Chocolate Chip Banana Bread {paleo, gf, rsf}

Let me introduce you to your new favorite baked good… She’s simple, healthy, and a party favorite! She’s even gotten the golden star of approval from the grandparents and TRUST ME that is hard to get! Here’s a picture of my grandpa (he turns 84 this weekend)!!

I probably make this loaf like every other week because what else do you do when your bananas turn spotty?? Okay okay, the occasipnal smoothie can do, but nothing compares to banana bread (especially this one)!! Only takes like 5 minutes to whip up, throw it in the oven, and you can thank me later! So easy. So nutritious. SO tasty.

I’ll go ahead and cut to the recipe because if you’re like me you probably already scrolled straight to the bottom so I won’t waste either of our time 😉

Ingredients

Wet:

3 spotted bananas, mashed

2 eggs + 1 egg white

1/4 cup almond butter (sub: any nut butter)

1/4 cup maple syrup

Dry:

1 cup almond flour (sub: any flour)

1 tsp cinnamon

1 tsp baking powder

Toppings/Add-ins:

3/4 cup chocolate chips or nuts/seeds of choice

Directions

In two separate bowls, combine wet and dry ingredients.

Then pour one into another and fold.

Add in any desired toppings/add-ins, then transfer to a greased 9″ x 5″ baking tin.

Bake at 350F for ~ 45 minutes (do 40 if you like it a little underdone in the middle).

Enjoy!

Pumpkin Pie Mug Cake

Growing up as the only true health enthusiast in my family, I got pretty used to cooking all my meals for myself. I would meal prep on the weekends so I had all my food prepared for breakfast, lunch, snacks, afternoon sports, etc. When I came home, the one thing that I wanted more than anything was some HEALTHY DESSERT (and one that I could whip up FAST)!

And then…drumroll please…the mug cake was born! The easiest way for me to satisfy my sweet tooth without wasting any time at all! Seriously less than 5 minutes to prepare + make and 100% worth every bite. I swear that mug is absolutely magical (and even better when you’re exhausted and hungry). Easiest healthy dessert!

So naturally, I made sure that my mug cake was delicious, yet still completely filled with the good stuff and made out of whole food ingredients only. This mug is gluten free, dairy free (always), refined sugar free, and paleo–aka JUST how I like it 😉 Recipe below!

Ingredients

1 egg

3 tbsp almond flour

2 tbsp pumpkin puree

2 tbsp coconut sugar

1/4 tsp pumpkin spice

1-2 tbsp chocolate chips

Directions:

In a small bowl, combine all ingredients, then transfer to a mug (or microwave-safe bowl).

Microwave for 2 minutes, or until a toothpick comes out clean.

Add more chocolate chips and a drizzle of almond milk.

Enjoy!

Pumpkin Almond Butter Cups

OKAY I know that I’m a bit late to the game with the whole pumpkin thing, but I mean, pumpkin recipes should be a year-round thing…right?! It’s just TOO GOOD to limit to one time a year in my opinion.

So–late or not–I bring to you, my Pumpkin Almond Butter Cups!!! These are seriously the most delicious, yet healthy version of homemade Reese’s Peanut Butter Cups, but with an EXTRA pumpkin boost! Not to mention, they’re vegan, dairy free, refined sugar free…the whole bit. What’s not to love?

If I haven’t captivated you yet, just LOOK at the ingredients. They’re all real, whole foods, and they combine to make the most delicious dessert (hint: they’re pictured above)! I’m a firm believer that when you’re eating healthy you should NEVER have to compromise! I promise you, these certainly don’t compromise in the flavor department 😉

Ingredients

Coating:

1 1/2 cups vegan chocolate chips

Filling:

1/2 cup nut butter (I used almond butter but up to you!)

1/3 cup pumpkin puree

2 tbsp vanilla protein (sub: almond flour and add more maple syrup)

1 tbsp maple syrup

1 tsp pumpkin pie spice

Directions

  1. Line a 12-muffin tin with muffin liners and spray with non-stick spray.
  2. Melt the chocolate in a double broiler or in the microwave in 30-second intervals (so the chocolate doesn’t burn).
  3. In a small bowl, combine all filling ingredients and set aside.
  4. Once the chocolate and filling are ready, fill them muffin cups in layers. Add 2 tsp of melted chocolate to the bottom of each cup. Then add 2 tsp of filling to the center of the cups (make sure it doesn’t touch the sides). Then coat the filling with an additional 2 tsp of melted chocolate.
  5. Store the muffin cups in the fridge to harden.
  6. Enjoy!

Paleo Banana Nut Bread

There are so many banana bread recipes out there, but there aren’t many that are both HEALTHY & taste GOOD–I never like to compromise!

