Carrot Cake Donut with Sweet Cream Cheese Icing

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I made these baked donuts for my hub to take to the office for all to snack on. Don’t fret, I of course munched on one to make sure they were up to par before sending him off with them – and omg amazing, these babies were delicious!

And really, you can have these as your breakfast or as a treat for dessert, enjoy!

  1. Preheat oven to 350degrees & grease your donut pan with coconut oil spray
  2. In a large bowl mix 2C GF all purpose flour, 2/3C coconut sugar, 1T baking powder, 1.5t cinnamon, 1/2t ground nutmeg, 1/4t all spice & 1/4t salt
  3. In a side bowl mix 5T melted/cooled butter, 2 eggs, 1C vanilla almond milk & 2t vanilla extract – beat together
  4. Combine the wet bowl into the dry mixture & stir til fully combined – fold in 1.5C shredded carrots
  5. Transfer the batter into a Ziploc baggie & cut a small portion off one of the tips
  6. Pipe the batter into the pre-greased donut pan & bake for 10-12minutes
  7. Remove & let cool on a wire rack
  8. While donuts are cooling, mix together 8oz of cream cheese, 4T butter, 1C powdered sugar & 1t vanilla extract – whisk until it become fluffy & combined

Top donuts with the icing & chopped walnuts (or carrots)!

Nutritional Info Per Serving w Icing (Makes 18): 220 calories – 9.5 grams of fat – 32 carbs – 2.5 grans of protein

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Zucchini & Mushroom Egg Muffins

IMG_8328As mentioned before, the hub began his new job a few weeks back & I am happy to report he is loving every minute of it! He is one busy bee, and is usually out the door by 7am with barely time to make breakfast for himself. So, I started prepping him weekly breakfasts on Sunday (as well as making him a glowing green smoothie every night to take the following day). I know, I know…I’m such a great wife =).

I’ve seen egg muffins all over Pinterest lately & have made one other batch – blueberry, banana & egg. They were super yummy, but the picture didn’t turn out well! Anywho…these egg muffins were a hit! They were SO flavorful & truly held up all week in the fridge!

Lets get to it…

  1. Preheat oven to 350degrees
  2. In a large bowl whisk 8 eggs, 4 egg whites & 1/8C water
  3. Then add 1.5t of the following: garlic powder, salt & pepper – then add a pinch of chili powder
  4. Chop up 1 small peeled zucchini & 6 button mushrooms
  5. Spray muffin tin with cooking oil, layer bottom of each cup with chopped vegetables (about half way) & then pour egg mixture over vegetables
  6. Place in oven for 25minutes or until eggs are cooked through

Let cool for 20minutes & either store in fridge for future use or serve with sriracha sauce for a lil’ spicy breakfast! Enjoy!

Nutritional Info Per Egg Muffin (12 muffins): 56 calories – 3.5 grams of fat – <.5 grams of fat – 5.5 grams of protein

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Real Pickles

My love for fermented & raw veggies has gotten a tad out of control….I have officially caused the Whole Foods in Boston to be sold out of the red cabbage last week & today I just cleared the shelves of the last gingered carrots! The brand, Real Pickles, sells numerous kinds of fermented products, but these two are clearly my fave.

I am assuming you have a lot of questions about these fermented loves of my life – so let me ramble off the numerous benefits of them:

  • Contains both active cultures  & enzymes – active cultures & enzymes support proper digestion, aid in nutrient absorption, contribute to healthy metabolic function & inhibit harmful microbes in the intestinal system
  • Lactic acid is created during fermentation – lactic acid supports the growth of essential intestinal flora, normalizes acid levels in the stomach, helps the body assimilate proteins and iron & stimulates cell metabolism.
  • Fermentation breaks down phytates – phytates block mineral absorption.  The more this is cleared up, the better your body is able to absorb nutrients. .

And most importantly – lets not forget the taste! I can eat the carrots or cabbage straight out of the jar they are so yummy! However, I typically toss one of them in my salad or much on it as a snack with nutritional yeast & hemp seeds (I am right now, as I am typing away)!

Find more information about Real Pickles here. 

Coconut Banana Bread

IMG_8185So, this whole baking thing may become a trend in our household. Don’t get me wrong, I love baking – but this past Sunday I woke up super early, went to the kitchen, put my headphones on, made a cup of tea & began baking away.

