Recipes

Recipes -

Here are some of my favorite recipes that I eat for breakfast, dessert, or any time of the day! I like to eat primarily whole foods however, I always make sure to have a balanced and well-rounded diet. I encourage you to eat whatever you enjoy and what works for your body! I hope these recipes give you inspiration.

Breakfast

The Most Delicious (and easiest) Banana Pancakes! (GF/DF)

Ingredients:
1 Overripe Banana
1 Egg
1 tsp Vanilla Extract
1/4 cup Almond Milk
1/2 cup of Oats
3 tbsp Almond Flour
1 tsp Chia Seeds
1/2 tsp Baking Soda

Additional Add Ins:
Chocolate chips
Blueberries
Sliced Bananas

Toppings:
Maple Syrup
Hemp Seed Hearts
Berries of choice

Directions:
Place all ingredients into a blender and blend until combined. Set aside. Set stovetop to medium heat. Spray pan with any kind of oil (I use coconut oil). Put about one - two tablespoons of batter on the pan and cook until bubbles form. Flip and cook for 4-5 mins on the other side. Repeat steps for every pancake. Batter makes about 6-10 pancakes. Top with your favorite toppings and enjoy! Can double/triple recipe to make larger.

Chia Seed Pudding

Ingredients:
2 tbsp Chia Seeds
1/2 cup Hot Water
1/2 Date
1 scoop Protein Powder (I use Kos)
1 tsp Collagen (I use vital proteins)
Add ons:
Fruit
Nuts
Hemp Hearts
Drizzle of Honey

Directions:
Add chia seeds to a bowl with the date. Pour hot water over the chia seeds and date, mix with a fork until date and chia seeds are combined. This takes about two minutes and the chia seeds should absorb the water, creating a gelatin consistency. Mix in the protein powder and collagen. Once fully combined, place in fridge overnight. I like to serve mine with whatever fruit I have in the house, nuts, hemp hearts, and a drizzle of honey! Enjoy!

Pumpkin Chocolate Chip Muffins (GF/DF)

Ingredients:
2 Eggs
1/2 cup Maple Syrup
1 cup Pumpkin Purée
1/4 cup Coconut Oil (melted) (make sure it is room temp)
1 tsp Vanilla Extract
1 cup Oat Flour
1/2 cup Almond Flour
2 tsp Pumpkin Pie Spice (heaping)
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1/3 cup Semisweet Chocolate Chips

Directions:
Preheat oven to 350 degrees F. Line a cupcake baking pan with cupcake liners. Whisk eggs, maple syrup, melted coconut oil, pumpkin purée, and vanilla extract. Add oat flour, almond flour, pumpkin pie spice, baking soda, baking powder, and salt to wet ingredients and fold until fully combined. Add chocolate chips and fold in. Add heaping 1/4 cup of batter to each liner. Bake muffins for 25-30 mins or until toothpick comes out clean. Batter makes 9-12 muffins.

Chocolate Chip Muffins - Bakery Style

Found this recipe on Pinterest @thefirstyearblog and tweaked it a bit :)
Ingredients:
2 cups All-Purpose Flour
3/4 cup Granulated Sugar
2 tsp Baking Powder
1/2 tsp Salt
2 Eggs
1/2 cup 2% Milk
1/4 cup + 2 tbsp Vegetable Oil
1 tsp Vanilla Extract
1/2 cup Chocolate Chips

Directions:
Preheat oven 425 degrees F. Whisk eggs, oil, milk, sugar, and vanilla extract together. Add flour, baking powder, and salt to wet ingredients - fold together until combined. The batter will be thick. Add chocolate chips and fold in. Put about 1/3 cup of batter into cupcake liners, batter should make 8-10 muffins. Place muffins in the oven for 8 minutes. Keep muffins in the oven and set oven to 350 degrees Fahrenheit. Bake muffins for 15 minutes at 350. Take muffins out and allow to cool for 15 minutes.

Enjoy!
These muffins are delicious with butter or as is!

