Lemon Raspberry Swirl Bars (Vegan & GF)

IMG_1611 (1)Lemon bars were my favorite. That is until I decided to take it up a notch and add my favorite chia raspberry jam to the equation!

These bars are the perfect balance between creamy and tangy, and make for a great afternoon snack or after dinner dessert. Or, you could just eat them for breakfast if you can’t wait!

Lemon Raspberry Swirl Bars:

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INGREDIENTS:

CRUST

  • 1/3 cup dates, pitted
  • 1/4 tsp. vanilla extract
  • 1/8 tsp sea salt
  • 2 1/2 cups dessicated unsweetened coconut

FILLING

  • 2 cups cashews
  • 1-2  cups full fat coconut milk
  • 2 tablespoons maple syrup
  • Lemon zest from 1 lemon
  • 1/2 cup fresh lemon juice (1-2 lemons)
  • 2 Tablespoons coconut oil
  • 1/2 teaspoon turmeric (for color)

METHOD

  1. Make your chia seed jam
  2. Soak your cashews in water for 3-4 hours.
  3. In a food processor, chop the crust ingredients until it makes a dough like consistency
  4. In a 8×8 pan lined with parchment paper, press the crust into the bottom in an even layer. Make sure to pack the crust tightly or it will fall apart and that would be tragic.
  5. In a food processor or blender add drained cashews, lemon juice, coconut oil, coconut milk, turmeric, maple syrup, and lemon zest. Blend until nice and creamy. Add more coconut milk as needed. Make sure there are no cashew chunks left.
  6. Pour the lemon mixture onto the crust.
  7. With a spoon, place around 9 evenly spaced dollops of jam on the mixture.
  8. Swirl the mixture with a butter knife.IMG_1987
  9. Place the bars  in the freezer for at least one hour.
  10. Cut into bars.
  11. Store in an airtight container in the fridge for up to one week.

Enjoy!

xxxx

Health Coach Jenna

Raspberry Chia Seed Jam

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Berry season is here! That means organic berries are now affordable, and no longer require you to take out a second mortgage! Ha!

My favorite sweet treat to make during berry season are my almond thumbprint cookies.  They are seriously so good, y’all-a definite crowd pleaser.

This is the jam that I use for the cookies, and I found out that it is quite good on its own as well! I always make extra when making my almond thumbprints, as I use it for porridge topping, gluten-free toast spread, on top of my coconut yogurt, or just to eat by the spoonful. Hey don’t judge! I know I don’t- whatever you decide to do with your jam is your business!

Raspberry Chia Seed Jam:

  • 1 cup fresh raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon fresh lemon juice
  • honey or maple syrup, to sweeten if desired
  • 1-2 tablespoons filtered water, if needed

Method:

  1. Place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water.
  2. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 1 hour or overnight.

Enjoy!

xxxx

Health Coach Jenna

Tart Cherry and Avocado Smoothie Bowl

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🍒 TART CHERRY AND AVOCADO SMOOTHIE BOWL 🍒

Good morning, lovelies! This high-fat, moderate protein smoothie bowl will make your hormones sing and keep your blood sugar stable until your next meal. Nourishing, healthy, yet tasty food- that’s what I’m all about!

 RECIPE :

  •  1/2 cup organic tart cherry juice ( one of nature’s best anti- inflammatories)
  •  1/4 avocado
  •  1/2 cup frozen blueberries
  •  2 cups spinach (if it’s frozen you won’t even taste it!)
  • 1/2 cup So Delicious unsweetened coconut yogurt or full fat coconut milk
  • 3 tablespoons ground flaxseed
  •  1 tablespoon almond butter
  • 1 scoop Bulletproof collagen vanilla or half scoop Vega Sport vanilla protein
  •  dash of cinnamon
  • dash of sea salt

Method:

Blend, enjoy and garnish with Lily’s chocolate chips! This should keep you satisfied for 3-5 hours! For real!

Mini-Thin Mint Pies

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I was a girl scout growing up (any Girl Scouts in the house holla!) and I used to peddle cookies every year like all the others. These days, I wouldn’t dare eat those things as they contain harmful ingredients such as food dyes, high fructose corn syrup, and emulsifiers.

My favorite cookie was by far the Thin Mint (best frozen, am I right?!). That’s why I’ve created these Mini-Thin Mint Pies, which are melt in your mouth good.

And better yet, they are full of healthy fats to support your hormones.

