Kale Chips

Kale-Chips

Although I more often than not go for sweet treats, I’ve been transitioning more into a salty lover lately and these kale chips are keeping me satisfied. I was noticing I was reaching for potato chips each time I went to the grocery store so I figured it was time to make a healthier version. Either way, healthy or not, when I’m snacking I have troubles eating just a few. I tend to eat in abundance which is another reason why choosing a healthier option is important. Kale chips can also be expensive (especially when your going to be eating a lot of them) so I’ve been coming up with some yummy creations at home. This recipe is my go-to so I thought I’d share it.

Enjoy the salty crunch!

Michelle xo

Kale Chips

Serves: 2-4

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ingredients:

DIRECTIONS:

  1. Preheat the oven to 300°F.
  2. Remove kale from the stems with a knife of by tearing them off.
  3. Wash and pat dry.
  4. In a large bowl add the kale and massage the oil on each piece. Then add all the remaining ingredients and stir to coat each piece. Don't be afraid to get your hands in there!
  5. Place the kale pieces on a baking sheet and bake in the oven for 30-40 minutes or until each piece is crunchy. (no need to coat the pan)
  6. Flip the chips once or twice throughout the cooking time. 
  7. If you've removed them too early and they feel chewy, you can add them back to the oven even if they've cooled down. 
  8. Enjoy the salty crunch! 

Grain-Free Chocolate Doughnuts

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These doughnuts are delicious, healthy AND kid approved. I recently took them to a family gathering and had lots of little, sticky fingers coming back for seconds, thirds and (had I allowed) more! This recipe is created with minimal ingredients, it’s grain-free, dairy-free and packed with chocolatey goodness!  

My niece and I enjoyed them for breakfast without any guilt because they’re packed with healthy fats to nourish us and keep us full all morning. I’ve been working on a few different recipes but I especially love the chocolate one because, well,  chocolate is heavenly! 

If you don’t have a doughnut base, I highly recommend getting one. I’m sure this recipe could be made into muffins but there’s something special about eating goodies in the shape of a doughnut. Click here to find the doughnut tray that I use. 

Grain-Free Chocolate Doughnuts

Makes: 6

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ingredients:

Doughnuts
Topping
  • 1/4 cup chocolate chips (dairy free)
  • 1/2 teaspoon coconut oil

DIRECTIONS:

  1. Preheat the oven to 350°F.
  2. Grease the doughnut tray with a thin layer of coconut oil.
  3. Combine all the dry ingredients together in a large bowl and stir well.
  4. With a fork whip all the wet ingredients together till mixed.
  5. Add the wet mixture to the dry and fold together till everything is wet and combined. Don't over mix. 
  6. Place the mixture into the tray evenly and bake in the oven for 15 minutes. 
  7. Remove from the oven once they are cooked and remove them from the tray to cool.
  8. Once they are cool, melt the toppings together and dip the doughnut tops into the chocolatey mixture. 
  9. Again allow them to cool and enjoy! 

NOTES:

These doughnuts can be kept at room temperature. They also freeze well.

Ginger Cookies (Vegan, Grain-Free)

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Ginger cookies always remind me of the holidays so to get into the spirit I had to create a new recipe. This recipe has a great balance of spice with a nice chewy texture. I’ve made it grain-free and vegan. I’ve used real ginger rather then dried and I find it gives it that special ginger punch sure to satisfy. Please let me know if you give them a try!

Michelle xo

Almond Ginger Cookies (vegan)

Makes: 15 cookies

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prep time: cook time: total time:

ingredients:

Dry Ingredients
Wet Ingredients (mix in the blender)

DIRECTIONS:

  1. Heat oven to 350°.
  2. If your dates are hard, soak them in water for 10 minutes, if they are soft, leave as is. 
  3. Blend all your dry ingredients together in a medium sized bowl. 
  4. Blend all your liquids in a blender and blend well. 
  5. Combine all the ingredients together in the bowl and mix. Make the dough into 15 round balls and place on a parchment lined cookie sheet and flatten the balls slightly. Option to roll them and cut into designs. 
  6. Bake in the oven for 8-10 minutes. 
  7. Allow them to set for a few minutes then enjoy. 

