Homemade Cappuccino

Coconut oil has been out and popular for awhile now, but I have only recently discovered its’ deliciousness. I was told that it is delicious if you put it in your coffee, so I had to try it! The first time I put too much in and did not enjoy it, but I tried less the next time and it is delicious! Here’s how I did it.

Homemade Cappuccino

  • 10 oz brewed coffee (I chill mine in the freezer first because you are not supposed to put hot items in the Nutri Bullet
  • 1/4 tsp. coconut oil
  • 1 Nutri Bullet
  1. After coffee is sufficiently chilled, pour into Nutri Bullet cup along with the coconut oil and blend until it is a light tan color and creates a foam at the top.

Coconut Oil Coffee

It looks so pretty when it is done! It looks like a fancy cappuccino that would cost a lot of money, but you made it at home for cheap! :)


What are other ways you enjoy using coconut oil?


Homemade Trail Mix

My dad and I love trail mix, but we do not love most of the store bought ones. They never taste fresh and are usually too sweet. However, if you make your own trail mix, you know when you made it and exactly what is going into it. One day, he threw this trail mix together and I knew I had to post it!

Homemade Trail Mix

This is not so much a recipe as it is a guide. Feel free to substitute in whatever nuts/seeds/dried fruits you like.

  • toasted almonds
  • cashews
  • raisins
  • sunflower seeds

For a personal snack size, I used tablespoons of each ingredient. To make a large amount to last for days, I would use 1/4 – 1/2 cup of each ingredient depending on what item you enjoy most. This is the perfect snack as you are getting healthy fats and protein from the nuts and a fruit serving and fiber from the raisins!
Homemade Trail Mix

What is your favorite nut?

Eggplant Mozzarella Sandwich

I feel like eggplant is a very polarizing vegetable. Either people love it or they hate it. I happen to be one who loves it. This recipe was inspired by this Rachael Ray recipe and it is so tasty and a perfect summer dinner (especially served with Tomato Cucumber Salad!)

Eggplant Mozzarella Sandwich for 4

  • 1 medium to large eggplant, peeled and cut into 1 1/2 thick slices
  • olive oil
  • 4 rolls (gluten free, whole wheat, etc)
  • 1 large tomato, sliced
  • 4 slices fresh mozzarella
  1. Preheat oven to 375 degrees Fahrenheit. Lay eggplant slices on a baking sheet and drizzle with olive oil. Bake for 30 minutes, flipping at 15 minutes.
  2. After eggplant is done, place 1-2 slices of eggplant, 1 slice of mozzarella cheese, and 1-2 slices of tomato on each roll.
  3. Enjoy!


Eggplant Mozzarella Sand


Are you an eggplant lover or hater?

Carrot Raisin Nut Bread

Today I have a simple and tasty carrot bread for you. This bread is gluten free and vegan. I use applesauce and sunflower seed butter instead of a bunch of oil and butter, making it healthier, too. You’re also getting some healthy fats from the seed butter and walnuts and some veggies from the shredded carrots! :)

Carrot Raisin Nut Bread

  • 2 cups gluten free flour (I suggest Bob’s Red Mill)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 cup brown sugar
  • 1/4 cup applesauce
  • 1/4 cup sunflower seed butter
  • 1/4 cup water
  • 1/4 cup raisins
  • 1/4 cup diced walnuts
  • 2 cups shredded carrots
  1. Preheat the oven to 375 degrees F. Spray loaf pan with cooking spray.
  2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar. Stir until evenly combined.
  3. Mix in applesauce, sunflower seed butter, water, raisins, walnuts, and carrots. Mix until just combined.
  4. Pour into greased loaf pan and bake for 35 to 40 minutes or until a knife stuck in the bread comes out clean.

Carrot Raisin Nut Bread

This bread came out so moist and I loved the crunch of the walnuts!

What is your favorite bread? Carrot? Banana? Apple? Or another type?

Tomato Cucumber Salad

One day I found myself with too many tomatoes and cucumbers…I mean you really can never have too many of either, but I did not want any of it to go bad, so I decided to use both in the same recipe and make a crisp and refreshing Tomato Cucumber Salad!

Tomato Cucumber Salad

  • 3 tomatoes, diced
  • 1 cucumber, peeled and diced
  • 2 1/2 Tbsp. olive oil
  • 2 tsp. vinegar
  • salt and pepper to taste
  1. After dicing the tomatoes and peeling and dicing the cucumber, place in a large bowl.
  2. In a measuring cup, whisk together the olive oil and vinegar. Pour mixture over tomatoes and cucumber.
  3. Toss to coat and add salt and pepper to your own taste preferences. ( I love pepper, so I like to put in quite a bit!

**It is good to eat now, but I like letting it chill in the fridge for a few hours as the flavors intensify and become even more delicious!**

TC Salad


This has quickly become my favorite go-to summer side! So simple and yummy :)

Do you have a favorite summer side dish?

Sunflower Seed Butter

When I was younger, I did not ever think it was possible to make your own nut butter. I thought the only variation was peanut and it could only be bought at the grocery store. Well, I have grown and learned quite a bit since then! I still love peanut butter, but, also love almond butter, cashew butter, soy nut butter, and sunflower seed butter. Today I am sharing my super simple, no-fail sunflower seed butter recipe!

Sunflower Seed Butter

  • 3 1/2 cups unsalted sunflower seeds
  • 1 1/2 Tbsp. oil (I use canola or vegetable)
  1. Place seeds in food process and process until they become like fine sand. 
  2. Drizzle in oil and process until completely smooth, about 5-10 minutes.

SS Butter

It’s really that easy! :) I buy my seeds in bulk so it is much cheaper than buying a jar of sunflower seed butter from the grocery store.

I hope you all enjoy this super easy and delicious recipe!

What is your favorite nut or seed butter?


New Fudgey Brownie Recipe I Tried

Chocolate Covered Katie’s Fudge Daddy Brownies!

I wanted to make brownies that would be pretty healthy, very chocolatey, and especially moist. I know Katie at Chocolate Covered Katie never lets me down, so I was so happy to find her Fudge Daddy Brownies recipe. They are, by far, the moistest brownies I have ever tasted!

Chocolate Covered Katie’s Fudge Daddy Brownies

I linked her recipe above but I am going to list what changes I made.

  • I made a double recipe and baked it in an 8×8 dish (she gives this as an option)
  • I used Bob’s Red Mill Gluten Free All Purpose Baking Flour to make them gluten free, and they still came out very moist
  • I used more applesauce in place of the tofu

CCK's Fudge Daddy Brownies


I highly recommend trying out these brownies. You will not be disappointed!

What is your favorite chocolate dessert?