These caramelly, delicious, 2- ingredient payday inspired bites are just the right size and natural sweetness for any late night craving or afterschool snack! Thank you @minimalistbaker.com for  original recipe! 

1 1/4 cup roasted salted nuts (we used 1/2 pistachios and 1/2 cashews)
2 cups packed, pitted medjool dates (sticky and fresh) (1 cups contains about 19 dates)
1 pinch sea salt

1. Add nuts to food processor and pulse several times to loosely chop. Set aside on a plate or in bowl.
2. Add to the food processor pitted dates and sea salt. Process until small bits remain or a ball forms. Scoop out. Form into even bites- about 16 and roll them into balls with your hands. They will be a little sticky. That's ok. 
3. Begin rolling date bites into the nut mixture to coat,  pressing down gently to encourage sticking. Continue until each date bite is thoroughly coated with nuts. 
4. Enjoy or chill for 1 hour before eating. Store in airtight container in refrigerator for up to 2 weeks or freeze! Great for lunchboxes, snacks, or dessert! Enjoy!

• 2 eggs (could use a flax egg if desire)
• 1/4 cup coconut oil, melted
• 2 bananas, very ripe
• 1 scoop JP Vanilla Complete (or could substitute 1/3 cup honey or maple syrup)
• 2 cups rolled oats, uncooked (we use gluten-free oats)
• 1 tsp baking soda
• 1 1/2 tsp apple cider vinegar
• 1 tsp cinnamon
• 2 – 3 1/2 cups baby spinach or mixed greens depending on how green you want them
• 1/4- 1/2 cup unsweetened almond milk (may need more liquid depending on amount of spinach)
• 1-2 tbsp flax seeds (optional)
  
• ​Top with dairy free chocolate chips 
  

1. Preheat oven to 350° degrees.
2. Combine all ingredients in your food processor
3. Blend until the batter has a smooth consistency and even color
4. Portion out between the 12 muffin tin 
5. Top muffins with chocolate chips
6. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean
7. Cool in a pan before transferring the muffins to a cooling rack
8. Enjoy warm or allow to cool completely before storing in the fridge for up to 5 days or in a freezer for up to a month.

Original Recipe cred
https://thenaturalnurturer.com/2017/04/03/oatmeal-green-smoothie-muffins/?fbclid=IwAR1oUjJmDMP6MzTFf7KhkEFKJ2jvX4I5LYR-SzlBEG7Un37Oy-pnoqGmg9I

Made some changes to original recipe! Contact me for sample of JP Vanilla complete!

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:

• vegetable broth
• cashews
• everything but the bagel seasoning
• boil until cauliflower is soft, and then put into a vita-mix!

The cauliflower soup tastes JUST LIKE potato soup! What a wonderful healthy alternative!

The peanut butter bars are made of only four ingredients.. how much easier can it be?

• gluten free oatmeal
• honey
• peanut butter
• plant based chocolate shake mix

For the simple, but wonderfully easy baked broccoli, all you need is:

• olive oil
• broccoli
• everything but the bagel seasoning
• bake the broccoli at 375 for 20-25 minutes

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 egg
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