Overnight Oats (Simple but SO good)

Ingredients:
-1/2 cup Rolled Oats
-2 tbsp Chia Seeds
-1 scoop Protein Powder
-1/3 cup Water or Almond Milk

Add Ins:
-1 tsp Vanilla Extract
-1/4 cup Blueberries
-1 tsp Flax Seed
-1 tsp Hemp Hearts

Directions:
Mix oats, chia seeds, and protein powder together. Add water or almond milk and any add ins you'd like! Stir until completely combined - I like to mix for at least two minutes so the chia seeds absorb the liquid. Put in a sealed container overnight or for at leave 5 hours. Take out in the morning and top with your favorite toppings. I typically add fresh berries, banana, hemp hearts, or sunflower seed butter.

Enjoy!

Breakfast Cookies

Ingredients:
1 Ripe Banana - mashed
1 Egg
2 tbsp Maple Syrup
1/2 tsp Vanilla Extract
1/2 cup Quick Oats
1/4 cup Almond Flour
1/4 cup Nut Butter - I used sunflower seed butter
2 tbsp Flaxseed - ground
Pinch of Salt
1 tsp Baking Soda
1/4 cup Chocolate Chips

Directions:
Preheat oven to 350 F. Mash banana in a bowl. Add egg, maple syrup, nut butter and vanilla extract, whisk until fully combined. Add oats, almond flour, flaxseed, salt, and baking soda. Mix until fully combined. Add in chocolate chips. Add 1/4 cup of batter to a lined pan. Batter makes about 8-10 cookies. Bake for 12-13 minutes. Once done, let cool for 20 minutes. Enjoy!

I store the cookies in an airtight container in the fridge!

Dessert

Levain Bakery Style Chocolate Chip Cookies (GF/DF) (Inspired by @dadaeats)

Ingredients:
2 Eggs (Can sub flax eggs - see below recipe for instructions on flax eggs) - make sure eggs are room temp
1/4 cup Coconut Oil, melted and cooled
3 tbsp Maple Syrup
1/3 cup Coconut Sugar
1 tsp Vanilla Extract
2 + 1/4 cups Almond Flour
1 tsp Baking Soda
1/8 tsp Salt
As many chocolate chips as you'd like :) (I do about 1/2 cup)

Directions:
Preheat oven to 350 degrees F. Whisk eggs, coconut oil, maple syrup, vanilla extract in a bowl until well combined. Once wet ingredients are fully combined, fold in almond flour, baking soda, and salt. Fold in chocolate chips. Each cookie should be about 3 tbsp of dough. Bake for about 15-18 mins until cookies are golden brown. Batter makes about 8-10 large cookies and 15-18 small cookies.

These cookies are my favorite because they are so light and fluffy! Definitely a great sweet treat that does not leave you feeling weighed down.

Fluffy Oatmeal Chocolate Chip Raisin Cookies

Ingredients:
1 stick Salted Butter (room temp)
2 Eggs
1/2 cup Light Brown Sugar
1/4 cup Coconut Sugar
1.5 tsp Vanilla Extract
1.5 cup Rolled Oats
1/2 cup All-Purpose Flour
3/4 cup Oat Flour
1 tsp Cinnamon
1/2 tsp Baking Soda
1/2 cup Raisins
1/2 cup Chocolate Chips

Directions:
Preheat oven to 350 degrees F. Cream butter and sugar together until well combined. Add eggs and vanilla extract, whisk until combined. Add dry ingredients to the wet and fold until batter is formed. Add raisins and chocolate chips, fold in. Chill dough for 15-30 minutes. Once chilled, place about 1 tbsp of dough on a pan lined with parchment paper. Bake cookies for 12-15 mins in the oven. Allow to cool for 5 minutes before serving. Batter makes about 10-15 cookies.

These cookies are seriously so delicious! A must try!

Walnut Chocolate Chip Cookies (V/GF/DF) (One of my favorites!)