NOTES:

Optional* to use only almond flour if you don't want to add the cassava flour.  Use 2 full cups of almond flour if your not including the cassava. 
Optional* to top the cookies with monk fruit sweetener. This gives a little extra sweetness without sugar.

calories

135

fat (grams)

8.8

carbs (grams)

12

protein (grams)

2.4

sugar (grams)

6.4
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Christmas Chocolate Bark

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Chocolate bark is super easy to make and it’s fun to dress it up with the appropriate colours for Christmas. I’ve used matcha for the green, almond slivers for the white and goji berries for a punch of red. Feel free to add any of your favourite topping to make it your own creation. Share your festive pieces on your social media and be sure to #muve.

Christmas Chocolate Bark

Makes: 20 pieces

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prep time: cook time: total time:

ingredients:

Chocolate Base
  • 1 1/2 cups chocolate chips (I use 70% cacao) 210g
  • 1/4 teaspoon coconut oil
Matcha Drizzle
  • 1 tablespoon hemp or almond milk
  • 1/2 teaspoon matcha powder
Toppings

DIRECTIONS:

Chocolate Base
  1. Melt the ingredients in a small sauce pan on low heat till melted.
  2. Poor melted chocolate into a parchment paper lined 11"x8" pan.
Matcha Drizzle
  1. Mix the Matcha and milk well then drizzle over the chocolate (I often only use only about half the mixture).
Finish
  1. Top it up with the almonds and goji berries. Leave it in the fridge for 20 minutes then cut or tear apart into desired pieces and enjoy!!  

NOTES:

Optional to add other favourite toppings. Try coconut, pistachios, cranberries or any other nuts and seeds.

calories

16

fat (grams)

1

carbs (grams)

1.5

protein (grams)

.4

sugar (grams)

.5
Created using The Recipes Generator

Michelle xo


Delicious "Healthy" Chocolate Bar Recipe (vegan)

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Halloween just passed and I was so proud when I didn’t eat any of the mini chocolate bars and sweets. I made the choice weeks in advance that I couldn’t eat even one because if I eat one, I’ll eat 5 bags (I’m not exaggerating). So, to help satisfy my craving, I created a healthier version. These sweet treats have lots of healthy fats, chocolate and sweetened only with natural sweeteners. I’ve also made you all a video demonstrating how easy they are to create. I hope you take a look and give these sweet treats a try. Be sure to let me know if you do and if you like them.

Healthy Chocolate Bars (Vegan)

Makes: 20

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prep time: cook time: total time:

ingredients:

Nougat
Caramel Filling
Chocolate Goodness

DIRECTIONS:

  1. Combine the nougat ingredients together in a medium size bowl. Due to the natural oils in many nut butters the consistency can vary. You want the nougat to move but stay formed when stirred. Add more coconut flour if needed.
  2. Place this on a baking sheet lined with parchment paper. Spread out roughly 1/4-1/2 inch thick and 30 cm long. (see more in my YouTube video).
  3. Place this in the freezer while you work on the caramel filling.
  4. Add all the caramel filling ingredients in a blender and whip well till it's blending smooth.
  5. Then spread this mixture evenly over the nougat and place back in the freezer to set over night. 
  6. Cut them into 20 pieces when they are set and ready to be dipped into the chocolate. 
  7. Melt the chocolate and oil in a sauce pan on low. 
  8. Dip each piece into the chocolate and surround it with the chocolate. Leave it to set on the pan and place it back into the freezer to set. 
  9. If you'd like to enjoy them the same day, you can just drizzle the chocolate on top of the entire batch before you cut them. They will be a bit gooey inside but they're also still very yummy! 
  10. I store mine in the freezer although you could also keep them in the fridge.  With the natural oils, its best to keep cool so they stay together. 

calories

150

fat (grams)

8.1

carbs (grams)

17

protein (grams)

3.7

sugar (grams)

13.6
Created using The Recipes Generator

Sweet Potato Toast

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Have you heard about this bizarre but brilliant trend of using sweet potato slices as toast?  I have to admit, it’s pretty great!  While I assumed it would only taste good with savoury toppings, you’ll be happy to know it’s also delicious with sweet.  

