Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

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Healthy Rice Krispie Fudge

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I remember looking at a Rachael Ray magazine a few years ago and coming across a recipe for Chocolate Peanut Butter Fudge Crunch.  I was so mesmerized how it had rice cereal for added texture and flavor and knew I had to make it.  So I did, a couple batches for my sister grad party, for every family holiday party, every birthday party and so on.

It was just that good, until I realized the ingredients list and nutrition facts were pretty  scary.  450 calories and over 33 grams of fat and 26 grams of sugar for one serving! I used to eat about 4 servings at a time!  Anyways, getting to the point of this post, that recipe was my motivation for this one!  Absolutely no refined sugar, dairy-free, gluten-free, nut-free and vegan.  I used Sunbutter for this recipe to keep it nut-free but feel free to use any nut butter!

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Healthy Rice Krispy Fudge

  • 1/4  cup coconut oil
  • 1/4 cup sunflower seed butter (I used sunbutter brand)
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. agave nectar/maple syrup
  • 1 cup gluten-free rice cereal (Like GF rice krispies or Rice chex cereal, crushed) or cereal of your choice
  1. In a large bowl combine coconut oil and sun butter.  Mix well.
  2. Add in cocoa powder, agave and cereal and stir well until evenly combined.
  3. Spread coconut oil on the sides of a glass or metal cooking sheet and spread fudge evenly.
  4. Place in refrigerator for about 30 minutes, or until fudge hardens.
  5. Cut up into pieces and enjoy!

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Health Benefits:

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We hope you enjoy this Healthy Rice Krispy Fudge!

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Salted Caramel Cappuccino Mousse

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We have have our favorite flavors, for some it could be chocolate, vanilla, strawberry, but for me, its salted caramel. What’s better than that, salted caramel and coffee, let me tell you, they are amazing together. I wanted to make something that combined my two favorite flavors into a clean, healthy, luscious dessert, so yeah, i did. Salted Caramel Cappuccino mousse, everyone, heavenly. You won’t even guess it’s healthy either, nothing processed, 100% clean, all natural ingredients. I am so happy to have found an all natural, unrefined raw cane sugar, called Chancaca from Karis Naturals that taste exactly like brown sugar to help this recipe reach an iressistable caramel flavor, it’s my new favorite product, especially because it’s pure and much sweeter than sugar, so you only have to use a fraction of refined sugar! Also They have an awesome Pure Pink Bolivian Salt which I also adore because it’s so flavorful that you, again like the sugar, only need an extremely small amount for big flavor, and it’s all-nautral unrefined! So get yourselves some of this Chancaca sugar and Pure Pink Salt from Karis Naturals and make this wonderful mousse! You will be WOWED! 🙂

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Click Here to Get Chancana

Click Here to get Pure Pink Salt

Salted Caramel Cappuccino Mousse

  • 12.3 oz firm tofu
  • 10 dates, soaked in water for at least 2 hours
  • 1/8 tsp. Pure Natural Pink Salt (I used Karis Naturals) 
  • 2 Tbsp. unrefined cane sugar( I used Chancaca)
  • 1 tsp. instant coffee granules
  1. Place tofu, drained dates, slat, sugar and coffee granules in a food processor.  Blend for about 30 seconds, or until smooth.
  2. Sprinkle with a little more Chancaca if desired!

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Health Benefits

  • Fiber
  • Protein
  • All-natural
  • 100% clean
  • Vitamins
  • Minerals
  • Antioxidants
  • Low-glycemic
  • No processed ingredients
  • No refined sugar
  • No artificial ingredients
  • Gluten-free
  • Dairy-free
  • Vegan
  • Vegetarian

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Easy and Healthy Dessert for Breakfast: Cocoa-Dusted Cherry Polenta Breakfast Pudding

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Want a new change from your same old breakfast choices? Well God just answered your prayer with this beauty.  So rich and creamy, you will think you are eating dessert!  This polenta pudding is as easy to make as oatmeal and can satisfy a  sweet tooth in a few minutes!  You would have never thought of eating polenta at breakfast, but I promise you if you do, you will be one happy camper! 🙂

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Cocoa-Dusted Cherry Polenta Breakfast Pudding

  • 1/4 cup dry polenta
  • 1/2 cup water
  • 2 tbsp full-fat coconut milk (can add a bit more for extra creaminess)
  • 1 tsp cocoa powder
  • 1 tsp honey
  • 1 tsp crushed walnuts
  • 1/2 tsp vanilla extract
  • sprinkle of unsweetened flaked coconut
  • Cocoa-Dusted Cherries (recipe below!)

