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!
Yes. A vegan marshmallow whip you can make at home to use on top of tasty treats like hot cocoa. This recipe has been circulating the blogosphere made with a variety of ingredients. I used three simple ingredients, but the trick is…you need to be patient and invest some time into this creation. It took me 20 minutes of using the hand mixer to achieve the desired consistency. Nonetheless, this would also be a fun recipe to make with children. I think they will be amazed to watch the process unfold.
Aquafaba (This is the liquid from one standard 15 oz can of chickpeas or white beans.)
1/2 cup of sugar
A few drops of vanilla extract
1. In a large mixing bowl or stand mixer, put in all of the ingredients and mix on high. I used a hand mixer for this, but if you have a stand mixer, you can set it up and do something else while it whips together. Note, the volume will quadruple by the end.
2. Whip ingredients for 16-20 minutes to achieve the desired consistency.
Initially, I thought, “This is never going to work.” But by 12 minutes in, I was pleasantly surprised at what the chickpea water and sugar turned into. And by minute 18, it was excellent.
In the end, I used mine on top of hot cocoa and dusted it with cinnamon. It was worth the 20 minutes of using the hand mixer.
You can cover any leftovers and store in the fridge, but you will have to remix it again, as it will gradually separate.
I cannot take credit for the brilliant idea of cooking sliced sweet potato in a regular toaster. I have to wonder if these potentially accidental or perhaps purposeful strokes of genius take place when people are stoned, drunk and hungry. “Dude, what if sweet potatoes could be toasts?”
Nonetheless, I am thankful to whoever came up with the sweet potato toast idea (because it is delicious). Here is my take on the recipe.
1 Japanese sweet potato*, sliced lengthwise
1 small avocado sliced (or guacamole)
1/4 cup chopped tomato
1/4 cup black beans
3 tbsp chopped green onions
3 tbsp roasted corn (not pictured)
sea salt and pepper, to taste
*Japanese sweet potato is incredibly delicious in this recipe, but if you cannot find those, regular orange sweet potatoes are great too.
1. Slice raw sweet potato lengthwise in 1/4-1/2 an inch thick slices, depending on your preference.
2. Place two slices of the sweet potato in a regular toaster, as you would two slices of toast, and toast on high 2-3 times, depending on your toaster. The outside will be lightly toasted and crispy and the inside should be fully cooked. Perfection. You can also make these in a toaster oven instead.
3. Top with your desired toppings. This time, I used avocado, tomato, black beans, green onions, sea salt and pepper. Roasted corn would be outrageous too.
Sweet potatoes are satiating, healthy, and a nutrient-dense replacement to toast, so you really cannot go wrong here.
Minimalist cookies, folks. These are chewy like a date truffle but shaped like a cookie. And… They are healthy, plus so simple to create in as little as 5 minutes. I like to enjoy a couple of these treats with an evening cup of tea.
1 cup rolled oats
12 pitted medjool dates
1 tsp vanilla extract or powder
3 tbsp cacao (or cocoa) powder
1/2 tsp cinnamon
1. Combine all ingredients in a food processor or Vitamix until well-combined into a dry, but sticky dough-like consistency. If too dry, add more dates. If too sticky, add more oats.
2. Roll the dough into 8 balls.
3. On a flat nonstick surface, press each ball down into a flat cookie of your desired thickness.
4. Pop these in the freezer for 20 minutes to chill and then serve. Store in the fridge.
Recipe yields 8 small cookies. Recipe can easily be doubled. 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.