Life is about enjoying and finding balance

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Paleo Waffles with Coconut Whipped Cream

Paleo Waffles with Coconut Whipped Cream

The best Paleo Waffles made with almond flour and served with coconut whipped cream, low carb maple syrup, and cinnamon. My first memories of waffles are the Mickey shape ones. I remember my brothers and I use to love them when we were kids. I […]

Yogurt Parfait with Cookie Crumble

Yogurt Parfait with Cookie Crumble

This Yogurt Parfait with Cookie Crumble is the perfect way to eat dessert for breakfast while still getting a nutritious dose of fiber and protein. There is nothing that I enjoy more than treating myself to a sweet healthy breakfast. Especially when I know I […]

Apple Quinoa Salad with Celery and Cranberries

Apple Quinoa Salad with Celery and Cranberries

Apple Quinoa Salad

This Apple Quinoa Salad with Celery and Cranberry is a powerhouse salad packed with good for you ingredients and the best balsamic vinaigrette.

I don’t know about you but I usually struggle on what to prepare for lunch that is easy to do and convenient to take to work. I know how a couple of go-to recipes but I am always trying to innovate with different recipes so I don’t get bored. My go to lunch these days has become this delicious Apple Quinoa Salad with Celery and Cranberries. Especially these cold days where I feel like having a more warmy, hearty salad. Rather than a cold, fresh salad.
I like having my salad room temperature so I recommend letting it sit out of the fridge for about half an hour before you plan on eating it.

I know a lot of people who don’t like quinoa. I do agree on quinoa on its own can be very bland (just like any other grain). But this is where the sweetness of the cranberries and the crunch of the celery and almonds come into play. Along with this delicious easy to make homemade vinaigrette.

You can also cook your quinoa in vegetable or chicken broth instead of water. This instantly spices up your quinoa in the easiest way possible.

Next time you are looking for a quick easy lunch recipe you know what to prepare!

Apple Quinoa Salad with Celery and Cranberries

This Apple Quinoa Salad with Celery and Cranberry is a powerhouse salad packed with good for you ingredients and the best balsamic vinaigrette.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 people

Ingredients

  • 1/2 cup Quinoa
  • 1/4 cup Almonds
  • 1/4 cup Dried Cranberries
  • 2 Gala Apples
  • 1 Lemon
  • 3 celery sticks

For the dressing

  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 1/2 cup Olive Oil
  • 1 tsp Salt
  • 1 tbsp Honey

Instructions

  • In a small saucepan, combine quinoa and water or broth. Bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    Wash apples and celery. Core and medium dice apples. Trim ends and medium dice celery. Transfer both to a large bowl.
     Transfer ingredients to a large bowl. Add quinoa, almonds and cranberries to the bowl. 
    In a small bowl mix all the dressing ingredients together. 
    Pour dressing over salad and toss to combine. 
    To serve place salad on plate and enjoy. 
Healthy Banana Donuts with Caramel Sauce

Healthy Banana Donuts with Caramel Sauce

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 Banana Donuts with Caramel Sauce are just the perfect combination of sweet and salty. Last week I had some ripe […]

Healthy No Bake Tart

Healthy No Bake Tart

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 […]

No-Bake Healthy Oreo Cheesecake

No-Bake Healthy Oreo Cheesecake

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 just amazes me how quickly time flies. I met him when he was fifteen and he is now thirty-one! Which means we have been together for more than half his life. And every day I feel so happy to have him by my side. I think we have built quite an amazing life together!
Every year I prepare him a cake for his birthday. I always chose from his favorites “not so healthy” desserts and change them into a “healthier version”. This year I combined his old time favorite: Cheesecake with one of his favorite cookies to make this delicious No-Bake Healthy Oreo Cheesecake.

To be honest I am not a huge fan of Oreos. I don’t know exactly why but since I was little I never really loved them. I even tried them with peanut butter after watching The Parent Trap (I bet that if you saw the movie you probably also did it). However, I do have to admit the combination of the Oreos with the cheesecake turned out fantastic. And since Christmas is just around the corner (we are big fans of Christmas at home) I added some crushed peppermint candy on top as decoration. The peppermint added just the perfect touch to the cheesecake by adding a nice peppermint kick at the end.

