Warm Blackberry Yogurt Bowl

This may look like a healthy, power breakfast (which it definitely can be), but I tend to enjoy this Warm Blackberry Yogurt Bowl as an after dinner treat. There’s something so sweet and satisfying about warm blackberries over chilled yogurt. With the addition of bananas and sliced almonds, this is a delicious dessert that you can enjoy without any guilt.

Warm Blackberry Yogurt Bowl_sml

Warm Blackberry Yogurt Bowl
Servings
1
Servings
1
Warm Blackberry Yogurt Bowl
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Warm blackberries in microwave safe bowl for approximately 20-30 seconds.
  2. Place yogurt in a single serve bowl and stir in honey (optional). Top with warm blackberries, banana, and almonds.
Share this Recipe

Coconut Vanilla Cake

Another dessert to satisfy my cravings! This Coconut Vanilla Cake is a nice, quick and easy (healthy) sweet treat. I love that the cake is moist and airy. Topping it with coconut and yogurt gives it that extra something special.

11IMG_4232 10IMG_4231 13IMG_4234 12IMG_4233

Coconut Vanilla Cake sml

Coconut Vanilla Cake
Servings
2
Servings
2
Coconut Vanilla Cake
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Divide first 8 ingredients evenly into two ramekins. Whisk well to mix.
  2. Place ramekins in microwave and heat on high for 45 seconds to 1 minute.
  3. Optional: top vanilla cake with 1 tbsp plain yogurt, sprinkle of unsweetened dried coconut and sprinkle of cinnamon.
  4. (*If you prefer, in a medium bowl, add coconut oil, yogurt, eggs, honey, vanilla, coconut flour, baking soda, and salt. Divide the mixture evenly into two ramekins. Microwave on high for 1 minute. Top with 1 tbsp plain yogurt and sprinkle of unsweetened dried coconut and cinnamon.)
Share this Recipe

Apple Peach Crumble in Just 25 Minutes

I adore making desserts with my kids….it’s one of my favorite things to do. They of course have their favorites, and this one happens to be one for my 6-year-old son.

This Apple Peach Crumble is dairy-free and gluten-free, making it a guilt-free dessert that’s easy on the tummy. It’s also fun to make and done in less than 30 minutes (a must for keeping the kids involved and interested).

Watch the video below to see the easy how-to steps for making the Apple Peach Crumble.

Apple Peach Crumble
Servings
2
Servings
2
Apple Peach Crumble
Servings
2
Servings
2
Ingredients
Filling
Crumble
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. For the filling: In a medium bowl, combine sliced apples, cubed peaches, flour, sugar, cinnamon and water and mix until combined and fruit is thoroughly coated.
  3. For the crumble topping: Place oats, sugar, almonds, coconut oil, water and vanilla in a food processor and pulse until mixed well.
  4. Divide the filling evenly into two oven-safe ramekins. Bake the filling for 10 minutes. Remove the ramekins after 10 minutes, top with the crumble mixture and put back in the oven for another 10 minutes.
Share this Recipe

3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies

It’s hard to believe that these three simple ingredients can turn into a beautiful, healthy dessert in almost no time. I love making these brownies with my kids – minimal ingredients and no baking makes it easy, with almost-instant gratification. Of course the best part of the process is eating them :)

brownie Ingr_labeled2Three ingredient dark chocolate sea salt brownies

3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies
Servings
18brownies
Servings
18brownies
3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies
Servings
18brownies
Servings
18brownies
Ingredients
Servings: brownies
Instructions
  1. Here's the recipe for the picture I posted of the quinoa and chickpea salad I had for lunch last weekend.
  2. In a 9x9 dish, press to approximately 1 to 1 ½ inches thick. Place in fridge for at least 20 min before serving.
Share this Recipe

Wheat-Free Decadent Chocolate Cake in 8 Easy Steps

When I have some free time to explore new recipes, I often find myself creating a healthy sweet treat. There is no denying that I am a chocoholic. This dessert is wheat free, but is so decadent and yummy!

As you can see from the video, the cake is made so easily and quickly. For more videos like this, visit (and subscribe) to my YouTube channel. And for the full recipe, see below.

Wheat-Free Decadent Chocolate Cake
Servings
2
Servings
2
Wheat-Free Decadent Chocolate Cake
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Divide ingredients into two ramekins. Whisk until all ingredients are combined. Place ramekins in microwave and heat on high for 1 minute. (Or, if you prefer, mix together all ingredients in a medium bowl and divide evenly into two ramekins before microwaving.)
  2. Optional: top chocolate cake with a tablespoon of yogurt.
Share this Recipe

 

Lemon Bars

Although this recipe does contain some sugar and dairy, it is still a healthy wheat-free dessert option. The zesty lemon citrus hits the spot and the grab-and-go nature of the bars is perfect for an after noon snack or post-dinner dessert.

Lemon Bars plate and pan Lemon Bars with Fork Best

Wheat-Free Lemon Bars
Servings
12
Servings
12
Wheat-Free Lemon Bars
Servings
12
Servings
12
Ingredients
Crust
Filling
Servings:
Instructions
  1. Preheat the oven to 350°F. Lightly oil the bottom and sides of a 9x13” pan.
  2. To make the crust: In a small bowl, combine the butter, ½ cup sugar, almond flour, and salt and mix until smooth. Press the crust mixture into the bottom and slightly up the sides of the pan. Bake for 20 minutes or until the edges are lightly browned. Remove and cool on wire rack for 15-20 minutes.
  3. To make the filling: In a large bowl, combine eggs, 3 cups sugar, lemon zest, lemon juice, and coconut flour and mix well. Set aside.
  4. Pour the filling onto the cooled crust and bake for an additional 30 minutes or until set. Let cool on wire rack.
  5. Dust with confectioners sugar, cut and serve.
Share this Recipe

Gluten-Free Blondies

By using all-purpose white flour alternatives (like rice flour and coconut flour) you can create a gluten-free crave-worthy dessert. These Blondies may be just what you need to satisfy that sweet-tooth without going overboard.

