Breakfast Power Bar

I’m a big fan of Elana’s Pantry and her awesome recipes…especially her power/breakie bar recipes. I just made my second batch of these and they are super good. Apparently, I’ve run out of adjectives to describe my food, I have to brains space left. Have I mentioned this? I think I have. Sorry.

I’ll get to the recipe – seriously, I’m toast. That could be due to the fact that I drank yesterday and ended up on the kitchen floor with two good girlfriends, a bag of potato chips and a dark chocolate-toffee bar…hmmm….

Ok, I took three different recipes and combined them. This is what I came up with. Enjoy!











  • 1 cup blanched almond flour
  • 1/2 cup flax seed meal
  • 1/4 tsp salt
  • 1/2 – 3/4 cup coconut oil, melted
  • 3 tbsp water
  • 3 tbsp honey or maple syrup (or skip it if you want to skip sugar)
  • 3/4 cup of shredded coconut
  • 1/4 cup shredded coconut (for topping)
  • 1/2 cup pepitas
  • 1/2 cup sunflower seeds
  • 1/2 cup dried cherries
  • 5 – 8 dried apricots

How to:

  1. Preheat oven to 350.
  2. In a food processor, pulse together flour, meal and salt.
  3. Pulse in coconut oil, water, honey/syrup.
  4. Pulse in coconut, seeds, cherries and apricots.
  5. Press dough into an 9×11 (ish) pan. You can use a smaller or larger pan, know the bars will be thicker or thinner depending on what you do.
  6. Top with coconut evenly.
  7. Bake for 20 minutes.
  8. Let cool for at least 2 hours (otherwise, they are crumbly)
  9. Enjoy!

Sesame Date Crisps

Ok, these are the best thing I’ve ever eaten. This saved me during the Whole30 – gave me sweet, salt and crunch. All in one. It was great!! Check out The Primal Pursuit – great recipes.

I followed this one pretty much as is, only thing I did differently was add some oil – coconut, grapeseed or olive. I thought it helped and added a nice hint of flavor. These crackers are great with some guacamole or a slather of butter. Awesome.

IMG_3749 IMG_3750 IMG_3751











Preheat oven to 275 degrees.

In a food processor:

  • 1/2 cup of dates
  • 1/2 cup of raisins

Pulse them together–until they are evenly ground, but not a paste.

Add in:

  • 1/2 c sliced almonds
  • 1/4 c each of sunflower seeds, pepitas, sesame seeds (I used black and regular), almond flour, flaxseed meal.
  • 1/2 tsp sea salt
  • 2 tbsp water
  • 3 tbsp oil of choice

Blend until evenly ground, and somewhat sticking together.

Roll dough between two pieces of parchment paper, until very very thin.  Approximately 1/8 inch thickness.  Or less.  You may find it easier to do in two or three batches.

Bake for 30 minutes, or until lightly browned and crispy.  Use a knife or pizza cutter to cut them into uniform “crackers”.

Serve alone, topped with chicken salad, or farm fresh goat cheese.


Coconut Power Bars

I have this recipe in the oven right now and I AM EXCITED.  The last couple of days have been odd – I’ve been craving something sweet. I’m not a ‘sweets’ type person. I don’t go for Reeses PNB Cups…although as I was putting Hudsie’s Easter Egg goodies together I ALMOST caved. I didn’t – but I sure thought about it. That actually would have been too sweet – way too sweet.

My type of sweetness level is a bit of coconut oil in half a date with an almond. That’s getting too sweet for me almost now that I’m on Day 22 of the Whole30. Anyhoo, I was looking for a recipe that incorporated more coconut and less almond…I’ve been OD’ing on the almond flour, etc., lately. I got this idea from Paleo Diet Lifestyle, a great resource.

I went ahead and put my own spin on it, wanting flax meal in there and more coconut flour. That’s just how I’m rolling lately. These have no sugar in them, I omitted the honey and vanilla. I think they’d be better with those items included, but for now, with only 8 days to go, I’m not giving in.

Not even to honey. Boo ya.



  • 3 eggs;
  • 1 cup canned coconut milk;
  • 1/2 cup + a wee bit coconut oil;
  • 1/3 cup almond flour;
  • 4 tbsp flax meal;
  • 4 tbsp coconut flour;
  • 1 1/2 cups unsweetened shredded coconut;
  • 1/4 tsp sea salt;


  1. Preheat your oven to 350 F.
  2. Using a stand or a hand mixer, combine the eggs, coconut milk, and coconut oil.
  3. Combine the almond flour, coconut flour and flax meal in a small bowl.
  4. Set your mixer to the lowest speed and slowly add the flour mix.
  5. Once mixed, add the shredded coconut.
  6. Continue mixing just until there is no clumping and the coconut mixture is consistent throughout.
  7. Pour the mixture into an 8×8 baking dish and cook for 30 minutes, or until golden around edges.
  8. Once through, remove from the oven and allow to completely cool. Cut into squares and keep them refrigerated until serving.

Almond Butter Cups

Holy mother of PEARL these were good. WOW. I’m not a sweets type person, but these rocked. They are RICH. Next time, I’m going to make mini cups – I couldn’t find the mini cup papers at the store so our guests on Friday night got these honking things. There were no complaints. 🙂

Thank you PaleOMG for this one. Make these – you’ll love them.  Original recipe here and below, and just follow that, I did and they were perfect. Some notes in [xxx].

This slideshow requires JavaScript.

Prep time:  10 mins

Total time:  10 mins
Serves: 6 [my mods below make 10 cups]
  • 6-9 ounces dark chocolate chips [14 oz]
  • ½ cup almond butter (sunflower seed butter for nut free!) [3/4 cup]
  • 2 tablespoons honey [3 tbsp]
  • 1 teaspoon cinnamon [x2]
  • ½ teaspoon vanilla extract [love vanilla, used 1.5 tsp]
  • pinch of salt [yep]
  1. In a bowl, mix together your almond butter, honey, vanilla, cinnamon and salt. [now be careful you don’t start eating this right now…it’s good]
  2. In another bowl, melt your chocolate. I used the microwave but you could also use a double boiler. [I used a small pot on the stove, LOW, stir constantly. Worked great.]
  3. Now place 6 silicone liners in your muffin tin. If you don’t have silicone liners, paper muffin liners will work just fine. [used foil liners x10]
  4. Use a glazing brush or a spoon to spread some of your chocolate in the bottom of your muffin tin. [I used a spoon]
  5. Then pour a bit of your almond butter into the cup. [so good]
  6. Then top off with another small dollop of chocolate, spreading out to make a circle. [yes, I swirled it]
  7. Repeat in all cups.
  8. [Shazzy additions: sprinkled crushed almonds on top and/or coconut flakes. NOM NOM NOM.]
  9. Place in freezer for an hour or more.
  10. Pull out of liners. The almond butter will sticky and stick a little to the sides of the liners. [I just handed them out with liners on them and had people take them off when they were ready to eat.]
  11. Eat up for your Halloween treat! [These are good ANYTIME!!]


If you don’t want them sticky and want them to put more of a “Reese’s” type chocolate up, fill the bottom of the liner with chocolate and your almond butter. Freeze for an hour, then pour your chocolate on top, covering all of your almond butter, then freeze for another 30 minutes.