healthy eats


a healthy recipe blog. feel free to search by tag below!


LIFESTYLE
vegan | vegetarian | gluten-free

CALORIE COUNT
under 100 | 200 | 300 | 400 | 500

MEAL TYPE
breakfast | lunch | dinner | dessert | snack
drinks | salad | seafood


about | submit | f.a.q

 hungry hippos


ask us!




Theme Six, by Max davis.

1 note - Reblog
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.
20 notes - Reblog
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
5 notes - Reblog
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.
392 notes - Reblog
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.
5 notes - Reblog
Healthier Peanut Butter Pie Serves 10-12 Ingredients: 1 cup creamy peanut butter8 ounces cream cheese1 1/2 cup heavy cream, preferably organic7 tablespoons erythritol, powdered1/8 teaspoon NuNaturals white stevia pure extract1 teaspoon pure vanilla extract1 Chocolate Cookie Crust (recipe follows)1 recipe Chocolate Peanut Butter Topping (recipe follows)1/2 cup heavy cream, preferably organic2 tablespoons erythritol, powderedPinch of pure stevia extract powder (I recommend NuNaturals brand) [[MORE]] Preparation:Soften cream cheese and peanut butter in microwave on HIGH for 20 seconds. Add cream cheese and peanut butter to a mixing bowl.  Measure out granular erythritol. Powder it in a coffee grinder or blender. Add powdered erythritol, stevia, and vanilla to the peanut butter and cream cheese mixture. Beat together on low, then turn up the speed on your mixer and mix the until thoroughly combined. Smooth mixture around bowl with a spatula if it looks crumbly until it becomes a smooth paste. In a separate bowl, combine heavy cream with the 2 tablespoons of powdered erythritol and a tiny pinch of stevia. Beat on low until you see soft peaks, then raise the speed on your mixer, and beat until you see stiff peaks. Do not overbeat the cream. Using a spatula, take a generous dollop of whipped cream and stir it into peanut butter mixture to lighten it up and smooth it out. Gently fold in the rest of the whipped cream until most of the streaks are gone. Smooth mixture into the Sugar-Free Chocolate Cookie Crust (see recipe below) and chill in the refrigerator for several hours, preferably overnight. Top with Sugar-Free Chocolate Peanut Butter Topping (recipe below). For the fresh whipped cream garnish, beat 1/2 cup heavy cream with 2 tablespoons erythritol and a pinch of stevia until stiff. Spoon or pipe cream on to pie around the edges. Refrigerate for several hours, preferably overnight. Drizzle the optional Chocolate Peanut Butter topping on the pie before serving, and wait 5-10 minutes for it to set before serving the pie. Sugar-Free Chocolate Cookie Crust Serves 10-12 Ingredients:4 tablespoons unsalted butter1 ounce good quality unsweetened chocolate, chopped1/2 teaspoon pure vanilla extract2 scant tablespoons beaten egg4 tablespoons erythritol, powdered1/8 + 1/16 teaspoon NuNaturals white stevia pure extract1 cup blanched almond flour, packed1/8 plus 1/16 teaspoon fine sea salt1/2 teaspoon baking powder2 tablespoons unsweetened cocoa powder Preparation:Preheat oven to 325 degrees Fahrenheit. Powder erythritol in a coffee grinder or blender. Melt chocolate and butter together in a microwave safe mixing bowl for 35 seconds. Stir well. Heat for another 10 seconds, and stir chocolate and butter until smooth. Whisk egg, stevia, vanilla, erythritol into chocolate mixture. In another bowl, combine almond flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the chocolate mixture, and stir until a ball of dough forms. Refrigerate the dough for a few minutes before pressing it into a pan if it is sticky and too difficult to handle. Grease a pie tin, and line the bottom with a circle of greased parchment paper. I create my parchment liner for pie plates by tracing the bottom of a pie pan on top of a piece of parchment paper and cutting out the circle of