Hope’s Recipes

Cookie Dough Balls Four Ways

One of my first posts ever was a recipe for date balls. It included pictures of my 11 or 12 year old self making them too. My family makes these allll the time for quick snacks or out-the-door energy bites. Since I’ve grown in both age and cooking/baking confidence, I’ve experimented a lot more with the recipes I make often, and came up with three more DELICIOUS variations of the date ball recipe. I named it cookie dough balls this time, not only to get your attention, but because these truly taste like it. Especially the chocolate mint ones. Basically what you need for the base is just a cupful of nuts, a cup of sweet dried fruit ( normally dates), and then just add ins! It’s super versatile so feel free to be creative and change it up as you feel like it!

(From left to right) Chocolate chia mint, tropical mango coconut cashew, walnut cinnamon
Serves: 15 ( ish) Prep Time: 10 min Cook Time: 0

Orange vanilla:


  1. 1 cups of cashews
  2. 1 cup of dates
  3. 1/2 cup unsweetened coconut shreds
  4. 3 drops Young Living Orange oil
  5. 1 tsp vanilla extract

Chocolate Chia Mint:

  1. 1 cups pecans
  2. 1 cup dates
  3. 1/2 cup unsweetened coconut shreds
  4. 2 tbs chia seeds
  5. 2 tbs cacao powder or 3-4 tbs cocoa powder
  6. 2 drops Young Living Peppermint oil
  7. 1 tsp vanillla extract

Cinnamon Walnut Fall Vibes:

  1. 1 cups walnuts
  2. 3/4 cup dates
  3. 1/4 cup raisins
  4. 2 tsp cinnamon
  5. 1 tsp vanilla extract

Tropical Coconut Mango Cashew Butter

  1. 1 cups cashews
  2. 1 cup dried chopped mangos
  3. 1 cup shredded coconut
  4. 1/4 cup hemp hearts
  5. 1 tsp vanilla extract


  • In a food processor, pulse together all ingredients of chosen flavor, blending until the “dough” forms together in your hands. You may need to add a couple tablespoons of water to make it form better. After it’s blended, roll into small balls between the palms of your hands and place in a glass container. Store in the fridge. Enjoy!

Cinnamon molasses apple oatmeal🍯🍎

Oatmeal isn’t my favorite food. To be completely honest, I think of it as a boring, I-have-nothing-else-in-the-house-to-eat kinda food. But when you use the right ingredients, it changes everything! This oatmeal is the ultimate fall breakfast comfort food. Like so good. It has the perfect sweetness, addicting spices, and chia seeds. Because, hello, chia seeds are amazing. 🙌🏻 Oats (organic + non-Gmo always!) are actually pretty good for us. Although they have a nice double digit number in carbohydrates, they are high in fiber and vitamins and have a decent amount of protein.

Serves: 4-6 Approximate calories: 265

Time: 35-40 minutes


  1. 1 1/2 – 2 cups dry steel cut oats
  2. 1 small apple
  3. 1/2 of pear or one small pear
  4. 1 1/2 tsp ground cinnamon
  5. 1/4 tsp ground nutmeg
  6. 1/8 tsp ground clove
  7. 1/8 tsp ground ginger
  8. 1/4 tsp salt
  9. 1tbs organic molasses
  10. 1-2 tbs honey, maple syrup, or coconut sugar
  11. 1/2 cup milk ( almond, coconut, cashew, hemp, etc.)
  12. 3 1/4 cups distilled water
  13. 2 Tbs chia seeds

Optional toppings:

  • Coconut shreds
  • More chia seeds
  • Flax seeds
  • Hemp hearts
  • Banana slices
  • Almond slices
  • Drizzle of honey
  • drizzle of peanut or almond butter


Bring the 1/4 cup of water to a gentle boil in a medium size sauce pot. While you wait, chop apple and pear into small cubes.

Once the water is gently boiling, add the apples and pears, nutmeg, ginger, clove, 1 tsp of cinnamon, molasses, and sweetener.

