Dessert and hummus in the same sentence? Absolutely… Who doesn’t love a smooth, creamy hummus, chocolate, and dessert? Betcha you’ve never tried all three in one…until now 😉 I’m really excited to share with you all the recipe for my latest favorite healthy dessert obsession known as dessert hummus… Yes, it does exist…and getting aboard the dessert hummus bandwagon has been ONE OF THE BEST THINGS TO HAVE HAPPENED TO ME… okay, slight exaggeration there… but seriously guys, this was so good…

I made it several nights ago, and I had enough to last me about 3 reasonably sized servings (although it was a bit of a struggle to refrain myself from eating it all at once). Here’s the deal y’all… it tastes like eating raw brownie batter, but everything in it is unprocessed, wholesome, annnddd… actually serves up quite a nice fiber and protein punch as well. If that ain’t a good deal, I don’t know what is…

Anyways, in order to whip up yourself some dessert hummus, here’s what you’ll need:

• 1 1/2 cups black beans, drained and rinsed
• About 4 tbsp unsweetened cocoa powder
• 3-4 tbsp pure maple syrup (I actually used 2 tbsp raw honey since that’s what I happened to have on hand, but feel free to use any natural sweetener of your choice, and you can also adjust the amount of sweetener to your liking).
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 (or more) tbsp water (for consistency)

Once you have all your ingredients laid out, you’ll wanna mix everything in a food processor or blender. I actually used my Nutribullet and it blended everything really well. You’ll find that the thick, smooth texture of the blended beans with the flavor of the cocoa actually pairs surprisingly well together. Once all your ingredients have been blended, it’s time to taste test! Here feel free to adjust your amount of sweetener and add about 2 tbsp of water, or more, until you’ve adjusted the mixture to your desired consistency.

Then, my friends… it’s time to grab a spoon, scoop some of that good stuff out, let go of all your troubles and worries, and enjoy…

Well, I mean, you can’t go wrong here… you can use it as a dip and pair it with some fresh fruit, or you can simply eat it by the spoon… I personally enjoyed spooning out a serving (about 1/2 cup to 1 cup… will power, I know…), and topping it with some fresh berries and unsweetened shredded coconut flakes I had on hand. And let me tell you guys, it was PERFFFECTIONNN.

I love the amount of filling fiber and protein in this dessert as well. Cuz let’s face it… how many of us take a serving of ice cream but then take the tub back outta the freezer afterwards for more? I found this didn’t happen to me after eating the hummus because the fiber and protein from the beans was incredibly satiating…

So there ya go… finally, an actual HEALTHY, NUTRIENT-PACKED DESSERT you can indulge in completely GUILT-FREE. You’re welcome.

Let me know if you guys made this recipe and if so, how it came out and how you enjoyed it! (Perhaps you can test the waters with some of your picky family members or friends without telling them the secret ingredient and see what they think) 😉

Two words probably caught your attention in the title… breakfast, and cookies… Yeah, I can read minds you know, it’s my super power…

Okay okay whether or not that’s actually true (I’ll leave you to decide) 😉 , I bet you didn’t know it’s possible to eat cookies for breakfast, and HEALTHY COOKIES at that… but indeed, dreams do come true and today I bring to you one of my favorite healthy flourless breakfast cookie recipes that uses just two base ingredients; oats and bananas (woot woot for healthy complex carbohydrates). Yep, that’s it… a mixture of mashed overripe bananas and rolled oats presents itself as a wonderful low-calorie, naturally (but not overly) sweet candidate for a healthy “cookie dough”, and overripe bananas are best because their natural sweetness, in all it’s glory, is what truly gives these cookies their own personality (so those bananas with the brown spots all over them laying around on your dining room or kitchen counter can be put to good use and nothing wasted). Honestly, if you love banana bread, these cookies are perfect because they literally taste like a banana bread oatmeal cookie. Anyways, that’s enough rambling. Here’s pretty much all you’ll need for these babies:

• 1 1/2 cups rolled oats
• 2 medium (preferably slightly overripe) bananas
• Any other mix-ins of your choice (You can throw in some mini chocolate chips, or if you wanna be even healthier, I love throwing in some walnuts and raisins or dried cranberries because bananas and walnuts are sooo good together…. but feel free to add whatever you like since this is a base recipe)

First, preheat oven to 350 degrees Fahrenheit. You’ll then, with the back of a fork, mash the bananas well in a large mixing bowl and mix in the oats afterwards. Mix until consistency resembles that of a thick cookie batter 🙂

Next, go ahead and sprinkle in your choice of mix-ins! As aforementioned, my fav “style” for this cookie is throwing in a handful or two of broken up walnuts along with some dried cranberries or raisins, but there’s no right or wrong, wide or narrow path, so do as your heart desires regarding mix-ins.

