Raw Paleo Chocolate Cheesecake Bars

This recipe is by far the most popular of my my recipes with everyone that tries it! Give it a go and let me know what you think! 🙂

Raw Paleo Chocolate Cheesecake



  • 1 cup gluten free, grain free granola I used BeeFree!
  • 2 T coconut oil

Cheesecake Filling

  • 1/4 cup cacao powder or cocoa powder
  • 1/2 cup coconut cream or 1 5.4 ounce can
  • 1/3 cup coconut oil
  • 3 T organic real maple syrup
  • 1 t vanilla extract
  • 1.5 cups raw cashews soaked overnight


  1. Soak the raw cashews overnight in filtered water in a jar.

  2. Place the crust ingredients (grain-free granola and coconut oil) in a food processor and mix until crumbly.

  3. Line an 8x8 glass baking dish with parchment paper. Hint: Spray the glass dish with cooking spray first and this helps the parchment to stick to the bottom.

  4. Pour the crust into the pan and spread it to out to cover the bottom of the dish.

  5. Place the crust in the freezer while making the filling.

  6. In the morning, strain and rinse the nuts.

  7. Place the cashews along with the rest of the filling ingredients in a Vitamix (or a high powered blender) and mix until smooth.

  8. Pour the filling over the crust and spread it out evenly.

  9. Freeze for about 2 hours.

  10. When it is ready, take the cheesecake out of the freezer and let rest 5 minutes before serving!

Recipe Notes

Make sure to soak your cashews overnight the day before you want to make the recipe! You can choose to make the crust the night before too if you want but it is not necessary.

Farmer’s Hash

After popular request for this recipe, here it is! The perfect meal for the morning after Oktoberfest in Leavenworth ? It is pretty easy to make but it does require a lot of chopping so if you’re like me, you’ll recruit your significant other as a sous chef. Feel free to choose your favorite seasonal produce and mix it up!

Listed below is what I used:
Onions, bell peppers, parsnips, carrots, baby gold potatoes, leeks, zucchini, yellow squash, kale. Then I also heated up organic chicken sausage and corned beef and served them on the side. Lastly, we cooked up some over easy eggs to top off the hash! This breakfast is perfect for big groups because it makes tons of food and people can make their hash however they like- vegetarian or add their favorite meat!

How I did it:
Chopped up the carrots, parsnips, onions, peppers, and potatoes and sautéed them in an extra large pan with olive oil, salt, and pepper. Once they were almost cooked I added the chopped zucchini and the yellow squash to the mix and cooked for about five minutes. Next step was to add the kale for another five minutes. While the veggies were cooking I heated up the chopped up corned beef and chicken sausage. Then we fried the eggs! We served everything buffet style. It’s been a huge hit the past couple weekends and there’s usually leftovers for food prep for the week ? Save this one for later use! Happy Sunday y’all!

Roasted Pumpkin Seeds


Roasted Pumpkin Seeds

You know you are going to be carving pumpkins before Halloween, so take advantage of the extra seeds!


  • 2 cups Raw Pumpkin seeds


  1. Separate out all of the seeds from your carved pumpkin and the wash them off with cold water in a strainer.

  2. Preheat the oven to 300 degrees.

  3. Spread the seeds out on a baking sheet and sprinkle with garlic powder and sea salt to taste. Pour about 2 T of avocado oil over the seeds and stir them up.

  4. When the seeds are spread evenly over the sheet, place them in the oven for about 1 hour and 20 minutes, stirring every 20 minutes.

  5. Seeds are done when they are completely dry and crunchy ?

Greek Turkey Burgers

I have been making this recipe since I was in college. It is always a hit with everyone and easy to make! Enjoy!

Laura's Greek Turkey Burgers

Delicious, Greek-style burgers! Paleo, gluten-free, dairy-free recipe that is sure to please the whole family!

Servings 4 people


  • 1 pkg ground turkey
  • 1/4 cup chopped onion
  • 1 T grass-fed butter or ghee
  • 1 t chopped garlic
  • 4 cups spinach leaves
  • 2 eggs
  • 1 T fresh or dried basil
  • 1 t fresh or dried oregan
  • 1/4 t sea salt
  • 1/4 T black pepper


  1. Bring a large skillet to medium-high heat on the stove and melt butter. Add onion and garlic and, stirring often, cook until softened, about 4 minutes.

