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.
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.
I don’t like to label my diet. I like to eat mindfully and analyze how I feel after eating specific foods. For me, I enjoy lower carb alternatives because they don’t retain as much water, and therefore don’t cause bloat (something i’ve struggled with in the past).
I used to eat oatmeal EVERY DAY, and I loved it! But, our bodies are constantly changing, and I’ve learned since that I can no longer tolerate such large amounts of carbs.
Instead, I opt for chia pudding, an excellent alternative! Here’s what makes chia pudding so great:
– high in protein/fat
– high in fiber
– excellent source of omega-3’s
– low glycemic index
Just a jar of it is enough to fill me up for HOURS. The high protein/fat content is what makes them satiating and naturally low on the glycemic index (so they don’t spike blood sugar). The omega-3’s and the low glycemic index of chia pudding are extremely beneficial to the skin, and give you that clear, vibrant glow.
What I like the most about this superfood, however, is how sustainable it is! It’s filling and doesn’t give you an energy spike/crash, but rather some steady, stable energy that fuels you up all day long.
3 tbsp chia seeds
1 tbsp vanilla protein
1 tsp vanilla extract
1 tsp maple syrup (optional)
3/4 cup nut milk
- Combine all ingredients in a sealable jar, (whisk in chia seeds thoroughly to make sure there are no clumps), then store in the fridge overnight.
- Add any desired toppings.
I’m an overnight oats addict. I said it, but for good reason! Overnight oats are a quick and easy way to get in all the components necessary for a good breakfast. You can pretty much spice them up with whatever you desire, add protein, nut butter, and *BAM!* you’ve got a balanced meal.
When prepping a breakfast, it’s essential to hit all if the macros for proper fuel. That’s why I supplement the carbs from oatmeal with protein power and nut butter for healthy fat. I’ve found that three of these combined is the ONLY thing that keeps me full for hours at a time. Nothing too crazy or expensive, but it’s a miracle food if ya ask me.
1/2 cup rolled oats
1 tbsp protein powder
1 tbsp nut butter
1 tsp cinnamon
1 tsp matcha
In a sealable jar, combine all ingredients.
Store in the fridge overnight, and in the morning, add desired toppings (I did my grain-free granola, coconut, and almond butter)!
Take it to go, OR enjoy it in the comfort of your home. Your choice 😉
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
1/4 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.
What happens when you’re dying for a loaf of banana bread, but don’t have bananas? Well, if you’re me, you make this DELICIOUS pumpkin bread out of paleo, whole ingredients. This guy came out if the oven super soft, gooey, and heavenly. Definitely my best baked good to date!
1/2 cup pumpkin puree
1/2 cup cashew butter (or any nut butter)
1/4 cup maple syrup
1/2 cup almond flour
1 tbsp chia seeds (optional)
1 tsp pumpkin spice
1 tsp baking powder
1/2 cup chocolate chips
In two bowls, combine wet and dry ingredients, then pour one into the other and fold.
Add in chocolate chips, slivered almonds, and any other desired add-ins, then transfer to a 9″ x 5″ baking tin.
Bake at 350F for ~60 minutes.
Slice and store this loaf in the fridge for up to week!