Category: Valentines Day

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Chickpea Brownies

Chickpea Brownies

Posted on by Amy MS, RD, LDN

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Chickpea Brownies

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Chickpea Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 16 Brownies
  • Diet: Gluten Free
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Description

These fudgy Chickpea Brownies are packed with protein and made with simple ingredients like chickpeas, almond butter, and cocoa powder, naturally sweetened with maple syrup. Perfect for chocolate cravings, or when you want something delicious and good for you too—they’re easy to make, gluten-free, and loaded with chocolate chips.

Ingredients

Units Scale
  • 1 can, 15 oz Chickpeas, drained and rinsed
  • 1/3 cup Almond Butter
  • 1 Egg
  • 1/2 cup Maple Syrup
  • 2 tbsp Brewed Coffee
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Almond Flour
  • 1/4 Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/3 cup Chocolate Chips +2 tablespoons for top

Instructions

  1. Preheat the oven to 350°F. Lightly spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
  2. In a food processor, combine all ingredients except the chocolate chips. Process until the batter is completely smooth, about 2–3 minutes.

  3. Gently fold in ⅓ cup of chocolate chips using a spatula.

  4. Spread the batter evenly in the prepared pan, tapping the pan lightly on the counter to level it. Sprinkle the remaining 2 tablespoons of chocolate chips on top.

  5. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly browned.

  6. Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares. Serve and enjoy.

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 217mg
  • Fat: 7g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 13g

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Birthday Cake Energy Bites

Birthday Cake Energy Bites

Posted on by Amy MS, RD, LDN

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Birthday Cake Energy Bites

Birthday Cake Energy Bites V2
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Birthday Cake Energy Bites V2

Birthday Cake Energy Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 15
  • Diet: Vegetarian
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Description

These Birthday Cake Energy Bites are a no-bake, high-protein snack made with dates, oats, nut butter, vanilla, and sprinkles for a healthy, funfetti-inspired treat. Perfect for meal prep, these gluten-free bites are quick, easy, and naturally sweetened!

Ingredients

Units Scale
  • 1 cup Pitted Dates
  • 1/2 cup Cashew Butter
  • 1/4 cup Oat Flour
  • 1/4 cup Vanilla Protein Powder
  • 2 tsp Vanilla Extract
  • 1/4 cup Sprinkles

Instructions

  1. Add the dates to the bowl of a food processor. Process for 1-2 minutes until the dates are broken down into small pieces or form a ball.
  2. Add the remaining ingredients (except for sprinkles) to the food processor. Blend until fully combined.
  3. Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
  4. Then roll each ball in sprinkles. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Category: Snack
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 106
  • Sugar: 8g
  • Sodium: 28mg
  • Fat: 5g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

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Homemade Thin Mint Cookies (Gluten-Free)

Homemade Thin Mint Cookies (Gluten-Free)

Posted on by Amy MS, RD, LDN

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Homemade Thin Mint Cookies (Gluten-Free)

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Thin Mint Cookies

Homemade Thin Mint Cookies (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 38-40 Cookies
  • Diet: Gluten Free
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Description

Homemade Thin Mint Cookies are even better than the Girl Scout’s version! A perfect crisp cookie center with a delicious chocolate peppermint coating, now you can have Thin Mint Cookies anytime of the year!

Ingredients

Units Scale

Cookie Wafer:

  • 1 1/2 cup Almond Flour
  • 1/4 cup Cocoa Powder
  • 1/2 tsp Xanthan Gum
  • Pinch Salt
  • 3 tbsp Unsalted Butter
  • 4 tbsp Maple Syrup
  • 1 tbsp Water
  • 3/4 tsp Peppermint Extract

Chocolate Coating:

  • 1 cup Dark Chocolate Chips
  • 2 tsp Coconut Oil
  • 3/4 tsp Peppermint Extract

