Paleo Wraps


I recently posted on my Instagram page about these new Paleo Wraps.  They are such a great find!  I whipped up a quick Paleo wrap for lunch the other day.  I used these new pre-made “Coconut Paleo Wraps” that I ordered  from Julian Bakery.  You can find them on Amazon too.  They are perfect for a quick meal, and the coconut flavor is lessened if you stuff the wrap full of your favorite meat and veggies.  You can play up the coconut by filling it with fruit and nut butter too!

I made breakfast burritos with the wraps, and they were SO good.  I am so excited to have these wrap sheets on hand for those times when I… Have No Time!  Raising two boys leaves me with short time and pre-made paleo food can be very handy.  Keep them stored on the counter in a Lg Ziploc baggie, if they are open.  Don’t store them in the fridge!  They also have a long shelf life, which I never need because I eat them too fast.  The sheets are very thin, but wrap fairly easy without cracking.  Wraps are a great way to change up your salad and make you feel like you are eating something different.  Those living a Paleo Lifestyle know what I’m sayin!  Try this recipe or get creative and make your own… Hope my fun find will help make your life just a little easier! ENJOY!!

Breakfast Burrito-


  • Scrambled eggs with cilantro
  • Bacon (Paleo approved found at Sprouts)
  • Avocado
  • Romaine lettuce
  • Collard Greens, sliced
  • Sliced Zucchini
  • Salsa
Pile all of your ingredients onto a Paleo Wrap Coconut Sheet.
Roll and wrap in wax paper, or use the paper that the sheets are wrapped with*
Enjoy with your favorite Green Juice for ultimate nutrition!
 Try using the wraps to make crepes too!  I filled mine with JEM Raw Cinnamon Red Maca and sliced bananas.  YUM!!  You can fill them with whatever you love and just fold in half or thirds.  *Check it out *
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Jenny- Health Nut & Founder of Pure Goodies


Vanilla Almond Cardamom Scones(Paleo) &/or (Vegan)

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My Personal Favorite Treat, from my own creations, are these scones.  I was inspired from a local bakery in Northern California when I was visiting a couple years ago.  Those were NOT Paleo, and I could do nothing but dream that they were for months after my visit.  Therefore, I created my own version that made me and many others very happy!

The vegan vanilla frosting a top these scones is not paleo, but a little treat for those who do not need a paleo approved frosting.  They are great without the frosting, or you could top them with Paleo Almond Cream frosting… that would be delish! (Recipe below)

The original recipe was (Vegan) (Gluten Free) (Refined Sugar Free) (Dairy Free).  I have adapted most of my original recipes to be Paleo now as well.  I will share the Paleo version with an option for Vegan as well!  *I usually double batch this recipe, wrap the scones in bakers paper and a Lg Ziploc bag, and freeze the scones to have them on hand*

Prep Time: 15 min.       Bake Time: 10-12 min.     Yields 8 Scones


1 tsp. ground Cardamom

2 tsp. Vanilla extract

1 tsp. Almond Extract

1/2 C Coconut Palm Sugar

2 C “Pure Goodies” Paleo All-Purpose Flour blend

1 1/2 tsp. Baking Powder

1 T Apple Cider Vinegar

1/4 C Unsweetened Vanilla Almond Milk

1/4 C Coconut Oil (Can also use Spectrum All-Vegetable Palm shortening, melted)

1 Lg Egg OR for VEGAN Equivalent of 1 egg using 1 1/2 tsp. Egg Replacer Powder + 2 T warm water


VEGAN/PALEO Almond Cream Frosting: 

2 T Cold Coconut Cream

1 tsp. Honey

1/8 tsp. Almond extract

1/4 tsp. Vanilla Extract



Place all the ingredients in a bowl and use a hand mixer to whip.  Whip for about 2 minutes until light and fluffy.

Store in an airtight container, in the refrigerator, for about 1 week.


Vegan Vanilla Glaze:

2 C Confectioners Sugar

1/4 C Coconut oil

2 T Unsweetened Vanilla Almond Milk

1 tsp. Vanilla extract

1 pinch of sea salt


* Place all ingredients into a food processor and combine until smooth.
* Once Scones are completely cooled, glaze each scone with about 1 tsp. of icing.
* Let glazed scones sit out for at least 30 min.
NOTE* Icing can be stored in an airtight container for about 2 weeks.