parchment. Press dough into bottom and up sides of tin. Poke holes all over crust with the tines of a fork. Bake for 17 minutes. Freeze crust for 20 minutes, or until no longer warm to the touch. The topping is optional, and can be omitted or cut in half if you are saving carbohydrates. It’s quite rich! It adds a decorative touch criss-crossed over the top with a piping bag. You can just use a plastic bag with the corner cut if you don’t have a piping bag. Sugar-Free Chocolate Peanut Butter Topping Ingredients:1 1/2 ounces good quality unsweetened chocolate, chopped3 tablespoons natural creamy peanut butter1 tablespoon butter3 1/2 tablespoons xylitol, powdered Preparation:Melt chocolate, peanut butter, and butter for 30 seconds. Stir well. Melt mixture in 10 second intervals, until it can be stirred smooth. Stir in xylitol with a spatula, smoothing out the mixture until uniform. Spoon into a zip top bag with straight corners. Make a tiny snip in the corner, and pipe chocolate mixture in a zig zag over the top, rotating and repeating three times. You can try using erythritol in this recipe, but it will taste a bit grainy and will not create a smooth texture when it is mixed in with the chocolate.
5 notes - Reblog
Mini-Choc Banana Bundt Cakes Ingredients 255g whole almonds 3 really ripe bananas 2 eggs 80g raw sugar 2 tbspns cocoa 1/2 tspn mixed spice 1/2 tspn baking powder 1/4 cup + 2 tbspns shredded coconut 1 tspn sea salt 1­2 tbspns drinking chocolate (for dusting) [[MORE]] Method 1. Heat the oven to 150 degrees centigrade. 2. Grease a 12 cup mini bundt pan with butter and then dust lightly with cocoa. 3. Blend the almonds to a fine powder in your food processor. 4. Pour the almonds out into a mixing bowl. 5. Add the bananas and eggs to the food processor and blend until smooth and a little bit fluffy. 6. Add the sugar, cocoa, mixed spice and baking powder and blend again for a minute or so. 7. Pour the mixture into the mixing bowl with the almonds and add the coconut. 8. Stir gently with a spatula until all combined. 9. Sprinkle a little coconut and sea salt into the bottom of each cake tin. 10. Spoon batter into the cake tin and tap the pan gently a couple of times on the counter to level off the batter. 11. Bake for 25 minutes or until set in the centre. 12. Remove from the oven, allow to cool for 5­10 minutes and then gently lever out of the pan with a knife. 13. Dust with drinking chocolate. Notes This recipe is gluten­free. Can be made in a food processor. To make a full­sized cake double the cooking time.
12 notes - Reblog
Overnight Pumpkin Pie OatsServes 1 - easily made vegan and gluten-free1/2 cup rolled oats1/2 cup water - or coconut milk, almond milk, or other3-4 TBSP pumpkin puree1/2 tsp. cinnamon1/8th tsp. nutmeg1/8th tsp. gingersmall pinch of clovessmall pinch of saltmaple syrup or brown sugar, to tastechopped pecans, walnuts, or shredded coconut, to tastewhipped coconut cream, to taste (because sometimes I like my breakfast parfait-style)* [[MORE]] *To make whipped coconut cream, refrigerate a can of full-fat coconut milk overnight. In the morning, flip can upside down, open, and poor off the ‘skim’ milk. Scoop out the fat left in the can and whip with a little sugar or spices to taste. I mixed in a little extra pumpkin puree to mine, but this is optional.MethodIn a small jar, or a bowl, combine all ingredients. Top with nuts if desired. I got all fancy and topped mine with coconut whipped cream and a dash of nutmeg, but I’ll leave that one up to you. Put a lid on the jar, or place a small plate over your bowl, and refrigerate overnight. In the morning, viola! Instant breakfast.
8 notes - Reblog
