Chocolate Chip Cookies

Chocolate Chip Cookies

Makes: 2 dozen

Time: 40 minutes (not including cooling)


  • 1 1/4 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • just under 1/2 tsp sea salt
  • 1/2 cup + 2 tbsps canola oil
  • 1/4 cup + 2 tbsps brown sugar
  • 1 tbsp white sugar
  • 1 egg
  • 1/2 cup chocolate chips

Preheat the oven to 350 degrees.  In a bowl, mix the flour, baking powder, baking soda, and salt.  Set aside.  In a medium bowl, stir together the oil, brown sugar, and white sugar.  Mix in the egg.  Slowly incorporate the flour mixture and stir to combine.  Mix in the chocolate chips.  Chilling is optional but helpful.  Scoop tablespoons of dough onto a parchment lined tray about 2 inches apart.  Bake for 6-7 minutes for softer or crispier cookies.  Let cool or serve warm.

Lower Carb Rich Chocolate Cake (Gluten Free)

I recently purchased a bag of almond meal from Trader Joe's and I have been obsessed.  I have used it to made cookie bars, cakes (like this one), and mug desserts.

Almond meal is a great substitute for regular flour.  It is gluten free, low carb, and has many other nutritional benefits.  I love using it in gluten free baked goods such as this or whenever I want the extra nuttiness. 

This cake is the perfect place too use almond meal.  I combined it with coconut flour and cocoa powder too make an amazing blend for this cake.

I love a rich chocolate cake and this is the one.  It is not only better for you than a regular chocolate cake.  It is topped with whipped cream and filled with a yummy chocolate cream that makes it taste even more decadent.  You can choose too skip the filling and cover the entire cake with whipped cream, or you could do both.  No matter how you fill and top it, it will be the richest cake you will ever make.

Lower Carb Rich Chocolate Cake

Time: 1 hour 30 minutes

Serves: 10 (for around 12 grams of carbs per slice)

  • 1/4 cup sugar
  • 1/3 cup + 1 tbsp canola oil
  • 2 eggs
  • 1/4 cup + 2 tbsps almond meal
  • 1/4 cup cocoa powder
  • 1/4 cup coconut flour
  • 1/4 cup water
  • a pinch of salt
  • 1/2 tsp baking pwder
  • 1/2 tsp baking soda
  • Chocolate Filling (Recipe below)
  • Whipped cream (For topping)

Preheat the oven to 350 degrees.  Heavily grease an 8 inch round cake pan with cooking spray.  In a medium bowl whisk the sugar and oil.  Add the eggs and water.  Stir in the cocoa, almond meal, coconut flour, salt, baking powder, and baking soda.  Whisk to form a batter.  Pour in the cake pan and bake for 17-20 minutes or until a toothpick comes out clean.  Let cool on the counter for 20 minutes, then refrigerate for another 40 minutes.  While cooling, make the optional filling (below).  Once cool, slice the cake carefully into two layers.  Spread the filling (if using) or whipped cream in between the layers.  Sandwich the cakes together.  Spread more whipped cream on top and decorate if desired.  Store in the fridge for up to 4 days.

Chocolate Filling

Time: Under 5 minutes

Makes: Enough for 1 cake

  • 2 tbsps butter, melted
  • 2 tbsps cocoa powder
  • 2 tsps agave syrup
  • 2 tsps water
  • 1 cup whipped cream

In a small bowl stir together the butter, cocoa, and agave.  Add in the water and stir until smooth.  Carefully fold in the whipped cream.  Use immediately on the cake (above)

4 Ingredient Bread Pudding

Bread pudding is a special dish for my family.  About 15 years ago, my grandma gave my parents a Hawaiian cook book featuring an amazing apple sweetbread pudding in it.  Although it is killer, it requires  tons of ingredients.  This recipe however only requires 4 (5 if you include water).

Bread puddings tend to be filled with cream, sugar, and butter sautéed fruit.  You could probably find a way to use  all three of those in this recipe, but I kept it simple by using whole milk and agave syrup.

