Who doesn’t love a good s’more? The classic combination of chocolate, marshmallow, and graham crackers brings back memories of campfires, ghost stories and sleeping snuggled up in a sleeping bag. But what if I told you that you could enjoy s'mores in a healthier way—one that's packed with protein and can be enjoyed frozen? That's right! These frozen protein s’mores taste incredibly decadent and indulgent, but they’re secretly healthy, making them the perfect treat (especially for those hot spring/summer evenings here in Texas when a fire is the last thing you want!) protein-packed frozen s'more treats Ingredients You’ll Need Creating these decadent treats requires flavorful ingredients that, when combined, make for an unforgettable experience. Here’s what you’ll need: Protein powder: I used Paleo Valley Vanilla Bone Broth Protein Powder for the graham cracker and Vega vanilla protein powder for the "marshmallow" layer. Orgain texture is amazing but isn't the "cleanest". Truvani would probably work great too but I haven't taste-tested it yet! Almond flour: It MUST be super fine or it'll be quite crumbly... Avocado oil : Avocado oil is my favorite, but melted coconut oil will work, too. Coconut sugar : Lends sweetness but with a lower glycemic index and more nutrients than regular sugar. Nut butter : Almond (or even peanut) butter adds healthy fats and enhances the flavor. Chocolate: coconut-sweetened-chocolate chips keeps this recipe free from refined sugars! (I like Guittard since Amazon & WF often has it on dale and it's Keto and Paleo-friendly, too!) coconut-sugar-sweetened chocolate chips that isn't too sweet! Whipped Topping: I used So Delicious brand coconut whipped topping but next time I'll make it from scratch to avoid ingredients like guar gum. Making the Frozen Protein S'mores Now that you have your ingredient list, it’s time to bring your frozen protein s’mores to life! Protein Graham Crackers: 1-1/2 cup superfine almond flour 2 scoops protein powder (I used Paleo Valley) ¼ cup avocado oil ¼ cup coconut sugar 1 tsp pure vanilla extract ¼ tsp baking soda ¼ tsp sea salt 2-4 TBSP water, as needed. “Marshmallow” Middle: 1 container coconut whipped topping 1 scoop protein powder of choice 2-1/2 TBSP almond butter mini chocolate chips (optional) Chocolate layer : ¾ cup coconut-sugar-sweetened chocolate chips 2 TBSP almond butter ** Note: I've listed and linked to the exact ingredients I've used so I cannot guarantee you'll get the same results with other ingredients! Directions:  1. In a large bowl, mix graham cracker ingredients until it comes into a dough (add a little water at a time if it's too dry), then roll out between sheets of parchment, forming into a giant rectangle. Then, cut in half (two big rectangles) and bake at 325F for 12-14 minutes or until set and golden. Then, let cool 2 hours or chill to firm up faster. (Score the dough to look like graham crackers if you’d like). 2. Mix “marshmallow” layer together by stirring together the whipped topping, protein in a large bowl, then spread atop one graham cracker in bottom of a dish (I used 8 x 6" glass pan, lined with parchment paper). Put this in freezer for 2 hours or until somewhat firm. 3. Melt nondairy chocolate with almond butter (about ¾ cup chocolate chips with 2 TBSP almond butter). Spread atop marshmallow layer, place remaining graham cracker on top and freeze again until firm enough to cut and serve! Store in an airtight container for up to 2 weeks. healthy protein s'mores treat Making It Your Own While the classic approach is delicious, there are endless ways to customize your frozen protein s'mores. Here are a couple of variations to consider: Fruit Additions : Layer in berries or bananas for added flavor and nutrients. Flavored Protein Powder : Explore flavors like cookies & cream or peanut butter for a unique twist. Perhaps the best part of these frozen protein s’mores is their indulgent taste combined with wholesome ingredients. This means you’re not loading up on refined sugars or empty calories. Plus, you can swap in your favorite healthy ingredients! Imagine enjoying a dessert that not only satisfies your sweet cravings but also aligns with your fitness goals. These frozen s'mores are impressive enough for a party while being simple enough for a quick snack. There you have it: a fun, easy, and secretly healthy way to enjoy the classic s’more! These frozen protein s'mores transform a nostalgic favorite into a treat that fits beautifully into your health-conscious life. Dive into summer with these delicious protein-packed goodies that everyone—kids and adults alike—will enjoy! Whether you plan to enjoy them at a picnic, poolside, or as an after-dinner treat, these frozen protein s'mores will undoubtedly make you the star of snack time. Grab your ingredients and whip up this fun treat today! ***If you shop through my links on Amazon I get a few cents so thank you!