Almond Banana Bread Dry Ingredients: 1 cup all purpose flour 1 cup whole wheat flour 1 tbs baking powder 2 tbs ground flax seed pinch of salt 1/2 cup dark chocolate chips Wet Ingredients: 3 medium bananas (riper is better) 3/4 cup warm almond milk (unsweetened) 1/4 cup brown sugar 1/2 cup almond butter 1/4 cup olive oil 1/3 cup maple syrup 1 tbs vanilla extract [[MORE]] Pre heat oven to 350 degrees Mix wet ingredients in a bowl Sift together dry ingredients in another bowl Mix in dry ingredients to wet in thirds until blended - do not over blend Bake in bread pan for 60 minutes at 350 degrees or until toothpick comes out clean. *Substitutes that I have not tried coconut butter/milk for almond butter/milk honey or agave for brown sugar almond/coconut/rice flour for wheat/AP flour
Reblog
Crisp Bread 1 cup of rolled oats 1 cup of wheat bran1 cup of barley flour1 cup of flaxseeds1 cup of sesame seeds1 cup of pumpkin seeds2 tablespoons of salt2 1/2 cups of water [[MORE]] 1. Pour all the ingredients into a bowl and stir well. Then pour the mixture onto two large baking trays, each covered with a baking sheet. 2. Spread the mixture out evenly and thinly - this is very important in order for the crisp breads to get crispy! (ha ha). You´ll most likely end up with some left over mixture - if so, just toss it out (this is because it´s difficult to convert the norwegian measurements a 100% accurate to cups).3. Using a knife or a pizza cutter, cut/mark up the desired number and size crisp breads in the mixture (pardon my terrible english). 4. Bake one tray at a time at 320 degrees - or both trays at the same time if you have a fan oven - for one hour.5. Voila! Leave the tray(s) to cool for a couple of minutes before you gently “break free” the crisp breads.
12 notes - Reblog
Banana-Chocolate-Cupcakes Recipe 1 box Betty Crocker® SuperMoist® yellow cake mix2 very ripe medium bananas, mashed (about 1 cup)1/2 cup water1/4 cup butter or margarine, softened3 eggs3/4 cup miniature semisweet chocolate chips1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting [[MORE]] 1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffins cups. 2. In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Using spoon, stir in chocolate chips. Spoon batter evenly into muffin cups. 3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting. Nutrition Information:1 Cupcake: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 1 1/2g); Cholesterol 30mg; Sodium 220mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 23g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
9 notes - Reblog
Creamy Mango Smoothies 2 mangoes, seed removed, peeled and chopped (2 cups)2 cups mango sorbet2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt1 1/2 cups fat-free (skim) milk or soymilk [[MORE]] 1. In blender, place all ingredients. Cover; blend on high speed until smooth. Make the Most of This RecipeDid You Know?Mango adds vitamins A and C, and the yogurt and milk add calcium and vitamin D. PurchasingFor the best flavor and color, choose ripe mangoes; look for skins that are yellow with blushes of red. Nutrition Information:1 Serving: Calories 200 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 36g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 20%; Iron 0% Exchanges: 1 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.
6 notes - Reblog
Classic Coconut Macaroons Servings: about 22 cookiesPreparation time: 10 minutes 3 cups shredded coconut 1 teaspoon almond or vanilla extract 1/8 teaspoon salt 2/3 cup honey, melted slightly if solid 4 egg whites 1 teaspoon cream of tartar [[MORE]] Preheat oven to 350 degrees F. In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined. Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter. Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned. Cool cookies on cookie sheet and dip into chocolate glaze if desired (recipe below). 3/4 cup chopped chocolate or chips, about 4.5 oz 1 1/2 tablespoons coconut oil 1 1/2 tablespoons butter 1 tablespoon brown rice syrup 1/4 teaspoon vanilla extract Combine chocolate, coconut oil, butter and syrup in a double boiler and melt gently. Once mixture is smooth add vanilla.