Mix together well, and simmer until the fruit is soft, about 5-10 minutes.

Pour in the 3 cups of water and boil.

Once boiling, add in oats and mix well. Bring it back to a boil for 5 minutes, then lower the heat down, and let it simmer for 10 minutes, stirring often.

When the oats are thick and gooey and almost done, add in 1/2 tsp of cinnamon, vanilla extract, milk, salt, and chia seeds.

(Sorry I didn’t take amazing gorgeous pics- I’m working on it!)

Turn the heat off and cover with a lid. Let it sit for 5 minutes.

Take lid off and mix well, then serve and top with all the good stuff! Enjoy!

The BEST grain – free granola

This granola is sooo yummy and sticks together sooo well. You won’t even notice that there’s no grain or processed sugar in it! It is inspired by Megan Gilmore’s The Everyday Detox book which has so many healthy recipes. One thing that I love about baking is that almost all recipes are so versatile and customizable to whatever you like- and this granola is one of those recipes for sure! You can make it as simple or creative as you like and it is packed with good -for -you ingredients.  Also, it is super duper easy and quick to make, so you can whip it up anytime you want!


  1. 2 cups pecans ( or any other nut preference)
  2. 2 cups shredded unsweetened coconut
  3. 1/2 cup sunflower seeds or hemp hearts
  4. 1/2 cup dried goji berries or other dried fruit ( optional)
  5. 1 cup maple syrup
  6. 2 tsp vanilla extract
  7. 1/4 tsp salt
  8. 4 tsp ground cinnamon


  • Preheat the oven to 250°F and line a large baking sheet with parchment paper.
  • Coarsely chop the pecans ( or other nut) leaving some large chunks for texture.
  • Mix all ingredients together in a large bowl and spread evenly onto the baking sheet.
  • Bake for 30 minutes, rotating the pan halfway through to evenly cook. When the granola is lightly golden, remove from the oven and let it cool and harden completely.
  • Break granola into pieces and eat fresh with almond milk and sliced banana or transfer to a container and store room temperature up to three days or in the refrigerator for up to two weeks. Enjoy!

Carrot Cake Breakfast Cookies 🍊🥕🍪🍯

I’ve been juicing more often lately and I felt bad to throw away the pulp that was left over from it. Then I decided to experiment with making cookies from them. I call these “carrot cake” because the pulp I used was carrot, apple and ginger and that with YL’s orange oil and cinnamon reminded me so much of actual carrot cake but in a smaller version and a little bit more healthier. These cookies are warm, full of flavor, and packed full of protein and energy.

Makes: 20-25 cookies      Prep time: 10-15 min   Bake Time: 20 min    Total time: 30-45 min

Dry ingredients:

  1. 2 cups einkorn flour ( we use Young Living’s or Jovial)
  2. 1 cup almond flour
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1 tsp ground cinnamon
  6. pinch of nutmeg
  7. pinch of salt
  8. 1 cup oats ( steel cut or rolled)
  9. 1/2 cup ground flax seed ( you can simply just blend some flax seeds in your blender)

Wet ingredients:

  1. 3/4 cup maple syrup
  2. 1/3 cup oil ( I like to use avocado or coconut oil)
  3. 1 tsp vanilla extract
  4. 5 drops Young Living’s Orange Oil
  5. 4 eggs

Last-to-add-in ingredients:

  1. 1 cup dried cranberries
  2. 2 cups Juicing pulp ( carrot, apple, ginger. You could also grate some carrots, apple and ginger instead)


  • Preheat oven to 350°f and prep two cookie sheets with parchment paper
  • In a large bowl, sift together einkorn and almond flour, baking powder and soda, cinnamon and nutmeg, and salt. Whisk in oats and ground flaxseed.
  • In a separate medium bowl whisk together all the wet ingredients. Add wet to dry and mix until a soft dough forms.
  • Add in pulp and cranberries
  • Roll into small 11/2- 2 inch balls and press down lightly. Place them 1/2 inch apart from each other and bake for 20 min until lightly browned and firm to the touch.
  • Let cool for 5-10 minutes. For the freshest taste store them in an airtight container and eat within a couple days. Enjoy!





