paleo friendly

These cookies hold the flavors of fall inside with pumpkin and cinnamon.  The chocolate chips are splashing on your tongue as you bite into the sweet soft morsels. These Pumpkin chocolate chip cookies are paleo friendly and absolutely delicious. The pumpkin makes these cookies moist and the maple syrup adds a nice sweet richness that is sure to have you grabbing more than just one!
Difficulty: Easy  

Prep Time: 15 min.  Cook Time: 15 min  Total Time: 30 min.

Macros: 125 calories per cookie. (based on 12 cookies)
Fat-8g/Carbs-12g/Protein-3g/ Fiber-2g


1 cup almond flour
2 TBS coconut flour
1/4 cup Enjoy Life mini chocolate chips
1 tsp baking soda
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1 egg (room temperature)
1 TBS coconut oil
1/4 cup canned pumpkin
3 TBS pure maple syrup
1 tsp maple extract
1 tsp vanilla extract


1.) Preheat oven to 350 degrees fahrenheit.

2.) Mix all dry ingredients together in a large bowl and make sure flour has no lumps. 

3.) Add wet ingredients to dry ingredients and mix well.

4.) Using a small ice cream scooper or tablespoon, scoop dough onto a greased pan and press down slightly on each. (Should make 12 cookies)

5.) Bake for 10-15 minutes until slightly browned. Let cool for 10 minutes and enjoy.

Pumpkin season is in full effect and what better way to celebrate then adding chocolate! Wait how about we just take pumpkin and the tastes of fall and whip up the most delicious and moist batch of brownies you've ever had! These are them folks, and the best part is the ingredients are all natural. I used Xylitol so these brownies are very low in sugar. The pumpkin makes these brownies super moist and the pumpkin pie spice takes these brownies to a whole new level. I enjoyed these brownies warm with a little sugar free cool whip on top!
Difficulty: Easy  

Prep Time: 10 min.  Cook Time: 20 min  Total Time: 30 min.

Macros: 100 calories per brownie. (makes 16 brownies)
Fat-5g/Carbs-12g/Protein-2g/ Fiber-2g


1/2 cup oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp sea salt
2/3 cup xylitol or granulated stevia (I used granulated xylitol which is recommended)
1/4 tsp baking powder
1/2 cup dark chocolate chips (I used Enjoy Life Mini vegan chocolate chips)
1 tsp pumpkin pie spice or cinnamon 
1 TBS maple syrup
2 tsp vanilla extract
1/2 cup canned pumpkin
3 TBS coconut oil melted
1/4 cup unsweetened almond milk


1.) Mix all the dry ingredients together in a large bowl. 

2.) Add all the wet ingredients into the dry and mix thoroughly.

3.) Pour mixture into a greased 8x8 pan.

4.) Bake at 350 degrees Fahrenheit for approximately 20 minutes or until a toothpick comes out clean.

Mix all dry together
Grease 8x8 pan
Add wet to dry
Cut into 16 brownies
Thick batter
Enjoy warm with sugar free cool whip!
These pancakes incorporate the complex flavors of pear and almond, which compliment each other perfectly. I decided to incorporate half a pear into the batter along with unsweetened apple sauce. The other half of pear, I made foster style which is a partial caramelization. These pancakes are soft and gooey with almond butter and almond extract in the batter to give that "marzipan" feel and taste. A description of marzipan is below for those of you who are unfamiliar with it.
Difficulty: Easy  

Prep Time: 5 min.  Cook Time: 10 min  Total Time: 15 min.

Macros: 451 calories for pancakes only. (makes approx. 4 pancakes)
Fat-14g/Carbs-69g/Protein-15g/ Fiber-15g

Pancake Ingredients:

1/2 cup gluten free oat flour
1 TBS coconut flour
1/2 pear cut into small cubes
1 tsp pure vanilla extract
1/4 cup unsweetened apple sauce
1/2 cup unsweetened almond milk
1/2 tsp baking soda
1 TBS natural almond butter
1/4 tsp almond extract
1 tsp cinnamon
1/4 tsp sea salt

Pear Foster Topping:

1/2 pear sliced
1/4 tsp butterscotch flavoring (I used Frontier all natural)
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tsp coconut oil

Add coconut oil into a small pan over medium heat and add pears. Top with cinnamon, vanilla, and butterscotch extract. Cook until slightly browned or soft.


