Chocolate Walnut Zucchini Bread


Hello my supportive readers! It has been a hot minute, and for that, I apologize. I won’t get into the details, but I am currently juggling two part-time jobs, 8 accelerated summer credit courses, and an internship. I haven’t had much time for myself and to take care of my family, let alone maintain Feed Me Happy. My absence has made me realize how much I adore the art of recipe development, and with my first full day off in 34 days, I am here to share my latest creation- Chocolate Walnut Zucchini Bread!

As always, my goal was to make this baked good as yummy and nutritious as possible. I played around with spelt flour, an ancient grain that houses ample fiber, protein, and vitamins and minerals. The walnuts and olive oil provide healthy fats, and the zucchini gives you that veggie fix! Plus, zucchini is currently in season, and I’m trying to cook and bake with all the seasonal crops while they’re here. I hope you enjoy this baked bread loaf as much as I do! ❤


Chocolate Walnut Zucchini Bread

Prep time: 15 minutes

Baking time: 45-50 minutes


  • 1 1/2 cups spelt flour
  • 1 1/2 cups all purpose flour (may use GF, but be aware that this could alter the texture and baking time of your loaf)
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1 Tbsp cinnamon
  • 4 Tbsp unsweetened cocoa powder
  • 3/4 cup walnuts
  • 1 bar dark chocolate (I used Theo 85%)
  • 3/4 cup EVOO (Extra Virgin Olive Oil)
  • 3 eggs
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1/2 cup organic applesauce
  • 2 medium size zucchini


  1. Preheat oven to 350F. Oil loaf pan with either olive oil or coconut oil. I used coconut oil spray. When heated, toast 1/2 cup of the walnuts for 10 minutes. Let cool.
  2. While toasting, grate both zucchini with a coarse grater. Soak up the excess moisture with paper towels.
  3. Add all of the dry ingredients into a large bowl. Mix thoroughly.
  4. Whisk the eggs in a separate medium sized bowl. Add the EVOO, molasses, honey, and applesauce. Mix until even.
  5. Add the wet ingredients to the dry, along with the zucchini and 3/4 cup of the chopped dark chocolate. Mix until just combined, avoiding overworking the gluten and creating tunnels in your bread loaf.
  6. Pour the batter into the oiled loaf pan. Top with the remaining walnuts and dark chocolate and bake for 45-50 minutes. I baked the bread on the bottom rack for 20 minutes, then transfer to the top for the next 25 minutes to ensure an even bake.

Took me 3 rounds of recipe testing to get this right, so enjoy this treat that may be eaten day or night! 😉


Peach Cobbler Oat Bars


Hay peaches! Some of you have been asking for this original recipe, and I apologize for my tardiness in posting the details. I had a packed day of mandatory volunteer work and a 4 hour lecture class. I made it through and did not forget about you!

I created this recipe for a few reasons: 1) I wanted to make a summer go-to dessert recipe that was simple, fresh, and delicious (obviously). 2) I wanted to deliver what YOU requested on my Instagram stories- a dessert made with natural sugars as opposed to added granular sugars. I figured peaches would serve as the perfect seasonal muse, and boy did they!

I only had to recipe test this twice, but I do want to disclose that I will be conducting a third test sometime this week with another variable ingredient I think could put it OTT (Over The Top)! I will update this post when I get to that. For now, and without further ado, here is THE Feed Me Happy Peach Cobbler Oat Bar Recipe!!!

Peach Cobbler Oat Bars With Coconut Whip


Prep time: 5 minutes

Baking time: 30-35 minutes

Cooling time: 30 minutes


Dry Ingredients

  • 1 cup almond flour
  • 1 cup oats
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • 1 scoop vanilla protein powder
  • 3/4 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 2 beaten eggs (sub flax eggs if vegan)
  •  ¾ cup cashew butter
  • 3 Tbsp cup honey (sub maple syrup or agave if vegan)
  • 1 mashed banana


  1. Preheat oven to 350F. Grease an 8×8 baking pan or dish with coconut oil.
  2. Mix dry ingredients in a medium size bowl.
  3. Mash banana and transfer to large mixing bowl. Beat eggs and combine with banana. Add the cashew butter+room temperature honey. Whisk until even and most of the clumps dissipate.
  4. Combine wet+dry ingredients in large bowl. Fold with baking spatula until just mixed and no dry ingredients exist separately.
  5. Pour this mixture into your greased 8×8 baking pan or ceramic baking dish.
  6. Add sliced peaches on top and bake for 30-35 minutes until golden brown. You may test if it’s done by inserting a toothpick or knife in the middle. If no “dough” sticks, then you’re good! Let cool for at least 30 minutes.
  7. To make the coconut whipped cream, I let full fat coconut milk sit in the fridge overnight. I whipped the coconut solids with my Kitchen Aid for 8 minutes and I got a loose coconut whip! I wanted mine to remain sugar- free, but you may add 2 Tbsp of sugar to your whip for better and resilient structure and fluff.

