I love a good chocolate chip cookie, but as a novice baker, I almost never attempt baking. But, I came across this seriously easy, delicious and healthy chocolate chip cookie skillet by Racheal's Good Eats and haven't looked back. It's gluten free, dairy free, grain free and so so amazingly good. I love making this before a dinner with friends, for Shabbat or just for me, myself and I. I made some tweaks to make this my own. Hope you enjoy! 

Chocolate Chip Cookie Skillet

  • 1 egg
  • 1/4 cup extra virgin coconut oil or avocado oil
  • 3 tablespoons raw honey
  • 1/3 cup homemade cinnamon cashew butter or almond butter
  • 3 scoops @vitalproteins collagen peptides (optional)
  • 1 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 tablespoon milk of choice
  • 1.5 teaspoon ceylon cinnamon
  • 1/4 teaspoon sea salt 
  • 1/2 cup chocolate chips plus more for sprinkling on top


Preheat oven to 325 F. In a bowl, mix egg, vanilla, honey, milk, and olive oil. Then fold in almond flour, collagen peptides, cinnamon, baking soda and sea salt and mix well. Add in the 1/2 cup chocolate chips. In an oven proof skillet or baking dish, very lightly coat with olive oil or coconut oil using a paper towel. Pour in the batter, distributing evenly and sprinkle the top with more chocolate chips. Bake in the oven for about 20 minutes and then set broiler for 2 minutes until the top is golden brown (watch closely as it can easily burn). 

I love topping a big old piece of this skillet with blackberries, more cashew butter and cacao nibs. How do you like to plate up your cookies?



I'm a sucker for nut butters - peanut, almond, cashew, pistachio, hazelnut...I love them all. They're fabulous sources of healthy fat, protein and even fiber that can quickly boost snacks into meals. But nut butters tend to be expensive and often filled with unwanted ingredients like hydrogenated oils, sugar, and preservatives. 

To keep costs down and control the ingredients in my nut butters, I love to make them at home. This vegan cinnamon cashew butter is SO easy to make, naturally sweet, but with a unique twist from the olive oil. It is the perfect topper for overnight oats, chia pudding or good old fashioned toast. It's also great in smoothies, baked goods and even blended with water for a super quick cashew milk. 

Cinnamon Cashew Butter with Olive Oil and Sea Salt

  • 2.5 cups raw cashews
  • 3 tablespoons extra virgin olive oil
  • 1 heaping teaspoon ceylon cinnamon
  • 1 tablespoon maple syrup or raw honey (optional)
  • 1/2 teaspoon sea salt


In a food processor, add the cashews and pulse into a coarse powder. Add cinnamon, honey and sea salt and process on low. While the machine is on, slowly add the olive oil. Continue processing, scraping down the sides of the bowl occasionally. Process until completely smooth and silky for the best consistency. 



The combo of rich coconut yogurt with crunchy, sweet granola works so perfectly together that it's become one of my favorite pairings. Probiotic rich coconut yogurt is tangy, naturally sweet and lusciously thick. If you are sensitive to dairy or are trying a dairy-free lifestyle, cocoyo is an awesome way to get your yogurt fix without the additives that are often in other vegan yogurts.

I used The Minimalist Baker's simple recipe which came out perfectly. For the granola, this special recipe is a fun twist on lemon poppyseed cake (which I love). It's bright, crunchy and lightly sweet, all in all the perfect yogurt, smoothie or fruit topper.


Lemon Black Sesame Granola

  • 2 cups rolled oats
  • 1/2 cup almonds, roughly chopped with some pieces left whole
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup black sesame seeds
  • 2 tablespoons finely chopped lemon zest
  • 3 tablespoons avocado oil or coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 2 tablespoon ground flax seeds
  • 3/4 teaspoon coarse sea salt


Heat the oven to 350 F. In a bowl, mix the oil and maple. In another bowl, combine all remaining ingredients and top with the maple/oil mixture. Mix until every single piece is coated. Taste for seasoning and add more salt if needed. Lay the granola onto a large parchment-lined baking sheet, packing it into a thin, flat layer. 

Cook the granola until it is golden brown and crunchy (about 40 minutes depending on your oven). For chunky granola, let the granola cool in the oven without breaking it apart. Only break into pieces once granola is completely cooled for those clusters we all love. 



