Guest Post by Gorilly Goods: An Interview with a Vibrant, Local Organic Food Manufacturer

It is my pleasure to introduce to you today, Chris, the Co-Founder of the delicious, crunchy snacks, Gorilly Goods. Not only are they delicious, but they are snacks which you can feel good about as they are packed full of nutrition. Enjoy learning more about Gorilly Goods, and don’t forget to take advantage of the February PROMO at the end of this post! Give the Gorilly Goods a try for yourself!
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Chris: We met LeNay and her sweet young boys while visiting a couple of stores with our Gorilly Goods products. We are delighted and honored to be able to introduce ourselves through LeNay’s beautiful Avocado Mommy blog.

Avocado Mommy: What are Gorilly Goods?
Chris: Gorilly Goods are crunchy, organic snack “things”. They are packages of tasty goodness that are delicious with your morning coffee or tea, are excellent to grab for a snack “on the go”, and are great for long drives in the car to grandma’s house. In addition, these snacks are ideal for refueling on the hiking trail or after your workout. Finally, they are excellent for kids! Pack them in our kids’ lunch along with a few extra to share with their friends! There are three flavors of which to choose from: The “Original” and the “Chocolate” which are sweet and the “Savory” which are made with seeds and greens. They are handmade in Jackson, WI, in a small family business owned by people who care about others and live like it’s heaven on earth.
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Avocado Mommy: Wow! My mouth is watering already. What are some other aspects that make this product so exceptional for my family?
Chris: Gorilly Goods represent the next generation of nutrition snacking: 100% organic, gluten-free, raw, non-gmo, vegan, and certifiably delicious. They represent cleaner oceans,
fresher air, more fertile soil, sustainability, forest life, healthy dancing children, brilliant
sunsets, and a connection to nature. These are the “things” of Gorilly Goods snacks.

Avocado Mommy: What is the background/inspiration behind the company?
Chris: My husband, Stephen, and I are a conscientious couple that have spent our last
25 years following a passion. Much of the passion has been connected to food, how
food relates to life on our planet, how food impacts the well-being of animals and
humans, how it affects our outlook on life, and how our food choices matter in the
scheme of our world. In 1999, Stephen and I chose to live a raw-food lifestyle
which we embraced, with much study, for several years. During this time, we
developed the Raw Foods Foundation in St Louis, MO. Classes were taught, raw
retreats were held, and many delicious recipes were created. The best of these recipes are
now being produced and introduced to the world through our products, Gorilly Goods.
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Avocado Mommy: Tell us a little more about the production of this product.
Chris: Everything we use in our kitchen is certified organic – that’s important to us. Our first
product to be introduced was the Original Fruit and Nut Things. It’s made mostly of
bananas (fair trade from Ecuador), with California raisins, Texas pecans, Vietnamese
cashews, California walnuts, Philippine coconut as well as coconut nectar, and some
sea salt. The same ingredients are in the Chocolate Fruit and Nut Things variety, but
we coat the Original pieces with an un-roasted, certified organic cacao bean chocolate,
sweetened with coconut palm sugar. It’s all vegan, non-gmo, and created on the tropical
side of heaven – imported from Bali. This Balinese chocolate is 70% dark and full of all
the good antioxidants and nutrients that dark chocolate is known for! Besides fair trade,
it’s certified organic and undeniably, an excellent choice of chocolate. The Savory
variety is made with mighty pumpkin seeds and the cruciferous king: kale (locally
grown from Full Harvest Farm, when available). The seeds and kale are
seasoned with organic nutritional yeast from Germany (info on our blog), gluten-free
organic tamari, and tasty seasonings.
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Avocado Mommy: I have these on my grocery list! Can you share any other thoughts as to why your products are special?
Chris: (As my mom would say…they are…)
• delicious
• nutritious
• make you feel ambitious 🙂
• seriously, they are just good….good tasting, good for you, good for the earth, just
plain old good

We can’t wait for you to try our delicious products! Plus, we have a great promotion for all Avocado Mommy readers:

Rejoice! Use coupon code “avocado” at checkout. You will get you 25% off suggested retail price of any online orders. The coupon is good through February 28th, 2015.

