Paleo Vegan Mini Pecan Pies

When you’re ready for summer, but you can’t stand the heat, I’ve got you covered!


Enter in these delicious mini freezer pecan pies! Yep, they’re a few bites and so refreshing on a hot summer day!

Plus, get this: they’re no sugar added (any sugar is natural from the sweet potato), completely paleo, vegan, flour-less, and are made with only 4 ingredients. Yep, you heard me right! So get baking! I mean…freezing lol.

Mini Freezer Pecan Pies

Serves 12


  • 1 medium sweet potato
  • 1 jar of pecan butter (my favorites are Georgia Grinders and Artisana!)
  • 100% dark chocolate or your favorite chocolate bar
  • A few dashes of cinnamon
  • Optional: sprinkle of sea salt


  1. Preheat oven to 350F (you’re only baking the crusts a little! Then you freeze!) and use a medium saucepan to bring about 1 cup of water to simmer on the stove.
  2. Slice sweet potato length-wise into little sweet potato rounds.
  3. Place sweet potato rounds into saucepan and steam on medium heat, until slightly soft in the middle (enough to be malleable).
  4. In a mini cupcake tin with 12 liners, slice sweet potato round half way to the middle and make into almost a rose, just enough to be circular and fit into the cupcake liner.
  5. Do this for each liner, sprinkle with cinnamon, and bake in the oven for 10 minutes.
  6. Remove sweet potato from the oven and spoon about 1 tsp-1tbsp of pecan butter into each mini piecrust.
  7. Freeze for at least 5 hours.
  8. Before removing sweet potato crusts, melt dark chocolate in a small bowl.
  9. Remove sweet potato crusts and drizzle with a little chocolate over each. Optional sprinkle with cinnamon.
  10. Enjoy with melty chocolate or freeze them again!

Paleo Brownie Skillet with Chocolate Fudge Frosting

Happy Almost Friday, friends!

Because I love you guys as much as I love chocolate and Fridays, I’m sharing with you today my Paleo Brownie Skillet with Fudge Frosting!

Yep, you read that right- it’s all paleo and all chocolate and all delicious! The brownie skillet part is from my old sweet potato brownie recipe, but I’ll share it below again per instructions for a skillet + the recipe for a decadent chocolate fudge that you won’t even believe contains zero sugar (but fair warning, it is rich!).


Check out the recipe below and don’t forget to tag @the_bananadiaries if you share so I can see! Happy Baking, kiddos!



Paleo Brownie Skillet with Fudge Frosting

Serves 8-10 (but we basically ate it in 2…whoops!)


Brownie Skillet:

  • 1 large or 2 small sweet potatoes, baked and cooled with skin removed
  • 2 organic pastured eggs
  • 1 tsp cinnamon
  • 1 tbsp Fourth & Heart vanilla ghee, melted
  • ½ cup Artisana Organics raw coconut butter, melted
  • 1 tbsp coconut flour
  • ½ cup raw organic cacao powder
  • ½ cup Imlak’esh 100% cacao wafers, broken up (or use your favorite chocolate chips/bar!)
  • More ghee for greasing the skillet

Chocolate Fudge Frosting:

  • 1 extra ripe avocado, pitted and scooped
  • ½ tbsp. cinnamon
  • 1/3 cup Imlak’esh 100% cacao wafers, melted (or use your favorite chocolate chips!)
  • 1 tbsp Imlak’esh sacha inchi powder (this thicken’s up the frosting)


  1. Preheat oven to 400F and grease skillet.
  2. In a medium bowl, mash sweet potatoes and mix in eggs, cinnamon, ghee, coconut flour, and cacao powder.
  3. Once well combined, fold in coconut butter.
  4. Add in chocolate chips and stir until well combined.
  5. Pour mixture into the skillet and bake for 35-40 minutes, until the toothpick comes out clean.
  6. While the skillet is baking, mash the avocado in a small bowl almost like guacamole.
  7. Sprinkle in cinnamon and sacha inchi powder and stir until well combined.
  8. Slowly drizzle chocolate into the mixture all around and stir. Keep stirring and set aside covered at room temperature.
  9. Once the skillet is ready, remove the skillet from the oven and spread frosting onto the top.
  10. Sprinkle with extra chocolate flakes, chocolate drizzle, more coconut butter, or whatever your heart desires!

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.

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.


Meal Prep + Grocery Budgeting

Meal Prep. Love it, hate it, love to hate it, all of the above?

Truthfully, I wasn’t a meal prep lover until recently. It’s not that I disliked it; I just didn’t think I had the time and never knew how to prepare veggies without it feeling monotonous and boring throughout the week. And yet there I was, spending at least 30 minutes each meal preparing food and becoming increasingly jealous over everyone’s beautiful meal prep spreads on Instagram (comparison alert, I know, but this one was kinda good!).

Well, I finally decided to give it a try a few weeks ago and I don’t see myself turning back anytime soon. With my weeks becoming increasingly hectic doing two jobs, babysitting part-time, running a blog, and applying to master’s programs, I needed to reorganize my schedule so that I didn’t have to think about what the heck I was going to cook and how long it would take for my next meal.

Meal prep can be as basic or as complicated as you want. It could mean chopping up some raw veggies, organizing your produce that you just stocked up on, prepping some hard-boiled eggs, etc.

For me, the meal prep process is a little extensive (2-3 hours I consider to be extensive, but others may not!), but it’s so worth, and I wouldn’t have it any other way. I mean, let’s do the math: 2-3 hours on one Sunday = 14+ meals during the week (I like to make a different brekkie every morning, as you guys can see!)? Not too shabby! Plus, it’s actually a lot of fun when you bring in some jams- I’ve already started on the Christmas music…too soon?


This week’s meal prep includes: roasted organic turmeric cauli, roasted organic red cabbage, roasted organic turnips + daikon, roasted organic golden beets, roasted organic carrots, organic roasted sun choke, steamed organic Swiss chard, and steamed organic kale. The best part? All of this, and more, cost me only $60 for the week.

Yep, you read that right. 6-0 dollars! And yes, I bought everything organic, including free-range eggs, my favorite dairy-free cream cheese, organic cranberries, and my beloved Eating Evolved midnight dark chocolate.

It’s very easy to go over budget with grocery shopping, especially when buying organic. Here are a few of my key tips for not only shopping within your budget, but also prepping what your hard earned dollars have afforded you!

  1. Get to know your local farmers at your farmer’s markets. This is key! Shopping at a farmer’s market can actually be very cost effective, and when you make friends with the people you’re buying your food from, it can be very beneficial. Plus, it always feels better knowing where your food is coming from and who is actually growing it, directly from the source 😉
  2. Start to familiarize yourself with what’s in season. You’ll start to get the hang of this when you go to the organic stands at farmer’s markets, but in season food will always be less expensive than out of season. It’s also better for our bodies- the food that is in season locally contains the essential vitamins and nutrients that our bodies need to thrive in whichever season it is. I used this site to get started with figuring out what grows when and where!
  3. Write a list. I always try to stick with a list whenever I go shopping. For the fall, I usually choose 1-2 leafy greens, 1-2 starchy vegetables (sweet potatoes, squash), 2-3 other vegetables, 1-2 fruits, eggs, and then I allow myself 1-2 specialty items. This could be your favorite chocolate (ahem, chocoholic), specialty fresh bread, a really good quality nut butter, etc.
  4. Allot yourself 2-3 hours to buy and prepare. I usually give myself a max limit in a farmer’s market (I can spend all day there!) so then I can get home and prep!
  5. Keep the prepping simple. For me, simple is key so that I can spice it up throughout the week! That being said, I’ve learned how to cook to my taste buds. For me, I really like roasted veggies, while others may like steamed, sautéed, or raw. My usual cooking style: sea salt + pepper + turmeric + grass-fed ghee. And I don’t skimp on the ghee! Sometimes I’ll throw in some fresh garlic if I’m feeling fancy, but usually this is how it goes!
  6. Invest in some quality containers. This makes life so much easier, guys! I really love these glass ones (P.S. I’m not an affiliate, I just love them!). Plus glass is better for the environment. Just saying, love your body, but also love your planet!
  7. Put on some tunes or a movie! Meal prepping is a lot more fun when you have a movie going or are jamming out to some music! Lately, I’ve been playing Christmas music because I’m as corny as it gets, but I also sometimes put on an episode of the Office or watch a movie! It makes the time fly by J

I hope this helps in any way! What are your favorite meal prep tips and tricks? I’d love to hear!

Apple Pie Paleo Oats (Appaleoats)

Goes apple picking one weekend. Comes home the proud new mama of 5 lbs of organic apples.

Yes, 5 lbs.

Needless to say, I’ve been on an apple-recipe marathon since Saturday, and I don’t see it stopping any time soon!

One of the recipes I decided to whip up is all sorts of deliciousness snuggled into a bowl of cozy fall flavors. You ready for this? Appaleoats (a.k.a. apple + paleo + oats!).

Yep, you heard it right! Apple crisp in the form of paleo oats (and yes, that means there are no actual oats in there!), and you’re going to want to make this ASAP because I’m already on to seconds!


All you need are the following:

Organic apple

 Organic Cinnamon/Apple Pie Spice (I love Primal Palate’s blend, it’s all organic and absolutely delicious!)

Organic Grass-fed Ghee/Organic Coconut Oil (if you’re not vegan, I highly recommend using ghee, it gives it that rich, buttery taste)

Organic Coconut Flour

Organic Free-Range Egg

That’s it! Simple, right? No added sugars, gluten, fake shiz, etc. I like to accommodate everyone’s gut 🙂

Now, you may have noticed that I’ve been saying “organic” a lot in my posts lately. I will dive deeper into this in a post later on (look out for Monday!), but do what you can! It actually can be cheaper to shop organic if you’re going to your local farmer’s market (just make sure they’re certified or use organic practices). I do believe it is better for us and better for the environment, but I understand that it’s not better for everyone’s banking accounts at times. Another great option is Trader Joe’s- their organic selection is very price conscious (except for avocados- get those at Whole Foods because theirs are now cheaper than Trader Joe’s conventional ones!). BUT I digress…I’ll be talking about this on Friday!

Now back to this deliciousness. Definitely prep the apples the night before if you’re short on time in the morning (takes about 30 minutes for the apples, 10 minutes for the “oatmeal”), but if you have some time, the fresher the better!

Enjoy, and let me know what you think!


Serves 1


  • 1 organic apple, skinned
  • 2 tsp organic cinnamon/apple spice blend, separated
  • 2 tbsp organic grass-fed ghee/organic coconut oil, separated
  • 2 tbsp organic coconut flour
  • 1 organic free-range egg


  1. Preheat the oven to 400F.
  2. Chop up the skinned apple and place into a small baking pan.
  3. Sprinkly 1 tsp of the cinnamon/spice blend onto the apples and add 1 tbsp of ghee on top.
  4. Place the baking pan into the oven and bake for 30 minutes, occasionally tossing the apples every 10 minutes or so until done.
  5. Once baked, remove the apple from the oven and mash with it fork. Next, add in the remaining spice, egg, and coconut flour, and mix thoroughly.
  6. Heat a medium skillet with the remaining ghee.
  7. Add apple batter to the pan and cook much like scrambled eggs.
  8. Once the mixture looks crumbly/not so wet, transfer to a bowl and add your favorite toppings!