Goodies Against the Grain: Sadie’s Story (and 2 Amazing Recipes) + IG Giveaway

Inline_Bundt_CakesToday’s guest post is offered up by Sadie Radinsky, whom I had the pleasure of chatting with on a recent episode of her podcast, Jump For Joy. I think you’re going to love her story and be inspired by her success—in reclaiming her health and in following her passion. And the recipes she’s serving up? Grok never had it so good. Just in time for Valentine’s Day. Enjoy, everyone! And be sure to check out the giveaway at the end.

Hi, Mark’s Daily Apple! I’m Sadie, a 16-year-old food blogger, Paleo dessert chef and writer. I am so excited to share my health journey with you today, as well as two scrumptious Valentine’s Day treat recipes.

A little background about me: I grew up a vegetarian, with a diet that consisted mainly of whole grain products, beans, veggies, fruit, and the occasional fish. All of this would soon change because at the age of nine, I had to miss six months of school due to health issues. Every day I would wake up with intense stomach pain, fatigue and nausea. Most days it was hard to get out of bed. Pretty fun, right?

My parents knew something was wrong, but they just didn’t know what. My mom took me to countless Eastern and Western doctors, and still… no diagnosis. One day, she had the brilliant idea that I should go gluten-free for a little while and see how it made me feel.

Two months later, I was completely healed.

Food has an immense power on our bodies. As a nine-year-old, it was empowering to see how changing my diet made me a healthy and happy person, free from pain. Oh, but the change did not stop there!

When my family stayed at a farm in Vermont that summer, I tried beef for my first time. This was beef from cattle who had spent their days munching on green grass pastures at the farm. It was then my family realized we could eat meat while still upholding our belief that animals should be raised humanely, in good conditions. Plus, our meal options were rapidly decreasing as gluten-free vegetarians, and my mom needed some darn food to put on the dinner table!

However, there was still a problem: I loved baked goods, but all the gluten-free treats in stores were overly processed and dry. So, I decided to take matters into my own hands! I began making gluten-free dessert recipes that I found online. I soon stumbled upon a Paleo recipe for Sugar Cookies, and I was enthralled; the cookies used nutrient-dense ingredients like coconut and almond. I realized this Paleo diet was the same thing my dad had been so excited about recently! Eventually, I began concocting my own recipes. This led to the creation of my Paleo dessert blog, Goodies Against The Grain, when I was twelve.

Soon, it was not only treats. My family began eating almost completely Paleo, save for some occasional grass-fed butter and cheese. We all felt amazing! Any bellyaches I used to get from rice and corn went completely away.

Now I am an avid runner and yogi with loads of energy and not a stomach ache in sight! Going Paleo truly changed my life.

Sadie PicAlong with creating Paleo treats for my blog, I have written articles about teen empowerment and food for Justine, Shape, and Paleo Magazine. I am now writing a healthy lifestyle cookbook for teens (coming soon!). You can also listen to my podcast, Jump For Joy, and the episode I recorded with Mark here. Make sure to follow @goodiesagainstthegrain for more healthy recipes and lifestyle tips!

Oh, one last thing: always remember to treat yourself (literally). I believe you should never deprive yourself of fun desserts just because you’re on a gluten-free, Paleo or Keto diet. That’s why I’ve created some DELICIOUS, chocolaty, healthy recipes for you today! Let’s get into those now…

Red Velvet Raspberry Fudge Bombs

They’re rich, fudgy, raspberry-y and just about the best thing ever. They have a few secret ingredients that you’d be surprised of: avocado and Chocolate Collagen Fuel. Yup, that’s right! These truffles get their smooth texture from avocados, and an extra boost of protein from the collagen. So basically, by eating these treats, you’re making yourself a healthier person! The white chocolate drizzle is totally optional, but I think it adds a romantic flare and amazing flavor.

