Recipes

Veggie Dip Recipe

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Add some festive flare to an old classic and have some fun with this easy to make veggie  dip recipe.  Want to add some extra holiday spirit?  Try displaying the vegetables in a shape of a tree and line the dip as tinsel separating each section.  Sprinkle sliced chives on top to add even more magic to this perfect and healthy appetizer.  Or, how about making a festive wreath?  Be creative, the possibilities are endless!

Ingredients:

  • 1 cup sour cream
  • 1 Tbsp dried onion flakes
  • Veggies of your choice
  • 1 tsp Redmond’s Real Salt Season-All Salt

Directions:

Mix the first 3 ingredients and chill for at least an hour for best flavor.  Remember to have some fun when displaying this dish and find vegetables in vibrant colours!

Egg Salad

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This easy egg salad would make a great appetizer.  Scoop it on to a lettuce leaf for a healthy wrap idea or use it as a spread on crackers.  The possibilities are endless.

Egg Salad Ingredients:

  • 3 boiled eggs
  • 1 ½ Tbsp sour cream
  • ¾ tsp Dijon mustard
  • Sea Salt, pepper, kelp granules to taste

Directions:

To make the egg salad, being by peeling and chopping the eggs.  Next, add the remaining ingredients and mix well.  You can add more sour cream and Dijon if desired.  For a more personalized touched you can add bacon, shredded cheese, guacamole or anything else that suits your fancy.  Sprinkle with paprika and some sliced green onions or cilantro for a little Christmas flair.

Recipe Serves 1.

Healthy Chocolate Truffles

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Looking for a dessert that is sure to please everyone including the health nut in the family??  Surprise your guests by making these healthy chocolate truffles using my secret ingredient, avocado!  Your guests will never know that these are a healthy alternative to the traditional truffle, only that they taste great.

Ingredients:

Makes 15 truffles

• 100g dark chocolate (I used 85% cocoa)

• 1 avocado (~100g)

• 3 tbsp maple syrup

• 1 tbsp cocoa powder (raw – unsweetened)

• 1 tbsp grated coconut

 

Directions:

1. Place the avocado in a food processor and pulse a few times into a smooth puree.

2. Melt the chocolate and let it cool down 10-15 min.

3. Pour melted chocolate into food processor with the avocado and maple syrup and pulse until mixture is completely combined and avocado is no longer visible.

4. Pour the mixture in a bowl and cover it.

5. Refrigerate for 2h.

6. Fill a bowl with cocoa powder and another with grated coconut

7. Shape the truffles with your hands

8. Roll each truffles into the coating

9. Place it in a food container and store in the fridge for min 1h before eating.

ENJOY!!

Note: Store well in the fridge up to 4 days

Raw Collagen Cacao Bites

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Cacao bites are extremely addicting and are sure to satisfy anyone’s snack craving.  Try them for yourself, I guarantee you won’t be disappointed.

INGREDIENTS:

White chocolate

  • 1 cup of cacao butter
  • 1/2 cup of raw soaked cashews
  • 1/2 organic maple syrup
  • 1/2 tsp of vanilla
  • 1 tbsp of water
  • 1 scoop collagen powder

Chocolate:

  • 1 cup of coconut oil
  • 3/4 cup of cacao powder
  • 2 tbsp maple syrup
  • 1 scoop collagen powder

Directions:

1. Mix coconut oil, cacao powder, maple syrup, and collagen powder together and place in a flat dish.  Refrigerate until it hardens.
2. Drain the soaked cashews and place them into a blender with all white chocolate ingredients, excluding the butter.  Blend until smooth.
3. Melt the butter with a double boiling method.
4. Once cooled, add it to the white chocolate ingredients.  Blend until smooth.
5. Add the white chocolate mixture to the top of the frozen chocolate layer.  Refrigerate up to an hour and then store in the freezer.

 

ENJOY!!

