These chili mango popsicles are super refreshing for summer! Made with a blend of mango and coconut milk sweetened with honey and spiked with lime juice, cayenne, ginger and turmeric for a sweet and complex spicy flavor! It’s the perfect snack with yummy fats from coconut milk to make it more satisfying!Read More
Last year I had this iced stone ground chocolate drink from Taza Chocolate Bar in Boston, and I knew I had to recreate it! It was so refreshing! This iced spiced stone ground chocolate drink is made with a blend of ground dark chocolate, honey and almond milk spiced with cinnamon, cayenne, vanilla and almond extracts!Read More
If you love fudgy brownies, these fudgy coconut brownies with chocolate ganache are brownie perfection! Super gooey and moist with tons of chocolate-y flavor! They're really rich, so you'll definitely want one with a cup of milk or ice cream!Read More
In charge of dessert for Thanksgiving? Headed to a Friendsgiving potluck? Whip up this vegan pumpkin pie parfait! The bottom layer is a buttery whole grain crust, then topped with creamy pumpkin coconut filling, and served with a dollop of coconut yogurt, drizzle of maple syrup and crunchy toasted pecans!Read More
These moist and tender almond butter blondies are the BEST I've ever made. I love them with dark chocolate chips and coconut for a bit of texture. Instead of using flour, this recipe uses almond butter and eggs to create their gooey texture.Read More
Hi guys! Another week, another round of guest posts from some of my favorite RD bloggers as I'm off exploring Japan! Today, Rebecca Clyde of Nourish Nutrition Co. is sharing this crazy delicious looking recipe for silken chocolate pie. Her photography is just stunning, so definitely check out her blog, and if you're in the food blogging game yourself, her and another dietitian have recently launched a food photography course.Read More
This gluten free flourless peanut butter coconut cake couldn't be easier! It's perfectly moist and sweetened with pure maple syrup! Super easy to make and not to sweet, so it's perfect for snacking or dessert! You could also make this with almond butter or cashew butter!Read More
Packed with fiber and lightly sweetened, these vegan peanut butter and strawberry jam bars are perfect for snacking or dessert!
Hey guys! It's Recipe Redux time so you get a bonus recipe this week! Lucky you ;) And me because it gave me an excuse to try these peanut butter and strawberry jam bars I saw on my friend and Joyful Eating co-creator Alex's blog.
For this month's theme we're choosing a fellow recipe reduxer to celebrate by making a recipe from their blog. Obviously I chose Alex (Anne doesn't do Recipe Redux otherwise it would have been a very traumatic choice).
One of the happiest surprises about starting a blog was just how many real friendships I've made through it. And Alex is one of those people! We "met" after following each others blogs for awhile, I emailed her for advice when I first started my private practice. Actually, I had also emailed Anne too, which makes me laugh because now because the two dietitians I looked up to professionally are my coworkers! Then I feel like a jerk cause I never seem to have enough time to write back all the young RDs and students who send me emails.
After emailing on occasion for about a year, we finally got to meet in real life on the California Almonds trip to Lodi, California. We actually came up with the idea for Joyful Eating on our first night over dinner and wine! Crazy to think that it's come to fruition!
I hope you check out Alex's blog, Delish Knowledge. She features the most beautifully photographed simple vegetarian recipes. This peanut butter and strawberry jam bar was a recent addition I just had to try. It's part breakfast bar, part cookie, which means you could enjoy it for breakfast or dessert!
Peanut Butter and Strawberry Jam Bars
Adapted from Delish Knowledge
- 3/4 cup creamy peanut butter
- 1/2 cup brown sugar or coconut sugar
- 1 tablespoon vanilla extract
- 1 cup whole wheat pastry flour
- 1 cup oats
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup almond milk
- 2/3 cup all-fruit strawberry jam
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with olive oil.
- In a large bowl, whisk together peanut butter and sugar with an electric mixer. Mix in vanilla extract, then flour, oats, salt and baking soda. Stream in almond milk and blend until combined.
- Place jam in a microwave safe bowl and heat 30 seconds until warm.
- Spread 3/4 of the peanut butter oat mixture over the bottom of the prepared baking sheet and press down with the back of a spatula. Pour the jam over the top and spread evenly with the jam.
- Dollop scoops of the peanut butter dough over the jam to make a "crumble" topping. Place in the over and bake 18-20 minutes until set. Remove from heat, let cool, then slice into bars.