Fluffy Matcha Swirl Bread (gluten-free, dairy-free, refined-sugar-free) Yields 4 mini loafs or 1 regular loaf Ingredients 1-1/2 sticks vegan butter (same as 3/4 cup. I use this one ; it has good ingredients and is often on sale at WF) 3/4 cup coconut sugar or sugar of choice 4 eggs (room temp) 1/4 cup almond or coconut milk 1 tsp vanilla extract 1-2/3 cup gluten-free cake flour * 2 to 3 tsp unsweetened matcha (I use organic matcha from Japan, it's super high quality. You might want to use more if you're using a blend though so check the ingredients) 1 tsp baking powder 1/8 tsp sea salt *If you need to make your own gluten-free cake flour, it's super easy! For every one cup of gluten-free flour, substitute 2 TBSP arrowroot powder **optionally for more nutrition, stir in 2 scoops collagen peptides in with the dry ingredients Directions Line 4 mini loaf pans with parchment paper and optionally spritz with avocado oil. (Or line a regular loaf pan) Beat the vegan butter until light and fluffy. Add the sugar and beat on medium. In a separate bowl, whisk the eggs super well. Add slowly to the butter mix. Sift and fold in the gluten-free flour mix. Preheat the oven to 350F. Warm the milk and whisk in the matcha until it's fully dissolved. Fold the matcha mix in with one-fourth or so of the batter. Put the main batter in the loaf pans. Put a few dots of the green mix in and "marble" by cutting and swirling with a knife. Now place the loaf pan in the oven, reduce temp to 340F and bake for 50 min or until an inserted toothpick comes out mostly clean. Let rest on a wire rack 20 minutes before de-panning. Let cool to room temp before slicing but be warned; it takes even better the second day! So, why is matcha so important and why should you make matcha part of your daily ritual? Here’s why: 1. Sustained Energy Without the Crash Matcha contains caffeine, but it works differently than the jolt you get from coffee. Thanks to an amino acid called L-theanine, matcha provides a calm, focused energy that lasts longer. No jitters. No afternoon crash. Just steady, feel-good fuel for your day. 2. A Major Antioxidant Boost Matcha is rich in catechins—specifically EGCG (epigallocatechin gallate)—a type of antioxidant known for its cancer-fighting and anti-inflammatory properties. In fact, matcha can have up to 137 times more antioxidants  than regular green tea. That means more protection for your cells, your skin, and your overall health. 3. Supports Detox and Glowing Skin Matcha is a natural detoxifier thanks to its high chlorophyll content, which helps flush toxins from the body. Over time, regular matcha drinkers often notice clearer skin, improved digestion, and a natural glow. (Yes please!) 4. Boosts Brain Function and Focus The combo of caffeine and L-theanine doesn’t just power your body—it also supports your mind. Studies have shown that matcha can improve attention, memory, and reaction time. It’s perfect for long work days, study sessions, or whenever you need to get in the zone. 5. Supports Metabolism and Fat Burning If you're looking to support a healthy weight or metabolism, matcha may be your new best friend. Research suggests that matcha can help enhance fat oxidation (a.k.a. the body's ability to burn fat) and improve physical performance during workouts. 6. A Mindful Ritual in a Busy World Beyond the health perks, there’s something deeply grounding about preparing a cup of matcha. Whisking it slowly, taking a moment to breathe, and savoring the earthy taste—it becomes a beautiful daily ritual. A moment for you. A pause in the chaos. Adding matcha to your daily routine is a small but powerful act of self-care. Whether you drink it warm with plant-based milk, pour it over ice, or blend it into a smoothie, that little green scoop has big potential. So tomorrow morning, instead of rushing through your routine, take a moment. Whisk your matcha, sip it slowly, and know you're doing something good for your body, mind, and soul. Here’s to vibrant energy, glowing skin, and showing up for yourself—one matcha at a time. Sources: https://doi.org/10.1080/07315724.2006.10719518 https://doi.org/10.3390/nu9050477 https://doi.org/10.3945/ajcn.110.004044 https://doi.org/10.1016/j.phrs.2012.09.004

These healthy twix bars with spirulina  are a new favorite in my household. My husband pointed out I should have made the chocolate go all the way around the bar to more closely resemble a twix bar, but they are healthier and easier with one thin layer on top, so...that's why they look the way they do. If you are so inclined, feel free to cover each little bar in melted nondairy chocolate! I imagine that would be even more delicious , but alas, more sugary. As it is, these spirulina-rich chocolate coated bars are pretty great.   healthy twix bars   These bars are a wonderful post-workout treat or morning accompaniment to tea or coffee! Trust me: a little pot of Earl Grey and one (or three or four) of these is heavenly .   Healthy Copycat Twix Bars   Easy shortbread chocolate cookies     Spirulina “Twix” Bars Yields 12 or more little cookies   Ingredients:   For the shortbread crust:   2/3 cup coconut flour 2 scoop vegan choc or vanilla protein powder  + enough coconut flour to fill 2/3 cup sprinkle salt 6 TBSP pure maple syrup 2 TBSP arrowroot powder ⅓ cup coconut oil, scant   For the spirulina filling:   6 TBSP creamy sunflower seed butter 2 TBSP pure maple syrup 1 TBSP coconut oil 1 teaspoon vanilla extract 1 tsp spirulina   For the chocolate topping:   Either 1/3 cup melted nondairy chocolate chips OR: ¼ cup coconut oil, melted ¼ cup cocoa powder 2 tablespoons maple syrup WANT 100 more healthy treat recipes? Click HERE!     Directions:   1. Preheat oven to 350F. 2. Mix shortbread ingredients together and press into a parchment paper-lined 8” pan. I wanted my layer thicker so I did not cover the entire pan. 3. Bake for 8 minutes and let cool. 4. Prepare filling ingredients in pan over medium heat, then spread over the cooled baked layer and chill. for at least 30 minutes. 5. Melt chocolate and cover the spirulina layer and chill or make your own chocolate by whisking chocolate layer ingredients together then spread over the spirulina layer, and chill again. Once the chocolate has set, cut and serve or keep chilled. Store in the fridge in an airtight container.      WANT 100 more healthy treat recipes? Click HERE!

