Double Chocolate Baked Oatmeal

So I am kind of unsure if I should even call this a breakfast item, considering it tastes just like you are eating a sinfully delicious dessert. It’s uber chocolately and actually healthy!

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This bad boy is packed with tons of protein and fiber, so why not treat yourself to a delicious and healthy breakfast dessert?!

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Double Chocolate Baked Oatmeal

Adapted from Chocolate Covered Katie and Spark Recipes

Oatmeal:

  • 1/2 cup oats
  • 1/4 cup unsweetned applesauce
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1-2 tbsp agave
  • 1 1/2 tbsp unsweetned cocoa powder
  • 2 tbsp hemp seed
  • 1 tbsp flax seed

Icing:

  • 2 tbsp cocoa powder
  • 1 tbsp agave
  • 1/4 tsp vanilla extract
  • 1 tbsp almond milk
  • pinch of cinnamon

Preheat the oven to 350 degrees.

Add all of the oatmeal ingredients together in a small bowl and mix until fully combined.

Pour oatmeal into a greased 1 cup sized baking dish or ramekin for 20-23 minutes.

While the oatmeal is baking, combine all the icing ingredients together in a small bowl and stir until fully combined. Once combined, set aside.

(It can take a minute or two for the agave/milk and cocoa powder to fully combine, but just keep stirring until it does. If mixture is too dry, add a little more milk.)

Remove from oven and allow to cool slightly.

Slather on the icing and enjoy!

Protein Pumpkin Muffins

So I love pumpkin. Not just around Thanksgiving, but all the time. When September rolls in, every where I look seems to be pumpkin flavoured or scented. But I love pumpkin all year long.

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So on a whim, I decided to whip up a batch of pumpkin muffins and they are unbelievable. Healthy, refined sugar free and full of protein. Top notch in my books.

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Protein Pumpkin Muffins

Adapted from my Sugar Free Banana Muffin recipe

  • 1/2 cup vegan butter
  • 1 1/2 cups dates (or 1 cup date paste)
  • 2 egg replacer (like this brand)
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp sea salt
  • 1/3 cup hemp seed
  • water, as needed

First, pour the dates into a container with hot water and cover. Allow them to soak for 30-60 minutes. Make sure you have enough water in the container that all the dates are submerged.

Once the dates have soaked long enough, throw them into a blender and blend until a smooth paste forms. Once completely blended and smooth, set aside.

Next, preheat the oven to 350 degrees.

In a large bowl, mix the butter and egg replacer together until smooth.

Add the pumpkin puree and the blended dates (date paste) to the butter/egg replacer mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and vanilla extract and mix until combined. Stir in the hemp seeds until fully combined.

If your mixture is too thick, add water a tablespoon at a time to thin out the dough.

Pour into muffin tins and bake for 15-20 minutes.

Once fully cooked and a toothpick inserted into the muffin comes out clean, remove from the oven and allow to cool.

This recipe makes about 16-18 medium-sized muffins.

Have a great weekend!

Coconut Date Cookies

I recieve a lot of requests from friends and family members on sugar-free recipes and let me tell you, that is easier said than done. I’m not a believer in artificial sweeteners (like Splenda), so trying to find a natural way to sweeten desserts is no easy task.

So I’ve recently discovered the glory that is date paste and I am in love! What a perfect natural sweetener to add to baked desserts!

These cookies are the perfect example of a simple recipe consisting of date paste. I just can’t get enough!

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Coconut Date Cookies

Adapted from Allrecipes.com

  • 1/2 cup + 2 tbsp flour
  •  pinch of sea salt
  • 1/4 tsp baking soda
  • 1/4 cup vegan butter
  • 1/2 cup date paste (Here is the recipe I used)
  • half a flax egg recipe (1/2 tbsp ground flax+ 1 1/2 tbsp water)
  • 1/4 tsp vanilla extract
  • 3/4 cup unsweetened shredded coconut

Pre-heat the oven to 350 degrees.

In a small/medium-sized bowl, combine the flour, salt and baking soda and set aside.

In a different medium-sized bowl, mix together the butter and date paste. Next, add the flax egg and vanilla and mix until combined.

Add the flour mixture into the butter/date paste mixture and mix until fully combined. Then, add the coconut and mix again.

Scoop up chunks of the cookie dough and drop on a lined cookie sheet and flatten them down slightly.

Bake the cookies for 8-10 minutes.

Remove from oven and allow to cool.

*Makes 10-12 small cookies.

Have a great weekend!

Healthy Chocolate Fudge Brownies

Brace yourself for the most chocolatey brownies you will ever eat.

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Seriously.

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These are the richest fudge chocolate brownies I’ve ever tried.

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Bonus points: they are actually healthy!

