Dairy-Free “Cream Cheese” Frosting



Just writing this post makes my mouth water.

Bonus: It’s healthy AND easy to make

Oh, and did I mention absolutely delectable?!

Once again we can thank the brilliant Detoxinista for this recipe!

You will need a food processor or very strong blender for this recipe.

Makes 1 1/4 cups


  • 3/4 cup raw cashews (*You will need to soak and then rinse these for at least 30 min and preferably 2-3 hours in filtered water. The longer they soak the easier they will be to blend and make creamy.*)
  • 2 Tbsp. melted extra virgin coconut oil
  • 3 Tbsp. raw honey
  • 1 tsp. all natural vanilla
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. celtic/himalayan sea salt

–> You might need to add 2-3 Tbsp. of water while processing/blending this mixture


  1. Throw your ingredients into your food processor and whizz away adding water as needed
  2. Adjust the flavor if needed then add to a bowl and chill in the freezer for at least 1 hour (so it thickens) or in the fridge over night (the longer you let it chill the thicker it will be)

Delicious served on the side with fruit or on your favorite healthy baked goods! My fiancé’s favorite way to have this is with the Chocolate Chip Peanut Butter Bars which makes for a very rich dessert.

I also recommend spreading on top of the:

Grain-Free Banana Bread

Decadent Brownies

Healthy Pumpkin Bars 

Fluffy, Golden Pancakes 

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Sweet Biscuit Cookies (Perfect for decorating!)

This recipe is from one of my favorite cooking books- I Quit Sugar by, Sarah Wilson


There is NO sugar in this recipe! Well, I would never post a recipe that uses regular sugar, but this recipe doesn’t even contain non-refined/healthy sugar (a.k.a. raw honey, dates, coconut nectar, rice malt syrup, maple syrup)!

So, if you’re trying to curb your sweet cravings, but are ready for something sweet and comforting this recipe is definitely for you.

It does contain a good amount of coconut oil a.k.a. healthy fat so you will feel satisfied, energized and your blood sugar levels will become stabilized.

Not to mention, I believe these are perfect for holidays. Whether it’s Christmas, a birthday party, Valentine’s  Day or Easter you can use a cookie cutter/decorations with these babies.


  • 2  1/2 cups almond meal
  • 1/2 tsp. aluminum free baking soda
  • 1/2 tsp. celtic/himalayan sea salt
  • 120 g  extra virgin coconut oil (or if you’re not dairy-free REAL butter will be great too)
  • 1/3 cup powdered stevia
  • 1 tsp. vanilla powder


  1. Preheat the oven to 180 C or 356 F
  2. Line your baking tray with baking paper
  3. Pulse the almond meal, baking soda and salt briefly in a food processor
  4. Add the coconut oil, stevia and vanilla powder and blend a little more
  5. Scoop heaped Tbsp. of dough onto baking tray and press down with your hand to flatten
  6. Now, it’s time to decorate (if you want)
  7. Bake for about 8 min until golden .
  8. Cool on wire racks
  9. Enjoy!

Here you can see that I made kangaroo biscuits (with poppy seeds) for Australia Day when I was living over there!

Rhubarb & Berry Jam

This jam concoction is simple to throw together, inexpensive and very versatile. Hugely nutritionally dense and delicious too. Mix it in with your organic oats, coconut yogurt or as a topping for healthy pancakes, crepes, french toast, etc. !


1 1/2 cup chopped fresh rhubarb

1 cup frozen mixed berries

1 1/2 cup water

Optional; coconut nectar, raw honey, maple syrup, stevia- to taste


Throw everything into a pot and bring to a boil

Immediately after, reduce to a simmer

Add sweetener of choice (otherwise will be  sour)

Leave at a simmer until becomes a jam-consistency, 10-20 minutes

Eat right away or store in fridge in an air-tight container for up to 3 days

Enjoy, beauties!

xoxo, Danielle

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Chocolate Chip Peanut Butter Bars

Inspired by the Detoxinista!

Pic by the Detoxinista!

Pic Source. 

You can make these AMAZING, decadent Chocolate Chip Peanut Butter Bars (which taste like a peanut buttery cookie cake/brownie) with raw honey, rice malt syrup and coconut nectar. It’s your choice all 3 are Optimal Beauty approved; however, I recommend coconut nectar. It tastes the best and has more nutrients than rice malt syrup (second favorite).

It’s super easy to whip up, too! They’re so moist and definitely don’t taste healthy. 😉


  • 1 cup all natural, organic peanut butter
  • 1/3 cup coconut nectar (or raw honey/rice malt syrup)
  • 1 organic, free range egg
  • 1/4 tsp. Celtic/Himalayan salt
  • 1/2 tsp aluminum free baking soda
  • 1/2 cup dark, vegan chocolate chips (or homemade chocolate chunks)


  1. Preheat the oven to 350 F or 176 C
  2. Mix everything together except chocolate chips
  3. Once everything is smooth and mixed well, fold in chocolate chips
  4. Pour batter into an 8″ greased (with coconut oil) pan
  5. Smooth the top with a spatula
  6. Bake for 20-25 minutes or until golden
  7. Let cool, cut and enjoy!

xoxo, Danielle

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Creamy Chocolate “Green” Milkshake