Hi Mom friends! This post is for you. Right now I'm dealing with the PICKIEST toddler, and the only way I can currently get him to eat veggies is to hide them in smoothies, pancakes and muffins which are three foolproof ways to get him to pack in the greens. I know a lot of other parents dealing with super picky kids, too, so here's the recipe for amazing muffins that actually taste incredible and that are packed with so much nutrition, it's actually shocking! This recipe is super versatile; I've used coconut yogurt in place of the applesauce, and white sweet potato instead of pumpkin when I've been short on ingredients. It's great with or without the protein powder but it's nice to sneak in even extra protein into the kids' diet! Want more ways to get your kids to eat what you want? Here's my two best hacks as a mom of three: A "play" plate where they can literally play with their food and makes it way more likely for them to eat it! My toddler both the dinosaur one and the car one, but loves the construction/car one most of all . Sprinkles. Yup. I've put sprinkles on salmon, oatmeal, even broccoli. Sounds gross but little kids will eat almost anything with sprinkles on it! Just be sure it's dye-free ones , of course. GF Fluffy Chocolate Veggie Muffins Chocolate Lentil Spinach Muffins Yields 1-1/2 dozen Ingredients: 2 eggs 4 TBSP maple syrup 1/2 cup pumpkin puree or mashed sweet potato 1/2 cup unsweetened applesauce 1 cup cooked green lentils 4 TBSP avocado oil 1-1/4 cup raw spinach 4 TBSP any nondairy milk 1-1/2 tsp pure vanilla extract 1-1/3 cup gf flour 3 TBSP arrowroot or tapioca flour 2 TBSP cacao powder 3 TBSP chocolate protein powder * 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg (optional) Sprinkle of sea salt Directions: 1. First off, cook the lentils by boiling in water and simmering 20 min or according to the package instructions. Drain then let cool. 2. Preheat oven to 375F, and grease a muffin tin with avocado oil or line with cupcake liners. 3. Place the wet ingredients in a blender, and blend until smooth. Next, pulse in the dry ingredients. 4. Pour into muffin tin, topping with 1/4 cup nondairy chocolate chips (note: I use coconut-sweetened ones when I can and that’s how the recipe stays refined-sugar-free or omit) If desired. 5. Bake for 17-19 min or until an inserted toothpick comes out clean * This is the one I used because it bakes the best out of the zillion protein powders I have tried, but you can omit and use extra cocoa or cacao powder instead if desired.

Who doesn't love a sweet treat that’s both delicious and nutritious? If you're craving a guilt-free dessert packed with flavor and protein, these no-bake coconut brownie bars are just what you need! They are incredibly easy to make and free from refined sugars, making them a perfect option for those who want to indulge without feeling guilty. Imagine biting into a bar that offers a rich chocolate flavor paired with the delightful essence of coconut. Whether you’re an athlete seeking a post-workout snack or someone with a sweet tooth, these bars satisfy both cravings. Get ready to create these scrumptious no-bake coconut brownie bars that everyone will love! Stacked No-Bake Coconut Brownie Bars No-bake recipes are perfect for anyone who enjoys the kitchen but prefers skipping the oven. They save time and effort while still delivering great taste and texture. These no-bake coconut brownie bars can be prepared in less than 15 minutes! Another standout feature is that skipping the baking process retains essential nutrients. You get to enjoy a delightful treat with no worries! Plus, these bars are easy to customize to fit your taste while keeping them healthy. Ingredients You’ll Need Before diving into preparation, let’s gather everything you need: almond and walnuts - A wholesome base packed with protein and healthy fats. cacao powder - This adds the rich chocolate flavor we crave while being low in calories. shredded unsweetened coconut - Provides fiber and healthy fats, with about 7 grams of fiber per cup. dates and maple syrup - Nature's sweeteners that more nutrients and flavor than processed sugars. coconut oil and coconut cream -more healthy fats and flavor plus the creamiest texture pure vanilla extract - Enhances the flavor profile beautifully. A pinch of salt - Balances sweetness and enhances other flavors. coconut-sugar-sweetened chocolate chips for the top - tastes rich and perfect without the cloying sweetness of regular chocolate chips Gather these ingredients for a smooth preparation process! The Recipe: Yields 9-10 Ingredients: Base: 1/2 cup walnuts 1/2 cup almonds 1 cup Medjool dates (must be the big soft dates like the ones I linked to) 1/2 cup raw cacao powder 3/4 tsp pure vanilla extract 1/4 tsp sea salt Middle: 1 cup finely shredded unsweetened coconut * If you don't like coconut, use finely shredded unsweetened coconut...and it'll change your mind! This brand is what I used in my bakery as it is healthy, cheap and doesn't even have a strong taste. 1/4 cup coconut cream (not milk!) 1 TBSP coconut oil 2 TBSP pure maple syrup 1 tsp maca powder (optional) dash of sea salt Top: 1/2 to 2/3 cup coconut-sugar-sweetened chocolate chips coarse sea salt Directions: Food-process the nuts, dates, cacao, vanilla and sea salt then press into a parchment paper-lined pan (I used a loaf pan). Now food-process the coconut oil and cream, maple syrup and sea salt. Spread atop the base layer. Chill. While the pan is chilling, melt chocolate chips with 1 TBSP coconut oil (optional). Melt over a double boiler or carefully in the microwave. Spread on top of the coconut layer, then put in the freezer about 10-15 min to set. Sprinkle coarse sea salt on top if desired and cut and serve! If texture is too soft, chill longer. Tips for Customization The charm of these no-bake coconut brownie bars lies in their versatility! Here are some simple ways to customize: Add Nuts or Seeds: Toss in your favorite nuts like walnuts or seeds such as chia for added crunch and nutrition. Chocolate Chips: Fold in some dark chocolate chips for an extra decadent flavor. Dried Fruits: Incorporate chopped dates, raisins, or cranberries for a touch of natural sweetness. The Health Benefits Beyond being delicious, these no-bake coconut brownie bars offer several health benefits: Protein-Rich: The nuts provide essential protein for muscle repair and growth. Natural Sweetness: Using maple syrup means you’re reducing refined sugars while still enjoying sweetness. Healthy Fats: Coconut contribute healthy fats crucial for overall health and energy. Lower-Glycemic Index: These bars help maintain stable blood sugar levels, making them suitable for those managing sugar intake.