Apple Pear Crisp

Pears and apples cook beautifully melt together in this recipe. The crisp is gluten and grain free, simply made with walnuts, pecans, and almond flour. Yay for a healthy dessert recipe during the holidays!

It’s important to eat fewer grains or none at all because they tend to be hard for your body to digest. You may even notice breakouts on your forehead when you eat foods that your body can’t digest. Another sign of improper digestion is feeling bloated or constipated. By avoiding grains altogether you avoid all the discomfort that may come along with them.

The trick with crisps is cooking the fruit covered in aluminum foil for 30 minutes before adding the crisp on top. This way, the fruit has softened already and then when you add the crisp on top it's able to bake and brown on top. The crisp on top is so delicious; I have a hard time not eating just that!

Desserts made with fruits and no added sugars are a perfect way to suffice sugar cravings without giving into unhealthier options. Baking the pears and apples allow for their natural sugars to come through, and they will taste slightly sweeter than when eaten raw.  I added cherries into the mix because I love the tartness in flavor it adds to this dish, but you could also use cranberries if you can’t find cherries in the grocery store.

If you’re in search for an easy recipe to make for a dinner party or get together this holiday season, this is the perfect option. It also doesn’t hurt that no one will feel guilty after indulging in this!

This crisp should be eaten fresh out of the oven, and served with vegan vanilla ice cream or whipped cream. The best part about this recipe is how delicious your house will smell!


Serves about 8 people



Fruit Base:

  • 5 red Bartlett pears (peeled)
  • 4 Rome apples or apples of preference (peeled)
  • 1 cup fresh or frozen cherries or cranberries
  • 2 Tablespoons coconut nectar or maple syrup
  • 1 ½ Tablespoons cinnamon
  • Juice of ½ lemon



  • 1 ½ cups pecans (roughly chopped)
  • 1 ½ cups walnuts (roughly chopped)
  • ¼ cup coconut nectar or maple syrup
  • 1 cup coconut flakes
  • 1/2 cup almond meal
  • 4 Tablespoons coconut oil (melted)
  • 1 ½ Tablespoons cinnamon
  • 4 Tablespoons coconut sugar
  • ¼ teaspoon salt


1. Preheat oven to 350 F and lightly coat your cooing dish with coconut oil.

2. Peel the skin off your apples and pears and then cut into small chunks.

3. Take the pits out of your cherries and cut them in half.


4. Mix the apples, pears, cherries, lemon juice and coconut nectar in a bowl.


5. Pour your mixture into the your cooking dish and cover with aluminum foil, and bake for 30 minutes.


6. While fruit is baking, begin to make the crumble. Mix together the pecans, walnuts, coconut nectar, coconut flakes, almond meal, melted coconut oil, cinnamon, coconut sugar, and salt.

7. Remove fruit from the oven and mix before adding crumble to the top.

8. Pour crumble mixture on top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.


Oatmeal Raisin Cookies

This recipe is naturally sweetened with maple syrup, and a simple breakfast or snack option to take on the go, kids will love taking these to school as a snack as well!

They are crunchy on the outside and soft and gooey on the inside, my favorite kind of cookie! I added orange zest and a tiny bit of fresh orange juice to bring out the sweetness of the raisins and flavor of the vanilla extract. I’ve been making these cookies for a few weeks now, and everyone I give them to (because I cant eat them all!) has absolutely loved them. So I hope you do too!

This summer has been an extremely awakening one for me. I’ve released a lot of stress, and unleashed a whole new life ahead. I’ve used meditation to relax and accept this moment in life for what it is, and this has allowed me to appreciate and focus on all the good instead of stressing about all the things “I don’t have.”

Living more mindfully and consciously aware has shed a lot of impatience and resistance. My clients have also reaped the benefits from using stress techniques that work for them, whether it’s breathing exercising, meditation, yoga, working out, walking outside, or journaling. Try one of these practices and see which one works best for you. I’m telling you, you won’t regret it.

