easy recipes Archives » Kay's Clean Eats

The Best Vegan Dark Chocolate Tart

This Vegan Dark Chocolate Tart is by far the most delicious chocolate tart I have ever tasted. Made with wholesome ingredients this is an ultra decadent and velvety chocolate treat for any chocolate lover!

This is an easy recipe that everyone can enjoy it is both gluten-free and vegan-friendly. Easy to make with a handful of ingredients and minimal baking time. You will have the chocolate tart of your dreams ready in no time! 

I love that this recipe only has about 10-15 minutes of active cooking, and the rest does itself in the fridge while it sets! This Vegan Dark Chocolate Tart is simply irresistible! I had a piece for breakfast with my coffee this morning it is dangerously delicious and so rich! It is one of those desserts you can make for any occasion. Pick your topping seasonally! Fall – pomegranate, winter – crushed candy canes, spring – any nut butter and crushed nuts, summer keep it skinny haha! What I am trying to get at is that you can top it with whatever your heart desires.

Cacao powder or Cocoa powder?

It’s a personal preference! Honestly, I prefer raw cacao powder simply for all the amazing benefits! It is full of antioxidants, calcium, and is a natural mood booster!

 

How do I make The Best Vegan Dark Chocolate Tart?

  • Preheat your oven to 350 degrees F and lightly grease your tart pan with coconut oil, set aside. 
  • In a medium bowl combine your almond flour, coconut oil, agave, and cacao powder. Stir ingredients together till evenly combined. 
  • Press the crust mixture evenly into your 9-inch tart pan. Bake for 13-15 minutes. You want the crust to feel dry and slightly firm. Set aside and let cool. 
  • While the crust is baking start your chocolate filling. Start by chopping up your dark chocolate bars, you can sub chocolate chips too. 
  • Pour the can of coconut cream into a saucepan and turn the heat on low. Whisk till simmering about 2 minutes and turn off the heat.
  • Pour in your dark chocolate pieces and let sit for 30 seconds. Slowly whisk together till chocolate is melted and smooth. 
  • Stir in agave, vanilla extract, and instant coffee till combined.
  • Pour chocolate mixture over your crust and sprinkle with pomegranate seeds.
  • Let it set in the fridge for 2 hours before serving.

 

 

Love healthy treats, also try Paleo Chocolate Chip Cookie Bars. 

Yield: 12

The Best Vegan Dark Chocolate Tart

The Best Vegan Dark Chocolate Tart

This Vegan Dark Chocolate Tart is bay far the most delicious chocolate tart I have ever tasted. Made with wholesome ingredients this is an ultra decadent and velvety chocolate treat for any chocolate lover!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • Crust:
  • 2 cups blanched almond flour
  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1/8 cup agave
  • Filling:
  • 1 13.5 oz can of coconut cream ( I used Trader Joe's brand)
  • 1 cup dark chocolate chopped, can sub chips
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • 1/4 tsp instant coffee grounds (optional)
  • 1/4 tsp sea salt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Combine all your crust ingredients till well combined.
  3. Press the crust mixture evenly into your 9-inch tart pan. Bake for 13-15 minutes. You want the crust to feel dry and slightly firm. Set aside and let cool. 
  4. While the crust is baking start your chocolate filling. Start by chopping up your dark chocolate bars, you can sub chocolate chips too. 
  5. Pour coconut cream into a saucepan and turn the heat on low. Whisk till simmering about 2 minutes and turn off the heat.
  6. Pour in your dark chocolate pieces and let sit for 30 seconds. Slowly whisk together till chocolate is melted and smooth. 
  7. Stir in agave, vanilla extract, and instant coffee till combined.
  8. Pour chocolate mixture over your crust and sprinkle with pomegranate seeds.
  9. Let it set in the fridge for 2 hours before serving. 

Notes

You can top with anything you like!

Cauliflower Mac and Cheese with Bacon

The ultimate Low Carb Comfort Food!! Cauliflower Mac and Cheese is so cheesy and is the most comforting perfect dish minus the pasta! It is low carb comfort food that is packed with vegetables and protein. 

This is the perfect dish when you are craving mac and cheese. I was in my kitchen preparing my Perfect Mashed Potatoes to bring to my in-laws for Thanksgiving and I could not stop thinking about how much I wanted mac and cheese!  So while the potatoes were boiling I stared on the epic Cauliflower Mac and Cheese!