Instructions

  1. Preheat oven to 350° F. Cover a sheet tray with a silpat or parchment paper and set aside.
  2. In a medium-sized mixing bowl, add the almond flour, cocoa powder, Xanthan Gum and salt. Whisk to combine.
  3. Slice the butter into small cubes and add to the dry ingredients. Using a fork or pastry cutter, cut the butter into very small pieces into the almond flour mixture (smaller than pea size!). Then add the maple syrup, water and peppermint extract and stir together with a spatula.
  4. Form the dough into a disc, wrap in plastic wrap and place into the refrigerator for 15 minutes. This helps to make rolling the cookies out much easier!
  5. After 15 minutes, remove the dough from the refrigerator and place onto your work surface. Place a piece of parchment paper or plastic wrap over the dough, then roll it out, this makes rolling much easier! Roll the dough out to about 1/8″ thick.
  6. Next, use a 2″ circle cutter, cut out the cookies and place onto your prepared sheet tray.
  7. Bake for 12-17 minutes. (Be sure to check the cookies at 12 minutes, you want them to be crispy but don’t allow them to burn!) Allow cookie wafers to cool completely.
  8. While the cookie wafers cool, make the chocolate coating. To a microwave safe bowl add the dark chocolate chips and coconut oil.
  9. Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted. Then add in the peppermint extract and stir to combine.
  10. Take a chocolate wafer, dip into the melted chocolate coating, turning the wafer to coat the entire cookie. Let any excess chocolate drip off into the bowl and place the cookie onto your prepared sheet tray with a silpat or parchment paper.
  11. Continue with remaining wafers, coating each in chocolate.
  12. Place the coated cookies into the freezer for 10 minutes or refrigerator for at least 15 minutes to allow the chocolate to set.
  13. Store the cookies in an airtight container in the freezer or refrigerator, however you like your thin mints! Enjoy!

Equipment

  • Prep Time: 30 minutes
  • Cook Time: 15
  • Category: Dessert, Cookie
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 4 Cookies
  • Calories: 155
  • Sugar: 6g
  • Sodium: 19mg
  • Fat: 12g
  • Carbohydrates: 11g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 8g

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Blackberry Tart

Blackberry Tart

Posted on by Amy MS, RD, LDN

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Blackberry Tart

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Blackberry Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings
  • Diet: Vegan
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Description

This healthy blackberry tart features a delicate olive oil crust, tart blackberries and fresh lemon for a show-stopper summertime treat!

 

Ingredients

Units Scale

Tart Dough:

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup All Purpose Flour
  • 2 tbsp Brown Sugar
  • 2 tsp Lemon Zest (zest from 1 medium-sized lemon
  • 1/3 cup Olive Oil
  • 1 Egg
  • 1/4 tsp Kosher Salt
  • 3–4 tbsp Ice Water (as needed to bring dough together)

Tart Filling:

  • 16 oz Blackberries (fresh or frozen)
  • 5 tsp Lemon Juice
  • 3 tbsp Sugar
  • 1 tbsp All Purpose Flour
  • 1 tbsp Coarse Sugar (optional for topping)

Instructions

  1. Preheat your oven to 400°F
  2. Spray a tart pan or pie pan with nonstick spray, set aside.
  3. In the bowl of a food processor add all the dough ingredients except water. Pulse together for 10-15 seconds to mix the dough. If the dough seems very crumbly, add ice water, 1 tablespoon at a time to bring the dough together. It should stay together when you pinch with your fingers.
  4. Grab you pie or tart pan and place your dough into the pan. Using your hands or the bottom of a measuring cup, press the dough evenly into the pan. Start at the center of the pan and work your way out to evenly distribute the dough around the entire pan and slightly up the edges, just as you would a pie crust. Refrigerate your dough while you mix up the filling.
  5. In a medium size bowl, add the blackberries, lemon juice, sugar and flour. Mix together gently with a spatula.
  6. Remove your tart crust from the refrigerator and pour the blackberry filling into the crust. Give the pan a gentle shake back and forth to evenly distribute the blackberries. Top the berries with 1 tablespoon of coarse sugar.
  7. Place the tart pan onto a sheet tray (this is a must if you do not want to spend the next day cleaning your oven!) and place into the oven.
  8. Bake at 400° F for 30 minutes.
  9. Remove from the oven and allow to cool at least 10 minutes before digging in. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 Slice
  • Calories: 223
  • Sugar: 11g
  • Sodium: 83mg
  • Fat: 10g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 23mg

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Mocha Date Truffles

Mocha Date Truffles

Posted on by Amy MS, RD, LDN

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Mocha Date Truffles

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Mocha Date Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 20 Truffles
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Description

Decadent truffles made with dates

Ingredients

Units Scale

Truffle Filling:

  • 1 1/2 cups Pitted Dates
  • 2 tbsp Brewed Coffee
  • 2 tsp Coconut Oil
  • 1/4 cup Cocoa Powder

Chocolate Coating & Toppings:

  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • Optional Toppings: Sea Salt, Chopped Pecans, Unsweetened Shredded Coconut

Instructions

  1. In a heat-proof bowl, add the dates and cover with hot water. Let the dates soak for 5 minutes to help them soften.
  2. Drain the dates then add them to the bowl of your food processor, along with the 2 tbsp brewed coffee.
  3. Process until the dates are broken down into small pieces.
  4. Next, add the coconut oil and vanilla extract. Process again until the date mixture becomes slightly smooth.
  5. Now, add the cocoa powder and process again! Stop and scrape down your bowl and then process again. This make take 2-4 minutes depending on your food processor. You are looking for a fairly smooth mixture.
  6. Now it’s time to roll our truffles! Prep a sheet tray with parchment paper and set out on your work surface. Also, grab a bowl and fill it with water to help keep the filling from sticking to your hands.
  7. Scoop out 1/2 tbsp of filling, wet your hands with the water and roll into ball shape, then place onto your parchment paper tray. Continue until all the truffle filling has been rolled.
  8. Next, pop the tray of truffle balls into the freezer to firm up for 15 minutes.
  9. Before you get the truffles out of the freezer, make the chocolate coating
  10. In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25 second intervals, stirring in between each interval, until the chocolate is melted.
  11. Get your toppings ready and set out next to the melted chocolate
  12. Pull the tray of truffle balls out of the freezer.
  13. Dip each truffle ball into the melted chocolate and using a fork, roll the chocolate around and then let some of the chocolate drip off before popping back onto the parchment paper. While the chocolate is still melty, add a sprinkle of your topping of choice.
  14. Continue with the remaining truffles until they are all coated and topped!
  15. Pop the truffles into the fridge to let the chocolate set up and harden for at least 10 minutes.
  16. Enjoy these little bites of chocolate goodness!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Truffle
  • Calories: 57
  • Sugar: 7g
  • Sodium: 0mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

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Black Bean Brownies with Peanut Butter Swirl

Black Bean Brownies with Peanut Butter Swirl

Posted on by Amy MS, RD, LDN

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Black Bean Brownies with Peanut Butter Swirl

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Black Bean Brownies with Peanut Butter Swirl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 16 Brownies
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Description

Black Bean Brownies are fudgy and rich with a hint of peanut butter, a delicious dessert!

Ingredients

Units Scale

Brownie Batter:

  • 1 Can, 15 oz Black Beans, Drained and Rinsed (no, or low-sodium if you can find it)
  • 1/2 cup Maple Syrup
  • 2 Eggs
  • 2 Tbsp Olive Oil
  • 1/4 tsp Espresso Powder
  • 1/4 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 1/4 cup Cocoa Powder
  • 1/4 cup Oat Flour
  • 1/2 cup Chocolate Chips

Peanut Butter Swirl:

  • 1/2 cup PBFit Peanut Butter Powder
  • 4–5 tbsp Soy Milk (or milk of your preference)

Instructions

  1. Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
  2. To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
  3. Next, add the two eggs and process again.
  4. Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
  5. Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
  6. Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
  7. To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
  8. To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
  9. Place the brownies into the oven and bake for 20 minutes until they are set.
  10. Allow brownies to cool for 15 minutes before digging in. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 132
  • Sugar: 11g
  • Sodium: 146g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 26mg

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Mini Rosemary & Parmesan Focaccia Bites

Mini Rosemary & Parmesan Focaccia Bites

Posted on by Amy MS, RD, LDN

Mini Rosemary Focaccia Bites

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Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary & Parmesan Focaccia Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12
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Description

Mini Rosemary & Parmesan Focaccia Bites are packed with protein and make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.

Ingredients

Units Scale
  • 1 cup Greek Yogurt
  • 1/2 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/8 tsp Kosher Salt
  • 1 tbsp Rosemary, Minced
  • 1/4 cup + 1 tbsp Parmesan Cheese, Grated
  • 6 tsp Olive Oil
  • Flaked Sea Salt for topping, Optional

Instructions

  1. Preheat oven to 400°F.
  2. Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
  3. Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
  4. Remove the bowl from the mixer and divide the dough into 12 equal portions.
  5. Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
  6. Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
  7. Bake for 12-15 minutes until slightly golden.
  8. Carefully remove the bites from the muffin tin and allow to cool on a wire rack.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 84
  • Sugar: 1g
  • Sodium: 114mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 4mg

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Naturally Sweetened Hot Cocoa

Naturally Sweetened Hot Cocoa

Posted on by Amy MS, RD, LDN

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Naturally Sweetened Hot Cocoa

Naturally Sweetened Hot Cocoa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Diet: Vegetarian
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Description

Sweetened with dates and a touch of honey, this hot cocoa is naturally sweet and dairy-free with no artificial ingredients, plus it’s easy on the tummy!

Ingredients

Units Scale
  • 1 cup Unsweetened Almond Milk
  • 2 Pitted Dates
  • 1 tbsp Cocoa Powder
  • 1 tbsp Honey (may also substitute Maple Syrup)
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Vanilla Extract

Instructions

  1. Place the almond milk into a microwave safe container. Microwave for 1-2 minutes to heat up.
  2. Pour the warm milk into a blender and then add the remaining ingredients to the blender.
  3. Blend on high for 1 minute until the mixture looks smooth.
  4. Pour into a mug and enjoy!
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Category: Drink
  • Method: Blend

Nutrition

  • Serving Size: 1
  • Calories: 157
  • Sugar: 28g
  • Sodium: 178mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies

Posted on by Amy MS, RD, LDN

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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies
Almond Flour Snowball Cookies
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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 17 minutes
  • Yield: 12 Cookies
  • Diet: Gluten Free
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Description

Classic snowball cookies made with almond flour to be gluten-free!

Ingredients

Units Scale
  • 1 cup Almond Flour
  • 1 Tbsp Arrowroot Flour or Cornstarch
  • 1/4 tsp Baking Powder
  • 3/4 cup Pecans (1/2 cup finely chopped, 1/4 cup larger chop)
  • 3 Tbsp Butter, softened
  • 2 Tbsp Maple Syrup
  • 1 1/2 tsp Vanilla Extract
  • Pinch Salt
  • 1/4 cup Powdered Sugar

Instructions

  1. Preheat oven to 325° F. Get out a sheet tray and silpat or nonstick cookie sheet, set aside.
  2. In a medium sized bowl, add the almond flour, arrowroot or cornstarch, baking powder, pecans, butter, maple syrup, salt and vanilla extract.
  3. Stir the batter together with a spatula until all ingredients are fully mixed and incorporated.
  4. Using a 1 1/2-inch scoop, scoop the dough and roll it into ball shape with your hands, then place onto your sheet tray or cookie sheet. Continue with remaining dough, you should have about 12 cookies.
  5. Place cookies into the oven and bake for 10-12 minutes until golden.
  6. While the cookies bake, place the powdered sugar into a bowl and set aside.
  7. Allow cookies to cool for 5 minutes and then roll in powdered sugar.
  8. Place onto a cooling rack to finish cooling before digging in!

Equipment

Notes

  1. The cookies will be a little crumbly while they are hot, allow to cool for at least 15 minutes to keep their shape!
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Cookies, Dessert, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 145
  • Sugar: 5g
  • Sodium: 46mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 8mg

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Apple Cinnamon Dutch Baby (Gluten Free)

Apple Cinnamon Dutch Baby (Gluten Free)

Posted on by Amy MS, RD, LDN

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Apple Cinnamon Dutch Baby (Gluten Free)

Apple Cinnamon Dutch Baby (Gluten-Free)
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Apple Cinnamon Dutch Baby (Gluten-Free)

Apple Cinnamon Dutch Baby (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 26 minutes
  • Yield: 6 Servings
  • Diet: Gluten Free
Print Recipe

Description

This gluten-free dutch baby will fill your kitchen with the warming smell of apple and cinnamon.