I love a good truffle. When done right, they're moist, high in good fats and shouldn't be overly sweet. I'm totally in the holiday spirit and definitely still on the pumpkin (well in this case, butternut squash) train. 

I designed these truffles for clients of mine as a way to feed dessert cravings without a huge blood sugar spike. These holiday truffles are gluten free, grain free, completely vegan and free of processed sugars. They're so easy to make and I must say, THEY LEGIT TASTE LIKE DONUT HOLES. Enjoy, my loves.



  • 2/3 cup butternut squash puree (can sub with pumpkin puree)
  • 1/3 cup tahini
  • 1 tablespoon coconut oil, melted
  • 2 tablespoon coconut flour
  • 2 tablespoon maple syrup
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
  • 1/2 teaspoon allspice
  • 3/4 teaspoon sea salt

Chocolate Sauce

  • 1 tablespoon coconut oil
  • 1/2 cup very dark chocolate chunks (or chocolate chips)
  • 1 tablespoon coconut sugar


  • Line a baking sheet with parchment paper.
  • In a bowl, mix the squash, tahini, melted coconut oil, coconut flour, maple syrup, cinnamon, vanilla powder, allspice, and sea salt until well combined. 
  • Roll the truffle dough into balls
  • In a double broiler (or a heat proof bowl placed on top of simmering water on the stove), melt the chocolate, remaining coconut oil and coconut sugar and combine.
  • Decorate the truffles by dipping them in chocolate, drizzling with chocolate, or rolling in coconut sugar+cinnamon. 
  • Place in freezer for 30 minutes. Store in freezer for 2 weeks or fridge for 2-3 days. 

Happy truffling!



Orna and Ella  is a Tel Aviv establishment known for its seasonal ingredients, casual atmosphere, neighborhood vibe and excellent food. It is most known for its yam pancakes served with a sour cream and chive sauce. They're soft and pillowy on the inside and perfectly crispy and golden on the outside, exactly as a perfect pancake should be. 

As an ode to Hanukkah in Israel and around the world, I've recreated this Mediterranean classic with some healthier adjustments and they came out truly great. Super soft on the inside and crunchy on the outside, but with a couple of twists. I'm excited to share them with you!

Orna and Ella's Recreated Yam Pancakes


  • 3 large yams
  • 2 tablespoons avocado oil + 2 teaspoons for drizzling
  • 1/4 cup coconut flour
  • 1 tablespoon oat flour (or one extra 1/2 tablespoon coconut flour)
  • 2 teaspoon gluten free tamari
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon coconut sugar (optional)
  • pinch cayenne pepper


  • Preheat oven to 400 F
  • Line a large baking sheet with parchment paper
  • Cut yams into large chunks and steam in a steamer basket until fork tender (about 20-25 minutes; the softer the better)
  • Peel yams and discard skins
  • In a bowl, mash yams with all remaining ingredients (except the 2 teaspoons avocado oil) until smooth
  • Roll yam mash into flat pancakes with about 2 tablespoons mash each
  • Lay flat on parchment, leaving room between each pancake
  • Place in oven for approximately 20 minutes and then flip pancakes over and drizzle with the remaining avocado oil, spreading it out across the tops of the pancakes
  • Place back in the oven under the broiler for a few minutes or until golden brown

Happy Hanukkah, dear friends!

Gluten-Free Seedy Black Sesame Crackers


Simple, real-food crackers are hard to come by. I created this recipe for clients and they love it! Top with avocado+sauerkraut, almond butter+sea salt, greek yogurt+smoked salmon, tomato+fried egg or whatever combo you love.


  • 3/4 cup black sesame seeds (any color sesame will work)
  • 1/2 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup flax meal
  • 1/2 cup chia seeds
  • 1/2 cup shelled sunflower seeds
  • 3/4 cup gluten free oats 
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3/4 cup water
  • 1 tablespoon avocado/olive/coconut oil


In a bowl, combine all dry ingredients. In a separate bowl, combine oil and water. Add wet to dry and mix well. On a baking sheet lined with wax paper, place the mixture in the center and make a mound. Using another piece of wax paper, flaten the mound down until spread perfectly across baking sheet and tightly packed. The layer should be thin, but compact. Bake at 375 until hard and golden (about 40 minutes).