I had an incredible spin class in the morning and could not hold off until our thanksgiving lunch at my in-laws. While I forged through the fridge I stumbled upon 3 heads of cauliflower. I guess I was feeling rather ambitious about cauliflower during my weekly grocery shop, ha! Sometimes I am guilty of being over-ambitious grocery produce shopper. 

I would consider this cauliflower mac and cheese to be a thanksgiving gift I gave to myself! It was pouring outside and after my killer spin class, I needed some Comfort Food that wasn’t going to undo all the work I just had put in at spin, haha! It is not often that I crave comfort food but for some reason today was the day! You are going to LOVE this Cauliflower Mac and Cheese, oh and the added bits of bacon…OH MY YUM! I was in a blissful comfort food coma!

Can I make this vegetarian?

YES!! Get yourself some bacon bits, they are vegan-friendly and sprinkle in 1/4 of what the recipe calls for! Or you can completely omit it!

Make the perfect Mac and Cheese Sauce 

  • Use real cheese: To make a sauce that isn’t grain or gritty you need to use real cheese. The kind you grate yourself! Pre shredded cheese contains chemicals that make the sauce grainy and gritty. You are not limited to cheddar, play around with your favorites, mild cheddar just happens to be my absolute favorite!  
  • Sauce first: combine all sauce ingredients but your cheese. Once it is combined turn off heat and stir in your cheese in small batches. 

How to make Cauliflower Mac and Cheese 

  • Preheat your oven to 425 degrees F and prepare a baking sheet with parchment paper. 
  • Start by chopping your cauliflower into florets, then place them on your prepared baking sheet and drizzle lightly with olive oil. You want 1/2 inch pieces.
  • Bake your cauliflower for 15-20 minutes, fork-tender. 
  • Prepare the sauce while the cauliflower is baking. Start by heating the butter and oil over medium heat. Add in your shallot and sautè for 2 minutes.
  • Stir in flour. Cook on low for 2-3 minutes to cook out the flour.
  • Add in milk and bring the heat back to medium, whisk continuously for 2 minutes. Once milk begins to boil turn off heat and season with salt( I used a 1/2 tsp) and pepper. 
  • Add in 2 cups of cheese in slowly, mix well till cheese is melted and velvety.
  • Stir in your bacon pieces and cauliflower then transfer to a casserole dish and top with the rest of the cheese. 
  • Bake at 400 for 17-20 minutes, or till hot and bubbly. 
  • If you like a browed top broil for 2 minutes, watch closely so it does not burn!

Cauliflower Mac and Cheese with Bacon

Cauliflower Mac and Cheese with Bacon

The ultimate Low Carb Comfort Food!! Cauliflower Mac and Cheese is so cheesy and is the most comforting perfect dish minus the pasta! This dish is low carb comfort food that is packed with vegetables and protein. 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3 heads of cauliflower florets (about 9 cups) 1/2 inch pieces
  • 1 shallot, diced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 tbsp flour
  • 2 cups 2% milk
  • 2 1/2 cups mild cheddar cheese
  • 1/3 cup cooked bacon chopped in small pieces
  • salt and pepper

Instructions

    Preheat your oven to 425 degrees F and prepare a baking sheet with parchment paper. 
    Start by chopping your cauliflower into florets, then place them on your prepared baking sheet and drizzle lightly with olive oil. You want 1/2 inch pieces.
    Bake your cauliflower for 15-20 minutes, fork-tender. 
    Prepare the sauce while the cauliflower is baking. Start by heating the butter and oil over medium heat. Add in your shallot and sautè for 2 minutes.
    Stir in flour. Cook on low for 2-3 minutes to cook out the flour.
    Add in milk and bring the heat back to medium, whisk continuously for 2 minutes. Once milk begins to boil and thicken turn off heat and season with salt( I used a 1/2 tsp) and pepper. 
    Add in 2 cups of cheese in slowly, mix well till cheese is melted and velvety.
    Stir in your bacon pieces and cauliflower into the cheese sauce, then transfer to a casserole dish and top with the rest of the cheese. 
    Bake at 400 for 17-20 minutes, or till hot and bubbly. 
    If you like a browed top broil for 2 minutes, watch closely so it does not burn!
    Serve, Dish, Enjoy!!