Oh, and don’t forget to enjoy and cookie afterwards! ;)

Makes 14-16 Cookies

Oatmeal Raisin Walnut Cookies

(Adapted from Amy Chaplin’s Recipe)



  • 2 cups Rolled oats
  • 1 cup spelt flour
  • 1 cup almond meal
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup melted extra virgin coconut oil
  • ¼ cup extra virgin olive oil
  • ¾ cup maple syrup
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt
  • Zest of 1 orange
  • 1 Tablespoon of fresh squeezed orange juice
  • ½ cup organic Thompson raisins
  • ¾ cup raw walnuts (roughly chopped)



1.  Preheat oven to 350’F and grease cookie trays lightly with coconut oil.

2. Combine oats, spelt flour, almond meal, baking powder, and cinnamon in a bowl.

3. Combine coconut oil, olive oil, maple syrup, salt, vanilla extract, orange zest, and orange juice in a separate bowl and whisk until mixed together.

4. Pour the wet mixture into the dry ingredients and stir well. This mixture will be wet so set aside for about 10-15 minutes to allow batter to thicken.

5. Mix in the raisins and walnuts.

6. Using a damp ¼ cup-measuring cup, scoop batter and roll in your hands and flatten slightly when you place cookie dough on the cookie tray.

7. Bake the cookies for 15 minutes or until golden brown.

Chocolate Avocado Mousse

Do you have chocolate cravings? Or are you just a chocolate lover like me?! Well, whatever the case, here is a healthy chocolate mousse alternative. This recipe is naturally sweetened with either coconut nectar which has less sugar content (low glycemic) or with maple syrup which is a tad sweeter in flavor.

The ripe avocados give this mousse a rich creamy texture that will trick you into thinking you're eating chocolate pudding. The avocados also provide healthy fats, magnesium, and omega 3 fatty acids. The raw cocao boosts this recipe's nutrient content by adding iron and powerful antioxidants. 

I love making this recipe for my friends, or sometimes just making this quickly as a snack for myself. You can serve this right away or I also like to let it cool off in the refrigerator and set for about an hour. 

 It's hard not to eat all of it, but I promise you, you will be licking your bowl clean! 

3 Ingredient Chocolate Truffles

This recipe only contains 3 ingredients! These are the perfect snack, although you might want to devour all of them at once so be careful!

You can add different dried fruits, flavors, and nuts into this mix. It can be used as a base to create more delicious recipes. 

My weakness is dark chocolate, so I always make sure to eat or buy the most pure brands. Making this at home with simply dates and organic raw cocao powder is simple enough for when you have those dark chocolate cravings. 

Here are some different ideas of what you can roll the truffles in to add color: shredded coconut, bee pollen, matcha powder, pistachios, goji powder, cocao powder, acai powder, or any other kind of nuts.

Makes 12 truffles


  • 2 cups Medjool dates (soak in water for 15 minutes if hard)
  • 2-3 Tbsp. cocao powder
  • 1/2 tsp. vanilla extract


  • Raw unsalted pistachios 
  • Shredded coconut
  • Cocao powder
  • Goji powder


1. Add dates, cocao and vanilla extract into food processor. Blend until smooth. 

2. Coat hands with coconut oil so that the mixture doesn't stick to your hands. Roll about a Tbsp. of the truffle mixture into a ball and coat with whatever topping you choose. I like to have a variety of color and flavor so I used four different flavors. 

3. Place truffles on parchment paper and keep in fridge. 

4. Enjoy these delicious treats! 

Peach Blackberry Crisp with Coconut Whipped Cream

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.

During my trip in Los Angeles, I enjoyed weekly trips to the local farmers market. I had in mind that I wanted to make a crisp, but I wanted to see what fruit looked best that was in season. There was honestly so much to choose from. Plums, peaches, strawberries, raspberries, figs, blackberries, and blueberries galore!

When I came across these beautiful ripened white peaches, I was sold! The blackberries were huge, and give a nice contrast of color and flavor to the dish.

