Category Archives: Dessert
I am going to “white girl” it up here with a healthy Pumpkin Spice smoothie/shake recipe. Who doesn’t love a little (or a lot) of pumpkin in the Fall? This recipe also works really well with persimmons or you could use sweet potato or kabocha…you get the idea…it’s versatile.
This recipe could easily serve 2 people, but I’m a little piggy and keep it all to myself. If you want to share it with someone else, just divide the macro counts below by two.
- 1 scoop PlantFusion protein (chocolate or vanilla)
- 1 tsp xanthan gum
- 1/2 Tbs pumpkin pie spice (you can use less, but I LOVE it)
- 2/3 cup organic canned pumpkin
- 2-3 tsp fresh ginger (I like a lot)
- 2 Tbs Sugar Free Italian Sweet Cream Coffeemate (my smoothie secret)
- 2/3 cup unsweetened vanilla almond milk
- 2-3 big handfuls of ice (I use a lot)
Add all of the above ingredients to your high speed blender and blend away.
Of course when you think of Nuts.com you think of nuts. One of the world’s best flavor combos in my opinion is PB and C. Who doesn’t love peanut butter and chocolate (other than my very own daughter…what???).
I set off on a quest to make a healthier peanut butter cup / peanut butter fudge and the results taste amazing if I do say so myself. My son offered to eat all of them (such a kind boy). What’s even more awesome is how quickly these come together.
It’s up to you whether or not you add chocolate. These cups / fudge taste great either way.
INGREDIENTS – Makes 10
40g dark chocolate
2Tbs (28g) raw cacao butter
1/4c (64g) peanut butter (crunchy or smooth)
1/4c (24g) peanut butter powder
1/2 dropperful Liquid Sweetleaf Stevia (English Toffee flavor is my favorite)
If using the chocolate, place 4 grams of chocolate into each of the 10 candy molds (I used THIS one). Microwave in 15 second increments to melt (you have to be REALLY careful not to burn the chocolate in the microwave). Once sufficiently melted, spread the chocolate and place the mold into the freezer.
In a double boiler melt the cacao butter, chocolate, and peanut butter powder stirring constantly with a whisk.
Once melted, remove the molds from the freezer and divide the peanut butter mixture evenly between the 10 candy molds.
Place the candies in the fridge to set-up. Store uneaten candies (if there are any) in the fridge or freezer.
Per Candy (Chocolate & PB) – 82 cal / 2.7C / 3P / 6.8F
Per Candy (Just PB Mixture) – 75 cal / 1.8C / 2.8P / 6.3F
This is my go-to waffle recipe. It has taken me a while to perfect, but I know it’s good when the rest of my family actually likes them and tries to steal bites when I make one for myself. Let’s face it, I like a lot of foods that the general public probably wouldn’t be into…this is a recipe the general public will be into.
I like this recipe as either a HUGE Belgian waffle or pancakes. The only difference between making these into waffles or pancakes will be the batter consistency (aka how much water you add). Waffle batter tends to be thicker and pancake batter thinner (it is basically personal preference).
I like to eat the whole recipe myself, but you can easily split it in half or eat as much as your macros allow. I also like to top my waffle with strawberries, but again that is personal preference.
If you don’t want to use syrup you can add a little stevia to the batter.
1 Tbs coconut flour (pack it into the Tbs vs. the scoop and scrape method)
2 Tbs Fufu (Plantain Flour)
6 Tbs organic egg whites
Water (amount varies)
Preheat your waffle maker or a pan on medium heat if making pancakes.
Place the pancake mix, coconut flour, and fufu flour into a mixing bowl. Add the egg whites and a little water to start (2-3Tbs). Mix.
The coconut flour will absorb a lot of water, so add water a little at a time until it reaches the right consistency. It seems like the amount of water I use is different every time, so play around with it. You can also add some more egg whites if you have more protein macros to use-up. I have used as little as 4Tbs and as much as 8Tbs with great results.
Spray coconut oil onto the waffle maker or pan.
Cook as you would any regular waffle or pancake.
Here is the macro breakdown for the recipe as written:
This recipe couldn’t get any easier. I have been eating this for dessert lately and can’t believe how good it is for how few calories there are. Is it the exact same as regular pudding taste-wise?…No, but it is pretty darn good.
- 1 1/2 cup almond milk
- 2Tbs. cocoa powder (I like THIS one by Valrhona)
- 1 tsp. xanthan gum
- Sweetleaf Stevia to taste (THIS one is my favorite)
- Chia seeds (I use 15g)
- PB Powder
- Organic Flavors like mint, almond, butterscotch, cherry
Place the almond milk, cocoa powder, xanthan gum, and stevia in the blender alond with 4 drops of organic flavor (if using). Blend until nice and creamy. If adding chia seeds, pour them into the blender with the pudding and pulse very quickly (you want to mix them in, but not blend them).
When I make the pudding with the chia seeds I like to pour the mixture into a container and put it in the fridge to allow the chia seeds time to expand.
Here are the macros for the pudding:
Here are the macros for the pudding WITH 15g of chia seeds:
This morning my son looked across the counter and saw our overripe bananas which prompted, “Mom I REALLY have a craving for banana bread! I LOVE your banana bread recipe!!!” Do you think he was not so subtly hinting???
