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Learn how to make delicious homemade applesauce! This easy applesauce recipe can be chunky or smooth. It’s also naturally sweetened with maple syrup or honey, to taste. Recipe yields about 4 cups.
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Delicious homemade mini peanut butter cups! This recipe is so easy. You’ll need chocolate chips, peanut butter and maple syrup (I add flaky sea salt, too). Recipe yields 15 mini candies; multiply as necessary.
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This chocolate peanut butter tart recipe is creamy and delicious! It’s also vegan, gluten free, and naturally sweetened, believe it or not! While this recipe is pretty easy to make, it requires some cooling/chilling time. Be sure to place cans of regular coconut milk in your refrigerator at least 12 hours in advance (I usually keep a few in my fridge at all times). Recipe yields one 9″ tart (about 8 to 10 slices).
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You’ll love this vibrant, healthy dish. It features roasted beets over ultra creamy labneh, with avocado, homemade basil vinagrette and fresh herbs. Serve it as a side dish, salad or light meal. Recipe yields 6 to 8 servings.
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Crazy delicious chocolate chip blondies recipe with toasted pecans. Made with coconut sugar and whole wheat flour, so they’re healthier than most, too! Recipe yields 12 large or up to 24 small blondies, depending on how you slice them.
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Delicious honey-sweetened chocolate peppermint cups! These dark chocolate treats are fun and easy to make. Recipe yields 12 to 15 mini peppermint cups; multiply if necessary (you’ll need that many mini cupcake liners—look for them in the baking aisle).
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These delightful muffins are bursting with lemon flavor and poppy seeds. These healthy muffins are made with whole wheat flour and yogurt. Serve with yogurt for a quick and filling breakfast.
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This delicious apple tart features an easy crust made with almond and oat flour. It’s gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter). Recipe yields one 9-inch tart, enough for 6 to 8 slices.
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Classic strawberry shortcake made healthier—this recipe is made with honey or maple syrup, whole grains and coconut milk. So delicious! It’s vegan if you use maple syrup instead of honey. Recipe yields 9 servings (so quite a bit—if you’re serving just 4 people, I’d probably prepare just 1 pound of strawberries, and enjoy leftover shortcakes as though they are sweet biscuits).
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Creamy chia seed pudding made with cashews, dates and vanilla! This treat is much healthier than traditional pudding. Find a chocolate pudding option, too. Recipe yields 4 small servings (4 ounces each).
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This tender olive oil cake recipe is infused with fresh citrus flavor. This cake is really easy to make (no mixer required). I used blood orange here, but feel free to use lemon, orange or any fresh citrus fruit you’d like (see tips on how to change up this recipe above). Recipe yields 1 loaf cake.
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Homemade Larabars made with dried apricots, almonds and dates. These are easy to make and cost less than store-bought Larabars. Find flavor variations, too.
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Easy chocolate peanut butter freezer fudge! The beautiful swirled pattern on top makes this healthier, naturally sweetened fudge look amazing. Keep in mind that this fudge needs to stay cold to retain its shape, so serve it right from the freezer. Since the recipe uses coconut oil instead of butter, it’s vegan as well as gluten free and paleo friendly. Recipe yields one 9×5-inch pan of fudge. I sliced mine into 1″ square shapes (yielding about 32 pieces), since a little piece of this fudge goes a long way!
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Here’s a healthy version of your favorite classic gingerbread cookies! This gingerbread cookie recipe is healthier because of a few simple substitutions—I substituted whole wheat pastry flour for all purpose flour, coconut oil for butter and coconut sugar for brown sugar. See notes provided in the paragraphs above for tips and suggestions on choosing your molasses and decorations. Recipe yields around 32 cookies, depending on their size.
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These handheld raspberry-orange treats feature delicious maple flavor and a touch of warming cinnamon. The whole grain dough is remarkably crisp and flaky. You can use it to make full-sized pies, too!
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Honey-sweetened peach popsicles made with yogurt and roasted peaches! These cold, creamy treats are perfect for summertime. They’re healthy, too. Recipe yields eight 3-ounce popsicles.
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Easy, healthy rhubarb jam recipe made with chia seeds and honey. Tastes great on toast! The rhubarb chia jam is gluten free and easily made vegan. Recipe yields about 1 ½ cups.
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This delicious, lemony yogurt cake is studded with blueberries. It’s made with healthy whole wheat flour, olive oil and yogurt and tastes amazing, I promise! This cake takes cues from traditional French yogurt cake and tastes like a lightened-up pound cake. Recipe yields one loaf.
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This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a simple springtime dessert! Recipe yields one 9-inch cake, enough for 8 slices.
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Creamy, dairy-free peanut butter and honey ice cream made with coconut milk instead of cow’s milk. This ice cream is rich, delicious and easy to make! Remember to put the bowl of your ice cream maker in the freezer at least one day in advance. The recipe yields a little less than 1.5 quarts of ice cream.
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