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Paleo Cashew Creepy Crawler Cookies

Paleo Cashew Creepy Crawler Cookies


Creep it real clean this Halloween with these super EASY and SPOOKTACULAR Paleo Cashew Creepy Crawler Cookies. They are out of this world good. I mean, you really can’t go wrong with a salted cashew butter cookie topped off with an Eating Evolved Coconut Butter Cup. Speaking of which, have y’all tried these yet? By far my favorite product as of late, and I don’t think thats gonna change seeing that I’m a chocolate fiend. I love that their ingredients are clean and delicious— and you don’t have to worry about all the b.s. additives! (not an ad, just an honest opinion)


PS: Super excited to announce that my fitness section of my blog is in the works and will be up in a few weeks! I’ll be starting to post some of my workouts along with Q & A collabs with my soul sister/certified master trainer Lexi Anthony. If you have any questions regarding nutrition or fitness, slide into my DM's on Instagram or message me through my contact form and we will answer them in our first post! 

Happy Friday witches ;) Got any fun Halloween plans?

Paleo Cashew Creepy Crawler Cookies

Yields: 12-18 (depending on size)

Prep Time: 27 minutes ( including refrigeration)

Cooking Time: 14 minutes

Total Time: 41 minutes



Wet Ingredients:

  • 1/2 cup cashew butter (I used Trader Joe’s Creamy Salted Cashew Butter)

  • 1/2 cup ghee, solid (I’ve also had great experience baking with Trader Joe’s Ghee)

  • 1 cup coconut sugar

  • 1 tsp vanilla extract

  • 1 egg

Dry Ingredients:

  • 1 1/2 cup almond flour

  • 1/4 cup tapioca flour

  • 1 tsp baking soda

  • 1/2 tsp fine sea salt

  • Coconut or Peanut Butter Cups (I try to keep it clean with my favorite Eating Evolved Coconut Butter Cups)


  • 4 oz chocolate bar, melted (for the legs I used: Eating Evolved)

  • Candy eyes (I got mine from Michael’s)


  1. Preheat the oven to 350 degrees F.

  2. Place the butter cups in the freezer.

  3. In a large mixing bowl using a hand held mixer or stand mixer, cream the cashew butter, ghee, and coconut sugar until smooth. About 3 minutes.

  4. Add the egg and vanilla to the wet ingredients and beat until smooth.

  5. In a separate medium sized mixing bowl, whisk together the dry ingredients until well combined.

  6. Add half of the dry ingredients to the wet ingredients and beat until incorporated. Repeat with the remaining half.

  7. Once the dough is prepared, refrigerate it for 15 minutes, minimum. They will still spread just not nearly as much at room temp. If you want the cookies to have more of a rise, refrigerate them for an hour +.

  8. Using a tablespoons, scoop the dough and form 1 inch balls, gently make an indent in the center of the cookie dough. Place them several inches apart on a parchment lined cookie sheet.

  9. Bake in the oven for 10-14 minutes or until the edges are just slightly golden brown.

  10. While the cookies are baking, melt the chocolate bar in a microwave safe bowl. Be sure to stir every 15 seconds to prevent burning. Pour the chocolate in a ziplock bag. Set aside.

  11. Once the cookies are done baking, allow them to cool for 10 minute before removing them from the tray to a cooling rack. Place a butter cup in the center of the cookie. Then, cut a tiny (TINY TINY) slit in the corner of the ziplock bag and pipe the legs. Use the remaining chocolate on the back of the sugar eyes to adhere to the butter cups.

  12. It’s spooky time!

Enjoy XX!

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