VEGAN COOKIES & CREAM BARS

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These cookies & cream bars are gluten free, dairy free, only contains natural sugars and is a healthier alternative to traditional desserts!  I hope you guys enjoy this fun and tasty recipe, I’m looking forward to feedback! ✨

INGREDIENTS:

Cookies Bottom Layer:

-1 cup pecans
-1 cup almonds
-1/2 cup cacao powder
-1/2 cup sulphur free coconut flakes
-1/4 cup organic 100% maple syrup (optional: if you want for more sweetness, I didn’t use it for this recipe)
-4 dates
-1/4 tsp sea salt

Cream Layer:

-1/2 cup soaked raw soaked cashews
-1 cup coconut butter
-1/3 cup coconut milk
–Optional to add a date or 1/4 cup of 100% organic maple syrup depending on what you like.  For my top layer I didn’t add anything
-1/2 bar of giddyyoyo dark chocolate

INSTRUCTIONS:

1. In a food processor or blender, process pecans and almonds until they are in fine little pieces. Mix together all other bottom layer ingredients until everything is mixed evenly.

2. Use a baking sheet to line a glass dish. Pat mixture in the dish and place in the freezer for 1 hour.

3. For the cream, process cashews, coconut butter, and coconut milk until creamy. Add the rest of the ingredients and mix.

4. Place cream on top of the base cookies layer and add your crushed chocolate.

5. Place back into the freezer and wait 1 hour until serving.

And then as always, ENJOY!!  If you liked this recipe, click here for my Paleo Friendly Chocolate Coconut Bars.

Chocolate Peppermint Fat Bombs

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chocolate peppermint

Now that Halloween is over, it seems like everywhere you look people are already getting into the festive spirit!  And nothing screams Christmas like the cool taste of peppermint.  These delicious SUGAR FREE Chocolate Peppermint Fat Bombs are a great way to welcome in the holidays and steer clear from other high calorie, loaded in sugar desserts.

Ingredients:

PEPPERMINT FILLING:

– 1/2 cup coconut butter melted
– 1/2 cup coconut oil melted
– 1 teaspoon peppermint extract
– 12 drops of stevia

CHOCOLATE COATING:

– 1/2 cup cacao powder
– 1/2 cup coconut oil melted
– 20 drops of stevia
– 1 teaspoon of vanilla extract

How to make:

1. Peppermint Filling: Combine melted coconut butter, coconut oil, peppermint extract, and stevia.  Melt the coconut butter in a jar and place the jar in a boiling pot of water (1-2 inches of water) and melt coconut oil separately in another pot.  After mix all ingredients thoroughly.  With a tablespoon, fill mini cupcake liners or silicon molds with the mixture (2tbsp of mixture per cupcake hold).  Freeze until solid.

2. Chocolate Coating: Mix all the coating ingredients.  Remove peppermint fat bombs from whichever kitchen tool you froze them in.  With a fork, place each peppermint fat bomb into the chocolate coating thoroughly, place on parchment paper and freeze.  If you have extra chocolate, coat again after the first freeze.

NUTRITION FACTS PER FAT BOMB:

– 167 Calories
– 17 grams fat
– 1.6 net carbs
– 1.1 grams of protein

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Chocolate Reese Peanut Butter Cups

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pbcups

Reece peanut butter cups are a favorite among many!  The sweet combination of peanut butter and chocolate are enough for anyone to cheat on their diets and indulge.  But do yourself a favor, next time you find yourself drooling for that tasty treat, try this recipe instead.  They still have all the chocolaty peanut butter goodness but without any of the unnecessary calories or guilt AND they’re Keto friendly!!

Recipe: (I doubled this recipe to make 20 cups)

 

CHOCOLATE LAYER – Step 1

  • 2 tbsp coconut oil melted
  • 4 tbsp peanut butter
  • 4 tbsp unsweetened cacao
  • 1/4 tbsp vanilla
  • 1/4 tbsp stevia

PEANUT BUTTER LAYER – Step 2

  • 2 tbsp coconut oil melted
  • 4 tbsp peanut butter
  • 1/4 tbsp vanilla
  • 1/4 tbsp stevia

 

REPEAT Step 1

 

Combine all ingredients from step 1 until smooth, then freeze.
Repeat with peanut butter layer (step 2), then freeze.
Repeat again with step 1 layer, freeze until firm, then Enjoy!!

