I like to use apple sauce as a natural sweetener in a fair amount of my baked goods. Apples add a lot of sweet flavor and moisture without having to used processed sugars.

It is really easy to make your own applesauce and it makes your house smell really good while making it. 🙂

7 Apples (I like honeycrisp, fuji, or harralson), peeled and cored and chopped

1/2 tbsp ground cinnamon

1/2 tsp nutmeg

1 drop Young Living lemon essential oil (or 1 tsp fresh squeezed lemon juice)

  1. Place all ingredients in a crock pot, set on low, and cook until soft. You won’t need to mash it, the apples will turn soft while cooking.

Gluten Free Vegan Pumpkin Pie

The holidays are fast approaching! Time to start thinking PIE!

1 9 inch pie crust

2 1/4 cups pumpkin puree (fresh is best but canned is just fine)

1/2 cup pure maple syrup

1/4 cup almond or cashew milk

1 tsp vanilla extract

3 tsp ground cinnamon

1/2 tsp ground ginger

1 tsp ground nutmeg

A pinch of ground cloves

1/2 tsp Himalayan sea salt

3 tbsp arrowroot power (or tapioca starch, or potato starch)

  1. Preheat oven to 350.
  2. In a large bowl whisk everything (except the pie crust, of course).
  3. Pour into uncooked pie crust and bake for 1 hour.
  4. Remove from oven and let cool for 30 minutes then chill in refrigerator for at least 4 hours before attempting to slice it. It will get more “firm” as it cools making it easier to slice.


It doesn’t get any easier than this! You can whip up your own ketchup in seconds!

Bottled ketchup almost always contains added sugar, high fructose corn syrup, high amounts of sodium, “natural flavors” (translation: CHEMICALS) and even gluten!

Just a mere 6 ingredients, that you likely already have in your pantry, and you can make your own healthy ketchup.

1 cup organic tomato paste

1 tbsp local raw organic honey

1 tbsp unfiltered apple cider vinegar

1/4 tsp mustard

1/2 tsp Himalayan sea salt

1/4 cup water

  1. Whisk it all together in a bowl and serve it on top of a veggie burger or homemade fries!

Gluten Free Cinnamon Apple Breakfast Cookies

I still have SO many apples left to use up after a trip to the apple orchard and my kids do love a breakfast cookie. So I decided to would combine apple and cookie and see what they thought. They really are good taste testers for me. This one was a HUGE winner.

They are moist, soft and incredibly sweet without using ANY refined sugar.

Raisins are a great optional addition to this cookie.


1/2 cup unsweetened applesauce

3 TB raw honey

2 chia eggs (2 tbsp chia seeds+6 tbsp water – mix in a small bowl and let sit for a moment to get gel-like)

½ cup almond flour

½ cup coconut flour

½ cup tapioca flour

½ cup sorghum flour

1 TB cinnamon

2 tsp aluminum free baking powder

2 tsp vanilla extract

2 small apples, cored, unpeeled – I chop mine in the food processor to get smaller bits of apple for better disbursement throughout the dough.

  1. Pre-heat the oven to 375 degrees.
  2. Mix the applesauce and honey in a medium sized bowl.
  3. Add the chia eggs to the applesauce and honey, whisk until combined.
  4. Add the rest of the ingredients, except the apples, mix to combine, and then stir in the chopped apples. It will seem crumbly but when you squeeze them into balls it will hold shape.
  5. Squeeze into golf ball sized balls, then gently press to flatten into cookie shape onto a baking sheet.
  6. Bake at 375 degrees for 13-14 minutes.

The BEST Gluten Free Pizza Crust

Eating gluten-free does NOT mean you have to give up all your favorite foods. I live in a house full of boys, there is no way they could live without pizza. And as far as I am concerned, pizza is it’s own food group. Needless to say, we love pizza in this house.

It took many tries to find THE best version of pizza crust. But I FINALLY I cracked the code. I will save you the trouble of making crust after crust only to have it fail and NO ONE (not even you!) wants to eat what you spent time (and money!) on. Talk about infuriating. Especially when you were so sure this was going to be IT and you had no back up plan.

This crust BEATS them all. Hands down.

We all agreed we wanted a dough that was soft, not crumbly, not dry, and held up well to whatever toppings we decided on. This crust delivers!


1 envelope of yeast

1 1/2 cups warm water

3 cups gluten free baking flour

1/3 cup tapioca flour

1 tsp Himalayan Sea Salt

  1. In a large bowl add the yeast and warm water and let it sit for 20 minutes until it turns foamy. If it doesn’t get foamy then start over, that means your yeast is “bad.”
  2. Add the flours and salt to the water. It is a sticky dough so I like to mix it with my stand mixer but you can use a hand mixer if you don’t have a stand mixer. (It will seem pretty runny, but once you’ve let it rise and you are ready to make your pizza it will be fine)
  3. Once the dough is mixed, cover the bowl with a towel and let rise for at least 2 hours.
  4. When you are ready to make your pizza, using your hands, press out the dough on your pizza pan sprinkled with flour (I like to use coconut flour to add a little flavor to the bottom of the crust).
  5. Sprinkle the dough with sea salt, garlic powder, and onion powder before adding sauce and toppings. This will give the dough great flavor.
  6. Once the dough is coated with your toppings of choice, bake at 400 for 20 minutes.

**For the pizza pictured, I used homemade sauce, chopped roma tomatoes and chopped basil.

Gluten Free Apple Pie

My kids and I recently went to the apple orchard to pick apples with friends. We picked WAY more than we could ever eat. But that was kinda the plan. Not only is it “pumpkin everything” season. It starts with “apple everything” season. At least it does for me.

