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sugar free


Valentines Day Heart Dessert


Valentines Day is here already!  Love is in the air and if you want to show your love by making a DELICIOUS yet healthy dessert this is the way.  This recipe was seriously approved by my husband, family members and friends . . . they're asking for more, BUT here is the recipe so now you and they can make it!

This recipe is vegan, gluten free and processed sugar free.


Makes 7 Crostatas


- 2 1/4 cups Bobs Red Mill 1to1 Baking flour

- 2 tbsp medium grind cornmeal

- 5 tbsp maple syrup

- 1/2 tsp baking powder

- 1/2 tsp pink himalyan salt

- 1 cup + 2.5tbsp Earth Balance Vegan Organic Whipped Butter (keep cold)

- 2.5 cups mixed berries rinsed and strawberries cut into quarters

Whipped Cream

- 1 can Thai Kitchen Full Fat coconut milk (chilled in fridge for 1+hr)

- 2 tbsp maple syrup

- 2 tsp vanilla


1. Preheat oven to 375 F.  Mix together in mixer flour, cornmeal, maple syrup, baking powder and salt.  Add cold butter that has been cut into cubes and mix until the butter has broken down into pea size chunks and is evenly distributed.

2. Move ingredients to a work service - start creating dough balls a little larger than a gold ball, or the size of a satsuma roughly.  Flatten each ball into a 6" disk.  You will then gently lay the disk into your baking tray molds or cupcake tins.  Make sure to butter the inside of your baking tray before.  Press the dough into the mold leaving it open to fill with 1/4 cup berries.  Then you will fold excess edges of dough slightly over berries.  

3.  Once you have done the above with all your molds you will bake at 375 F for 35 minutes.  While baking you can create the whipped cream.  

4.  Take the chilled canned coconut milk and remove only the solid (white) coconut milk into your mixing bowl.  Begin whipping on med-high while adding vanilla and maple syrup.  Whip for roughly 5 minutes till you see light fluffy peaks forming.

5. Remove crostatas from the oven and let cool before topping with coconut whipped cream, serve and enjoy!

Serving Size: 396 cals, 3.7g Protein, 26g Fat, 39g Carb




Roasted Brussels and Sweet Taters


This is great one for meal prepping as you can roast a large batch and a time and have enough for several days.  You can also do this with really ANY veggie or tuber so experiment away!


This recipe is: Gluten free, dairy free, sugar free, vegan, soy free, egg free, nut free



- 2-4 large sweet potatoes

- 28oz brussels sprouts

- 1/4 cup Olive oil

- 1/2 tsp Salt and pepper

- Rosemary or additional seasonings of your choice



1.  Preheat oven to 400 F.  Wash sweet potatoes, rinse brussels and remove outer leaves.  Dice sweet potatoes, trim stem of brussels and cut in half and place in LARGE mixing bowl.


2. Pour olive oil, salt, pepper and additional seasonings, tossing till all pieces are evenly coated.  Place seasoned sweet potatoes and brussels on a baking tray or two.  Place in oven baking for 15-20min then tossing and baking for another 15-20min.  (brussels may cook faster than sweet potatoes so feel free to pull those out early.


3. Let cool and enjoy with some Whole 30 Inspired Turkey Meat Balls!




Energy Date Balls

These are super easy to make and can be tweaked easily to include any additional or alternative ingredients you may prefer.  Just throw all ingredients in the cuisinart and BOOM, roll into balls or bars and you got yourself a carb and fat rich snack ball!  I personally love to snack on one of these first thing in the morning while I am making my breakfast.


TIME TO CONSUME: Can use these during long training sessions, just be mindful of the higher fat content which can slow digestion.  Also great for afternoon snacks.



- 300grams pitted dates

- 150grams shredded coconut flakes

- 150grams cashews or any other nut you might prefer (I have tried with almonds, walnuts and pecans and all taste great!)

- Optional: Vanilla, cinnamon



1.  You will want to shred each ingredient separately.  I start with the nuts.  Once broken down into very small pieces and even a little bit of cashew powder/dust is present pour out into their own bowl.

2.  Shred your coconut flakes if they need to be broken down smaller, place in bowl with cashews.

3.  Shred pitted dates, once it forms a date paste ball in the machine break up and add in your shredded cashews and coconut flakes.  (My cuisinart is small so I have to break up the shredded date ball and blend on two separate occasions.)

4.  Dump the combined ingredients into a large bowl and begin pulling out enough to roll into about the size of a golf ball/ping pong ball or slightly smaller and place in tupperware.  Once you have them all rolled up place in refrigerator or enjoy!  They will easily last weeks in the fridge.



Serving size 1 ball - 147cals, 18g Carbs, 2g Protein, 8g Fat