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Heart-Shaped Chocolates Recipe



I helped put on my daughter’s school Valentine party on Friday and was put in charge of bringing the food. I love being in charge of food for my kids’ school parties because it allows me to know exactly what ingredient is in each snack or drink. I only bring what my kids can have and it allows them to be able to eat everything together with their friends, which honestly is very rare!

“Love Day” (as she calls it) is my daughter’s favorite day so she requested everything to be heart shaped. I ordered two types of heart-shaped silicone molds from Amazon (here and here) and made gluten-free banana muffins in one and these chocolates in the other.

*You can make them with or without the nut butter.*

Homemade Chocolate Hearts

3/4 c. Enjoy Life Chocolate Chips 

1 TBSP almond milk

1/3 c. almond butter


Place the chocolate chips and almond milk together in a microwavable bowl and heat on high in the microwave for 30 seconds. Take the bowl out and stir the mixture until it becomes a very smooth consistency.

Split the chocolate mixture in half, and fill the bottoms of the heart-shaped silicone molds with one of the halves of chocolate. Take little dabs of the almond butter and evenly place on top of the chocolate in the heart-shaped mold.

Finish by placing the last half of the chocolate mixture on top of the almond butter in the molds.

Place in the freezer and once they are hardened, enjoy! Store the remaining heart-shaped chocolates in the freezer to keep firmed up.


*The links are affiliate links. When you purchase through these links, it helps support my website. Thank you! 

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I’m officially an AUTHOR!


I have been putting a lot of time, energy and love into something new lately! I created an e-book. A cookbook that is something that I have been wanting to do for two years now. I can hardly believe that it is finally written, photographed, and complete!

I would love for you to check it out, purchase it, and SHARE this cookbook with others! It would mean so much to me!

Here is a little blurb about it: (you can purchase yours over here right now!)


Are you looking for new, healthy, gluten-free meals that are family-friendly and easy to make?

Then this ebook is for you! I have created this cookbook as a go-to reference for those struggling to find allergy-friendly recipes. These recipes are our family’s absolute favorites, and I wanted to share them with you! Included in this cookbook:

  • 17 easy recipes
  • Gluten-free and allergy-friendly meals
  • Easy to source ingredients
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Pumpkin pancakes

I get a lot of questions regarding what our family eats because of all of our different food sensitivities. I wanted to post some of our favorites on here, 1) for me to look back at while I’m meal planning, and 2) for you to try for yourself if you’re stuck on what to feed your family if you are struggling to feed someone with similar food allergies/sensitivities.

Please feel free to share with someone you may know who has food allergies. For some of us, it is not always easy to find healthy, tasty, easy recipes that we can eat!

*While I do not consider myself a professional in any way, I do take our family’s food sensitivities very seriously. My husband and girls have been tested for food sensitivities and thus we know exactly what foods to cut out. If you are having any problems due to food (there is such a broad spectrum of symptoms!), I highly suggest getting the IgG ELISA test done by a professional. The results are very specific and our family’s symptoms have been completely eliminated due to our diligence. 

My girls absolutely love breakfast. They wake up and the first thing on their mind is food. I searched quite a bit to find something tasty all the while not upsetting their tummies from food sensitivities. I found a tasty “pancake” recipe that my girls could both have. If you have traveled this road with limited food options, you know how much these recipes are worth (which is why I’m sharing it with you today)!


These are really easy to make, leftovers still taste just as good as fresh when heated up, and they fill up my girls’ stomachs!

Please keep in mind, these pancakes do not flip as easily as a normal pancake. I make them a bit smaller to help reduce mess.



(yields 15 small pancakes)

1-15oz canned Pumpkin puree (I use Farmer’s Market brand from Vitacost)

6-8 eggs (depends on their size)

dash of cinnamon

(sometimes we add Enjoy Life Chocolate chips instead of putting maple syrup on top)

*Mix all ingredients together really well. Spoon onto a hot skillet or pan. I like to use avocado oil when needed to ensure they do not stick. Pour a little bit of maple syrup on. Serve warm.

If possible, please use USDA certified organic/locally grown food and make sure your ingredients specify that they are gluten free. 

Does not contain: gluten, dairy, nuts


*I have linked my Vitacost order above by the pumpkin puree. If you sign up under this link, you will receive $10 off your first $30 purchase! I will also receive money off towards my next purchase. I use Vitacost on a very regular basis. They contain a lot of allergy-free foods and ship directly to your door! I highly suggest this company!



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Easy Egg Casserole


My husband’s work schedule changes daily. Some mornings he is out the door before 6am.  With the way our house is set up, we can’t be clanging dishes around in the kitchen at 5:30am while preparing breakfast because our oldest daughter will wake right up.

To save time and dodge a cranky child, I try to cook a large, healthy breakfast for my husband at the beginning of the week that he can quickly heat up on those really early mornings.

Insert this delicious egg casserole!


This recipe is one of those quick, easy and healthy meals you can make ahead of time and eat throughout the week without it going bad before you finish it.

With our family’s many food sensitivities, I am limited to certain foods that I can use. You can cater it to whatever your family prefers.




1 onion*

2 bell peppers*

1 pound ground pork*

10 eggs*

salt and pepper, to taste



Pre-heat oven to 350 degrees. Chop up onion and bell peppers and sauté in a saucepan in an oil of your choice (I use extra virgin olive oil due to our allergies). In another saucepan, cook up the pork. Once the pepper and onion mix is done, spread on the bottom of a greased 9×13 dish. After the meat is cooked, layer on top of the vegetables.

Mix up the eggs well in a bowl and pour over top of the meat and vegetables. Sprinkle salt and pepper on top.

Cook in the oven for 30 minutes.

I keep the rest of the casserole in our fridge and we take out whatever amount we need each morning and reheat in the microwave.


*I cook with organic, locally raised/grown foods as much as possible. I highly suggest finding a local farm that you can support! We love our local farm food!