Chewy and Soft Chocolate Chip Cookies (DF)

Ingredients:
1 Egg
1/8 cup Melted Coconut Oil
1.5 tbsp Maple Syrup
1/2 tsp Vanilla Extract
1/4 cup Coconut Sugar
3/4 cup All Purpose Flour (can sub gf flour)
1/4 cup Coconut Flour
1/2 tsp Baking Soda
Pinch of Salt
1/3 cup Chocolate Chips

Directions:
Preheat oven to 350 F. Whisk together egg, coconut oil, maple syrup, vanilla extract, coconut sugar until fully combined. Add APF, coconut flour, and baking soda to wet mixture, fold until well combined. Add salt and chocolate chips, fold until combined. Add tbsp of batter to a pan lined with parchment paper. Bake for 9-11 minutes. Batter makes about 8-10 cookies. Once out, let cool for 5 mins and enjoy!

These cookies are SO delicious and soft. They remind me of the Chips Ahoy chewy cookies!!!

Ingredients:
1 Flax Egg (See below for info on how to make)
1/8 cup Coconut Oil, melted and cooled
1/4 cup + 1 tbsp Maple Syrup
1/2 tsp Vanilla Extract
1 cup Oat Flour
1 cup Almond Flour
1/2 tsp Baking Soda
Pinch of salt

Add Ins:
1/3 cup Chocolate Chips
1/3 cup Walnuts

Directions:
Preheat oven to 350 degrees F. Whisk wet ingredients together until completely combined. In a separate bowl, whisk dry ingredients together. Fold wet ingredients into dry until combined. Add chocolate chips and walnuts in and fold. Place dough on sheet pan lined with parchment paper. Each cookie should have about one tbsp of dough. Bake for 10-12 mins.

Dough makes about 8-10 cookies.

Flax Egg Instructions:
Combine one tbsp of ground flax seed with three tbsp of water. Let sit in the fridge for 10 minutes. When taken out, should be a gelatin consistency, if not, let sit in fridge for another 5 minutes. Flax eggs are great replacements for regular eggs when baking vegan!

Oatmeal Chocolate Chip Cookies - Thick and Doughy! (GF/DF)

Ingredients:
1 Egg (can sub flax egg)
1/4 cup Coconut Oil
1/4 cup Maple Syrup
1/4 cup Coconut Sugar
1 tsp Vanilla Extract
3/4 cup Oat Flour
1/4 cup Coconut Flour
1 cup Rolled Oats
1 tsp Baking Powder
Pinch of sea salt
1/2 cup Chocolate Chips

Directions:
Preheat oven to 350 degrees F. Whisk egg, coconut oil, maple syrup, coconut sugar, and vanilla extract. Add oat flour, coconut flour, rolled oats, baking powder, and sea salt to wet ingredients and mix until fully combined. Add chocolate chips and mix. Place rolled dough balls on pan, each should be about 2 tbsp. Bake for 10-13 mins, let cool for 10 mins before eating. Dough makes about 8-10 cookies. Enjoy!

Chocolate Chunk Date Cookies (GF/DF

Ingredients:
1 Egg (room temp)
1/4 cup Coconut Oil (melted and cooled to room temp)
1 tsp Vanilla Extract
1/3 cup Coconut Sugar
1 1/2 cup Almond Flour
1/2 tsp Baking Soda
1/3 cup Chopped Dates
1/3 cup Chocolate Chips

Directions:
Preheat oven to 375 F. Cream egg, coconut oil, vanilla extract, and coconut sugar in a bowl. Add almond flour and baking soda, fold until well combined. Lastly, add the chopped dates and chocolate chips. Fold until all combined. Take 1/4 cup of dough and add to a baking pan lined with parchment paper. The batter should make about 6-8 large cookies. Bake for 15 mins. Let cool for at least 10 mins. Enjoy!!!

For vegan version - you can always sub the egg for a flax egg.

