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.
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 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.
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!