  2. Add spinach to the skillet with onion and garlic. Stirring often, cook until spinach has wilted and excess moisture has evaporated, 3 – 5 minutes.

  3. Remove skillet from heat. Once cool enough to handle, carefully blot away any excess moisture from the onion-spinach mixture with paper towels. Set aside.

  4. In a large bowl, combine turkey, eggs, basil, oregano, salt, and pepper. Using your hands, mix well. Add cooked veggies to the bowl. Using your hands, mix until uniform.

  5. Evenly divide turkey mixture and firmly form into four patties. (Cover and refrigerate if not cooking immediately.) If you want sliders, make 8 patties!

  6. Bring a greased skillet pan to medium heat. Add patties, cover, and cook for 5 – 8 minutes per side, until cooked through.

  7. Eat your patties with a knife and fork or, if you like, wrap them up in some lettuce leaves with onion and tomato. Pictured above I served the burgers on top of spaghetti squash with marinara sauce! Enjoy 🙂

Recipe Notes

If you do consume dairy products, I would highly recommend adding 1/2 cup of feta cheese to the burger mix. It adds a great flavor to the burgers!

Chocolate Chunk Cookies


Chocolate Chunk Cookies

Gluten-free, dairy-free, chocolate chunk cookies!

Course Dessert
Keyword chocolate, cookie, dairy-free, dessert, gluten-free, non dairy, recipe
Servings 2 dozen


  • 1.5 cups almond flour
  • .5 cups coconut flour
  • 2 eggs
  • 2 t vanilla
  • 2/3 cup almond butter
  • 1/2 cup melted coconut oil
  • 2 t vanilla
  • 5 t maple syrup
  • 3 scoops Further Food Collagen
  • 1/2 t sea salt
  • 1/2 t baking powder
  • 3/4 bar Your favorite chocolate!


  1. Pre-heat the oven to 350 degree

  2. Mix together the wet ingredients and make sure to whisk up the eggs.

  3. Stir in the dry ingredients until well combined. 

  4. Chop up your chocolate into small chunks then fold the chocolate chunks into your dough. 

  5. Roll into small cookie patties, not balls, because the cookies are really fluffy and do not flatten out at all!

  6. Bake for 10-12 minutes until perfection!

Recipe Notes

This recipe is super versatile and you can sub out most ingredients for items that you have in your kitchen! For example, you can use a different kind of nut butter, a different kind of milk, etc. 


Further Food Coupon Code- nourishednutritionlw10

Pumpkin Spice Balls!

Another day, another pumpkin recipe!! Since it is full-fledged pumpkin season, I made #glutenfree pumpkin spice balls! I served these at my nutrition class last week as a sweet treat and they were a total hit! Let me know if you give them a try ?


1 c. gluten-free oat flour
1 ¼ c. almond flour
3 T. organic real maple syrup
1/2 c. pumpkin puree
2 scoops Vital Proteins collagen
½ t. cinnamon
1 t. pumpkin pie spice
¼ t. salt
½ t. vanilla
Coconut Sugar Coating:
¼ c. coconut sugar
¼ t. cinnamon
¼ t. pumpkin pie spice
1. In a large bowl combine all of the ingredients and mix until well combined (you may have to use your hands)
2. In a small bowl combine coconut sugar, cinnamon and pumpkin pie spice.
3. Scoop out about 2 tablespoons of the dough and roll into a ball.
4. Place the ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or glass Tupperware for storage.
5. Repeat the above two steps with the remaining pumpkin spice ball mixture.
6. For best texture, serve immediately. The coating tends to melt after a couple of hours. You can always re-coat the balls if needed so keep the extra sugar mixture handy.
*I will be making these multiple times throughout the fall season!!! For those of you health nuts out there, you know that sometimes it is hard to get people to switch over to healthy desserts during the holidays. Give these a try and try them out on friends and family ❤️

Raw Matcha Collagen Balls!