The crumble recipe could be made into a granola. I couldn’t stop eating it once it was cooked!

I’ve been enjoying going to the farmers markets this summer. It really inspires you to cook new recipes because of the seasonal ingredients you can take advantage of.

Here are my go-to farmer’s market staples that I shop for:

  • Blueberries
  • Strawberries
  • Kale
  • Oranges
  • Basil
  • Eggs
  • Gluten-free bread
  • Teas
  • Honey
  • ·Maple Syrup
  • Lettuce
  • Heirloom tomato’s
  • Sishito peppers

Why do I look out for these products? Because I almost always cook with them, and if I find them, I will definitely make a recipe using them. I love to make pesto in the summer, so I’ll always look out for fresh basil.

Also, buying eggs, honey, and maple syrup at a farmers market guarantees that you’re purchasing directly from a farm and you’ll be buying a higher quality product.

I hope you can find some delicious peaches and blackberries for when you make this recipe! 


  • 8 small/medium peaches
  • 1 cup blackberries
  •  1 cup gluten-free rolled oats
  •  ¼ cup almond meal
  • ¼ cup gluten-free flour (or you can use more almond meal)
  • 4 Tbsp. olive oil
  •  ½ tsp. cinnamon
  •  ½ cup pecans (roughly chopped)
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. organic cane sugar (substitute coconut sugar or maple syrup)
  • ¼ tsp. salt

Coconut Whipped Cream:

  • 1 can of unsweetened coconut milk (only use the thick white milk on top)
  • 3 Tbsp. maple syrup
  •  1 ½ Tbsp. vanilla extract


1.     Preheat oven to 350 F and lightly coat an 8 X 8(or similarly sized baking dish).

2.     Chop up peaches and place fruit in the baking dish with the blackberries.

3.     Add all of the crumble ingredients in the mixing bowl; gluten-free oats, gluten-free flour, almond meal, olive oil, cinnamon, pecans, coconut sugar, and organic cane sugar.

4.     Add the crumble mixture to the top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.

5.    While the crisp is cooking, mix together the coconut milk (only using the thick white cream on top), maple syrup, and vanilla extract. Adjust recipe based on flavor. (To thicken even more place in freezer for about 15-20 minutes)

6.     Serve crisp with 2 heaping tablespoons of coconut cream on top. Enjoy!  

Chocolate Chip Walnut Banana Bread

Who doesn't LOVE a good banana bread recipe?! Well when you add chocolate chips AND walnuts into the mix, it takes it to a whole other level. 

I've been making this recipe for a while, but recently I've started eating strictly gluten-free, so this is my gluten-free version. I have to say it came out even better than my orginal recipe. The bread came out seriously moist, light and fluffy. 

I have to warn you though, it is mildly addicting and you may find yourself slicing off bites every time you walk past it. Or sitting at your computer in the kitchen, staring at it and planning on the next time its ok to have another piece...

This is the perfect recipe for brunch over the weekend, to bring to a dinner party, or to just enjoy at home. The key is using extremely ripe bananas, and I also like to use chocolate semisweet (42%) cocao chips. I prefer using ingredients that have been minimally processed. 

Everything in balance. Yes, I promote eating a plant-based healthy lifestyle, but from time to time or for a special occasion its ok to treat yourself. I hope you treat yourself to this recipe! Enjoy!



1. Preheat oven to 350"F. Grease a loaf pan with oil and dust with flour. 

2. Mix the mashed bananas, vanilla extract, orange juice, vegetable oil, and eggs together. 

3. Then add in the sugar, flour, chocolate chips, walnuts, and salt. Mix together well. 

4. Pour mixture into loaf pan, and cook for 45 minutes, until brown and cooked through. (The bread will seem gooey, but if you place a knife or toothpick into the bread and nothing sticks to it, its cooked through.)

5. Allow to cool in pan for 15 minutes, then transfer to a wire rack. Enjoy!