High-protein Choc Chip Cheesecake Cookie Dough 🍪💯 Follow @nutriholist for more ✨
I've been trying to up my protein intake in the past few months and this dip is one of the snacks I've been making on repeat. It's not too sweet, has no eggs, and contains 20 grams of protein per cup. A snack that's easy, delicious, and will keep you full and satisfied 🙌🏼
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IB: @chocolatecoveredkatie
🍪 CHOC CHIP CHEESECAKE COOKIE DOUGH
(makes 3 cups)
1 can (400 ml) chickpeas, rinsed and drained
1/4 cup cottage cheese
3 Medjool dates, pitted (add more to taste)
1/4 cup nut/seed butter (I used almond butter)
1/4 cup dairy-free milk (I used my homemade hemp milk, scroll down my feed for the recipe 👇🏼)
2 Tbsp almond flour (or quick oats)
2 tsp vanilla extract
Pinch of sea salt
1/2 cup dark chocolate chips
1. Add all ingredients except chocolate chips to a food processor and pulse for about a minute until it gets as smooth as possible.
2. Stir in the chocolate chips and enjoy as is or as a dip with fruits and veggies.
3. Store leftovers in an airtight container in the fridge for up to 5 days.
#cookiedough #nobakerecipes #nobakedessert #highproteinrecipes #easydesserts #easyrecipes #healthydessertrecipes #refinedsugarfreetreats
Chocolate Seed Bites 🍫 Nut-free, dairy-free, grain-free, Paleo 💯👌🏼 Follow @nutriholist for more easy healthy recipes ✨
These little bites of heaven are the perfect quick and easy snack to whip up when you're feeling like something sweet. I mostly make them without the chocolate coating and they're still super delishhhh.
👉🏼 Be sure to SAVE the recipe and SHARE with your bestie, cause sharing is caring 💕
IB: @unconventionalbaker
CHOCOLATE SEED BITES:
1 cup pumpkin seeds
1 cup hemp hearts
6 Medjool dates, pitted (1/2 cup)
4 Tbsp coconut oil, softened
1/2 tsp ground cardamom (or cinnamon)
Pinch of sea salt
Chocolate Coating:
120 g dairy-free dark chocolate, chopped (I used sugar-free keto chocolate)
1 tsp coconut oil
Optional Toppings: 1-2 Tbsp hemp hearts
1. Add all the seed bite ingredients to a food processor and pulse until you get a sticky dough.
2. Press the batter into a 7x5 inch dish lined with parchment paper, flattening the top with a spatula or the back of a spoon.
3. Freeze for about 1 hour or until firm to the touch.
4. In the meantime, melt the chocolate over a pot of boiling water or on low heat. Add a bit of coconut oil if needed to reach a pourable consistency.
5. Remove the seed mixture from the freezer and cut into 12 pieces.
6. Dunk each piece into the melted chocolate to coat. Place on a baking sheet lined with parchment paper. Place in the fridge for about 15 minutes or until the chocolate sets.
7. Drizzle with more chocolate, if desired, and decorate with a sprinkle of hemp hearts.
8. Enjoy and store leftovers in the fridge for up to a week or in the freezer for up to 3 months.
#energybites #healthysnack #easysnack #nobake #healthytreats #easyrecipes #dairyfreerecipes #paleorecipes
Here's how I get 38.5 g of protein at breakfast 🥑🍳👌🏼 Follow @nutriholist for more easy nutritious recipes ✨
Perfectly soft-boiled eggs with warm jammy yolks on crispy sourdough with smashed avocado, lemon juice, lemon zest, s&p, hemp hearts, cottage cheese, and chili crisp have been my breakfast on repeat (the second egg not featured here).
After 3 years of time restricted feeding and skipping breakfast, I've started adding breakfast back to make sure I'm getting enough protein every day 💪🏼 I feel stronger and have noticed improvements in my hair and nails already 🙌🏼 I still try to practice time restricted eating by having breakfast later in the morning, spacing out my meals 12-15 hours apart. There's no right or wrong way when it comes to when and what you eat, as long as you listen to your body's needs and nourish it with wholesome, balanced foods. Do what makes YOU feel your best 🫶🏼
👉🏼 Don't forget to SAVE the recipe and SHARE with a friend you'd like to try it with 💕
1 slice @terrabreads heritage sourdough
2 large pasture-raised eggs
1/2 ripe avocado
3 Tbsp hemp hearts
1/4 cup organic cottage cheese
1/2 organic lemon
Sea salt and pepper, to taste
Chili crunch, optional
🍳 For perfect soft-boiled eggs:
1. Bring a small pot of water to a boil.
2. Gently add eggs using a spoon to make sure the eggs don't break.
3. Boil for 6.5 minutes for super runny yolks and 7-7.5 minutes for medium-runny. (You may need to experiment to find the perfect timing for you! I personally prefer mine at 7.5 mins when the egg white has properly set but the yolk's still jammy.)
