These Cinnamon Apple Muffins are not only gluten free but they are also dairy free, high in fiber and low in calories. Full of warm, spicy cinnamon and crispy apples they make the perfect breakfast or treat for the whole family. Lately, Adrian has become […]
Valentine’s Day may be over but that doesn’t mean you can’t still indulge your cravings for something sweet. These delicious and easy to make Healthy Banan Donuts with Caramel Sauce are just the perfect combination of sweet and salty. Last week I had some ripe […]
As soon as I found out I was pregnant the first question that pop my mind was: Would I be able to breastfeed? A little bit of personal history about me. When I turned 21 I got breast implants. This is something I rarely talk […]
Love is in the air! It’s almost Valentine’s Day and today I want to share with you a special recipe. This Healthy No Bake Tart recipe is delicious and requires very few ingredients. Plus there is no baking involved! You only have to combine all of your ingredients in the food processor and voilaaa!
It doesn’t involve chocolate like most Valentine’s recipes but doesn’t get your hopes down. I promise your special someone is going to love it! You can also bring it to your next birthday party and trust me on this you are going to be the sensation.
I used cashews and shredded coconut to make the crust, but there are so many nuts you can use. I have combined both almonds and cashews and it tastes great too. However, I wouldn’t change the shredded coconut since this helps to give volume to your crust. For this recipe, I used maple syrup as the sweetener but dates work great too.
For the filling, I used cashews because I have found out that they pair great with the lemon and coconut but macadamias or almonds would work great too. They are all rich in good fats and have a smooth and creamy texture when blended.
For the topping, I used fresh raspberries but feel free to use any other berry or jam.
Healthy No Bake Tart
For the Crust
- 1 cup shredded coconut
- 1 cup raw cashews soaked overnight
- 2 tbsp. coconut oil melted
- 2 tbsp. maple syrup
For the filling
- 1 cup raw cashews soaked overnight
- 1/2 cup lemon juice
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- Lightly grease a 9′ tart pan with coconut oil.For the crust, combine all of the ingredients in the food processor until the mixture sticks together. Press evenly along the bottom and up the sides of your prepared pan and place on the fridge. In the same food processor combine all of the ingredients for the filling. Blend until the mixture is silky smooth and creamy. Pour the filling into the prepared crust and smooth the top.Place in the refrigerator for at least 6 hour to set before serving. Serve chilled with any berries of your choice on top.
This Easy No-Bake Healthy Oreo Cheesecake makes the perfect Christmas dessert. You will never believe it is gluten-free, dairy-free and refined sugar-free. This past Monday was Adrian’s birthday. I know I have already mentioned it to you guys a couple of times before but it […]
This Pumpkin Pie Oatmeal makes the perfect healthy and nutritious breakfast. Full of pumpkin goodness will keep you cozy and warm all season long. I was in New York last week for a couple of days and couldn’t leave before having breakfast at one of my […]
This Healthy Peanut Butter Baked Oatmeal is the perfect make-ahead breakfast recipe! It’s gluten-free, dairy-free, & vegan-friendly with no refined sugar!
I am very excited because is that time of the year again! I don’t know about you but I truly think Christmas is the most wonderful time of the year. Whether you are traveling somewhere new, visiting some family or just taking some time off, there’s no shortage of ways to celebrate.
Even if you don’t like winter there is plenty of holiday foods and traditions that will help you keep warm. But one thing is true it can get a little crazy with all the celebrations, decorations and holiday gifting.
It is not yet December and we have had family visiting every week as well as family, friends or work parties every weekend. We definitely enjoy all the visits and celebrations but it also means we get a little out of our daily routine and this can be tough with a baby. Plus, when you have family in town you don’t have a lot of extra time to do house chores, cook or just take some time to relax.
This Peanut Butter Baked Oatmeal is the perfect make-ahead breakfast! It is ultra healthy since it is high in fiber, protein, and healthy fats. Plus it is gluten-free, dairy-free and refined sugar-free. Making it the perfect go-to breakfast this holiday season when you don’t have much time to cook. You don’t want to miss breakfast especially this holiday season where it is easy to end up eating or drinking too much.
How to Prepare Peanut Butter Baked Oatmeal
Not only this Peanut Butter Baked Oatmeal is delicious but it is is also super easy to make. Mix all your ingredients together and pop in the oven for 25-30 minutes and you are done. You can keep it in the fridge for up to 6 days or freeze it if you want it to last longer.
