Peanut Butter and Jelly French Toast

Peanut butter and jelly. Such a classic combo. This was my go to sandwich growing up and it truly never got old. However, I think it’s time I needed an upgrade from my favorite childhood sandwich so here we have it- peanut butter and jelly french toast! These are crisp on the outside and creamy with sweet + savory goodness on the inside! What’s not to love about this delicious combo?!


french toast pbj


Yield: 6 servings


  • 2 large eggs
  • 6 tablespoons unsweetened almond milk
  • 1/4 teaspoon sea salt
  • 6 slices of whole wheat bread
  • 6 tablespoons natural no sugar/salt added peanut butter (I used this brand)
  • 3 tablespoons of all natural no sugar added raspberry jam (I used this brand)
  • 1-2 tablespoons solidified coconut oil
  • 1/4 cup unsalted whole peanuts, chopped (optional)
  • handful of fresh raspberries (optional)



  1. In a medium sized bowl, whisk together eggs, almond milk, and sea salt. Set aside.
  2. Heat a large pan on medium heat.
  3. Meanwhile, prep your sandwiches. Lay out slices of bread onto a large cutting board.
  4. Spread 1 tablespoon of peanut butter onto each slice.
  5. Spread 1 tablespoon of raspberry jam on 3 of the slices.
  6. Put one slice of peanut butter and one slice of jam together to form a sandwich. Do this with each slice until you have formed 3 sandwiches.
  7. Add coconut oil to heated pan.
  8. Dip all sandwiches into egg mixture and place all sandwiches on the heated pan.
  9. Cook sandwiches for 2-3 minutes on each side until golden brown.
  10. Remove from heat and cut sandwiches in half on a diagonal.
  11. Garnish with chopped peanuts and fresh raspberries if desired.
  12. Serve and EAT!


french toast pbj 2

Banana Walnut Oatmeal Cups

I love eating oatmeal because it’s so versatile. It’s like a blank canvas and you can add just about anything to it for a delicious meal. These oatmeal “cups” are so moist and are a miniature version of your classic bowl of oatmeal. The ripe bananas give a sweet flavor, while the walnuts give a bit of crunchiness. These are perfect to make ahead for a healthy breakfast throughout the week or take on the go for a nutritious snack!

Yield: 14-15 cups


  • 2 cups old fashioned oats
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups unsweetened almond milk
  • 1 cup mashed banana, about 2 1/2 medium sized ripe bananas
  • 1 egg, pasture raised/and or organic, if possible 
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted
  • 1/2 cup unsalted whole walnuts, roughly chopped



  1. Preheat oven to 350F and place muffin liners into a muffin tin or grease a reusable silicone muffin pan.
  2. In a large bowl combine oats, coconut sugar, baking powder, ground cinnamon, and salt. Stir to combine.
  3. In a medium sized bowl, whisk together almond milk, mashed bananas, egg, vanilla extract, and melted coconut oil.
  4. Add wet mixture to dry mixture and stir with a spatula until combined.
  5. Add chopped walnuts to mixture and stir again.
  6. Pour 1/4 cup of the batter into each muffin liner.
  7. Place in oven and bake for 20-25 minutes- until toothpick comes out clean.
  8. Remove from heat, let cool, and serve.



  • If there are leftovers, keep stored in the refrigerator for 1 week.


banana walnut cups

Deviled Eggs garnished with paprika and chives

Growing up, deviled eggs were (and still are) one of my favorite foods. They are a classic to have at holiday parties and really any other type of family or friends event. My grandma was always the one in charge of making them and every time they were brought over to a holiday party, I would be the one standing right next to the platter devouring them all. They’re that good!

This recipe uses a homemade mayonnaise that is super simple to make and I think- tastes better than store-bought. A lot of store-bought mayonnaises have extra “junk” in them so they can last months on end. This homemade mayonnaise requires just 5 ingredients and can last in the fridge for up to 2 weeks. However, for this recipe, store-bought mayonnaise is fine to use.