Melt in your mouth throat soothers

After the holidays, we normally end up with sore throats, runny noses, and coughs. Why? Did you know that you can cripple your immune system for up to five hours after eating sugar! ( Study from HERE) Also, it’s a fertilizer for cancer- meaning it feeds the cancer cells in your body. Yikes. I’m not trying to scare you, but we need to be educated about this stuff! Please research about the effects of sugar on your body and learn about it. Joking me in your New Years resolutions to cut processed sugar out of our diet! Some great sugar alternatives are coconut palm sugar, honey, maple syrup, and stevia.

Now onto the recipe! These are great for soothing sore or scratchy throats, and they taste like little candies! Made with Young Living’s Lemon and Thieves essential oils, it helps boost your immune system!


Makes: about 2 full small molds or 1 with large molds

1/2 cup coconut oil
1/3 cup honey
15-20 drops Thieves EO
10-15 drops Lemon EO

• Put all ingredients into a electric stand mixer ( or use a hand mixer)
• Mix together until fully incorporated ( if your coconut oil is hard, the consistency will be creamy, if your coconut oil is liquid, mix until combined)
• Using a spoon, put the mixture into a gummy bear mold and freeze for about 15 minutes. Store in small container and keep in freezer for freshness! Enjoy!

Coconut Chia Oat smoothie bowl with Quinoa nut granola

One of my New Years resolutions is eat the rainbow of fruits and veggies! I think that is something we all struggle with. We want to be healthy and fit, but when you have a choice between a bell pepper and a chocolate smothered “protein” bar or box of crackers, which one do you choose? Here are some tips to keep your health goals and self-control strong: 1. Don’t let foods that tempt you or you know you shouldn’t eat where you can see it. That includes behind closed doors of a pantry or fridge. Even get it out of your house if you need to! Then, replace it with the food you should be eating ( fruit, veggies, nuts, seeds, protein)! 2. Don’t eat when you’re not hungry! This is something that is hard for me too! When I get bored, tired, or start craving something, I mindlessly snack. Since New Year’s Day, I’ve been breaking these habits one bell pepper and apple at a time! I’m not saying to become vegan, because our bodies do need meat, and small amounts of dairy, grain, and natural sugars, but be mindful of how much you eat and what you eat! Organic and homemade is the best way!



Anyways, I’ve wanted to try smoothie bowls for a long time. Their colors and beauty catch my eye every time and they are so packed with antioxidants,vitamins, fiber, protein, and much more. We have no frozen fruit in our house right now, ( or fresh fruit that would be good in a smoothie😂) so I found a smoothie bowl with banana and coconut from the Half Baked Harvest website. I’ve altered the recipe a bit to our preferences ( and ingredients we have in the house). Smoothie bowls are so easy, quick, and versatile. The recipes for them are really just a suggestion, because you can add all kinds of toppings and extra fruit, etc..  Also, this is a great recipe to make the night before( since coconut oat mixture must sit in fridge overnight) and to make the Quinoa Nut granola the night before also. It makes it a super easy breakfast to throw together in the morning with little mess! So let’s jump into it now!

