Honey, Peanut Butter & Coconut Cookies {dairy free}

P1070791For those of you who don’t know me that well, I love sugar.  Despite knowing how bad it is for you, keeping my self-control in front of a delicious cake or a plate of cookies has proven impossible.  I have been working on weaning myself off of sugar and to toot my own horn, I have been doing pretty darn good.  I still dream of cookies dancing above my head, but have not given in, not in quite a while.

So, on this cloudy Colorado day, I was in the mood for a bit of baking.  I wanted to keep true to my avoidance of a 500 calorie cookie, but wanted to reward myself with something delicious from the oven.  I came across this recipe on Pinterest (which may be another one of my addictions).  All I can say is…. hello delicious, healthy cookie.

Yield:  12 cookies


  • 3/4 cup creamy peanut butter
  • 6 tablespoons honey
  • 1 teaspoon vanilla
  • 1 cup oat flour (can use gluten free oats)
  • 1 teaspoon baking soda
  • 1/3 cup unsweetened shredded coconut flakes



  1. Preheat oven to 350° and line a baking sheet with parchment paper, set aside.  Take 1 cup old fashioned oats and place in food processor or blender and blend until texture of flour.
  2. In a large bowl, add in peanut butter, honey and vanilla.  Mix together until well combined.  Add in oat flour and baking soda, mix well.   Lightly wet hands and roll dough into small balls and then roll each ball in the coconut flakes.  Place onto baking sheet and repeat with remaining dough until all is used.  Using a fork, press down on top of each cookie, to slightly flatten.
  3. Bake for 5 minutes or until cookies are only slightly brown on the edges.  Do not over cook.  Place on wire cooling rack and allow to cool completely.


Adapted from:  My Happy Place

Words of Wisdom

Do you ever wonder why people get headaches?  I believe it is because we think too much.  When your mind races and you can’t shut it down.  Your brain is an amazing thing it can take one tiny piece of information and turn it into a complete life meltdown.  We have all done this, don’t try to deny it.  So, I will leave you with a simple quote.  If we could all get this basic concept, do you think we could eliminate headaches?  Maybe not, but I do think there would be a lot less drama in the world.  We would no longer need Maury Povich.  Sorry, Maury!!!


Blueberry Kale Smoothie

P1070546I have to admit I have never been one to jump on the smoothie or juice bandwagon.  I have always have been a girl who would rather eat my calories than drink them.  However, I was looking around the kitchen for something to eat for lunch when I decided to give the old blender a try.  I tossed in blueberries which are super high in antioxidants, kale a super food,  a bit of peanut butter and almond milk for protein and finally a banana for sweetness.  Then I simply blended away.  I have to say the easiest lunch ever, there wasn’t even any chopping to do.  It was delicious.  I do believe I will be making this one again.  Even my husband who is not a big fan of kale was impressed.

Easy + super good for you  + delicious!!!!  What else do you need?


  • 3/4 cup organic frozen blueberries
  • 1 loose cup baby kale
  • 1 tablespoon peanut butter (or any nut butter)
  • 2/3 cup unsweetened almond milk
  • 1/2 frozen ripe banana
  • 1/2 cup ice
  • 5-10 drops liquid vanilla stevia (or to taste)


1.  Place all ingredients into blender and mix well.  Feel free to add whatever type sweetener you prefer or none at all. The banana does give it a nice sweet taste, but I wanted a touch more sweetness, so I added the stevia.

***Tip:  When your bananas look paste their peak of “prettyness” and have become browned and freckled.  Simply peel them, cut into pieces and place in airtight container in freezer.  They are perfect for smoothies in the future.


Cauliflower Green Curry


On this wonderful snowy day in Colorado, what better way to keep you warm than a delicious soup.  Nothing warms your insides like a spicy curry.  I fell in love with this soup when I realized how healthy and low fat you could actually make a coconut based curry.  By using a light coconut milk and cauliflower for the base you add all the flavor minus the huge dose of fat and calories.  I would say this is a huge score on the healthy scale.   Eat to your hearts content and still wear your skinny jeans.

