Conscious Eats

  • Banana Pancakes

    I stumbled upon this recipe from Jillian Harris about a month ago and I'm completley addicted. My husband and I make these at least 5 times a week. They somehow taste just like pancakes but are carb free and so healthy. I still don't understand how it all works but no complaints:)


    • 2 bananas
    • 4 eggs
    • 1/4 tsp cinnamon
    • 1/4 tsp baking powder
    • 1/4 tsp vanilla
    • this I added (optional): 1tsp pearl
    • coconut oil for frying (This is imperative. You won't want to use a spray or any other oils. The coconut oil is a big part of the flavor)

    Blend bananas, eggs, cinnamon, baking powder, vanilla & pearl in a blender till combined. Fry in a pan coated with coconut oil as you would regular pancakes. Repeat until the whole batter is gone.

    You can serve these with maple syrup but it's not needed. These pancakes are perfectly sweet on their own.

    **They're the perfect breakfast to have when you want to work out but still need to eat something in the morning before you do. Pure protein.

  • The Fancy Hippie's Mood Boosting, Anxiety Taming, Pick-Me-Up Smoothie

    I don't know about you, but I often feel like the lady in that 5-hour energy commercial. Once 2pm, 3pm rolls around I get hit with the tired stick. This smoothie is a quick and easy way to give your body some pretty cool nutrients with a little caffeine boost to get you through the rest of your day.

    You'll notice that a lot of ingredients come from Moon Pantry. After hearing people rave about this place I finally gave it a go and have been LOVING their products. The nice thing is, they come in a big size for the amount of servings you actually take from the jar. So while the pricing could seem semi-steep at first ($14-$35 a jar) these will last you a while.


    • one cup almond milk (or non-dairy milk of your choice)
    • 1/2 tsp cinnamon
    • handful of whole organic coffee beans (I like to use Grounds & Hounds)
    • 1 banana
    • 1 tsp almond butter
    • 1/2 tsp vanilla extract
    • 1 tbsp Tocotrienols (great for inflammation taming and immunity boosting. Beauty food.)
    • 1 tsp Lucuma (reverses effects of aging)
    • 1/2 tsp Ashwagandha (alleviates depression and improves sleep)
    • 1/2 tsp Pearl (Beautifying cell builder)
    • 3 ice cubes
    • sprinkle of sea salt

    Blend till all is combined. Enjoy and rejuvinate! 

  • The Best Anytime Crispy Potatoes

    Oh my heavens. This may be the only potato recipe you'll ever need. They go well as a side dish with any meat, fish, veggie or even as a compliment to your morning eggs (my favorite combo!). It doesn't hurt that they're super easy to make!


    • 1lb yukon potatoes diced into 1in cubes
    • 1/2 yellow onion roughly chopped
    • 3 sprigs rosemary
    • 2 sprigs thyme
    • couple leaves of tarragon
    • sea salt


    Bring a pot of salted water to a boil then add in diced potatoes. Cook until you can pierce through easily with a fork (about 5ish minutes). Drain potatoes.

    Heat 1/2 cup of olive oil in a cast iron skillet over medium-high heat. Add in potatoes, onion, herbs & as much sea salt as you desire (start small you can always add more later). Be careful not to splash yourself with the hot oil as you add these. Cook, stirring now & then, until your potatoes develop a crispy looking finish. (about 10-15 min) Enjoy & never look at a potato the same way again.


  • Breakfast Cookies that are Sugar-Free, Gluten Free, Vegan & just plain delicious!

    I'm of the belief that as long as the ingredients are good for you there is no reason why cookies shouldn't be allowed on the breakfast table. Here's a recipe loaded with yummy & good-for-you stuff. 

    dry ingredients:

    • 2 1/2 cups oat flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon baking soda

    wet ingredients:

    • 1 mashed up banana
    • 1/3 cup melted coconut oil
    • 1/2 cup unsweetened apple sauce
    • 1/4 cup vanilla extract


    • chocolate chips (I used Lily's stevia sweetened chips to keep this recipe sugar free. If you don't mind a bit of sugar go ahead & use the real deal.)


    Preheat oven to 325.

    Whisk together your dry ingredients in a medium sized bowl. Add in all the wet ingredients & combine. Mix in your chocolate chips. Grease two baking sheets with coconut oil & place rounded tablespoons of your batter onto the baking sheets leaving some room in between each cookie. Bake for 10 min, turn trays, bake for another 10 min. Let cool & enjoy! xo

  • Holiday Spirit Healthy Shake

    As I type this on Dec 6, 2014, all this morning I was frusturated because nothing was feeling like Christmas so I decided to seek it out. This healthy holiday shake kicked it into delicious gear. This is in no way reserved for the holidays. Have it anytime of year to spark some extra cheer!


    • 1 cup almond milk
    • 2 pitted dates
    • sprinkle of chocolate chips (I used Lily's stevia sweetened ones)
    • 2 tsp almond butter
    • 2 dashes of pumpkin spice
    • 4 dashes of cinnamon
    • 5 coffee beans
    • 2 tbsp full fat coconut milk
    • 3 ice cubes

    Mix in blender on high. Happy Holidays!