Ingredients:    Serves: 3-4 )depending on the size of the bowls)

For the smoothie bowl:

  1. 4 cups of coconut milk ( save one cup to the side)
  2. 2 -3 bananas
  3. 1 cup oats
  4. 3tbs chia seeds
  5. 1 tsp vanilla extract
  6. 1/4 tsp salt

For the quinoa nut granola:

  1.  3 cups cooked quinoa ( I used wild quinoa)
  2. 1 cup chopped almonds or pecans
  3. 1/2 cup chopped cashews
  4. 1/4 cup flax seeds
  5. 1/4 cup sunflower seeds
  6. 1/4 cup melted coconut oil
  7. 3/4 – 1cup honey
  8. 2 tsp vanilla
  9. 1 tsp salt

For the toppings:

  1. Sliced mango, banana, or fruit
  2. Coconut shreds or chips
  3.  stevia sweetened chocolate chips
  4. Quinoa nut granola

Directions for Quinoa Granola:

  • Pre-heat oven to 350 degrees and prepare two cookie sheets with parchment paper.
  • Mix all ingredients together thoroughly.
  • Spread in a thin layer the quinoa mix on cookie sheets.
  • Bake for 35-55 min until golden brown all over and crunchy. Mix every 15 min so it doesn’t burn.
  • let cool before storing in container or fridge.

Directions for Coconut oat banana chia seed smoothie bowl:

  • Mix together 3 cups coconut milk, oats, chia seeds, vanilla extract, and salt in a small bowl. Put in fridge for an hour, or better yet, overnight.
  • In the morning, put mixture into a blender along with the remaining cup of coconut milk, and bananas. Blend until desired consistency.
  • Pour into bowls and top with Quinoa nut Granola, coconut chips, chocolate chips, and fruit. Enjoy!!

Avocado toast

Apparently, avocado toast has been the new rave on social media. I decided to make it again because I missed it! It is a super easy, nutritional, and delicious breakfast (or lunch) to whip up with all different kinds of toppings.


  1. whole grain bread
  2. avocados ( for my family of 5, I used 21/2)
  3. eggs
  4. mayonnaise ( optional)
  5. seasonings ( I used salt, pepper, onion powder and paprika)


  • Preheat oven or convection oven to 350
  • lightly butter bread and cut avocado into thin slices
  • Heat cast iron pan on low with a thin layer of avocado, olive, or coconut oil
  • cook eggs on low, covered for about 10 min ( I like over hard, but for sunny side up, cook for a less amount of time)
  • cook bread until desired crunchiness ( I did about 10 min)
  • First slide egg onto the toast, then spread avocado over it. Add seasonings and any other desired toppings. Enjoy!

 Chunky Monkey smoothie

I absolutely love this smoothie! It is so delicious and tastes like a dessert, but with lots of protein and good ingredients. I use Young Living’s Pure Protein Complete mix with this recipe. Pure Protein Complete is a comprehensive protein supplement that combines a proprietary 5-Protein Blend, amino acids, and ancient peat and apple extract to deliver 25 grams of protein per serving! It not only tastes really good, but gives you a big protein boost and nourishes your body!

Serves 4

What you’ll need:


  1. 2 cups of milk { cashew milk, almond milk, or coconut milk all work fine!}
  2. 4 scoops of Young Living’s Pure Protein Complete { Chocolate flavored} 
  3. 1 ripe banana
  4. 1/2 cup of unsweetened peanut butter
  5. 2 cups of ice

Let’s make it!

Blend all of the ingredients in your blender { we use a Vita – Mix} and pour into a cup. If there are any leftovers, you can put them in Popsicle molds and freeze them for a tasty treat later!

Please comment and share how you liked this recipe!!

Strawberry Cream Smoothie with Balance Complete

 What is Balance Complete? It is a protein mix by Young Living. Balance Complete™ is a super-food-based meal replacement that is both a powerful nutritive energizer and a cleanser. Offering the benefits of Ningxia wolfberry powder, brown rice bran, barley grass, extra virgin coconut oil, aloe vera, cinnamon powder, and Young Living’s premium whey protein blend, Balance Complete is high in fiber, high in protein, and contains the good fats, enzymes, vitamins, and minerals needed for a nutritionally dynamic meal. Balance Complete also features Young Living’s proprietary V-Fiber™ blend, which supplies an amazing 11 grams of fiber per serving, absorbs toxins, and satisfies the appetite while balancing the body’s essential requirements.* 

I love this fresh, sweet smoothie, (and so do my little sibling – a lot!) and can’t wait to see  y’all make it with Balance Complete™!