1.) Mix all pancake ingredients together in a large bowl. 

2.) Pour palm size dollops of batter into a pan over medium heat and cook with coconut oil or non stick cooking spray for 3-5 minutes. Be careful when flipping, the pancake batter is fragile. Should make about 4 smaller pancakes.

3.) Top pancakes with the pear foster and optional maple syrup.


Here is another quick, easy, and fun breakfast dish that you can make. This breakfast can be made for the whole week if you pre-prepare your meals, or you can make this with your kids as a fun activity. I recommend you batter and eat the inside circles of the French toast. You can even make a little peanut butter banana sandwich like I did! I enjoy my eggs over hard with this dish but if you feel you'd enjoy a runny egg then go for it!
Difficulty: Easy  

Prep Time: 10 min.  Cook Time: 10 min  Total Time: 20 min.

Macros: 375 calories (makes 2 french toast)
Fat-16g/Carbs-27g/Protein-26g/ Fiber-6g


3 whole eggs
2 slices Ezekial Bread or whole wheat bread of choice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup unsweetened almond milk


1.) Heat a skillet over medium heat and spray with non-stick cooking spray.

2.) Use the top circular part of a glass and press it firmly into the center of your bread. Remove the center circle of the bread.

3.) In a large bowl, add and mix 1 egg, vanilla, almond milk, and cinnamon. 

4.) Submerse the bread slices with the hole in the middle, into the egg batter. Coat both sides well and place them on a pre-heated skillet over medium that is sprayed with non-stick cooking spray.

5.) Crack one egg into each hole of the french toast. Let cook for 3-5 minutes on each side.

6.) Top with grass fed butter and maple syrup.

FLOUR-LESS and flavorful 

Difficulty: Easy  

Prep Time: 10 min.  Cook Time: 10 min  Total Time: 20 min.

Macros: 530 calories for entire pancake recipe. (makes approx. 4-6 pancakes)
Fat-47g/Carbs-18g/Protein-22g/ Fiber-9g

Pancake Ingredients:

1/4 cup almond butter
1/2 tsp pure vanilla extract
1/4 cup coconut cream
1 egg
1/4 tsp baking soda
1/2 tsp cinnamon


1.) Mix almond butter, coconut cream, and egg in a medium bowl. Add dry ingredients together and mix well. 

2.) Pour palm size dollops of batter into a pan over medium heat and cook with coconut oil or non stick cooking spray for 3-5 minutes. Should make about 4-6 smaller pancakes.

3.) Serve hot and top pancakes with grass fed butter and pure maple syrup.
Difficulty: Easy  

Prep Time: 5 min.  Cook Time: 10 min  Total Time: 15 min.

Macros: 300 calories as prepared. May vary depending on type and amount of ingredients.
Fat-12g/Carbs-44g/Protein-7g/ Fiber-6g


1/2 cup unsweetened almond milk
1/2 TBS Cookie butter
1/2 cup rolled oats
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/8 tsp maple extract
1/8 tsp sea salt

1 Biscoff Cookie (crumbled for topping)


1.) Preheat oven to 350 degrees Fahrenheit.

2.) Spray a single serving ramekin with non-stick cooking spray.

3.) In a small bowl, mix all the ingredients together and pour into the ramekin. 

4.) Top with 1 crushed Biscoff cookie, 1/2 TBS cookie butter, and bake for 10 minutes or until golden brown. 

Have you ever heard of Biscoff? This is a Belgian brand of cookies and spreads that has actually been around for over 70 years! In the past few years, its cultish following has reached new heights, especially in the U.S. The flavor is like no other and has hints of butterscotch, caramel, and spices such as cinnamon. The delicious spread can be used as an ingredient in many baking and dessert recipes. Here are four fun facts about Biscoff.