4. Transfer the eggs to an ice bath immediately to stop the cooking process.
5. Peel and enjoy!
#avotoast #avocadotoast #eggs🍳 #eggsforbreakfast #easyrecipes #healthybreakfastideas #savorybreakfast #highproteinmeals
Puffed Quinoa Chocolate Cups 🍫 3 ingredients, dairy-free, gluten-free. Follow @nutriholist for more easy recipes ✨
Take your chocolate to the next level by mixing in your favorite nut/seed butter and puffed quinoa👌🏼 You'll get the most amazing creamy, chocolatey, and crunchy texture and a decent amount of protein! 💯
I used store-bought puffed quinoa cereal with only 1 ingredient but you could also make your own. Heat uncooked quinoa in a pan over medium with no added oil for about 2 minutes until it starts to pop. Let it pop for a few seconds until it turns into a golden brown color. Remove from heat and use in the recipe below.
👉🏼 Be sure to SAVE the recipe and SHARE it with a friend who loves 🍫 Happy Friday ❤️
Ingredients (yields 10):
- 1 and 1/4 cups puffed quinoa
- 1/2 cup almond butter (or your preferred nut/seed butter)
- 1/2 cup dark chocolate chips or chunks (use 100% or keto chocolate for sugar-free)
- Optional: a pinch of flaky sea salt
Instructions:
1. Line a mini muffin tray with liners or use a mini muffin silicone mold (mine linked in story highlights "Shop My Reels" 👆🏼) and set aside.
2. Add dark chocolate chunks to a medium bowl and heat over a pot of boiling water or in the microwave in 30-second intervals until completely melted and smooth.
3. Mix in the almond butter and puffed quinoa and stir until the quinoa is evenly coated with the chocolate almond butter mixture.
4. Spoon the mixture into the prepared mini muffin molds, filling each one to the top. Press down lightly to compact the mixture and top with a pinch of flaky sea salt, if desired.
5. Place the muffin tray in the freezer for 30 minutes or in the fridge for 1 hour, until the chocolate has set.
6. Remove the quinoa chocolate bites from the molds. They can be stored in an airtight container in the fridge for about 2 weeks or in the freezer for up to 3 months.
#puffedquinoa #easytreats #healthytreats #healthydessert #easydessert #viralrecipe
#nobake carrot cake bites w #dairyfree cream cheese frosting 🥕🤤💯 Follow @nutriholist for more ✨
These carrot cake bites are the perfect blend of textures with a nutty base and a luscious vegan cream cheese frosting 🤤 The best part? They're easy + fool-proof + no baking skills required 🙌🏼 Hardest part? Trying not to finish the entire batch of frosting with a spoon 🫣 It's THAT good.
👉🏼 SAVE the recipe and SHARE with a friend who loves healthier treats 💕 Full recipe & instructions on my blog (link in bio tap on the photo, or google Nutriholist carrot cake bites) 👇🏼
nutriholist.com/no-bake-carrot-cake-bites
Carrot Cake Bites:
1 and 1/2 cups gluten-free quick oats
3/4 cup walnuts, chopped
1 cup (2 medium) carrots, finely grated
1/2 cup unsweetened shredded coconut
1/4 cup raisins (optional)
1/4 cup tahini (or nut/seed butter of choice)
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg, freshly ground
1/2 tsp fresh ginger grated
1/4 tsp sea salt
Vegan Cream Cheese Frosting:
1 cup raw cashews soaked for 2+ hours
1/2 cup dairy-free or plain Greek yogurt
2 Tbsp pure maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
#nutriholist #nobakedessert #carrotcake #carrotcakerecipe #healthysnackideas #snackrecipe #quickrecipes #easyrecipes #viralrecipes #viralvideos #sweettooth #healthyeasyrecipes #healthydessert #healthydessertrecipes #easterdessert #easterrecipes
Blueberry Froyo Chocolate Eggs 🐰🍫 Follow @nutriholist for more easy healthy recipes ✨
These healthier chocolate eggs filled with blueberry frozen yogurt are so fun and easy to make with the kiddos for Easter🐰
I used stevia and keto dark chocolate to keep them #sugarfree. You could also use my 3-ingredient homemade dark chocolate (recipe at nutriholist.com/homemade-vegan-dark-chocolate) to have even more control over the ingredients 🙌🏼 Can't wait to see your creations!
