These are three of our very favorite dishes to bake in our home! When Hurricane Florence came through and flooded our area, we decided to bake the rain away with cauliflower soup, peanut butter bars, and baked broccoli!
For the cauliflower soup, all you will need is:
The peanut butter bars are made of only four ingredients.. how much easier can it be?
For the simple, but wonderfully easy baked broccoli, all you need is:
What are your favorite healthy recipes to make when staying dry from a storm?
Let me know in the comments below!
Y'all these are SO good! They are so chocolatey and gooey! Your husbands (and kids) will have no idea they are healthy!
1 1/2 cups black beans (1 15- oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple sugar, honey or agave (we used maple syrup)
1/4 cup coconut or vegetable oil (we used coconut oil)
2 tsp vanilla
1/2 tsp baking powder
1/2 cup to 2/3 cups chocolate chips (we use the Enjoy Life brand- both dairy free and gluten free)
1. Preheat oven to 350 degrees.
2. Combine all ingredients except chocolate chips in good food processor and blend until completely smooth.
3. Stir in chocolate chips then pour into greased 8 x 8 pan. Sprinkle some of the chocolate chips over the top.
4. Cook for 15-18 minutes then let cool at least 10 minutes before you try to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
The trick: serve them first and THEN reveal the secret ingredient! My kids will eat the batter with a spoon!!!
Recipe cred www.Chocolatecoveredkatie.com
These muffins take 5 minutes and are so fluffy! If the only way to get your kids to eat veggies is hide them, this recipe is for you!!!
3 medium/large bananas
1 cup raw cauliflower
3 large eggs
1 1/2 cup almond flour
1/2 cup almond butter
1/4 cup coconut sugar
1 1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup chocolate chips (or more!) (we use dairy-free chocolate chips)
1. Preheat oven to 350 degrees.
2. In a blender combine all ingredients except chocolate chips until smooth. Stir in some of the chocolate chips before Pouring batter 3/4 way up a muffin pan lined with paper liners. Sprinkle the rest of chocolate chips on top!
3. For six large bakery style muffins bake 350 degrees for between 38-45 minutes. Cook less for twelve regular muffins.
Store in airtight container in refrigerator (or on counter) for up to a week!
Recipe cred www.paleoglutenfree.com
These fiber-packed, protein rick ball are a healthy way to indulge your sweet treat! If the consistency is not thick enough to roll into balls, press in pan, put in freezer, and cut into bars! Pull out 5 minutes before you want to eat to allow to thaw for perfect consistency! Enjoy
3-4 pitted dates, soaked in water for 10 minutes before using
1 15-oz can black beans, rinsed and drained
1/3 cup chocolate protein powder (we use JP complete protein mix- vegan, dairyer, gluten free- message me for details)
1/4 cup almond or peanut butter
2 tablespoons unsweetened applesauce
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon non-dairy milk (we used unsweetened almond milk)
1/4 cup chocolate chips (we used Enjoy Life brand- dairy free)
1. Line a baking sheet with wax paper or foil.
2. In a small bowl soak dates for 10 minutes.
3. In a vitamix, add dates, black beans, almond butter, protein powder, salt, vanilla, applesauce, almond milk. Pulse and combine until all ingredients are mixed together and smooth.
4. Roll the dough into balls. Place each ball on wax paper. Place baking sheet in fridge.
OR If dough is too gooey, place dough into baking dish. Place in freezer or fridge.
5. Melt chocolate chips on stove top or in microwave. Drizzle balls or bars with chocolate!
6. Store in airtight container in fridge or freezer for up to 1 week (if they last that long!).
Note: our dough was a bit gooey for balls so we put in baking dish in the freezer. We put in freezer for 10 minutes while we melted chocolate. We then drizzled melted chocolate on the bars and put back in the freezer! We kept in freezer until we were ready to eat them! They lasted 2 days!!!! So yummy!
recipe cred emilieeats.com
These are the BOMB!! My kids absolutely LOVE them! Easy afternoon snack or side dish! Gluten-free, Dairy-free, husband AND kid approved!
