If you haven’t seen my tutorial for these, I posted it last night on IGTV so definitely go check that out, and like for more simple recipe tutorials ☺️ In the video I show you how easy it is to make this recipe.
Note* I used a food processor to mix the dough, but you can easily use a bowl and mix by hand, or a hand mixer, just mash the raspberries first!!
🔺1/4 cup of frozen raspberries (softened) 1. Mix ingredients in a food processor until it forms a dough and then use a cookie scoop to evenly divide the dough and roll out into balls. 2. Melt 1/4 cup of dark chocolate chips in a microwaveable bowl for 2, 30 second intervals, while stirring in between. 3. Dip a spoon into the chocolate and swirl it onto the tops of the truffles and then set them in the freezer for 5-10 minutes. Enjoy!!
Chocolate stuffed muffins to start off the week anyone?! Omg I am in love with this recipe! can’t get enough of chocolate and these are so healthy I had one today for breakfast.. lol Side note, I made the muffins entirely in a food processor, I just added all of the ingredients in, and mixed until smooth. I realize that not everyone has a food processor, and I wouldn’t want anyone to miss out on this deliciousness, so in the method below I used bowls and spoons instead but the ingredient amounts are all the same. So depending on whatever equipment you have, choose your method accordingly.😉
Strawberry Chia Jam:
2 teaspoons of chia seeds
2 teaspoons of water
3/4 cup of frozen strawberries (fresh is fine it will just cook faster)
Heat ingredients in a small saucepan over low heat and stir occasionally while mashing the strawberries with a fork.
Once the strawberries are mashed, set in the fridge to cool ~5 minutes.
One teaspoon of baking powder
1/2 cup of almond butter
One teaspoon of vanilla extract
4 tablespoons of unsweetened cocoa powder
One ripe banana
3 tablespoons of agave nectar
2 tablespoons of coconut flour
Whisk dry ingredients (baking powder, cocoa, coconut flour) in a medium sized bowl until it is just mixed.
In a small bowl, mash the banana and then add the wet ingredients and stir until combined.
Line a muffin tin with muffin liners, or you can make your own out of parchment paper if you don’t have any, and using a cookie scoop or spoon, scoop out half of the batter and place into 5 muffins.
Add one teaspoon of chia jam onto the center of each muffin and then evenly add another scoop of batter on top to seal it off.
Add another teaspoon of chia jam on top of the muffins and then bake on 350 F for 15 minutes or until a toothpick is inserted and is removed clean.
Once cooled, swirl some melted almond butter on top and homemade coconut whipped cream. Enjoy!!
Vegan┆ Paleo┆ Grain free┆Oil free Yield: 4 Oreos Ok it’s one thing to make a banging recipe, but it’s another when it’s this simple. You cannot get better than this. #1. It’s no bake. No waiting for the brownies to bake or cool, just mix, and set in the freezer for 5 minutes. #2. The cleanup is nonexistent. They’re set in wax paper muffin tins🙌🏻 #3. You only need 5 ingredients. 😍
Brownie: 🔺1/2 cup of pitted medjool dates 🔺1/2 cup almond meal 🔺1 tablespoon of coconut milk 1. Mix in a food processor until smooth or hand mix in a small bowl 2. Line muffin tins with wax paper and then using half of the dough, press into the base layer. 3. Add layer Of coconut frosting 4. Roll and flatten out the top layer and then set in the freezer for 5 minutes. Note* I topped it off with crushed Oreo flavored candy canes. Frosting: 🔺1/8 cup of Coconut cream 🔺1/4 teaspoon of agave nectar 1. In a small bowl, mix ingredients until uniform. Enjoy!!
Another fun recipe that really got me into the Christmas spirit. We can pretend that the ice cream sandwiches weren’t on the brink of toppling over as I profusely snapped these pics. 😅 But hey, life’s about taking risk right? I think these were totallly worth it😍
📌Side note, if you don’t happen to have a food processor at home, you can mash the chick peas and then stir in the other ingredients with a spoon. 👍🏼
Last thing, the pink ice cream sandwich can be made by blending in some frozen raspberries into the nice cream. ☺️
Cookies •One can of chick peas •3 tablespoons of almond butter •¼ cup of coconut milk •2 chia eggs (2 tablespoons of white chia seeds with 6 tablespoons of water) •¼ cup of organic blue agave nectar (can sub for maple syrup, or honey) •3 teaspoons of vanilla extract •1 and ¼ cup of almond flour 1. Mix ingredients in a food processor until smooth 2. Using a cookie scoop or spoon, distribute dough evenly onto a greased cookie sheet and flatten out. 3. Bake on 350° F for 18-20 minutes or until a toothpick comes out clean. Nice cream: • 2 frozen bananas • ¼ cup of coconut milk
•1/8 cup of frozen raspberries (optional)
1.Blend ingredients and then serve immediately, or store in freezer. Enjoy!!