Serves 4

What you’ll need: 

  1. 2 cups of milk { other alternatives are, almond milk, cashew milk, and coconut milk. We use these the most}
  2. 4 scoops of Balance Complete™
  3. 1 ripe banana 
  4. 2-3 cups of frozen strawberries { for an extra antioxidant boost, we put in a couple large kale leafs}
  5. 1 tsp of vanilla extract{ click HERE to see our favorite brand!} 

Let’s make it!

Put all of the ingredients in a blender { we use a Vita – Mix} and blend until smooth. Pour into cups and garnish with strawberries! Enjoy!

Please comment and share how you made your smoothie!

IMG_4213 2

 Ningxia Red Gummies

Young Living’s Ningxia Red juice is amazing in so many different ways. It has tons of antioxidants from all of the organic fruits it is made out of including Chinese Goji berries, also known as Wolfberrries. You can use Ningxia Red in a lot of recipes, and one that we really like to use it in is gummies. My little siblings especially like this recipe and it doesn’t give them a sugar rush either because of no added sugar! Plus it is a yummy way to boost your immune system!

What you’ll need:

  1. 1/4 cup of Young Living’s Ningxia Red juice
  2. 1/4 cup of orange juice { or other type of fruit juice}
  3. 1 tbs of honey { optional}
  4. 1 tbs of Bernard Jensen’s Bovine Gelatin { you can find this HERE}
  5. 3-6 drops of Young Living’s Vitality Orange essential oil


  1. Gummy molds { THESE are some fun ones and so are THESE!}
  2. Small saucepan and whisk

Directions: Whisk the gelatin and orange juice together until gelatin is dissolved on medium heat. Once dissolved, remove from heat and add in all other ingredients and combine. Pour into gummy molds and let it cool before putting in the fridge. Leave in fridge for 2 hrs at least, but it is best if you leave it in the fridge overnight to fully Harden like actual gummies.

For pictures and more details, watch my video below on how to make Ningxia Red gummies!

Ningxia Red Gummies from Charles and April Mier on Vimeo.

Please comment and share how this worked for you!!

Egg Cups

This protein – packed breakfast has become one of my families’ favorite! It is super easy to just whisk up{ literally!}. Even my little sister and brother, who are pretty picky about eggs, love these! Putting them in muffin tins, and fun shapes make it easier for picky eaters to enjoy! They are full of flavor and are a great grab-n-go breakfast if you are on the run too!  I hope you enjoy this recipe and comment below!!

Makes 1 dozen egg cups.


  1. 6 eggs
  2. 1/4 cup organic heavy cream
  3. 6 tbs melted butter
  4. 1/2 tsp garlic powder
  5. 1/2 tsp onion powder
  6. 1 tsp salt
  7. 1 tsp pepper
  8. 1/2 tsp rosemary{optional}
  9. 1/2 tsp paprika {optional}

Optional add- ins:

  • Chopped breakfast sausage
  • 1/2 cup spinach
  • 1/2 cup chopped bell peppers
  • 1/4 cup grated zucchini
  • 1/4 cup grated cheese
  • 1/2 cup Bok Choy
  • 1/4 cup grated carrots


  • Preheat oven to 425 F and line a muffin pan with silicone or paper muffins liners.
  • Whisk together eggs, heavy cream, butter, and seasonings.
  • Mix in any optional add-ins.
  • Pour into muffin pan until 2/3 full.
  • Bake for about 25 minutes or until slightly browned and puffed up { it’s normal if it looks like they are little balloons!}. Let it cool for 5 minutes before taking out of muffin pan. Enjoy!!

Please comment and share how you liked these!

