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Baking, Recipes

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies (gf, dairy-free)

May 13, 2017

These cookies are super peanut buttery and delicious. It’s a super simple recipe and you can really throw in whatever add-ins you want! I decided to add some protein powder, adaptogen powders and some of my favorite new drink, REBBL reishi chocolate milk which is basically just coconut milk, cocoa and reishi extract. Check out my post on adaptogens if you want to know the health benefits of reishi!

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe minus adaptogens/protein from Ambitious Kitchen

  • 1 cup chunky peanut butter
  • 2/3 cup packed dark brown sugar or coconut sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs (OR 2 TBL chia seeds mixed with 6 TBL water)
  • 2/3 cup oats
  • 1 teaspoon baking soda
  • 2/3 cup chocolate chips
  • 2 tsp Moon Juice power dust
  • 2 tsp maca root powder
  • 2 scoops protein powder (I use this one)
  • 1/4 cup REBBL reishi chocolate milk (just threw this in because I had it around!)
  1. Preheat oven to 350 degrees F
  2. In small bowl mix together the oats and baking soda
  3. In a mixer, beat peanut butter, brown sugar, eggs and vanilla until smooth, about 3 minutes. Mix in dry ingredients with a spoon, then fold in chocolate chips.
  4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then flatten the cookie a little with your hand.
  5. Bake for 9-11 minutes or until edges are just barely golden brown, they make look under-done but will bake more outside of the oven while cooling so don’t fret! Makes 16-20 cookies.

They taste better than my pictures look, I promise! I already ate three…

Baking, Recipes

Rachel’s Banana Bread (Paleo)

May 4, 2017

So all the healthy lifestyle bloggers I follow on Instagram have been raving about a blogger named Rachel Mansfield’s banana bread. I finally had a chance to make it and dang all her fans are SOO right. It’s very filling and moist and tastes amazing by itself or with peanut butter spread on top.

I added a few things to her recipe but with or without my adaptogen/protein additions you will LOVE this recipe!

Paleo Chocolate Chip Banana Bread by Rachel Mansfield

Serves: 8-10 slices

Wet ingredients:

  • 3 medium/large ripe bananas
  • 1/2 cup sunbutter or nut butter of your choice (I used pb)
  • 3 eggs (room temp)
  • 1 tablespoon maple syrup
  • 1 tablespoon melted and cooled coconut oil
  • Splash of vanilla extract

Dry ingredients:


  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit and spray a loaf pan
  2. Mix wet ingredients in a mixer
  3. Once mixed well, add dry ingredients to wet and continue to mix
  4. Fold in chocolate chips until mixed well (save some for the top!)
  5. Bake in oven for 35-45 minutes (or until ends are golden)
  6. Top with whatever you want and eat within 7 days or so in the fridge or longer in the freezer!

If you make it, let me know how you like it!





WIAW: Turkey Thyme

December 3, 2014

 Day 1:

‘Twas the night before Thanksgiving and my dad and I were starving, so we headed to a little teeny tiny speakeasy-style bar called Dillinger’s. Actually it’s about the size of my studio apartment hehe. I had never been there before but my dad said they have good food and a Seattle-like atmosphere. Both statements are true.

I started with an amazing tangy crisp salad – sweet lettuce, cilantro dressing, sauteed pumpkin seeds and shaved Manchego cheese all for only $6.00 (Happy Hour).

Dillengers salad

Along with my salad, we shared their garlic roasted white bean hummus with herb toasted flat bread. Also very good!

Dillinger's Olympia  Hummus

 My well-dressed pops!


 As an entree, dad selected some sort of quesadilla (I can’t remember what kind!) but it had meat so I didn’t try it.

Dillinger's quesadilla

 Also to share we got the artichoke ravioli with a delightfully cheesy cream sauce.

Artichoke Ravioli

And I saved the best for last, dessert! It was a tough choice but I went for the dark chocolate pot de creme (Or maybe just a pudding? or is that the same thing?) Ha ha I’m not sure but I do know that it was incredible! It was rich but not too sweet. The caramel sauce took it to the next level, the crunch of the almonds gave it good texture and neutrality of the whipped cream kept it at the no-sugar-coma level.

D's dessert good one

 As part of my Thanksgiving dessert preparation, I picked up some fresh, locally-grown cranberries. I love the colors of these!

crans 2


 Following Sally’s Baking Addiction instructions to sugar these cranberries, I dumped one cup of sugar and one cup of water in a pot and brought it to boil then whisked until the sugar dissolved (aka when the water is clear) and then removed the pot from heat and let sit for 5 minutes. Next you pour the syrup over the 1 cup of cranberries in a bowl  (I did more like 2 cups and it still worked but that is a lot of cranberries!) and let it sit overnight!

crans in bath

 I also plopped some pie pumpkins in the oven to bake. I bet you know what I’m gonna make now!

pumpkins in oven

roasted pumpkin

While the pumpkins baked I started on the pie filling. I made two pies so it was a HUGE bowl of filling! Once again, I used the wonderful Sally’s Baking Addiction recipe, and she adds black pepper to her pie so I did to! I didn’t really taste it in the pie but the pie was pretty delicious so the pepper certainly could have been a contributing factor to that.

pumpkin pie filling!