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Vegan Protein Bars

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vegan

The 3 important keys to healthy eating are: Variety, Balance and Moderation!  Eat a variety of foods from each food groups to obtain all the nutrients required for the body.  Your daily food selection should comprise of carbohydrate, vegetables, fruits, protein and healthy fats.  These vegan protein bars are a great way to keep your health on track and your tummy happy!

Recipe:

-Vegan protein powder. I used @sproutliving
-Pumpkin seeds
-Sunflower seeds
-Almonds
-Pistachios
-Coconut flakes
-Almond butter
-Cashew butter
-Honey

1. The best part about this recipe is that you can use as much ingredients as you like based on how much you want to make.

2. Chop up all ingredients to make them into smaller pieces. I chopped them with a knife (you can also do a light blend).

3. Mix all ingredients into a bowl. Use the almond butter, cashew butter, and honey to keep the consistency of the protein bars and keep them sticking together.

4. Once everything is mixed into a bowl, lay the mixture into a flat bowl (like you would with a cake) and put it in the freezer for a minimum 1.5 hours. The longer it is in the freezer the more the bars stick together.

5. Once the mixture is fully frozen cut the bars into portioned squares and enjoy!

 

Looking for more healthy idea’s?  Check out these Lemon Chia Coconut Turmeric Muffins or these gluten free vegan fat bombs for perfect healthy treats!

Spiced Carrot Smoothie Recipe

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smoothierecipe

I am always looking for new, healthy and creative recipes!  I’m a huge fan of variation and healthy approaches to optimizing health and this weeks smoothie recipe is no exception.  It’s the perfect way to kick start your health and get you in the Autumn spirit.

Ingredients:

– 1 cup of shredded organic carrots
– 1/2 banana
– 1 date (soaked in hot water first so it softens)
– Cinnamon – Nutmeg – Clove
– 1 cup of organic almond milk
– 1 scoop of vanilla protein powder
– Chia seeds & Hemp hearts

Blend and enjoy!

Looking for more ideas?  Try this amazing breakfast smoothie or if you’re looking for something to satisfy your sweet tooth without all the guilt then you must try these keto brownies.

Lemon Chia Coconut Turmeric Muffin

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muffins

#1 Muffin!

This muffin receipt is by far one of the best I have made to date so I’m sharing it for all you beautiful souls out there!  Enjoy, I’m looking forward to hearing feedback on what you think about them!

WET Ingredients:

– 1 cup of full fat coconut milk
– 1 1/4 tsp of lemon zest
– Juice of two lemons
– 2-3 tbsp of chia seeds
– 1/2 cup of raw coconut sugar
– 1/4 tsp of turmeric
– 1/2 tsp of vanilla

DRY Ingredients:

– 1 1/4 cup of whole wheat flower
– 2-3 tbsp of dried coconut flakes
– 1/2 tsp of baking Soda
– 3/4 tsp of baking powder
– 1/4 tsp Himalayan salt

Instructions:

1.  Mix all the wet ingredients until sugar is well combined.  Refrigerate for at least an hour to hydrate the chia seeds. I usually keep it overnight.
2.  Line a muffin pan with muffin liners. Preheat the oven to 350 degrees F.
3.  In a bowl, whisk all the dry ingredients. Add to the wet and mix to combine (If the wet mixture was refrigerated overnight, the batter will be thick and muffin like and not flowy)
4.  Drop the batter into lined muffin pan. Sprinkle coconut and chia seeds on top. Bake at 350 degrees F / 170ºc for 26 to 28 minutes.
5.  Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for up to 2 days, or refrigerated up to 5

ENJOY!!

 

Looking for another tasty treat that you can take with you on the go?  Click here for a delicious smoothie that is sure to start your day off right with my Breakfast On The Go – Mixed Berry Smoothie.  Also I love hearing feedback, so if you have tried the recipe(s) or want to see something healthy with a specific ingredient let me know!

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