I bring to you–my PALEO BANANA NUT BREAD recipe. It’s free of gluten, dairy, and added sugar ++ it’s LOADED with all the good stuff! This loaf is made with wholesome, paleo ingredients that make it incredibly satisfying and nutritious!

This is an absolute staple in my house! It’s the first thing I make when I’m craving something sweet, and I’m always making loaves to share with friends. It’s an EASY recipe that everyone loves!

Ingredients

Wet:

3 bananas

2 eggs + 1 egg white

1/4 cup almond butter

1/4 cup maple syrup

Dry:

1 cup almond flour

1 tsp cinnamon

1 tsp baking powder

Toppings/Add-ins:

1/3 cup nuts/seeds of choice (optional)

2 tbsp chia seeds (optional)

Directions

In two separate bowls, combine wet and dry ingredients.

Then pour one into another and fold.

Add in any desired toppings/add-ins, then transfer to a 9″ x 5″ baking tin.

Bake at 350F for ~ 45 minutes.

Enjoy!

No-Bake Chocolate Almond Butter Oat Bars (V, Gf)

I love a good dessert. Especially one that’s clean and made with just a handful of ingredients. That’s why I love these No-Bake Chocolate Almond Butter Oat Bars!

These guys are my current favorite dessert because they hit all my macros (you can find yours using the Perfect Keto macro calculator)! Oats as a source of healthy carbs, vanilla protein powder and almond butter for added protein & healthy fats, and chocolate because…well who doesn’t love chocolate?? Each bite is like a little hint if heaven. No joke!!

These are also extremely easy to make! They don’t require any baking on your part–just stir some ingredients together, put them in a baking dish, pour some melted chocolate over it, and you’re all set. I’m always here for an easy way to satisfy my sweet tooth!

Ingredients

Base

1 1/2 cups oats

1/2 cup almond butter

1/4 cup vanilla protein

1/2 cup almond milk

Chocolate Layer

1/3 cup chocolate chips

Directions

  1. In a medium bowl, combine all “base” ingredients, then transfer to a baking dish lined with parchment paper (I used a 9 x 9) and store in the fridge.
  2. Melt chocolate chips and evenly distribute over the “base” layer.
  3. Place the dish in the fridge for an hour to set, then remove and slice into squares.
  4. Store in the fridge and enjoy throughout the week.
  5. Enjoy!

Soft Baked Vegan Gingerbread Cookies

There’s really nothing I crave more than a warmed, soft-baked, cookie with a latte in the morning or for a little something sweet after dinner. These Soft Baked Vegan Gingerbread Cookies prettyyy much do it for me. They’re so soft, they almost melt in your mouth, and they have the perfect touch of sweetness to ease a sweet tooth.

Also, they’re naturally VEGAN. No need for any flax egg/ banana substitutes to try to get the recipe to work out, I got you covered. There’s also tons of substitutions you can make if you see some ingredients you don’t have on hand. This recipe is meant to be easy and available for anyone to make–let alone all the benefits that come from a…COOKIE!

Ingredients

Dry:

1 cup almond flour

1 cup oat flour (1 cup oats, blended into a flour)

1/3 cup coconut sugar

2 tsp cinnamon

1 tsp ginger

1 tsp baking powder

Wet:

1/2 cup almond milk

3 tbsp molasses

Directions

  1. In two bowls, combine wet and dry ingredients, then pour one into the other and fold.
  2. Line a baking sheet with parchment paper, then use 2 spoons to distribute the batter into cookies (I did 18), leaving a little room for expansion.
  3. Top with more cinnamon and coconut sugar, then bake at 350F for 20 minutes.
  4. Allow to cool, then indulge in your healthy, soft baked treat!
  5. Enjoy!

Notes:

    If you don’t have coconut sugar on hand, sub in brown sugar at a 1:1 ratio for the same results.
    Oat flour can be made by blending 1 cup of rolled oats in a blender or food processor for a few seconds to achieve a fine flour.
    Almond flour and oat flour can be substituted with any other flours in a 1:1 ratio (with the exception of coconut flour)
    To achieve a crispier/firmer cookie, bake at a higher temperature, and check it periodically to prevent the cookies from burning.

Nut Free Fat Balls

Lately I’ve been a huge fan of FAT. I know, sounds strange but it’s legit. Healthy fats are an essential part of a balanced diet, because they aid in satiety unlike carbohydrates or sugars. This is because fats take longer to digest, therefore they provide sustained energy (not that awful sugar high/crash cycle), which makes them perfect fuel for a workout, or a snack between meals!

As much as I love incorporating healthy fats in my meals, I don’t go crazy with them. I like to keep my diet as balanced as possible, so these balls aren’t totally loaded with oils (unlike some that have 1/2 cup of straight coconut oil!). These guys have the perfect amount of seeds and supplementing oil to give them a good consistency and taste, while still allowing them to hold up their notable reputation for providing some solid energy!

They’re portable, pop-able, and an absolute go-to snack for me. They’re completely vegan, high in proteins and healthy fats, and taste JUST LIKE creampuffs (I swear the resemblance is uncanny)! I love to eat a few for breakfast, snack on them between meals, or have a few for dessert.

Ingredients

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup watermelon seeds

1 tbsp ground flax seeds

1 scoop vanilla protein

2 tsp cinnamon

1 tbsp coconut oil + coconut butter

1/4 cup plant based milk

5-6 pitted dates (or to taste)

Directions

  1. In a food processor pulse together all seeds, vanilla protein, and cinnamon until the seeds are roughly ground (remember they’re going to be processed more, so don’t ground them to a flour consistency!)
  2. Add in coconut oil and coconut butter and plant milk, then process until evenly combined.
  3. Pulse in the dates in divided amounts, scraping down the edges if needed. If your mixture is still crumbly, add more dates to create a more sticky batter.
  4. Use a tablespoon measure to create 18 balls, then line them up on parchment paper and store them in the freezer.
  5. Once frozen, transfer to an airtight container (I use a Stasher Bag), and keep them in the freezer for a quick and easy snack!
  6. Enjoy!

Notes:

    Store them in the freezer for a firm consistency, or the fridge if you prefer them to be softer.
    Swap in any seeds in this recipe, just make sure it’s the same quantity.
    Use desired amount of dates based off the level of sweetness you prefer.
    Any flavor of protein powder can be used to customize this recipe, or you can swap in collagen peptides for a hair, skin, and nails supplement.
    Feel free to add matcha, turmeric, cacao powder, or any other flavors to customize your balls!

Soft Baked Almond Butter Chocolate Chip Cookies

Somehow I don’t have a cookie recipe yet?!! I don’t know how either… I love a good cookie, but it’s hard to find healthy options on the market without loads of processed sugar and dairy.

But don’t worry, because I got you! These cookies are paleo, grain-free, keto (if you use sugar free maple syrup), and INSANELY TASTY!!! You don’t have to compromise one bit for those cookies you desire. Indulge, indulge, indulge!

Ingredients

Wet:

1/2 cup almond butter + 1/4 cup maple syrup

1 egg (vegan: sub flax egg)

1/2 tsp vanilla extract

Dry:

1/4 cup almond flour

1/4 tsp baking powder

Toppings/Add-ins:

1/3 cup chocolate chips

Directions

In two bowls, combine wet and dry ingredients, then pour one into the other and combine.

Line a baking sheet with parchment paper and use two spoons to distribute the batter into 12 dollops.

Use your spoon to swirl them into circles, leaving plenty of room between each cookie (they expand).

Bake at 350F for ~ 12 minutes, then transfer to a cooling rack to dry.

Enjoy!

Vanilla Almond Grain Free Granola

Ingredients

2 cups nuts/seeds of choice (use a mix if possible!)

1/3 cup maple syrup

1/4 cup almond butter

1/4 cup vanilla protein

1/4 cup nut milk or water

1 tbsp coconut oil (melted)

1 tsp cinnamon + vanilla extract

Toppings/Add-ins:

1/3 cup chocolate chips

2 tbsp cacao nibs

Directions

Chop the nuts on a cutting board using a large knife.

Transfer to a large mixing bowl, and combine all ingredients *except for the chocolate chips*.

Line a baking sheet with parchment paper and evenly distribute the batter into a thin layer.

Bake at 300F for 25 minutes, mixing around twice to make sure it cooks evenly.

Allow to cool completely, then add in the chocolate chips. Sprinkle cinnamon and coconut sugar to add more flavor if needed!

Enjoy!

Vegan Double Chocolate Almond Perfect Bars

Ingredients

Dry:

1 cup oat flour

1/4 cup almond flour

1/4 cup vanilla protein powder (use chocolate if you have it!)

1/4 cup cacao powder

Wet:

1/2 cup crunchy almond butter

1/4 cup maple syrup

Toppings/Add-ins:

1/4 cup chocolate chips

Directions

In two separate bowls, combine wet and dry ingredients, then pour one into the other and fold.

Fold in the chocolate chips (it’s normal for the batter to be tough and stuck together, this is part of what helps it keep its shape in the final product!)

Line a baking dish with parchment paper, then transfer batter to baking dish and distribute evenly.

Place in the fridge for at least an hour or overnight, then remove, and slice into desired number of bars (i did 8).

Store them in the fridge in an airtight container and you’ll have quick & easy snacks for the week!

Enjoy!