Thank you for reading! Thank you for checking out our products. Thank you for caring
about life. You can read more about us at
*This post contains affiliate links.

Butter Melts


This recipe has me hooked on butter. 🙂 They melt in your mouth and are a great treat to satisfy the sweet craving. I have discovered that my oldest son loves them! (My youngest one would probably enjoy these as well, but we are waiting for a few teeth to show up before he takes a bite into one of these butter patties. :)) They are simple to make,the prep work is very minimal, and they contain high quality fats. Try mixing in some spices like cinnamon to make a fall treat. 🙂 Enjoy!

Butter Melts
1/4 cup coconut butter
1/4 cup Ghee (Clarified Butter)
1 tablespoon maple syrup (Grade B preferred) or raw honey

In a small saucepan, melt the coconut butter and the Ghee on a low setting. Stir the mixture constantly until melted. Add the maple syrup and mix. Remove from the heat, and divide the mixture amongst 6 muffin liners in a muffin tin. Place the melts in the freezer until set! If there are any butter melts left, store them in the freezer in an airtight container. 🙂

Pumpkin Coconut Patties

As I continue to celebrate fall, I find myself making more pumpkin recipes these days! In the spirit of the season, I want to share a few more fall delights for you so that you have delectable treats to savor. Enjoy this recipe that is simple, yet healthy and completely guilt free. Go ahead. Grab two cookies!



2 cups shredded coconut
1 cup pitted mejool dates, packed
2/3 cup organic pumpkin puree
2 tablespoons maple syrup (Grade B is preferable; Trader Joe’s sells it currently)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon sea salt (Do not omit the salt! It brings out your spices in the cookie.)

Preheat the oven to 350.
Place all ingredients in the food processor and blend until smooth. Form into balls and place on a cookie sheet lined with parchment paper. Press each cookie down slightly with your hand. Bake the cookies for 17 minutes. Cool completely and enjoy! Store in the refrigerator. 🙂

Paleo Upside Down Banana Cake (AIP Friendly)

I had a craving for banana this week but wasn’t satisfied with my normal treat of bananas and sun butter or bananas and chocolate. I wanted a little more flare. 🙂 The result was the following recipe; I loved it, and I think you will find it quite delightful as well! 🙂


Paleo Upside Down Banana Cake (AIP Friendly)

Banana Cream Layer:
2 bananas, mashed
6 mejool dates
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 teaspoon pure maple syrup
Pinch of sea salt
1 banana, sliced (This will NOT go in your processor.)

Cake Topping:
2 tablespoons coconut oil, plus more for greasing
3 tablespoons water
4 tablespoons raw honey
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1 1/2 teaspoons fresh lemon juice

*Preheat the oven to 350. Grease a 1 1/2 quart casserole dish and set aside.
*Prepare the banana cream: Place the first 6 ingredients, except the 1 sliced banana, in the food processor. Blend until creamy. Spread it on the bottom of your greased casserole dish.
*Slice the one banana and lay it in a single layer on top of your banana cream. Set the casserole dish aside while you prepare your cake topping.
*Prepare the cake topping: Place all ingredients for the topping in a medium mixing bowl. Beat on medium until the ingredients are combined. Carefully spread the batter on top of your cream and sliced bananas.
*Bake for 18 minutes or until golden brown.
*Let the dish cool to set. Enjoy with a dollop of whipped coconut cream! 🙂


Oatmeal Creme Pies (Without the Oatmeal-AIP Friendly)


