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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21 thoughts on “Goodies Against the Grain: Sadie’s Story (and 2 Amazing Recipes) + IG Giveaway”

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  1. I love baked goods. These look delicious and I cannot wait to indulge…

  2. Oh my goodness, what an inspiration you are! I am so impressed with what you have accomplished at such a young age. I wish you could come and talk to my high school Health class. 😉 I will definitely be purchasing your upcoming lifestyle cookbook to share with my students. Your desserts are absolutely stunning. Congratulations!

    1. Hi Katie, that’s so cool! I would be honored to talk to your health class- do you by any chance live in LA? 😉 And thank you!

  3. WOW… Love your story – and what you’ve gone on to do. You’re an amazing young woman, and I can’t wait to share your cookbook with my daughters. Thanks for the V-day inspiration. 🙂

  4. Sadie, LOVE your story!!! And how exciting that you discovered all this stuff at such a young age. I was a vegetarian for decades till I got the whole thing figured out. And totally agree that you can enjoy indulgent treats and still eat primal/paleo and even keto. Thanks for sharing your recipes as well!

  5. Very innovative, Sadie. It should be noted, however, that monk fruit sweetener is something like 300 times sweeter than sugar. In most cases a very small amount is all that’s needed. Let your palate be your guide. Also, these are desserts, folks. They shouldn’t be construed as a suitable replacement for fresh fruit and veggies.

    1. If you follow the link to the sweetener Sadie used, it is a blend of erythritol and monk fruit, which likely accounts for the disparity between the recipe and what you expected to see.

      Sadie, thanks for the recipes, they look awesome!

  6. Sadie, thanks for your story. What an inspiration to read about a young person’s transformation! And these treats – I may just have to make one for tomorrow now. 🙂

  7. 1) The ingredients look very healthy 2) Wow are you an impressive young person … heck … just make that: person 3) Boy do I feel like a slacker!

  8. I am so happy that your family was supportive in helping you find foods that are right for you! I am a vegetarian at heart, but beans and grains hate me (and they really don’t go over well with my children!) I just assumed I should try harder and eat more healthy whole grains that are sprouted, soaked and otherwise prepared “properly.” Who would have guessed how much easier it is just getting rid of it all entirely would be? How did you figure out that rice and corn did not work for you? My daughter (who is 10 now) was diagnosed as gluten intolerant when she was 18-months-old and this is how we found ourselves on this path. Like your parents, I too ran into a wall as gluten free vegetarians with a small child to feed. She still eats rice and corn, but I question it still. Learning to feed ourselves is quite the learning curve! Your story is truly impressive.

    1. Hi Jennifer, Sadie here! I’m so glad you enjoyed the article. I found out all grains were bothering me when I began getting little stomachaches after eating gluten-free pasta and bread (I was eating a LOT of it)! Going off grains was not as big of a transition as going gluten-free was. It took some adjusting to, but was so worth it! I think what helped ease into the transition of going fully grain-free was definitely making grain-free, Paleo baked goods and breads. Now we’re able to eat rice and corn occasionally because it doesn’t bother us in moderation! Maybe that would work for your fam 😉 Best of luck!!

      1. This is exactly what happened with me. My husband went low carb (Atkins) at the same time I became suspicious & went gluten-free even though my tests were negative. Then we went grain-free and began limiting dairy, then Paleo and eventually Keto. The process of years of following blogs like Mark’s Daily Apple and having fun exploring baking and other recipes made it fun and do-able. Now, years later, it’s just how we live! Thanks for your great recipes!