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February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!

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Grain-Free Red Velvet Muffins

Ingredients

  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 2 scoops Vital Proteins collagen
  • 4 tsp beet powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 mashed banana
  • 1/3 cup coconut oil, melted and cooled
  • 1 tbsp maple syrup
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.
  2. Melt coconut oil in microwave for 30 seconds. Set aside.
  3. In Magic Bullet cup, blend 1 1/2 cup almonds until flour-like consistency. Add in coconut flour, cinnamon, collagen and baking soda and blend until combined.
  4. In medium bowl, whisk together 3 eggs, coconut oil, maple syrup, vanilla and mashed banana.
  5. Combine wet and dry. Add beet powder.
  6. Fill muffin tin ¾ way.
  7. Bake for 18-20 minutes or until toothpick comes out clean.

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Makes 6 large muffins

 

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Do you find yourself craving sweets throughout the day? Do you love to eat raw cookie dough? If so, this healthy almond cookie dough bite snack recipe is for you! Instead of butter, eggs and flour, these cookie dough bites are made with coconut flour and almond flour with a little coconut oil and almond milk. They share the same consistency with cookie dough, without the unhealthy fats and calories. Since there is no egg in this recipe, they are safe to eat raw.

If you do not have almond flour, you can easily grind up raw almonds with your Magic Bullet blender into your own almond flour.

DSC03173 Almond Cookie Dough Bites

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsbp coconut oil, melted
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp mini chocolate chips

Instructions

  1. Add all ingredients except for the chocolate chips to a Magic Bullet cup and pulse a few times to mix together. Add more almond milk as needed, but the dough should not be too wet.
  2. Stir in the chocolate chips.
  3. Roll 1-inch balls and place on a plate.
  4. Chill in the refrigerator for 30 minutes.

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Makes 6 bites

 

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I love having little treats on hand at the end of the week to celebrate the weekend. School is done, work is finished, and it’s time to relax. These are the perfect amount of sweetness, with a subtle fresh strawberry kick! The bright pink glaze on top is a perfect sight for the eyes, and delicious for the belly too!

Fresh Strawberry Muffins with Fresh Strawberry Glaze

Muffin Ingredients

  • 2 cups strawberries, chopped with stems removed
  • 1 box vanilla cake mix
  • 1 small box vanilla pudding

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 tsp. vanilla bean paste

Instructions

  1. Puree strawberries in the Magic Bullet Blender until processed.
  2. Make the cake according to package instructions. Add 1/2 cup of the strawberry puree and boxed pudding to the mix. Bake according to package instructions.
  3. To make the glaze, add the powdered sugar, vanilla, and 1/4 cup of the pureed strawberry to a bowl. Whisk together. To thin out the glaze, add more puree. Drizzle over cooked, cooled muffins. Enjoy!

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These muffins are incredibly yummy! I was excited for how quickly they came together, because who doesn’t love a dessert recipe made in blender?! (Only one thing to clean!) I kept these in the fridge for a nice treat to have when my kids went to bed, and looked forward to it each night! These are not bread like, similar to traditional muffins. These have a similar consistency to actual pumpkin pie!

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Mini Pumpkin Pie Muffins

Ingredients

  • 1 cup pumpkin pie puree
  • 1/2 cup pancake mix
  • 1/2 cup sugar
  • 1/2 cup vanilla greek yogurt
  • 1 tsp. vanilla
  • 2 eggs

Instructions

  1. Add all the ingredients into the Magic Bullet Blender. Blend until creamy. Preheat the oven to 375.
  2. Add muffin liners to a muffin pan. Pour batter 3/4 of the way full.
  3. Bake for 25 minutes, or until the tops of the muffin bounce back.
  4. Once done, let cool completely. The middles will fall a little.
  5. Once cooled, refrigerate covered. When you are ready to serve, add a little whip cream on top. Enjoy!

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I am a late night snacker, so I love anything that comes together easy and is quite tasty. Especially anything sweet! This muffin cake is one of my favorite late night desserts. They’re also somewhat naturally sweetened, which makes it a little healthier than a normal cake! Win win!

White Chocolate Pumpkin Pie Mug Cake

Ingredients

  • 1 tb. canola oil
  • 1/2 cup pumpkin pie puree
  • 6 tb. flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla
  • 2 tb. milk
  • 1 egg, or one flax egg (1 tb. ground flax + 3 tb. cold water mixed together.)
  • 1 tsp. honey
  • 2 tb. white chocolate chips

Instructions

  1. Add all ingredients into the Magic Bullet Blender, minus the chocolate chips. Spray a larger mug with baking spray. Pour batter into the mug, sprinkle and mix in the chocolate chips.
  2. Microwave on high for 3 minutes. Allow to cool. (You can add 30 seconds if the muffin is not cooked all the way through.)
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strawberry ice cream

My girls and I LOVE to make homemade ice cream together. Our favorite thing to do is come up with different flavor combinations, get creative, and spend time together. Somehow, we always end up making ‘pink’ ice cream though, which usually means a nice fresh strawberry ice cream.

We have tried many recipes over the years, but I’ve always favored the ‘no churn’ ice cream recipes because that means I don’t have to get out my huge ice cream machine!

This recipe is so quick, fresh, and simple that your whole family will love it!

