Posted on Leave a comment

Very Berry Chocolate Chunk Banana Bread

I love banana bread.

Like a lot.

Like I think I have 20 recipes on my Instagram.

So here’s number 21…

So what makes this one different than the multitude of others?

Dude, this is chalk-full of all my favorite things.

Granola Butter.




Dark Chocolate Chunks.

Come on.

You know you want a piece of that action.

I used my homemade granola butter for this loaf, cause I mean….yum.

But any nut butter would work!

Almond butter, peanut butter, tahini…all sound amazing!

The other ingredients? Bananas, almond milk, yogurt, eggs, gf flour, and flaxseed.

Real, wholesome, and delicious!

Start with the wet mixture.

The pink glob above is strawberry Lavva yogurt.

It’s my favorite plant-based yogurt on the market. Creamy, tart, fabulous. You won’t even miss the dairy!

But a different yogurt (or even applesauce) would sub right in.

Next add the dry ingredients and fold together until just combined.

Not gluten-free? Sub regular or whole wheat four.

Not into flaxseed? Ground chia seeds or even almond flour would work.

And now the best part: the mix-ins.

Lots of berries and a generous handful of chocolate chunks.

I used the Lily’s Blood Orange bar and it complemented the tart berries just beautifully.

But just use your fav chocolate bar or chocolate chips!

When the mix-ins are stirred around and evenly distributed, trasfer the batter to a lined 9×5 loaf pan.

Sprinkle on some extra chocolate chunks for good measure.

Then pop that baby in the oven and be patient for almost an hour.

The hardest part.

But then you get this!


Golden brown.

Melty chocolate.

Bursting berries.


Let it cool for a hot sec, then slice it up to devour.

Just look at all that goodness packed in one lovely loaf!

Each moist bite has the banana sweetness, berry tartness, and balanced chocolate bitterness.

My only warning: Save yourself a piece if you bring it into the office.

Cause my coworkers made this thing disappear in .2 seconds.

But can you blame them?


So whatcha waiting for?

Get cookin!

Very Berry Chocolate Chunk Banana Bread

All of the best things mixed into one delicious loaf of banana bread. Perfectly golden yet wonderfully moist. Just sweet enough and bursting with tart berries. 


  • 3 bananas
  • 3/4 cup granola butter *sub any nut/seed butter
  • 1/4 cup almond milk
  • 5.3 oz Strawberry Lavva Yogurt *sub other yogurt
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cup gluten-free flour blend
  • 1/2 cup ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup cranberries
  • 1/3 cup blueberries
  • 1/2 cup chocolate chunks


  • Preheat the oven to 350 degrees.
  • Mash the bananas, then beat together with the granola butter, almond milk, eggs, and yogurt.
  • Stir together the dry ingredients, then fold into the wet mixture.
  • Add the berries and chocolate.
  • Pour batter into a lined 9 x 5 loaf pan.
  • Bake at 350 degrees for about 50 minutes.
  • Let cool for 10 minutes, then remove from the pan to enjoy.


This recipe is very adaptable. Sub any nut or seed butter for the granola butter. Use any yogurt you have on hand. Switch up the mix-ins. The banana bread world is your oyster!
Posted on Leave a comment

Grain-Free Mediterranean Veggie Biscuits

If you could only eat one food genre for the rest of your life, which would you choose?

Mine would be Mediterranean. Hands down.

Don’t think I’d ever get tired of the bright, fresh, salty, herby, vibrant flavors.

I’m a believer that kalamata olives and feta go with pretty much everything.

So why not throw them into a breakfast biscuit?!

These fun fluffy guys were inspired by this recipe from Bites by Mia, but simplified a bit and with a Mediterranean twist.

Cauliflower is the star veggie here, but feel free to sub in whatever riced or grated veggie you have on hand.

The recipe calls for a mix of feta and parmesan, but again, cheese substitutes are welcome!

Start by mixing your veggies, eggs, and cheese.

Why does my cauliflower look green?

I actually used the leaves from the outside of the head of cauli – cause no food waste here!

Dry ingredients are next: almond flour, baking powder, and pepper.

You could add additional spices here like garlic, onion, turmeric…get creative!

Last, but certainly not least, the mix-ins!

As I mentioned, I love olives and basil. But if those aren’t your thing, swap them out!

I think you get the idea: this recipe is totally adaptable!

Time to shape the biscuits and get them in the oven.

