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3 Ingredient Cookies
3 Ingredient Cookies

🍪 The Easiest Healthy Cookies for Moms & Kids! (Ok and Dads) 🍪


Moms, if you want a quick, no-fuss cookie recipe that’s actually healthy (without weird ingredients), you NEED to try this! 🙌


✔ No refined sugar

✔ No gluten, dairy, eggs or junk

✔ Kid-approved & mom-approved ✅

✔Dads might steal them!


So here’s your NEW go-to cookie treat that’s perfect for your family, or even kiddos for school! 🍎🎒


Takes just 5 minutes to prep and 15 minutes to bake. THANK ME LATER. 🙌


👩‍🍳 Recipe:

1.5 cups gluten-free oats
1/4 cup organic maple syrup 
1/2 cup organic almond butter (peanut butter works too!)


Feel free to get creative and add your favorite extras! 🍫


* Dried fruit like cherries, cranberries, or prunes

* A handful of your favorite chocolate chips

* A dash of cinnamon or pumpkin spice


Here’s how to make them:


1️⃣ Combine all ingredients well in a bowl. (Wet ingredients first)
2️⃣ Use a spoon to create 8-10 even-sized cookie batches on a parchment-lined tray.
3️⃣ Wet your hands to flatten each one into a cookie shape (they won’t rise or spread, so shape them how you want!).
4️⃣ Bake at 350°F for about 15 minutes.


Enjoy these clean, NO EXCUSE Home made, clean treats! 🍪

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with Turmeric and Ginger


Made my immune booster veggie soup AGAIN because I loved it so much the first time! Perfect for chilly days, rainy days, when you’re feeling a little under the weather, or if your stomach needs something gentle. I rarely follow recipes—I just freestyle with what’s in the fridge. This time, I added organic chicken filet for extra protein. Super easy and ready in just 30 minutes!


Here’s what I used:


🥕 2-3 carrots + 1/2 parsnip

🎃 Handful of butternut squash

🥒 1 small zucchini

🌱 1 stalk celery

🌿 Handful of green peas

🍚 Leftover rice (or swap with sweet potato)

🍗 1 organic chicken breast

🫚 Fresh turmeric & ginger slices (4-5 slices each or as much as you like)

🥣 Homemade organic veggie broth (recipe on my blog)


How to make it (for two):


1️⃣ Boil all veggies (cut in pieces first) in ca 750ml filtered water for ~6-7 mins

2️⃣ Add 1,5 tbsps home made veggie stock

3️⃣ Add chicken (the entire breast, if too big you can cut it in smaller pieces but it’s more juicy if you use the whole piece), let it simmer (not boil) for ~20 mins, then cut into pieces and return to soup

4️⃣ Add rice & let it warm up

5️⃣ Remove turmeric/ginger—or eat them for the extra boost! (I love it)


So nourishing, so good! Let me know if you try it! ✨

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Winter Night's Favorite !
Winter Night's Favorite !

Perfect for chilly winter nights, these truffle-infused GF mushroom tagliatelle (the BEST!) will quickly become a beloved autumn staple in your kitchen. Quick and delicious! Healthy recipes don’t have to take long. Learn how to maximize flavors with me and let’s make cooking simple and fun again! I Promise!


What's in Your Basket:


16 oz brown cremini mushrooms (or two packs)

9 oz GF pasta

2 tbsp EVOO and butter each (sautéing mushrooms)

salt and fresh black pepper to taste

1 tbsp truffle oil

some extra butter and oil to add in the end.

Step 1 :

Cook the pasta as recommended

Step 2 :

Clean and slice the mushrooms

Step 3 :

Put EVOO and butter in a big pan. When sizzling, add the mushrooms and cook until they become brown.

Step 4 :

Drain the pasta when al dente and mix in the pan with mushrooms. Add some Olive oil, butter and truffle oil and gently combine. Season with salt and pepper. Voila !


@ 2024 wholefoodjourney I Los Angeles

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