This is a great way to make sure your rosemary doesn’t go bad!

  • 5 sprigs Rosemary
  • 1 stick butter
  • Silicone ice cube molds

Chop the rosemary into small pieces. Melt the butter over very low heat. Add about 1/2 tsp of rosemary to each ice cube mold and pour melted butter over. Freeze for at least a few hours. Enjoy!

Iced Dalgona with Cacao Hemp Milk

Cacao hemp milk:

  • 2 cups water
  • 3 TB hemp seeds
  • Pinch sea salt
  • 1/8 tsp vanilla
  • 1 tsp cacao powder
  • 2-3 tsp coconut sugar or maple syrup

Mix all ingredients together in a blender until we’ll combined and frothy.

Dalgona Coffee:

  • Milk of choice (I used the above listed hemp milk)
  • Ice
  • 1 TB Instant coffee (mine is mixed with reishi)
  • 1/8 tsp vanilla
  • 2 tsp coconut sugar
  • 1 TB hot water

Pour milk of choice over ice.

In a small cup or bowl combine the instant coffee, sugar, vanilla and water using a handheld frother. Combine until the mixtures expands and thickens.

Pour sugar coffee mixture over milk and ice. Best served with a spoon- enjoy!

Mint and Dandelion Tea with Frothed Pecan Milk

Dandelion Tea bag


1-2 mint cube(s)

1 tsp honey

Pecan milk

Make enough dandelion tea (I used traditional medicinals brand) to fill your mug 2/3 of the way. Pour hot water over tea bag and mint cube(s). Let sit for 5 minutes. Remove tea bag and add a teaspoon of honey.

Froth pecan milk and pour over tea! Enjoy!

Pecan Milk

1/2 cup pecans

3 cups water

1 TB honey or maple syrup

Pinch of sea salt

Soak pecans in enough water to cover them overnight.

Drain the pecans and add to a blender with 3 cups of water. Blend for 2 minutes. Pour through a fine mesh strainer into a jar. Add sea salt and optional honey or maple syrup and shake to combine.

Store in the refrigerator for 5 days. Enjoy!