I have been baking a big batch on Sundays and enjoying it all week long. I like heating it a little bit in the microwave and topping it with a scope of my banana peanut butter ice cream or some yogurt for added protein.
Peanut Butter Baked Oatmeal Substitutions
Peanut Butter- If you don’t like Peanut Butter you can substitute for any nut or seed butter of your choice. I especially like it with almond butter as well.
Honey- Maple syrup or any other liquid sweetener of your choice can be used in place of honey.
Almond Milk– You can use any other milk of your choice. If you are not on the dairy-free team feel free to substitute for regular milk it works great too.
Add-ons- Feel free to change things around and try different spices. Or try adding any superfoods of your choice. I am a big fan of adding cacao nibs or shredded coconut.
Peanut Butter Baked Oatmeal
This Peanut Butter Baked Oatmeal is the perfect make-ahead breakfast. Gluten-Free, Dairy-Free and Refined Sugar Free.
By: Mariana Diez
- 1 ½ cups oats
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- 2 overripe bananas mashed
- ¼ cup creamy peanut butter
- 1 tsp. vanilla extract
- ¼ cup honey
- 1 egg
- ¾ cup unsweetened vanilla almond milk
- Step 1 Preheat oven to 350 degrees F. Grease a 9×9” square baking pan and set aside.
- Step 2 In a small bowl mix together the oats, baking powder, salt, and cinnamon. Set aside.
- Step 3 In a large bowl mix mashed banana and peanut butter, vanilla extract, honey, almond milk, and egg. Mix until combined.
- Step 4 Pour the wet ingredients over the dry and mix thoroughly.
- Step 5 Pour the mixture into your previously greased 9×9” baking pan.
- Step 6 Bake at 350 degrees for 25 minutes.
- Step 7 Cut into squares and enjoy!
These gluten-free raspberry muffins are light, moist and soft. Pair this with a bowl of yogurt and you have prepared yourself a delicious high protein healthy breakfast. In the past, every time you heard something was gluten-free you knew it was not going to be […]
Tuna patties are a great way to make a light lunch or dinner. This Easy Tuna Patties Recipe gets ready in just 15 minutes or less. Packed with lots of flavor from the onions, parsley, and spices. How many of you struggle with finding quick […]
These Healthy Strawberry Ricotta Crepes are one of my favorite weekend breakfast recipes. They might look intimidating to prepare at first but they are actually very easy to make with simple ingredients most people have on hand.
If you were to ask me I had to choose one food to eat day and night for the rest of my life I will with no doubt choose crepes. I just love them plus I think they are very versatile. They go well with anything. From sweet to savory or in between. Most people loved them filled with Nutella and strawberries or banana but the options are endless.
I love experimenting at home with different sweet versions. These Healthy Strawberry Ricotta Crepes are definitely one of my favorite ones. Follow by Peanut Butter Banana Ice Cream Crepes or Pear and Nut Butter. For a savory version, I really like filling them with eggs or salmon.
How to Make The Crepes
All you need to do is learn how to prepare the actual crepe and then you can experiment base on what you like. You can also make the batter for the crepes one day in advance if you want and store it covered in the fridge. That way it is easier to prepare them the next day. All you need to do is add all of your crepe ingredients to the blender and blend until smooth. Scrape down the sides of the blender to incorporate flour that may have stuck on the side. Blend again for a few seconds.
Heat a large non-stick skillet over medium heat and grease lightly and add about 1/4 cup of batter, swirling it around the pan to form a large, thin pancake. Cook for 30 seconds or so on each side, flipping once, until lightly golden. Then fill crepes with your favorite filling and roll them tightly or fold them in four. Enjoy!
Healthy Strawberry Ricotta crepes
Easy homemade crepes with a delicious strawberry and ricotta filling. You can enjoy Strawberries and Ricotta Crepes for a fancy breakfast or dessert.
By: Mariana Diez
- Step 1 Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
- Step 2 Heat a nonstick skillet over medium-high heat
- Step 3 brush pan with oil.
- Step 4 Add ¼ cupful batter to skillet
- Step 5 tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds.
- Step 6 Using spatula, turn crepe over
- Step 7 cook 30 seconds. Transfer to plate. Repeat with remaining batter.
- Step 8 Fill crepes by spreading ricotta, and topping with strawberries and honey.
This delicious Healthy Pumpkin Bread is moist, tender and loaded with all the Fall flavors. I used King Arthur’s Gluten Free All-purpose flour to make it gluten-free but you can use all purpose flour if you don’t have the gluten-free version available. Even though Thanksgiving is […]