First up…APPLE PIE…of course!

The apple filling takes takes it over the top! I am not usually a “pie person” when it comes to desserts. I LOVE my fruit, don’t get me wrong. I just typically don’t prefer them warm and in a dessert. I make an exception for this apple pie. I just eat it cold. I know, it goes against the way you are “supposed” to eat apple pie, but either way, hot or cold, it is out of this world.

I used a crumble topping for this pie because I love crumble toppings. You could easily double the pie crust recipe and make a top crust if that is what you prefer. The crumble topping recipe is below as well.

Pie Crust

2 tsp fresh squeezed lemon juice

3 tbsp pure maple syrup

3 tbsp tapioca starch

1/4 cup coconut palm sugar

1 1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp all spice

1/4 tsp Himalayan Sea Salt

6 cups peeled, chopped apples (I like Honey Crisp, Fuji, or Harrelson)

  1. Add everything except the apples, to a large bowl and mix well.
  2. Add the apples and coat them well.
  3. Pour into pie plate with bottom crust already in. Then cover with crumbles.
  4. Bake at 400 for 20 minutes.

Crumble Topping

2/3 cups oatmeal

1/3 brown rice flour

5 tbsp coconut nectar (maple syrup would work, too, but coconut nectar is much richer)

2 tbsp coconut palm sugar

1/4 tsp cinnamon

  1. Mix all ingredients in a bowl until it crumbles then sprinkle on top of pie before baking.

Sunflower Seed Butter

I have a great alternative to peanut butter for you!

Of course you could have almond butter or even cashew butter instead of peanut butter…but this one is a SEED butter.

Sunflower seed butter!

Sunflower seeds are a great addition to your diet and here is why:

They have a generous amount of vitamin E which is great for balancing cholesterol, great for your skin, helps thicken hair, a hormone balancer, and good for your eyes, too.

They have a higher percentage of other vitamins and minerals, too,  such as copper, B vitamins, magnesium, manganese, and selenium.

All of that means a boost to your heart health, thyroid support, a guard against bone disorders, balances blood sugar levels, because of the fatty acid lipids it keeps your skin hydrated and wards off damage from sun damage and toxic exposure, and the high magnesium content helps regulate mood disorders

Here is the SUPER easy recipe:

2 cups raw sunflower seeds

  1. Roast the seeds at 350 for about 5-10 minutes.
  2. Put seeds in high power blender or food processor and blend until smooth and creamy. It will take a few minutes, so be patient.  You could add a drizzle of honey while blending if you wanted it a tad sweeter.

**You could add a sprinkle of Himalayan sea salt before roasting if you want.

**Another idea is to add a pinch of cinnamon to the roasting process.

Linen Spray/Room Spray

Another great way to use your essential oils is to refresh your linens and your room with a linen/room spray. Depending on what oils you use you can create a different affect. You can also eliminate odors. Below are some ideas for you, but the ideas and combinations are endless! Get creative!

For instance I really like using purification and lemon to get rid of stinky odors in the kitchen.  I love spraying my workout room with “motivation” before I start up my treadmill.

Lavender and peace & calming would be great as a “sleep spray.”



In an 8oz spray bottle put 1.5 ox of witch hazel, your drops of EO (essential oils) and fill the rest of the way with distilled water (distilled water evaporated quicker)

REFRESH: 3 peppermint, 2 eucalyptus, 3 lavender

CITRUS BOMB: 6 bergamot, 3 orange, 2 lime

MOTIVATION: 4 en-r-gee, 6 orange, peppermint

Gluten Free Vegan Chocolate Chip Pumpkin Muffins

I love fall harvest time! Pumpkin and apple EVERYTHING!

And you don’t even have to feel bad about it, because pumpkins are really good for you.

Here are some of my favorite reasons why I love pumpkins:

They have more than 200% of your recommended daily serving of vitamin A, so that means pumpkins are good for your eyesight.

With 3 grams of fiber per 1 cup of pumpkin and only 49 calories they can help aid in weight loss. Because a fiber-rich diet helps people shed the pounds! Fiber helps you feel full longer. And when you feel satiated you eat less.

They are heart healthy thanks to the phytosterols which have been shown to reduce LDL cholesterol levels.

They are a great source of the anti-oxidant beta carotene. This helps boost your immune system, protects against free radicals, reduces risk of heart disease,  and studies are even showing it may reduce your risk of developing certain cancers!

The anti-oxidant power of carotenoids help keep your skin healthy and wrinkle free.

Don’t forget the seeds! Pumpkin seeds are rich in the amino acid tryptophan which is important for the production of serotonin. Serotonin is a major factor in our mood regulation.

Pumpkins have more potassium than a banana – so after a tough workout, eat up! 🙂

Now that you know why I love pumpkins, pumpkin season, and making pumpkin everything, I’ll tell you how I made these delicious little muffins.

2/3 cup coconut palm sugar

2 cups brown rice flour

1/2 tsp aluminum-free baking powder

1/2 tsp baking soda

1/2 tsp Himalayan Sea Salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger powder

1 chia egg

1/2 cup unsweetened applesauce

15oz pumpkin puree (either canned or fresh)

1/2 cup chocolate chips (optional) (I use Enjoy Life brand because they are dairy/soy/nut free)

  1. Preheat oven to 400 and grease a muffin tin.
  2. Whisk all dry ingredients together.
  3. Add in the wet ingredients and mix well.
  4. Fold in the chocolate chips. Spoon into muffin tin. Sprinkle a few more chocolate chips on top of each muffin. Bake for 23 minutes or until a toothpick inserted in the middle of a muffin comes out clean.