Hazelnut Hot Chocolate

Up until about a year ago, I didn't like chocolate and hazelnut as a combination. I was just NOT feeling it. Then I did a really intense training program, and tried chocolate hazelnut butter on a banana, and my life was changed forever. I've loved the combo ever since, and even purchase Nutella now! 


1 1/2 tbsp Nutella

1/2 tbsp cocoa powder

1 /12 cup milk (I use almond milk, yum!)

In a small sauce pan, heat up milk, making sure not to boil it but just steam it. Add the chocolate powder and the nutella a mix, mix, mix. Pour into a mug, top with mini marshmallows and some cocoa powder, and you're good to go!

Gluten Free Roasted Vegetable Pizza

I LOVE pizza, who doesn't?! but I haven't really been able to make it since I started the gluten free diet. I took the plunge and I'm so glad I did, because even the dough has an AWESOME protein level.


2 cups almond flour

1 egg

1 tbsp coconut oil

Pinch of salt

Pinch of rice flour


2 tbsp pesto (thanks Food Network)

Handful of shredded cheese

3 mini bell peppers, sliced

3/4 cup artichoke hearts

Salt and Pepper

Preheat the oven to 375 degrees F. In a medium sized bowl mix all dough ingredients (excluding the rice flour). Add the rice flour to a board, and roll out your dough until it's about 8 inches. Bake in oven for five minutes. Take out, and add all of the pesto, smooth out so that it's covering the entire crust. Add the rest of the ingredients in layers, and let cook in the oven for another 20 minutes or until crust browns just slightly. Enjoy!

Carrot Soup

Ahhh, Fall. Perfect soup weather, so I of course, make as many different types of soup I can possibly. Today, is carrot soup day. Hooray!


6-8 carrots (peeled and chopped)

1/2 tsp ginger (minced)

1/2 cup coconut milk

3 cups chicken broth

Salt to taste

In a large pot, add all ingredients, and let cook over a medium heat for about an hour. Pour the contents into a food processor. Blend well. Throw it back in the pot, and cook until desired heat. Serve, and enjoy!