(Omit the chocolate top layer for the low glycemic option) Perfect Pairing Ideas These brownie bars pair wonderfully with various beverages or can be enjoyed as a snack. Here are a few suggestions: Herbal Tea: A warm cup of chamomile or peppermint tea enhances the flavors of your bar. Smoothies: Enjoy them alongside a protein-packed smoothie for a filling breakfast. Coffee: An espresso or cold brew pairs nicely with the rich chocolatey flavor. Ready to Make Your Own? Now you have a simple, delightful, and nutritious dessert that you can make in no time! These no-bake coconut brownie bars are perfect for any occasion—whether it’s a satisfying snack, a post-workout treat, or a sweet item to share with friends. With their impressive protein content and quick preparation, they are an irresistible addition to any healthy lifestyle. Gather your ingredients, and treat yourself to a batch of these irresistible no-bake coconut brownie bars today! Enjoy your delicious creation, and don’t forget to share this recipe with others who appreciate a little chocolate goodness in their lives! Decadent no-bake coconut brownie bars  *If you shop through the links, I may earn a few cents, so thank!

A Guide to Cyclical Living for Women (Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free) Ever feel like your energy, cravings, and mood are on a rollercoaster? Just a couple days ago I was trying to figure out why I felt insatiable; I wanted to eat all day and I was perplexed. That's when I looked at my cycle tracing app (I use Stardust, a free period/cycle-tracking app) and realized what phase I was in. Those ravenous need for snacking or days when you want to stay in bed all day? That’s your cycle talking—and when you learn to live in tune with it, everything from your digestion to your productivity can shift for the better. Cyclical living  is a holistic lifestyle approach that honors the four distinct phases of the menstrual cycle. By adjusting your nutrition and movement throughout the month, you can reduce PMS, improve energy, boost your mood, and support hormone health. Best of all, this method is especially powerful for women managing autoimmune conditions, hormone imbalances, or simply looking to feel more aligned and vibrant. If you'd like a great meal plan that is anti-inflammatory and great for all phases, check it out HERE . Here’s a basic phase-by-phase guide to eating and exercising in harmony with your body—without gluten, dairy, soy, or refined sugar. Menstrual Phase (Days 1–5) Hormones:  Estrogen and progesterone are at their lowest. Focus:  Rest, replenish, and restore. What to Eat: Warming soups and stews with veggie or bone broth Cooked root vegetables (carrots, beets, sweet potatoes) Leafy greens (spinach, kale) for iron Seaweed for iodine and minerals Legumes like lentils and black beans Spices like ginger, turmeric, and cinnamon How to Move: Gentle yoga Light stretching Nature walks Prioritize rest and sleep Follicular Phase (Days 6–14) Hormones:  Estrogen rises. Focus:  Renew, create, and energize. What to Eat: Fresh, lightly steamed veggies (asparagus, cucumber, bell pepper) Fermented foods (sauerkraut, kimchi, coconut yogurt) Lean proteins (chicken, turkey, hemp seeds, chickpeas) Healthy fats (avocado, flaxseed, chia seeds) Gluten-free grains (quinoa, millet, brown rice) How to Move: Cardio workouts Dance classes Strength training Try new activities or group classes Ovulation Phase (Days 13–16) Hormones:  Estrogen peaks, testosterone rises. Focus:  Shine, connect, and celebrate. What to Eat: Raw salads and leafy greens (spinach, kale, arugula) Cruciferous veggies (broccoli, cauliflower, Brussels sprouts) Zinc-rich foods (pumpkin seeds, sunflower seeds) Antioxidant-rich fruits (berries, cherries, pomegranate) Hydrating foods (cucumber, watermelon, citrus) How to Move: HIIT or circuit training Long runs Group fitness classes High-energy workouts Luteal Phase (Days 15–28) Hormones:  Progesterone rises, then drops if no pregnancy occurs. Focus:  Ground, reflect, and soothe. What to Eat: Complex carbs (sweet potatoes, quinoa, buckwheat) Protein with every meal (eggs, turkey, lentils, chia pudding) Magnesium-rich foods (pumpkin seeds, bananas, leafy greens) Comforting warm meals (curries, roasted veggies, soups) Natural treats (dates with nut butter, gingerbread protein bites , paleo almond flour cookies , any of my desserts!) How to Move: Moderate strength training Pilates or barre Restorative yoga Gentle walks as your period approaches Extra Tips for Hormone Harmony: Meal-prep and have a plan for nutritious meals for your cyclical living. Sip herbal teas like raspberry leaf, nettle, dandelion root, and ginger throughout your cycle Support your liver (which helps process excess hormones) with cruciferous veggies and lots of water Get 7–9 hours of sleep per night Limit caffeine and alcohol, especially in the luteal phase! Living cyclically is about flow, not perfection. Start small: try aligning your meals or workouts to your current phase and observe how your body responds. Over time, this rhythm becomes second nature—and deeply empowering.