Also, I used Doterra lemongrass oil in this recipe, because it makes the flavor outstanding.  Besides, whenever I have bought lemongrass in the store, it always looks like its been sitting there for a month.  Anyone else feel this way?  By having the lemongrass oil on hand, I have immediate access to the most amazing flavors.  It lasts forever, maintains it potency and is cost effective.  However, if you have not yet gotten on the brilliant essential oil bandwagon you could always substitute 1 tablespoon fresh chopped lemongrass.  So go ahead and enjoy, even get a second bowl without feeling guilty.

Serves: 4


  • 2 tablespoons olive oil
  • 1 cup chopped leeks, white and light green parts only, washed well.
  • ⅓ cup finely chopped cilantro stems (You can use leaves too if you like)
  • 1½ pounds cauliflower, chopped into little florets (about 1 large head cauliflower)
  • 1 tablespoon raw white rice
  • 1 1/2 teaspoons salt
  • 2 tablespoons Thai green curry paste
  • 3 drops DoTerra lemongrass essential oil
  • 1 inch piece of ginger, peeled and grated
  • 1 can light coconut milk
  • 3 cups vegetable broth
  • juice of 1 large lime
  • Cilantro leaves and red pepper flakes to garnish

1.  In a large soup pot heat olive oil over medium heat. Add leeks, cilantro stems, cauliflower, rice and salt; stir to coat. Saute for about 5 minutes, stirring occasionally.

2.  Place green curry paste, lemongrass essential oil and ginger in a medium sized mixing bowl.  Next add the coconut milk and vegetable broth, then using a whisk stir until combined. Pour this mixture over the sauteed vegetables, increase heat to high and bring to a boil. Lower the heat to simmer, cover with lid and cook until the cauliflower is tender.  About 20-25 minutes.

3.  Allow the soup to cool slightly then scoop a few cups of the soup into a blender and process until smooth then return to the pot. Place pot back on stove and reheat slightly.   Add the lime juice and season to taste with salt.

4.  Serve in bowls and top with cilantro and red pepper flakes.


If you would like more information on essential oils for cooking or for health please feel free to email me or visit my site.  http://www.mydoterra.com/insightfulgirl/

Adapted from: BeardandBonnet

Words Of Wisdom

Today is a gloomy, snowy and cold day outside.  Often when the weather is like this, I tend to find myself a bit sluggish and not full of my usual spunk.  I just ran across this quote and thought it was perfect for today.  Despite the circumstances around you, you are in control of how you feel.   Maybe this weather just means I am destined to go make some snow angels.

  OF HOW I  

Caprese Salad

Simple ingredients equal delicious results in this recipe.  Pasta, fresh basil, garlic and olive oil sound so simple, but together they are heaven.  This is a great dish to make ahead of time for a BBQ, pot-luck or even a super bowl party.  All I can say is GO BRONCOS!!!!  Keeping my fingers crossed they stay in this thing.  Every game is such a nail biter, don’t fail me now.  I’m even wearing my orange shirt and I hate orange.  It’s all for the sake of football.


  • 16oz rotini pasta
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 teaspoon garlic, minced
  • 36 grape tomatoes, halved lengthwise
  • 1/3 cup fresh basil, chopped
  • 16 oz block mozzarella cheese, cut into 1/2″ cubes
  • 1/4 cup creamy balsamic dressing, I used Newmans Own


1.  Cook pasta according to package directions. Once cooked al dente, place in colander drain all water and rinse with cold water to stop cooking.

2.  In large mixing bowl toss pasta, olive oil, salt, garlic, tomatoes, basil and cheese. Toss until evenly coated on all pasta.

3.  Finally,  drizzle creamy balsamic dressing onto pasta and mix thoroughly. Salt and pepper to taste.

4.  Cover and store in fridge until ready to serve.

* side note:  if it chills for a length of time, you may want to add a bit more dressing or olive oil.  The pasta tends to soak it up a bit.