Makes 12



  • ¾ cup avocado meat (approx. 1½ avocados)
  • 1 cup raw cashews
  • 3 scoops Chocolate Collagen Fuel (or other favorite protein powder)
  • 1 Tablespoon melted coconut oil
  • 2 Tablespoons cacao powder
  • 3½ Tablespoons freeze-dried raspberry powder (see below)*
  • 3 teaspoons granulated monk fruit sweetener**


  • 5 Tablespoons freeze-dried raspberry powder*

Drizzle (optional):

  • ¼ cup finely chopped raw cacao butter
  • 3 Tablespoons full-fat coconut milk
  • 1 Tablespoons coconut oil
  • ½ teaspoon granulated monk fruit sweetener**


1. Using a food processor or high-speed blender, pulse the cashews and coconut oil until smooth. Blend in all the other fudge ingredients until creamy.
2. Scoop mixture into a bowl and freeze for 30 minutes.
3. Meanwhile, for some extra flare, make the drizzle: melt the drizzle ingredients together in a small saucepan over low heat until they’re all combined and smooth. Remove from heat and let cool for at least 10 minutes.
4. Scoop the chilled fudge dough into 12 balls. Roll in the raspberry powder coating and place on a plate. Drizzle the white chocolate coating on top, then serve.
5. Store leftover fudge bombs in the freezer and defrost for 5 minutes before eating.

*To make raspberry powder, smash the contents of two small bags of freeze-dried raspberries using a mortar + pestle or spice grinder. I used two 1.2 oz bags of freeze-dried raspberries from Trader Joe’s. Then, push the powder through a fine mesh sieve to remove the seeds. Now, measure the powder for the recipe.
**You could also sub maple sugar here, but I cannot guarantee results will be the exact same.

Mini Chocolate Bundt Cakes

Don’t you wish you could enjoy a special Valentine’s day bundt cake while still sticking to your Keto or Paleo diet? Oh, wait… you can! These legit cakes are sweetened with monk fruit, so they don’t have any sugar. Plus, they use avocado oil as a fat, so you’re simultaneously eating chocolate cake while boosting every cell is your body. Pretty rad, if may say so myself! The texture is exactly that of a traditional chocolate cake, so I’m sure you will adore it.

Yields 6 mini bundt cakes (which are quite larger than a normal cupcake).

Bundt Cakes



  • 1/3 cup dark chocolate, chopped
  • 4 large eggs
  • 1/3 cup + 2 Tablespoons almond milk
  • ¼ cup + 1 Tablespoon avocado oil (or sub melted butter), plus more for greasing
  • 1 teaspoon vanilla extract


  • 1½ cups blanched almond flour
  • 3 Tablespoons tapioca starch
  • 2 Tablespoons coconut flour
  • 6 Tablespoons granulated monk fruit sweetener**
  • ¼ cup cacao powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt


1. Preheat your oven to 350° F. Use avocado oil to grease a mini bundt pan (mine had 6 wells) or a muffin tin.
2. Using a double boiler or a small saucepan on low heat, melt the chocolate, then let it cool for 10 minutes.
3. In a stand mixer or using handheld mixer, whisk together the eggs until frothy. Add in the other wet ingredients and mix until smooth.
4. In a separate large bowl, whisk together the dry ingredients. Slowly, whisk the dry into the wet and stir until smooth.
5. Pour the batter evenly into the bundt pan wells. Bake for 20 minutes. Then, let them cool for 30 minutes before flipping the pan over to remove the cakes.

Note: **You could probably substitute coconut sugar here for a non-Keto version, but I haven’t tested it yet.

Now for the Giveaway…

Follow @goodiesagainstthegrain and @marksdailyapple on Instagram. Then comment on my Instagram post with Sadie to share your favorite paleofied treat for a chance to win my entire line of PRIMAL KITCHEN® collagen protein products (U.S. and Canada only). For additional entries, tag friends on Instagram. The winner will be announced February 19th at 10 a.m. PST. Good luck!


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