Paleo Banana Cake with Coconut Whipped Cream

It has come to my attention recently that I am not at the weight or physique I want to be at and I think it's because my diet primarily consists of sugar, sugar, and more sugar. Thus, I am really starting to crack down on what I eat, as well as starting to put in work at the gym. Mostly cracking down on what I eat though because I am way better at baking than I am at working out.

I made this paleo banana cake a few months ago for my friend who is better at both eating clean and working out than I am, but a last minute plan change led to her not even getting to taste it. So I did what any good friend would do and tasted it for her. Once, then twice, then four more times. And I got the same results every time. A moist, tender, flavorful cake that you wouldn't believe had absolutely no sugar.


Parmesan-Crusted Tilapia and a Giveaway!

If you follow me on Instagram, you know that last week I reached a crazy milestone in my life. I made seafood on my own free will, ate it without tons of ketchup and mayonnaise, and...I enjoyed it! This may not sound completely earth-shattering to everyone else, but to me, it's a huge deal. I've been anti-seafood for the majority of my life. But this parmesan crusted tilapia has changed me forever.

The inspiration to make this dish came from this month's Mystery Dish ingredient list. And speaking of Mystery Dish, today marks 12 official months of Mystery Dish and to celebrate, we've got an awesome giveaway for you! I'll tell you more about that later. But first, Andi from The Weary Chef was the host for this month and she gave us an interesting list: pistachios, wine, mint, gluten-free flour, red pepper flakes, fish, agave nectar, applesauce, blueberries, parmesan cheese, milk, and corn.

Instinctively, I wanted to make dessert, as I have for the past 11 months! But after giving it more thought, I decided to go out of my comfort zone and make a savory dish. I guess this means I reached two milestones last week!


White Chocolate Raspberry Cheesecake

Hello everyone! Happy Wednesday! I hope your week has been going great so far. I'm about to make it even better with this white chocolate raspberry cheesecake! ;)

This month, I realized I can't remember the last time I made cheesecake... that is a problem. Everyone in my family loves cheesecake, but I guess I've been so busy with other dessert orders that I just never got around to making one. So, when I saw we had a bunch of raspberries that needed to be used up before they went bad, I knew exactly what I wanted to make.


No-Bake Chocolate Peanut Butter Pretzel Pie

The season of no-bake desserts is coming to an end pretty soon, but before it does, I've got one more recipe for you guys that is going to blow your mind. It was inspired by these peanut butter pretzel bites I made last year that went viral. A flavor combo that popular needed to be recreated!

So how do you transform a no-bake chocolate covered peanut butter pretzel cookie into a no bake pie? Well first, you make a delicious pretzel crust and only sweeten it slightly because you really want the saltiness to shine through. Then you whip up a luscious peanut butter filling, using only four basic ingredients. And lastly, you make the most velvety chocolate whipped cream and spread that all on top. And voila!


Gluten-Free Double Chocolate Zucchini Muffins

Zucchini has definitely been the vegetable of choice this month. There's literally been nothing but zucchini breads, cakes, muffins, brownies, etc on my newsfeed for weeks now. I guess you guys can't get enough of it, so I figured I'd add one more recipe to your repertoire. And of course, it involves chocolate.

Chocolate and zucchini, if you don't already know, are the perfect pairing. I discovered this last year when I made these double chocolate zucchini brownies. Holy yum. Those two are made for each other.

So, naturally, I had to recreate this flavor combo as a breakfast option. Because let's face it, we all want desserts for breakfast. And now we can have them, in a healthy, gluten-free muffin!

That's right, these muffins are made entirely with almond flour and they've got ZERO refined sugar. I also used olive oil as the fat agent, and threw in some unsweetened almond milk for moisture. I admit, I was a little nervous whipping these up because I don't usually bake gluten-free, and I know that sometimes substitutions can go terribly wrong due to imperfect ratios. But I gave it a shot, and I'm so happy with the results!