I’ve included the recipe below along with a video to show a variety of ways to enjoy this newly favourite grain-free toast.  Whether you want to be quick and use the toaster or you would prefer to toast it in the oven, I give you both options. Hope you enjoy!  

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Sweet Potato Toast (Baked or Toasted)

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prep time: cook time: total time:

ingredients:

Baked
Toasted
  • 1 sweet potato
  • hummus
  • parsley

DIRECTIONS:

Baked
  1. Preheat oven to 400°F
  2. Slice your cleaned potato in thin slices either round or long. 
  3. Place on a baking pan  and bake in the oven for 30 minutes. *Option to turn once half way through cooking.
  4. If your potato is cut thick than you may need to cook it longer then the 30 minutes.
  5. Once the potato is soft and cooked all the way through, broil each side for 1 min each, watching it does't burn. 
  6. Spread on your almond butter, top it with sliced strawberries and hemp hearts and enjoy! 
Toasted
  1. Cut the ends off your washed potato and be sure it will fit into your toaster once it's sliced. 
  2. Slice the potato long thin slices. 
  3. Turn your toaster up high and toast the slices. You may need to do this 2-3 times or until it is soft and fully cooked. 
  4. You should notice it's lightly browning on the outside. 
  5. Once it's ready, spread on the hummus and sprinkle the parsley on top. Enjoy! 

notes

I've shared two of my sweet potato options here but you can see a couple more of my favourite recipe ideas  in the YouTube video down below.
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Almond Crackers (grain-free)

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I’ve been making these grain free crackers for a long time. The recipe was originally given to me by a friend but I’ve transformed it slightly over the years. You can make these crackers with all sorts of flavoured options but I’ve listed my two favourites down below. Using the almond flour gives it that delicious nutty flavour, and they seem to bake up perfectly whether you want the crackers thick or thin. Try pairing them with your favourite dips and spreads, and enjoy that nutty, sweet crunch!

Almond Crackers (grain-free)

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prep time: cook time: total time:

ingredients:

Savoury Option
Sweet option
  • 1/4 cup cranberries chopped
  • 1 tablespoon hemp hearts
  • 3 dates chopped small

DIRECTIONS:

  1. Heat the oven to 350°.
  2. Mix the top 4 ingredients together and divide it into two separate balls. 
  3. Mix the savoury option with one ball and mix the sweet option with the other ball.  
  4. Roll the balls separately between two pieces of parchment paper till they are evenly thin. Optional to roll thin or thick depending what style of cracker you'd like. See my photo for my preferred thickness.
  5. Bake in the oven for 15 min or until crispy. 
  6. Cut the crackers 1.5 inch squares right out of the oven while they are still hot. 
  7. Eat with your favourite toppings and spreads. 

notes

*You can store these in the freezer so they are prepared for anytime an unexpected guest may arrive.
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Chocolate Raspberry Chia Pudding 

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Chia Pudding is the grain free “oatmeal” I’ve come to love. It is equally enjoyable when eaten hot and cold, and it's absolutely delicious using many different combinations (see my video below for my top 5 chia creations.) This recipe is chocolate topped with sweet raspberries and it is sure to satisfy most chocolate cravings. 

Chia seeds are a great source of omega-3 fatty acids and carbohydrates which helps to keep energy levels high. Other nutrients include protein, iron, fibre and antioxidants to keep people strong and healthy. 

Take a look at my other recipes below and let me know what your favourite combination is! 