  • Pop Tarts That Are Gluten Free & Vegan?! Say WHAAATTT?!


    You'll want to watch the video for these. Though simple when you get the hang of it, there is some technique involved. Don't worry it's not as complicated as you might think. Plus as long as you use the same ingredients who cares what your poptarts look like as long as they taste like them!!:) Your mornings just got awesome.

  • The Fancy Hippie's Infamous GF & Vegan Blondies


    It's insane the amount of people who have asked me for this recipe so I'm super pumped to now be sharing it with you all. If you've never had a blondie before you're missing out & you'll probably want to make these immediately. My favorite way to eat them is warmed up or straight out of the oven, topped with some ice cream & caramel sauce. YUM. Fair warning: You'll have little self control once these come out of the oven!


    Wet ingredients:

    Flaxseed Mixture (2 tablespoons of ground flaxseeds mixed with 6 tablespoons of water)

    1 cup organic coconut sugar

    1 teaspoon vanilla

    1/2 cup melted coconut oil

    Dry Ingredients:

    1 1/2 cups GF All-Purpose Flour (I like using Bob's Red Mill for this recipe)

    1/2 teaspoon baking powder

    1/2 teaspoon sea salt


    Half a bag of dark chocolate chips


    Preheat oven to 350.

    In a medium sized bowl mix together all of your wet ingredients with a hand mixer on low speed until combined.

    In another bowl, whisk together all of your dry ingredients.

    Gradually add the dry mixture to the wet mixture on medium speed until it's all combined.

    Stir in chocolate chips.

    Smooth out dough in a greased (coconut oil works well here) baking dish. Bake for 20 min. Let cool for 5-10 minutes before digging in!

    *If you want to warm them up later on, place in an oven at 170 degrees for 5-10 minutes. You can tell when it's ready when the chocolate chips look a little melty.:)


  • GF, Vegan AND Sugar Free Muffins!


    I love breakfast.  It is probably easily my favorite meal of the day. When I tried making these sugar-free muffins I thought "surely this won't work" but somehow it did & it yeilded the perfect healthy morning indulgence. Watch the video or read the recipe below (or both) to learn to make them at home!:


    • 15 dates (pitted)
    • 1 Banana
    • 2 tablespoons water
    • 1 tsp + a pinch of sea salt
    • 2 cups Gluten Free All Purpose Flour (I use Wholesome Cup 4 Cup)
    • 1/2 teaspoon tapioca starch
    • 1 tablespoon chia seeds
    • 1 tablespoon flaxeeds mixed with 3 tablespoons water
    • 1/2 cup coconut oil
    • 1/2 cup vanilla almond milk (you can use plain almond milk if you prefer)
    • 1 tablespoon vanilla


    Preheat oven to 325 degrees.

    In a food processor, add dates and pulse until it starts to become a paste. Add banana & pinch of sea salt & pulse together until you fully have a paste.

    In a large bowl whisk together flour, tapioca starch, sea salt & chia seeds. Add flaxseed mixture, coconut oil, almond milk & vanilla & mix together with a hand mixer. Add your date/banana paste & mix together again.

    Pour batter into a muffin tray lined with muffin/cupcake holders or grease the pan with some coconut oil.

    Bake in the over for 30 min, rotating the trays every 10 min to help them back evenly.


  • Crazy Good Chocolate Cake

    Chocolate Cake? Yes, please. Chocolate cake that's gluten free AND vegan, well I'll take that for breakfast, lunch & dinner. Here's a fun easy recipe that you can turn into a double layer cake, two small cakes or 24 cupcakes. It's a variation from a recipe I found in one of my favorite new cookbooks The Oh She Glows Cookbookalt

    1. Preheat oven to 350 degrees (yes, you have to preheat it so just make sure to do it first thing:))
    2. Whisk together apple cider vinegar & milk in a medium bowl. Set aside for two minutes.
    3. Add the sugar, oil, & vanilla to that bowl. Whisk again.
    4. In a larger bowl, whisk together all your flours, cocoa & cacao powder, baking soda & salt.
    5. Pour milk/sugar mixture over flour mixture & combine with a hand mixer until smooth
    6. Pour batter into greased (I like to use coconut oil for that) pans or muffin tins.
    7. Frost your cake or cupcakes with your favorite frosting or this awesome GF/Vegan Buttercream Frosting.

    Induldge! :)

  • Chocolate Buttercream Frosting

    • 2 1/2 cups powdered sugar
    • 3/4 cocoa powder or hot chocolate powder
    • 1/2 cup Earth Balance
    • pinch of sea salt
    • 2 teaspoons vanilla extract
    • 3-4 tablespoons vanilla almond or rice milk

    Mix all ingredients with hand mixer except for the milk. Once combined add milk one tablespoon at a time until you reached desired consistency.

    TIP: to make frosting your cake or cupcakes easier, put your cake in the freezer for a half hour to make the cake canvas more solid.