Tips for Making the Healthy Oreo Cheesecake

– Soak cashews in warm water for at least 4 hours or overnight. This will help to break them apart in the food processor and aim with digestion.
Make sure your mixture is thick and firm, it should be similar in consistency to a thick mousse.
– Remove from the freezer at least 5 minutes before slicing (and 10 minutes before serving). Tip: I find using a warm very sharp knife helps get you a clean slice.

For other cheesecake recipes check out:

Healthy Pumpkin Cheesecake with Chocolate Drizzle

Raw Strawberry Cheesecake

No-Bake Healthy Oreo Cheesecake

December 6, 2018
: 8-10 servings
: easy

This Healthy Oreo Cheesecake makes the perfect Christmas dessert. The combination of the Oreos with the cheesecake works fantastic.

By:

Ingredients
  • For the crust:
  • 12 Oreos
  • 1 tbsp. coconut oil (melted)
  • 4 dates
  • For the filling:
  • 3 cups cashews
  • ½ cup maple syrup
  • ½ coconut cream
  • 2 tsp vanilla extract
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • pinch of salt
Directions
  • Step 1 Soak the cashews in water for 1 hour and set aside.
  • Step 2 Place the Oreos, coconut oil and dates in a food processor and pulse until the mixture comes together. This should take about 1-2 minutes.
  • Step 3 Press this mixture evenly onto the bottom of your baking pan and place it in the freezer while you prepare the cheesecake topping.
  • Step 4 Drain the cashews and place them in a blender along with the maple syrup, coconut cream, vanilla extract, lemon juice, lemon zest, and salt. Blend until everything is fully incorporated and you have a smooth mixture.
  • Step 5 Pour the cheesecake mixture over the crust and spread it evenly.
  • Step 6 Freeze the dessert for at least 2 hours. Sprinkle with crushed peppermint candy.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

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 […]

Peanut Butter Baked Oatmeal

Peanut Butter Baked Oatmeal

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 […]

Gluten Free Raspberry Muffins

Gluten Free Raspberry Muffins

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 good and probably the baked goods would be super hard. But today there are so many good flour alternatives that won’t leave your baked good like stones. So you can still bake something gluten-free and have the same moist, fluffy consistency you would get from regular flour.

One of my favorite gluten-free flours to use is coconut flour. First, because I love the coconut flavor. If you don’t like the flavor then this flour is not for you because you can definitely taste all the coconut in your baked goods. I also like the fact that it is higher in fiber and healthy fats compared with traditional flours so if you’re looking to go on a lower-carb diet, want to try a Paleo or vegan diet or hope to lose weight fast, then this flour is the right for you.

Gluten Free Alternatives

Other gluten-free flour alternatives I liked to use are oat flour, almond flour, and tapioca flour. The first two have far more nutrients than the last one. So I only use tapioca when the recipe calls for a thickening agent. If not I always try to stick with coconut, oat or almond flour as my gluten-free alternative flours.

In this Gluten Free Raspberry Muffins Recipe, the coconut flour pairs pair beautifully with the raspberries adding the perfect sweetness and freshness to the muffins. For other gluten, free recipes check:

Healthy Gluten Free Cornbread Recipe

Gluten Free Cinnamon Apple Oat Pancakes

Chocolate Glazed Gluten Free Donut

Gluten Free Raspberry Muffins

November 27, 2018
: 8-10 muffins
: easy

In this recipe the coconut flour pairs beautifully with the raspberries adding the perfect swetness and freshness to the muffins.

By:

Ingredients
  • 1 cup coconur flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ cup honey
  • 1 cup coconut milk
  • 3 eggs
  • 4 tsp vanilla extract
  • ¼ cup coconut oil
  • 2 tbsp. poppyseeds
  • 1 cup raspberries
Directions
  • Step 1 Preheat over to 350 degrees.
  • Step 2 In big bowl mix the coconut flour, poppy seeds, baking soda and salt in a bowl.
  • Step 3 In a medium bowl mix the, milk, honey, eggs, coconut oil and vanilla.
  • Step 4 Pour the wet ingredients into the bowl with dry ingredients and mix well.
  • Step 5 Fold in the raspberries to mixture at the very end, and gently stir together.
  • Step 6 Spoon the batter into greased cupcake tins.
  • Step 7 Bake at 350 for 25-30 minutes, until golden brown and cooked through.
  • Step 8 Cool on rack and serve.

Easy Tuna Patties

Easy Tuna Patties

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 […]