Yum!! Made with Larabars!
weight loss
Low Calorie and Easy to Make Ice Cream: Chocolate Mint Ice Cream
No other dessert beats ice cream on a hot summer’s day. Whether you are at the beach, the park or sitting on your deck, there really is nothing better. Mint and chocolate are the all-time best ice cream flavors (in my opinion), and I was thankful enough to receive peppermint extract from Swanson Vitamins! This ice cream is beyond easy to make and tastes amazing! And for only about 130 CALORIES for the WHOLE RECIPE ( using fat-free plain yogurt and unsweetened almond milk), why not! Try this NOW!!
Click HERE to get you peppermint extract
Chocolate Mint Ice Cream
Method adapted by Chocolate Covered Katie
Serves 1-2 people
- 3/4 cup almond milk
- 1/4 cup yogurt ( plain/greek/soy/regular)
- 1 tsp. peppermint extract
- 1 1/2 Tbsp. cocoa powder
- 1 Tbsp. agave/honey
- pinch of salt
- Combine all ingredients in a blender. Blend for about 15 seconds, or until every thing is fully mixed.
- Pour mixture in a shallow container. Let freeze for a few hours, or until fully frozen.
- Once frozen, take out of container ( microwave for 30 seconds if too frozen) and place in blender for a few seconds, or until mixture softens up.
- Pour back in container and scoop out.
- Enjoy!
Health Benefits
- All natural
- No artificial ingredients
- No processed sugar
- 100% clean
- Vegan
- Vegetarian
- Paleo
- Whole 30
- Gluten-free
- Dairy-free
- Nut-free
- Vitamins
- Minerals
- Antioxidants
- Low-Calorie
Coconut Banana Fritters
Looking for a sweet little dessert that won’t make you feel guilty eating it? Well here it is! Coconut banana fritters are super-easy to make and don’t require much effort. They are very sweet nut contain not added sugar so you won’t have a sugar overload. All natural sweetness is the trick in making this dessert taste amazing! There is no room for artificial ingredients or preservatives in this dessert because they are not needed! These babies are as clean as can be, so there is no guilt when you pop one in your mouth! All you will taste is coconut banana deliciousness!
Coconut Banana Fritters
- 3-4 bananas, sliced ( 3 large or 4 small)
- 2 Tbsp. coconut flour
- 1/2 cup almond-coconut milk( any milk is fine)
- 1/4 tsp. coconut extract
- 1/4 cup shredded unsweetened coconut
- Combine flour, milk and coconut extract in a bowl. Mix well.
- Place coconut on a small plate. Dip banana slices in batter then roll in coconut. Repeat with remaining slices.
- Coat a skillet with coconut oil and place on medium-low heat. Add fritters, flipping to the other side when brown.
- Let cool and Enjoy!
Health Benefits
- Fiber
- Healthy fats
- Vitamins
- Minerals
- Antioxidants
- All natural
- No preservatives
- No added sugar
- No artificial ingredients
- Vegan
- 100% clean
- Vegetarian
- Gluten-free
- Paleo
- Whole-30
- Gluten-free
- Dairy-free
- Nut-free
Salmon Zucchini Burgers
Cookouts are the one of the best things about summer! Juicy burgers, the sunset, the warm weather! I love it all, besides the unhealthiness of the burgers. Most burgers have tons of protein, but a lot of unhealthy fat to go along with it. Thats why I made this burger. Salmon is packed with protein plus healthy fats that are important in maintaining over all health. Why the zucchini you might ask? It gives the burger a nice moist flavor, just like it does in zucchini bread. The result? A delicious satisfying burger you won’t feel guilty about!
Salmon Zucchini Burgers
makes 6 burgers
- 1 3/4 cup canned salmon, drained
- 1 egg
- 1 zucchini, shredded
- 1/2 medium onion, finely chopped
- salt and pepper
- Preheat oven to 350 degrees.
- In a medium bowl combine zucchini, onion and salt and pepper, mix well.