Strawberry’s & Cream Ice Cream

Ingredients

  • 2 cup fresh strawberries, stems removed
  • 1 tb. water
  • 1 can sweetened condensed milk
  • 1 tb. vanilla
  • 2 1/4 cup heavy cream
  • 1/2 cup chopped white chocolate or white chocolate chips

Instructions

  1. In your Magic Bullet blender, add the strawberries, plus water. Puree the berries until smooth.
  2. Strain the berries through a mesh sleeve if you want to remove the seeds, otherwise add the condensed milk and vanilla to the blender and puree until smooth. Set aside.
  3. In a cold bowl, add your heavy cream. Using a hand mixer, beat the cream until stiff peaks form.
  4. Pour your strawberry mixture over the whipped cream and gently fold it all together.
  5. Add ice cream to a sealed tupperware container, and top with white chocolate.
  6. Let freeze until solid overnight, or at least 4-6 hours.

strawberry ice cream

 

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Looking for an easy, yet impressive dessert? This strawberry soufflé recipe includes fresh organic strawberries that tints the soufflés a beautiful pink color. The key is not over-beating the egg whites, or they will not rise properly in the oven. Once you take the soufflés out of the oven, they will deflate quickly, so it is best to serve them right away!

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Easy Strawberry Soufflé

Ingredients

  • 1 cup strawberries, hulled
  • 1/2 tbsp corn starch
  • 1 tsp lemon juice
  • 4 tbsp sugar
  • 2 egg whites

Instructions

  1. Preheat the oven to 400 degrees F and grease 2 4-inch ramekins with butter and coat with sugar on the inside.
  2. Add the strawberries, lemon juice, corn starch and 2 tbsp sugar to a Magic Bullet cup and blend.
  3. Beat the egg whites until soft peaks form, add the remaining 2 tbsp sugar and continue to beat until stiff peaks form that do not fall back down.
  4. Fold the strawberry purée into the egg whites carefully using a spatula. Do not over mix.
  5. Pour to the tops of the ramekins and bake for 15 minutes.

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Makes 2 soufflés.

 

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Lemon Yogurt Plum Cake

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If you like sweet and sour desserts, this lemon yogurt plum cake is for you! A moist, sweet lemon cake is topped with fresh tangy plum slices. This cake freezes well, so it is a great make-ahead dessert. Go ahead and try it with your coffee or tea for breakfast, or save it for dessert.

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Lemon Yogurt Plum Cake

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup sugar
  • 3 eggs
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup melted coconut oil
  • 1 1/2 cups flour
  • 3 plums, sliced

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a Magic Bullet pitcher, except for the plums. Add the wet ingredients first, and stir with a spatula occasionally to ensure fully blended.
  3. Pour into an 8×8 greased baking pan and top with sliced plums.
  4. Bake for 50 minutes.

Makes 1 8×8-inch cake.

 

sorbet

We all have those late night cold treat cravings. Mine happen pretty much every night, which is why I LOVE this recipe! It’s light and healthy, but still makes me feel like I’m indulging while catching up on my trash TV shows.

You can adjust the flavors to whatever you like, even add in peanut butter or cocoa powder for a chocolate version!

Strawberry Sorbet Recipe

Ingredients

  • 1 banana, chopped and frozen
  • 1/2 c. frozen strawberries

Instructions

  1. Take the fruit out of the freezer and allow to thaw for 5-7 minutes, so it’s easier to blend.
  2. Add your fruit to the magic bullet blender. Blend fruit until creamy. If you are having difficulty blending the fruit, you can add a few tb. of milk to thin out the mixture. Add a little at a time though, because you don’t want to make a smoothie!

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Fall. It rolls around as soon as September 1st hits. Everything starts to revolve around all the fall indulgences: pumpkin spice lattes, apple cider donuts and fall activities. In an attempt to always challenge myself to create a healthier versions of the things I love, I went with apple cider donuts. They are always the perfect warm, sweet treat after a chilly day of apple picking. The crunch of the cinnamon sugar on top tops them off like icing on a cake. You won’t even miss store bought or farm fresh donuts with this recipe. They are good cold, even better warm, and unreal dipped in coconut sugar. Let them sit a day or two, and just like how your Nonna talks about her Italian pasta, it’s always better when the flavors blend. I also recommend eating these drizzled in peanut butter, because WHY NOT?! Or dipped in a warm almond milk latte. The possibilities are endless, right?!

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Apple Cider Donuts with Coconut Sugar

Ingredients – Muffins

  • 1 3/4 cup oats
  • 1/2 cup coconut sugar
  • 1 tbsp Apple Spice Blend (Primal Palate)
  • 2 tsp baking powder
  • 1/2 cup applesauce
  • 3 eggs, room temperature
  • 3 tbsp apple cider (if not seasonal in your area, nut milk works fine but won’t lend the same strong apple cider flavor)
  • 2 tbsp coconut oil, melted and cooled

Ingredients – Coconut Sugar Topping

  • 1/4 cup coconut sugar
  • Spray coconut oil

Instructions

  1. Preheat oven to 350 F. Spray donut pan thoroughly.
  2. Remove eggs from refrigerator. Melt coconut oil and set aside.
  3. In the Magic Bullet, blend oats until fine flour consistency is reached. This will make 1 1/2 cup oat flour.
  4. In large bowl, whisk oat flour, coconut sugar, baking powder and Apple Spice Blend. Add in apple cider, eggs and applesauce until well mixed. Add in coconut oil until well mixed.
  5. Add the batter to the greased donut pan.
  6. Bake for 12 minutes or until toothpick comes out clean.
  7. Lightly spray each donut with coconut oil. Dip into shallow bowl of coconut sugar and let sit to cool.

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Notes

* If you do not have the Apple Spice Blend from Primal Palate, you can mix together 1/4 tbsp of each: cinnamon, cloves, nutmeg and ginger.

  • It is important to let the eggs reach room temperature so the entire mixture is the same temperature and bakes evenly.

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