Ingredients

Units Scale
  • 3 tbsp Butter, unsalted
  • 3 Eggs
  • 1/2 tsp Ground Cinnamon
  • 2 Apples, thinly sliced
  • 1/4 cup Sugar
  • 1 pinch Salt
  • 2/3 cup Almond Milk (or milk of your preference)
  • 2/3 cup Gluten-Free Flour
  • 1/4 tsp Xantham Gum

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a cast iron pan or large saute pan to medium heat. Add the butter and melt.
  3. Add the sliced apples and 1/2 tsp cinnamon to the pan. Cook for 3-5 minutes until the apples are softened, stirring occasionally.
  4. While the apples are cooking make your batter.
  5. In a large bowl add 3 eggs and whisk vigorously. (This incorporates air into the eggs and helps your dutch baby rise!)
  6. Next, add the sugar, milk, salt, flour and Xantham gum. Whisk until all ingredients are incorporated.
  7. Pour the batter over top of the apples in the pan, spreading it evenly in the pan.
  8. Place the pan into the oven and bake for 18-22 minutes until golden brown.
  9. Remove from the oven and bask in the glory of your puffed dutch baby! (It will deflate quickly after you remove it from the oven.
  10. Sprinkle with powdered sugar if desired, slice and enjoy!

Equipment

  • Prep Time: 8
  • Cook Time: 18
  • Category: Breakfast, Dessert, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1/6
  • Calories: 204
  • Sugar: 14g
  • Sodium: 101mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

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Decadent Chocolate Lava Cakes for Two

Decadent Chocolate Lava Cakes for Two

Posted on by Amy MS, RD, LDN

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Decadent Chocolate Lava Cakes for Two

Decadent Chocolate Lava Cakes for Two
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Decadent Chocolate Lava Cakes for Two

Decadent Chocolate Lava Cakes for Two

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 2 Servings
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Description

These chocolate lava cakes are a decadent treat, perfect for special occasions.

Ingredients

Scale
  • 1/4 cup Unsalted Butter
  • 2 oz Semi Sweet Chocolate Chips
  • 1/2 cup Powdered Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Extract
  • 1/4 cup All Purpose Flour
  • 1/2 tsp Instant Espresso Powder (Optional)

Instructions

  1. Preheat your oven to 425° F.
  2. Spray two small ramekins (6 or 8 oz) liberally with nonstick cooking spray and place onto a sheet tray. Set aside.
    Tip: Be sure to coat your ramekins well otherwise your lava cakes will get stuck.
  3. To a large microwavable bowl, add the butter and chocolate chips. Microwave in 25 second intervals, stirring in between each set, until the chocolate and butter are melted. Tip: Chocolate burns easily! Be sure to only microwave on 25 second intervals and stir thoroughly in between to avoid burning your chocolate.
  4. Whisk the powdered sugar into the chocolate mixture. Next add the whole egg, egg yolk, vanilla extract and espresso powder if using. Whisk together until fully combined.
  5. Add the flour into the mixture and whisk until just combined.
  6. Divide the batter evenly into you two prepared ramekins. Tip: If using a kitchen scale to divide the batter, each ramekin should have about 116-118g or 4 1/8 oz.
  7. Bake the lava cakes at 425° F for 12-14 minutes until the edges are firm and the center is still soft. Remove from the oven and allow to stand for 1 minute.
  8. Run a knife around the edges of the ramekin to fully release the cakes. Then, invert the ramekins onto a plate.
  9. Top with a sprinkling of powdered sugar, berries or peanut butter drizzle if desired.
  10. Serve hot and enjoy!
 

Equipment

Notes

The lava cake batter can be prepared ahead and kept in the refrigerator until ready to bake. When baking after being refrigerated, add 1-2 minutes to your cook time.

