These seriously give me life. If you are following a ketogenic diet plan, these are also known as “fat bombs.” They’re filled with healthy fat & are super yummy! This is how I satisfy my sweet tooth on the reg y’all. Without any guilt or bloating or inflammation. Heck yes, I’ll take it!
4 Tbsp Coconut Oil
4 Tbsp Chocolate protein powder** (your choice, I used Shakeology bc that’s what I had!)
6-8 tsp. almond butter (or other nut butter of your choice)
3 Tbsp. unsweetened shredded coconut (Optional)
1. Place all ingredients (except shredded coconut) in Pyrex glass measuring cup or other microwave-safe dish. (You can also heat this on low heat on stove). The reason I suggest a Pyrex measuring cup is because it has a spouted edge to pour from. Otherwise this might get messy. 😉
2. Microwave or heat until coconut oil is melted. Mix everything together until smooth. Stir in shredded coconut.
3. Pour into mini baking cups (I found cute wrappers at Whole Foods) & place in fridge or freezer to harden.
Note: coconut oil is soft/liquid at room temperature. These need to be kept in the fridge or freezer until ready to eat. Another tip: I placed the mini muffin wrappers inside a muffin pan in case I accidentally over-poured.
**also, if the protein powder you used isn’t sweet enough for your taste, add a couple drops of liquid stevia.
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My mom’s apple crisp is amazing, and I will never attempt to re-create perfection. So I decided to experiment with a vegan version of this cozy fall treat. You will not miss the butter! My husband devoured a giant bowl in 5 minutes, so it couldn’t have been that bad 🙂
Vegan Apple Crisp
- About 6 Cortland apples, depending on size; freshly picked or organic preferable
- Cinnamon (eyeball this)
- 1 Tbsp Cornstarch
- 1/3 cup granulated sugar, organic if possible
- 1 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup spelt flour (if you don’t have it, all-purpose works)
- 1/3 cup melted coconut oil
- 1/4 cup finely chopped walnuts (optional)
- Earth balance spread
- Preheat oven to 375 degrees.
- Peel & Core apples. P.s. I am terrible at this, I basically just hack away at them with a small paring knife, more or less. I wish I could be Meg Ryan in Sleepless in Seattle, where she expertly peels an apple in one, long, swirly strip.
- Chop apples into 3/4 in. cubes. This doesn’t have to be precise, just make the pieces roughly the same size so that they cook equally.
- In a bowl, combine chopped apples, cinnamon, 1/3 c. granulated sugar, and 1 Tbsp. cornstarch. Mix well, and pour into a 9 x 9 baking dish.
- In the same bowl, combine oats, flour, more cinnamon, brown sugar, 1/3 c. melted coconut oil, and walnuts (if using).
- Mix topping with your hands until it starts to come together and resemble wet sand.
- Spread evenly over top of apples. Dot pieces of Earth Balance Spread over topping.
- Bake for 45 minutes, or until top is slightly browned and apples are bubbling.
- Cool for 10-15 minutes.
I’ve always been a snacker. I could put away a bag of Pirate’s booty in a sitting, dominate some Cape Cod potato chips. I decided to finally try roasting chickpeas as a healthy snack, and now I wonder what took me so long! These little babies are bomb. Seriously, if you like crunch, they’ve got it. And you can jazz them up anyway you like (make ’em sweet with honey and cinnamon, or savory with olive oil, kosher salt & thyme). Plus, they’re super simple and low-maintenance.
Can of chickpeas (or 2, depending how many you want)
Olive oil (I use my Misto sprayer to cut down on the fat content)
Kosher salt or Himalaya salt
Frank’s Red Hot Buffalo sauce
Preheat oven to 400 degrees. Drain chickpeas, rinse with water, and let them dry on paper towels, patting them before placing onto a baking sheet. Spray baking sheet with non-stick cooking spray, and spread chickpeas out on tray. Toss with olive oil and salt. Bake in oven for 40 minutes, until chickpeas are crispy. Take out of oven and toss with a couple teaspoons of hot sauce. Place bake in oven for another 10 minutes. Voila! Crispy, crunchy, yummy, fiber-filled snacking!
