healthy eats
a healthy recipe blog. feel free to search by tag below!
LIFESTYLE
CALORIE COUNT
MEAL TYPE
drinks | salad | seafood
hungry hippos
ask us!
Theme Six, by Max davis.
![White Chocolate & Berries Cookie Recipe
4 cups almond meal (1 full bag from Trader Joe’s)
2 teaspoons baking soda
1 teaspoon salt
1/4 cup coconut oil
1/4 cup raw honey
2 omega-3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup pecans, chopped
1/2 cup mini white chocolate chips
1/2 cup dried berries (trader joes has different bags of dried berry blends)
[[MORE]]
Preheat oven to 350 degrees F. Line baking sheets with wax paper.
In a large bowl combine the almond meal, baking soda and salt. Mix well.Over low heat, in small saucepan, gently melt coconut oil and honey. Add to bowl. Add eggs and mix well. Add vanilla and almond extracts. Add pecans, chocolate chips and berries. Mix until fully incorporated.
Shape dough into golf ball-sized balls, then flatten onto pan. Bake for 12-15 minutes until golden.Allow to cool before removing from pan.](http://25.media.tumblr.com/f9839b380046389555450e32ff3f1799/tumblr_mgklkaBiNY1rd53poo1_500.jpg)
![Apple Pie MuffinsServings 121 Banana2 1/2 cups old Fashioned rolled oats (I used Bob’s Red Mill Gluten Free)1 1/3 cups unsweetened applesauce1 cup nonfat milk2 egg whites1 Tbsp whole ground flax (I used Bob’s Red Mill)1 1/2 teaspoon baking powder1 tsp Vanilla extract4 packets Truvia or 6 without splenda2 packets splenda (makes it a tad bit sweeter)1 tsp cinnamondash nutmeg
[[MORE]]
Set aside:1 macintosh apple or 1/2 of a larger apple of your choice chopped (large chunks)1/2 tsp waterdash cinnamon (or to taste)dash nutmeg (or to taste)1 Tbsp of brown sugar1.5 tsp margarine (I used smart balance, low sodium)Instructions:Preheat oven to 350 degrees.In a small pot cook apple, water, cinnamon, and nutmeg till apple is soft. Set aside.With a potato masher mash Banana in a big mixing bowlMix in eggs, vanilla, applesauce, and sweeteners with a wooden spoonAdd in oats, flax, cinnamon, baking powder, peanut butter, and mix well with wet ingredients.Finally pour in milk and combine.In the microwave melt margarine in a separate bowl till fully melted. Add the brown sugar and stir till well blended. Set asidePut cupcake liners in muffin tray and spray well with PamPour mixture until half-way in muffin tin cups.Add apple mixture into the middle of each muffin evenly and top with more muffin mix till it reaches the top of liner.Spoon brown sugar mixture on top of muffins evenly.Bake 30 minutes until a toothpick in center comes out clean.I keep mine in the fridge (airtight container) and in the morning I heat one up for 30 seconds in the microwaveNutrition per muffin made my way:Calories - 125Carbs - 22Fat - 2](http://24.media.tumblr.com/dd71ea71c168a1593015c6a7d5545268/tumblr_mgkldb8JQn1rd53poo1_500.jpg)
![Orange Spice Granola with Black Mission Figs and Pistachios – Gluten-free, Vegan + Refined Sugar-free
4 cups certified gluten-free rolled oats1 cup dried organic Black Mission figs, sliced3/4 cup shelled pistachios (raw or roasted will work)1/2 cup finely shredded unsweetened organic coconut1/4 cup flax seedsJuice from 2 oranges (about 1 cup)1-2 teaspoons orange zest1/4 cup maple syrup (honey or any other liquid sweetener will work, too)1 1/2 teaspoon vanilla extract1 tablespoon blackstrap molasses (optional)
[[MORE]]
Optional: this granola is great with a few drops of NuNaturals Pure Liquid Orange Stevia mixed in when serving. Adds a little sweetness and a very pronounced natural orange flavor.
Preheat oven to 300ºF.Line a large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.
Combine all of your dry ingredients: oats, figs, pistachios, flaxseeds and coconut with all of your spices, in a large bowl (or in your roasting pan). Mix well.
In a small bowl stir together all the wet ingredients: orange juice, zest, maple syrup, vanilla and blackstrap molasses.
Pour the wet ingredients over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes.
If you aren’t using a roasting pan, spread the granola from the bowl onto the baking sheet(s) and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.
Let cool completely – it will get crispier as it cools. Keep in airtight container.](http://25.media.tumblr.com/617d3d315fb6efc9c831eed4d6ba286d/tumblr_mgkl33cAzx1rd53poo1_500.jpg)
![Pasta with Kale, White Beans, and Almonds
Ingredients:
8 oz. ditalini or other small tubular pasta
1 bunch (14 oz.) kale
2 tbs. olive oil
2 cloves garlic, minced
3/4 tsp. salt
1 small can (130 grams) tomato paste or sun dried tomato paste
1/4 tsp. cayenne pepper
1/4 tsp. tumeric
2 cups canned white beans, rinsed and drained
1/2 cup almonds, sliced
[[MORE]]
Directions:
Cook pasta according to package directions.
Separate the stems from the kale leaves and shred into pieces.
In large skillet, heat oil over low heat.
Add garlic and cook 2 minutes or until soft.
Add the sliced kale, saute until crisp-tender.
Drain the pasta and add the tomato paste and seasonings.
Add beans and kale and mix well.
Top with the sliced almonds and serve.
This tastes nice with mixed salad and crusty bread.](http://25.media.tumblr.com/e8b34322e9f589b0b86414f75a2fa9d3/tumblr_mgkk4qDUZ11rd53poo1_500.jpg)
![Green Beans and Raspberry Hazelnut Toss
INGREDIENTS
1 pound haricot vert (thin green beans), trimmed
2 tablespoons butter, divided
1/2 cups hazelnuts, chopped
1 tablespoon olive oil
1 clove garlic, chopped
3/4 teaspoons Herbs de Provence
1/2 teaspoons salt
1/4 teaspoons pepper
1 package (6 ounce or 1 1/3 cup) Driscoll’s Raspberries
Lighter Version
2 tablespoons olive oil in place of 2 tablespoons of butter
[[MORE]]
INSTRUCTIONS
** To lighten up this recipe, use 2 tablespoons of olive oil instead of the 2 tablespoons of butter and the additional tablespoon of olive oil.
Cook haricot vert in 2 quarts salted boiling water for 4 minutes; drain and set aside.
Heat 1 tablespoon butter in a large skillet over medium heat. Add hazelnuts and cook 2 minutes. Remove from pan and set aside. Add remaining butter, olive oil and garlic to skillet; cook over medium heat 1 minute, stirring constantly. Stir in reserved hazelnuts, Herbs de Provence, salt and pepper; cook 30 seconds. Add green beans and cook 2 minutes. Stir in raspberries until evenly coated.](http://24.media.tumblr.com/6fa35c5d40b91927e4a86fbf45360bcb/tumblr_mgkj4hmJX21rd53poo1_500.jpg)
![Whole Wheat Oat Gingerbread Pumpkin Pancakes
Yield: Makes approximately 20 pancakes
Serving Size: 2 pancakes
[[MORE]]
Ingredients
1 1/4 cups old-fashioned oats
1 cup whole wheat pastry flour (regular ww flour can be used)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
2 eggs
1 1/3 cup canned pumpkin (not pumpkin pie mix)
2 tbsp molasses
1 tbsp maple syrup
2 cups non-fat milk
1 tsp vanilla extract
Fresh fruit, nuts and/or maple syrup (if desired)
Instructions
Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use.
To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.
In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla.
Pour the egg mixture into the flour mixture and stir to combine.
Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.
Notes
Pancakes only (does not include syrup, fruit or nuts): Calories 136 / Total Fat 2.0g / Saturated Fat 0.6g / Cholesterol 38mg / Sodium 421.2mg / Total Carbohydrates 24.8g / Fiber 3.5g / Sugars 7.2g / Protein 6.0g / WW (Old Points) 2 / WW (Points+) 3](http://25.media.tumblr.com/1815ccfc80465698f1b189e7c1b41963/tumblr_mglyz7bd7c1rd53poo1_500.jpg)
Anonymous said:
If I know a recipe can I submit it to you???? I think it's healthy so yah
Sure thing! All recipes are welcome. It’d also be great if you could submit a photo with it, as cookbookr is a visual cookbook. Thank you much! :)
![Classic Pumpkin Pie Oatmeal ( & Microwave Pumpkin Pie Oatmeal )Serves 2 - easily made vegan and gluten-free1 cup rolled oats1 cup water - or coconut milk, almond milk, or other1/2 cup unsweetened pumpkin puree1 tsp. cinnamon, or to taste1/2 tsp. nutmeg1/4 tsp. gingerpinch of clovespinch of salt1/2 tsp. vanilla extractmaple syrup or brown sugar, to tastedairy or non-dairy milk or cream, to tastetoasted pecans, walnuts, or shredded coconut, to taste
[[MORE]]
MethodIn a small saucepan, combine oats, water, pumpkin, spices, and salt. Heat over medium, stirring frequently until the liquid begins to thicken. Reduce heat to low and continue cooking until the oats are tender. Remove from heat and stir in the vanilla extract. Serve with maple syrup, brown sugar, cream or non-dairy cream, and chopped nuts to taste. I like to get fancy and garnish with an extra dash of cinnamon or nutmeg, for style points.
Microwave Pumpkin Pie OatmealServes 1 - easily made vegan and gluten-freeNote that cooking instructions will vary depending on your microwave1/2 cup rolled oats*1/2 cup water - or coconut milk, almond milk, or other3-4 TBSP unsweetened pumpkin puree1/2 tsp. cinnamon, or to taste1/8th tsp. nutmeg1/8th tsp. gingersmall pinch of clovessmall pinch of salt1/4 tsp. vanilla extractmaple syrup or brown sugar, to tastedairy or non-dairy milk or cream, to tastechopped pecans, walnuts, or shredded coconut, to taste*Use regular rolled oats, not instantMethodIn a microwave-safe bowl, add the oats and water. Swirl to combine, then microwave on high for 1 minute. Keep an eye on things, because as the water boils the oats rise up considerably, and may overflow the bowl. This will depend greatly on your microwave, and the size of the bowl you use. If you plan to microwave more than 1 serving at a time, use a fairly large bowl. If the oatmeal reaches the top of the bowl, stop the microwave for a few seconds before continuing.After about 1 minute (time will vary depending on your microwave) remove the oats, stir in the pumpkin, spices, and salt, and return it to the microwave for another 30-40 seconds, or until the oats are tender. Stir in the vanilla extract, then top with maple syrup or brown sugar, dairy or non-dairy milk or cream, and nuts as desired.](http://25.media.tumblr.com/d28bd01c70e3a6c8422133ddae9a4a11/tumblr_mgki87fuf81rd53poo1_500.jpg)
![Coconut Cranberry Raw BarsMakes 7-8 snack size bars1/2 cup almonds1/2 cup cashews1 cup dates1/2 cup dried cranberries1 cup shredded coconut2 Tbsp. coconut oil
[[MORE]]
In a food processor combine the nuts, dates, and cranberries. Process until the dough is sticky and the pieces of nuts and fruit are all similar sized pieces. Add coconut oil and process to combine. Add the shredded coconut and pulse just until combined. Be careful not to over process at this point. Shape into equal sized bars, or roll into bite sized balls and wrap in parchment paper or plastic wrap. These raw bars should keep in the refrigerator or freezer in an airtight container for up to a month.](http://24.media.tumblr.com/5365c5868336837ed1e129d0fc3eb5d0/tumblr_mgk9294STD1rd53poo1_500.jpg)
![Sweet Potato Casserole HashServes 2
[[MORE]]
1 large sweet potato, scrubbed and peeled, diced into very small cubes2 Tbsp. Earth Balance, Ghee, or unsalted butter1 large pinch of salt1/4 cup raw pecans, chopped into similar size pieces as the potatoes1 1/2 Tbsp. light brown sugar1/2 tsp. cinnamon2-3 jumbo marshmallows *Looking for gf/vegan marshmallows? Click here!