Chocolate Raspberry Chia Pudding

Serves: 1

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Combine all the ingredients into a mason jar except the raspberries.
  2. Add the lid and seal it tight. Shake the mixture well so all the ingredients are mixed well together. 
  3. Keep the mixture in the fridge for minimum 20 minutes or leave it over night to get firm. 
  4. Add the raspberries and any of your favourite toppings and enjoy. 

notes

*Nutrition values are based on 1 serving
*If you limiting sugars, try using monk fruit sweetener or stevia.

calories

353

fat (grams)

14.9

carbs (grams)

39.6

protein (grams)

13.8

sugar (grams)

13.6
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Mexican Crackers (grain free, vegan)

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Before you start cooking, I'll suggest you double the batch!  These crackers are so tasty and filled with whole real foods so you won't feel bad when you eat the whole batch to yourself.  For years I've made my own crackers with almond flour but I know it's not school friendly which is why I wanted to create a nut-free option.  I find these crackers light and easy to digest as well as satisfying for anyone looking for the crunch. 

I've paired this recipe with several different flavours and I like to add it to my Mexican salad bowls (recipe coming soon). 

In this recipe I use buckwheat and although it sounds like a part of the wheat family, it's not nor does it include gluten .  It's high in fibre, and phytonutrients which will support the circulatory system and helps fight blood pressure and high cholesterol.  

Eat these crackers alone or pair them with your favourite dips and dishes. 

Mexican Crackers (Grain Free)

Makes: 42 crackers

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Preheat the oven to 425°F
  2. Mash your steamed potatoes in a medium size bowl. Do not leave any lumps. 
  3. Mix all the remaining ingredients (except the coconut oil) together with the sweet potato. 
  4. Once everything is mixed well, add the coconut oil and again continue to mix well.  
  5. Place your batter on a parchment lined cookie sheet. It's important to use the parchment paper or it will stick.
  6. Place another piece of parchment paper on top and use this to flatten and thin out the batter.  You can use either a rolling pin or your hands.  
  7. You want it to be even so they cook the same. 
  8. Remove the top paper and place the pan in the oven for 15-20 min. Check on them for the last few minutes to be sure they won't burn.  Depending on how thin they are, they can start to brown/burn fast. 
  9. After the 20 min or if they are starting to brown, take them out and flip the flat batter onto the other side.  You can do this by using the parchment paper.  You will not need paper on the bottom now that they are firm. 
  10. The batter should now be directly on the pan.  Cut your crackers into approx. 42 crackers. You can now spread them out so they will cook more evenly. 
  11. Place them back into the oven. If you notice some are brown and/or crunchy, remove them from the pan and continue to cook the others in the oven for another 5-10 min, checking on them each minute.  

notes

*I find the outer layer will get brown and crunchy faster then the middle.  
*You can make them thick or thin, depending on how you like them.  The cooking time will vary depending on the thickness. 
*Nutritional values are dependent on 7 crackers.

calories

75

fat (grams)

4.2

carbs (grams)

8.9

protein (grams)

1.3

sugar (grams)

2.2
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Sweet & Salty Roasted Chickpeas

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Sprinkle these tasty chickpeas over a bed of greens or enjoy as a snack for a great burst of protein and some healthy carbs. I've roasted the chickpeas with a sweet and salty combination although you can omit the sweet if your staying away from sugars.  You could also add my BBQ seasoning if you have that prepared and ready in the cupboard.  

After rinsing the chickpeas, remember to dry them well so the oil and spices will stick properly. Eat them cold or hot! 

Sweet & Salty Roasted Chickpeas

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Rinse chickpeas well and dry on a towel. 
  3. In a large bowl stir the oil over the chickpeas.
  4. Add all the remaining ingredients together in a small bowl. Mix, then toss over the chickpeas. 
  5. Lay evenly on a parchment lined pan and bake in the oven for 30 minutes. Stir half way through cooking.
  6. Remove and eat while hot or cold.  

notes

*Make sure you dry the chickpeas well before adding the oil and spices
*If your staying away from sweets, skip the coconut sugar
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Superfood Hot Chocolate

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Hot chocolate is part of many special memories for me as a child.  It was the treat we had after a long day of figure skating practice and the warm drink we enjoyed after a fun day snowmobiling or making snow forts.  Although I was not willing to give hot chocolate up, I knew I could make a healthier option.

