Healthier Alternatives to 3 Comfort Foods (recipes for each)

Eating healthy is not about deprivation. All it really takes is finding “better for you” alternatives to those comfort foods you love so much. In moderation, you can totally enjoy your favorite treats by choosing products and recipes with healthier ingredients. There are plenty of comfort food upgrades that taste amazing and don’t leave you feeling heavy, bloated, and lethargic. Here are some of my favorite “comfort food” recipes.

Bread and Baked Goods

Paleo Blueberry Muffin (Low Carb, Gluten Free, Grain Free)


  • 1 cup almond flour
  • ⅛ teaspoon baking soda
  • pinch of salt
  • 2 tablespoon raw honey
  • ½ cup coconut milk, full fat
  • 2 tablespoon coconut oil, melted
  • 1 egg
  • ¼ cup fresh blueberries (add a little more if you like)


Preheat the oven at 350°F. In a large bowl mix the dry ingredients – almond flour, baking soda, salt. In a separate bowl mix the wet ingredients – coconut milk, egg, honey and coconut oil. Combine wet and dry ingredients and gently mix the batter using a rubber spatula. Do not over mix or the almond flour will become oily. Fold blueberries into the batter. Pour batter into paper lined muffin pan cups and bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan Recipe makes 6 muffins. Store in an airtight container in the refrigerator. Source: www.livinghealthywithchocolate

Dairy Free Paleo Banana Bread,

  • 2 cups almond meal
  • 2 well-ripened bananas
  • 3 eggs
  • 3 tablespoons coconut oil, ghee, or butter
  • 2  teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 tablespoon apple cider vinegar, set aside
  • 1 teaspoon baking soda, set aside
  • 1 tablespoon local raw honey, optional
  • ½ cup chopped walnuts, optional

Preheat the oven to 375 degrees. Mash the bananas well. Mix all ingredients (except the apple cider vinegar and baking soda) together in a mixing bowl until well blended. Add the baking soda, do not mix. Pour the apple cider vinegar on the baking soda. The mixture will bubble up (think volcano science project in school). Mix well. Pour into a greased baking dish (loaf pan, muffin tin, cake pan). Top with chopped nuts and drizzle honey over the top, if desired. Bake for approximately 25 minutes or until a knife, when inserted in the center of the loaf, comes out clean. The time will depend on depth of bread loaf. Check after the first 10 minutes or so and every few minutes to ensure that it is not overcooked. Remove from oven and let cool for a few minutes before cutting. Enjoy with grass-fed butter or coconut oil and sea salt.

Ice Cream (smooth and creamy)

Banana Chocolate PB Ice Cream (


  • 4 Bananas, peeled, frozen, and sliced
  • 1 Tbsp Cocoa Powder
  • ¼ cup Nut Butter of choice


Place the frozen banana slices in the food processor or blender. Process until fluffy, creamy and smooth. You will probably have to keep scraping the sides and pushing the bananas down occasionally until the ice cream texture is achieved. Once the bananas are the texture of ice cream, add the cocoa powder and nut butter to the bananas and process again until well combined. Serve right away. If you choose to freeze it after making it or because you have leftovers, let thaw on the counter about 10 minutes before scooping so it’s not so rock hard.

Chocolate Coconut Chia Bowl (


  • 1 cup canned coconut milk
  • 1/4 cup raw cocoa powder
  • 1 tablespoon pure maple syrup
  • 1/4 cup chia seeds
  • Pinch sea salt
  • 2 tablespoons coconut flakes


Add the coconut milk, cocoa powder, and maple syrup to a small bowl. With a whisk, beat well, until all of the cocoa powder is incorporated, about 1 minute. Taste and add more maple syrup for a sweeter pudding, if desired. Stir in the chia seeds and the salt. Cover and refrigerate for at least 2 hours, up to 1 or 2 days. Stir. Scoop into individual bowls or cups and top with coconut flakes. Keeps refrigerated for 2-3 days.

Chocolate/Avocado Mousse (

  • 1 ripe avocado
  • 2 tbsp. raw honey
  • 3 tbsp. cocoa powder
  • 6 tbsp. coconut milk [from carton, unsweetened]
  • pinch of sea salt
  • crushed almonds [optional]
  • coconut flakes [optional]

Add all of the ingredients to a high speed blender or food processor and blend until smooth. Top with almonds and coconut flakes.



Paleo choc chip cookies


  • 1 cup almond meal
  • Scant ¼ t. sea salt
  • 1/8 t. baking soda
  • ¼ t. cinnamon
  • 3 T. coconut oil or butter, melted
  • 2 T. honey or maple syrup
  • 1 ½ t. vanilla
  • 1-3 t. water
  • 2-4 T. chopped dark chocolate or enjoy life chocolate chips


Preheat oven to 350. Mix the almond meal, salt, baking soda, and cinnamon. Stir in the coconut oil, honey/maple syrup, and vanilla. Add in water as needed to bring it all together. Stir in chocolate lastly. Bake for 10-11 minutes on a well-oiled cookie sheet or lined with parchment paper. Let sit for 5-10 minutes to firm up before removing from the pan. Enjoy with a glass of organic raw milk, or unsweetened almond milk.

Soft & Chewy Double Chocolate Cookies


  • 1 cup thick almond butter (I used Barney Butter Smooth Almond Butter because it’s similar to thick nut butters. If you use too oily, the cookies won’t come together.)
  • 1 cup coconut sugar
  • 1 egg, whisked
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • pinch of salt
  • ¼­1/2 cup Enjoy Life Mini Chocolate Chips


Preheat oven to 350 degrees. In a large bowl, mix together almond butter and coconut sugar. Then add egg and mix again until well combined. Add ¼ cup of cocoa powder at a time. Use your hands to incorporate the cocoa powder into the dough. Add all the cocoa powder and completely combine. Then add baking soda, vanilla, salt and chocolate chips and combined until everything is well mixed. Dough should be very thick at this point. Scoop out around 2 tablespoons of dough and make into round balls. Place on parchment paper lined baking sheet. This dough will create 13­15 cookies that size. Once you’ve placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly. Place baking sheet into the oven and bake for 10 minutes. Remove from oven and let cool for 5­10 minutes until removing from baking sheet to place on cooling rack. If you try to remove these from the baking sheet early, they will come apart. Enjoy!

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