Gluten Free Date Sweetened Almond Butter And Oat Cookies


It’s no secret that I love to bake! I love to bake all kinds of things for all kinds of occasions, Just ask all my friends and family members who have received copious amounts of homemade Christmas goodies from me over the years or the cousins that I have made wedding cakes for, or the countless friends and family that I have had the privilege to make birthday cakes for over the years! I love it! Its a time to bond with my kids, it can be therapeutic and stress relieving to do, and lets face it, is there really any better taste then butter and sugar creamed together? Yes I know, but even health coaches aren’t perfect 😉

  So when I became health conscious and started my transforming journey that led to over a 100 lb weight loss, which subsequently led me to the path of becoming a health coach, I had make a decision…  Let go of baking yummy treats OR learn to make healthier yummy treats!

I chose the latter, and I (not to mention my family) am so glad I did. The above recipe is one that me and my 11 year old daughter Victoria made recently, in a household of 5, these cookies did not last long, but with their higher nutrient and fiber content I did not feel as bad about the kids eating these cookies, then say… a bag of Oreos!!

so without further adieu here is the recipe for these healthier cookies!

You will need:

  • 1 stick or organic grass fed butter softened
  • 1/2 cup organic brown sugar
  • 1  1/4 tsp baking soda
  • 2 organic cage free eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup natural raw almond butter
  • 12 pitted dates blended into 2-4 tbsp water (make a paste with it!)
  • 6 oz organic dark choc chips
  • 1/4 cup organic flax meal
  • 1/4 cup chia seeds
  • 3 cups organic gluten free oats
  • 1/2 cup raw walnut pieces

First, make your date paste, Don’t worry its simple to do! Make sure you have removed all the pits from your dates, then place them in a shallow dish and cover them with water for about 20 min. this will get them nice and soft, now drain the water and place the dates in your blender or food processor and add 2 tbsp of fresh water, pulse the dates until they start to become a paste like consistency, you may need to add 1 to 2 more tbsp of water if the mixture is too dry. Once you have your date paste ready to go cream the butter, sugar, date paste and vanilla together, add in the raw almond butter and then the cage free eggs one at a time,  then add the baking soda and cinnamon, then your chia seeds, flax meal and oats slowly, you don’t want to douse your kitchen wall with cookie dough batter 😉 lastly stir in the dark choc chips and optional walnuts by hand, taking extra precaution not to eat the rest of the choc chips in the bag 😀 save those babies for your next batch!

Then use a cookie scoop or rounded tablespoon to measure, place on a cookie sheet or stone and bake at 350 for 12 min

Let cool or serve warm, and enjoy with someone you love!

makes approx 35 – 40 cookies

Vegan “Cream” of Broccoli Soup


This soup is “souper” filling and SO simple to make!

Made with broccoli and cauliflower to get you a good serving of cancer fighting cruciferous veggies! Its savory and ‘spicy’ and its also vegan! If you want a nice and creamy textured soup, without the cream, this is your soup!   Here is a list of what you will need to make this soup:

  • 1 head of cauliflower chopped up
  • 2 bunches of broccoli chopped up
  • 3 cloves of garlic pressed
  • 1/4 cup raw cashews
  • 1  32 oz container organic low sodium vegetable broth
  • Olive oil (to coat pan)
  • extra water (to thin soup)
  • 1 tsp oregano
  • 3/4 tsp Dill
  • 1/2 tsp herbs de provence
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 1/2 tsp nutmeg
  • 1/2 tsp dried basil
  • a few dashes of bragg’s liquid aminos

Now here is what to do with all that: saute the broccoli, cauliflower, and garlic in the olive oil for a few minutes, then add the cashews and vegetable broth, simmer until everything is nice and tender, pour the contents into your blender (I had to do mine in two batches) pour your creamy soup into a large stock pot and add your seasonings and extra water to thin to the consistency you like, heat, serve and enjoy!

Giveaway Time Win a Copy of Michael Pollan’s Book!





I am giving away one copy of Michael Pollan’s newest book “In Defense of Food” An Eaters Manifesto!! The Lucky Winner will be announced on the morning of Tues July 2nd! All you have to do to enter for a chance to win is sign up for my FREE monthly newsletter HERE once you sign up, your email will be added into the “hat” and we will draw one lucky winner and let you know by e-mail if you have been chosen! Then you will receive my monthly newsletter with the latest health tips, recipes, and offers from Gracious Health!! Be sure to let all your friends and family know so they have a chance to win too! Good Luck everyone!

*When following the link to sign up, just scroll down a little and look for the sign up box on our left! 😉



Summer Strawberry and Goat Cheese Salad with a Balsamic Vinaigrette Dressing


What says summer more them fresh strawberries and salads?? This Salad was featured in my most recent newsletter, and it is delish!

When the weather gets warmer it is only natural that we crave cooler foods to help cool us down, but it’s important that we resist the urge to go for those mega sized bucket o’ cola and the heavily doused sugar sweetened iced coffee beverages to cool us down and instead we look to what is abundant in nature this time of year!

If you have never ventured into adding fruit to your salads, you really should try it! 😀

We can turn a boring salad into an amazing main dish and fuel our bodies with really great nutrients and cool ourselves down all at the same time!

Here is what you will need for this yummy summer salad:

5 cups mixed greens (spinach and strawberries go well together!)
1 cup sliced strawberries
1 cup sliced cucumbers
4 ounces organic goat cheese, crumbled in small pieces
1/4 cup chopped walnuts, pecans or raw pumpkin seeds

1/4 cup balsamic vinegar
1 tbsp organic raw honey
1 garlic clove minced
1/2  teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup cold pressed olive oil

Wash and chop lettuce, cucumbers and strawberries,  crumble your goat cheese and chop your nuts (if using walnuts or pecans) then toss all ingredients together in a large salad bowl.

Whisk all your dressing ingredients together in a “dressing shaker” or bowl, let your dressing chill in the fridge for at least 30 min. Dress salad just before serving and enjoy!

Serves 6