Tag: vegan

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Easy, Healthy, 3-ingredient Brownies (Vegan)

We had a ton of overripe bananas in the freezer, and I was trying to come up with a recipe that was simple, and used up the bananas. So I threw a few ingredients together that I hoped would work together.

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They are more of a fudgy brownie than a chewy one. Probably better if you let them cool off before eating them. Either way they’re good though. You can add more cocoa and peanut butter if you want.

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When you go to check them, the top will seem done. Make sure to keep them in until at least 45 minutes. The toothpick may even come out not completely clean when the time is up, but they’ll be done enough. If you want to keep them in longer, then that’s totally up to you.

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Easy, Vegan, 3-ingredient, fudgy brownies

Prep Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

  • 4-5 Super ripe bananas
  • 3-4 tbsp Cocoa powder (depending on desired richness)
  • 3-4 tbsp Natural Peanut butter

Instructions

  • Preheat the oven to 350F
  • Blend the bananas in your food processor or blender until smooth.
  • Add the cocoa and peanut butter and blend again until fully incorporated.
  • Pour into a sprayed 8x8 pyrex dish and bake on 350F for 45-55 minutes. The top will look done before they're done. They will be very moist, and fudge like though when done.
  • Store in an airtight container in the fridge for up to a week!

 

 

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Healthy, Homemade, 4-ingredient, Chocolate/Cinnamon, Creamer (Lowish-Carb, and Vegan)

We just had our yearly maple syrup tour this past weekend. My friends over at Shumake Sugar Shack are part of the tour, and I try to help them when I can. (I liked their website if you wanna buy syrup from them, If not I linked it to amazon too) Every year they come out with a new infused syrup. This year’s was coffee infused. They also have cinnamon, vanilla, and rum infused syrup. My friend, the owner, Jimmy, was trying to think up a new flavor for next year. I said “how about cocoa??” So I figured I’d try it myself and let them try it to see what they think.

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You can use this over pancakes and waffles too, but I figured I’d try it as a homemade creamer. I like cold brew a lot and got little pods that you can use hot or cold. For cold you just pour it over ice and add water, so super easy! I’ll link the brand I got if you want to buy it on Amazon.

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Cold brew in my opinion is smoother and less acidic because it’s not brewed with hot water. It just sits in cold water overnight, up to 48 hours I believe. Don’t quote me on that. Anyways, you can drink it cold or even heat it up. It’s just brewed with cold water, so totally up to you!

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This is a super easy recipe, and wayyy better than all those creamers loaded with sugar from the store! It only takes about 5 minutes to make, and you probably already have all the ingredients on hand right now!! Plus you can even make it vegan it you want to!

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I have always been a black coffee drinker. One reason is, the flavored coffees usually have added sugars. I figured if I could drink it black, then get attached to a certain creamer or amount of sugar.

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Healthy,Homemade (Chocolate/Cinnamon) Creamer (Low Carb/THM/Keto)(Vegan option)

Cook Time5 minutes
Course: Breakfast, Dessert, Drinks
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 1 serving

Ingredients

Chocolate Base

  • 1 cup Pure Maple Syrup
  • 3 tbsp Cocoa powder
  • 1 dash Cinnamon

Creamer

  • 2 tbsp Heavy Cream (Coconut milk for Vegan option)

Instructions

  • In a small saucepan, whisk the maple syrup, cocoa, and cinnamon together.
  • Cook on med/high heat until heated through.
  • Mix the heavy cream, or coconut milk with 1-2 tbsp of the chocolate cinnamon base.
  • Pour into your coffee, hot or cold, and enjoy! Store in the fridge for up to 2 weeks.

 

 

 

 

 

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7-ingredient, Healthy Rum, Brownies (lowish-carb)

Originally this started out as a crust for some kinda recipe I was thinking up. Then I realized it was vegan and would actually make a good brownie recipe. So, I just baked it and then topped it with a cool whip recipe I came up with for a quick, easy, and vegan dessert! (If you wanna just buy a healthy brownie mix, I linked Pyure’s new brownie mix for ya!)