Scone Directions:

  • Preheat oven to 350 degrees F.
  • First mix egg substitute if opting for Vegan recipe, set aside.
  • In a mixer bowl, combine egg or egg substitute, oil, vanilla, almond extract, almond milk and coconut palm sugar.  Mix well.
  • Mix in apple cider vinegar and let sit while you combine and sift dry ingredients in a separate bowl.
  • In a separate bowl, sift together flout, cardamom and baking powder. NOTE** The larger crumbs from the flour will be left over in your sifter… dump those in at the end of sifting.
  • Add sifted dry ingredients to your mixer bowl with the wet ingredients.  Mix just until combined, DO NOT OVERMIX!
  • Line a baking sheet with parchment paper.  Place dough on parchment and form into a disk about 1/2 inch thick.  Plump up the edges just a bit.
  • Slice dough disk into 8 even wedges with a pizza cutter.  Separate each slice with a lightly oiled spatula for room to bake. * You may need to reform the scones if they break during this process.
  • Place into preheated oven and bake for 10-12 min.
  • Remove and cool on wire rack
  • Cool completely before glazing
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Jenny- Health Nut & Founder of Pure Goodies






MaCafe Maca Drink

MaCafe shot

Good Mornings happen when I have a big mug of my new favorite MaCafe Maca drink.  This is a coffee substitute with no caffeine, yet it gives you healthy energy that will last for hours!  I don’t drink coffee, but I love the smell and the frothy look of it.  Isn’t it such a calming feeling to have a big, warm mug of frothy delishiousness in your hands?  It’s even better when it makes you feel balanced and energized too!

I am all about health, and I don’t believe that high caffeine is all that great for our bodies.  I learned of this MaCafe drink from my Aunt Lena.  She owns Rosemary’s Garden in Sebastopol, California.  It’s an herb, tea blend, essential oil and more healthy stuff store.  I love it there.  I ordered my MaCafe the moment I saw her post about it on Facebook!

At first, I tried heating Unsweetened Almond Milk and adding the MaCafe powder to it.  It didn’t mix very easy, so I decided to throw it in my blender and that worked like a charm.  It frothed right up and reminded me of those fancy coffee drink pictures that you see all over Instagram.  I’m such a sucker for that kind of stuff!  I drink this every morning and wish I could drink it all day long… but as with everything, too much of a good thing is…Bad..

MaCafe pairs wonderfully with my (Paleo) Vanilla Almond Cardamom Scones too by the way.  I will post that recipe next!





1 C Unsweetened Almond Milk

1-2 tsp. MaCafe Maca

Dash of Grade B Maple Syrup



In Blender (I use a Blentec) place 1 Cup Unsweetened Almond Milk and 1-2 tsp. of MaCafe Maca powder.  Add a dash of Grade B Maple Syrup and start by blending on low.  Once incorporated, blend on Medium until frothy.  Pour blend into your favorite coffee mug and heat about 1 minute and 20 seconds. *You can also slowly heat the drink in a pan on the stove.  This would be healthier I’m sure!  Pour into your cup and ENJOY!!

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Jenny- Health Nut & Founder of Pure Goodies

GF Ginger Molasses Cookies

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Just in time for the Holidays… I’ve decided to share my Original Gluten Free Ginger Molasses Cookie recipe for all of our customers who were not on a Paleo diet, just Gluten & Refined Sugar Free! I will post the Paleo version of these as well.  These were a favorite, and we miss seeing the faces of all of our happy customers, so here we go!

PURE GOODIES GF Ginger Molasses Protein Cookies Recipe:


1/2 Cup Coconut palm sugar

2 Tablespoon Ghee

2 Tablespoon Coconut oil

1 teaspoon Vanilla Extract

3/4 Cup Honey

1 Tablespoon Molasses

1/4 Cup Sunflower seed butter

1 Cup Cashew butter

1/4 Cup crushed walnuts

1/4 Cup Chocolate pea protein (I use NutraSumma Brand)

1/4 Cup Oat flour

1/2 Cup Pure Goodies GF All-purpose Flour Blend(Recipe Below)

1 Egg

1/2 Cup Gluten Free Rolled oats

2 Tablespoon Blanched Almond meal

2 Tablespoon Golden flax meal

1 teaspoon Pumpkin pie spice

3/4 teaspoon Valencia orange peel zest

1/4 teaspoon Ground cinnamon

1/2 teaspoon Ground ginger

White Rice Flour & Beet sugar for sprinkles on top



*Combine ghee, coconut oil, coconut palm sugar, and vanilla until smooth.  Add sunflower seed butter, cashew butter, walnuts, pea protein, oat flour, rolled oats, almond meal, flax meal, pumpkin pie spice, orange zest, cinnamon and ginger.  Add honey and molasses, mix well.  Sift all-purpose flour blend and incorporate.  Add egg and mix ingredients Combined.  Let set in refrigerator for at least 30 min.

