Grain Free Maple Nut Granola

Kristy and I are experimenting with intermittent fasting and less grains in our diet. We've been eating like this over the last couple of months and we will share our experience with you in another month or so when we've been doing it long enough to see results or not. Trying to reinvent recipes without grains is not always easy. I love, love granola, so that is one food that I've been experimenting with without any grains. This maple nut granola is my very favorite and I eat it with my non dairy milk, or I will use it with coconut yogurt and berries. It is so delicious but also very filling so you won't eat a lot at one time. We're also increasing our healthy fat intake and this granola is perfect! We hope you'll give it a try and we'll be sharing more non grain recipes with you soon.

Grain Free Maple Nut Granola

1 1/2 cups flaked coconut

1/2 cup sliced almonds

1/4 cup pumpkin seeds

1/2 cup walnuts or pecans or a mixture

1/4 cup ground flax

1/4 cup hemp seeds

1t vanilla (we used powdered)

1/2t cinnamon

1/2t sea salt

1/2 cup dates, chopped

3T coconut oil, melted

1/4 cup pure maple syrup

1/2-1t maple extract

In a large mixing bowl, add coconut, almonds, pumpkin seeds, flax, hemp seed, vanilla, cinnamon, sea salt and dates. Stir until mixed.

In a small bowl, blend coconut oil, maple syrup, and maple extract. If you're using vanilla extract, you'll want to add it here. Blend well and pour over dry mixture.

Put granola on a mesh dehydrator sheet and dehydrate until done. I usually keep my dehydrator at 145 degrees for about 16 hours. If you want to keep it lower, you'll have to dehydrate longer. You can also dehydrate in your oven at the lowest temperature, place on top rack, and keep the door ajar. Check often and stir so you won't burn it. You could also cook in the oven at 325 degrees. I've never done granola in the oven, so I'm not sure how long it will take.

Store granola in the refrigerator as this will keep it crunchy.



A Few of Our Favorite Products

Have you ever wanted to try a product but were reluctant because of the price and not knowing whether it would be worth the risk or not? I know both Kristy and I have tried numerous products and spent lots of money on things that we didn't like or enjoy. So today, we're going to share with you products that have become some of our favorites and well worth whatever money we spent on them. Maybe it will help you, maybe not; but we thought it would be fun to share from time to time products that we think are pretty good. Here's a look at the first of "Our Favorites!"

If you are interested in checking out any of these products, here's some links to Amazon:

MCT Oil:

Hyaluronic Serum:

Hyaluronic Acid: Capsules

Hyaluronic Acid Powder:

10 Day Green Smoothie Cleanse Book:

Oil of Oregano:

Ginger Peach Green Tea:

Brush Straightener:

Schmidts Deodorant:

Schmidts Deodorant Stick:

Magnesium Oil:

Our First Vlog Ever!

Well, we finally finished our first vlog ever! We have lots of improvements to make but we wanted to share a little bit of our normal life with you and our great town of Lincoln, NE. We are proud to be a part of this community and hope to share lots more with you. Enjoy!

Intro to our new beginning + Mango Chia Pudding Recipe

Well, we are certainly excited to begin our show again. It's been a little over a year since our last video. We really needed to take a break and re-think what we wanted to do or whether to just stop altogether. Michael, who started this show, is living back in Lincoln again, so he's been our inspiration to starting up again but with some new ideas.

For one, we will eventually change our name to represent more of what we are about. Since Kristy and I eat so differently, we didn't want to just focus on recipes which were mostly raw, but to be able to include more healthy, nutritious recipes that might not necessarily be raw. We also are excited about adding new parts into our show, such as, product reviews, favorites, vlogging, and other ideas we come up with. 

This video is our introduction back into our show and what we are wanting to do. We've also added a simple Mango Chia Pudding recipe that we think you'll enjoy. If you have ideas that you would like to share with us about what you might enjoy seeing, please let us know through your comments. We are learning ourselves, especially when it comes to vlogging but we are so willing to learn!



1 1/4 cups non dairy milk (We used Ripple; a plant based milk)

1 large mango, chopped

1/2-1 t vanilla powder

pinch or two cinnamon

pinch nutmeg

1/4 cup chia seeds

Place milk, half the mango, vanilla, cinnamon and nutmeg in a blender or nutribullet. Whiz it up and then pour into a bowl and mix in the chia seeds plus the extra chopped mango. Let sit in the refrigerator for a few hours. I like to add some wild blueberries to mine. This recipe does not call for any added sugar, so if you like it sweeter, feel free to add extra sweetner,

Vegan or Raw Chocolate Applesauce Cake with Caramel Pecan Icing

Vegan or Raw Chocolate Applesauce Cake with Caramel Pecan Icing

I love this cake because I've tried it both in the dehydrator or baked in the oven and I love both ways. If you dehydrate this cake, it will be more like bars than if you bake it in the oven. Either way, it will be a special treat.

In this recipe, I've used date syrup as the sweetener. When I make date syrup, I like to add a little stevia to it so I don't have to use any other sweeteners in the recipe.

If you choose to dehydrate the cake, you'll have to work a little harder to get it shaped than just throwing it into a pan and putting it in the oven. The way I make this cake raw is by adding more psyllium into the batter and letting it sit for a few minutes to thicken and I eliminate the baking soda. Once it thickens, I place parchment paper into an 8x8 pan and pour the batter into the pan. This is so it will shape. I then lift the parchment paper up with the batter and place onto my mesh sheet for the dehydrator and form it by pushing it back into shape. I put it into the dehydrator for 1 hour at 145 degrees and take it out to re-shape. I then place it back into the dehydrator turned down to 115 degrees and let it dehydrate for several hours until done. Then I frost it. I like to keep my cake in the refrigerator so the frosting can get a little firmer since it has coconut oil in it. Eat and enjoy!