This recipe is packed with healthy fats to fuel your brain, and I guarantee it tastes better than the powdered hot chocolate that I remember as a kid.  I added coconut whip cream in this picture.  I don't always use cream because it has extra unnecessary sugars, but of course, everything in moderation.  I hope you will enjoy this special chocolate-y treat as much as I do!

Superfood Hot Chocolate

Serves: 1

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Mix all ingredients in a saucepan and heat on medium till warm.  
  2. During heating, mix with a whisk or milk frother till mixed well.
  3. Drink warm and enjoy! 

notes

*Nutritional values are based on using unsweetened almond milk.

calories

206

fat (grams)

9.7

carbs (grams)

28.4

protein (grams)

4

sugar (grams)

20.9
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Hummus (tahini free)

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Who's ready to dip and spread some chickpea love today? Chickpeas are likely the most loved legume and it's such a yummy, healthy spread when it's whipped into hummus. 

In the past I've had sensitivities to seeds and I looked for a good hummus recipe without using tahini (sesame seed paste.) I remember not being able to find this anywhere. This is why I decided not to include tahini in my hummus recipes. If you prefer to add it, please go ahead, but this recipe is nice and creamy without it! 

Hummus (tahini free)

Serves: a small group

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prep time: cook time: total time:

ingredients:

  • 1 can organic chickpeas (410 ml)
  • 1/4 cup lemon juice (1 lemon)
  • 1/4 cup olive oil
  • 1/4 teaspoon himalayan salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle powder (optional)
  • 1-2 garlic cloves minced (I like to roast them for this hummus but raw works too)

DIRECTIONS:

  1. Wash the chickpeas well then add them and all the remaining ingredients into a blender or food processor.
  2. Blend well. Serve with lots of fresh vegetables or spread on a sandwich and enjoy! 

notes

*You can also use paprika if you don't have chipotle powder.
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Roasted Pecans

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For a sweet and spicy snack, these roasted pecans are a great choice. Add them to a cheese plater or sprinkle some into a salad. They're packed with healthy fats and protein to fill you up and make you feel satisfied. 

I season these pecans with my BBQ seasoning. I use this seasoning on my tacos, my roasted chickpeas and I add it to many stir-fry and roasted vegetables.  

When making this recipe you can definitely interchange with other nuts if you choose. 

Roasted Pecans

Makes: 2 cups

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Preheat oven to 375°F.
  2. Evenly coat the pecans with the melted coconut oil.
  3. Stir the seasoning over the nuts till blended well. 
  4. Place them on a parchment paper lined backing pan and bake for 20 minutes.  Stir half way through.

notes

*You can use your favourite spice mixture if you haven't created mine 
*Watch the nuts closely at the end of their time in the oven to limit chances of them burning
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Energy Date Balls (Nut-Free)

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These amazing date balls are one of the easiest raw snacks to make yet they look like you've put a lot of effort into making. They're naturally sweet and so simple. The recipe is nut free and there are several different options to add to the recipe. I have kept it simple with including some healthy fats and a couple options to change up the flavours. 

These balls travel well which are great for a snack on the run or to include in the kid's lunches. The balls are filled with a lot of natural sugars, so you will want to be cautious of how many your eating so your not getting to much of a sugar kick. I enjoy taking mine with me on hikes and physical adventures where I can easily burn off the sugars and also enjoy the satisfying taste. This is also a fun recipe to let your little ones help make because they can get their hands right in there and it doesn't take long.  

