Carrot Cake Muffins

 This muffin recipe is inspired by carrot cake! These muffins are gluten-free and dairy-free with a light & fluffy coconut whipped topping.

Ingredients:

-1 1/2 cup oat flour ( I made my own by grinding oats in my blender)

-1 tsp pumpkin pie spice

- 1/4 tsp baking soda

-2/3 cup unsweetened almond milk

-2 eggs

-1/4 cup maple syrup

-1/3 cup melted coconut oil

-1 cup grated carrots ( I used a fine grater for smaller pieces)

*Optional 1/3 cup raisins or chopped nuts (walnuts or pecans) 

I didn't add these, but I know it can add texture and extra flavor! 

Mix all ingredients in a medium bowl with a large spoon or electric mixer as listed.

Grease muffin tin with coconut oil or butter. Fill tins with batter,

Bake at 350 degrees for 20-25 minutes.

Let cool, then add Whipped Topping:

To make the Coconut Whipped Topping I used 1 can of coconut milk (full fat) with 2 Tbsp of maple syrup. *The Coconut Milk must be cold or it will not become "fluffy" enough for a topping. Blend on high with electric mixer until it is it stiff like whipped cream.

Add your topping or dairy-free frosting and enjoy!

Gluten-Free & Dairy-Free Banana Chocolate Chip Muffins

 

These muffins are perfect for when you have some bananas going a little brown and don't have many ingredients to bake with! 

I personally like to make small batches of muffins because healthy muffins usually only keep their delicious texture & taste for about 1-2 days.

 This recipe is gluten-free & dairy-free and free of refined sugar.

 Makes 6-8 medium muffins.

Ingredients:

- 2 bananas (mashed)

-2 tbsp maple syrup

-1/3 cup unsweetened coconut milk

-1/3 cup egg whites

-1/2 cup oats

-2 tbsp coconut flour

-1/4 cup Dairy-free/vegan chocolate chips 

(or as much chocolate as you want!)

Mix ingredients as listed. Grease muffin tin with coconut oil or butter. 

Bake at 350 degrees for 25-30 minutes. 

Let cool and enjoy these ooey gooey treats for breakfast or for an afternoon pick me up!

Chocolate Coconut Snowballs

 These delicious little bites are low in sugar and full of plant based protein! A great alternative to an after dinner chocolate to satisfy your sweet tooth.

Makes 14-16 balls. Suggested Serving: 2-3 Pieces. 

Approximate Macros Per Ball: Fat: 4g Carbs: 3g Protein: 3g Sugar: 2g Fiber: 1g

Calories: 60 per ball

Ingredients:

- 1 scoop Chocolate Protein Powder ( I used Vegan)

- 1/4 cup Oats

- 2 tbsp Cocoa Powder

- 1 tbsp Maple Syrup

- 3 tbsp Sunflower Butter (or any natural seed or nut butter)

- 4 tbsp Unsweetend Coconut Milk

- 1/3 cup Unsweetened Shredded Coconut (pour onto a plate for rolling)

Mix all ingredients in order (except for the coconut). Add the coconut milk 1 tablespoon at a time while mixing. You may need more or less depending on the consistency of your nut or seed butter.

Once ingredients are mixed. Form 1 inch balls using your hands. 

Then roll them in the shredded coconut.

Store in fridge for up to 4-5 days. 

Fudgy Gluten-Free Chocolate Cupcakes

These cupcakes are gluten-free, dairy-free and have half the sugar of a normal cupcake. 

They have more of a brownie texture which makes them fudgy! 

These aren't an everyday cupcakes, which means they are for special occasions as they still have sugar in them!

The icing I made is more of a drizzle and it does contain icing sugar, but it was a good dairy-free option. If you are trying to limit your sugar consumption, I would recommend a different vegan frosting or using your favourite flavored nut butter instead.

