Date-Sweetened Carob Chocolate Syrup

date sweetened carob chocolate syrup 2

Two words: HOT FUDGE.

Three more words: TO DIE FOR.

But actually. Have you ever looked at the ingredients in hot fudge?! Holy moly. Corn syrup, cream, sugar, hydrogenated oils, corn starch, and a bunch of preservatives. Yum?

No. Not yum.

But so tastyyy though.

*many tears*

So I had to do something about this. Insert my date-sweetened carob chocolate syrup. Made with all natural ingredients anddddd it’s actually good for you?! Shutup. No way Jose. But I ain’t messin’ with you guys! And the best part is that it actually tastes like decadent hot fudge!!!

Okay taste is tied for the best part because all the health benefits you get from this baby are also amazing. For those of you who don’t know what carob is, it comes from a pod grown on a carob tree and is frequently substituted for chocolate due to its sweet, chocolate-y taste. Anddddd, carob is a super healthy alternative to chocolate because it’s high in fiber and antioxidants, has very minimal fat and sugar, and has no caffeine or gluten. Score! Combine that with the unbeatable flavor and nutritional value of dates and you’ve got yourself a heck of a healthy sweet treat.

TBH I have been known to just eat spoonfuls of this stuff straight from the jar, but it’s just the best to keep a jar of on hand to top nice creams, smoothie bowls, dip cookies in, and really just put on everything because it’s freakin’ delicious. Sometimes I just throw a dallop in with some cashew milk to make some dairy free chocolate milk and ohhhh baby is it tasty.

So basically what I’m trying to tell you here is you need this stuff in your life ASAP so just read this super simple recipe just below these little words and you could be enjoying healthy hot fudge within mere minutes from this moment. DO IT NOW!!!

Date-Sweetened Carob Chocolate Syrup

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 1 ½ cups Silk Unsweetened Original Cashew Milk
  • ½ cup cocoa powder
  • 1 cup pitted dates
  • 1 cup carob chips
  • 1 tsp vanilla extract

Directions

  1. Put all ingredients in a high-powered blender and blend for at least 3 minutes until your chocolate syrup is smooth and warm.
  2. Use as a topping for nice cream or in smoothies or whatever else you please! Enjoy!

 

 

 

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Banana Nice Cream with Healthified Reese’s Crumbles

Banana Nice Cream with Healthified Reese's Chunks 1

*Sitting here waiting for Vitamix to sponsor me because I basically only eat smoothie bowls and nice cream*

Seriously though. The healthy dessert combinations you can make with some frozen fruit and toppings are ENDLESS!!!! When I first became intolerant to dairy I immediately mourned the loss of ice cream (previously one of my all-time favorite foods) BUT now that I have my Vitamix (or any high-powered blender works), I think I like smoothie bowls and nice cream even more than real ice cream if that’s even possible!

Just think about it. You’ve made it to tonight. You had a delicious, healthy dinner. You’ve had a good day of exercise. You’re sitting on the couch watching Wild, Wild Country (okay so you’re probably not all watching what I’m watching on Netflix right now, but if you like documentaries I strongly recommend giving this one a try!). You’re craving dessert. Do you:

  1. Undo all your healthy progress from the day by giving in to ice cream and having a bowl full of cream and sugar that will cause all sorts of health problems for you ORRRRRRRRR
  2. Whip up a quick bowl of banana nice cream with Healthified Reese’s Crumbles on top?

Option 2 DUHHHHHHHHH!!! Nothing bad’s going to come to your body from a bowl of bananas, peanut butter, and dark chocolate. Nope. Nada. You’re actually going to get tons of vitamins and nutrients. Instead of having a heavy, crappy feeling in your stomach you’ll feel light as a feather and be ready to binge a million episodes!

So boycott the ice cream cravings and break out the blenders!!!! And enjoy your healthy guilt-free dessert.