👉🏼 SAVE the recipe and SHARE with a friend who loves healthier treats 💙
BLUEBERRY FROYO CHOCOLATE EGGS
(yields 12 small eggs)
1/2 cup plain Greek or dairy-free yogurt (2% or more works best)
1/2 cup blueberries (frozen or fresh)
2-3 drops stevia (or 1-2 tsp pure maple syrup), to taste
1 tsp vanilla extract
120 g dark chocolate (I used 70% keto)
1 Tbsp vegan white chocolate (optional)
1. Mix the yogurt and blueberries in a small bowl. Add stevia (or maple syrup) and vanilla and sweeten to taste.
2. Pour the blueberry yogurt mixture into the cavities of your silicone mold and freeze for 2 hours.
3. Melt your dark chocolate and white chocolate (if using), in separate bowls, either in the microwave in 30-second intervals or over a pot of boiling water.
4. Remove the mini eggs from the mold and drizzle each with the dark chocolate. The chocolate will harden in a few seconds. Coat the other side and place them over a parchment paper lined dish.
5. Drizzle them with the white chocolate, if desired, and enjoy! They're best kept in the freezer for up to 3 months. Thaw for 15 minutes at room temperature before serving.
#nutriholist #chocolateeggs #eastereggs #healthychocolaterecipes #eastertreats #easterchocolate #easterrecipes #healthytreats #healthydessert #easydessert #easyrecipes #viralrecipes #viralvideos #sweettooth #healthyeasyrecipes #paleorecipes
Cashew Butter Jelly Fudge Bites 🤩💯👌🏼 Follow @nutriholist for more easy nourishing recipes ✨
Any pb&j fans out there? 🙋🏻♀️ I personally can't get enough of this combo and think it's even better when cashew butter is used instead of pb 🙌🏼 All you need is 7 simple ingredients (including salt!) and less than 15 minutes to whip up these melt-in-your-mouth bites of heaven 🤤🤤🤤
🎗️ Hit SAVE so you don't lose the recipe and SHARE it with a friend you'd like to try it with 💕
Here's what you'll need 👇🏼 You can get the full recipe and instructions (the Peanut Butter version) on my blog. The direct link is at the bottom of this post or tap the link in my bio and tap again on the photo of these yummy bites.
Cashew Butter Fudge:
1/4 cup coconut oil
1/2 cup cashew butter
1/4 cup pure maple syrup
Pinch of unrefined sea salt
Jelly Topping:
1 cup raspberries
1 teaspoon chia seeds
1 tablespoon pure maple syrup
1 tablespoon lemon juice
nutriholist.com/peanut-butter-jelly-fudge-bites-vgf
#nutriholist #easyfudge #pbj #pbandj #simpledessert #nobakedessert #healthytreats #healthydessert #easydessert #easyrecipes #dairyfreerecipes #grainfree #flourless #refinedsugarfree #viralrecipes #viralvideos #valentinesdaydessert #valentinesdaytreats
Butternut Squash Carrot Soup 🍲 Follow @nutriholist for more nourishing recipes ✨
It's episode 4 of EASY BLENDER SOUPS and today I'm sharing a popular soup that's loved by many! Everyone seems to have their own version of butternut squash soup and this one's my go-to. I love adding a variety of vegetables for more nutrients and flavor 💯 As usual, it's super easy. Minimal effort, maximum flavor 🔥 Hope you love it as much as we do!
🎗️ Be sure to hit the SAVE button so you can come back to it anytime and SHARE with your soup-loving friends 💕
🥕 BUTTERNUT SQUASH CARROT SOUP
1 small butternut squash (~1.5 lbs), cut in half and deseeded
2 medium carrots, halved lengthwise (~1/2 lb)
1-2 stalks celery
1 medium onion, halved
1 whole garlic bulb, cut 1/2 inch from the top to expose the cloves
1-2 Tbsp avocado oil
2 sprigs fresh (or 1 Tbsp dried) rosemary
Pinch of sea salt and black pepper
1 cup coconut milk
1 cup vegetable stock (or water)
1 lemon, juiced, to taste
1️⃣ Preheat oven to 400 F and line a baking dish with silicone or parchment paper.
2️⃣ Arrange vegetables on the baking dish and drizzle with avocado oil. Sprinkle with rosemary and a pinch of sea salt and black pepper.
3️⃣ Cover the head of garlic with a small ramekin placed upside down to trap the steam and prevent garlic cloves from burning.
4️⃣ Place in the oven and bake for about 40 mins until the vegetables are soft and golden brown around the edges. Let them cool down for about 15 minutes.