1 package pre-washed green beans
2-3 tablespoons trader joe's Everything but the Bagel Seasoning
2 tablespoons nutritional yeast
olive oil for coating green beans
Toss green beans and a little olive oil in ziplock bag. Coat green beans with olive oil first. Then add nutritional yeast and Everything but the bagel seasoning! Toss in bag until well coated. Bake on cookie sheet at 400 degrees for about 35 minutes (or longer depending on desired crispiness)! Enjoy!
2 cups gluten free oats
1/2 cup nut butter (we used almond butter)
1/2 cup water
1/4 cup raw honey
1/4 cup almond flour
cocao nibs (maybe a handful)
1 scoop JP Vanilla Complete mix
Mix and roll into balls! Keep in fridge (if you have any left!)!!
Recipe cred Caroline Lewis Jones
2 cups gluten-free rolled oats
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1 cup unsweetened coconut or almond milk
1/2 cup mashed banana (about 1 1/2 medium banana)
1 large sweet apple, peeled, cored, and diced
1/4 cup honey
1. Preheat oven to 375 degrees.
2. In a large bowl combine the oats, baking powder, salt, cinnamon. Add the milk, honey, egg, and mashed banana and mix until combined. Stir in the apple.
3. You can either put the mixture into the fridge overnight or continue with the directions and bake right away.
4. Grease a muffin tin and fill each cup with the oatmeal mixture to just about the top. Bake at 375 degree oven for 20-25 minutes, until the cups are set. Store in the fridge or these can also be frozen. Enjoy!
Recipe red Healthy Living Revolution cookbook
4 cups large flaked coconut
1 tablespoon avocado oil
2 tablespoons maple syrup
1 tablespoon coconut aminos
2 teaspoons smoked paprika
2 teaspoons sea salt
ground pepper to taste
1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
2. In a bowl whisk together avocado oil, maple syrup, coconut amino, paprika, salt and pepper. Add coconut flakes and toss to combine, making sure not to break up the flakes too much.
3. Arrange on a baking sheet in an even layer.
4. Bake in the oven for 20-25 minutes, lightly stirring the coconut halfway through. The bacon should be deep brown and lightly crispy on the edges.
5. Allow to cool completely and store in ziplock bag.
3 brown bananas, mashed
1/4 cup maple syrup
1/4 cup molasses
1 teaspoon vanilla extract
1/2 cup cashew butter
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
pinch of salt
1-2 tablespoons powdered sugar, for garnish
1. Preheat oven to 350 degrees. Grease a 8 x 4 loaf pan.
2. In a food processor, add all ingredients and puree until completely combined.
3. Pour batter into loaf pan then place in oven to bake for 45-50 minutes until a toothpick comes out clean.
4. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
5. Once cool, top with powdered sugar!
Recipe cred PaleoOMG
2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2/3 cup honey
1 1/2 teaspoons vanilla extract
1/2 cup plain dairyfree yogurt (we used unsweetened vanilla coconut yogurt)
1 1/2 cups peeled and diced apples
1/4 cup almond flour
1 teaspoon coconut flour
3/4 teaspoon ground cinnamon
1 tablespoon coconut oil, room temperature
1 tablespoon maple syrup
1/3 cup chopped pecans (or walnuts)
1. Preheat oven to 425 degrees. Line 14 muffin cups with muffin liners.
2. First, prepare the topping by mixing everything together, except for pecans, in a small bowl. Add the pecans and store until well combined. Set aside.
3. In a medium bowl, mix together the dry muffin ingredients (almond flour through nutmeg).
4. In a large bowl, mix together the wet muffin ingredients (eggs though yogurt).
5. Add the dry mix to the wet and stir just until combined. Do not over mix. Fold in the apples.
6. Pour 1/3 cup of the better into each muffin cup. Sprinkle the topping on muffins.
7. Bake at 425 for 5 minutes and then lower the temperature to 350 degrees for another 9-16 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Larger muffins may take up to 16 minutes.
8. Let the muffins cool in pan for 10 minutes and then remove to wire rack to cool completely.
These muffins are super moist and need to be kept in the refrigerator in an airtight container after the first 24 hours.
Enjoy! Original recipe red TexanErin.com