These crispy cakes make the perfect side dish or appetizer for any meal! The first time I made these I didn’t make the sriracha sauce and let me tell you… big mistake. The dipping sauce is what absolutely made this dish 10/10 it’s spicy and refreshing and the perfect partner for these cakes.
For the cakes:
2 zucchini squash
1 can chickpeas drained and rinsed
1/3 cup breadcrumbs
½ tbsp. za’atar seasoning
avocado oil for cooking
For the dressing:
1/3 cup chosen foods avocado mayo
1/2 tbsp sriracha
1/2 tbsp apple cider vinegar
1 tsp honey
Salt and pepper to taste
Shred your zucchini with a cheese grater and drain with a cheese cloth or towel (try to get as much water out as you can!). Pour chickpeas into a food processor and pulse until you get small chunks. Mix the shredded zucchini, chickpeas, egg, breadcrumbs and seasoning in a bowl until well combined. Heat avocado oil in a skillet on medium to high heat and cook the zucchini cakes for 3-5 minutes on each side. Remove the cakes from the pan and place on paper towels to soak up the extra oil. Mix the dressing ingredients in a small bowl, garnish with fresh parsely, and serve.
Donuts are yummy, fun and super cute for the ‘gram… AND they can be made with whole food ingredients baked to fluffy perfection that won’t ruin your hard work in the gym. These donuts are low in sugar and have collagen to add a little bit of protein and keep your hair, skin, nails, and joints super healthy!
1 cup almond flour
1 cup whole wheat flour
3 scoops collagen
1/8 tsp salt
1 tsp baking powder
½ cup unsweetened almond milk
1/3 cup honey
¼ cup melted coconut oil
1 tbsp apple cider vinegar
½ tsp vanilla
¼ tsp almond extract
Preheat the oven to 350º. Mix together the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and mix with a whisk until it forms a batter. Spoon the batter into a greased donut pan (only fill it about half way so it has room to rise!) and bake for 8-12 minutes.
Salmon burgers are something I’ve been dying to make for a while and I’m so glad I finally did because these were too freakin’ good. They only take about 20 minutes to make so these will definitely be something I make often when I’m busy and need a quick and easy meal!
1lb cooked salmon
1/3 cup breadcrumbs
1 tsp dijon mustard
Seasoning of your choice (I used himalayan pink salt, garlic, black pepper, oregano, parsley, and thyme)
Grate half a zucchini and add it to a bowl with the cooked salmon, breadcrumbs, mustard, and seasonings. Mix and mash the salmon and zucchini with the dry ingredients until it sticks together well enough to form burger patties. Heat olive/avocado/coconut oil on medium heat in a skillet. Form four patties from the salmon mix and cook about 5 minutes on each side.
(makes 4 burger patties)
I LOVE banana bread. Pumpkin bread is good, I even have a special place in my heart for zucchini bread, but banana bread always takes the cake. Now typically I would add something basic like walnuts to my banana bread, but I didn’t have walnuts… what I did have was dried figs and let me tell you I’m so glad that I did. This combo is so yummy and different and the dried figs add a caramel-y flavor that’s perfect with chocolate chips.
1 cup buckwheat flour
1/2 cup coconut sugar
1/3 cup coconut oil
2 tbsp honey
3 over ripe bananas
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
2 scoops Vital Proteins Collagen Peptides (optional)
3/4 cup dark chocolate chips (I used Enjoy Life Foods Dairy Free Chocolate Chips)
1/2 cup chopped dried figs
Preheat oven to 350. Mash bananas in a large mixing bowl and add the rest of the wet ingredients and the coconut sugar. Mix the wet ingredients then slowly add in the dry ingredients mixing as you go. Dump in your chocolate chips and dried figs and mix them in (pro tip: lightly coat your chocolate chips with a little bit of flour to avoid them all sinking to the bottom of the batter). Pour into a loaf pan greased with coconut oil and bake for 40-45 minutes.
Happy Easter everyone! Thought I would post a few fun and sweet recipes today and what better than some “healthified” muffins with pastel colored whipped coconut cream and copycat Reese’s peanut butter eggs with a twist! Everything is easy to make and super cute for an Easter themed treat! I used beets as a natural food dye for the coconut cream which gave it a perfect pastel color!
1 cup oat flour
2-3 tbsp honey (you can adjust to your preferred sweetness)
3 tbsp plain, unsweetened almond milk
1/4 cup melted coconut oil
1 tsp baking soda
1/2 tsp salt
Lemon chia seed:
Zest from one medium lemon
Juice from one medium lemon
1 tbsp chia seeds
1/4 cup unsweetened cacao powder
1 tsp vanilla
(If batter gets too dry after adding cacao powder just add a tiny splash of almond milk
Coconut whipped cream icing:
2 cans coconut milk chilled overnight (this is important! You need the fat to separate from the liquid!)
2 1/2 tbsp honey
1 beet (red or yellow for pink or light yellow color)
Preheat the oven to 350. Mix wet ingredients in a bowl and mix thoroughly then add in dry ingredients and stir until it reaches the consistency of a batter (shouldn’t be too thick nor too runny). Then after you’ve mixed the base you can add in the extra ingredients for either the lemon chia seed flavor or the fudgy dark chocolate flavors. Spoon into a muffin tin with muffin liners about 3/4 full and bake for about 12 minutes (you’ll have to watch them because my lemon chia seed flavor took a little longer to bake).
For the whipped coconut cream:
After you have chilled the coconut cream overnight, open the cans and spoon out the solid portion from the top. Place in a chilled bowl (or if you have a stand mixer chill your mixing bowl). Add your honey and mix on the 2nd speed for about 2 minutes. If you want to dye the cream with beets just grate a red or yellow beet and squeeze out the juice through a cloth or paper towel (BE CAREFUL THIS WILL STAIN) and add a few drops of the juice to your cream. You won’t need much the color is really strong!
The peanut butter caramel copycat Reese’s eggs are a recipe from Rachel Mansfield and I’ll link it below!
Rachel Mansfield Dark Chocolate Peanut Butter Caramel Eggs
The carrot cake muffins are from Taline Gabrielen’s cook book Hippie Lane linked below! (I topped these with the cashew cream I use in my Mini Raw Vegan Cheesecakes
Hippie Lane Cookbook
When you buy granola from the grocery store it’s usually filled with way too much sugar and although it might be labeled as a “healthy” snack its actually a bunch of rubbish. Making your own granola is fun, super easy, it’s lower in sugar, and you can totally customize it with your own mix-ins and spices. The other day I made a cinnamon granola filled with nuts, chia seeds and oats and it turned out so lovely and made my kitchen smell incredible. The best part about this recipe is that there are really no meaurements and you can change out any of the nuts you would like. You could also add in coconut flakes or dried fruit after the granola has cooked (don’t add it before because they will burn in the oven.
Preheat the oven to 350ºF. Then in a bowl combine your oats, nuts and seeds then drizzle over just enough melted coconut oil to lightly coat them. Add in honey to sweeten to your taste then mix until everything is well combined. Spread over a baking sheet lined with parchment paper and sprinkle with a tiny bit of salt and as much cinnamon as you prefer. Cook for 20-25 min or until nuts and oats have started to brown and crisp up. Remove from oven, cool completely and store in a glass jar.
*Note: if your granola does not cool completely before you put it in the jar it will not stay crunchy!*
Can’t go wrong adding cinnamon to your pancakes… and you also can’t go wrong adding turmeric for extra color and anti-inflamatory and antioxident properties. These pancakes are healthy, beautiful, and delicious!
1 tbsp plain unsweetened almond milk
1 tbsp almond butter
1/2 tbsp coconut oil
3/4 c oat flour (or blended oats)
1 scoop vanilla protein
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp baking powder
Blend all of the wet ingredients in a blender until smooth. Then add dry ingredients and mix or blend until fully incorporated. Heat coconut oil in a pan on medium heat and pour or scoop the batter onto the pan and brown on both sides
**I topped mine with pecans, chopped nectarine, warm berries, and honey**
These vegan cheesecakes are so creamy & have become a favorite treat in my house! There are tons of different variations you can make to the cheesecake filling with different fruits, nut butters, or spices and even fun toppings!
For the base:
1 c walnuts
1 c pitted dates
For the filling:
1 c cashews (soaked in hot water for 10 min)
2 tsp vanilla
1/2 c agave
1/2 c coconut oil
Juice from one lemon
Pinch of salt
**for the chocolate layer I added in chocolate hummus I found at my local HEB but you can find similar ones from Delighted by Hummus**
Blend base ingredients & filling ingredients separately, then press base mixture into the bottom of a cupcake pan. Pour filling mixture over base, add any optional toppings & freeze. Thaw for 8-10 minutes before eating.
Dark chocolate is just about the greatest thing on this planet… or maybe it’s avocado. Either way dark chocolate is really freakin’ good and you should definitely eat it with almond butter, crushed pretzels, nuts, and coconut because those things make freakin’ good, freakin’ amazing.
1 package dairy free chocolate chips
1 tbsp coconut oil
1/3 c almond butter
1/8 c chopped nuts (can use any you please)
1/4 c broken pretzel pieces (I used _____)
small handful of unsweetened finely shaved coconut
1 tsp himalayan pink salt
Melt chocolate chips with coconut oil in a double broiler or in a microwave (heating in 30 second increments). Spread the melted chocolate in a thin layer over parchment paper. Spoon almond butter onto the still melted chocolate and swirl using a toothpick. sprinkle over salt, chopped nuts, pretzel pieces, and coconut shavings. Freeze for 30 minutes then break apart into smaller pieces. Store in the freezer.
I have certainly become an avid coffee drinker and although I love a classic cup of coffee, I also love finding ways to switch it up and add healthy ingredients to my morning routine. Four Sigmatic makes these awesome single serving instant Mushroom Coffee packets with organic instant coffee, Lion’s Mane, and Chaga to promote focus and immune function. I picked up a few to test out about a week ago and have absolutely loved them so I thought I’d share a fun latte recipe!
1 packet Four Sigmatic Mushroom Coffee
8 oz. hot water
2 tbsp almond milk creamer (some favorites are: Califia Farms, ______)
2 scoops Vital Proteins Collagen Peptides
*For extra creaminess add 1 tsp coconut butter, coconut oil, or vanilla ghee*
Boil 8oz water. Combine hot water with 1 packet of Four Sigmatic Mushroom Coffee and the rest of the ingredients. Blend on high for 30 seconds or use a handheld frother.