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I dare you to try to eat just one! 😉

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Healthy Chocolate Fudge Brownies

  •  1/3 cup unsweetned applesauce
  • 2/3 cup agave nectar
  • 1 tsp vanilla extract
  • 2 egg replacers ( I use this brand, but anything similar will work)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup + 2 tbsp spelt flour
  • 1/3 cup cocoa powder

Icing recipe (adapted from SparkPeople)

  • 1/2 cup cocoa powder
  • 4 tbsp agave
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 3-4 tbsp almond milk

Pre-heat the oven to 350 degrees.

In a large bowl, mix the applesauce, agave, vanilla extract and the egg replacers together until smooth.

In a small bowl, add the spelt flour, cocoa powder, baking powder, baking soda and sea salt until combined.

Add the contents from the flour mixture bowl into the larger bowl and mixture until perfect combined and clump-free.

Pour mixture into a greased 9×9 square pan and bake for 25-30 minutes.

Once cooked, remove from oven and allow to cool in the pan for at least an hour.

To make the icing, mix all the ingredients together until smooth. Add more milk to smoother.

Slather icing on the brownies and enjoy!

Sugar Free Banana Muffins

So many months ago I mentioned I wanted to find a banana muffin recipe that had less sugar in it and I finally got to it!

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Using applesauce to replace the sugar cuts many of the calories, fat and carbohydrates out, which is a huge bonus. Especially when you don’t have to sacrifice taste (which these are still full of)!

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Sugar Free Banana Muffins

Adapted from my original Banana Muffin recipe.

  • 1/2 cup vegan butter
  • 1 cup unsweetend applesauce
  • 2 flax eggs (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 2 large bananas (1 cup mashed)
  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Preheat the oven to 350 degrees.

In a small bowl, mash the bananas until their are no chunks left.

In a large bowl, mix the butter and flax eggs together until smooth.

Add the mashed banana and applesauce to the butter/flax egg mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon and vanilla extract and mix until combined.

Pour into muffin tins and bake for 15-20 minutes.

Muffins will be a light golden brown when ready.

This recipe makes about 18-20 medium-sized muffins.

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Chocolate Chickpea Brownies

So these brownies sort of started as an accident.

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I wanted to try my hand at making blondie brownies, but while gathering all the necessary ingredients I realized I was all out of chocolate chips.

Determined to still make some tasty brownies, I altered the recipe so now they are no longer blondie brownies, but just regular old chocolate brownies.

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Still absolutely delicious! So all is good! 🙂

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Chocolate Chickpea Brownies

Adapted from Healthy High

  • 1 can (540mL) chickpeas, drained and rinsed
  • 2 tbsp coconut oil
  • 1/3 cup agave nectar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup smooth peanut butter
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 tbsp cocoa powder

First, grease an oven safe baking dish with some vegan butter or cooking spray. I used a 9.5 x 7.5 baking dish, so anything with similar dimensions should work just fine!

Preheat the oven to 325 degrees.

Add all the ingredients into a food processor and blend until smooth.

Spoon the batter into the baking dish and smooth out.

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Bake for 30-35 minutes or until a toothpick inserted into the brownie comes out clean.

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Remove from the oven and allow to cool. These brownies are super moist, so make sure they are completely cooled before you try cutting them and/or removing them from the dish.

This recipe makes about 12-14 pieces.

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Nutrition information per brownie square (in a 14 piece serving):

  • Calories: 144
  • Fat: 7.1g
  • Sodium: 272mg
  • Carbohydrates: 17.7g
  • Fiber: 2.7g
  • Sugar: 6.3g
  • Protein: 3.9g

I love how healthy this dessert is. I feel much less guilty about eating several of these… 😉

Pumpkin Almond Freezer Fudge

So as it turns out, pumpkin and almond are an excellent combination.

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And this recipe literally took me less than 5 minutes to throw together. And quick and easy recipes are my favourite. 🙂

Pumpkin Almond Freezer Fudge

Adapted from Purely Twins

  • 1 cup pumpkin puree
  • 1/2 cup almond butter
  • 1/4 cup agave nectar
  • 2-3 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Add all the ingredients to a food processor or blender or blend until smooth.

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Pour the mixture into a lined loaf pan and place in the freezer for 4-6 hours.

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Once firm, cut and enjoy.

Easy as that!

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Seriously.

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Store in the freezer to ensure freshness and firmness.

Nutrition information per piece (in a 30 piece recipe):

  • Calories: 37
  • Fat: 2.3g
  • Sodium: 0.9mg
  • Carbohydrates: 3.7g
  • Fiber: 0.7g
  • Sugar: 2.3g
  • Vitamin A: 36% DV
  • Vitamin E: 4.2% DV

I love a good, healthy treat and this sure hits the spot!

Happy Friday and have a great weekend!

 

Carrot and Almond Muffins

These muffins are so soft and moist it was tricky resisting eating the whole batch.

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Best of all, they are healthy!