Notes

Depending on the size of your cauliflower florets you may need to add additional roasting time.

Nutrition Information:

Yield:

12 | 8 freestyle points |

Serving Size:

1

Amount Per Serving: Calories: 221 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 40mg Sodium: 352mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 12g

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

One of my favorite things about this time of year is all the gatherings. I love getting together with family and friends and sharing in the spirit of gratitude for all we are so grateful for. It is a beautiful time of year and for me feels like newness is upon us. Before my parents went their separate ways we would always have the most beautiful and over the top thanksgivings spreads! I am one of 5 kids, so there were always tons of delicious food! My mom is one of the best cooks I know!! Now that, that chapter has come to a close the torch has been passed my way! 

Okay, I’m not trying to make this a sob story, I swear its happy! Now that I get to host I do very much still make the original family mashed potato and stuffing recipes, however, I add my own twist things! That’s the beauty of starting something new its a chance to change and make things better!! I can not wait to get a bigger place and start hosting for my friends too! Nutted Wild Rice Pilaf is a dish nobody will forget and my favorite part about it is the various levels of texture and delicious flavor. You get it all with this dish!

Incorporating fall flavors is easy and makes everything taste like you’ve been working at it all day. This Nutted Rice Pilaf goes great as a side dish but I also love it on its on! Its hearty and taste great with a side arugula salad. 

How do I cook Nutted Wild Rice Pilaf:

In a medium sauce pan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. 

While the rice is simmering in another skillet add olive oil, sweet potato and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly add in the rice, spices and combine.

Love an easy side dish also try, Easy Greek Pasta Salad.

Yield: 6

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 cup wild rice blend
  • 2 cups chicken broth (veggie broth vegan option)
  • 1 cup sweet potatoes, diced
  • 1/2 cup white onion, diced
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries
  • 2 garlic cloves, minced
  • 1/2 tsp ground thyme
  • 1 tbsp dried parsley
  • 1/4 tsp black pepper
  • salt to taste

Instructions

    In a medium saucepan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. While the rice is simmering in another skillet add olive oil, sweet potato, and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly, add in rice and spices and combine.

Nutrition Information:

Yield:

6 | 7 freestyle points |

Serving Size:

1

Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 2mg Sodium: 420mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 4g Sugar: 14g Sugar Alcohols: 0g Protein: 5g

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Brussels sprouts always seems to make an appearance on our holiday table. Tossed together with sweet Italian sausage makes for such a delicious combo. Never did I think I would love Brussels sprouts so much until I made this low carb dish. I must say I’ve come along way in my love for this veggie, in fact as a kid I would never even come close to trying it, the smell alone would make me cringe! However, today I will strongly stand by my love for Brussels sprouts, they are so versatile, and those charred crispy pieces are my favorite! 

Made on a sheet pan and packed with  flavor, this recipe is an easy clean up and only has about 10 minuets of active cooking! The flavors from  sage, rosemary, thyme, and chives make this recipe so festive tasting! Roasted Brussels Sprouts with Sausage can be eaten as a side dish but also a meal. If you like a spicy dish try using spicy Italian sausage. I have little ones at home so sometimes spicy will cause dinner drama, ha!

How do I make Roasted Brussels Sprouts with Sausage:

  • First, half your Brussels sprouts lengthwise. 
  • On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage. 
  • Next, roast and give it a nice stir halfway through roasting. 
  • Transfer the Brussels sprouts & sausage to a bowl and add in pomegranate seeds and feta.
  • Before serving sprinkle with pistachios and a drizzle of thick balsamic vinegar/glaze. 

Cooks Tips

  • Brown is good. If you never had a charred Brussels sprouts pieces, you are missing out! The burnt little pieces are the best!
  • Dry the Brussels sprouts. If you’re not buying pre-washed Brussels sprouts make sure you pat them dry before baking to ensure those crispy pieces. 
  • Are you into spicer foods, add hot Italian sausage or do a combo of both sweet and spicy for a flavorful kick!
  • Always taste and adjust seasonings to your preference. 

Roasted Brussels Sprouts with Sausage would be tasty with any combination of herbs so my recommendation would be to use what you like! 

If you love this dish also try, Roasted Vegetable Quinoa Bowls and Roasted Tomato Soup.

