A spin on the classic southern dessert recipe. This Healthy Peach Cobbler is perfected into a healthier version for you to enjoy as breakfast or dessert. I thought of saying goodbye to the summer with this delicious Peach Cobbler recipe. Every bite is layered with […]
Author: Mariana Diez
This healthy M&Ms Peanut Butter Oatmeal Skillet Cookie recipe makes the perfect soft chewy cookie perfect for sharing (or not!) Made with oatmeal, almond flour, eggs, almond milk, peanut butter, and M&Ms. Who doesn’t love dessert for breakfast? I think that is probably why I […]
These Healthy Rice Krispy Treats have become one of my favorite healthy snacks, especially because they remind me so much of my childhood. Made with rice cereal, oats, peanut butter, coconut oil, date syrup, dried coconut, and sunflower seeds.
How to Make Healthy Rice Krispy Treats
Last week at Adrian’s summer camp kids had Rice Krispy Treats for snack. I honestly saw them and couldn’t resist. I remembered how much I used to like them when I was little. And I have to confess I still do love them! This was Adrian’s first time having Rice Krispy Treats and like any kid he really like them.
On our way back home , I thought I could try to make a healthy version, so that way I don’t feel bad giving Adrian a snack that is full of sugar and processed ingredients. Basically all you need is:
Rice Cereal- For the rice cereal I used Nature’s Path Crispy Rice Cereal, but you can use any other brand you like. I am particularly big fan of Nature’s Path because all of their products are organic and minimally processed.
Oats- You can leave oats out if you don’t like. I like adding them since they are high in fiber and antioxidants.
Peanut Butter- Kids are especially fans of peanut butter but any other nut butter would work just fine.
Date Syrup- As with any treat you want them to be a little sweet. I love using date syrup because it is high in dates contain calcium, iron, phosphorus, potassium, magnesium and zinc. Dates are also high in fiber.
Coconut Oil- Aside from the fact that coconut oil contains omega 3, it also helps boost your energy levels.
Optional- Any nuts, seeds or dried fruit.
Once you have mix everything together press into a prepared pan. Place on the fridge for two hours and cut into squares.
Healthy Rice Krispy Treats
- 2 cups rice cereal
- 1 cup oats
- 1/2 cup peanut butter
- 1/4 cup agave syrup
- 1/4 cup coconut oil melted
- 2 tbsp dried coconut
- 1 tbsp sunflower seeds
- Prepare a pan with parchment paper.
- In a medium bowl add rice cereal, oats, dried coconut and sunflower seed and mix together.
- Add peanut butter, coconut oil and agave syrup and mix again until everything is well combined.
- Cut into squares and enjoy.
Peaches and Cream Overnight Oats made with gluten-free oats and coconut cream for a healthy and delicious breakfast. I am a big fan of overnight oats. I just think they are a fun and delicious way to enjoy oats. Plus they are lots of different […]
Turn your favorite candy bar into a delicious and healthy breakfast with this Almond Joy Overnight Oats. Made with almond butter, coconut and chocolate just like the classic candy bar. This Almond Joy Overnight Oat recipe is literally like having your favorite candy bar for […]
Try these delicious Extra Protein Waffles for a low carb, protein-packed breakfast or dessert. Made with almond flour, oat flour, eggs, and Sunwarrior Vegan Protein Powder.
Ingredients to Make Protein Waffles
Almond flour- Almond flour is low in carbohydrates and high in healthy fats.
Oat Flour– Oat flour makes a great alternative to regular flour because it is relatively low in carbohydrates while high in protein and fiber.
Eggs – A great source of high-quality protein. They are also rich in selenium, vitamin D, B6, B12, and minerals.
Vegan Protein Powder- Additional to being high in protein it is also high in fiber.
Toppings: Raw energy bar, fruits, nuts, and seeds.
Extra Protein Waffles
- 3/4 cup oat flour
- 3/4 cup almond flour
- 1 scoop vegan protein
- 2 eggs
- 1/2 cup coconut milk
- Preheat waffle iron.
- In a medium bowl combine all of your dry ingredients.
- Beat the eggs. Then add eggs and milk to your dry ingredients and mix until everything is well incorporated.
- Using an ice cream scoop add the batter into your waffle maker and cook according to instructions.
- Top with your favorite fruits and almond butter.
Enjoy this delicious no grain waffles made with Birch Benders Paleo Mix and topped with a simple jam made with frozen blackberries and chia seeds, no need for extra sugar. I love Saturday mornings so much. We usually stick to the same morning routine which […]
Quick and easy Chocolate Almond Butter Balls. Made with oats, sun warrior vegan chocolate powder, almond butter, dates, and milk. One of the easiest snacks you will ever prepare. Hey guys! So it is been a while since I posted my last recipe. But life […]
These mini cheesecake tarts are the perfect individual dessert. Made with Kates Real Food granola bars, cashews, lemon, and coconut milk for the perfect gluten-free, nondairy treat.
I am a huge fan of cheesecake but as with most desserts, it is usually loaded with tons of processed sugar and high in fat. So why not make a healthy version you can enjoy anytime without any guilt?
These mini cheesecake tarts are one of my favorite summer treats. You can also add some fresh fruit such as blueberries or raspberries before you freeze them. Or just add some fresh fruit or berry jam when you are about to eat them.
How to Make the Perfect Cheesecake Tart
- Soak cashews overnight.
- For the base: Add Kates Real Food Granola to a food processor along with dates and blend until small bits remain and it forms into a ball. Remove and set aside.
- In a blender add the soaked cashews, lemon juice, coconut oil, coconut milk, and agave. Blend until smooth.
- Place your paper muffin cups a standard, 12 slot muffin tin. Scoop in heaping 1 Tbsp of crust and press with fingers.
- Divide filling evenly among the muffin tins and freeze until hard – about 4-6 hours.
Mini Cheesecake Tarts
- 1 cup soaked cashews
- 1 cup coconut milk
- 1 tbsp lemon juice
- 1/4 cup agave
- 1/4 cup dates
- 2-3 Kates Real Food Granola
- 1. Soak cashews overnight. 2. For the base: Add Kates Real Food Granola to a food processor along with dates and blend until small bits remain and it forms into a ball. Remove and set aside.3. In a blender add the soaked cashews, lemon juice, coconut oil, coconut milk, and agave. Blend until smooth. 4. Place your paper muffin cups a standard, 12 slot muffin tin. Scoop in heaping 1 Tbsp of crust and press with fingers. 5. Divide filling evenly among the muffin tins and freeze until hard – about 4-6 hours.
This Healthy French toast Casserole is a delicious and decadent spin on the classic breakfast dish that can be made the day before and refrigerate overnight so it’s ready to bake and enjoy in the morning. As you all know I love having dessert for […]