Month: January 2018

When I’m craving a piece of chocolate I will figure out a way to make a healthy version. Last night I couldn’t stop thinking about chocolate. Typically I mix a nut butter with some dates and cacao and coconut oil for a quick fix, but I only had a tiny amount of peanut butter left.

So my creative food prep brain lit up and I thought why not turn bananas into fudge. Sometime I question my ideas thinking they might be a bit bazaar, but I went for it.

Oh boy am I happy about this creation. What’s not to love about chocolate, bananas, and peanut butter?!?

I hope you enjoy these as much as I did!

Recipe:

3 ripe bananas

1/3 cup cacao powder or cocoa just adjust to taste

3 to 4 tbsp peanut butter ( or go nuts and use more I had a very limited amount of peanut butter left)

1/4 to 1/3 cup coconut oil

1/6 tsp vanilla extract ( optional)

Directions:

Add all ingredients to blender and blend to combine

If you don’t have a blender mash banana in a bowl mix everything well add in coconut oil and whisk.

I froze mine overnight.

Enjoy!

Two reasons I wanted a cupcake for breakfast. Reason one in celebration of my sisters 40th Birthday, reason two because these are healthy and I wanted to use my adulting card and have a cupcake for breakfast.

My sister will not be partaking in these due to them being raw, vegan. One day she’ll get the courage to try my food creations, or at least I hope!

These are super easy to make took about 10 minutes. All you need is a bowl and a high speed blender.

So if you get a craving for a cupcake make it a healthy indulgence! We all are aware I’m not the best gluten free vegan baker, so raw treats for the win!

Recipe for icing :

1/2 cup soft medjool dates

2 tablespoons creamy peanut butter

1 heaping tablespoon cacao powder

1/4 teaspoon vanilla extract or one vanilla bean

1 tablespoon coconut oil

Non dairy milk to blend ( I used almond milk)

Directions:

Add all ingredients to high speed blender and add in a bit of milk at a time to get a creamy icing consistency. Refrigerate once prepared.

Recipe for cupcakes :

1 large ripe banana

1 cup raw organic coconut flour

1/3 cup coconut sugar

1/4 cup shredded coconut

1/4 teaspoon vanilla extract or 1 vanilla bean

Direction :

Add banana to a mixing bowl and mash with a fork. Add in all the other ingredients and mix to combine. I ended up having to mix it once combined with my hands which got it to a formed cupcake dough. Once well combined add to cupcake tins. Top with frosting then refrigerate for 30 minutes.

Enjoy!

Happy vegan moment! Found an unopened bag of tropical frozen fruit in my freezer so obviously a slushee was in order.

To think growing I craved and indulged on a sugary processed slushee. Yuck to those and yummy to this healthy version!

Recipe:

2 cups frozen mixed tropical fruit blend ( strawberries, pineapple, papaya, and mango )

1/3 cup organic lemon juice

3.5 cups filtered water

Directions:

Add all ingredients to your blender and blend until well combined. Don’t over blend or you’ll have a liquid drink not a slushee.

Enjoy!

It’s about that time to go food shopping which tends to put my food prep brain in a creative mode needing to use up whatever I do have.

I had leftover quinoa and wanted something quick and easy for a late breakfast. So I whipped up this ridiculously delicious creation.

Oh how I love baked bananas and this yummy creation made them even better!

Recipe:

1 large ripe banana

1 cup quinoa

1/4 cup almond milk

3 tbsp coconut sugar or sweetener of choice just adjust to taste

1/4 teaspoon vanilla extract

2 to 3 dashes cinnamon

Chocolate chips for topping

Directions:

Cool quinoa according to package directions. In a mixing bowl add in everything except the banana and chocolate chips. Mix well to combine. In a baking dish layer the bottom with banana slices then top with quinoa mix then layer with banana slices. Bake for 15 minutes at 350 degrees. Carefully take out of the oven and top with chocolate chips. Let cool and dig on in!

Enjoy!

I’ve been in a chocolate craving mood these past few days. Turning those cravings into healthier indulgences is the best!

I had half of a sweet potato in my fridge that I thought would be good for a chocolate pudding. First try coming up with this recipe and oh man was it tasty!

Who needs store bought chock full of sugar processed puddings, when you can make a healthier whole foods plant based version instead.

I’ve done avocado pudding numerous times and I love that, but this one is now a favorite on my homemade pudding list!

Now onto the recipe!

Ingredients:

1/2 of a large sweet potato

2 heaping tablespoons cacao powder ( adjust to taste of using cocoa or carob powder might need more or less so start out with less)

1/4 teaspoon vanilla extract

2 dashes of cinnamon

1 tablespoon coconut oil

7 soft medjool dates, must be soft so the pudding is a creamy consistency so soak them if need be ( maple syrup can be used just adjust to taste)

1 tablespoon peanut butter ( optional )

1/2 cup or slightly more milk

Directions :

Bake the sweet potato until fully cooked. Let cool then peel. Then add all the ingredients to your food processor or blender except the non dairy milk. As it’s blending add in the milk. May need more milk you want a pudding consistency. Add to a serving bowl or I went eco friendly and used a recycled glass jar. Refrigerate for at least 30 minutes.

Enjoy!

Sad day in my life. I recently found out I have a banana intolerance. I was having some symptoms for the past 5 days and decided to Google search banana intolerance. Yes all my symptoms lined up with me now being intolerant to bananas.

So last night I had to throw out all my ripe bananas and frozen bananas. It was just absolutely horrible. I’ll carry on though!

Tonight I wanted a sweet indulgence so I just went in my freezer grabbed some frozen strawberries and frozen pineapple and made a quick easy sorbet.

Ingredients:

1 cups frozen pineapple

1/2 cup frozen strawberries

1 tablespoon lemon juice

Directions:

I attempted this in my food processor, but couldn’t blend the strawberries so I transferred it to my vitamix. Added in all the ingredients and blended until combined. Don’t over blend and end up with liquid. Easy and delicious!

Enjoy!

I’ve been slacking on coming up with breakfast ideas lately and skipping breakfast most day. Which isn’t a huge deal seeing I used to feel great intermittent fasting.

Today the idea of making a yummy breakfast cookies popped into my mind. I have a ton of fresh bananas to use up, so I thought this would be a perfect way to utilize a banana.

Super easy, super delicious, and as always minimal budget friendly ingredients.

Ingredients:

1 cup gluten free oat flour

2 medjool dates

1 ripe banana ( overripe would be best)

1/4 cup unsweetened shredded coconut

1 teaspoon cinnamon

1/4 teaspoon baking powder

Coconut oil

Pinch of sea salt

Bit of water to blend

Directions:

In your food processor add the 1 cup of gluten free oats and pulse into flour. Then add in all the other ingredients and blend. I added in a bit of water to help it blend well. Coat a baking sheet with some coconut oil or baking spray. Scoop our batter and form into cookies. I pressed the batter down a bit to have a flatter cookie. Bake at 350° for 9 minutes. Carefully transfer from baking sheet to a plate.

Enjoy!