My most popular homemade cookie is my Oatmeal Chocolate Chip cookie recipe. It’s healthy, nutritious and keeps you feeling full super long. They even qualify as a great breakfast cookie in my opinion. I say if they include oatmeal then they qualify as breakfast!
This recipe can also be altered to suit your preferences. You can mix it up a little by replacing the chocolate chips with raisins or cranberries if you prefer. Those options would be tasty. My kids like them best with vegan chocolate chips, so I stick with this option pretty much every time I make it.
I feel good knowing that although I’m eating a cookie that it’s a healthy alternative. I love guilt free options!
I will indulge in store bought baked goods sometimes but they just don’t seem to settle with me well. These treats are usually too sweet and contain oil in them. I’m not used to either of those things in my diet. I now avoid outside treats as much as possible and try making my own healthy snacks.
If you don’t like bananas then I apologize because the star of the show is banana in my recipe. It binds everything so nicely and provides all the sweetness we need without adding any extra sugar. I avoid adding extra sugar in my baked goods whenever possible. You can use sweet potato as an alternative to banana however and that should work really well too.
BEST EVER OATMEAL CHOCOLATE CHIP COOKIES
• 2 cups oats
• 4 cups oat flour
• 9 bananas
• 1 1/2 tsp vanilla
• 1/2 cup vegan chocolate chips
• 1/4 cup hemp hearts
• 6 flax eggs.
FLAX EGGS: 1Tbsp. Flaxmeal + 3 Tbsp. Water. This will make 1 Flax Egg. Allow to thicken up for 5 minutes.
Preheat Oven to 350 F. & Make your Flax Eggs
1. Mash Bananas and add Vanilla
2. Add in the thickened Flax Eggs and mix with a fork
3. Toss in the Oats and combine well
4. Next add in the Oat Flour
5. Add in the Hemp Hearts & Vegan Chocolate Chips
5. Combine Well
6. Place parchment paper on a cookie sheet and shape the cookies out with a spoon. Flatten them as well.
7. Bake for 18 Minutes at 350 F
Bake at 350° for 18 minutes. Allow to cool completely before storing in an airtight container.
I hope you enjoy my recipe as much as we do at my house! Healthy foods can taste exceptionally good when you use the right ingredient combinations. These cookies make me feel like I’m eating a decadent treat but in reality it’s just a wholesome snack.
Stay Healthy my friends! Much Love & Positive Vibes to you. 💚
Hi everyone! I hope the holidays haven’t burnt you out yet and your still thriving. This time of year has many if us feeling depleted. It’s the shopping, events, decorating, cooking, entertaining and it gets so tiresome.
We also tend to over indulge in goodies and other foods this time of year. We all do it no matter how healthy we are. It’s also a very social time of year with all the gatherings. I think we should enjoy dessert and good food with loved ones. After all we don’t see them all the time.
I do find that in order for me to stay on track with my health goals however that I need that back up treat that’s legit healthy though. It’s gotta taste great but still be healthy. I know I’m asking for a lot here but it’s possible. I need that balance so keeping the healthy treat around the house makes me feel better. I’ll reserve my super indulgent holiday eating for when I’m out with family & friends.
The day I came across Dr. Neil Bernard’s recipe was probably one of the best days ever! It was an old recipe from a weightloss book that he wrote long ago. I only picked it up at a thrift shop because it was written by him and he is all about the oil free cooking too. I practically did the happy dance when I came across it. Yes I still modified the original recipe but the bones of the recipe remained the same. For that I’m thankful to him!
It’s such a simple recipe and it uses only a handful of ingredients. Again I can say “thank you Dr. Bernard!” Simple recipes using few ingredients are my way of life! I’m a mom of five and I don’t have extra time! I work 12 hour shifts in a hospital so again this girl has no extra time to spare! Anything that makes my life easier I’m down for.
I’ve tried this Applesauce recipe with and without raisins and it works out great both ways. My 10 year old is obsessed with these muffins and likes the raisins in them. I tend to make them without raisins for myself because I try and limit my dry fruit consumption.
I’m gonna link a video of me making the Muffins below for you. I also added the complete recipe and instructions in the video description box.