The 4 ingredients is just the bread pudding base.  I suggest that you add tons of mix ins.  My favorites are dark chocolate chips, walnuts, and cinnamon.

This bread pudding makes a great breakfast.  I wouldn't mind waking up early every morning to make this.  Experiment with your choice of mix ins.  If you want you can stir different mix ins to each ramekin.  If you want to make a quicker, portion sized version of my sautéed apple baked french toast (link), follow this recipe but add the topping from that recipe.

4 Ingredient Bread Pudding

Time: 45 -50 minutes

Serves: 3

  • 4 slices soft bread (such as whole wheat or white sandwich)
  • 1 egg
  • 1 cup milk
  • 1 tbsp + 2 tsps agave syrup
  • 1 tbsp water
  • Mix in's of your choice (optional)

In an oven or toaster, lightly toast the bread until the outside is slightly dry but not brown.  Set aside.  In a medium bowl beat the egg with a whisk.  Whisk in the milk, agave, and water.  Stir until very smooth.  Take the toasted bread and tear into 1/2 - 3/4 inch pieces.  You don't need to be precise with this.  Add the bread to the custard and submerge.  Add your mix in's if using.  Stir a little, then set aside for 15 minutes.  Preheat your oven to 350 degrees.  Grease three medium ramekins or oven safe bowls.  Divide the mix between the ramekins, and bake at 350 degrees for 14-16 minutes or until the custard is not longer runny in the middle.  Let cool for 10 minutes before serving.

Frida's Maui

One of my favorite cuisines has to be Mexican. I think I just love all things covered in salsa. When I was in Maui, I found this awesome Mexican restaurant called Frida's. 

Frida's was really cute. It had pretty paintings, and it wasn't one of those overdecorated restaurants. The inside had a fun beachy feel to it, but also had classic artwork by Frida Kahlo tied into it. 

When we walked in, we were seated and immediately served chips and salsa. The chips tasted fresh and the habanero salsa was perfectly spicy and I would easily go back for it.

Everyone in my family ordered different things. My mom ordered cheese crusted quesadillas, my dad got steak enchiladas, my brother got make your own tacos from the kids menu, and I got chile rellenos. 

Everyone was super happy with their meals. I tried my mom's food and you would think that cheese crusted on a cheese quesadilla would be weird, but it added great texture. 

My chile was really good. It was well cooked and the cheese just came oozing out like I was hoping. The sauce balanced out the whole dish. 

Overall, I would give the restaurant 4.3 stars. Frida's is definitely worth going to, and we even wanted to go back for more the next day. If you are ever in Maui, Frida's is a worthwhile stop.

Maple Almond Chia Energy Bites

One of my favorite breakfasts has to be granola. I love how versatile it is, and it always had so many wonderful textures. Yes, people serve it with milk. I actually prefer it dry. It makes a great, nutritious snack.

Unfortunately, granola isn't that portable. It is crumbly and messy. There is a way to solve that problem. Make your own energy bites! 

Energy bites are basically a softer version of granola that has been rolled up into a cute and convenient snack. Most energy bites contain some form of nut butter when they have nuts in them. Instead,  I used almond flour, a little oil, maple syrup, and water to create a paste that could hold together the bites.

These bites are awesome. You can grab them and go, and they won't disappoint. They are not overwhelmingly sweet, and are perfectly nutty. The addition of chia seeds gives them an extra health boost, and they add texture as well. If you love the classic almond maple combination, you will love this tasty no bake snack!

Maple Almond Energy Bites
Time: 15 - 20 minutes
Serves: 4-6 (Makes 12)

  • 1/2 cup almond flour
  • 1 tbsp oil
  • 2 tbsps + 1 tsp maple syrup
  • 1 1/2 tsps chia seed
  • 1 1/2 cups rolled oats
  • 2 tbsp water

In a medium bowl, stir together all of the ingredients except for the water.  Scoop slightly heaping tablespoons of the mixture and roll into balls.  You can serve them right away, but they tend to taste better the next day after the oats have softened.