I am so excited about these! I ran to the store last night to pick up more ingredients for…um…my third batch in one week. 🙂 Hey…let’s be honest. We have all had those treats that we have made multiple times in a week, right?! 🙂 These are so tasty. Plus, they are great for anyone following the autoimmune protocol. 🙂 Read more about the autoimmune protocol here. Enjoy! 🙂

“No” Oatmeal Creme Pies

For the Cookies:

1 cup mashed sweet potato, cooked
1/4 cup coconut oil
1 gelatin egg substitute (gelatin egg substitute ingredients below)
1 tsp vanilla
1/2 cup mejool dates, gently packed (3 oz)
1 1/2 tsp lemon juice
1/3 cup coconut flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup unsweetened shredded coconut

For gelatin egg substitute:

1 tbsp gelatin (I like to use this brand. It has excellent health benefits and is a great protein
1 tbsp room-temp water
2 tbsp boiling water

For Creme Filling

6 tbsp water, divided
1 tbsp gelatin
1/3 cup honey. Use raw if at all possible. This will provide extra health benefits as well.
pinch sea salt

For Cookies:

Preheat oven to 350. Line 2 cookie sheets with parchment paper.
Make gelatin egg substitute: In small bowl, whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water. Whisk vigorously until combined and frothy. This is used in place of an egg.
In food processor, add first six ingredients: sweet potato, coconut oil, gelatin egg substitute, vanilla, dates and lemon juice. Process until smooth.
Add all remaining ingredients except for shredded coconut: coconut flour, cinnamon, salt, baking soda. Process again until smooth.
Add coconut and pulse to incorporate (or stir it in by hand).
Let sit 4-5 minutes to let coconut flour expand.
Spacing evenly apart, drop approximately 10 generous tablespoonfuls of cookie dough onto each parchment-lined cookie sheet. I am usually able to get 10 per sheet; you may find you get more depending upon the size you decide to make them. 🙂
Press each cookie to 1/4″ thickness, gently rubbing each cookie into circles.
Bake for 16 minutes, until slightly firm to the touch.
Cool on wire rack. While cooling, prepare the filling.

For Creme Filling:

In a mixing bowl, whisk gelatin into 3 tbsp water. Set aside.
In small sauce pan set over medium heat, whisk together remaining 3 tbsp water, honey and salt. Bring to boil and boil exactly 5 minutes.
Carefully transfer boiling honey mixture into mixing bowl, pouring over rubbery gelatin. Mix on low. Then carefully and gradually increase speed to high, making sure the hot liquid doesn’t splatter out of the bowl. Beat on high for 5 minutes, until the mixture becomes a thick, white marshmallow-y creme.

Assembling the pies:

Right after the creme filling is finished whipping, use a regular dining spoon and spoon dollops of filling onto the back of one cookie. Pick up another cookie and gently press both cookies back-to-back to squish the creme filling to the outsides. Repeat with all cookies.
Serve and enjoy!

This recipe comes from He Won’t Know It’s Paleo.

Nutrient Packed Banana Bread with Maple Frosting


Every mommy has at least one recipe that she uses so frequently that she could make it in her sleep. (Wouldn’t that actually be great if we could do that?! Breakfast ready to go before we even entered the kitchen in the morning…Whala!) In all seriousness, though, I don’t know what I would do without this one. I love it because it is incredibly easy (the kids can help too!), and it is so good for bellies, young and old. 🙂 It is packed with fiber and protein, and it is sweetened naturally. No sugar, no junk. Nothing but sheer goodness. Enjoy, and make it often!

Nutrient Packed Banana Bread with Maple Frosting

4 very ripe bananas, mashed

4 organic eggs, slightly beaten

1/3 cup melted coconut oil (I love this brand) or organic, grass-fed butter (I use Kerrygold I have found this at Costco or Trader Joe’s for a good price.)

