I cannot recall a time in my life when chocolate and peanut butter were not a good idea. And today is no exception, because I have a healthy, mostly whole foods version of a microwave lava cake that you could eat for dessert or… wait for it… even breakfast. I know. Can you imagine starting your day with a chocolate peanut butter lava cake that you can just pop in the microwave? Lazy cooks rejoice!
If you are looking for something that tastes like a fluffy, decadent, overly sweet dessert, this is not the recipe for you. This is meant to be a healthy version of a treat – something that packs nutrition and satisfaction into a super quick dish. If you’re used to molten chocolate cake from Chili’s, this will most likely disappoint you. But if you’re ready to try a healthy version that you can eat as often as your heart desires, well here it is.
1/2 cup rolled oats
1/4 tsp baking powder
dash of sea salt
dash of cinnamon
1 tbsp + 1/2 tsp cococa powder
1/2 a large spotty banana
1 tbsp vegan chocolate chips
1/2 tsp water
1 T natural peanut butter
1. Put all ingredients except for the chocolate chips, water, and peanut butter into a blender and blend until smooth. Pour the chocolate batter into a microwave-safe ramekin or mug.
2. Place the chocolate chips into the center of the ramekin and gently press down into the batter with a spoon, making sure the chocolate batter covers the chocolate chips.
3. Sprinkle the top of the batter with a few drops of water. This will help to make the center have a molten-like texture once cooked.
4. Place the dish in the microwave for about 2 minutes. Note: Microwave ovens greatly vary. I recommend checking it at the one minute and 20 second mark. And you might even need to microwave it for up to 3 minutes, depending. The edges should be firmly cooked and the center should be slightly on the more gooey side, but still cooked through.
5. Remove from the microwave and place the peanut butter on top and it will melt into the warm chocolate treat.
There’s nothing like a pb&j, especially when you’re craving something sweet and comforting. This version is sure to please adults and children alike. It’s nutrient-dense, much lower in sugar and fat, oil-free, more filling, and provides an antioxidant boost. Plus, you’ll learn my healthy hack for more than doubling the quantity of peanut butter for half the calories without sacrificing the flavor and texture. Here’s my healthy take on a classic favorite.
2 slices of bread of your choice, toasted
1 tbsp natural peanut butter
2 tbsp plain peanut butter powder
4 tbsp water
3/4 cup frozen blueberries or strawberries, warmed (or use fresh, if preferred)
1-2 tsp maple syrup
1. Warm the berries in a saucepan or in the microwave. You want them to hold their shape but become slightly juicy, not cooked down heavily like a compote.
2. Toast bread. I used two slices of low sodium Ezekiel bread.
3. In a bowl, mix peanut butter with peanut butter powder and 3 tbsp water, reserving the rest of the water if needed to achieve desired consistency. The mixture should create a spreadable yet still thick peanut butter consistency.
Note: If you don’t mind the extra calories and fat, you can skip the pb powder and just use more peanut butter, of course.
4. Spread 3/4 of the peanut butter spread over the toast, then top with berries.
5. In the bowl, whisk together remaining peanut butter spread, 1/2-1 tbsp water, and 1-2 tsp of maple syrup to taste. This will create a sweet sauce that also looks beautiful as a garnish to this dish. Drizzle the mixture over the top of your open-faced sandwich.
Yields 1 serving. Enjoy!
Did you know that cranberries are excellent for cleansing kidneys and boosting the immune system? I wanted to try something new for breakfast today, and wow this quinoa porridge I put together is so delicious and warming for the cold winter months. I hope you enjoy it too.
1 cup cooked quinoa
1/2 cup unsweetened almond milk
1 cup fresh cranberries
1 tbsp maple syrup
1 tbsp coconut sugar
1 drop almond extract
1/2 tsp pumpkin pie spice
cranberries, almonds, and cacao nibs for garnish (optional)
1. In a medium saucepan, bring the almond milk, cranberries, quinoa, and maple syrup to a boil, mixing often.
2. Reduce heat and let simmer for 5-7 minutes, stirring occassionallly. It will thicken.
3. Once the cranberries have softened a bit and the porridge thickens, turn off the heat.
4. Stir in the coconut sugar, almond extract, and pumkin pie spice.
5. Leave to thicken in the pot for a few minutes.
6. Serve hot or warm in a bowl topped with almonds, cacao nibs, and a few cranberries.
This recipe serves 1, but can easily be doubled or tripled. You can also reduce or add liquid depending on your consistency preferences. Enjoy!
Pancakes! Most conventional pancake mixes have additives, preservatives, and processed soy and whey in them. If you are looking for a quick, healthy, and delicious alternative to this weekend breakfast favorite, look no further.
3/4 cup rolled oats
1/2 of one large ripe speckled banana
1 cup unsweetened almond milk
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp cinnamon
A tiny pinch of sea salt
1 16-oz bag of organic frozen strawberries
Pure maple syrup (optional)
1. In a high speed blender, blend all of the ingredients (except berries) to form a light-medium consistency pancake batter.
2. In a medium saucepan with a lid, heat the berries on low, stirring often. They will become a compote-like consistency. Turn heat off and keep covered.
3. Heat a nonstick skillet on low-medium. You can use coconut oil spray to coat the pan too (optional).
4. Pour the batter onto the pan to desired pancake size. Cook on one side until bubbling on the top and the edges are golden brown, then flip, as you would cook any pancakes.
5. Plate finished pancakes and top with the strawberries and a drizzle of maple syrup (optional).
This recipe yields 3 large pancakes or 6 small – good for one very hungry individual or two people. This can easily be doubled for a family of 3-4 people. Enjoy!
Wow. This is the first post I’m writing since having my baby. It feels good to be writing and creating again. So many people have asked if I will be sharing info about my pregnancy and birth story, and yes that will be coming soon. But first… Banana Bread!
1 and 3/4 cup spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
dash of nutmeg
3 very ripe large bananas
1/4-1/2 cup maple syrup*
2 heaping tbsp coconut oil
+extra oil to grease pan
1 tsp vanilla extract
1 tbsp applesauce
*I wanted a mild, lightly sweetened bread, but if you want a sweeter bread, add more maple syrup.
1. Preheat oven to 350 degrees F. Then grease a 9-inch loaf pan with coconut oil.
2. In a large bowl, mix all dry ingredients until well-incorporated.
3. In a separate medium bowl, mash bananas with a fork, then add in all remaining wet ingredients and mix together. I kept my bananas moderately chunky.
4. Add wet mixture to the dry mixture and mix with a large spoon until combined evenly. (I tasted the dough at this point and it was pretty delicious.)
5. Spoon out mixture into the loaf pan and spread evenly. Bake for about 40 minutes or until golden brown and the center comes out clean with a toothpick test.
I served mine with baked apples and pears (pictured below).
No piggies were harmed in the making of this bacon. Holy wow! I’m so proud of myself for this one (but honestly, it’s quite simple to make). I really got a solid coconut bacon recipe down. It took only 20 min total including prep and bake time. It’s low-effort and ummm… tastes better than bacon made from a pig, in my honest opinion. REALLY good! You don’t have to miss bacon at all when you have this delicious treat! Salty, savory, sweet, and crunchy – plus it’s a healthy fat made with organic shaved coconut (a real, whole food, my friends).
You can eat this by itself for a treat, in a breakfast scramble, in an avocado sandwich, in wraps, on top of salads – you get the idea.
2 cups of organic shaved coconut (Note: not shredded; and the only ingredient should be coconut)
1.5 tbsp liquid smoke
1 tbsp maple syrup
Option 1: 1 tbsp (or to taste) tamari or liquid aminos – this option will taste saltier and more like bacon
Option 2: sea salt generously sprinkled (or to taste) – this option is less salty and more mild in flavor
1. Preheat oven to 350 degrees F.
2. Place nonstick baking paper on a cookie sheet.
3. Spread out shaved coconut evenly across the pan.
4. Coat with all of the remaining ingredients. Mix with your hands until everything is coated well and spread out on the pan evenly.
5. Bake for 12 min for soft bacon or 14-15 minutes for crisp, well-done bacon. Please keep an eye on it from the 10-minute mark on, as oven settings will vary.
6. Remove from the oven and let it cool. Use it that day or store in an air tight container in the refrigerator for the week. This also keeps well in the freezer, so you can batch cook this in advance for the month so that you always have some on hand.
This is a basic tofu scramble recipe that will knock your socks off. It looks similar to scrambled eggs, and tastes super yummy too! To add bulk to this recipe, you can add vegetables of your choice. Otherwise, you can serve this as is on toast or in a breakfast burrito, or as a side dish with oatmeal and fruit (or just by itself; it’s that good). This recipe is also omnivore-approved!
1 12-oz package of drained and pressed organic firm or extra firm tofu (I used sprouted tofu.)
1/4 tsp garlic powder
1/4 tsp dried dill
1/4 tsp turmeric powder
2 tbsp nutritional yeast
sea salt and pepper to taste
optional – coconut oil (to coat pan and/or to add in for extra flavor)
1. Drain the tofu and firmly press it between two cloths or paper towels until the excess water is as eliminated as possible.
2. In a medium skillet, use natural propellant-free coconut oil spray or 1 tsp of organic coconut oil and turn the heat up to medium. Note: before purchasing a spray, the only ingredients should be coconut oil and an emulsifier like sunflower. Try to avoid ingredients such as propellants, natural flavors, and soy oil.
3. Add in your tofu with your hands, crumbling it into small pieces as you add it to the pan.
4. Add in all of your spices and seasonings and mix thoroughly. Note: you will want to taste the mixture before you serve it, as you might need to add more salt. For those not concerned about oil intake, you can add coconut oil to the dish to make it extra rich and flavorful.
5. The tofu will be finished once it is steaming hot. The entire dish takes approximately five minutes to cook through. There should not be an excess of liquids in your pan, if you pressed out the water in step #1 properly.
Serve and enjoy!
Yields 2-3 servings.
21 Day Fix Approved: measure out in the red container to count as 1 red + account for the coconut oil (if you measured out coconut oil for this dish). This tastes just as good as an oil-free breakfast.