Ingredients: 

*Makes 10-12 small cupcakes or 8-10 medium cupcakes

-1 cup gluten-free flour (I used Bob's Red Mill 1 to 1 Baking flour)

-1/2 cup white sugar (or coconut sugar)

-3/4 cup cocoa powder 

-1/4 tsp baking soda

-3/4 cup almond milk

-2 eggs (or egg substitutes for a vegan option)

-1 tsp vanilla extract (or 3 drops vanilla stevia)

-1/3 cup melted coconut oil

Mix all ingredients in order, mixing the dry ingredients first then adding the wet ingredients. A stand mixer works best to make the batter smooth.

Grease your muffin tin with coconut oil and fill each cup 3/4 of the way full. 

Bake for 20-25 minutes at 325 degrees. 

Let the cupcakes cool before adding the icing.

This is how I made my dairy-free icing with a mixer:

-1/3 cup cocoa powder

-5 tbsp icing sugar

-1 tbsp unsweetened coconut milk

-1/2 cup melted coconut oil *add this last so it doesn't stick or begin to separate

This icing was sweet and I did not use it all! Next time I will be experimenting with a different icing recipe, but I am very happy with how the cupcakes turned out!

Low-Carb Pumpkin Spice Pancakes

 

I do not follow a keto diet, but I do love low-carb options! 

These delicious pancakes are gluten-free, dairy-free and free of refined sugar. They are easy to make and look like normal pancakes!

This recipe makes 1 serving (3 medium pancakes)

Approximately: 10g protein, 8g fat, 5g fiber, 3g sugar (naturally occurring in coconut flour)

Ingredients:

-2 Tbsp coconut flour

 (I used the organic Bob's Red Mill)

-1 Egg

-1/4 cup unsweetened almond milk

-Dash of Pumpkin Pie Spice

*Optional: 2 drops of Vanilla Liquid Stevia

Mix all ingredients in small bowl with fork or small whisk. 

Cook on frying pan with olive or coconut oil on low to medium heat.

Flip like you would a normal pancake once you see bubbles forming in the batter.

Once they are golden brown they are ready! I topped mine with a tsp of maple butter (syrup), but if you want keep your carbs and sugar low you can top it off with your favourite nut or seed butter. I've had these with sunflower butter which added more healthy fats, fiber and protein!

Chocolate Cherry Smoothie

 This is an antioxidant packed smoothie that is dairy-free! Perfect for those days when you need to change up your morning smoothie routine and satisfy your chocolate cravings. Cherries are a great source of potassium, phytochemicals and anthocyanins which help to decrease inflammation in the body.

Ingredients:

-3/4 cup unsweetened almond milk

-1/3 cup frozen cherries

-1/2 frozen banana

-1/2 tbsp cocoa powder

-3 tbsp plain coconut yogurt

-1/2 scoop vegan chocolate protein powder

Blend & Enjoy!

Avocado Protein Ice Cream

This low-carb and low sugar treat is perfect for hot summer days! 
Can be made with whey or vegan protein powder and it's a great macro friendly snack for an after dinner dessert. 

*This recipe makes 1 serving.

Ingredients:

- 3/4 cup Almond Coconut Milk Blend 
(you can use any milk of your choice, the consistency of this one is great for an ice cream)
- 1/2 Avocado 
- 1 scoop Protein Powder 
( I used Banana Diesel Isolate, you can use any flavour of your choice!)
- 1 tbsp Cocoa Powder

Blend in magic bullet or blender until smooth. 
Pour into a small bowl or container that holds at least 2 cups. 

*Optional: Top with a few chocolate chips

Freeze for 45 - 60 minutes and Enjoy!

Gluten-Free Vegan Blueberry Crumble

 I had a lot of blueberries and wanted to make a healthy dessert that everyone could enjoy for Easter! Since this dessert is gluten-free, nut-free and vegan, it was the perfect combination for everyone to enjoy (even the kids loved it!)

Most of these ingredients I also already had at home which made this a quick & easy dessert to make in a pinch!

Ingredients:

-3 cups blueberries
-2 tsp Vanilla Extract

Spray or coat a 8x8 Baking dish with vegan margarine or oil spray.

Evenly place blueberries into the dish and pour vanilla extract on top.