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I have always been a huge fan of Rum flavored anything! This was always gonna be a rum flavored dessert of some type. I just decided to stop at brownies this time. Why?? Well, because they’re super quick and easy to make. Also, they’re vegan, and I know vegan is becoming more and more popular these days.

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Anybody else LOVE those rum life saver’s?? No they aren’t healthy, I ate them as a kid, not now. (Yes I linked them, because balance people) I firmly believe in a balance of 80/20 Eat healthy 80% of the time, and let yourself enjoy those unhealthy things once in a while. Personally, when I restrict myself all the time, eventually I’ll binge on unhealthy foods. 1.) Because I’ve been wanting it so much, and 2.) because I don’t know when i’ll be “allowed” to eat that stuff again so might as well eat as much as possible now.

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I plan on continuing on this rum recipe that I was originally thinking up, but for now these brownies will have to do. If you have any great rum recipes, feel free to comment below your faves!!

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Also, If there’s anybody who struggles with a healthy food relationship, feel free to talk to me or someone about it. You can DM me on Instagram (ac_unit18) Personally I feel you should never restrict yourself from a certain food group. God made them all for a reason. If that’s not your personal preference then that’s fine too. I just feel that we need nutrients from all of the groups, just have portion control and you’ll be alright. No, sugar (refined) is not in any food group

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7- ingredient, Healthy Rum Brownies (Lower-carb, Vegan option)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Low Carb, Vegan
Servings: 12 servings
Author: admin

Ingredients

Brownies

  • 2 Moser Roth 85% bar (2 oz. Vegan chocolate for vegan option)
  • 1 cup spelt flour
  • 1 cup Almond flour
  • 1/4 cup Coconut oil (Melted)
  • 1/2 cup unsweetened applesauce
  • 1 tsp rum flavoring
  • 2-3 tsp Pyure (or sweetener of choice)

Whipped topping

  • 1 can Coconut milk
  • 2 tbsp Chocolate Almond butter (I used Barney butter)

Instructions

  • Preheat the oven to 350F.
  • Mix the flours, and sweetener. In a separate bowl, melt the chocolate and coconut oil.
  • Add the chocolate mixture to the flours, and add the applesauce and rum flavoring. Mix well until fully combined.
  • You can either press this into an 8x8 with wax paper, or like me you can use an individual brownie pan that has 12 square holes.
  • Bake for 10 minutes and let cool.
  • Remove the solid part of the coconut milk and place in a bowl with the Chocolate Almond butter. Whip into whipped cream and spread over the brownies! Or eat them plain!
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Strawberry, Chocolate Truffles (Vegan option)

It was Valentine’s Day when I made these last week. Thus the strawberry, and chocolate. Another lovely combo next to one of my favorites, peanut butter, and banana. If you like that combo, check out my last post Peanut butter, banana bars (Vegan option)

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These are super easy to make, and don’t take a lot of ingredients. They’re a nice sweet treat and are nice for an on-the-go snack. It’s basically a chewy, chocolate covered strawberry!

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I used a small cookie scoop instead of a big one, but feel free to make them bigger if ya want a real mouthful!! So i’m sitting here writing this post, and I asked my sister “what should I write about these truffles??” A lot of times I just don’t know what to write on these posts, because does anybody even read the actual post? Or if they do, what do they want to read, ya know?? Anyways, she says “Say how they’re good even for single people…” HAHAHAHA!! Wow, thanks sis for that tidbit.

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They are delish whether you’re married, dating, or single. So don’t hesitate to try them!! You probably already have all the ingredients on hand too. If you don’t, you can purchase them through the links I provided in the above paragraphs.

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It hard to write about something you haven’t experienced! So guess I have to make them MYSELF 🙂 They look good! (vegan option not followed) – note from sis. I was out of things to write, so I told my sis, write the last paragraph. So there it is! Ha!