If you’ve been reading my blog for a while you know I’m a huge fan of green smoothies and all of their benefits. I’m also a huge cacao/chocolate! This smoothie is great as it resembles a chocolate milkshake (yum!) and has dark, leafy greens in it. Play around with the amount of stevia and cacao you like. This is great for breakfast! I love drinking this “milkshake” with a cucumber, watermelon salad on the side which is so hydrating, sweet and delicious. Simply, chop organic cucumber and watermelon and enjoy. *Swoon*

Creamy Chocolate Green Milkshake

  • ½ cup unsweetened almond milk- find recipe here.
  • 1 banana
  • 4 handfuls spinach
  • 1 packet organic stevia
  • 2-3 Tbsp. Cacao powder
  • ½ avocado
  • optional: 1/2 cucumber

xoxo, Danielle

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Raw Cacao-Dried Berry Superfood Cookies

Cookies with zero sugar (of any kind!) anyone? These are so delicious, uber-healthy, sugar-free, dairy-free and grain-free. With superfoods cacao and a dried berry mix of goji, blueberries and cranberries these cookies make for a truly healthy indulgence with a huge antioxidant hit. Inspired by this recipe.


  • 1/4 cup unsweetened, shredded coconut
  • 2 heaped Tbsp. of cacao (what is cacao? great question! you can learn all about it here.)
  • 1/4 cup of dried berries (you can use any berries you like but I used a mixture of goji, blueberry, cranberry and cacao nibs and P.S. because cacao and berries both have such a huge antioxidant count when combined it is pretty much the most antioxidants you can get at one time = bonus)
  • 2 packets Stevia or I used 3 packets Natvia (Natvia uses the top of the stevia plant- it isn’t as strong as stevia and has more of a “real” sugar taste and texture, but neither have any actual sugar, glucose or fructose.)
  • 1/2 tsp. cinnamon (for yumminess and blood sugar stabilization)
  • 2 Tbsp. extra virgin coconut oil (remember that coconut oil is the only oil that turns straight into energy instead of fat although it is, of course, a healthy one and our body does indeed need these healthy fats)


  • Combine the shredded coconut, cacao, dried berries (plus cacao nibs if you like), stevia/natvia and cinnamon in a bowl and mix
  • Now add in the coconut oil (melt in a pan if not already melted) and add to the rest of the ingredients
  • Now put parchment paper onto a baking tray and scoop “dough” into balls and place on tray (the “dough” will be loose and hard to form, but trust me they will be so yummy!)
  • Place in refrigerator for at least 2 hours or overnight
  • They are best served straight out of the fridge- they are cold, sweet and delicious

Expect a burst of energy from these cookies and definitely not a ride on an emotional rollercoaster which you may have had experience from in the past.


xoxo, Danielle

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Banana Bread: Grain, Dairy, Gluten & Sugar Free for a Healthy, Happy Life

So, I have been trying out healthier banana bread recipes for a while now, but I haven’t found one I really love and tastes good without a lot of extra sweetener until I made this one.

This one is based off of this recipe by Jessica Sepel and I have just made a few changes.

Most banana bread is filled with loads of sugar, bleached flour, toxic oil and mucus forming ingredients. However, this one is made up of everything beneficial to your body and will allow you to thrive throughout your day rather than ending up on a blood sugar roller coaster or a sleepy slump. It’s full of vitamins, minerals, protein, fiber and healthy fat.

This bread is healthy, moist, and perfect addition to your cup of tea or addition to your morning smoothie.


  • 3 very ripe bananas (Lots of spots! Which, by the way, is how you should eat them anyway since they will be alkaline once digested unlike those that aren’t ripe which will be acidic.)
  • 2 cups almond meal (Lots of protein- *bonus)
  • 1/4 cup unsweetened almond milk
  • 1/2 cup LSA
  • 1/4 cup psyllium husk ( a health food that will provide you with a filling fiber hit)
  • 3 organic or free range eggs
  • 2 tsp. extra virgin coconut oil
  • 1-2 packets stevia
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. natural vanilla
  • 1 tsp. aluminum free baking soda
  • 1/4 cup raw walnuts– optional

-> I chose to make this more of a breakfast bread so it’s not overly sweet. If you want it sweeter/ more of a “dessert” you can add 3 Medjool dates (soaked for 30 minutes, blended in a food processor and mixed into the batter).


  • Preheat the oven to 160 C or 320 F
  • Mush up the bananas with a food processor or use your hands like I did (just make sure you wash them first!)
  • Add milk, eggs, coconut oil, stevia, cinnamon, nutmeg, vanilla and baking soda to the same bowl and mix well
  • Add almond meal, LSA, psyllium husk and walnuts (if you’re using them)
  • Lightly oil your bread pan with coconut oil and then sprinkle almond meal liberally (this way the dough won’t stick and you’ll be able to remove your bread more easily)
  • This is optional, but I sliced a banana in thirds, vertically and then placed on top for added flavor and ambiance. You can also add some crushed/chopped walnuts and sprinkle cinnamon.
  • Bake for 35-45 minutes or until golden and your butter knife comes out clean when you stick it in the middle
  • If the top is getting brown too fast cover the top with aluminum foil
  • Once done allow to cool, sprinkle with cinnamon (if you haven’t already done so) and cut into slices.
  • You can store in the fridge for up to 1 week if covered and you can also wrap and freeze if you want to.

All the awesome tips for baking this bread came from the original recipe! Handy huh?

Enjoy plain or topped with peanut butter, almond butter, coconut yogurt or melted healthy chocolate (melted coconut oil, cacao, stevia)!

xoxo, Danielle

For personalized guidance with your health and wellness, I invite you to contact me today so we can schedule your FREE consultation.