Treat yourself! You’ve made it halfway to the weekend. Celebrating hump day with dark chocolate brownies with tahini drizzle.
1/2 cup cocoa
1/3 cup shredded coconut (blended in a food processor until super fine)
1/2 cup coconut sugar
2 sq melted dark chocolate
1/4 cup coconut oil
1/4 cup unsweetened almond milk
1 tbsp peanut butter
1 tsp Vanilla
Pinch of salt
3 tbsp tahini
2 tbsp honey
1/2 tsp vanilla
Add almond milk, eggs, coconut sugar, melted chocolate, vanilla, peanut butter, and coconut oil to a bowl and mix well. In another bowl mix together coconut, cocoa, and salt. Add the dry ingredients to the wet ingredients, stirring as you go. Transfer to a greased 8×8 brownie pan and bake at 350 for about 18-20 minutes or until a toothpick comes out clean!
Chia pudding is the perfect low sugar sweet treat for breakfast, a snack, or dessert! You can top it with fresh fruit like blueberries and mango then add other fun toppings like granola, yogurt, coconut whip, honey to make it your own.
1 cup unsweetened almond milk
1/2 cup chia seeds
2 tbsp maple syrup
1/2 vanilla bean or 1 tsp vanilla
Pinch of cinnamon
Put ingredients in container or bowl and mix together. Place covered in the refrigerator for at least two hours. and mix every 1-2 hours until set. Keep refrigerated. When ready to serve, remove from refrigerator and mix well.
I tend to stick to my go to avocado toast and eggs on a busy morning, but when I have the time I love to experiment with healthier versions of pancakes, waffles, French toast and all of those sugary breakfast comfort foods. Cold weather is coming and there’s nothing better than a warm plate of French Toast for those mornings when it’s hard to even leave your bed! This recipe is full of protein and immune boosting sweeteners to help your body fight the chill!
4 slices of sprouted bread or seed bread (I love Ezekiel bread, but you have to lightly toast it beforehand as it comes frozen!)
½ Premier Protein Shake Vanilla
1 tsp cinnamon
½ tsp vanilla
1 tbsp maple syrup or raw honey
Mix together protein, eggs, cinnamon, vanilla and maple syrup or honey in a wide shallow bowl. Place a piece of bread into the mixture and soak for at least 30 seconds on both sides. Cook in a pan coated with coconut oil on medium heat for about 2 minutes on each side or until the toast is golden brown and slightly crispy. Top with berries and pure maple syrup or raw honey.
Makes 2 servings
Tip: using pure maple syrup or raw honey is so important! They contain more beneficial nutrients and antioxidants. Maple Syrup has nutrients like riboflavin, zinc, magnesium, calcium and potassium. Both raw honey and maple syrup can fight inflammation and raw honey has antibacterial properties which is why some people use raw honey in face masks or as a topical skin treatment!
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.
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!
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!*
These sweet treats are so refreshing for the summer! They don’t require any baking and have very few ingredients so they’re easy to make any time! They’re bright, pretty and you can share them with friends to cool off after a hot day!
1 bag of Purely Elizabeth granola (I used original but you could use any flavor including the grainless options)
3 tbsp melted coconut oil
2 tbsp honey
1.5 cups soaked raw cashews
Juice of 1 lemon
1 tsp vanilla
1/3 cup melted coconut oil
3 tbsp honey
1.5 tsp pitaya powder (totally optional!!)
Blend crust ingredients in a high power blender or food processor until crumbly but sticky then press into the bottom of a muffin tin/cake pan/8×8 pan and set in the fridge for later.
Add all ingredients for the cashew cream in your blender and blend for 2-5 minutes or until creamy! Pour over crust and top with fresh blueberries/strawberries/nuts/etc. freeze for 1 hour! (Let them thaw out a few minutes before eating them!)
All I’ve got to say about these cookies is DANG. So stinkin’ good y’all! It’s taken all of my will power not to INHALE the whole batch…
2 c almond flour
1 c gluten free oat flour
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground flax seed
1/2 c melted coconut oil
1 tsp vanilla
1/4 cup mini chocolate chips (I used enjoy life to make it dairy free!)
1/4 c honey
Mix dry ingredients in a bowl and gradually add wet ingredients until well incorporated. Bake at 325 for 15-20 min!