Chocolate Applesauce Cake

Makes an 8x8 pan

Wet Ingredients

2 bananas

1/2 cup unsweetened applesauce

1/2 cup date syrup (recipe below)

1t raw apple cider vinegar

Dry Ingredients

1 cup oat flour

1/4 cup buckwheat flour

1/4t sea salt

1t vanilla (we used powdered)

2t cinnamon

1/4 cup cacao powder

1t baking soda (if baking)

1T psyllium husks (1/3 cup if dehydrating)

In a blender, blend your wet ingredients together until smooth. In a mixing bowl, combine the dry ingredients. Pour the wet ingredients into the dry ingredients and mix well. If baking, oil an 8x8 pan and pour batter into the pan. Bake in the oven at 350 degrees for about 28 minutes or until done. If dehydrating, follow directions in paragraph above. Cool before frosting.

Caramel Pecan Icing

1/4 cup coconut oil

half of 1/3 cup raw almond butter

1/4 cup date syrup

1t vanilla

1t lucuma (opt)

pinch of sea salt

Place all ingredients in a double boiler and let the coconut oil melt and blend ingredients together until smooth. Pour onto cooled cake and sprinkle some chopped pecans on top. Store cake in refrigerator.

Date Syrup

3/4 cup water

1 cup dates (we use Medjool) soaked until soft

1/4t powdered stevia

Blend all ingredients in blender until smooth.

Vegan Baked Glazed Doughnuts

Vegan Baked Glazed Doughnuts

Ever since I can remember, I was addicted to doughnuts. I think I loved just about every kind of doughnut there was. After being diagnosed with cancer and changing my diet, I quit eating them but it certainly didn't change the fact that I still wanted to find a way to eat a healthy doughnut that I would not feel guilty over or have health consequences. I have tried several times to create something I could eat and love but I've had a hard time finding that doughnut for me. I have made several raw versions but they just didn't do it for me and they always seem too heavy for my system so I've experimented with baking a healthier version using the same kinds of ingredients I would use in my raw foods. I finally made something that I just love, love, love!!!! These doughnuts are super easy to make and they only take 12 minutes to bake. The glaze I use is very healthy and I don't have to feel guilty at all when I eat these. This recipe will make 6 larger doughnuts and 6 smaller ones. I have two sizes of pans so I make both. I like to freeze them after baking, and only frost what I would eat for the week. That way they are fresher tasting each time I eat them. The glaze is so easy, it's not a problem to glaze them a few days later when I've finished my first batch.

I add pumpkin to the recipe as it seems to add moisture to the doughnut. I can buy pumpkin in cartons and they are sold all year round. The company I like best is Pacific. I've made them without but I like them the best with the pumpkin. Also, I use psyllium husks instead of baking powder. You can probably leave it out or use baking powder. I like the extra fiber the psyllium gives plus the texture it creates.

As for the glaze my favorite is the chocolate. I've made just a plain glaze and that is really good too. I also like to sprinkle the doughnuts with pecans and shredded coconut. Yum! I'll share both glazes with you because it's fun to mix it up. Enjoy!

Vegan Baked Glazed Doughnuts

Dry Ingredients

1 cup oat flour

1/2 cup buckwheat flour

1t cinnamon

1-2t vanilla (I use powdered so if you use extract, place with the wet ingredients)

1/2t pumpkin spice

1t baking soda

1T psyllium husks (or you can use 1/2t baking powder)

pinch of sea salt

Wet Ingredients

3/4 cup water

a few almonds (about 12-15)

1t raw Apple Cider Vinegar

1/4 cup pure maple syrup (we used grade B)

1/4 cup coconut nectar

1/4 cup unsweetened applesauce (we make our own pear/applesauce)

1/3 cup pureed pumpkin

1/4 cup melted coconut oil

In a blender, blend the almonds and water together until they make a milk. (You can also use your own non dairy milk instead of the almonds and water). Add 1t apple cider vinegar and let sit in the milk while you get your dry ingredients together.

Place all dry ingredients into a mixing bowl and mix until blended. Set aside. Now add the rest of the wet ingredients into the blender. I like to add the coconut oil last. Blend until well mixed and then add them into the dry ingredients. Mix well. Grease your doughnut pans (I like to use coconut oil) and pour batter into your pans. Bake 12 minutes at 350 degrees and then cool. After the doughnuts have cooled, take them out of the pans and place on cooling racks. I like to freeze them first before putting on the glaze. It just makes it easier to glaze. I also freeze what I'm not going to eat right away, and then glaze them later when I'm ready to eat them.

Chocolate glaze

1/2 cup coconut oil

1/4 cup pure maple syrup

1/2 cup cacao powder

1t vanilla (I use powdered)

pinch of sea salt

In a double boiler, melt coconut oil then add all ingredients and mix well. Place doughnuts on a cooling rack. I put either parchment paper, wax paper, or something to catch the glaze as it drips underneath the rack. Dip the doughnuts in the glaze (I do both sides). Lay them on the rack and I like to sprinkle them with pecan pieces and shredded coconut. When ready, store in refrigerator in a covered glass container. I usually only make half of this recipe if I'm keeping some of the doughnuts in the freezer for later use.


4T coconut oil

4T coconut butter

2T pure maple syrup

Place all ingredients in a double boiler until the coconut oil and coconut butter is melted. Blend well and then glaze your doughnuts. This will probably glaze 6 of the doughnuts at a time so if you're glazing all of them at once, you will need to double the recipe.