 

Yield: 6-8

Roasted Brussels Sprouts with Sausage

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 lbs Brussels Sprouts, halved
  • 1 lb Italian sausage, ground
  • 1 tsp thyme leaves
  • 1 tbsp sage leaves, finely chopped
  • 1 tbsp chives, finely chopped
  • 1 tbsp rosemary leaves, finely chopped
  • 1/2 cup pom poms (pomegranate seeds)
  • 1/2 cup feta crumbles
  • 1/4 cup pistachio's
  • Thick balsamic vinegar or glaze

Instructions

    Preheat your oven to 400 degrees F.
    Wash and trim your Brussels sprouts. Pat them dry and cut in half lengthwise.

    On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage.

    Roast for 40 minutes giving it a nice stir halfway thru.

    Transfer the Brussels sprouts & sausage to a bowl and toss in pomegranate seeds and feta.

    Before serving sprinkle with pistachios and a thick balsamic vinegar/glaze.

Nutrition Information:

Yield:

8 | 9 Freestyle Points |

Serving Size:

1

Amount Per Serving: Calories: 284 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 41mg Sodium: 548mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 16g

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Egg Rolls are the most delicious vegan-friendly snack, appetizer or meal! Not fried, packed with healthy veggies and tofu and cooks in 8 minutes! Veggie Egg Rolls are the perfect healthy food everyone will love. 

Everyone loves eggrolls espically with sweet chili dipping sauce! I love the crunch mixed with all the sauteed veggies. Lucky for all of us I have created this recipe without all the oil or deep frying used in traditional egg rolls. Air Fryer Egg Rolls have all same the crunch and flavor as traditional egg rolls. 

Where do you buy Egg Roll Wrapper?

Most stores carry egg roll wrappers, generally in the refrigerated aisle by the bottled dressings! If you go to an Asian market you will find much more verity, shapes and sizes.  There is a difference between spring roll wrapper and egg roll wrappers, make sure you are purchasing egg roll wrappers! 

What do you put in egg rolls?

Honestly, this is a recipe that is easily customizable. I kept mine meat-free, however, if you choose to add meat make sure it’s fully cooked before adding to your egg roll mixture. This version of egg rolls has:

  • Egg Roll Wrappers
  • Shredded Cabbage
  • Diced Mushroom
  • Crumbled Tofu
  • Shredded Carrots 
  • Green Onion
  • Flavorings: Tamari, Rice Vinegar, Salt & Pepper, Garlic Powder, and Onion Salt
  • Sesame Oil & Avocado Oil

If you choose to add meat make sure its fully cooked, shrimp, cooked sausage, chicken or beef are great add-ins. 

How do you wrap an egg roll?

  1. Set up a small station for you to wrap the rolls. I like to use a cutting board. 
  2. Place the wrapper on your cutting board, you want a diamond shape, so it should be pointing at you. 
  3. Place about 3 tbsp of your filling in the center. Roll up the bottom point so it just covers the filling.
  4. Fold in the left side of your wrapper to cover the center and then fold in the right side to cover the left side. It will like an envelope!
  5. Starting at the bottom roll your egg roll up to the top point, brush some water over the top point and seal your egg roll. If your sides need sealing brush them with water too.
  6. Repeat till finished with your egg roll filling. Love egg rolls, also try Egg Roll in a Bowl!

 

Yield: 10-12 egg rolls

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Egg Rolls are absolutely Delicious! Perfect as a meal, snack or crowd-pleasing appetizer! Not fried, and packed with veggies these egg rolls will be ready in minutes!

Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes

Ingredients

  • 12 Egg roll wrappers
  • 3/4 cups shredded carrots
  • 1 1/4 cup mushrooms finely diced
  • 2 cups bean sprouts
  • 3 cups cabbage
  • 1 14 oz block of firm tofu, pat dry and crumbled
  • 1 tbsp sesame oil
  • 1 tbsp avocado oil (reserved for brushing over egg rolls)
  • 1/2 tsp black pepper
  • 1 tbsp onion salt
  • 1 tbsp garlic powder
  • 2 tbsp Tamari
  • 1 1/2 tbsp rice vinegar
  • 1/3 cup cilantro leaves
  • Sweet Red Chili Dipping Sauce ( I love Thai Kitchen brand)