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Strawberry, Chocolate truffles (vegan option)

Chill time5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

Truffle ingredients

  • 1 & 2/3 cup Oat flour (old fashioned oats ground)
  • 1 cup fresh strawberries (or frozen ones softened)
  • 4 tbsp Pure Maple Syrup
  • 3 tbsp Coconut oil (melted)
  • 1 tbsp Cocoa powder (Cacao or carob)
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Chocolate Chips (Vegan for vegan option)

Chocolate Shell

  • 3-4 Moser Roth 85% Chocolate bars (4 oz. vegan chocolate for vegan option)
  • 1 tsp Coconut oil

Instructions

  • Blend the strawberries until they're pureed. Mix the oat flour, strawberry puree, maple syrup, melted coconut oil, cocoa powder, and vanilla.
  • Stir in the chocolate chips with a spoon. Scoop out onto a cookie sheet with parchment paper, with a cookie scoop.
  • Refrigerate 5 minutes or until firm.
  • Melt the chocolate bars and tsp of coconut oil in a microwave safe bowl.
  • Take the truffles out of the fridge and cover completely in chocolate. Or if you want, just dip the bottoms in chocolate. They're even good without chocolate on them.
  • Refrigerate again until the chocolate is hardened. Enjoy!!

 

 

 

 

 

 

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Peanut butter, banana bars (Vegan option)

One of my all time favorite combos EVER, Besides chocolate and peanut butter of course. Peanut butter, banana sandwiches are something I’ve eaten since as long as I remember. So, I wanted to make a dessert with the same combo. It turned out just like I imagined, and YUMMO!!

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My cousin had just made this peanut butter caramel sauce that she let me try, and I knew it would be perfect for this dessert I wanted to make. I made the same crust I used for my Chocolate, Pecan Bars (Low-Carb, THM) I linked a caramel sauce, but the one I made it So MuCh BeTtEr!!!

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Now…moving on to the fried bananas. All you need is some coconut oil for frying, and some cinnamon for sprinkling on top of them. Honestly they’re a snack all on their own. They taste like banana bread.

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These also go great on oatmeal, bread, yogurt, and so many other things!! Also, let’s talk about this skillet pan. I use it for SO MANY things. It’s nice and flat, so you don’t gotta go at a weird angle to flip things, and no sides getting in the way. (I linked on similar because I couldn’t find the exact one)

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Now I’m gonna tell you, this tastes best fresh and warm. It’s still delicious the next day, or chilled. You could warm it in the microwave for 30 seconds too.

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Peanut Butter, Banana Bars (Vegan option)

Bake time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 4 tbsp Butter (Coconut oil for vegan option)

Peanut butter sauce

  • 3/8 cup Natural Peanut butter
  • 3/8 cup Pure Maple Syrup
  • 1/4 cup Milk (Almond Milk for Vegan option)

Topping

  • 2 Medium Bananas
  • Coconut oil (For frying)
  • Cinnamon (For sprinkling)

Instructions

  • Preheat the oven to 350F
  • Mix the Almond flour, Spelt flour, and Butter (or coconut oil) until well combined.
  • Press the mixture into a greased 8x8 pyrex dish and bake in the oven for 15 minutes.
  • Put the Maple Syrup, Peanut butter, and milk in a small saucepan on med/high heat.
  • Stir frequently until it comes to a boil then turn off, and pour over the crust.
  • Cut the bananas into slices, and place on a big pan with coconut oil. Turn it on med/high heat. Sprinkle the bananas with cinnamon. After they've cooked on the one side, flip them and sprinkle that side with cinnamon.
  • Flip one more time to glaze the cinnamon into the banana. Put the glazed, fried bananas on top of the peanut butter sauce.
  • You can eat immediately, or put it in the fridge to cool.
  • Enjoy!

 

 

 

 

 

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Healthy, Chocolate Pop-Tarts (Vegan option)

So, I believe it was my cousin who gave me the idea to make healthy pop-tarts. I honestly can’t remember. Maybe I came up with the idea myself, who knows. It doesn’t matter, all that matters is that they’re here for you now!! Me being a chocoholic, of course double chocolate pop-tarts had to be the first flavor I made.