If you have been following me on social media for a while now, you most likely noticed that one of my favorite things to make are raw protein balls. These nutrient-dense collagen balls are great for on-the-go snacks, afternoon pick-me-ups, and AM yogurt-bowl additions! I prefer making them at home because I can control the sugar content and I usually add a little more protein than you would find at a juice bar or grocery store. I added Further Food collagen to this recipe (my discount code is nourishednutritionlw10)!

Matcha Collagen Protein Balls

Raw matcha protein balls

Total Time 15 minutes


  • 1 T matcha green tea powder
  • 1/2 cup gluten free oats
  • 1/2 cup coconut flour
  • 1/4 cup almond butter
  • 1 t cinnamon
  • 3 scoops Further Food collagen peptides
  • 1 t vanilla extract
  • 1/4 cup almond milk
  • 2 T coconut oil (melted)
  • 2 T coconut butter (melted)
  • 1-2 T maple syrup (depends on how sweet you like it)


  1. Add all ingredients into a food processor and blend on high until smooth. You may have to stop to scrape the sides of the processor a few times during the process. Add more milk if the texture is not correct!

  2. Roll into 1-inch balls and store in a sealed container in the fridge! 

Recipe Notes

  • You can easily make this recipes paleo by taking out the oat flour! Just add 1/2 cup of almond flour in its place 
  • Check out my post on how to make your own almond milk! You can then use the milk in this recipe, as well as the leftover almond pulp 🙂

Oh, and did I mention these also make great boat snacks?







And hiking snacks?!







Enjoy 🙂

<3 Laura

Nut Milk 101

I remember the first time I tried to make nut milk… it was an absolute disaster! This is why I want to show you how to make nut milk the easy way.

A few main reasons for making my own nut milks:

  • No chemicals or preservatives
  • Easy
  • Versatile (you can make any flavors you want)
  • I have the leftover pulp for homemade raw protein balls!

The first time I tried making nut milk, I used cheesecloth and it was messy and didn’t really work. The pulp still squeezed through the cloth (but that could have been user-error). When I heard about nut milk bags, I knew I had to try it again and it was so worth it! I always try to encourage everyone to try making their own nut milk at least once. My favorite brand is Ellie’s Best and they work great. The website has a ton of additional products as well. Don’t forget to use my code nourishednutrition for a discount at!

Nut Milk

Easy homemade non-dairy milk!

Cook Time 5 minutes
Servings 4 cups


  • 1 cup nut of choice I like raw almonds the best
  • 4 cups water


  1. Soak almonds in water overnight in a sealed container in the fridge. In the AM, rinse the almonds off and then place in blender. You can take off the skins if you want but it is not needed. Add 4 cups of filtered water. Now, this is the fun part! If you like unsweetened milk, you can leave the recipe as is. I like to add in a sprinkle of salt and a teaspoon of vanilla. If you want some sweetness in your life, add 1-2 dates! Have fun with it 🙂

  2. Blend on high for about one minute. Pour through a nut milk bag over a large bowl then squeeze out all of the liquid. It works best to gently knead the bag. 

  3. Once completely strained, the milk is done! Store in a sealed container. I love to use mason jars. Then, use the leftover pulp to make some yummy raw protein balls. Check out my Instagram feed for inspo 🙂

Recipe Notes

If you decide to make cashew milk, you do not need to strain out the pulp. It is very creamy and yummy!

Green Goddess Salad

I would like to start out by saying that whenever I read blogs, I usually just scroll all the way down, past all of the beautiful pictures, and head straight towards the content. My blog will be short and sweet for all of those readers out there who are like myself, and just want to get to the picture! My recipes will be easy to make, quick for the weeknight warriors, and of course, healthy 🙂 I will start out with my take on the Green Goddess Salad:


  • 2 cups organic spinach leaves
  • 2 T Primal Kitchens Green Goddess Dressing
  • 1/2 avocado
  • 3.5 ounces of shredded chicken
  • 2 T pumpkin seeds
  • 1/4 sprouts (I get mine from Trader Joe’s)
  • Optional: bacon bits, hard boiled eggs, tomatoes, etc. Have fun with your favorite salad ingredients and make this your own!


Like I said above, my recipes will be super easy! All you do for this is put the ingredients in a bowl and enjoy! This salad is also great tossed.

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