Monthly Archives: October 2015

GF Pumpkin Banana Baked Donuts with White Chocolate Frosting


Well, last week before I left – I had to pack.  My boyfriend took me on a surprise vacation, but being the little nosy brat that I am, I used deductive reasoning and the Weather Channel app to figure out where we were headed!  Drumroll please….  NAPA VALLEY!!!!!!  It’s one of my bucket list places, and I was SO excited!!

While waiting for laundry to dry so that I could finish packing, I had to use my time wisely, and use up the last of some of the food I had left.  So…BAKE.  Duh.  I found a recipe for some random baked donuts but then really changed it around to come up with this!  These little things were super moist and a great snack or breakfast treat.

We just got back last night, and it was beautiful there.  Such a lovely, relaxing place and very inspiring food and drink wise.  Here are a few pics from the trip, and no, I did not stay healthy or paleo or gluten free while on the trip, but the pumpkin donut recipe is below the pics.  🙂


IMG_5681GF Pumpkin Banana Baked Donuts With White Chocolate Frostingca

  • 2 1/2 cups of GF oats processed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, whisked
  • 1/2-3/4 can of pumpkin puree
  • 1 small banana
  • 1/4 cup coconut sugar
  • 1/4 cup of maple syrup
  • 1 teaspoon vanilla extract
  • 3 tbs coconut oil melted
  • 1/2 cup vanilla coconut milk
  • 1 tsp apple cider vinegar

1. Preheat oven to 350.

2.  Process the oats until it becomes flour.

3.. Add the rest of the ingredients into your food processor and mix together well!

4.  Spray your donut tins well with coconut oil and put the batter in prepared pans.  Place in the oven for 15-25 minutes or until a toothpick comes out clean.

5.  While donuts are baking, melt white chocolate over low heat with 2 TBS of coconut oil.  Stir over heat until almost melted and then pull the pan off the heat.  Continue stirring off the heat until the chocolate has melted.

6.  Once the donuts are finished and cool, dip each donut into the chocolate to coat well.  You can add toppings like a mixture of coconut sugar and pumpkin pie spice, pistachios, cranberries or anything that suits your tastebuds!

7.  Enjoy!IMG_5755




The Scene’s Best of Nashville 2015


Every year the Nashville Scene comes out with their list of “Best Of.”  There’s everything from best sex toy shop to best dentist.  It’s an entire magazine of THE best of the best of Nashville – anything you could want.

I was astounded, blown away, surprised….HONORED, to say the least, to find out that I had made the top 3.  To even make the list or get anywhere close to the list is a huge blessing, and I am beyond grateful.  The other two above me both have their own studios, which is a dream of mine, and I am taking steps every day to move closer to that dream.  To be on the list with them and in this issue is a dream in and of itself.

Thank you to everyone who mentioned my name in voting, who is a client, who has crossed my path, taken a class, who is a friend…  It means more than I can say to feel the support of this fitness community!  Here’s to a great 2015 and an even better 2016!




GF Pumpkin Oat Chocolate Chip “Power” Bars

IMG_5381Okay.  PUMPKIN.  I heard last week that there may be a shortage of canned pumpkin across the US- NOOOOOOOOOO!!  We haven’t even hit November yet people!!  I mean…national CRISIS.  I’m going to keep my fingers crossed that that doesn’t happen.  (And I’ll also keep hoarding the pumpkin every time I go to the store.)  If need be I can sell it on the black pumpkin market.

So far these bars have been a HIT.  I found this cranberry/seed/coconut mix at Trader Joe’s and decided to throw some into the batter as well as on top, and let me tell you – that was a GOOD decision.   I decided to name them Power bars because of the “super” seed element I added in.  Hehehe.  Super bars just sounds weird. 🙂

I found the original recipe on Ambitious Kitchen and adapted it from there, and I’m really loving this super seed blend! It’s great on smoothie bowls as well and just gives a little nutritious crunch to things.