Instructions

  1. Preheat a frying pan over medium-high heat.
  2. Add the sesame oil & crumbled tofu. Cook for 2-3 mins stirring often.
  3. Add in the carrots, mushrooms, beans sprouts and cabbage. Cook down for 2-3 minutes till cabbage is wilted.
  4. Add in tamari, spices, and rice vinegar, and cilantro leaves. Stir till well combined and remove from heat.
  5. Assemble egg rolls (detailed description in my post). Brush avocado oil or olive oil over the egg rolls. Brush the bottom of your air fryer basket with oil.
  6. Place egg rolls in your basket seam side down and not touching each other.
  7. Air Fry at 400 for 8 minutes turning once at halfway.

Skillet

Heat a cast-iron skillet and place in enough avocado oil to cover the pan. Place seam side down and cook till brown flip and repeat, may need to add more oil. Place on a plate with paper towels to help absorb oil.

Nutrition Information:

Yield:

12

Serving Size:

1 { 4 Freestyle Points}

Amount Per Serving: Calories: 127 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 859mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 8g

 

Roasted Tomato Soup

Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!

Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes! 

So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!

You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!

HOW TO MAKE ROASTED TOMATO SOUP 

  • First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes. 
  • Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
  •  Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!

What kind of tomatoes should I use?

  • Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins. 

What do I serve with tomato soup?

  • Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!

Freezer Friendly?

  • YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.

 

Love easy recipes like this, also try Egg Roll in a Bowl,  Roasted Vegetable Quinoa Bowls, or Hatch Green Chile Macaroni and Cheese. 

Yield: 10

Roasted Tomato Soup

Roasted Tomato Soup

The Perfect Bowl of Tomato Soup! Cozy, hearty, and full of flavor! Low calorie and only 2 Smart Points! Serve with grilled cheese and you have yourself the best healthy comforting meal!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 3 lbs vine ripe tomatoes
  • 6 carrots
  • 1 head of garlic
  • 2 tbsp dried basil
  • 1 13 oz can unsweetened coconut milk
  • 3 tbsp olive oil
  • salt and pepper
  • Fresh Basil for Garnishing

Instructions

Preheat oven to 375 degrees F.

Line your baking sheet with parchment paper.

In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.

Spread out veggies on your prepared baking sheet.

Roast for 35 minutes.

Once roasted, remove the veggies and place them into a soup pot.

Add in your canned coconut milk.

Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.

Ladle soup into bowls and serve with fresh basil(optional).

Notes

Optional Serving Suggestions

- grilled cheese

-Cesar salad

- breadsticks

-garlic bread

Nutrition Information:

Yield:

10 | 2 Freestyle Points|

Serving Size:

1

Amount Per Serving: Calories: 157 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 55mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 2g

Pumpkin Chocolate Chip Fudge + Video

Healthy & Vegan-Friendly Fudge! This Pumpkin Chocolate Chip Fudge is the perfect soft, chewy, moist, and most delicious pumpkin fudge around. This 1 bowl fudge recipe will be ready in minutes! A perfect healthy pumpkin treat! 

Fall, I just love this time of year. The weather is starting to cool down, feels like new beginnings, and pumpkin spice is everywhere and in everything! So yes, this pumpkin fudge is a must make, no-bake Bomb Diggity recipe you need in your life!

This Fudge is to die for, I can’t even put into words how perfect the texture is! It is so utterly smooth and creamy at first then just melts in your mouth. I have stored a batch of this pumpkin fudge in my freezer, but I do not expect them to last long!

You will need seven simple whole food ingredients and one bowl to make the incredible Pumpkin Chocolate Chip Fudge.

  1. Cashew Butter (can be subbed for any nut butter)
  2. Maple Syrup (can be subbed for any liquid sweetener)
  3. Coconut Oil
  4. Pink Salt or Sea Salt
  5. Pumpkin Puree
  6. Pumpkin Spice
  7. Chocolate Chips

How Do I make Pumpkin Chocolate Chip Fudge?

Super easy let me tell you! This is a no-bake recipe. Just add your ingredients into a medium-size bowl and mix till smooth. Sprinkle with chocolate chips and salt and let set in the freezer for 5-10 minutes. 

I lined the pan with parchment paper for an easy removal however you can use saran wrap or wax paper. I would definitely line your pan, makes removing the fudge so easy! 