For a lot of busy moms, finding tasty, healthy snacks can feel daunting. But why settle for store-bought options filled with preservatives? Making your own snacks at home not only ensures freshness but also gives you control over ingredients. Enter these fast and easy gluten-free protein bars made with almond butter, crispy rice cereal, and plant-based protein. With their delicious flavors and energy-boosting qualities, these bars are perfect for breakfast, midday cravings, or post-exercise recovery. One of the key benefits of crafting your own protein bars is ingredient control. Many commercial snacks come loaded with added sugars and artificial flavors. A LOT of popular protein bars contain over 20 grams of sugar. In contrast, when you make bars at home, every ingredient can be chosen for its nutritional value. Also when you make these chocolate protein bars at home, it allows you to customize flavors and textures. Almond butter adds a rich, nutty taste while packing in healthy fats and vital nutrients like vitamin E and magnesium. Using plant-based protein options caters to various diets, making these bars excellent for vegans or those avoiding animal products. With this recipe, you can nourish your body without sacrificing flavor or health. If you prefer, you may substitute sunflower seed butter or peanut butter or any type of nut or seed butter you prefer! The Basics: Almond Butter Almond butter is an essential base for these protein bars and you need to choose an unsweetened creamy version. Crispy Rice Cereal Crispy rice cereal offers an enjoyable crunch, creating a lighter texture in your bars. This ingredient is naturally gluten-free, making it a go-to option for those with gluten sensitivities but aim for unsweetened and organic when possible. I prefer crisy rice cereal made with brown rice for additional health benefits. Plant-Based Protein Integrating plant-based protein powder allows you to meet your body's protein needs. Options like hemp protein can be purchased plain without added fillers. Pea protein is another protein powder I enjoy in moderation. Pea protein can provide around 15-20 grams of protein per serving, while adding a smooth consistency to your bars. Select a protein powder that aligns with your dietary preferences to enhance your creations further AND choose one that's non-gritty to bake with. I've found Truvani and Orgain works the best. Easy Recipe for Homemade Protein Bars Yields 10-12, Takes 10 Min to make with 15 Min Chill Time Ingredients 1-1/2 cups gluten-free oat flour or oats, blended into a flour (I do this with my seed grinder for a cheaper option) 1/4 cup unsweetened/unflavoured protein powder (I used this hemp one ) 1/4 cup chocolate protein powder (I used Chocolate Orgain for it's smooth and rich flavor) 1 scoop collagen peptides (omit for vegan) 1/2 cup brown rice crisp cereal 1/4 tsp sea salt 1/2 cup creamy unsweetened almond butter 1/3 cup honey (or maple syrup) 1-1/2 teaspoon pure vanilla extract Optional: Melted coconut-sugar-sweetened chocolate chips drizzled on top for extra chocolate Instructions Mix Ingredients: In a large bowl, combine the ingredients, stirring until fully combined. Press Into Mold: Press into a silicone granola bar mold or pan. Chill and Cut: Refrigerate the pan for at least 15 minutes in the freezer until it sets. Once firm, remove from the molds or from the pan and cut into bars. Store: Place the protein bars in an airtight container in the refrigerator or freezer. Enjoy Your Creation Homemade protein bars are an excellent way to fuel your day, and this easy recipe makes it simple. You can pack them in school lunches (if your kids' school is nut-free, use sunflower seed butter instead of almond butter in your fast easy protein bars!). They are great for a work snack and pre or post workout snack, too! Feel free to personalize this recipe by adding your favorite mix-ins like chocolate chips, dried fruit, or nuts to boost flavor and nutrition. Drizzle on melted chocolate for more of a treat or dessert, too! Click the image to check out my granola bar molds; these come in a set of 2 for less an $9 on Amazon, and if you purchase from clicking this image, I may get a few cents too so thanks for the support! Fastest Easiest Protein Bar Recipe!

Baking might seem impossible for those with autoimmune conditions. Traditional desserts are typically loaded with gluten, dairy, and refined sugars, which can trigger gut issues and other autoimmune symptoms. Thankfully, autoimmune-friendly baking offers a world of nutritious alternatives that let you indulge without sacrificing your health. This guide will present recipes and tips that are easy on the gut and simply delicious. Adapting to Healthier Choices Transitioning to autoimmune-friendly baking may require some creativity and new methods, but the rewards are significant. You are not only avoiding harmful ingredients; you are bringing wholesome food options into your diet that can nourish both your body and mind. No longer will you be dealing with bloating, stomach cramps, rashes, fatigue or a host of other symptoms troublesome food can provoke. Embracing Your Autoimmune-Friendly Baking Journey Autoimmune-friendly baking is more than just a trend; it is an empowering way to still enjoy treats while still prioritizing your health. By selecting the right ingredients, mastering helpful techniques, and trying various recipes, you can create desserts that are both tasty and good for your gut. As you venture into this exciting world of baking, keep an open mind and explore different flavors and textures. Healthy desserts can indeed be scrumptious and supportive of your health. Click HERE for your free guide! Easy to understand Autoimmune Baking and Dessert Guide From tips, explanations, grocery lists, recipes and more, this easy-to-understand autoimmune-friendly baking guide is a great way to learn about autoimmune-friendly foods as well as the Autoimmune Protocol (AIP). HERE 's also a free grocery list download; you can shop through the links I've provided to the lowest cost highest quality ingredients I've found, or print it out or save it to your phone to use as a handy resource while grocery shopping.