IMG_4635 blondies Close upSingle Blondie

Gluten-Free Blondies
Servings
12
Servings
12
Gluten-Free Blondies
Servings
12
Servings
12
Instructions
  1. Preheat the oven to 350°F.
  2. In a medium-large bowl, combine butter, oil, and sugar and blend until creamy. Add vanilla and eggs and mix until combined. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Once combined, add dry mixture to batter mixture and fold in chocolate chips. Place in a non-stick 9x9 pan and bake for 20-24 minutes or until wooden pick inserted in the center comes out clean and top is golden brown.
Share this Recipe

Cranberry-Oat Cookies

These wheat- and dairy-free cookies are the perfect balance of sweet and tart. Although I prefer them for a mid-day snack or after dinner treat, the healthy ingredients make them a perfect choice for breakfast as well.

I’ve always found cooking to be more enjoyable when I get everything ready in advance this way I’m not constantly running back and forth between my pantry and kitchen cabinets. If you cook or bake regularly, I’m sure you’ve heard the term “mise en place” which means everything in its place. It truly helps even the most seasoned cook.

After looking over my recipe I gather all the tools I need and then proceed to measure out all the ingredients. Doing so may dirty a few more dishes but the added ease this method brings is worth it.

Mise en place_Cookies 1200x1200 Cranberry Cookie Ingredients 1200x1200

I love these cookies, especially this time of year when I tend to crave the sweet (yet tart) treats. These definitely satisfy the cravings while still leaving me feeling light.

Cranberry Oat_tray 1200x1200  Cranberry Oat 1200x1200

Cranberry-Oat Cookies
Servings
20-24cookies (depending on size)
Servings
20-24cookies (depending on size)
Cranberry-Oat Cookies
Servings
20-24cookies (depending on size)
Servings
20-24cookies (depending on size)
Ingredients
Servings: cookies (depending on size)
Instructions
  1. Pre-heat oven to 350 degrees. In a medium bowl mix together the oats, oat flour, cinnamon, xanthan gum, baking soda and sea salt and set aside.
  2. In a medium-large bowl whisk together the coconut palm sugar, coconut oil, egg and vanilla until smooth.
  3. Slowly mix the dry ingredients into the wet ingredients. Mix until combined. Gently fold in cranberries.
  4. Line a cookie sheet with parchment paper. With a small ice cream scoop or spoon, transfer the batter to your cookie sheet. If desired, flatten cookies slightly with the palm of your hand or the back of the ice cream scoop or spoon, as these cookies will only spread slightly.
  5. Bake for 12 to 14 minutes. (Makes 20 – 24 cookies depending on size)
Share this Recipe

Gluten-Free Pumpkin Bread

Who doesn’t love pumpkin this time of year? Everywhere you look there are pumpkin flavored coffees, cookies, pies, breads and pastries. I even saw pumpkin ice cream featured at my local supermarket.

Although it’s easy to find pumpkin flavored treats everywhere, it can be difficult to find healthy versions of your favorites. This wheat- and dairy-free Pumpkin Bread is not only healthy but it will also satisfy your holiday pumpkin cravings. The walnuts and raisins provide some great texture while the glaze drizzle makes this bread a showstopper for holiday parties and family gatherings.

Pumpkin Bread on Rack 1200x1200  Pumpkin Bread Whole 1200x1200Pumpkin Bead Close 1200x1200

Pumpkin Bread
Servings
12
Servings
12
Pumpkin Bread
Servings
12
Servings
12
Ingredients
Bread
Glaze
Servings:
Instructions
  1. Pre-heat oven to 350°F. Line the bottom and short ends of an 8” x 4” loaf pan with parchment paper.
  2. In a medium bowl, whisk together the oat flour, almond flour, coconut palm sugar, pumpkin pie spice, baking powder, baking soda and salt.
  3. In a large bowl, whisk the eggs. Add the pumpkin and oil. Mix well. Add the dry ingredients to the egg mixture and stir gently to combine. Fold in the walnuts and raisins. Pour the batter into the pan. Bake for 50-60 minutes, or until wooden pick inserted in the center of the loaf comes out clean.
  4. Let the bread cool in the pan on a rack for 10 minutes. Remove the bread from the pan and let cool completely.
  5. For glaze, combine sugar, vanilla and water and whisk until smooth, drizzle on the loaf before slicing. Note: If you find the consistency of the glaze too thick or too thin, you can add more sugar or more water until you have your desired consistency.
Share this Recipe

 

As originally seen on MindBodyGreen.com.

 

Gluten-Free Oatmeal Crisps

The best thing about these gluten-free oatmeal crisps is that they take practically no time to make. This perfectly sweet snack can be made in under 20 minutes and will satisfy your dessert craving.

Battertsp batter  Batter on trayOn wire 2on rack 2single stack

Oatmeal Crisps
Servings
4dozen (approximately)
Servings
4dozen (approximately)
Oatmeal Crisps
Servings
4dozen (approximately)
Servings
4dozen (approximately)
Ingredients
Servings: dozen (approximately)
Instructions
  1. Pre-heat the oven to 375° F.
  2. In a medium bowl, mix the almond flour, oat flour, sugar, baking powder, cinnamon, salt and oats.
  3. In a large bowl, whisk or use a mixer to combine the butter, agave nectar, and vanilla until smooth. Add dry ingredients and mix until combined.
  4. Bake for 7 to 8 minutes. Remove from oven and cool on wire rack.
Share this Recipe