Adapted from:  chef-in-training

Quinoa with Edamame and Eggs

I hope everyone had a happy and safe New Year.  I found myself surrounded by wonderful friends, eating delicious food and drinking amazing wine.   I watched the fireworks show downtown and it felt perfect.  However, with the new year comes all those new years resolutions.  I have never been a big believer in waiting for the perfect date to make a healthy change.  However, I do know that there are a lot of you out there.  The reason I know this is because every January 2nd, the gym looks like it the most happening place on earth.  Not that having healthy goals to bring in the new year is bad, it’s just that come February 15th, the day after everyone has overindulged for their Valentines day dinner, the gym seems to become a ghost town.  This is the way it remains until the next January when the cycle begins again.  Well, cheers to all those venturing into the gym for the first time this year.  I will see you until February and then we will meet again in 2015.

So hear is a healthy recipe for all those new years resolutions for weight loss and getting healthy.  A good source of protein, healthy fats and delicious taste.  Go ahead enjoy.  You won’t need to feel guilty about this one.  Happy 2014!!!

Serves 1


•  1/2 cup cooked quinoa
•  1/2 cup shelled, cooked edamame
•  1/2 teaspoon grated Parmesan cheese
•  1 large egg, fried
•  1 teaspoons olive oil
     •  salt and pepper to taste
•  1/4 avocado, peeled, pitted, and sliced
•   hot sauce if desired


  1. In a medium bowl mix together the quinoa, edamame and olive oil.  Salt and pepper to taste.  Set aside.
  2. Spray a small frying pain with nonstick cooking spray.  Cook egg until whites are set, but yolk is still a bit runny.  The yoke will make a nice sauce for the quinoa.
  3. Place quinoa mixture in bowl, sprinkle Parmesan over quinoa and top with hot fried egg.  Serve with sliced avocado.  Season with salt and pepper to taste.


Adapted from:  thesepeasarehollow

Sugar Cookies with Cassia Glaze

As we head very quickly into Christmas week, I want to wish everyone a wonderful holiday season and to those of you who have procrastinated and still have to go to the mall for Christmas gifts, I am truly sorry.   I would rather pull all my eyelashes out, then have to venture into that madhouse called the “mall at Christmas.”  Circling around to find parking, being bombarded by the Lancome lady trying to spray perfume on you and then the pressure of finding the perfect gift at the last second.  If you haven’t jumped onto the shopping online bandwagon, I highly suggest it.  Amazon, baby!!!

Now, back to the story and by story I mean cookies.  Yes, the second level on the food pyramid in my mind.  I decided to make sugar cookies for our cookie exchange at work this week, but wanted to give them a bit of a twist.  So, since my wonderful adventure into essential oils has started I wanted to try a bit of cooking with them.  I decided to make a cassia glaze.  Cassia is the little sister of cinnamon.  It has a bit more sweetness to it then cinnamon.  I must say they were DELICIOUS!  A bit of sweet and spicy.  They were a hit.

Wishing everyone a Merry Christmas and a Happy New Year!!!!

Yield:  3 dozen


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract


1.  Preheat oven to 375.  In a small bowl, combine flour, baking soda, baking powder and whisk together.  Set aside.

2.  In a bowl of an electric mixer, cream together butter and sugar until smooth.  About 1 minute.  Add in egg and vanilla, mix well.  Gradually blend in the dry ingredients.

3.  Roll rounded teaspoonfuls of dough into balls.  Place on un-greased  cookie sheet.

4.  Bake 8-10 minutes, or until slightly golden.  Let stand on cookie sheet for two minutes before moving to cooling rack.

**make sure NOT to OVER cook.  Cookies will look slightly “doughy” in the center, but will continue to cook when left on cookie sheet for 2 minutes.

1.  Allow cookies to completely cool before glazing.

2.  Place powdered sugar, milk and essential oil in small mixing bowl.  Stir together until smooth.  You may add more or less milk depending on how thick you want the glaze.  Also, Cassia is slightly spicy like cinnamon, feel free to add more or decrease the amount added to glaze depending on taste.