Am I weird? It swear, it was so peaceful! Better yet, I was listening to Nat King Cole…okay now I know that makes me even more weird or a little to old for my age, but I loved it! Anywho, I whipped up this delicious coconut banana bread & also strawberry-lime flaxseed muffins all before 7am (recipe for the latter will come once it is perfected)!

Lets get to it…

  1. Preheat oven to 350degrees & prep loaf baking dish with coconut oil/spray
  2. Combine 1/2C melted coconut oil & 1/2C honey in a small bowl
  3. In a large bowl combine 6 eggs, 2t vanilla extract, 1t almond extract & 3/4t salt
  4. Whisk in the oil/honey bowl, then 3/4C coconut flour
  5. Add in 2 mashed bananas & 2T shredded coconut – stir til all lumps are gone
  6. Pour into prepared loaf pan & top off with a sprinkling of coconut shreds

If the sides begin to darken, tent the pan with aluminum foil to prevent burning, if not then you are good to go & let it bake for 45minutes!

Make sure to let it cool before digging in & refrigerate, if you can hold off for that long!

Nutritional Info Per Slice (12 Slices): 200 calories – 12 grams of fat – 20 carbs – 4 grams of protein

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Matcha Green Tea Chia Pudding

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For the sweltering summer months we need a cold treat, and this is it! It combines two powerhouse foods – chia & green tea!

I love chia seeds & find them really tasty in recipes because they bulk up quickly to form a gelatinous texture (previous recipe here , here & here)! Plus, these seeds are loaded with omega-3 fatty acids, fiber & antioxidants to just name a few of the benefits.

Matcha green tea powder has endless health benefits as well (read here), plus adding it to any recipe will give you a bit of pep in your step with the caffeine!

So lets get to making this summer treat…

  1. Add the following into a blender: 2C almond milk, 2T maple syrup, 2t matcha powder & 1t vanilla extract – blend until mixed well
  2. Grab a medium sized bowl & add 6T chia seeds
  3. Pour liquid mixture over chia seeds  – stir thoroughly

Let the chia pudding sit out & stir every few minutes for 15minutes. Then let the mixture chill in the fridge for at least an hour or overnight (I did overnight & it was amazing).

Top with fresh berries & a sprinkle of unsweetened coconut.

Nutritional Info Per Serving (Serves 4): 140 calories – 6 grams of fat – 16 carbs (9 fiber) – 5.5 protein

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Acai Rainforest Smoothie…aka Chocolate Avocado Pudding

_MG_2479 (1)If you can find acai packets in the freezer department at your local grocery store then please snag it up! It is loaded with an abundant amount of nutrients & antioxidants – omega 3 fatty acid, amino acids, minerals, key vitamins, fiber & it tastes good too! How could you resist all that goodness wrapped up into a chocolatey pudding!

On to the tasty treat…

  1. In a Vitamix (or blender) combine: 2C unsweetened almond milk, 1 packet frozen acai, 1/2T raw cacao, 1/2 an avocado & a pinch of stevia (I personally don’t add stevia but the hubs can’t go without it – your preference).
  2. Blend until smooth consistency

This quick smoothie, snack or dessert can be served right away – if you want, top with some unsweetened coconut flakes!

Nutritional Info Per Serving (Serves 1): 320 calories – 30 grams of fat – 16 carbs – 16 grams of protein

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Strawberry (Vegan) Ice Cream

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My bestie from college invited us out to her house for a slumber party…3 old college roommates & all our men in one house, how fun! And my bestie’s adorable 10 month old daughter will be the main squeeze. We are planning on BBQ’ing all day today – grubbing & slurping on some cocktails.

Of course some major girl chat will be going on. So what to make when you get a few old school friends in one room…ice cream!! Lets get to it!

  1. Rinse off 1lb strawberries, chop off the leaves/stem & freeze for at least 1 hour before (can be frozen for weeks)
  2. After an hour , add the 1lb of strawberries, 1/2C Lite Firm Nasoya Tofu & 1t Stevia (add as much Stevia as your taste buds can handle) in a blender/Vitamix 
  3. Pulse until pureed, scrape down sides & add water if needed  (I added ~ 1/2C water) – make sure to add the water slowly (1T at a time), as you do not want to over process & turn this to liquid (that would be a major bummer!)

