Flourless Peanut Butter Banana Oatmeal Cookies

Flourless Peanut Butter Banana Oatmeal Cookies

Recipe courtesy, Running on Real Food

Y’all this recipe is so freakin’ good 🙌🏼

One bowl. One spatula. Four ingredients. Five minutes prep, 15-minutes bake.

Gluten-free + vegan.

Basically, magic.

For the full-on recipe, and the ins and outs, click here.

Otherwise, y’all can peek below to see the quick n’ easy version. I promise, that once you make these delish cookies once, you’ll never have to reference the recipe again. I swear, it’s like second nature.  Like riding a dang bike.



  • 2 cups quick oats (I used Bob’s Red Mill Old Fashioned Organic Rolled oats);
  • 2 ripe bananas, mashed (I used three organic, medium-sized);
  • 1/2 cup of nut butter of your choice (I used all-natural, organic peanut butter); and lastly, the BEST part hands down,
  • Sprinklin’ of dark chocolate chippies and a dash of pure, organic vanilla extract.

*Next time, I am totally going to add golden, ground milled Flax Seeds


  • Preheat oven to 350°F;
  • Add bananas to mixing bowl, mash;
  • Add the remaining ingredients (I added the chips last) and mix well;
  • Drop spoonfuls of batter onto a pre-greased cookie sheet; and lastly,
  • Bake for 15-minutes until firm and slightly golden brown.

This recipe is honestly perfect for any and all who have a life.  Literally a wholesome, nutritious breakfast, snack, or lunch (or all?) on-the-go, without the hassle or mess.  You gotta try it y’all ♡ And if you do, let a sista know what ya think!

P.S.: I store mine in the fridge!

XO, ACD ♡🦋


Lyssie’s “Slow Cooker” Lentils

Lyssie’s “Slow Cooker” Lentils

Hey y’all! So if you’re just as obsessed with clean eating as I am, then y’all are going to love this recipe. It’s super earthy and delish, and the best part is, it is seriously so easy and quick to prepare. Even better, if you hold off on any extreme seasoning or hot pepper flakes, this makes for the perfect puréed meal for your babes! My 9 1/2-month-old daughter absolutely loved it!

Lentils, which are low in calories, are rich in iron and folate and are an excellent source of protein. Amongst the many, benefits for consuming lentils include: Lower cholesterol; promotes heart health and reduces risk for heart disease; promotes digestive health; stabilizes blood sugar; increases energy; and promotes weight loss, in that lentils are super low in cal’s and yet leave you feeling full and satisfied.


2 tbsp Extra Vigin Olive Oil

2 medium-sized organic white onions, chopped

1/2 bulb organic garlic, each clove individually sliced

2 large organic carrots, chopped

2 large stalks organic celery, chopped

28-oz can organic whole tomatoes

1 1/2 cups lentils, rinsed

6 cups organic low-sodium chicken broth

Handful of sprigs of fresh parsley, washed

Pink Himalayan sea salt/organic black pepper/crushed red pepper flakes to taste

Fresh whole organic spinach leaves, chopped


  1. In a large skillet or pan, heat E.V.O.O. over medium-high heat until hot. Add onions and cook for 5 to 7-minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula. Add garlic and sauté for 2-minutes.
  2. Pour contents of skillet or pan into slow cooker. Add carrots and celery.
  3. On a large flat dish, dice the canned whole tomatoes. Add to slow cooker.
  4. Add remaining ingredients to slow cooker and stir.
  5. Cover and cook on low for 8 – 10-hours (or high for 4 -6).
  6. Serve with love and fresh, thinly chopped spinach sprinkled on top.

So y’all I actually prepared and added my favorite organic brown rice & quinoa pasta to make it a bit more filling! My favorite brand is live&free from Aldi. But, Trader Joe’s has TONS of options as well. Unfortunately, we do don’t have one near us!


Paleo Chocolate Chip Coconut Flour Banana Bread

Currently obsessing over.

No joke y’all, this bread is EVERYTHING. Not only is it super easy to make, it is also dairy and sugar-free. The following recipe is originally derived from @ambitiouskitchen. However, I have slightly modified the following out of personal preference, not out of necessity.


  • 1 1/4 cups mashed banana (approx. 3-medium ripe bananas, mashed)
  • 1 teaspoon (and a lil’ more) vanilla extract
  • 1/4 cup almond or peanut butter (if you’re feelin’ a little crazy, chunky peanut butter is DELISH in this bread)
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pink Himalayan sea salt
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350º F. Spray an 8×4-inch or 9×5-inch loaf pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, combine bananas, vanilla, and almond/peanut butter. Mix until well combined, smooth, and creamy. Add in eggs, one at a time and mix until combined.
  3. In separate bowl, combine coconut flour, baking soda, cinnamon, and pink Himalayan sea salt. With the mixer on medium-low speed, add the “dry” mixture to the “wet” mixture until just combined. Gently fold in chocolate chips.
  4. Pour into prepared baking dish. Sprinkle a few extra chocolate chips on top and bake (with love) for 25-35-minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for approximately 20-minutes. Then, carefully invert and remove bread from baking dish and place on wire rack until completely cool.
Image by @ambitiouskitchen
Image by @ambitiouskitchen

So, why coconut flour? Not only is coconut flour high in fiber, protein, and healthy fats, but it is free from wheat and other grains. Moreover, it is low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index.

This bread has become an absolute staple in our home, as it makes for the perfect guilt-free breakfast or mid-morning or afternoon snack. I highly suggest that y’all give it a try!