This recipe is from one of my favorite cooking books- I Quit Sugar by, Sarah Wilson
There is NO sugar in this recipe! Well, I would never post a recipe that uses regular sugar, but this recipe doesn’t even contain non-refined/healthy sugar (a.k.a. raw honey, dates, coconut nectar, rice malt syrup, maple syrup)!
So, if you’re trying to curb your sweet cravings, but are ready for something sweet and comforting this recipe is definitely for you.
It does contain a good amount of coconut oil a.k.a. healthy fat so you will feel satisfied, energized and your blood sugar levels will become stabilized.
Not to mention, I believe these are perfect for holidays. Whether it’s Christmas, a birthday party, Valentine’s Day or Easter you can use a cookie cutter/decorations with these babies.
- 2 1/2 cups almond meal
- 1/2 tsp. aluminum free baking soda
- 1/2 tsp. celtic/himalayan sea salt
- 120 g extra virgin coconut oil (or if you’re not dairy-free REAL butter will be great too)
- 1/3 cup powdered stevia
- 1 tsp. vanilla powder
- Preheat the oven to 180 C or 356 F
- Line your baking tray with baking paper
- Pulse the almond meal, baking soda and salt briefly in a food processor
- Add the coconut oil, stevia and vanilla powder and blend a little more
- Scoop heaped Tbsp. of dough onto baking tray and press down with your hand to flatten
- Now, it’s time to decorate (if you want)
- Bake for about 8 min until golden .
- Cool on wire racks
Here you can see that I made kangaroo biscuits (with poppy seeds) for Australia Day when I was living over there!
From the wonderful Detoxinista.
This casserole seems a little more complicated than most other recipes I put up on here. However, it is easy to make I promise! There’s just a few extra steps…
On the plus side, it is DELICIOUS! The best I have ever had and full of beautifying ingredients.
- 1 yellow onion
- 1 Tbsp. coconut oil
- 2 cups parsnip, chopped
- 10 oz. mushrooms, chopped
- 1 lb. fresh green beans
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 cups water
- 1 1/2 tsp. celtic/himalayan sea salt
- Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Sauté gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking.
- Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
- While the onions are cooking, you’ll have plenty of time to steam the parsnips.
- Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to a boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork.
- Transfer the steamed parsnips to your blender container, and set it aside.
- Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch.
- Note: At this point, cook the green beans to be as tender as you like– if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like.
- Transfer the cooked green beans to an 8″ x 8″ glass baking dish.
- Once the onions have finished caramelizing, you can use the same pan to sauté the mushrooms and garlic. Melt another pat of coconut oil or butter, and sauté the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
- Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
- Into that same blender container, add 1 1/2 cups water, 1 1/2 teaspoons sea salt and 1/4 cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it’s poured over a pound of green beans!)
- Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may end up with more sauce than you need for this recipe– I only used about 1 1/2 cups to coat the vegetables well. Save the rest for a future dish!)
- Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish!
- At this point, you could cover the dish and store it in the fridge until you’re ready to heat and serve.
- When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!
It’s easier than it looks and like I said above, so delicious!!
I hope you enjoy a happy, healthy Thanksgiving and Holiday season!
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Inspired by the Detoxinista!
Pic by the Detoxinista!
You can make these AMAZING, decadent Chocolate Chip Peanut Butter Bars (which taste like a peanut buttery cookie cake/brownie) with raw honey, rice malt syrup and coconut nectar. It’s your choice all 3 are Optimal Beauty approved; however, I recommend coconut nectar. It tastes the best and has more nutrients than rice malt syrup (second favorite).
It’s super easy to whip up, too! They’re so moist and definitely don’t taste healthy. 😉
- 1 cup all natural, organic peanut butter
- 1/3 cup coconut nectar (or raw honey/rice malt syrup)
- 1 organic, free range egg
- 1/4 tsp. Celtic/Himalayan salt
- 1/2 tsp aluminum free baking soda
- 1/2 cup dark, vegan chocolate chips (or homemade chocolate chunks)
- Preheat the oven to 350 F or 176 C
- Mix everything together except chocolate chips
- Once everything is smooth and mixed well, fold in chocolate chips
- Pour batter into an 8″ greased (with coconut oil) pan
- Smooth the top with a spatula
- Bake for 20-25 minutes or until golden
- Let cool, cut and enjoy!
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So, I have been trying out healthier banana bread recipes for a while now, but I haven’t found one I really love and tastes good without a lot of extra sweetener until I made this one.
This one is based off of this recipe by Jessica Sepel and I have just made a few changes.
Most banana bread is filled with loads of sugar, bleached flour, toxic oil and mucus forming ingredients. However, this one is made up of everything beneficial to your body and will allow you to thrive throughout your day rather than ending up on a blood sugar roller coaster or a sleepy slump. It’s full of vitamins, minerals, protein, fiber and healthy fat.
This bread is healthy, moist, and perfect addition to your cup of tea or addition to your morning smoothie.
- 3 very ripe bananas (Lots of spots! Which, by the way, is how you should eat them anyway since they will be alkaline once digested unlike those that aren’t ripe which will be acidic.)
