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Chocolate Chip Blondies (paleo)

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious

After many trips to my favorite coffee shop called Picnik (near Downtown Austin) just to get my paleo chocolate chip blondie, I finally decided to bake my own. And oh, was that a great decision! I'm not sure if it was the wisest though since I now have a whole plate of them rather than just one. . . but now I get to share! (well maybe. . .)

These are so easy to make and you would never know they're guilt free! My boyfriend refuses to believe they are healthy because "they taste way too good". . . and that's coming from a non-paleo person.
Taste these gooey delicious treats and try to tell me they're not amazing. I dare you!

Chocolate Chip Blondies (paleo)

1/2 cup almond butter (raw, salt free)
1/4 cup coconut oil, melted
3/4 cup coconut sugar
1 egg
1 Tbsp vanilla extract
1 cup almond flour
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (Enjoy Life)


1. Preheat oven to 350 degrees and line an 8x8 square baking pan with parchment paper.
2. In a medium size bowl, combine the almond butter, coconut oil, coconut sugar, egg, and vanilla and stir until smooth. Then add the almond flour, baking soda, and salt and mix well. Lastly, fold in your choice of chocolate chips.
3. Next, spread the dough evenly in the baking pan and place in the oven for 20-23min, or until lightly brown. Once it is baked, take it out of the oven and let it cool completely. Then cut into squares and serve!
Note: these yummy squares are the perfect treat with a cup of coffee! (hot or cold)







Mint Chocolate Chip Ice Cream

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious

I am really excited to share this recipe because it just so happens to be my favorite ice cream flavor– Mint Chocolate Chip! This is the perfect dessert to make during these hot summer nights. It's healthy, refreshing, DELICIOUS, and you only need a few ingredients! (oh, and a ice cream maker)

Mint Chocolate Chip Ice Cream (paleo)

1 (14oz) can full fat coconut milk
1 teaspoon vanilla
1 teaspoon peppermint extract
6 tablespoons honey
1 medium ripe avocado

1/2 cup Enjoy Life Chocolate Chips (or chocolate of your choice)

1. Place all your ingredients in a blender (leaving the chocolate chips out) and blend until smooth.
2. Pour the mixture into your ice cream maker and churn per its instructions.
3. Once the ice cream has thickened (usually takes about 20-25min), add your chocolate chips. Let it churn for another 5min.
4. Scoop your ice cream into a freezer safe container and place in your freezer until you're ready to serve.
(to get a more ice cream texture, place in the freezer for  2-3 hrs before serving!)

Enjoy! :)


Chocolate Zucchini Muffins

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious

I saw this recipe on Sweet Laurel's blog and I just had to try them!
Sweet Laurel is a bakery that provides all-natural, no sugar, and gluten free options. (it's pretty much a dream come true for me!)

If you're not a fan of eating veggies, then this is maybe ONE way you can enjoy them...
So don't let the zucchini scare you because if I didn't tell you it was a main ingredient, you would be asking me for a second muffin... and maybe even a third. I promise!

These muffins are perfectly sweet and super chocolatey for you chocolate lovers out there!

Chocolate Zucchini Muffins (paleo)

~ 2 cups shredded zucchini (about 1 zucchini)
~ 3 eggs (room temperature)
~ 2 tablespoons coconut oil (melted)
~ 1/3 cup honey, or maple syrup
~ 1 teaspoon vanilla extract

~ 1/3 cup coconut flour
~ 1/4 cup cocoa powder
~ 1/2 teaspoon baking soda
~ 1/2 teaspoon salt

Chocolate chips (I use Enjoy Life)


1. Preheat your oven to 350 F degrees. Prepare your small loaf pans with parchment paper, or a cupcake tin with liners.

2. In a blender or a food processor, combine the zucchini, eggs, coconut oil, honey and vanilla extract.

3. In a small bowl, combine your dry ingredients (coconut flour, cocoa powder, baking soda, and salt) and then mix them into the wet batter.

4. Carefully pour or spoon your batter into your loaf pans or cupcake liners. Next sprinkle chocolate chips on top for a more chocolatey flavor. (optional)

5. Bake in the oven for about 30-35min, or until a toothpick comes out clean.
*Note: if you decided to go with muffins, bake them for about 20-25min. These tend to bake a little faster.*




Blueberry + Raspberry Paleo Scones

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious

A couple weeks ago, me and my friend Kelly (from had a fun morning shooting yummy scones and pretty bouquets of flowers! I have to say, if you're looking for a florist for a wedding or event here in Austin, Kelly is your girl! She is  extremely talented and such a joy to work with! Be sure to check out her website to see more of her amazing work!
I hope y'all enjoyed these photos as much as we enjoyed taking them. :)

Oh and we pretty much devoured every scone after taking these pictures....
They were good. SO good.

Blueberry Paleo Scones

1¾ cups blanched almond flour, sifted
3 tbsp coconut flour, sifted
¼ cup honey
1 egg
3 tbsp almond milk (or milk of your choice), plus 1 tbsp extra for brushing
3 tablespoons coconut oil, melted
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup blueberries

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Mix the almond flour, coconut flour, baking soda, and salt together until well combined. Then add the honey, egg, 3 tbsp milk, and coconut oil  in with the flours. Mix well until dough forms. Gently fold in blueberries.
3. Place dough on a flat surface covered with parchment paper and flatten to about 1/2 inches. Using your preferred biscuit cutter as a shaper (I used a round glass cup), gently press down to form round biscuits. Carefully place your round dough shapes onto your covered baking sheet.
4. Brush scones with your remaining tbsp of milk.
5. Bake for 18-20min until edges are golden brown. Let them cool for about 10 min and then ENJOY!

Raspberry Paleo Scones

1 ½ cups almond flour (or 1 1/3 cups ground)
¼ cup arrowroot
Pinch of salt
1 teaspoon Baking Powder
1 cup fresh raspberries (or blueberries)
¼ cup extra virgin coconut oil (*not melted*)
3 tablespoons honey (or maple syrup)
2 teaspoons vanilla extract
1 egg

1. Preheat oven to 350 degrees and line a 9inch round pan with parchment paper.
2. In a medium bowl, combine the almond flour, arrowroot, salt, baking powder and then stir in the raspberries (fruit of choice).
3. Whisk all the wet ingredients together in a small bowl, then add them in with the dry/fruit mixture. Stir until well combined.
4. Pour dough into the baking pan and bake for 25-30min. (edges should be slightly golden)
5. Let cool for about 10-15min. ENJOY!


Green Pineapple Smoothie

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious

Since it's St. Patty's day and all, I thought I'd share my go-to green pineapple smoothie recipe!
(You know, because it's green and all.)

Green Pineapple Smoothie


1 banana
3/4- 1 cup frozen pineapple
1 handful of spinach, washed
1 tbsp raw almond butter
3-4 dates, pitted
1 cup water
hemp seeds (optional)

Place all ingredients in your Vitamix or blender and blend on high-speed until you get the smoothie consistency you like.
Once ingredients are well blended, poor in a small glass and sprinkle hemp seeds on top!

Hope you all have a safe and happy St. Patty's Day!

P.S. Kiss me, I'm Irish. ;)
(had to.)


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