3 cups old fashioned rolled oats
2/3 cup pumpkin seeds
2/3 cup uncooked quinoa
2 teaspoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
A dash of salt
1/3 cup agave syrup
1 teaspoon vanilla extract
2 egg whites
1/2 cup pumpkin puree
2/3 cup dried cranberries
1/4 cup carob chips ( or chocolate)
1 tablespoon of stevia baking sugar
Preheat oven to 325F degrees. Line a large baking sheet with parchment paper and put aside. In a bowl, mix together your oats, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt .In a separate bowl, mix the egg whites, pumpkin puree, agave, Stevia , and vanilla until smooth. Pour this over your dry ingredients and mix well until all ingredients are covered. Spread the granola onto your baking sheet and bake for about 40-45 minutes. Be sure to check and shift granola every 10 minutes or so to prevent any burning. Allow granola to cool , then add your cranberries and carob.
Baked cinnamon & sugar donut holes.
A great fall recipe and healthy alternative!
1 16 Oz can 100% pumpkin puree
2 cups oat flour
1/2 cup baking stevia
3 egg whites
1 teaspoon cinnamon
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 cup baking stevia
spray “I can’t believe it’s not butter”
preheat oven to 350. Mix together flour, stevia, cinnamon, and baking soda. Add in pumpkin purée and egg whites and be sure to mix well. Grease a mini muffin pan and fill each 3/4 the way up with your batter. Place in oven & cook for 15-20 mins. While those are cooking mix together your cinnamon and sugar topping. Allow donut holes to cool . Take each one and lightly spray butter on it then roll into cinnamon and sugar coving the donut hole.
1 Cup oat flour
1 Scoop vanilla protein powder
3 egg whites
2 Tablespoons stevia baking sugar
1/3 Cup unsweetened almond milk ( you can add more if the batter needs to be thinner, different protein powders can change the batter slightly)
1 Teaspoon baking power
(rainbow sprinkles optional)
Mix all ingredients together, blend well. Spray waffle iron with non-stick cooking spray & pour batter into griddle. Cook & serve with ice cream in between.
Ice cream: I prefer arctic zero ice cream or Halo top. Both of which are very healthy choices.
An easy homemade version of “dole whip”. So simple & SO DELICIOUS.
2 cups Frozen Pineapple
1/4 light coconut milk (canned)
1 teaspoon agave nectar
Blend all 3 ingredients in blender or food processor & serve. If mixture is too “runny” put in freezer for about an hour and it will thicken up.
These popsicles are such a great healthy option for a summertime treat!
Popsicle molds can be found everywhere this time of year. I purchased mine from Cost Plus World Market.
Pure coconut water ( I used Trader Joe’s 33 oz.)
(Ex: strawberries, kiwi, lemon, blueberries, mangos)
Place fruit in molds,and pour coconut water just below the brim of each mold. Place popsicle sticks in the middle & freeze! SO EASY, and so refreshing for summertime!
There are so many different varities of making “nice cream”. This was my first try at it, and it was so good that I’m sure Ill be posting other flavors to follow! Here is the combination I made:
2 Frozen Bananas
1/2 cup PB2 peanut butter ( made with water, not just powder)
2 TB of Chocolate chips
*you can use any type of peanut or nut butter your prefer
Blend bananas, and peanut butter in blender or food processor. Place in freezer for a couple hours to thicken. Some recipes that I’ve seen for nice cream say that only blending is required, however it will end up with a smoothie or shake consistancy.
This recipe is so simple and a great alternative for a sweet craving.
1 scoop chocolate protein powder ( or whatever flavor you prefer)
1 egg white
Vanilla greek yogurt ( I used a few table spoons)
Mix together your protein powder & egg white, make sure all lumps are gone. Put mixture into a mug or microwave safe cup & heat for 1 minute. Top with greek yogurt.
Barley Bowl with Lemon Tahini Sauce.
I recently came across a recipe for a barley bowl on instagram, and I used this recipe as an inspiration for this bowl. When I first made the original recipe and felt it was lacking in flavor. So I added a few different ingredients along with the tahini sauce , and it turned out delicious!
1 Cup cooked Barley
1 Tablespoon roasted pine nuts
1 large Kale leaf – coarsely chopped
1/2 Cup plain greek yogurt
1 Tablespoon finely chopped chives
1 Tablespoon tahini
1 Teaspoon lemon juice
1 Teaspoon lemon zest
Cook your barley as directed on packaging. Roast pine nuts on stove top over low heat, only for a few minutes ( until golden brown). Mix together, barley, kale, roasted pine nuts, and avocado. Separately, mix your ingredients together for the sauce, and add to the top of the bowl.
2 cups brown rice flour
1/2 garbanzo bean flour
1/2 coconut flour
1 tsp salt
1/2 tsp baking powder
1 Tbsp sugar
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
1 cup hummus (any flavor your prefer)
1/4 a red onion sliced
1/2 a bundle of cilantro
1 avocado sliced
A handle full of cherry tomatoes sliced
Preheat oven to 350 degrees.
In a small bowl, combine yeast and 3/4 cup of the warm water . Let this set for 5 minutes to activate the yeast. Sprinkle in the 1 Tbsp of the sugar a few minutes in.
In a large bowl, combine your flour blend, salt, and baking powder. Mix well.
Add the yeast into your dry mixture. Combine in olive oil and the additional 1/2 cup warm water . Mix completely , creating your dough. You can use your hands or a wooden spoon to fold the dough.
Lightly coat a baking sheet or pizza stone with non-stick spray or line with parchment paper.Use your hands to flatten and spread the dough out. You want the dough to be fairly thin.
Bake the crust for about 30-35 mins. Until it becomes golden brown. Your crust might look cracked a little…this is normal.
Allow crust to cool for a few minutes, then spread hummus and top with your fresh veggies.
2- 32 ounce containers/bags of Brussels sprouts (frozen or fresh)
3 shallots thinly sliced
5 strips of turkey bacon-chopped
1/2 tsp crushed red pepper
2 Tbs of Olive Oil
Salt & Pepper to taste
Cut Brussels sprouts in half, or quartered if very large. Brown the turkey bacon in a pan over medium to high heat until cooked( or microwave for about 3 mins for a quicker option).Remove turkey bacon from pan, add the olive oil and shallots to the pan and sauté 1 to 2 minutes. Add the Brussels spouts, cook until they soften and brown. Season with salt, pepper, and crushed red pepper. Remove from pan and top with cooked turkey bacon.