Chocolate Peppermint Bark

recipe by Stephie Janel (all


1 cup Chocolate chips (dark – optional)

1/2 cup White Chocolate chips

1 Tsp Coconut Oil

1 Tsp Peppermint extract or Essential oil



  1. Line a baking sheet with waxed paper.
  2. Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes.
  3. Melt white chocolate chips in top of a separate double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes. Stir in vegetable oil and peppermint extract.
  4. Pour chocolate onto lined baking sheet; spread with spatula. Drizzle white chocolate over chocolate; swirl with a fork.
  5. Refrigerate until bark is hardened, about 1 hour.

Southwest Chicken Salad

Southwest Chicken Salad recipe

Serves 4

3 heads of Romaine lettuce (organic)

1-2 lbs of Grilled/Skillet chicken seasoned with pepper, garlic powder, onion powder, no salt seasoning, and for a little kick add chipotle.

1 can of organic black beans

1  to 1.5 cups organic corn cooked (fresh or frozen)

Roma Tomatoes to taste

Mild or Medium Pico (if your family likes it hot add jalapeño)

Guacamole or fresh sliced avocado

Toritilla strips or chips (optional)

I like this meal without a dressing but it’s also good with a squeeze of lime.

This meal can easily be made with left over chicken or for picky eaters made as a salad with chicken on the side.

Gluten Free /Dairy Free Snickerdoodles

Coconut Flour Snickerdoodles – From Alisa Cooks

This recipe is Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Wheat-Free, and optionally Refined Sugar-Free. Recipe slightly adapted from


  • 1/2 Cup White Sugar (see note above for unrefined)
  • 1/4 Cup Coconut Sugar, Evaporated Cane Juice, or Brown Sugar (I used the coconut sugar from Blue Mountain Organics)
  • 4 Eggs, brought to room temperature
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Cup Coconut Oil, melted (I buy Nutiva brand here)
  • 3/4 Cup Coconut Flour (I buy Bob’s Red Mill brand here)
  • 1/4 Teaspoon Salt


  • 2 Tablespoons White Sugar
  • 2 Tablespoons Ground Cinnamon

Preheat your oven to 375ºF.

In a mixing bowl, beat the 1/2 cup of white sugar, coconut or brown sugar, eggs, vanilla, and coconut oil together (make sure those eggs aren’t cold, otherwise the coconut oil may solidify and leave little chunks).

In a small bowl, stir the coconut flour and salt together, and then stir them into your wet mixture.

Let it sit for 5 minutes. If the dough appears too soft or wet to handle, place it in the refrigerator for 30 minutes. It will set up quite a bit as the coconut oil chills and solidifies.

Combine the two topping ingredients in a small bowl.

Scoop the dough and roll it into balls. Jamie suggests using a small melon ball scooper, but I did them by hand and they were just a little smaller than a golf ball.

Roll the balls in the cinnamon-sugar mixture, place the cookies on a baking sheet (preferably lined with parchment paper or a silicone baking mat – I use a baking mat), and flatten them a bit. They don’t spread much.

Bake the cookies for 15 minutes. They will darken slightly. Let the cookies sit on the baking sheet for a few minutes, before removing them to a wire rack to cool completely.

Chocolate Chia Seed Pudding- YUM!

Chocolate Chia Seed Pudding
This great recipe is kid tested, Mom approved and SUPER EASY!!

1/4 Cup Organic Black Chia Seeds

1 Cup Organic Chocolate Almond Milk  (Coconut can also be used)

Cinnamon and Vanilla to taste

Refrigerate for 1 hour, stir to break up any clumps and mix in seeds that may be sitting on surface of liquid. Refrigerate again for an hour or overnight. This Delicious treat is backed with vitamins, proteins making it a great snack or Breakfast!

* This recipe can also be made with vanilla almond or coconut milk, increase vanilla extract to enhance the flavor.