I hope you enjoy this as much as me and the hubs did! I will definitely be making more batches over the summer, so I’ll let you know what variations I try out. Please clue me in if you use any substitutes or additions. I’m always curious about ingredient combos. Just to get your imagination going, I thought some toasted walnuts, vanilla almond milk, a little orange zest, and plums would be complimentary additions. What do you think?


Coconut Matcha Doughnuts


It is no secret that I have an obsession and border line addiction to matcha. I’m sure most of you are familiar with this green tea Japanese powder by now, as it has grown in popularity world wide in recent years. I usually make my Super Strength Matcha every morning, but since I am always stocked with Do Matcha in my pantry and in celebration of National Doughnut Day last week, I decided to create my own matcha doughnuts.

Coconut and matcha pair together brilliantly, so I kept it simple by elevating both of these flavors (or so I thought I was keeping it easy). What I mean by that side comment is that coconut flour is difficult to work with. I found out during this recipe testing cycle that coconut flour is extremely absorbent and can easily result in a dry finished product. The trick is to have a 1:1 1/4 dry to wet ingredient ratio. Don’t worry, I did the math and experimenting for you. It took me 5 rounds to perfect these delectable treats, but it was so worth the time and cost.

These Coconut Matcha Doughnuts are flavorful, moist, and pair well with chocolate, coconut butter or flakes, edible flowers, nut butters, honey, etc. The choices are pretty abundant, so have fun and be creative with your glaze, toppings and/or dips! Pictured below is the doughnut plain (aka naked!), dipped in Theo’s dark chocolate, and with a coconut butter glaze and rose petals and buds. What one would you choose if you could dig in at this moment?


Coconut Matcha Doughnuts

Prep time: 5 mintues

Baking time: 15 minutes



  • ¾ cups sifted coconut flour
  • ½ tsp baking powder
  • 1 Tbsp matcha
  • Pinch of salt


  • 3 eggs
  • ½ cup full fat coco milk
  • ¼ cup coco oil
  • 2 Tbsp honey
  • ½ tsp vanilla


  1. Preheat oven to 350F.
  2. Sift 3/4 cup of coconut flour into a medium size bowl. Add 1/2 tsp baking powder, 1 Tbsp matcha powder, and a pinch of salt. Whisk until evenly mixed.
  3. Set aside and add eggs to a large bowl. Whisk until fluffy. Add 2 Tbsp honey and whisk another minute. Add 1/2 cup full fat coconut milk, 1/2 tsp vanilla+1/4 cup melted coconut oil. Whisk until thoroughly mixed.
  4. Add your dry ingredients to the wet with a hand held beater or Kitchen Aid mixer. don’t worry about over mixing because there is no gluten in coconut flour!
  5. When you dough is clump free, check for a slightly wet consistency. Spray doughnut tin with coconut oil and form the dough in each mold.
  6. Bake for 15 minutes at 350F and let cool for at least 15 minutes. Choose your glaze and toppings and enjoy!


Vegan BBQ Sauce

Prep time: 0

Cooking time: 20 minutes

Serving Size: 6-8, depending on how much sauce you and your guests like! (I like to douse my food!)


  • 1 medium yellow onion
  • 1 6 oz. can of tomato paste
  • 3 Tbsp coconut aminos
  • 1.5 Tbsp spicy mustard (you may use plain)
  • 2 Tbsp molasses
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp chili powder (may use more if desired)
  • 1/2 tsp cinnamon
  • 1/2 tsp smoked paprika
  • 1 tsp coconut sugar OR 1 Tbsp honey
  • dash of salt and fresh pepper


  1. Preheat oven to 425F. When ready, roast halved yellow onion with a drizzle of olive oil for 20 minutes.
  2. In the meantime, add the remaining ingredients to a blender.
  3. Add the yellow onion after it slightly cools and blend!

1, 2, 3 and you have yourself a delicious Vegan BBQ Sauce, ladies and gents!

I first used this homemade sauce to marinate tempeh I got from nowhere other than Trader Joe’s, of course. I broke apart the tempeh to small bits and used about 1/2 of the sauce to mix it with. Let this sit overnight and sauté with a light oil spray when ready to eat. Mu husband says it taste healthy, but all I taste is a bbq sauce made from fresh ingredients and not ridden with a large amount of sugar. 🙂 Let me know what you think, and enjoy!

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Sesame Kale, Grapefruit and Pistachio Salad

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With summer in the air, I’ve been craving a light and fresh salad that’s different from the typical berry and walnut variety. Let me introduce this delightful medley- the Sesame Kale, Grapefruit and Pistachio Salad! It’s a mouthfeel, I know, but quite redeeming with it’s flavor profile. That’s why I couldn’t leave any of those ingredients out of the name!

The massaged kale serves as the traditional leafy salad foundation. The sesame seeds and oil and avocado add healthy fats to your meal count. The toasted pistachios are a healthy fat as well but also deliver a lovely crunch component to the dish. The grapefruit delivers a punch of vitamin C and counts as your fruit serving. Lastly, the cucumber hydrates you and cools you off in the summer heat! Can’t really ask for more from one ensalada! Let me tell you that the salad dressing really ties these ingredients together too.

I claim this as my summer salad of 2018! I encourage you to try it out. You may find the recipe below!