Energy Date Balls (Nut-Free)

Makes: 12 balls

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Soak the dates in water for 10 minutes.  (Not much longer or they will soak up to much water).
  2. Drain the water and chop the dates into little pieces. Then using your hands squish the dates together.
  3. Add hemp seeds and continue to mix together.
  4. Roll into 12 balls.
  5. Roll the balls in the coconut till the outside is covered.  
  6. The balls will set well over night but they can be eaten as soon as they are made.  Enjoy! 

notes

* Nutritional value per 1 ball
* Try rolling the balls in cacao, matcha or your favourite protein powder to change up the recipe. 
* Option to add any dried fruit or nuts and seeds 
* I often make a double batch if I have others who will be enjoying them with me

calories

45

fat (grams)

1

carbs (grams)

9.4

protein (grams)

.6

sugar (grams)

7.8
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Protein Power House (my everyday smoothie)

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This is my go-to smoothie recipe that I eat most days.  I've added all of the items I'd like to have for a meal with a few berries and stevia for flavour.  I often make my own hemp milk with this smoothie although you can use just about any milk alternative.  

There are many milk alternatives available, and of them, I least prefer soy milks.  They are very high in estrogen and can negatively effect hormones for both men and women.  I have experimented with soy in the past and have found it to interrupt both my mood and menstrual cycle.  Powerful stuff!  Please do your research and know that there are many (in my option, safer) alternatives to soy.

Protein Power House (my everyday smoothie)

Makes: 1

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ingredients:

DIRECTIONS:

  1. Add hemp seeds and water to a high powered blender.  Mix till the water is frothy and milky.
  2. Add in the remaining ingredients (except the protein powder) and blend well. 
  3. Blend the protein powder for a few seconds.  Some protein powders will become frothy and expand a lot when mixed to much which is why I add it last for only a few seconds. 

notes

*Nutritional values will vary depending on which protein powder you use.
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Chocolate Chip Cookies

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Soft chocolate chip cookies are my favourite food group!  When I lived in Australia, I had a very difficult time finding soft cookies.  I swear, Australian grocery stores and bakeries shelve only hard, crunchy cookies!  The only place where I could find soft cookies were the ones from Subway - not the healthiest option. 

To satisfy my soft cookie cravings while living abroad, I created a delicious "healthy" - or at least, a more nutrient packed - almond flour soft chocolate chip cookie.  I am obsessed with this recipe and so proud of it!  I hope you all enjoy it as much as I do!  Happy eating! 

Chocolate Chip Cookies

Makes: 15 cookies

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ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. 
  2. In a medium sized bowl, mix the first six dry ingredients. 
  3. In a small bowl, mix the following four ingredients well. 
  4. Combine the two mixtures and stir well. Fold in the chocolate chips. 
  5. Place in balls on a parchment paper lined baking sheet and press to flatten.  Bake for 9-11 minutes. 

notes

*Nutritional values are per 1 cookie.

calories

194

fat (grams)

13

carbs (grams)

13.8

protein (grams)

5.2

sugar (grams)

6.5
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Peanut Butter Cups

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The combination of peanut butter and chocolate makes me feel oh-so-happy!  I have so many memories of this favourite treat.  My mom used to make the best ever peanut butter squares packed with icing sugar and graham crumbs; as a kid, what wasn't to love!  My version is revised, lacks the sugar high and allows for a more balanced digestion.  These cups are vegan as I use a dairy free dark chocolate chip and I'll often sub the peanut butter for almond or cashew butter.  I always try to use an organic nut butter because nuts are typically sprayed with a large amount of  insecticide.  In my opinion, avoiding conventional nut butter is a healthier option.

Take a closer look at how I make these scrumptious treats in my video below. Happy baking! 

Peanut Butter Cups

Makes: 24 small cups or 12 large cups

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prep time: cook time: total time:

ingredients:

MIDDLE
  • 1/2 cup smooth peanut butter
  • 1/3 cup almond flour
  • 1/2 teaspoon  liquid stevia (you can also use 1-2 tbsp of maple syrup if you don't have stevia on hand however, you may need to add a pinch more almond flour if the batter is too wet).

