I’m a cake and muffin girl. Cookies, I can take or leave them.
I chuckle when I think about my idea of a healthy breakfast in the late nineties: a fat-free raisin bran muffin from the local coffee shop, eaten proudly while sipping a sickeningly sweet, fat-free vanilla cappuccino. Oy vey!
I just knew I had to try this recipe when I ran across it on Pinterest. A muffin that actually tastes good, not too sweet, and actually good for me? Smear a little natural peanut butter, almond butter, or NuttZo nut and seed butter on each half and you’ve got yourself a quick breakfast!
Check out these ingredients:
Avocado
Raw cacao powder
Pure maple syrup as a sweetener
Almond flour
Unrefined coconut oil
Next time I’m adding chopped walnuts to the batter. Yum!
This recipe was inspired by: paleoglutenfree.com
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Chocolate Chip "Surprise" Muffins
I just knew I had to try this recipe when I ran across it on Pinterest. A muffin that actually tastes good, not too sweet, and actually good for me? Smear a little natural peanut butter, almond butter, or NuttZo nut and seed butter on each half and you've got yourself a quick breakfast (plus an extra serving of Earthfood)! 1 Earthfood per serving: ♥
1 cup avocadoabout one and a half large avocados, peeled and seeded
1/2 cup pure maple syrup
6tbsp.raw cacao powder
1/4cupunrefined coconut oil
2tbsp.water
2 largeorganic free-range eggs
1tsp.pure vanilla extract
1/2tsp.baking powder
1/2 tsp. baking soda
1/2 tsp.Sea salt
1/2 cupdark chocolate chips
Instructions
Preheat oven to 350F. Grease a muffin pan with coconut oil or line with parchment cups. In a food processor blend all ingredients until smooth (except chocolate chips).
Fill the muffin pan with batter, then sprinkle with chocolate chips and bake 25-30 minutes until a toothpick inserted in the middle of muffin comes out clean.
Recipe Notes
Nutrition Facts per muffin: Calories: 285; Total Fat: 21 g; Saturated Fat: 8 g; Sodium: 120 mg; Potassium: 135 mg; Total Carbohydrate: 22 g; Dietary fiber: 5 g; Net Carbohydrates: 17 grams; Sugar: 13 g ; Protein: 6 g
I’m a sucker for food photos- especially on Pinterest. The original photo for this recipe caught my eye (and tastebuds) because really…who doesn’t love Rice Crispy Treats?
Hailing directly from medicalmedium.com, the only thing I changed was making my own cashew butter (which is REALLY easy and cheaper than store-bought).
No marshmallows needed for this version, as the combination of cashew butter and raw honey makes for a beautiful substitute.
These treats are sweet, chewy, and most importantly, lacking in the inflammatory vegetables oils, corn syrup, artificial flavors, preservatives, and monoglycerides (i.e. trans fats) found in the store-bought crap…and yes, it IS crap.
Make a batch and then transfer to a sealed container and refrigerate. When the mood strikes, pull one out and enjoy with a cup of coffee!
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Better-4-You Rice Crispy Treats
No marshmallows needed for this version, as the combination of cashew butter and raw honey makes for a beautiful substitute. These treats are sweet, chewy, and most importantly, lacking in the inflammatory vegetables oils, corn syrup, artificial flavors, preservatives, and monoglycerides (i.e. trans fats) found in the store-bought junk! 1 Earthfood per serving: ♥
2/3 cupraw cashew butterAdd 2 cups raw cashews to your food processor and blend until it's the consistency of almond butter. Stop to scrap the sides a few times during processing. You will have a bit leftover, so store in a sealed container and use for shakes!
2tsp.pure vanilla extract
1/4tsp.Sea salt
4cupspuffed brown rice cerealI used Arrowhead Mills Puffed Rice Cereal (the only ingredient is puffed whole grain brown rice)
2/3 cupraw cashew butterAdd 2 cups raw cashews to your food processor and blend until it's the consistency of almond butter. Stop to scrap the sides a few times during processing. You will have a bit leftover, so store in a sealed container and use for shakes!
2tsp.pure vanilla extract
1/4tsp.Sea salt
4cupspuffed brown rice cerealI used Arrowhead Mills Puffed Rice Cereal (the only ingredient is puffed whole grain brown rice)
Instructions
Combine raw honey, prepared cashew butter, vanilla and salt in a large bowl. Stir well. Add the puffed rice and mix with a spatula until combined.
Line a 9x9 baking dish with parchment paper and pour mixture into the dish. Press down with the spatula to smooth out and place in the refrigerator for 1 hour. Once the bars are hardened, cut into 16 squares and store in a sealed container in the refrigerator.
Recipe Notes
Nutrition Facts per serving (1 square): Calories: 110; Total Fat: 5 g; Saturated Fat: 1 g; Sodium: 40 mg; Potassium: 73 mg; Total Carbohydrate: 15 g; Dietary fiber: 0 g; Net Carbohydrates: 15 grams; Sugar: 8 g (8 grams added sugar from honey); Protein: 2 g
Cacao powder: antioxidants + magnesium (good for relaxation and blood sugar control)
Cayenne pepper: capsaicin (the active component of chili peppers) which aids in: metabolism, blood sugar control, digestive health, appetite control, and pain relief
Cinnamon: blood sugar control
My favorite part of this hot cocoa? You don’t even need marshmallows because the abundance of collagen in the Chocolate Bone Broth Protein forms a nice sweet frothy layer upon blending.
