This Valentine’s Day, give the one you love something made with love! These bars are so simple and delicious, bae will be wanting them year-round.
For a more elegant look, roll 1 Tablespoon of dough into a ball, dip in melted chocolate and top with sprinkles!
Yield: 12-14 bars
1/2 cup ground flaxseed
1/2 cup water
1/3 cup peanut butter (sub: almond butter, cashew butter, sunflower seed butter)
1/2 cup maple syrup (sub: honey or agave)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups oats
1/2 cup coconut flakes, unsweetened
1/3 cup chocolate chips (I like dark chocolate)
Sprinkles!! (optional, but so cute)
- In a medium bowl, mix ground flaxseed and water. This should resemble an egg-like consistency.
- Mix in peanut butter, maple syrup, vanilla, salt, and cinnamon until fully combined. If this mix is very thick, thin with 1-2 Tablespoons of water.
- Sprinkle in the oats and coconut and carefully mix until a dough forms.
- Press the dough evenly into an 8×8 pan and freeze for 15 minutes.
- While the bars solidify, melt the chocolate chips.
- Once the bars are done, spread the chocolate over the bars and top with sprinkles!
- Freeze for 15 minutes before cutting into squares!
Store bars in the fridge/ freezer.
Yield: 4-6 servings
1 Tablespoon olive oil
1 bag riced cauliflower (or place a head of cauliflower in the food processor and pulse until rice consistency forms)
1/2 cup edamame, fresh or frozen, unshelled
1 cup mixed vegetables (I used frozen carrots, peas, corn and green beans) – whatever is easiest or you have on hand!
1 teaspoon ginger (fresh-minced or dried)
1/2 Tablespoon garlic, minced
1/2 cup soy sauce
1/4 cup honey
1-2 teaspoons siracha/ hot sauce – if you want it spicy!
- In a large saute pan heat olive oil on medium heat. Add in the eggs and scramble, cutting eggs into small pieces as they cook.
- Once eggs are done, add in the veggies and saute for 3-5 minutes or until they begin to brown. Stir occassionally and cook for another 3 minutes on high heat.
- In a small bowl mix sauce ingredients until fully incorporated.
- Pour sauce over veggies and mix until coated. (If you like more sauce, add another 1-2 Tablespoons of soy sauce while cooking).
- Once veggies are cooked through and sauce has reduced, serve! (Should be another 2-3 minutes)
Yield: 4-5 cups of salad (enough for 2-3 servings)
1 can chickpeas, drained and rinsed
2 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
4-5 cups fresh kale, stems removed, chopped in small pieces
2 Tablespoons olive oil
1 lemon, juiced and zested
1/4 teaspoon each: salt + pepper
1 avocado, pitted & cubed
- Preheat oven to 400 degrees F. Place drained chickpeas on a baking sheet and coat with olive oil, salt and garlic powder. Toss to evenly coat.
- Bake chickpeas for 30-35 minutes or until they are dark brown and crispy. Leave to cool.
- Place the kale in a medium bowl and add oil, lemon zest, lemon juice, salt and pepper.
- Massage the oil into the kale for 2-3 minutes (it should get vibrant green).
- Let the kale sit for about 5 minutes before adding the avocado cubes and cooled chickpeas. Toss to incorporate and serve!
If you like your salads heavily dressed, add 1-2 more teaspoons of olive before serving!
Yield: 8-10 meatballs (or can be made into about 6 turkey burgers)
1 lb ground turkey
1/2 cup breadcrumbs
1 cup spinach, fresh, chopped into small pieces (if using frozen 1/2 cup, squeeze out moisture)
1/3 cup feta cheese, crumbled
1/4 cup sundried tomatoes, diced
1/4 cup kalamata olives, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon Symeon’s seasoning (if you’re from CNY, if not you’re missing out)
- In a medium bowl add in all ingredients. Fold together using your hands (the best tool) or a wooden spoon until fully incorporated. Do not over mix!
- Form into balls (about 2 Tablespoons each) or patties and place on a sprayed sheet pan.
- Bake for 15-20 minutes for meatballs (and 20-25 minutes for burgers) at 350 degrees F.
- Meatballs should be brown and crisp on the outside. If you have a meat thermometer they should read 165 degrees F internally.
I’m a chocolate chip banana bread girl through & through, but when I mentioned blueberries and walnuts my mom went crazy… hence the x 2 for this recipe. The base of the banana bread is delicious on its own or feel free to mix in your favorite extras.
Some mix-in ideas: chocolate chips, fresh blueberries + walnuts, frozen cherries + pistachios, almonds, nutella, peanut butter (I could go on forever, I mean was doesn’t go well with banana bread??).
Base Banana Bread Recipe (adapted from Giada De Laurentiis Banana Bread Recipe)
Yield: 1 loaf
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup olive oil
2 teaspoons vanilla extract
2 ripe bananas, mashed
Add-ins : 1 cup each (for blueberry walnut- 1 cup blueberries (fresh or frozen), 1/2 cup walnuts, chopped)
- Preheat oven to 350 degrees F and spray a loaf pan with non-stick spray.
- In a medium bowl, mix together the flour, baking soda, salt, baking powder, cinnamon and nutmeg.
- In a separate bowl combine the sugar, oil, eggs, vanilla and bananas.
- Add the dry ingredients to the wet and mix until just combined (do not over mix).
- Fold in extras until evenly incorporated into the batter.
- Pour batter into prepared loaf pan and bake for 1 hour or until a cake tester comes out clean.
- Cool for 1 hour before slicing!
While this recipe may not seem “healthbyhayl approved,” I’m making an exception because these babies are DELICIOUS and life is all about balance. These sweet rolls are filled with warm cinnamon, brown sugar and butta so they are sure to please your sweet tooth (and they’re made with whole wheat flour so they’re kinda healthyish).
If you aren’t a fan of the orange glaze or pistachios, feel free to add whatever flavor combo you like! Go classic or add almonds, lemon zest, and even raisins.
Here’s what I did:
Adapted from Ambitious Kitchen
Yield: about 12-14 rolls
For the dough:
3/4 cup milk (heated to 110-115 degrees F)
2 1/4 teaspoons active dry yeast (or one packet)
1/2 cup sugar
1/4 butter, melted
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
For the filling:
3/4 cup brown sugar
2 Tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 cup pistachios, chopped
For the icing:
1 cup powdered sugar
1 teaspoon orange zest
2 Tablespoons orange juice
- Add the warm milk to the bowl of an electric mixer and sprinkle the yeast over the top.
- Let sit for 5 minutes or until yeast is foamy.
- Add in sugar, eggs, and butter, mixing to combine.
- Next, stir in flours and salt, mixing on low until a dough begins to form.
- Knead dough with dough hook attachment for 8-10 minutes or until the ball of dough comes away from the bowl.
- Cover the dough and let it rise for 1 hour or until it has doubled in size.
- Transfer the dough to a floured surface and roll into a large rectangle.
- In a small bowl, mix the filling ingredients until well combined.
- Spread the mixture evenly over the dough.
- Tightly roll the dough up until a long log forms.
- Cut into 1 inch pieces and place into a sprayed pie dish. Cover these babies in a towel and let them rise for 30 minutes.
- Bake at 350 F for 25-30 minutes or until the edges are slightly golden.
- To make the frosting: mix all ingredients in a small bowl until smooth. If too thick, add more orange juice and if too thin, add more powdered sugar.
- Pour the glaze over the buns and top with extra chopped pistachios!