*Use a large ice cream scooper and scoop dough just under the top and put onto a parchment lined baking sheet. Flatten lightly with palm, then thumb print in middle so it’s thinner in middle and sides are plump.

*Bake in Convection Oven at 350 degrees with low fan for 8 minutes.  Bake in Coventional Oven at 350 degrees F for 10-12 minutes.

* Cool for a few minutes, then lightly sprinkle White Rice Flour along outside edge of cookie.  Lightly Sprinkle Beet Sugar on top.  (This is done to give the cookies that “old fashioned” look)

1 Batch Makes 18 Large Cookies

2 lb. 5 oz. dough weight  –  2lb. 1 oz. baked weight


PURE GOODIES (Gluten Free) “All-Purpose Flour Blend”  RECIPE:




2 C Organic Brown Rice Flour

1 C Organic White Rice Flour

¼ C Organic Coconut Flour

¼ C Blanched Almond Meal, finely ground

¼ C Organic Golden Flax Meal

¼ C GF Tapioca Flour, finely ground

¼ C Potato Starch

1 tsp. Baking Soda

1 tsp. Aluminum-free Baking Powder

1 tsp. Xanthan Gum

½ tsp. sea salt


Mix all ingredients together and sift when needed.  Store in an airtight container and in a cool, dark place.


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Jenny- Health Nut & Founder of Pure Goodies


PALEO Savory Quiche Muffins

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Butternut Squash and Herbed Goat Cheese… Sound good?  Ok, then you’ll love these Savory Quiche Muffins!  I wrap them in bakers paper and store in a Large Ziploc bag in the fridge for a few days or in the freezer for longer storage.  I just unwrap one or two and heat them up in a 350 degree oven for about 10 minutes from frozen, 5 from the fridge.  You can even heat one in the microwave for 45 seconds and then heat in oven for 5 min to get the outside crisp.  No one likes soggy muffins!  These are so good and healthy and Paleo approved… Go make some right now!


Yeilds: 10-12 muffins                       Cook Time: 20 min.



  • 1 1/2 C Butternut squash cooked and cubed small
  • 2-3 Collard Green leaves (De-Stemmed) chopped small like an herb
  • You could use about 1/2 C finely chopped spinach leaves instead*
  • 1/2 C Unsweetened Almond Milk
  • 3 oz. Herbed goat cheese, crumbled
  • 4 Lg Eggs, separated
  • 1 tsp. (gluten free) Delicatessen Mustard *I use Boars Head*
  • 1/4 C Ghee OR All-Vegetable Shortening (Organic Palm), Melted *Spectrum Brand*
  • 1/2 tsp. Pink Himalayan Salt (or sea salt)
  • 1/4 tsp. ground Black Pepper
  • 1 tsp. Aluminum-Free Baking Powder
  • 1/2 C Coconut Flour
  • 1/2 C Tapioca Flour
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1.  Preheat oven to 375 degrees F.  Prepare a muffin tin by greasing each cup well with (Spectrum Brand) Organic Palm Vegetable shortening.  Be sure to grease the top edges too, they will come out of the tin easier!  Don’t use muffin cup liners..
2.  Chop Collard green leaves very small, like you would an herb.  Steam about 1 minute to soften, set aside.  *If using spinach leaves there is no need to steam*
3.  Separate egg whites from yolks.  Place egg yolks in a mixer bowl.  Place egg whites in a separate bowl to be whipped with a hand beater until soft peaks form.
4.  In mixer bowl containing egg yolks, add all other ingredients except beaten egg whites, squash and goat cheese. Mix well.
6.  Stir in squash and goat cheese just until combined.
7.  Slowly, Fold in egg whites, making sure not to loose the form they are in.  This is important for you to get a quiche like consistency.
8.  Use a medium Ice Cream scooper to fill each cup with the same amount of batter.
9.  Place in preheated oven and bake for 18-20 minutes.  Tops and sides should be lightly browning and crisping. (sides will be done a bit more)
10.  Remove from oven and allow to cool about 15-20 min before removing from muffin tin.  You may need to use a knife to lightly lift and maneuver the muffins out of the cups.
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Jenny- Health Nut & Founder of Pure Goodies




Grain Free French Bread

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Yeilds: 2 small loaves                         Bake Time: 30 min.