1 tablespoon vanilla (gluten and alcohol free)

1 heaping teaspoon 100% baking soda (aluminum free)

1/4 teaspoon baking powder (aluminum free, gluten-free)

1 1/2 teaspoons cinnamon

1/2 cup coconut flour (I use this brand)*

1/4 teaspoon sea salt

Optional: 1/3 cup add ins: Enjoy Life chocolate chips, dates, raisins, raw walnuts, etc.

Directions:Preheat the oven to 350 degrees. Line a bread pan with unbleached parchment paper. With a spatula, mix all ingredients together, except for the coconut flour and optional add-ins, in a medium sized mixing bowl. Add the coconut flour and stir until combined. (Sometimes the mixture looks more wet, sometimes it looks more dry. DO NOT ADD ANY MORE COCONUT FLOUR. Coconut flour is unique. 🙂 You will have very dry bread if you try to play with the ratio on this. ) Fold in the add-ins if using. Pour into your prepared bread pan and spread it out evenly in the pan. Bake for 45 minutes. *Note: This recipe also makes 12 muffins if you would rather do that! 🙂  When the bread is cooled completely, frost liberally. 🙂

Maple Frosting (Recipe from Civilized Caveman Cooking

½ cup organic palm shortening
1/3 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons arrowroot powder
2 teaspoons coconut flour
1 tablespoons chilled, coconut milk fat (thick part from the top of can)

Directions:Mix everything, except for the coconut milk fat, until smooth. Add the coconut fat and mix until combined. Do not over mix as your frosting could start to separate. Frost your cooled bread or muffins. 🙂

*Fun fact: 2 tablespoons of this coconut flour contain 6 grams of fiber and 3 grams of protein! 🙂



Paleo Chocolate Frosting (or Topping)


Oooh…this is good, and it is just in time for summer. Who doesn’t love a little chocolate sauce on top of her ice cream? The great thing about this sauce is that it is tasty (No kidding!), but also, it only contains 2 ingredients–good quality chocolate (I prefer Enjoy Life chocolate chips or chunks) and full fat coconut milk. That’s it! It’s tasty, and actually, it is a super healthy dessert choice for topping, frosting cakes, or eating right off of the spoon.

If you know me, you know that I passionately research ingredients. Why? I want to know that what we eat is recognized by the body as natural and is supporting a lifelong lifestyle of wellness and health. I also want to find healthy food that tastes good! Every one of us has had an experience with “health food” that we want to forget forever, and I can say, I have definitely had my fair share of those times as I have continued on this journey of wellness. When it comes to this recipe, as well as others I post, you can know that I have researched it, made it, tasted it, and have approved it! 🙂

So why use Enjoy Life chocolate and full fat coconut milk? This brand of chocolate is a frequent choice of mine since it is gluten free, wheat free, dairy free, peanut free, tree nut free, egg free, soy free, fish free, shellfish free. It is an allergy friendly chocolate, and this reputable company is knowledgeable when it comes to the ingredients they put into their products. They quote the following in their mission : “At Enjoy Life, our whole business is making smile-good foods that keep people’s insides happy. We are focused on providing foods that are not only safe, but taste great too. That’s why all of our foods are specially made to be gluten-free and free of the 8 most common allergens.” When it comes to the coconut milk, I most often will use the full fat option because it is a great source of medium chain fatty acids and lauric acid. Check out the benefits of coconut as well as a recipe for homemade coconut milk from the Wellness Mama. I have not personally made the homemade version yet, but am excited to try it. For now, I use the Native Forest brand of coconut milk as I know that their cans are BPA free.

So, without further ado, here is the recipe! Enjoy, knowing that you have created a healthy version of a delectable treat!

Paleo Chocolate Frosting/Topping

3/4 Enjoy Life Chocolate Chips

6 Tablespoons of full fat coconut milk

Directions: In a double boiler, gently heat the coconut milk and chocolate together. Stir frequently until smooth. Remove from heat and enjoy! Store any leftovers (if there are any) in the fridge. 🙂

Recipe from: Living Healthy With Chocolate