I used a large ice cream scoop, but a spoon would also work.

Be patient while they get nice a golden in the oven.

Ta-da! You’re all done.

These would be perfect for meal-prep, brunch, a midnight snack…just make a double batch, cause they’ll be gobbled up in the blink of an eye!

I already can’t wait to make another batch!

What flavor combo should I try next?

Grain-Free Mediterranean Veggie Biscuits

Bright Mediteranian flavors packed into a deliciously nutritious, gluten-free biscuit. Perfect for both meal prep and Sunday brunch!
Servings: 10 biscuits


  • 1 cup riced caulflower *sub any other veggie
  • 3 eggs
  • 1/2 cup feta cheese
  • 1/2 cup parmesan cheese
  • 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp pepper
  • 1/3 cup chopped basil
  • 1/4 cup diced kalamata olives


  • Preheat the oven to 375 degrees.
  • Mix together the cauliflower, eggs, and cheese.
  • Add the almond flour, baking powder, and pepper. Stir to combine.
  • Chop about 10 olives and a big handful of basil. Mix into the dough.
  • Use an ice cream scoop or large spoon to dollop the dough onto a lined baking sheet. 
  • Shape the biscuits and press down slightly.
  • Bake at 375 degrees for about 20 minutes.
Posted on Leave a comment

Carrot Cake Breakfast Cookies

A pile of cookies.

What could be better?

A pile of cookies that you can (and should) eat for breakfast.


Stuffed with carrots and pumpkin seeds, these pack a beta-carotene and protein punch.

So make a big ‘ol batch and smile as you enjoy cookies for breakfast.

Cause that’s something to smile about!

Let’s talk ingredients.

In this batch, I used pumpkin seed butter and honey.

But you could totally switch those out for almond butter and maple syrup.

Or tahini and date syrup.

Whatever you have in your pantry!

I also used an egg.

But I have a strong feeling these would be just as fabulous with a “flax egg” for all my vegan friends out there!

What’s that? Mix 1 tbsp ground flax with 2 1/2 tbsp hot water. Let it sit. It will get all jelly and kind of egg-y. Ta-da! Vegan egg replacement.

I have been all about the cassava flour lately. It’s grain-free and just sits really well with my stomach. But swap in your flour of choice! (Except coconut. Do not sub coconut!) Almond, oat, chickpea, whole wheat, ground flameal – all great options!

And then the best part: mix-ins!

I had craisins on hand, so those got tossed in. But raisins would be fabulous as well! Shredded coconut would also be super yummy. Or fresh cranberries?! Delish.

Are you sensing a theme?

This recipe is incredibly adaptable – you do you!

Experimentation is encouraged.

These cookies don’t spread. So when you scoop them onto the cookie sheet, be sure to shape and flatten them slightly.

Then bake!

Then devour!

Look at that dense, fluffy texture. YUM.

These are great for breakfast meal prep, a healthy Easter dessert option, afternoon snacking, playing how-high-can-I-stack-the-cookies…

Bottom line: 10/10 recommend.

Happy cookie-ing friends!

Carrot Cake Breakfast Cookies

Carrots, craisins, and pumpkin seed butter oh my! All the goods packed into cookies nutritious enough to eat for breakfast.


  • 1/4 cup pumpkin seed butter *sub any nut/seed butter
  • 2 tbsp honey
  • 1 tbsp coconut oil *melted and cooled
  • 1 tsp vanilla
  • 1 egg
  • 1/3 cup cassava flour *sub oat or almond
  • 1 cup quick oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded carrots
  • craisins and pumpkin seeds to mix in *optional


  • Preheat the oven to 325 degrees.
  • Beat together the pumpkin seed butter, honey, oil, vanilla and egg.
  • Combine the dry ingredients in a separate bowl.
  • Mix the wet into the dry, then  fold in the carrots and other mix-ins.
  • Scoop large spoonfuls onto a lined cookie sheet.
  • Flatten and form the cookies (they won’t spread).
  • Bake for 12 – 15 minutes.
Posted on 1 Comment

Banana Cake with Vegan Chocolate Frosting

Want to have cake for breakfast?

Bake banana bread in a round pan and smear a generous layer of sweet potato chocolate frosting all over the top.

The breakfast of champions.

It’s no secret that I love banana bread.

Like a-loaf-a-week kind of love.

You know what else I love?

