Since I'm all about simplicity over here, I had to keep the tasty cookie recipes coming with a new type of healthy flour. 

I already have a BANGIN' almond flour cookie recipe >> SIMPLE CRANBERRY COOKIE and now I'm adding this PHENOMENAL coconut flour recipe for all my gluten-free and grain-free friends out there! 

Let's get this healthy cookie stuff started! 

INGREDIENTS:

WET

• 1/4 cup Coconut Oil, melted
• 1/4 cup Pure Maple Syrup
• 1 tsp. Vanilla Extract 
• 2 eggs

DRY

• 1/2 cup of Coconut Flour
• 1/4 tsp. Salt
• 1/3 cup Dark Chocolate Chips 

1.  PREHEAT oven to 350 degrees.  Line a large baking pan with parchment paper or a silcone mat. 

2.  MIX: In a large bowl, mix together the wet ingredients first.  Then, add in the dry ingredients (except the chocolate chips) and stir until it becomes a thick batter. 

3.  FOLD: Gently fold in the dark chocolate chips until they are evenly distributed in the batter. 

4.  SPOONFUL: Using a large spoon, drop cookie dough onto the baking sheet.  Use your fingers to flatten the cookies as big or as small as you would like them.  Keep in mind that they will not get any larger when they bake. 

5.  BAKE cookies for 12- 15 minutes, or until the edges of the cookies are golden brown.  Let them cool for about 5-7 minutes before serving.  


Always craving health + happiness,
      Jillian 

Let's put aside the usual pasta noodles and switch to something else that has a similiar texture, and a whole lot of nutritional value.

OH HEY SPAGHETTI SQUASH, I'M LOOKIN' AT YOU! 

This is a hearty & simple casserole-ish meal that is flavored with spiced sausage, creamy ricotta and some fresh as hell basil!  Don't underestimate the power of fresh herbs my friend.

So get ready for a FUN spin on pasta night and enjoy a new way to sneak in the veggies! 

My 2-year old daughter loved this, so there's hope for your kiddos too :) 

INGREDIENTS:

• 1 Spaghetti Squash
• 1 tbsp. Extra Virgin Olive Oil
• 2 lbs. Ground Italian Sausage, removed from casings
• 2-3 cups of Kale, chopped
• 2 cups Marinara Sauce
• 1-12 oz. Ricotta Cheese, Full Fat
• Fresh Basil, for serving 
• Salt & Pepper, to taste 

1.  PREPARE SQUASH (could to this earlier in advance to save time): Preheat oven to 400 degrees.  Cut spaghetti squash length wise and scoop out the seeds. Light drizzle squash meat with extra virgin olive oil and sprinkle with salt and pepper.  Lay squash cut-side down on a large baking pan covered with parchment paper.  Puncture squash skin with 4-5 fork holes on each half. Bake for 30-40 minutes.  Let cool.  Then using a fork scrap out the squash "noddles".  Put aside until later. 

2.  SAUSAGE MIXTURE: Cook Italian sausage on medium heat in a large skillet.  Break sausage into smaller chunks as it is cooking. Once sausage is cooked add in chopped kale and marinara sauce.  Turn heat on low and stir slowly to mix everything together. Let the kale and sauce sit for about 5-7 minutes. 

3.  BAKING DISH:  In a large baking dish, dump your spaghetti squash "noodles" and sausage mixture (see photo).  Mix everything together carefully.   Once mixed, spread ricotta cheese with a spoon all over the top.  Add a sprinkle of salt and pepper as well. Bake this for about 15 minutes. 

4.  BEFORE SERVING: Cut fresh basil into thin strips and sprinkle all over the spaghetti squash bake before serving. 


​
         Always craving simplicity,
                         Jillian 

Taco Tuesday is anything less than boring in our house because WE MIX IT UP. 

If you're tired of eating the same old taco dish over and over, then try this FUN & SIMPLE way to eat tacos! 

There's no reason you should ever be in a taco slump!  TRUTH. 

Ingredients:

• 3 sweet potatoes
• 2 lbs grass-fed beef (could use ground chicken or turkey) 
• 2 cups of baby spinach, chopped
• 1/4 red onion, chopped
• 2 tbsp cumin
• 1 tbsp chili powder
• 2 tsp garlic powder
• 2 tsp paprika
• salt and ground pepper, to taste
• 1 lime, juiced
• fresh chopped cilantro, for serving

1.  Preheat the oven to 350.  Place sweet potatoes on the oven rack, and bake for 1 hour or until sweet potatoes are tender. Bake these before hand, or microwave for quicker prep time!

2.  Heat a large frying pan over medium heat.  Add the beef, and break it into clumps as it's cooking. 

3.  Once the beef is no longer pink, and most of the water has evaporated, add in seasonings.  Stir altogether to coat every piece of beef with the seasonings. 

4.  Once sweet potatoes are done cooking (leave your oven on), let cool for about 5 minutes.  Slice them in half and spoon out the sweet potato meat into a large baking dish.  Using a fork, mash the sweet potatoes.

5.  Next add the beef, red onion, baby spinach and lime juice into the mixing bowl. Stir altogether. 

6.  Bake this in the oven for about 15 minutes. 

7. Serve this delicious Taco Sweet Potato Bake with chopped cilantro and your favorite taco toppings. 

I like a big dollop of plain Greek yogurt and salsa on mine!

​
         Always craving health & happiness,
                       Jillian ​

P.S.  If you like this simple and tasty meal >> check out my new program SIMPLIFY MY MEALS to help save you time and energy!