Oatmeal Chocolate Chip Cookies (GF/DF)

Ingredients:
1 cup Rolled Oats
1/2 cup Almond Flour
1/2 cup Oat Flour
1 tsp Baking Powder
1 Egg (can sub flax egg to make vegan)
1/4 cup Coconut Oil
1/4 cup Maple Syrup
2 tbsp Coconut Sugar
1 tsp Vanilla Extract
dash of Salt
1/2 cup Chocolate Chips

Directions:
Preheat oven to 350 degrees F. Whisk egg, coconut oil, maple syrup, coconut sugar, and vanilla extract in a bowl. Once fully whisked, add oats, almond flour, oat flour, baking powder, and salt. Mix together until fully combined, add chocolate chips and fold until fully combined. Place a heaping tablespoon of cookie dough on lined baking sheet pan (I line mine with parchment paper). Repeat for rest of cookie dough. Bake cookies in oven for 11-14 minutes. Dough makes about 10-12 cookies. Allow to cool for 5 minutes and then enjoy! There's nothing better than a warm oatmeal chocolate chip cookie!

Banana Chocolate Chip Cake (GF/DF)

Ingredients:
2 Eggs
1 Overripe Banana
3 tbsp Coconut Oil
1/8 cup Coconut Sugar
1/2 cup Maple Syrup
1 tsp Vanilla Extract
1 cup Oat Flour
1/4 cup Coconut Flour
2 tsp Baking Powder
1/8 tsp Salt
1/2 cup Chocolate Chips

Directions:
Preheat oven to 350 degrees F. Add eggs to a bowl and whisk. Set aside until eggs are room temperature. Add mashed banana and coconut oil to bowl with eggs and whisk until well combined. Add coconut sugar, maple syrup, and vanilla extract to bowl and whisk. Fold dry ingredients into wet and mix until well combined. Add chocolate chips and fold. Pour mixture into a greased 8x8 pan, Top with extra chocolate chips for good luck and bake for 45-50 mins. Take out and cool for 10 mins. Enjoy :)

This cake was SO amazing, I could not stop eating it. Could be great to add in chopped walnuts as well!

Pumpkin Brownies (GF/DF) (Box brownies with a twist!)

Ingredients:
1 Box of Simple Mills Brownie Mix
2 Eggs (can sub flax eggs to make vegan)
1/4 cup Pumpkin Puree
1/4 cup Coconut Oil (melted)
3 tbsp Water

Directions:
Preheat oven to 350 degrees F. Mix wet ingredients in a bowl until fully combined. Add the Simple Mills brownie mix and stir until well combined. If you want more pumpkin you can add one or two more tbsp of pumpkin puree, the mixture will be thick. Pour mixture into a sprayed 8x8 pan lined with parchment paper. Top with extra chocolate chips if you want for good luck! Bake for 25-30 mins and let cool for 20 minutes before slicing and serving, or just eat them right away!

Brownie Bites (GF/DF)

Ingredients:
1/2 cup Almond Flour
1/2 cup Oat Flour
1/4 cup Unsweetened Cocoa Powder
2 Eggs (room temp)
2/3 cup Coconut Sugar
1/3 cup Coconut Oil
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/4 tsp Salt
Handful of Chocolate Chips

Directions:
Preheat oven to 350 degrees F. Whisk eggs, coconut sugar, coconut oil, and vanilla extract. Fold in almond flour, oat flour, unsweetened cocoa powder, baking soda, and salt. Once fully combined, fold in chocolate chips. Line a cupcake baking pan with cupcake liners. Place 1/3 cup of batter into each. Bake for 25-30 mins or until toothpick comes out clean. Batter makes about 8-10 bites.

I found this recipe on @somethingnutritious and tweaked it a bit! :)

Chocolate Chip Cookie Bars (GF/DF)

Ingredients:
1/2 cup Oat Flour
1/2 cup Almond Flour
3/4 cup Coconut Sugar
1/3 cup Coconut Oil, melted and cooled
1 Egg (Room temp)
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Chocolate Chips

Directions:
Preheat oven to 350 F. Whisk coconut sugar, coconut oil, egg and vanilla extract in a bowl until combined and smooth. Add oat flour, almond flour, baking soda, baking powder, and salt - fold until combined. Add chocolate chips. Add batter to a sprayed 8x8 pan and bake for 15-20 mins. Take out and allow to cool for 20 mins. Cut and enjoy!