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Sesame Kale, Grapefruit and Pistachio Salad

Prep time: 15 minutes

Cooking time: 10 minutes to toast pistachios (not required)

Single Serving.



  • 2 cups kale
  • 1 persian cucumber
  • 1/2 grapefruit
  • 1/2 cup toasted pistachios
  • 1/2 avocado
  • Sesame seeds OR TJ’s Everything but the Bagel Seasoning


  • 1/8 cup + 2 Tbsp rice vinegar
  • 3 Tbsp coconut aminos
  • 2 Tbsp sesame oil


  1. Wash kale, cucumber, grapefruit and avocado before cutting. It’s good to get in the habit of washing nearly all of your produce! 😉
  2. De-stem kale. Place in a medium size bowl.
  3. Combine three ingredients for dressing and shake until mixed. Pour the salad dressing over the kale and massage for about a minute or until softened. Let sit.
  4. Preheat oven to 350F. Toast pistachios for 10 minutes when the oven is ready.
  5. In the meantime, prepare the remaining salad components by slicing the cucumber 1/4 inch thick, dissecting the grapefruit slices, and slicing or cubing avocado. Add these ingredients to the kale.
  6. Add pistachios when cool and toss. Sprinkle with sesame seeds or TJ’s seasoning and immediately comment on this page to tell me how good it is! Enjoy my friends!

Key Lime Pie

Happy Memorial Day Weekend everyone!

I wanted to create a light, healthy and refreshing dessert for you all to enjoy, hence, the creation of this Key Lime Pie! It is vegetarian but can be made vegan with coconut yogurt. This is a beginner’s kind of baking recipe- with minimal ingredients and simple techniques. I’ve been eating a slice for breakfast every morning with my dirty matcha- lovin it!


Key Lime Pie


Prep: 5 minutes

Baking time: 30 minutes

Setting/Cooling time: 1 hour



  • 1 1/2 cups Almond Meal
  • 2 cups Unsweetened Coconut Flakes
  • 1/2 cup Coconut Oil +oil for brushing crust
  • 6-7 Tbsp cold water


  • 2 cups Greek Yogurt
  • 1 1/2 avocado
  • 1-2 Tbsp honey (optional)
  • 3 juiced limes
  • 1/4 cup full fat coconut milk (use solids if available)
  • Pinch of salt


  1. Preheat oven to 375F. Grease 8″ baking round with coconut oil (I use coco spray).
  2. Mix almond meal and coconut flakes in a medium sized bowl. Cut in 1/2 cup of coconut oil with pastry cutter or two knives until the coconut oil is evenly distributed into pea size clumps. Add 6-7 Tbsp of cold water and mix.
  3. Press the crust mixture on the bottom and sides of pan until evenly molded to form a pie crust. Brush or spray top of formed crust with coconut oil.
  4. Bake for 30 minutes, and let cool for 20.
  5. In the meantime, make your filling. Mash avocado until no longer clumpy. Whip the yogurt and coconut solids separately with an electric beater or Kitchen Aid mixer for 1 minute. Add avocado, lime juice, honey, and pinch of salt. Whip for another minute on medium high speed.
  6. Let set in the fridge for at least 30 minutes.
  7. Let the crust cool completely. I recommend leaving it in the tin, so the crust doesn’t crumble. Add filling, zest lime to top, and chill for another 30 minutes. Enjoy!


Mediterranean Chicken Salad


Prep time: 35 minutes

Cook time: 28 minutes

Serves: 4


  • grill pan
  • oven
  • measuring spoons
  • salad dressing container
  • tupperware for marinating


  • 4 chicken breasts
  • 8 Tbsp olive oil
  • 7 Tbsp honey balsamic vinegar
  • 3 Tbsp dried oregano
  • 1 tsp minced garlic
  • 2 pinches of salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 2 lemons
  • 4 romaine lettuce hearts
  • 2 cups grape tomatoes
  • 4 Persian cucumbers
  • 1 sliced red onion
  • 1 cup halved kalamata olives
  • 3/4 cup fat-free feta cheese


  1. Marinate chicken breasts in the following marinade for at least 30 minutes. 4 Tbsp olive oil, 4 Tbsp honey balsamic vinegar, 2 Tbsp dried oregano, 1 tsp minced garlic, 1 juiced lemon, 1/4 tsp garlic powder, and pinch of salt.
  2. In the meantime, halve and deseed grape tomatoes. Slice Persian cucumbers, thinly slice red onion, and halve olives. Put to the side.
  3. Prepare dressing with 3 Tbsp olive oil, 3 Tbsp honey balsamic vinegar, 1 Tbsp dried oregano, 1 juiced lemon, and salt and pepper to taste. Shake well.
  4. Preheat oven to 350F.
  5. After chicken in marinated, heat 1 tbsp olive oil in grill pan over medium high heat. when pan is hot, cook chicken for 4 minutes on each side.
  6. Transfer pan to oven. Cook for an additional 20 minutes.
  7. Chop romaine lettuce, assemble salad, add dressing, and top with slice chicken breast.
  8. If you’re meal prepping for the week, don’t add dressing until ready to eat. Enjoy!