Pumpkin bread is more than just a seasonal treat; it’s a comforting symbol of fall, bringing back memories of family gatherings and warm evenings. For those with dietary restrictions, finding a tasty gluten-free and dairy-free version can feel tough. Luckily, we have just the solution. Get ready to create what I believe is the best gluten-free, dairy-free pumpkin bread recipe ever! Why Pumpkin Bread? Pumpkin bread is not only delicious; it is flexible enough to work for breakfast, snacks, or even dessert. Whether you adore pumpkin spice or simply want a healthy alternative, this recipe will satisfy everyone’s taste buds. Perfect texture gluten-free bread The Ingredients You'll Need: The right ingredients are key to creating the perfect pumpkin bread. Here’s what you’ll need: 1 cup pumpkin puree 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 1/2 cup cane sugar * 1/3 cup brown sugar 2 teaspoons pure vanilla extract 3 large eggs 1/3 cup olive oil 1-1/2 cups gluten-free all-purpose flour 2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves Gather these ingredients; it’s time to bake! *Maiah's note: this is the best organic fair-trade sugar and it's an amazing price on Amazon. If you shop through Amazon, I'll get a few cents and you'll get the deal! I also only have tried this recipe with this gluten-free flour so cannot vouch for others. Also, if you don't have brown sugar, I make my own by adding 1 TBSP molasses to every cup of sugar and mix well and store in an airtight container. Prep Work Setting yourself up for success is essential for great results. Preheat the Oven: Heat it to 350°F (175°C) and prepare a 9x5-inch loaf pan ( I use these steel ones because they are cheap and work perfectly but if you have glass or a tin pan, you may need to adjust baking time so check after 45 min) by greasing it or lining it with parchment paper (I use parchment). Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients until evenly mixed. Combine Wet Ingredients: In another bowl, blend the wet ingredients until smooth. Time to Combine Now comes the best part—mixing the ingredients together! Add Wet to Dry: Pour the wet mixture into the bowl of dry ingredients. Stir Gently: Use a spatula to mix until just combined. Avoid overmixing to keep the bread tender. Incorporate Optional Add-ins: If you’d like, fold in chocolate chips, nuts, or seeds for added flavor and texture. The Baking Process Your batter is ready. Now it’s time to bake! Transfer to Pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake: Place it in your preheated oven and bake for 50 to 60 minutes. The bread is ready when a toothpick inserted in the center comes out clean. Cool: Let the bread cool in the pan for about 10 minutes, then move it to a wire rack to cool completely. A freshly sliced loaf of gluten-free, dairy-free pumpkin bread with the perfect texture. Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE! Enjoying Your Creation Once cooled, slice your bread and enjoy it plain, spread with dairy-free butter, or toasted for a delightful crunch. It's perfect for a cozy morning or a sweet treat after dinner! Storage Tips Wondering how to store leftovers? Here’s what to do: Room Temperature: Keep your pumpkin bread in an airtight container at room temperature for 2-3 days. Refrigerator: For longer storage, refrigerate it for up to a week. Freezing: Wrap your pumpkin bread tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer. Thaw it overnight in the fridge when you’re ready to enjoy. Variations to Try This gluten-free, dairy-free pumpkin bread is adaptable. Here are a few ideas to enhance your baking experience: Pumpkin Chocolate Chip Bread: Add a handful of dairy-free chocolate chips for a delightful twist. Nuts and Seeds: Mix in walnuts, pecans, or sunflower seeds for a crunchy surprise. Sweet Spice Twist: Experiment with a pinch of cardamom for additional warmth. Final Thoughts There you have it—an amazing gluten-free, dairy-free pumpkin bread recipe that is sure to impress. This bread meets dietary needs while delivering fantastic taste. Whether you bake it for yourself or bring it to a gathering, it will surely wow everyone. So gather your ingredients, preheat the oven, and let the wonderful scents of fall fill your kitchen. Have you given this recipe a go? We want to hear about your experience—share your thoughts in the comments below! This delicious pumpkin bread represents an enjoyable baking experience and captures the essence of autumn that everyone can relish. Happy baking!

