#BetterBodyBlend Banana Cookies

It’s official…Better Body Foods seriously makes some high quality (affordable!) products! I used a mix of coconut flour in almond flour in a 3:1 ratio for this recipe and it turned out with the perfect cookie texture–soft on the inside, slightly crunchy on the outside. Without further ado my third #BetterBodyBlend entry…


1/2 c liquid (almond milk, dairy milk, water)
2 eggs (or 2 chia eggs made with 2 tbsp chia seeds and 6 tbsp water)
3 medium bananas
1 tsp vanilla
1 tsp baking powder
3/4 cup coconut flour
1/4 cup almond flour
1/4 cup stevia (optional)
2 tbsp coconut oil (or oil of preference, optional if you prefer fat-free baked goods)
1/3 cup mix-ins of choice (I used M&M’s)

A photo posted by Hannah (@craving_happy) on

1) Preheat oven to 350 degrees.
2) Combine eggs, liquid, mashed bananas, coconut oil (melted) and vanilla in a bowl.
3) In a separate bowl, combine baking powder, coconut flour, almond flour, and stevia.
4) Add the wet ingredients to the dry ingredients and mix thoroughly.
5) Stir in mix-in of choice.
6) Place tablespoons of dough on a greased cookie sheet approximately one inch apart.
7) Bake for 15 minutes or until tops feel firm.
8) Let cool and enjoy!


Not a banana fan? Try applesauce or pumpkin! Prefer a healthier mix-in? Use cacao nibs, dark chocolate chunks, or nuts!


Pana-cake time!

Hi, my name is Hannah and I am a pancake addict. I have been addicted for three years now…

Luckily, this is a healthy addiction obsession.

These pancakes are protein-packed, grain free, gluten free, dairy free, customizable, and can even include a serving or two of veggies. Don’t believe me? Try it!

A photo posted by Hannah (@craving_happy) on

Now for the recipe…
3/4 c egg whites
1/3 c water
stevia to taste
1/2 tsp vanilla extract (or other flavoring to taste)

Combine everything in a blender and whirl away!

Now, you have to make some big decisions.
1/2 cup cauliflower, zucchini, summer squash, eggplant (if you’re feeling adventurous!) fresh or frozen
1/2 tsp xanthan gum (this helps hold the pancakes together–it’s also great in smoothies)
2 tbsp flour of choice (I have had success with oat flour, extra xanthan gum, coconut flour, and oat fiber)
1 tsp baking powder

Add your veggies, xanthan gum, baking powder, and flour and lightly blend until the veggies are finely chopped, but not completely pureed.

Pour your batter onto a greased griddle on high heat and wait about 4-5 minutes or until edges appear to firm up. Flip and cook on the other side for about 3 minutes. Top with nut butter, syrup, or fruit and dig in!


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#BetterBodyBlend Brownies

Life has been hectic, the second round of midterms has arrived! After a weekend of studying, I decided some chocolate was in order. Brain food? Yes! I have been studying the benefits of pholyphenols in cocoa powder so I am simply putting my class knowledge into practice…right?

My favorite brownie recipe has officially been replaced! Coconut flour brownies 2.0, my friends. If you haven’t heard, Better Body Foods is hosting a recipe contest to create the best flour blend for their new coconut flour-almond flour baking mix! I used a 5:1 ratio of coconut flour to almond flour to make my #BetterBodyBlend!

Batter is prepped, swirled and ready
Batter is prepped, swirled and ready to go

Brownie Batter Ingredients:

5 tbsp Better Body Foods coconut flour
1 tbsp Better Body Foods almond flour
1/4 cup Hershey’s Special Dark cocoa powder
2/3 cup egg whites
1 tsp baking powder
stevia to taste
3 tbsp almond milk or water
1-2 tbsp pumpkin (optional, makes brownies more fudge-like instead of cake-y)

Peanut Butter Swirl:

4 tbsp Better Body Foods PB Fit
2 tbsp water
1 tbsp maple syrup, agave nectar, or sugar free syrup

  1. Preheat oven to 350
  2. Line a 8×8 dish with parchment paper or grease it well (trust me :o)
  3. Mix the ingredients for the brownie batter until no lumps remain.
  4. Pour the batter into the dish
  5. In a smaller bowl (or the same bowl if you’re not up for dirtying more dishes) mix the PB Fit, water and syrup until the mixture is smooth and still seems slightly thick
  6. Swirl the peanut butter mixture into the batter
  7. Bake for about 12 minutes or until the top is firm to the touch
  8. Let cool (if you can…) and devour!