Nut Allergies you can use sun butter, as a matter of fact, this is a recipe that everyone needs to enjoy!

Love healthy desserts, also try The BEST Vegan Rocky Road Cookies!

Yield: 12 squares

Pumpkin Chocolate Chip Fudge

Pumpkin Chocolate Chip Fudge

This fudge is the perfect soft, chewy, moist, and delicious pumpkin fudge around. This 1 bowl recipe will be ready in minutes! A perfect healthy pumpkin treat! | 133 Calories, 6 Freestyle Points |

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1/2 cup cashew butter
  • 1/3 cup pumpkin puree
  • 1 tsp pumpkin spice
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 tbsp dark chocolate chips
  • Dash Pink Salt

Instructions

Prepare a brownie pan by lining it with parchment paper and nonstick spray.
Whisk together coconut oil and cashew butter.
Add in pumpkin puree, maple syrup, pumpkin spice and whisk till well combined.
Transfer batter to prepared pan, sprinkle with chocolate chips and a dash of salt.
Place pan in the freezer for 5-10 minutes or until fudge is set.
Remove fudge from pan and cut into 12 squares.
Store in a sealed container in the freezer for up to 3 months, Enjoy!

Nutrition Information:

Yield:

12 | 6 Freestyle Points |

Serving Size:

1

Amount Per Serving: Calories: 133 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 33mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 0g Sugar: 6g Sugar Alcohols: 0g Protein: 2g
Approximation

Instant Pot White Bean Chicken Chili + Video

Instant Pot White Bean Chicken Chili is easy to cook and it’s absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal. 

What’s better than coming home after a long day with grumpy and hungry kids and having dinner ready to go! I served this soup with cheesy quesadillas and the kids went crazy dunking them straight in their soup bowls! It was an epic combo and complement to the White Bean Chicken Chili.

White Bean Chicken Chili flavor is creamy, tangy, and well-spiced however not too spicy. So it is both adult and kid-friendly! Getting my kids to eat beans has been an ongoing struggle but somehow they just seem to view white beans differently, in a good way. A total mom wins for me especilaly because my 4 yr old is now a self-proclaimed vegetarian these days therefor I put a bowl aside before I added back in the shredded chicken.  

The beauty of Instant Pot White Chicken Chili is you can really dress it up or down as you like. White Bean Chicken Chili could be brothy or extra creamy. In particular, I like the addition of cream cheese giving it a lightly creamy feel however you could also use half and half or cornstarch to thicken it up. Whether it is served with an abundance of toppings or just a handful of cilantro and a warm tortilla, you will find it a delicious weeknight meal!

The recipe calls for chicken breast, however, you can use fresh or frozen chicken breasts or thighs. Use skinless to avoid excess fat and make it easier for shredding. 


 

How Do I Make Variations on Instant Pot White Chicken Chili?

  • Make it dairy-free: You can omit the cream cheese and leave it as is and it will be delicious! If your looking for a dairy alternative try vegan cream cheese or 1 cup full fat coconut milk!
  • Pack the spices: This chili is on the milder side, I have 2 little ones that prefer it not over-spiced. Looking to heat it up add some jalapeno or chile powder. 
  • Crockpot: Simply dump in all ingredients and cook on low for 5-6 hours. Stir in cream cheese, enjoy!
    Yield: 8

    Instant Pot White Bean Chicken Chili + Video

    Instant Pot White Bean Chicken Chili + Video

    Instant Pot White Bean Chicken Chili is easy to cook and it's absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal. 255 cal, 8 Freestyle Points.

    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes

    Ingredients

    • 1 tbsp cooking oil
    • 1 medium onion, diced
    • 1 poblano pepper, seeds removed and diced
    • 4-6 cloves garlic, minced
    • 2 cans white beans, drained and rinsed
    • 1 cup corn kernels
    • 3 tsp cumin
    • 2.5 tsp salt
    • 2 tsp oregano
    • 1/2 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp chili powder
    • 8 oz canned mild green chilies
    • 15 oz green enchilada sauce, mild
    • 4 oz cream cheese
    • 1/4 cup cilantro leaves

    Instructions

    1. Prep your onion and poblano pepper by dicing them.
    2. Sauté the garlic, onion and poblano pepper. Select the sauté setting on your pressure cooker and heat the oil add in veggies and cook for 2 minutes or until veggies soft and fragrant.
    3. Add in spices and continue to satué for 1-2 more minutes.
    4. Add in chicken breast, corn, white beans, green enchilada sauce, green chilies, and chicken broth. Give it a quick stir.
    5. Pressure cook the soup. Cook on manual, high pressure for 10 minutes.
    6. Use the quick-release method to release steam. Once safe remove the lid.
    7. Remove the chicken breast and shred with 2 forks. Stir in cilantro & cream cheese and add back in the chicken.
    8. Serve immediately with your favorite toppings, enjoy!