Who doesn't love a fluffy cake that melts in your mouth? This unbelievably dreamy vanilla bean cake is not only gluten-free but also vegan and incredibly easy to make! Whether you are baking for a special occasion, entertaining friends, or just treating yourself, this cake is sure to impress with its exquisite texture and delightful flavor. Let’s discover how to create this fantastic dessert that everyone can enjoy. A fluffy and delicious gluten-free vegan vanilla bean cake topped with edible flowers. Reasons to Love This Cake This vanilla bean cake embodies light, fluffy perfection, making it an incredible treat for any sweet tooth. Here are a few reasons why it’s a must-try: Gluten-Free & Vegan: Perfect for anyone with dietary restrictions, this cake uses gluten-free flour and simple plant-based ingredients. In fact, many gluten-free flour blends now mimic the texture of wheat flour remarkably well. Effortless Preparation: With just a handful of ingredients and easy steps, you’ll be amazed at how quickly you can whip up this delicious dessert. Ultimate Customization: Feel free to mix it up with your favorite toppings, like fresh berries, chopped nuts, or a drizzle of chocolate sauce. This cake is a blank canvas that you can transform according to your taste. Rich Flavor: Using real vanilla bean paste adds an aromatic depth to the cake. Studies have shown that vanilla naturally enhances sweetness, making this cake satisfying even without excessive sugar. This is a foolproof recipe for a fluffy vanilla cake that doesn't taste gluten-free or vegan but absolutely is! It's an easy cake to adjust to your own taste, too--feel free to add (or swap in) almond extract and 3 TBSP poppyseeds for an almond poppyseed flavor or 2 tsp lemon extract and lemon zest for a lemon cake. Ingredients: 1 + 1/4 cup vegan “buttermilk”* 1 cup unsweetened applesauce 1 cup vegan butter 1 + 1/2 cup cane sugar or coconut sugar  1 TBSP pure vanilla extract 2 tsp vanilla bean paste** 3 + 2/3 cup flour ( I used this one , so can't vouch for other brands) 1 TBSP arrowroot starch 3 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt Directions: 1. Line three 6" cake pans with parchment circles and oil the sides. Preheat the oven at 350 F. 2. Stir together nondairy milk and ACV or lemon juice; set aside. 3. Sift dry ingredients together; set aside. 4. In a mixer or by hand, cream butter & sugar and vanilla for 3 min, add applesauce. 5. Stir in buttermilk mixture into wet ingredients alternating with dry. 6. If there are any lumps, you can put the batter in a blender! 7. Divide amongst three 6" cake pans and bake 30-35 minutes (or until an inserted toothpick comes out clean). 8. Let cool on a wire rack for a few minutes, then carefully remove and cool FULLY before frosting with your favorite frosting. 9. Easiest Vegan Buttercream Frosting is beating 1 cup of vegan butter until creamy and slowly adding 2 cups sifted powdered sugar and 2 tsp pure vanilla extract, whipping until light and fluffy. Find my suggested ingredient brands & kitchen tools HERE  Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE! Creating the Perfect Frosting While the cake cools, why not make a simple yet delightful frosting? A creamy vegan vanilla frosting pairs flawlessly with the vanilla cake, and it’s quick to prepare. Easy Vegan Vanilla Frosting Ingredients 1 cup non-dairy butter, softened 4 cups powdered sugar 2 tablespoons non-dairy milk 1 teaspoon vanilla extract Frosting Instructions In a mixing bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar, mixing on low speed to avoid a cloud of sugar. Pour in the non-dairy milk and vanilla extract. Beat until the mixture is fluffy. Adjust the consistency with more powdered sugar or non-dairy milk as needed to achieve your desired thickness. Assembling Your Cake After ensuring your cake has cooled completely and your frosting is ready, it’s time to assemble this delightful creation. Step 1: Frost the First Layer If you prefer a layered cake, carefully slice the cake in half. Spread a generous layer of frosting on the top of the first half. Step 2: Add the Second Layer Position the second half on top and spread frosting generously over the top and sides. You can smooth it out or create a textured look based on your preference. Step 3: Decorate Top your cake with fresh fruits, shredded coconut, or edible flowers for that stunning finishing touch. Simple decorations can elevate your cake and make it truly eye-catching. Celebrating Your Baking Success Congratulations! You’ve made an irresistibly dreamy vanilla bean cake that is both gluten-free and vegan. Its charming appearance and rich taste are bound to impress your guests. This cake is ideal for birthdays, anniversaries, or just a cozy weekend treat. Savor every slice—you’ve earned it! Now that you have the recipe, why not put your baking skills to the test? Let the delicious adventure begin, and don’t forget to share your stunning results with friends and family. Happy baking!

As the leaves change color and a crisp breeze fills the air (well, in some states at least; central Texas is still 80 degrees), it’s the perfect time to embrace the flavors of fall. Imagine cozying up with a slice of fluffy gluten-free pumpkin gingerbread, a treat that beautifully captures the essence of autumn with its bold pumpkin ginger spice flavor without problematic dairy or tons of sugar. Lightly sweetened with pure maple syrup, this loaf is a must-have for your seasonal baking OR it transitions perfectly to easy cake layers. Whether for breakfast, an afternoon pick-me-up, or dessert topped with dairy-free whipped cream, it’s sure to become a family favorite. When I bake it as a cake, everyone goes crazy for it. You'd never know there's no gluten, dairy, corn or nuts in this easy fast pumpkin gingerbread loaf or pumpkin gingerbread cake. Pumpkin Gingerbread with a gluten-free vegan cinnamon maple crumb topping This recipe stands out for its simplicity and wholesome ingredients, aligning perfectly with both gluten-free and dairy-free lifestyles. The right mix of spices and a hint of sweetness create a delightful pumpkin gingerbread that’s satisfying and guilt-free. Baking gluten-free treats is an interesting process. By using alternative flours, like almond or oat flour, you can explore different textures