  • Prep Time: 10
  • Cook Time: 12
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 538
  • Sugar: 41g
  • Sodium: 52mg
  • Fat: 33g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 201mg

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Raspberry Mango Sorbet

Raspberry Mango Sorbet

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Raspberry Mango Sorbet

Raspberry Mango Sorbet
Raspberry Mango Sorbet
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Raspberry Mango Sorbet

Raspberry Mango Sorbet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 8 Servings
  • Diet: Gluten Free
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Description

Refreshing, delicious and naturally sweet. Raspberry Mango Sorbet is the perfect summer treat!

Ingredients

Scale
  • 16 oz Frozen Mango
  • 16 oz Frozen Raspberries
  • 2 tbsp Fresh Lime Juice (Juice from 1 whole lime)
  • 3 tbsp Honey
  • 5 tbsp Warm Water

Instructions

  1. In the bowl of a food processor add the frozen fruit, lime juice, honey and 2 tablespoons warm water.
  2. Process for 1-2 minutes then stop and scrape down the bowl. At this point you will likely need to add a few more tablespoons of warm water to help break up the frozen fruit.
  3. Process again for another 1-2 minutes until the fruit mixture becomes smooth.
    Tip: A little patience is key with this recipe! Sometimes it is helpful to let the mixture thaw for a minute or two and then process again to get the smooth consistency of a sorbet.
  4. After the mixture becomes smooth and cohesive, put the sorbet into a freezer container and place into the freezer for at least 30 minutes (if you can wait that long!)
 

Equipment

  • Prep Time: 10
  • Category: Dessert, Snack, Mediterranean, Gluten-Free

Nutrition

  • Serving Size: 1/8
  • Calories: 64
  • Sugar: 13g
  • Sodium: 1g
  • Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 0.7g
  • Cholesterol: 0mg

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Pomegranate Lime Sparkling Refresher

Pomegranate Lime Sparkling Refresher

Posted on by Amy MS, RD, LDN

Pomegranate Lime Sparkling Refresher

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Pomegranate Lime Sparkling Refresher

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  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 1 Drink
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Description

Pomegranate Lime Sparkling Refresher is bubbly, with a balance of sweet and tart, it is a great summertime, (or anytime!) drink.

Ingredients

Scale
  • 5 oz Sparkling Water
  • 3 oz Pomegranate Juice
  • 1 tbsp Lime Juice

Instructions

  1. In a large glass, add the sparkling water, pomegranate juice and lime juice. Stir with a spoon. Add a lime slice on the side of your glass to fancy it up (or if you want an extra squeeze of lime)!
  • Prep Time: 5
  • Category: Drink, Non-Alcoholic Drink

Nutrition

  • Serving Size: 1
  • Calories: 54
  • Sugar: 12g
  • Sodium: 11mg
  • Fat: 0g
  • Carbohydrates: 13g
  • Fiber: .15g
  • Protein: .18g
  • Cholesterol: 0mg

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Blueberry Dutch Baby

Blueberry Dutch Baby

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Blueberry Dutch Baby

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Blueberry Dutch Baby

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
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Description

Blueberry Dutch Baby is a pillowy pancake bursting with antioxidant-rich blueberries and a hint of lemon.

Ingredients

Scale
  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Oat, Almond or Wheat Flour (may also sub more AP Flour)
  • 3 tbsp Butter
  • 1 1/2 cups Blueberries (can use fresh or frozen)

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and melt.
  3. In a medium sized bowl, whisk the eggs so they are nicely mixed together.
  4. Add the sugar, lemon zest and salt. Whisk until mixture becomes slightly foamy on top.
  5. To the bowl, whisk in the almond milk.
  6. Next whisk in the flours until just combined.
  7. Pour the mixture into your pan with melted butter.
  8. Add the blueberries to the top of the mixture, spreading them evenly.
  9. Bake at 425° F for 18-22 minutes until nicely golden brown. Remove from the oven and allow to cool slightly.
  10. Sprinkle powdered sugar over top, slice and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 20
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: German

Nutrition

  • Serving Size: 1/6
  • Calories: 202
  • Sugar: 15g
  • Sodium: 105mg
  • Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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