5️⃣ Throw the roasted squash, carrots, celery, and onion into the blender. Squeeze out garlic from the bulb and add to the blender. Add 1/2 tsp of the rosemary leaves, coconut milk, and vegetable stock and blend until smooth. Add more broth or water to reach the desired consistency and adjust seasoning if needed.
6️⃣ Serve warm with a drizzle of coconut milk, red chilli flakes, lemon juice, and crusty sourdough👌🏼 Enjoy!
Roasted Tomato Red Pepper Soup 🍲 Super easy with less than 10 minutes of prep work. Follow @nutriholist for more ✨
For episode 2 of the easy blender soup series, we're making this delicious combo that's truly irresistible with a crispy grilled cheese sandwich 🤤 What I love about this soup (besides the deep flavors) is how quickly it comes together with the oven and blender doing all the work for you! No need to spend time fine slicing the veggies. Just cut them in half and roast 🙌🏼
I used no-yeast sourdough with Dutch gouda (good source of vitamin K2) brushed with coconut oil for the grilled cheese and it was 👌🏼
SAVE the recipe and SHARE with a friend who loves soups ❤️
ROASTED TOMATO RED PEPPER SOUP (serves 2-4)
5 medium Campari or Roma tomatoes, halved
2 large red bell peppers, halved and deseeded
1 small onion, halved
1 whole garlic bulb, cut 1/2 inch from the top to expose the cloves
1-2 tablespoons avocado oil
Pinch of sea salt and black pepper
1 tsp dried basil
1 and 1/2 cups vegetable stock (or water)
Drizzle of extra-virgin olive oil, full-fat coconut milk, and balsamic reduction, for topping
Handful of fresh basil, for topping
1️⃣ Preheat oven to 400 F and line a baking sheet with parchment paper.
2️⃣ Arrange vegetables on the baking sheet and drizzle with avocado oil. Rub oil all over the veg using a brush or your fingers so they're evenly coated. Season with sea salt and black pepper.
3️⃣ Cover the head of garlic with a small ramekin placed upside down to trap steam and prevent garlic cloves from burning.
4️⃣ Place in the oven and bake for 40-50 minutes or until vegetables are soft and blistered. Cool down for about 15 minutes.
5️⃣ Throw vegetables and released juices into the blender. Squeeze out garlic from the bulb and throw into the blender. Add dried basil and vegetable stock and blend until smooth.
6️⃣ Top with a drizzle of extra-virgin olive oil, balsamic reduction, coconut milk, an
Fluffy GF Jelly-Filled Pancakes 🥞 Follow @nutriholist for more ✨
If you love jelly donuts but wanna go for a healthier option, try these easy and nutritious pancakes made with oat flour, stuffed with your favorite chia jam or berry sauce 👌🏼 I used my cranberry orange chia sauce (recipe under my viral Cranberry Orange Coconut Bars post, pinned to the top row). SO good!
Be sure to SAVE the recipe and SHARE with a friend you'd like to try it with 💗
🥞 Ingredients (6-7 pancakes):
1 cup (125 g) gluten-free rolled oats, ground into flour
1 large egg (or 1 Tbsp ground flax seed + 3 Tbsp water, wait 10 mins to thicken)
2/3 cup plain organic or #dairyfree yogurt
2 Tbsp unsweetened applesauce (or mashed banana)
1 tsp pure vanilla extract
1/2 tsp cinnamon
4 Tbsp water or dairy-free milk (more as needed)
1/2 tsp baking soda
1 tsp apple cider vinegar (or lemon juice)
1-2 Tbsp coconut or avocado oil, for cooking
~1/2 cup cranberry orange chia sauce, for filling and topping
1️⃣ Grind the oats into flour using a blender or spice grinder.
2️⃣ In a medium bowl, whisk the egg. Add yogurt, applesauce or mashed banana, vanilla, and cinnamon and whisk to evenly combine.
3️⃣ Stir in the oat flour. Add water or milk and mix until you get a batter that's not too thick and not too runny, adding more liquid as needed.
4️⃣ Add baking soda and apple cider vinegar to the mix. Very gently stir to spread the bubbles throughout the batter. Do not over-stir if you want your pancakes to be fluffy!
5️⃣ Heat oil in a non-stick pan over medium-low. Add about 1/4 cup of the batter to the pan. Add 1 teaspoon of the cranberry orange chia sauce (or any other berry sauce) to the center and cover with a small amount of batter. Cook until the edges are dry and bubbles form on top of the pancake. Flip and cook until golden brown.
6️⃣ Serve with more berry sauce, a dollop of yogurt, pomegranate arils, pistachios, and a drizzle of pure maple syrup. Enj