Ingredients:

Crust:

  • 2 1/2 cups desiccated unsweetened coconut
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates

Filling:

  • 3/4 cup cacao
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 tsp vanilla extract
  • 1/2 cup of your preferred nut butter of choice. Make sure it’s creamy and unsweetened.
  • 7 drops of peppermint oil
  • Pinch of sea salt (optional)

Method:

  1. Take all of the crust ingredients and put them in a food processor and pulse until it starts sticking together.
  2. Line a cupcake pan with and then pack the crust into them nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic.
  3.  Put the cupcake tin in the freezer.
  4.  Now for the thin mint filling. If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step). I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right?
  5. As soon as the coconut oil has melted mix in the maple syrup.
  6. Now mix in the nut butter.
  7. Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla, and peppermint oil.
  8. After that is all smooth and blended, sprinkle in your sea salt.
  9. Next, take your cupcake tray out of the freezer and pour the chocolate mixture into each one to 3/4 full.
  10. Place in the freezer and let harden for an hour.
  11. Transfer to the fridge if you live in a cold climate, or keep in the freezer if you live in a hot climate.

Enjoy!

Health Coach Jenna

No- Bake Peanut Butter Chocolate Clusters

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These peanut butter chocolate clusters rock my world. They’re just so good, and way too easy to make. Chances are you have all the ingredients (there are only seven) sitting in your pantry already.  So next time you have a sweet tooth, instead of buying some store bought junk, try these instead!

No-Bake Peanut Butter Chocolate Clusters:

Ingredients:

  • 1 cup natural, no sugar added peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1 tablespoon vanilla extract
  • 5 tablespoons cacao
  • 2 1/2 cups rolled oats
  • pinch of salt
  • baking paper

Method:

  1. Take your PB, maple syrup and coconut oil and put in saucepan over low heat. Stir until nice and smooth.
  2. Add your vanilla and cacao to the mixture.
  3. Take off heat and add the oats and salt.
  4. Scoop mixture with a spoon and place onto a tray lined with baking paper in round balls (they look like little blobs but when they cool off they actually look really pretty!)
  5. Let harden in the freezer for a few hours and then enjoy!
  6. Best if stored in the fridge afterwards.

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xxxxx

Health Coach Jenna

Berry-licious Smoothie Bowl

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If you’re looking for something chock full of antioxidants and healthy fats for breakfast (and I really hope you are!) then this berry-licious smoothie bowl is just for you!

This smoothie gives you all the healthy fats , fiber, and antioxidants you need for happy, healthy hormones.

Ingredients:

  • 1 cup blueberries
  • 1/2 a frozen banana
  • 2 tbs ground flax seeds
  • pinch of cinnamon
  • pinch of pink himalayan salt
  • 1 scoop Vanilla protein powder (I use Vega Sport Vanilla)
  • 1 tbs of your favorite nut butter
  • 1 cup coconut milk
  • handful of goji berries
  • handful of walnuts
  • 1/4 cup rolled oats

Method:

Blend and top with goji berries, oats, and walnuts, or whatever topping you fancy!

Enjoy!

xxxxx

Health Coach Jenna

Soft Chocolate Chip Cookies (Vegan & Grain-free!)

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A vegan and grain-free chocolate chip cookie that doesn’t taste like cardboard? Why yes they DO exist! These chocolate chip cookies are like a soft, buttery cloud of deliciousness.

In my house, these chocolate-chip cookies are pretty much a staple. I quite often find myself making a batch, and sometimes I put them in the freezer to have for later. They rock my world. Bonus is that they are super easy to make!

Ingredients:

  • 1 and ⅓ cup almond flour
  • ⅓ cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • ⅓ cup creamy almond butter
  • 3 tablespoons of coconut oil (melted and cooled)
  • 4 tablespoons maple syrup
  • ⅓ cup dark chocolate chips (I use Lily’s sugar-free)

Method:

  1. Preheat oven to 350 degrees
  2. In a medium bowl, stir together almond flour, coconut flour, salt and baking powder and set aside
  3. In another medium bowl, mix together creamy almond butter, coconut oil. maple syrup, with a hand or electric mixer
  4. Add wet ingredients and dry and mix again until well combined
  5. Fold in chocolate chips.
  6. Place in fridge for about 15-30 minutes
  7. Line a baking tray with parchment paper and spray well
  8. Form into cookies (about 2 tablespoons each)
  9. Bake in oven for 10-12 minutes or until golden brown
  10. Will stay good for 5-7 days or freeze for longer!

Enjoy lovely! And please let me know in the comments section below how you liked them! And make sure to tag any of your photos with #HealthierNotions so I can see your creations!!

Happy Baking,

Health Coach Jenna

Chocolate Cherry Smoothie Bowl

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This chocolate cherry smoothie bowl makes for the perfect nourishing breakfast, as it’s full of antioxidants, healthy fats, and protein to fuel your brain and hormones throughout your day!

CHOCOLATE CHERRY SMOOTHIE BOWL 🍒🍒🍒

Ingredients:
•1 1/2 cup non dairy unsweetened milk ( please not soy!)
• 1/2 cup frozen cherries
•1/2 avocado
•1 scoop vanilla protein powder (I use Vega Sport Vanilla)
•1 tbs raw cacao powder
• 1 tbs chia seeds or flax seeds
• pinch of sea salt
•pinch of cinnamon
•optional- 1 scoop Bulletproof collagen protein powder

Method:

Blend about 60 seconds and pour in bowl. Top with your favorite things. I topped mine with goji berries, Bob’s Redmill organic rolled oats, walnuts, and Lily’s sugar-free chocolate chips.