1. In a bowl, combine polenta and water

2. Microwave polenta mixture for about 1 1/2 minutes, or until the polenta absorbs all the liquid

3.Combine Polenta Mixture with coconut milk, stir well

4. Mix all remaining ingredients into the polenta pudding

5. Top with more crushed walnuts, coconut, and cocoa-dusted cherries, if desired

6. Enjoy!  

Cocoa-Dusted Cherries

  • 6 dark red/black cherries, pitted and halved
  • 1 tbsp cocoa powder

1. In a small bowl, coat cherries with cocoa powder

2. Microwave for about 1 1/2 minutes, or until hot and juicy

3. Stir into polenta pudding

4. Enjoy! 🙂  

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Health Benefits

  • 100% clean
  • All Natural
  • No preservatives
  • Non-Gmo
  • No added sugar
  • Fiber
  • Gluten-free
  • Dairy-free
  • Vegan
  • Healthy fats
  • Vitamins, minerals, antioxidants
  • Protein
  • Low Glycemic Carbs

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Easy Vegan Dessert: Healthy Raw Chocolate-Coconut Macaroon Fudge

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Now I have something amazing to share with you, something that is a combination of 2 amazing desserts in one wrapper, and its delicious. I am so excited to share with you my latest, and I think best (at the moment) creation, behold, Chocolate-Coconut Macaroon Fudge….. Unbelievable! I don’t know how i came up with this creation exactly, I wanted to make a raw fudge, that I did, but I felt like it needed some more UMPPPPHHHHH, so I added some UMPPPHHHH, and that UMPPPHHHH was a delicious macaroon topping on top of the already amazing chocolate-fudge! This is super-easy, like in 7 minutes you will have creamy rich chocolate fudge with a chewy, coconutty, and sweet topping that is perfection! And if you don’t believe me, I made 12 of these little babies and they were all miracously gone within 1 hour. Still can’t figure out who the culprit is here (Dad, *cough* *cough*) but anyways, I guess I should take that as a complement! Fully raw, Healthy, delicious, antioxidant packed goodness, your body and tastes buds will both love it! What more could you want!???

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Healthy Raw Chocolate-Coconut Macaroon Fudge

Fudge Layer

  • 1/4 cup coconut oil, NOT MELTED
  • 1/4 cup raw cocoa powder
  • 2 tbsp agave/maple syrup/honey

1. In a food processor/blender, blend all ingredients together until smooth

2. Divide chocolate mixture into mini muffin cups lined with mini muffin liners ( I made 12), place in the fridge for 15 minutes

Macaroon Layer

  • 1/3 cup unsweetend flaked coconut
  • 1/3 cup craisins
  • 1/4 cup cashews

1. In a food processor/blender, blend all ingredients for about 15 seconds, or until mixture forms into a sticky ball.

2. Divide macaroon mixture on top of fudge mixture and store in fridge

3. Enjoy!

Makes 12

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Health Benefits

  • Healthy Fats
  • Raw vegan
  • No added sugar
  • No preservatives
  • Non-gmo
  • 100% clean
  • All natural
  • Vitamins, Minerals, Antioxidants
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

 

 

Satisfy Your Cravings Super-Fast! : Easy Vegan Microwave Fudgy Brownie

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You just know those days when you want a brownie, and you want it now, and you have to have it or you’ll go crazy??? Well today was one of those days! I got a major urge for a rich, decadent, fudgy and satisfying brownie, but sadly there was no brownies in the house, and I didn’t want to spend time baking them, I wanted one in the next 5 minutes. So instead of crying about it, I got to work and created an unbelievably healthy, grommet, surprisingly nutritious and oh so delicious dessert! MMMMMMM! I can’t even describe the bliss that I tasted, pure chocolaty, rich, everything-a-brownine-should-be-but-healthy HEAVEN! You won’t believe that there is absolutely no added sugar, when you take a bite! No fat, low calorie, single serving, amazing brownie, now that’s heaven! 🙂

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Easy Vegan Microwave Fudgey Brownie

  • 1/2 cup oat flour (1/2 cup pulverized oats)
  • 1/2 small ripe banana
  • 1 1/2 tbsp cooked black beans (or canned)
  • 2 tbsp almond or coconut milk
  • 1 tbsp cocoa powder (or 1.5 if you want it extra chocolaty)
  • 1/4 tsp baking soda
  • 1 tsp maple/agave, optional (I didn’t use, but if you want it really sweet)

1. In a food processor, add all ingredients and combine until smooth and well blended

2. Spray cooking spray in a ramekin or mug, place brownie mixture in mug and microwave for about 1 1/2 minutes (or until done) total in 30 second increments so that the mixture doesn’t overflow

3. Let cool and scrape sides of the ramekin/mug to ensure the brownie will come out clean

4. Top off brownie with some coconut ice cream (I used So Delicious Vanilla), Homemade Hot Fudge Sauce, and some strawberries, if desired!

5. Enjoy!

Homemade Hot Fudge Sauce

  • 2 tbsp almond/coconut milk
  • 1/2 tbsp cocoa powder
  • 1/2 tbsp agave/maple syrup/ honey

1. Mix all ingredients together until smooth

2. Microwave for 30 secs, if desired.

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Health Benefits

  • Vegan
  • 100% clean
  • No added sugar
  • No preservatives
  • Gluten Free
  • Non-GMO
  • Dairy-free
  • Protein
  • Fiber
  • Vitamins, minerals, antioxidants

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Yammy Breakfast: Sweet Potato Cinnamon Oat Pancakes

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Pancakes are popping up everywhere, protein pancakes, banana-egg pancakes, chocolate chip pancakes………the list goes on forever. I decided to join the madness and create my very own healthy, clean, and most importantly delicious version of my favorite breakfast! There is absolutely no added sugar, the yam/sweet potatoes does the job! you can feel good about eating these as they satisfy your nutritional needs, as well as your cravings! Oh and if you are still not convinced, they are only 227 calories per serving! I think I won you over now!

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  • 1/2 of a large sweet potato/yam or 1 small
  • 1 cup oat flour (pulverize 1 cup of oats)
  • 1/3 cup almond milk
  • 1/4 cup of water
  • 1/8 tsp baking powder
  • 2 egg whites( use 2 tbsp apple sauce or mashed banana for vegan option)
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp peanut flour or peanut butter

1. In a food processor, puree sweet potato/yam until smooth. then add the rest of ingredients and blend until mixed throughly

2. Heat a griddle/pan on medium heat and cook pancakes until browned on each side

3. Top with Healthy chocolate sauce, chocolate chips, nuts, yogurt, etc

Makes 2 servings

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Healthy Chocolate Sauce

  • 1/2 tbsp coconut oil, melted
  • 1 tbsp cocoa powder
  • 1/2 tbsp honey or agave

1. Mix all ingredients together and drizzle sauce on pancakes!

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Health Benefits

  • Fiber
  • Low Glycemic Carbs
  • Protein
  • Healthy fats
  • Vitamins and minerals
  • Antioxidants
  • All-natural
  • No added sugar
  • Vegan
  • 100% clean
  • Low Calorie (227 calories per serving not including sauce)

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Summer Twist on a Fall Classic: Cinnamon Peach Pumpkin Bread

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Pumpkin bread is delicious, warm, moist and delightful to your tastebuds. Too bad most pumpkin bread recipes incorporate one cup or more of sugar and oil! Now thats too much! I wanted to make pumpkin bread today, but not just any ordinary pumpkin bread,  a clean version with a summery twist, peaches. Yum, I can’t even describe the huge smile on my face as I tasted this ooey-gooey, naturally sweet delight, it was priceless. The peaches sweeten this bread and take it’s flavor to a new level, pumpkin season isn’t just for fall, now with the added peaches, you can make this favorite in summer too! Not to mention this satisfying wonder is all healthy, not a trace of preservatives or added flavors in it. Go ahead and make this new summer treat, you won’t be sorry! 🙂

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Cinnamon Peach Pumpkin Bread

  • 1 15 0z. can pureed pumpkin
  • 2 ripe peaches
  • 1 egg white (or sub 2 tbsp apple sauce for vegan option)
  • 2 Tbsp. honey
  • 2 Tbsp. warm water
  • 1 cup oat flour (or pulverize 1 cup oats)
  • 1/2 cup coconut flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. cinnamon

Streusel Topping:

  • 1 ripe peach, chopped
  • 1/2 Tbsp. honey
  • 1/2 tsp. cinnamon
  • 2 Tbsp. oats
  • 1 Tbsp. chopped nuts
  1. Preheat oven to 350 degrees.
  2. Cut up the peaches and microwave for 2 minutes with a sprinkle of cinnamon.
  3. In a large bowl, combine peaches, pumpkin, egg white, water and honey.  Whisk well with a fork until ingredients are fully combined.
  4. In another bowl, combine flours, baking soda, baking powder and cinnamon.
  5. Mix dry ingredients with pumpkin mixture.
  6. Spray cooking spray in a loaf pan and pour in mixture.
  7. Bake for about 1 hour, or until a toothpick comes out clean.
  8. For streusel, pulverize peach with cinnamon and honey.  Mix with oats and nuts.  Pour on to bread.
  9. Enjoy!

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Health Benefits

  • Gluten Free
  • Vegan 
  • all natural
  • No added sugar
  • 100% clean
  • No preservatives
  • Vitamins, Minerals and Antioxidants
  • Low Fat
  • Low Calorie
  • Low glycemic carbs

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Spinach and Garlic Potato Stuffed Portabellos

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Mushrooms are good, portabellos are even better, but stuffed portabellos are the best! These big, meaty monsters have been hanging around in my fridge for the past few days, so I decided to make something with them, something creamy, something filling, something delicious! These stuffed bundles will satisfy meat lovers and vegetarians alike! These are a wonderful and filling dinner to satisfy your nutritional needs and taste buds! Think of them like a double stuffed potato, but mushroom style! It taste like garlic mashed potatoes are stuffed into these mushrooms, creating a creamy and in-your-face flavor!

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Spinach and Garlic Potato Stuffed Portobello Mushrooms

  • 6 portabella mushrooms, stemmed and washed
  • 2 potatoes, cooked and skins peeled off
  • 1 cup spinach
  • 2 garlic cloves, chopped
  • 2 Tbsp. fresh parsley, chopped
  • salt and pepper
  • 1 small tomato, sliced
  • shredded mozzarella cheese, or vegan cheese (optional)
  1. Heat oven to 350 degrees.  Place mushrooms on cooking sheet and spray with cooking spray.  Cook for about 20-25 minutes, or until mushrooms are tender.
  2. While mushrooms are cooking, Place potatoes, spinach, garlic, parsley, salt and pepper in a food processor.  Blend for about 1 minute, or until mixture is smooth.
  3. Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).
  4. Bake an additional 15 minutes.
  5. Enjoy! 

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 Health Benefits

  • Paleo
  • Vegan
  • Gluten free
  • Vitamins and minerals
  • Antioxidants
  • Low Calorie
  • No preservatives
  • Low fat
  • All-natural
  • 100% clean

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Microwave Salted Caramel and Banana English Muffin

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So it happened again, I got a little too carried away made another english muffin.  They are just so easy quick and delicious that I could not help myself!  But this time I made a more unique flavor. Bananas + Salted Caramel = HEAVEN!  Add some natural peanut butter and the rest of the banana, and you got yourself a beautiful, fiber-filling, tasty breakfast in a mere 4 minutes!

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  • 1/3 cup oat flour (1/3 cup pulverized oats)
  • 1/2 small banana
  • 1 egg white (2 Tbsp. applesauce for a vegan option)
  • 1 prune
  • 4 whole unsalted cashews
  • 1/8 tsp. baking soda
  • 1/8 tsp. flaked salt
  • 1/8 tsp. vanilla extract
  1. Add all ingredients into a food processor and pulverize for about 30 seconds (or until ingredients are fully mixed.
  2. Spray cooking spray in a mug and add mixture.
  3. microwave for about 2 1/2 – 3 minutes (or until fully cooked).
  4. Top with natural peanut butter and the other half of banana, if desired.
  5. Enjoy!

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Health Benefits

  • Fiber from the oats and prune
  • Vitamins B, E, and K  from oats
  • Protein from egg white
  • Potassium and natural sugars from banana
  • antioxidants
  • all-natural
  • no sugar added
  • 100% clean
  • no preservatives

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Vegan Chocolate-Strawberry and Hazelnut Tarts with Cocon ut Crust

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So today my goal was to make coconut tortillas, but that FAILED.  It was my first time working with coconut flour so I didn’t really know how the texture was.  It is super-fine, so the tortilla dough was all crumbly.  That was clearly not going to work so I put my thinking cap on and came up with these babies.  They say when one door closes another door opens!  And I think this is even better than what I originally wanted to make!

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Vegan Chocolate-Strawberry and Hazelnut Tarts with Coconut Crust

  • 1/3 cup hazelnuts (without skin)
  • 1/4 cup sliced strawberries
  • 1 1/2 Tbsp.  coconut oil
  • 2 Tbsp. cocoa powder
  • 2 tsp. maple syrup

Crust

  • 1/2 coconut flour
  • 1 1/2 Tbsp. coconut oil, melted
  • 1/4 cup warm water
  • 3 Tbsp. egg whites, beaten
  • 2 Tbsp. shredded unsweetened coconut
  • 1/4 tsp. cinnamon
  • 1/2 Tbsp.  honey
  1. To make the crust, place all ingredients in a medium-sized bowl and mix until it resembles a dough (will be crumbly).
  2. Spray five ramekins with cooking spray and press dough to bottom.
  3. Bake the crusts at 350 °F for about 25 minutes, or until slightly brown.
  4. While crusts are baking, add remaining ingredients to a food processor and mix until mixture is a smooth puree.
  5. Let the crusts cool for about 15 minutes before topping them with chocolate-strawberry and hazelnut puree.
  6. Add sliced strawberries, shredded coconut, cocoa nibs for toppings, if desired.
  7. Enjoy!

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Health Benefits:

  • Vegan
  • Gluten-free
  • Paleo
  • no-added sugar
  •  dairy free
  • Fiber
  • Protein
  • Healthy fats
  • Antioxidants, vitamins and minerals!

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Have YOU ever had a failing recipe that lead to a success??

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