Have you ever tried pudding cake? This coconut pudding cake bakes with a light and airy cake over a layer of creamy pudding!
Apologies for being MIA for so long! Surprise surprise, I've been having more website issues. I won't bore you with the details, other than the fact that this time, I decided instead of panicking and spending all my money trying to get things fixed asap, I decided to wait, do a little research and see if I could get things figured out once and for all. Knocking on wood as I type this (really I am - my husband just gave me a "are you losing your mind?" look because I just knocked on our coffee table), but I think I finally see the light at the end of the tunnel!
And we're back with a bang with this coconut pudding cake! I've made pudding cakes a few times and they are just heavenly! By whipping beaten egg whites into the batter, you get a cake that's light and airy on the top with a layer of creamy pudding that forms on the bottom.
Head on over to the Healthy Aperture blog to get the recipe!
These easy yogurt cups with balsamic macerated strawberries make a delicious probiotic rich snack or breakfast!
Happy Monday! Popping in with another Food Rx post for Healthy Aperture and I'm SO excited about this one, especially because we just got a huge bucket of fresh strawberries from my friend this weekend via her grandparents. There is something so special about fresh, seasonal strawberries!
I made these cups with the first of the seasons strawberries and they were so perfect as a quick, grab and go breakfast. Grab the recipe over on Healthy Aperture to make them yourself!
Easter is less than a week away so I’m excited to be partnering with one of my favorite brands, Bob’s Red Mill, for a sweet treat that’s perfect for sharing this Sunday!
I have a bit of a love/hate relationship with Easter. It all started off great because, you know, being a kid...candy…what could go wrong? Oh, only MY MOST TRAUMATIC CHILDHOOD MEMORY. Okay, so that’s a bit of an exaggeration, and considering I did wear big purple glasses through elementary school, you know I had many traumatic memories.
The Great Easter Outfit Fail of 1991 began when my grandpa and his lady friend came to visit for the holiday and decided to gift me a new Easter outfit. By early 90s nostalgia standards, it was glorious. Matching floral print pants and shirt, but instead of normal pants, it was a pair of long stretchy shorts with a thick floral ruffle at the end, and instead of a normal shirt, it was a crop top, off the shoulder three-quarter sleeve top with, obviously, more floral ruffle on the sleeves. Being a gift, I was forced to wear it. Although in my parent’s defense, I had zero sense of style and there’s a strong possibility I thought I looked fabulous.
It was until I arrived at our neighborhood clubhouse for their annual Easter egg hunt and saw my friends, in their cute and very normal Easter dresses I realized I looked like a huge dork. The other clue was when they burst into laughter at the sight of me. My memories after that are pretty fuzzy, probably buried in my subconscious, but I’m pretty sure there were tears involved. And I know there’s at least one picture of me holding my Easter basket with a huge pout, which is probably floating somewhere around the internet in meme form.
Now that I know how to dress myself as an adult (#winning!), I haven’t had any outfit related disasters. But being born on April 4th and getting married on March 31st, Easter always has a way of interfering with birthday or anniversary celebrations. And when it comes to birthday/anniversary vs. Easter, Jesus wins.
Hopefully I don’t sound like too much of a Debbie Downer on Easter, because we really do have wonderful celebrations every year at my mother-in-law’s house. We still get Easter baskets because we are 30 going on 9. Except mine is always full of dark chocolate and cooking gadgets, as it should be. That Easter bunny knows me well! Then we all sit down to a delicious Southern meal, followed by a dessert we are way too stuffed to eat more than a few bites of!
I made these Easter macaroons for that exact reason. After a day of candy and Easter ham and biscuits, no one is in the mood for a heavy dessert, but Easter without a cute spring inspired dessert would be a crime! These pastel macaroons will look so pretty as part of your Easter spread, and they have just a hint of sweet that’s perfect after a heavy meal. The whole batch has only ¼ cup sugar, relying on the natural sweetness of coconut.
So here’s a macaroon question for you all. Why are there two very different types of cookies, both called macaroons? There’s the pure shredded coconut cookies then those very pretty and dainty filled macaroon cookies (which always disappoint me because they look much better than they taste). These obviously are a take on the former.