Melt the Earth Balance in a large cast iron or heavy bottomed skillet over medium heat. When completely melted and starting to sizzle add the cubes of sweet potato and a generous pinch of salt. Toss to coat and allow to cook covered for 5-7 minutes, occasionally flipping to ensure that all sides are getting crisp and are caramelizing. Remove the lid and add the pecans about 3/4 of the way through the cook time. Continue to shake the pan and move the pieces around with the back of a spoon so that all of the pecans and sweet potatoes are getting nice and toasty. When the potatoes are about 1-2 minutes from being cooked through add the brown sugar and cinnamon. Stir well to incorporate and cook until the sugar melts. *All together my sweet potatoes cooked for about 12 minutes. Cook time will depending on how large your pieces are & what type of skillet you use.
Remove from heat and place the hash in a small skillet or ramekin and place marshmallows on top. Place under broiler in oven to melt and char slightly or hit with a small kitchen torch for a few seconds until the marshmallows are melty and toasted. *Yes, I know that melty is not a word!](http://24.media.tumblr.com/99240cc30526f1d11f423dbaf115f008/tumblr_mgk8ybLd0e1rd53poo1_500.jpg)
![Authentic Falafel:
adapted from Bean by Bean by Crescent Dragonwagon
Serves 8 (makes 32-36 walnut sized falafels; 23-25 golf ball sized)
[[MORE]]
2 cups dried chickpeas
1 small yellow onion, peeled and quartered
3 cloves of garlic, smashed
1 cup packed fresh cilantro leaves
1 cup packed fresh parsley leaves
Zest of one large lemon
¼ tsp. cayenne
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 ½ tsp. salt
½ tsp. ground black pepper
oil for frying, I like peanut oil
coarse kosher salt
*NOTE: Only if necessary, 2-4 Tbsp. chickpea flour and ½ tsp. baking soda
Place chickpeas in a large bowl and fill with water to cover them to a depth of 3 inches. Cover the bowl with plastic wrap and leave on counter for 24 hours. The garbanzo beans will triple in size and absorb quite a bit of the water so check a few times during soaking to see if you need to add more water.
Once the beans have soaked for 24 hours, drain and rinse well. Place all of the ingredients into the bowl of a food processor and alternate between pulsing and blending, stopping to scrape down the sides of the bowl occasionally until the chickpea mixture is uniform in size and still slightly grainy in texture not smooth. Taste and adjust seasonings if necessary. **If your food processor seems like it is straining you can add water or lemon juice to loosen up the mixture, no more than a tablespoon at a time though. Try to avoid adding any liquid if at all possible.
Roll a small amount of the mixture into a walnut sized ball or a small patty with your hands. The mixture should hold together nicely and not fall apart. *If it seems too wet sprinkle with a small amount of the chickpea flour, no more than a tablespoon at a time. Once texture is correct sprinkle the baking soda over the falafel and stir the mixture until combined.
Continue rolling the rest of the batter into uniform size balls or patties so that they will cook in the same amount of time. I used a small ice cream scoop and had falafels that were about the size of golf balls. Place the uncooked falafel on a large plate or baking sheet until ready to cook.
Pour oil in a Dutch oven or a large, high-sided skillet to a depth of 3 inches, enough to cover falafel. Place a thermometer into the oil and heat over med-high heat until the temp reaches 360° – 375° F. *Adjust flame as necessary to keep the oil within temp range. Avoid temps over 375° F as this will fry you falafel to oblivion and you will be terribly sad.