Finally, it’s time to get your hands dirty! Scoop roughly one heaping tablespoon of the dough into your hands and roll and shape into a cookie. Do this until you have about 12 cookies (give or take, depending on size). Place them on a cookie sheet and bake for about 12-15 minutes, or until light golden brown (at this point your kitchen should smell amazing).

And thennn, yayyy they’re done! Just look at these beauties…

Of course you can scoff them all up in one sitting, or you can be smart and save them to enjoy throughout your busy week , especially during those trying times when you need a quick and ready-to-eat snack or breakfast (or sometimes even post-workout). These cookies do not have to be refrigerated by the way, but once their done and after letting them cool for a bit, I usually transfer them to the refrigerator so they’ll set and hold together nicely (plus since for the most part I meal-prep these cookies ahead of time for the week, doing this seems to help them stay fresher). I should also mention that these cookies are technically gluten-free especially since they are flourless, but just make sure you use pure gluten-free oats.

So yeah… today you learned something new… that you CAN eat cookies for breakfast AND be healthy at the same time, which proves that healthy eating doesn’t have to be boring or tasteless (unless you choose to make it that way)! Hooray for clean eating 😀 Plus, you now know what to do so those overripe bananas you may have lying around will not go to waste 😉 Hope you guys enjoy this recipe and until next time:

STAY FIT. STAY FAITHFUL. STAY FEARLESS. ❤

Hey friends! Today I bring to you a simple recipe that is such a treasure (or at least should be) in the healthy recipe treasury… think you can guess what it is? If avocados and toast came to mind, hooray for you! You’re definitely getting the hang of things…

Yes, the classic avocado toast, that is evergrowing in popularity, as of lately. In fact, avocados themselves seem to have blossomed in popularity in the health world. I must say, avocados are actually amazing. That’s a bold statement for me to make because avocados (along with tomatoes) were originally two food items I could not stand. But, miracles happen and having been eating much cleaner for almost a year now, my palate has changed significantly. In other words, there are many foods I now include in my diet that at one time I despised.

Not trying to brag at all here.

Just want you to realize that it’s totally possible to introduce new and healthier foods into your diet, and honestly, you know you have your hands on a good recipe when you actually enjoy a particular food that normally would repel you. And I’d say, if you aren’t fond of avocados, trying this avocado, egg and hummus toast might be a great place to test the waters a little bit. Even though it’s such a simple dish, it really makes the creaminess of the avocado shine, and somehow, some way, the texture of mashed avocado (pssst…think of guac) and hummus pairs so well with the eggs and some crunchy toast.

And by the way, of course, whether you’re a newly-avocado-lover or have had a long-term budding relationship with them, you’ll love this toast recipe as well! So here’s what you need:

• 2 slices Udi’s gluten-free bread, or any whole wheat or sprouted grain bread such as Ezekiel bread
• 1/2 medium avocado
• 2 eggs
• 2 tablespoons Sabra hummus
• sea salt, pepper, and lime juice to taste
• (optional) a handful of sliced grape tomatoes

I like to mash up and flavor my avocado before cooking my eggs to get it out of the way. In a small bowl, mash the avocado with a fork. Then add in the salt, pepper, and a splash of lime juice for flavor. If you’d like you can certainly taste the mixture and add more flavor if needed.

At this point, you can drizzle some avocado (or olive oil) in a small pan/skillet and heat the pan on medium heat. Once the pan is heated well, you can go ahead and throw your eggs on! I want to note that you can cook your eggs however you like for this recipe (in other words, there’s really no right or wrong way here); sunny side up, over easy, over medium, over hard, even poached… whatever floats your boat. I just happen to like my eggs somewhat in the over medium range, with the yoke being just a little softer than cooked all the way through. (Confession: Turns out I have a slight tendency to brown/burn my eggs more than they should be… which kinda sorta happened to me today as well when I had this recipe for lunch… buuuttt, I’m getting better with that. I mean hey, everything’s a work in progress, even learning to cook eggs!)

While your eggs are cooking, go ahead and make your toast (I prefer my toast lightly browned, but like the eggs, there’s no right or wrong way so toast the way you like it…toast is toast). After the eggs and toast are done, I first like to spread about a tablespoon of hummus on each slice (btw, if you have the plain classic hummus on hand, that’s great, just so happens I only had flavored hummus on hand so I used that, but it turned out amazing anyway and added a great hint of extra flavor, so whatever you have, don’t despair!)

Next spread your avocado mixture over top, and finally, proudly and delicately place your eggs atop the mixture for the grand finisher. Well actually, if you wanna be just a tad bit extra, and if you have some grape tomatoes lying around, you can slice up a few and place them on your toast along with a sprinkle of oregano (or maybe a little extra black pepper, if you like things more peppery). The tomatoes are definitely optional, though they do add a lovely pop of color and a more succulent flavor..

Annddd… voila! Feast your eyes on your creation. Or just go ahead and feast your stomach… Whichever you do first, I’m sure there’s probably a 0% chance you won’t enjoy this toast recipe… I mean, there’s nothing not to like about it. Simple, easy, fast, and a delicious option for either breakfast or lunch (or even a light dinner). Plus you get healthy carbs, protein, and fats all in one dish, and I don’t know about you guys, but those types of dishes are my faves.