Serve immediately as is or add cacao nibs for a little extra crunch!  If you decide to freeze for later allow 10-15minutes for the sorbet to soften at room temperature before serving.

Amidst taste testing this, both the hub & I realized that this could be eaten for breakfast, lunch, dessert or a snack – heck why not even dinner! Plus, we even got into a convo about our imaginary kids & how when they get older this will be the only ‘ice cream’ they will eat, maybe even make popsicles out of these. So tasty, simple ingredients & quick to make!

Nutritional Info Per Scoop (8 Scoops): 25 calories – <1 gram of fat – 4 carbs – 1 gram of protein

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Cacao Bites (yes another one!)

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Another date ball? Yes sir. We finished off the batch of  banana bread bites quickly and were anxious for more. If the first recipe intrigued you, I guarantee this bad boy will have your mouth watering. Hope you enjoy!

On to the recipe…

  1. In a food processor blend 2C almonds
  2. Once blended add in 6 pitted dates, 1/2C raisins, 3/4C unsweetened cacao powder, 3T maple syrup, 3T water, 1T coconut oil & a pinch of himalayan salt – blend until smooth consistency (~1-5minutes dependent on your texture preference)
  3. Roll out mini date balls with your hands (roughly the size of a ping pong ball)
  4. Dip the bites into raw/unsweetened shredded coconut flakes & set aside

These definitely have more of a dessert twist to them than the banana bread bites, but who says you cant have dessert any time of the day? Like the other recipe I placed the bites in a zip-lock baggie & stuck in the freezer. Perfectly chewy & no thawing required!

Nutritional Info Per Bite (Makes 30): 70 calories – 4 grams of fat – 8 carbs – 2 grams of protein

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No Bake Banana Bread Bites

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Whoooooey, what a trip! No spoilers on it yet, I am waiting on the group to send me all the pictures – then a post will come! Can not wait to share the goodness of Israel, it was a trip of a lifetime and I will for sure be going back again!

With that said, hello medjool dates! I will take them for breakfast, lunch, dinner or a snack! These babies were everywhere in Tel Aviv so I sure got my fix in & still have my cravings going strong for them. Hope you enjoy!

First step is to “pop” some amaranth:

  1. Grab a skillet (no oil), put on high & add 1T amaranth grains for 15-20seconds (until they pop). Remove popped amaranth & continue this process until you have 1C popped amaranth. 
  2. There is no #2…just know that all the grains do not have to pop, so don’t be nervous of such an easy process!

Then, to make the banana bread balls:

  1. In a food processor add: 1 banana, 3/4C pitted dates, 1/2C popped amaranth (half of what you popped), 1/2C walnuts, 1/4C ground sesame seeds, 2t cinnamon, 1/2t nutmeg & salt to taste
  2. Blend until mixture is consistent (~1 to 5 minutes, dependent on your texture preference)
  3. Remove blend & put on a clean surface
  4. Roll out mini banana bread balls with your hands (roughly the size of a ping pong ball)
  5. Dip the banana bread balls into the other 1/2C popped amaranth & set aside

I placed the banana brad balls in a zip-lock baggie & stuck in the freezer. You can eat them right out of the freezer too – they are perfectly chewy, no thawing required! Hope you enjoy these tasty bites!

Nutritional Info Per Ball (Makes 14): 95 calories – 4.5 grams of fat – 13 carbs – 2 grams of protein

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Sriracha Honey Lime Brussels

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You know me…I can eat my brussels raw. Point proven in my brussel sprout dijon salad  – but holy YUM, this recipe rocks! This is a killer quick and healthy snack or a side to any main dish.

  1. Preheat oven to 375degrees
  2. Wash, cut the ends & peel outer leaves off of 3C brussel sprouts – place in large bowl
  3. In a small bowl whisk together:  juice from 2 limes, 2T honey, 1T sesame oil & a large squirt of sriracha sauce (depends how hot you like it – me 2t)
  4. Pour mixture over brussels & make sure they all get coated with the sauce
  5. Spray baking sheet with cooking oil & place brussels in one layer
  6. Bake for 25minutes or until they are roasted to your liking

Hope you enjoy these spiced up brussels!

Nutritional Info Per Batch: 390 calories – 14 grams of fat – 66 carbs – 10 grams of protein 

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