These cookies are to die for… and the best part is, they are actually pretty good for you!
They are gluten-free and dairy-free and made with wholesome ingredients. The best part is they are made with coconut palm sugar which doesn’t spike your blood sugar like regular white sugar does. Coconut palm sugar is rich in vitamins, minerals and contains 16 amino acids. As with any sugar, it’s best to use it sparingly, but it’s a much better alternative!
Okay, now for the recipe!
I like to simplify recipes as much as possible because then it makes me want to make it again. For these cookies, I use just one bowl, whip it all up and then use a cookie scoop which makes quick and equal dough balls.
- 6 tablespoons coconut oil
- ¾ cup coconut palm sugar (I get mine in the natural foods section at Independent)
- 6 tablespoons natural almond butter
- 1 ½ teaspoons vanilla extract
- 1 egg
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon pink Himalayan salt (or sea salt)
- 1 cup dark chocolate mini chips
Beat together coconut oil, coconut sugar, almond butter, vanilla, and egg, then stir in almond flour, coconut flour, baking soda, salt and chocolate chips. Spoon heaping tablespoons of dough onto parchment paper lined baking sheet and bake at 350 degrees for 8-9 minutes. Try not to eat the whole pan! 😛
Protein-packed and very low in sugar. I could seriously eat all of this to myself!
- 5 tbsp cocoa powder
- 12 Medjool dates, pitted
- 1/2 tsp sea salt
- 1 c nut of choice (I used almonds)
- 1 tsp vanilla extract
- 10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained
- 3 tsp coconut oil
- 2 tsp vanilla extract
- 3 tbsp almond butter
- 1 pkg organic firm tofu
- ½ cup almond milk
- ½ cup natural peanut butter
- 12 oz melted dark chocolate chips
Blend ingredients of each layer separately in food processor or blender and press into springform pan lined with parchment paper. No need to clean blender in between layers! After the pie filling layer, I drizzled the leftover chocolate and crushed some peanuts on top. Freeze for about an hour or refrigerate overnight. Let sit at room temperature before serving. You are probably sceptical of the tofu layer but TRUST, it’s so good!!!🍫🥜🥥
Traditional lasagna has sauce, meat, noodles and cheese, so you’re probably thinking that there’s no way that a lasagna without meat or dairy could taste any good – think again!
I tried out this recipe with some friends who are meat and cheese lovers and it was a hit!
Try it for yourself!
- Whole wheat oven ready lasagna noodles
- 2 jars of good quality pasta sauce (I like PC Organics)
- 1 tbsp extra virgin olive oil
- 2 yellow onions
- 2 packages of mushrooms
- 2 large handfuls of spinach
- 1 package extra-firm tofu
- 1 cup of hummus
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- Preheat oven to 350 degrees fahrenheit. Chop up your onions, mushrooms and spinach and sauté with extra virgin olive oil. (Tip: I like to put everything into the food processor so it’s very finely chopped before I start cooking. This is especially helpful if you are serving this to picky eaters and you want to disguise the veggies!)
- While the onions, mushrooms and spinach are cooking, prepare the “tofu ricotta”. First, crumble the block of tofu, then add in hummus, nutritional yeast and garlic powder. It should have the consistency of ricotta cheese.
- Time to layer! In a 9×13 glass pan, layer: pasta sauce, oven ready noodles, ricotta, veggies, and repeat! Make sure your last layer is sauce that covers the noodles evenly or else you will end up with crunchy noodles on top. Sprinkle with nutritional yeast and a few pieces of chopped spinach.
- Cover with aluminum foil and cook for 45 minutes and then remove and cook uncovered for an additional 10 minutes. If you insert your fork into the dish, the noodles should be soft.
- Let sit for a few minutes before enjoying. I love preparing this dish on Sundays and then eating it for lunches or dinners throughout the week. To reheat: bake in the oven for about 10 minutes at 350.
Slice up half an avocado on top of a couple pieces of whole grain cranberry toast, drizzle with honey and finish with freshly cracked pepper. Voila!
This smoothie is so festive, yet so healthy!
- 1 frozen banana
- 3-4 ice cubes
- 2-3 chunks of frozen mango
- 2 heaping tablespoons of canned pumpkin puree
- 1 teaspoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- About 1 cup of unsweetened almond milk (fill to the top of your ingredients for best consistency)
- Blend and enjoy! If your smoothie is too liquid-y, add a couple more mango chunks, and if it’s too thin, add a little more almond milk.