Yield: 12 deviled eggs


Mayonnaise ingredients: 

  • 1 whole egg, pasture raised/and or organic, if possible 
  • 3/4 cup light tasting oil, I used this organic expeller pressed canola oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground mustard seed
  • pinch sea salt

Deviled egg ingredients: 

  • 6 eggs, pasture raised/and or organic, if possible 
  • 3 tablespoons mayonnaise
  • 1 teaspoon dijion mustard
  • salt and pepper, to taste



Mayonnaise procedure:

  1. Place egg, lemon, and ground mustard into a food processor.
  2. Slowly add in canola oil from the top of food processor. Do not dump it all in at once. This process should take about 1-2 minutes.
  3. Remove from food processor and place into a airtight container.
  4. Refrigerate for at least 30 minutes so it will set.


*If you don’t have a food processor, no worries! Add egg, lemon, and ground mustard to a small sized bowl and whisk all together. While whisking, slowly add the oil until it’s combined.

*For the oil, use something that has a neutral taste. I wouldn’t recommend extra virgin olive oil or coconut oil. You want to oil to be refined so that you can’t taste any flavor.

Deviled egg procedure:

  1. Place 6 eggs in the bottom of a large pot. Add cold water to cover the eggs.
  2. Bring to a boil and cook for 5 minutes.
  3. Once 5 minutes is up, turn off the heat, and let pot sit to the side for another 5 minutes.
  4. Remove the eggs and run under cold water until eggs feel cool.
  5. Peel the shells off the eggs and cut in half.
  6. Carefully remove the yolk and place into a small bowl.
  7. Stir in mayonnaise, mustard, salt, and pepper.
  8. Add a spoonful of filling back into each egg white.


To serve:

  • 1-2 chives, thinly sliced
  • paprika
  1. Sprinkle chives and dust paprika all over the filled eggs.
  2. Serve and enjoy!


deviled eggs 3

Cranberry Chia Seed Jam

This jam is perfect for this time of year since… YAY cranberries are in season! Chia seeds are a good source of essential fatty acids called omega-3’s! They also are a great source of fiber, provide antioxidants, are can be very inexpensive!

This jam is super easy to make. I prepped it the night before and let it sit overnight so that it really would thicken up. (*When chia seeds are exposed to liquid, they swell and absorb the liquid surrounding them, so that’s why they’re great to make jams and puddings with them.*)

I paired my jam with peanut butter and spread each on two pieces of toast. They filled me up perfectly and it was a quick and healthy breakfast option!



  • 1 cup fresh cranberries, organic if possible 
  • 1/4 cup filtered water
  • 1 tablespoon chia seeds
  • 1-2 tablespoons pure maple syrup



  1. In a food processor, process cranberries and water until smooth.
  2. Transfer mixture to a small pot and add chia seeds and maple syrup.
  3. Cook over medium heat for about 3 minutes or until some of the liquid has reduced and mixture looks thickened up.
  4. Remove from heat, let mixture sit until cool, and transfer to an airtight container or jar.
  5. Place in fridge and let sit for at least an hour before serving for jam to set.
  6. Serve on toast, oatmeal, pancakes, yogurt, whatever you’d like!
  7. Enjoy 🙂



  • Save jam in refrigerator for 1 week.

Apple Pie Baked Oats

Try out these yummy apple pie baked oats! Simple ingredients, easy to make, and so good! This is perfect to eat on a cold fall morning using apples picked up from your local farm. Any variety of apples would work here, but I prefer honey crisp!

Watch full recipe video here!


  • 1/2 cup oats
  • 1/2 banana, mashed
  • 1/2 cup chopped apple
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon ground flaxseed (optional) 
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1 TB coconut oil
  • Toppings: banana slices, chopped apple pieces, pumpkin seeds, coconut shreds, nut butter



  1. Preheat oven to 350F degrees.
  2. Mix all ingredients, except toppings, into a bowl.
  3. Coat a oven safe ramekin, gratin, or small baking tin in coconut oil.
  4. Pour “batter” into the tin.
  5. Bake for 20 minutes.
  6. Remove from oven and add desired toppings.
  7. Serve and EAT!


baked oats 1