1.) The name Biscoff actually comes from a combination of the word BIScuit and COFFee. This is because the cookies are often enjoyed with coffee.

2.) Biscoff has gained worldwide popularity because these delicious cookies are served on many international airlines like Delta. That’s why these cookies are sometimes known as “airline cookies.”

3.) Biscoff is actually a brand of the more generic speculoos cookie and speculoos spread that is typical in Belgium and Holland.

4.) Believe it or not even though they taste buttery and rich, both Biscoff spread and Biscoff cookies are completely vegan.

I've noticed that a lot of grocery stores today are carrying Biscoff brand cookies and spread. If you can’t find them, look for similar items like Speculoos spread or Cookie Butter which can be found at Trader Joe's. One of the things I love about Biscoff is that (other than its addictive taste), the spread is so versatile in cooking and baking. It's easy to replace any recipe that has peanut butter or Nutella with Biscoff for a unique sweet and buttery flavor.


Jim - A serial entrepreneur who decided to go offline for his next start up, tackling the US food & obesity problem by creating a healthy snack company focusing on gluten free snack bars. They are healthy and use no preservatives, no added sugar and low fat, very simple. Yes, its actual food that your eating, and its good for you!

Jimmybar is based in Chicago distributed throughout the US. We're a small family company (1 brother, 2 sisters) and working out of a third sisters office. We are dedicated to making the most honest and clean portable snacks available.

  • - Clean

  • - Dairy-free

  • - Gluten free

  • - Vegan (Super Hip Chocolate Chip and No Bluffin' Banana Muffin - our other bars don't qualify simply because of honey)

  • - No added white sugars

  • - Non-GMO (Genetically Modified Organism)

  • - No preservatives, no additives…

A delicious peanut butter flavor bar that is all natural. There are real whole peanuts in the bar which give it great texture and crunch. This bar is sure to give you energy for whatever day you have planned!

This chocolate chip bar is super hip! With actual chocolate chips throughout the bar, you will swear your having something "naughty". Thats just not the case however, as this bar is all natural and packed with flavor.

Im "not blufffin" when I say this bar tastes like a banana nut muffin! The name says it all! Banana flavored bar can sometimes have that "fake banana" flavor, however this bar uses real banana which gives this bar an authentic taste.

Fall is my favorite time of year and this bar brings me straight to the fair season. With real apple and hints of cinnamon, I just love this bar! Warm it up for ten seconds and top with some ice-cream for the ultimate clean treat!

What’s in a JimmyBar?

We use dates as our base because they are sweet, high in fiber and vitamins, and are a whole and healthy food. Other bars use sugar or processed food extracts like nectar's, glycerol, cane syrup, non gmo glucose as their primary sweetener - all of which only offer empty calories with very little nutritional value. We use the best grade of nuts, dried fruit, gluten-free oats, and dark chocolate. The only thing in our bar that is not a whole food is the crisp brown rice, which is made with sea salt and brown rice syrup. All others can be plucked from the earth!

use coupon code "thefitbaldman20" at checkout to receive 20% off your order!

Difficulty: Easy

Prep Time: 10 min.  Cook Time: 10 min  Total Time: 20 min.

Macros: 445 calories for pancakes and toppings. (Makes approx. 4 pancakes)
Fat-9g/Carbs-34g/Protein-39g/ Fiber-7g


1/4 cup oat flour
1/2 mashed medium banana
1/4 tsp baking powder
1/2 cup unsweetened almond milk (any milk will do)
1/4 tsp cinnamon
1 scoop protein powder (I used Cellucor PB Marshmallow)

2 slices turkey bacon

2 TBS PB2 (peanut flour)
2 TBS unsweetened almond milk


1.) Heat a large pan over medium heat. In a bowl mash the 1/2 banana and mix with the to flour, protein, cinnamon, and almond milk. 

