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I hope you’re enjoying your holiday because I am. I’m currently watching all of the Star Wars episodes and I am OBSESSED. I can’t face reality without referencing Star Wars…its getting ridiculous. Oh well, may the force be with you.
Any who, since the New Year is fast approaching, I know most folks, including myself, want to start the year with a healthy bang! Luckily for you, I have provided some simple snacks and treats that you can make to satisfy your sweet tooth. If you are a constant reader/follower, you know that I LOVE LOVE LOVEE snacks and sweets! To curb my cravings, I normally treat myself once a week or create an alternative. Below, you will find my favorite go-to recipes when I want to satisfy my sweet tooth yet eat healthy. If you like what you read, please like, share, and follow!
CHIA SEED PUDDING: I always saw pictures of chia seed pudding everywhere on Tumblr or Instagram but never really knew what it was. It wasn’t until fitness guru and DJ, Hannah Bronfman (Hey girl hey!) posted the ever so simple recipe on her IG (Instagram). I’m sure it was the three simple ingredients that convinced me to make my own. Before you read the recipe, here’s a few fun facts about chia seeds:
- Chia seeds are LOADED with antioxidants, protein, and fiber (yummy).
- Because chia seeds are loaded with antioxidants, protein, and fiber, it helps you lose weight by reducing your appetite.
- Chia seeds may improve certain blood markers which can reduce the risk of heart disease and Type 2 diabetes.
Wanna read more about chia seeds’ health benefits? click here.
TOTAL TIME: 15 MINS
- 1 cup of nut/rice OR soy milk (The chia seeds puffs up from the milk and becomes a “pudding” like texture.)
- ½ cup of chia seeds (You can purchase these anywhere including online iherb.com! I got mines from my local Mexican market for 4-5 bucks!)
- 3 TBSP of agave nectar OR honey for sweetness
- Any toppings of your choice! (Nuts, Greek yogurt, fruit, etc.)
INSTRUCTIONS: Combine chia seeds and milk into a bowl then store in the fridge for about 15 minutes. (You can leave it overnight if you decide to eat this for breakfast.) Before the 15 minutes are up, make sure you stir the chia seeds for the best results! After you chilled the chia pudding, the fun really begins! You can top it with whichever toppings you like. I usually top mines with mango slices, strawberries, and nuts. Go wild and Enjoy!
TROPICAL FRUIT SMOOTHIE: Since I do not own a proper blender, I buy my smoothies and fresh juices at a local market for only $3! Crazy, I know. However, if you own a blender or juicer this recipe is perfect for you. It’s quick, easy, and very nutritious. You can add whatever fruits or veggies that suits your taste buds. Here’s my favorite Tropical Smoothie below:
TOTAL TIME: 10mins
- 1 whole mango skinned and sliced
- ½ cup of ice (depending on your liking)
- 1 cup of spinach
- ½ cup of strawberries sliced
- 1 cup of fresh squeezed orange juice
- ½ papaya skinned and sliced
- A few squeezes of lime or lemon juice.
INSTRUCTIONS:You can also sprinkle chia seeds, flax seeds, or protein powder for an added boost. Blend all of the ingredients together and enjoy!
VEGAN CINNAMON ROLLS: Yes, you heard right! VEGAN CINNAMON ROLLS! They are oh so addictive and taste just like Cinnabon! The great news is, it’s totally clean and maybe even good for you too *wink* *wink* I posted this recipe on my blog a few months ago but I thought it was necessary to share…again. Now if you know me, you would know that I absolutely love cinnamon rolls. I’m not sure where my obsession began but as long as I can remember, cinnamon rolls has ALWAYS been my favorite dessert. I snagged this simple recipe from Minimalist Baker, a vegan blog that creates recipes with 10 or less ingredients. Below you will find the ever so simple yet delicious recipe.
* All content are reserved to Minimalist Baker Vegan/Gluten-Free Food blog
TOTAL TIME: 1hr 55mins
- 1 packet Instant Yeast
- 1 cup unsweetened almond milk
- ½ cup Earth Balance Vegan Butter divided (if you aren’t a vegan head, you can substitute for regular butter)
- ¼ tsp salt
- 3 cups all-purpose flour or wheat flour
- ½ tbsp. cinnamon
- ¼ cup + 1 Tbsp. sugar divided
Icing: Mix 1-2 Tbsp. of almond milk 2 cups of powder sugar 1 tsp of pure vanilla extract Whisk together until thick and smooth.
- In a large saucepan or bowl (microwave at 30 second increments) heat the almond milk and 3 Tbsp butter until warm; not boiling. Remove from heat and let cool until 110 degrees or until the temperature of bath water. Make sure it’s warm not hot or else it will kill the yeast.
- Transfer the mixture into a large bowl and sprinkle yeast and let activate for 10 mins. Then add 1 Tbsp sugar and the salt and stir.
- Next add ½ cup of flour at a time while stirring. The dough will be sticky. When it is too thick, transfer dough onto a lightly floured surface and knead the dough for one min until it forms a loose ball.
- Rinse your mixing bowl and coat bowl with grapeseed oil or olive oil. Add your dough back in and cover with a plastic wrap. Set in a warm place to rise for an hour or doubled in size.
- On a lightly flour surface, roll out the dough into a thin rectangle. Brush 3 Tbsp melted butter and top with ¼ cup of sugar and ½ Tbsp cinnamon.
- Starting at one end, tightly roll up the dough. Then with serrate knife cut the dough into equal sections and place them in a well-buttered pan. You should have 8-10 rolls. Next, brush melted butter onto the rolls then set on top of the stove to let them rerise again.
- Preheat oven to 350 degrees and once the oven is hot bake rolls for 25-30 mins or until golden brown.
ALMOND MEAL COOKIES: Yall….OMG…Yall! These cookies are my ABSOLUTE FAVORITE!!! Seriously, these cookies taste like an Almond Joy candy bar! I kid you not. You can find these ingredients at your local health store (i.e. Trader Joe’s, Whole Foods, iherb.com) or at your local grocery store. I tweaked the ingredients based on what I had in my pantry. I snagged this tasty recipe from MinimalistBaker.com too but it originally came from Sprouted Kitchen.
* All content are reserved to Minimalist Baker Vegan/Gluten-Free Food blog and Sprouted Kitchen
TOTAL TIME: 25mins
- 1 1/4 cups almond meal (aka Almond Flour)
- 1/4 cup chopped dark chocolate (Sara used cacao nibs)
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/4 teaspoon salt (Sara used sea salt)
- 1/3 cup brown sugar (Sara used muscovado)
- 1 egg
- 3 Tbsp coconut oil, melted (I used extra virgin olive oil*)
- 1/2 tsp vanilla extract
(YIELDS ~20 cookies + 78 Calories per cookie)
- In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
- In a separate bowl, beat egg until uniform in color and doubled in volume.
- Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
- Chill in the fridge for at least 30 minutes or even overnight.
- Preheat oven to 375 degrees.
- Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
- Bake until edges begin to brown, 7-10 minutes.
- Remove from oven and let cool before serving.
I hope you enjoy these recipes as much as I do! As always, these aren’t the only treats but if you are balling on a budget or short of time, then these will be your bestfriends. If you like what you read and want more, please like, share, and subscribe!