Thanks so much for stopping by my blog and checking out my video. If your not already Subscribed to my blog and YouTube channel please do so! I have more upcoming quick and healthy recipe videos coming up in the new year! I appreciate your support and love.
Please share this post or video with whoever you feel would enjoy it. If you know anyone who is on a weighloss journey this might be helpful. We all need a treat and this one is made with whole foods and natural ingredients. Simple & nutritious recipes can still taste great!
Happy Holidays everyone!
Health, Joy & Positive Vibes,
Happy Saint Patrick’s Day!!!
Hi everyone, hope your having a great day! Things have been busy here in my neck of the woods, as life with five kids is always busy. Between swim class, girl guides, appointments, my kids social lives and everything else it gets quite busy. Not to mention doing all that with a 9 month old so everything takes a little longer to accomplish lol. I try posting on IG most often out of all my social media but I don’t to post on here as much as I would like unfortunately.
A lot of people have asked me for my protein ball recipe so I thought I should post it for everyone to enjoy. I decided to post my recipe for these super healthy and protein packed St. Patty’s Day protein balls since it’s coming up this Friday! We’re actually having a St Patty’s Day party at our house this year since I’m home and not working this year (I’m on Maternity Leave). I just added more Spirulina to my protein ball mixture to achieve this wonderful green colour so they look a little more festive. No added unhealthy dyes in these babies! By doing this I also made them a power house of nutrition. I have to say I just love how easy they are to whip up and the ingredients used are all staple ingredients in my home. These protein balls are protein packed with hemp hearts, vegan protein powder, and spirulina! Healthy fats are thrown in there too with yummy unsweetened creamy peanut butter! You can use whatever nut butter you have at home or prefer and they will still turn out amazing.
These protein balls are perfect for taking with you on the run for healthy snacking while doing errands. They will stop you from stopping for unhealthy fast food because they are quite filling and will hold you over until your next balanced meal. I love the fact that they’re also a great snack to take with you to the gym for a post workout snack. I store mine in the fridge in an air tight container for over a week but usually they don’t even last that long!
Here’s the super easy recipe for these tasty and healthy protein ball snacks.
St. Patrick’s Day Protein Balls
- 1 tbsp. Spirulina
- 1 cup oat flour
- 1 cup unsweetened peanut butter
- 2 scoops of vegan protein powder
- 1 heaping tbsp. of hemp hearts
- 1/3 cup unsweetened almond or coconut milk
- 2 – 3 tbsp. of pure maple syrup
- A medium sized glass or ceramic bowl
- Storing container with an air tight lid
- Combine the oat flour with the vegan protein powder in your bowl
- Add the peanut butter and maple syrup
- using your fork combine ingredients and get the peanut butter well mixed in. The mixture with look quite crumbly.
- Next add the almond or coconut milk and continue to mix all the ingredients well.
- Form balls with the mixture and place inside an air tight container.
* The protein balls pictured above have less spirulina. I prefer to add a whole tbsp. but depending on who I’m serving them to I may add less. These have 1 tsp. in the mixture.
*You can add optional vegan chocolate chips or shredded coconut to your mixture too if desired as well.
Here is a super easy snack recipe that you can make anytime. It’s a protein rich snack which will also keep you full and satisfied. I currently have a chickpea obsession and have been adding them to so many dishes. I love them in my green salads as well as my pasta salads.
If you want a yummy snack on the go then these crispy chickpeas are awesome. You can add whever seasonings you like best and play around with the flavours you enjoy best. They can be stored in mason jars which is great for healthy snacking on the go! I even bring these to my childrens swim class. The kids enjoy them which makes me super happy. Let me know what seasoning combinations worked well for you in the comments below. Happy Healthy Snacking!
- 2 cans of chickpeas
- 3-4 tbsp. of olive oil
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 2 tsp.Himalayan salt
- 1/2 tsp. black pepper
Things you will need:
- 2 cookie trays
- Parchment paper
- Paper towel or a dry dish cloth
- 2 medium sized bowls
- Preheat oven to 400 F
- Line your cookie trays with parchment paper and set aside
- Open your cans of chickpeas, drain and rinse them
- Pat dry the chickpeas well
- Transfer chickpeas to a bowl
- Add 3-4 tbsp. of olive oil and salt to the chickpeas and toss well
- Divide the chickpeas and add them to the cookie trays
- Bake for 35 minutes, making sure to give them a mix a few times during the baking process
- After removing them from the oven place them into a bowl with all your seasonings and toss well
- Transfer to mason jars or containers
- Baking time may vary so keep an eye on them in the last 10 minutes.
