I look forward to rhubarb season all year! We typically eat rhubarb in pies or crisps, but I wanted to try my hand at a simple jam. To my surprise, it turned out way better than I'd hoped! Perfectly sweet and tart. Oh man, it's so good...and it's only four ingredients!

Lately, I’ve been craving the flavors of zucchini bread without the bready or muffiny bulk. So, I thought I'd try my hand at turning classic zucchini bread into bite-sized gems of cookieness! Enter these grain-free Zucchini “Bread” Cookies with coconut, chocolate chunks and bits of hazelnut.

Move over pumpkin-everything, I’m ready for some tart with my sweet. I am in full-blown cranberry-obsessed mode over here. I couldn’t resist picking up a bag of organic cranberries at TJ’s because they’re just so pretty. I was inspired to try my hand at making some cranberry orange scones. They are super easy and taste amazing!

This might be my favorite smoothie recipe to date...well, actually, it's more like a milkshake! It's fully of healthy fats, it's dairy-free, and the only sweetness in it comes from one banana. This beauty is thick and rich, thanks to the addition of coconut milk and an avocado. It keeps me full for hours!

I'm not gonna lie. I'm pretty excited for Fall. It's my fave season here in the Pacific Northwest...no question! While the season is not quite here yet, consider these grain-free, dairy-free muffins an autumn gateway drug!

Hiding among the sugar and food dye peddled to young children in the form of Jell-O there lies an ancient superfood. Yep, I’m talking about gelatin…that weird powder that gives Jell-O its glorious jiggle!