While the oil is heating place a flattened paper grocery bag into a baking sheet and cover with a few clean paper towels. This will help to collect the oil as it drains off of your yummy fresh falafel.
When the oil is to temp fry a test falafel. The oil should bubble up and sizzle all around it. The falafel itself should stay together in one piece and not break apart at all. It should take 1 ½ – 2 minutes to fry to a beautiful golden brown. If your falafel is not completely submerged flip and cook the other side until it’s nice and browned all over. Remove the cooked falafel from the oil and drain on the prepared baking sheet. Sprinkle with coarse salt while the falafel is still hot. Fry the remaining falafel in batches, being careful to not over crowd the pan and drop the temp of the oil.](http://24.media.tumblr.com/90d8412d8c0445935a3c92932dbfbd63/tumblr_mgk8uqnVlo1rd53poo1_500.jpg)
![SAMOA CUPCAKES RECIPE
Makes 12 cupcakes
Gluten, egg, and dairy free
[[MORE]]
Date Caramel Sauce:
Ingredients
16 dates, soaked in water for 1 hour
1/2 c. agave nectar or maple syrup
4-5 Tbs coconut oil
7 Tbs water
Pinch of salt
Instructions
De-pit and chop dates into thick chunks.
Place all of the ingredients into a blender and blend until completely smooth. Takes a good 5 minutes to get the right consistency
Chocolate Cupcakes:
Ingredients
3/4 c. sugar
3/4 c. quinoa flour
1/4 c. brown rice flour
1/4 c. arrowroot
1/4 c. potato starch (not flour)
1/3 c. dutch-processed cocoa powder
2 tsp baking powder
1/4 tsp salt
1/4 tsp xanthan gum
3/4 c. hemp milk
2 Tbs apple cider vinegar
1/3 c. oil
1/2 tsp vanilla
Instructions
Preheat oven to 350 degrees.
Line cupcake pan with muffin liners.
Combine sugar, flours, starches, cocoa powder, baking powder and salt together and whisk until evenly combined.
Add hemp milk and apple cider vinegar together and allow to sit for 5 minutes.
Add oil and vanilla to “buttermilk” mixture (hemp milk and vinegar).
Make a well in the center of the flour mix and add the liquid mix. With a wooden spoon, stir until combined
Place approximately 1/3 c. of batter into each liner. Bake for 20-23 minutes, or until a toothpick comes out clean in the center of cupcake
Buttercream Frosting:
Ingredients
1/2 c. vegan cream cheese (I used Tofutti)
1/2 c. vegan butter (I used Earth Balance)
3-4 c. powdered sugar
Dash of coconut or vanilla extract
1/2 c. toasted coconut
Instructions
With an electric mixer, combine cream cheese and butter.
Slowly add powdered sugar until fully combined, light, and fluffy.
Add extract of choice and blend.
Fold in toasted coconut.
Caramel Coconut:
Ingredients
1 c. toasted coconut (if you cannot find toasted coconut, simple bake shredded coconut on a baking sheet for 10 minutes at 350 degrees)
4 Tbs caramel mixture
Instructions
Stir together until sticky, firm, and well combined.
ASSEMBLE:
Cut out a 1″ circle out of the center of the cupcake. Be sure not to dig too deeply into the capitvity. Pipe caramel mixture into each hole (needs just about 1 Tb) by placing caramel into a Ziploc baggie with one corner cut out.
Pipe frosting onto the top of the cupcake (use same Ziploc piping method).
Top with caramel/coconut mix.
Drizzle with melted chocolate stripes (pipe with a Ziploc and cut a small slit in one corner).
Allow to set in fridge for 5-10 minutes.](http://24.media.tumblr.com/b10d10673985078d7fd8ff9de05fc870/tumblr_mgk8r0Pp581rd53poo1_500.jpg)