I decided to go another route today and try Elana Amsterdam’s (of Elana’s Pantry) Paleo Banana Bread Recipe. The only alteration I made to the recipe was to use coconut oil in lieu of vegetable shortening. I also tented the bread with foil for the last 15-20 minutes or so since it was already a nice golden brown and I didn’t want it to burn.
My kids went gaga for this and both had three slices after school. I had to stop them so that there would be at least a slice each for my husband and I to try.
On another note…There was definitely lively debate and commenting after my last post. I approved ALL of the comments and allowed the conversation to continue right up until today. The discussion has been had, viewpoints have been shared, and it is now time for all of us to move on. I choose to focus on the positive in life and as of now I will no longer be approving any negative comments…let’s keep it happy.
Veggie Grettie is my little corner of the world where I share recipes I have created, those of others I admire, health information, and a smidgen of my personal life from time to time. I would like to continue doing so and want to thank those of you who sent your good vibes my way. Much love!!!
Peace and health,
Warning: If you don’t like coconut, these aren’t for you!
INGREDIENTS – Makes 6-8 Popsicles1 can full fat organic coconut milk 1 bag frozen pineapple (10 oz.) 2 Sweetleaf stevia packets .
Blend the above ingredients in your high speed blender until fully incorporated.
Pour into Popsicle molds.
This is an oldie, but a goodie…I thought I would share this recipe with all of you again. Have a wonderful Fourth of July!
INGREDIENTSCRUST 1 ½ cup Gluten Free graham style crumbs (I used kinnikinnick foods) 1-2 packets stevia 6 Tbs. Earth Balance Soy-Free Spread . BASIC FILLING 2 cups raw cashews (soaked 6-8 hours) 1 cup unsalted macadamia nuts (soaked 6-8 hours) 2 tsp probiotic powder (I used New Chapter All Flora) ½ cup filtered water 1 Tbs. meyer lemon juice 1/3 cup So Delicious Vanilla coconut creamer 1 Tbs. vanilla flavor (mine is by Frontier)* 4 Tbs. agave or maple syrup 4 stevia packets Pinch of salt *Do not use vanilla extract. Since this is raw the alcohol will not cook out and will taste bad. . Blue ½ cup frozen organic blueberries 1 cup Basic Filling All natural blue food coloring (optional) . White – Basic Filling (as is) OR 1/2 cup sliced bananas 1 cup Basic Filling Red ½ cup sliced organic strawberries 1 cup Basic Filling All natural red food coloring (optional)
Upon first glance this cheesecake recipe seems much more time consuming than it really is. This is how I easily tackle this recipe…
In the morning put 2 cups of raw cashews and 1 cup of macadamias in a container and cover the nuts with filtered water. Place the container in the fridge to soak (click here to see how I did just this for raw vegan goat cheese).
In the afternoon or evening take the container of cashews and macadamias out of the fridge and drain and rinse the nuts. Place the drained and rinsed nuts in your Vitamix along with ½ cup filtered water and blend VERY well. This process will take quite a few minutes and your Vitamix will be working very hard! Make sure you use the center agitator to help it along. You want to mixture to be very, very, very smooth…it will be warm from all of the blending.
Once the mixture is smooth, place it in a bowl and combine with the probiotic powder. Mix well.
Place the mixture in a cheesecloth lined colander and cover it. Place the colander in a bowl (in case any liquid leaks out) and leave it out at room temperature for 12 hours to cure (overnight). You can also place a plate and pie weights on top of the cheesecloth to encourage the release of moisture.
Meanwhile make the crust by combining the graham style crumbs with the melted Earth Balance and Somersweet. Once combined, press the graham crust into the bottom of a springform pan or create individual cheesecakes by using a mini crumb cake pan and filling each with 1 Tbs. of the graham crust mixture and pushing it down (in a crumb cake pan the bottom of each cake lifts-up to help unmold the cakes). Place in the fridge to set-up.
In the morning place the cured cheese mixture in a bowl and use a hand mixer to blend in 1 Tbs. lemon, 1/3 cup So delicious, 1 Tbs. vanilla, ¼ cup agave, 4 stevia packets, and a pinch of salt. The Basic Filling recipe is now complete.
Create the blue layer by blending 1 cup of the Basic Filling with ½ cup of frozen blueberries (optional blue food coloring).
For the white layer, either use the Basic Filling as is or blend 1 cup of the Basic Filling with ½ cup of sliced bananas.
Create the red layer by blending 1 cup of the Basic Filling with ½ cup of sliced strawberries (optional red food coloring).
Pipe a small layer of the blueberry mixture onto each crust. Smooth the layer to make it level and follow with a layer of white, and then a layer of red. Place in the freezer to set-up for 1-2 hours or overnight.
Remove from the freezer 10-15 minutes before serving to allow the cheesecake to thaw slightly.
Top with your favorite non-dairy whipped cream and fresh berries.
For a printable version of this recipe click here.
Note – I am a Vitamix affiliate and whole-heartedly endorse the use of this wonderful machine!