Honey Lavender Iced Latte

Hello. It's me. I was wondering if you'd like to try this iced coffee?

But seriously. Would you give this a try? It's the perfect beverage for S P R I N G days.

Honey Lavender Iced Latte
Honey Lavender Iced Latte
Honey Lavender Iced Latte

Honey Lavender Iced Latte

For the Iced Latte:

  • 1 1/2 to 2 TBS of lavender honey syrup (recipe below)
  • 1 cup coffee concentrate (recipe below)
  • 1/3 cup of milk
  • Ice

Combine your first three ingredients and pour over ice!

Lavender Honey Syrup

  • 1 tsp dried lavender (culinary grade)
  • 1/2 cup water
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  1. Add all your ingredients in a small saucepan. Stir on medium to low heat until sugar is dissolved.
  2. Let it continue to simmer on low for 5-7 minutes but keep on eye on it so it doesn't burn!
  3. Remove from heat, let cool and strain.

Coffee Concentrate

  • 2/3 cup of coarse ground coffee
  • 3 TBS brown sugar
  • 3 cups of cold water
  1. Combine and stir your coffee grounds, brown sugar and water in a container with a tight lid. Let sit in your fridge overnight or for 8-10 hours.
  2. After it's done "brewing", stir, pour into a French Press, stir again, add the top and gently press down the grounds.

Recipe adapted from Offbeat + Inspired

Gluten Free Chocolate Orange Cake

So my birthday was a couple weeks ago.

I received so many texts, calls and cards in the mail. It was wonderful knowing I have family and friends who love me and care for me. Blessed.

I also made this cake for myself (and for my family of course). I've always had a thing for the chocolate/orange combo. I remember getting this chocolate orange in my stockings for Christmas. It was literally a chocolate orange. It was pre-sliced and everything. Did any of you have one or know what I'm talking about? Soooo good! It was one of my favorites.

Fast forward to today and I'm still crushing on that combo. And this cake is beautifully simple and classic. No frills. Add a chocolate ganache (which I did and it's not pictured) or just keep it basic with a dusting of sugar. It's great with a scoop of vanilla ice cream too. Or coffee. However you eat it, I'll think you'll love it.

Gluten Free Chocolate Orange Cake


  • 2 small oranges
  • 6 large eggs
  • 1 heaping teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup sugar
  • 2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp ground cinnamon


  1. Place the oranges (yes, the whole oranges!) in a medium saucepan and cover with water. Bring water to a full boil, then reduce heat to low, cover and let simmer for two hours.
  2. Once the oranges are done and cool enough to handle, cut in half and remove any large seeds.
  3. Preheat your oven to 350 degrees.
  4. Places the oranges in the blender and pulse until smooth. Add all the remaining ingredients and blend together, scraping down the sides as necessary until it's well combined.
  5. Grease an 8-inch round spring form pan. Pour batter into the pan and bake in preheated oven for 45 minutes to an hour, or until a toothpick inserted in the middle comes out clean.
  6. Let cool and then sprinkle with powered sugar or even a chocolate ganache!


Recipe adapted from Neighbor Food Blog.


Gluten-Free Strawberry Oatmeal Bars

Gluten-Free Strawberry Oatmeal Bars

It's strawberry season here in North Carolina and while I love a good, juicy strawberry, I'll admit they're not my favorite. *gasp* I'm more of a blueberry girl. Give me all the blueberries. All day, every day.

Having said that, these bars are still an absolute must! So so good. I'm pretty sure I ate almost the whole pan. It didn't help that my 3 year old wouldn't even try one. What's up with that? He's weird. Or maybe it's because he's a blueberry fanatic too. Which reminds me. You can probably (and totally) make this same recipe come blueberry season too. 


Gluten-Free Strawberry Oatmeal Bars

These bars are finished off with a sweet glaze which takes them over the top. You can skip it if you're going for healthy here but I'd highly suggest the glaze. Glaze it, you guys. Just glaze it.

