The EASIEST Banana Chocolate Chip Mug Cake

Anyone out there ever struggle to come up with quick, healthy, satisfying dessert options on the fly? You know, it’s after dinner and you’re just craaaaving something to make that ever so annoying sweet tooth stop complaining, but you don’t wanna put in much effort and you don’t wanna throw away a day of good eating and maybe a good workout. Well guess what.

I GOTCHU.

This mug cake, you guys. Let me tell you. It’s a game changer. All you need are 7 ingredients that you for sure have lying around the house, a mug, a microwave, 3 minutes, and a fork. Or your fingers. Whatever floats your boat.

It’s all natural, super healthy, quick, easy, and it’ll make you AND that nagging sweet tooth happy. K I’m done hyping this up now you gotta go make it and see for yourself! Happy Friday and you’re welcome.

 

The EASIEST Banana Chocolate Chip Mug Cake

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • ½ mashed ripe banana
  • 1 small egg
  • 1 tbsp raw honey
  • ¼ tsp vanilla extract
  • ¼ cup organic whole wheat flour (adjust accordingly so batter isn’t too dry)
  • ½ tsp baking powder
  • 2 tbsp dark chocolate chips
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Directions

  1. In a mug, mash your banana with a fork then add the egg, honey, and vanilla extract and mix thoroughly with your fork.
  2. Add the remaining ingredients and combine until a nice, thick but smooth batter forms.
  3. Microwave for 45 seconds and remove to check done-ness. You’re looking for a firm, cake-like top that springs back into place when you press it. If it hasn’t reached this point yet, keep microwaving in 15—20 second increments until done (microwave times vary so much depending on mug size and microwave power).
  4. Remove and let cool for a couple minutes then enjoy!
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Creamy Coconut Tomato Tortellini Soup

Somehow I had never had the pleasure of eating tortellini soup in my life up until this point, but if you are like I was, do yourself a favor and make this RIGHT NOW. Like, don’t even wait for dinner tonight. It’s that life changing. This guy is the perfect winter warm up soup AND it’s got your protein, greens, carbs, and broth so it’s basically a superfood supermeal all packed into one 20 minute soup recipe! No dairy or sugar here either so basically this is the greatest soup of all time. Enjoy my peeps!

Creamy Coconut Tomato Tortellini Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ¼ cup virgin coconut oil
  • 1 small yellow onion, diced
  • 2 Tbsp coconut flour
  • 2 cups chicken broth
  • 1 can coconut milk
  • 1 28 oz. can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • salt and pepper to taste
  • organic chicken tortellini (or whatever kind floats your boat)
  •  2 cups chopped kale
  • 1-2 Tbsp fresh chopped basil
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Directions

  1. Heat a large pot over medium heat until hot. Add coconut oil and allow it to melt. Add the onion and cook while stirring for about 5-7 minutes, or until tender.
  2. Add the coconut flour and stir until no lumps remain.
  3. Add the chicken broth, coconut milk, crushed tomatoes, and diced tomatoes and stir to combine. Season to taste with salt and pepper then bring to a boil.
  4. Once boiling, add the tortellini and cook while stirring occasionally for about 6-7 minutes. Just before the tortellini are ready, add in the kale and cook for another minute or two, or until it’s wilted.
  5. Remove from the heat and serve garnished with fresh basil. Enjoy!
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5-Minute Egg White Scramble in a Mug

egg white mug scramble

Okay I’m gonna keep this post short and sweet because that’s exactly what this recipe is.

Do you ever have those mornings where you’re like “hmmmm, I really want a delicious, extravagant breakfast but I snoozed my alarm 500 times so now I’m running out the door with one shoe on and a banana in hand”?

Yeah, me too. That’s the beauty of this mug scramble!!! Literally all you need to do is put everything you want in a mug and throw it in the microwave. No fuss. No nothing. You can even pack everything and make this for breakfast (or lunch) at work! I have a bit of a reputation at work for being quite the mug scrambler myself.

K. Easy enough? Put those rushed breakfast-less mornings aside and get your fix with this instead. K go!!!

 


5-Minute Egg White Scramble in a Mug

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 182 g egg whites
  • 15 g chopped sun-dried tomatoes
  • 20 g diced mushrooms (I like Cremini)
  • 11 g chopped spinach
  • 1/2 g salt
  • 1/2 g pepper
  • 8 g avocado
  • 1 g green onion, chopped

Directions

  1. Add everything except the avocado and green onion to a mug and give it a good stir.
  2. Microwave for about a minute and stir.
  3. Microwave for another 30 seconds – 1 min (depending on your microwave strength) until the eggs are just set.
  4. Remove from the microwave and top with avocado and green onion. Enjoy!