I made these with a mixture of shredded coconut and Bob’s Red Mill almond flour to make them a bit lighter and more cookie-like. Bob’s Red Mill almond flour is my favorite brand of my favorite gluten free flour to bake with. It’s made with blanched, whole almonds so there’s no dark bits of skin then extra finely milled so it’s super soft. You can use it for lighter baked goods like cakes, pancakes and biscuits and it won’t have that grainy consistency you get with other almond flours/meals. Plus, being made with almonds, it's a rich source of vitamin E, manganese and monounsaturated fats. Grab a coupon for Bob's Red Mill here so you can try it yourself!
Feel free to experiment with different types of zest and freeze dried fruit to create a rainbow of colors. I think it would be cute to make a batch of all pastel macaroons with freeze dried blueberries, strawberries and mango! Just be careful not to let them overbrown or they’ll lose that pretty color – keep a close eye on them in the oven and you may want to check on them a few minutes before the end of baking.
Coconut Almond Macaroons, Three Ways
Makes about 40
- 2 cups shredded unsweetened coconut
- 2 cups Bob's Red Mill organic almond meal/flour
- 1/4 cup sugar
- 4 eggs
- Zest of 2 lemons
- 1/4 cup chopped dark chocolate
- 1/4 cup cocoa powder
- 2 tablespoons unsweetened almond milk
- 2 cups freeze-dried strawberries
- 2 tablespoons unsweetened almond milk
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease with a little coconut oil.
- In a large bowl, mix coconut, almond flour and sugar. Add eggs and stir to combine. Divide dough evenly between four bowls.
- To make the lemon macaroons, stir in the lemon zest.
- To make the chocolate macaroons, stir in the dark chocolate, cocoa powder and almond milk. Add a little more almond milk if needed to combine.
- To make strawberry macaroons, place freeze fried fruit in a plastic bag. Crush with something heavy (I used a meat mallet) until it's a flour consistency. Add to dough with almond milk, adding more almond milk if needed.
- Scoop tablespoon sized dollops of dough evenly on the prepared baking sheet. Place in the oven and bake 20 minutes, checking a few minutes before it's supposed to be done to make sure it's not browning too much. Let cool on the baking sheet a few minutes then transfer to a wire rack to continue cooling. Store covered at room temperature a few days, then transfer to the refrigerator.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Marshmallow free crispy treats are a fun snack or dessert reminiscent of rice crispy treats but made healthier with puffed millet and a mixture of almond butter and honey instead of marshmallows!
Happy Tuesday everyone! Apologies for the lack of a new recipe post yesterday. I always want to start Monday out with my favorite recipe of the week, but I was traveling this weekend and woke up with bad cold Sunday morning. When I got back home, the last thing I wanted to do was anything that didn't involve laying in bed with a box of tissues and watching the debate.
Hopefully these marshmallow free crispy treats will make up for it!
Did you love rice crispy treats as a kid? I actually did not. There are very few foods in this world that I just do not like, but alright right at the top of the list are marshmallows. So weird. So gross. The only food that makes less sense to me is jello. Apparently I have a thing about jiggly foods.
So I won't say these taste exactly like rice crispy treats, but in my book, that's a good thing! Taking a cue from my friend Min, I used a mix of almond butter and honey. This helps the crispies stick together, sweetens and adds satiating fats. So the result is a bar that can double as dessert or a snack bar.
Also, these bars aren't actually made with puffed rice because for some reason, my grocery store sells puffed spelt, puffed kamut and puffed millet, but no puffed brown rice. Hrumpf. Regardless, I loved using puffed millet, and it's fun to switch things up, but the same recipe will work with puffed brown rice too if that's easier to find. And you probably can skip the toasting step if the brown rice is crispy enough.
To make these bars, I used a jar of acacia honey sent to me as a sample from Heavenly Organics. I was really excited to learn about their sustainability initiatives and work providing ethical job opportunities in India. Plus, when you're making something where honey is one of the main flavor profiles, it's nice to use something a few steps up in flavor from the honey bear :)
I also added a couple fun extras, because I can't help but bling out my recipes a bit. First, chopped almonds for extra crunch and satiating fat. Then I threw in a bag of Crunchies freeze-dried strawberries, another sample I was sent. It added a pretty color and hint of fruity flavor.
One thing not to forget - use parchment paper or aluminum foil to line the pan. I forgot this step when I made my second batch of these and it was pretty much schllacked on there!
