{ Gooey Paleo Banana Brownies }

Not only are these brownies 





{ if made without chocolate chunks }

But I can honestly say that these Banana Brownies are one of the easiest things that I've ever baked. 


Just throw all of the ingredients into a blender or food processor 
minus the chocolate chunks }


Mix in the chocolate chunks by hand,

pour the batter into a greased 9 by 13" pan,

top it off with extra chocolate chunks if desired,

and bake at 350 F, for 30 - 40 mins, until no longer jiggly.

Cool. Serve. Enjoy.

The result is super gooey, rich, chocolatey & delicious. 
They taste like banana bread crossed with a fudge brownie.

And they're sort of guilt free, which is almost unbelievable considering how good they taste...
 { well at least less guilt inducing than a real brownie hehe. }


4 ripe bananas 
1 cup almond butter
1 cup almond flour
1/3 cup honey
1/3 cup coconut sugar
2 tsp. cocoa powder
3 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup dark chocolate chunks
coconut oil for greasing the pan

{ Cut the recipe in half for an 8 by 8" pan. }

{ Recipe adapted via Jennifer Chong }



{ Funfetti Cake Mix Cookies }

High school in three words - Rowan's Funfetti Cookies.

Rowan, one of my best friends since we were tiny, was known by everyone in our school for these cookies. And any day that she brought them to share automatically became 100x better. It was a widely known fact. And for anyone who's friends with her, it's highly likely that that very friendship began the moment she bestowed a funfetti cookie upon you. Dramatic as it may seem, I'm not kidding. They are that good. 

So now, two years out of high school, I find myself constantly craving these Funfetti Cake Mix Cookies. But lucky for me - and you - she gave me the recipe, and it's really as simple as could be! 

{ Even though they never seem to turn out quite as delicious as hers...She uses magic, I swear. }

These cookies only take 4 ingredients:

1. Funfetti boxed cake mix

2. Rainbow sprinkles

3. Vegetable oil

4. Eggs

Combine the cake mix, 1 tbsp. extra rainbow sprinkles, 1/3 cup vegetable oil, and 2 eggs in a bowl.

Scoop the batter onto a parchment lined baking sheet, and bake at 350 for about 8-10 minutes, or until just lightly browned around the edges.

And don't over bake them! 

{ What makes these cookies so delicious is their doughy, slightly under-baked centers. }

Immediately after they come out of the oven, take a spatula and flatten the cookies. Like so ^



1 box Funfetti cake mix
1 tbsp. rainbow sprinkles
1/3 cup vegetable oil
2 eggs

{ Special thanks to Rowan Holzberg for the recipe! }



{ Nutella Breakfast Sandwiches }


Honestly, this chocolatey hazelnut spread is good on everything - but especially on these strawberry & banana stuffed sandwiches with cinnamon sugar toast. Woah.

And the best part?

You can eat these for breakfast

Ok I think I've got you hooked. Now read on & discover how simple these are to make. I guarantee you'll be in the kitchen making them before you reach the end of the post...

Here's all you need :

1. Bread 

2. Butter

3. Nutella 

 4. Cinnamon Sugar 

5. Strawberries & Bananas

{ Powdered sugar is optional, but recommended - for extra yum, of course. }

{ Fruit makes this sandwich healthy, right? }

Alright, so start out by spreading each side of the bread slices with softened butter.

Place them into a pan on medium heat.

Let them turn a pretty golden brown, and then give 'em a flip!

Next, sprinkle the first side of the bread thoroughly with your cinnamon sugar mixture while the second side browns up.

 Once it's sugar-coated, flip the slice over again - so that the cinnamon sugar is now face down on the hot pan. This will cause the sugar to melt & slightly caramelize, creating the most delicious, crisp crème brûlée-like crust on the outside of the bread. 

Mmm, this stuff is good enough to eat as is { and I definitely have before }. However, the Nutella & fruit brings this toast up 2,000 notches - so read on, friends!

Take your cinnamon sugar toast and assemble a little sandwich making station, like so. 

Oh! And make sure to thinly slice your fruit. Thick pieces tend to slide right out when you take a bite {which is quite sad}.

Slather a slice of toast with Nutella. Lots of it.

And squeeze on as many slices of fresh strawberry & banana as possible.

Then, slather the other slice with Nutella, too! 
Just can't get enough of that stuff.

Now just slice up the sandwiches, dust with powdered sugar, take a bite...

...and thank me for introducing you to this bliss.

You're welcome.


4 large slices of freshly baked bread
2 tbsp. sugar mixed with 1 tsp. cinnamon
3 tbsp. of butter
1/4 cup of Nutella
5 large strawberries
1 ripe banana
Powdered sugar

Makes 2 large sandwiches { or 4 servings }.



{ DIY Fruit Infused Spa Water }

Life can be stressful - so dedicate today to relaxation! Treat yourself to an at-home Spa Day. 

