Dark Chocolate Avocado Cookies (Keto + Clean eating)

Let’s keep on the train of sneaking in healthy ingredients into treats…

I currently (and always) have an obsession with avocado. It’s by far my favorite healthy addition to almost any meal. Lately, I just don’t feel like a meal is complete without a chunk of avocado of a scoop of guac. Remember when I went through my banana phase? Well, it turns out that avocados have way more potassium and fiber than bananas and way less sugar and carbs – two things I’ve been trying to limit. Bye banana, hi avo.

These barely made it to the blog because my husband couldn’t keep his hands off them. Turns out, I’ve actually run out of places to hide my baked goods so we’ve implemented this rule: JUST MAKE SURE YOU SAVE ME ONE!

IMG_6296

I know I say this a lot because I love sweet treats so much, but these really are gorgeous and full of fiber and healthy fat. (By the way, fat is a GOOD thing. Let’s talk more about this because its honestly something that was hard for me to truly believe. More to come here.)

IMG_6309

Sadly, I totally forgot to take photos of these while I was making them so I only have the final version. There is nothing crazy that goes into these, though, so I think you’ll be able to figure it out by reading directions. 🙂

IMG_6306

Ingredients:

  • 2 medium super ripe avocados (they should be borderline smooshy so they’re easier to mix)
  • 1 egg
  • 1/2 cup of sweetener of choice (Stevia or coconut sugar are recommended)
  • 1 cup of almond flour meal
  • 2 tablespoons of melted coconut oil
  • 3 tablespoons of dark cocoa mix
  • 1 teaspoon baking soda
  • Dash of himalayan sea salt
  • Sugar free dark chocolate chips
  • Any other additions you want to include – pistachios, walnuts, pecans!

IMG_6296

How to:

  • Preheat oven to 325 degrees and prepare a cookie sheet (I used parchment paper on a cookie sheet to prevent sticking)
  • Add all ingredients to Vitamix and blend!
    • If it looks too dry and not like a thick batter, add a dash of almond milk and blend for a few more seconds.
  • Hand mix in any other ingredients you desire
  • Scoop onto the cookie sheet and bake for 12-14 minutes

IMG_6294

 

Let me know what you think – and save ONE for moi!

Advertisements

Fudgy Zucchini Brownies (Clean, Keto, Low Carb)

Dessert + Veggies = Best combo

When is the last time you had some beautiful green zucchini in your brownies? This was my first time and I’m shocked at how great they taste. I know it sounds weird but you really can’t taste the zucchini – I swear!

Plus, it looks so pretty once you spiralize it… look!

IMG_6252

I remember in high school, my friends and I discovered that you can take a box of brownie mix and mix it with a can of diet coke to make brownies. At the time, I thought there was no other way to make brownies healthy… Ohhhh… how much I’ve learned since then! (For those of you who don’t know, diet soda does NOT = diet food!)

These are made of all healthy and clean ingredients. While I wouldn’t call these a health food, you can definitely argue that these are healthier than your average brownie.

One thing you’ll notice in these is that they are not shy in butter/oil. As some of my friends know, I’m testing out a ketogenic diet, meaning I’m eating little to no carbs (other than from leafy greens), a little protein, but a LOT of fat. Seems totally counterintuitive for health, I know, but if you read a little about it there are some amazing benefits. More to come on this later.

Let’s dive in!

IMG_6258

Ingredients:

  • One medium zucchini
  • 1 large egg
  • 2 tablespoons of organic coconut oil (I use Kelapo)
  • 6 tablespoons of melted salted butter
  • 1/2 cup Stevia or coconut sugar
  • 1/2 cup cocoa powder
  • 2 tablespoons of cashew butter
  • Dash of vanilla extract (or more if you like vanilla – I am personally obsessed)
  • 1 teaspoon baking powder
  • Pinch of Himalayan sea salt
  • One bar of the darkest chocolate you can find

How to:

  • Use a spiralizer or a grater to dice up the zucchini into mini pieces – you can leave the skin on
  • Beat the egg and then add all ingredients except for the bar of dark chocolate into one bowl and mix! (I know, so simple)
  • Once it’s mixed well, chop up the dark chocolate and mix in

IMG_6260

(So colorful and so pretty!)

IMG_6265

  • Grease an 8×8 pan with coconut oil spray and pour batter into it. It may appear a bit chunky because of the zucchini – that’s ok

IMG_6268

  • Bake for 12-14 minutes or until a toothpick comes out clean

Ok, in this photo, I know they look a bit dry. But I promise you they’re not! The zucchini keeps them moist and fudgy.

IMG_6269IMG_6274

Mmmmmmaybe it’s just me, but I love a good hot brownie right out of the oven. So get yourself a glass of almond milk ready and dig in as soon as they’re done!

If you’re able to make these last for a few days, keep them in the fridge in a tightly sealed container, otherwise the zucchini in them will make them go bad quickly.

IMG_6279

Have you ever used any vegetables in your brownies or cookies? I’d love to hear what you’ve tried!

Spicy! Pink Pistachio Chocolate Fudge

Ok, so….this blog is about clean eating. And these aren’t exactly clean…. Ok they’re not at all. BUT. They are good!! And dannnngggggg… they are pretty.

When I started testing this recipe, I had in mind that I would make a  crunchy bark. Then I channeled my inner fat kid and said “YOLO, I’m going for it, this is now fudge”. Best. Decision. Ever.

Look please.

IMG_6099

Prettiest dessert yet? Could be.

