Coconut Flour Corn Bread!

I have always had a thing for comfort foods, especially in the cold seasons. Now it is May 3rd… but it’s still pretty chilly in Illinois.  While I’m patiently waiting for summer weather, I am still embracing my cold weather favorites.

When it comes to comfort foods, you can’t go wrong with cornbread!

Tonight I recreated this favorite with a healthier lighter twist that is simply delicious!



  • 2 C. organic cornmeal
  • 1/2 C. coconut flour
  • 5 tsp. baking aluminum free powder
  • 1 tsp salt
  • 6 large eggs
  • 1 can coconut cream (I used trader joe’s brand)
  • 1/2 C. avocado oil or coconut oil ( I cook/bake with these because they are very stable with heat!)
  • 1/4 coconut sugar
  • 2 tbsp pure maple syrup or honey



  1. Preheat oven to 400 ℉.
  2. Combine all ingredients in a mixing bowl until smooth (no large lumps)
  3. Apply a small amount of oil to cast iron pan.
  4. Pour cornbread mixture into cast iron. Cover with foil. Bak for 15 mins. Remove foil and bake until lightly brown on edges.
  5. Let cool + Enjoy! Perhaps topping with some grass fed butter or honey! Mmm! 


Be Well Beautiful!


Healthy Baked Almond Flour Doughnuts

So… doughnuts are kind of my favorite thing! They are so cute, colorful, and I adore them! However, I do not enjoy the way traditional doughnuts make me feel. They are full of sugar and who knows what else!

That’s not to say I never eat regular doughnuts… Gotta live a balanced life and enjoy every moment! but on a regular basis, I like to make my own healthy doughnuts from scratch. You can have your doughnuts + eat them too!

This recipe is grain free, gluten free, and mostly paleo!


Almond Flour Baked Doughnuts

  • 1 C Almond Flour ( I used Trader Joe’s Brand)
  • 1 tsp Vanilla Extract
  • 3 TBSP Maple Syrup
  • 2 Organic Eggs
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Aluminum Free Powder
  • Coconut Oil for the pan
  1. Preheat Oven to 300°F.
  2. Combine all ingredients in a bowl and stir until combined.
  3. Coat your doughnut pan with coconut oil and scoop batter into the pan.
  4. Bake 10-15 Minutes until golden.
  5. Let cool and add toppings of your choice! 

Coconut Oil Peanut Butter-Chocolate Icing

  • 1/4 C Coconut Oil
  • 1/4 C Peanut Butter
  • 1/4 Cacao
  • 2 TBSP(+ if you like sweeter) Maple Syrup
  1. Combine ingredients in a small saucepan.
  2. Cook on low until melted.
  3. Drizzle over doughnuts.

Enjoy with a warm cup of coffee of tea!

Be Well Beautiful!




Healthy & Simple Salad Dressing

When trying to get healthy one of the first things we try is to eat more salads. This is a great step, and adding more leafy greens into your diet is always a great idea!

While the intention is good we might be doing more harm than good by adding conventional salad dressings to the mix.

I have not consumed store bought salad dressing for years and choose to make my own.

Here is why:

  • Store bought salad dressings are filled with undesirable ingredients that we do not want in our bodies!
  • They contain cheap & processed oils (soy & canola…). These oils are high in Omega-6 fatty acids, which are associated with inflammation in the body.
  • High Sodium & Sugar.
  • Often/likely to contain genetically modified ingredients (GMO).
  • Full of additives & ingredients we cannot pronounce…if you can’t say it don’t eat it!

The good news is salad dressing is super simple to make! Below I have provided you with two healthy salad dressing recipes. These are so creamy and delicious you won’t be missing the old stuff!

  1. Greek Yogurt Ranch Dressing
  2. Miso-Sesame Dressing


Greek Yogurt Ranch



  • 1/2 to 1 full cup greek yogurt (you can also use non-dairy yogurt)
  • 1/4- cup lemon juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dill (dry of fresh)
  • 1 tsp parsley (dry or fresh)
  • salt & pepper to taste
  • **you may choose to add a little water or olive oil to thin out or if too tangy for your taste 


How to make

  1. Combine ingredients in a jar & stir until combined.
  2. Pour on salad or use as a dip.


Miso Sesame Dressing




  • 1 part miso paste (I use soy-free chickpea miso).
  • 1 part oil-sesame & olive oil combined.
  • 1 part apple cider vinegar
  • honey or maple syrup to taste.  