Blissed Out Hot-Hot Cocoa is ideal for diabetics, as the net carbohydrates are a mere 4 grams and the protein…wait for it… as much as a 3-ounce chicken breast! There’s also plenty of healthy fat for added blood sugar control!
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Blissed Out Hot-Hot Cocoa
This cocoa recipe is a quadruple-whammy of goodness: Chocolate Bone Broth Protein, cacao powder, cayenne pepper, and cinnamon. Blissed Out Hot-Hot Cocoa is ideal for diabetics, as the net carbohydrates are a mere 4 grams and protein, as much as a 3-ounce chicken breast! There's also plenty of healthy fat for added blood sugar control. 2 Earthfoods per serving: ♥♥
Would you believe these cookie bars are actually good for your gut and immune health?
They are made with pure (unflavored) Bone Broth Protein, which happens to offer an abundance of gelatin, a key component to:
Restoring the strength of your gut lining
Growing good bacteria
Fighting food sensitivities
Supporting healthy inflammation levels in the digestive tract
Using only seven simple ingredients, No-Bake Cinnamon Cashew Cookie Bars are gluten and dairy-free, and the only added sugar is from a tablespoon of raw honey or pure maple syrup.
Using only seven simple ingredients, No-Bake Cinnamon Cashew Cookie Bars are gluten and dairy-free, and the only added sugar is from a tablespoon of raw honey or pure maple syrup. 1 Earthfood per serving: ♥
Add cashews to food processor and pulse until chopped into fine pieces. Add bone broth protein, salt, and cinnamon. Pulse again a few times until combined.
Add dates, sweetener, and coconut oil. Process until fully combined and sticky. You will have to stop the processor a few times to scrape the sides of the container.
Once combined, lay dough on a piece of parchment paper. Using clean hands, spread out to form a square with a depth of approximately 1/4". Place in refrigerator for one hour, then remove and cut into twelve squares. Refrigerate in sealed container. Enjoy!
Recipe Notes
Nutrition Facts per serving (1 bar): Calories: 150; Total Fat: 8 g; Saturated Fat: 2 g; Sodium: 65 mg; Potassium: 200 mg; Total Carbohydrate: 17 g; Dietary fiber: 2 g; Net Carbohydrates: 15 grams; Sugar: 12 g (1 gram added sugar from honey/maple syrup); Protein: 4 g
I love it when I try a nutritionally-upgraded recipe that tastes so good, I actually end up preferring it to the real thing.
I like pumpkin pie, but I can take or leave the crust…it’s really the filling I’m after. Thank you London from www.evolvingtable.com for this amazing recipe for No-Bake Pumpkin Pie Balls. I made a batch to take to Thanksgiving dinner because I knew at least one person would appreciate this upgraded version of pumpkin pie.
The recipe couldn’t be easier. Made by combining almond and gluten-free oat flours with unsweetened pumpkin puree, pure maple syrup and spices, these little bites of heaven really hit the spot. And because they take a little dive in coconut sugar at the end, what you end up with is a sweet (but not too sweet) treat.
Pure maple syrup and coconut sugar are both lower glycemic sweeteners, meaning they are a tad bit gentler on your blood sugar.
If the balls aren’t eaten right away, London recommends storing them uncovered in the very back of your refrigerator…otherwise you’ll end up with soggy balls. And that’s no fun for anyone! 🙂
PS: I know these totally look like deep fried sauerkraut balls, but trust me, they are the furthest thing! Ha, ha, ha…
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No-Bake Pumpkin Pie Balls
The recipe couldn't be easier. Made by combining almond and gluten-free oat flours with unsweetened pumpkin puree, pure maple syrup and spices, these little bites of heaven really hit the spot. And because they take a little dive in coconut sugar at the end, what you end up with is a sweet (but not too sweet) treat. 0 Earthfood servings.
1 cupgluten-free oat flourAlternatively you can run a little over one cup of uncooked gluten-free oats through your food processor until it turns into flour
1 cupgluten-free oat flourAlternatively you can run a little over one cup of uncooked gluten-free oats through your food processor until it turns into flour
1/4cuporganic, unrefined coconut sugarMadhava, Big Tree Farms, Nutiva, or Navitas brands
1/4 tsp.ground cinnamon
1/4 tsp.pumpkin pie spice
Instructions
In a large bowl combine oat flour and almond flour. Add pumpkin puree through vanilla extract and mix until well incorporated, using your hands towards the end to ensure even mixing.
In a small bowl combine Coconut Sugar Coating ingredients.
Scoop 2 tablespoons of pumpkin pie mixture and roll into a ball. Place in the coconut sugar bowl and roll to completely cover. Place on a large plate and repeat with remaining mixture.
If not eaten right away, store uncovered in the very back of your refrigerator.
Recipe Notes
Nutrition Facts per serving (1 ball): Calories: 100; Total Fat: 5 g; Saturated Fat: 0.5 g; Sodium: 40 mg; Potassium: 35 mg; Total Carbohydrate: 11 g; Dietary fiber: 2 g; Net Carbohydrates: 9 grams; Sugar: 5 g (4 grams added sugar from maple syrup and coconut sugar); Protein: 3 g
I’m a sucker for food photos- especially on Pinterest. The original photo for this recipe caught my eye (and tastebuds) because really…who doesn’t love Rice Crispy Treats? 
I love it when I try a nutritionally-upgraded recipe that tastes so good, I actually end up preferring it to the real thing. 