- In a food processor, combine salmon and egg. Blend for about 10 seconds, or until salmon resembles texture of ground meat.
- Add Salmon to zucchini. Mix well using a large spoon or your hands.
- Spray cooking spray on a cooking sheet and form salmon into 6 burgers.
- Bake for about 30 minutes, or until burgers are done.
- Place burgers on a bun, or what ever you would like.
- Enjoy!
Health Benefits
- Protein
- Healthy fats
- Fiber
- All natural
- No preservatives
- No added sugar
- No artificial ingredients
- Vitamins
- Minerals
- Antioxidants
- 100% clean
- Paleo
- Whole 30
- Gluten-free
- Dairy-free
- Nut-free
Lemon-Blueberry Larabar Cookie Cups
I am always in need of an afternoon-pick-me-up. I usually grab a protein bar or granola bar if I know I will be gone awhile. While bars hold me over when hunger strikes, they aren’t the best thing for me. I used to eat the “healthy” protein bars that were chocolate covered and contain artificial flavors and ingredients. How did I not know that these bars had the same nutrition value as a candy bar? Luckily I was fortunate enough to be send a few flavors of the wonderful Larabars! All natural ingredients and no artificial flavors in this jam-packed goodness. They only contain few ingredients, and I can pronounce every single one! Buy them now and replace them with your go-to snacks. My favorite flavors are blueberry muffin and chocolate chip cookie dough, but I’m sure all the flavors are just as amazing!
Lemon-Blueberry Larabar Cookie Cups
Makes 2 cookie cups
- 1 blueberry muffin larabar
- 3 Tbsp. cashews, soaked in water for at least 1 hour
- 2 Tbsp. fresh blueberries
- 1 tsp. lemon juice
- Preheat oven to 350 degrees.
- spray cooking spray in 2 mini muffin cups. Cut bar in half and smash one into each muffin cup. Press down into muffin cup until equal thickness throughout. Bake for 12 minutes, or until cups become golden.
- In a food processor, combine drained cashews, blueberries and lemon juice. Blend until mixture is smooth.
- Take cookie cups out of muffin tin when cooled. Spoon in cashew mixture.
- Sprinkle lemon zest on top, if desired.
- Enjoy!
Health Benefits
- Fiber
- Protein
- Healthy Fats
- Non-GMO
- Gluten-free
- Dairy-free
- All natural
- No preservatives
- No processed sugar
- 100% clean
- Vegan
- Vegetarian
- Paleo
Two Quick Breads combined into Pancakes: Zucchini Cornbread Pancakes
The Healthy Zucchini Cornbread Pancakes are a delicious combination of your two favorite quick breads!
I love pancakes, if you couldn’t tell, especially unique flavors! I love experimenting with different ingredients into these perfect little cakes! I mean, you could really make any flavor you want, pancakes have no limits! That’s what so great about them! You’ve heard of corn bread, you’ve heard of zucchini bread, but how about Zucchini Cornbread Pancakes!? Let me tell you, you don’t know what you are missing! It taste exactly like those two breads combined, sweet, moist, light, and oh so tasty! So healthy and delicious, these babies are irresistible! One bit and you will wonder why you’ve never had cornbread and zucchini bread combined!
Two Quick Breads combined into Pancakes: Zucchini-Cornbread Pancakes
Ingredients
- 1 cup oat flour
- 1 tbsp cornmeal
- 1 small zucchini grated
- 1/3 cup fresh corn kernels
- 1 tsp baking powder
- 1 egg white or flax egg
- 1 tbsp agave/maple syrup/honey
- 1 cup almond milk
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
Instructions
- 1. Place all ingredients in a food processor and blend for about 15 seconds, or until fully combined
- 2. Heat a griddle/skillet/pan on medium heat and spray with cooking spray
- 3. Spoon batter on skillet and make about 6-8 pancakes
- 4. Flip pancakes when golden/done on each side
- 5. Top with fresh blackberries, yogurt, nuts, chocolate chips or whatever you desire!
- 6. Enjoy!
Health Benefits
- Vegan
- Protein
- Fiber
- Healthy fats
- All natural
- Refined sugar free
- No preservatives
- Non-GMO
- 100% clean
- Vitamins, minerals, antioxidants
- Gluten-free
- Dairy-free
Healthy Gluten-free Coconut Cinnamon Crepes
I guess the saying “the third times a charm is correct”. This is the third recipe I tried to make for crepes! The first two did not turn out well. One batter was too thick so they were pancakes and the other one was too fragile that each time I tried to flip them over they broke into pieces! I had enough of these failure recipes, so I bravely and carefully composed this recipe. And Voila they turned out awesome!! Easy to flip and they smell and taste like delicious coconut! Plus they are gluten-free and can be made vegan! This will be your new favorite go-to weekend breakfast!!
Gluten-free Coconut Cinnamon Crepes
- 1/2 cup oat flour
- 1 egg (or flax egg for vegan)
- 1 Tbsp. shredded unsweetened coconut
- 1/4 tsp. vanilla extract
- 1/4 tsp. coconut extract
- 1/4 tsp. cinnamon
- Blend all ingredients in a food processor for about 10 seconds (batter should be thin).
- Spray cooking spray on a skillet and place on medium heat.
- Spread batter thin onto heated skillet. Cook one one side for about a minute, then slide a spatula under the middle to flip to the other side. Cook for another minute on the other side.
- Repeat with remaining batter.
- Top with natural peanut butter, sliced apricots and coconut, or Lemon-Blueberry Chia Seed Jam (click HERE for recipe),if desired.
- Enjoy!
Health Benefits
- Gluten-free
- Dairy-free
- Fiber
- Healthy fats
- 100% clean
- No preservatives
- No added Sugar
- All-natural
- Vegan
- Vegetarian
Cinnamon-Pecan Pumpkin Granola Bars
It’s officially the pumpkin season and you all know what that means, pumpkin-flavored everything! Woo-hoo! I just love pumpkin, I just don’t actually eat it in fall though, I literally have it all year round! What’s not to love about this versatile and delicious squash!? It can be added to virtually almost every type of dish: oatmeal, pancakes, yogurt, chili, pie, wraps,lasagna, you name it, and there is a pumpkin version. Packaged granola bars seem really easy and convenient, but most of the time you are actually doing yourself, and your body a disservice when buying them! First of all they can be uber expensive, loaded with sugar and preservatives, and can be heavily processed. On average, a granola bar typically can cost 75 cents or more per bar, doesn’t sound like much, but when you are buying 12, it really adds up. The good news is that you can make your own for dirt cheap! Plus these ones are pumpkin filled!!! These granola bars taste like fall, cinnamon, crunchy pecans and pumpkin, and such a quick and easy grab-and-go snack or quick breakfast!
Cinnamon-Pecan Pumpkin Granola Bars
- 2 cups dry oats
- 2 ripe bananas, mashed
- 3 tbsp sliced almonds
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin puree
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 10 whole pecans
1. In a large bowl, mix everything together except pecans, mix until thoroughly combined
2. Spray some cooking spray in a jelly roll pan and place oven at 350 degrees
3. Spread mixture evenly in the pan and press one pecan where each granola bar will be cut after baked
4. Bake for about 15-20 minutes or until golden
5. Let cool and cut into 10 even bars
6. Enjoy!
Health Benefits
- Vegan
- Gluten-free
- Dairy-free
- Protein from nuts
- Healthy fats from nuts
- Fiber from oats and pumpkin
- All natural sweetness
- No preservatives
- Non-GMO
- Vitamins, Antioxidants, minerals
- No-sugar-added
Easy and Healthy Dessert for Breakfast: Cocoa-Dusted Cherry Polenta Breakfast Pudding
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! 🙂
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! 🙂
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
Easy Vegan Dessert: Healthy Raw Chocolate-Coconut Macaroon Fudge
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!???
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
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