How to make

  1. Combine ingredients in a jar.
  2. stir until combined (I use a small mixer to mix well).
  3. Top with sesame seeds & green onion.
  4. Enjoy!


Check out the recipe video on my youtube channel-Michelle Loves Wellness.


Coconut Carrot Curry

Curry is a staple for my healthy weeknight meal plan.

It’s quick, easy, and you can add in almost anything!

I love Thai inspired flavors and always keep coconut milk & curry paste on hand. Start with a basic sauce & get creative! you can add in any veggies, legumes, or meat that you like. Last night I created this yummy curry: adding in soft boiled eggs and carrots.



  • 1 Can organic coconut milk
  • 3 tbsp Thai chili paste
  • 1 tbsp Tomato paste
  • 1 tsp+ Grated ginger or to taste
  • 3 Diced carrots
  • Soft boiled egg
  • Basmati rice 
  • Basil, avocado, and sesame seeds for garnish

How To Make: 

  1. Turn stove to medium-low heat. Add coconut milk, Thai chili paste, tomato paste, ginger, and carrots. Simmer until carrots soften and sauce thickens.
  2. Boil eggs & peel. Set aside. 
  3. Cook rice according to directions on package
  4. Plate rice with simmer sauce; place the egg and garnish on top. Enjoy!


Be well beautiful!


Chocolate Chip Protein Bites!

Chocolate Chip Protein Bites

A great recipe for an active life.

Easy & quick to make.

High in fiber & protein!

2 Picture1


  • 1 cup organic oats
  • 1 scoop protein of your choice (I used Chocolate Kura- Grass fed dairy protein from New Zealand with 14g of protein & 4 billion probiotics) Kura Nutrition.
  • 1/2 unsweetened shredded coconut
  • 1/2+ cup almond butter or nut butter of your choice.
  • 1/4+ cup maple syrup or honey
  •  Chocolate chips to taste.
  • *You might also enjoy this recipe with some melted coconut oil to add moisture & richness!

Optional: Add in any superfoods you like! (cacao nibs, goji berry, hemp seeds, chia…)


  1. Add ingredients to bowl mixing until combined.
  2. Roll into bite sized balls and enjoy!
  3. Keep refrigerated and enjoy these throughout the week.

Notes: You might need to play with the amounts of liquid ingredients depending on the consistently. 



Morning Routines & Chocolate Chip Coconut Flour Banana Bread Muffins with Toasted Coconut!

The past couple of weeks I have been very committed to my morning routine. This  consists of several self-care practices including; meditation, gratitude journaling, yoga, and enjoying a cup of coffee with Jakub. It is very important to get a positive start to your day. Take time for yourself…even just 5 minutes! Start your day with grace & ease. Don’t check your email or even look at your phone until you have spent some time filling your cup… Today I had some extra time so I made a delicious treat to enjoy with our morning coffee.

I’ve been looking at two overripe bananas on my kitchen counter for the past couple days so I decided to make a healthy version of banana bread!

This recipe avoids using processed white flour and uses coconut flour instead. Coconut flour makes this a gluten-free option.



  • ½ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp lemon juice (or you can use 1/2 tsp baking powder…but I never have that!)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice (I use trader joes pumpkin spice)
  • 4 eggs
  • 2 overripe bananas, mashed
  • ⅓ cup real maple syrup
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • chocolate chips, nuts, coconut…
  • unsweetened coconut (for topping)



  1. Preheat oven to 375 degrees. Prep muffin cups & set aside (I use re-useable muffin cups to reduce kitchen waste!)
  2. In a large bowl, beat together eggs, banana, maple syrup, coconut oil and vanilla extract until smooth
  3.  In the same bowl whisk together coconut flour, baking soda,salt, and spices.
  4. Wait until the last minute to add lemon juice and chocolate chips.
  5. Pour batter into muffin cups.
  6. Bake 18-20 minutes
  7. Cool & serve with your favorite coffee or tea!


If you make this recipe please send me a comment or post a photo letting me know how it turns out! I can’t wait to hear your feedback. 

Be well!