Enjoy!

xxxxxx

Health Coach Jenna

 

 

The Fudgiest Grain-free Brownies

FullSizeRender (38)I’ve made many brownies in my life. I used to make them from the box growing up, but these days, I’m a bit more aware of what I eat. The frankeningredients in those Betty Crocker or Duncan brownies are pretty freaking scary.

My favorite type of brownie is one that is super fudgey.

You know what I’m talking about.

But over the past few years, I’ve experimented with different gluten-free recipes and haven’t quite found what I was searching for. Some were to dry, some too sweet, and others good but not the BEST. SO I’ve started adapting the recipes and experimenting with new ingredients.

Well, the work paid off (and in all honesty, taste testing wasn’t too bad of a job) as I’ve finally found it.

The fudgiest most decadent brownie yet.

Even better, it has absolutely no grains , so it is gluten-free. And it’s pretty low glycemic as far as brownies go. Plus, I use raw cacao, so it’s full of antioxidants and fiber.

And can you guess the secret ingredient? If you guessed buckwheat, then you are right!

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The Fudgiest Grain-free Brownies

Ingredients:

  • 1 cup  buckwheat flour
  • 3/4 cup cocao powder, sifted if lumpy
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons  unsalted butter (grass-fed please!)or coconut oil melted and cooled slightly (I’ve only made these with butter, but coconut oil would work for those who desire a dairy free recipe)
  • 1  cup coconut sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 3/4 cup dark chocolate chips (I use Lily’s Sugar Free because they’re amazing)  + an additional 1/4 cup to sprinkle on top

Method:

  1. Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.FullSizeRender (36)
  3. In a large mixing bowl, stir together the melted butter or coconut oil, coconut sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
  4. Add the dry mixture to the wet and stir just until no streaks of dry flour remain. Do not overmix.
  5. Fold in 3/4 cup chocolate chips.
  6. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top.FullSizeRender (35)
  7. Bake for 14-16 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. I’ve made these in an electric oven and a gas oven. I found the gas oven bakes them faster, so they only needed 14 minutes. In the electric they might need a few more. My advice is to take out at minute 14 and test, and put them back in for 2 more minutes if needed. These continue to cook quite a lot after taken outFullSizeRender (37)
  8. Let cool completely and then cover and store at room temperature for up to 4 days. If you refrigerate them they get a fudgier texture.
  9. Serve with coconut ice cream ( Nada Moo is pretty good!) if you wanna go all out 😉

Enjoy!

Health Coach Jenna

 

Raspberry Almond Thumbprint Cookies made with Chia Seed Jam

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Berry season is here! And it would be a shame to let all those pretty, organic berries go to waste. One of my all time favorite cookies is the raspberry almond thumbprint. Traditionally, they are made with a sugary raspberry jam, and lots of flour, butter and sugar.

But we aren’t traditional over here, are we?

That’s why I created this gluten-free, refined sugar free raspberry almond thumb print cookie made with chia seed jam.

If you haven’t made chia seed jam yet (seriously what have you been waiting for?!) then you must start now. It is so freaking delicious, and you can put it on juuuust about everything-oats, gluten-free toast, coconut yogurt.

Or just eat it on a spoon with almond butter.

Don’t judge.

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Raspberry Almond Thumbprint Cookies

Bake time– 10-12 minutes

Yield: 12 cookies

Ingredients:

Chia Seed Jam:

  • 1 cup washed organic raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 3 tablespoons maple syrup

Cookies:

  • 1 1/2 cups almond flour
  • 1/2 cup all purpose gluten free flour
  • 3/4 cup coconut sugar
  • 1 egg (to make vegan replace with flax egg or chia seed egg. I have not personally tried this, but it should work!)
  • 1/4 cup melted coconut oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees.
  2. To make chia seed jam, place all jam ingredients in blender and blend until smooth. Place in glass or BPA-free plastic jar and put in fridge overnight or at least for 3 hours.
  3. For cookies, place oil, egg, coconut sugar, and vanilla in bowl and whisk together. In a separate bowl, combine flour and salt. Then slowly combine the wet and dry ingredients.
  4. Chill cookie dough in fridge for 30 minutes.
  5. Make cookie dough into 1-inch balls and place on cookie sheet lined with parchment paper.
  6. Press your thumb into each cookie
  7. Fill your thumbprint with the raspberry chia seed jam.
  8. Bake in oven for 10-12 minutes, or until slightly brown on edges.
  9. Let cool and enjoy!

xxxxx

Health Coach Jenna