and flavors. The combination of gluten-free flour, pumpkin puree, spices, and maple syrup creates a moist, flavorful bread that is hard to resist. You can also easy grind your own flours, such as grinding gluten-free oats into an inexpensive coffee bean grinder to make fast cheap gluten-free oat flour. This coffee grinder is less than $15 and you can easily make your own gluten-free flours by grinding oats, nuts or seeds super fast. It has saved me tons of time and money! Freshly baked gluten-free pumpkin gingerbread cake accented with candied cranberries and fresh rosemary This cake is made with two layers of the pumpkin gingerbread topped with an easy low-sugar vegan frosting. I rolled cranberries and fresh rosemary in maple syrup then sugar to crate a frosted crystallized look. easy gluten-free pumpkin gingerbread cake If you're looking for a great quick-bread to bring or serve at Christmas, this is my favorite and I cannot recommend it enough. I must warn you though, it is also highly addicting, and you won't be able to just eat one piece! It's not too sweet yet flavorful and light, and the texture is absolutely perfect. Best of all, it is gluten-free and dairy-free with a vegan option of course-- and you cannot tell at all!   This luscious pumpkin-packed gingerbread is a foolproof way to impress family and friends over the holiday season. I'd love to hear what your favorite holiday treat is! Comment below (after you whip up this!) Optional add in for an extra ginger kick: 1/4 cup crystallized ginger,  finely diced (I've done this add-in numerous times to great success!   Ginger People is my favorite brand for organic crystallized ginger, and they have a huge variety. Also, speaking from experience, this stuff is amazing if you're pregnant and dealing with nausea! I speak from experience, for sure. Now for the recipe: Pumpkin Gingerbread with Crumb Topping Yields 4 mini loaves or 1 large loaf or two tall 6" cake layers   Ingredients:   1 cup organic pumpkin puree 3 tablespoons pure maple syrup 1/3 cup + 2 TBSP organic coconut sugar (optional; you can omit for sugar-free) 1/3 cup coconut oil, melted 1/4 cup blackstrap molasses   1 egg or chia "egg" (1 TBSP chia seeds + 3 TBSP water) 1 cup finely ground gluten-free oats 2/3 cup Gluten-Free All-Purpose Flour 1-1/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon cardamom   1/8 teaspoon allspice 1/8 teaspoon sea salt   Crumb Topping: 1/4 cup organic gluten-free oats   3 tablespoons pumpkin seeds 3 tablespoons Gluten-Free All Purpose Flour 2 tablespoons pure maple syrup 1-1/2 tablespoon coconut oil (not soft) 1 teaspoon cinnamon   Directions:   1. Line 4 mini pans or one large loaf pan or two 6" pans with parchment paper and spritz with olive or coconut oil. 2. Preheat oven to 350 degrees. 3. In a medium bowl or mixer combine pumpkin, maple, sugar of choice, coconut oil, molasses, egg or egg substitute. 4. Stir in oat flour (or finely ground oats), flour, baking soda and powder, spices and salt. Divide into pans. 5. In a small bowl mix oats, seeds, maple, solid oil and cinnamon and divide on top of batters. 6. Bake for 40 minutes or until an inserted toothpick comes out clean. Let cool on wire rack 5-10 minutes, de-pan slice and serve! Great warm and fresh but keeps well in an airtight container too.   Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE!

These are the perfect gluten-free pumpkin donut holes for fall! When the craving for something sweet and cozy hits, these gluten-free, dairy-free pumpkin donut holes are the ultimate treat! Made without flour, these donut holes are flourless, yet achieve a soft, tender texture that melts in your mouth. The secret? A mix of wholesome ingredients like almond flour and pumpkin purée. Not only does this combo make these donuts rich in flavor but also packs them with a dose of nutrients. Whether you're serving them as a weekend breakfast or a festive snack, these baked donut holes are healthy, filling, and are sure to impress anyone whether or not they follow an allergy-friendly diet. What makes these pumpkin donut holes truly special is that they're packed with protein, thanks to the addition of plant-based protein powder and/or collagen. They're sweetened naturally with maple syrup, keeping them free from refined sugars, and you can easily customize the recipe to make it vegan. Simply swap the egg with a flax or chia seed substitute, and you’ve got a perfectly moist, plant-powered donut. This versatile recipe caters to a variety of dietary needs, making it the perfect guilt-free indulgence for those with food allergies or sensitivities. These are seriously amazing: light, fluffy, taste like a donut but not fried (only baked) and full of protein! I haven't had a "real" donut hole since I was about 12 (I specifically remember eating some at Orchestra camp and feeling very sick after since I was not supposed to be eating those ingredients!) And yes, I was (am) a huge nerd and did Orchestra camp (or rather Strings Celebration) for many years. This yields a dozen and a half donut holes that are flourless, fluffy, packed with protein yet taste decadent. Thes are so fasy and easy to make it's crazy, and there is not hot oil involved at all. Protein-Packed Pumpkin Donut Holes Yields 16-18 Ingredients: 3/4 cup almond flour ( MUST be superfine ) 1/2 cup protein powder and/or collagen powder (I took a 1/2 measuring cup and filled it 1/3 of the way with, vega protein powder , 1/3 truvani vanilla protein powder and about the last 1/3 Vital Proteins marine collagen ) 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/8 tsp cardamom 1 tsp baking powder dash sea salt 1/2 cup pumpkin puree 1/4 cup maple syrup 1 egg or vegan "egg" 1 TBSP avocado oil 4 TBSP almond milk Directions: Preheat oven to 350F Spritz a silicone cake pop or donut hole mold with avocado oil (I use this for reusable non-aresol spraying) Spoon batter amongst pan, fuller than you think. Spritz top pan with oil and secure on top. Bake 12-14 minutes or until an inserted toothpick comes out clean (I pull back the corner to check one at 12 minutes). Let cool only a moment or two before rolling in a cinnamon sugar mix (I used cinnamon, coconut sugar and scant sugar). You must roll in it while warm if you want it to stick!) Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE!