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!

Go-To Vanilla Chia Pudding

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.

Ingredients

3 tbsp chia seeds
1 tbsp vanilla protein
1 tsp vanilla extract
1 tsp maple syrup (optional)
3/4 cup nut milk

Directions

  1. 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.
  2. Add any desired toppings.
  3. Enjoy!

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:

1/3 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!

Paleo Pumpkin Bread

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!

Ingredients:

Wet:

3 eggs

1/2 cup pumpkin puree

1/2 cup cashew butter (or any nut butter)

1/4 cup maple syrup

Dry:

1/2 cup almond flour

1 tbsp chia seeds (optional)

1 tsp pumpkin spice

1 tsp baking powder

Toppings/Add-ins:

1/2 cup chocolate chips

slivered almonds

Directions:

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!

Enjoy!