DIRECTIONS:

  1. Melt chocolate and peanut butter in a small sauce pan on low constantly stirring. When melted divide in half evenly. 
  2. Pour half into the bottoms of lined muffin tins and place in the freezer for a few minutes.
  3. Mix the remainder ingredients and make into 24 balls (12 if your making the large)
  4. Once the chocolate in the tins are hard, place the peanut balls on top and flatten  them out evenly.
  5. Pour the remainder of the chocolate on top of the middle peanut butter and place back into the freezer.
  6. Once chocolate has set, enjoy!!

notes

*I like to keep them in the freezer however, they can also be stored in the fridge.
*Nutritional Values are per 1 peanut butter cup

calories

129

fat (grams)

9.5

carbs (grams)

7

protein (grams)

3.6

sugar (grams)

4.1
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Blueberry Muffins

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This recipe is both gluten-free and grain-free.  The coconut flour and eggs give it a fluffy texture while the blueberries add a sweet taste without the need for too much sugar.  Kid friendly and packed with protein and antioxidants. 

Blueberry Muffins

Makes: 12 muffins

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ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. Line muffin tin with parchment cups.
  2. Mix all wet ingredients by hand or in mixer.
  3. Mix all dry ingredients separately. 
  4. Add dry mixture to wet and blend evenly without over mixing. 
  5. Fold in the blueberries (save a few to add to the top of each).
  6. Pour into tins evenly and top with the extra blueberries. 
  7. Bake for 25 minutes or when a toothpick comes out clean. 
  8. Served warm or cold I store mine in an air tight container in the fridge. 

notes

*Nutritional values are per 1 muffin. 
*Using the parchment paper cups will prevent any sticking of the muffins to the tin or paper.

calories

173

fat (grams)

12.8

carbs (grams)

10.4

protein (grams)

4

sugar (grams)

5.9
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Grain-Free Brownies

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When I was younger, my sister used to make the best dessert with warm, fresh out of the oven brownies, ice cream and peaches.  To this day, whenever I bite into a brownie, it reminds me of her.  I'm always trying new recipes for the best home-made brownie and I'm so excited to share this recipe with you all.  This recipe is made with sweet potatoes and no grains.  They are moist, delicious and really hard to just have one!  I don't always measure perfectly and yet they always come out just right - which is a real plus in my books!  I have a yummy vegan frosting that you could add on top, however, if you're looking to limit your sugars, these brownies alone are sweet enough to satisfy.  

Sweet Potato Brownie

Makes: 16

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Warm the oven to 350°F. 
  2. Mix all the ingredients together with a hand mixer until mixed well.
  3. Spread evenly in an 8x8 parchment paper lined pan (leave two sides open).
  4. Bake for 30 minutes.

notes

*I make my own mashed sweet potato however, I've also used sweet potato from a can and it also works.

calories

121

fat (grams)

8.4

carbs (grams)

10.5

protein (grams)

2.8

sugar (grams)

5.1
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Baked Apple Delight

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I first tried baked apples when I lived in Spain with a fantastic cook.  She was always creating the most flavourful foods that I still dream about!  When we cooked up these baked golden apples and sprinkled them with a little cinnamon, it tasted just like apple crisp.  I was amazed at how something so simple could taste so good.  Here I've added my nutty granola (mostly because it looks really pretty) but it's a great combination of tastes with a little extra protein. With or without the granola, I highly recommend you try.  

Baked Apple Delight

Makes: 4

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. Add water to the bottom of the pan.
  2. Remove the apple cores and place in a glass pan that has a lid.
  3. Bake the apples for 10-15 minutes or until the apples are soft.
  4. Once they are baked place them on a plate, break them open and take some of the juices from the pan and drizzle on top of the apples.
  5. Sprinkle cinnamon and the granola on each apple and serve with a fork and spoon.  Pulling the soft apple off the skin and enjoy.

notes

*Nutritional values depend on the size of the apple. If your tracking your numbers, weigh the apple once it's cooked.
Created using The Recipes Generator