*** If you are interested in how to learn more about essential oils please visit my website at:

White Bean, Spinach and Couscous Bake


I was craving something vegetarian when I came across this delicious sounding recipe.  However, when I do choose to make anything vegetarian it has to be packed with flavor, so my husband forgets that the meat may be missing.  It is all about the art of distraction.   Flavor punch = Meat amnesia.  Also, with this recipe feel free to change up the type of cheese used.  I think next time I will try using feta. I think its creaminess would put this dish over the top.  Go ahead, challenge the meat-eaters with this dish and see if you can win them over.  Plus you get to learn to chiffonade.  I embedded a link on the word within this recipe in case your not sure on this cutting technique.  

Yield:  4 servings

  • 2 cups cooked brown rice couscous
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can of fire roasted tomatoes, drained but juice reserved
  • 1 can cannelini beans, drained and rinsed
  • 1/4 cup fresh basil, minced, plus additional 3 tablespoons basil for garnish, chiffonade
  • 1/3 cup pine nuts
  • 5 cups baby spinach
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • fresh ground pepper to taste
  • 1 cup shredded Parmesan cheese

1.  Preheat oven to 375°.  Lightly spray a shallow baking dish with non-stick cooking spray and set aside.

2.  In large skillet heat olive oil over medium heat.  Saute onion for 4 minutes, add garlic and saute for 3 more minutes or until onions are translucent.

3.  Add drained tomatoes and crush any remaining large chunks with the back of a fork.  Add white beans and cook for 5 minutes.  Next fold in spinach and cook for 1-2 minutes or until spinach begins to wilt.

4.  In a large sized mixing bowl, combine precooked couscous, reserved tomato juice, minced basil, pine nuts, salt and pepper.  Mix thoroughly. Fold bean/tomato mixture into the couscous mixture until well combined.

5.  Spread half of the mixture into the bottom of the baking dish.  Sprinkle half of the Parmesan cheese over mixture.  Top with the remaining couscous mixture and then sprinkle with remaining cheese.  Cover dish with foil and bake in preheated oven for 15 minutes.  Remove foil and bake for 2-3 more minutes.

6.  Dish into bowls, garnish with chiffonade basil and serve warm.

Adapted from:  beardandbonnet

Cheesy Zucchini Enchiladas


This recipe is the product of asking my husband what he wanted for dinner and he simply said, “enchiladas.”  It isn’t my fault he didn’t specify what type he preferred.  So in my endless attempts at eating less meat, I decided to make vegetarian enchiladas.  I came across this one containing one of my favorite veggies, zucchini, and decided to give it a whirl.   I did add extra enchilada sauce to the dish once it was done baking; otherwise it was a bit dry for my taste.  I also drained the zucchini after cooking it, to avoid having soggy tortillas.  With these simple tweeks it was yummy.  My husband topped his with a few slices of avocado to add a bit more protein.  Hope you enjoy.

cooking spray
1 teaspoon olive oil
2 cloves garlic, minced
2 medium scallions, thinly sliced
2 medium zucchinis, grated
salt and fresh ground pepper to taste
1 1/2 cups grated reduced fat Mexican blend cheese (Sargento), divided
4 large low carb tortillas
1 (10-oz) can red enchilada sauce

For Garnish
chopped scallions (optional)
chopped cilantro (optional)


1.  Spray baking dish with nonstick cooking spray, set aside.  Preheat oven to 400 °.


2.  In a large nonstick skillet, heat olive oil over medium heat.  Saute garlic and onions for about 3 minutes.

3.  Next add zucchini, salt and pepper.  Cook another 4-5 minutes.

4.  Remove skillet from heat, drain excess water from skillet.  Add 1/2 cup shredded cheese and mix well.

5.  Divide zucchini between each of the 4 tortillas.  Roll and place seam side down into baking dish.

6.  Pour 1/2 can enchilada sauce over tortillas and top with remaining cheese.  Bake in preheated oven for 20 minutes.

Serve topped with extra enchilada sauce, cilantro and scallions.


Adapted from:  skinnytaste.com