I got this recipe from @somethingnutritious and tweaked it a bit! These are so delicious and so easy!!!!

Chocolate Mousse Bites

Ingredients:
1 cup Yogurt (I used dairy-free coconut yogurt)
1/3 cup Coconut Sugar
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1/2 cup Cacao Powder
1/3 cup Almond Flour
1/4 cup Coconut Flour
1/4 cup Oat Flour
1/2 tsp Baking Soda
dash of salt
1/4 cup Chocolate Chips

Directions:
Preheat oven to 350 degrees F. Line a cupcake baking pan with cupcake liners. Whisk all ingredients together. The batter should be on the thicker side. Place a heaping 1/4 cup batter into each cupcake liner. Batter should make 8-10 mousse bites. Bake for about 25 minutes. Allow bites to sit for 30 mins and then place in fridge for 1-2 hours, this will allow the bites to thicken. Once in fridge for 1-2 hours, take out and enjoy!

I got this recipe from @Paige.lindgren and adapted it a bit! :)

Chocolate Chunk Oat Date Cookies (GF/DF)

Ingredients:
1/4 cup Coconut Sugar
1 Egg (can sub flax egg)
1/2 cup Coconut Oil (melted and cooled)
1 tsp Vanilla Extract
1/2 cup Rolled Oats
1/2 cup Almond Flour
1/2 cup Oat Flour
1/2 tsp Baking Powder
1/3 cup Chopped Dates
1/3 cup Chocolate Chips

Directions:
Preheat oven to 350 F. Cream sugar, egg, and coconut oil together until creamy. Add vanilla extract. Fold in rolled oats, almond flour, oat flour, and baking powder until combined. Add chopped dates and chocolate chips. Once batter is fully combined, spoon about two tbsp of batter for each cookie onto a baking tray lined with parchment paper. Bake cookies for about 15-17 mins until golden brown. Take out and let cool for at least 5 mins. Enjoy!

Batter makes about 10 cookies.

Snacks

Banana Bread Two Ways! Choco Chip (GF/DF) - Regular

Chocolate Chip Banana Bread (GF/DF)
Ingredients:
3 Overripe Bananas
2 Eggs
1/3 cup Maple Syrup (can sub honey)
1/4 cup Almond Milk
2 tbsp Coconut Oil
1 tsp Vanilla Extract
1 cup Oat Flour
1 cup Almond Flour
2 tsp Baking Powder
1/2 cup Chocolate Chips

Directions:
Preheat oven to 350 degrees F. Mash bananas together in a bowl, then add wet ingredients to same bowl. Whisk all wet ingredients together until fully combined (eggs, maple syrup, almond milk, coconut oil, vanilla). Add flour and baking powder to wet ingredients and mix until fully combined. Fold in chocolate chips. Pour mix into a 9x5 baking pan lined with parchment paper. Top with extra chocolate chips for some love! Bake for 50-55 minutes until toothpick comes out clean. Let cool for 20 minutes before taking out of baking pan and enjoy!

Regular Banana Bread
Ingredients:
3 Overripe Bananas
1/3 cup Melted Unsalted Butter
3/4 cup Granulated Sugar
1 Egg
1 tsp Vanilla Extract
1 1/2 cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Cinnamon
1/8 tsp Salt

Directions:
Preheat oven to 350 degrees F. Mash bananas together. Add unsalted butter, sugar, vanilla, and egg to bowl and whisk together until fully combined. Add flour, baking soda, baking powder, cinnamon, and salt to same bow and fold until fully combined. Pour mix into a 9x5 baking pan lined with parchment and bake for 50-55 minutes until toothpick comes out clean. Let cool for 20 minutes before taking out of pan and enjoy!