 

Banana Nice Cream with Healthified Reese’s Crumbles

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 3 frozen bananas
  • 6 ice cubes
  • ¼ cup unsweetened coconut milk
  • dash vanilla extract
  • ½ Tbsp raw honey
  • 3 Bites By Bai’s Healthified Reese’s Eggs, crumbled (or you can drizzle peanut butter and add chocolate chips as a substitute)

Directions

  1. Add all ingredients except for the Healthified Reese’s Eggs to a high-powered blender and blend until smooth and creamy. At this point you can either transfer straight to a bowl or place in the freezer for a bit to harden up and then you can scoop it out into a bowl.
  2. Crumble the Reese’s Eggs on top (or drizzle peanut butter and chocolate chips on top) and enjoy!


3-Ingredient Refined-Sugar Free Strawberry Chia Jam

strawberry chia jam 1

Anyone out there love a good jam? (Everyone should be raising their hands cuz it’s impossible not to love jam, amiright or am I right?) WELL THEN do I have the recipe for you!!!!

Last week I happened to purchase a very large container full of strawberries that was marked down to 30% off because no matter how hard I try, I can’t ever resist a good sale. Who could possibly eat a giant container of strawberries in a day? Not me. But did I still buy it knowing full well it would be impossible to eat them all before they went bad? You bet I did. Can’t stop won’t stop.

So now I was in a bit of a conundrum. I have all these strawberries. Now what? What could I possibly do with all of them. And then I made some oatmeal and I knew what to do. I love a good PB&J inspired anything so what could be tastier than PB&J oats with homemade strawberry chia seed jam? Mmmmm-mmmmm delicious. I love jam but I always struggle to find a good jam that isn’t super processed or loaded with added sugars. So if I made my own jam I could control exactly what’s going into it and therefore know exactly what I’m putting into my body.

Aaaaaand, the best part about this recipe is you only need 3 ingredients (plus water), one pot, and 10 minutes! Seriously, could not be easier. And oh man is it tasty. There are very few things on this earth that top fresh, sticky, warm homemade jam.

*Droooooooool*

So next time you can’t resist a sale and happen to buy a very large quantity of berries on hand, you’ll know exactly what to do. TIME TO JAM.

3-Ingredient Refined-Sugar Free Strawberry Chia Jam

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 1 heaping cup of chopped fresh strawberries
  • 2 Tbsp chia seeds
  • 1 Tbsp maple syrup, honey, or other sweetener of choice
  • 1 Tbsp water

Directions

  1. Heat a small pot over medium-low heat. Add all ingredients and cook, stirring occasionally for about 7-10 minutes until your strawberries have broken down and you have a sticky, jam-like consistency.
  2. Remove from heat and allow to cool. Store in an air-tight container for up to a week.


Creamy Coconut Cashew Yellow Curry with Shrimp

Cashew Coconut Yellow Curry with Shrimp 3

Okay normally I would start you guys off with some witty intro to get you hooked, but I’m RAVENOUS and I think no intro is needed for this drool-worthy bowl of deliciousness.

Who doesn’t love a good yellow curry? Especially when it’s combined with the smooth, subtle nuttiness of cashews and the creaminess of coconut milk. OOH BABY this combo is gold.

Okay all you you who don’t get enough veggies in every day raise your hand. Pretty much all of you? Yep, same. That’s what I love about this curry! It’s absolutely LOADED with veggies so you’re sure to get all those vitamins and minerals in for the day plusssss we’ve got your healthy fats from the coconut milk and cashews and protein from da shrimpies! Serve it over some wild rice for some healthy carbs and voila! One complete, healthy meal.

So next time you’re struggling to get your veggies in or just want to trick your kids into eating veggies break out this bad boy and nobody will be disappointed!