Soft Cinnamon Maple Einkorn Cookies

All of this rainy, cold weather made me think of a recipe I made not too long ago for my little siblings. My older sister and I were babysitting them, and I thought a sweet treat would be fun to make and eat for us! I love this recipe because it uses maple syrup instead of sugar , is dairy free, and it is sooo easy and fast to make. I bake a lot, and out of all the doughs I’ve made, this was the softest, easiest, and best to work with! The recipe I originally based this off of, out of Jennifer Katzinger’s book Honey & Oats, was called animal cookies, but I didn’t have any animal cookie cutters and so I made Christmas and easter shaped ones! Of course you can make them any shape you want, even just using the mouth of a cup.  The blend of maple syrup, cinnamon, nut butter, and coconut oil, may sound different than most recipes, but trust me, these are some of the best cookies I’ve made! Being light and fluffy, and having the perfect amount of sweetness, and the perfect texture, I’m sure you will love these as much as I do!  They are perfect with a glass of milk or tea.  I even made a mini pie with the leftover dough, by taking a mason jar lid! You can see this slight variation below the cookie recipe! This is a wonderful recipe whether you are making these for a fun activity for your kids, or a cold rainy day to bundle up and watch a movie!

Makes about 2 dozen cookies🍪🍪

What you’ll need:

  1. 1/2 cup of  melted coconut oil { This is a good one HERE}
  2. 1/2 cup of maple syrup { you can see the one we use HERE}
  3. 1/4 cup of nut butter { I used peanut butter, but you can choose your favorite!}
  4. 1 tsp of vanilla extract { we get this brand HERE}
  5. 1 tsp of cinnamon
  6. 1/2 tsp of sea salt { HERE is our  favorite salt!}
  7. 1/2 tsp of baking soda { It is hard to find a natural baking soda, but THIS one is our favorite}
  8. 2 cups of einkorn flour { You can also use Organic all-purpose flour if you don’t have einkorn on hand, but I recommend using einkorn flour. Young Living has their own einkorn flour that they grow which is the best one you can get, but a good alternative we use sometimes is Jovial einkorn flour HERE}

Let’s make it!

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
  • In a lare bowl using an electric mixer, or in the bowl of a stand mixer { like a Kitchen Aid} fitted with the paddle attachment, beat the coconut oil, maple syrup, nut butter, and vanilla extract until smooth and creamy, about 3 minutes, scraping down the sides of the bowl occasionally. I mixed together the dry ingredients while the wet were mixing in the our Kitchen Aid.
  • In a separate medium bowl, mix the flour, cinnamon, salt, and baking soda.
  • With the mixer on the lowest speed, slowly add the dry ingredients.
  • Mix until a soft dough is formed.
  • Roll the dough out on a well floured surface to a 1/4 – inch thickness.
  • Using the mouth of a cup, or cookie cutters, cut cookies, and place them on the prepared baking sheets.
  • Bake until the cookies are golden and firm to the touch , 12 -15 minutes, depending on the size of your cookies.
  • Cool the cookies on the sheets for 5 minutes, then transfer to a wire wrack to cool completely. They are best when slightly warm though! Enjoy!


Mini Blueberry Pie variation for 1 mini pie🥧

  1. 2 tbs of frozen blueberries
  2. a small amount of rolled out leftover dough that will fit into mason jar lid and over the top.
  3. 1tsp of einkorn flour
  4. 1/2 tsp of sugar or brown sugar
  5. 1/8 tsp of heavy cream
  6. part of a whisked raw egg


  • Place the circle of leftover dough in the mason jar lid and press down gently to from around the lid. Cut of the overhanging excess of dough.
  • Mix together blueberries, flour, and sugar.
  • Spoon blueberries into mini pie base you have prepared.
  • Cover with another small circle of dough that will fit over lid and blueberries.
  • Take a fork and press down edges of pie dough onto lid until “crimped” all the way around. Using a small knife, slit 3 very small cuts in the middle of the pie so it can breath.
  • Whisk together egg and heavy cream and brush over top of the pie.
  • Bake for 350 degrees F for 15-17 minutes.
  • Let it cool for 5 minutes or so before digging in!