- As far as seasonings go you can add whatever you prefer or have on hand.
- You can use less olive oil if you prefer but your chickpeas may not be as crunchy
- These can store well for a week in your mason jars
Other Seasoning Suggestions:
- Lemon Pepper seasoning & Himalayan salt
- Habanero pepper salt & chili powder
- Cinnamon, cane sugar or coconut sugar and using coconut oil instead of the olive oil
Happy Munching! Enjoy! 🙂
I made one of my favourite cheesecakes earlier this week … raw vegan peanut butter cheesecake! Anyone who knows me well knows that I’m a PB and over all nut freak. PB makes everything perfect! This was my 1st try making this cheesecake and I’m really happy with the outcome. So happy indeed that I’m sharing my recipe with you all right away. I’ve had many people ask me for this recipe once I posted a picture of it on Instagram. My new years resolution was to try and put pen to paper and actually write down my recipes so I did just that when I made this cheesecake. I’m not a fussy person and I love to bake and cook so I’ve become the queen at winging my recipes. I barely measure and don’t fuss about exact measurements. When people ask me for recipes, ask me to please consider writing a cookbook or teach cooking classes this becomes a problem however. I blame the way I am because of my mom (just joking) because she never used measurements when I used to cook/bake with her as a child. She intern leaned the a little of this and a bit of that type of measuring from her mother as well. I’m breaking the cycle now and these days I’ve made a conscious effort to try and write down the measurements that I’m using when I’m cooking or baking. So going back to this awesome raw cheesecake I didn’t overly sweeten mine so if your a major sweet tooth then add more sugar to your cheesecake. I’m a sweet tooth who has converted to an almost sugar free lifestyle so I try and limit how sweet I make my desserts. It’s really difficult sometimes but I just try and use dates and stevia when baking in order to make my desserts as healthy has possible. I love the natural sweetness that dates bring to desserts and what’s even better is they have many nutritional benefits. Hooray!
Here is my very simple recipe …
Raw Vegan Peanut Butter Cheesecake
You will need:
- 1 spring form pan ( I use a 9″ pan )
- 1/3 cup Pure organic coconut oil
- 1 400 ml can of coconut milk ( you will only use 1/2 of the can however)
- 5 cups Raw cashew halves
- 1 TBSP Maple syrup
- 2 cups Medjool dates
- 3 Powdered Stevia packets
- 1/3 cup vegan mini chocolate chips
- 1 1/2 cup Unsweetened natural peanut butter
- Food processor
- The 1st step which is the most important step of all is soak your cashews for at least 4 hours before making this recipe. I prefer to soak mine overnight. I just put the cashews in a glass bowl and cover them with fresh water the night before I’m making any cheesecake.
- Soak your dates in very warm water for 10 – 15 minutes so they can soften and become really plump. I also pop the can of coconut milk into the fridge while my dates soak. I find when the can is cold the cream becomes a little thicker and easier to scoop up after.
- You are going to start off with making the crust for the cheesecake by adding 2 cups of the raw cashews into the food processor with 7 pitted dates. Process until the dates have been incorporated well.
- Lightly oil your spring form pan with a little coconut oil
- Transfer the crust mixture into the spring form pan and press down well and evenly distribute it around the base of your pan.
- Now you can go ahead and make your filling by adding the following ingredients into the food processor: The remaining 3 cups of the the raw cashews, 1 TBSP of maple syrup, 1/3 cup coconut oil, 3 packets of stevia, 1 1/2 cup peanut butter, 1/2 of the can of coconut oil (skim the thickening coconut cream from on top as you don’t want the liquid for this recipe) and the remaining pitted dates. Process very well. Make sure to scrape down the processor’s bowl in order to make sure everything is combining well.
- Once combined well and it’s a nice creamy consistency then add your filling into the spring form pan and smooth it out evenly.
