Cast Iron Apple Pie by Katie Brown

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Cast Iron

Apple Pie


  • 2-3 pounds red delicious apples

  • 3/4 cup brown sugar

  • 3/4 stick unsalted butter 

  • 1 package (2 refrigerated pie-crusts)

  • 1 tsp cinnamon

  • 1 tsp apple pie spice

  • 1 egg


  1. Preheat oven to 350*

  2. Peel apples and cut into 1 inch wedges

  3. Toss apples with cinnamon and apple pie spice until fully coated (add extra sugar here, if desired)

  4. Melt butter in cast iron skillet

  5. Slowly start adding in brown sugar, stirring until the sugar looks slightly dissolved

  6. Remove from heat, add 1 pie crust on top of sugar butter mixture in cast iron

  7. Dump apple mixture into cast iron, on top of pie crust

  8. Top the apples with the second pie crust

  9. Whisk an egg then brush across the pie top

  10. Cut 4 little lines into the middle of the top to let air circulate while in oven

  11. Sprinkle sugar on top, if desired

  12. Cook in oven for 30 minutes or until apples are tender and top is a little golden brown

  13. Let cool for 10-15 minutes before cutting

Collagen Peanut Butter Maple Cookies by Katie Brown

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  • 1/2 cup Peanut Butter
  • 1/4 cup Maple Syrup
  • 1 cup Almond Flour
  • 2 tbsp Coconut Oil (melted)
  • 1/8 tsp sea salt
  • 1/2 tbsp vanilla extract
  • 2 scoops Collagen (unflavored) -- optional 


  • 3 tbsp Maple Syrup
  • 3 tbsp Peanut Butter 
  • 2 tbsp Ghee (I used vanilla ghee)


  1. Heat oven on 350 degrees bake
  2. Place parchment paper on a baking sheet
  3. Mix all cookie ingredients together in a bowl until a cookie dough consistency forms
  4. Take a tablespoon to measure out eat cookie, roll into a ball and place on baking sheet
  5. take the bottom of a small glass or something round & flat and press down VERY lightly onto the balls to just flatten a little bit
  6. Take your thumb and press down in the middle to make a small divot where the icing will go
  7. Bake cookies for 12-15 minutes or until golden on the edges and bottom 
  8. While cooking are in the oven, mix together icing ingredients in bowl, make sure its not too liquidy so it will stay on the cookie
  9. Take cookies out of oven and let cool for a minute or two. Add a spoonful of icing to the center of the cookie, let cool



Collagen Oatmeal Ginger Energy Bites by Katie Brown

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Oatmeal Ginger Energy Bites

          With Collagen & ft. @Zevia Ginger Ale


  • 1/2 cup Raw Cashews
  • 1/2 cup Rolled Oats
    • plus 1/4 cup for rolling (if desired) 
  • 3 tbsp Sunbutter
  • 6 pitted Majool Dates
  • 1 tbsp Hemp Hearts
  • 2 Scoops Collagen (optional!)
  • 4 tbsp Zevia Ginger Ale


  1. Put cashews and oats in a food processor until in a flour consistency
  2. Add in dates and mix until combined
  3. Add in all other ingredients until reaches a consistency to roll/stay together
  4. Roll into golf ball size balls and roll in extra oats (if desired)
  5. Set in freezer for at least 30 minutes and then transfer to closed container and store in fridge for up to 5 days

No Guilt Brownie Bites (raw) by Katie Brown


So, I do not have the biggest sweet tooth in the world. But, I am one of those people that crave something sweet after my meals and randomly like small bits of chocolate throughout the day (OH and sometimes I actually could eat an entire pan of brownies for no apparent reason). When I accidentally made a recipe like this a few months ago, I knew it was a keeper!

[There are certain extras/optional ingredients you can add in or take out]


  • 1 1/2 cup halved walnuts
  • 3 T cacao powder (I use Philosophie's Cacao Magic)
  • 1 t vanilla extract
  • 1 cup pitted dates
  • 1 T water (start off with 1/2 T and then add more if needed)
  • dash of sea salt
  • 2 T chocolate chips (I use EnjoyLifeFoods because they are dairy free)
  • Options: 2 scoops collagen, 2 T chia seeds (I used this in these pictured), 2 T flax seed (if you add any of these, you may need to use more water)


  1. Blend walnuts in food processor until most broken up (do not over blend them or it will become too oily)
  2. Add in dates and chocolate chips and blend
  3. Add in all other ingredients and blend until mixture is smooth and will congeal together easily (if not, you may need to add a tiny bit more water)
  4. Roll into balls and place separate on plate, cutting board, etc ad stick in freezer
  5. Optional: roll balls in more cacao, coconut, etc.

Dark Chocolate Hemp PB Cups by Katie Brown





  1. Line a muffin tin with baking cups
  2. Heat half the chocolate in the microwave in a microwave-safe bowl, stirring every 45 seconds for about 2 minutes (depends on your microwave)
  3. Layer the mixture in the cups and put in freezer for about 10 minutes
  4. To make your PB mixture: stir together all other ingredients and layer on top of the chocolate once chocolate has set
  5. Heat the other half of the chocolate the same way & layer on top
  6. Set in freezer for a couple hours
  7. & ENJOY!!!

Kakato is from Silverfern Brand (same brand from the probiotics I take)


It is high in fiber, contains 0 grams of sugar, has prebiotic in it, is non-GMO and helps with digestion.... what else could you want from a sweetener?! - check it out on their website or amazon. 


Homemade Cashew Milk by Katie Brown



  • 1 cup raw cashews
  • 3 cups filtered water
  • optional: dash vanilla, cinnamon and sea salt


  1. Soak the cashews in water for a minimum of 4 hours in fridge (or overnight)
  2. Pour into colander to remove old water
  3. Rinse cashews with tap water
  4. Pour cashews into blender and add 3-4 cups of filtered water to the blender
  5. Blend mixture until done
  6. Taste and add optional ingredients
  7. Blend again
  8. Pour into air-sealed jar and store in fridge for up to 7 days

Note: no need to strain it, unless you want to.