Mix the following ingredients in separate bowl:

-1 1/2 cups gluten-free rolled oats
-1/2 cup gluten-free baking flour (I used Bob's Red Mill Blend)
-1/2 tsp ground cinnamon
-1/3 cup maple syrup
-1/3 cup melted coconut oil or safflower or grapeseed oil

Evenly top the blueberries with oat mixture.

Bake at 350 degrees for 40 minutes.

Let cool for 10 minutes. Cut into squares and enjoy on its own or with a scoop of coconut ice cream!

Lean Green Vegan Protein Mousse

This smoothie is a creamy post workout or breakfast treat packed with plant based protein! The healthy fats from the avocado will keep you full & given a mousse texture, the matcha powder provides energy & antioxidants with the sweetness of frozen banana. I used pea milk for extra creaminess and protein without added sugar.






Ingredients:

-1/2 frozen banana
-1/2 avocado
-1/2 cup Ripple Pea Milk
-1/2 tsp Matcha Powder (I used Tealish Peppermint Matcha)
-1/2 scoop vegan protein powder

Blend until smooth & creamy. Enjoy as a thick smoothie (add more liquid)
or with a spoon as a delicious mousse.

Gluten-Free Mini Egg Cookies

These cookies were made without gluten or any flour at all! 
They are a delicious protein packed treat you can enjoy for Easter that your whole family will enjoy !

Ingredients:

-1 mashed banana 
-1/2 cup oats (gluten-free)
-1 scoop vegan protein- Bodylogix Brand -1/4 cup egg whites (or vegan egg Substitute)-1/4 cup almond milk -3 drops vanilla stevia (or one powder packet)-1/2 tsp baking powder -chocolate chips (dairy-free option use vegan chips)
-mini eggs for the top of cookies

I used President's Choice mini eggs because they are Peanut-Free! You can alter the amount of chocolate for your preference.

Bake at 350 for 10 minutes. Yields 8-10 cookies.

Flourless Chickpea Cookies

Flourless Chickpea Cookies


There are a lot of Vegan Chickpea Cookie Dough recipes out there to enjoy, but I wanted to make my own and BAKE it to taste just like cookies!
*No flour or added sugar*

First you will need to blend (blender or food processor):

- 1 cup canned chickpeas

- 2 tbsp Vanilla Almond Milk Creamer or Sweetened Almond/Coconut Milk

Once these ingredients are smooth, transfer to a medium bowl and add the following ingredients:

- 1/2 tsp baking powder

- 1/3 cup rolled quick oats 

- 1/3-1/2 nut or seed butter, the amount will depend on the consistency

*I used Soy Nut Butter because it has a naturally sweet flavour

- 1/3 cup chocolate chips (or chunks), vegan chocolate chips are also an option

Roll into balls & spoon onto baking sheet or stone.

Bake at 350 degrees for 10-12 minutes until slightly brown.

Banana Chocolate Protein Muffins

Banana Chocolate Protein Muffins
 *gluten-free snack or breakfast! Approximately 20g of protein per serving (2 muffins)*

Ingredients:

-2 bananas (mashed)
-2 tbsp coconut oil
-2 scoops chocolate whey protein powder
-1 egg
-1/4 cup unsweetened almond milk
-1 cup oats
-1 tsp baking powder

*optional chocolate chips

Mix ingredients as listed. Spray tins with cooking oil (I used avocado spray). Fill muffin tins or mini loaf pans with batter. Yields 6-8 large muffins. Bake at 350 for 20-25 minutes. Let cool and enjoy!

Chocolate Mug Cake

Chocolate Mug Cake

 This is a great snack for post-workout or the evening to satisfy your sweet tooth without sugar or heavy carbs!


Mix ingredients with small whisk or fork in a medium sized mug:

- 1 scoop Vanilla Magnum Quattro Protein
 (it's fantastic for baking!)
- 1/4 cup almond milk
- 1/4 cup egg whites
- 1/2 tbsp cocoa powder
- 1/2 tsp baking powder

Bake in microwave for 1 1/2 minutes, covered with paper towel or plastic cover.

