Om Nom Omelet

This is a yummy, hearty breakfast that everyone will love! (If you like eggs.)


2 organic, free range eggs per omelet


maple syrup (optional, but extra yummy)

Goat cheese (optional- but extra, extra yummy)

salt & pepper (not optional)


Turn pan on to medium low. (3-4 on the stovetop.) Crack the eggs in a bowl. Whisk the eggs well. If you want the eggs to be extra creamy, then add a little dash of cream. Put butter on the pan and let it melt. Once melted to a nice, goldeny brown, pour the eggs into the pan. Swish them around so they cover the entire pan and let sit. Do not stir. Sprinkle on salt and pepper. Let the omelet cook for about 20-30 seconds, and flip with a spatula. Sometimes it helps to get under the edges with a soft spatula before flipping. You want the whole thing to flip, but if it doesn’t all flip, don’t worry. Flipping an omelet takes a lot of practice 😉

Drizzle a little syrup on the flipped over top. Add a little bit of goat cheese, or any other cheese you desire, from cheddar to gorilla cheese! After 20 seconds, peek under the omelet and see if it’s a nice golden brown. If it is then flip it. (It makes the syrup nice and bubbly.) Fold in half, then fold in half again, until it’s in a triangle shape. Take the omelet off the pan and turn off the stovetop. Keep heated in the oven on warm if you’re waiting to eat it. (Or making more!)



Apple Senoras

The first recipe I ever made was a horrible, in vain attempt to make an oatmeal with herbs. Do I need to say any more?

Apple Senoras, though, are a different story. They are a delicious yet healthy snack. Don’t be afraid to sprinkle that lemon on, because you actually don’t taste it that much, plus it makes it healthier!

1 whole apple, sliced (ask for help slicing the apple if you think you’ll need it)
1-2 teaspoons peanut butter per apple slice (or any other nut butter)
1 celery stalk, washed and cut up into small bits
1 lemon, cut in half

Put the one, two, or seventy-three teaspoons of peanut butter on each apple slice. Take the celery bits and put on one per apple, on top of the peanut butter. Squeeze a little nip of lemon onto each  slice. Enjoy!

Cinnamon Cream Tea!!

Om nom nom!!! This creamy tea is just what you need on a cold, rainy day, or when you’re snuggled up reading a good book. Yummm.


1/2-1 teaspoon cinnamon

2 tablespoons half and half or cream (or coconut cream)

teapot full of hot water


Put cinnamon in your cup. Fill up to an inch from the top with hot water. Add cream! Stir. Enjoy!

M & N’s Date Balls (Mama & Nyah)

Despite all the ingredients, it’s not too hard!


16 dates, pitted (approximately 2 1/2 cups)

5-6 heaping spoonfuls of your choice of nut butter

1/2 tablespoon plus 1 teaspoon of coconut oil

A couple pinches of celtic sea salt

1 cup shredded unsweetened coconut

1/4 cup chia seeds

1/4 cup cocoa powder (omit this if you’d like a simpler date ball.)

2 tablespoons of raw honey (approximately)

1/4 cup 70% or darker chocolate chips

2 tablespoons cacao nibs


First of all, fill a medium-sized bowl with hot water, and soak the dates for at least five minutes. This might seem like a weird step, but it actually softens the dates and makes them better for date balls. And it makes the date balls SUPER GOOD! After you’re done soaking the dates, dry them off gently with a paper towel.

Keep in mind while you mix your ingredients that this recipe is more about taste than exact measurements! It’s okay if it’s not perfect, because it’s your own! Firstly, all the liquids together. Put the rest of the ingredients in- mix well, and put on parchment paper. Roll into balls. Refrigerate for 15-20 minutes. Store in a container in the fridge to keep the balls fresh, if you have any left after you’ve eaten some 😉 Enjoy!!

*note: if the mix is too wet, add in something more dry, like flax or rolled oats. If the mix is too dry, add in more nut butter. If the mix doesn’t stick together, add a little more honey and nut butter. If you feel like your date balls need something else, go ahead and try adding a spice, or more honey or a bit of salt. Add little bits at a time, because they usually go a long way! Don’t be afraid to add your own twist or play around! Let me know how they turn out for you, and if you have any questions, just comment!



Chocolatey Seed Oat Bites

Once upon a time, my daddy and I were having lunch together. I offered to make dessert. He, of course, accepted with much pleasure. I created these scrumptious Chocolaty Seed-Oat Bites. He was delighted and ate 45.


1 and 1/2 cups chocolate chips
1/2 cup shredded coconut
1/4 cup sunflower seeds
1/4 cup rolled oats
2-3 tablespoons chia seeds
1 tablespoon goat milk (or any other milk to your pleasure, from cow milk to gorilla milk)
2-3 teaspoons honey
1-2 teaspoons coconut oil

Using the double-boiler method, (if you don’t know what that is, then get help) melt the chocolate chips into a sauce. Mix in all the other ingredients except for the coconut oil. Use half the coconut oil to oil two medium-sized plates. Now use the rest of the oil to oil your hands, or oil two plastic bags and put them on your hands if you don’t want to get messy. Roll the mix into 1-2 inch balls, and put them on the plates. If all of them don’t fit on the plates, then oil another plate. Flatten the bites. Put them in the freezer and freeze for 30-45 minutes. Take them out. You may need to use a knife or a spatula to get them off the plates. Or, if you don’t want to eat them right then, you can keep them in the fridge. Either way, enjoy!