Gluten-Free Strawberry Oatmeal Bars

Gluten-Free Strawberry Oatmeal Bars


  • 1 cup gluten-free old fashioned oats
  • 3/4 cup gluten-free 1:1 baking flour
  • 1/3 cup light brown sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 6 Tablespoons butter, melted
  • 1 tsp cornstarch
  • 1 Tablespoon fresh squeezed lemon juice (about 1/2 lemon)
  • 1 Tablespoon of sugar, divided
  • 2 cups small, diced strawberries
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tablespoon milk
  1.  Place a rack in the center of your oven and preheat to 375 degrees. Line an 8x8 inch baking pan with parchment paper, overlapping on the sides.
  2. In a bowl, combine oats, flour, sugar, ginger and salt. Pour in melted butter and mix until evenly combined. Set aside 1/2 cup of the oat mixture. Press remaining oats into the bottom of your pan in an even layer.
  3. Scatter half the strawberries over the crust. Sprinkle the cornstarch evenly over top, then add on the lemon juice and 1/2 TBS sugar. Scatter remaining berries and 1/2 TBS sugar. Sprinkle reserved crumble evenly on top.
  4. Bake bars for 30-40 minutes, until the fruit is bubbly and the top looks golden. Let it cool completely before adding the glaze.
  5. While bars cool, combine powdered sugar, vanilla extract and milk. If you want a thicker glaze, add less milk or more sugar. Drizzle on the bars and enjoy!

Recipe from Erin at Well Plated



Gluten Free Avocado Chocolate Chunk Cookies!

Gluten Free Avocado Chocolate Chunk Cookies!

I am a huge fan of gluten. Always have been. But I recently found out that I have a high sensitivity to gluten. This is the girl that slapped the hashtag #glutenforever on a recent Instagram post (oh the irony). I decided to start cutting out my beloved gluten in baby steps. Baking was my first challenge because boy, do I love to bake. And of course, eat baked goods like any normal person. It's still a challenge but I've found a few successes and these cookies are definitely one of them! They're super chocolately and fudgey and delicious! Oh and did I mention they're really easy and filled with healthy fats? Hello, Avocado!

Gluten Free Avocado Chocolate Chunk Cookies!

Gluten Free Avocado Chocolate Chunk Cookies

  • 3/4 cup avocado flesh (about one medium avocado)
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/3 to 1/2 cup chocolate chunks
  1. Preheat oven to 350 degrees.
  2. In a bowl using a hand mixer (or pulse everything in a blender or food processor), mix together avocado and sugar until smooth. Add in the egg.
  3. Mix in cocoa powder and baking soda. Add in chocolate chunks.
  4. Using two spoons, place dollops of cookie dough on a prepared baking sheet with parchment paper. The cookie won't spread as much as usual, so flatten them out a bit with the back of a spoon.
  5. Bake for 8-10 minutes or until cookies no longer stick to the parchment paper.
  6. Cool down and keep in an airtight container in the fridge!

*This recipe makes 8-10 medium size cookies or 6 large cookies. Enjoy!

Recipe from The Sprouted Fig.



Clean Eating Snicker Bars!

I am so pumped to share this yummy goodness with you guys! Homemade snicker bars that are healthy and delicious? Oh yes!

Clean(er) Snicker Bars!
Clean(er) Snicker Bars!
Clean(er) Snicker Bars!
Clean(er) Snicker Bars!

It's no secret that I love sweets. And candy bars? Well, they're amazing. But I've been trying my hardest not to eat processed junk so here we are. I give you the clean(er) snicker bar. And I have Olena from ifoodreal to thank for this amazing creation. Thanks, Olena!

Clean(er) Snicker Bars

Bottom Layer:

  • 3/4 cup smooth peanut butter
  • 2 Tbs coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups rolled oats (use gluten free, if needed)

Top Layer:

  • 10-12 Medjool dates, pitted
  • 1/4 plain peanuts
  • 1 cup chocolate chips
  • 1 Tbs coconut oil
  • 2 Tbs peanuts, finely chopped
  • Sea salt, to taste
  1. In a medium bowl, add peanut butter, oil, vanilla extract, salt and mix to combine. Add in your oats and mix well. Transfer to prepared loaf pan and spread in an even layer using your hands and a spatula.
  2. Place pitted dates, inside side down, a butterfly shape, tightly in a single layer over the oat layer, leaving no gaps. Sprinkle with 1/4 cup peanuts.
  3. Melt chocolate and coconut oil in microwave or double boiler. Pour over layers and spread with a spatula. Sprinkle with chopped peanuts and sea salt.
  4. Freeze for an hour. Remove from loaf pan by lifting parchment paper flaps. Slice into bars and enjoy frozen. Store in an airtight container in the freezer for 3-4 months but I doubt they'll last that long!