RECIPE Ingredients:

  • 1/2 C Blanched Almond Flour
  • 1 C Cassava Flour (I use Otto’s Brand)
  • 3/4 C Potato Starch
  • 1/4 C Tapioca Flour
  • 1/2 C Arrowroot Flour (or use Cassava Flour)
  • 1/2 tsp. Pink Himalayan Salt
  • 2 packages instant, Rapid Rise Yeast
  • 3 large Egg Whites
  • 1 T honey
  • 1 T Avocado or Olive oil
  • 1 tsp. Apple Cider Vinegar
  • 2/3 C Warm Water
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1.  Place a (12.5 x 16 inch) piece of Parchment paper onto your French bread pan.  Lining your pan with parchment will keep the dough in the proper shape.
2.  Combine all dry ingredients in a mixer bowl.
3.  Add egg whites and oil and mix until combined.
4.  Add warm water, honey and vinegar.  Beat until you get a soft dough.  You may need to add more Cassava Flour if your dough isn’t forming into the proper consistency.
5.  Divide your dough in half and place onto prepared pan.  Use a wet spatula to from into French Bread shape, also smoothing over tops.  Use a sharp knife and cut slanted slices in the top of the dough.
6.  Place pan (with dough)  into cold oven.   Set oven temp. for 400 degrees F.
7.  Bake 30-35 minutes.  Bread should be lightly browned on top.
8.  Remove from oven and allow to cool for 10-15 minutes.
9.  Once bread has cooled,  you can slice it where your previous lines had been formed.
10. I use Earth Balance Soy-Free/Dairy-Free Butter on top… DELICIOUS!!
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Jenny- Health Nut & Founder of Pure Goodies



Garlic Lemon- Pepper Tilapia with Garden Veggie Stir-Fry

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Garlic Lemon-Pepper Tilapia 

RECIPE:  Yields: 4-5 Fillets   Prep Time:  25 minutes  


2 lbs. Fresh Tilapia (Whole Foods), rinsed and pat dry

3-4 Cloves fresh garlic, Minced or Chopped

1-2 teaspoons, per fillet, of Lemon Pepper (Salt Free is best)

Olive Oil or Avocado Oil

Himalayan Pink Salt to taste


Preheat oven to 400 degrees F.

Rinse Tilapia Fillets and pat dry.  Set aside.

Prepare a Baking sheet with Aluminum foil.  Lightly grease with oil.

Mince or Chop garlic very small.

Place Fillets onto baking sheet, and evenly sprinkle salt, lemon-pepper and garlic on top of each piece.

Drizzle or spray Avocado or Olive oil on top to seal in moisture.

Bake for 20-25 minutes or until fish flakes easily with a fork.

Let sit 1 minute and then Serve immediately.


Garden Veggie Stir-Fry

RECIPE:  Yields: 4 Servings  Prep Time: 15 min.


1 Box Organic Cascadian Farms broccoli & carrots

1 C Julienned Carrots

1 C Mushrooms, sliced or chopped

1 C Zucchini, sliced or chopped into 1 inch chunks

1 C Fresh Spinach leaves, roughly chopped

1 Handful of Scallions

2 Cloves Garlic, minced or chopped

Himalayan Pink Salt to taste

Black Pepper to taste

Avocado oil for stir frying

**You can use whatever vegetables you like**


Chop and/ore slice all veggies you will be using in your stir-fry.

Add 1 Tablespoon oil to frying pan and heat on Medium High.

Add all ingredients into pan and stir fry for about 6 minutes, or until veggies are hot and veggies are heated but not soggy!

*You may need to add more oil depending on your pan*

Serve Immediately along with your Tilapia.


(I also Recommend serving Paleo French Bread with this meal)  Recipe Soon to come…


Jenny- Health Nut & Founder of Pure Goodies