Hello all and I hope you are having a great week. For the last couple of months I have been on a very strict diet prescribed by my doctor. It is essentially a Paleo diet with a few other restrictions. Because of my celiac disease and after pregnancy, I needed to take the time to heal my gut and get my body back to normal. I have done this diet in this past and it takes major will power in order to succeed, especially when everyone around you is eating normally. I have my motives and they keep me going. To add to my already complicated diet, I have also chosen to go mostly vegan with the exception of chicken and eggs. A few days ago my husband and I watched the documentary Cowspiracy on Netflix. Watching this movie truly blew my mind away and made me want to make some adjustments to what I was feeding my family and myself. My husband and I agreed that it wouldn’t be very hard to get rid of all meat but chicken and rid our diet of all dairies. We already drink almond milk as it is, so our only major issue would be cheese. I made a stop at whole foods and bought all the vegan/gluten free food I could find. To our surprise the vegan cheese tasted just as good, if not better than normal cheese. As a baker this new diet will be a challenge but I love being challenged in the kitchen. From here on out I will be making not only gluten free but dairy free baked goods as well. One recipe that has gotten me through over and over again is the following recipe for chocolate chip cookies. If you have not picked up the cookbook Clean Eating With a Dirty Mind then you must buy it right away and add it to your collection. Everything I have made from this cookbook has been amazing and all of the recipes are paleo, gluten free, and dairy free.


On another note OneHOPE has added a few wines to their collection as well. One being a San Luis Obispo Reserve Pinot Noir with every purchase going to educate 375 people on how they can help save endangered animals, which is a cause that is so close to my heart. The other two are new bubbles that they came out with for the holiday season approaching. The first is a North Coast reserve sparkling Rose and the other is a North Coast reserve sparkling brut. Bubbles are my favorite so you better believe that as soon as my doctor gives me the ok I will be popping one of these two. Make sure you get yours through the OneHOPE tab.


Thanks for following!

Enjoy and Cheers


Recipe for Cookies 

Prep time: 20 min

Cook time: 7 to 10 min

Ready in: 30 min

Yield: 18 cookies

2 cups sifted fine-ground blanched almond flour

1 tsp baking soda

1/3 cup raw honey

¼ cup melted coconut oil

1 tsp vanilla extract

1 large egg, room temp

1 cup chocolate chips (I use Enjoy Life vegan minis)

1.     Preheat oven to 350. Line two baking sheets with parchment paper.

2.     In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir together using a fork until well combined.

3.     In a separate medium sized bowl, combine the honey, coconut oil, vanilla, and egg. Beat with a hand mixer set on low speed until smooth. Add the honey mixture to the flour mixture and beat on low until combined. Stir in chocolate chips.

4.     Use a small cookie scoop to transfer dough evenly onto the prepared baking sheets, spacing the cookies about 2 inches apart, about 9 per sheet. If using only one baking sheet, refrigerate the remaining dough until ready to bake.

5.     Bake each sheet separately for 7 to 10 minutes or until the tops and edges of the cookies are lightly browned. Remove the parchment or baking mat from the baking sheet and let the cookies cool slightly before using a spatula to transfer them to a cooling rack. Store covered at room temp for up to 3 days.