PECAN PIE BROWNIES Vegan▕ Grain Free▕ Gluten Free▕ Refined sugar free▕ Oil free▕ Paleo Yield: 9 Guys I am so excited to share this recipe with you! The brownies are fudgy and the caramel sauce is to die for. This vegan, grain free, refined sugar free, oil free dessert is made with whole ingredients, and the best part is, everyone can eat it. Perfect for the holidays, try it out!
Brownies: ➛ •1 cup of whole almonds •¼ cup + 2 Tablespoons of unsweetened cocoa powder •1 ½ teaspoons of vanilla extract •¼ cup of agave nectar (can substitute with maple syrup, or honey) •½ cup of chia gel (3 tablespoons of chia seeds with ½ cup+1 tablespoon of water) •¼ cup + 3 Tablespoons of coconut milk 1.Combine ingredients in a food processor and mix until smooth. Note* as you mix, pause the food processor and scrape the edges to incorporate all of the ingredients into the batter. 2.In a greased 8×8 pan, or pan lined with parchment paper, Bake on 350 ° F for 10 minutes.
Pecan caramel sauce: ➛ •9 pitted Medjool dates •¼ cup of agave nectar (or sub for honey, maple syrup) •1 teaspoon of vanilla extract •3 tablespoons of coconut milk •3 tablespoons of water •Pinch of salt •½ cup of whole pecans Note* The size of the dates vary, so you may need to add more or less depending on the spreadability of the caramel sauce. 1.Soak the dates in warm water for about 15 minutes before mixing. This will add moisture and help the blending process. 2. Mix ingredients (besides the pecans) in a food processor until smooth. Note* Scrape edges as you mix. 3.Fold the pecans into the caramel sauce, and then evenly spread onto the brownies. 4.Bake on 350 ° F for an additional 10 minutes. 5.Place on a cooling rack for 1 hour and then set in the refrigerator for at least 30 minutes. Pro tip: Serve with a scoop of vanilla ice cream or homemade coconut whipped cream!
Oil/butter free┋Egg free┋Gluten free┋ Vegan┋ Paleo Refined sugar free┋ Dairy free Yield: 9 brownies It’s hard to believe that they are only 70 calories each and with the Nutella spread, only 120 calories!! Anyone with a background in nutrition would read this label and immediately think that it is too restrictive and therefore must have a ton of artificial ingredients to compensate. At least that’s what my initial reaction was when I read recipes with “Gluten free, dairy free, sugar free, Grain free, Vegan, flourless, etc.)” Typically they’re followed by a long list of unhealthy ingredients that make your stomach hurt and do more harm than good. I used to stay away from these types of recipes because in nutrition we’re taught that it’s all about balance, you can eat everything and any fad diet out there that encourages you to restrict your diet to certain types of food is unsustainable and shouldn’t be followed. However, this is why I love recipe development because I know exactly what goes into these delicious recipes and instead of limiting myself to eating brownies maybe once or twice a week, these are the type of brownies you could honestly eat everyday and they are GOOD for your body. I digress, I could write a novel on this subject but I will leave you with this amazing recipe and I promise you will fall in love with them just like I did. The best part is, you can lick the spoon, the bowl, the entire food processor if you will, and you won’t have to worry about getting salmonella haha
🔸One can of chick peas
🔸1/4 cup of unsweetened cocoa powder
🔸1/4 cup of hazelnut flour
🔸1/4 cup and 1 T of agave nectar (or any liquid sweetener of choice)
🔸2 teaspoons of vanilla extract
🔸3/4 teaspoon of baking powder 🔸1 teaspoon of baking soda
🔸1/4th cup of coconut milk (or any milk of your choice) 1. Mix ingredients in a food processor or blender until smooth. 2. Line a baking pan with parchment paper or cooking spray and bake at 350 ℉ for 18-20 minutes. Homemade Nutella: 🔸1/3 cup Hazelnuts🔸3 T Coconut milk 🔸1 T Cocoa powder 🔸3 T agave 1. Mix ingredients in a food processor until smooth
2. Spread onto the brownies once cooled, ~15 minutes.
I know it’s so cliche, but the best things always happen unexpectedly. I hate to say it but for me at least, it’s entirely true. This recipe came to me when I was laying in bed with a clear mind, and of course I had to instantly get up and try it out. They came out amazing and I swear this always happens when I’m really hungry. Conversely, when I’m actively thinking of unique recipe ideas I always get nothing. Go figure 🤯 🤷🏻♀️ Anyway, do yourself a favor and make these homemade cherry, hazelnut, coconut bars with chia pudding topping. It’s easily the best energy bar I have had in my life and I don’t say these things lightly.
﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊﹊Hazelnut base layer: In a food processor ➾ ⋄ 1/4 cup of dates
⋄ 2 tablespoons of shredded coconut
⋄ 1/4 cup of dried cherries
⋄ 1/4 cup of hazelnuts
⋄ 2 tablespoons of almond milk (or any milk of your choice)
Chia pudding layer: In a blender mix ➾ ⋄ 2 tablespoons of chia seeds
⋄ 1/4 cup of almond milk ⋄ 1 tablespoon of dried cherries 1. Line baking tin with parchment paper and then layer the base first, pressing it down and smoothing it out with your fingers. Next, spread the chia pudding layer on top. 2. Freeze for 10 minutes.
I crave frozen dessert every night, so this alternative just hits the spot. The frozen banana makes it so smooth and creamy just like regular ice cream, without the empty calories. Also the color is incredible, the strawberry pieces and Spirulina swirl and its just too nice to eat.. ok maybe a little dramatic.
In a blender, combine –>
1 frozen banana
1/4 cup of frozen strawberries
1/4 cup of coconut milk
One scoop of collagen peptides
1/2 teaspoon of Spirulina (natural food colorant.)
⠀High protein ┆ Low Carb ┆ Only 87 calories Yield: ~6 slices
This spooky cauliflower crust pizza is the perfect healthy recipe for any Halloween party or anyone looking to be festive at home! Below you’ll see I made two Nutrition facts for comparison. The first nutrition facts is my purple cauliflower crust recipe and the second Nutrition facts picture is of the crust of a regular slice using white bleached flour.
This recipe is easy to make and the crust is so flavorful. I used purple cauliflower that I found in Whole Foods just to be festive for Halloween and to change things up a bit!
Crust: ⋇ One small head of purple cauliflower
⋇ One egg white ⋇ One cup of shredded part skim mozzarella
⋇ ¼ cup of grated Pecorino-Romano cheese
⋇ One pinch of salt
1. Place the cauliflower in a food processor until it is uniform and you achieve a gritty consistency. 2. Place in a microwaveable dish, cover and cook for 5 minutes. 3. Remove from microwave and remove excess moisture from the cauliflower* this is a really important step as the dough will not crisp if there is too much moisture. You can use a cheesecloth or paper towel to absorb the moisture. 4. Pre-heat the oven to 425 ℉ and then place your pizza stone in the oven. (Skip this step if you don’t have a pizza stone.) 5. Combine all ingredients in a bowl and mix until uniform. 6. On a baking sheet lined with parchment paper, press down on the mixture to form a crust, about 1/4”-1/2” in diameter. 7. Bake crust for 15-20 minutes on 425 ℉ and then remove and add your toppings. Bake for an additional 12-15 minutes. Enjoy!!
Comparison of purple cauliflower crust (top) vs. white flour crust (bottom)
The calories in both crusts are very similar but major differences are seen in protein content for the cauliflower crust (7 g) and white flour crust (3 g). Also there is a major difference in carbohydrate content with 3.1 g per slice in cauliflower vs. 20 g in white flour slice. Nutritionally and aesthetically, the purple cauliflower crust is the clear winner here.
Disclaimer: This recipe is addicting. It’s so smooth and fudgey with just the right amount of natural sweetness. Yum. It’s the kind of recipe that makes me excited to get up in the morning just so I can eat this for breakfast (I wish I was kidding) 🙊 Note* I use cashew butter in this recipe, it gives a nice smooth texture and cookie dough taste but if you prefer peanut butter or another nut butter feel free to sub!
⋇ 1/2 cup of rolled oats
⋇One medium banana
⋇1/4 cup of cashew butter (can sub peanut butter) ⋇One can of chickpeas (drained) ⋇ 1/2 teaspoon of stevia extract ⋇ 2 teaspoons of vanilla extract
⋇ 1/2 teaspoon of baking soda
⋇ 1/4 teaspoon of salt
⋇ 1/4 cup of fresh or frozen blueberries ⇢ 1. Combine ingredients (besides the blueberries) in a food processor or blender, and mix until smooth 2. Fold in the blueberries and then pour into a greased pan and bake on 350 ℉ for 30 minutes. Buon appetito!