Please comment and share if you made these cookies and how you loved them!!

From Our Fields to Your Table CookbookIMG_1677

  Einkorn rosemary biscuits 

I found this recipe a while ago when browsing through the Young Living “From Our Fields To Your Table” Cookbook and decided to try them. Conveniently, we had a rosemary plant growing on our counter at the time, and I chopped some of it up and put it in the biscuits. It tasted so good with that fresh rosemary in it. Everyone loved it and we ate the whole batch!  This is a great recipe for a Thanksgiving side also!

These biscuits are made with einkorn flour, which is an ancient grain dating back to the beginning of agriculture! It is low in gluten, and has non – hybridized genetics, which make it easier to digest.

  • It is higher in protein, phosphorus, potassium, and vitamin B6 than regular wheat
  • It has two times more vitamin A than regular wheat
  • It has four times more beta-carotene and lutein than regular wheat
  • It has five times more riboflavin than regular wheat

Over all einkorn is an amazing, wholesome grain that is great for our bodies! I based this recipe off of Young Living’s “From Our Fields To Your Table” Cookbook.

What you’ll need:

  1. 2 cups of organic einkorn flour  { we get ours from Young Living. Click HERE.  When Young Living’s einkorn flour is out of stock, we get it  HERE}
  2. 1 1/2 tbs of baking powder { click HERE to see our favorite brand!}
  3. 1 tsp of salt { click HERE to see our favorite brand!}
  1. 1/3 cup of cold butter or hardened coconut oil
  1. 1 tbs of honey click HERE for amazing raw honey!}
  1. 1/2 -3/4 cup of milk{ you can also use almond milk}

7. 2 -3 sprigs of fresh, washed, chopped rosemary {You can also use 2 tbs of dried, cracked rosemary if fresh isn’t available for you}

Let’s make it!

Preheat your oven to 425 degrees Fahrenheit.

In a large bowl, whisk together flour, baking powder, salt, and rosemary. Cut in butter or hardened coconut oil with a pastry cutter or simply with your hands until the mixture resembles coarse meal. In a separate bowl, mix together honey and milk until fully combined. Gradually stir in the wet mixture into the dry mixture until a dough forms and begins to pull away from the sides of the bowl.

Turn out the dough on a floured surface and knead 15 times.

Pat or roll dough out to 1/2 – 1 inch thick. Cut biscuits out using a large cookie cutter or a glass dipped in flour.

Repeat until all the dough is used. Brush off excess flour and place biscuits onto an ungreased baking sheet.

Bake for 13 -15 minutes or until the edges begin to brown. I love to serve these fresh out of the oven and pull the biscuit in half, and put butter in between the biscuits.

Please comment and share how you loved this recipe!

Date balls

These are great for on -the -go, lunchbox snacks, and for a little protein boost. They cure a sweet tooth, but with NO added sugar! The recipe is extremely versatile and unbelievably easy.

We sometimes use cocoa powder and chocolate chips to make fudge flavored date balls, or cinnamon and nutmeg for a fall flavor, or dreamscicle flavored ones with Young Living Orange oil and vanilla extract. So have fun finding what flavors you like best!

This recipe makes about 15- 20 1” date balls.

Ingredients for Dreamscicle date balls:

1. 2 cups of pitted dates

2. 1cup of cashews { you can also use pecans, walnuts, or almonds too}

3. 1cup of unsweetened shredded coconut { click HERE for the brand we get!}.

4. 1tsp of vanilla extract {click HERE for our favorite vanilla brand!}.

5. A pinch of salt {click HERE for our favorite salt brand!}.

6. 3 drops of YoungLiving Vitality Orange essential oil

Let’s make it!

Put all of the ingredients in a food processor and blend it together on the function “pulse”, stopping every minute or so to check the consistency of it.