- Top with mini vegan chocolate chips
- Pop it into the freezer to set for at least 4 hours so the cheesecake can set nicely.
- Remove it from the freezer about 20-30 minutes before your want to slice it up and serve it. You can keep any left over slices in the fridge in an air tight container.
So incredibly easy to make right? The only thing you have to remember to do is soak your nuts and your dates so that your cheesecake turns out wickedly good! 🙂
*Remember to visit me on Instagram and take a look at how I try and live a healthy balanced lifestyle! I’m VeganMommyDee on there as well.*
It’s Pancake Tuesday, Shrove Tuesday or Fat Tuesday … whatever ya wanna call it it’s fine by me! If you’re not familiar with it then just click on Shrove Tuesday & Fat Tuesday and the links will fill you in. As per tradition I made pancakes for my kids to enjoy this morning. I put together some super fast and easy pancakes while packing school lunches and getting my crew out the door on time. I made super Cinnamon vegan pancakes and Cinnamon & Blueberry pancakes as per my 9 year old’s request. When I’m in a big hurry (like today) I use a premixed flour pancake mix sometimes which contains healthy whole grains like brown rice, teff, spelt and quinoa flour. I like having a bag of the premixed flour handy but they sometimes contain sugar and I prefer sugar-free options. To sweeten my pancakes I’ve only been using sugar-free powder stevia and I love the results! I find the liquid stevia way too bitter in taste however so I stick to the powder form. That way the only sugar we are actually putting on our pancakes is the 100% natural Canadian maple syrup and the natural sweetness from the berries. I sometimes skip the maple syrup and just add a touch of pure organic coconut oil on top as an even healthier alternative … yea bring on the yummy good fats! Below is the in a rush on a school day recipe I used this morning 🙂
CINNAMON / BLUEBERRY CINNAMON PANCAKES
- 1 cup of your favourite flour mix
- 1 tsp. aluminum free Baking Powder
- 1/4 cup filtered water
- 1/3 -1/2 cup unsweetened almond milk
- 1 melted tbsp. of coconut oil
- 3 packets of stevia
- 3 tbsp. flaxmeal mixed with 9 tbsp. of water, let sit for a couple of minutes to thicken up
- 1 tbsp. cinnamon, or to taste
- 1 pint of blueberries, I usually save some for garnish on top
- You will also need vegan butter or coconut to coat your pan for cooking
- Mix your flaxmeal with water and let it sit.
- In a medium-sized bowl add the flour, baking powder, cinnamon, and stevia. Mix well.
- Heat a frying pan with a vegan butter or coconut oil
- In a small bowl add the water, milk and the coconut oil and mix well. When adding the milk add in 1/3 cup and you can add more if needed afterward.
- Add the wet ingredients into the dry. Add in extra milk if you find your batter is too dry. Also add in the flaxmeal as well and combine. Don’t over mix however or your pancakes wont be as fluffy.
- Transfer the pancake mix to your preheated frying pan or griddle. They cook up fast so keep an eye on them.
- As far as the blueberries go I usually add them in to my batter once I’ve made some plain cinnamon ones as some of my kids prefer them without the blueberries. Then I gently add the blueberries into the batter and cook up the rest.
*This recipe makes about 6 good-sized pancakes so I normally double it.*
I love making healthy apple chips! They are a guilt free snack or treat and they are so easy to make! I have found that the best way to slice the apples is by using a mandolin so that they are super thin. If you don’t have a mandolin don’t sweat it, you can just slice them as thin as possible. The thinner they are the faster they will cook. If you use a knife to cut the apple slices just remember to allow some extra time for cooking so they turn out perfect. I like to sprinkle cinnamon op top of my slices but if you’re not a cinnamon fan then just don’t use it. I love cinnamon because of the wonderful flavor it adds but it also helps reduce inflammation in the body.
Ingredients/things you will need:
- 1 large baking sheet or 2 smaller ones
- 1 tbsp. Coconut oil
- Apples (I use 4-5 organic Gala apples)
- 1 tbsp. Lemon juice
- Mandolin or sharp knife
- Parchment paper
- Silicone brush
- Preheat oven to 250 F
- I usually use 4-5 Organic Gala Apples when I make apple chips. I use the mandolin to slice them up thinly. Place in a medium-sized bowl.
