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!
3 tbsp almond flour
2 tbsp pumpkin puree
2 tbsp coconut sugar
1/4 tsp pumpkin spice
1-2 tbsp chocolate chips
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.
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 😉
1 1/2 cups vegan chocolate chips
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
- Line a 12-muffin tin with muffin liners and spray with non-stick spray.
- Melt the chocolate in a double broiler or in the microwave in 30-second intervals (so the chocolate doesn’t burn).
- In a small bowl, combine all filling ingredients and set aside.
- 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.
- Store the muffin cups in the fridge to harden.
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!
2 eggs + 1 egg white
1/4 cup almond butter
1/4 cup maple syrup
1 cup almond flour
1 tsp cinnamon
1 tsp baking powder
1/3 cup nuts/seeds of choice (optional)
2 tbsp chia seeds (optional)
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.
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 have a little bit of everything! 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!
1 1/2 cups oats
1/2 cup almond butter
1/4 cup vanilla protein
1/2 cup almond milk
1/3 cup chocolate chips
- 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.
- Melt chocolate chips and evenly distribute over the “base” layer.
- Place the dish in the fridge for an hour to set, then remove and slice into squares.
- Store in the fridge and enjoy throughout the week.
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!
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
1/2 cup almond milk
3 tbsp molasses
- In two bowls, combine wet and dry ingredients, then pour one into the other and fold.
- 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.
- Top with more cinnamon and coconut sugar, then bake at 350F for 20 minutes.
- Allow to cool, then indulge in your healthy, soft baked treat!
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.
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.
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)
- 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!)
- Add in coconut oil and coconut butter and plant milk, then process until evenly combined.
- 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.
- Use a tablespoon measure to create 18 balls, then line them up on parchment paper and store them in the freezer.
- Once frozen, transfer to an airtight container (I use a Stasher Bag), and keep them in the freezer for a quick and easy snack!
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!
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!
1/2 cup almond butter + 1/4 cup maple syrup
1 egg (vegan: sub flax egg)
1/2 tsp vanilla extract
1/3 cup almond flour
1/4 tsp baking powder
1/3 cup chocolate chips
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.