If you like your date balls more chunky, blend it for a lesser amount of time. If you like them soft and smooth, blend it for a longer amount of time.

Take off the lid and test the consistency of the date balls by taking a small portion and rolling it into a ball. If it is too dry and doesn’t stick together well, add a teaspoon of water and blend it in the food processor again.

Roll the “dough” between the palms of your hands until a ball forms. Continue with the rest. When you are finished, put the date balls in an airtight container and store them up to two weeks in the refrigerator. Enjoy!

Please comment and share what kind of Date Balls you like best!

Blueberry-lemon Scones and Strawberry Vanilla scones with Almond Flour.

These scones are so full of flavor, and have just the right amount of sweetness using natural sweeteners. They are light, but fill your stomach, and are especially good for breakfast times with a Balance Complete smoothie. I based this recipe off of Elana Amsterdam’s The Gluten – Free Almond Four Cookbook. I also made these scones, with thawed frozen, sliced strawberries and vanilla extract. Both of these recipes are delicious!

This recipe makes about 12 medium – sized scones.

What you’ll need for the Blueberry Lemon version🍋

2 1/2 cups of almond flour  {click HERE for our favorite almond flour brand!}

1/2 tsp of salt { click HERE for our favorite salt brand}

1/2 tsp of baking soda { click HERE for our favorite baking soda brand!}

1/3 cup avocado oil { click HERE for our favorite avocado oil brand!} 

1/4 cup of honey, agave nectar, or maple syrup

2 large eggs

1 1/2 cups of frozen or fresh blueberries { or frozen or fresh sliced strawberries }

2 tsp of fresh lemon zest { use 1-2 tsp of vanilla extract in place of this if making the strawberry scones}

3-4 drops of YL Lemon Vitality EO

What you’ll need for the Strawberry Vanilla version🍓

  1. Use sliced strawberries instead of blue berries { can be frozen or fresh}
  2. Omit lemon zest and Lemon EO if preferred
  3. Add in 1-2 tsp of vanilla extract
  4. Follow the directions and all of the other ingredients for delicious strawberry vanilla scones!

Let’s make it!

Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. In a large bowl mix together all of the dry ingredients. In a separate medium bowl whisk together, avocado oil, honey, eggs, Lemon oil, and lemon zest. Add wet ingredients to dry ingredients and mix throughly until a wet dough forms. Fold in the blueberries. Use a ice cream scoop or 1/4 cup measure and drop the dough onto the baking sheet nicely spaced from each other. { trust me I’ve made these too big and too close before and it wasn’t a good experience!}

Bake for about 14 – 17 minutes, checking about 2/3 though cooking time to make sure they are not getting burned. Let them cool for about 10-15 minutes after you take them out. Don’t worry, almond flour is naturally wet whenever you bake it, but hardens after it is cooled! Serve with butter, or nut butter, or just by themselves! Enjoy!

Please comment and share how you made your scones using this recipe!

Sweet and Zesty Barbecue Sauce

My family loves this homemade barbecue sauce recipe! It’s not too spicy, but has a little bit of zest and sweetness to it. We especially love it over our steaks, chicken, potatoes, and in sloppy Jo’s sandwiches. This is also a really great sauce for marinating meats in.

Serves 4-6

What you’ll need:

4 tbs of ketchup

2 tsp of mustard

4 tbs of soy sauce

2 tbs of avocado oil { click HERE for our favorite avocado oil brand!}

6 tbs of honey {click HERE for amazing raw honey!}

2-3 drops of YoungLiving Orange Vitality essential oil

3 tbs of chopped onion

1 tbs of pressed garlic

1/2 tsp of pepper {add more for a more spicy kick}

Pinch of salt {click HERE for our favorite salt brand!}

Let’s make it!

Put all of the ingredients in a large mason jar and shake together until you can’t see any honey on the bottom of the jar. Store in the refrigerator for up to 5 days. And it’s that easy!

Please comment below and share how you liked this recipe!