 


Creamy Coconut Cashew Yellow Curry with Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Curry
  • 1 cup wild rice
  • 1 Tbsp organic virgin coconut oil
  • 1 sweet potato, cut into chunks
  • 3 large carrots, peeled and chopped
  • 1 cup brussels sprouts, chopped
  • 1 tsp turmeric powder
  • Pinch of salt and pepper
  • ½ cup raw cashews
  • 1 ½ cup cooked, peeled, and de-veined shrimp
  • Chopped cilantro for garnish
  • Sauce

  • 1 ½ cup coconut milk
  • 1/3 cup cashew butter
  • ¼ cup yellow curry paste

Directions

  1. Bring 4 cups of water to a boil. Reduce to a simmer and add your rice. Cook covered for 30 minutes and then remove from heat and allow to sit for 30 minutes.
  2. Meanwhile, heat a large skillet over medium heat. Add the coconut oil. Once the pan is hot and the coconut oil is melted, add the sweet potato, carrots, brussels sprouts, and turmeric powder, salt, and pepper. Cook while stirring occasionally until they begin to soften (appx. 10-12 minutes).
  3. While the veggies are cooking, add all the sauce ingredients to a bowl and whisk together to combine. Set aside.
  4. Add the cashews to the veggies and continue to cook while stirring occasionally for another 5-8 minutes or until everything is tender.
  5. Add the shrimp and cook for another minute.
  6. Add your sauce and bring to a simmer. Simmer while stirring for another 2 minutes.
  7. Remove from the heat and serve over rice with a sprinkle of cilantro on top. Enjoy!


Fluffy Low Carb Collagen Banana Pancakes

fluffy low carb collagen banana pancakes 3

Yesterday I realized that I hadn’t been eating nearly enough pancakes lately. I’ve been on such a scrambled egg kick these past couple of months that I had completely forgotten about one of my favorite breakfast foods of all time!

So after running 4.5 miles yesterday (currently training for a 10k for some unknown reason because I am a terrible runner), I thought to myself “GIRL. You just killed it. Your body is starving. You go get dem pancaakkkeeesssss!!!” But after a nice training session like that, I DEF wasn’t going to go negate all my hard work by putting some unhealthy pancakes in this bod. No no no. I have the healthy food tools in my tool belt and I used those tools to make some mighty delicious and well-deserved fluffy banana pancakes. And yes, this recipe makes 6 pancakes. And yes, I did eat them all myself. Normally, however, I would recommend splitting them with another person because i was FULL. Like, I looked 6 months pregnant full.

But anyways. You guys. It’s not even hard to make healthier pancakes, everyone should be doing it! These guys were so fluffy, so tasty, and those warm banana chunks in every bite!?!? HOLY BISCUITS SO GOOD!!! And if you break down this recipe to the nitty gritty (which isn’t hard to do because it’s made of all-natural whole foods, no chemicals or preservatives here nu-uh hunny), you see that all you’re basically eating here is a little oatmeal, some eggs, and a banana. Add in some collagen to keep your cells happy and top that with some fresh fruit and hemp hearts and you have yourself one satisfying and nutritious breakfast! And it’s disguised as delicious pancakes. What could be better?

Also, a fun little tip for you guys, you can make a ton of these babies and freeze them, then whenever you feel like some pancakes you can pop some in the toaster and BOOM instant healthy pancakes.

So get going! In just a couple of minutes you could be eating pancakes! What are you waiting for!?

 

Fluffy Low Carb Collagen Banana Pancakes

  • Servings: 6 medium-sized pancakes
  • Difficulty: easy
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Ingredients

  • ½ cup gluten-free oat flour
  • 1 scoop collagen peptides
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • pinch of sea salt
  • 1 large banana
  • 2 large organic free-range eggs
  • ½ cup fresh raspberries (or your fresh fruit of choice)
  • ½ – 1 Tbsp hemp hearts
  • Maple syrup to drizzle on top

Directions

  1. Pre-heat a non-stick skillet or griddle on medium-low heat.
  2. Add all dry ingredients (oat flour, collagen peptides, baking powder, cinnamon, salt) to a blender and pulse until well combined.
  3. Add the banana and eggs and blend until just combined. I like to just pulse the batter so there’s still chunks of banana at the end.
  4. Pour about ¼ cup of the batter onto the skillet or griddle and repeat until all the batter is used.
  5. Once the tops of your pancakes begin to be covered in bubbles, flip them over and cook for another 1-2 minutes until they are thoroughly cooked.
  6. Remove to a plate and top with your raspberries, hemp hearts, and maple syrup. Enjoy!