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Gluten Free Banana Nut Muffins (with a twist!)

So I bought bananas to “save” them from the clearance section at my local grocery store…and this banana bread was born! I used my favorite organic coconut flour and some delicious ingredients to make this super easy, gluten free banana bread. If you don’t have Tiger Nut flour, don’t fret! Simply sub in more coconut flour or Better Body Foods almond flour! If you prefer nut-free Banana (not) Nut Muffins simply sub in coconut oil for the nut butter.

First, preheat your oven to 350–I always sometimes forget…

3/4c Better Body Foods coconut flour
1/4 cup Tiger Nut flour
2 tbsp water
1 whole egg
1 egg white
1 tbsp Jem Raw Organics cashew cardamom nut butter (or preferred nut butter)
1/2tsp baking powder
1/2tsp baking soda
1/2tsp cinnamon
1 tsp vanilla
1/4 c stevia (optional)
3 bananas, mashed
1 banana and 1/2 tsp cinnamon for garnish (optional)

Combine all ingredients in a bowl and mix well. Scoop the batter into greased muffin tins (I use silicone baking cups!). Now, if you want to make the muffins all fancy, then slice up your last banana and place a slice on top of each muffin and add a pinch of cinnamon on top! Bake for about 25 minutes or until the tops are golden brown!

IMG_7859 What flours do you like to blend? Have you entered the #BetterBodyBlend contest!?

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Jem Raw Organics and Under-Appreciated Spices


Words..I have no words..I officially declare cardamom the most under-appreciated spice in my spice cabinet. Jem Raw Organics was kind enough to send me a few jars of their decadent, raw nut butters. You can seriously taste the quality; they are all silky smooth! I tried the Hazelnut Raw Cacao, Cinnamon Red Maca, Cashew Cardamom, and Superberry Maqui Camu. Their products are all gluten free and vegan and suit nearly every dietary restriction, other than nut-free (obviously).

I have been eating it by the spoonful…

On flax seed rice cakes….

With fresh fruit…

You name it! I definitely forgot how delicious cardamom was. These nut butters are delicious and the flavors stand out on their own–free of additives. I am planning some recipes with these guys and can’t wait to play with them more and let their flavors shine!

What spices do you think are the most under-appreciated?

Simple Girl, Simple Ingredients and BBQ Cauliflower

I received a few Simple Girl products to review and I have been going through both bottles like crazy! This brand uses stevia instead of artificial sweeteners and donates to charitable organizations; how much more amazing can they get? As a small business, they really cater to the customer and my package came specially wrapped. They make dressings, sauce, and seasonings. I love the citrus ginger dressing on salads–it tastes fresh and has the perfect hint of lemon-y sweetness.

I have mainly been using the BBQ sauce for dipping, but it also makes a great dressing! Do not expect a sweet BBQ sauce when you order the Carolina Style sauce; it is on the spicy side–exactly how I like it 😉

BBQ sauce is literally going on everything. Roasted cabbage wedge all dolled up with some sauce!

Without further ado, here is the recipe for BBQ Cauliflower!

Preheat Oven to 400 degrees F.

Wash and cut up your head of fresh cauliflower (I used yellow cauliflower)

Spray baking sheet with coconut oil, or oil of choice

Lay cauliflower evenly on pan and toss with salt and pepper

Bake for about 20 minutes or until the florets begin to brown

After the cauliflower has cooled, place the florets in a bowl and toss with 3-4tbsp of Simple Girl Carolina Style BBQ sauce (or any BBQ sauce you have on hand)

Serve and enjoy!

If you want to buy some (and why wouldn’t you..?) here’s their site: http://www.simplegirl.com/