    Notes

    Optional Garnishes:

    • Quesadillas, highly recommended!
    • Cheese
    • Tortilla chips
    • Cilantro
    • Fresh Lime
    • Jalapenos

    Nutrition Information:

    Yield:

    7

    Serving Size:

    1 | 8 Freestyle Points |

    Amount Per Serving: Calories: 255 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 1513mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 8g Sugar: 5g Sugar Alcohols: 0g Protein: 11g
    8 Freestyle Points

 

 

Egg Roll in a Bowl

The Egg Roll in a  Bowl is a healthier twist on a traditional egg roll. This recipe has everything an egg roll offers without the deep-fried wrapper. It is vegan + gluten-free + refined sugar-free.

Ever just want Chinese takeout, but you just went grocery shopping and know you should probably use what you have, the story of my life!  Egg rolls are my favorite especially with the sweet dipping sauce, however, Trader Joes Orange Chicken runs a close second.

After vacation, I’ve been making an attempt to just eat better.  After having kids weight just seems to stick a little different, haha! And well it should be a no brainer that I ate all the tacos and margaritas in Mexico! Thus I really try to eat at home and use wholesome ingredients whenever possible.

 Yesterday on our way home from the swim meet for my son we stopped by the store to pick up a few things for school lunches. Mondays sure do come quickly around here. Sunday grocery shopping is madness around these parts of town and the parking lots are not much better! Anyhow, I was on my way out of the grocery store it smelt like Chinese food, there is a Chinese restaurant close by and omg I knew what I wanted for lunch, Egg Roll in al Bowl of course! It is so easy to prepare and a great healthy alternative to deep-fried egg rolls. 

This recipe is great for meal prep, make it once have it for the week! Egg Roll in a Bowl is a great way to add fiber to your diet. Cabbage has cancer-fighting sulfuric compounds yet another great reason to add it to your diet!

How To Make Egg Roll in a Bowl:

  1. Optional Garnishes:
  • siracha or garlic chili sauce
  • coconut aminos
  • peanuts
  • bean sprouts
  • green onion
  • avocado

Love quick meals? Also, try Easy Teriyaki Chicken & Rice Bowls.

Yield: 4

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl the healthier way to eat an egg roll! It is vegan, gluten-free, and refined-sugar-free. Makes the perfect quick meal and also excellent for meal prep!

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 10 oz extra firm tofu, cut into 1/4 inch cubes
  • 1/2 cup coconut aminos (can sub soy or tamari just use 1/4 cup)
  • 1 tsp tamari
  • 1/2 tsp chili garlic paste 
  • 1/2 tsp agave
  • 1/4 tsp black pepper
  • 2/3 cups carrots, grated  (2 carrots)
  • 1/2 medium white onion, thinly sliced
  • 1 tbsp ginger, freshly grated
  • 4 garlic cloves, minced
  • 2 cups green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced 

Instructions

  1. In a large skillet heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. You may need to stir more frequently to avoid sticking. Add more oil if necessary. 
  2. In a small bowl whisk together coconut aminos (can sub soy sauce or tamari), agave, black pepper and sriracha ( can sub chili garlic sauce).  
  3. Pour sauce over tofu then add onion and sauté for 1 minute. Add ginger and garlic; sauté till fragrant. Add cabbage and carrots sauté about 5 minutes.
  4. Divide among bowls and top with your favorite garnishes. Serve or rice or rice noodles. 

Notes

Optional Garnishes

siracha or garlic chili sauce
coconut aminos
peanuts
bean sprouts
green onion
avocado

Stores great in the fridge and is an easy reheat!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 142 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 701mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 4g Sugar: 12g Sugar Alcohols: 0g Protein: 9g