Strawberry Jello (AIP, Gut Friendly, Paleo)

Strawberry Jello (AIP, Gut Friendly, Paleo)

DID YOU KNOW? Gelatin is a protein product derived from collagen and its unique amino acid profile gives it many health benefits.

One of those benefits includes improving gut health — in particular, protecting the gut wall from damage.

Glutamic acid (an amino acid found in gelatin), is converted to glutamine in the body. Glutamine has been shown to improve the integrity of the gut wall and help prevent “leaky gut”.

A “leaky gut” is when the gut wall becomes too permeable, allowing bacteria and other potentially harmful substances to pass from the gut into the bloodstream, a process that shouldn’t happen normally.

This is thought to contribute to common gut conditions, such as irritable bowel syndrome (IBS).

Homemade jello is a fun and easy way to incorporate gelatin into your diet. Give this yummy Strawberry Jello a try. It’s healthy jello for adults and kids–and the perfect treat for Valentine’s Day!

Want more jello recipes? Try my Gut Soothing Honey Lemon Ginger Jello and my Raspberry Lemon Jello!

Strawberry Jello

1 cup frozen strawberries
3/4 cup water
1/4 cup grass-fed gelatin
2-3 tbsp. honey


1. Add strawberries and water to blender and blend until pureed.

2. Add fruit puree into a saucepan along with gelatin and honey and whisk together. Let gelatin “bloom” for a few minutes.

3. Turn heat to low and whisk ingredients (5-10 minutes) until mixture becomes thin.

4. Pour mixture into a glass dish or into molds (I used small heart molds). Place in the fridge for 1-hour to set.

5. Remove from molds or cut into squares and enjoy!


Flourless Brownie Bites (Plant-Based, Gluten & Dairy Free)

Flourless Brownie Bites (Plant-Based, Gluten & Dairy Free)

If you’re on the hunt for healthy dessert and snack ideas, I highly recommend whipping up a batch of these delicious and decadent balls!

My flourless brownie bites contain pure and natural ingredients – but all you’ll taste is real brownie flavour.

You may never feel the need to have a high-carb, sugar loaded, processed brownie again after trying these little balls sent from heaven!

The perfect healthy treat or snack for those following a paleo, vegan, weight loss or IBS diet.

Flourless Brownie Bites

INGREDIENTS: (makes 25-30 balls)
1.5 cups dates (pitted and soaked)
1 cup raw almonds
4 tbsp. coconut flakes (unsweetened)
4 heaping tbsp. cocoa powder
1 tsp. vanilla extract
1/8 tsp. sea salt


1. Soak dates in water for 30-minutes and drain.

2. Add almonds and coconut flakes into food processor and process until nuts are chopped into small pieces.

3. Add dates, cocoa powder, vanilla extract and sea salt into the food processor with almonds and continue to process until ingredients starts to stick together. If mixture is too dry, add a teaspoon of water at a time until mixture becomes sticky when you press it together.

4. Scoop out mixture with a tablespoon and roll into balls.

5. Enjoy right away or store in an air-tight container in the fridge for later.


Rum Balls (Plant-Based, Raw, Paleo)

Rum Balls (Plant-Based, Raw, Paleo)

DID YOU KNOW? Most traditional rum ball recipes are packed with low-quality and inflammatory ingredients like vanilla waffers, confectioners’ sugar and corn syrup.

My love for rum balls dates back to my little Jen days. My Nonna (a.k.a. Ma) use to make them for the family around Christmas time. Not sure who inspired her to make rum balls since they’re not a traditional Italian recipe, BUT I’m glad she did because they were delish!

Since my craving for rum balls is still strong, I decided to put a healthy spin on this popular treat which can be enjoyed any time of the year–not just the holidays.

Instead of using vanilla waffers, I use a combo of almond flour and shredded coconut, which creates a great gluten free base. I also kicked nasty corn syrup and confectioners’ sugar out and replaced them with a natural and pure sweetener, maple syrup.

The combination of coconut, rum and chocolate makes this a delicious treat you’ll crave all year round. Give this easy, no-bake recipe a try!

For a alcohol free and kid friendly version, omit rum and increase maple syrup to 1/2 cup.

Rum Balls

INGREDIENTS: (25-30 small balls)
1.5 cup almond flour
1 cup shredded coconut, unsweetened
1/4 cup dark rum
1/4 cup raw coconut oil, melted & cooled
1/4 cup cocoa powder
1/4 cup maple syrup
1/8 tsp sea salt
1-2 tbsp coconut palm sugar, to coat balls (optional)
1-2 tbsp shredded coconut, to coat balls (optional)


1. In a large bowl, whisk together dark rum, maple syrup and coconut oil.

2. Mix in shredded coconut, cocoa powder, almond flour and sea salt.
Add an additional almond flour (1 tbsp. at a time), if needed for a thicker consistency.

3. Using a teaspoon, scoop batter and roll into balls.

4. Optional: To coat balls, roll in coconut palm sugar or shredded coconut.

5. Store balls in an airtight container in the fridge for up to a week.



Mint Chocolate Balls (Paleo, Plant-Based, Raw)

Mint Chocolate Balls (Paleo, Plant-Based, Raw)

DID YOU KNOW? Peppermint may relieve digestive symptoms, such as gas, bloating and indigestion.