- Squeeze 1 tbsp. of lemon juice on top of the apple slices and give them a careful toss. If you mix them too much they will fall apart so be gentle!
- Melt 1 tbsp. of coconut oil
- Line 1 large baking sheet or 2 smaller baking sheets with parchment paper.
- Add the apple slices to the baking sheet. Try not over lapping them and lay them out in one single layer.
- Using your silicone brush you can now lightly brush the apple slices with coconut oil and sprinkle them with cinnamon.
- Pop them into the oven for about 45 minutes.
- Just continue this process until you have baked all your apple slices.
- Allow to cool off once cooked and ENJOY! 🙂
* Visit me on Instagram for more healthy food ideas! My handle is VeganMommyDee * 🙂
My recipe for Banana Blueberry Oat Cookies only has 4 ingredients in them …yes only 4! I want to be able to enjoy a cookie or treat without all the guilt associated with it, which is one of the reasons why I like to come up with my own recipes. The other reason is I strive to eat healthy on a daily basis. I want to be able to eat a cookie that only contains a few ingredients not chemical sugar loaded junk that’s found on super market shelves! These cookies have no added sugar in them! The bananas add enough sweetness so I don’t add any extra sugar to them. I’ve been trying to stick to sugar free snacks now and I’ve also been experimenting with stevia as an alternative. I’m also on a fitness quest so it’s important to for me to not set myself backwards by eating unhealthy treats. These simple cookies are so easy to take on the go too which is super handy when the hunger bug hits ya and all you have around you is junk food/fast food. They are very helpful to me when my daughter is at glee club and dinner time is approaching. All they have in the community center are vending machines full of junk! Tempting at times but no thanks I’ll just enjoy a healthy banana blueberry oat cookie instead! 🙂
Banana Blueberry Oat Cookies
- 1 cup gluten free old fashion rolled oats (I use Bob’s Red Mill organic brand)
- 2 organic mashed banana
- 1 tsp. cinnamon, or to taste
- 1/3 cup blueberries
- Preheat oven to 325 F
- Line a baking sheet with parchment paper
- Mash the two bananas in a medium sized bowl
- Add the oats and cinnamon. Combine really well.
- With a spoon scoop out the mixture and place on the baking sheet to make your cookies. Make them whatever size you prefer and top each cookie with desired amount of blueberries.
* You can also gently add the blueberries into the mixture before you scoop it out to make your cookies. I don’t prefer to however because I think they look pretty topped with the blueberries and I don’t risk breaking them in the batter. *
* These quantities made 9 cookies for me*
This pie is so easy and fast to make so it’s now become my go to dessert. It’s made with simple ingredients that I always have on hand. To save time I usually buy a vegan already pre made graham cracker crust but a simple nut & date crust would also work really well. Depending on how sweet you like your desert you will need to adjust the agave/maple syrup to suit your taste. I’d like to try my recipe using stevia as a sugar-free alternative. When I do I’ll update you on how that turns out! It doesn’t hurt to try right? 🙂
*My apologies everyone. I posted the recipe originally without proof reading very well and I missed a crucial ingredient! THE DATES!!! Don’t forget those!*
- 3 large avocados
- 1 cup unsweetened cocoa
- 1/2 cup agave
- 1/3 cup unsweetened almond milk
- 1/3 cup pure maple syrup
- 1 pre-made graham cracker pie crust/shell
- 1/2 tsp. pure vanilla extract (optional)
- 1/2 cup medjool dates
- Add the dates to a bowl and soak them in warm water for 10 minutes to soften up.
- In a food processor add the dates (pitted), avocado, cocoa, almond milk, vanilla, agave and maple syrup and combine very well. If you are finding it a bit too dry then add a touch more milk to the mixture.
- Add the mixture into your pre-made pie shell and smooth it out.
- Place in the fridge to set. I find that it is best to make it the day before so the chocolate moose firms up slightly. It’s easy to slice up once set properly.
*I add Christmas sprinkles on top during the holiday season which makes the pie look really nice. My kids also like to drizzle peanut butter on top of their slices which tastes amazing!*