My sweet potato chocolate frosting.

So why not combine the two?

Fabulous deliciouness ensued.

Let’s start with the cake.

Because of the bananas, only a bit of honey is used for a subtle sweetness. A dollop of greek yogurt and some coconut oil provide a moist richness.

Since this is essentially a banana bread recipe, feel free to bake in a loaf pan.

But a round cake seems fancier, right?

And we all wanna be fancy breakfasts eaters.

And the best part of round, cake-like baked goods?

Frosting is a necessity.

Especially when it’s my four ingredient vegan chcolate frosting.

Made with sweet potatoes.

I know, I know…a bit weird.

But don’t knock it til ya try it!

Just trust me on this one.

Make it.

Smear it.

Don’t be skimpy.

Since this is a cake, why not add some fun decoration?

Cause we’ve gotta be fancy and extra. Always.

I added some coconut cookies and flakes on top!

Now you may eat.


Cut yourself a big ‘ol slice and enjoy.

I had some with my coffee this morning.

It was the perfect pair!

What are you waiting for?

Dig in already!

Banana Cake with Vegan Chocolate Frosting

A more fabulous version of healthy, gluten-free banana bread. Topped with a generous layer of sweet potato chocolate frosting. Perfect for breakfast and dessert!


Banana Cake

  • 2 bananas
  • 1/3 cup coconut oil *melted and cooled
  • 1/4 cup honey
  • 1/4 cup plain greek yogurt
  • 1 tsp apple cider vinegar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 1/4 cup gluten free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Chocolate Frosting

  • 1 medium sweet potato *roasted
  • 3 tbsp almond milk
  • 3 tbsp maple syrup
  • 1/3 cup cacao powder


  • Preheat the oven to 325 degrees.
  • Combine the mashed bananas with the rest of the wet ingredients,
  • Mix dry ingredients in a separate bowl, then fold into the wet batter.
  • Scoop into a lined 6″ round pan. (or other baking dish)
  • Bake for about 30 minutes.
  • Blend the peeled roasted* sweet potato with the almond milk and maple syrup.
  • When smooth, add the cacao powder.
  • After the cake has cooled, smear on a generous amount of frosting and enjoy!


*slow roast the sweet potato at 375 degrees for about 40 minutes
Posted on Leave a comment

Naturally-Dyed Pickled Eggs

The sun has been shining, birds have been chirping, and every day brings a light April drizzle.

It’s spring time folks!

And it’s also the week leading up to Easter.

You know what that means?

Time for an EGG-cellent experiment!

Dying eggs was totally part of the Wells fam Easter traditions growing up. Tie-dyed, crayon drawings, that eye-dropper method thing. We did a little bit of everything.

But pickled? Nope. And there were definitely no beets or turmeric involved…

After this adventure I think that needs to change.

Gorgeous natural colors and a more flavorful deviled egg?

Also super easy.

Serious win.

So let’s get started!

What you need: eggs, vinegar (I used apple cider vinegar), water, turmeric, cooked beets, salt, and a few other spices.

Also some good ‘ol mason jars.

Add the peeled hard-boiled eggs to the mason jars with the coloring agents.

For yellow-orange: one piece of beet and a teaspoon or so of turmeric

For pink: a couple pieces of beet

I added ground mustard and garlic to both for some extra flavor!

When using beets, try to layer with the eggs for even coloring.

Three to four eggs fit best in the jars.

The pickling liquid is 1:1 vinegar and water.

Bring to a boil on the stove, then dissolve some salt and a tad bit of sugar.

Pour the liquid over the eggs, cover with the lid, and give them a gentle shake to evenly disperse the colors.

Let them cool slightly and then place in the fridge.

I let mine sit for about 36 hours I think?

It’s not an exact science, but at least 12 is preferred.

Then it’s time for the reveal!

Look at them!

Beautifully vibrant.

All from turmeric and beets!

Are you kind of in awe?

Cause I was…

Not ashamed of my appreciation for these eggs.

Now these are fine and dandy all on their own (think with salads, on toast, etc.), but why not kick it up a notch?

Let’s make deviled eggs.

Since they already have a tangy pickled flavor, these deviled eggs are gonna pack a punch!

I kept things simple with some dijon mustard, mayo, and a bit of Montral Steak Seasoning (a Wells fav).

Just spoon the mix back into the crevice and wal-a!


Creamy, pickly goodness!