Enjoy as is or transfer to a bowl (like I did) and top it off with low-fat cool whip or your favorite nut butter !


*You can buy Magnum Quattro (lactose-free & gluten-free) online:
http://www.healthyusupplements.com/magnum-quattro-the-world-s-most-advanced-pharmaceutical-grade-protein-formula.html?___SID=U

Vegan Coco-Banana Bread

Vegan Coco-Banana Bread

*featuring Arbonne Coco Cabana Fit Chews!

This recipe makes 3 mini banana breads that you can enjoy as a breakfast or mid-afternoon snack! It is made with Arbonne Fit Chews which help balance blood sugar levels, decrease stress and include ingredients to aid immunity.

Mix ingredients in medium sized bowl as listed:

-1 mashed banana
-2 tbsp coconut oil
-1/3 cup rolled oats or steel cut oats
-1 tbsp ground flaxseed
-1 tsp baking powder
-1/2 cup unsweetened almond milk (I used vanilla)

Mix ingredients with a fork. Then using a spoon, scoop batter into 3 mini loaf pans. Next slice one Fit Chew in half with sharp pairing knife and place on top of the batter. Use one Fit Chew per mini loaf.
Place mini loaf pans on baking sheet. Bake at 350 degrees for 20-25 minutes.
 Let cool, remove from loaf pan
and enjoy!

The Fit Chews add sweetness and a toffee-like treat in your banana bread. You can also have these at an Arbonne Party or for a healthy dessert!

Banana Cacao Ice Cream

Banana Cacao Ice Cream

This is a delicious vegan friendly ice cream that you can make in 5 minutes! A perfect way to cool down after a workout or enjoy on a hot summer day!

For a single serving:

-1 frozen banana (cut into chunks)
-1/2 cup unsweetened almond milk
-1 tbsp Arbonne Chocolate Shake Mix
-1/2 tbsp cacao nibs

Blend all ingredients in a small blender or food processor until smooth. Pour mixture into a cereal bowl, the consistency should be like frozen yogurt.
*Optional: sprinkle granola on top (my favourite is chocolate Love Crunch or Cascadian Farms!)

Chocolate Date Sweet Potato Timbits

Chocolate Date Sweet Potato Timbits

These little timbits are a naturally sweetened treats that are dairy-free, gluten-free and vegan!!!

Ingredients:

-1 baked sweet potato (remove skin)

-1 tsp baking powder

-2 tbsp cocoa powder

-16-18 dates (pitted)

-2 tbsp unsweetened almond milk

Mash baked sweet potato in mixing bowl (Pampered Chef Double Boiler) with fork. Mix in baking powder & cocoa and set aside. 

Using a food processor or blender (Pampered Chef Manual Food Processor), chop 1/2 of the dates with 1 tbsp almond milk, then add to mixture in bowl. Repeat for the remaining dates. Dates should make a paste-like texture. After all of the ingredients are mixed in the bowl, it should look like this!

Next roll the dough into 1 inch timbits and set on cookie sheet (Pampered Chef Bar Pan), you may have to spray with cooking oil if pan is not non-stick.*This stoneware bar pan bakes cookies evenly without burning the bottoms!

Bake for 30 minutes at 350 degrees. Let cool and enjoy!!! They should be a little crispy on the outside and super soft on the inside. YUMMMM!!!!

Arbonne Chocolate Candy Cane Cupcakes

Arbonne Chocolate Candy Cane Cupcakes

A festive way to enjoy your favourite chocolate shake mix! Gluten-free and Dairy-free!!!

*Makes 12 medium cupcakes*


-6 scoops Arbonne Chocolate Shake Mix
-1/4 cup cocoa powder
-2 tsp baking powder
-1/2 tsp baking soda
-3/4 cup egg whites
-3/4 cup unsweetened almond milk

Mix all ingredients in a medium sized bowl with large fork, as listed.
Add:
- 3 crushed candy canes

Lightly spray muffin cups with cooking oil spray. Pour batter into muffins cups using a spoon.

Bake at 350 degrees for 25-30 minutes. Let cool & enjoy!