Marshmallow Free Crispy Treats
Makes 12 squares
I used puffed millet from Arrowhead Mills.
- 4 cups puffed millet
- 1/3 cup honey
- 1/3 cup almond butter
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- 1/2 cup almonds, chopped and toasted
- 1 ounce bag freeze dried berries
- 1 tablespoon chia seeds
- Preheat oven to 425 degrees. Spread millet evenly on a large baking sheet. Toast in the oven for 3-4 minutes, being careful not to burn or brown. Taste and make sure they're nice and crispy. Remove and set aside until ready to use.
- Mix honey, almond butter, coconut oil and cinnamon in a large pot on medium heat. Whisk until fully combined. Stir in puffed millet, almonds, freeze dried fruit and chia seeds.
- Line a large casserole dish with aluminum foil, wax paper or parchment paper. Spread millet mixture evenly in the dish and flatten with a spatula. Place in the refrigerator and chill for 1 hour before cutting into 12 squares.
More snackable sweet squares:
Make this triple chocolate dairy free banana ice cream topped with an easy two ingredient vegan shell topping!
I should probably go ahead and give you my address cause you're gonna want to send me flowers for this one.
Surely, at this point you've heard of (and hopefully have tried) one ingredient banana ice cream, or banana nice cream as it's so often called. No dairy. No sugar. No ice cream maker. Just a frozen banana a food processor. Whip it up until it forms a cool, creamy mass. Being the ice cream snob that I am, I held off on trying it for years - well after it made the rounds on pinterest. Until finally I tried it and life was never the same. Err, it was the same but with lots more banana ice cream.
Sometimes though, you want something just a little more decadent and that's where this triple chocolate banana ice cream comes in. Blended in with the ice cream is a scoop of chocolate peanut butter (I used Peanut Butter + Co), cocoa powder and a little coconut cream for extra yumminess. The kicker is this easy vegan chocolate magic shell, made with the magic of dark chocolate and coconut oil. I got the idea from my pal Alex at Delish Knowledge. You'll be seeing a lot more of her around these parts as we're working together along with Anne from fANNEtastic Food to launch an online intuitive eating program.
Do y'all remember Magic Shell, the chocolate syrup that hardens when drizzled on ice cream to make a crunchy, chocolatey shell? Do they still make it? (<--- Just googled it. They do. Phew). It's pretty much the worlds greatest ice cream topping with crumbled up double stuff oreos in a distant second. When I was a kid, my favorite treat was a scoop of Breyer's vanilla ice cream (always Breyers. I was an ice cream snob even back then) in a glass of milk with a hefty drizzle of magic shell. You swirl it with a spoon right after pouring the magic shell in and it make these swirls of hardened chocolate. Pure heaven. The best was when you got a spoonful of melty ice cream with some of the chocolatey swirls that had settled on the bottom. Heaven.
...And now I'm dreaming of creating an epic version of it with macadamia nut milk, coconut ice cream and this homemade magic shell. Since my brain is going to be fixated on that, I should probably go ahead and sign off with the recipe, because how do you form words when that's on your mind?
Triple Chocolate Dairy Free Banana Ice Cream
1 large or 2 small servings
Regular peanut butter works too if you don't have chocolate on hand. This makes extra magic shell, which you can store in the fridge. You'll have to remelt before each use by heating it in the microwave about 60 seconds, stopping halfway to stir.
- 1 frozen banana
- 2 tablespoons cocoa powder
- 1 tablespoon chocolate peanut butter
- 1 tablespoon coconut cream (taken from the top of a can of full fat coconut milk)
- Coconut whipped cream, optional, for serving
- Shredded coconut, optional for serving
- Vegan magic shell, optional, for serving
Vegan Magic Shell:
- 1/4 cup dark chocolate chips
- 2 tablespoons coconut oil
- First, make the shell topping. Microwave chocolate and coconut oil in a microwave safe bowl about 30 seconds. Stir and put back in the microwave 20-30 seconds more. Stir until chocolate is melted and combined.
- Next, place banana, cocoa powder, peanut butter and coconut cream in a food processor. Blend, scraping down sides as needed, until a creamy mass of 'ice cream' forms.
- Scoop ice cream in a bowl or cup. Garnish with whipped cream, shredded coconut (if using) and magic shell.
More banana-chocolate love children: