Here you'll find adventures from my tiny kitchen in Dublin and beyond. My food is healthy, plant-based (mostly), and totally gluten-free. My food philosophy is eating with the seasons and creating tasty, feel-good, soulful meals. All recipes are my own unless otherwise noted.

Frozen Protein Peanut Butter Cups

Frozen Protein Peanut Butter Cups

It's been a hot second since I've developed a recipe, and I'm oh so excited it's this one. You see, over the past three month's since I've graduated the Academy of Culinary Nutrition, I've realized something. Eating foods that have tons of micronutrients and are "healthy", aren't always the best for your waistline. It's not that I've put on a ton of weight or hate my body, but I just know that I'm a few pounds above what my happy place is. 

This led me in January to experiment with a few "diets" (lifestyles?) that stayed true to my whole foods mentality. Keto, Paleo, Whole30. Each lasted a week or less. Everyone's different, I know these lifestyles work great for some people. For me, the very thought of restricting a specific food group or macronutrient led me to overeat in the other departments. Not to mention as much as I am against processed foods, I think they are still okay to eat on occasion because #balance. More on that later. So yes I was great at paleo, but I was eating paleo cookies every night.And it was because I was so freaking hungry without carbs and grains!! And with my 5-6 day/week exercise routine, these diets were not sustainable for me. I needed carbs in order to refuel muscles and not feel constantly tired. 

So long story short, I looked into something that I swore I would never do again after my Freshman year in College: count calories. In my past (aka when I was 18), calorie counting was something I did on an app where I tried eat the least amount everyday and exercise the most. I actually did lose weight, but it was not healthy and I did not feel myself. Sustainability was not possible during this. It lasted one semester, before I swore off counting anything every again. 

This time, I'm totally happy with my body (not wanting to be "skinny") and I'm doing this most out of curiosity to see how it works, if it works, and how it makes me feel. Also to get to a place that is best for me, not being comparative to others or trying to impress guys (I've already got one of those ;)). Anyways, I hired a coach where I'm learning SO MUCH, not just about calories, but also about being sure to hit certain macronutrient numbers to ensure I feel full, my muscles are happy, and I'm not depriving myself. Other things I've learned? The best way to have a calorie deficit is to ensure that you are eating the most amount of calories possible that still allow to you lose weight.That keeps up your metabolism, and keeps you happy. That means I am encouraged to eat more most days, to balance out and prevent binging later on. More on all of this later in another post, because I find it so fascinating, and also because you're probably wanting this recipe for pb cups!! 

I've been experimenting with creating macro balanced, protein packed, and DELICIOUS desserts that use mostly whole ingredients to fit into my program. A lot of protein bars and powders use artificial sugars to keep the calories low, but in my quest to stay true to whole foods I used honey. 


PB layer
44g PB2 or peanut flour
10g honey or maple syrup
sprinkle of cinnamon

chocolate layer
15g honey or maple syrup
25g reduced-fat coconut milk (stirred well!)
10g collagen peptides
10g cocoa powder (unsweetened)

Line a muffin tin with three paper cases. 

In a small bowl, combine all the PB layer ingredients, then slowly add water while mixing until the mixture is spreadable, but not watery. Divide into the three paper cases and stick in the freezer for 30 minutes, or if you're impatient like me you can just leave them in there while you're whipping up the chocolate layer.

In another small bowl, combine the chocolate ingredients. Do a taste test with your finger to make sure it tastes good, adding more sweetener if it's too bitter. 

Once the PB layer is slightly frozen, spread the chocolate layer on top. Place back into the freezer.

The hardest part: Wait 4 hours or until set (they can stay in the freezer longer if you don't want them right away). The chocolate may still be a little gooey, but that's okay. Let them stand out of the freezer for 5ish minutes before enjoying!



If you're into this stuff: 

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