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!


Dairy and Gluten-Free Broccoli Crust Pizza

Gluten and Dairy Free Broccoli Crust Pizza 2

Here I am, sitting at the airport after yet ANOTHER flight delay. I guess nobody wants me to get back to Arizona today. And since I’m fasting until noon, I’m just daydreaming about all the delicious food out in the world, obviously. That’s normal, right? Anyways, so I’m sitting here hungry and zoned out, when someone comes and sits next to me with (of course) a huge slice of warm pizza. The smells of melted cheese mixed with warm tomato sauce and the tantilizing crust were wafting past my nose like there was no tomorrow. K self control had to be like the strongest ever of all time at this moment to not give in and walk over to get myself a slice of my own. BUT I didn’t (insert small pat on the back for Bailey). At least, not yet. JK I have a lovely healthy breakfast packed for myself that I’m actually quite excited to eat hehe.

BUT, instead of giving in to temptation, the pizza reminded me of something amazingly yummy that I recently discovered that I will now share with you. So I’ve been an avid cauliflower pizza crust lover since day 1 (that I developed my intolerances, that is) and I thought that was a game changer. While I still enjoy a slice of that cauliflower goodness every now and then, I’d like to share with you the newest member of the healthy pizza game that’s taking everyone by storm at the moment.

I’m not sure how I never thought to do this before, after all cauliflower and broccoli are so similar, but a friend of mine actually told me she had been making broccoli pizzas and she actually liked them even more than a cauliflower pizza?!! YUP. But how could that be??? For 1, the pizza crust is literally green. Not the most appetizing color when compared to the normal(ish) looking crust of a cauliflower pizza. And secondly, broccoli has SUCH a distinct flavor! How could it ever pass as a pizza crust?!

Well let me tell you, folks, I’m sure glad she made one for me because I have been absolutely HOOKED since my first teeny little hesitant bite into it. IT’S SO GOOD. I’m drooling just thinking about it. I might have to make one for dinner tonight if I ever make it to Arizona.

Seriously you guys, I know you’re thinking the exact same thing I was: “broccoli….pizza? It’s green? And you say it’s…. actually good? No wayyyyyy.” I promise. Would I ever lie to you? For those of you who don’t know me personally, I actually am physically incapable of lying. I get all giggly and can’t keep a straight face EVERY SINGLE TIME. This is the real deal! And if you don’t believe me, I guess you’re just going to have to try it anyways because that’s the only way you’ll know for sure. And if you don’t try it for me, try it for the vitamin K, vitamin C, potassium, fiber, and folate that you’ll get from the broccoli. How many times can you have pizza and then your body actually feels amazing afterwards?

ALSO, before I complete this chapter of my ramblings, PLEASE feel free to share your favorite toppings with me because there’s nothing I love more than a good topping party and I’d love to try some new options! Enjoy!

 

Dairy and Gluten Free Broccoli Crust Pizza

  • Servings: 1 large Pizza
  • Difficulty: easy
  • Print

Ingredients

  • 3 large heads of broccoli cut into florets
  • 2 organic free-range eggs
  • ½ dairy-free Parmesan cheese
  • ½ + ½ cup dairy free mozzarella cheese
  • 1 tsp garlic powder
  • ¼ tsp dried thyme
  • salt and pepper to taste
  • Toppings: sugar-free tomato sauce, prosciutto, turkey sausage, and diced fresh red peppers

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. Place broccoli florets in a high-powered blender or food processor and blend until your broccoli is finely chopped.
  3. Place the finely chopped broccoli into a microwave safe bowl with about 2 Tbsp water, cover, and microwave for 1-2 minutes.
  4. Remove, allow to cool, then squeeze out all the water you can (use those muscles!!!) using a tea towel.
  5. Add the squeezed broccoli, eggs, Parmesan, ½ cup mozzarella, garlic powder, dried thyme, salt, and pepper to a large bowl and mix until everything is combined.
  6. Line a baking sheet with parchment paper and then dump your “pizza dough” onto it.
  7. Form the dough into a crust and bake for 10-12 minutes, until it begins to crisp up.
  8. Remove from the oven and add your toppings. Then, bake for another 10-12 minutes.
  9. Remove from the oven and allow to cool. Then slice and enjoy!