So, several years ago I attempted making homemade Pad Thai. Let’s just say, it wasn’t so great, and my brother has never let me live it down.
I finally made it again using a recipe I found on the PETA website, and it. Is. Phenomenal.
1 10-oz. package rice noodles or ramen-style noodles
2 Tbsp. vegetable oil
2 cloves garlic, whole
1 package extra-firm tofu, drained and cut into chunks
4 Tbsp. soy sauce
2 Tbsp. peanut butter (I used Teddy’s Super Chunky)
Juice of 2 limes
3 Tbsp. sugar (or less)
Sriracha, to taste
Sliced green onions, for garnish
Chopped peanuts, for garnish
· Cook noodles according to package instructions.
· In a large frying pan, heat the olive oil over medium heat and add the garlic cloves and tofu chunks. Drizzle 1 tablespoon of the soy sauce over the tofu and sauté until golden brown.
· In a small bowl, whisk together the peanut butter, lime juice, sugar, Sriracha, remaining soy sauce, and 1 cup of water.
· Add the cooked noodles and peanut butter mixture to the tofu and cook through, about 5 minutes.
· Garnish with sliced green onions and chopped peanuts and serve right away. Enjoy!
Who doesn’t love a decadent pasta dish? Only problem is, the calorie count tends to get a little scary. I’m here to tell you that you CAN have the best of both worlds with this dish. The satisfying comfort of rich pasta, without all the cream, fat, and bad feelings. I can’t believe how much this tastes like the real thing! And so, so unbelievably quick and easy.
-2 cups store-bought marinara sauce
-1 7 oz container plain Greek yogurt (Fage will forever be my favorite)
-whole wheat penne
-pinch of crushed red pepper flakes
Boil water, add a generous amount of salt to water and throw in your desired amount of penne pasta. Meanwhile, heat marinara in a separate saucepan over medium heat. Add crushed red pepper if desired. Place yogurt in a bowl. When sauce is heated, add a small amount to the yogurt and stir well (this will temper the yogurt and keep it from curdling). Then add yogurt mixture to the rest of the marinara (off the heat) and stir well.
Drain pasta. Add sauce to pasta. Place in serving dishes and tear some fresh basil over the top. Grate Parmesan cheese over as well. Enjoy!
Fried rice is a great way to use up any leftover veggies you have rolling around in your crisper. This version is made with brown rice, so it’s good and good for you.
Healthy Fried Rice Recipe
-2 cups cooked brown rice
-1/2 cup chopped carrot
-1/2 cup chopped red bell pepper
-1/2 cup chopped asparagus
-1 cup chopped onion
-1 tablespoon soy sauce
-1 tablespoon vegetable oil
I used the microwaveable brown rice shown above as a short cut. In a few minutes you have perfectly cooked brown rice! So much easier than waiting 40 minutes for it to be ready.
Heat the oil in a large skillet or wok over medium-high heat. Add chopped veggies and sauté until almost tender. Season with salt as desired.
Create a well in the center of your vegetables. In a small bowl, whisk together the egg and soy sauce. Add egg mixture to pan in the well you created. Cook the egg until opaque/scrambled. Add the rice, stir everything together and heat through.
What do you get when you combine coffee, cozy sweatpants, and a warm baked good? HEAVEN.
These guys came out dense, moist, satisfying, and yummy.
-2 ripe bananas
-1 cup plain Greek yogurt (Fage is my fave!!)
-2 1/2 cups uncooked oats (I used quick oats)
-3/4 cup packed dark brown sugar
-1/2 teaspoon baking soda
-1/2 teaspoon baking powder
-1 teaspoon vanilla extract
-chocolate chips for the top (optional)
Preheat oven to 400 degrees. Place muffin liners in a muffin pan (if you don’t have them, spray muffin pan with nonstick cooking spray). Place all ingredients in a food processor and process until smooth.
Fill muffin cups 3/4 of the way with batter (I like to use an ice cream scoop to be consistent). Sprinkle a few chocolate chips on the top of each muffin if you’d like. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Cool slightly and enjoy!