A review of nine studies in 926 people with irritable bowel syndrome (IBS) treated with peppermint oil for at least two weeks concluded that peppermint provided significantly better symptom relief than a placebo.

In one study in 72 people with IBS, peppermint oil capsules reduced IBS symptoms by 40% after four weeks, compared to only 24.3% with a placebo.

Additionally, in a review of 14 clinical trials in nearly 2,000 children, peppermint reduced the frequency, length and severity of abdominal pain.

Try adding food-grade peppermint oil to:

Enjoy these Mint Chocolate Balls! They’re refreshing and decadent — and the perfect snack or treat for the winter season.

I suggest pairing these yummy bites with my Peppermint Mocha!

Mint Chocolate Balls

1 cup dates (pitted and soaked)
1 cup raw almonds or walnuts
1/3 cup cocoa powder
4 tbsp. coconut flakes (unsweetened)
5-8 drops peppermint essential oil (food grade) or 1/2-1 tsp peppermint extract (start with less and add more if needed after a taste test)
1/8 tsp. sea salt
2 tbsp coconut flakes (for coating)

Get 24% off all Young Living essential oils (including food-grade oils) here.


1. Soak dates in water for 30-minutes and drain.

2. Add nuts and coconut flakes into food processor and process into a fine crumble.

3. Add dates, cocoa powder, peppermint oil/extract and sea salt into the food processor and continue to process until ingredients start to stick together. If mixture is too dry, add a teaspoon of water at a time until mixture becomes sticky when you press it together.

4. Scoop out mixture with a small spoon and roll into balls.

5. Spread remaining coconut flakes on a plate and roll balls into the flakes to coat.

6. Store in an air-tight container in the fridge.


Creamy Eggnog Dough Balls (Raw, Gluten Free, Plant-Based)

Creamy Eggnog Dough Balls (Raw, Gluten Free, Plant-Based)

These soft and doughy balls are the perfect healthy treat for the holiday season!

According to some of my taste testers, these delicious bites taste like eggnog flavoured timbits! So, you’re in luck because timbits have never been this healthy – and packed with quality ingredients that will leave your body feeling good and satisfied. 

These no-bake balls are real easy to whip up in one bowl or you can use a food processor to make things even easier. Freeze the dough for roughly 15-minutes and then roll into bite-size balls. Enjoy these creamy balls as a snack or treat.

Gluten free, grain free, dairy free, raw & plant-based.

Pair these eggnog dough balls with my Eggnog Latte. It’s a match made in eggnog heaven!

Creamy Eggnog Dough Balls

INGREDIENTS: (makes 20ish balls)
1 3/4 cups almond flour
1/4 cup coconut flour
2 tbsp coconut palm sugar
3/4 tsp ceylon cinnamon
3/4 tsp ground nutmeg
pinch sea salt
1/4 cup raw coconut oil, melted & cooled
1/4 cup maple syrup
1/4 cup eggnog (I used So Delicious Coconut Holiday Nog)
1 tbsp coconut palm sugar (for coating)


1. Combine the dry ingredients in a large bowl and mix well.

2. Pour melted coconut oil (melted & cooled) and maple syrup into the dry mixture and mix well.

3. Add the eggnog until a thick batter is formed. If the batter is too runny, add a teaspoon more coconut flour at a time until batter thickens.

4. Place batter in freezer for roughly 15-minutes to firm up. This will make the batter less sticky so you can form balls easily.

5. Scoop a teaspoon of dough and form into a small ball. You can roll the balls in the extra coconut palm sugar to coat then place in large shallow tupperware, dish or tray.

6. Store balls in the fridge for up to 2-weeks.

RECIPE NOTE: Steps 1-3 can be done using a food processor if you have one. 


Chocolate Chip Cookies (Gluten Free, Paleo)

Chocolate Chip Cookies (Gluten Free, Paleo)

Want chewy grain free chocolate chip cookies in your life? Look no further!

This Paleo Baking Flour from Bob’s Red Mill makes kick@$$ chocolate chip cookies. Some may say that they taste just as good as cookies with regular flour, BUT I’ll let you decide for yourself 😉

Paleo Baking Flour is a unique blend of nut flours and root starches. The ingredients are clean and simple … almond flour, arrowroot starch, organic coconut flour and tapioca flour.

Give these chewy chocolate chip cookies a try. They’re gluten, grain and dairy free + perfect for those on a paleo, low-carb or IBS diet.

Chocolate Chips Cookies

INGREDIENTS: (makes 15ish cookies)
1 1/4 cups Paleo Baking Flour (Bob’s Red Mill)
1/2 cup coconut palm sugar
1/3 cup refined coconut oil, solid
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chips


1. Preheat oven to 350F and line baking sheet with parchment paper.

2. Using a food processor or hand-mixer, mix together coconut oil and coconut sugar until smooth.

3. Add egg and vanilla extract and mix.

4. Add in flour, baking soda and salt and continue to mix until smooth batter is formed.

5. Fold in chocolate chips with a spatula.

6. Scoop onto baking sheet, about 2 tbsp or 1 ice cream scoop per cookie. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.

7. Bake at 350F for 12-minutes or until edges are golden. Let cool on baking sheet.