Hope you guys enjoy this toast recipe and hopefully I also ignited in you an avocado obsession. You’ll thank me later!

I’m so excited to share my first recipe blog post! This one is rather simple, but surprisingly tasty. It’s a great option for a light, easy dinner that gives you a healthful balance of protein from the chicken, complex carbs from quinoa, and an array of vitamins as well as fiber from the veggies. As a plus, you’ll get a pop of Asian flavor. Perhaps some of you reading this post are rather new to the world of healthy eating and aren’t familiar with healthy staples such as quinoa (it can be a little awkward to pronounce, to boot). I’ll give a quick rundown.

Quinoa is actually an edible seed that comes from a plant related to spinach and amaranth botanically (don’t worry, not gonna give a whole science lesson here), but basically it is not a grass like wheat or rice. Instead, it is classified as a “pseudocereal” (yes, I know you didn’t know that was an actual word… I didn’t either until recently.) Basically, pseudocereals are non-grass grains that are used like true cereals, which come from grasses. There has been some debate about whether quinoa is better for you than rice. In the long run, quinoa would be a better choice over white rice, since one cup of quinoa has 40 fewer calories compared to one cup of white rice, as well as fewer grams of carbs, 5 more grams of fiber, and double the protein. Quinoa also has more fiber and protein than brown rice, but brown rice is still a healthier option over white rice.

Now that you know pretty much all you need to know about quinoa, let’s get on with the show here. Truth be told, this recipe resembles a healthier, lighter version of a Chinese take-out with mixed veggies and chicken with fried rice. Many times a lot of Chinese food dishes, even those with protein and veggies, can be drowned in sauces, adding an unnecessary calorie load. In this recipe, we go lighter on the sauce, and use cooked quinoa instead of rice. Another “truth be told” moment here… I honestly “eyeballed” how much veggies and chicken I threw in, so even though I tried my best to figure the closest amounts to what I actually used, you may find you want more or less of one thing or another, so feel free to tweak as you like. Anyway, here is what you’ll need in order to create this dish:

• 1/2 cup uncooked quinoa
• 1 cup water (or chicken broth)
• grilled chicken breasts (you can either cook the chicken yourself, or use frozen and thawed pre-cooked grilled chicken strips cut into smaller pieces)
• 1 cup sliced raw carrots
• 1 – 1 1/2 cups raw or frozen broccoli
• 1/4 – 1/2 cups chopped celery
• 1/4 large onion
• 2 small cloves garlic
• low sodium soy sauce (or coconut aminos for a gluten-free option).

Step 1 – Drizzle some avocado oil in the frying pan (I used a medium sized frying pan to saute the veggies and chicken).

Step 2 – CHOPPING. After laying out my ingredients and the pan/utensils I’ll be using, I like to get all my chopping done. First, dice the two cloves of garlic into small pieces and throw it in the frying pan. Next, chop up your onion and celery and throw it in. Finally, slice the carrots and throw them in along with the broccoli.

Step 3 – Begin sauteing the veggies on medium high heat.

Step 4 – In the meantime while the frying pan heats up and the veggies begin to cook, measure out 1/2 cup uncooked quinoa and about 1 cup water or chicken broth and pour it into a separate saucepan. Bring the quinoa to a boil before covering it and simmering it for about 7-10 minutes, or until liquid has been absorbed and quinoa becomes light and fluffy.

Step 5 – Once the veggies are softened, but not yet thoroughly cooked, throw in the grilled chicken. Season the chicken and veggies with salt and pepper (you can also add in some ground ginger if desired). NOTE – If you are using pre-cooked chicken, add the chicken in a little later, as the veggies will take longer to cook than the chicken.

Step 6 – Once quinoa is cooked through and liquid absorbed, shut off heat and leave cover on to steam until ready to serve. Continue sauteing veggies and chicken until cooked through and lightly browned.

Step 7 – Serve chicken and veggie stir fry in bowls and prepare to enjoy! But first, one last step… in order to give this recipe that promised pop of Asian flavor, mix in about 1-2 teaspoon of low sodium soy sauce to one serving of stir fry. If you need a great gluten-free substitute for soy sauce, you can use coconut aminos instead, which is wheat free as well as completely soy free. Coconut aminos is a sauce made from coconut sap and has a rich flavor much like that of traditional soy sauce. Although I am not strictly gluten-free, I happened to have some on hand and gave it a try.

After adding the sauce, it’s officially time to eat up and enjoy! Not only is this recipe simple and healthy, but also easy for a rather quick weeknight dinner. Annnddd……..bonus…….you can satisfy your cravings for Chinese takeout with something similar but with much more added health benefits. Hope you all enjoy and be on the lookout for more recipes on the blog soon!