So, hurry to the store and stock up on pumpkin!!  Next weekend I want to work on some pumpkin chili!  🙂




  • 3 cups of gluten free oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • pinch of ground cloves
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut sugar
  • 1 tablespoon coconut oil melted
  • 1/4 cup cranberry seed mixture and 1/4 cup for sprinkling on top
  • 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling on top
  1. Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray.
  2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
  3. Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in  baking soda, salt and spices; set aside.
  4. In a separate large bowl, whisk together pumpkin, sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Gently fold in 1/3 cup of chocolate chips and the cranberry nut mixture. Make sure to SPRAY the pan or the cupcake holders so that they don’t stick.  Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.  NOTE – I actually waited to sprinkle both the mixture and the chocolate chips on until AFTER they were done.  Then they got a little melty and gorgeous while they were still hot and cooling, so you may try that. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs.

Trick Out Your Treat!




I’ve been hankering for some pumpkin and chocolate, in fact – I can’t get enough of that combo lately.  Fall comes, and it’s like everything turns pumpkin.  I’m not mad about it.

Yesterday after my first 7 miler back to running after the Maui Marathon and being super sick – I needed a treat.  Instead of just losing myself in something totally unhealthy because “I just ran 7 miles and I can eat anything I want…” I decided to try out a smoothie.  No recipe, I just started throwing in the goods, and it did not disappoint!

I’m missing Maui so, I’ve been trying to channel my Hawaiian vacation and the amazing smoothie bowls that I experienced there.  Today I was inspired to add some healthy yummies to trick out my treat a bit more.  You can have healthy, decadent food and simply trick your brain into thinking it’s really a bowl of ice cream with toppings… but you feel WAYYYY better afterwards!  So, go for it – make a healthy treat and trick it out a bit more with more healthy tastes!  Have fun with it!

Chocolate Pumpkin Spice Protein Smoothie 

  • 1/4 cup pumpkin puree
  • 1/2 scoop of chocolate protein
  • 1 TBS cocoa powder
  • 1/2 banana
  • 3 cloves
  • 1 tsp cinnamon
  • sprinkle of ginger
  • 4-5 ice cubes (or more if you want it icier)
  • 3/4 – 1 cup of vanilla coconut milk


  • 1/2 banana sliced thinly
  • chocolate chips
  • unsweetened coconut
  • Noke’s granola


Combine all of the ingredients for the smoothie into a food processor or blender and blend until smooth.  Pour into a bowl, and top your treat with more treats!!

Notes:  You can double the recipe to make a bigger shake, and you can freeze it as well to thicken it up and to support your toppings.



Paleo Pumpkin Pie Chocolate Chip Coffee Cake


IMG_5357It’s FALL Y’ALL!!  Well, considering it’s supposed to be 80 and sunny all week (kind of thankful for this), it’s still October which warrants any use of pumpkin!  I’m a pumpkin fan, and just love finding fun ways to use it.  This one is kind of a no-brainer… I found the original recipe on Thepaleomom and then changed quite a few things based on what I had available/what I thought would work well, and well – it WERKS!!

What I love about this recipe and how the final product turned out.  Sometimes you make something pumpkiny and it has a subtle almost bland taste.  Not these little guys!  These little coffee cakes are super fragrant and you can REALLY taste the spices.  I made a point of putting in whole cloves and whole allspice.  I also used a food processor to process it all together, and the blend of the spices is just perfect.  It pops so much more than just throwing in a pinch or 2 of pumpkin pie spice in.  So, go for the whole spices!!  Pop pop pop!

Bottom line – want to taste fall?!  Go make these!!


  • 1 1/2 cups pumpkin puree
  • 3 eggs
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 2 Tbsp coconut oil
  • 1 1/2 cup almond flour
  • 2 Tbsp coconut flour
  • 2 Tbsp almond butter
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1 tsp ginger
  • 3/4 tsp allspice
  • 3/4 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • chocolate chips (optional, but awesome! Also – use Goodlife chips to make it completely paleo.)
  1. Preheat oven to 350F.  Grease your pan with coconut oil.
  2. Combine all ingredients except the chocolate chips and and process until smooth (yes, it is that easy).
  3. Fold in chocolate chips  Pour into prepared pan and bake for 30-40 minutes (or until it passes the toothpick test).

Notes:  In a loaf pan, this recipe will take 50 minutes to cook through.  You can also turn these into some pretty awesome muffins, which only take 20 minutes to bake.