Do you like spice? Ok then we’re good here. Do you also like sweet? Covered here as well. Lastly, do you like PISTACHIOS? I feel like that’s not really even a question…

IMG_6114

Let’s be clear here. These are an exception to what this blog is all about. These are not clean and they aren’t healthy. They should be considered a treat. The good thing is, they are so flavorful you really only need a couple of bites to be more than satisfied.

The photos speak for themselves here, so let’s just get down to it, shall we?

IMG_6115

Ingredients:

  • 12 ounces of dark chocolate
  • 2 teaspoons chipotle chile powder
  • 18 ounces white melting candies
    • Note: seperate out about 12 ounces of the 18 ounces of melted chocolate and mix with red food coloring to make pink chocoate!
  • 1/2 tablespoon of melted coconut oil
  • 1 cup of unshelled and crushed pistachios

How to:

  • Line an 8×8 pan with parchment paper
  • Melt dark chocolate in the microwave, microwaving for 15 seconds, stirring, and then returning to the microwave until completely melted
  • Once melted, mix in chipotle powder – you may want to do a taste test to see exactly how much spice feels right
  • Pour into the lined baking sheet and put in the fridge to set
  • In new and seperate bowls, melt white and pink chocolate the same way as the dark chocolate
  • Pour white chocolate over pink. Using a knife, swirl together the pink & white chocolate
  • Set back in the fridge to set for 2-3 hours
  • Sprinkle with pistachios before serving

IMG_6107

I should warn you that a little spice goes a long way here. Also, I found that it’s kind of necessary to tell people these are spicy before they bite in, otherwise you’ll see their face go into complete shock when chewing. Or maybe watching that that can be part of the fun 🙂

IMG_6109

Eat one and then HIDE these from yourself!!!

Chewy Chocolate & Coconut Protein Bars (No bake, Vegan, Gluten Free, Clean!)

proteinbars

As you know, I’m a workout fanatic. Recently, I have started using protein powder after working out to help my body refuel. Not everyone believes your body actually needs protein supplements, but since I don’t normally eat protein in the morning I find it’s an easy add to my breakfast that helps keep me full all day.

Honestly, I could probably eat the entire pan of these. I am thinking of having my husband lock them away somewhere so I don’t do that.

proteinbars3.jpg

My plan is to cut these up and put them into individual Ziploc bags for a quick breakfast I can grab on my way out the door. You could even freeze them to make them last a few weeks. Just be sure to thaw them overnight!

Ingredients:

  • 2 cups gluten free oat flour
  • ½ cup coconut flour, sifted
  • ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
  • 2-3 T cocoa powder (Or more, depending on your taste)
  • ½ cup almond butter (any nut butter would do)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
  • 1/2 cup unsweetened coconut flakes

proteinbars2

Ingredients:

  • 2 cups gluten free oat flour
  • ½ cup coconut flour, sifted
  • ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
  • 2-3 T cocoa powder (Or more, depending on your taste)
  • ½ cup almond butter (any nut butter would do)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
  • 1/2 cup unsweetened coconut flakes

proteinbars9

How to:

  • Spray a 8×9 or 9×9 pan with  coconut oil spray
  • Mix all of the dry ingredients together (Flour, Protein powder, cocoa powder) and mix well
  • Separately, mix together nut butter and maple syrup and warm over the stove until they’re melted together
  • Once they’re melted, add the vanilla and stir
  • Add all wet ingredients to the bowl with the dry ingredients. It should be pretty chunky and hard to stir
  • Spoonful by spoonful, add the milk util a super thick batter is formed
  • Scoop batter into the greased pan and push down firmly to flatten the dough into the pan
  • Sprinkle coconut flakes over
  • Pop in the fridge or freezer and let them set 1-2 hours, or until they become bar-like
  • Slice – makes somewhere between 12-16 bars, depending on size

proteinbars8proteinbars10proteinbars7

Almond Butter Cups (Clean, Paleo, Vegan)

Who doesn’t love a Reese’s Peanut Butter Cup? If you say you don’t, I’m pretty sure you’re lying. I try to lie to myself about it sometimes, too, but I gotta admit – they are unbeatable. But, we all know they aren’t the healthiest of treats.

Enter my clean eating & paleo friendly almond butter & coconut cups. Coconut is one of my favorite superfoods and helps to sweeten these babies.

These do take about an hour or so to cool, so make sure you have some extra time before you need to serve these. Once they’re hardened, they will go FAST.

cups3.jpg

At this point, can we all agree… peanut/almond butter + chocolate = perfection?

Let me be clear – these are by NO means a diet food, but they are healthy in the regard that they are packed with healthy & natural ingredients. One a day should be more than enough to keep you happy 🙂

cups4.jpg

Ingredients: (recipe makes roughly 12 – 15 cups)

  • 1 cup almond butter or cashew butter (I used almond)
  • 1 tablespoon of Agave or Honey (I used all natural honey)
  • 1 tablespoon coconut oil
  • 1/2 cup or more of unsweetened natural coconut
  • 1 cup dark chocolate chips

How to:

  • Add first three ingredients (almond butter, agave and coconut oil) into a small pan and slowly melt until the mix becomes relatively thin and easy to stir.
  • Remove from heat and hand mix in coconut.
  • Using a cupcake tin or other “shaper”, cover the bottom of the tin with the nut butter goodness
  • Pop in the freezer while you melt the chocolate. You will probably need to let these harden for about 30 min or so.
  • While the bottom portion is hardening, melt the chocolate. I did this on the stove but you could also put into a microwave safe bowl and heat in 30 second increments, mixing in between.
  • Once melted, pour chocolate over peanut butter mixture. Return to freezer.
  • Cups should be frozen within an hour and ready to eat!

cup2.jpg