Paleo Sweet Potato Cinnamon Rolls

This is the recipe you’ve all been waiting for. (Or at least I have lol).

Paleo Sweet Potato Cinnamon Rolls.


I’m not even kidding, these taste just as magical as a standard cinnamon roll, but they’re nut-free, gluten-free, grain-free, sugar-free, and dairy-free, but full on taste, deliciousness, satisfaction, and sweetness.

To my new readers, yes, I know I said a lot of –free’s in the last statement. That’s not to say that any of those things are bad- good quality gluten is fantastic, my blog is freaking called “The Banana Diaries” so I love a little sweet here and there, and your girl can definitely get down with some good quality ice cream (my stomach won’t like me for a few hours, but hey I make sacrifices haha!). I make recipes like this so that everyone can enjoy, and believe me, everyone will enjoy these little rolls of cinnamon perfection!

Food should be celebrated, not feared, so I’m celebrating the fact that these are moist, warm, gooey, sweet, satiating, and deliciously satisfying all made with real foods. What’s not to love about that?


Plus they’re easy peazy! Hosting brunch is stressful enough, why make the food even more so? Mix ‘em, roll ‘em, slice ‘em, and bake ‘em. That’s basically it!

Enjoy, sweet friends!

Paleo Sweet Potato Cinnamon Rolls

Serves 9-12


  • 1 ½ cups Sweet Potato Flour (I use this brand– it’s dehydrated sweet potato ground up!)
  • ½ cup Coconut Flour
  • 2 large eggs
  • 1- 1 ½ cups warm water
  • 1 tsp Stevia, ground from the leaf (I like Mountain Rose Herbs’ Stevia!)
  • ½ tsp baking soda
  • 2 tsp Apple Cider Vinegar
  • ½ cup Fourth & Heart Vanilla Ghee, melted
  • 1/3 cup Eating Evolved Roasted Coconut Butter unsweetened, melted
  • 1 ½ tbsp Ground Cinnamon, divided
  • 1/3 cup Artisana Organic Raw Coconut Butter, softened


  1. Preheat oven to 400 F and grease a medium baking dish with ghee or coconut oil
  2. In a medium bowl, whisk together sweet potato flour, coconut flour, stevia, baking soda, and 3 tsps ground cinnamon. Set aside.
  3. In a separate bowl, beat together eggs, water, apple cider vinegar, and ghee.
  4. Fold in liquid to flour mixture and mix until completely combined. Depending on how thick your dough is, add in more water until it is not crumbly.
  5. Refrigerate dough for 10 minutes.
  6. While the dough is cooling, mix together roasted coconut and the remaining cinnamon. You want a liquid consistency.
  7. Remove dough from the fridge and line a cutting board or your countertop with parchment paper.
  8. Roll the dough until it’s a large rectangle.
  9. Spread the coconut butter cinnamon mixture over the dough, and make sure it touches the edges.
  10. From the longest side, start rolling the dough delicately towards you, making sure to mend the dough together if it breaks.
  11. Once completely rolled, make ½ inch – ¾ inch slices with a super thin knife or a string.
  12. Place rolls in the baking dish and bake for 30-35 minutes, until slightly doughy but lightly browned on the edges.
  13. Remove from the oven, drizzle on raw coconut butter, and serve!

Super Berry Ombre Smoothie

Happy Monday, kiddos!

How was everyone’s weekend? It’ been smooth(ie) sailing since the start of 2018, knock on wood!

I’m kicking off the week with a new smoothie recipe that I’m rather stoked about, and with my new favorite protein powder by Your Super Foods.

This protein powder has quickly become one of my new faves: loaded with nutrient dense plants, full of clean protein, and rich in the highest quality ingredients. I think that’s what I love most about it- the founders, Kristel and Michael both truly care about making sure their products are packed with only the highest quality ingredients. I’ve honestly never seen such dedication and truly admire their commitment.

And with that, I want to share this beaut of a jar: Super Berry Ombre Smoothie!


Ever wonder how those chicks on Instagram make such beautiful and art-worthy smoothies? Well, it’s really not that hard, and I’m going to show you!

Not only that, but this smoothie is creamy, dreamy, slightly sweet, and very satisfying. It’s a very veggie dense smoothie that kept me full the entire morning, but don’t worry- I added in a little fruit for my sweet tooths out there 😉 Take a look at the recipe below, and let me know what you think!

Super Berry Ombre Smoothie

Serves 1


  • 1-1.5 cups frozen cauliflower (steam then frozen if it upsets your stomach)
  • ¼ frozen banana
  • 1 cup filtered water
  • 1 tsp cinnamon
  • 1 cup almond or coconut milk
  • 1 cup strawberries
  • ½ cup spinach
  • 3 tbsp Your Super Foods Skinny Protein Powder
  • Toppings: coconut butter, nut butter, fresh fruit, cacao nibs, granola, etc!


White Layer:

  1. Pour about 1/3 of frozen cauli into the blender, along with frozen banana, cinnamon, and enough liquid to make the smoothie blend.
  2. Blend and then pour into a glass.
  3. Place in the freezer while you prepare the next layer.

Pink Layer:

  1. Pour another 1/3 frozen cauli into the blender, along with ½ the amount of strawberries, and enough liquid to make the smoothie blend.
  2. Blend and while the blender is on (lid on as well!), remove the glass from the freezer.
  3. Pour the pink layer on top and then place back into the freezer while you prepare for the last layer.

Green Layer:

  1. Pour the remaining cauliflower, spinach, and the remaining strawberries in the blender.
  2. Add in the remainder of the liquid along with the Your Super Food Skinny Protein Powder into the blender.
  3. Blend and while the blender is on, remove the glass from the freezer again.
  4. Pour the green layer on top.
  5. Top with your favorite toppings and enjoy!

2018 Intentions: Self-Love and No Food Shaming

First post of 2018, whuddup my friends?!

I hope everyone had a wonderful holiday season and a happy new year! The holidays for me were just what I needed, and to be honest, I was a little bummed at how fast they flew by. All of the sudden January was here, and I started working full-time for just one company again (instead of stringing together multiple sources of income- some people can do it, others like me get too overwhelmed!).

Like a few of you know, I went full-time for a wonderful company, Mikey’s, and I’m loving every minute of it. I love that I’m being treated like an adult, that I get to create and be responsible for my own projects, my own initiatives. I love that Mikey and the team trust me and know that I can do a good job. I love that I get to work from home instead of sit at an office desk (sorry, but the office life is very much not for me). I love that I get to content create and flex my pun machine a little extra per day. Most of all, I love that I get yet another outlet to connect with all of you and spread some love and light through this fantastic company. The people are what makes a brand, I feel, and these guys are legit.

So that makes for a quick update on all that’s been going on with me! I’m trying to keep up with the bloggity blog, Instagram, family/friends, and starting my prerequisites at the end of the month. Let me tell you, new routines are bound to come with hiccups, and I’m experiencing a few every day, but that comes with the package, right? I trust that I’ll find my new routine and that I’ll love it.

. . .

Which brings me to what I really wanted to write about today: intentions. I know, I know, everyone and their mother has talked about this already, but it’s never too late to set your intentions.  I always feel like the new year is such a beautiful time to do it. You get to reflect on how much you’ve grown over the last year, what you liked, what you didn’t, and how you want to proceed into the next year. How is that a bad thing? 2017 was a lot of change, a lot of moving parts that involved letting go and adding on. 2018 will be a good year. It will be a year to settle into those changes and make space for roots.

Many don’t like making resolutions anymore, and some still do but don’t know how to succeed. I personally love January 1st now, but I didn’t always. In past years, many of my resolutions were weight-loss focused. As I’m writing this, I actually remember the night of January 1, 2008 so specifically because that was the night that told myself I would finally lose weight, which was actually the start of my battle with anorexia…but that’s not what I want to talk about today.

Today I want to talk about how I’m not setting my intentions for weight loss. How instead, I’m setting my intentions for a slew of personal goals that have no benchmarks or end prizes. They’re just tools to get me to love me from the inside.


The main one I want to talk about for this post (because anything else would be considered a novel at this point haha!) is:


Not self-care, self-love. I think self-care is a wonderful practice, but to be honest, I never really took to it. Many of the “self-care” techniques always felt too external to me. I’m doing things to the outside that are supposed to affect me on the inside, but for me, my inner voice was just too loud.

I’d take a bubble bath, but my mind would be criticizing my body, my stupid second toe that’s slightly longer than my big toe, or how I should be doing something productive and I don’t deserve to just be sitting here. Or I’d say turning on Netflix and watching a show was self-care, but then I’d also whip out my phone and not even get to zone out during the episode (which wouldn’t have helped me anyways) because I was too busy zoning out on my phone.

So for self-love, I’m turning inwards. As Dr. Joe Dispenza, our thoughts shape our reality. You can have the most perfect life on the outside, but if your thoughts are self-deprecating and negative, your life is going to feel like a living hell. And my head can definitely feel like a personal hell.

I am in the process of finding my favorite affirmations, writing them on stickies, and sticking them around the apartment. I also chose to write five things that I love about myself- both external and internal- that I stuck to my mirror. Every time I see this note, I have to look myself in the eye and repeat it out loud. It feels really damn hard and I absolutely hate it at times, but I also love it because I know I’m breaking down barriers. I’m breaking down walls that have been up for 23 years, walls that had no business being up in the first place.

Another way that I’m practicing self-love is no food shaming. This is actually an intention all on its own, but I really feel it’s necessary to share today.

I’m never one to food shame someone else (you can see my rant on my saved stories on Instagram) because, like those walls that were up, I have no business doing so. I don’t know your personal story, I’m not your doctor, nor your dietitian, nor your therapist, so I have no right telling you that doing Whole30 is wrong or going paleo is a sin or cutting out sugar is disordered. I stay in my lane, just like I would never want any one to pick on how I eat. But for some reason, that stupid little E.D. voice stuck around in my head and has been the hardest thing to beat out of all of this. In 2017, I felt guilty a lot of the time for eating what I did. Sometimes I would feel guilty that maybe I didn’t eat enough and people will judge me or call me restrictive, and other times I felt guilty for eating too much, as if someone would think I was a pig or glutinous or unhealthy.

I should not have felt guilty in any scenario of eating ever. No meal, no snack, no bite of food should have ever been accompanied by guilt, and yet there were many moments I can recall that were.

So in 2018, I will not under any circumstances food shame myself. I will treat myself like I treat others: with the utmost respect and love. Before 2017, I never, ever, in my history of living nourished my body like I do today. Why should I feel guilty about that? I love eating whole foods. I love filling my plate with beautiful micronutrients that make me feel the most alive I’ve ever felt. I also love listening to my body. I love eating when I’m hungry and stopping when I’m full. I love having the ability to take seconds if I want to because the first round wasn’t enough or that dish that Jared’s mom made was just so dang good, I need another helping! I love also respecting when I’m full, satisfied, and comfortable, and don’t want another bite. I love respecting myself enough not to worry that someone else thinks I’m eating too little or too much. I don’t owe anyone anything.

Yes, I will slip up- I’m human. But knowing that I have these guidelines and goals in mind, knowing that there’s a beautiful feeling of contentment and pure happiness when I relinquish these past fears and criticisms makes me all the more excited to pursue these intentions and make sure that I stick to them.

What I want most to come out of this blog in the coming year is love. Love for you, the reader, love for others in the world, and love for myself. I want this to be a place of love, acceptance, abundance, and safety. Know that I will never judge you, and I’m so excited not to judge myself. I love each person that comes here and shares his or her light, and I hope to spread my own.

So here’s to a beautiful 2018! We’re in this together, friends.


Paleo Sweet Potato Cookie Skillet

The LAST recipe of 2017! It’s here! And on a Friday too? I must be feeling good!

But honestly, who wouldn’t be after taking a bit of this little number?!


Yep, this beaut of a Paleo Sweet Potato Cookie Cake speaks for itself, but I’ll try to do some verbal justice.

Moist, gooey in the center, chocolatey, buttery, and not too sweet, this cake is absolutely perfect for dessert, a snack, or even breakfast (hey, I wouldn’t put it past me haha!).


Does it get any better? I think not. Plus it’s completely nut-free, dairy-free, gluten-free, and added sugar-free (there are natural sugars that occur in sweet potato, so that’s where you’ll see it!). You know me- I’m always trying to find ways for everyone to enjoy food. Some people, like my boyfriend, can’t have sugar because of chronic Lyme disease, and others are allergic to nuts or gluten.

It’s not about what’s not in the food, but how the food makes you feel, both physically and mentally. I feel better eating this way, but I certainly don’t judge those that want the traditional cookie. There’s nothing wrong with either way.

That being said, I challenge you to try this skillet and find the taste difference between the two because you’ll be hard-pressed to find any notable changes haha!

Give this skillet a whirl and let me know what you think! I’d love to see your creations as well, so tag me with #iyamlove so that I can see J

Happy Last Friday of 2017!

Paleo Sweet Potato Cookie Skillet

Serves 8-10


  • 1 extra large white sweet potato, baked and skin removed
  • 2 eggs
  • 1 tbsp vanilla ghee, melted (I love Fourth & Heart!)
  • 1 tsp cinnamon
  • ½ cup raw or roasted coconut butter, melted (I love Artisana or Eating Evolved!)
  • 1-2 tbsp coconut flour
  • 1 bar of your favorite dark chocolate (I love Eating Evolved’s Midnight Cacao Bar)


  1. Preheat the oven to 375 and grease your skillet with ghee or coconut oil.
  2. In a large bowl, mash sweet potato.
  3. Pour in eggs, ghee, and coconut butter, and mash to combine.
  4. Add in cinnamon and coconut flour, and mash to combine.
  5. Once the batter is completely mixed, break up the chocolate bar and fold in the chunks.
  6. Pour batter into the skillet and place the skillet in the oven.
  7. Bake for 25-32 minutes.
  8. Remove and let cool before serving.
  9. Top with your favorite toppings!


Paleo Chocolate Cream Pie

Well, it’s finally here!

The Paleo Chocolate Cream Pie recipe has arrived just in time for Christmas, and let me tell you, you’re going to want to bookmark this one.

Basically I consider dessert to be a food group, so naturally, I love this time of year. As a lover of all things chocolate and delicious, especially around the holidays, I really wanted to make something that wasn’t your ordinary holiday dessert recipe. Yes, tis the season for cookies galore, but let’s not forget about the other wonderful desserts to make! Cakes, homemade ice cream, sweet breads, and pie.

If you’re a pie lover, you’ll obsess over how delicious and easy this treat was. If you’re not a pie lover, get ready to fall in love and fast because this recipe will be sure to change your mind.


Think creamy, dreamy, rich, decadent, and downright heavenly. The best part? You only need seven ingredients. Yep, just seven!

Coconut Flour 

Ghee (I love the Vanilla Bean Ghee from Fourth&Heart, but regular will do, or coconut oil!)

Sea Salt

Pastured Eggs and Egg Yolks

Full-Fat Coconut Milk (no additives or thickeners)

100% Cacao Powder 



Completely nut-free as well, you basically cover all of the major allergens, especially if you swap out the ghee for coconut oil! How’s that for efficiency? The one thing I will note is that you must do this in steps: make the crust, let the crust cool, and then make the filling. But it’s super simple, so just as long as you follow the steps, you’ll be golden! 😉

So go whip up this pie, spread some holiday cheer, and have a wonderful holiday!

Paleo Chocolate Cream Pie

Serves 6-12



  • ¾ cup coconut flour
  • ½ cup grass-fed organic vanilla ghee, melted (I use Fourth&Heart)
  • 2 tsp ground cinnamon
  • 2 pastured eggs
  • 1 pinch sea salt

Chocolate Cream Filling:

  • 1 can organic full-fat coconut milk (no fillers or additives)
  • 5 pastured egg yolks, room temperature (save the egg whites, you can use them to make a scramble or omelet! Just add more fat to it because you’ll need it to absorb the protein 😉
  • 1 cup 100% cacao powder
  • 6 tbsp grass-fed organic vanilla ghee, cold
  • 2-3 tsp ground cinnamon
  • Pinch of sea salt
  • Optional: 1-2 tsp ground stevia (the actual leaf) or 2-3 tbsp maple syrup



  1. Preheat oven to 400F and grease 9-inch pie dish with coconut oil or ghee.
  2. In a medium bowl, whisk together coconut flour, sea salt, and cinnamon.
  3. Pour in ghee and eggs, and beat together until well combined.
  4. Place the dough in the middle of the pie dish and start working towards the edges of the dish and up the sides.
  5. Optional: lightly press the back of a fork onto the sides of the dish to make a texture.
  6. Place piecrust in the oven and bake for 9-11 minutes, until lightly golden.
  7. Remove and cool.

Chocolate Cream Filling:

  1. In a medium sauce pan, heat the coconut milk with 1 tsp cinnamon and sea salt until it begins to simmer.
  2. While the coconut milk is heating, beat egg yolks with the remaining cinnamon in a small bowl and let rest.
  3. Once the coconut milk is bubbling, lower it to a simmer and pour about ½ cup of the mixture into the yolk mixture, constantly whisking.
  4. Put coconut milk back on the heat and continue to whisk egg mixture until it starts to thicken.
  5. Pour egg mixture into the coconut milk and continue to stir, about a minute. This prevents the eggs from forming into a scramble.
  6. Remove the pan from heat, continuing to stir, and pour cacao powder (and optional sweetener) into the saucepan.
  7. Stir until completely mixed.
  8. Next, add each tbsp. of ghee one at a time, stirring after each one until it’s completely dissolved.
  9. Pour chocolate mixture into the cooled pie crust and refrigerate for 3-4 hours or freeze for 1.5-3 hours).
  10. Serve chilled.

Energy-Boosting Paleo Berry Cinnamon Waffles

Happy Waffle Wednesday!

It’s been a while since I’ve created an original waffle recipe. In fact, a little too long, and I needed to change that stat. This one is particularly special because lately, I’ve been in need of a breakfast change-up. It’s not that I’m bored of my beloved sweet potato waffles or delicious bowl of paleo cauli oats, but I felt like I needed to switch up my nutrients a bit. To be honest, I was just feeling tired. I felt like I needed a little more sustenance that didn’t bog me down, but also filled me up to carry me through an early morning run or fuel me post-workout.

A lot of us complain about not having enough energy. Let’s be really, most of us complain about that, and I really was falling into that camp hard. I was starting to wake up every morning just not feeling recharged and rested like I used to, and I was in no way, shape, or form ready to go on my long run or to hit the gym. I was feeling worn out to say the least, and I mean the kind of worn out that no amount of coffee will fix (I was drinking wayyyy too much to begin with).

I decided to take a hard look at my habits and see what I could do to catalyze some change. And so, these beautiful waffles were born. The key ingredient? Silver Fern Brand’s Endurance Energy powder!


I’m usually not one for supplements, often because I can’t find many brands I truly align with, but Silver Fern happens to be the exception to the rule. I’m already a hardcore believer in their probiotics, and so when I discovered their Endurance Energy powder, I had to give it a go.

Essentially, it’s energy without the crash. When our bodies are trying to get through a workout and we’re low on iron, there’s not enough oxygen flowing through our blood to our muscles, consequently making us fatigued (Cornell University). The Endurance Energy powder has helped me to recover from my workouts a lot easier, and I even feel good eating this stack before a run because it doesn’t weigh me down!


What do you need? Simple.

Coconut Flour

Almond Flour


Silver Fern Brand Endurance Energy Powder

Vanilla Bean


Coconut Milk

Collagen/Protein Powder

They have a slightly sweet and tangy berry-cinnamon kick to them! Plus they’re so easy! I also made them single serving because there is never enough freezer storage so leftovers are a rare occurrence in my house!

So what are you waiting for?! Get to making these waffles!!

Energy-Boosting Paleo Berry Cinnamon Waffles

Serves 1


  • ¼ cup almond flour
  • 1 tbsp coconut flour
  • 1 egg
  • 1 scoop of collagen/protein powder of choice
  • 1 tsp cinnamon
  • ¼ of a vanilla bean pod, seeds scraped out
  • ½ cup coconut milk
  • 2 scoops Silver Fern Brand Endurance Energy
  • Ghee/coconut oil for greasing waffle maker


  1. Heat waffle maker and grease waffle maker with oil
  2. In a medium bowl, whisk almond flour, coconut flour, cinnamon, and Energy Endurance together and set aside.
  3. In a small bowl, combine egg, coconut milk, and vanilla.
  4. Fold into dry ingredients and mix.
  5. Pour batter into waffle maker and cook according to your waffle maker directions (instructions vary based on waffle maker).
  6. Top with your favorite toppings!

*Please not that all opinions are my own. The medical and/or nutritional information is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

Thank you, Silver Fern Brand, for sponsoring this post! I’m so grateful for the opportunity and privilege to work with brands that align with my own health and wellness views!

Paleo Hot Chocolate Thumbprint Cookies

Happy December, sweet friends!

MAN, has it been a while…almost a month since my last blog post! To be honest, I’m still trying to catch up with life, but I’m almost there 😉 The holidays always feel a little bit go-go-go, even though I feel we should be slowing down right about now!

Well, I’m making an effort to be more present, and it started with that beautiful first snowfall yesterday! Waking up on Saturday to snow falling fast to the ground made me feel all of the holiday feels.

Cue the Pandora Christmas Radio, the 25 Days of Christmas movie marathon, hot cocoa, and cookie baking galore while admiring that beautiful rainbow colored Christmas tree in the corner of our Brooklyn apartment. Oh, and we can’t forget are two sweet kitties, Kosmo and Nala, batting around the ornaments (thank goodness they’re so cute because it’s been a mess cleaning up after them haha!).

And so, these beauties were born.


Paleo Nut-free Hot Chocolate Thumbprint Cookies! I really don’t like saying that they’re for a specific diet (because they’re for everyone!) and I don’t follow a specific protocol myself- I just eat what feels good to me and leave it at that! That being said, I do want everyone to feel comfortable coming to my blog and finding a recipe that everyone can eat. Unfortunately, our food system is set up right now to describe who can eat what, and saying that they’re paleo is a heck of a lot easier than saying they’re free of everything BUT good taste (which they’re actually chock full of!).

So maybe a better name for them is simply Hot Chocolate Cookies and you can read about which ingredients they use below:

Coconut Flour

Cacao Powder




Sea Salt 

Coconut Butter

That’s it! I don’t use any sweetener except for cinnamon or this stevia (because it’s actually the ground of green leaf plant rather than a white processed chemical) in baking because of Jared’s diet (he struggled with chronic Lyme, so he was following an AIP-type diet for a while! But added back in cacao because #chocolate), but honestly once your taste buds have adapted, you really don’t need it.


So let’s stop talking about what these cookies are free of and rather what they’re FULL of: rich chocolatey gooeyness, coconutty sweetness, and buttery flakiness. Aka an orgasm in a cookie. Yeah, I went there.

They’re perfect for a cookie exchange or holiday party! Let me know if you make them and tag me in your post using #iyamlove J

Happy Baking!

Hot Chocolate Thumbprint Cookies

Makes 16 cookies


  • 1 cup organic coconut flour
  • ½ cup melted Fourth and Heart vanilla ghee (or regular ghee/coconut oil!)
  • 4 eggs
  • ½ cup organic cacao powder
  • 1 heaping tsp organic cinnamon
  • ¼ tsp sea salt
  • ¼ cup organic coconut butter


  1. Preheat oven to 400F and line a cookie sheet with parchment paper.
  2. In a medium mixing bowl, whisk together organic coconut flour, cacao powder, cinnamon and sea salt.
  3. In a small mixing bowl, beat together eggs and melted ghee.
  4. Fold in wet ingredients to dry and combine completely.
  5. Roll into small balls and lightly press your thumb into the middle to create a thumbprint.
  6. Place on cookie sheet and repeat for the remainder of the batter.
  7. Place cookie sheet in oven and bake for 10 minutes.
  8. Remove from oven and fill the thumbprint with ½ tsp of coconut butter each.
  9. Place cookie sheet back in oven for 5 minutes.
  10. Let cool on cookie rack.