 I sipped on this delicious Outrageous Ginger Ale while I cooked. It’s kind of sweet but really tasty!

ginger ale!

I started these baking shenanigans at about 9pm the night before Thanksgiving and it took a while to bake the pumpkins, prep the cranberries, make the filling and to make the crust – and I also made pumpkin bread! So I decided to prep everything and bake the pies in the morning!

Day 2:

On Thanksgiving, I woke up and sugared the cranberries (drain berries from syrup, then dump one cup sugar and mix with berries and then lay out on parchment paper for at least 2 hours to dry).

sugar and crans

 So pretty!

crans drying

 Next, I rolled out my dough which was in the fridge overnight (used this recipe from and made a quick walnut, brown sugar and butter mix for a little extra crunch on the bottom.

pies ready

They were pretty ugly little pies…!

ugly pie

I loved the leaves that Sally’s Baking Addiction put on her pie so I made some for mine too with a ravioli (?) cutter.

making leaves

Don’t forget to brush them with a little egg and milk mixture so they brown up real nice!

bake leaves

 I may have left them in the oven a bit too long!

baked pie!

 Once I decorated them I went a little overboard taking pictures but I don’t make pies very often so I needed to capture the moment! So sorry for the picture overload 😉

pie 1               pie 3 pie 4               pie 7better pie 1               pie 2pie 5               pie 6

The two pies:

the two pies

For the pumpkin bread I used a great recipe I have used many times before called Downeast Maine Pumpkin Bread on, it has not failed me yet! I ran out of veg oil so I actually used some olive oil and it turned out so moist! I recommend not using the full cup of oil though, I used about 2/3 cup and that was plenty – bordering on too much! Please read the review suggestions before listening to me though!

pumpkin bread 2pumpkin bread 1

My dad and I went to his friend’s house for Thanksgiving dinner, dad was in charge of carving the turkey!

turkey thyme 2 better

Pretty place setting! I had some peas and onions, scalloped potatoes, roasted parsnips and sweet potatoes and some roasted Brussels sprouts! Also a little of this tuna spread that was for the turkey, I know, tuna on turkey? But it was actually really good!

place setting

My dessert plate: some of my pie, pumpkin bread and some amazing creamy pumpkin cheesecake brought by another guest.

dessert plate

Let’s take a closer look…

slice of pie


Day 3:

The next day I headed to my mom’s house for our new post-Thanksgiving tradition, Christmas cookie baking party!

xmas cookies!

I made edible versions of my boyfriend and I. His head fell off shortly after this photo was taken (and I ate it) ha ha!

g and k

Hours passed and we were suddenly hit by extreme hunger, luckily mom had one of my favorites, Amy’s Mac and Cheese in the freezer!

mac and cheese

Cookies and pie galore!

gmas plate

I really wish I had a better camera than my phone, what kind of camera do you use and like?

Have you ever eaten a fresh cranberry instead of dried? I never had until last week and, although bitter, I liked them!

 When do you make Christmas cookies, if you do?

THANK YOU for reading this extremely long post! I hope you enjoyed it! And thank you Jenn for hosting.

~ Kyla


Top Ten Thanksgiving Dessert Recipes

November 24, 2014

Top ten thanksgiving desserts

I’m all about dessert. If you have a mean sweet tooth like I do, these 10 recipes will surely satisfy it!


1) Sally’s Baking Addiction The Great Pumpkin Pie Recipe 

2) Apple Pie by Grandma Ople with this crust recipe by the wonderful Smitten Kitchen and for my gluten-free peeps this Coconut Flour Pie Crust from Sweet as Honey looks good, I have not tried it (yet) but let me know how it turns out!

3) Downeast Maine Pumpkin Bread with Cream Cheese Frosting II  – Best pumpkin bread ever!

4) David Lebovitz’s Baci di Dama Cookies – gluten free!

5) Russian Tea Cakes I – One of my favorite holiday recipes

The Fun Stuff:

1) This amazing Thanksgiving Turkey Cake by Hungry Happenings

2) These Snowy Chocolate Pinecones by Handmade Charlotte that made me do multiple double-takes

3) Rice Krispie Treat Turkey Legs by Kitchen Fun with My Three Sons these look fun to make and eat!

4) Oreo Turkeys from Our Best Bites 

5) Oat and Pistachio Crumble Topped Baked Sweet Potatoes by Joy the Baker

For pies, I am so in love with this pie decoration from The Story of Kat.

Beautiful Pie with leaf crust

 I plan on making at least two pumpkin pies for Thanksgiving next week, what about you?

Thanks for reading!


Apples 3