You deserve it. }

And don't forget to make this DIY strawberry, orange, and kiwi infused water! Unlike most spa waters, that are often quite bitter, this combo of fruit is sweet, simple, and refreshing -  especially on a hot summer day. 

Plus, this water is good & good for you. So drink up!

Here are some additional, awesome Spa Day DIY's for you all:

~My Five Favorite Spa Day DIY's~

via The Beauty Department

via Martha Stewart

via Honey

 { For more Spa Day DIY's 
- from head to toe - 
check out my "DIY" board on Pinterest! }


1 kiwi
1 orange
10 strawberries
A large pitcher of water

{ Add sliced fruit into water 
& let it infuse for 30 minutes to an hour in the fridge. }

* A BIG, special thanks to two of my favorite people - Talia & Eli - for all of their help with this week's video. You guys are the best.  :)



{ Introducing: “What should I whip up next..?” }

Since I started this blog, only a few short months ago, I've known that I wanted it to be interactive. Mainly, I wanted a way for you all to voice your opinions { other than just comments, of course } to let me know what recipes you'd love me to whip up, simplify, healthify, create a video tutorial for, etc...!

So without further ado...I'm SO excited to announce What should I whip up next..?

This is a weekly poll { located on the right sidebar of my blog, below the Subscribe by Email” box } that will help me prioritize my recipe posts based on what you all would love to see next! 

I'll always list 4 options from my own Blog Inspiration list, and of course, I'll leave a final option for your own creative input & ideas! I'd love for you guys to email memessage me on Facebook, leave a comment on my blog, or even send me some pins over on Pinterest!

So GO & place your votes now for some delicious new eats! :) 

{ Just scroll down & look to your right }

Rachel *


{ Coconut Key Lime Tartlets }

Key Lime Pie is a staple in South Florida. Growing up, we even had our very own key lime tree—and my Mom made these pies all the time. So in search of a reason to use my new, fun little tart pans, it’s no wonder my thoughts went in this sweet & tangy direction.

With a hint of coconut for a slightly unconventional twist, and topped with a sky high pile of toasted meringue…I give you my Coconut Key Lime Tartlets :

Begin by making the crust. 

Combine the graham cracker crumbs, butter, coconut oil, coconut sugar, and coconut flakes in a bowl. The consistency should be like wet sand and hold its shape if you pinch it together!

Push about a handful of this mixture, very tightly, into eight little tart pans {if you have them, or a regular pie pan if you don’t}. It might take a few minutes to get the crumbs packed in tightly, but it’s worth the effort. Your crust will crumble apart otherwise! 

Bake the crusts at 350 F for about 10 minutes, or until a deep golden brown.

 If you’ve never seen a key lime, they’re tiny! I picked up a few from the farmer’s market to use for zest and garnish. 

If you’re feeling real dedicated, go ahead and juice the key limes fresh {or take the easy route—like I did—and pick up a bottle at your grocery store}.

While the crusts are baking, get to work on the filling. Pour the sweetened condensed milk, egg yolks, and key lime zest into a large bowl. 

Beat them on medium speed till they’re completely combined. 

Then, very slowly drizzle in the key lime juice until everything is together {add more juice if you like your key lime pie super tart, and less if you’d prefer it sweeter}.

Once the crusts are done, fill them up to the top with your pie filling. Yeah, just like that! ^

Bake these for another 10-15 minutes at 350 F—until they no longer jiggle. {You might have to increase the baking time by 5 minutes if you’re making an entire pie, rather than tartlets.}

Next, whip up the meringue topping. 

In a metal bowl, beat your remaining egg whites on high with the cream of tartar. Once the egg whites begin to stiffen up, you can slowly pour in the sugar

Be sure to try it as you go—you may not need the full ¼ cup of sugar! Continue to whip until the meringue is white, shiny, and forms stiff beaks on the beaters.

Once the tartlets are done, take them out of the oven and let them cool completely before topping with the meringue {CRUCIAL}!

Once cooled, dollop a bit of the meringue onto each tartlet, tapping your spoon on and off of the fluffy stuff to form pretty little peaks. It’s ok if they’re a bit messy, the “homemade look” is charming!

Pop the tartlets into a 400 F oven for about 5 minutes, until the meringue is slightly toasted. Keep an eye on them—they could burn quite quickly.

And yay, you’re done! Enjoy your impressive little Coconut Key Lime Tartlets, a true taste of Florida.

 Don’t you feel like a pastry chef now?! {I know I do…}


For the crust…

2 tbsp. coconut sugar {or brown sugar}
1 cup sweetened coconut flakes
2 cups graham cracker crumbs
¼ cup butter {½ stick}
2 tbsp. coconut oil

For the filling…

1 14-ounce can of sweetened condensed milk
½ cup key lime juice {bottled}
½ tbsp. key lime {or lime} zest
 4 egg yolks

For the toasted meringue…

4 egg whites
½ tsp. cream of tartar
up to ¼ cup granulated sugar

Makes 8 Tartlets

{ Coconut Crust recipe adapted via A Feathered Nest }