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Carrot and Almond Muffins

Adapted from Robin Hood

  • 2 flax eggs (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 1/2 cup coconut oil, melted
  • 3 cups carrots, grated
  • 1 1/4 cups + 2 tbsp whole wheat flour
  • 1 cup cane sugar
  • 2 tbsp ground flax
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • pinch of sea salt
  • 1/2 cup sliced almond or chopped almonds

Pre-heat the oven to 375 degrees.

In a small bowl, mix together the flax eggs and oil. Set aside.

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In a medium-large sized bowl, pour in the shredded carrots. Then add the egg/oil mixture and stir.

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Add the flour, sugar, ground flax, cinnamon, nutmeg, allspice, vanilla extract, baking powder, baking soda and salt and stir until combined.

Fold in the almonds and stir until well combined.

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Pour mixture into a muffin pan lined with muffin cups. Fill them 1/2 – 3/4 full.

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Stick in the oven and bake for 23-25 minutes or until a toothpick inserted into the muffin comes out clean.

Once ready, remove from the oven and allow them to cool.

This recipe makes about 13-15 muffins.

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Nutritional information per muffin (in a 15 piece batch):

  • Calories: 190
  • Fat: 10g
  • Sodium: 152.9mg
  • Carbohydrates: 25g
  • Fiber: 3.1g
  • Protein: 2.6g

Have a great Tuesday!

 

Super Easy Red Quinoa Cookie Balls

These little guys are chewy and addictive. I ate four straight from the oven 🙂

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I like to think because they are so small, four of them made one normal sized cookie. That is what I like to think.

And they are so easy to throw together!

Super Easy Red Quinoa Cookie Balls

Adapted from Food.com

  • 3 tbsp red quinoa, cooked
  • 1/4 cup oats
  • 1/2 cup whole wheat flour
  • 2 1/2 tbsp brown sugar
  • 1-2 tbsp coconut oil
  • 2-3 tbsp almond milk
  • 1 tbsp flax seed
  • 1 tbsp chia seed
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp vegan chocolate chips

First, cook the quinoa in a small pot over high heat until cooked throughly. It should take about 8-12 minutes.

Then preheat the oven to 350 degrees.

While the quinoa is cooking, add the oats, flour, sugar, flax seed, chia seed, cinnamon and nutmeg to a medium-sized bowl and stir to combine.

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When the quinoa is ready, strain and add to the mixing bowl. Add the vanilla extract, oil, milk and chocolate chips and mix until the dough becomes sticky and clumps together.

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On a lined pan, form the dough into small balls and place on the pan.

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Place in the oven and bake for 10-12 minutes.

Remove from the oven and allow to cool.

 

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Nutrition information per cookie ball (in a 12 piece batch):

  • Calories: 74
  • Fat: 2.8g
  • Sodium: 22.5mg
  • Potassium: 22.5mg
  • Carbohydrates: 11.8g
  • Fiber: 1.6g
  • Sugar: 3.1g

TGIF and have a great weekend!

Healthy Vegan Ginger Molasses Cookies

I was on the way home from a family BBQ when a craving came over me. I really wanted some ginger molasses cookies. ASAP.

I can’t explain why I felt the sudden need for these cookies, but once I had these treats on my mind, I knew I had to make them!

As soon as I got home, I headed to the kitchen and started working on whipping up a batch of these cookies. I also really wanted to try and make these cookies as healthy as a could, as well as tasty.

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Healthy Vegan Ginger Molasses Cookies

Adapted from Allrecipes.ca

  • 1 1/4 cups + 2 tbsp kamut flour
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • pinch of sea salt
  • 1/4 cup + 2 tbsp vegan butter
  • 1/4 cup + 2 tbsp agave nectar
  • half a flax egg ( 1 1/2 tsp ground flax + 1 1/2 tbsp warm water)
  • 2 tbsp molasses

Preheat the oven to 350 degrees.

In a medium/large sized bowl, mix together the butter and agave until well combined.

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Add the flax egg and molasses and mix until smooth.

Add the ginger, cinnamon, baking soda and sea salt and stir into mixture.

Slowly add the flour into the mixture and stir until combined and doughy.

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Roll chunks of the dough into balls. If you should desire, you can roll the cookies in a bit of granulated or cane sugar.

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Place on a baking sheet and gently flatten.

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Bake for 9-10 minutes.

Remove from oven and allow them to cool.

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Nutrition information for one cookie in a 15 cookie batch:

  •  Calories: 107
  • Fat: 4g
  • Sodium: 110mg
  • Carbohydrates: 16g
  • Sugar: 6g
  • Vitamin B-6: 15%
  • Vitamin B-12: 8%
  • Vitamin D: 20%

And in other exciting news, I officially signed up for the Toronto Waterfront Marathon! I am only doing the 5k, as this is my first ever race, but I am beyond excited!

I’d love to do some other races this fall, but I’m having a hard time deciding what ones to do. Hopefully in the next few weeks I will have more news to post about other races I’ve decided to participate in :).

Have a great Tuesday!