- 2 cups almond meal (Lots of protein- *bonus)
- 1/4 cup unsweetened almond milk
- 1/2 cup LSA
- 1/4 cup psyllium husk ( a health food that will provide you with a filling fiber hit)
- 3 organic or free range eggs
- 2 tsp. extra virgin coconut oil
- 1-2 packets stevia
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. natural vanilla
- 1 tsp. aluminum free baking soda
- 1/4 cup raw walnuts– optional
-> I chose to make this more of a breakfast bread so it’s not overly sweet. If you want it sweeter/ more of a “dessert” you can add 3 Medjool dates (soaked for 30 minutes, blended in a food processor and mixed into the batter).
- Preheat the oven to 160 C or 320 F
- Mush up the bananas with a food processor or use your hands like I did (just make sure you wash them first!)
- Add milk, eggs, coconut oil, stevia, cinnamon, nutmeg, vanilla and baking soda to the same bowl and mix well
- Add almond meal, LSA, psyllium husk and walnuts (if you’re using them)
- Lightly oil your bread pan with coconut oil and then sprinkle almond meal liberally (this way the dough won’t stick and you’ll be able to remove your bread more easily)
- This is optional, but I sliced a banana in thirds, vertically and then placed on top for added flavor and ambiance. You can also add some crushed/chopped walnuts and sprinkle cinnamon.
- Bake for 35-45 minutes or until golden and your butter knife comes out clean when you stick it in the middle
- If the top is getting brown too fast cover the top with aluminum foil
- Once done allow to cool, sprinkle with cinnamon (if you haven’t already done so) and cut into slices.
- You can store in the fridge for up to 1 week if covered and you can also wrap and freeze if you want to.
All the awesome tips for baking this bread came from the original recipe! Handy huh?
Enjoy plain or topped with peanut butter, almond butter, coconut yogurt or melted healthy chocolate (melted coconut oil, cacao, stevia)!
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This recipe is inspired by The Detoxinista. My mouth is watering just thinking of how delicious this recipe is! I made it back when I was in the states and completely forgot to post the recipe! But, at last, here it is…
It was originally made with blueberries, but I prefer it with an assortment of berries- for the flavor and health benefits. I think peach would be another delicious option if berries aren’t too readily available where you are.
This recipe will fill one 2-quart baking dish and was originally adapted from The Gluten-Free Almond Flour Cookbook.
- 4 cups of berries/ fruit of your choice
- 1/2 tsp. cinnamon
- 1 cup blanched almond flour
- ½ tsp. sea salt
- ¼ tsp. baking soda
- 1 cup unsweetened shredded coconut
- ½ cup extra virgin coconut oil, melted
- ¼ cup raw honey
- Preheat oven to 350 degrees F.
- Rinse your berries/fruit well, then place them in the your 2-quart baking dish
- Sprinkle cinnamon on top
- Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut.
- Melt the coconut oil, in a small pan over low heat, then add the honey to just barely melt the honey enough to mix it in.
- Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.
- Bake for about 30 minutes until topping is golden brown.
That’s it. Let it cool for about 10 minutes and enjoy!!
Inspired and originally created by the wonderful: Detoxinista
I don’t know about you, but I’m crazy about anything pumpkin. Especially when they’re guilt-free. I know it isn’t pumpkin season here in America, but I decided to make these anyway and I’m so glad that I did!
These pumpkin delights are dairy-free, sugar-free, gluten-free and grain-free.
They’re the perfect dessert, afternoon snack or post workout pick-me-up as they are filled with healthy fats, protein and starch and loads of vitamins and minerals.
Pumpkin health benefits include:
- Vitamin A which supports cell reproduction (youthful skin), healthy bones, enhanced vision, a strong immune system
- Vitamin K for help with blood clots & osteoporosis
- Vitamin C for tissue repair and immunity
- Vitamin E for fighting disease-causing free radicals in the body
- High antioxidant count
- Minerals such as; potassium, iron, calcium, copper, manganese, magnesium, phosphorus and zinc
- High in fiber which helps lower cholesterol
- 1/2 cup pumpkin puree (fresh or BPA-free, organic canned)
- 1/2 cup raw almond butter
- 1/3 cup raw honey
- 1 egg
- 1 tsp organic vanilla extract (not the kind with corn syrup please)
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. ginger spice
- 1/4 tsp. sea salt
- 1/2 tsp. baking soda
- Some raw pecans added in is amazing if you like nuts
- Preheat oven to 350 degrees F
- Mix all ingredients together in a medium sized bowl until smooth and delicious (I recommend taste-testing to get the flavor just the way you want it!)
- Grease an 8×8 pan with coconut oil
- Pour mixture in and cook for 20-30 minutes
- Once cool, enjoy!
Are you ready to begin your journey towards a lifetime of Optimal Beauty (without deprivation)?
I was blown away by this cake the first time I made it. Only 3 ingredients and SO delicious! Moist, flavorful and the best part is you can play around with it. Add in coconut flakes, berries, raisons, dried cranberries, homemade raw dark chocolate, nuts, you name it! I LOVE it just like this though. It is filled with lots of healthy protein & healthy fats, is combined perfectly and oh-so simple.
- 1/2 cup organic, raw almond butter or natural peanut butter
- 2 eggs
- 2 1/2 Tbsp. raw honey (Must be raw otherwise it defeats the whole purpose. Read more about why here in this post.)
- Set oven to 350 F
- Combine ingredients
- Place in baking pan, grease with virgin coconut oil
- Bake 20 minutes
Eat for dessert, before or post workout- perfect for any occasion!
Are you ready to begin your journey to a lifetime of Optimal Beauty?