Chocolate Chip Raisin Scone Cookies (GF/DF/V)

Ingredients:
1 cup Rolled Oats
3/4 cup Oat Flour
1/4 cup Almond Flour
1/3 cup Maple Syrup
2 tbsp Olive Oil
1 overripe Banana (mashed)
1 Flax Egg
1 tsp Baking Soda
1 tsp Vanilla Extract
1/4 cup Chocolate Chips
1/4 cup Raisins

Directions:
Preheat oven to 350 F. Whisk flax egg, mashed overripe banana, maple syrup, vanilla extract and olive oil together in a bowl. Add rolled oats, oat flour, almond flour, baking soda - mix until combined. Add chocolate chips and raisins and mix together. Place a heaping tablespoon of batter onto a parchment paper lined baking sheet. Batter makes 10-12 scones. Bake for 15-17 minutes until golden brown. Allow to cool for at least 10 minutes. Enjoy!

This recipe can be adapted in many ways. Add an extra banana for more moisture. You can also sub the flours for regular flour!

Chocolate Crunch Bites

Ingredients:
1/3 cup Sunflower Seed Butter
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1/2 cup Puffed Rice
1/4 cup Chocolate Chips
2 tsp Coconut Oil

Directions:
Melt sunflower seed butter in microwave for 15 seconds. Mix maple syrup, melted sunflower seed butter, and vanilla extract in bowl. Add puffed rice. Put 1/4 cup of mixture into cupcake liners. Set aside. Melt chocolate chips and coconut oil in microwave for 30-45 seconds. Add about a tablespoon of chocolate to each bite. Top with hemp hearts and put in freezer for at least two hours. Take out and enjoy! Batter makes about 8-10 bites.

Chocolate Date Bark (GF/DF/V)

Ingredients:
10-12 Medjool Dates - Pitted
1 tbsp Sunflower Seed Butter (heaping tbsp)
1/4 Chocolate Chips
1 tsp Coconut Oil
Sprinkle of Sea Salt

Directions:
Line a sheet pan with parchment paper. Take the dates and press them out on the pan. Make sure to press dates together so the bark holds up. Once dates are all smashed down, set aside. Melt sunflower seed butter in a microwave for about 10-15 seconds. Once melted, spread butter on top of the dates. Then melt chocolate chips and coconut oil for about a minute - in 30 second increments. Spread chocolate on top of sunflower seed butter. Add sea salt. Place in the freezer for one hour until bark is frozen. Break bark and cut into pieces. Enjoy! Bark can be kept in the freezer for 1-2 weeks.

You can sub the sunflower seed butter for peanut butter or almond butter, whatever you have! These are so delicious and so easy to make.

Chocolate Crunch Bars - A no-bake favorite! (GF/DF/V)

Ingredients:
2.5 cups Organic Puffed Rice Cereal
1/3 cup Sunflower Seed Butter (can sub any nut butter)
1/3 cup Maple Syrup
1/4 cup Vegan Marshmallows
3 tbsp Hemp Hearts
1 tsp Vanilla Extract
1/2 cup Melted Chocolate Chips
1 tbsp Melted Coconut Oil

Directions:
Place puffed rice and hemp hearts in a large bowl and set aside. Melt sunflower seed butter and marshmallows together in a microwave-safe bowl for 30 seconds (if not fully melted - repeat in 15 sec increments). Add vanilla extract and maple syrup, mix to combine. Add the wet ingredients to the dry and mix until fully combined. Place the mixture in a sprayed 8x8 pan (I also line mine with parchment paper). Press down mixture in pan and place in refrigerator. While the pan is in the refrigerator, place chocolate chips and coconut oil in a microwave-safe bowl and melt for 30 seconds. Mix and repeat every 15 secs until chocolate and coconut oil is fully melted. Pour the chocolate onto the the mixture and spread until evenly layered. Cover pan and place in the freezer for at least one hour. Take out of freezer, cut, and enjoy!

Bites can be kept in the freezer for up to three weeks.