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When I made these, I just threw all the ingredients together. I totally forgot about the whole baking powder factor. *Face Palm The result?? Extremely puffy pop-tarts that were more like chocolate puffy bread squares. AHAHAHA!!!! A word to the wise, follow the directions!! (Unlike me who seems to have trouble with that) Maybe it’s my personality, I don’t know. I’m an enneagram 8w7 so that might explain some things.

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It’s snowing here right now and 33 degrees, so perfect weather for baking something delish in the oven to warm up the house! Even if you live in Florida, you should still probably make these so you have a snack/dessert later, or breakfast tomorrow.

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Personally I use the spelt flour that comes as berries, and then my sister who has a flour mill grinds them into flour for us. This way you’re getting all the nutrients, instead of the already ground flour that loses some after sitting for so long.

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Healthy Chocolate Pop-tarts (Vegan Option)

Prep Time5 minutes
Cook Time12 minutes
Chill time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 6 people
Author: admin

Ingredients

Pop-tarts

  • 2 cups Spelt Flour (I got the berries ground)
  • 2 & 1/2 tsp Baking Powder
  • 1/2 tsp salt
  • 2 tbsp Cocoa Powder
  • 5 tbsp Applesauce
  • 3/4 cup unsweetened almond milk
  • 1 tsp Apple Cider Vinegar
  • 1 tbsp Pyure (or preferred sweetener)

Filling

  • 6 tbsp Homemade Fudge Sauce (Vegan fudge sauce for vegan option)

Instructions

  • Preheat the oven to 400F
  • In a large bowl, combine the flour, baking powder, and salt. Mix in the applesauce until it resembles coarse meal, then chill in the fridge for 10 minutes.
  • After 10 minutes, get it out of the fridge and add the almond milk, apple cider vinegar, and sweetener. Mix until combined, but don't overmix! If it's too dry, add a tablespoon of almond milk until it's a dough like texture.
  • On a floured surface, knead the dough 4 times ONLY!!!
  • With a rolling pin, roll the dough into a large rectangle so it's about 1/4 inch thickness. With a pizza cutter, cut into 12 pieces. (I like big poptarts)
  • Put a tbsp of the fudge on top of 6 of the squares, leaving about 1/2 inch around the edges. Then take the other 6 squares and cover them. Then with a fork, crimp the edges down.
  • Bake in the oven for 12 minutes, then let cool. Enjoy!!

 

 

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Triple Berry Sauce! (Keto, Vegan, THM, Low-Carb)

So I took the recipe for slim belly jelly from the THM cookbook, and tweaked it a bit! You can’t get any better than this sauce that can be pour over just about any dessert, or even used as a jelly when it’s cooled! It’s Keto, Vegan, THM, and LOW-CARB!!!

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I used all frozen berries but you can use fresh, or a mixture of both!

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We freeze fresh fruit throughout the summer so we have plenty for smoothies and sauces during the winter!!

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This is a really good mix-in for plain yogurt which I also make homemade! It’s a fantastic source of PROBIOTICS, and if I can be real here…it keeps things flowing!

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The Xanthan Gum is used for a thickener and is pretty easy to find, but if you don’t have any you can click on the link. Amazon has many options!

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Man I’m starting to get hungry just looking at these pictures!! Wait till you see it on top of the THM cheesecake I made! Like WOW!!!

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Trust me when I say you GOTTA TRY THIS!!!

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Triple Berry Sauce!

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Topping
Cuisine: American
Author: admin

Ingredients

  • 1/2 cup Blueberries
  • 1/2 cup Strawberries
  • 1/2 cup Blackberries
  • 1/2 cup Water
  • 1 tbsp Lemon Juice
  • 4 doonks Stevia
  • 1/2 tsp Xanthem Gum

Instructions

  • Put all the ingredients in a blender (Except Xanthem Gum) and blend until smooth.
  • Pour into a small sauce pan and bring to a boil on medium heat.
  • Turn down to a simmer and slowly whisk in the Xanthem Gum.
  • You can eat it while its warm or put it in the refrigerator to chill. I prefer it warm, and it can be reheated once refrigerated.
  • Eat over Cheesecake, yogurt, or brownies, or whatever you want! Can be used as a jelly too when chilled and sets up.

 

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Strawberry, Peach Kombucha!!!

I Love me some good Kombucha!! I’ve experimented with numerous fruit flavors, and this is my absolute Favorite!! My mom, my aunt, my cousin, my big sis…you get the point. They all LOVE, LOVE, LOVE, this kind!

IMG_5813.JPGI use Bromley Tea Bags They are a good black tea, and an added bonus is they are decaffeinated!! So if you’re one of those people that has to worry about caffeine past a certain hour, WORRY NO MORE!! Also let’s talk about this Pure Leaf Peach Tea It has the BEST peach flavor! Like when it’s steeping, our whole kitchen smells like peach!! ( Seriously the BEST Peach tea we’ve found, so I linked it for you!)

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When I say you need a Glass measuring cup in my recipe, this is what I’m talking about right here!

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DO NOT forget the Wooden spoon You don’t want to kill your scoby!!

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If it sinks to the bottom of your Jar, that’s totally OK!! It should float to the top after a little while.

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I use frozen strawberries which is A OK! It won’t hurt your scoby at all.

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As you can see this jar seals. So you need to burp it (open the lid) every day or every other day to let the built up air out.

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I just buy Synergy Kombucha drink it, and save the bottles to put my homemade Kombucha in!! Win, win there! If you just want to buy them off of amazon, then you can click on this link and it will take you to some pretty cool glass bottles they have.

 

 

Print Recipe

Strawberry, Peach Kombucha!

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Author: admin

Ingredients

Ingredients for Kombucha

  • 1 Scoby
  • 2 cups Water (For Tea)
  • 2 Black Tea Bags
  • 1 Peach Tea Bag
  • 1/2 cup White Sugar
  • 4-5 Strawberries
  • 5-6 cups Water (To fill Jar)

Tools you'll need for 1st fermentation

  • 1/2 gal. Glass Jar
  • 1 Coffee filter
  • 1 Rubber Band
  • 1 Wooden Spoon
  • 1 Glass measuring cup

Tools for 2nd fermentatioin

  • 1/2` gal. Glass Jar that seals good

Instructions

  • Boil 2 Cups of water and pour into your glass measuring cup. Add all 3 tea bags, and let steep for 10 minutes.
  • Put the 1/2 cup of sugar in your glass half gallon jar, and add the tea. (Remove tea bags first) Stir to dissolve the sugar. (Check Notes on why you shouldn't use metal)
  • Slowly add cool water while mixing continuously. Leave enough room for the Scoby.
  • Add the Scoby and top off with cool water.
  • Put the coffee filter on with the rubber band to hold it and let it sit for 10-14 days to ferment.
  • After its done the first fermentation, save out a cup of the kombucha and the scoby, and pour (straining) the rest into your other glass jar. Add the strawberries, seal, and let sit for 5-10 days. (Read Notes)
  • Strain into glass bottles and refrigerate!
  • Take the set aside scoby and kombucha and make another batch! I keep 2 batches going continuously so I have 1 in 1st fermentation, and 1 in 2nd fermentation. This way I don't have any waiting time in between batches.

Notes

*This is a recipe for half a gallon of Kombucha. So if you want to make more or less, just adjust the recipe accordingly!
*The amount of time you let it sit all depends on your personal taste. I let the 1st and 2nd fermentation sit for 2 weeks each because I like it to have more of a bite and not be super sweet.
*Never use metal!! I repeat NEVER use metal. It will kill your Kombucha or just make it mold. This is why you use a wooden spoon. I do use a metal strainer but the contact is brief enough that it doesn't hurt anything. 

 

 

 

 

 

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