2.) Spray a pan with non stick cooking spray or grease with coconut oil which will give the pancakes a nice crust. (HIGHLY RECOMMENDED)

3.) Spoon a few tablespoons of batter into the pan for each pancake. Cook for a few minutes on each side. Flip pancake and cook for another couple minutes. Makes about 4 smaller size pancakes.

4.) Serve hot and layer with the additional half of banana and turkey bacon. Top with PB2 sauce and SF maple syrup.
Feeling spicy this morning? These breakfast tacos will accompany your mood and satisfy your taste buds. These simple and delicious tacos are perfect for any meal and the filling possibilities are endless. I used an Ezekial wrap and folded it over the oven rack in the shape of a taco. As the wrap cooks it gets crispy and keeps its form. The meat was prepared "Carne Asada" style which means In Mexican cuisine, 'grilled meat' (specifically beef), though any type of dry heat cooking. The meat is marinated by rubbing with salt or spice rubs such as lemon and pepper or garlic salt and lime before being cooked on a grill. I used non-fat greek yogurt in place of sour cream which was delicious and packed a lot more protein. OLE!
Difficulty: Easy  

Prep Time: 5 min.  Cook Time: 5-10 min  Total Time: 15 min.

Macros: 530 calories 
Fat-20g/Carbs-30g/Protein-57g/ Fiber-6g


1 Ezekial wrap (or any whole wheat wrap of choice)
2 eggs (scrambled)
1 TBS reduced sugar ketchup
1 TBS Sriracha sauce
4 oz strip steak (carne asada style) Marinate steak in salt, pepper, lemon and lime and cook on the grill.
1 reduced fat part-skim string cheese (I used weight watchers 50 calorie)
1/2 cup raw spinach or shredded lettuce
2 TBS non-fat greek yogurt
1 TBS corn


1.) Preheat oven to 350 degrees. Once pre-heated, drape tortilla over the oven rack in the shape of a taco. Bake 5-10 minutes or until crispy.

2.) Cook and scramble your eggs. Stuff and layer your taco however you'd like! 
If your a fan of eggs Benedict like I am then you know how rich and heavy it can be on not only your stomach but your diet as well. I wanted to recreate a delicious and healthy brunch favorite and I succeeded. This is Eggs Benedict using a 7-grain English muffin with a mock hollandaise sauce using greek yogurt. I also used turkey bacon which is lower in fat and sodium. If your apprehensive about poaching eggs, Ive developed an easier method which I illustrate below.
Difficulty: Medium  

Prep Time: 5 min.  Cook Time: 5 min  Total Time: 10 min.

Macros: 445 calories for Eggs Benedict including hollandaise sauce.
Fat-14g/Carbs-41g/Protein-47g/ Fiber-8g


2 eggs
1 english muffin (I used Food for Life 7-Grain Muffins)
2 slices turkey bacon
1 small tomato sliced
1 cup fresh spinach
2-3 chives (chopped)

Hollandaise Sauce:

4oz non-fat greek yogurt
1 tsp Sriracha sauce
1 TBS fresh squeezed lemon juice
1/4 tsp cayenne pepper
1/2 TBS ground mustard seed

Mix the hollandaise ingredients together and microwave or heat in a pan for 30 seconds until smooth.


1.) Fill a small pot half way with water and bring to a rolling boil. I spray a small ladle with non-stick cooking spray then drop an egg into the ladle. Slowly lower the ladle with the egg into the hot water and hold it there until it begins to cook. Once the egg is white and there is a small film over the yolk, then you roll the egg off the ladle into the water and cook for 30 seconds. Use a slotted spoon to remove egg.

2.) Slice your tomato and chop your chives. Next simmer spinach over low heat and cook your bacon over medium heat until crispy.

3.) Toast your english muffin and layer with tomato, spinach, bacon, and egg.

4.) Pour over the hollandaise sauce and top with chives and optional garnish.

quick & easy egg poaching TECHNIQUE 

Spray ladle with non-stick cooking spray.
Crack an egg into the ladle.
Lower ladle with egg into water that is at a rolling boil. Just enough so that you can see the egg cooking.
Once egg is cooked, remove with a slotted spoon.